Set yogurt and preparation process thereof

A solidified yogurt and a production process technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of increased production cost, troublesome production, easy to be polluted, etc., and achieve enhanced mechanical resistance performance and reduced production consumption. energy, the effect of reducing production costs

Inactive Publication Date: 2011-10-12
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional solidified yogurt process has the following defects: 1. Milk is a high-nutrient medium, which is easily contaminated under neutral conditions. Therefore, in the traditional production of solidified yogurt, the aseptic degree of the packaging process is very high. ;2. Since the process of inoculating active lactic acid bacteria has been carried out before packaging, the packaging process is also a process of recovery of the bacteria. If the milk canning takes too long after inoculation, the lactic acid bacteria will enter the fermentation state before being filled. Fe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A solidified yoghurt, the formula of which comprises raw milk, white granulated sugar, modified starch, gelatin, gelatinized whey protein, cream, Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium. Among them, the content of raw milk is 86.7%, the content of white sugar is 8.5%, the content of modified starch is 0.4%, the content of gelatin is 0.4%, the content of gel type whey protein is 1.0%, the content of cream is 3.0%, bifidobacterium The content is 100g / T, the content of Streptococcus thermophilus is 100u / T, and the content of Lactobacillus bulgaricus is 100u / T.

[0021] The production process of the set type yoghurt comprises the following steps:

[0022] 1) Material mixing: mix raw milk, white sugar, modified starch, cream, whey protein, gelatin, and degas;

[0023] 2) Homogenization: heat up the material to 65°C and homogenize at 20Mpa;

[0024] 3) Sterilization: heat the material to 95°C-100°C for 7 minutes to sterilize;

[0025] 4) Co...

Embodiment 2

[0032] A set type yoghurt, the formula of which comprises raw milk, white granulated sugar, modified starch, gelatin, gelatin type whey protein, cream, direct injection lactic acid bacteria starter and bifidobacteria. Among them, the content of raw milk is 87.7%, the content of white sugar is 8.0%, the content of modified starch is 0.3%, the content of gelatin is 0.3%, the content of gel type whey protein is 1.2%, the content of cream is 2.5%, bifidobacterium The content is 100g / T, the content of Streptococcus thermophilus is 100u / T, and the content of Lactobacillus bulgaricus is 100u / T.

[0033] The production process of the set type yoghurt comprises the following steps:

[0034] 1) Material mixing: mix raw milk, white sugar, modified starch, cream, whey protein, gelatin, and degas;

[0035] 2) Homogenization: heat up the material to 65°C and homogenize at 20Mpa;

[0036] 3) Sterilization: heat the material to 95°C-100°C for 7 minutes to sterilize;

[0037] 4) Cool down t...

Embodiment 3

[0044] A set type yoghurt, the formula of which comprises raw milk, white granulated sugar, modified starch, gelatin, gelatin type whey protein, cream, direct injection lactic acid bacteria starter and bifidobacteria. Among them, the content of raw milk is 87.5%, the content of white sugar is 9.0%, the content of modified starch is 0.3%, the content of gelatin is 0.4%, the content of gel type whey protein is 0.8%, the content of cream is 2.0%, bifidobacterium The content is 100g / T, the content of Streptococcus thermophilus is 100u / T, and the content of Lactobacillus bulgaricus is 100u / T.

[0045] The solidified yogurt production process is characterized in that it comprises the following steps:

[0046] 1) Material mixing: mix raw milk, white sugar, modified starch, cream, whey protein, gelatin, and degas;

[0047] 2) Homogenization: heat up the material to 65°C and homogenize at 20Mpa;

[0048] 3) Sterilization: heat the material to 95°C-100°C for 7 minutes to sterilize;

...

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PUM

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Abstract

The invention discloses set yogurt and a preparation process thereof, and the formula of the yogurt comprises raw milk, white granulated sugar, modified starch, gelatin, gelatin type lactoalbumin, dilute cream, streptococcus thermophilus, lactobacillus bulgaricus and bifidobacteria. The preparation process comprises the following process steps: material preparation, preheating, homogenization, sterilization, cooling, inoculation, fermentation, cooling, stirring, secondary homogenization and filling. Compared with the traditional manufacturing process, the process is simpler, easy to operate and low in cost; a product is more lubricating and delicate, and good in mouthfeel, the resistance to mechanical force of a finished product is enhanced, the product is less prone to damages during the logistics transportation, elutriation is avoided during the guarantee period, and the product can be re-condensed by virtue of re-cooling after heating up for dissolution.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a production process of solidified yoghurt. Background technique [0002] Yogurt can be divided into three types of products according to its organizational state: stirred yogurt, set yogurt and drinking yogurt. The production process of traditional stirred yogurt is: batching, preheating, homogenization, sterilization, cooling, inoculation, fermentation, cooling, stirring, and filling in sequence; while the production process of traditional set yogurt is batching, preheating, Homogenization, sterilization, cooling, inoculation, filling, fermentation and cooling are carried out in sequence. The main difference in technology between traditional set yogurt and stirred yogurt is that it is fermented after filling. [0003] However, the traditional solidified yogurt process has the following defects: 1. Milk is a high-nutrient medium, which is easily contaminated under neutral condi...

Claims

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Application Information

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IPC IPC(8): A23C9/137
Inventor 王维嘉
Owner GREENS BIOENG SHENZHEN
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