A solidification type flavouring sour milk and preparation method thereof

A technology of coagulation and yogurt, applied in the field of dairy products

Active Publication Date: 2008-05-21
JUNLEBAO DAIRY GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has not been a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Process flow:

[0027] (1) Mix 7Kg of stabilizer with 5 times the weight of white sugar (35Kg), dissolve in 500kg of milk at 70°C, and stir for 20 minutes, then add 55Kg of remaining sugar, 3Kg of inulin and 5Kg of collagen and stir for 15 minutes, set aside.

[0028] (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw milk and mixed, and the raw milk is quantified to 1000Kg. Cool to below 10°C before sterilization.

[0029] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C / 300S.

[0030] (4) Cool the material to 42°C, add 0.5Kg of essence, and sprinkle 250 u of direct-injection powder strains (Lactobacillus bulgaricus and Streptococcus thermophilus). Mix for 30min.

[0031] (5) Fill in cups according to the weight of 150g.

[0032] (6) Fermentation is carried out at 42°C, and the acidity at the end point is controlled at 70°T.

[0033] (7) After the acidity me...

Embodiment 2

[0035] Process flow:

[0036] (1) Mix 1Kg of stabilizer with 5 times the weight of white granulated sugar (5Kg), dissolve it in 500kg of milk at 80°C, and stir for 20 minutes, then add 45Kg of remaining sugar, 0.1Kg of inulin and 0.1Kg of collagen and stir for 15 minutes. spare.

[0037] (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw milk and mixed, and the raw milk is quantified to 1000Kg. Cool to below 10°C before sterilization.

[0038] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C / 300S.

[0039] (4) Cool the material to 42°C, add 0.5Kg of essence, and sprinkle 250 u of direct-injection powder strains (Lactobacillus bulgaricus and Streptococcus thermophilus). Mix for 30min.

[0040] (5) Fill in cups according to the weight of 100-150g.

[0041] (6) Fermentation under the condition of 42-45°C, the terminal acidity is controlled at 70-75°T.

[0042] (7) Aft...

Embodiment 3

[0044] Process flow:

[0045] (1) Mix 5Kg of stabilizer with 5 times the weight of white sugar (25Kg), dissolve in 500kg of milk at 70°C, and stir for 20 minutes, then add 25Kg of remaining sugar, 0.1 inulin and 5Kg of collagen and stir for 15 minutes, set aside.

[0046] (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw milk and mixed, and the raw milk is quantified to 1000Kg. Cool to below 10°C before sterilization.

[0047] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C / 300S.

[0048] (4) Cool the material to 44°C, add 0.5Kg of essence, and sprinkle 200u of direct-injection powder strains (Lactobacillus bulgaricus and Streptococcus thermophilus). Mix for 30min.

[0049] (5) Fill in cups according to the weight of 100g.

[0050] (6) Fermentation is carried out at 45°C, and the acidity at the end point is controlled at 75°T.

[0051] (7) After the acidity meets ...

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PUM

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Abstract

The invention relates to a yoghourt and a preparation method thereof, in particular to a concretionary type flavoring yoghourt, pertaining to the dairy food technical field. The concretionary type flavoring yoghourt comprises 80 to 92Kg of milk, 5 to 9 Kg of white granulated sugar, 0.01 to 0.5 Kg of collagen protein, 0.01 to 0.3 Kg of inulin, 0.1 to 0.5 Kg of whey concentrate, 0.1 to 0.7 Kg of stabilizing agent and 0.01 to 0.05 Kg of flavoring essence. The concretionary type flavoring yoghourt with ross taste is characterized by proper technique conditions and stable production state.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to a solidified flavored yogurt and a preparation method thereof. It belongs to the field of dairy products. Background technique [0002] In recent years, consumers' requirements for food are not only satisfying the edibility and visibility, but also developing in the direction of functionality. Due to the traditional concept of consumers that "medicine supplements are not as good as food supplements", health care products have become consumers' favorite products. However, although health care products have certain health care effects, they only occupy a limited share in the market because of inconvenient consumption, high price and narrow sales channels. Health food is the combination of emerging high-tech and food in recent years. Because it is closer to consumers and has certain health benefits, it is very popular among consumers as soon as it is introduced into the...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
Inventor 周静王安平樊瑞胜
Owner JUNLEBAO DAIRY GRP CO LTD
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