Yak milk freeze-dried yogurt block for promoting intestinal peristalsis

A technology of intestinal peristalsis and yak milk, applied in the direction of dairy products, Lactobacillus, milk preparations, etc., can solve the problems affecting packaging, transportation, the texture of yogurt block is too fluffy, and the effect of not highlighting the function, etc., to achieve good nutrition Value, regulating intestinal microenvironment, sensory enjoyment protection effect

Pending Publication Date: 2020-12-11
甘肃华羚生物技术研究中心有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the freezing temperature of the preparation process is -15—-20°C for 3-5 hours at a constant temperature, and the texture of the yogurt block obtained under t

Method used

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  • Yak milk freeze-dried yogurt block for promoting intestinal peristalsis
  • Yak milk freeze-dried yogurt block for promoting intestinal peristalsis
  • Yak milk freeze-dried yogurt block for promoting intestinal peristalsis

Examples

Experimental program
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Example Embodiment

[0023] Example 1: A yak milk freeze-dried strawberry yogurt block, including yak milk yogurt, when the weight of yak milk yogurt is measured as a percentage, the remaining components and their weight ratios are: skim milk powder 20%, white sugar 15% %, maltose syrup 17.5%, maltodextrin 15%, whey protein powder 2.5%, corn starch 3%, pectin 0.3%, fructooligosaccharides 2.5%, freeze-dried strawberry grains 7.5%, pure water 225%.

[0024] The above-mentioned method for preparing yak milk freeze-dried strawberry yogurt cubes includes the following steps (performed in a 100,000-class clean workshop):

[0025] (1) Preparation of yak milk yoghurt: Add 3% white sugar, 4% skim milk powder, and 1% compound stabilizer to fresh yak milk, after fully dissolving, preheating, homogenizing, sterilizing, and cooling, inoculate Its weight is 8% starter, the components and mass ratio of the starter are: Streptococcus thermophilus: Lactobacillus bulgaricus: Bifidobacterium lactis yak001=3:2:3, for...

Example Embodiment

[0030] Example 2: A yak milk freeze-dried strawberry yogurt block, including yak milk yogurt, when the weight of the yak milk yogurt is measured as a percentage, the remaining components and their weight ratios are: skim milk powder 25%, white sugar 20% , maltose syrup 15%, maltodextrin 20%, whey protein powder 5%, corn starch 3.5%, pectin 0.5%, fructo-oligosaccharide 6.7%, freeze-dried strawberry grains 10%, water 300%.

[0031] The above-mentioned method for preparing yak milk freeze-dried strawberry yogurt cubes includes the following steps (performed in a 100,000-class clean workshop):

[0032](1) Yogurt preparation: Add 2% white sugar, 3% skim milk powder, and 0.8% compound stabilizer to fresh yak milk, and inoculate it after fully dissolving, preheating, homogenizing, sterilizing, and cooling. 6% starter by weight, the components and mass ratio of the starter are: Streptococcus thermophilus: Lactobacillus bulgaricus: Bifidobacterium lactis yak001=3:2:3, carry out ferment...

Example Embodiment

[0037] Example 3: A yak milk freeze-dried rose yogurt block, including yak milk yogurt, when the weight of yak milk yogurt is measured as a percentage, the remaining components and their weight ratios are: skimmed milk powder 10%, white sugar 10% , maltose syrup 20%, maltodextrin 5%, whey protein powder 3.3%, corn starch 2.3%, pectin 0.2%, fructo-oligosaccharide 6.7%, rose petal 3.3%, water 200%.

[0038] The above-mentioned method for preparing yak milk freeze-dried rose yoghurt blocks includes the following steps (performed in a 100,000-class clean workshop):

[0039] (1) Yogurt preparation: Add 2.5% white sugar, 3.5% skimmed milk powder, and 0.9% compound stabilizer to fresh yak milk, and inoculate it after fully dissolving, preheating, homogenizing, sterilizing, and cooling 4.5% starter by weight, the starter components and mass ratio are: Streptococcus thermophilus: Lactobacillus bulgaricus: Bifidobacterium lactis yak001=3:2:3, carry out fermentation, the acidity is contr...

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Abstract

The invention relates to a yak milk freeze-dried yogurt block for promoting intestinal peristalsis. The yak milk freeze-dried yogurt block comprises yak milk yogurt and the following components in percentage by weight when the weight of the yak milk yogurt is 100%: 7.5-25% of defatted milk powder, 7.5-20% of white granulated sugar, 15-25% of malt syrup, 5-20% of maltodextrin, 2.5-5% of whey protein powder, 1.75-3.5% of corn starch, 0.05-0.5% of pectin, 2.5-6.7% of fructo-oligosaccharide, 2-10% of freeze-dried fruit granules/petals and 125-300% of purified water. The yak milk freeze-dried yogurt block is prepared by adopting a vacuum freeze-drying process, has special taste of freeze-dried fruit granules/petals and special nutrition of yak yogurt, contains probiotics and prebiotic components, and has positive effects of regulating intestinal flora imbalance, promoting intestinal peristalsis, improving constipation and effectively helping to prevent diseases, such as haemorrhoids.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a yak milk freeze-dried yoghurt block for promoting intestinal peristalsis. Background technique [0002] Yak milk is the milk produced by yaks on the Qinghai-Tibet Plateau. As a creature in high-altitude areas, yak milk contains high levels of immunoglobulin and milk calcium, which can help the body regulate immunity and improve disease resistance; at the same time, it also contains human body 18 essential amino acids, conjugated linoleic acid, α-linolenic acid, arachidonic acid, vitamin H and other rare nutrients. [0003] Strawberries are rich in nutritional value, known as the "Queen of Fruits", rich in vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B 2 , carotene, strawberry amine, pectin, cellulose, folic acid, iron, calcium, copper, ellagic acid and anthocyanins and other nutrients, which can maintain the health of epithelial tissue, ...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/127A23C9/1307A23C9/1322A23C9/13A23V2400/123A23V2400/531A23V2400/249
Inventor 罗丽苏德亮宋礼李亚萍尹兰崔广智
Owner 甘肃华羚生物技术研究中心有限公司
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