Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

DHA-containing peanut yoghurt and preparation method thereof

A peanut and yogurt technology, applied in the field of DHA-containing peanut yogurt and its preparation, can solve the problems of unsatisfactory quality of yogurt, easy oxidation and deterioration of DHA algae oil, etc., to solve the problem of easy oxidation and deterioration, improve storage stability, add Reasonable effect of the process

Inactive Publication Date: 2019-08-20
WUHAN POLYTECHNIC UNIVERSITY
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current research on peanut protein yogurt in my country, the raw materials are almost all peanuts or peanut protein isolates. In the prior art of making yogurt directly from peanut protein powder, there is research on the use of DHA algae oil, but DHA algae oil is easy to oxidize and deteriorate. The resulting yoghurt is not of satisfactory quality

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • DHA-containing peanut yoghurt and preparation method thereof
  • DHA-containing peanut yoghurt and preparation method thereof
  • DHA-containing peanut yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Step S1. Preparation of peanut protein liquid: choose peanut protein powder as raw material, mix it with water, the weight ratio of the two is 1:10, use a high-speed disperser to stir at a speed of 12000r / min for 1min, and use a 100-mesh screen to filter , collect filtrate, repeat 3 times, obtain peanut protein liquid.

[0046]Step S2. Blending: During the blending process, the added amount of peanut protein liquid is 80 parts by weight, and that of pure milk is 20 parts by weight. With respect to the total weight of peanut protein liquid and pure milk, the amount of DHA microcapsule powder is 5%, and the amount of white granulated sugar is 8%. %, whey protein powder is 2%, and the above-mentioned components are stirred at a speed of 15000r / min for 3min using a high-speed disperser; %, CMC is 0.20%, pectin is 0.30%, modified starch is 0.10%, gelatin is 0.20%, and sucrose ester is 0.20%. After the addition, the solution is heated in a water bath at 70°C for 2 minutes to ...

Embodiment 2

[0052] Step S1. Preparation of peanut protein liquid: choose peanut protein powder as raw material, mix it with water at a ratio of 1:8, use a high-speed disperser to stir at a speed of 13000r / min for 2min, use a 100-mesh sieve to filter, and collect the filtrate , repeated 3 times to obtain peanut protein liquid.

[0053] Step S2. Blending: During the blending process, the added amount of peanut protein liquid is 70 parts by weight, and that of pure milk is 30 parts by weight. Compared with the total weight of peanut protein liquid and pure milk, DHA microcapsule powder is 4% and white sugar is 10% , whey protein powder is 3%, the above-mentioned components are stirred with a high-speed disperser at a speed of 15000r / min for 4min; then add food additives, wherein the amount of xanthan gum added is 0.20% of the total weight of the peanut protein solution and pure milk , CMC is 0.10%, pectin is 0.35%, modified starch is 0.15%, gelatin is 0.26%, and sucrose ester is 0.20%. After...

Embodiment 3

[0059] Step S1. Preparation of peanut protein liquid: use peanut protein powder as the raw material, mix it with water at a ratio of 1:9.4, use a high-speed disperser to stir at a speed of 15000r / min for 1min, use a 100-mesh sieve to filter, and collect the filtrate , repeated 3 times to obtain peanut protein liquid.

[0060] Step S2. Blending: During the blending process, the added amount of peanut protein liquid is 85 parts by weight, pure milk is 15 parts by weight, relative to the total weight of peanut protein liquid and pure milk, the amount of DHA microcapsule powder is 5%, and the amount of white granulated sugar is 8%. %, whey protein powder is 2%, and the above-mentioned components are stirred at a speed of 15000r / min for 2min using a high-speed disperser; then food additives are added, wherein the amount of xanthan gum added is 0.10 %, CMC is 0.10%, pectin is 0.25%, modified starch is 0.20%, gelatin is 0.20%, and sucrose ester is 0.15%. After adding, the solution is...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses DHA-containing peanut yoghurt and a preparation method thereof. The preparation method comprises the following steps: peanut protein liquid preparation, blending, homogenization, sterilization, cooling, fermentation and finished product preparation. The preparation method selects DHA micro-capsules to replace DHA algae oil, the DHA micro-capsules are added into theyoghurt, and the addition method is optimized, so that the addition process of DHA is more reasonable, and the preparation method solves a shortcoming that the DHA algae oil is liable to oxidation anddeterioration. Xanthan gum, CMC, pectin, modified starch, gelatin, sucrose ester and other stabilizers are compounded to obtain a compound stabilizer, water-bath heating enables the compound stabilizer to be easily dissolved, and the preparation method greatly improves storage stability of the DHA-containing peanut yoghurt and improves shelf life.

Description

technical field [0001] The invention belongs to the technical field of peanut yoghurt, and more specifically relates to a peanut yoghurt containing DHA and a preparation method thereof. Background technique [0002] As a fatty acid that cannot be synthesized by the human body but is indispensable, DHA plays a very important role in every stage of human growth and development, especially the healthy development of pregnant women and babies. DHA plays an important role in the human body. It can promote the growth and development of infants and young children, prevent and treat cardiovascular diseases in adults, delay aging, prevent senile dementia, protect the retina, improve vision, fight cancer, and fight inflammation. At present, DHA is relatively deficient in human dietary structure, and the conversion rate of its synthetic precursor is low and slow in the body, so direct intake is very necessary. In recent years, with the enhancement of people's awareness of health care,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23C9/123
CPCA23C9/1315A23C9/1307A23C9/137A23C9/1238A23V2400/123A23V2400/249
Inventor 郑竟成田华向红莉何东平吴建宝秦朗
Owner WUHAN POLYTECHNIC UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com