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Cheese-flavor yoghourt and preparation method thereof

A cheese and yogurt technology, which is applied in the field of cheese-flavored yogurt and its preparation, can solve the problems of no active lactic acid bacteria and limited probiotic functions of the product, and achieve the effects of avoiding growth and reproduction, sufficient decomposition, and shortened fermentation time

Active Publication Date: 2014-03-05
武汉光明乳品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, none of the above products involves the influence of cheese powder on yogurt fermentation and product performance, and the product does not contain active lactic acid bacteria, and the product has limited probiotic functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0078] ①Dissolution and hydration of cheese powder: Add 2 grams of sodium tripolyphosphate and 30 grams of Parmesan cheese powder to 963.8 grams of raw milk at 40°C, stir in circulation for 15 minutes, cool to 8°C, and measure the pH value of the system. Hydrate for 10 hours to obtain raw milk containing cheese powder;

[0079] ②Product ingredients: add 0.1 g of sucralose, 0.1 g of aspartame, and 4 g of gelatin to the raw milk containing cheese powder, and stir in a circular motion to obtain a feed liquid;

[0080] ③ Homogenization and sterilization: Preheat the feed liquid to heat up, homogenize at 60°C and 22MPa, heat and sterilize at 92°C for 6 minutes, and cool to 42°C to obtain the sterilized cooling feed liquid;

[0081] ④ Product fermentation: Add CH-1 yogurt starter (according to the total inoculation amount of Streptococcus thermophilus and Lactobacillus bulgaricus 3×10 6 CFU / g), fermented at 42°C to a titrated acidity of 100oT to obtain fermented milk;

[0082] ⑤ S...

Embodiment 3

[0086] ①Dissolution and hydration of cheese powder: Add 0.5 g of sodium citrate and 5 g of Parmesan cheese powder to 500 g of raw milk at 20°C successively, stir in circulation for 5 minutes, measure the pH value of the system, place at 20°C, and hydrate After 6 hours, raw milk containing cheese powder was obtained;

[0087] ②Product ingredients: Add 373.5 grams of raw milk, 120 grams of xylitol, and 1 gram of agar to the raw milk containing cheese powder, and stir them in a circular motion to obtain a feed liquid;

[0088] ③ Homogenization and sterilization: Preheat the feed liquid to heat up, homogenize at 70°C and 18MPa, heat and sterilize at 90°C for 10 minutes, and cool to 39°C to obtain the sterilized cooling feed liquid;

[0089] ④ Product fermentation: Add YC-X11 yogurt starter (according to the total inoculation amount of Streptococcus thermophilus and Lactobacillus bulgaricus 6×10 6 CFU / g), fermented at 42°C to a titrated acidity of 75oT to obtain fermented milk;

...

Embodiment 7

[0118] ①Dissolution and hydration of cheese powder: Add 0.5 g of sodium citrate and 5 g of cheddar cheese powder to 993.3 g of raw milk at 30°C successively, stir in circulation for 10 minutes, cool to 15°C, measure the pH value of the system, and hydrate 8 hours, to obtain raw milk containing cheese powder;

[0119] ②Product ingredients: Add 0.1 g of sucralose, 0.1 g of aspartame, and 1 g of pectin to the raw milk containing cheese powder, and stir evenly to obtain a feed liquid;

[0120] ③ Homogenization and sterilization: preheat the feed liquid to heat up, homogenize at 65°C and 20MPa, heat and sterilize at 92°C for 6 minutes, and cool to 42°C to obtain the sterilized cooling feed liquid;

[0121] ④ Product fermentation: add CH-1 yogurt starter (according to the total inoculation amount of Streptococcus thermophilus and Lactobacillus bulgaricus 4×10 6 CFU / g), fermented at 42°C to a titrated acidity of 80oT to obtain fermented milk;

[0122] ⑤ Stirring water bath cooling:...

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PUM

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Abstract

The invention discloses cheese-flavor yoghourt and a preparation method thereof and relates to the field of processing of fermented milk products. The cheese-flavor yoghourt mainly comprises the following components in percentage by mass: 84.3%-99.33% of raw milk, 0.5%-3% of cheese powder, 0.05%-0.2% of buffering salt, 0.02%-12% of a sweetening agent and 0.1%-0.5% of a thickener. The inoculating amount of a yoghourt fermenting agent is 1*10<6>-1*10<7> CFU / g and the sum of the mass percents of all the components is 100%. The preparation method comprises the following steps: (1) dissolving and hydrating the cheese powder; (2) blending the materials; (3) homogenizing and sterilizing; (4) fermenting the product; (5) agitating and cooling in a water bath or overturning a cylinder and cooling; and (6) filling the product, refrigerating and after-ripening. The cheese-flavor yoghourt has a rich flavor and is abundant in nutrition; the fermentation time of the cheese-flavor yoghourt is shortened.

Description

technical field [0001] The invention relates to the field of fermented milk product processing, in particular to cheese-flavored yoghurt and a preparation method thereof. Background technique [0002] Yogurt is the most important fermented dairy product in China. It is becoming more and more popular among consumers because of its pleasant flavor, smooth and thick taste and good health benefits. Currently, the market mainly enriches and improves the flavor of yogurt by adding fat substances (such as cream, condensed milk, anhydrous butter), fruit substances, food flavors or choosing a good starter. However, there is a lack of research on adding cheese substances with high nutritional value and unique flavor to milk and then fermenting them with lactic acid bacteria to make cheese-flavored yogurt. [0003] Cheese is a fresh or fermented dairy product made by adding rennet to milk, butter, partly skimmed milk, buttermilk or a mixture of these products. After the milk protein i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 李莎马成杰龚广予华宝珍
Owner 武汉光明乳品有限公司
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