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Yogurt containing physically modified starch and preparation method thereof

A modified starch and physical technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of the quality of fermented flavored milk and different swelling, and achieve repeatability, strong operability, and mechanical resistance Strong cutting ability and high safety effect

Inactive Publication Date: 2019-08-20
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation process of the physically modified starch is not revealed. The structure of the physically modified starch prepared under different physical conditions is different, so the swelling is also different, which will have a certain impact on the quality of fermented flavored milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A yogurt containing physically modified starch, calculated in parts by weight, the yogurt containing physically modified starch is prepared from the following raw materials in parts by weight: 250 parts of liquid milk, 1 part of protein powder, 45 parts of white sugar, 10 parts of glucose syrup 1.5 parts of physically modified starch, 1 part of thickener, 10 parts of fermented bacteria, 0.1 part of lemon juice, 5 parts of food flavor, wherein, the physically modified starch is transmitted from natural starch to intermittent microwave and intermittent infrared alternating Drying in the heater cavity for 3 minutes; then the starch was further sent to the cavity of an intermittent microwave heater with a frequency of 2450 MHz for variable temperature drying to prepare the physically modified starch.

[0028] Wherein, the natural starch is glutinous rice starch; the protein powder is milk protein; the fermented strains are Lactobacillus bulgaricus, Lactobacillus paracasei an...

Embodiment 2

[0042] A yogurt containing physically modified starch, calculated in parts by weight, the yogurt containing physically modified starch is prepared from the following raw materials in parts by weight: 500 parts of liquid milk, 15 parts of protein powder, 85 parts of white sugar, 30 parts of glucose syrup 30 parts of physically modified starch, 10 parts of thickener, 10 parts of fermented bacteria, 1 part of lemon juice, 5 parts of food flavor, wherein, the physically modified starch is transmitted from natural starch to intermittent microwave and intermittent infrared alternately Drying in the heater cavity for 10 minutes; then the starch was further sent to the cavity of an intermittent microwave heater with a frequency of 2450 MHz for variable temperature drying to prepare the physically modified starch.

[0043] Wherein, the natural starch is potato starch; the protein powder is milk powder; the fermented bacteria are mixed with Lactobacillus bulgaricus, Lactobacillus paracas...

Embodiment 3

[0057] A yogurt containing physically modified starch, calculated in parts by weight, the yogurt containing physically modified starch is prepared from the following raw materials in parts by weight: 400 parts of liquid milk, 12 parts of protein powder, 60 parts of white sugar, 20 parts of glucose syrup 15 parts of physically modified starch, 5 parts of thickener, 5 parts of fermented bacteria, 0.5 parts of lemon juice, 3 parts of food flavor, wherein, the physically modified starch is transmitted from natural starch to intermittent microwave and intermittent infrared alternating Drying in the heater cavity for 7 minutes; then the starch was further sent to the cavity of an intermittent microwave heater with a frequency of 2450 MHz for variable temperature drying to prepare the physically modified starch.

[0058] Wherein, the natural starch is cornstarch; the protein powder is milk protein; the fermented strains are Lactobacillus bulgaricus, Lactobacillus paracasei and Strepto...

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PUM

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Abstract

The invention discloses yogurt containing physically modified starch and a preparation method thereof. The yogurt is prepared from the following raw materials: liquid milk, protein powder, white granulated sugar, glucose syrup, physically modified starch, a thickening agent, a fermented strain, lemon juice and edible essence, wherein the physically modified starch is obtained by delivering naturalstarch into an intermittent microwave and intermittent infrared alternating heater cavity to be dried, and then further delivering the starch into an intermittent microwave heater cavity of which thefrequency is 2450MHz to be subjected to variable temperature drying. The prepared yogurt has fragrant and sweet taste and sticky feeling, but has no stickiness and stiffness; the prepared physicallymodified starch with high safety and stronger mechanical shear resistance is compounded in the yogurt, so that the yogurt has unique flavor characteristics, and the stability of a system structure ismaintained; and the preparation process of the yogurt is simple, and the repeatable operability is strong.

Description

technical field [0001] The invention relates to the field of food technology, in particular to yoghurt containing physically modified starch and a preparation method thereof. Background technique [0002] Starch is a natural high-molecular carbohydrate composed of glucose. It has two structures of branched chain and straight chain. It is widely found in seeds, tubers and fruits of plants. It is a renewable, non-toxic, biodegradable, resource Rich green products. There are many hydroxyl groups on the starch molecule. Under certain temperature conditions, it can absorb water and swell and gelatinize. It has certain viscosity and cohesive force, and is widely used in industry. However, the defects in the structure and performance of native native starch have affected its wide application. Therefore, starch is used for denaturation, and the denaturation of starch includes physical, chemical or enzymatic treatment, introducing new functional groups on starch molecules or changi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133A23C9/137
CPCA23C9/1307A23C9/1315A23C9/133A23C9/137A23V2400/249
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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