Vegetable protein Chuzhou chrysanthemum yoghourt and preparation method thereof
The invention discloses a vegetable protein Chuzhou chrysanthemum yoghourt and a preparation method thereof. The Chuzhou chrysanthemums and soybeans are mainly used as raw materials, the sense organ, the viscosity, the water-holding capacity, the pH value and the acidity of the Chuzhou chrysanthemum...
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| creator | GUANG YUE LU RUIRUI TANG DAOYU DU QINGFEI ZHU HUAIJUAN LYU ZUOYUAN CAI HUAZHEN |
| description | The invention discloses a vegetable protein Chuzhou chrysanthemum yoghourt and a preparation method thereof. The Chuzhou chrysanthemums and soybeans are mainly used as raw materials, the sense organ, the viscosity, the water-holding capacity, the pH value and the acidity of the Chuzhou chrysanthemum and soybean yoghourt are selected as measurement indexes, and an orthogonal test is utilized for optimization, so that the processing technology of the Chuzhou chrysanthemum and soybean yoghourt is optimized. The result shows that the total addition amount of the strain is 0.2-1.0 g/100mL, the ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 2: 1, the addition ratio of the Chuzhou chrysanthemum powder is 0.1-0.4%, and the quality score of the Chuzhou chrysanthemum soybean yoghurt is the highest.
本发明公开了一种植物蛋白滁菊酸奶及其制备方法，本发明主要以滁菊和大豆为原料，选取滁菊大豆酸奶的感官、黏度、持水力、pH、酸度作为测定指标，利用正交试验进行优化，以优化滁菊大豆酸奶加工工艺。结果表明，菌种总添加量0.2～1.0g/100mL，保加利亚乳杆菌：嗜热链球菌比例为2:1，滁菊粉添加比例0.1～0.4％，此时滁菊大豆酸奶品质评分最高。 |
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本发明公开了一种植物蛋白滁菊酸奶及其制备方法，本发明主要以滁菊和大豆为原料，选取滁菊大豆酸奶的感官、黏度、持水力、pH、酸度作为测定指标，利用正交试验进行优化，以优化滁菊大豆酸奶加工工艺。结果表明，菌种总添加量0.2～1.0g/100mL，保加利亚乳杆菌：嗜热链球菌比例为2:1，滁菊粉添加比例0.1～0.4％，此时滁菊大豆酸奶品质评分最高。</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220208&DB=EPODOC&CC=CN&NR=114009695A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220208&DB=EPODOC&CC=CN&NR=114009695A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GUANG YUE</creatorcontrib><creatorcontrib>LU RUIRUI</creatorcontrib><creatorcontrib>TANG DAOYU</creatorcontrib><creatorcontrib>DU QINGFEI</creatorcontrib><creatorcontrib>ZHU HUAIJUAN</creatorcontrib><creatorcontrib>LYU ZUOYUAN</creatorcontrib><creatorcontrib>CAI HUAZHEN</creatorcontrib><title>Vegetable protein Chuzhou chrysanthemum yoghourt and preparation method thereof</title><description>The invention discloses a vegetable protein Chuzhou chrysanthemum yoghourt and a preparation method thereof. The Chuzhou chrysanthemums and soybeans are mainly used as raw materials, the sense organ, the viscosity, the water-holding capacity, the pH value and the acidity of the Chuzhou chrysanthemum and soybean yoghourt are selected as measurement indexes, and an orthogonal test is utilized for optimization, so that the processing technology of the Chuzhou chrysanthemum and soybean yoghourt is optimized. The result shows that the total addition amount of the strain is 0.2-1.0 g/100mL, the ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 2: 1, the addition ratio of the Chuzhou chrysanthemum powder is 0.1-0.4%, and the quality score of the Chuzhou chrysanthemum soybean yoghurt is the highest.
本发明公开了一种植物蛋白滁菊酸奶及其制备方法，本发明主要以滁菊和大豆为原料，选取滁菊大豆酸奶的感官、黏度、持水力、pH、酸度作为测定指标，利用正交试验进行优化，以优化滁菊大豆酸奶加工工艺。结果表明，菌种总添加量0.2～1.0g/100mL，保加利亚乳杆菌：嗜热链球菌比例为2:1，滁菊粉添加比例0.1～0.4％，此时滁菊大豆酸奶品质评分最高。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAPS01PLUlMyklVKCjKL0nNzFNwziitysgvVUjOKKosTswryUjNLc1VqMxPBwoWlSgk5qUAlaYWJBYllmTm5ynkppZk5KcoAJUVpean8TCwpiXmFKfyQmluBkU31xBnD93Ugvz41OKCxOTUvNSSeGc_Q0MTAwNLM0tTR2Ni1AAA3nk4AQ</recordid><startdate>20220208</startdate><enddate>20220208</enddate><creator>GUANG YUE</creator><creator>LU RUIRUI</creator><creator>TANG DAOYU</creator><creator>DU QINGFEI</creator><creator>ZHU HUAIJUAN</creator><creator>LYU ZUOYUAN</creator><creator>CAI HUAZHEN</creator><scope>EVB</scope></search><sort><creationdate>20220208</creationdate><title>Vegetable protein Chuzhou chrysanthemum yoghourt and preparation method thereof</title><author>GUANG YUE ; LU RUIRUI ; TANG DAOYU ; DU QINGFEI ; ZHU HUAIJUAN ; LYU ZUOYUAN ; CAI HUAZHEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN114009695A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>GUANG YUE</creatorcontrib><creatorcontrib>LU RUIRUI</creatorcontrib><creatorcontrib>TANG DAOYU</creatorcontrib><creatorcontrib>DU QINGFEI</creatorcontrib><creatorcontrib>ZHU HUAIJUAN</creatorcontrib><creatorcontrib>LYU ZUOYUAN</creatorcontrib><creatorcontrib>CAI HUAZHEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GUANG YUE</au><au>LU RUIRUI</au><au>TANG DAOYU</au><au>DU QINGFEI</au><au>ZHU HUAIJUAN</au><au>LYU ZUOYUAN</au><au>CAI HUAZHEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Vegetable protein Chuzhou chrysanthemum yoghourt and preparation method thereof</title><date>2022-02-08</date><risdate>2022</risdate><abstract>The invention discloses a vegetable protein Chuzhou chrysanthemum yoghourt and a preparation method thereof. The Chuzhou chrysanthemums and soybeans are mainly used as raw materials, the sense organ, the viscosity, the water-holding capacity, the pH value and the acidity of the Chuzhou chrysanthemum and soybean yoghourt are selected as measurement indexes, and an orthogonal test is utilized for optimization, so that the processing technology of the Chuzhou chrysanthemum and soybean yoghourt is optimized. The result shows that the total addition amount of the strain is 0.2-1.0 g/100mL, the ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 2: 1, the addition ratio of the Chuzhou chrysanthemum powder is 0.1-0.4%, and the quality score of the Chuzhou chrysanthemum soybean yoghurt is the highest.
本发明公开了一种植物蛋白滁菊酸奶及其制备方法，本发明主要以滁菊和大豆为原料，选取滁菊大豆酸奶的感官、黏度、持水力、pH、酸度作为测定指标，利用正交试验进行优化，以优化滁菊大豆酸奶加工工艺。结果表明，菌种总添加量0.2～1.0g/100mL，保加利亚乳杆菌：嗜热链球菌比例为2:1，滁菊粉添加比例0.1～0.4％，此时滁菊大豆酸奶品质评分最高。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Vegetable protein Chuzhou chrysanthemum yoghourt and preparation method thereof |
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