CN108541760A - A kind of solid sour milk and preparation method thereof rich in Omega-3 and probiotics - Google Patents
A kind of solid sour milk and preparation method thereof rich in Omega-3 and probiotics Download PDFInfo
- Publication number
- CN108541760A CN108541760A CN201810096468.3A CN201810096468A CN108541760A CN 108541760 A CN108541760 A CN 108541760A CN 201810096468 A CN201810096468 A CN 201810096468A CN 108541760 A CN108541760 A CN 108541760A
- Authority
- CN
- China
- Prior art keywords
- parts
- probiotics
- sour milk
- omega
- solid sour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of solid sour milk and preparation method thereof rich in Omega 3 and probiotics, it is related to a kind of food and preparation method thereof.It is grouped as by the group of following weight proportion：30 50 parts of Yoghourt, 20 40 parts of dispensing, 10 15 parts of carbohydrate, strange 5 10 parts of Asia seed oil, 35 parts of probiotics, 13 parts of emulsifier.Dispensing is one kind in nut or dried fruit；Carbohydrate is one or more in honey or white granulated sugar；Strange Asia seed oil is the oil squeezed out from strange sub- seed；Probiotics is one or more in Bifidobacterium, lactobacillus and gram-positive cocci.Preparation method is：Yoghourt, strange sub- seed oil and emulsifier are mixed well at 20 50 DEG C；White granulated sugar and probiotics is added, mixes well；Dispensing is added, and is stirred and evenly mixed；Freeze-drying, obtains solid sour milk.The present invention passes through rational formula and Particular craft so that Yoghourt keeps solid-state under normal temperature condition, to keep solid sour milk product unique in taste, full of nutrition, is especially rich in Omega 3 and probiotics.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, and in particular to a kind of rich in Omega-3 and probiotics
Solid sour milk and preparation method thereof.
Background technology
As economic development and living standard improve, people pursue more Ensure Liquid, more functional healthy food, exploitation
Not only nutrient safe but also functional high healthy food became the research hotspot of food processing field instantly.
Solid sour milk is a kind of derived product of traditional yogurt, compares traditional yogurt, and the taste of solid sour milk is unique,
Form is more various, and nutrition is also more abundant, receives consumer and likes.Market compared to domestic solid sour milk almost blank is existing
Shape, external solid sour milk market comparative maturity, type is various, and consumption figure rises year by year.Therefore more kinds of tastes and work(are developed
The solid sour milk product of energy becomes the research hotspot of China's Yoghourt manufacture field instantly.
Strange Asia seed is the high quality food raw material of a kind of high protein, high microsteping, high Omega-3, edible to help to adjust pancreas islet
Secretion, protection cardiovascular and cerebrovascular and the compliance for improving blood vessel endothelium of element, and have effects that treat constipation and weight-reducing, pole
Has potentiality to be exploited.However sub- seed strange at present is only limitted to the addition of food auxiliary or is eaten to its former seed, still needs further to be opened
Hair and utilization.
In conclusion the present invention devises a kind of solid sour milk and preparation method thereof rich in Omega-3 and probiotics.
Invention content
In view of the shortcomings of the prior art, a kind of rich in Omega-3 and probiotics purpose of the present invention is to be to provide
Solid sour milk and preparation method thereof, pass through rational formula and Particular craft so that Yoghourt keeps curdled appearance at normal temperatures, from
And keep solid sour milk product unique in taste, full of nutrition, especially it is rich in Omega-3 and probiotics.
To achieve the goals above, the present invention is to realize by the following technical solutions：One kind being rich in Omega-3 and benefit
The solid sour milk of raw bacterium is grouped as by the group of following weight proportion：30-50 parts of Yoghourt, 20-40 parts of dispensing, carbohydrate 10-15
Part, strange 5-10 parts of the seed oil in Asia, 3-5 parts of probiotics, 1-3 parts of emulsifier.
The dispensing is one kind in nut or dried fruit.
The carbohydrate is one or more in honey or white granulated sugar；
The strange sub- seed oil is the oil squeezed out from strange sub- seed；
The probiotics is one or more in Bifidobacterium, lactobacillus or gram-positive cocci.
A kind of preparation method of the solid sour milk rich in Omega-3 and probiotics, includes the following steps：
A, at 20-50 DEG C, 30-50 portions of Yoghourts, 5-10 parts of strange sub- seed oil and 1-3 parts of emulsifiers is stirred, are formed
Mixture；
B, 10-15 parts of carbohydrates and 3-5 parts of probiotics are added into the mixture that step a is obtained, are sufficiently mixed uniformly；
C, 20-40 parts of dispensings are added, are stirred until the solid sour milk particle of formation rule；
D, it refrigerates, finally obtains solid sour milk.
One aspect of the present invention by the way that Yoghourt is mixed with other solid materials, reduce liquid certain pressure and at a temperature of
Solvent neatly divides, and breaks its original lattice rule, and solid solution atom enters matrix, matrix lattice in the form of gap, replacement etc.
It is distorted, generates distortion energy, to increase the melting range of mixture, on the other hand pass through and emulsifier is added, reduce moisture and oil
Interfacial tension and reduction between fat composition phase form the required energy of emulsion, form uniform and stable dispersion, make
Mixed moisture and grease keep relative stability, and overcome the problems, such as that Yoghourt is difficult to keep stable state at normal temperatures；
From preparation process, the technological means for taking solid-liquid to mix, using solid material as holder, Yoghourt uniform fold is in its table
Face enables Yoghourt to stablize the surface for being wrapped in content, while product in solid form in combination with the measure of cryogenic freezing
In can retain probiotics largely living, overcome Yoghourt that can not be difficult to for a long time in the presence of with probiotics in solid form at normal temperatures
The problem survived in the product.
Beneficial effects of the present invention：The solid sour milk that the present invention prepares gained is rich in probiotics, and product is unique in taste, nutrition
It is abundant, it is edible to peomote human body intestinal canal balance and health, while also containing abundant Omega-3 in product, it is particularly suitable for
In the crowd with cardiovascular and cerebrovascular disease.The present invention is also strange sub- seed further using new approach is opened simultaneously, is had
Vast market prospect.
Specific implementation mode
To make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, with reference to
Specific implementation mode, the present invention is further explained.
Present embodiment uses following technical scheme：A kind of solid sour milk rich in Omega-3 and probiotics, by with
The group of lower weight proportion is grouped as：30-50 parts of Yoghourt, 20-40 parts of dispensing, 10-15 parts of carbohydrate, strange 5-10 parts of the seed oil in Asia, benefit
Raw bacterium 3-5 parts, 1-3 parts of emulsifier.
It is worth noting that, the dispensing is one kind in nut or dried fruit, nut can select almond or its
Its nut, dried fruit can select raisins or other conventional dried fruits；
It is worth noting that, the carbohydrate is one or more in honey or white granulated sugar；
It is worth noting that, the strange sub- seed oil is the oil squeezed out from strange sub- seed；
In addition, the probiotics is one or more in Bifidobacterium, lactobacillus or gram-positive cocci.
Embodiment 1：A kind of solid sour milk rich in Omega-3 and probiotics, is grouped as by the group of following weight proportion：Acid
30 parts of milk, 20 parts of almond, 5 parts of honey, 5 parts of white granulated sugar, strange 5 parts of Asia seed oil, 2 parts of Bifidobacterium, 3 parts of lactobacillus, emulsifier 1
Part.Preparation method is as follows：
A, at 20-50 DEG C, Yoghourt, strange sub- seed oil and emulsifier is stirred, mixture is obtained；
B, honey, white granulated sugar, Bifidobacterium and lactobacillus are added into the mixture that step a is obtained, is sufficiently mixed uniformly；
C, almond is added, is stirred until the solid sour milk particle of formation rule；
D, it refrigerates, obtains solid sour milk.
Embodiment 2：A kind of solid sour milk rich in Omega-3 and probiotics, is grouped as by the group of following weight proportion：Acid
40 parts of milk, 30 parts of almond, 6 parts of honey, 7 parts of white granulated sugar, strange 8 parts of Asia seed oil, 1 part of Bifidobacterium, 2 parts of lactobacillus, Gram sun
2 parts of coccus of property, 2 parts of emulsifier.Preparation method is as follows：
A, at 20-50 DEG C, Yoghourt, strange sub- seed oil and emulsifier is stirred, mixture is obtained；
B, honey, white granulated sugar, Bifidobacterium, Gram positive cocci and lactobacillus are added into the mixture that step a is obtained, fills
Divide and is uniformly mixed；
C, almond is added, is stirred until the solid sour milk particle of formation rule；
D, it refrigerates, obtains solid sour milk.
Embodiment 3：A kind of solid sour milk rich in Omega-3 and probiotics, is grouped as by the group of following weight proportion：Acid
50 parts of milk, 40 parts of almond, 7 parts of honey, 8 parts of white granulated sugar, strange 10 parts of Asia seed oil, 2 parts of Bifidobacterium, Gram positive cocci 2
Part, 3 parts of emulsifier.Preparation method is as follows：
A, at 20-50 DEG C, Yoghourt, strange sub- seed oil and emulsifier is stirred, mixture is obtained；
B, honey, white granulated sugar, Bifidobacterium and Gram positive cocci are added into the mixture that step a is obtained, is sufficiently mixed
Uniformly；
C, almond is added, is stirred until the solid sour milk particle of formation rule；
D, it refrigerates, obtains solid sour milk.
Embodiment 4：A kind of solid sour milk rich in Omega-3 and probiotics, is grouped as by the group of following weight proportion：Acid
30 parts of milk, 20 parts of raisins, 10 parts of honey, strange 5 parts of Asia seed oil, 3 parts of Bifidobacterium, 1 part of emulsifier.Preparation method is as follows：
A, at 20-50 DEG C, Yoghourt, strange sub- seed oil and emulsifier is stirred, mixture is obtained；
B, honey, Bifidobacterium are added into the mixture that step a is obtained, is sufficiently mixed uniformly；
C, raisins are added, are stirred until the solid sour milk particle of formation rule；
D, it refrigerates, obtains solid sour milk.
Embodiment 5：A kind of solid sour milk rich in Omega-3 and probiotics, is grouped as by the group of following weight proportion：Acid
40 parts of milk, 30 parts of raisins, 13 parts of white granulated sugar, strange 8 parts of Asia seed oil, 4 parts of lactobacillus, 2 parts of emulsifier.Preparation method is as follows：
A, at 20-50 DEG C, Yoghourt, strange sub- seed oil and emulsifier is stirred, mixture is obtained；
B, white granulated sugar, lactobacillus are added into the mixture that step a is obtained, is sufficiently mixed uniformly；
C, raisins are added, are stirred until the solid sour milk particle of formation rule；
D, it refrigerates, obtains solid sour milk.
Embodiment 6：A kind of solid sour milk rich in Omega-3 and probiotics, is grouped as by the group of following weight proportion：Acid
50 parts of milk, 40 parts of raisins, 15 parts of honey, strange 10 parts of Asia seed oil, 5 parts of Gram positive cocci, 3 parts of emulsifier.Its preparation side
Method is as follows：
A, at 20-50 DEG C, Yoghourt, strange sub- seed oil and emulsifier is stirred, mixture is obtained；
B, honey, Gram positive cocci are added into the mixture that step a is obtained, is sufficiently mixed uniformly；
C, raisins are added, are stirred until the solid sour milk particle of formation rule；
D, it refrigerates, obtains solid sour milk.
（One）Product sensory receives situation experiment：
Applicant recruits the volunteer of 100 healths, and wherein half is women, the age between 10-60 Sui, wherein half
For 10-35 Sui crowd.Using the product of preparation example 2 as laboratory sample, record sensory evaluation as a result, result such as table 1：
1 product sensory of table receives situation
| Sense organ acceptance level | Number | Volunteer crowd | It is ready to buy product number |
| Generally | 2 | 10-35 Sui | 45 |
| It is good | 6 | 36-60 Sui | 34 |
| Preferably | 14 | Male | 36 |
| Enjoy a lot | 78 | Women | 43 |
The results show that eating the solid sour milk of the present invention, volunteer indicates that good in taste, product form is more novel, sense organ
Acceptance is higher, especially female volunteers, and 86% female volunteers express the wish for being ready purchase, shows the present invention's
Solid sour milk product is not only good in taste, novel form, but also the sensory-acceptance of consumer is higher, before having a vast market
Scape.
（Two）Product storage experiment：
It using the product of preparation example 2 as laboratory sample, is placed under room temperature and stores, experimental period is 30 days, and record is primary within every five days
The sensory modalities of product and prebiotic bacterium number, as a result such as table 2：
The case where during the storage of 2 product of table
| Time | Sample state | Prebiotic bacterium number CFU/mL |
| 5th day | Complete appearance, color are normal, smell is normal, and state is preferable | 1.18×109 |
| 10th day | Complete appearance, color are normal, smell is normal, and state is preferable | 8.72×108 |
| 15th day | Complete appearance, color are normal, smell is normal, and state is preferable | 2.53×108 |
| 20th day | Complete appearance, color are normal, smell is normal, and state is preferable | 1.32×108 |
| 25th day | Complete appearance, color are normal, smell is normal, in good condition | 4.31×107 |
| 30th day | Complete appearance, color are normal, smell is normal, in good condition | 6.34×106 |
The results show that the solid sour milk of the present invention is during storage, product sensory is in stable condition, and quality comparison is small, especially rich
It is edible to contribute to human body intestinal canal healthy containing probiotics, show that solid sour milk product of the invention not only is stablized by storage quality, but also
Containing probiotics largely living, has the effect of promoting intestinal health, be particularly suitable for needing to be improved the crowd of bowel symptoms.
All in all, solid sour milk of the invention is rich in probiotics, and product is unique in taste, full of nutrition, edible to contribute to
Promote human body intestinal canal balance and health, while also containing abundant Omega-3 in product, has and promote cardiovascular sound, releasing
Joint pain discomfort and elimination migraine and other effects, particularly suitable for the crowd with cardiovascular and cerebrovascular disease.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (6)
1. a kind of solid sour milk rich in Omega-3 and probiotics, which is characterized in that be grouped as by the group of following weight proportion：
30-50 parts of Yoghourt, 20-40 parts of dispensing, 10-15 parts of carbohydrate, strange 5-10 parts of the seed oil in Asia, 3-5 parts of probiotics, emulsifier 1-3
Part.
2. a kind of solid sour milk rich in Omega-3 and probiotics according to claim 1, which is characterized in that described
Dispensing is one kind in nut or dried fruit.
3. a kind of solid sour milk rich in Omega-3 and probiotics according to claim 1, which is characterized in that described
Carbohydrate is one or more in honey or white granulated sugar.
4. a kind of solid sour milk rich in Omega-3 and probiotics according to claim 1, which is characterized in that described
Strange Asia seed oil is the oil squeezed out from strange sub- seed.
5. a kind of solid sour milk rich in Omega-3 and probiotics according to claim 1, which is characterized in that described
Probiotics is one or more in Bifidobacterium, lactobacillus or gram-positive cocci.
6. a kind of preparation method of the solid sour milk rich in Omega-3 and probiotics, which is characterized in that include the following steps：
(a), at 20-50 DEG C, 30-50 portions of Yoghourts, 5-10 parts of strange sub- seed oil and 1-3 parts of emulsifiers are stirred, shape
Resulting mixture；
(b), 10-15 parts of carbohydrates and 3-5 parts of probiotics are added into the mixture that step (a) obtains, are sufficiently mixed uniformly；
(c), 20-40 parts of dispensings are added, are stirred until the solid sour milk particle of formation rule；
(d), it refrigerates, finally obtains solid sour milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810096468.3A CN108541760A (en) | 2018-01-31 | 2018-01-31 | A kind of solid sour milk and preparation method thereof rich in Omega-3 and probiotics |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810096468.3A CN108541760A (en) | 2018-01-31 | 2018-01-31 | A kind of solid sour milk and preparation method thereof rich in Omega-3 and probiotics |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108541760A true CN108541760A (en) | 2018-09-18 |
Family
ID=63515773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810096468.3A Pending CN108541760A (en) | 2018-01-31 | 2018-01-31 | A kind of solid sour milk and preparation method thereof rich in Omega-3 and probiotics |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108541760A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613293A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mango pudding dessert yogurt |
| CN103783160A (en) * | 2014-02-21 | 2014-05-14 | 普洱联众生物资源开发有限公司 | Functional yoghourt rich in unsaturated fattyacids |
| CN104509589A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Yogurt added with chia seeds, and preparation method thereof |
| CN104509588A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Natural stable yogurt and preparation method thereof |
| CN105379838A (en) * | 2015-11-23 | 2016-03-09 | 荣成恒顺海洋生物科技有限公司 | Fermented passion fruit yoghourt and preparation method thereof |
| WO2017037181A1 (en) * | 2015-09-02 | 2017-03-09 | Givaudan Sa | Flavor system for non-animal derived protein containing consumables |
-
2018
- 2018-01-31 CN CN201810096468.3A patent/CN108541760A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613293A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mango pudding dessert yogurt |
| CN104509589A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Yogurt added with chia seeds, and preparation method thereof |
| CN104509588A (en) * | 2013-09-30 | 2015-04-15 | 内蒙古伊利实业集团股份有限公司 | Natural stable yogurt and preparation method thereof |
| CN103783160A (en) * | 2014-02-21 | 2014-05-14 | 普洱联众生物资源开发有限公司 | Functional yoghourt rich in unsaturated fattyacids |
| WO2017037181A1 (en) * | 2015-09-02 | 2017-03-09 | Givaudan Sa | Flavor system for non-animal derived protein containing consumables |
| CN105379838A (en) * | 2015-11-23 | 2016-03-09 | 荣成恒顺海洋生物科技有限公司 | Fermented passion fruit yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101933535B (en) | Yoghourt containing cereal particles and fruit particles and production method thereof | |
| CN104509589B (en) | A kind of Yoghourt for adding strange sub- seed and preparation method thereof | |
| CN104472695B (en) | A kind of child form sour milk powder and preparation method thereof | |
| CN110074185A (en) | Phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product and its processing method | |
| CN105475485A (en) | Reconstituted milk yogurt additive composition, application thereof, reconstituted milk yogurt, and preparation method | |
| CN102742622A (en) | Health chestnut mooncake and preparation method thereof | |
| CN103461445A (en) | Chickpea cheese-shaped moon cake and preparation method thereof | |
| CN106259935B (en) | A kind of probiotics fruit juice acidified milk and preparation method thereof | |
| CN108185095A (en) | A kind of probiotics pressed candy of matrimony vine flavor and preparation method thereof | |
| Shori et al. | Potential health-promoting effects of probiotics in dairy beverages | |
| CA2811390A1 (en) | Method of production of fermented, pro-healthy, cereal beverages | |
| Ziarno et al. | Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures. | |
| CN103598332A (en) | Hylocereus undulatus yogurt | |
| CN102067913B (en) | Partly skimmed cheese and preparation method thereof | |
| CN103999936A (en) | Medicago sativa yoghourt and preparation method thereof | |
| RU2636762C1 (en) | Composition for preparation of jellly marmalade with probiotic properties and method for its preparation | |
| RU2663113C2 (en) | Method for obtaining a sour cream product | |
| CN103932227A (en) | Chewable egg powder tablet and its preparation method | |
| CN102415444A (en) | Method for manufacturing banana resistant starch health yoghurt | |
| KR101205762B1 (en) | Yoghurt-making added with pomegranatePunica granatum and method thereof | |
| CN108541764A (en) | A kind of walnut health-care Yoghourt and preparation method thereof | |
| CN103238671B (en) | Sour buttermilk and preparation method of sour buttermilk | |
| KR20190101200A (en) | Preparation method of Spirulina yoghurt added citrus orange | |
| CN108541760A (en) | A kind of solid sour milk and preparation method thereof rich in Omega-3 and probiotics | |
| CN106259897A (en) | A kind of manufacture method of Jerusalem artichoke ferment leben |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180918 |
|
| RJ01 | Rejection of invention patent application after publication |