Sour milk containing gas and producing method thereof

A gas and yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of yogurt whey precipitation, quality deterioration, gas entrapment, etc., to achieve no greasy feeling, unique texture, and refreshing taste Effect

Inactive Publication Date: 2008-02-20
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] If you try to directly add a high content of gas to the existing yogurt, the current yogurt texture cannot entrap the gas, and the addition of gas will cause the yogurt whey to precipitate and the quality to deteriorate

Method used

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  • Sour milk containing gas and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The present invention consists of milk, gas, thickener, emulsifier, white granulated sugar, whey protein, cream, and lactic acid bacteria, wherein, by weight percentage, gas accounts for 0.001%, white granulated sugar accounts for 6%, whey protein accounts for 0.001%, dilute Cream accounts for 0.001%, thickener accounts for 0.1%, emulsifier accounts for 0.001%, lactic acid bacteria accounts for 0.1%, and the rest is milk, wherein the thickener is composed of carrageenan 0.01%, xanthan gum 1.0%, starch 0.01%, gelatin 0.01% combined.

[0027] The production method of the present invention includes the following steps: constant volume of raw milk ingredients, preheating, homogenization, sterilization, cooling, inoculation, fermentation, cooling and then entering the yogurt for storage, and after the milk fermentation is completed in the step, cooling process In the step, add the gas into the yogurt, and then enter the yogurt tank; add the gas into the yogurt in the step, a...

Embodiment 2

[0043] The difference from the implementation of inverted 1 is that it consists of milk, gas, thickener, emulsifier, white granulated sugar, whey protein, cream, lactic acid bacteria, wherein, by weight percentage, gas accounts for 1%, white granulated sugar accounts for 10%, whey Protein accounts for 10%, cream accounts for 50%, thickener accounts for 1%, lactic acid bacteria accounts for 0.2%, and the rest is milk, wherein the thickener is composed of carrageenan 0.8%, xanthan gum 0.05%, starch 2%, gelatin 1.0% combined.

Embodiment 3

[0045] Different from Embodiment 1 or 2, by milk, gas, thickener, emulsifier, white granulated sugar, whey protein, cream, lactic acid bacteria, wherein, gas accounts for 0.5%, white granulated sugar accounts for 7% by weight percentage, Whey protein accounts for 5%, cream accounts for 10%, thickener accounts for 0.6%, lactic acid bacteria accounts for 0.15%, and the rest is milk, wherein the thickener consists of carrageenan 0.3%, xanthan gum 0.5%, and starch 1.0% by weight , Gelatin 0.5% combination.

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Abstract

The invention relates to dairy product manufacture, in particular to puffed yoghourt and a producing method. The invention comprises yoghourt and gas, definitely consisting of cow milk, gas, thickening agent, emulsifying agent, white granulated sugar, whey albumin, watery butter and lactobacillus. The producing method is to add the gas into the yoghourt through an online mixer before the yoghourt is packed. The used materials of the invention product are complete natural fresh milk without pollution. The invention adds the gas in the yoghourt so as to realize abundant nutrition function and special mouth feel when the consumer drinks the yoghourt. Through adding the gas in the yoghourt, a majority of the gas exists in the yoghourt by a micro vesicle method, which can lead to the product having clean mouth feel and unique texture (fine honeycomb shape); in particular to the yoghourt with high fat content, the produce is clean without greasy feel after adding the gas.

Description

technical field [0001] The invention relates to the manufacture of dairy products, in particular to aerated yoghurt and its production method. Background technique [0002] The manufacturing process of ordinary yogurt is as follows: the raw milk that has passed the test is filled with ingredients, preheated, homogenized, sterilized, cooled, inoculated, fermented, cooled, and then put into yogurt storage and filled. [0003] 1. Milk inspection: must be free of antibiotics, have passed the fermentation test, be free of alkali and other foreign matter, be boiled without agglomeration, and have pure frankincense flavor; [0004] 2. Ingredients: add an appropriate amount of raw milk into the flavor blending tank. After the temperature of the liquid rises to 45°C, add the remaining white sugar (except for mixing with the thickener). When the temperature rises to 60-80°C, respectively Dry mix the thickener and white sugar at a ratio of 1:5, then slowly add it into the silo, circul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13
Inventor 刘爱萍刘佩东
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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