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Yoghurt with stable flavor and long quality guarantee period and preparation method thereof

A shelf-life and stable technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of being easily oxidized and affecting the flavor of the product, and achieve the effect of not being easily oxidized, good flavor, and good antioxidant effect

Active Publication Date: 2014-03-05
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

[0004] When yogurt with a long shelf life is stored at room temperature, its components are easily oxidized, which affects the flavor of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0020] Raw materials:

[0021] Raw milk: 912.85 kg;

[0022] Antioxidant booster: 5 kg, composed of hydroxypropyl distarch phosphate, agar and low-ester pectin in a weight ratio of 3:1:1;

[0023] Antioxidant: 0.15 kg, selected from epigallocatechin gallate;

[0024] Cream: 2 kg;

[0025] White sugar: 75 kg;

[0026] Whey protein powder: 5 kg.

[0027] Preparation:

[0028] 1. Mix the anti-oxidant auxiliary agent and 25 kg of white granulated sugar, add it to raw milk at 40°C on-line, and mix it at 10-20°C for 15 minutes to obtain a premix liquid;

[0029] 2. Add cream, whey protein powder, antioxidants and the remaining white sugar to the premix liquid, and mix it with a mixer for 20 minutes to obtain a mixture liquid;

[0030] 3. Homogenize the mixed material liquid, the temperature of homogenization is 40-50°C, the pressure is 160-170bar, and the homogenized material liquid is obtained;

[0031] 4. Sterilize the homogenized feed liquid at a temperature of 85-95°C for...

no. 2 example

[0036] Raw materials:

[0037] Raw milk: 876.7 kg;

[0038] Antioxidant booster: 18 kg, composed of hydroxypropyl distarch phosphate, agar and low-ester pectin in a weight ratio of 15:1.5:1.5;

[0039] Antioxidants: 0.3 kg, selected from licorice antioxidants;

[0040] Cream: 10 kg;

[0041] White sugar: 80 kg;

[0042] Whey protein powder: 15 kg.

[0043] Preparation:

[0044] 1. Mix the antioxidant booster and 80 kg of white granulated sugar, add it to raw milk at 40°C on-line, and keep it warm at 20-30°C for 10 minutes to obtain a premix liquid;

[0045] 2. Add cream, whey protein powder, and antioxidants to the premix liquid, and mix with a mixer for 25 minutes to obtain a mixture liquid;

[0046] 3. Homogenize the mixed material liquid, the temperature of homogenization is 50-55°C, and the pressure is 155-160bar, to obtain the homogenized material liquid;

[0047] 4. Sterilize the homogenized feed liquid at a temperature of 95-105°C for 15 seconds to obtain a steri...

no. 3 example

[0052] Raw materials:

[0053] Raw milk: 876.1 kg;

[0054] Antioxidant booster: 18 kg, composed of physically modified starch, agar and low-ester pectin in a weight ratio of 15:1.5:1.5;

[0055]Antioxidant: 0.9 kg, selected from tea polyphenols;

[0056] Cream: 8 kg;

[0057] White sugar: 85 kg;

[0058] Whey protein powder: 12 kg.

[0059] Preparation:

[0060] 1. Mix the antioxidant booster and 85 kg of white sugar, add it to 40°C raw milk on-line, and keep it warm at 30-40°C for 5 minutes to obtain a premix liquid;

[0061] 2. Add cream, whey protein powder, and antioxidants to the premix liquid, and mix with a mixer for 8 minutes to obtain a mixture liquid;

[0062] 3. Homogenize the mixed material liquid, the temperature of homogenization is 55-60°C, and the pressure is 140-150bar, to obtain the homogenized material liquid;

[0063] 4. Sterilize the homogenized feed liquid at a temperature of 105-115°C for 15 seconds to obtain the sterilized feed liquid;

[0064]...

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Abstract

The invention provides yoghurt with stable flavor and long quality guarantee period. Raw materials of the yoghurt comprise an antioxidant assistant and an antioxidant, wherein the antioxidant assistant is one or a random combination of modified starch, agar and low ester pectin, and the weight ratio of the antioxidant assistant to the antioxidant is 20:1 to 60:1. The yoghurt contains little antioxidant, a special antioxidant is combined with the antioxidant assistant to achieve a good antioxidant effect, and the product is unlikely to oxidize in the storage duration so as to keep good flavor. The invention also provides a preparation method of the yoghurt with stable flavor and long quality guarantee period.

Description

technical field [0001] The invention relates to a yogurt with a long shelf life, in particular to a yogurt with a stable flavor and a long shelf life during storage and a preparation method thereof. Background technique [0002] With the development of society, people are becoming more and more aware of health and health care, so dairy products such as milk and yogurt have become an indispensable part of our daily food. Among them, yogurt is loved by consumers because of its unique flavor and rich nutrition. However, the short shelf life of yogurt has always been a problem that plagues people. In addition, transportation, storage and sales all need cold chain tracking, which makes a series of quality problems such as post-acidification often appear at the end of the market. [0003] Therefore, to develop yogurt with a long shelf life that can be stored for a long time, the key to yogurt with a long shelf life is the secondary sterilization technology, that is, after the yog...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
Inventor 吴秀英母智深李洪亮陈伟薛建斌武春雨
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD