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 problems such as low lactose content, affect product quality and taste, and cannot effectively improve product stability, so as to achieve good stability and improve stability sexual effect

Active Publication Date: 2015-04-08
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 (total 1000kg):

[0019] Milk: 60 weights;

[0020] Emulsion: 0.15 weights, choose sucrose fatty acid ester;

[0021] Thickening agent: 11 weights, composed of agar, pectin, sodium tentinate, and transgender starch by weight ratio 2: 3: 2: 4;

[0022] Sugar: 12 weights, white sugar.

[0023] 2. Preparation method:

[0024] a. Add emulsifiers, thickeners and sugar to milk to 40 ° C milk, mix and dissolve for 30 minutes to get mixed materials;

[0025] b. For homogeneity of mixed materials, the average temperature is 60 ° C, the first -level pressure of the average quality is 18MPa, and the secondary pressure is 7MPa.

[0026] c. The first sterilization of the material after the homogeneity is 90 ° C, and the length of the sterilization is 350 seconds.

[0027] d. Add fermentants and lactase to the material to the first sterilization. The amount of fermentation agent is 100 DCU / 1000kg raw materials, the amount of lactase is 1500 nLU / L milk, and the fermentati...

no. 2 example

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

[0031] Milk: 70 weights;

[0032] Emulsion: 0.1 weight, choose single -hard fatty acid glycerin fatty acid ester;

[0033] Thickening agent: 14 weights, combined by pectin, bright gum, transgender starch and agar according to 1: 1: 11: 1;

[0034] Sugar: 11 weights, white sugar.

[0035] 2. Preparation method:

[0036] a. Add emulsifiers, thickeners and sugar to milk to 42 ° C milk, mix and dissolve for 30 minutes to get mixed materials;

[0037] b. For homogeneity of mixed materials, the average temperature is 61 ° C, the first -level pressure of the average quality is 18MPa, and the secondary pressure is 7MPa.

[0038] c. The first sterilization of the material after the homogeneity is 95 ° C, and the length of the sterilization is 305 seconds.

[0039] d. Add fermentants and lactase to the material to the first sterilization. The amount of fermentation agent is 150 DCU / 1000kg raw materials, the amount of lactase is 3000 nLU / L milk, and ...

no. 3 example

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

[0043] Milk: 75 weights;

[0044] Emulsion agent: 0.01 weight, sodium hyperl fatty lactate;

[0045] Thickening agent: 3 weights, combined with agar, bright glue, cooled glue, and transgender starch compared with 0.1: 0.1: 0.8: 2;

[0046] Sugar: 10 weights, chosen syrup.

[0047] 2. Preparation method:

[0048] a. Add emulsifiers, thickeners and sugar to milk to 54 ° C milk, mix and dissolve for 30 minutes to get mixed materials;

[0049] b. For homogeneity of mixed materials, the average temperature is 64 ° C, the first -level pressure of the average quality is 18MPa, and the secondary pressure is 7MPa.

[0050] c. The first sterilization of the material after the homogeneity is 92 ° C, and the length of the sterilization is 310 seconds.

[0051] d. Add fermentants and lactase to the material to the first sterilization. The amount of fermentation agent is 180 DCU / 1000kg raw materials, the dosage of lactase is 1800 nLU / L milk, and the fer...

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PUM

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Abstract

The invention provides a low-lactose yoghurt with a long shelf life. The raw materials for making it include: 60 to 98.9 parts by weight of milk, 0.01 to 0.5 parts by weight of an emulsifier, 3 to 14 parts by weight of a thickener and 7 to 12 parts by weight of sugar; And the emulsifier is one or more combinations of sucrose fatty acid ester, glyceryl monostearate, sodium stearoyl lactylate and glyceryl distearate; the thickener is pectin, sodium caseinate , agar, gelatin, modified starch, gellan gum, propylene glycol alginate, xanthan gum, or a combination of several. The low-lactose long-shelf-life yoghurt has good stability. The present invention also provides a method for preparing the above-mentioned low-lactose long-shelf-life yogurt, which controls the fermentation temperature and performs secondary sterilization, and the low-lactose long-shelf-life yogurt prepared by the method has better stability.

Description

Technical field [0001] The invention involves a low lactose yogurt, especially a low lactose long shelf life yogurt and its preparation method with a long shelf life. Background technique [0002] Conventional yogurt affects the shelf life of yogurt due to its unable to avoid post -acidification problems.In order to extend the shelf life of the yogurt, the most effective way is to make the product after secondary sterilization treatment.After the secondary sterilization treatment, yogurt will decrease viscosity, protein degeneration, milk clearing, weakened aroma, etc., resulting in a decrease in stability.At present, the stability of the long -shelter yogurt is often improved by adding a specific stabilizer.For example, in April 2011, the 112nd article "Research on the Research on the Compound Stabilizer of the Long Sub -Book Period Yogurt".However, in the process of preparing low lactose long shelf life, due to the low lactose content, the product stability is not effectively i...

Claims

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Application Information

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Patent Type & Authority Patents(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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