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Normal-temperature long-shelf-life sucrose-free yoghourt capable of improving immunity and preparation method of normal-temperature long-shelf-life sucrose-free yoghourt

A technology of immunity and shelf life, applied in the direction of milk preparations, other dairy products, bacteria used in food preparation, etc., can solve the problems of waste, high intermediate cost, easy product expiration, etc., to improve the organ index and enhance immunity. Function, effect of excellent adhesion performance

Active Publication Date: 2020-10-02
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Refrigerated storage means that the product has strict requirements on the storage, logistics and sales environment, and the intermediate cost is high; the short shelf life makes the product easy to expire, resulting in waste; and the need for white sugar, which is one of the culprits of obesity in this century, has been widely consumed by consumers. Criticism from critics and industry
And the room temperature long shelf-life (3-6 months) that can improve immunity is still market blank at present without sucrose yoghurt

Method used

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  • Normal-temperature long-shelf-life sucrose-free yoghourt capable of improving immunity and preparation method of normal-temperature long-shelf-life sucrose-free yoghourt
  • Normal-temperature long-shelf-life sucrose-free yoghourt capable of improving immunity and preparation method of normal-temperature long-shelf-life sucrose-free yoghourt
  • Normal-temperature long-shelf-life sucrose-free yoghourt capable of improving immunity and preparation method of normal-temperature long-shelf-life sucrose-free yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0104] The ingredients of this embodiment consist of whole milk powder, xylitol, concentrated elderberry juice, hydroxypropyl distarch phosphate, sodium carboxymethylcellulose, gellan gum, sucralose, Lactobacillus helveticus WHH-2580 and Composed of purified water, wherein the weight of each component is calculated based on a total amount of 1000 ml: 100 grams of whole milk powder, 20 grams of xylitol, 0.1 gram of sucralose, 5 grams of concentrated elderberry juice, hydroxypropyl distarch Phosphate ester 5 grams, sodium carboxymethylcellulose 5 grams, gellan gum 0.2 grams, Lactobacillus helveticus WHH-25800.02 grams, the balance is water.

[0105] The preparation steps of the present embodiment are as follows:

[0106] 1) Milk preparation: Weigh 300g of ultrapure water and preheat it to 55°C, take the amount of whole milk powder according to the formula, add it to ultrapure water, shear at a medium speed for 15 minutes, and then let it stand for 20 minutes to hydrate;

[0107...

Embodiment 2

[0114] The ingredients of this example are extracted from whole milk powder, xylitol, concentrated elderberry juice, hydroxypropyl distarch phosphate, sodium carboxymethylcellulose, gellan gum, acesulfame potassium, aspartame, and Ganoderma lucidum Candidum officinale extract, Lactobacillus helveticus WHH-2580 and purified water, wherein the weight of each component is calculated based on a total of 1000 milliliters: 105 grams of whole milk powder, 15 grams of xylitol, concentrated elderberry juice 1 g, 10 g of hydroxypropyl distarch phosphate, 6 g of sodium carboxymethyl cellulose, 0.25 g of gellan gum, 0.1 g of acesulfame potassium, 0.1 g of aspartame, 2 g of ganoderma lucidum extract, 2 g of Dendrobium officinale extract 2 grams of food, 0.05 grams of Lactobacillus helveticus WHH-25800, and the balance is water.

[0115] The preparation method of this embodiment is the same as that of Example 1.

Embodiment 3

[0117] The ingredients of this example consist of whole milk powder, maltitol, acetylated distarch phosphate, pectin, soybean polysaccharide, steviol glycoside, propolis, broken ganoderma lucidum spore powder, Lactobacillus helveticus WHH-2580 and purified water, wherein the The weight of the above-mentioned components is calculated based on a total amount of 1000 ml: 105 grams of milk powder, 40 grams of maltitol, 5 grams of acetylated distarch phosphate, 5 grams of pectin, 2 grams of soybean polysaccharide, 0.2 grams of steviol glycosides, 2 grams of propolis, Broken Ganoderma lucidum spore powder 2 grams, Lactobacillus helveticus WHH-2580 0.07 grams, the balance is water.

[0118] The preparation method of this embodiment is the same as that of Example 1.

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Abstract

The invention relates to the technical field of food, and discloses normal-temperature long-shelf-life sucrose-free yoghourt capable of improving immunity and a preparation method of the normal-temperature long-shelf-life sucrose-free yoghourt. The normal-temperature long-shelf-life sucrose-free yoghourt capable of improving the immunity comprises raw material milk or milk powder and functional component capable of improving the immunity, wherein the immunity-improving functional component at least comprises lactobacillus helveticus and / or a mutant thereof. The yoghourt disclosed by the invention is prepared by fermenting cow milk or reconstituted milk through lactobacillus helveticus, and is compounded with various natural functional components for improving the immunity, so that the immunity of a human body can be improved after the yoghourt is eaten for a long time; and moreover, the lactobacillus helveticus WHH2580 used in the yoghourt still has the effect of enhancing the immunityin an inactivated state, so that the yoghourt disclosed by the invention can be normally stored at normal temperature, does not need to be refrigerated, and is long in shelf life.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a sucrose-free yoghurt with a long shelf life at room temperature for improving immunity and a preparation method thereof. Background technique [0002] Autumn and winter are seasons when diseases frequently occur, including influenza and other epidemics, and children and the elderly with low immunity are the hardest hit areas. As the saying goes, "immunity is the best doctor". Wearing masks, washing hands frequently and other measures can only prevent the invasion of external viruses. Once infected and there is no specific medicine, the patient's own immunity is the only strength that patients can rely on. [0003] Milk is nutritious and contains a variety of unique components that can regulate immune function, such as immunoglobulin, lactoferrin and various amino acids. Lysozyme and lactoperoxidase contained in dairy products can play an anti-infection role in the intestines, a...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/12
CPCA23C9/1307A23C9/13A23C9/1234A23C2220/204A23V2400/147
Inventor 刘冠辰赵越陈苏陈丽娥谈文诗王健冯玉红欧凯李言郡
Owner HANGZHOU WAHAHA TECH
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