Drinking type yoghourt and preparation technology thereof

A production process and drinking-type technology, which is applied in the production process of drinking-type yogurt, can solve the problems of insufficient fineness of the product, increase in product acidity, and long fermentation time, and achieve stable acidity and taste, enhanced viability, and shortened fermentation time Effect

Inactive Publication Date: 2011-11-16
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the technology of solidified and stirred yogurt is relatively mature, but the technology of drinking yogurt has always been flawed, mainly reflected in: 1. The fermentation time is long, up to 5-8 hours; 2. The product is prone to constant acidity during the storage period The phenomenon of rising and layering structure; 3. The product is not delicate enough and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The drinking yoghurt contains 77% of raw milk, 9.5% of white sugar, 11.36% of water, 0.12% of propylene glycol alginate, 0.02% of strawberry essence and 2% of lactic acid bacteria starter.

[0028] The manufacturing process of the drinking yoghurt comprises the following steps:

[0029] 1. Mix raw milk and white sugar, and degas;

[0030] 2. Sterilization: Sterilize the material at 95°C for 5 minutes;

[0031] 3. Cooling: Cool the material to 42-44°C;

[0032] 4. Transfer the material to the fermentation tank;

[0033] 5. Inoculate the first generation starter of lactic acid bacteria;

[0034] 6. Fermentation: Fermentation is carried out at 42-44°C, and the end point of fermentation acidity is 80°T;

[0035] 7. Add water, propylene glycol alginate, and strawberry essence solution, and mix and stir for 5 minutes;

[0036] 8. Homogenization: Homogenize the material at 25Mpa;

[0037] 9. Rapid cooling to below 6°C;

[0038] 10. Packing to get the finished product. ...

Embodiment 2

[0046] The drinking yoghurt contains 85% of raw milk, 8.5% of white sugar, 4.4% of water, 0.08% of propylene glycol alginate, 0.02% of strawberry essence and 2% of lactic acid bacteria starter.

[0047] The manufacturing process of the drinking yoghurt comprises the following steps:

[0048] 1. Mix raw milk and white sugar, and degas;

[0049] 2. Sterilization: Sterilize the material at 95°C for 5 minutes;

[0050] 3. Cooling: Cool the material to 42-44°C;

[0051] 4. Transfer the material to the fermentation tank;

[0052] 5. Inoculate the first generation starter of lactic acid bacteria;

[0053] 6. Fermentation: Fermentation is carried out at 42-44°C, and the end point of fermentation acidity is 80°T;

[0054] 7. Add water, propylene glycol alginate, and strawberry essence solution, and mix and stir for 5 minutes;

[0055] 8. Homogenization: Homogenize the material at 25Mpa;

[0056] 9. Rapid cooling to below 6°C;

[0057] 10. Packing to get the finished product.

...

Embodiment 3

[0065] The drinking yoghurt comprises the following components: 80% of raw milk, 9.5% of white sugar, 8.36% of water, 0.12% of propylene glycol alginate, 0.02% of strawberry essence, and 2% of lactic acid bacteria starter.

[0066] The manufacturing process of the drinking yoghurt comprises the following steps:

[0067] 1. Mix raw milk and white sugar, and degas;

[0068] 2. Sterilization: Sterilize the material at 95°C for 5 minutes;

[0069] 3. Cooling: Cool the material to 42-44°C;

[0070] 4. Transfer the material to the fermentation tank;

[0071] 5. Inoculate the first generation starter of lactic acid bacteria;

[0072] 6. Fermentation: Fermentation is carried out at 42-44°C, and the end point of fermentation acidity is 80°T;

[0073] 7. Add water, propylene glycol alginate, and strawberry essence solution, and mix and stir for 5 minutes;

[0074] 8. Homogenization: Homogenize the material at 25Mpa;

[0075] 9. Rapid cooling to below 6°C;

[0076] 10. Packing to ...

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PUM

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Abstract

The invention discloses a drinking type yoghourt and a preparation technology thereof. The drinking type yoghourt contains 77-85% of raw milk, 8.5-10.5% of white granulated sugar, 13.4-1.14% of water, 0.08-0.28% of propylene glycol alginate, 0.02-0.08% of strawberry essence and 1-3% of first generation of lactic acid bacteria leaven. The preparation method comprises the following steps: preparing the first generation of lactic acid bacteria leaven; mixing materials; degassing; sterilizing; putting into a fermentation tank; inoculating the first generation of lactic acid bacteria leaven; fermenting; homogenizing; and packaging. According to the preparation technology disclosed by the invention, the fermentation time can be shortened to 2-3.5 hours. The product contains high-content live probiotics and has the advantages of abundant nutritional value, stable quality within a quality guarantee period and good taste.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a production process of drinking yoghurt. Background technique [0002] Yogurt is a dairy product obtained by fermenting a mixture of heat-treated standardized milk through the synergistic action of Streptococcus thermophilus and Lactobacillus bulgaricus. The final product must contain a large number of live bacteria. Yogurt can be divided into three categories according to the organizational state of its finished product: 1. Set-type yogurt, whose fermentation process is carried out in a packaging container, so that the finished product retains its curdled state due to fermentation; 2. Stirring-type yogurt, whose finished product is fermented first It is obtained after canning, and the fermented curd has been crushed in the filling process to form a viscous texture; 3. The finished product of drinking yogurt is one more post-processing process than that of stirring yogurt, so tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 王维嘉
Owner GREENS BIOENG SHENZHEN
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