Room-temperature-drinkingtype red date and cerealyoghourt and preparation method thereof

A drinkable and grain-based technology, which is applied in the direction of milk preparations, applications, dairy products, etc., can solve problems that have not been reported before, and achieve the effects of good fluidity, refreshing and smooth taste, and novel and unique taste

Inactive Publication Date: 2017-11-03
XIAMEN HUIERKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few related products on the market that use enzymatic hydrolyzed grain powder as raw material to mix with yogurt. At the same time, there are no reports on the related products and processes of mixing with red dates and yogurt.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Preparation of jujube cereal yoghurt for drinking at room temperature

[0041] Raw materials: 4% cereal hydrolyzed powder, 18% whole milk powder, 7% white sugar, 0.0035% lactic acid bacteria strain, 0.6% red date juice concentrate, 0.6% compound stabilizer, and the balance is water.

[0042] Preparation method (the ratio of the following raw materials is calculated by mass ratio):

[0043] 1) Add the milk powder into hot water at 50-60°C in an amount of 1:5, and after the dissolution is complete, keep the water temperature and let it stand for hydration for 30-40 minutes to obtain milk powder A;

[0044] 2) Preheat and homogenize the milk powder liquid A, the homogenization temperature is 60-70°C, and the homogenization pressure is 15-20MPa, and sterilize the homogenized milk powder liquid A, the sterilization temperature is 95°C±1°C, The time is 300s; the milk powder liquid A after the sterilization treatment is cooled to about 43°C, and lactic acid bacteria are added...

Embodiment 2

[0051] Preparation of jujube cereal yoghurt for drinking at room temperature

[0052] Raw materials: 5% cereal powder, 16% whole milk powder, 7% white sugar, 0.0035% lactic acid bacteria, 0.6% red date juice concentrate, 0.5% compound stabilizer, and water as the balance.

[0053] Preparation method: same as Example 1.

Embodiment 3

[0055] Preparation of jujube cereal yoghurt for drinking at room temperature

[0056] Raw materials: 6% cereal powder, 18% whole milk powder, 7.5% white sugar, 0.004% lactic acid bacteria, 0.8% concentrated jujube juice, 0.7% compound stabilizer, and water as the balance.

[0057] Preparation method: same as Example 1.

[0058] The normal-temperature drinking jujube and grain yogurt of the present invention belongs to a new type of dairy product, has a rich and unique flavor, a thin and smooth taste, and good fluidity, and can be directly drunk, which is different from high-viscosity refrigerated yogurt or normal-temperature yogurt on the market. The invention also contains grain enzymatic hydrolysis powder and concentrated jujube juice, which are rich in nutrition and have a certain health care effect; at the same time, the UHT sterilization technology commonly used in domestic room temperature milk drinks is combined with the preparation of yoghurt to prolong the shelf life ...

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PUM

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Abstract

The invention discloses a normal-temperature drinking jujube cereal yoghurt and a preparation method thereof, which relate to yoghurt processing. The raw materials are composed of grain enzymatic hydrolysis powder, whole milk powder, white granulated sugar, lactic acid bacteria strains, concentrated jujube juice, compound stabilizer, and the balance is water. Add milk powder into hot water, dissolve and let it stand for hydration to obtain milk powder liquid A; preheat and homogenize milk powder liquid A, sterilize, cool, and ferment to obtain fermented milk base B; put enzymatically hydrolyzed grain powder into hot water to dissolve , after dissolving, carry out colloid mill treatment, after refining, make the grain enzymatic hydrolyzed powder gelatinize, and then obtain the material liquid C after homogenizing under pressure; mix the compound stabilizer and sugar, add it to hot water, and stir to obtain the compound Stabilizer feed liquid D; add red date concentrated juice to water, stir and dissolve to obtain feed liquid E; pour fermented milk base B, feed liquid C and compound stabilizer feed liquid D into the blending tank, stir, then inject feed liquid E, and then Stir and mix, chill, and prepare the liquid after constant volume; filter the constant volume liquid, preheat, degas, homogenize, sterilize, and aseptically fill.

Description

technical field [0001] The invention relates to yoghurt processing, in particular to a normal-temperature drinking jujube grain yoghurt and a preparation method thereof. Background technique [0002] It is recorded in the Chinese herbal medicine book "The Classic" that red dates are sweet and warm in nature, and belong to the spleen and stomach meridian. Rich nutrients such as organic acids, vitamin A, vitamin C, various trace calcium and amino acids. And the combination of jujube and dairy products is a flavor that is highly accepted in the market. [0003] Cereal enzymatic hydrolysis powder is a powder food made from one or more of oats, red wheat, peanuts, corn, white sesame, rice, millet, walnuts, and hazelnuts through enzymatic hydrolysis treatment. Cereals can not only provide the nutrients needed for daily life, but also have the function of health care. For example, oatmeal has medical value and health value such as lowering blood pressure, lowering cholesterol, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/02A23C9/123A23C9/13
CPCA23C9/1238A23C3/02A23C9/123A23C9/1234A23C9/13A23C9/1307A23C9/1315
Inventor 林小琴蔡福带龚雪梅
Owner XIAMEN HUIERKANG FOOD
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