Additive-free yogurt and preparation method thereof

A technology without additives and yogurt, applied in dairy products, milk preparations, applications, etc., can solve problems such as food safety incidents that are prone to occur, and achieve the effect of rich and thick taste, uniform color, and fine tissue state

Active Publication Date: 2013-09-04
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a kind of Additive-free yoghurt and preparation method thereof

Method used

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  • Additive-free yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A stirred-type yoghurt without addition, the formula of which comprises raw milk, concentrated milk (milk solid content is 30wt%) and fermented strains. Based on 1000 parts of raw materials, it includes the following components by mass. The content of raw milk is 799.9 parts, the content of concentrated milk is 200 parts, and the fermentation strain (Lactobacillus bulgaricus+Streptococcus thermophilus+Lactococcus lactis diacetyl subspecies ) content is 0.1 part.

[0045] The stirring type non-added yoghurt production process comprises the following steps:

[0046] 1) Mix raw milk and concentrated milk, preheat to 20°C, and circulate and stir for 20 minutes until all materials are completely dispersed and dissolved;

[0047] 2) Homogenization (temperature: 70°C, primary homogeneous pressure: 10MPa, secondary homogeneous pressure: 5MPa), sterilization (temperature: 90°C, sterilization time: 600 seconds); cool the material to 45°C;

[0048] 3) Inoculate the fermentation ...

Embodiment 2

[0052] A coagulated yoghurt without additives, the formula of which comprises raw milk, concentrated milk (milk solid content is 30wt%) and fermented strains. Based on 1000 parts of raw materials, it includes the following components by mass. The content of raw milk is 499.9 parts, the content of concentrated milk is 500 parts, and the content of fermentation bacteria (Lactobacillus casei + Streptococcus thermophilus) is 0.1 part.

[0053] The coagulation-type additive-free yoghurt production process comprises the following steps:

[0054] 1) Mix raw milk and concentrated milk, preheat to 40°C, and circulate and stir for 5 minutes until all materials are completely dispersed and dissolved;

[0055] 2) Homogenization (temperature: 55°C, primary homogeneous pressure: 20MPa, secondary homogeneous pressure: 3MPa), sterilization (temperature: 135°C, sterilization time: 5 seconds); cool the material to 35°C;

[0056] 3) Inoculate the fermentation strain into the semi-finished produ...

Embodiment 3

[0060] A stirred-type yoghurt without addition, the formula of which comprises raw milk, concentrated milk (milk solid content is 60wt%) and fermented strains. Based on 1000 parts of raw materials, it includes the following components by mass. The content of raw milk is 919.99 parts, the content of concentrated milk is 80 parts, and the content of fermented bacteria (Lactobacillus bulgaricus + Streptococcus thermophilus + Lactobacillus plantarum) is 0.01 share.

[0061] The stirring type non-added yoghurt production process comprises the following steps:

[0062] 1) Mix raw milk and concentrated milk, preheat to 30°C, and circulate and stir for 10 minutes until all materials are completely dispersed and dissolved;

[0063] 2) Homogenization (temperature: 60°C, primary homogeneous pressure: 13MPa, secondary homogeneous pressure: 3MPa), sterilization (temperature: 95°C, sterilization time: 300 seconds); cool the material to 40°C;

[0064] 3) Inoculate the fermentation strain i...

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Abstract

The invention discloses additive-free yogurt. The yogurt comprises, by mass 3.8-5.0wt% of protein, 4.0-5.5wt% of fat, 15-20wt% of total solids and 10-15wt% of non-fat milk solids, has a titratable acidity of 70-80 DEG, and the percentages are mass percentages relative to the additive-free yogurt. Raw materials of the additive-free yogurt comprises, by 1000 parts, 499.9-919.99 parts of raw milk, 80-500 parts of concentrated milk and 0.01-0.1 part of fermented culture, wherein the milk solid content of the concentrated milk is 30-60wt%, and the percentage is a mass percentage relative to the concentrated milk. The additive-free yogurt may be stirred yogurt or set yogurt. The invention also discloses a preparation method of the additive-free yogurt. The additive-free yogurt can still maintain good quality and taste with no additives, is full of nutriments, and can keep a good stability during storing, conveying and selling processes without precipitation of whey.

Description

technical field [0001] The invention belongs to the field of dairy product production, in particular to a yoghurt without additives and a preparation method thereof. Background technique [0002] In recent years, with the rapid development of social economy and the high progress of science and technology, more and more food additives have been developed and widely used. At the same time, food safety incidents caused by the use of food additives are not uncommon, and have become a topic of divergent opinions and continuous attention recently. Food additives are different from food nutrition fortifiers, and generally do not have nutritional ingredients and nutritional value. my country's "Food Safety Law of the People's Republic of China" implemented on June 1, 2009 has a clear definition of food additives, which refers to food additives that are used to improve food quality, color, aroma, and taste, as well as to meet the needs of antisepsis, freshness preservation, and proc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123
Inventor 李向东乔成亚龚广予刘振民
Owner BRIGHT DAIRY & FOOD CO LTD
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