Beauty yogurt and preparation method thereof

A technology of yogurt and sialic acid, applied in the field of fermented milk, can solve the problem of not being able to meet the needs of consumers

Inactive 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

Therefore, it cannot meet the needs of consumers who like refreshing taste and clean labels, and the so-called efficacy is only a concept

Method used

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  • Beauty yogurt and preparation method thereof
  • Beauty yogurt and preparation method thereof
  • Beauty yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The embodiment of the invention provides a cosmetic yoghurt.

[0042] The raw material formula of described cosmetic yoghurt is as follows:

[0043]

[0044] Its production process is carried out according to the following steps:

[0045] (1) Preheat raw milk to 40°C, add white sugar, milk protein powder, sialic acid, olive fruit powder, keep warm and stir for 15 minutes;

[0046] (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;

[0047] (3) drop starter (Streptococcus thermophilus and Lactobacillus bulgaricus) into the fermentation base material, and insulate and ferment at 38°C to an acidity of 75°T;

[0048] (4) Turn over the material obtained in step (3) and cool to 16° C. to terminate fermentation, put in aloe jam, stir evenly to obtain the final product.

Embodiment 2

[0050] The embodiment of the invention provides a cosmetic yoghurt.

[0051] The raw material formula of described cosmetic yoghurt is as follows:

[0052]

[0053]

[0054] Its production process is carried out according to the following steps:

[0055] (1) Preheat raw milk to 40°C, add white sugar, milk protein powder, sialic acid, olive fruit powder, keep warm and stir for 15 minutes;

[0056] (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;

[0057] (3) Drop starter (Streptococcus thermophilus and Lactobacillus bulgaricus) into the fermentation base material, and insulate and ferment at 42°C to acidity 70°T;

[0058] (4) Turn over the material obtained in step (3) and cool it down to 22° C. to terminate fermentation, put in blueberry cranberry jam, and stir evenly to obtain the final product.

Embodiment 3

[0060] The embodiment of the invention provides a cosmetic yoghurt.

[0061] The raw material formula of described cosmetic yoghurt is as follows:

[0062]

[0063]

[0064] Its production process is carried out according to the following steps:

[0065] (1) Preheat raw milk to 40°C, add white sugar, milk protein powder, sialic acid, olive fruit powder, keep warm and stir for 30 minutes;

[0066] (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;

[0067] (3) Put starter (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cream) into the fermentation base material, and heat-preserve and ferment at 35° C. until the acidity is 75° T;

[0068](4) Turn over the material obtained in step (3) and cool to 16° C. to terminate fermentation, put into sea buckthorn roselle jam, stir evenly to obtain the final product.

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Abstract

The invention discloses a preparation method of beauty yogurt. The beauty yogurt is characterized in comprising, by mass, 6.5-8.5% of a sweetening agent, 0.5-1.7% of milk protein powder, 0.04-0.4% ofolive fruit powder, 0.01-0.07% of sialic acid, 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, milk protein powder, olive fruit powder and sialic acid, 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 afermentation end point, and terminating the 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 invention also discloses the beauty yogurt capable of realizing fusion and unity of functional concept and product flavor.

Description

technical field [0001] The invention belongs to the technical field of fermented milk, in particular to a beauty treatment 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] In addition to the inherent nutritional components of yogurt, targeted functional components can also be added to enrich its health benefits. As a natural food, fruit is one of the choices for health benefits. The combination of fruit and yogurt makes yogurt healthier and more delicious, and it has become a favorite product of many female consumers and children. Currently commercially available yoghurt with jams firstly contains more food additives, and secondly, functional ingredients without auxiliary concepts are added thereto. Therefore, it cannot meet the need...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/133A23V2400/125A23V2400/123A23V2400/113A23V2400/157A23V2400/161A23V2400/169A23V2400/175A23V2400/181A23V2400/21A23V2400/249A23V2400/51
Inventor 苗君莅苏米亚
Owner BRIGHT DAIRY & FOOD
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