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Sterilizing flavouring sour milk and preparation method thereof

A technology of yogurt and milk, applied in the field of dairy products, can solve the problems of not overestimating the nutritional effect of live lactic acid bacteria

Active Publication Date: 2008-05-14
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

Therefore, the nutritional role of live lactic acid bacteria in yogurt cannot be overestimated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Process flow:

[0029] (1) Mix 13Kg of stabilizer with 5 times the weight of white sugar (65Kg), dissolve it with 500Kg of milk at 80°C, and stir for 20 minutes, then add the remaining sugar (25Kg), 5Kg of sodium caseinate, and 15Kg of concentrated whey Egg white (WPC70), 20Kg cream, stirring for 15 minutes, set aside. (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw material milk and mixed, and the remaining raw material milk is used to quantify to 1000Kg. Cool to below 10°C before sterilization.

[0030] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 600S.

[0031] (4) The material is cooled to 42°C, and 250u of direct-throwing powder strains (Lactobacillus bulgaricus and Streptococcus thermophilus) are sprinkled. Mix for 30min.

[0032] (5) Fermentation is carried out at 42°C, and the acidity at the end point is controlled at 70°T.

[0033] (6) Tur...

Embodiment 2

[0037] (1) Mix 13Kg of stabilizer with 5 times the weight of white sugar (65Kg), dissolve it with 500Kg of milk at 55°C, and stir for 20 minutes, then add the remaining sugar (55Kg), 1Kg of sodium caseinate, and 5Kg of concentrated whey Egg white (WPC70), 20Kg cream, stirring for 15 minutes, set aside.

[0038] (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw material milk and mixed, and the remaining raw material milk is used to quantify to 1000Kg. Cool to below 10°C before sterilization.

[0039] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 600S.

[0040] (4) The material is cooled to 40°C and sprinkled with 250u of direct-injection powder strains (Lactobacillus bulgaricus and Streptococcus thermophilus). Mix for 30min.

[0041] (5) Ferment at 45°C, and the acidity at the end point is controlled at 75°T.

[0042] (6) Turn over the cylinder and cool it dow...

Embodiment 3

[0046] (1) Mix 1Kg stabilizer with 5 times the weight of white granulated sugar (5Kg), dissolve it with 500Kg milk at 70°C, and stir for 20min, then add remaining sugar (45Kg), 10Kg sodium caseinate, 15Kg concentrated whey Egg white (WPC70), 30Kg cream, stirred for 15 minutes, set aside.

[0047] (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw material milk and mixed, and the remaining raw material milk is used to quantify to 1000Kg. Cool to below 10°C before sterilization.

[0048] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 600S.

[0049] (4) The material is cooled to 44°C, and 250u of direct-injection powder strains (Lactobacillus bulgaricus and Streptococcus thermophilus) are sprinkled. Mix for 30min.

[0050] (5) Ferment at 43°C, and the acidity at the end is controlled at 73°T.

[0051] (6) Turn over the cylinder and cool it. After the acidity reac...

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PUM

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Abstract

The invention relates to yoghurt and its preparation method, in particular to sterilized flavored yoghurt and its preparation method. It belongs to the field of dairy products. A sterilized flavored yoghurt, comprising 820-900kg of milk, 50-120kg of white sugar, 1-10kg of sodium caseinate, 5-15kg of concentrated whey protein, 10-30kg of cream and 1-13kg of stabilizer. The production state of the method of the invention is stable, and the product can be stored for 100-180 days at normal temperature.

Description

technical field [0001] The invention relates to yoghurt and its preparation method, in particular to sterilized flavored yoghurt and its preparation method. It belongs to the field of dairy products. Background technique [0002] The so-called sterilized flavored yogurt, that is, long-term shelf life yogurt, usually refers to conventional fermented yogurt after heat treatment alone or mixed with fruit materials and then aseptically packaged. The storage period of the yogurt product at normal temperature can be 100-180 days. Therefore, it can be transported, stored and sold under normal temperature conditions. [0003] As a healthy food, yogurt has become increasingly popular and popular. In the past three or four years, its annual growth rate has reached 30-40%. Industry insiders agree that in the next five to eight years, the production of various yogurts will continue to grow at a rate higher than 20% per year. However, current yogurt products generally only have a she...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/13
Inventor 周静王安平樊瑞胜
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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