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Preparation method of pure high-protein corn stirring type yoghourt

A stirring, high-protein technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of rough taste, powdery feeling, rancid smell and other problems of yogurt, and achieve strong corn flavor and sour taste Soften and overcome the effect of harsh stimulation

Pending Publication Date: 2020-10-13
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a pure high-protein corn-stirred yoghurt and its preparation method, which can solve the problems of rough taste, serious powdery taste, bitter taste and rancid smell of yoghurt made from pure corn fermentation.

Method used

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  • Preparation method of pure high-protein corn stirring type yoghourt
  • Preparation method of pure high-protein corn stirring type yoghourt
  • Preparation method of pure high-protein corn stirring type yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1) select 2 kg of non-mildew dry corn with an average crude protein content of 20%;

[0037] 2) Mix baking soda, corn and water evenly in a weight ratio of 1:20:200, boil in water for 23 minutes to debitterize, then add citric acid with 40% of the weight of baking soda to neutralize for 2 minutes, and wash the neutralized corn with water 2 times, drain the water, and dry the surface moisture of the corn;

[0038] 3) Add water 5 times the weight of corn, pass through a 40-mesh sieve after beating, and obtain the filtrate;

[0039] 4) Add 7% lactose by weight of the filtrate, and perform homogenization treatment at 15Mpa pressure and 60°C;

[0040] 5) Sterilize in boiling water for 3 minutes, at a temperature of 100°C, and cool to 45°C to obtain a mixture;

[0041] 6) adding a starter to the mixture at a ratio of 2U / ton, and fermenting at 41°C for 5h, the starter being a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus with a weight ratio of 8:1;

[0...

Embodiment 2

[0046] 1) select 2kg of mildew-free fresh corn with an average crude protein content of 24%;

[0047] 2) Mix baking soda, corn and water evenly in a weight ratio of 1:21:210, boil in water for 18 minutes to remove bitterness, then add citric acid with 50% of the weight of baking soda to neutralize for 3 minutes, and wash the neutralized corn with water 3 times, drain the water and dry the surface moisture of the corn;

[0048] 3) adding water 8 times the weight of corn, and passing through a 100-mesh sieve after beating to obtain a filtrate;

[0049] 4) adding 9% glucose by weight to the filtrate, and performing homogenization treatment at 18Mpa pressure and 50°C;

[0050] 5) Sterilize in boiling water for 4 minutes, sterilize at 95°C, cool to 45°C to obtain a mixture;

[0051] 6) adding a starter to the mixture at a ratio of 4U / ton, and fermenting at 45°C for 7h, the starter being a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus with a weight ratio of 11...

Embodiment 3

[0056] 1) Select 2kg of mildew-free frozen corn with an average crude protein content of 36%;

[0057] 2) Mix baking soda, corn and water evenly in a weight ratio of 1:21:210, boil in water for 20 minutes to debitterize, then add citric acid with 60% of the weight of baking soda to neutralize for 2 minutes, and wash the neutralized corn with water 2 times, drain the water, and dry the surface moisture of the corn;

[0058] 3) add water 12 times the weight of corn, pass through a 200-mesh sieve after beating, and obtain the filtrate;

[0059] 4) Add 9% sucrose by weight of the filtrate, and perform homogenization treatment at 20Mpa pressure and 45°C;

[0060] 5) Sterilize in boiling water for 5 minutes, at a temperature of 90°C, and cool to 43°C to obtain a mixture;

[0061] 6) adding a starter to the mixture at a ratio of 6U / ton, and fermenting at 41°C for 8h, the starter being a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus with a weight ratio of 15:1; ...

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Abstract

The invention belongs to the technical field of yoghourt, and particularly relates to a preparation method of pure high-protein corn stirring type yoghourt. The preparation method comprises the following preparation steps: 1) selecting corn with average crude protein content of 20% or above; 2) adding water, performing pulping and filtering to obtain filtrate; 3) adding sugar, and performing homogenizing; 4) performing sterilizing and cooling to obtain a mixture; 5) inoculating a leavening agent into the mixture, and performing fermenting; 6) performing cooling on the yoghourt in sections after fermentation; 7) when the temperature of the yoghourt is 0-7 DEG C and the pH reaches 4.7 or below, performing stirring to enable the average particle diameter of the yoghourt gel to reach 0.01-0.4mm, and performing filling, and 8) placing the filled yoghourt in a refrigerator at 4-6 DEG C, and performing post-curing for 8 h or above. The yoghourt prepared by the method has relatively high protein content and strong corn flavor.

Description

technical field [0001] The invention relates to the technical field of yogurt, in particular to pure high-protein corn stirred yogurt and a preparation method thereof. Background technique [0002] Yogurt is a milk drink with a sweet and sour taste. It is a milk product that uses milk as a raw material. After pasteurization, beneficial bacteria (starter) are added to the milk, and after fermentation, it is cooled and filled. Most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams added. Corn is rich in nutrients. In addition to carbohydrates, protein, fat, and carotene, corn also contains nutrients such as riboflavin and vitamins. It is a good raw material choice for making yogurt. [0003] But existing corn yoghurt basically needs to be prepared with milk source as raw material, as the Chinese invention patent that application number is 200910213464. After mixing, homogenization, sterilization, cooling, inoculation, cultiva...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/133A23C9/137
CPCA23C9/1238A23C9/133A23C9/1307A23C9/137A23V2400/123A23V2400/249
Inventor 卫萍张雅媛游向荣李明娟孙健周葵王颖
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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