Unlock instant, AI-driven research and patent intelligence for your innovation.
Solid yogurt rich in Omega-3 and probiotics and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of solid yogurt and probiotics, applied in the direction of milk preparations, dairy products, applications, etc., to achieve broad market prospects, unique taste, and the effect of promoting intestinal balance and health
Inactive Publication Date: 2018-09-18
上海概杰科技发展有限公司
View PDF6 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, at present, chia seeds are only limited to food supplements or the consumption of their original seeds, and further development and utilization are still needed
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0026] Example 1: A solid yogurt rich in Omega-3 and probiotics, which consists of the following components by weight: 30 parts of yogurt, 20 parts of almonds, 5 parts of honey, 5 parts of white sugar, and 5 parts of chia seed oil 1 part, 2 parts of Bifidobacterium, 3 parts of Lactobacillus, 1 part of emulsifier. Its preparation method is as follows:
[0027] a. Fully stir the yogurt, chia seed oil and emulsifier at 20-50°C to obtain a mixture;
[0028] b. Add honey, white granulated sugar, bifidobacteria and lactobacillus to the mixture obtained in step a, and mix well;
[0029] c. Add almonds and stir until regular solid yogurt particles are formed;
[0030] d, refrigerated to obtain solid yogurt.
Embodiment 2
[0031] Example 2: A solid yogurt rich in Omega-3 and probiotics, consisting of the following components by weight: 40 parts of yogurt, 30 parts of almonds, 6 parts of honey, 7 parts of white sugar, and 8 parts of chia seed oil 1 part of Bifidobacterium, 2 parts of Lactobacillus, 2 parts of Gram-positive cocci, 2 parts of emulsifier. Its preparation method is as follows:
[0032] a. Fully stir the yogurt, chia seed oil and emulsifier at 20-50°C to obtain a mixture;
[0033] b. Add honey, white granulated sugar, bifidobacteria, gram-positive cocci and lactobacilli to the mixture obtained in step a, and mix well;
[0034] c. Add almonds and stir until regular solid yogurt particles are formed;
[0035] d, refrigerated to obtain solid yogurt.
Embodiment 3
[0036] Example 3: A solid yogurt rich in Omega-3 and probiotics, which consists of the following components by weight: 50 parts of yogurt, 40 parts of almonds, 7 parts of honey, 8 parts of white sugar, and 10 parts of chia seed oil 2 parts, 2 parts of bifidobacteria, 2 parts of gram-positive cocci, 3 parts of emulsifier. Its preparation method is as follows:
[0037] a. Fully stir the yogurt, chia seed oil and emulsifier at 20-50°C to obtain a mixture;
[0038] b. Add honey, white granulated sugar, bifidobacteria and gram-positive cocci to the mixture obtained in step a, and mix well;
[0039] c. Add almonds and stir until regular solid yogurt particles are formed;
[0040] d, refrigerated to obtain solid yogurt.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention discloses solid yogurt rich in Omega-3 and probiotics and a preparation method thereof, and relates to food and a preparation method thereof. The solid yogurt comprises the following components, by weight: 30-50 parts of yogurt, 20-40 parts of an ingredient, 10-15 parts of sugar, 5-10 parts of chia seed oil, 3-5 parts of probiotics, and 1-3 parts of an emulsifier. The ingredient is one of nuts or dried fruits. The sugar is one or more of honey or white sugar. The chia seed oil is oil extracted from chia seeds. The probiotics are one or more of bifidobacteria, lactobacilli and Gram-positive cocci. The preparation method includes the following steps: fully mixing the yogurt, the chia seed oil and the emulsifier at 20-50 DEG C; adding the white sugar and the probiotics, and fully mixing the components; adding the ingredient, and stirring and mixing the materials well; and freeze-drying the mixture to obtain the solid yogurt. The preparation method makes the yogurt maintain asolid state under normal temperature conditions through a reasonable formula and a unique process. Therefore, the solid yogurt products have unique taste and rich nutrition, and are especially rich in the Omega-3 and the probiotics.
Description
technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a solid yogurt rich in Omega-3 and probiotics and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of living standards, people are pursuing more nutritious and more functional healthy foods, and the development of healthy foods that are both nutritious and functional has become a research hotspot in the field of food processing. [0003] Solid yogurt is a derivative product of traditional yogurt. Compared with traditional yogurt, solid yogurt has a more unique taste, more diverse forms, and richer nutrition, and is loved by consumers. Compared with the almost blank domestic solid yogurt market, the foreign solid yogurt market is relatively mature, with a wide variety of products, and the consumption is increasing year by year. Therefore, the development of solid yogurt products with more tastes and funct...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More 
