Orange velvet oat set yogurt and preparation method thereof

A technology of coagulated yogurt and oatmeal, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of narrow consumer choices, cumbersome process, single taste, etc., and achieve improved taste and sensory properties, good storage properties, The effect of enhancing sensory properties

Pending Publication Date: 2020-08-04
YANGZHOU YANGDA KANGYUAN DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented milk is the natural carrier of lactic acid bacteria microecological preparations, but the live bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. The role of the intestinal flora, the lactic acid bacteria from the human body are more likely to play a role
In addition, the set yogurt on the market has a single taste and narrow consumer choices. For example, Chinese patent CN102812999A discloses a suspended fruit solidified yogurt and its preparation method. The jam is added before adding bacteria, resulti

Method used

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  • Orange velvet oat set yogurt and preparation method thereof
  • Orange velvet oat set yogurt and preparation method thereof
  • Orange velvet oat set yogurt and preparation method thereof

Examples

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Effect test

Embodiment 1

[0032]An orange velvet oat solidified yoghurt is made of the following raw materials in parts by weight based on 1000 kg of final product: 700 kg of raw milk, 5 kg of milk protein powder, 5 kg of skimmed milk powder, 70 kg of white sugar, 4 kg of compound stabilizer, 60 kg of jam and 0.5kg of direct throw type leavening agent; Wherein, described composite stabilizer is made up of agar, carrageenan, gellan gum and pectin, and the mass ratio of agar, carrageenan, gellan gum and pectin is 1:1:1 : 1; the volume ratio of Lactobacillus acidophilus, Lactobacillus fermentum grx07, Lactobacillus plantarum YDKY001 and Enterococcus faecalis grx28 in the direct-throwing starter is 2:1:2:0.3; the orange velvet oat solidified yogurt The preparation method comprises the following steps:

[0033] (1) Clean milk: Weigh the raw cow milk according to the above ratio and enter the factory for inspection, degassing, filtering, and cooling to obtain raw milk; (2) Ingredients: Take 20% of the total ...

Embodiment 2

[0035] An orange velvet oat solidified yoghurt is made of the following raw materials in parts by weight based on 1000 kg of final product: 950 kg of raw milk, 10 kg of milk protein powder, 10 kg of skimmed milk powder, 80 kg of white sugar, 8 kg of compound stabilizer, 80 kg of jam and Straight throw type leavening agent 1kg; Wherein, described composite stabilizer is made up of agar, carrageenan, gellan gum and pectin, and the mass ratio of agar, carrageenan, gellan gum and pectin is 1:1:1: 1; the volume ratio of Lactobacillus acidophilus, Lactobacillus fermentum grx07, Lactobacillus plantarum YDKY001 and Enterococcus faecalis grx28 in the direct-throwing starter is 2:1:2:0.3; the orange velvet oat coagulated yogurt The preparation method comprises the following steps:

[0036] (1) Clean milk: Weigh the raw milk according to the above ratio, enter the factory for inspection, degas, filter, and cool to obtain raw milk; (2) Ingredients: take 30% of the total weight of the raw ...

Embodiment 3

[0038] An orange velvet oat coagulated yoghurt, based on 1000 kg of final product, is made of the following raw materials in parts by weight: 800 kg of raw milk, 6 kg of milk protein powder, 6 kg of skimmed milk powder, 72 kg of white sugar, 5 kg of compound stabilizer, 65 kg of jam and 0.6kg of direct throw type leavening agent; Wherein, described composite stabilizer is made up of agar, carrageenan, gellan gum and pectin, and the mass ratio of agar, carrageenan, gellan gum and pectin is 1:1:1 : 1; the volume ratio of Lactobacillus acidophilus grx95, Lactobacillus fermentum grx07, Lactobacillus plantarum YDKY001 and Enterococcus faecalis grx28 in the direct-throwing starter is 2:1:2:0.3; the orange velvet oat coagulation type The preparation method of yogurt comprises the following steps:

[0039] (1) Clean milk: Weigh the raw milk according to the above proportion, enter the factory for inspection, degas, filter, and cool to obtain raw milk; (2) Ingredients: take 25% of the ...

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Abstract

The invention provides orange velvet oat set yoghurt and a preparation method thereof. The orange velvet oat set yogurt is prepared from the following raw materials: raw milk, white granulated sugar,milk protein powder, low-fat milk powder, a compound stabilizer, jam and a direct vat set starter. According to the orange velvet oat set yoghurt, orange velvet oat pulp is added into the yoghourt forthe first time, a specific direct vat set starter is adopted, low-fat milk powder and protein powder are additionally utilized to increase the solid content and reduce the additive amount of a stabilizer to achieve the suspension characteristic, and the solidified yoghourt with uniformly distributed orange velvet oat jam with excellent sensory characteristics and texture characteristics is prepared.

Description

technical field [0001] The invention relates to the field of microbial fermented dairy products, in particular to orange velvet oat solidified yogurt and a preparation method thereof. Background technique [0002] In the past 10 years, my country's fermented milk production has increased from 3.8 million tons in 2009 to 9.6 million tons in 2018. Fermented milk has become the product category with the largest growth rate in my country's dairy industry. According to a research report released by the China Business Industry Research Institute, the yogurt market exceeded 80 billion yuan in 2015, and it is expected that the yogurt market will reach 190.6 billion yuan in 2020. Fermented dairy products have not only become the leading product to promote the development of my country's dairy industry, but also become an important direction and future development trend of dairy product structure adjustment. [0003] Disturbance of intestinal flora often leads to sub-health status, a...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/137A23C9/13
CPCA23C9/133A23C9/137A23C9/1315
Inventor 杨仁琴徐广新周炜姜庆林张宜辉印伯星房东升吴慧刘阳张海霞顾文静陈佳贾若微吴连萍杨忠良
Owner YANGZHOU YANGDA KANGYUAN DAIRY
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