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Production method of strawberry flavored refreshing yogurt

A production method and refreshing technology, applied in dairy products, applications, milk preparations, etc., can solve problems such as unreasonable nutrient ratio, difficulty in absorbing milk nutrients, and no fusion technology, etc., to achieve rich lactose content and rapid bone calcium deposition , Promote the effect of micro-ecological environment

Inactive Publication Date: 2012-12-12
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 difficulty in absorbing milk nutrition for people with lactose intolerance caused by the lack of lactase, the unreasonable ratio of the deployment of nutrients, no fusion technology to integrate the flavor of strawberry into the yogurt drink, inconvenient to carry, short storage time and other problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0026] 1. Production process:

[0027] (1) Pasteurize the qualified and standardized fresh milk at 95°C for 25-30 minutes;

[0028] (2) Cool to 42°C, inoculate, and ferment to pH 4.4-4.6 (or acidity: 75-80°T);

[0029] (3) Pour the ingredients into the high-speed stirring tank with water at 70°C-75°C, mix the stabilizer, sugar and sweetener evenly, slowly add it to the high-speed stirring tank, dissolve at 65-70°C for 10-15 minutes, and dissolve evenly. Add raw milk, stir for 5 minutes, and cool down to below 45°C;

[0030] (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;

[0031] (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;

[0032] (6) Sampling and detection of various indicators, and sterilizing and filling after passing the...

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PUM

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Abstract

A production method of a strawberry flavored refreshing yogurt comprises the following steps: 1, pasteurizing examine-qualified and standardized fresh milk at 95DEG C for 25-30min; 2, cooling to 42DEG C, inoculating, and fermenting to the pH of 4.4-4.6 (or the acidity of 75-80DEG T); 3, pumping ingredients into a high-speed stirring tank with 70-75DEG C water, uniformly mixing a stabilizing agent with sugar and a sweetener, slowly adding obtained material to the high-speed stirring tank, dissolving at 65-70DEG C for 10-15min for uniform dissolution, adding raw milk, stirring for 5min, and cooling to below 45DEG C; 4, uniformly mixing a stabilizing agent solution with a fermentation yogurt matrix, adding water to a constant volume, and mixing and stirring for 20min; 5, adding a composite acid to enable the pH value of the final product of is 4.1-4.2, mixing with an essence, stirring for 10min, and stopping stirring; 6, taking a sample, and detecting indexes of the sample; and 7, carrying out sterilization loading after detection qualification under conditions comprising that the homogenization temperature is 65-75DEG C, the homogenization pressure is 150-200bar, the sterilization temperature is 118DEG C, and the sterilization time is 30s.

Description

Technical field: [0001] The invention relates to a production method of lactic acid bacteria drink, in particular to a production method of strawberry-flavored refreshing yoghurt. Background technique: [0002] Le yoghurt is a milk-based lactic acid bacteria food that is popular among consumers. However, people with lactose intolerance caused by the lack of lactase have difficulty in absorbing milk nutrition. The proportion of nutritional ingredients is unreasonable. There is no fusion technology The fragrance is integrated into the yogurt drink, which is inconvenient to carry and has a short storage time. Invention content: [0003] The present invention aims at the problems existing in the above-mentioned products, and provides a method for making strawberry-flavored refreshing yoghurt, using lactic acid bacteria fermentation technology to decompose macromolecular protein and lactose in milk, making it easy for the human body to digest and absorb, and adopting aseptic fi...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 王与宝郭俊乔九富刘德生赵盛英
Owner 山西古城乳业集团有限公司
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