Spirulina yogurt and the production method

A production method and technology of spirulina, applied in the direction of milk preservation, milk preparations, dairy products, etc., can solve the problems of spirulina yogurt taste and nutrition retention, few production methods of spirulina yogurt, long preparation process, etc., to achieve Excellent sterilization effect, improved quality and taste, enhanced health effects

Inactive Publication Date: 2017-01-25
北海生巴达生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Health-care yoghurt products are more on the market at present, disclose a kind of jujube yoghurt as patent application number is 201110439128.4; Pleurotus ostreatus, etc.; however, there are relatively

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of production method of spirulina yogurt, comprises the following steps:

[0027] (1) Raw milk and spirulina dry powder are mixed at a mass ratio of 4:1, treated with ultrasonic waves, cooled to room temperature, added with strains accounting for 10% of the mass of spirulina dry powder, mixed well, and fermented at a temperature of 40°C 8h, to obtain fermented slurry;

[0028] (2) add sweetener and stabilizer to the fermented slurry that step (1) makes, after stirring and mixing, pack; wherein sweetener add-on is to account for 20% of spirulina dry powder quality, and stabilizer add-on is 25% by mass of sweetener.

[0029] The ultrasonic treatment is to use ultrasonic treatment until the temperature reaches 120° C. and keep the temperature constant for 5 s.

Embodiment 2

[0031] A kind of production method of spirulina yogurt, comprises the following steps:

[0032] (1) Raw milk and spirulina dry powder are mixed at a mass ratio of 99:1, treated with ultrasonic waves, cooled to room temperature, added with strains accounting for 10% of the mass of spirulina dry powder, mixed well, and fermented at a temperature of 40°C 12h, obtain fermented pulp;

[0033] (2) add sweetener and stabilizer to the fermented slurry that step (1) makes, after stirring and mixing, pack; wherein sweetener add-on is to account for 20% of spirulina dry powder quality, and stabilizer add-on is 25% by mass of sweetener.

[0034] The ultrasonic treatment is to use ultrasonic treatment until the temperature reaches 122° C. and keep the temperature constant for 5 s.

Embodiment 3

[0036] A kind of production method of spirulina yogurt, comprises the following steps:

[0037] (1) Raw milk and spirulina dry powder are mixed at a mass ratio of 59:1, treated with ultrasonic waves, cooled to room temperature, added with strains accounting for 10% of the mass of spirulina dry powder, mixed well, and fermented at a temperature of 40°C 10h, obtain fermented slurry;

[0038] (2) add sweetener and stabilizer to the fermented slurry that step (1) makes, after stirring and mixing, pack; wherein sweetener add-on is to account for 20% of spirulina dry powder quality, and stabilizer add-on is 25% by mass of sweetener.

[0039] The ultrasonic treatment is to use ultrasonic treatment until the temperature reaches 121°C, and keep the temperature constant for 5s.

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PUM

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Abstract

The invention relates to the technical field of spirulina yoghurt, in particular to a spirulina yogurt and the production method thereof. The bactericidal treatment is carried out by using ultrasonic treatment to improve the quality and taste of spirulina yogurt, and the sterilization effect is improved. Through the addition of the components of spirulina, the nutrients in the spirulina are mixed with the raw milk, which makes the prepared yogurt rich in protein, polysaccharide, fatty acid, vitamins and trace elements, thereby the health effect of spirulina yoghurt is enhanced, the growth and reproduction of bacteria is promoted in the process of yogurt fermentation, the cycle of fermentation treatment becomes short, the cost of treatment is reduced, and the addition of pigment is avoided, making better taste, better taste, fully retained nutrient content become possible. The cost of preparation of spirulina yogurt is reduced.

Description

technical field [0001] The invention relates to the technical field of spirulina yoghurt, in particular to spirulina yoghurt and a production method thereof. Background technique [0002] Spirulina is one of the raw materials with comprehensive nutrition and is used in a large number of health foods. It has the functions of strengthening nutrition, improving immunity, anti-radiation, and anti-tumor; the water-soluble extract of Spirulina is called Spirulina Growth factors can promote growth, protect the liver, remove toxins, enhance the repair function of the body after trauma or disease, reduce the damage of free radicals to the body, promote the growth of intestinal probiotics, and slow down aging. [0003] Yogurt is made of milk, goat milk, etc., after sterilization, adding lactic acid bacteria starter, and heat preservation fermentation. It not only has a unique flavor, but also contains a large number of lactic acid bacteria, which can protect the gastrointestinal flora...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C3/07
CPCA23C9/13A23C3/073
Inventor 俞建中薛命雄钟勤
Owner 北海生巴达生物科技有限公司
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