Yogurt stabilizer

A stabilizer and yogurt technology, applied in the field of food processing, can solve the problems of yogurt stickiness, sticky taste, poor swallowability, etc., and achieve the effect of smooth taste, no sticky feeling and good stability

Inactive Publication Date: 2013-07-10
QINGDAO LIBANGDA MARINE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If only the viscosity-increasing stabilizer is used, the yogurt will have a sticky mouthfeel, poor swallowability, and obviously cover the flavor of the yogurt; although gelatin is also gelatinous, it still has a sticky mouthfeel, and the gel formed by gelatin It melts at about 25°C, and the yogurt will be thinned due to the melting of gelatin when it is placed at room temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The weight ratio of each component in the yogurt stabilizer composition used in this embodiment is: sodium carboxymethyl cellulose: cross-linked starch: agar: edible gum = 15:40:10:5; After treatment, add yoghurt stabilizer and sugar-gum mixture at 50°C, then homogenize at 60°C and 20MPa, and pasteurize at 95°C for 5 minutes, add fermentation strains after cooling and ferment at 43°C. When the acidity reaches 68°T, stir to break the emulsification and cool down to 20°C to stop the fermentation, pasteurize at 75°C for 25 seconds, and then aseptically fill at 25°C to obtain the product; the weight of the yogurt stabilizer added The serving ratio is: milk: yogurt stabilizer = 85:3.

Embodiment 2

[0015] The weight ratio of each component in the yogurt stabilizer composition used in this embodiment is: sodium carboxymethyl cellulose: cross-linked starch: agar: edible gum = 22:45:3:10; After treatment, add yogurt stabilizer and sugar gum mixture at 60°C, then homogenize at 65°C, 15MPa, and pasteurize at 90°C for 10 minutes, add fermentation strains after cooling and ferment at 43°C. When the acidity reaches 75°T, stir to break the emulsification and cool down to 20°C to stop the fermentation. After pasteurization at 110°C for 10 seconds, carry out aseptic filling at 30°C to obtain the product; among them, the weight of yogurt stabilizer added The serving ratio is: milk: yogurt stabilizer = 95: 1.5.

Embodiment 3

[0017] The weight ratio of each component in the yogurt stabilizer composition used in this embodiment is: sodium carboxymethylcellulose: cross-linked starch: agar: edible gum = 25:35:7:0.1; After treatment, add stabilizer and sugar-gum mixture at 55°C, then homogenize at 55°C, 20MPa, and pasteurize at 95°C for 5 minutes, add fermentation strains after cooling, and ferment at 43°C. When it reaches 80°T, stir to break the emulsification, and pasteurize at 90°C for 10s to stop fermentation, cool down to 50°C for filling, and put the filled airtight container at 85°C for 20 minutes in a water bath Pasteurization, cooling to below 25°C to obtain the product; wherein, the weight ratio of the yogurt stabilizer is: milk:stabilizer=90:1.2.

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PUM

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Abstract

The invention belongs to the technical field of food processing and relates to a yogurt stabilizer. The weight ratio of various components of the yogurt stabilizer is as follows: sodium carboxymethyl cellulose:starch:agar:edible gum is equal to (10-40):(0.5-60):(0.5-20):(0.1-40), wherein the edible gum is one of pectin, xanthan gum, guar gum or locust bean gum, and the starch comprises modified starch, native starch, cross-linked starch and esterified starch. The preparation process is simple, reliable in principle, good in stability, long in shelf life of products, good in edible safety, smooth in taste and environment-friendly.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and relates to a stabilizer added when preparing yoghurt with a long shelf life, in particular to a yoghurt stabilizer. Background technique: [0002] Yogurt is a fermented dairy product popular among people. Yogurt has high nutritional value. It not only has the characteristics of rich nutrition of milk, but also has the effect of promoting digestion and absorption and special health care. After milk is fermented by lactic acid bacteria, part of the protein is decomposed into Peptides and amino acids of small molecules are easier to digest; milk fat is also decomposed by fermentation, and the fatty acid formed is 2 to 6 times higher than that of raw milk; lactic acid produced by fermentation of lactose can not only make the weak alkaline in the intestine The substance turns into weak acidity, inhibits the reproduction of intestinal spoilage bacteria, prevents protein fermentation, is be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 孙利军辛修锋
Owner QINGDAO LIBANGDA MARINE TECH
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