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Functional floating yoghourt and preparation method thereof

A functional, yogurt technology, applied in the field of food processing, can solve the problems of high calorie, unfavorable to human health, etc., and achieve good stability

Pending Publication Date: 2022-08-02
宁夏塞尚乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, in milk tea shops, coffee shops and beverage shops, all kinds of tea, water and coffee contain a lot of vegetable cream and a lot of trans fatty acids, and they are high in calories, which is not conducive to human health

Method used

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  • Functional floating yoghourt and preparation method thereof
  • Functional floating yoghourt and preparation method thereof
  • Functional floating yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Functional floating yogurt, including the following raw materials: 420g milk, 150g collagen solution, 100g concentrated milk protein solution, 100g acerola cheese sauce, 50g cream, 25g xylitol, 25g inulin, 50g concentrated milk, compound food additives (gelatin, rice flour, gelatin starch, hydroxypropyl distarch phosphate, gelatin, sodium caseinate, lactic acid fatty acid glycerides, diacetyl tartaric acid mono- and di-glycerides, mono- and di-glycerol fatty acid esters, and microcrystalline cellulose ) 20g, probiotics (Bifidobacterium) 1g and compound starter (Lactobacillus bulgaricus, Streptococcus thermophilus) 0.05g;

[0037] The preparation method of the above-mentioned functional floating yogurt specifically comprises the following steps:

[0038] (1) weigh each raw material by the weight of above-mentioned functional floating yogurt;

[0039] (2) 210g milk is warming up to 80 ℃, obtain warming up milk;

[0040] (3) Mix the remaining raw materials except 210g mi...

Embodiment 2

[0046] Functional floating yogurt, including the following raw materials: 270g milk, 200g collagen solution, 200g concentrated milk protein solution, 100g acerola cheese sauce, 50g cream, 50g xylitol, 50g carrot powder, 50g concentrated milk, compound food additives (cassia gum, rice flour, gelatin starch, hydroxypropyl distarch phosphate, gelatin, sodium caseinate, lactic acid fatty acid glycerides, diacetyl tartaric acid mono-diglycerides, mono-diglycerol fatty acid esters and microcrystalline cellulose ) 20g, probiotics (Bifidobacterium) 10g and compound starter (Lactobacillus bulgaricus, Streptococcus thermophilus) 0.05g;

[0047] The preparation method of the above-mentioned functional floating yogurt specifically comprises the following steps:

[0048] (1) weigh each raw material by the weight of above-mentioned functional floating yogurt;

[0049] (2) 135g milk is warming up to 70 ℃, obtain warming up milk;

[0050] (3) Mix the remaining raw materials except 135g milk, ...

Embodiment 3

[0056] Functional floating yogurt, including the following raw materials: 270g of milk, 200g of collagen solution, 200g of concentrated milk protein solution, 100g of acerola cheese sauce, 50g of heavy cream, 50g of trehalose, 30g of carrot powder, 50g of concentrated milk, compound food additives ( Cassia gum, rice flour, gelatin starch, hydroxypropyl distarch phosphate, gelatin, sodium caseinate, lactic acid fatty acid glycerides, diacetyl tartaric acid mono- and di-glycerides, mono- and di-glycerol fatty acid esters, and microcrystalline cellulose) 30g, postbiotics (supernatant of jujube juice after fermentation) 20g and compound starter (Lactobacillus bulgaricus, Streptococcus thermophilus) 0.05g;

[0057] The preparation method of the above-mentioned functional floating yogurt specifically comprises the following steps:

[0058] (1) weigh each raw material by the weight of above-mentioned functional floating yogurt;

[0059] (2) 135g milk is warming up to 70 ℃, obtain wa...

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Abstract

The functional floating yoghourt comprises the following raw materials: milk, collagen liquid, concentrated milk protein liquid, acerola cherry cheese sauce, single cream, functional sugar, dietary fibers, concentrated milk, a composite food additive, a nutritional agent and a composite leavening agent, the preparation method comprises the following steps: (1) weighing the raw materials; (2) heating half of the milk; (3) adding other raw materials except for the balance of milk, collagen liquid, nutritional agent and composite leavening agent, uniformly mixing, and stirring for dissolving; (4) adding the nutritional agent and the balance of milk and collagen liquid, preheating, and homogenizing; (5) sterilizing and cooling; (6) adding a composite leavening agent for fermentation; and (7) cooling, aging, congealing, puffing, filling and hardening. The functional floating yoghurt is high in nutrient content, and compared with plant or animal cream, the functional floating yoghurt is low in fat content, low in energy, high in floatability, wide in application range and capable of better providing health guarantee.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a functional floating yogurt and a preparation method thereof. Background technique [0002] With the rise of the tea, water and coffee industries, people's eating habits have changed, and the demand for healthy, nutritious and fun food is getting higher and higher. [0003] Dairy products refer to various foods that are processed using cow's milk or goat's milk and their processed products as the main raw materials, with or without adding appropriate amounts of vitamins, minerals and other auxiliary materials, and using the conditions required by laws, regulations and standards. , also called cream products. In recent years, dairy products, as a representative of healthy nutrition, have increasingly become the choice of a wider group of people. [0004] Among them, functional dairy products refer to dairy products with functional factors related to biological defense, ...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13A23F3/14A23F5/14A23F5/40A23G9/40
CPCA23C9/133A23C9/1315A23C9/1307A23C9/13A23F3/14A23F5/14A23F5/40A23G9/40
Inventor 单香芬马晓霞周喜平李扬梁国威涂婷陈国立高峰吴迎乐杜学贤孙艳芳闫建国卢俭
Owner 宁夏塞尚乳业有限公司
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