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Trehalose acidophilous milk and preparation method thereof

A technology of trehalose and yogurt, applied in milk preparations, dairy products, applications, etc., to achieve the effects of inhibiting the decomposition of unsaturated fatty acids, good flavor, and preventing protein denaturation

Inactive Publication Date: 2010-06-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a trehalose yoghurt, that is, add trehalose in the yoghurt processing, and solve some problems that often occur in the process of processing and storage, so that the yoghurt tastes better and the state is more stable

Method used

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  • Trehalose acidophilous milk and preparation method thereof
  • Trehalose acidophilous milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 Containing trehalose original probiotic yoghurt and production method thereof

[0030] Raw material formula (based on 1000kg):

[0031] Milk for ingredients (total dry 13%) 915.0kg

[0032] Trehalose 20.0kg

[0033] White sugar 60.0kg

[0034] Low Ester Pectin 1.0kg

[0035] Modified starch (hydroxypropyl starch) 4.0kg

[0036] BMY (Basic Strain + Milk Bifido) (CHR HANSEN Cryogenic Strain) 200U

[0037] Lactobacillus longum (CHR HANSEN cryogenic strain) 200g

[0038]Lactobacillus acidophilus (CHR HANSEN cryogenic strain) 10g

[0039] Raw material standards: milk: comply with GB6914 standard; trehalose: purchased from Japan Linyuan Co., Ltd.; white sugar: comply with GB317-1998; Modified starch: purchased from France Roquette Company, waxy corn modified starch;

[0040] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0041] The production method of the trehalose-containing original probiotic yog...

Embodiment 2

[0050] Embodiment 2: unsaturated fatty acid yoghurt and preparation method thereof

[0051] Raw material formula (based on 1000kg):

[0052] Milk for ingredients (total dry 13%) 919.0kg

[0053] Trehalose 40.0kg

[0054] White sugar 40.0kg

[0055] Low Ester Pectin 1.0kg

[0056] Unsaturated fatty acid 0.05kg

[0057] DVS lactic acid bacteria (provided by Danisco) 150DCU

[0058] The performance indicators of each raw material meet the requirements of relevant quality standards

[0059] The production method of the trehalose-containing original probiotic yogurt of the present embodiment mainly includes the following steps:

[0060] Standardize the raw milk, batching (trehalose is added in this process, after trehalose is added to the milk, the material is transformed: shear and stir at 50-60°C for 20-30 minutes), degassing, homogenizing, and sterilizing;

[0061] Lower the temperature to 40°C to 45°C for inoculation, while adding unsaturated fatty acids during the proce...

Embodiment 3

[0067] Example 3, the mouthfeel of yogurt prepared by various amounts of trehalose added

[0068] The following table 3 lists the comparison of the test conditions of different additions of trehalose under the same conditions during the research of the present invention:

[0069] table 3

[0070] The amount of trehalose added (%)

[0071] The amount of trehalose added (%)

[0072] A small amount of addition cannot achieve obvious effects; and if the amount of addition is too large, the fermentation time of the product will be prolonged (mainly affecting the osmotic pressure, thereby affecting the fermentation of the strain), the state will be soft and rough, and the flavor will also have a greater impact.

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Abstract

The invention relates to the filed of dairy products, in particular to trehalose acidophilous milk and a preparation method thereof. Based on 100 weight parts of acidophilous milk raw materials, the trehalose acidophilous milk comprises 0.5 to 7 weight parts of trehalose, preferably 2 to 5 weight parts of trehalose. The trehalose is added into the acidophilous milk, serves as a sweetener and has obvious effects of preventing starch ageing and protein denaturation, inhibiting decomposition of unsaturated fatty acid and the like; and the trehalose acidophilous milk has good quality and also has good flavor and mouthfeel.

Description

technical field [0001] The invention relates to the field of dairy products, in particular, the invention relates to a trehalose yoghurt and a preparation method thereof. Background technique [0002] At present, according to people's requirements for health and / or taste, sweeteners are widely used in food. As a natural sweetener, trehalose widely exists in various living organisms such as animals, plants, and microorganisms in nature. middle. [0003] On the other hand, since trehalose is a non-reducing sugar composed of two glucose molecules with α, α, 1, 1-glycosidic bonds, it is very stable in nature and has a magical protective effect on organisms. This is due to the fact that trehalose Under harsh environmental conditions such as high temperature, high cold, high osmotic pressure and dehydration, a unique protective film can be formed on the cell surface to effectively protect protein molecules from denaturation and inactivation, thereby maintaining the life process a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 吉日更侯海峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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