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Raw material composition of calcium-fortified yoghourt, calcium-fortified yoghourt and preparation method of calcium-fortified yoghourt

A raw material composition and calcium fortification technology, applied in the field of fermented milk, can solve the problem of low calcium content in yogurt, achieve good taste and flavor, and fill the gap in the market

Active Publication Date: 2021-02-02
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of low calcium content in existing yoghurt, the present invention provides a calcium-fortified yoghurt and a preparation method thereof that can easily meet the calcium supplement requirement of the human body.

Method used

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  • Raw material composition of calcium-fortified yoghourt, calcium-fortified yoghourt and preparation method of calcium-fortified yoghourt
  • Raw material composition of calcium-fortified yoghourt, calcium-fortified yoghourt and preparation method of calcium-fortified yoghourt
  • Raw material composition of calcium-fortified yoghourt, calcium-fortified yoghourt and preparation method of calcium-fortified yoghourt

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The embodiment of the present invention provides a calcium-fortified yoghurt.

[0038] The raw materials of the calcium-fortified yogurt are shown in the table below:

[0039]

[0040] The preparation method proceeds as follows:

[0041] (1) Heat water to 50°C, add calcium lactate and sodium citrate, and stir for 10 minutes;

[0042] (2) Heat the milk to 45°C, add sucrose, milk mineral salt, carrageenan, microcrystalline cellulose, emulsifier and the feed liquid obtained in step (1), and keep stirring for 15 minutes;

[0043] (3) Warm up the material obtained in step (2) to 60°C, homogenize at 25MPa, sterilize at 95°C for 15s, and cool to 38°C;

[0044] (4) inoculating the starter into the material obtained in step (3), incubating and fermenting at 38° C. to the end of the fermentation, the titrated acidity at the end of the fermentation is 75° T;

[0045] (5) Turn over the material obtained in step (4) and cool it down to 16° C. to stop the fermentation, and stir...

Embodiment 2

[0048] The embodiment of the present invention provides a calcium-fortified yoghurt.

[0049] The raw materials of the calcium-fortified yogurt are shown in the table below:

[0050]

[0051] The preparation method proceeds as follows:

[0052] (1) Heat the water to 60°C, add calcium lactate and sodium citrate, and stir for 15 minutes;

[0053] (2) Heat the milk to 55°C, add sucrose, milk mineral salt, carrageenan, microcrystalline cellulose, emulsifier and the feed liquid obtained in step (1), and keep stirring for 30 minutes;

[0054] (3) Warm up the material obtained in step (2) to 65°C, homogenize at 18MPa, sterilize at 95°C for 15s, and cool to 42°C;

[0055] (4) inoculating the starter into the material obtained in step (3), incubating and fermenting at 42°C until the end of fermentation, the titrated acidity at the end of fermentation is 70°T;

[0056] (5) Turn over the material obtained in step (4) and cool it down to 22° C. to stop the fermentation, and stir and...

Embodiment 3

[0059] The embodiment of the present invention provides a calcium-fortified yoghurt.

[0060] The raw materials of the calcium-fortified yogurt are shown in the table below:

[0061]

[0062] The preparation method proceeds as follows:

[0063] (1) Heat water to 55°C, add calcium lactate and sodium citrate, and stir for 10 minutes;

[0064] (2) Heat the milk to 50°C, add sucrose, milk mineral salt, carrageenan, microcrystalline cellulose, emulsifier and the feed liquid obtained in step (1), and keep stirring for 20 minutes;

[0065] (3) Warm up the material obtained in step (2) to 60°C, homogenize at 20MPa, sterilize at 95°C for 15s, and cool to 35°C;

[0066] (4) inoculating the starter into the material obtained in step (3), incubating and fermenting at 35° C. to the end of the fermentation, the titrated acidity at the end of the fermentation is 75° T;

[0067] (5) Turn over the material obtained in step (4) and cool it down to 16° C. to stop the fermentation, and stir a...

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PUM

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Abstract

The invention discloses a raw material composition of calcium-fortified yoghourt. The raw material composition comprises the following components: 90% of raw milk, 6.5-8.5% of a sweetening agent, 0.09-0.32% of milk minerals, 0.1-0.3% of calcium lactate, 0.05-0.1% of sodium citrate, 0.02-0.05% of carrageenan, 0.05-0.12% of microcrystalline cellulose, 0.05-0.1% of an emulsifying agent, 0.002-0.01% of a leavening agent and the balance of water, wherein the percentage is the percentage of the mass of each raw material in the total mass of the raw materials. The invention further discloses a methodfor preparing the calcium-fortified yoghourt by adopting the raw material composition and the prepared calcium-fortified yoghourt. The calcium-fortified yoghourt combines two calcium sources which are easily absorbed by a human body, so that the yoghourt is good in taste and flavor, and meanwhile, the calcium content reaches 150mg / 100g or more. The calcium-fortified yoghourt can become a good daily calcium supplement product for consumers, and fills the market blank of the functional yoghourt.

Description

technical field [0001] The invention belongs to the technical field of fermented milk, and specifically relates to a raw material composition of calcium-fortified yoghurt, calcium-fortified yoghurt and a preparation method thereof. Background technique [0002] Milk is a good calcium supplement for the human body. Usually, the calcium content in milk is about 100mg / 100mL. In the Dietary Guidelines for Chinese Residents, the recommended calcium intake per person per day is 300g. It can be seen that it is possible to meet the needs of the human body by consuming milk and other dairy products and foods high in calcium every day. However, due to the eating habits and taste preferences of Chinese residents, many people cannot accept the flavor of milk or have lactose intolerance and cannot eat milk, so they can only choose yogurt instead. Yogurt is made from milk as the main ingredient through fermentation. Due to the introduction of other ingredients such as sugar and starter, ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137A23C9/127
CPCA23C9/1307A23C9/1322A23C9/137A23C9/1315A23C9/127A23V2400/161A23V2400/157A23V2400/181A23V2400/125A23V2400/123A23V2400/231A23V2400/113A23V2400/175A23V2400/169A23V2400/51A23V2400/249
Inventor 苗君莅苏米亚徐致远刘振民
Owner BRIGHT DAIRY & FOOD