Walnut oil yoghourt and preparation method thereof

A technology for walnut oil and yogurt, which is applied in the directions of milk preparations, bacteria and dairy products used in food preparation, can solve problems such as being unfavorable to improve the taste of finished products, complicated components of yogurt, and deterioration of yogurt flavor, etc. The effect of increasing production and income, avoiding homogenization competition, and improving fermentation quality

Pending Publication Date: 2020-12-18
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Patent document CN108902315A discloses a probiotic mixed fermented yoghurt, which includes the following ingredients: 100 parts of primary emulsion, 8-10 parts of white sugar, 1.2-1.5 parts of carrot essence, 1.5-1.7 parts of protein solution, 3-4 parts of walnut oil, 3-4 parts of peanut oil, 0.7-0.8 parts of stabilizer, and 0.16-0.17 parts of

Method used

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  • Walnut oil yoghourt and preparation method thereof
  • Walnut oil yoghourt and preparation method thereof
  • Walnut oil yoghourt and preparation method thereof

Examples

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Embodiment 1

[0063] Embodiment 1: This embodiment discloses a walnut oil yogurt, which is characterized in that it comprises the following components: 100 parts by weight of milk, 5 parts by weight of walnut oil, 6 parts by weight of sucrose, 0.2 parts by weight of sucrose ester, polyglycerol fatty acid 0.05 parts by weight of esters, 0.05 parts by weight of lauric acid;

[0064] Made as follows:

[0065] (1) Filtration: Filter the prepared fresh milk with a 120-mesh filter cloth to obtain filtered milk;

[0066] (2) Sterilization: heat the milk obtained in step (1) to 100°C for 3-10 minutes;

[0067] (3) Inoculation and fermentation: put the milk sterilized in step (2) in a 41°C water bath, add sucrose and Lactobacillus paracasei, and vortex evenly with a spiral shaker; ferment after inoculation, and add emulsification after 2 hours of fermentation For good walnut oil, continue to ferment for 4 hours after adding walnut oil;

[0068] The walnut oil emulsification step is as follows: ad...

Embodiment 2

[0076] Embodiment 2: This embodiment discloses a kind of preparation method of walnut oil yoghurt, it is characterized in that comprising the following steps:

[0077] (1) Filtration: 100 parts by weight of fresh milk is filtered by a 120-mesh filter cloth to obtain filtered milk;

[0078] (2) Sterilization: heat the milk obtained in step (1) to 100°C for 3-10 minutes;

[0079] (3) Inoculation and fermentation: put the milk sterilized in step (2) in a 41°C water bath, add 6 parts by weight of sucrose and 2 to 4 parts by weight of Lactobacillus paracasei, and vortex evenly with a spiral shaker; the inoculation is complete Carry out fermentation, add emulsified walnut oil when fermenting 2h, continue fermenting 4h after adding walnut oil;

[0080] The walnut oil emulsification step is as follows: add 0.2 parts by weight of sucrose ester, 0.05 part by weight of polyglycerol fatty acid ester, and 0.05 part by weight of lauric acid to walnut oil, stir for 5 minutes using a magneti...

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Abstract

The invention discloses a walnut oil yoghourt. The walnut oil yoghourt is prepared from, by weight, 100 parts of milk, 5 parts of walnut oil, 6 parts of saccharose, 0.2 part of sucrose ester, 0.05 part of polyglycerol fatty acid ester and 0.05 part of lauric acid. According to the preparation method, 2-4 parts by weight of lactobacillus paracasei are inoculated into milk, then fermenting is conducted at 41 DEG C, and emulsified walnut oil is added when fermenting is carried out for 2 hours. According to the invention, the proportion of components of the walnut oil yoghurt is optimized, when the proportion of the component of the walnut oil is 5%, the total number of probiotic colonies reaches the maximum of 1.8*10<7>CFU/g, and at the moment, the effect of the walnut oil of promoting the proliferation of the lactobacillus paracasei is maximized, so that the nutritional value of the walnut oil yoghurt is improved; and besides, the emulsion system of the walnut oil yogurt formed by usingthe proportion of the above emulsifier is stable, and the finished product has better sense.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to walnut oil yogurt and a preparation method thereof. Background technique [0002] Yogurt is very popular due to its unique flavor and containing a variety of probiotics. Most of the existing yogurt is directly fermented by activating the strains, and then the fermented starter is mixed with the original emulsion and various raw materials. . In order to meet the needs of different consumers in foreign markets, Yoplait, Noosa, Chobani, Danone and other brand dairy companies have successively developed fruit yogurt and flavored yogurt on the basis of traditional yogurt. Introducing these indulgent sweets flavors into yogurt with a healthy concept has comprehensively improved the taste of the product. The overall taste is sweet but not greasy, and the mouth is full of fragrance. a new trend. [0003] As one of the five major pastoral areas in my country, Xinjiang Uygur A...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1315A23C9/1234A23V2400/165
Inventor 刘文玉李欢康李宝坤周蒙程卫东魏长庆
Owner SHIHEZI UNIVERSITY
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