Unlock instant, AI-driven research and patent intelligence for your innovation.
Isaria cicadae miquel sporocarp normal-temperature yoghourt and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of cicadae fruiting bodies and entities, which is applied in the field of normal temperature yogurt and its preparation to achieve the effects of extending the application range, overcoming protein denaturation, and smooth viscosity
Pending Publication Date: 2022-03-22
BRIGHT DAIRY & FOOD CO LTD
View PDF3 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
There is no related yogurt product on the market at present, the invention enhances the health attributes of fermented milk, and at the same time greatly extends the application range of the fruiting body of cicadae
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
preparation example Construction
[0035] The present invention also provides a method for preparing yogurt at room temperature of cicadae fruiting bodies, the preparation method comprising the following steps:
[0036] (1) Preheat raw milk, add sweetener, thickener and proteinpowder, mix and stir evenly, and obtain material A;
[0037] (2) Preheating, homogenizing, pasteurizing and cooling the material A obtained in step (1) to obtain a fermentation substrate;
[0038] (3) adding a starter to the fermentation substrate, incubating and fermenting until the acidity reaches the end of the fermentation, then terminating the fermentation to obtain material B;
[0039] (4) The material B obtained in the step (3) is demulsified, aseptically homogenized, sterilized, and cooled to obtain material C.
[0040] (5) Uniformly mix the sterilized cicadae fruiting body sauce with the material C to obtain the product.
[0041] Further, in step (1), the preheating temperature of the raw material milk is 45-55° C., the stirri...
Embodiment 1
[0053] A kind of cicadae fruiting body normal temperature yoghurt, it comprises raw material components and mass ratio as shown in table 1:
[0054] The raw material formula of table 1 embodiment 1
[0055] Element Dosage (%) raw milk 88.244 fructose syrup 9.000 thickener 0.800 protein powder 0.450 Cicada Flower Fruiting Body Sauce 1.500 starter 0.006 total 100.000
[0056] The preparation method of the normal temperature yoghurt of the cicadae fruiting body comprises the following steps:
[0057] (1) Preheat the raw milk to 45°C, add fructose syrup, thickener, and protein powder, maintain the temperature and continue stirring for 30 minutes to obtain material A. After the batching is completed, the solid content of the material liquid system is greater than 17%;
[0058] (2) heating the material A obtained in step (1) to 60°C, homogenizing at 60°C and 250 bar, and then sterilizing at 90°C for 350s to obtain a fermentat...
Embodiment 2
[0065] A kind of cicadae fruiting body normal temperature yoghurt, it comprises raw material components and mass ratio as shown in table 2:
[0066] The raw material formula of table 2 embodiment 2
[0067]
[0068]
[0069] The preparation method of the normal temperature yoghurt of the cicadae fruiting body comprises the following steps:
[0070] (1) Preheat the raw milk to 55°C, add white sugar, thickener and protein powder, maintain the temperature and continue stirring for 20 minutes to obtain material A. After the batching is completed, the solid content of the material liquid system is greater than 17%;
[0071] (2) heating the material A obtained in step (1) to 65°C, homogenizing at 65°C and 150 bar, and then sterilizing at 95°C for 300s to obtain a fermentation substrate;
[0072] (3) cooling the fermentation substrate obtained in step (2) to 42°C, adding a starter, fermenting at 42°C to an acidity of 80°T, terminating the fermentation, and obtaining material B...
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
Login to View More
Abstract
The invention discloses cordyceps sobolifera sporocarp normal-temperature yoghurt and a preparation method thereof. The normal-temperature yoghurt comprises the following raw materials in percentage by mass: 6.0-9.0% of a sweetening agent, 0.8-1.5% of a thickening agent, 0.25-0.45% of proteinpowder, 1.5-2.5% of cordyceps sobolifera sporocarp sauce, 0.002-0.010% of a leavening agent and the balance of raw milk, wherein the total percentage of the raw milk is 100%. The preparation method comprises the following steps: (1) preheating the raw milk, adding the sweetening agent, the thickening agent and the proteinpowder, and uniformly mixing and stirring to obtain a material A; (2) preheating, homogenizing, pasteurizing and cooling the material A to obtain a fermentation substrate; (3) adding a leavening agent into the fermentation substrate, carrying out heat-preservation fermentation until the acidity reaches a fermentation end point, and stopping fermentation to obtain a material B; (4) carrying out demulsification, sterile homogenization, sterilization and cooling on the material B to obtain a material C; and (5) uniformly mixing the sterilized cordyceps sobolifera sporocarp sauce with the material C to obtain the cordyceps sobolifera sporocarp sauce. The cordyceps sobolifera sporocarp normal-temperature yoghourt prepared by the preparation method disclosed by the invention can keep proper viscosity and smooth mouth feel, and can keep good texture within the shelf life of 5 months.
Description
technical field [0001] The invention belongs to the field of fermented dairy products, and in particular relates to normal-temperature yoghurt with cicadae sporocarp and a preparation method thereof. Background technique [0002] Low-temperature yogurt has a short shelf life and a small sales radius, and is mainly sold in local areas. Normal temperature yogurt is a product obtained by yogurt after fermentation and then undergoing a second sterilization process. At the same time, aseptic filling technology is adopted. The normal temperature yogurt can be stored at room temperature for 5-6 months. [0003] On December 28, 2020, the National Health and Health Commission issued Announcement No. 9 of 2020: Cicada flower fruiting bodies (artificially cultivated) have passed the safety assessment material review and can be used as new food raw materials. The cicadae fruiting body is the asexual fruiting body formed after the cicadae fungus infects the cicada pupae, and the artific...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More