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Protein-rich cereal fermented yoghurt and preparation method thereof

A technology of yogurt and grain, applied in the field of grain fermented yogurt and its preparation, can solve the problems of strong starch texture, sour and rancid taste, etc., and achieve the effects of uniform softness, improved taste and stable texture

Pending Publication Date: 2022-04-12
FOSHAN SANSHUI JIANLIBAO TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For this reason, the present invention proposes a protein-rich grain fermented yoghurt and a preparation method thereof. The yoghurt is rich in various high-quality plant proteins and amino acids, which can solve the problems of heavy sour taste and strong starch texture in fermented plant yoghurt. The inventive yogurt cereal has strong aroma and good taste

Method used

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  • Protein-rich cereal fermented yoghurt and preparation method thereof
  • Protein-rich cereal fermented yoghurt and preparation method thereof
  • Protein-rich cereal fermented yoghurt and preparation method thereof

Examples

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Effect test

Embodiment 1

[0050] The grain fermented yoghurt of this embodiment comprises the following raw materials in percentage by weight: 55% of enzymolyzed oat pulp, 22% of enzymatically hydrolyzed quinoa pulp, 12% of wheat gluten powder, 5% of corn gluten powder, 5% of rice gluten powder, stabilizer 0.5% and yogurt starter 0.5%.

[0051] The preparation method of the cereal fermented yoghurt of the present embodiment comprises the following steps:

[0052](1) Mix 40g of oat flour and pure water according to the ratio of material to liquid of 1:4g / ml to obtain oat pulp, and mix 40g of quinoa flour and pure water according to the ratio of material to liquid of 1:4g / ml to obtain quinoa 4g corn gluten powder and pure water are mixed according to the ratio of material to liquid of 1:4g / ml to obtain corn gluten slurry, and 4g of rice gluten powder and pure water are mixed according to the ratio of material to liquid of 1:4g / ml to obtain The rice protein slurry was colloidally milled for 5 minutes, an...

Embodiment 2

[0058] The grain fermented yoghurt of this embodiment comprises the following raw materials in percentage by weight: 33% of enzymatic oat pulp, 33% of enzymatic quinoa pulp, 17% of wheat gluten powder, 8% of corn gluten powder, 8% of rice gluten powder, stabilizer 0.5% and yogurt starter 0.5%.

[0059] The preparation method of the cereal fermented yoghurt of the present embodiment comprises the following steps:

[0060] (1) Mix 40g of oat flour and pure water according to the ratio of material to liquid of 1:4g / ml to obtain oat pulp, and mix 40g of quinoa flour and pure water according to the ratio of material to liquid of 1:4g / ml to obtain quinoa Mix corn gluten powder and pure water according to the ratio of material to liquid of 1:4g / ml to obtain corn gluten slurry, and mix rice gluten powder and pure water according to the ratio of solid to liquid to 1:4g / ml to obtain rice protein slurry, carry out colloid milling 5min respectively, pass through 200 mesh sieves after col...

Embodiment 3

[0066] The cereal fermented yoghurt of this embodiment comprises the following raw materials in percentage by weight: 43% of enzymolyzed oat pulp, 28% of enzymolyzed quinoa pulp, 14% of wheat gluten powder, 7% of corn gluten powder, 7% of rice gluten powder, stabilizer 0.5% and yogurt starter 0.5%.

[0067] The preparation method of the cereal fermented yoghurt of the present embodiment comprises the following steps:

[0068] (1) Mix 40g of oat flour and pure water according to the ratio of material to liquid of 1:4g / ml to obtain oat pulp, and mix 40g of quinoa flour and pure water according to the ratio of material to liquid of 1:4g / ml to obtain quinoa Mix corn gluten powder and pure water according to the ratio of material to liquid of 1:4g / ml to obtain corn gluten slurry, and mix rice gluten powder and pure water according to the ratio of solid to liquid to 1:4g / ml to obtain rice protein slurry, carry out colloid milling 5min respectively, pass through 200 mesh sieves afte...

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Abstract

The invention belongs to the technical field of yoghurt, and discloses cereal fermented yoghurt rich in various proteins and a preparation method thereof, and the cereal fermented yoghurt is prepared from the following raw materials: enzymolysis oat pulp, enzymolysis quinoa pulp, wheat protein powder, corn protein powder, rice protein powder and a yoghurt starter. According to the pure grain fermented yoghourt prepared by the preparation method disclosed by the invention, the oat and the quinoa are subjected to enzymolysis and are matched with the wheat protein to be fermented under a stabilizer, so that beneficial components of the oat and the quinoa are reserved to the greatest extent, and the pure grain fermented yoghourt is high in protein content, stable in tissue, free from layering and rich in components such as linoleic acid and dietary fibers.

Description

technical field [0001] The invention belongs to the technical field of yogurt, and in particular relates to protein-rich grain fermented yogurt and a preparation method thereof. Background technique [0002] With consumers' concept of "healthy life" and their increasing demand for food health and nutrition, plant-based food has gradually become a new favorite in the food market. Among them, plant protein beverages ushered in new development. According to statistics, in 2020, the growth rate of my country's vegetable protein beverage market will reach as high as 200%, accounting for about 15% of the market, ranking only after drinking water and tea beverages. In the vegetable protein beverage market, vegetable yogurt has the largest market demand. Vegetable yogurt is a plant protein drink made from plants or their products containing a certain amount of protein, sterilized and fermented. It has the advantages of zero fat, zero cholesterol, and zero lactose. It is very suita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 尹雅洁林毅
Owner FOSHAN SANSHUI JIANLIBAO TRADE
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