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Sugar-free laver yogurt fermented by compound probiotics and preparation method of sugar-free laver yogurt

A technology of compound probiotics and probiotics, applied in milk preparations, dairy products, applications, etc., to achieve high functionality and health care, low production cost, and promote proliferation

Inactive Publication Date: 2017-10-10
张云辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of probiotics used in fermented yogurt, most traditional yogurt products use a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus. At present, there is no compounding of probiotics Lactobacillus casei Zhang with Lactobacillus bulgaricus and Streptococcus thermophilus in China Fermented Sugar Free Seaweed Yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A compound probiotic fermented sugar-free seaweed yoghurt, which comprises the following components in parts by weight:

[0050] 5 parts of laver, 80 parts of xylitol, 1000 parts of fresh milk, 0.5 part of probiotic Lactobacillus casei Zhang powder, 1 part of traditional bacteria powder.

[0051] In this embodiment, the traditional bacterial powder is a bacterial powder composed of Lactobacillus bulgaricus and Streptococcus thermophilus mixed in equal proportions.

[0052] The preparation method of the above-mentioned compound probiotic fermented sugar-free seaweed yoghurt is as follows:

[0053] Step 1, the seaweed is made into a coarse powder: the laver in the formula is vacuum freeze-dried at a vacuum degree of 1×10-1mbar and a freezing temperature of -49°C for 23 hours, and then pulverized into a seaweed coarse powder;

[0054] Step 2, sieving: pass the coarse laver powder obtained in step 1 through a 120-mesh sieve to obtain fine laver powder;

[0055] Step 3, bl...

Embodiment 2

[0060] A compound probiotic fermented sugar-free seaweed yoghurt, which comprises the following components in parts by weight:

[0061] 6 parts of laver, 70 parts of xylitol, 900 parts of fresh milk, 0.6 part of probiotic Lactobacillus casei Zhang powder, 0.9 part of traditional bacteria powder.

[0062] In this embodiment, the traditional bacterial powder is a bacterial powder composed of Lactobacillus bulgaricus and Streptococcus thermophilus mixed in equal proportions.

[0063] The preparation method of the above-mentioned compound probiotic fermented sugar-free seaweed yoghurt is as follows:

[0064] Step 1, making seaweed into a coarse powder: the laver in the formula is vacuum freeze-dried for 20 hours under the condition of a vacuum degree of 1×10-2 mbar and a freezing temperature of -45° C., and then pulverized into a seaweed coarse powder;

[0065] Step 2, sieving: pass the coarse laver powder obtained in step 1 through a 100-mesh sieve to obtain fine laver powder; ...

Embodiment 3

[0071] Preparation method is the same as embodiment 1, and difference is:

[0072] A compound probiotic fermented sugar-free seaweed yoghurt, which comprises the following components in parts by weight:

[0073] 1 part of seaweed, 60 parts of xylitol, 800 parts of fresh milk, 0.2 part of probiotic Lactobacillus casei Zhang powder, 0.4 part of traditional bacteria powder.

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PUM

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Abstract

The invention provides sugar-free laver yogurt fermented by compound probiotics and a preparation method of the sugar-free laver yogurt. The preparation method comprises the preparation steps as follows: step one, preparing laver coarse powder; step two, preparing laver fine powder; step three, adding the laver fine powder and xylitol to fresh milk, and stirring the materials evenly and cooling the materials to 40-45 DEG C rapidly to obtain a mixture; step four, preparing an inoculation solution based on the mixture obtained in the step three; step five, preparing thesugar-free laver yogurt fermented by the compound probiotics on the basis of step four. Thesugar-free laver yogurt fermented by the compound probiotics has quite highfunctionality and health-care properties due to replacement of sucrose with the xylitol, and is particularly suitable for middle-agedand aged people, diabetic patients and other consumer groups. The preparation method of the sugar-free laver yogurt fermented by the compound probiotics has thecharacteristics of simple process and low production cost, and is suitable for large-scale production.

Description

technical field [0001] The invention relates to the technical field of health drink processing, in particular to a compound probiotic fermented sugar-free seaweed yoghurt and a preparation method thereof. Background technique [0002] Edible species of phyllophytes in the genus Porphyra. Seaweed is rich in nutrients, its protein content exceeds that of kelp, and it contains more carotene and riboflavin. Each 100g of dried seaweed contains 24-28g of protein, 0.9g of fat, 31-50g of carbohydrate, 330mg of calcium, 440mg of phosphorus, 32mg of iron, 1.23mg of carotene, 2.07mg of riboflavin, 5.1mg of niacin, alanine 3.4g glutamic acid, 3.2g glutamic acid, 2.4g glycine, 2.6g leucine, 1.4g isoleucine, its protein, iron, phosphorus, calcium, riboflavin, carotene and other contents rank first among all kinds of vegetables Therefore, seaweed has the laudatory title of "treasure house of nutrition". [0003] Xylitol is a naturally occurring five-carbon sugar alcohol widely found in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/13A23C9/1307A23C9/133
Inventor 张云辉
Owner 张云辉
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