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Yoghourt with sleeping effect and making method of yoghourt

A yogurt and action technology, applied in milk preparations, other dairy products, applications, etc., can solve the problem of preparing yogurt without peanut vines, and achieve the effects of reducing the increase in acidity, uniform organization, and improving stability

Inactive Publication Date: 2020-02-14
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no relevant record of preparing peanut vines into yogurt

Method used

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  • Yoghourt with sleeping effect and making method of yoghourt
  • Yoghourt with sleeping effect and making method of yoghourt
  • Yoghourt with sleeping effect and making method of yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Select 11 parts of fresh peanut vines free from diseases and pests, blanching at 70-80°C for 3 minutes, cut the blanched peanut vines into sections, add 5 times the volume of ice water, 3 parts of seafood mushroom superfine powder, and homogenate 10min, the homogenate was firstly hydrolyzed by 1% of its mass with neutral protease for 30min; then added with 0.2% of its mass by cellulase for 30min; finally added with 0.2% of its mass by pectinase for 30min

[0023] , then utilize non-woven fabric to filter and remove slag, add 0.01 part of flavoring agent, 0.015 part of glycyrrhizic acid and 0.01 part of cysteine ​​to the filtrate, mix evenly to obtain peanut vine juice;

[0024] The flavoring agent is composed of citric acid, sodium pyrophosphate and calcium citrate in a mass ratio of 2:0.1:1;

[0025] (2) Mix peanut vine juice with 80 parts of milk and 12 parts of white sugar, and sterilize and cool the mixture;

[0026] (3) After cooling, inoculate the mixed solut...

Embodiment 2

[0028] (1) Select 10 parts of fresh peanut vines free from diseases and pests, blanching at 70-80°C for 3 minutes, cut the blanched peanut vines into sections, add 5 times the volume of ice water, 4 parts of seafood mushroom superfine powder, and homogenate 10min, the homogenate was firstly hydrolyzed by 2% of its mass with neutral protease for 20min; then added with 0.2% of its mass by cellulase for 20min; finally added with 0.2% of its mass by pectinase for 30min

[0029] , then utilize non-woven fabric to filter and remove slag, add 0.02 part of flavoring agent (same as Example 1), 0.02 part of glycyrrhizic acid and 0.01 part of cysteine ​​to the filtrate, mix evenly to obtain peanut vine juice;

[0030] (2) Mix peanut vine juice with 90 parts of milk and 15 parts of white sugar, and sterilize and cool the mixture;

[0031] (3) After cooling, inoculate the mixed solution with lactic acid bacteria, then cultivate and check the acidity of the product at 42±2°C until the acidi...

Embodiment 3

[0033] (1) Select 12 parts of fresh peanut vines free from diseases and pests, blanching at 70-80°C for 3 minutes, cut the blanched peanut vines into sections, add 5 times the volume of ice water, 5 parts of seafood mushroom superfine powder, and homogenate 10min, the homogenate was first added with 2% of its mass by neutral protease for 20min; then added with 0.2% of its mass by cellulase for 20min; finally added with 0.2% of its mass by pectinase for 30min, Then use non-woven fabric to filter and remove slag, add 0.03 part of flavoring agent (same as Example 1), 0.02 part of glycyrrhizic acid and 0.012 part of cysteine ​​to the filtrate, mix evenly to obtain peanut vine juice;

[0034] (2) Mix peanut vine juice with 100 parts of milk and 10 parts of white sugar, and sterilize and cool the mixture;

[0035] (3) After cooling, inoculate the mixed liquid with lactic acid bacteria, then cultivate and check the acidity of the product at 42±2°C until the acidity is 70°T, then take...

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Abstract

The invention belongs to the technical field of food preparation, and particularly relates to yoghourt prepared from peanut vines and having a sleeping effect and a making method of the yoghourt. Theyoghourt is specifically prepared from 80 to 100 parts of milk, 10 to 12 parts of peanut vines, 3 to 5 parts of hypsizygus marmoreus superfine powder, 10 to 15 parts of white granulated sugar, 0.015 to 0.02 part of glycyrrhizic acid, 0.01 to 0.012 part of cysteine, 0.01 to 0.03 part of a flavoring agent and 4 to 6 parts of lactic acid bacteria. According to the yogurt provided by the invention, the addition amount of peanut vine juice is increased; the peanut vines and hypsizygus marmoreus powder are compounded; a compound enzyme is added to carry out segmented enzymolysis; the prepared yoghourt is free of bitter taste, has fresh scent and no other foreign flavors, the acidity increase and viable count decrease of the yoghourt in the shelf life are remarkably reduced, the stability of lactic acid bacteria is improved, the yoghourt has a certain sleeping effect, whey is not separated out in the shelf life, the structure is uniform and compact, and the prepared yoghourt is good in waterbinding capacity.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to yoghurt with sleep-soothing effect prepared from peanut vines and a preparation method thereof. Background technique [0002] Peanut (Arachis hypogaea L.), also known as groundnut, is a kind of legume, the main vegetable oil and vegetable protein resource. my country is rich in peanuts, and peanut vines are the main production by-products. Peanut vines contain about 12% of crude protein, 7% of digestible protein, about 2% of crude fat, about 46.8% of carbohydrates and other trace elements. Has great potential for development. As a big peanut producing country in the world, the annual output of my country's peanut vines reaches 27-30 million tons. Except a small part is developed and utilized as animal feed, most of them are burned as fuel, which has a large market gap. [0003] Peanut vines are the stems and leaves of peanut plants, which are folk Chinese he...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315A23C9/13A23C9/1322A23C2240/15
Inventor 巩东营李志国邓鹏
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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