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A kind of preparation method of set type yoghurt and prepared set type yoghurt

A technology of coagulation and yogurt, applied in dairy products, milk preparations, applications, etc., can solve problems such as poor texture and curd state, thin tissue state, poor fermentation aroma, etc., to achieve uniform and delicate curds, total The effect of high dry matter content and not easy to syneresis

Inactive Publication Date: 2011-12-21
QINGDAO NEWHOPE QINPAI DAIRY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor coagulation properties of set yogurt and the fragile nature of the gel, the only non-upright packaging products in the market that do not contain additives are glass bottles and plastic sticks that are not sensitive to transportation and state. It is relatively thin, with poor texture and curd state, and poor fermentation aroma, which cannot meet people's needs

Method used

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  • A kind of preparation method of set type yoghurt and prepared set type yoghurt

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preparation example Construction

[0021] A method for preparing coagulated yogurt, comprising: mixing 90-91% of raw milk with a dry matter content of 13-17%, 1-2% of whey protein and 8% of sugar to prepare a fermentation base, inoculating Lactic acid bacteria, filling, and fermenting at 42-45 DEG C for 3-6 hours to prepare coagulated yogurt.

[0022] The content of total dry matter in coagulated yogurt products is an important factor affecting the tissue state of coagulated yogurt. The total dry matter of coagulated yogurt mainly comes from the dry matter of raw milk, sugar and whey protein. Among them, the purpose of adding sugar is to control the acidity, increase the ratio of sweet and sour, and improve the taste. Whey protein is a high-quality protein supplement, which can increase the nutritional content of yogurt, increase the total dry matter content of yogurt, and strengthen the texture of yogurt. Enhances water retention and viscosity. The amount of sugar and whey protein added in a certain volume o...

Embodiment 1

[0038] Example 1: Preparation of the coagulated yogurt of the present invention

[0039] The raw milk that has passed the antibiotic test is taken, and the vacuum degree is reduced by 15KPa at 85° C. and then evaporated for 1-2 s to obtain raw milk with a dry matter content of 15%. After cooling, mix 90.5% of raw milk with 1.5% of whey protein and 8% of white sugar, homogenize at 18-20Mpa and 65-75°C, then heat up to 90-95°C and keep sterilized for 300s. The sterilized fermentation base was cooled to 42-45°C and inoculated with mixed strains of Lyofast Y450A and YO-MIX187 with different bacterial viability ratios, and stirred to make the bacterial viability unit 250DCU / 1000L. Filling, then fermented at 42-45°C for 4-5h, then cooled to below 10°C, and the cooled yogurt was placed at 2-6°C for 10h to obtain coagulated yogurt.

[0040] Take the coagulated yogurt prepared by inoculating the mixed strains of Lyofast Y450A and YO-MIX187 with different bacterial activity ratios, and...

Embodiment 2

[0044] Example 2: Preparation of the coagulated yogurt of the present invention

[0045] Take raw fresh milk that has passed the antibiotic test, reduce the vacuum degree by 8KPa at 85°C and evaporate for 1-2s to obtain raw milk with a dry matter content of 13%. After cooling, mix 90% of raw milk with 2% of whey protein and 8% of white sugar, homogenize at 18-20Mpa and 65-75°C, then heat up to 90-95°C and keep for 300s for sterilization. The sterilized fermentation base was cooled to 42-45°C and inoculated with YO-MIX300, stirred and mixed to make the strain activity unit 125DCU / 1000L. Filling, then fermented at 42-45°C for 5-6 hours, then cooled to below 10°C, and the cooled yogurt was placed at 2-6°C for 12 hours to obtain coagulated yogurt.

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Abstract

The invention relates to the field of dairy products, and discloses a preparation method of solidified yoghurt and the prepared solidified yoghurt. The preparation method of the solidified yogurt of the present invention mixes 90-91% raw milk with a dry matter content of 13%-17%, 1-2% whey protein and 8% sugar to prepare a fermented base material, The total dry matter content of the set type yogurt obtained by fermentation is increased, the yogurt has good coagulation property, stable clot, thick and smooth texture, and is not easy to syneresis. The solidified yoghurt provided by the invention does not contain additives such as stabilizers, has high total dry matter content, good coagulation, and is not limited by the packaging form. Moderately sweet and sour, with a sticky taste, it is well received and praised by the market.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a method for preparing coagulated yogurt and the prepared coagulated yogurt. Background technique [0002] Yogurt is a delicious and healthy fermented dairy product. Yogurt is milk (sterilized milk or concentrated milk) with (or not added) milk powder (or skimmed milk powder) under the action of Bacillus bulgaricus and Streptococcus thermophilus, and is made into curd-like product through lactic acid fermentation. Contains a large number of corresponding active beneficial bacteria. According to the organization state of the finished product, yogurt is divided into coagulation type and stirring type. Curd-type yogurt is fermented in a packaging container so that the finished product retains its curd state due to fermentation. Stirring yogurt is fermented in a fermenter and then packaged, and slightly stirred during the filling process to obtain a smooth and viscous flowable gel. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 朱雅丽欧邦伟郑富海王红卫
Owner QINGDAO NEWHOPE QINPAI DAIRY
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