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Relieving and pressure-reducing yoghourt and preparation method thereof

A yogurt, soothing technology, applied in the field of fermented milk, can solve the problems of staying in the taste expansion, fruit not matching the functional ingredients of the product, etc.

Pending Publication Date: 2020-04-17
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no yogurt product that relieves stress and stress in the market, and the addition of fruit does not match the functional ingredients or concept of the product, and it still stays at the level of taste expansion

Method used

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  • Relieving and pressure-reducing yoghourt and preparation method thereof
  • Relieving and pressure-reducing yoghourt and preparation method thereof
  • Relieving and pressure-reducing yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The embodiment of the present invention provides a yoghurt for soothing and decompression.

[0043] The raw material formula of described soothing decompression yoghurt is as follows:

[0044] Element Dosage / g raw milk 86.098 White sugar 7.5 Spearmint Extract 0.3 GABA 0.1 alpha lactalbumin 3 White peach acacia jam 3 starter 0.002

[0045] Its production process is carried out according to the following steps:

[0046] (1) Preheat the raw milk to 40°C, add white sugar, spearmint extract, γ-aminobutyric acid, and α-lactalbumin, and keep stirring for 15 minutes;

[0047] (2) Homogenize the material obtained in step (1) at 60°C and 25MPa, sterilize at 95°C for 15s after homogenization, and cool to 38°C to obtain the fermentation base;

[0048] (3) drop starter (Streptococcus thermophilus) into fermentation base material, insulate and ferment at 38 ℃ to acidity 75 ℃;

[0049] (4) Turn over the material obtained in s...

Embodiment 2

[0051] The embodiment of the present invention provides a yoghurt for soothing and decompression.

[0052] The raw material formula of described soothing decompression yoghurt is as follows:

[0053]

[0054]

[0055] Its production process is carried out according to the following steps:

[0056] (1) Preheat the raw milk to 50°C, add white sugar, spearmint extract, γ-aminobutyric acid, α-lactalbumin, and milk protein powder, and keep stirring for 15 minutes;

[0057] (2) Homogenize the material obtained in step (1) at 65°C and 18MPa, sterilize at 95°C for 15s after homogenization, and cool to 42°C to obtain the fermentation base;

[0058] (3) drop starter (Streptococcus thermophilus) into fermentation base material, insulate and ferment at 42 ℃ to acidity 70 ℃;

[0059] (4) Turn over the material obtained in step (3) and cool it down to 22° C. to terminate the fermentation, put into white peach sophora japonica jam, and stir evenly to obtain the final product.

Embodiment 3

[0061] The embodiment of the present invention provides a yoghurt for soothing and decompression.

[0062] The raw material formula of described soothing decompression yoghurt is as follows:

[0063]

[0064]

[0065] Its production process is carried out according to the following steps:

[0066] (1) Preheat the raw milk to 40°C, add white sugar, spearmint extract, γ-aminobutyric acid, α-lactalbumin, and milk protein powder, and keep stirring for 30 minutes;

[0067] (2) Homogenize the material obtained in step (1) at 60°C and 20MPa, sterilize at 95°C for 15s after homogenization, and cool to 35°C to obtain the fermentation base material;

[0068] (3) drop starter (Streptococcus thermophilus) into fermentation base material, insulate and ferment at 35 ℃ to acidity 75 ℃;

[0069] (4) Turn over the material obtained in step (3) and cool it down to 16° C. to terminate fermentation, put into Sophora japonica jam, and stir evenly to obtain the final product.

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Abstract

The invention discloses a preparation method of a relieving and pressure-reducing yoghourt. Raw materials of the yoghourt comprise, by mass, 5-7.5% of a sweetening agent, 0.3-0.9% of a spearmint extract, 0.01-0.1% of gamma aminobutyric acid, 0.5-3% of alpha lactalbumin, 3-10% of jam, 0.002-0.01% of a leavening agent and the balance of raw milk. The preparation method sequentially comprises the following steps: (1) preheating raw milk, adding the sweetening agent, the spearmint extract, gamma-aminobutyric acid and alpha lactalbumin, and stirring while keeping the temperature; (2) homogenizing,sterilizing and cooling a material obtained in the step (1) to obtain a fermentation substrate; (3) inoculating the leavening agent into the fermentation substrate, carrying out heat-preservation fermentation until the acidity reaches a fermentation end point, and terminating fermentation; and (4) turning over a mixed material obtained in the step (3), cooling, adding jam, uniformly mixing, and filling to obtain the final product. The relieving and pressure-reducing yoghourt can realize fusion and unity of the functional concept and the flavor of the product.

Description

technical field [0001] The invention belongs to the technical field of fermented milk, in particular to soothing and decompression yoghurt and a preparation method thereof. Background technique [0002] Yogurt combines the multiple nutrients of milk, strains and fermented products, and is recognized as a healthy food. The continuous enrichment of yogurt categories provides consumers with more and more healthy choices. [0003] Dairy products are rich in α-lactalbumin, which helps to soothe the mind and improve sleep quality. Yogurt is made by fermenting dairy products. During the fermentation process of special strains, substances that can help relieve stress, such as gamma aminobutyric acid, can be produced. Therefore, in addition to the inherent nutrients, yogurt may also achieve efficacy through special bacteria and unique functional ingredients. As a natural food, fruit is one of the choices for health benefits. The combination of fruit and yogurt makes yogurt healthi...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1322A23C9/13
Inventor 苗君莅苏米亚徐致远刘振民
Owner BRIGHT DAIRY & FOOD
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