Preparation method of set-style yogurt containing acid juice

A technology of coagulated yogurt and acid juice, which is applied in the field of food processing to achieve uniform distribution of juice, increase product added value, and strong versatility of equipment

Inactive Publication Date: 2013-02-13
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, there is still a gap in the market for set yogurt products containing acidic juice (pH value of original juice ≤ 4) in the market. In order to fill this gap and enrich the market demand, it is imperative to develop set yogurt products containing acidic juice

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0023] An example of this method is as follows:

[0024] 1. Preparation of auxiliary material a: In the batching tank 1, 10% fruit juice and 0.5% stabilizer are mixed vigorously through a colloid mill for 3 times, and then homogenized at a pressure of 18-35 MPa to obtain auxiliary material a.

[0025] 2. Raw milk pretreatment: Centrifuge and clean 83% of the raw milk, raise the temperature to 45°C, pump it into the batching tank 2, add 8% white sugar, and mix well.

[0026] 3. Ingredients: Pour auxiliary ingredient a into the ingredient tank 2 filled with milk and mix. Add 1.5% water to constant volume, and mix well to become the fermentation base material.

[0027] 4. Homogenization: After the fermentation base material is prepared, it is homogenized. Preheat to 55°C before homogenization, and the average pressure is 25MPa.

[0028] 5. Sterilization: The homogenized material is sterilized by heat preservation, the temperature is controlled at 95°C, and the ster...

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Abstract

A preparation method of set-style yogurt containing acid juice (pH value of original juice less than or equal to 4) belongs to the technical field of food processing. The technology relates to a method which is used for preparing the set-style yogurt containing acid juice by taking fresh milk (or full-cream milk powder) and acid juice as raw materials. The preparation method comprises the following main processes: firstly mixing 3%-10% of acid juice and 0.3-0.8% of stabilizing agent into an auxiliary material a, and adding 6%-9% of white granulated sugar to 80-85% of milk liquid; mixing two feed liquids, metering the volume, sterilizing for 5-12 minutes at the temperature of 90 DEG C to 98 DEG C after heating and homogenizing, and cooling till reaching 42 DEG C to 45 DEG C for standby application; inoculating lactic acid bacteria into the prepared milk liquid containing the acid juice, filling and sealing covers; and keeping the inoculated milk liquid containing the acid juice warm at the temperature of 42 DEG C +/- 2 DEG C for 5.5 hours, and then refrigerating the milk liquid for 12-18 hours to obtain the product. The set-style yogurt prepared by the method integrates the nutrition of the acid juice and fruit juice and is unique in mouthfeel; no like products are sold on the market; and as the set-style yogurt has high added value and the production cost of the set-style yogurt is lower than that of stirred yoghurt, the set-style yogurt has a great market potential.

Description

technical field [0001] The method relates to a production technology of a coagulated yogurt product, which uses fresh milk (or whole milk powder) and acid fruit juice (pH value of the original fruit juice ≤ 4) as raw materials. The method belongs to the technical field of food processing. Background technique [0002] At present, all kinds of yogurt products are deeply favored by consumers because of their good flavor and rich nutrition. Traditional set yogurt has a long history and sells well, but it does not contain nutrients such as acidic juice (pH value of the original juice ≤ 4). At present, there is still a gap in the market for set yogurt products containing acidic juice (pH value of the original juice ≤ 4). In order to fill this gap and enrich the market demand, it is imperative to develop set yogurt products containing acidic juice. Contents of the invention [0003] The key technology of the method is to provide a method for making a new type of solidified yog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 李益恩游敬刚陈功潘红梅柏红梅
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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