Yoghurt containing fruit vinegar and preparation method thereof

A technology of fruit vinegar and yogurt, which is applied in the field of yogurt containing fruit vinegar and its preparation, can solve the problems affecting the stability of milk protein, protein flocculation, etc., and achieve the effect of enhancing anti-immunity, high nutritional value, and improving stability

Active Publication Date: 2011-05-11
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
1 Cites 11 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0005] Therefore, adding fruit vinegar to fermented milk can not only have the nutrition of milk, but also have the health care function of fruit vinegar, but there are many difficulties in adding fruit vinegar in milk, because the acetic acid contained in fruit vinegar and the ferm...
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

Abstract

The invention relates to the field of liquid milk processing, in particular to yoghurt containing fruit vinegar and a preparation method thereof. Based on 100 parts of raw materials by weight, the yoghurt containing fruit vinegar comprises 0.5-2 parts of fruit vinegar, 0.17-0.43 part of stabilizer, 2-8 activity units of lactic acid bacteria and 80-90 parts of milk; the stabilizer comprises a thickener and/or an emulsifier; the thickener comprises 0.15-0.3 part of pectin and 0.01-0.03 part of guar; and the emulsifier comprises one or more than one of glyceryl monostearate, sucrose fatty acid glyceride, sodium stearoyl lactate and distearate glyceride. Through the yoghurt added with fruit vinegar, the combination of the milk and the fruit vinegar is realized; the yoghurt containing fruit vinegar not only has the nutrition of the milk, but also has important healthcare function; and the prepared yoghurt does not have severe fat floating or whey precipitation in the shelf life and has normal flavor and long shelf life.

Application Domain

Technology Topic

Image

  • Yoghurt containing fruit vinegar and preparation method thereof
  • Yoghurt containing fruit vinegar and preparation method thereof
  • Yoghurt containing fruit vinegar and preparation method thereof

Examples

  • Experimental program(6)
  • Comparison scheme(1)

Example Embodiment

[0041] Example 1
[0042] The formula of fruit-containing acetic acid milk in this embodiment is (based on one ton of product):
[0043] 800 kg milk
[0044] White sugar 60 kg
[0045] Pectin 3.0 kg
[0046] Guar gum 0.3 kg
[0047] Sodium alginate propylene glycol ester 0.2 kg
[0048] Glyceryl monostearate 0.5 kg
[0049] Sucrose fatty acid ester 0.3 kg
[0050] Lactic acid bacteria 20 vitality units
[0051] Fruit vinegar 10 kg
[0052] Food flavor 1.1 kg
[0053] Water margin.
[0054] The product features of the fruit-containing acetic acid milk in this embodiment are: protein content is about 2.4%, fat content is about 2.8%, sucrose content is about 6%, and the viscosity of the product's milk is about 40 to 45 centipoise (Brookfield LVDV-III Type 1 rotor, 15rpm, room temperature 25℃). The product has a refreshing and smooth taste when drunk, sweet and sour, and has the fermented taste of yogurt and the rich fragrance of fruit vinegar. The system of fruit vinegar and milk is more evenly mixed. After testing, the fruit-containing acetic acid milk of this example can be stored and placed at room temperature for 6 months. The product has basically no fat floating and stratification, and no serious milk protein precipitation. Has good stability.

Example Embodiment

[0055] Example 2
[0056] The formula of fruit-containing acetic acid milk in this embodiment is (based on one ton of product):
[0057] 900 kg of milk
[0058] White granulated sugar 40 kg
[0059] Pectin 2.0 kg
[0060] Guar gum 0.2 kg
[0061] Gelatin 0.15 kg
[0062] Glyceryl monostearate 0.5 kg
[0063] Sodium stearoyl lactylate 0.12 kg
[0064] Modified starch 1 kg
[0065] Lactic acid bacteria 80 vitality units
[0066] Fruit vinegar 5 kg
[0067] Food flavor 1.1 kg
[0068] Water margin.
[0069] The product features of the fruit-containing acetic acid milk in this embodiment are: protein content is about 2.6%, fat content is about 3.15%, sucrose content is about 4%, and the viscosity of the product's milk is about 55-60 centipoise (Brookfield LVDV-III Type 1 rotor, 15rpm, room temperature 25℃). The product has a refreshing and smooth taste when drunk, sweet and sour, and has the fermented taste of yogurt and the rich fragrance of fruit vinegar. The system of fruit vinegar and milk is more evenly mixed. After testing, the fruit-containing acetic acid milk of this example can be stored and placed at room temperature for 6 months. The product has basically no fat floating and stratification, and no serious milk protein precipitation. Has good stability.

Example Embodiment

[0070] Example 3
[0071] The formula of fruit-containing acetic acid milk in this embodiment is (based on one ton of product):
[0072] Milk 850 kg
[0073] White granulated sugar 50 kg
[0074] Pectin 1.5 kg
[0075] Guar gum 0.2 kg
[0076] Lactic acid bacteria 60 vitality units
[0077] Fruit vinegar 20 kg
[0078] Food flavor 1.1 kg
[0079] Water margin.
[0080] The product features of the fruit-containing acetic acid milk in this embodiment are: protein content is about 2.5%, fat content is about 3.0%, sucrose content is about 5%, and the viscosity of the product's milk is about 50-55 centipoise (Brookfield LVDV-III Type 1 rotor, 15rpm, room temperature 25℃). The product has a refreshing and smooth taste when drunk, sweet and sour, and has the fermented taste of yogurt and the rich fragrance of fruit vinegar. The system of fruit vinegar and milk is more evenly mixed. After testing, the fruit-containing acetic acid milk of this example can be stored and placed at room temperature for 6 months. The product has basically no fat floating and stratification, and no serious milk protein precipitation. Has good stability.
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

PropertyMeasurementUnit
Viscosity5.0 ~ 60.0cP
tensileMPa
Particle sizePa
strength10

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.
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

Similar technology patents

Multi-unmanned aerial vehicle route planning method based on bee colony collaborative foraging algorithm

InactiveCN103471592AOvercoming initialization sensitivity issuesImprove stabilityConjoint controlsNavigational calculation instrumentsRoute planningDiscrete transformation
Owner:HARBIN ENG UNIV

Classification and recommendation of technical efficacy words

  • Great taste
  • Improve stability

Moistening preparation

InactiveUS6156293ALow salivationGreat tasteCosmetic preparationsSenses disorderActive agentMucous membrane
Owner:FINPHIDE

Pressure cooker

ActiveCN105982529AGreat tasteComply with hardnessPressure-cookersCookerEngineering
Owner:PANASONIC INTELLECTUAL PROPERTY MANAGEMENT CO LTD

Gel stabilized nanoparticulate active agent compositions

ActiveUS20050031691A1Improve stabilityImprove dissolutionPowder deliveryBiocideActive agentAverage diameter
Owner:ALKERMES PHARMA IRELAND LTD

Surgical ligature clip

InactiveUS20080312670A1Improve stabilityAvoid spaceWound clampsOrthodontic ligatureArm moving
Owner:AESCULAP AG
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