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Fermented coarse cereal yoghurt preparation method

A fermented, miscellaneous grain technology, applied in milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of flavor and structure damage, whey precipitation, yogurt flavor loss, etc., to overcome uneven distribution , the effect of less loss of flavor substances

Pending Publication Date: 2019-07-09
钟宇光 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pasteurization of fermented yogurt will damage the flavor and structure of the product, and yogurt is prone to problems such as loss of flavor substances and whey precipitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: A method for preparing fermented whole grain yogurt

[0024] (1) Take an appropriate amount of miscellaneous grains, such as barley, wheat, oats, red beans, mung beans, black beans, millet, black rice, purple rice, corn, barley rice, white kidney beans, sorghum rice, etc., wash and cook;

[0025] (2) Prepare a biocellulose fermentation medium, which contains an appropriate amount of carbon sources such as glucose and sucrose, and an appropriate amount of nitrogen source and trace elements are added to adjust the pH value to 3.5-5.0. After the medium is sterilized, the step (1) is cooked The miscellaneous grains are added to the fermentation medium, and finally 10% (volume ratio) of fermenting bacteria (seed liquid) is added, and the fermenting bacteria can be Acetobacter xylinum or Gluconacetobacter xylinum;

[0026] (3) Stir and ferment for 7 days at 34°C and 100-200rpm in shake flasks to obtain biocellulose gel films or granules wrapped with various grains;...

Embodiment 2

[0029] Example 2: A preparation method of fermented miscellaneous grains defatted yoghurt

[0030] (1) Take an appropriate amount of miscellaneous grains, such as barley, wheat, oats, red beans, mung beans, black beans, millet, black rice, purple rice, corn, barley rice, white kidney beans, sorghum rice, etc., and cook them after washing;

[0031] (2) Prepare the biocellulose fermentation medium, which contains 80-90% (volume ratio) coconut water, add a small amount of peptone, adjust the pH value to 3.5-5.0, and cook the medium in step (1) after sterilization The prepared miscellaneous grains are added to the fermentation medium, and finally 10% (volume ratio) of fermenting bacteria (seed liquid) is added, and the fermenting bacteria can be Acetobacter xylinum or Gluconacetobacter xylinum;

[0032] (3) Stir and ferment for 10 days at 35°C and 50-100rpm in the fermentation tank to obtain biocellulose gel films or granules that wrap or suspend miscellaneous grains;

[0033] (4...

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PUM

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Abstract

The invention relates to a fermented coarse cereal yoghurt preparation method, which includes cooking the coarse cereal and adding the coarse cereal into a biological cellulose fermentation culture medium; inoculating biocellulose producing bacteria, and dynamically fermenting to produce biocellulose; adding a lactic acid bacteria leavening agent and appropriate amount of milk powder, and continuing fermentation; and sterilizing and packing fermentation products. A secondary fermentation manner is adopted, the existing carbon source and acidic pH in the biological cellulose culture medium areutilized, the lactic acid bacteria leavening agent and appropriate amount of milk powder are added, and fermentation is continued to generate yoghurt products containing coarse cereals, biological cellulose gel particles (further called coconut), probiotics and the like, so that the coarse cereals can be protected, lactic acid bacteria, probiotics and the like can be protected to a certain extentduring the fermentation process of the lactic acid bacteria, and meanwhile, flavor substances in milk, whey and other ingredients are further protected to a certain extent, and the defect of whey precipitation is avoided.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing yogurt. Background technique [0002] Yogurt is fermented from fresh milk or dairy products by adding sugar and bacteria. Ordinary yogurt has a short shelf life, only 21 days under low-temperature refrigeration, and must be kept under refrigeration during transportation and sales. At the same time, yogurt not only increases a lot of costs during transportation, but also increases the risk of product deterioration. . The existing normal-temperature yogurt preparation process is to mix ingredients with sterilized milk, then sterilize at 90-95°C for 300 seconds, ferment the material after cooling, and then pasteurize the fermented material to obtain normal-temperature yogurt. Its biggest feature is that it can be stored for up to 150 days at room temperature. However, pasteurization of fermented yogurt will damage the flavor and structure of the product, and y...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/13A23V2400/125A23V2400/123A23V2400/51A23V2400/249
Inventor 钟宇光钟春燕
Owner 钟宇光