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Compound purple cereal fermented milk containing dietary fiber and preparation method of compound purple cereal fermented milk

A dietary fiber and purple technology, applied to bacteria used in food preparation, dairy products, food science, etc., can solve the problems of rough taste of grain raw materials, few types of grain raw materials, and bad flavor of products, so as to enhance human immune function , Rich colors, outstanding health effects

Inactive Publication Date: 2018-02-16
CHENGDU JULE CORP GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are grain-milk compound fermented products in the market, which are mainly made by compounding a small amount of oats, fruit juice or other plant-based raw materials with milk, inoculated with Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium for fermentation. The following technical problems generally exist: 1. The grain content is low, the types of grain raw materials are few, and the product flavor is bad
3. Cereal raw materials have a rough taste and should not be absorbed
However, there will be food safety issues

Method used

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  • Compound purple cereal fermented milk containing dietary fiber and preparation method of compound purple cereal fermented milk
  • Compound purple cereal fermented milk containing dietary fiber and preparation method of compound purple cereal fermented milk
  • Compound purple cereal fermented milk containing dietary fiber and preparation method of compound purple cereal fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A purple grain fermented milk product containing dietary fiber and probiotics, the milk is first screened, and then the grain raw materials are processed in the steps of dissolving, grinding, gelatinization, enzymatic hydrolysis, and homogenization, the screened milk, the processed grains The slurry is mixed with a stabilizer and then homogenized, sterilized, inoculated, fermented, demulsified, refrigerated, filled, and post-fermented. %, purple rice flour 0.5%, soybean protein 0.4%, liquid milk 88%, white sugar 7.8%, emulsification stabilizer 0.5%, strain 0.009%, polydextrose 1% and enzyme preparation 0.06%, and the rest is water.

[0038] The strains are Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, and Lactobacillus casei, and the ratio is 3:2:0.5:0.5.

[0039] Calculated on the basis of 1 kg of fermented milk, the emulsion stabilizer includes the following components: 2 g of emulsifying thickener, 8 g of hydroxypro...

Embodiment 2

[0060] A compound purple grain fermented milk product containing dietary fiber, the formula includes the following components in mass percentage: 1% purple potato flour, 0.2% purple corn flour, 0.4% purple rice flour, 0.2% soybean protein, and 80% liquid milk , 6% white sugar, 1% emulsification stabilizer, 0.05% ethyl maltol, 0.04% essence, 0.009% strain, 1% polydextrose and 0.05% enzyme preparation, and the rest is water.

[0061] The bacterial species are Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactobacillus casei, wherein the ratio is 3:2:0.5:0.5; the enzyme products are cellulase, hemicellulase, Xylanase and α-amylase and glucoamylase in a ratio of 2:2:1.5:8:1.

[0062] Calculated on the basis of 1 kilogram of fermented milk product, the emulsification stabilizer includes the following mass components: the emulsification stabilizer includes the following mass components: emulsification thickener 1.5g, hydroxypr...

Embodiment 3

[0072] A compound purple grain fermented milk product containing dietary fiber, the formula includes the following components in mass percentage: 2% purple potato flour, 0.5% purple corn flour, 0.7% purple rice flour, 0.5% soybean protein, and 90% liquid milk , 8% white sugar, 1.5% emulsification stabilizer, 0.08% ethyl maltol, 0.07% essence, 0.012% strain, 1% polydextrose and 0.09% enzyme preparation, and the rest is water.

[0073] The bacterial species are Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Lactobacillus casei, wherein the ratio is 3:2:0.5:0.5; the enzyme products are cellulase, hemicellulase, Xylanase and α-amylase and glucoamylase in a ratio of 2:2:1.5:8:1.

[0074] Based on 1 kg of fermented milk, the emulsion stabilizer comprises the following components: the emulsion stabilizer comprises 2.2 g of emulsifying thickener, 10.2 g of hydroxypropyl distarch phosphate, 1 g of agar, double Acetyl tartrate mon...

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Abstract

The invention belongs to the technical field of milk products and relates to compound purple cereal fermented milk containing dietary fiber and a preparation method of the compound purple cereal fermented milk. The compound purple cereal fermented milk is characterized in that purple cereals include purple sweet potato flour, purple corn flour and purple rice flour; and a formula comprises the following components in mass percent: 1-2% of purple sweet potato flour, 0.2-0.5% of soybean protein, 0.2-0.5% of purple corn flour, 0.4-0.7% of purple rice flour, 80-90% of liquid milk, 6-8% of white granulated sugar, 0.2-0.6% of an emulsion stabilizer, 0.05-0.08% of ethyl maltol, 0.04-0.07% of essence, 0.009-0.012% of a strain, 1% of polydextrose, 0.05-0.09% of an enzyme preparation and the balanceof water. The purple compound protein fermented milk formula has the characteristics that multiple purple cereals are subjected to mixed enzymolysis, the product flavor is full-bodied, and the content of the dietary fiber is greater than 1.5%.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a compound purple grain fermented dairy product containing dietary fiber and a preparation method thereof. Background technique [0002] At present, there are grain-milk compound fermented products in the market, which are mainly made by compounding a small amount of oats, fruit juice or other plant-based raw materials with milk, inoculated with Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium for fermentation. The following technical problems generally exist: 1. The grain content is low, the types of grain raw materials are few, and the flavor of the product is bad. 2. There are few vegetable raw materials, and the dietary fiber content is less than 1.5%. 3. Cereal raw materials have a rough taste and are not suitable for absorption. [0003] As mentioned above, most of the cereal milk products now add one type of grain, the types of ...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/13A23C9/1315A23C9/133A23V2400/125A23V2400/123A23V2400/113A23V2400/249
Inventor 张兴波宋涛刘跃平甘露王清华周涛周波韩萍李四方
Owner CHENGDU JULE CORP GROUP
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