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Low-lactose long-shelf life yoghourt and preparation method thereof

A shelf-life, low-lactose technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of low lactose content, affect product quality and taste, and cannot effectively improve product stability, and achieve good stability and improve stability. sexual effect

Active Publication Date: 2014-02-12
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of preparing yogurt with low lactose and long shelf life, due to the low content of lactose, the stability of the product cannot be effectively improved through the above-mentioned stabilizers, which affects the quality and taste of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0018] 1. Raw materials (1000kg in total):

[0019] Milk: 60 parts by weight;

[0020] Emulsifier: 0.15 parts by weight, using sucrose fatty acid ester;

[0021] Thickener: 11 parts by weight, composed of agar, pectin, sodium caseinate and modified starch in a weight ratio of 2:3:2:4;

[0022] Sugar: 12 parts by weight, white granulated sugar is used.

[0023] 2. Preparation method:

[0024] a. Add the emulsifier, thickener and sugar to the milk heated to 40°C, mix and dissolve for 30 minutes to obtain a mixture;

[0025] b. Homogenize the mixture, the temperature of the homogenization is 60℃, the first-stage pressure of the homogenization is 18Mpa, and the second-stage pressure is 7Mpa to obtain the homogenized materials;

[0026] c. Carry out the first sterilization to the homogenized materials, the sterilization temperature is 90 ℃, the sterilization time is 350 seconds, and the materials after the first sterilization are obtained;

[0027] d. Add starter and lactase to the materials aft...

no. 2 example

[0030] 1. Raw materials (1000kg in total):

[0031] Milk: 70 parts by weight;

[0032] Emulsifier: 0.1 parts by weight, using glycerol monostearate fatty acid ester;

[0033] Thickener: 14 parts by weight, composed of pectin, gelatin, modified starch and agar in a weight ratio of 1:1:11:1;

[0034] Sugar: 11 parts by weight, white granulated sugar is used.

[0035] 2. Preparation method:

[0036] a. Add the emulsifier, thickener and sugar to the milk heated to 42°C, mix and dissolve for 30 minutes to obtain a mixture;

[0037] b. Homogenize the mixture, the temperature of the homogenization is 61℃, the first-stage pressure of the homogenization is 18Mpa, and the second-stage pressure is 7Mpa to obtain the homogenized materials;

[0038] c. Carry out the first sterilization to the homogenized materials, the sterilization temperature is 95℃, and the sterilization time is 305 seconds to obtain the first sterilization materials;

[0039] d. Add starter and lactase to the materials after the fir...

no. 3 example

[0042] 1. Raw materials (1000kg in total):

[0043] Milk: 75 parts by weight;

[0044] Emulsifier: 0.01 parts by weight, using sodium stearoyl lactylate;

[0045] Thickener: 3 parts by weight, composed of agar, gelatin, gellan gum and modified starch in a weight ratio of 0.1:0.1:0.8:2;

[0046] Sugar: 10 parts by weight, using syrup.

[0047] 2. Preparation method:

[0048] a. Add the emulsifier, thickener and sugar to the milk heated to 54°C, mix and dissolve for 30 minutes to obtain a mixture;

[0049] b. Homogenize the mixture, the temperature of the homogenization is 64℃, the first-stage pressure of the homogenization is 18Mpa, and the second-stage pressure is 7Mpa to obtain the homogenized materials;

[0050] c. Carry out the first sterilization of the homogenized materials, the sterilization temperature is 92 ℃, the sterilization time is 310 seconds, and the materials after the first sterilization are obtained;

[0051] d. Add starter and lactase to the materials after the first steri...

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Abstract

The invention provides low-lactose long-shelf life yoghourt which comprises the following raw materials: 60-98.9 parts by weight of milk, 0.01-0.5 part by weight of emulsifiers, 3-14 parts by weight of thickening agents, and 7-12 parts by weight of sugar; the emulsifier is a combination of one or more than one of sucrose fatty acid ester, glyceryl monostearate fatty acid ester, stearoyl sodium lactate, and glycerol distearate; the thickening agent is a combination of one or more than one of pectin, sodium caseinate, agar, gelatin, modified starch, gellan gum, propylene glycol alginate, and xanthan gum. The low-lactose long-shelf life yoghourt has good stability. The invention also provides a preparation method of the low-lactose long-shelf life yoghourt; the method controls the fermentation temperature and carries out secondary sterilization; the low-lactose long-shelf life yoghourt prepared by the method has good stability.

Description

technical field [0001] The invention relates to a low-lactose yogurt, in particular to a low-lactose long-shelf-life yogurt with a long shelf life and a preparation method thereof. Background technique [0002] Conventional yogurt affects the shelf life of yogurt due to its unavoidable post-acidification problem. In order to extend the shelf life of yogurt, the most effective way is to make yogurt with a long shelf life after secondary sterilization of the product. After the yogurt is sterilized for the second time, the viscosity will decrease, the protein will be denatured, the whey will precipitate, and the aroma will weaken, which will lead to a decrease in its stability. At present, the stability of long shelf-life yogurt is often improved by adding specific stabilizers. For example, the article "Research on Compound Stabilizer for Yogurt with Long Shelf Life" published in the 112th issue of "China Dairy Industry" in April 2011. However, in the process of preparing yo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
Inventor 高连胜于景华李洪亮李树森吴秀英康正雄
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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