Compound red-cereal fermented dairy product containing dietary fiber and preparation method thereof

A dietary fiber and red technology, applied to bacteria, dairy products, food science, etc. used in food preparation, 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 protect the stability of product quality , Improving the nutritional structure of food and enhancing appetite

Inactive Publication Date: 2018-02-23
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 red-cereal fermented dairy product containing dietary fiber and preparation method thereof
  • Compound red-cereal fermented dairy product containing dietary fiber and preparation method thereof
  • Compound red-cereal fermented dairy product containing dietary fiber and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Composite red grain fermented milk product containing dietary fiber, the milk is first screened, and then the grain raw material is processed by dissolving, grinding, gelatinization, enzymatic hydrolysis, and homogenization steps, the screened milk, the processed grain slurry and the stabilizer After mixing, it is obtained through homogenization, sterilization, strain inoculation, fermentation, demulsification, refrigeration, pasteurization, and aseptic filling in sequence. The mass percentage content of each raw material is 1.2% of red beans and 4.2% of red rice flour , sweet potato powder 1.6%, liquid milk 82%, white sugar 8.2%, emulsification stabilizer 1.2%, and ethyl maltol 0.1%, red bean flavor 0.05%, strain 0.009%, polydextrose 1% and enzyme preparation 0.06%, The remaining content is water.

[0045] The strains are Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, and Lactobacillus casei, and the ratio is 3:2:0.5...

Embodiment 2

[0066] Compound red grain fermented milk product containing dietary fiber, the mass percentage content of each raw material in the formula is red bean powder 1%, red rice powder 3%, sweet potato powder 1%, liquid milk 80%, white sugar 6%, emulsification stabilizer 1%, 0.05% ethyl maltol, 0.03% essence, 0.009% strain, 1% polydextrose, 0.05% enzyme preparation, and the rest is water.

[0067] The specific formula includes 0.8% of black sesame powder, 1% of black rice flour, 0.4% of black bean flour, 0.8% of black corn flour, 1% of brown rice flour, 80% of liquid milk, 6% of white sugar, and 1% of emulsification stabilizer in mass percentage. %, bacteria species 0.009%, polydextrose 1% and enzyme preparation 0.05%, and the remaining content is water.

[0068] 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, hemic...

Embodiment 3

[0079] Compound red grain fermented milk product containing dietary fiber, the mass percentage content of each raw material in the formula is red bean powder 3%, red rice powder 5%, sweet potato powder 3%, liquid milk 85%, white sugar 9%, emulsification stabilizer 1.5%, 0.15% ethyl maltol, 0.08% essence, 0.012% strain, 1% polydextrose, 0.09% enzyme preparation, and the rest is water.

[0080] 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.

[0081] Based on 1 kg of fermented milk, the emulsion stabilizer includes the following components: the emulsion stabilizer includes 2.2 g of emulsifying thickener, 10.2 g of hydroxypropyl distarch phosphate, 1 g of agar, double Acetyl tartrate mono-diglyceride 0.1g, mono-diglyceride fatty a...

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Abstract

The invention relates to a compound red-cereal fermented dairy product containing dietary fiber and a preparation method thereof, belonging to the field of fermented food. The compound red-cereal fermented dairy product is characterized by comprising the following raw materials by mass: 1-3% of red bean flour, 3-5% of red rice flour, 1-3% of sweet potato flour, 80-85% of liquid milk, 6-9% of whitegranulated sugar, 1-1.5% of an emulsion stabilizer, 0.05-0.15% of ethyl maltol, 0.03-0.08% of essence, 0.009-0.012% of a bacterial strain, 1% of polydextrose and 0.05-0.09% of an enzyme preparation,with the balance being water. Through rational combination of a variety of natural red cereal raw materials, the flavor of the dairy product is improved; through coordinated fermentation of a plurality of bacterial strains, the taste of the dairy product is enhanced; natural dietary fiber in the cereal raw materials are used for improving the content of dietary fiber content in the product; and the prepared dairy product has unchanged and pleasant natural color and is not prone to layering, bleeding and production of precipitates.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a compound red 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 nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/133A23C3/00
CPCA23C3/00A23C9/1238A23C9/1315A23C9/133A23V2400/137A23V2400/125A23V2400/123A23V2400/113A23V2400/249
Inventor 高朝晖刘丽萍伍凯蒋庆芳郭姗姗熊必发陈伟梁广军
Owner CHENGDU JULE CORP GROUP
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