Trehalose yogurt and preparation method thereof

A production method and trehalose technology are applied in the field of trehalose yogurt and its production, which can solve the problem of less trehalose added, and achieve the effects of preventing aging, stabilizing the state, and delaying the aging time.

Inactive Publication Date: 2019-05-03
合肥民祯健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The various single additives added in the current yogurt production cannot completely and effectively solve the above phenomena
[0004] The Chinese patent No. 200910242720.8 discloses a trehalose yogurt and its preparation method. The stability of the yogurt is ensured by adding trehalose to the yogurt, but the addition of trehalose is less, and white sugar needs to be added to increase the sweetness.

Method used

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  • Trehalose yogurt and preparation method thereof
  • Trehalose yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of trehalose yoghurt is made up of following raw material of weight part:

[0030] 90 parts of milk, 5 parts of trehalose, 2 parts of corn maltodextrin, 3 parts of rice maltodextrin and 3 parts of starter. The starter is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus.

[0031] The preparation method of the above-mentioned trehalose yoghurt comprises the following steps:

[0032] S1: mixing trehalose, corn maltodextrin, rice maltodextrin and milk at 60-80°C for 15-20 minutes to obtain yogurt material;

[0033] S2: cooling the yogurt material to below 40°C, adding a starter into the yogurt material, and fermenting at 42-43°C for 4-6 hours to obtain yogurt middle milk;

[0034] S3: post-cooking the milk in the yogurt at 5-10°C for 12-24 hours.

Embodiment 2

[0036] A kind of trehalose yoghurt is made up of following raw material of weight part:

[0037] 95 parts of milk, 7 parts of trehalose, 3 parts of corn maltodextrin, 4 parts of rice maltodextrin and 4 parts of starter. The starter is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus.

[0038] The preparation method of the above-mentioned trehalose yoghurt comprises the following steps:

[0039] S1: mixing trehalose, corn maltodextrin, rice maltodextrin and milk at 60-80°C for 15-20 minutes to obtain yogurt material;

[0040] S2: cooling the yogurt material to below 40°C, adding a starter into the yogurt material, and fermenting at 42-43°C for 4-6 hours to obtain yogurt middle milk;

[0041] S3: post-cooking the milk in the yogurt at 5-10°C for 12-24 hours

Embodiment 3

[0043] A kind of trehalose yoghurt is made up of following raw material of weight portion:

[0044] 93 parts of milk, 6 parts of trehalose, 2 parts of corn maltodextrin, 3 parts of rice maltodextrin and 3 parts of starter. The starter is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus.

[0045] The preparation method of the above-mentioned trehalose yoghurt comprises the following steps:

[0046] S1: mixing trehalose, corn maltodextrin, rice maltodextrin and milk at 60-80°C for 15-20 minutes to obtain yogurt material;

[0047] S2: cooling the yogurt material to below 40°C, adding a starter into the yogurt material, and fermenting at 42-43°C for 4-6 hours to obtain yogurt middle milk;

[0048] S3: post-cooking the milk in the yogurt at 5-10°C for 12-24 hours.

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Abstract

The invention provides trehalose yogurt and a preparation method thereof. The trehalose yogurt is prepared from the following raw materials in parts by weight: 90-95 parts of milk, 5-7 parts of trehalose, 2-3 parts of corn maltodextrin and 3-4 parts of starter. According to the trehalose yogurt and the preparation method thereof, the content of trehalose in yogurt can be increased, the yogurt stability can be improved, and application of white granulated sugar can be avoided.

Description

technical field [0001] The invention relates to the technical field of yogurt, in particular to trehalose yogurt and a preparation method thereof. Background technique [0002] Yogurt is a dairy product with unique flavor and rich nutrition formed by fermentation of lactic acid bacteria with cow's milk as the main raw material, and has good health care functions. With the popularity of refrigerators, the promotion of cold chain systems, and the improvement of consumption levels, the consumption of yogurt is increasing, and the average annual output is increasing at a rate of 25%. The yogurt industry has become the most promising fermented dairy product at present. industry. [0003] After the yogurt is produced, in the process of storage and sales, with the passage of time, there will be problems such as water and milk separation, protein denaturation, and irritating odor. The main reasons for these phenomena are as follows: starch aging, Proteins are denatured during free...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 宋建民王德海宛荣生黄祥君张琴王颂朱月月曹野常红影
Owner 合肥民祯健康科技有限公司
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