Citrus pectin dietary fiber yogurt beverage and preparation method thereof

By using citrus pectin/whey protein isolate composite gel and star oil vine seed extract in yogurt drinks, the problems of precipitation at the bottom of the yogurt drinks and the reduction in the number of probiotics are solved, and the stability and health benefits of the product are improved.

CN119744935APending Publication Date: 2025-04-04GUANGZHOU YUENING BIOTECHNOLOGY CO LTD
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Patent Information

Application Number
CN202411820355.5
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-11
Publication Date
2025-04-04

AI Technical Summary

Technical Problem

Yogurt beverages often experience bottle bottom precipitation problems during their shelf life, which affects the appearance and quality of the product and may cause consumers to have doubts about product quality. In addition, it is difficult for yogurt to maintain the stability of the number of probiotics during storage and transportation, which affects its regulatory effect on intestinal health.

Method used

Special ingredients such as citrus pectin/whey protein isolate compound gel and star oil vine seed extract are used to stabilize the emulsion system of yogurt beverages through the emulsification and thickening effect of the composite gel, and provide a nitrogen source through star oil vine seed extract to promote the growth and activity maintenance of probiotics.

Benefits of technology

It effectively avoids the bottle bottom precipitation of yogurt beverages, maintains the appearance and taste quality of the product, and significantly increases the number of probiotics during the shelf life, enhancing the benefits of yogurt to intestinal health.

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Abstract

The invention discloses a citrus pectin dietary fiber sour milk beverage and a preparation method thereof, belongs to the technical field of sour milk beverage, and is composed of the following components in parts by mass: citrus pectin / whey protein isolate composite gel 0.1-2%, gellan gum 0.05-0.25%, white granulated sugar 0.5-3%, sucrose 0.5-3%, acidity regulator 0.01-0.1%, roxburghii freeze-dried powder 0.05-0.2%, strychnine oil vine seed extract 0.3-0.6%, edible flavor 0-0.05%, and the remainder is milk. The present invention is compounded into a composite gel by citrus pectin extract, whey protein isolate, and Acanthopanax senticosus extract, and the interaction between each component is used to play an emulsifier effect, reduce surface charge and electrostatic interaction, inhibit protein aggregation, Acanthopanax senticosus extract can maintain structure, and the milk beverage system is stable and uniform, and the mouthfeel is delicate and smooth. The extract of Psoralea corylifolia seeds is added during fermentation to supplement the nitrogen source for lactic acid bacteria and promote the increase of live bacteria. It can resist foreign bacteria and oxidation, optimize the fermentation environment and protect probiotics during the shelf life, thereby improving the quality and efficacy of yogurt beverages.
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