Fruit-granule solidified yoghourt and method for preparing same

A technology of coagulated yogurt and fruit granules, applied in milk preparations, dairy products, applications, etc., can solve problems such as poor taste and unsightly shape, and achieve the effects of extending shelf life, reducing whey precipitation, and increasing protein content

Active Publication Date: 2012-12-12
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the product is poor a

Method used

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  • Fruit-granule solidified yoghourt and method for preparing same
  • Fruit-granule solidified yoghourt and method for preparing same
  • Fruit-granule solidified yoghourt and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1. Formula (see Table 1)

[0051] Table 1. Raw materials, addition amount, standards and their sources (calculated on the basis of 1 ton of product)

[0052]

[0053]

[0054] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0055] 2. Preparation process:

[0056] a) Dry mix white sugar, WPC-80, functional food glue and modified starch as described in the ingredient list, dissolve in 500Kg standardized milk at 50°C, stir for 20 minutes, and then quantify with the remaining milk To 1000Kg, add vitamins A, C and E when the temperature drops to 25°C, and cool to 6°C before sterilization;

[0057] b) After the semi-finished product passes the test, it enters the homogenization and sterilization stage. The material is heated to 70°C, homogenized under the pressure of 18MPa, and sterilized at 110°C for 300s;

[0058] c) Pour the sterilized material into the milk buffer tank, and the cooling temperature is 42...

Embodiment 2

[0062] 1. Formula (see Table 2)

[0063] Table 2. Raw materials, additive amounts, standards and their sources (calculated on the basis of 1 ton of product)

[0064]

[0065]

[0066] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0067] 2. Preparation process:

[0068] a) Dry mix white sugar, WPC-34, functional food glue, modified starch and other materials according to the ingredient list, dissolve in 400Kg standardized milk at 68°C, and stir for 18 minutes, then use the remaining milk or Pure water is quantified to 1000Kg, and cooled to 8°C before sterilization;

[0069] b) After the semi-finished product passes the test, it enters the homogenization and sterilization stage. The material is heated to 60°C, homogenized under the pressure of 20MPa, and sterilized at 95°C for 360s;

[0070] c) Pour the sterilized material into the milk buffer tank, and the cooling temperature is 38°C;

[0071] d) Turn on t...

Embodiment 3

[0074] 1. Formula (see Table 3)

[0075] Table 3. Raw materials, additive amounts, standards and their sources (calculated on the basis of 1 ton of product)

[0076]

[0077]

[0078] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0079] 2. Preparation process:

[0080] a) Dry mix acesulfame K, aspartame, WPC-34, functional food glue, modified starch and other materials according to the ingredients list, dissolve in 70°C, 300Kg standardized milk, and stir for 20 minutes , then use the remaining milk or purified water to quantify to 1000Kg, and cool to 4°C before sterilization;

[0081] b) After the semi-finished product passes the test, it enters the homogenization and sterilization stage. The material is heated to 80°C, homogenized under the pressure of 16MPa, and sterilized at 110°C for 300s;

[0082] c) Pour the sterilized material into the milk buffer tank, and the cooling temperature is 44°C;

[0083]...

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Abstract

The invention discloses fruit-granule solidified yoghourt and a method for preparing the same. The yoghourt comprises the components of, by mass, 800 to 860 parts of milk, 0.3 part to 90 parts of sweeteners, 2.5 to 6 parts of food gums, 10 to 15 parts of modified starch, 5 to 25 parts of concentrated whey protein, 0.7 to 0.8 part of edible essences, 70 to 100 parts of fruit granules, and 2 to 4 U/1000 Kg of bacteria. The suspending fruit granule solidified yoghurt belongs to fermentation type yogurt, is high in nutrition and capable of adjusting intestinal flora through two ways, and has a special health care effect on human bodies. Products are solidified and pasty and taste smooth, fine and fresh, and can be eaten with spoons. The fruit granules suspending in the yoghourt have strong visual impact, and large actual fruit granules are combined with the pasty yoghourt, so that the taste is very rich. The yoghourt is suitable for being drunk by the crowd of all ages and has enormous consumer markets. The best storage temperature is in a range of 2 DEG C to 6 DEG C, and the quality guarantee period is between 20 and 25 days.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a fruit coagulated yoghurt and a preparation method thereof. Background technique [0002] With the growth of the national economy and the continuous improvement of living standards, people improve their health through healthier diets and more sports, and more and more consumers begin to pay attention to their internal health. Having a good digestive system is necessary for a healthy mind and body, it helps us get more nutrients from our diet and makes us feel happier. [0003] Dairy products are the first choice of healthy food. In 2007, the average consumption of dairy products by urban residents nationwide was 26Kg. The annual increase rate has exceeded 20% in the past 10 years. growth of. Even so, there is still a large gap compared with the world's per capita consumption of 104Kg and developed countries' 320Kg, and dairy consumption in China still has a lot of roo...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 李向东乔成亚龚广予孙克杰
Owner BRIGHT DAIRY & FOOD
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