Preparation method of frozen yoghourt

A technology for freezing yogurt and yogurt, which is applied in the directions of milk preparations, dairy products, applications, etc.

Inactive Publication Date: 2012-11-28
生合生物科技(南京)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The object of the present invention is a method for preparing frozen yogurt, which solves the problem of easy death of bacteria in the process of freezing yogurt and the problems of frozen yogurt during freezing and thawing. Problems with protein instability during the process

Method used

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  • Preparation method of frozen yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1) Milk preparation

[0041] Weigh raw materials according to the above weight ratio:

[0042] 20% skimmed milk powder, 4% sucrose, 0.05% trehalose, 0.2% sodium glutamate, 0.6% pectin, 0.2% essence, and the rest of water, add the above substances into water with a water temperature of 60°C, dissolve and prepare milk ;

[0043] 2) homogeneous

[0044] The milk is homogenized at 25MPa;

[0045] 3) Sterilization

[0046] Sterilize the homogenized milk at 92°C for 5 min;

[0047] 4) cooling

[0048] Cool the sterilized milk to 37°C;

[0049] 5) Inject Lactobacillus casei (Lactobacillus casei) accounting for 0.001% of the total weight of the milk into the milk treated in step 4), and ferment at 37°C for 72 hours to form yogurt;

[0050] 6) Fill the yogurt obtained in step 5);

[0051] 7) The yogurt that has been processed in step 6) is cooled to 4°C first, and then stored below -15°C.

Embodiment 2

[0053] 1) Milk preparation

[0054] Weigh raw materials according to the above weight ratio:

[0055] Skimmed milk powder 8%, sucrose 12%, trehalose 4%, sodium glutamate 0.2%, propylene glycol alginate 0.1%, essence 0.01%, water balance, add the above substances into water with a water temperature of 45°C, dissolve and prepare milk liquid;

[0056] 2) homogeneous

[0057] The milk is homogenized at 15MPa;

[0058] 3) Sterilization

[0059] Sterilize the homogenized milk at 88°C for 5 min;

[0060] 4) cooling

[0061] Cool the sterilized milk to 44°C;

[0062] 5) Introduce 0.5% direct-injected lactic acid bacteria into the milk treated in step 4) and ferment at 44°C for 4 hours to form yogurt. The direct-introduced lactic acid bacteria are produced by Lactobacillus acidophilus acidophilus) and Lactobacillus delbrueckii subsp.bulgaricus were mixed according to the ratio of viable bacteria at 1:1;

[0063] 6) Fill the yogurt obtained in step 5);

[0064] 7) The yogurt th...

Embodiment 3

[0066] 1) Milk preparation

[0067] Weigh raw materials according to the above weight ratio:

[0068] 15% skimmed milk powder, 4% sucrose, 2% trehalose, 0.1% sodium glutamate, 0.3% sodium carboxymethylcellulose, 0.1% essence, and the rest of water. blended into milk;

[0069] 2) homogeneous

[0070] The milk is homogenized at 18MPa;

[0071] 3) Sterilization

[0072] Sterilize the homogenized milk at 92°C for 5 min;

[0073] 4) cooling

[0074] Cool the sterilized milk to 44°C;

[0075] 5) Inject Lactobacillus delbrueckii subsp.bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) accounting for 0.01% of the total weight of the milk into the milk treated in step 4), and ferment at 44°C for 8 hours to form yogurt;

[0076] 6) Fill the yogurt obtained in step 5);

[0077] 7) The yogurt that has been processed in step 6) is cooled to 4°C first, and then stored below -15°C.

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Abstract

The invention discloses a preparation method of frozen yoghourt. The preparation method comprises the following steps of: (1) milk preparation: adding skim milk powder, cane sugar, trehalose, sodium glutamate, colloid stabilizer and essence into water to prepare milk; (2) homogenization; (3) sterilization; (4) cooling; and (5) adding direct lactic acid bacteria the weight of which accounts for 0.001-0.5% of the overall weight of the milk to the milk which is processed in the step (4), thus obtaining yoghourt after fermentation for 4-72 hours at the temperature of 37-44 DEG C. The preparation method has the following advantages that after freezing storage, the character of the yoghourt is stable after the yoghourt is unfrozen and no flocculence of protein exists; the original shelf life of the yoghourt is prolonged; the fatality rate of lactic acid bacteria of the yoghourt is reduced during freezing storage and unfreezing.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing frozen yogurt. Background technique [0002] Yogurt is a food that is generally considered healthy. With the continuous improvement of ordinary consumers' awareness of yogurt, the general consumer's understanding of lactic acid bacteria is also deepening, and consumers' demands for the number of live bacteria are getting higher and higher. With the continuous expansion of the yogurt market, the market segmentation is getting higher and higher, and different requirements are put forward for the storage methods of yogurt, and the original cold storage is gradually extended to frozen preservation. Then, the following unavoidable technical difficulties will occur when ordinary yogurt is frozen and stored directly: [0003] 1) After thawing, the uniform state of the original yogurt turns into a flocculent tofu flower shape, which affects the appearance and appeti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 姜益军徐德丰杨锁华陈丹赖宁燕
Owner 生合生物科技(南京)有限公司
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