Cereal meal replacement yogurt preparation method

A technology for meal replacement and yogurt, which is applied in the field of preparation of cereal meal replacement yogurt, which can solve the problems of regenerated and hardened grain particles, soft and rotten particles, and bad taste, so as to achieve complete, full, chewy and good taste. flavor effect

Pending Publication Date: 2019-09-06
内蒙古圣牧低温乳品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing products with added grain grains on the market are either soft and rotten and unshaped, with a bad taste and no chewiness; or the grain grains are regenerated and hardened at the end of the shelf life; or only grain pulp is added to avoid the grain taste problem.
Moreover, yogurt is different from milk. Because yogurt contains probiotics, it needs to be stored at low temperature. The gener

Method used

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  • Cereal meal replacement yogurt preparation method
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  • Cereal meal replacement yogurt preparation method

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0053] Example 1

[0054] A preparation method of cereal meal replacement yogurt, which is prepared from the following parts by weight of raw materials:

[0055] 650 parts of fresh milk, 100 parts of white sugar, 20 parts of cream, 20 parts of oatmeal rice, 30 parts of fruit puree, 5 parts of whey protein powder, 1.5 parts of stabilizer, 1 part of food flavor, 0.01 part of lactic acid bacteria;

[0056] The method for preparing cereal meal replacement yogurt by taking the above-mentioned parts by weight of raw materials, such as figure 1 As shown, it specifically includes the following steps:

[0057] Pretreatment, chemical compounding, homogenization, sterilization, fermentation, filling, and maturation after storage;

[0058] The pretreatment: the raw milk is inspected and accepted after passing the inspection, and the milk is cleaned by a sterilizing separator and then cooled to 2-6°C for storage;

[0059] The compounding of the ingredients: the raw milk is heated to 65-75°C and mixe...

Example Embodiment

[0074] Example 2

[0075] A preparation method of cereal meal replacement yogurt, which is prepared from the following parts by weight of raw materials:

[0076] 680 parts of fresh milk, 90 parts of white sugar, 25 parts of cream, 22 parts of oatmeal, 25 parts of fruit puree, 8 parts of whey protein powder, 2 parts of stabilizers, 0.8 parts of food flavor, 0.015 parts of lactic acid bacteria;

[0077] The preparation method for preparing cereal meal replacement yogurt by taking the above-mentioned parts by weight raw materials specifically includes the following steps:

[0078] Pretreatment, chemical compounding, homogenization, sterilization, fermentation, filling, and maturation after storage;

[0079] The pretreatment: the raw milk is inspected and accepted after passing the inspection, and the milk is cleaned by a sterilization separator and then cooled to 2-6°C for storage;

[0080] The compounding of the ingredients: the raw milk is heated to 65-75°C and mixed with white sugar, sta...

Example Embodiment

[0095] Example 3

[0096] A preparation method of cereal meal replacement yogurt, which is prepared from the following parts by weight of raw materials:

[0097] 690 portions of fresh milk, 100 portions of white sugar, 30 portions of cream, 25 portions of oatmeal rice, 20 portions of fruit puree, 10 portions of whey protein powder, 3 portions of stabilizers, 1 portion of food flavor, 0.02 portions of lactic acid bacteria;

[0098] The preparation method for preparing cereal meal replacement yogurt by taking the above-mentioned parts by weight raw materials specifically includes the following steps:

[0099] Pretreatment, chemical compounding, homogenization, sterilization, fermentation, filling, and maturation after storage;

[0100] The pretreatment: the raw milk is inspected and accepted after passing the inspection, and the milk is cleaned by a sterilization separator and then cooled to 2-6°C for storage;

[0101] The compounding of the ingredients: the raw milk is heated to 65-75°C, ...

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Abstract

The invention discloses a cereal meal replacement yogurt preparation method. The method includes steps of preprocessing, material mixing, homogenizing, sterilizing, fermenting, filling and after-storage aging. The step of filling includes: cooling fermented liquid to 20-25 DEG C, adding original fruit pulp and food essences, turning to keep for canning, preparing for filling, filling the liquid through a filling machine after turning, performing online adding of preprocessed chenopodium quinoa or/and oat paste during filling to obtain a cereal meal replacement yogurt product, and storing for aging. A chenopodium quinoa or/and oat paste preprocessing process includes steps of pre-soaking, well cooking, flushing, compounding and sterilizing. According to the method, after chenopodium quinoaor/and oat grains are added into yogurt, the grains are plump and chewy, and a state of 'drinking the yogurt by chewing' can be achieved; in addition, the taste can be kept in a shelf life, hardeningis avoided, and customers can enjogy the optimal taste at any time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of cereal meal replacement yoghurt. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for diet, and eating healthy has become a trend. Food not only needs to satisfy satiety in the traditional sense, but also needs to be healthy, authentic, and comprehensive. Nutrition and added functionality. [0003] Quinoa is the only single plant recognized by the United Nations International Food and Agriculture Organization (FAo) that can meet the basic nutritional needs of the human body. It is officially recommended as the most perfect "total nutritional food" for human beings, and has the reputation of "super grain". Quinoa is rich in protein, including 8 essential amino acids in a balanced ratio, suitable for human absorption and utilization; contains a variety of unsaturated fatty acids; rich...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 秦和平张利斌王轶钦李彤卜利军
Owner 内蒙古圣牧低温乳品有限公司
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