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

Inactive Publication Date: 2011-04-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF1 Cites 44 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since cow's milk contains a large number of proteins polymerized by different amino acids, and the amino groups in these proteins and amino acids can undergo Maillard reactions with reducing sugars under certain conditions, a product can be produced without adding pigments and essences. A brown dairy product with a special flavor. In the patent application number CN200910224161.8, the Maillard reaction is used from a novel point of view, thereby improving the flavor and mouthfeel of the fermented dairy product. However, the reaction time in this invention i...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Brown yogurt with special flavor and preparation method thereof
  • Brown yogurt with special flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1 Stirred brown yoghurt with special flavor and preparation method thereof

[0043] (1) Take a small amount of non-antibiotic fresh milk that has passed the inspection, pour it into the batching tank, and heat it to 55°C before batching;

[0044] (2) After adding an appropriate amount of white granulated sugar with a mixer, the stabilizer and the remaining white granulated sugar are dry-mixed at a ratio of 1:5 and slowly added to the batching tank. At the same time, the batching tank is opened for stirring, and the mixer circulates the material for 30 minutes. After 95°C, 300s for use after sterilization;

[0045] (3) Take another non-antibiotic fresh milk that has passed the inspection, add fructose syrup to make the concentration 20g / L, and brown at 100°C for 15 minutes;

[0046] (4) According to the amount of stabilizer and white granulated sugar in step (2), use the milk treated in step (3) to make up volume; after stirring and mixing, after degassing and a...

Embodiment 2

[0050] Example 2 Stirred brown yoghurt with special flavor and preparation method thereof

[0051] (1) Take a small amount of non-antibiotic fresh milk that has passed the inspection, put it into the batching tank, and heat it to 57°C before batching;

[0052] (2) After adding an appropriate amount of white granulated sugar using a mixer, the stabilizer and the remaining white granulated sugar are dry-mixed at a ratio of 1:5 and then slowly added to the batching tank. At the same time, the batching tank is opened for stirring, and the mixer circulates the material for 45 minutes. After 95°C, 300s for use after sterilization;

[0053] (3) Take another non-antibiotic fresh milk that has passed the inspection, add fructose syrup to make the concentration 40g / L, and brown at 110°C for 10 minutes;

[0054] (4) According to the amount of stabilizer and white granulated sugar in step (2), use the milk treated in step (3) to make up volume; after stirring and mixing, after degassing ...

Embodiment 3

[0058] Example 3 Stirred brown yoghurt with special flavor and preparation method thereof

[0059] (1) Take a small amount of non-antibiotic fresh milk that has passed the inspection, pour it into the batching tank, and heat it to 65°C before batching;

[0060] (2) After adding an appropriate amount of white granulated sugar with a mixer, the stabilizer and the remaining white granulated sugar are dry mixed at a ratio of 1:5 and then slowly added to the batching tank. At the same time, the batching tank is opened for stirring, and the mixer circulates the material for 40 minutes. After 95°C, 300s for use after sterilization;

[0061] (3) Add fructose syrup to the antibiotic-free fresh milk that passed the inspection to make the concentration 36g / L, and brown at 115°C for 15 minutes;

[0062] (4) According to the amount of stabilizer and white granulated sugar in step (2), use the milk treated in step (3) to make up volume. After stirring and mixing, after degassing, aseptic ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/13
Inventor 孟德勇杨梅姜文杰胡海龙张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap