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Black cereal sour-milk and preparation method thereof

A grain, black technology, applied in the field of fermented dairy product processing, to achieve the effects of delicate taste, excellent sensory quality and stability, and broad market prospects

Active Publication Date: 2017-07-14
湖南金健乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has not been reported that a variety of black foods are made into black cereal yogurt with pleasant flavor and health care function

Method used

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  • Black cereal sour-milk and preparation method thereof
  • Black cereal sour-milk and preparation method thereof
  • Black cereal sour-milk and preparation method thereof

Examples

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preparation example Construction

[0035] The present invention also provides a method for preparing the above-mentioned black cereal yoghurt, comprising the following steps:

[0036] (1) prepare black grain composite pulp;

[0037] It specifically includes the preparation of black soybean milk, mixed powder and black grain compound pulp:

[0038] (1-1) Preparation of black soybean milk: fully soak the black soybeans in water, optionally in warm water at 30-45°C, usually for 5-24 hours, and then filter to obtain soaked black soybeans, which are subjected to microwave treatment for 1-24 hours. 3min, then add water to mix and refine, and optionally filter with 100-200 mesh to obtain black soybean milk; according to the present invention, when mixing and refining, the amount of water added is 2 to 5 times the mass of black beans, based on the mass of black beans before soaking.

[0039] (1-2) Preparation of mixed powder: mix and pulverize dried black rice, rye, black sesame and black wolfberry, and optionally sie...

Embodiment 1

[0049] The stirred black cereal yoghurt provided in this embodiment is made of the following raw materials in parts by weight, with 0.5 kg as one part by weight:

[0050] 850 parts of raw milk (425kg), 80 parts of black cereal compound pulp, 5 parts of whey protein powder, 62 parts of sweetener (62 parts of xylitol), 5 parts of stabilizer (1 part of gelatin, 1 part of pectin and denatured 3 parts of starch); black cereal compound pulp is made by mixing black soybean milk and mixed powder at a mass ratio of 2:1, black soybean milk is made by mixing black soybeans with purified water twice the quality, and mixed powder is made of black rice, rye , black sesame and black wolfberry are mixed and crushed at a mass ratio of 1:0.5:0.2:0.1.

[0051] The preparation process is as follows:

[0052] (1) Preparation of black soybean milk: select black soybeans with uniform and plump particles, soak them in warm water at 35°C for 10 hours, filter them, and treat the soaked black soybeans ...

Embodiment 2

[0061] The solidified black cereal yogurt provided in this embodiment is made of the following raw materials in parts by weight, with 0.5 kg as one part by weight:

[0062] 820 parts of raw milk (410kg), 100 parts of black cereal compound pulp, 5 parts of whey protein powder, 70 parts of sweetener (20 parts of xylitol, 20 parts of isomaltooligosaccharide and 30 parts of soybean oligosaccharide), stable 3 parts of agent (2 parts of gelatin and 1 part of pectin). Black grain compound pulp is made by mixing black soybean milk and mixed powder at a mass ratio of 2:1. Black soybean milk is made by mixing and refining black beans with 2 times the quality of purified water. Lycium barbarum is mixed and pulverized at a mass ratio of 1:1.2:0.5:0.3.

[0063] The preparation process is as follows:

[0064] (1) Preparation of black soybean milk: select black soybeans with uniform and plump particles, soak them in warm water at 35°C for 10 hours, filter them, and treat the soaked black s...

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Abstract

The invention relates to black cereal sour-milk and a preparation method thereof. The black cereal sour-milk is prepared from raw milk with compound black cereal pulp, whey protein powder, sweeteners and stabilizers by carrying out fermenting by inoculating compound leavening agents. The black cereal sour-milk comprises the following raw materials in parts by weight: 800-850 parts of raw milk, 80-120 parts of compound black cereal pulp, 3-8 parts of whey protein powder, 60-80 parts of sweeteners, and 2-5 parts of stabilizers; the compound black cereal pulp is a mixture composed of black soybean milk and mixed powder in a mass ratio of (2-3) to 1; and the mixed powder comprises black rice flour, rye flour, black sesame seed powder and black Chinese wolfberry fruits. The black cereal sour-milk is uniform in texture, refreshing in flavor, fine and smooth in taste, sour-sweet and refreshing in flavor, as well as capable of effectively scavenging free radicals in the human body; moreover, the black cereal sour-milk has outstanding health-care effects of enhancing immunity and delaying senescence. Thus, the requirements of modern consumers on delicious taste, nutrition and health-care functions are satisfied; in addition, the black cereal sour-milk also meets the market demands for diversified tastes of sour milk, so that the black cereal sour-milk has broad market prospects.

Description

technical field [0001] The invention relates to the field of fermented dairy product processing, in particular to a black grain yoghurt prepared from black beans, black rice, rye, black sesame and black wolfberry as raw materials and a preparation method thereof. Background technique [0002] Yogurt is usually a fermented dairy product prepared from fresh milk through lactic acid bacteria fermentation. It not only contains rich protein, calcium, riboflavin, vitamins and other nutrients, but also contains a large number of active lactic acid bacteria, which can strengthen the human body. The ability to digest, increase appetite, and improve the intestinal environment, coupled with sweet and sour yogurt, smooth taste, has been favored by consumers. With the continuous improvement of living standards, especially with the increasing burden of mental work and the acceleration of the pace of life, people pay more and more attention to the flavor and taste of food, healthy nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/1315A23C9/137
Inventor 肖智军刘也嘉廖坚法唐泽君
Owner 湖南金健乳业股份有限公司
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