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Method for producing original taste yogurt

A production method and technology for yogurt, which are applied in the directions of dairy products, applications, milk preparations, etc., can solve the problems of inconvenience to carry, unreasonable proportion of nutrient components, short storage time, etc., so as to reduce lactose intolerance, The effect of relieving lactose discomfort and maintaining ecological balance

Inactive Publication Date: 2012-10-24
山西古城乳业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the problems that people who lack lactase have difficulty in absorbing milk nutrition, the proportion of nutrient components is unreasonable, it is not convenient to carry, and the storage time is short.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] 1. Production process:

[0022] (1) Pasteurize the qualified and standardized fresh milk at 95°C for 25-30 minutes;

[0023] (2) Cool to 42°C, inoculate, and ferment to pH 4.4-4.6 (or acidity: 75-80°T);

[0024] (3) Pour the ingredients into the high-speed stirring tank with water (70°C-75°C), mix the stabilizer, sugar and sweetener evenly, slowly add them into the high-speed stirring tank, dissolve at 65-70°C for 10-15 minutes Evenly, add raw milk, stir for 5 minutes, and cool down to below 45°C;

[0025] (4) Mix the stabilizer solution and the fermented yoghurt base material evenly, add water to a constant volume, and mix and stir for 20 minutes;

[0026] (5) Add compound acid, (acid adjustment time is controlled within 30 minutes) to make the pH of the final product to 4.1-4.2, blend in the essence and stir for 10 minutes, then turn off the stirring;

[0027] (6) Sampling and detection of various indicators, and sterilizing and filling after passing the test;

[...

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PUM

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Abstract

A method for producing original taste yogurt comprises following steps of (1) pasteurizing fresh milk which is subjected to qualified checkout and standardization at the temperature of 95 DEG C for 25-30 minutes; (2) cooling the milk to 42 DEG C, inoculating and fermenting until the potential of hydrogen (pH) is 4.4-4.6 (or acidity is 75-80 Thorner degrees); (3) infiltrating ingredients in a high-speed stirring tank by using water at the temperature of 70-75 DEG C, evenly mixing a stabilizing agent, sugar and a sweetener, slowly adding the mixture in the high-speed stirring tank, evenly dissolving at the temperature of 65-70 DEG C for 10-15 minutes, adding raw milk, stirring for 5 minutes and cooling until the temperature is below 45 DEG C; (4) evenly mixing a stabilizing agent solution and fermentation yoghourt base stocks, moisturizing and keeping constant volume, and mixing and stirring for 20 minutes; (5) adding composite acid, enabling the pH of products to be 4.1-4.2, blending in essence and stirring for 10 minutes; (6) sampling for checking various indexes, pasteurizing and filling after qualification; and (7) pasteurizing and filling at the homogeneous temperature of 65-70 DEG C, the homogeneous pressure of 150-200bar and the sterilization temperature of 118 DEG C for 30s.

Description

Technical field: [0001] The invention relates to a production method of Le yoghurt lactic acid bacteria beverage, in particular to a production method of original flavor of Le yoghurt. Background technique: [0002] Le yoghurt is a milk-based lactic acid bacteria drink that is popular among consumers, but it is difficult for people lacking lactase to absorb milk nutrition. The proportion of nutritional ingredients is unreasonable, inconvenient to carry, and the storage time is short. Invention content: [0003] The present invention is a production method of happy yoghurt drink, which uses lactic acid bacteria fermentation technology to decompose the macromolecular protein in milk, and produces more peptides and abundant essential amino acids with a more reasonable ratio, so that the protein content of yoghurt It is easier to be used by the body when synthesizing cells, and has better biochemical availability. Lactic acid is produced by decomposing lactose, and lactic aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 郭俊王与宝乔九富
Owner 山西古城乳业集团有限公司