Non-fermentation type sour milk and preparation method thereof

A fermented and yogurt technology, applied in the field of dairy products, can solve problems such as unacceptable, and achieve the effect of no waste of resources, rich nutrition, and simple preparation process

Inactive Publication Date: 2009-09-02
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Other yogurt products currently on the market are more inclined to Western flavors. The products have a strong sour taste, which is not easy for many Chinese people to accept.

Method used

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  • Non-fermentation type sour milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A non-fermented yogurt, including the following raw materials:

[0038] Concentrated fresh milk: 75 parts by weight

[0039] Transglutaminase: 0.75 parts by weight

[0040] δ-gluconolactone: 15 parts by weight

[0041] Probiotic powder (Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus casei: Lactobacillus reuteri, the ratio is 3:3:2:2): 0.002 parts by weight

[0042] The above-mentioned concentrated fresh milk is prepared by adding 0.15 parts by weight of lactase and concentrating to 35%-40% after being treated in a water bath.

[0043] A preparation method of non-fermented yogurt, the steps are:

[0044] (1) Add lactase to fresh milk and place it in a 37℃ water bath for 2 hours;

[0045] (2) Heat the fresh milk processed above to 63°C and sterilize for 0.5 hours;

[0046] (3) Concentrate the sterilized fresh milk to 40% of the original volume to form concentrated fresh milk;

[0047] (4) Add probiotic powder to the above-mentioned concentrated fresh milk...

Embodiment 2

[0052] A non-fermented yogurt, including the following raw materials:

[0053] Concentrated fresh milk: 75 parts by weight

[0054] Transglutaminase: 0.75 parts by weight

[0055] δ-gluconolactone: 15 parts by weight

[0056] Probiotic powder (Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus casei: Lactobacillus reuteri, the ratio is 3:3:2:2): 0.002 parts by weight

[0057] Additives chopped chocolate and almonds: 2 parts by weight

[0058] The above-mentioned concentrated fresh milk is prepared by adding 0.15 parts by weight of lactase and concentrating to 35%-40% after being treated in a water bath.

[0059] A method for preparing non-fermented yogurt, the steps are:

[0060] (1) Add lactase to fresh milk and place it in a 37℃ water bath for 2 hours;

[0061] (2) Heat the fresh milk processed above to 63°C and sterilize for 0.5 hours;

[0062] (3) Concentrate the sterilized fresh milk to 40% of the original volume;

[0063] (4) Add sterilizing additives to the...

Embodiment 3

[0069] A non-fermented yogurt, including the following raw materials:

[0070] Concentrated fresh milk: 75 parts by weight

[0071] Transglutaminase: 0.75 parts by weight

[0072] δ-gluconolactone: 15 parts by weight

[0073] Probiotic powder (the ratio of Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus casei: Lactobacillus reuteri is 3:3:2:2): 0.002 parts by weight

[0074] Additive sweet corn kernels: 1 part by weight

[0075] The above-mentioned concentrated fresh milk is prepared by adding 0.15 parts by weight of lactase and concentrating to 35%-40% after being treated in a water bath.

[0076] A method for preparing non-fermented yogurt, the steps are:

[0077] (1) Add lactase to fresh milk and place it in a water bath at 39°C for 2 hours;

[0078] (2) Heat the fresh milk processed above to 63°C and sterilize for 0.5 hours;

[0079] (3) Concentrate the sterilized fresh milk to 40% of the original volume;

[0080] (4) Add sterilized additives to the above-m...

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PUM

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Abstract

The invention relates to non-fermentation type sour milk and a preparation method thereof. The non-fermentation type sour milk uses fresh cow milk as principal raw material. After being hydrolyzed by milk sugar, the cow milk is pasteurized and concentrated in vacuum to be 40 percent of the original volume. After the cow milk is cooled, probiotic powder is added. The invention has the core that transglutaminase is added at an optimal temperature; under the action of the transglutaminase, milk protein is connected together to form a protein network, thereby a uniform stable gelatin system is easily formed; delta-gluconolactone is then added, and the gelatin system and the delta-gluconolactone are heated at 35-40 DEG C in a water bath way for 2 to 3 hours so that the uniform, stable and exquisite non-fermentation type sour milk like a quark can be obtained. The invention has simple preparing process, no requirement for fermentation, and full utilization of resources. The non-fermentation type sour milk can be used as a base to develop various products, such as corn non-fermentation type sour milk for breakfast, jelly non-fermentation type sour milk, and the like, and can satisfy the requirements of consumers in nutrition, mouthfeel, texture, and the like.

Description

Technical field [0001] The invention belongs to the technical field of dairy products, and relates to a non-fermented yogurt with a strong milk flavor, in particular to a non-fermented yogurt and a preparation method thereof. Background technique [0002] Yogurt products contain rich nutrients. With the gradual improvement of modern people's requirements for quality of life, the national yogurt market is expanding rapidly. In 2007, the total sales of yogurt reached 330 million liters. From the milk market penetration rate, it can be seen that the development of yogurt and fresh milk is very rapid. In 2007, the market penetration rate increased by about 12% and 10%, respectively, compared with 2006, which has the vitality of rapid development. Other yogurt products currently on the market tend to have a Western flavor. The products have a strong sour and astringent taste, which is not easy for many Chinese to accept. In response to this market demand, the present invention makes f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 刘会平王瑾尹诗任娜
Owner TIANJIN UNIV OF SCI & TECH
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