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Red bean yoghourt containing rice embryo and preparation method thereof

A technology of rice germ and rice germ, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve problems such as single taste and single variety, and achieve uniform curdling, prevent diabetes, and eliminate edema

Inactive Publication Date: 2018-11-16
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to make up for the defects of single-taste and single-variety yoghurt in the market, the present invention provides a kind of red bean yoghurt containing rice germ and its preparation method

Method used

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  • Red bean yoghourt containing rice embryo and preparation method thereof
  • Red bean yoghourt containing rice embryo and preparation method thereof

Examples

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Effect test

Embodiment example 1

[0021] The red bean yogurt containing rice germ is made of the following raw materials in parts by weight (g): 50 rice germs, 70 red beans, 130 milk powder, 60 white sugar, 1.4 Lactobacillus bulgaricus and 2 stabilizers. The stabilizer described herein is obtained by compounding gelatin and modified starch at a ratio of 1:1 (g / g).

[0022] A kind of red bean yoghurt containing rice germ, comprises the following steps:

[0023] (1) Pass 5Kg rice bran through a 40-mesh sieve, screen and remove part of the bran and impurities, soak and centrifuge the remaining mixture in 10% (m / v) salt water to obtain broken rice and rice germ, then soak and centrifuge in salt water to remove broken rice Get rice germ. Wash the rice germ twice with distilled water, dry it naturally and heat it in hot water at 100°C for 5 minutes, and the obtained rice germ is ready for use;

[0024] (2) Soak red beans in hot water at 60°C for 3h-5h, the amount of water is solid:liquid=1:(2.5-3.0) (g / mL), and 0....

Embodiment example 2

[0029] Example 2: A red bean yogurt containing rice germ, made of the following raw materials in parts by weight: 55 parts of rice germ; 80 parts of red beans; 140 parts of milk powder; 65 parts of white sugar; 1.5 parts of Lactobacillus bulgaricus; 2.5 parts of stabilizer . Other steps are the same as implementation case 1.

Embodiment example 3

[0030] Example 3: A red bean yogurt containing rice germ, made of the following raw materials in parts by weight: 50 parts of rice germ; 80 parts of red beans; 130 parts of milk powder; 60 parts of white sugar; 1.4 parts of Lactobacillus bulgaricus; 2 parts of stabilizer . Other steps are the same as implementation case 1.

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Abstract

The invention discloses red bean yoghourt containing rice embryo and a preparation method thereof, and belongs to the technical field of food processing. The red bean added in the yoghourt is rich inprotein, vitamin B and various minerals, foot swelling can be prevented and treated when eating many of the red beans, and the crystal soda of the red bean can also increase gastrointestinal peristalsis, reduce constipation, promote urination, and eliminate edema caused by heart or kidney diseases. Besides, the red bean yoghourt is a combination of animal and plant proteins, so that the nutritioncomplementation is achieved; the rice embryo contains abundant protein, fat and vitamin E, can prevent the deposition of cholesterol in blood vessels and prevent diabetes, and the rice embryo has a better anti-aging effect due to the abundant vitamin E. The red bean yoghourt containing the rice embryo has the dual functions of nutrition and health, enriches the flavors of the yoghourt, has the market development prospect, and can promote the development of the dairy product industry.

Description

technical field [0001] The invention relates to red bean yogurt containing rice germ and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Yogurt is a milk product made from milk, adding a certain proportion of sucrose, sterilizing and cooling at high temperature, and then adding pure lactic acid bacteria to cultivate it. It tastes sweet and sour, smooth and nutritious. During the fermentation process, about 20% of the sugar and protein in the milk are hydrolyzed into small molecules. After the milk is fermented, the fatty acid in the milk can be increased by 2 times compared with the raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. During the fermentation of yogurt, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12, etc. Fresh milk is rich in calcium. After ferment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315A23V2400/123
Inventor 曹崇江李容容刘兵王素雅孙世旭
Owner NANJING UNIV OF FINANCE & ECONOMICS
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