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Red jujube yogurt with protein content being 2.3% and preparation method of red jujube yogurt

A technology of protein content and red dates, applied in dairy products, bacteria used in food preparation, dairy products, etc., can solve the problems of not tight network structure, affecting product sales, prone to water precipitation, etc., and achieve intestinal adhesion. High rate, improve immunity, inhibit the growth of pathogenic bacteria and spoilage bacteria

Inactive Publication Date: 2019-04-09
江西蒙天乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The physical and chemical indicators stipulated in GB 19302-2010 require that the protein (g / 100g) of flavored fermented milk is greater than or equal to 2.3. Many existing dairy companies have begun to promote low-protein yogurt products in order to reduce production costs. However, when the protein content decreases When the time is high, the network structure formed by casein and whey protein will not be tight, resulting in thinner yogurt and poor taste
At the same time, water analysis is prone to occur during the shelf life, and the shelf life stability is poor, which seriously affects product sales

Method used

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  • Red jujube yogurt with protein content being 2.3% and preparation method of red jujube yogurt
  • Red jujube yogurt with protein content being 2.3% and preparation method of red jujube yogurt
  • Red jujube yogurt with protein content being 2.3% and preparation method of red jujube yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Product formula (based on 1 ton of product)

[0042] 720kg milk, 50kg white sugar, 1.2kg pectin, 0.8kg agar, 4.4kg hydroxypropyl distarch phosphate, 0.004kg Lactobacillus rhamnosus, 0.053kg Lactobacillus bulgaricus and Streptococcus thermophilus, 7.1kg concentrated jujube juice , 2.1kg compound jujube extract, and the balance is water.

[0043] In Example 1, parts by weight of agar: parts by weight of pectin=1:1.5, parts by weight of pectin: parts by weight of hydroxypropyl distarch phosphate=1:3.7, parts by weight of Lactobacillus rhamnosus : parts by weight of Lactobacillus bulgaricus and Streptococcus thermophilus=1:13.3.

[0044] 2. Preparation method.

[0045] S1. Filtration of raw milk: After the milk is purchased, it is filtered through a 150-mesh filter to remove impurities, and then subjected to centrifugal milk cleaning treatment; after the centrifugal milk cleaning treatment, the milk is cooled to 4°C by a cold plate (plate heat exchanger) , refrigerate...

Embodiment 2

[0055] The difference between this embodiment and embodiment 1 is:

[0056] Product formula (based on 1 ton of product): 750kg of milk, 55kg of white sugar, 1.5kg of pectin, 1.4kg of agar, 3.5kg of hydroxypropyl distarch phosphate, 0.0045kg of Lactobacillus rhamnosus, 0.065kg of Lactobacillus bulgaricus and Streptococcus thermophilus, 7.8kg concentrated jujube juice, 3.5kg compound jujube extract, and the balance is water. Others are the same as in Example 1.

[0057] In Example 2, parts by weight of agar: parts by weight of pectin=1:1.1, parts by weight of pectin: parts by weight of hydroxypropyl distarch phosphate=1:2.3, parts by weight of Lactobacillus rhamnosus : parts by weight of Lactobacillus bulgaricus and Streptococcus thermophilus=1:14.4.

Embodiment 3

[0059] The difference between this embodiment and embodiment 1 is:

[0060] Product formula (based on 1 ton of product): 800kg of milk, 60kg of white sugar, 2.8kg of pectin, 1.4kg of agar, 4.4kg of hydroxypropyl distarch phosphate, 0.0055kg of Lactobacillus rhamnosus, 0.068kg of Lactobacillus bulgaricus and Streptococcus thermophilus, 8.5kg concentrated jujube juice, 3.8kg compound red jujube extract, and the balance is water. Others are the same as in Example 1.

[0061] In Example 3, parts by weight of agar: parts by weight of pectin=1:2, parts by weight of pectin: parts by weight of hydroxypropyl distarch phosphate=1:1.6, parts by weight of Lactobacillus rhamnosus : parts by weight of Lactobacillus bulgaricus and Streptococcus thermophilus=1:12.4.

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Abstract

The invention discloses red jujube yogurt with protein content being 2.3% and a preparation method of the red jujube yogurt, and belongs to the technical field of yogurt preparation. Every 100 parts by weight of the red jujube yogurt with the protein content being 2.3% comprises raw materials in parts by weight as follows: 70-80 parts of milk, 5-7 parts of white granulated sugar, 0.1-0.3 parts ofpectin, 0.05-0.15 parts of agar, 0.15-0.45 parts of hydroxypropyl distarch phosphate, 0.0003-0.0008 parts of lactobacillus rhamnosus, 0.005-0.007 parts of lactobacillus bulgaricus and streptococcus thermophiles, 0.7-0.9 parts of concentrated jujube juice, 0.2-0.4 parts of compound red jujube extract and the balance of water. According to the red jujube yogurt with the protein content being 2.3% and the preparation method of the red jujube yogurt, under low-cost and low-protein conditions, the yogurt is high in viscosity and good in stability, little elutriation is produced, taste is close to that of high-protein yogurt, and besides, by means of organic combination of the concentrated jujube juice, the compound red jujube extract and yoghurt, the yogurt tastes good, is more nutritional andcan meet the demand of a consumer for yogurt with red jujube flavor.

Description

technical field [0001] The invention relates to the technical field of yogurt preparation, in particular to jujube yogurt with a protein content of 2.3% and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product made of fresh milk, adding a certain proportion of sucrose, after high-temperature sterilization and cooling, and then adding pure lactic acid bacteria. It tastes sweet and sour, and is rich in nutrition. Fresh milk and various milk powders. Yogurt is a pure green food. In addition to the nutritional value of fresh milk, yogurt contains lactic acid bacteria and produces lactic acid and B vitamins (B2.B6.B12) during the fermentation process, which can promote digestion and respiration of the human body and improve human immunity. , Long-term drinking can not only ensure the demand for calcium, but also strengthen the stomach, regulate human metabolism, and improve people's disease resistance, especially for children and the elder...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1234A23C9/1238A23C9/13A23C9/1307A23V2400/123A23V2400/175A23V2400/249
Inventor 朱坦坦曹永强余志坚朱祖勇胡鹏
Owner 江西蒙天乳业有限公司