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Yoghurt with eye protection effect, and production method thereof

A technology of yogurt and efficacy, applied in milk preparations, dairy products, applications, etc., can solve the problems of shelf life and shelf life, and reduce product stability, achieve high milk solids, reduce visual fatigue, and overcome greasy hypertrophy. Effect

Inactive Publication Date: 2020-04-14
XUZHOU LYUJIAN DAIRY BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the functional raw materials of existing yogurt often easily lead to a decrease in product stability, such as whey precipitation, stratification, etc., and the shelf life and shelf life may also be affected. In addition, there are many types of yogurt on the market, but they can achieve slow It is rare to reduce visual fatigue and prevent eye diseases. Therefore, it is very challenging to develop yogurt that has the effect of eye protection and takes into account the requirements of good taste, nutrition, stability and convenient production process. spatial

Method used

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  • Yoghurt with eye protection effect, and production method thereof
  • Yoghurt with eye protection effect, and production method thereof
  • Yoghurt with eye protection effect, and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A yogurt with eye-protecting effect, the raw material composition per 1000 parts by weight includes: 830 parts of raw milk, 16 parts of cream, 28 parts of white sugar, 5 parts of whey protein powder, 7 parts of concentrated milk protein powder, lutein 59.5 parts, 32 parts of Haematococcus pluvialis, 2.5 parts of pectin, 12 parts of condensed milk and 8 parts of lemon juice.

[0037] The whey protein powder is WPC-80, WPC-34 and WPC-30 with a mass ratio of 3:2:1.

[0038] The concentrated milk protein powder is MPC-50 and MPC-70 with a mass ratio of 3:1.

[0039] The amount of starter in every 1000kg of raw materials is 120U, and the starter is any combination of Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus casei and Lactobacillus helveticus.

[0040] The above-mentioned preparation method of yoghurt with eye protection effect comprises the following steps:

[0041] (1) Weigh white granulated sugar, whey protein powder, concentrated milk protein powder, l...

Embodiment 2

[0051] A yogurt with eye-protecting effect, the raw material composition per 1000 parts by weight includes: 830 parts of raw milk, 16 parts of cream, 28 parts of white sugar, 5 parts of whey protein powder, 7 parts of concentrated milk protein powder, lutein 59.5 parts, 32 parts of Haematococcus pluvialis, 2.5 parts of pectin, 12 parts of condensed milk and 8 parts of lemon juice.

[0052] The whey protein powder is WPC-80, WPC-34 and WPC-30 with a mass ratio of 4:3:1.

[0053] The concentrated milk protein powder is MPC-80 and MPC-65 with a mass ratio of 3:1.

[0054] The amount of starter used per 1000 kg of raw material is 180U, and the starter is any combination of Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus casei and Lactobacillus helveticus.

[0055] The above-mentioned preparation method of yoghurt with eye protection effect comprises the following steps:

[0056] (1) Weigh white granulated sugar, whey protein powder, concentrated milk protein powder, l...

Embodiment 3

[0066] A yogurt with eye-protecting effect, the raw material composition per 1000 parts by weight includes: 830 parts of raw milk, 16 parts of cream, 28 parts of white sugar, 5 parts of whey protein powder, 7 parts of concentrated milk protein powder, lutein 59.5 parts, 32 parts of Haematococcus pluvialis, 2.5 parts of pectin, 12 parts of condensed milk and 8 parts of lemon juice.

[0067] The whey protein powder is WPC-80, WPC-34 and WPC-30 with a mass ratio of 2:3:1.

[0068] The concentrated milk protein powder is MPC-50 and MPC-70 with a mass ratio of 4:1.

[0069] The amount of starter in every 1000kg of raw materials is 60U, and the starter is any combination of Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus casei and Lactobacillus helveticus.

[0070] The above-mentioned preparation method of yoghurt with eye protection effect comprises the following steps:

[0071] (1) Weigh white granulated sugar, whey protein powder, concentrated milk protein powder, lu...

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Abstract

The invention relates to the technical field of foods, and concretely relates to a yoghurt with an eye protection effect, and a production method thereof. Every 1000 parts by weight of raw materials of the yoghurt comprise, by weight, 820-850 parts of raw milk, 15-20 parts of single cream, 25-40 parts of white granulated sugar, 4-7 parts of whey protein powder, 5-9 parts of concentrated milk protein powder, 50-70 parts of lutein ester, 28-34 parts of Haematococcus pluvialis, 2-3 parts of pectin, 10-14 parts of condensed milk and 6-10 parts of lemon juice. The yoghurt not only has the refreshing taste of lemons and maintains the nutritional ingredients of the yoghurt, but also has the effect of protecting eyes. The milk, the lutein ester and the Haematococcus pluvialis are organically fusedthrough scientific proportioning, so that the new product integrates nutritional ingredients of the milk and the lutein ester, the effects of relieving asthenopia and preventing eye diseases are achieved while people enjoy nutrition and delicious taste, health is brought to bodies, and happiness is brought to moods.

Description

technical field [0001] The invention relates to the field of food technology, in particular to yogurt with eye-protecting effect and a preparation method thereof. Background technique [0002] Yogurt is a food that people like very much. It is not only pure in taste, sweet and sour, and especially contains a large amount of active lactic acid bacteria, which can repel harmful bacteria in the human digestive system and maintain beneficial bacteria in the human intestinal tract. It has nutrition and health care functions for the human stomach. It is also conducive to the absorption of nutrients by the human body, promotes digestion, and increases appetite. However, the functional raw materials of existing yogurt often easily lead to a decrease in product stability, such as whey precipitation, stratification, etc., and the shelf life and shelf life may also be affected. In addition, there are many types of yogurt on the market, but they can achieve slow It is rare to reduce vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/137
Inventor 倪凯
Owner XUZHOU LYUJIAN DAIRY BEVERAGE CO LTD
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