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Formula and production technology of gentle moistening super fruit-flavored yogurt

A production process and super technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of unable to achieve the expected taste, ineffective urinary health and intestinal maintenance, weak acidity, etc., to achieve better product flavor, prevent Urinary tract infection problems, the effect of preventing septicemia

Pending Publication Date: 2019-07-19
HANGZHOU NEW HOPE BIMODAL DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the selection of raw materials for the flavored milk currently on the market, although many beneficial substances are selected, these beneficial substances are limited in terms of nutritional supplements to the human body. There is no effect on beauty and beauty; and the taste of the existing flavored milk is acidic produced by fermentation. Road maintenance does not work

Method used

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  • Formula and production technology of gentle moistening super fruit-flavored yogurt
  • Formula and production technology of gentle moistening super fruit-flavored yogurt
  • Formula and production technology of gentle moistening super fruit-flavored yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A formula and production process of light moist super fruit-flavored yoghurt, wherein the formula raw materials include:

[0034]

[0035]

[0036] Described production process comprises the following steps:

[0037] S1. Raw milk, whey protein, gelatin, pectin and acetylated distarch phosphate are mixed according to the weight component ratio to obtain sample A;

[0038] S2. Sample B is obtained by mixing fruit particles, thickener, cranberry fruit powder and natural vitamin C, wherein the thickener is selected from starch, which is a conventional material, so it is easy to obtain and low in cost;

[0039] S3, 90% of sample A and 10% of sample B are mixed and filled.

[0040] Specifically, the specific steps for mixing the raw materials of sample A in the above step S1 are as follows:

[0041] a. Flash steaming raw milk at 50°C;

[0042] b. Add whey protein powder to the raw milk treated in step a, and hydrate at 45°C for 55 minutes;

[0043] c. Chemically tre...

Embodiment 2

[0051] A formula and production process of light moist super fruit-flavored yoghurt, wherein the formula raw materials include:

[0052]

[0053] Described production process comprises the following steps:

[0054] S1. Raw milk, whey protein, gelatin, pectin and acetylated distarch phosphate are mixed according to the weight component ratio to obtain sample A;

[0055] S2. Sample B is obtained by mixing fruit particles, thickener, cranberry fruit powder and natural vitamin C, wherein the thickener is selected from starch, which is a conventional material, so it is easy to obtain and low in cost;

[0056] S3, 90% of sample A and 10% of sample B are mixed and filled.

[0057] Specifically, the specific steps for mixing the raw materials of sample A in the above step S1 are as follows:

[0058] a. Flash steaming raw milk at 50°C;

[0059] b. Add whey protein powder to the raw milk treated in step a, and hydrate at 50°C for 35 minutes;

[0060] c. Chemically treat gelatin, ...

Embodiment 3

[0068] A formula and production process of light moist super fruit-flavored yoghurt, wherein the formula raw materials include:

[0069]

[0070] Described production process comprises the following steps:

[0071] S1. Raw milk, whey protein, gelatin, pectin and acetylated distarch phosphate are mixed according to the weight component ratio to obtain sample A;

[0072] S2. Sample B is obtained by mixing fruit particles, thickener, cranberry fruit powder and natural vitamin C, wherein the thickener is selected from starch, which is a conventional material, so it is easy to obtain and low in cost;

[0073] S3, 90% of sample A and 10% of sample B are mixed and filled.

[0074] Specifically, the specific steps for mixing the raw materials of sample A in the above step S1 are as follows:

[0075] a. Flash steaming raw milk at 50°C;

[0076] b. Add whey protein powder to the raw milk treated in step a, and hydrate at 55°C for 20 minutes;

[0077] c. Chemically treat gelatin, ...

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Abstract

The invention discloses a formula and production technology of gentle moistening super fruit-flavored yogurt. The formula comprises the following raw materials in parts by weight of 950-975 parts of raw milk, 6-22 parts of whey protein, 1.5-2.5 parts of gelatin, 1-2.5 parts of pectin, 0.5-0.9 part of acetylated distarch phosphate, 15-20 parts of fruit granules, 0.2-1 part of a thickening agent, 0.5-0.6 part of a stabilizing agent and 0.3-0.5 part of cranberry fruit powder. The production technology comprises the following steps of S1, taking the raw milk, the whey protein, the gelatin, the pectin and the acetylated distarch phosphate in parts by weight, and performing mixing treatment so as to obtain samples A; S2, performing mixing treatment on the fruit granules, the thickening agent andthe cranberry fruit powder so as to obtain samples B; and S3, mixing 90% of the samples A with 10% of the samples B, and performing filling. According to the formula and the production technology disclosed by the invention, under the premise that the mouth feel of products is guaranteed, the cranberry fruit powder and cranberry fruit granule jam are added, and the content of anthocyan in the yogurt is reinforced, so that the gentle moistening super fruit-flavored yogurt can have the effects of preventing sepsis, soothing and reducing pressure, increasing the health of the urinary tract, resisting bacteria, resisting inflammation, guaranteeing the health of the intestinal tract and the like.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a formula and a production process of light moist super fruit-flavored yoghurt. Background technique [0002] Milk is the food closest to breast milk, rich in high-quality protein, fat, vitamins and various immune active factors; in the production and processing of dairy products currently on the market, flavored fermented milk is made of more than 80% raw cow (sheep) ) Milk or milk powder as raw material, other raw materials are added, the pH value is lowered after sterilization and fermentation, and food additives, nutritional fortifiers, fruits and vegetables, grains, etc. are added or not added before or after fermentation. Compared with raw cow (goat) milk or milk powder, fermented milk can produce some physiologically active substances, such as organic acids, SOD, exopolysaccharides, active enzymes, etc., which have a certain regulatory effect on the body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 骆冬莹王雪婷姚小莉张晓敏李雅琦
Owner HANGZHOU NEW HOPE BIMODAL DAIRY CO LTD
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