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Normal-temperature yoghourt and preparation method thereof

A yogurt and room temperature technology, applied in the field of room temperature yogurt and its preparation, can solve the problems of large initial investment, unfavorable for wide-scale promotion, and high production environment requirements, and achieve the effects of reducing initial investment, reducing requirements, and prolonging shelf life.

Active Publication Date: 2012-03-28
HANGZHOU WAHAHA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This technology allows us to make yogurts that last longer even at room temperatures without affecting their quality or taste. It does this through an improved method called thermal treatment during manufacturing processes.

Problems solved by technology

Technological Problem: Lantilly's technical problem addressed in this patented text relates to improving the quality and quantity of frozen yoghurt without compromising their original taste due to excessive microbial growth caused by prolonged storage over time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Embodiment 1: the raw material of present embodiment is made of white granulated sugar, whole milk powder, concentrated whey protein powder, sodium carboxymethyl cellulose, citric acid, lactic acid, food essence, taurine, guar gum, sodium citrate, Sodium tripolyphosphate, acesulfame potassium, aspartame, zinc gluconate, cheese powder, lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) and water, wherein the weight of each component is calculated as : 100 grams of white sugar, 100 grams of whole milk powder, 10 grams of concentrated whey protein powder, 8 grams of sodium carboxymethyl cellulose, 1 gram of citric acid, 1.5 grams of lactic acid, 1.0 grams of food flavor, 0.45 grams of taurine, melon 0.5 grams of gelatin, 0.15 grams of sodium citrate, 0.1 grams of sodium tripolyphosphate, 0.1 grams of acesulfame potassium, 0.1 grams of aspartame, 0.3 grams of zinc gluconate, 0.06 grams of cheese powder, lactic acid bacteria (Streptococcus thermoph...

Embodiment 2

[0056] Embodiment 2: The raw material of this embodiment is the same as that of Embodiment 1, wherein the weight of each component is calculated in a total amount of 1000 milliliters: 30 grams of white granulated sugar, 130 grams of whole milk powder, 5 grams of concentrated whey protein powder, carboxylate Sodium Methylcellulose 6g, Citric Acid 1g, Lactic Acid 0.5g, Food Flavor 1.2g, Taurine 0.35g, Guar Gum 1g, Sodium Citrate 0.3g, Sodium Tripolyphosphate 0.1g, Acesulfame K 0.18 grams, 0.2 grams of aspartame, 0.4 grams of zinc gluconate, 0.05 grams of cheese powder, 0.06 grams of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus), and the balance is water.

[0057] The preparation method of this embodiment is the same as that of Example 1.

Embodiment 3

[0058] Embodiment 3: the raw material of present embodiment is made of white granulated sugar, whole milk powder, skimmed milk powder, concentrated whey protein powder, sodium carboxymethyl cellulose, citric acid, lactic acid, food essence, taurine, guar gum, lemon Sodium tripolyphosphate, sodium tripolyphosphate, acesulfame potassium, aspartame, zinc gluconate, cheese powder, lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) and water, wherein the weight of each component is based on a total of 1000 Calculated in milliliters: 80 grams of white sugar, 70 grams of whole milk powder, 45 grams of skimmed milk powder, 15 grams of concentrated whey protein powder, 5 grams of sodium carboxymethyl cellulose, 1 gram of citric acid, 1 gram of lactic acid, and 1.0 grams of food flavor , 0.5 grams of taurine, 0.5 grams of guar gum, 0.2 grams of sodium citrate, 0.08 grams of sodium tripolyphosphate, 0.1 grams of acesulfame potassium, 0.08 grams of aspartame, 0....

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Abstract

The invention relates to a normal-temperature yoghourt and a preparation method thereof. The filled pasteurization technology and yoghourt preparation process commonly used in normal temperature milk beverage in China are combined, so that the quality guarantee period of the product under the normal temperature condition is prolonged (about six months), the requirement on the equipment and the production environment can be reduced, and the early-stage investment is lowered; and simultaneously, the nutrient substances helping the growth and development of children exist in the product, and theyoghourt nutrition is provided for the consumers in the remote area. The technical scheme is as follows: the normal temperature yoghourt is characterized in that the raw materials are as follows: white granulated sugar, milk powder, concentrated whey protein, a thickening agent, sourness regulator, a sweetener, sodium tripolyphosphate, flavoring essence, taurine, zinc gluconate, buttermilk powder, lactic acid bacteria and water. The invention is suitable for food processing industry.

Description

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Claims

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Application Information

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Owner HANGZHOU WAHAHA TECH
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