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Yoghourt containing clean label starch and preparation method thereof

A starchy, clean technology, used in milk preparations, dairy products, applications, etc.

Pending Publication Date: 2020-12-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve at least one of the above problems, the present invention applies clean label starch to yogurt, which can solve the quality problems existing in the long-term storage process of yogurt, and at the same time conform to the concept of clean label food and meet the needs of consumers

Method used

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  • Yoghourt containing clean label starch and preparation method thereof
  • Yoghourt containing clean label starch and preparation method thereof
  • Yoghourt containing clean label starch and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The preparation of embodiment 1 clean label starch

[0065] Take a certain quality cornstarch sample and prepare it into 30% starch milk; by adding 5%Na 2 CO 3 The solution adjusts the pH value of the starch milk to 8, centrifuges and dehydrates after stirring for a certain period of time, and dries at a temperature of 45°C to obtain a dried sample; grinds the dried sample and dehydrates it at a temperature of 120°C until the moisture content is 5% , and then the temperature was raised to 180°C, and after heat treatment for 1 h according to the state of the sample, the sample was taken out to cool, crushed and sieved (with a particle size of 150 μm) to obtain clean label starch.

[0066] Measuring the gelatinization properties of the clean label starch prepared in Example 1, the results are shown in Table 1, figure 1 As shown, the control sample is a commercially available chemically modified starch for yogurt (COFCO Jilin Biochemical Co., Ltd., acetylated distarch ph...

Embodiment 2

[0069] The preparation of embodiment 2 clean label starch

[0070] Take a certain amount of waxy corn starch sample and prepare it into 35% starch milk; by adding 5% Na 2 CO 3 The solution adjusts the pH value of the starch milk to 9, centrifuges and dehydrates after stirring for a certain period of time, and dries at a temperature of 45°C to obtain a dried sample; grinds the dried sample and dehydrates it at a temperature of 120°C until the moisture content is less than 1%. , and then the temperature was raised to 160°C, and after heat treatment for 3 hours according to the state of the sample, the sample was taken out to cool, crushed and sieved (with a particle size of 150 μm) to obtain clean label starch.

[0071] Measure the gelatinization properties of the clean label starch prepared by Example 2, the results are as shown in Table 2, figure 2 As shown, the control sample is a commercially available chemically modified starch for yogurt (derived from acetylated distarc...

Embodiment 3

[0074] The preparation of embodiment 3 clean label starch

[0075] Take a certain amount of waxy cornstarch sample and prepare it into 40% starch milk; by adding 5% Na 2 CO 3 The solution adjusts the pH value of the starch milk to 9, centrifuges and dehydrates after stirring for a certain period of time, and dries at a temperature of 45°C to obtain a dried sample; grinds the dried sample and dehydrates it at a temperature of 120°C until the moisture content is less than 1%. , and then the temperature was raised to 170°C, and after heat treatment for 1 h according to the state of the sample, the sample was taken out to cool, crushed and sieved (with a particle size of 150 μm) to obtain clean label starch.

[0076] Measure the gelatinization properties of the clean label starch prepared by Example 3, the results are as shown in Table 3, image 3 As shown, the control sample is a commercially available chemically modified starch for yogurt (COFCO Jilin Biochemical Co., Ltd., ac...

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Abstract

The invention discloses yoghourt containing clean label starch and a preparation method thereof, and belongs to the field of foods. The method for preparing the yoghourt comprises the following step of adding the clean label starch in the yoghourt preparation process, wherein the preparation method of the clean label starch comprises the following steps of: pre-drying starch milk, grinding, dehydrating, performing heat treatment at the temperature of between 120 and 180 DEG C for 1 to 5 hours, and cooling to obtain the clean label starch. The clean label starch used in the yoghourt preparationprocess does not use a chemical cross-linking agent or other chemical additives, so the production process is simple and safe, the production cost is low, the yield is high, and pollution is avoided;and the clean label starch is added into the yoghourt, so the problems of low viscosity, rough tissue state, poor mouthfeel, whey separation and other poor quality of the yoghourt product are solved,the concept of 'clean label' healthy foods is met, and the requirements of consumers are met to the greatest extent.

Description

technical field [0001] The invention relates to yoghurt containing clean label starch and a preparation method thereof, belonging to the field of food. Background technique [0002] Yogurt is a dairy product with high nutritional value and special flavor. It is developing rapidly because of its unique flavor and health care function. During the long-term storage of yogurt products, due to the instability of the system, adverse phenomena such as low viscosity, rough texture, poor taste, and whey precipitation often occur. stable. Therefore, specific stabilizers or thickeners are often added during the processing of yogurt products to improve the quality of yogurt products, increase the viscosity of yogurt products, improve their texture and taste, prevent the precipitation of whey in the finished product, and improve the structure of yogurt products. [0003] Starches are used in a variety of food and non-food applications. It can be used as a binder, viscosity modifier in...

Claims

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Application Information

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IPC IPC(8): A23C9/137C08B30/12
CPCA23C9/137C08B30/12
Inventor 洪雁付霞顾正彪程力李兆丰李才明
Owner JIANGNAN UNIV
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