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Yoghourt melts rich in yeast beta-glucan and amino acid and a preparation method thereof

A dextran and amino acid technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as poor taste, easy decomposition and instability of β-glucan, enrich amino acid components, and shorten fermentation time , compact effect

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

[0011] The purpose of the present invention is to solve the problems of β-glucan in traditional β-glucan yogurt products, such as easy decomposition, instability, and bad taste, and provide a yogurt soluble bean rich in yeast β-glucan and amino acids and a preparation method thereof; the yogurt soluble beans have the advantages of good taste, high stability, convenient eating and carrying, and good health care effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Yogurt Soybeans 1 rich in yeast β-glucan and amino acids, the production method is as follows:

[0040] 1) Weighing: Weigh 17 parts of skimmed milk powder, 10 parts of trehalose, 5 parts of whey powder, 3 parts of modified starch, 1 part of fermentation powder, 2 parts of yeast β-glucan, and fructooligosaccharides according to the ratio of parts by weight. 2 parts, 1 part of mono-diglyceride fatty acid ester emulsifier, 7 parts of acetylated starch phosphate thickener;

[0041] 2) Mixing: put skimmed milk powder, trehalose, whey powder, and modified starch into the batching tank, add water and mix evenly;

[0042] 3) Preheating: heating the mixed ingredients to 75°C, and then filtering;

[0043] 4) Homogenization: Keep the prepared materials at a temperature of 70°C for homogenization, and the homogenization pressure is 20MPa;

[0044] 5) Sterilization: Heat the homogeneous material to sterilize, the sterilization condition is 90°C, 8min;

[0045] 6) Cooling and inocul...

Embodiment 2

[0053] Yogurt Soybeans 2 rich in yeast β-glucan and amino acids, the production method is as follows:

[0054] 1) Weighing: Weigh 15 parts of skimmed milk powder, 11 parts of trehalose, 4 parts of whey powder, 4 parts of modified starch, 1 part of fermentation powder, 1.5 parts of yeast β-glucan, and fructooligosaccharides according to the ratio of parts by weight. 1 part, 1 part of mono-diglyceride fatty acid ester emulsifier, 8 parts of acetylated starch phosphate thickener;

[0055] 2) Mixing: put skimmed milk powder, trehalose, whey powder, and modified starch into the batching tank, add water and mix evenly;

[0056] 3) Preheating: heating the mixed ingredients to 80°C, and then filtering;

[0057] 4) Homogenization: Keep the prepared materials at a temperature of 70°C for homogenization, and the homogenization pressure is 20MPa;

[0058] 5) Sterilization: Heat the homogeneous material to sterilize, the sterilization condition is 95°C, 8min;

[0059] 6) Cooling and ino...

Embodiment 3

[0067] Yogurt Soybeans 3 rich in yeast β-glucan and amino acids, the production method is as follows:

[0068] 1) Weighing: Weigh 12 parts of skimmed milk powder, 9 parts of trehalose, 5 parts of whey powder, 3 parts of modified starch, 1 part of fermentation powder, 2 parts of yeast β-glucan, and fructooligosaccharide according to the ratio of parts by weight. 1 part, 1 part of mono-diglyceride fatty acid ester emulsifier, 6 parts of acetylated starch phosphate thickener;

[0069] 2) Mixing: put skimmed milk powder, trehalose, whey powder, and modified starch into the batching tank, add water and mix evenly;

[0070] 3) Preheating: heating the mixed ingredients to 75°C, and then filtering;

[0071] 4) Homogenization: Keep the prepared materials at a temperature of 70°C for homogenization, and the homogenization pressure is 20MPa;

[0072] 5) Sterilization: Heat the homogeneous material to sterilize, the sterilization condition is 95°C, 8min;

[0073] 6) Cooling and inocula...

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Abstract

The invention discloses yoghurt melts rich in yeast beta-glucan and amino acid and a preparation method of the yoghurt melts. The raw materials of the yoghurt melts comprises the following ingredientsin parts by weight: 0.1-20 parts of skim milk powders, 0.1-20 parts of trehalose, 0.1-10 parts of whey powders, 0.1-10 parts of modified starch, 0.1-5 parts of ferment powders, 0.1-5 parts of yeast beta-glucan, 0.1-10 parts of fructo-oligosaccharide, 0.1-5 parts of monoglyceride and diglyceride fatty acid ester emulsifiers and 0.1-10 parts of acetylated starch phosphate thickeners. The preparation method comprises the following steps: weighing, mixing, preheating, homogenizing, sterilizing, cooling, inoculating, fermenting, mixing and emulsifying, congealing, traying, vacuum freeze drying, subpackaging and packaging and the like. The yoghourt melts prepared by the method have the characteristics of good taste, high stability, convenience in eating and carrying, good health-care effect andthe like, and are suitable for people of all ages such as middle-aged and elderly people, infants and the like to eat.

Description

technical field [0001] The invention relates to the technical field of functional foods and food processing methods, in particular to yogurt soluble beans rich in yeast β-glucan and amino acids and a preparation method thereof. Background technique [0002] In recent years, with the improvement of living standards and the enhancement of health awareness of Chinese residents, yogurt, as a food with health functions, is deeply loved by consumers. The growth rate of my country's yogurt market is also leading the world, maintaining double-digit growth every year. At present, yogurt products on the market are mostly solidified, stirred and fruity with various fruit juices and jams added. Although there are various varieties and tastes, there are still the following deficiencies: [0003] 1) Most of the processed yogurt products are solidified, and the eating method is single, which cannot meet the eating needs of consumers; [0004] 2) Low-temperature yogurt needs to be refrige...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23C9/12
CPCA23C9/1307A23C9/1322A23C9/137A23C9/1315A23C9/1203
Inventor 王军邓文文姚璐璐赵阳杨声宽付慧敏黎雯爽
Owner HUBEI UNIV OF TECH
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