Check patentability & draft patents in minutes with Patsnap Eureka AI!

Yogurt raw material bag and yogurt preparation method

A raw material package, yogurt technology, applied in the direction of milk preparations, bacteria used in food preparation, dairy products, etc., to achieve the effect of good shape retention and convenient transportation

Pending Publication Date: 2021-12-10
FOSHAN GOLDEN HEALTH TECH CO LTD
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of yoghurt and its preparation method, to solve one or more technical problems existing in the prior art, provide at least one beneficial choice or create conditions

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
  • Yogurt raw material bag and yogurt preparation method
  • Yogurt raw material bag and yogurt preparation method
  • Yogurt raw material bag and yogurt preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: raw material is milk powder bag (whole milk powder 14g), sweet substance bag (neomethylhesperidin dihydrochalcone 0.1g, isomalt 4 grams), fermentation bacteria bag (Lactobacillus bulgaricus 0.245g), citrus fiber 2g, nisin 0.005g, add water to 100mL.

Embodiment 2

[0027] Embodiment 2: raw material is milk powder bag (whole milk powder 11g), sweet substance bag (neomethylhesperidin dihydrochalcone (NHDC) 0.1g, isomalt 3 grams, erythritol 2 grams), plant-based raw material package (tartary buckwheat powder 2g), fermentation bacteria package (Lactobacillus bulgaricus 0.245g), citrus fiber 2g, nisin 0.005g, add water to make up to 100mL.

Embodiment 3

[0028] Embodiment 3: The raw materials are milk powder package (11g of whole milk powder), sweet substance package (0.1g of steviol glycoside, 2 grams of erythritol, 2 grams of maltitol), plant-based raw material package (2g of tangerine peel powder), fermentation bacteria package (Lactobacillus bulgaricus 0.245g), citrus fiber 3g, nisin 0.006g, add water to make up to 100mL.

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 yogurt and a preparation method thereof. A yogurt raw material bag comprises the following components in parts by mass: 12-14 parts of milk powder, 4-8 parts of sweet substances, 2-3 parts of citrus fiber, 0.24-0.28 part of zymophyte and 0.005-0.008 part of nisin. According to the yogurt raw material bag, raw materials required for preparing the yogurt are subjected to treatment methods such as sub-packaging, special drying, granulating or homogenizing and the like to be divided into different raw material bags, so that the problems of extra material finding of consumers, cold-chain transportation of manufacturers and the like can be solved, and the yogurt preparation process and the yogurt transportation are facilitated. The yogurt raw material bag contains the nisin and the citrus fiber at the same time, and the nisin and the citrus fiber have a synergistic effect, so that the prepared solidified yogurt has good shape-preserving capability.

Description

technical field [0001] The invention relates to the technical field of milk preparations, in particular to a yogurt raw material package and a method for preparing yogurt by using the raw material package. Background technique [0002] Yogurt has been used as food for at least 4,500 years. The earliest yogurt may be the milk packed in sheepskin bags by nomadic peoples and naturally fermented by bacteria attached to the bag to become cheese. Among them, the common yogurt on the market is mainly divided into set yogurt and stirred yogurt. Set-type yogurt is due to the growth and reproduction of lactic acid bacteria in milk, fermenting and decomposing lactose to produce organic acids such as lactic acid, resulting in a decrease in the pH value of milk, causing the milk casein to coagulate near its isoelectric point to form a milk curd. Stirred yogurt is a yogurt product obtained by stirring and mixing the auxiliary materials and the yogurt gel obtained after fermentation, and ...

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): A23C9/123A23C9/13
CPCA23C9/123A23C9/1322A23C9/1307A23V2400/123A23V2400/113A23V2400/249
Inventor 赖瑞秋李慧灵周金林罗东章朱洁儿
Owner FOSHAN GOLDEN HEALTH TECH CO LTD
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

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

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com