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Production process of collagen yoghourt

A collagen yogurt and production process technology, applied in the field of collagen yogurt production technology, can solve the problems of unguaranteed quality and safety, great influence of growth environment pollution, and failure to meet safety performance, etc., to achieve enhanced beauty and health care effects , strong nutritional complementarity and functional coordination, and the effect of high beauty and health care value

Active Publication Date: 2013-04-03
青岛科海健堂生物有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the research and development of functional yogurt has become a hot spot in the development of dairy products, and the application of collagen in dairy products has also appeared. However, collagen extracted from animal leather and bones such as pigs, cattle, and sheep is generally added. Its growth environment is greatly affected by external pollution, and its quality and safety cannot be guaranteed.
Moreover, in the current yogurt production process, the dry matter content is often increased by adding milk powder and stabilizers to the raw milk. These methods are easy to mix with air, resulting in unstable yogurt tissue, and even defects in particles and flavors.
Therefore can not satisfy people to the needs of the yoghurt that has health care and beauty effect, safety performance is good, high-quality

Method used

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  • Production process of collagen yoghourt
  • Production process of collagen yoghourt
  • Production process of collagen yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Check and accept the raw milk (i.e. carry out alcohol test, acidity test, specific gravity test, fat content test, and melamine test on the milk) to meet the corresponding standards, and filter, purify, cool and store the qualified raw milk. The raw milk is preheated by a heat exchanger, poured into a mixing tank, adding collagen accounting for 1% of milk weight and 6.5% white sugar accounting for milk weight, stirring and mixing evenly. The mixture of collagen and white sugar is pumped into the plate heat exchanger to preheat to 70°C, and homogenized by a high-pressure homogenizer. The first stage of homogenization pressure is 18MPa, and the second stage is 5MPa. After homogenization Put the material into the sterilizer for sterilization. The sterilization condition is controlled at 95°C for 5 minutes. The sterilized material is pumped into the vacuum concentration tank, concentrated to a solid content of 22%, and the concentrated milk is pumped into the yogurt fermenta...

Embodiment 2

[0047] Check and accept the raw milk (i.e. carry out alcohol test, acidity test, specific gravity test, fat content test, and melamine test on the milk) to meet the corresponding standards, and filter, purify, cool and store the qualified raw milk. The raw milk is preheated by a heat exchanger, poured into a mixing tank, adding collagen accounting for 1% of the milk weight and white sugar accounting for 7% of the milk weight, stirring and mixing evenly. The mixture of collagen and white sugar is pumped into the plate heat exchanger to preheat to 70°C, and homogenized by a high-pressure homogenizer. The first stage of homogenization pressure is 18MPa, and the second stage is 5MPa. After homogenization Put the material into the sterilization tank for sterilization. The sterilization condition is controlled at 90°C for 5 minutes. The sterilized material is pumped into the vacuum concentration tank, concentrated to a solid content of 20%, and the concentrated milk is pumped into the ...

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Abstract

The invention relates to collagen yoghourt and a production process thereof. The collagen yoghourt is formed by taking fresh cow milk and collagen as main raw materials and cane sugar as an auxiliary material and then fermenting the materials together. According to the invention, the beautifying and health care effects of the yoghourt are enhanced by sufficiently utilizing favorable solubleness and emulsion stability of collagen of deep-sea cod under an acidic condition as well as strong nutrition complementation and functional coordination roles of the collagen of the deep-sea cod with the yoghourt. Meanwhile, the dry matter content of the yoghourt is increased by adopting a scientific and reasonable process and concentrating raw milk instead of a method for improving the yoghourt stability by adding a stabilizing agent in the conventional yoghourt production, and the excellent qualities of fine and smooth tissues as well as mellow and strong aroma of the yoghourt are furthest achieved. The collagen yoghourt is high-quality functional yoghourt with higher beautifying and health care effects.

Description

technical field [0001] The invention relates to the field of yogurt production, in particular to a collagen yogurt production process. Background technique [0002] At present, the research and development of functional yogurt has become a hot spot in the development of dairy products, and the application of collagen in dairy products has also appeared. However, collagen extracted from animal leather and bones such as pigs, cattle, and sheep is generally added. Its growth environment is greatly affected by external pollution, and its quality and safety cannot be guaranteed. Moreover, in the current yogurt production process, the dry matter content is often increased by adding milk powder and stabilizers to the raw milk. These methods are easy to mix with air, resulting in unstable yogurt tissue, and even defects in particles and flavors. Therefore can not satisfy people to the needs of the yoghurt that has health care and beauty effect, safety performance is good, high-qual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 武建新刘成玉武学宁刘丽娜高智利苏东海郑元生刘鑫峰
Owner 青岛科海健堂生物有限公司
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