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Digestive yogurt containing modified starch and preparation method thereof

A technology for aiding digestion of yogurt and modified starch, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of inconvenient use of colloids, less health care functions, rough body, etc., and improve the structure of yogurt , texture improvement, simple and easy preparation method

Inactive Publication Date: 2019-08-27
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the application effect of colloid is good but the cost is high, and some colloids are not very convenient to use. As a thickening and stabilizing agent, native starch will make yogurt have a paste taste, and the body is rough, aging phenomenon will occur after low temperature storage, and the sweetness is too High, less health care function, children will cause dental caries if they eat too much

Method used

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  • Digestive yogurt containing modified starch and preparation method thereof
  • Digestive yogurt containing modified starch and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A digestion-assisted yogurt containing modified starch includes the following raw materials in parts by weight: 100 parts of bovine colostrum, 3 parts of modified starch, 4 parts of concentrated fruit juice, 0.5 part of sweetener, 0.5 part of probiotics and 1 part of prebiotics.

[0033] The modified starch is composed of modified corn starch, modified cassava starch and modified potato starch in a mass ratio of 1:4:2.

[0034] The preparation method of the concentrated fruit juice is: take pineapple, watermelon and passion fruit, wash and remove the skin and core, add 2-6 times pure water, squeeze the juice, add pectinase, and enzymatically hydrolyze at 40-45°C 10-30min, filter, and then vacuum concentrate to obtain a concentrated juice with a moisture content of 10-13%.

[0035] The sweetener is a mixture of maltitol, stevia and lactitol.

[0036] The probiotics are a mixture of Bifidobacterium, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus fermentum and L...

Embodiment 2

[0045] A digestion aid yogurt containing modified starch includes the following raw materials in parts by weight: 80 parts of bovine colostrum, 1 part of modified starch, 2 parts of concentrated fruit juice, 0.1 part of sweetener, 0.1 part of probiotics and 0.5 part of prebiotics.

[0046] The modified starch is composed of modified corn starch, modified tapioca starch and modified potato starch in a mass ratio of 1:3:2.

[0047] The preparation method of the concentrated fruit juice is: take pineapple, watermelon and passion fruit, wash and remove the skin and core, add 2-6 times pure water, squeeze the juice, add pectinase, and enzymatically hydrolyze at 40-45°C 10-30min, filter, and then vacuum concentrate to obtain a concentrated juice with a moisture content of 10-13%.

[0048] The sweetener is a mixture of xylitol, stevia and lactitol.

[0049] The probiotics are Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus fermentum and Lactobac...

Embodiment 3

[0058] A digestion-assisted yogurt containing modified starch includes the following raw materials in parts by weight: 120 parts of bovine colostrum, 5 parts of modified starch, 6 parts of concentrated fruit juice, 1 part of sweetener, 1 part of probiotics and 1.5 parts of prebiotics.

[0059] The modified starch is composed of modified corn starch, modified cassava starch and modified potato starch in a mass ratio of 1:5:2.

[0060] The preparation method of the concentrated fruit juice is: take pineapple, watermelon and passion fruit, wash and remove the skin and core, add 2-6 times pure water, squeeze the juice, add pectinase, and enzymatically hydrolyze at 40-45°C 10-30min, filter, and then vacuum concentrate to obtain a concentrated juice with a moisture content of 10-13%.

[0061] The sweetener is a mixture of xylitol, maltitol and stevia.

[0062] The probiotics are a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus rhamnosus and L...

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Abstract

The invention discloses digestive yogurt containing modified starch and a preparation method thereof. The yogurt is prepared from the following raw materials in parts by weight: 80-120 parts of bovinecolostrum, 1-5 parts of the modified starch, 2-6 parts of fruit juice concentrate, 0.1-1 part of a sweetening agent, 0.1-1 part of probiotics and 0.5-1.5 parts of prebiotics, wherein the modified starch is composed of corn modified starch, cassava modified starch and potato modified starch according to a mass ratio of 1 to (3 to 5) to 2. The digestive yogurt containing the modified starch disclosed by the invention is rich in nutrition, and delicate and smooth in mouthfeel, has the functions of regulating the balance of human intestinal microecology, improving intestinal function, aiding digestion, reducing lipids and blood pressure, enhancing human immunity, and resisting aging, and is suitable for children, the aged and diabetics to eat; meanwhile, the preparation method of the yogurt is simple and practicable, strong in operability, low in cost, and is suitable for industrialized production and application.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a digestion-assisted yogurt containing modified starch and a preparation method thereof. Background technique [0002] Yogurt is a milk product that is made of milk, pasteurized and then added lactic acid bacteria to the milk, and then cooled and filled after fermentation. Now with the improvement of people's living standards, more and more attention is paid to their own health. As a kind of dairy product, yogurt is loved by people because of its good taste and rich nutrition. It is the most profitable and development potential product in the dairy industry. [0003] High-quality yogurt should have a thick body and a smooth taste. However, a variety of thickeners are added to traditional yogurt production, including agar, gelatin, pectin, native starch, etc. Among them, the application effect of colloids is good but the cost is high, and some colloids are not very convenient t...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/137A23V2400/143A23V2400/11A23V2400/123A23V2400/113A23V2400/175A23V2400/51A23V2400/249
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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