Room-temperature yoghourt and preparation method thereof
A yogurt, normal temperature technology, applied in the field of normal temperature yogurt and its preparation, can solve the problems of strong heat treatment, loss of yogurt flavor substances, high heating times of milk, etc., and achieve good stability
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Example
[0019] The first embodiment.
[0020] raw material:
[0021] Raw milk: 870 kg;
[0022] Stabilizer: 3.5 kg agar, 0.5 kg pectin, 20 kg modified starch, 1.2 kg glycerol monostearate fatty acid ester;
[0023] Cream: 8 kg;
[0024] White granulated sugar: 88.8 kg;
[0025] Whey protein powder: 8 kg.
[0026] Preparation:
[0027] 1. Purify the purchased raw milk and sterilize it by centrifugation. The temperature of the centrifugal sterilization is 55°C, the separation factor is 10000, and the duration is 2 seconds to obtain the sterilized raw milk;
[0028] 2. Vacuum ingredients: the vacuum pressure is -0.035MPa; the stabilizer and white sugar are mixed and added online into the sterilized raw milk, and kept at 70°C for 15 minutes to obtain the premixed liquid; in the premixed liquid Add cream and whey protein powder and mix for 22 minutes with a mixer to obtain a mixture liquid;
[0029] 3. Vacuum degas the mixed material liquid, the pressure of vacuum degassing is -0.02MPa, and the degassin...
Example
[0038] The second embodiment.
[0039] raw material:
[0040] Raw milk: 885 kg;
[0041] Stabilizer: 2 kg of agar, 2.5 kg of pectin, 14 kg of modified starch;
[0042] Cream: 5 kg;
[0043] White granulated sugar: 85 kg;
[0044] Whey protein powder: 6.4 kg;
[0045] DHA algae oil: 0.1 kg.
[0046] Preparation:
[0047] 1. Purify the purchased raw milk and sterilize it by centrifugation. The temperature of the centrifugal sterilization is 40°C, the separation factor is 10000, and the duration is 2 seconds to obtain the sterilized raw milk;
[0048] 2. Vacuum ingredients: the vacuum pressure is -0.03MPa; the stabilizer and white sugar are mixed and added online into the sterilized raw milk, and kept at 10°C for 15 minutes to obtain the premixed liquid; in the premixed liquid Add cream and whey protein powder and mix for 25 minutes with a mixer to obtain a mixture liquid;
[0049] 3. Vacuum degas the mixed material liquid, the pressure of vacuum degassing is -0.01MPa, and the degassing time i...
Example
[0057] The third embodiment.
[0058] raw material:
[0059] Raw milk: 930 kg;
[0060] Stabilizer: 1.7 kg of agar, 1.5 kg of pectin, 5 kg of modified starch;
[0061] Cream: 3 kg;
[0062] White granulated sugar: 56 kg;
[0063] Whey protein powder: 1.8 kg;
[0064] Multivitamins (including vitamin A and vitamin C): 1 kg.
[0065] Preparation:
[0066] 1. Purify the purchased raw milk and sterilize it by centrifugation. The temperature of the centrifugal sterilization is 57°C, the separation factor is 13000, and the duration is 2 seconds to obtain the sterilized raw milk;
[0067] 2. Vacuum ingredients: the vacuum pressure is -0.06MPa; the stabilizer and white sugar are mixed and added online into the sterilized raw milk, and kept at 30°C for 5 minutes to obtain the pre-mixed liquid; in the pre-mixed liquid Add cream and whey protein powder and mix for 20 minutes with a mixer to obtain a mixture liquid;
[0068] 3. Vacuum degas the mixed material liquid, the pressure of vacuum degassing is...
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