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Preparation method of coagulated type yogurt containing agar

A technology of solidified yogurt and agar, which is applied in the field of food processing, can solve the problems of increasing production procedures and energy consumption, difficult control of the production process, and poor coagulation of yogurt, so as to help weight control, maintain solid form and taste, fast coagulation effect

Inactive Publication Date: 2013-07-31
QINGDAO LIBANGDA MARINE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Stirred yogurt first ferments the inoculated milk in a fermenter, and then fills it into a packaging container after demulsification and stirring to make it a viscous fluid state; set yogurt is to first fill the inoculated milk into the packaging The container is then placed in the heat preservation warehouse for fermentation to make it into a solid state; when the prior art makes solidified yogurt, a special heat preservation warehouse needs to be established for the fermentation of yogurt during the fermentation process, which increases the production process and energy consumption. The production efficiency is low; Chinese Patent No. CN1171535C discloses a kind of solidified yoghurt and its preparation method, wherein the solidified yoghurt preparation method used is a traditional technique, in the process of preparing the solidified yoghurt, in order to prevent the agar from For coagulation and early fermentation of strains, the sterilized milk feed liquid needs to be quickly divided into containers within 1 hour after inoculation at 43-45°C. The production process is not easy to control, and the amount of agar added in this method is relatively low, only 0.02%-0.05%, if the amount of agar added is too low, the coagulation effect of the yogurt will be poor. When the amount of agar added in this process is too large, the texture of the yogurt will be rough and the taste will be poor; Set yogurt and its production process, in which the gelatin used is extracted from animal skin and bone, there are certain safety risks, and it is not suitable for vegetarians or certain groups of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] In this example, first mix the agar and white sugar evenly; then after the milk is purified and filtered, add the mixture containing agar and white sugar, mix and stir the material at 60°C for 10 minutes; The temperature is 60°C, and the homogenization pressure is 25MPa; then the homogenized milk is sterilized at 95°C for 5 minutes; then cooled and added with fermentation strains, kept in a fermenter for fermentation at 43°C until the end The acidity is 70°T; the fermented yogurt is cooled to 35°C and filled into a packaging container after being stirred and demulsified; then the filled yogurt is cooled and solidified at 4°C in time to obtain the product. Its components by weight are as follows: 92.79% fresh milk, 7% white sugar, 0.2% agar, 0.01% fermented strains; the coagulated yogurt produced by it has a refreshing, delicate and tender taste, outstanding flavor, sweet and sour taste, and is rich in dietary fiber .

Embodiment 2

[0011] In this example, the agar, aspartame, cyclamate, and xylitol were mixed evenly; after the milk was purified and filtered, the mixture containing agar and sweetener, and cream were added, and mixed at 80°C. Stir the material for 5 minutes; then undergo homogenization treatment, the homogenization temperature is 65°C, and the homogenization pressure is 18MPa; then sterilize the homogenized milk at 90°C for 10 minutes; then cool and add fermentation bacteria Seeds are kept and fermented in a fermenter at 40°C until the final acidity is 65°T; the fermented yogurt is stirred and demulsified, then filled into a packaging container at 40°C, and then strawberry jam is added; The loaded yoghurt is placed in time at 8°C to cool and solidify, and the product is obtained, and its weight components are as follows: 82.22% fresh milk, 10% strawberry jam, 5% xylitol, 2% cream, 0.15% agar, fruit Glue 0.1%, aspartame 0.01%, cyclamate 0.02%, fermented bacteria 0.5%; the solidified yogurt ...

Embodiment 3

[0013] In this example, first mix the agar and fructose evenly; then add the milk powder into hot water at 50°C to prepare reconstituted milk, add the mixture containing agar and fructose into the reconstituted milk, mix and stir for 20 minutes at 50°C ; Then after homogenization treatment, the homogenization temperature is 50°C, and the homogenization pressure is 30MPa; then the homogenized milk is sterilized at 138°C, and the sterilization time is 5s; then cooling and adding fermentation strains at 45°C Insulated and fermented in a fermenter until the final acidity is 75°T; the fermented yogurt is stirred and demulsified, then homogenized under a pressure of 15Mpa, and then filled into a packaging container at a temperature of 30°C; then filled The packed yoghurt is placed in time at 2°C to cool and solidify, and the product is obtained, and its weight components are as follows: 92.79% reconstituted milk, 6% fructose, 1.0% agar, 1.0% modified starch, and 1.0% fermented bacter...

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Abstract

The invention belongs to the field of a food processing technology and relates to a preparation method of coagulated type yogurt containing agar. The preparation method comprises the following steps of: uniformly mixing the agar, a thickening agent and a sweetening agent to form an agar mixture; then carrying out conventional pretreatment on milk and adding the agar mixture, albumen powder and diluted cream; agitating materials at the temperature of 20-90 DEG C; then carrying out homogenization treatment to obtain homogenized agar milk; then sterilizing and cooling the homogenized agar milk subjected to homogenization treatment, and adding zymophyte to ferment to obtain fermented yogurt; then agitating and breaking the emulsion of the fermented yogurt, and filling the yogurt into a packaging container; or agitating and breaking the emulsion, and then carrying out homogenization and filling into the packaging container; and finally, cooling and coagulating the filled yogurt to obtain the coagulated type yogurt containing the agar. The preparation method of the coagulated type yogurt containing the agar is simple in preparation process, reliable in production principle, good in product taste, high in nutritional value, good in edibility, long in quality guarantee period and friendly to production and eating environments.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and relates to a technology for making set yoghurt by using agar, in particular to a preparation method of set yoghurt containing agar. Background technique: [0002] Yogurt is a fermented dairy product that is 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 because it has been fermented. Yogurt can be divided into stirred yogurt, set yogurt and drinking yogurt according to its organizational form. Stirred yogurt first ferments the inoculated milk in a fermenter, and then fills it into a packaging container after demulsification and stirring to make it a viscous fluid state; set yogurt is to first fill the inoculated milk into the packaging The container is then placed in the heat preservation warehouse for fermentation to make it ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 孙利军辛修锋
Owner QINGDAO LIBANGDA MARINE TECH
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