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Lycium ruthenicum-flavor fermented milk and preparation method thereof

The technology of fermented milk and black wolfberry is applied in the direction of bacteria and lactobacilli used in dairy products and food preparation, which can solve the problems of single nutrition and achieve the effect of strengthening anti-oxidation and good intestinal regulation function.

Inactive Publication Date: 2018-04-13
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the defects in the prior art that black wolfberry is eaten alone and has a single nutrition, and no other foods are eaten together, the present invention provides a black wolfberry flavored fermented milk, the purpose of which is to obtain a fermented milk with good taste and flavor Milk, black wolfberry and fermented milk can synergistically play their respective health effects, have good intestinal regulation function and anti-oxidation function, and can meet the various needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: A kind of fermented milk with black wolfberry flavor provided by the present invention includes raw materials and a starter, and the raw materials include black wolfberry powder, raw milk, stabilizer, and sweetener.

[0024] The raw materials and starter can be added in any proportion, as long as fermented milk can be prepared, and the raw material milk, stabilizer and sweetener can be conventional products in the field.

[0025] In the prior art, in order to play a health-care role, most people soak black wolfberry in warm water at 40-60°C for consumption, but such nutrients are single and the water is tasteless, making it difficult to persist in eating for a long time. Therefore, considering the prior art these Defects, the present invention develops food that can be compounded with black wolfberry. When developing the fermented milk of the present invention, it is considered that black wolfberry and wine are mixed, which is not suitable for minors, ladie...

Embodiment 2

[0026] Embodiment 2: a black wolfberry flavored fermented milk disclosed by the present invention comprises raw materials and a leavening agent, and the raw materials include black wolfberry powder, raw milk, stabilizer, and sweetener. The preferred raw milk is fresh milk, the stabilizer is modified starch, the sweetener is fructose syrup, the starter is Lactobacillus acidophilus, the mass concentration of Lycium barbarum powder in the raw material is 5g / kg, and the stabilizer is at The mass concentration in the raw material is 10g / kg, the mass percentage of the sweetener in the raw material is 6%, and the addition amount of the leavening agent is 0.1×10 6 cfu / mL, the added amount of the starter refers to the number of viable bacteria per milliliter of raw material, and the rest is raw milk.

[0027] The method for preparing the above black wolfberry flavored fermented milk is as follows: preheat raw fresh milk to 45°C, add black wolfberry powder 5g / kg product, modified starch...

Embodiment 3

[0028] Embodiment 3: A black wolfberry flavored fermented milk disclosed by the present invention includes raw materials and a leavening agent, and the raw materials include black wolfberry powder, raw milk, stabilizer, and sweetener. The preferred raw material milk is reconstituted milk, the stabilizer is pectin, the sweetener is fructose, the leavening agent is Lactobacillus casei, the mass concentration of black wolfberry powder in the raw material is 1g / kg, and the concentration of the stabilizer in the raw material is 1g / kg. The mass concentration is 1g / kg, the mass percentage of the sweetener in the raw material is 6.1%, and the addition amount of the leavening agent is 1×10 6 cfu / mL, the added amount of the starter refers to the number of viable bacteria per milliliter of raw material, and the remainder is raw milk.

[0029] The method for preparing the above-mentioned fermented milk with black wolfberry flavor is as follows: preheat the reconstituted milk to 55°C, add ...

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Abstract

The invention discloses lycium ruthenicum-flavor fermented milk. The fermented milk comprises raw materials and a starter culture. The raw materials comprise lycium ruthenicum powder, raw milk, a stabilizer and a sweetening agent. A method for preparing the lycium ruthenicum-flavor fermented milk comprises the following steps: (1) mixing the lycium ruthenicum powder, the stabilizer, the sweeteningagent and preheated raw milk, and then conducting homogenization, sterilization and cooling to obtain a mixed liquid; and (2) adding the starter culture into the mixed liquid of the step (1), and then conducting fermentation and cooling to obtain the lycium ruthenicum-flavor fermented milk. The lycium ruthenicum-flavor fermented milk has the advantages that lycium ruthenicum and fermented milk can cooperate with each other to play respective health-care efficacy, and the lycium ruthenicum-flavor fermented milk has a good function of regulating intestinal tracts and a function of resisting oxidation, and can meet a plurality of demands of consumers.

Description

technical field [0001] The invention belongs to the technical field of dairy products, in particular to black wolfberry flavored fermented milk and a preparation method thereof. Background technique [0002] The fruit of black wolfberry is rich in purple-red pigment, which is easily soluble in water. It is a natural water-soluble anthocyanin flavonoid. It is the wild plant with the highest content of proanthocyanidins found so far. Tibetan medicine is used to treat heart fever, heart disease, lower cholesterol, stimulate brain nerves, enhance immune function, protect eyesight, prevent and treat cancer, anti-aging, beautify the skin, irregular menstruation, menopause, etc., and has significant medicinal effects. It is used as a nourishing, strong and kidney-tonifying and antihypertensive medicine among the people. It is included in the classic works of Tibetan medicine such as "Uyghur Medicine Records", "Four Medical Codes", "Jingzhu Materia Medica". [0003] Usually when p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/13A23C9/1307A23C9/133A23V2400/125A23V2400/175A23V2400/113
Inventor 李雨桐韩梅腾军伟徐致远刘振民
Owner BRIGHT DAIRY & FOOD CO LTD