Functional yoghourt with long shelf life and preparation method thereof

A shelf life and functional technology, applied in the field of functional long shelf life yogurt and its preparation, can solve the problems of yogurt nutritional components and structural state destruction, yogurt product spoilage, product quality decline and other problems, achieve a good organizational state and enhance functionality , the effect of saving time

Active Publication Date: 2013-04-10
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production method of long shelf-life yogurt is usually to heat and sterilize the fermented yogurt. This method has certain shortcomings. If the temperature of heat sterilization is low, the yogurt product will be spoiled due to insufficient sterilization. Deterioration; if the temperature of heat sterilization is too high, the nutrients and structural state in yogurt will be destroyed, and the probiotics in yogurt will be killed, its functionality will be reduced, and the flavor will deteriorate, resulting in a decline in product quality

Method used

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  • Functional yoghourt with long shelf life and preparation method thereof
  • Functional yoghourt with long shelf life and preparation method thereof
  • Functional yoghourt with long shelf life and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050] 1. Raw material formula (measured in 1000g):

[0051] Fresh milk: 924g; white sugar: 70g; stabilizer: (gelatin + starch) 6g; Bifidobacterium infantis 0.01g; appropriate amount of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0052]2. Production method:

[0053] 1. Mix the ingredients of the yogurt described in the present invention evenly at 65°C for 30 minutes;

[0054] 2. The mixed material is degassed and homogenized at 65°C and 18MP pressure;

[0055] 3. The homogenized mixed material is sterilized at 95°C / 300s;

[0056] 4. Cool to 42°C, add appropriate amount of fermentation strains;

[0057] 5. Stop fermentation when the acidity reaches 74°T at 42°C;

[0058] 6. Pour the yogurt into the yogurt buffer tank to prepare for filling, and refrigerate at 2°C for cooking;

[0059] 7. Put the finished yogurt to 3kGy 60 Co can be shipped after being irradiated with gamma rays.

Embodiment 2

[0061] 1. Raw material formula (measured in 1000g):

[0062] Fresh milk: 912g; white sugar: 50g; fructose: 30g; stabilizer: (gelatin + starch + pectin) 8g; Bifidobacterium infantis 0.015g; appropriate amount of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0063] 2. Production method:

[0064] 1. Mix the ingredients of the yogurt described in the present invention evenly at 70°C for 25 minutes;

[0065] 2. The mixed material is degassed and homogenized at 68°C and 20MP pressure;

[0066] 3. The homogenized mixed material is sterilized at 110°C / 10min;

[0067] 4. Cool to 43°C, add appropriate amount of fermentation strains;

[0068] 5. Stop fermentation when the acidity reaches 76°T at 43°C;

[0069] 6. Pour the yogurt into the yogurt buffer tank to prepare for filling, and refrigerate at 4°C for cooking;

[0070] 7. Put the finished yoghurt to 3.5kGy 60 Co can be shipped after being irradiated with gamma rays.

Embodiment 3

[0072] 1. Raw material formula (measured in 1000g):

[0073] Fresh milk: 900g; white sugar: 60g; fructose syrup: 30g; stabilizer: (gelatin + starch + pectin + whey powder) 10g; Bifidobacterium infantis 0.018g; appropriate amount of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0074] 2. Production method:

[0075] 1. Mix the ingredients of the yogurt described in the invention evenly at 68°C for 25 minutes;

[0076] 2. The mixed material is degassed and homogenized at 65°C and 20MP pressure;

[0077] 3. The homogenized mixed material is sterilized at 121°C / 4s;

[0078] 4. Cool to 42°C, add appropriate amount of fermentation strains;

[0079] 5. Stop fermentation when the acidity reaches 78°T at 42°C;

[0080] 6. Pour the yogurt into the yogurt buffer tank to prepare for filling, and refrigerate at 6°C for cooking;

[0081] 7. Put the finished yogurt to 4kGy 60 Co can be shipped after being irradiated with gamma rays.

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Abstract

The invention relates to the field of yoghourt processing, in particular to functional yoghourt with long shelf life and a preparation method thereof. The preparation method of the functional yoghourt with long shelf life according to the invention comprises the following steps of: (1) uniformly mixing raw materials, degassing, homogenizing and sterilizing; (2) adding fermentation species, fermenting, filling, and performing post maturation to obtain a finished product; (3) and performing radiation sterilization on the finished product obtained in the step (2) with the radiation dose between 3 kGy and 6 kGy to obtain the functional yoghourt with long shelf life, wherein the fermentation species in the step (2) comprise bifidobacterium infantis. Radiation sterilization is performed with the radiation dose between 3 kGy and 6 kGy, so that the shelf life of the yoghourt can be prolonged; meanwhile, the bifidobacterium infantis is added into the yoghourt, so that the product is endowed with an antitumor function. The yoghourt prepared by using the method has good tissue state, mouthfeel and flavor, does not undergo great changes in the aspects of color, mouthfeel, flavor and tissue within the storage time of six months, and has high stability.

Description

technical field [0001] The invention relates to the field of yogurt processing, in particular, the invention relates to a functional long shelf-life yogurt and a preparation method thereof. Background technique [0002] In recent years, people's health awareness has been increasing, and yogurt, as a nutritious food, has received great attention. At present, the shelf life of yogurt products is only 14-21 days, and they need to be refrigerated, which brings great troubles to the transportation, storage and sales of yogurt. Therefore, it is imperative to produce a kind of yogurt with a long shelf life. [0003] At present, the production method of long shelf-life yogurt is usually to heat and sterilize the fermented yogurt. This method has certain shortcomings. If the temperature of heat sterilization is low, the yogurt product will be spoiled due to insufficient sterilization. Deterioration; if the temperature of heat sterilization is too high, the nutrients and structural ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C3/07
Inventor 王明娜胡海龙党云刚杨梅尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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