CN102885136A - Phospholipid yoghourt with health-care function, and preparation method thereof - Google Patents
Phospholipid yoghourt with health-care function, and preparation method thereof Download PDFInfo
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- CN102885136A CN102885136A CN2012103918726A CN201210391872A CN102885136A CN 102885136 A CN102885136 A CN 102885136A CN 2012103918726 A CN2012103918726 A CN 2012103918726A CN 201210391872 A CN201210391872 A CN 201210391872A CN 102885136 A CN102885136 A CN 102885136A
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- phospholipid
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Abstract
The invention relates to phospholipid yoghourt with a health-care function and a preparation method of the phospholipid yoghourt with the health-care function. The phospholipid yoghourt comprises following materials by weight: 85-95% of fresh milk, 0.08-1% of soybean meal phospholipid, 5-10% of white granulated sugar and 0.01-0.1% of yogurt culture. The preparation method comprises the steps of weighing the raw materials, fixing the volume, homogenizing, fermenting, sterilizing and refrigerating. The phospholipid yoghourt perfectly combines functions of soybean meal phospholipid for regulating blood fat and preventing cardiovascular diseases, and functions of yoghourt for regulating intestinal function and immune system, and is delicious and health.
Description
Technical field
The present invention relates to a kind of phosphatide sour milk with health care and preparation method thereof.
Background technology
Phosphatide is the basis of human body cell, and the functions such as nerve, reproduction, hormone are had important relationship, has very high nutritive value and medical value.Along with the raising of living standards of the people, the cardiovascular and cerebrovascular diseases such as incident high fat of blood, hypertension affect and are endangering people's life and healthy day by day, and soybean lecithin has the health care of regulating blood fat, angiocardiopathy preventing.
The trophic structure of sour milk can be regulated function of intestinal canal and immune system near desirable nutritious food standard.Sour milk had both kept the nutritive value of fresh milk, and the effective lactose in the decomposing milk makes easier being absorbed of lactose in the milk again, prevent lactose intolerance, so sour milk is subject to all age group people's favor.Sour milk and phosphatide perfect adaptation more can be brought into play its health-care efficacy, are that delicious food is closely linked to each other with health.
Summary of the invention
The object of the present invention is to provide a kind of phosphatide sour milk with health care and preparation method thereof, this phosphatide sour milk comprises the raw material of weight fraction: fresh milk 85-95%, powdered soybean phospholipid 0.08-1%, white granulated sugar 5-10%, yoghurt bacterium 0.01-0.1%.
Preparation method of the present invention is summarized as follows:
1. take by weighing the following raw material of weight fraction: fresh milk 85-95%, powdered soybean phospholipid 0.08-1%, white granulated sugar 5-10%, yoghurt bacterium 0.01-0.1%;
2. constant volume: in material-compound tank, add raw milk, be heated to 75 ℃-80 ℃, open mixer, add white granulated sugar, powdered soybean phospholipid, stirred 15 minutes;
3. homogeneous: 65 ℃-80 ℃ of temperature, pressure 20MPa;
4. sterilization: 90 ℃-95 ℃ of temperature, 5 minutes time;
5. fermentation: add bacterial classification, 30 ℃-40 ℃ of temperature, standing for fermentation;
6. refrigeration: 2 ℃-6 ℃ of temperature.
This method merges sour milk and phosphatide mutually, very is fit to those and pursues the natural health health, does not like the people of drug administration, and is healthy and safe convenient again.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
A kind of phosphatide sour milk with health care, make with following method:
1. take by weighing following raw material: fresh milk 870kg, powdered soybean phospholipid 1kg, white granulated sugar 60kg, yoghurt bacterium 0.8g;
2. constant volume: in material-compound tank, add raw milk, be heated to 80 ℃, open mixer, add white granulated sugar, powdered soybean phospholipid, stirred 15 minutes;
3. homogeneous: temperature 70 C, pressure 20MPa;
4. sterilization: 92 ℃ of temperature, 5 minutes time;
5. fermentation: add bacterial classification, standing for fermentation, 40 ℃ of temperature;
6. refrigeration: 4 ℃ of temperature.
Claims (1)
1. phosphatide sour milk with health care is characterized in that comprising the raw material of weight fraction: fresh milk 85-95%, powdered soybean phospholipid 0.08-1%, white granulated sugar 5-10%, yoghurt bacterium 0.01-0.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103918726A CN102885136A (en) | 2012-10-16 | 2012-10-16 | Phospholipid yoghourt with health-care function, and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103918726A CN102885136A (en) | 2012-10-16 | 2012-10-16 | Phospholipid yoghourt with health-care function, and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102885136A true CN102885136A (en) | 2013-01-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103918726A Pending CN102885136A (en) | 2012-10-16 | 2012-10-16 | Phospholipid yoghourt with health-care function, and preparation method thereof |
Country Status (1)
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| CN (1) | CN102885136A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090123630A1 (en) * | 2005-05-31 | 2009-05-14 | Arla Foods Amba | Phosphatidylserine enriched milk fractions for the formulation of functional foods |
| CN101595915A (en) * | 2009-07-04 | 2009-12-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of sour milk that adds phosphatid ylcholine and preparation method thereof |
| WO2010107325A1 (en) * | 2009-03-17 | 2010-09-23 | Macgibbon Alastair Kenneth Hugh | Satiety product |
| CN102077868A (en) * | 2010-11-30 | 2011-06-01 | 内蒙古伊利实业集团股份有限公司 | Yoghourt containing frozen bean curd and preparation method thereof |
| CN102613288A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt containing fish oil |
-
2012
- 2012-10-16 CN CN2012103918726A patent/CN102885136A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090123630A1 (en) * | 2005-05-31 | 2009-05-14 | Arla Foods Amba | Phosphatidylserine enriched milk fractions for the formulation of functional foods |
| WO2010107325A1 (en) * | 2009-03-17 | 2010-09-23 | Macgibbon Alastair Kenneth Hugh | Satiety product |
| CN101595915A (en) * | 2009-07-04 | 2009-12-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of sour milk that adds phosphatid ylcholine and preparation method thereof |
| CN102077868A (en) * | 2010-11-30 | 2011-06-01 | 内蒙古伊利实业集团股份有限公司 | Yoghourt containing frozen bean curd and preparation method thereof |
| CN102613288A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt containing fish oil |
Non-Patent Citations (1)
| Title |
|---|
| 朱彦群，等: "牛奶大豆双蛋白营养酸奶的研究", 《食品研究与开发》, vol. 28, no. 04, 31 December 2007 (2007-12-31) * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130123 |