Preparation method of yogurt containing grape-seed polyphenols

The invention discloses a preparation method of yogurt containing grape-seed polyphenols. The method comprises the following steps: (1) preheating milk; (2) adding sugar and a stabilizing agent; (3) homogenizing and sterilizing; and (4) inoculating and fermenting. The preparation method is character...

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Bibliographic Details
Main Author MO MINGGUI
Format Patent
LanguageEnglish
Published 04.02.2015
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:The invention discloses a preparation method of yogurt containing grape-seed polyphenols. The method comprises the following steps: (1) preheating milk; (2) adding sugar and a stabilizing agent; (3) homogenizing and sterilizing; and (4) inoculating and fermenting. The preparation method is characterized in that in the step (3), after sterilization ends, 50-1000ppm of grape-seed polyphenols, 200-1000ppm of rennin and 100-800ppm of whey powder are added into milk according to the weight percentage of the milk, and then inoculation in the step (4) is implemented. Because the yogurt disclosed by the invention contains grape-seed polyphenol active factors, the yogurt also has more and larger health and probiotic functions than ordinary yogurt.
Bibliography:Application Number: CN20141646304