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Set yoghurt and preparation method thereof

A yogurt and milk technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of coagulated yogurt, such as rough texture, large space occupation, and slow turnover, so as to retain nutritional value, improve digestibility, and smooth taste Effect

Active Publication Date: 2012-07-18
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the disadvantages of the existing solidified yoghurt process, such as large space occupation, slow turnover, and rough texture of the coagulated yoghurt, and to provide a coagulated yoghurt and its preparation method

Method used

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  • Set yoghurt and preparation method thereof
  • Set yoghurt and preparation method thereof
  • Set yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Raw material formula (see Table 1):

[0050] Table 1 Raw materials, additions, standards and their sources (calculated on the basis of 1 ton of product)

[0051]

[0052]

[0053] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0054] 2. Preparation process:

[0055] 1) Mix white sugar, whey protein concentrate WPC-80, gelatin, pectin and modified starch with fresh milk preheated to 50°C, stir for 20 minutes, and mix the feed liquid with vitamin A, Mix vitamin C and vitamin E evenly;

[0056] 2) After the semi-finished product is qualified, homogenize at 70°C and 18MPa, sterilize at 110°C for 300 seconds, put the sterilized material into a milk buffer tank and cool to 42°C, inoculate the starter, and ferment for 6 hours until the acidity reaches 70-80°T;

[0057] 3) When the temperature drops to 15-20°C, add yellow peach essence and yellow peach fruit granules, carry out aseptic filling, cool to 2...

Embodiment 2

[0059] 1. Raw material formula (see Table 2):

[0060] Table 2 Raw materials, addition amount, standard and source (calculated on the basis of 1 ton of product)

[0061]

[0062]

[0063] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0064] 2. Preparation process:

[0065] 1) Mix white sugar, whey protein concentrate WPC-34, agar, gelatin and modified starch with fresh milk preheated to 68°C, and stir for 18 minutes;

[0066] 2) After the semi-finished product is qualified, homogenize at 60°C and 20MPa, sterilize at 95°C for 360 seconds, put the sterilized material into a milk buffer tank and cool to 38°C, inoculate with starter, and ferment for 6.5 hours until the acidity reaches 70-80°T;

[0067] 3) When the temperature drops to 15-20°C, add orange essence and granules of orange fruit, carry out aseptic filling, cool to 2-6°C, and ferment for 24 hours.

Embodiment 3

[0069] 1. Raw material formula (see Table 3):

[0070] Table 3 Raw materials, addition amount, standards and their sources (calculated on the basis of 1 ton of product)

[0071]

[0072]

[0073] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0074] 2. Preparation process:

[0075] 1) Mix acesulfame K, aspartame, whey protein concentrate WPC-34, gelatin, PGA and modified starch with fresh milk preheated to 70°C, and stir for 20 minutes;

[0076] 2) After the semi-finished product is qualified, homogenize at 80°C and 16MPa, sterilize at 110°C for 300 seconds, put the sterilized material into a milk buffer tank and cool it to 44°C, inoculate the starter, and ferment for 5 hours until the acidity reaches 70-80°T;

[0077] 3) When the temperature drops to 15-20°C, add mango essence and mango fruit granules, carry out aseptic filling, cool to 2-6°C, and ferment for 24 hours to obtain the product, and leave the w...

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Abstract

The invention discloses set yoghurt and a preparation method thereof. The set yoghurt comprises a fermentation agent and the following components in part by mass: 799.9 to 960 parts of milk, 0.3 to 90 parts of sweetening agent, 9 to 11 parts of food gum, 10 to 15 parts of modified starch and 5 to 25 parts of whey protein concentrate, wherein the food gum is one or more of gelatin, pectin, propylene glycol alginate and agar. The preparation method comprises the following steps of: 1) mixing the milk, the sweetening agent, the food gum, the modified starch and the whey protein concentrate, and uniformly stirring to form a feed liquid; 2) homogenizing, sterilizing, cooling, inoculating the fermentation agent, and fermenting; and 3) filling, cooling, and after-fermenting until yoghurt is solidified to obtain the set yoghurt. The set yoghurt is high in uniformity, and is in a more exquisite microstructure state and a solidified paste state. According to the preparation method, the industrialized and large-scale production can be performed by using the conventional stirred yoghurt production line, space is not required to be occupied additionally, and production cycle is short.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a coagulated yoghurt and a preparation method thereof. Background technique [0002] With the growth of the national economy and the continuous improvement of living standards, people's consumption expenditure on dairy products is increasing year by year, but the proportion of consumption expenditure is roughly the same. Generally speaking, it is still at a relatively low level. People's consumption of dairy products There is still a lot of potential demand space. [0003] According to internationally accepted standards, population aging refers to the phenomenon that the proportion of the population aged 65 and above in the total population is less than 30% and gradually shrinking. The data shows that my country has entered an aging society, and the demand for dairy products is showing a trend of diversification. Dairy products of various types, specifications, packages and flavors...

Claims

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Application Information

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IPC IPC(8): A23C9/137
Inventor 梅芳乔成亚
Owner BRIGHT DAIRY & FOOD
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