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Lutein-ester-containing fruit-vegetable solid yoghourt melt product and preparation method thereof

A technology for solid yogurt and lutein ester, which is applied in the direction of milk preparations, dairy products, and milk preservation, can solve the problems of poor stability, poor taste and short shelf life of lutein yogurt products, and achieves the maintenance of human intestinal tract. The effect of bacterial flora balance, improvement of human immunity, and long shelf life

Pending Publication Date: 2020-03-06
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to overcome the shortcomings of existing yogurt products such as single nutrition, inconvenient eating, short shelf life, poor stability and bad taste of lutein yogurt products, and provide a fruit and vegetable solid yogurt solution containing lutein esters. Bean product and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Blueberry lutein ester solid fruit and vegetable acid soluble beans, the production method is as follows:

[0048] 1) Weighing: Weigh 10 parts of skimmed milk powder, 9 parts of white granulated sugar, 1 part of whey powder, 2 parts of modified starch, 0.01 part of Streptococcus thermophilus, and 0.01 part of Lactobacillus bulgaricus by weight , 0.03 parts of Bifidobacterium lactis, 1 part of lutein ester, 2 parts of blueberry juice, 2 parts of carrot juice, 1 part of fructooligosaccharides, 0.02 parts of citric acid, 0.3 parts of sodium isovitamin C, 1 part mono-diglyceride fatty acid ester and 1 part low-ester pectin;

[0049] 2) Mixing: put skimmed milk powder, white sugar, whey powder, and modified starch into the batching tank, add water and mix evenly;

[0050] 3) Preheating: heat the mixed ingredients to 65°C, and then filter;

[0051] 4) Homogenization: Keep the prepared materials at a temperature of 65°C for homogenization, and the homogenization pressure is ...

Embodiment 2

[0065] Strawberry lutein ester solid fruit and vegetable yoghurt soluble beans, the production method is as follows:

[0066] 1) Weighing: Weigh 10 parts of skimmed milk powder, 5 parts of white granulated sugar, 3 parts of whey powder, 3 parts of modified starch, 0.01 part of Streptococcus thermophilus, and 0.01 part of Bulgarian milk by weight. Bacillus, 0.03 parts of Bifidobacterium lactis, 0.5 parts of lutein esters, 3 parts of fructo-oligosaccharides, 5 parts of strawberry juice, 5 parts of carrot juice, 0.03 parts of citric acid, 0.2 parts of sodium isovitamin C , 1 part of mono-diglyceride fatty acid ester and 1 part of low-ester pectin;

[0067] 2) Mixing: put skimmed milk powder, white sugar, whey powder, and modified starch into the batching tank, add water and mix evenly;

[0068] 3) Preheating: heating the mixed ingredients to 70°C, and then filtering;

[0069] 4) Homogenization: Keep the prepared materials at a temperature of 65°C for homogenization, and the hom...

Embodiment 3

[0083] The production method of solid fruit and vegetable yoghurt soluble soybeans of pectin ester is as follows:

[0084] 1) Weighing: Weigh 10 parts of skimmed milk powder, 9 parts of white granulated sugar, 1 part of whey powder, 2 parts of modified starch, 0.01 part of Streptococcus thermophilus, 0.01 part of Bulgaria Lactobacillus, 0.03 parts of Bifidobacterium lactis, 0.5 parts of lutein esters, 3 parts of fructooligosaccharides, 2 parts of yellow peach juice, 2 parts of tomato juice, 0.02 parts of citric acid, 0.3 parts of iso Sodium vitamin C, 1 part mono-diglyceride fatty acid ester and 1 part low-ester pectin;

[0085] 2) Mixing: put skimmed milk powder, white sugar, whey powder, and modified starch into the batching tank, add water and mix evenly;

[0086] 3) Preheating: heating the mixed ingredients to 80°C, and then filtering;

[0087] 4) Homogenization: Keep the prepared materials at a temperature of 65°C for homogenization, and the homogenization pressure is 2...

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Abstract

The invention discloses a lutein-ester-containing fruit-vegetable solid yoghourt melt product and a preparation method thereof. The lutein-ester-containing fruit-vegetable solid yoghourt melt productcomprises the following raw materials in parts by weight: 5-20 parts of skim milk powders, 5-20 parts of white granulated sugar, 0.1-10 parts of whey powders, 0.1-10 parts of modified starch, 0.01-0.2parts of ferment powders, 0.01-5 parts of lutein ester, 0.1-50 parts of fruit juice, 0.1-50 parts of vegetable juice, 0.1-5 parts of fructo-oligosaccharide, 0.01-0.05 parts of citric acid, 0.1-0.5 parts of sodium erythorbate, 0.1-5 parts of monoglyceride and diglyceride fatty acid esters and 0.1-5 parts of low-ester pectin. The fruit-vegetable solid yoghourt melt product is prepared by vacuum freezing. The yoghourt melts prepared by the invention are rich in nutrition, various in taste, long in shelf life and convenient to carry and eat, and have obvious eye nourishing and protecting functions.

Description

technical field [0001] The invention relates to a yogurt-soluble soybean product, in particular to a fruit and vegetable solid-state yogurt-soluble soybean product containing lutein ester and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization, beneficial bacteria are added to the milk, and after fermentation, it is cooled and filled. Yogurt not only retains the nutrients of milk, but also can decompose the sugar and protein in milk into small molecular substances through fermentation, which are easily digested and absorbed by the human body. But the yoghurt that obtains by traditional processing method still has the following deficiencies in the market at present: [0003] 1) Most of the processed yogurt is solidified, and the eating method is single, which cannot meet the eating needs of consumers; [0004] 2) Yogurt needs to be refrigerated at a low temperature of 2-3°C, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C3/00
CPCA23C9/13A23C9/1307A23C9/1315A23C9/123A23C3/00A23V2400/123A23V2400/249A23V2400/531
Inventor 王军邓文文张佳姚璐璐郑云龙蒋保民徐海青
Owner HUBEI UNIV OF TECH
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