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Yoghourt containing essential oil microcapsules

A technology of microcapsules and essential oils, applied in milk preparations, other dairy products, dairy products, etc., can solve the problems of volatile aromatic aldehydes, limited application, etc., achieve long storage period, prevent whey precipitation, improve nutritional value and The effect of added value

Pending Publication Date: 2020-04-14
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, aromatic aldehydes are volatile, which limits their application in food

Method used

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  • Yoghourt containing essential oil microcapsules
  • Yoghourt containing essential oil microcapsules
  • Yoghourt containing essential oil microcapsules

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Preparation of cinnamon essential oil microcapsules:

[0022] Raw material formula (w%): whey protein solution 85%; oil 15% (oil composition: cinnamon essential oil 40%; soybean oil 30%; medium chain glyceride 30%).

[0023] Dissolve whey protein in water to make a 5% (weight) whey protein solution; mix cinnamon essential oil, soybean oil, and medium-chain glycerides evenly, and then add oil to the whey protein solution according to the above raw material ratio After high-speed shearing and high-pressure homogenization, an emulsion is formed, and then the emulsion is spray-dried to obtain microcapsules.

[0024] 2. Preparation of yogurt:

[0025] Raw material formula (w%): white granulated sugar 4%; Danisco 187 strain 0.001%; ​​cinnamon essential oil microcapsules 1%; the balance is fresh milk.

[0026] Weigh white granulated sugar, cinnamon essential oil microcapsules and fresh milk, stir evenly, heat to 45-60°C, homogenize at 14-20Mpa, sterilize at 75°C for 15 mi...

Embodiment 2

[0028] 1. The preparation of lemon essential oil microcapsules:

[0029] Raw material formula (w%): whey protein solution 90%; oil 10% (oil composition: lemon essential oil 30%; coconut oil 30%; castor oil 40%).

[0030] The whey protein is dissolved in water to make a 5% (weight) whey protein solution; lemon essential oil, coconut oil and castor oil are mixed evenly together, then the oil is added to the whey protein solution according to the above-mentioned raw material ratio, and the After high-speed shearing and high-pressure homogenization, an emulsion is formed, and then the emulsion is spray-dried to obtain microcapsules.

[0031] 2. Preparation of yogurt:

[0032] Raw material formula: white granulated sugar 5%; Danisco 187 strain 0.005%; lemon essential oil microcapsules 2%; the balance is fresh milk.

[0033] Weigh white granulated sugar, lemon essential oil microcapsules and fresh milk, stir evenly, homogenize, sterilize, then inoculate Danisco 187 strains, seal, ...

Embodiment 3

[0035] 1. Preparation of vanilla essential oil microcapsules:

[0036] Raw material formula (w%): whey protein solution 83%; oil 17% (oil composition: vanilla essential oil 40%; soybean oil 40%, coconut oil 20%).

[0037] Dissolve whey protein in water to make a 5% whey protein solution; mix vanilla essential oil, soybean oil, and coconut oil together evenly, then add oil to the whey protein solution according to the above raw material ratio, and heat through high-speed shearing and high-pressure homogenization to form an emulsion, and then spray-dry the emulsion to obtain microcapsules.

[0038] 2. Preparation of yogurt:

[0039] Raw material formula: white granulated sugar 6%; Danisco 187 strain 0.002%; vanilla essential oil microcapsules 3%; the rest is fresh milk.

[0040] Weigh white sugar, vanilla essential oil microcapsules and fresh milk, stir evenly, homogenize, sterilize, then inoculate Danisco 187 strains, seal, and ferment in an oven at 42°C until the pH drops to...

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Abstract

The invention discloses yoghourt containing essential oil microcapsules, and belongs to the field of food processing. The yoghourt disclosed by the invention is set yoghourt prepared by taking fresh milk as a main raw material, adding microcapsules loaded with natural plant essential oil, and carrying out homogenizing, sterilizing, inoculating and fermenting. The yoghourt provided by the inventionis free of any thickening agent and can prevent whey from being separated out, the water-holding capacity of the yoghourt is increased, the texture characteristics of the yoghourt is improved, and the yoghourt is set yoghourt which is safe, reliable and long in storage life. In addition, the yoghourt is endowed with better aroma and taste, the nutritional value and additional value of the yoghourt are improved, and the yoghourt has a greater market potential.

Description

technical field [0001] The invention belongs to the field of food and relates to yoghurt containing natural essential oil microcapsules and a preparation method thereof. Background technique [0002] Yogurt is a functional dairy product with unique flavor and rich nutrition formed by fermentation of lactic acid bacteria with fresh milk as the main raw material. Yogurt consumption is increasing year by year. However, yogurt manufacturers on the market now often add thickeners such as gelatin and pectin in order to avoid whey precipitation and structural damage during transportation of set yogurt; Food additives such as flavoring agents, but too many additives do not conform to the concept of "green food", and long-term consumption is not conducive to human health. Therefore, the set type yogurt prepared without adding or adding less food additives has become a focus of attention. The problems of whey precipitation and poor curd texture in set yogurt are the key directions ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1315A23C9/1322A23C2240/15
Inventor 李艳赵庆峰唐翠娥崔欢欢刘石林李斌
Owner HUAZHONG AGRICULTURAL UNIVERSITY
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