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Charcoal-flavor yoghourt soluble beans and preparation method thereof

A yoghurt, charcoal burning technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of limited promotion of metabolism, short fermentation time of ordinary yogurt, and difficulty in digestion and absorption of infants and young children, so as to improve the crispy texture and taste. Rich, rich, taste-rich effect

Pending Publication Date: 2020-09-15
漳州童世界食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Common yogurt is used in the existing yogurt soluble bean formula, and the prepared yogurt soluble bean taste is unpopular, and because of the short fermentation time of ordinary yogurt, the loss of nutrients is relatively large, especially the content of lactic acid bacteria is not enough, so it is not easy for infants. Digestion and absorption of young children has a limited role in promoting the body's metabolism

Method used

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  • Charcoal-flavor yoghourt soluble beans and preparation method thereof
  • Charcoal-flavor yoghourt soluble beans and preparation method thereof

Examples

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preparation example Construction

[0037] A method for preparing charcoal-fired yoghurt soluble beans, comprising the steps of:

[0038] 1. Preparation steps of charcoal yogurt:

[0039] The charcoal-fired yogurt is made from the following raw materials in the weight ratio: 70-90 parts of raw milk, 10-15 parts of reducing sugar, and 0.01-0.1 part of starter;

[0040] The raw milk is subjected to Maillard reaction at 90-120°C for 10-100 minutes, after cooling, it is added to the starter according to the formula, and fermented at 35-38°C for more than 6 hours until the content of lactic acid bacteria is not less than 10 billion / 100mL, so that the charcoal-fired yogurt base material required for the subsequent steps is prepared, ensuring a sufficient number of active lactic acid bacteria (not less than 10 billion / 100mL) and amino acids and other nutrients.

[0041] 2. The preparation method of charcoal roasted yoghurt soluble beans comprises the following steps:

[0042] S1) Material collection: Weigh charcoal-ro...

specific Embodiment

[0054] Describe with embodiment 1-3 below. Shown in table 1, a kind of charcoal roasted yoghurt soluble beans provided by the present invention, its base material composition grams and specific embodiment data are as follows:

[0055] Table 1 The ingredients list of charcoal roasted yoghurt soluble beans embodiment 1-3

[0056]

[0057]

Embodiment 1

[0059] A kind of charcoal roasted yogurt soluble beans, its raw material is as follows according to mass grams: charcoal roasted yogurt 15g, white granulated sugar 6g, milk powder 12g, lemon juice 0.2g, cassava flour 10g, egg white 20g, white vinegar 0.05g, microbial bacteria 1g, vine Cranberry juice 1g.

[0060] The charcoal-fired yogurt is light yellow transparent liquid, the milk powder is infant milk powder, and the microbial bacteria are a mixture of active probiotics and bifidobacteria lactis, wherein the mixing ratio of active probiotics and bifidobacteria lactis is 1:1 , what described white granulated sugar selects is fine granulated sugar, and the particle size of fine granulated sugar is 30 meshes.

[0061] The present invention also provides a preparation method of charcoal yoghurt soluble beans, comprising the following steps:

[0062] S1: Taking materials, weighing charcoal-roasted yogurt, white sugar, milk powder, lemon juice, tapioca flour, egg white, white vi...

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Abstract

The invention discloses charcoal-flavor yoghourt soluble beans and a preparation method thereof. The charcoal-flavor yoghourt soluble beans are prepared from the following raw materials in grams by mass: 15-20g of charcoal-flavor yoghourt, 6-8g of white granulated sugar, 12-16g of milk powder, 0.2-0.4 g of lemon juice, 10-12g of tapioca flour, 20-30g of egg white, 0.05-0.07g of white vinegar, 1-3gof microbial bacteria and 1-3g of cranberry juice. According to the invention, the proportions of the components of the charcoal-flavor yoghourt soluble beans and the preparation process parameters are strictly controlled; charcoal-flavor yoghourt is used as a main raw material, and compared with traditional yoghourt, the charcoal-flavor yoghourt has richer and thicker taste; the charcoal-flavoryoghourt is longer in fermentation time and is more sufficient in fermentation, so that more milk proteins are decomposed into small peptides and amino acids through long-time treatment of a leaveningagent, and digestion and absorption are easier; and the added microbial bacteria and cranberry juice can well promote digestion and improve metabolism of organisms, so that the charcoal-flavor yoghourt soluble beans are suitable for wide popularization.

Description

technical field [0001] The invention relates to the technical field of yogurt soluble beans, in particular to charcoal yogurt soluble beans, and also relates to a preparation method of charcoal yogurt soluble beans. Background technique [0002] Yogurt is made from cow's milk, goat's milk or reconstituted milk, which is sterilized, cooled and inoculated with yogurt starter. It is a popular fermented dairy product. The nutritional value of yogurt is very high. It not only has the characteristics of rich nutrition in milk, but also promotes digestion and absorption, inhibits the reproduction of intestinal spoilage bacteria, prevents protein fermentation, is beneficial to gastrointestinal digestion, reduces gastric acid secretion, and increases calcium, phosphorus and Utilization of iron and other mineral elements. However, ordinary yogurt exists mostly in liquid state, has a single and slightly sour taste, and needs to be stored in cold storage. It is not suitable for the eld...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/18A23C9/13A23C9/133
CPCA23C9/18A23C9/13A23C9/1307A23C9/133A23C9/1315
Inventor 洪添荣
Owner 漳州童世界食品有限公司
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