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Anti-aging yoghurt containing modified starch and preparation method thereof

A modified starch, anti-aging technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of inconvenient use of colloids, easy to cause dental caries, and less health care functions, so as to protect tea. Phenol, enhanced antioxidant activity, high utilization effect

Inactive Publication Date: 2019-09-17
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a variety of thickeners are added to traditional yogurt production, including agar, gelatin, pectin, and native starch. Among them, the application effect of colloids is good but the cost is high, and some colloids are not very convenient to use. Native starch is used as a thickener. Stabilizers will make yogurt have a paste taste, and the body is rough, and aging will occur after low-temperature storage, and most of them are added with white sugar, which is easy to cause dental caries, has less health care functions, and cannot meet people's needs

Method used

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  • Anti-aging yoghurt containing modified starch and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] An anti-aging yogurt containing modified starch, comprising the following raw materials in parts by weight: 70 parts of bovine colostrum, 20 parts of fish collagen peptide powder, 3 parts of thickener, 4 parts of concentrated fruit juice, 1 part of tea polyphenol nanoparticles, 0.5 parts of sweetener and 0.5 parts of probiotics, the thickener is composed of sodium alginate and modified starch according to the mass ratio of 1:5.

[0039] The fish collagen peptide powder is deep-sea fish collagen peptide powder.

[0040] The modified starch is cross-linked etherified tapioca modified starch.

[0041] The preparation method of the concentrated fruit juice is as follows: take noni fruit, cranberry and blueberry, add 2-6 times of pure water, squeeze the juice, then add pectinase, and enzymolyze at 40-45°C for 10-30min, Filtration, followed by vacuum concentration to obtain concentrated juice with a moisture content of 8-12%.

[0042] The sweetener is a mixture of maltitol,...

Embodiment 2

[0056] An anti-aging yogurt containing modified starch, comprising the following raw materials in parts by weight: 40 parts of bovine colostrum, 10 parts of fish collagen peptide powder, 1 part of thickener, 2 parts of concentrated fruit juice, 0.5 parts of tea polyphenol nanoparticles, 0.1 part of sweetener and 0.1 part of probiotics, the thickener is composed of sodium alginate and modified starch according to the mass ratio of 1:4.

[0057] The fish collagen peptide powder is freshwater fish collagen peptide powder.

[0058] The modified starch is cross-linked etherified tapioca modified starch.

[0059] The preparation method of the concentrated fruit juice is as follows: take noni fruit, cranberry and blueberry, add 2-6 times of pure water, squeeze the juice, then add pectinase, and enzymolyze at 40-45°C for 10-30min, Filtration, followed by vacuum concentration to obtain concentrated juice with a moisture content of 8-12%.

[0060] The sweeteners are stevioside and lac...

Embodiment 3

[0074] An anti-aging yogurt containing modified starch, comprising the following raw materials in parts by weight: 100 parts of bovine colostrum, 30 parts of fish collagen peptide powder, 5 parts of thickener, 6 parts of concentrated fruit juice, 1.5 parts of tea polyphenol nanoparticles, 1 part of sweetener and 1 part of probiotics, the thickener is composed of sodium alginate and modified starch according to the mass ratio of 1:6.

[0075] The fish collagen peptide powder is deep-sea fish collagen peptide powder.

[0076] The modified starch is cross-linked etherified tapioca modified starch.

[0077] The preparation method of the concentrated fruit juice is as follows: take noni fruit, cranberry and blueberry, add 2-6 times of pure water, squeeze the juice, then add pectinase, and enzymolyze at 40-45°C for 10-30min, Filtration, followed by vacuum concentration to obtain concentrated juice with a moisture content of 8-12%.

[0078] The sweetener is lactitol.

[0079] The ...

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Abstract

The present invention discloses anti-aging yoghurt containing modified starch and a preparation method thereof. The anti-aging yoghurt containing the modified starch comprises the following raw materials in parts by weight: 40-100 parts of bovine colostrum, 10-30 parts of fish collagen peptide powder, 1-5 parts of a thickener, 2-6 parts of concentrated fruit juice, 0.5-1.5 parts of tea polyphenol nanoparticles, 0.1-1 part of a sweetener and 0.1-1 part of probiotics. The thickener is composed of sodium alginate and modified starch according to a mass ratio of 1:(4-6). The anti-aging yoghurt containing the modified starch is rich in nutrients, delicate in mouthfeel, smooth and refreshing, has effects of regulating balance of human body intestinal micro-ecology, improving intestinal functions, lowering blood lipids and lowering blood pressure, enhancing human body immunity and delaying aging, and is simple and easy to implement in the preparation method, strong in operability, low in cost and suitable for factory production applications.

Description

technical field [0001] The invention relates to the technical field of dairy processing, in particular to an anti-aging yoghurt containing modified starch and a preparation method thereof. Background technique [0002] Yogurt is a milk product that uses milk as raw material, after pasteurization, lactic acid bacteria, etc. are added to the milk, and after fermentation, it is cooled and filled. Nowadays, with the improvement of people's living standards, people pay more and more attention 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, and native starch. Among them, the application effect of colloids is good but the cost is high, and some co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/13A23C9/1322A23C9/137A23V2400/11A23V2400/113A23V2400/143A23V2400/175A23V2400/51
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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