Elaeagnus angustifolia Yogurt Formulation and Manufacturing
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Solution Overview
Problem
Existing yoghurt products are monotonous in taste and lack functional benefits, failing to meet the diverse health care needs and taste preferences of modern consumers.
Innovation Solution
The development of Elaeagnus angustifolia yoghurt, combining fresh milk, yoghurt starter, Elaeagnus angustifolia powder, apple pear juice, and Elaeagnus angustifolia honey drink, with a manufacturing process involving steaming, milling, boiling, filtering, mixing, homogenization, sterilization, and fermentation to create a product with enhanced nutritional and taste profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If traditional yoghurt formulation is used, then manufacturing process is simple, but taste variety and functional benefits are limited
Solution Approach 1:
The patent combines multiple ingredients including Elaeagnus angustifolia powder, apple pear juice, and honey drink with traditional yoghurt base to create a composite yoghurt product. This composite approach enables diverse taste profiles and functional benefits while maintaining a standardized manufacturing process framework.
Solution Approach 2:
The Elaeagnus angustifolia yoghurt serves multiple functions simultaneously: it provides probiotic benefits from yoghurt fermentation, nutritional value from the fruit components, and specific health functions from Elaeagnus angustifolia. This multi-functionality allows a single product to satisfy diverse consumer needs without requiring separate manufacturing lines.
2Adaptability or versatility
If traditional yoghurt formulation is used, then manufacturing process is simple, but health care functions are insufficient
Solution Approach 1:
The patent incorporates Elaeagnus angustifolia powder at specific concentrations (1-5% of total weight) to provide localized health benefits. This targeted inclusion of functional ingredients enhances the health care properties of the yoghurt while maintaining overall process simplicity through precise ingredient specification.
Solution Approach 2:
The manufacturing process specifies precise parameter ranges including fermentation temperature (40-45°C), fermentation time (4-8 hours), and ingredient ratios. These controlled parameter changes ensure consistent health care function delivery while maintaining manufacturing efficiency through standardized protocols.
3Adaptability or versatility
If multiple ingredients are added to enhance taste and function, then consumer choice and health benefits improve, but product complexity increases
Solution Approach 1:
The patent divides the yoghurt formulation into distinct functional components: probiotic base (yoghurt starter), nutritional additives (fruit juices and powders), and functional ingredients (Elaeagnus angustifolia). This segmentation allows for systematic formulation development and easy adjustment of taste and functional properties without overwhelming complexity.
Solution Approach 2:
The patent ensures homogeneous distribution of ingredients through standardized mixing procedures and specifies uniform ingredient ratios. This homogeneity approach simplifies the formulation complexity by providing consistent mixing protocols, making it easier to scale production while maintaining product quality and consumer choice satisfaction.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting Elaeagnus angustifolia yoghurt offers a rich, unique flavor and aroma, along with health benefits such as nourishing yang, moistening dryness, invigorating the spleen, and strengthening the stomach, providing a new eating experience and enriched nutritional value.
Implementation Method 1
adding a yoghurt starter, uniformly stirring, adding sterilized wild Chinese wolfberry grains, filling, and fermenting at 40° C.-43° C. for 4-8 hours after filling completion
Implementation Method 2
homogenizing the mixture obtained in the step S2 through a homogenizer
Implementation Method 3
enabling the mixture to enter a sterilization machine for sterilizing at 96.6° C.
Data Source
AI summary
The present invention discloses an Elaeagnus angustifolia yoghourt and a manufacturing method thereof. The yoghourt is manufactured by taking fresh milk, white granulated sugar, Elaeagnus angustifolia, apple pear juice and Elaeagnus angustifolia honey drink as main ingredients. The Elaeagnus angustifolia yoghourt is not only delicate in product taste and unique in flavor but also rich in nutrition and has effects of nourishing yang and moistening dryness and invigorating spleen and strengthening stomach.