Brown yogurt with special flavor and preparation method thereof

A brown and flavored technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve problems such as the destruction of milk nutrients, the impact of lactic acid bacteria fermentation, energy waste, etc., and achieve the effect of saving energy
CN102028031AInactive Publication Date: 2011-04-27INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Publication Date
2011-04-27
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to the field of liquid milk processing, in particular to brown yogurt with special flavor and a preparation method thereof. The preparation method comprises the following steps of: 1) adding reducing sugar into raw material milk, so that the concentration of the raw material milk is between 20 and 40 g / L and performing a Maillard reaction at the temperature of between 100 and 120 DEG C for 10 to 20 minutes to obtain a brown milk material; 2) adding a stabilizing agent and white sugar into the brown milk material and performing sterilization after homogenizing; 3) adding a fermentation agent to perform fermentation; and 4) cooling and encapsulating. In the preparation method, the reaction time is reduced from 1 to 3 hours to 10 to 20 minutes by changing adding amount of the reducing sugar and good special flavor and color of Maillard are still remained, so that the fermentation is performed smoothly, the nutrients of the milk are protected against being damaged, and energy is greatly saved.
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Description

technical field

[0001] The invention relates to the field of liquid milk processing, in particular to brown yoghurt with special flavor and a preparation method thereof. Background technique

[0002] At present, the vast majority of yogurt on the market is milky white, and a small amount of yogurt (such as red date yogurt presents the color of red date essence) is light red, (mung bean yogurt presents the color of mung bean essence) light green, or presents the color of fruit and grain, and the color tone is relatively single. , Moreover, most of the only yogurts that show color are the color of artificial pigments. The flavor presented by yogurt is mainly the aroma substances produced by the fermentation of bacteria and the taste of artificially added flavors, fruit materials, grains and other substances.

[0003] In order to make yogurt have a distinctive color and flavor, producers can easily add various pigments and flavors, but with the improvement of people's health a...

Claims

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