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Preparation method of fermented yoghurt and prepared yoghurt

A technology for yogurt and starter, which is applied to the preparation method of fermented yogurt and the field of yogurt prepared, can solve the problems of long time for viscosity recovery, differences in acidity and sensory perception, slow cooling rate and the like

Inactive Publication Date: 2012-07-25
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] The technical problem to be solved by the present invention is that the existing fermented yoghurt adopts the cold storage cooling process to cause the product cooling rate to be slow and there is a difference in rate, thereby causing the same batch of products to have acidity and sensory differences, and the viscosity recovery takes too long (12 to 15 hours) ) defects, a method for preparing fermented yogurt and the prepared yogurt are provided

Method used

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  • Preparation method of fermented yoghurt and prepared yoghurt
  • Preparation method of fermented yoghurt and prepared yoghurt
  • Preparation method of fermented yoghurt and prepared yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Example 1 Stirred fermented yoghurt

[0074]Product formula (calculated per ton of final product):

[0075]

[0076] The preparation method comprises the following steps:

[0077] 1) Pre-sterilize (137°C, 4s) non-antibiotic-free milk with no less than 3.1% fat and no less than 2.8% protein, then store it in a cleaned and sterilized milk storage tank, and store it in cold storage before use (storage temperature 6°C) ;

[0078] 2) The milk in step 1) is heated to 40°C through a plate heat exchanger, and the yogurt stabilizer is compounded from pectin, gelatin and native starch or modified starch, among which pectin, gelatin and native starch or modified starch are stabilized The mass ratio content in the agent is 30%, 20% and 50% respectively, and the addition amount is 0.8% (Danisco (China) Co., Ltd.) with the total mass ratio of the feed liquid; Stir for 20min to make it evenly mixed;

[0079] 3) Homogenize the mixed solution obtained in step 2), the homogenizati...

Embodiment 2

[0087] Example 2 Stirred fermented yoghurt

[0088] Product formula (calculated per 0.5 tons of final product):

[0089]

[0090] The preparation method comprises the following steps:

[0091] 1) Pre-sterilize (137°C, 4s) non-antibiotic-free milk with no less than 3.1% fat and no less than 2.8% protein, then store it in a cleaned and sterilized milk storage tank, and store it in cold storage before use (storage temperature 6°C) ;

[0092] 2) The milk in step 1) is heated to 48°C through a plate heat exchanger, and the yogurt stabilizer is compounded from pectin, gelatin and native starch or modified starch, wherein pectin, gelatin and native starch or modified starch are in The mass ratio content in the stabilizer is 30%, 20% and 50% respectively, and the addition amount is 0.5% (Danisco (China) Co., Ltd.); white granulated sugar is added to the above-mentioned milk through a water-powder mixer, and stirred at a constant temperature for 20 minutes to make it mix;

[009...

Embodiment 3

[0101] Embodiment 3 stirring type fermented yoghurt

[0102] Product formula (calculated per 0.5 tons of final product):

[0103]

[0104] The preparation method comprises the following steps:

[0105] 1) Pre-sterilize (137°C, 4s) non-antibiotic-free milk with no less than 3.1% fat and no less than 2.8% protein, then store it in a cleaned and sterilized milk storage tank, and store it in cold storage before use (storage temperature 6°C) ;

[0106] 2) The milk in step 1) is heated to 55°C through a plate heat exchanger, and the yogurt stabilizer is compounded from pectin, gelatin and natural starch or modified starch, wherein pectin, gelatin and natural starch or modified starch are in The mass percent content in the stabilizer is respectively: 30%, 20% and 50%, and the addition amount is 0.8% (Danisco (China) Co., Ltd.); white granulated sugar is added in the above-mentioned milk through the gouache mixer, and stirred at constant temperature for 30min to make the mixing;...

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Abstract

The invention discloses a preparation method of fermented yoghurt and prepared yoghurt. The preparation method comprises the steps of adding a fermenting agent into raw milk to ferment to obtain fermented yoghurt, and then cooling, wherein a tunnel rapid cooling technology is adopted by the cooling step: the obtained products pass through a cooling tunnel in a manner that the interval between the obtained products is 1-10cm, the tunnel cooling temperature is 0-10 DEG C, and the delivering speed of a tunnel rapid cooling device is 0.001-6.0m / s. The fermented yoghurt prepared by the process can be cooled quickly to 2-6 DEG C in 60-900s, so that the time of that the conventional fermented yoghurt needs post maturation treatment to recover viscosity is shortened, the better taste, the more quantity of viable bacteria and the more stable quality can be ensured, and the utilization efficiency of a refrigeration storage can be improved; in addition, the post acidification fermentation of the yoghurt can be inhibited effectively, and the problems that the stacking centre temperature cannot be reduced quickly, the post acidification degree is serious and the same batch of products have notable acidity differences after the conventional fermented yoghurt enters the refrigeration storage can be solved.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for preparing fermented yogurt and the prepared yogurt. Background technique [0002] Compared with ordinary milk, yogurt has low fat content, high calcium content, rich in vitamin B2, B12 and trace elements of phosphorus and potassium, which is of great benefit to the human body, so it has the effect of delaying human aging. The lactic acid bacteria in yogurt are beneficial bacteria for human beings, which can stimulate the secretion of gastric juice, help digestion, improve appetite and gastrointestinal function, and at the same time effectively prevent human intestinal infection, improve human immune function, and inhibit parasitic toxin production in the human intestinal tract The growth of microorganisms, remove harmful substances in the intestinal tract, promote the absorption of vitamin D, calcium, and iron trace elements, reduce blood cholesterol levels, and prevent cardiovas...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 杭锋郭本恒艾连中孙克杰陈卫王钦博宋馨穆海菠
Owner BRIGHT DAIRY & FOOD
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