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Arabinose yogurt fermentation process

A technology of arabinose and fermentation process, applied in the field of arabinose yogurt fermentation process

Pending Publication Date: 2020-12-11
CHANGSHU INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most studies are on the effect of polysaccharides on the quality of yogurt, and there is no research on the quality of yogurt on monosaccharides

Method used

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  • Arabinose yogurt fermentation process
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  • Arabinose yogurt fermentation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Adding mass percentage is 3% sucrose, mass percentage is 2% arabinose, inoculum is 2% leavening agent, all the other are skim milk powder, after adding water and mixing deployment (the solid-liquid ratio of skim milk powder and water is 1:5g / mL), fermented at 40°C for 5h, cooled and cooked to obtain arabinose yoghurt.

[0035] Examples 2-5 are the same as Example 1, except that the mass percentages of sucrose added are 5%, 7%, 9%, and 11%, respectively.

[0036] The yoghurt that embodiment 1-6 obtains carries out titration acidity and sensory evaluation, the result is as follows figure 1 It was shown that when the sucrose addition was 3% to 9%, the titration acidity of yoghurt increased gradually with the increase of sucrose addition. Sucrose as a carbon source is beneficial to the fermentation of lactic acid bacteria. When the sucrose concentration is 11%, due to the high sucrose concentration, the cells of lactic acid bacteria are subjected to high concentration re...

Embodiment 6

[0038] Adding mass percentage is 7% sucrose, mass percentage is 1% arabinose, inoculum is 2% leavening agent, all the other are skim milk powder, after adding water and mixing deployment (the solid-liquid ratio of skim milk powder and water is 1:9g / mL), fermented at 40°C for 5h, cooled and cooked to obtain arabinose yoghurt.

[0039] Examples 7-10 are the same as Example 6, except that the mass percentages of arabinose added are 1.5%, 2.0%, 2.5%, and 3.0%, respectively.

[0040] The yoghurt that embodiment 6-10 obtains carries out titration acidity and sensory evaluation, the result is as follows figure 2 It was shown that when the amount of arabinose added was 1%-2.5%, the acidity of yoghurt increased with the amount of arabinose added. It can be seen that arabinose helps lactic acid bacteria to produce acid. The sensory score of arabinose was the highest when the amount of arabinose was added at 2.5%. When the amount of arabinose was reduced, the sensory score was not hi...

Embodiment 11

[0042] Adding mass percentage is 7% sucrose, mass percentage is 2% arabinose, inoculum is 2% leavening agent, all the other are skim milk powder, after adding water and mixing deployment (the solid-liquid ratio of skim milk powder and water is 1:8g / mL), fermented at 40°C for 5h, cooled and cooked to obtain arabinose yoghurt.

[0043] Embodiments 12-15 are the same as Embodiment 11, except that the inoculum amounts of the starter are 2.25%, 2.5%, 2.75%, and 3%, respectively.

[0044] The yoghurt that embodiment 11-15 obtains carries out titration acidity and sensory evaluation, the result is as follows image 3 As shown, with the increase of starter inoculum, the acidity of yoghurt is higher and higher, and the sensory score is lower and lower. The more inoculated amount of starter, the more acid produced by lactic acid bacteria. When the inoculation amount of starter was 2.75% and 3%, the yogurt whey precipitated seriously, and the yogurt fermented excessively. And the mor...

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Abstract

The invention discloses an arabinose yogurt fermentation process. The arabinose yogurt fermentation process comprises the following steps: adding 7-9% by mass of sucrose, 2-3% by mass of arabinose, 2-2.625% by mass of a starter culture, and the balance of skim milk powder and water, wherein the ratio of the skim milk powder to the water is 1: (5-9) (g / mL); mixing and blending the materials, fermenting at 39-41 DEG C for 5-6 hours, cooling and after-ripening to obtain arabinose yogurt. The arabinose yogurt fermented by the process disclosed by the invention is compared with common yogurt for analysis, and the arabinose yogurt is superior to the common yogurt in the aspects of sense and preservation; under the same fermentation condition, the arabinose inhibits the fermentation of lactic acid bacteria, and meanwhile, the sweetness of the yogurt is reduced, and the sense score of the arabinose yogurt is higher than that of the common yogurt; and under the same fermentation condition, thearabinose increases the number of molecules in the system and forms a supramolecular network structure, so that the yogurt is stable in structure and easy to preserve.

Description

technical field [0001] The invention relates to an arabinose yoghurt fermentation process, which is used for the fermentation of arabinose yoghurt. Background technique [0002] With the improvement of living standards, dairy products are no longer a luxury, but have become a necessity in people's life. Yogurt is loved by consumers because of its unique flavor, and it also provides an opportunity for lactose intolerant groups to supplement protein. Yogurt is easy to digest, can promote intestinal peristalsis, and has a laxative effect, which is very good for constipation patients. Yogurt has become the fastest growing dairy product in the dairy industry and is favored by many young consumers for its unique leisure properties. High-quality yogurt also needs good texture, soft mouthfeel and long-lasting stability. Currently, the types of yogurt on the Chinese market are usually fruity, cereal and flavored. According to specific needs, people can also consume low-lactose, lo...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 陈义勇王海松丁霄吴欣怡张泽张洁菡吴凡游润清徐紫依薛依婷
Owner CHANGSHU INSTITUTE OF TECHNOLOGY