No-additive fruit-grain yogurt and preparation method thereof

A technology with no additives and fruit acid, applied in dairy products, milk preparations, applications, etc., to achieve good fluidity and taste, fill the gap in the market, and retain nutritional value

Active Publication Date: 2015-05-27
BRIGHT DAIRY & FOOD CO LTD
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the yogurt without added fruit in the domestic market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • No-additive fruit-grain yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038] The preparation method of no added mango fruit pieces: the raw material formula is 60wt% Tainong mango and 40wt% Hongjinlong mango. The preparation process is as follows: peel and remove the core of the Tainong mango, crush it into a uniform mango pulp with a fruit beater; peel and remove the core of the Hongjinlong mango, cut it into cubes of 8mm×8mm×8mm; grind the mango Heat the slurry to 100°C, keep it for 5 minutes to sterilize, and cool to 80°C; heat the mango pieces to 100°C, keep it for 8 minutes to sterilize, and cool to 80°C; then mix the two evenly, hot fill, and cool naturally.

[0039] The preparation method without adding pineapple fruit pieces: in the raw material formula, the proportion of pineapple pulp is 60wt%, and the proportion of pineapple fruit pieces is 40wt%. The preparation process is as follows: peel the pineapple and smash it into uniform pineapple pulp with a fruit beater; peel the pineapple and remove the hard core, cut it into cubes of 8mm×...

Embodiment 1

[0045] Raw material formula: 69.99wt% of concentrated milk, 0.01wt% of fermented bacteria, 30wt% of no added fruit.

[0046] Raw material standard: the solid content of concentrated milk is 17wt%; the fermented strain (Danisco (Beijing) Strains Co., Ltd. YO MIX900LYO, the addition amount is 200DCU) consists of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis diacetyl Composition; no added fruit pieces are no added mango fruit pieces.

[0047] The preparation process is as follows:

[0048] 1. Homogenize the concentrated milk (temperature: 70°C, first-stage homogenization pressure: 10MPa, second-stage homogenization pressure: 5MPa), sterilize (temperature: 90°C, sterilization time: 600 seconds); cool the material to 45°C;

[0049] 2. Inoculate the fermented bacteria into the concentrated milk at 45°C;

[0050] 3. The semi-finished product is fermented at 45°C. When the acidity at the end of the fermentation reaches 90°T, the tank is turned over to c...

Embodiment 2

[0054] Raw material formula: 84.999wt% of concentrated milk, 0.001wt% of fermented bacteria, 15wt% of no added fruit.

[0055] Raw material standard: the solid content of concentrated milk is 25wt%; fermentation strains (Danisco (Beijing) Strain Co., Ltd. 0925~A with an addition amount of 200DCU and Guangming Dairy Co., Ltd. ST~Ⅲ with an addition amount of 100DCU) were produced by Composed of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum; no added fruit pieces are no added pineapple fruit pieces.

[0056] The preparation process is as follows:

[0057] 1. Homogenize the concentrated milk (temperature: 60°C, first-stage homogenization pressure: 13MPa, second-stage homogenization pressure: 3MPa), sterilize (temperature: 95°C, sterilization time: 300 seconds); cool the material to 40°C;

[0058] 2. Inoculate the fermented strains into the concentrated milk at 40°C;

[0059] 3. The semi-finished product is fermented at 40°C. When the acidity at...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses no-additive fruit-grain yogurt and a preparation method thereof. The preparation method comprises the steps of (1) concentrating and cooling raw milk to obtain concentrated milk; (2) homogenizing and sterilizing the concentrated milk; (3) inoculating fermented strains into the concentrated milk, and fermenting at the temperature of 35-45 DEG C to obtain fermented milk; (4) overturning and cooling the fermented milk, and adding no-additive fruit grains on the production line to obtain the no-additive fruit-grain yogurt. The content of solid in the concentrated milk is 17%-25%, and the percent is based on mass; the no-additive fruit grains include fruit pulp or fruit grains and fruit pulp, and the fruit is from one or more of pineapple, blueberry, mango and red date. The no-additive fruit-grain yogurt provided by the invention has the advantages that the nutritional value is high, the state of tissue is fine and uniform, no whey is separated out, the flavor is unique and industrial production can be realized.

Description

technical field [0001] The invention relates to a yoghurt without adding fruit pieces and a preparation method thereof. Background technique [0002] Yogurt is fermented from fresh milk, which retains all the nutrients of fresh milk, and the lactic acid bacteria produced in the fermentation process can also provide a variety of vitamins necessary for the human body, which has a strong health care effect. Therefore, more and more consumers choose yogurt to replace milk. Manufacturers usually add food additives to yogurt products in order to industrialize yogurt, expand its production capacity, and maintain good texture and taste in logistics, transportation and marketing. [0003] For example, modified starch and gelatin are added to fruit fermented milk as thickeners and stabilizers, so that the fruit is suspended in the entire fermented milk system and remains stable for a long time. However, food additives are different from food nutrition fortifiers, and generally do no...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 梅芳乔成亚龚广予刘振民李海燕孙卓
Owner BRIGHT DAIRY & FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap