Production process of solidified brown yogurt, and product of process

A production process and coagulation technology, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of unsolidified curds and other problems, and achieve pleasant Maillard flavor, thick and smooth taste, thick and fine taste slippery effect

Active Publication Date: 2013-06-12
HANGZHOU NEW HOPE BIMODAL DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defects that the existing coagulated brown yoghurt usually requires the use of food additives to prevent the coagulation of the coagulated yogurt from being firm and whey t

Method used

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  • Production process of solidified brown yogurt, and product of process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Take 89% raw milk, 8% edible sugar, 2% whey protein, and 1% milk protein concentrate, mix evenly at 45°C, and let stand for 40 minutes to hydrate. Raise the temperature to 65°C, homogenize at 18MPa, and then sterilize and brown at 100°C for 1.5h. After sterilizing and browning, cool to 42°C, inoculate lactic acid bacteria YO-MIX187 according to the strain amount of 125DCU / T, quickly fill and ferment at 42°C for 4.5h, and the final acidity reaches 72°T, then send it to 4-6°C cold storage for 11h , to obtain a solidified brown yoghurt product. The obtained solidified brown yoghurt has a thick and smooth taste, brown color, and pleasant Maillard flavor. It has strong stability and can resist damage caused by accidental mechanical collisions in logistics and sales. The whey separates out.

Embodiment 2

[0034] Take 89.5% raw milk, 8.0% edible sugar, 2.0% whey protein, 0.5% milk protein concentrate, mix evenly at 55°C, and let stand to hydrate for 35 minutes. Raise the temperature to 70°C, homogenize at 25Mpa, and then sterilize and brown at 100°C for 1.5h. After sterilizing and browning, cool to 38°C, inoculate lactic acid bacteria YO-MIX187 according to the strain amount of 125DCU / T, quickly fill and ferment at 40°C for 6 hours, and the final acidity reaches 75°T, then send it to a 4-5°C freezer for 8 hours. A set brown yogurt product was produced. The obtained solidified brown yoghurt has a thick and smooth taste, brown color, and pleasant Maillard flavor. It has strong stability and can resist damage caused by accidental mechanical collisions in logistics and sales. The whey separates out.

Embodiment 3

[0036] Take 87.5% raw milk, 8.5% edible sugar, 2.5% whey protein, 1.5% milk protein concentrate, mix evenly at 50°C, and let stand for 45 minutes to hydrate. Raise the temperature to 60°C, homogenize at 20Mpa, and then sterilize and brown at 96°C for 2 hours. After sterilizing and browning, cool to 40°C, inoculate lactic acid bacteria YO-MIX187 according to the strain amount of 250DCU / T, quickly fill and ferment at 40°C for 5.5 hours, and the final acidity reaches 78°T, then send it to 4-5°C cold storage for 9 hours , to obtain a solidified brown yoghurt product. The obtained solidified brown yoghurt has a thick and smooth taste, brown color, and pleasant Maillard flavor. It has strong stability and can resist damage caused by accidental mechanical collisions in logistics and sales. The whey separates out.

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Abstract

The invention relates to a production process of solidified brown yogurt and a product of the process, which belong to the technical field of liquid milk processing. The production process comprises the following steps of: uniformly mixing 87.5%-90.5% of raw milk, 7.5%-8.5% of edible sugar, 1.5%-2.5% of whey protein and 0.5%-1.5% of milk protein concentrate in percentage by weight, and performing homogenization, sterilization for browning, cooling, inoculation, bottling, fermentation and cold storage on the mixture to obtain the yogurt. The process can be used for producing the solidified brown yogurt having the characteristics that the curd is firm, no whey is separated out, the color is brown, the mouthfeel is thick and smooth, and the yogurt has a pleasant Maillard flavor. By virtue of the process, under the condition that no additive needs to be used, the jelly strength and the water retention property of the yogurt can be improved, so that the solidified brown yogurt is thick and smooth in mouthfeel and has the pleasant Maillard flavor; and in logistic and sale links, the mechanical disruption resistance of the yogurt is high, and no whey is separated out in the shelf life of the yogurt.

Description

technical field [0001] The invention relates to a yogurt processing method, in particular to a production process and a product of solidified brown yogurt, and belongs to the technical field of liquid milk processing. Background technique [0002] Yogurt is divided into stirred yogurt and set yogurt. Stirred yogurt is a product produced by first fermentation, then demulsification, cooling, filling and other processes; while set yogurt is a product produced by first filling and then fermentation without demulsification process. Brown coagulated yogurt is a kind of brown coagulated yogurt with unique flavor obtained from the Maillard reaction of protein, amino acid and reducing sugar in raw milk during long-term high-temperature sterilization, and then inoculated with lactic acid bacteria for fermentation after cooling. . Brown coagulated yoghurt is rich in active lactic acid bacteria and browning pigment, which has anti-oxidation effect and is a product beneficial to human ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 曾波赵广生刘海燕李启明朱雅丽仇立亚段雪梅刘媛张晓敏骆冬莹
Owner HANGZHOU NEW HOPE BIMODAL DAIRY CO LTD
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