Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Turmeric yoghurt beverage and preparation method thereof

A technology of yogurt and turmeric, applied to bacteria, milk preparations, dairy products, etc. used in food preparation, can solve the problems of low bioavailability, system instability, and poor water solubility of turmeric, so as to improve bioavailability and reduce The effect of the number and time of heat treatment and the degree of hydrolysis reduction

Inactive Publication Date: 2021-05-07
BRIGHT DAIRY & FOOD CO LTD
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of turmeric precipitation in the existing turmeric yogurt drink, resulting in unstable system, poor water solubility and low bioavailability of turmeric itself, the present invention provides a preparation method of turmeric yogurt drink, which adopts microcapsule embedding technology. Turmeric improves the water solubility of turmeric, and at the same time, the production process and stability system are optimized, and the stability and water solubility of the obtained turmeric yogurt drink are significantly improved

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Turmeric yoghurt beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034]The preparation method of a turmeric acid drink is prepared, and the materials are prepared comprise: 80% of the raw material milk, 0.4-8% sweetener, 0.5-1% stabilizer, 0.15-0.3% of the acidic agent, 0.05-0.2% of turmeric 0.01-0.1% of the fermented agent, the remaining material is hydrated, and the percentage is the mass percentage of the mass of the material; the preparation method includes the following steps:

[0035](1) The raw material is preheated, and the sweetener is added under stirring, and the emulsion is obtained;

[0036](2) After the emulsion is homogeneous, sterilized, cooled, adding a fermentant;

[0037](3) Fermentation to the end point, turn the cylinder, too cold, end the fermentation, have yogurt, to be used;

[0038](4) Preheating water, adding a thickener, circulating stirring, cooling, sputum, to a temporary storage cylinder;

[0039](5) Mix the yogurt base with the material, add turmeric, set to the acid *;

[0040](6) The product is obtained by homogeneity, sterilizing,...

Embodiment 1

[0060]The present invention provides a turmeric acid drink and a preparation method thereof, including: water 15.14%, raw cattle milk 80%, sweetener (white sugar, Asa sweet, Anse honey) 4%, stabilizers (carboxyail Cellulose sodium, single, double glycerol fatty acid ester, pectin, agar, acetylated diphemethyl phosphate) 0.5%, citric acid 0.15%, turmeric (Tween 80 embedded) 0.2%, Fermentation agent (Bulgaria Lactobacillus , Bimophilus, Eosin Lactobacillus and Two-Bifidobacterium bifidobacteriums) 0.01%. Among them, the percentage is the mass percentage of the total quality of the raw materials; the preparation method includes the following steps:

[0061](1) The raw milk is preheated to 45 ° C, stirring the white sugar, Aspees, An Shei, stirring for 15 minutes, gave an emulsion;

[0062](2) Emulsion heating to 65 ° C, under 18 MPa (1 homogeneous pressure 14 MPa, secondary homogeneous pressure 4 MPa) conditions under conditions; using plate-type sterilization, sterilization conditions 90 ° ...

Embodiment 2

[0068]The present invention provides a turmeric acid milk drink and a preparation method thereof, which comprises: water 10.95%, raw cattle milk 80%, sweetener (white sugar, Asa sweet) 8%, stabilizer (sodium carboxymethylcellulose sodium carboxymethyl) , Single, double glycerol fatty acid ester, pectin) 0.7%, 0.2% citric acid, 0.05% turmeric (Tween 80), Fermentation agent (Bulgaria Lactobacillus, Ballophilus, Eosinophilica) 0.1% . Among them, the percentage is the mass percentage of the total quality of the raw materials; the preparation method includes the following steps:

[0069](1) The raw milk is preheated to 55 ° C, stirring the white sugar, aspa, stirred for 10 min, to obtain an emulsion;

[0070](2) Emulsion heating to 70 ° C, under 20 MPa (1 homogeneous pressure 16 MPa, secondary homogeneous pressure 4 MPa) conditions under conditions; using plate-type sterilization, sterilization conditions are 95 ° C, 5 min, cooled to 44 ° C, and Gulgaria Lactobacillus, Ballophilus, Eosin Terme...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a turmeric yoghurt beverage and a preparation method thereof. The turmeric yoghurt beverage is prepared from the following raw materials: 80% of raw milk, 0.4-8% of a sweetening agent, 0.5-1% of a stabilizer, 0.15-0.3% of an acid regulating agent, 0.05-0.2% of turmeric, 0.01-0.1% of a leavening agent and the balance of water. The preparation method of the turmeric yoghurt beverage comprises the following steps: preheating the raw milk, and adding the sweetening agent in a stirring state to obtain an emulsion; homogenizing, sterilizing and cooling the emulsion, and adding the leavening agent; fermenting the emulsion to the end point, performing vat turning and supercooling, and ending the fermentation to obtain a yoghourt base material for later use; preheating water, adding the stabilizer, carrying out circular stirring and supercooling to obtain a feed liquid, and putting the feed liquid into a temporary storage vat; mixing the yoghurt base material with the feed liquid, adding the turmeric, fixing the volume, and adjusting the acidity to obtain a mixed liquid; and homogenizing, sterilizing, cooling and canning the mixed liquid to obtain the beverage. The microencapsulated and embedded turmeric is added instead of original turmeric which is not embedded, so that the bioavailability of the turmeric and the stability of the finished product can be obviously improved. The product is stable in state within the shelf life, and no obvious turmeric precipitate is generated.

Description

Technical field[0001]The present invention belongs to the technical field of fermentation milk beverage, and is specifically involved in turmeric acid milk drinks and preparation methods thereof.Background technique[0002]Turmeric, from the stem of Jiangke plant tulips in India, whose ingredients include curcumin, demetoxy ginger, double dermin, where curcumin is the main ingredient of turmeric, is also turmeric Main function ingredients. Since the middle of the 20th century, the foundation research of turmeric has been popular. Its main research direction and efficacy are anti-inflammatory, antibacterial, antioxidant, protective liver, anti-cancer. Its application research has also been rapidly developed in recent years. It is mainly used in ordinary food and health foods, and turmeric can be added to the beverage as a colorant in GB 2760-2014 "Standards for Food Safety National Standard Food Additives". Do not add in fermented milk. At present, in the general food sector, the turme...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/13A23C9/137A23C9/1315A23V2400/137A23V2400/517A23V2400/113A23V2400/249
Inventor 李伟
Owner BRIGHT DAIRY & FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com