Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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 problems affecting the stability of milk protein, protein flocculation, etc., achieve the effect of enhancing anti-immunity, high nutritional value, and solve stability problems Effect

Active Publication Date: 2013-03-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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 fermentation of apples Products and other substances will affect the stability of milk protein and cause protein flocculation. Therefore, how to maintain the stability of nutrients and have a good taste and flavor is also a difficulty to be overcome when adding fruit vinegar to yogurt.

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
  • 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
Comparison scheme
Effect test

Embodiment 1

[0042] The yoghurt formula containing fruit vinegar of the present embodiment is (based on one ton of product):

[0043]

[0044]

[0045] The product feature of the fruit vinegar yogurt of the present embodiment is: protein content is about 2.4%, fat content is about 2.8%, sucrose content is about 6%, and the viscosity of the milk liquid of product is about 40~45 centipoise (Brookfield LVDV-Ⅲ Type 1 rotor, 15rpm, room temperature 25°C). The product tastes refreshing and smooth when drinking, sweet and sour, and has the fermented taste of yogurt and the rich aroma of fruit vinegar. The system of fruit vinegar and milk is relatively evenly mixed. After testing, the yogurt containing fruit vinegar in this example can be stored at room temperature for 6 months. The product basically has no fat floating and layering phenomenon, and no serious milk protein precipitation. Has good stability.

Embodiment 2

[0047] The yoghurt formula containing fruit vinegar of the present embodiment is (based on one ton of product):

[0048]

[0049] The product feature of the fruit vinegar yogurt of the present embodiment is: protein content is about 2.6%, fat content is about 3.15%, sucrose content is about 4%, and the viscosity of the milk liquid of product is about 55~60 centipoise (Brookfield LVDV-Ⅲ Type 1 rotor, 15rpm, room temperature 25°C). The product tastes refreshing and smooth when drinking, sweet and sour, and has the fermented taste of yogurt and the rich aroma of fruit vinegar. The system of fruit vinegar and milk is relatively evenly mixed. After testing, the yogurt containing fruit vinegar in this example can be stored at room temperature for 6 months. The product basically has no fat floating and layering phenomenon, and no serious milk protein precipitation. Has good stability.

Embodiment 3

[0051] The yoghurt formula containing fruit vinegar of the present embodiment is (based on one ton of product):

[0052]

[0053]The product feature of the fruit acetic acid milk of the present embodiment is: protein content is about 2.5%, and fat content is about 3.0%, and sucrose content is about 5%, and the viscosity of the milk liquid of product is about 50~55 centipoise (Brookfield LVDV-Ⅲ Type 1 rotor, 15rpm, room temperature 25°C). The product tastes refreshing and smooth when drinking, sweet and sour, and has the fermented taste of yogurt and the rich aroma of fruit vinegar. The system of fruit vinegar and milk is relatively evenly mixed. After testing, the yogurt containing fruit vinegar in this example can be stored at room temperature for 6 months. The product basically has no fat floating and layering phenomenon, 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

No PUM Login to 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.

Description

technical field [0001] The invention relates to the field of liquid milk processing, in particular to yoghurt containing fruit vinegar and a preparation method thereof. Background technique [0002] The world's population is aging, and improving human health, enhancing the body's immunity and anti-aging capabilities has become a topic of human concern. With the improvement of economic level and quality of life, people's demand for food has changed from subsistence type to nutrition type and health care type, and health food is being paid more and more attention in the world. According to industry experts' prediction, in the next 10 years, human beings will use advanced technology, technology, raw materials and international standards to produce better flavor, higher quality and newer drinks. [0003] As a traditional food, vinegar has been developed into flavored vinegar or drinking vinegar. They have the effects of appetizing and invigorating the spleen, sobering up and w...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 孙超巴根纳樊启程付永刚张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com