Cheese yoghourt and preparation method thereof

A cheese and yoghurt technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of no active lactic acid bacteria, no performance of cheese and yogurt products, etc., and achieve good solubility and homogenization effect.

Active Publication Date: 2014-04-02
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 involve the use of cheese as a raw material in yogurt, its impact on yogurt ferment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] 1. Example 1 (stirred yogurt)

[0086] ① Cheese cutting: select 30 grams of mozzarella natural cheese, and cut it into 3cm with a cleaned and disinfected knife under sterile and hygienic conditions. 3 small square;

[0087] ②Sterilization of raw milk ingredients: Add 70 grams of white sugar to 900 grams of raw milk, stir evenly, preheat and heat up, homogenize at 65°C and 20MPa, heat and sterilize at 95°C for 5 minutes, cool to 45°C to obtain cooled raw materials milk;

[0088] ③Cheese addition and dispersion: under aseptic operation conditions, add the cut cheese pieces into the cooled raw milk, stir, first use the FD60 experimental pipeline high-shear dispersing emulsifier to crush and disperse the cheese pieces, and then Pre-sterilized homogenizer, after homogenizing at 45°C and 20MPa, cool the feed liquid to 42°C to obtain the batch feed liquid;

[0089] ④ Product fermentation: Add YF-L904 starter to the ingredients, and the total inoculum of Streptococcus thermo...

Embodiment 2

[0093] 2. Example 2 (stirred yogurt)

[0094] ① Cheese cutting: Weigh 200 grams of cut 2cm 3 Cheddar cheese, thawed in a refrigerator at 4°C;

[0095] ②Sterilization of raw milk ingredients: add 0.5 g of potassium dihydrogen phosphate, 1.5 g of dipotassium hydrogen phosphate, and 98 g of white sugar to 700 g of raw milk. Heat preservation and sterilization at 90°C for 10 minutes, and cool to 48°C to obtain cooled raw milk;

[0096] ③Cheese addition and dispersion: under aseptic operation conditions, add the prepared cheddar cheese to the cooled raw milk, stir, first use FD60 experimental pipeline high-shear dispersing emulsifier to crush and disperse the cheese block, and then Pre-sterilized homogenizer, after homogenizing at 48°C and 22MPa, cool the feed liquid to 37°C to obtain the batch feed liquid;

[0097] ④Fermentation of the product: in the batching liquid, the inoculation amount of BD-Ⅱ is 4×10 6 CFU / g, St040 inoculum size 5×10 5 CFU / g is added to the starter, ferme...

Embodiment 3

[0101] 3. Example 3 (set yogurt)

[0102] ①Cheese Cutting: Weigh 100kg of cut 3cm 3 Mozzarella cheese, thawed in a refrigerator at 4°C;

[0103] ②Sterilization of raw milk ingredients: Add 1.5 kg of sodium citrate and 80 kg of white sugar to 818.5 kg of raw milk (including 798.5 kg of raw milk and 20 kg of WPC34 whey protein), stir in a circular motion, then preheat and heat up to 60°C , Homogenize under 18MPa, heat preservation and sterilization at 92°C for 8 minutes, cool to 40°C, pump into the pre-sterilized temporary storage tank, and cool the raw milk;

[0104] ③Cheese addition and dispersion: add the prepared mozzarella cheese into the cooling raw milk temporary storage tank, stir, and use the MKO2000 cone mill to crush and disperse the cheese blocks evenly in the closed pipeline that has been pre-sterilized. Pre-sterilized homogenizer, after homogenizing at 40°C and 22MPa, cool the feed liquid to 37°C to obtain the batch feed liquid;

[0105] ④ Product fermentation: ...

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PUM

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Abstract

The invention discloses cheese yoghourt and a preparation method thereof and relates to the field of processing of fermented dairy products. The cheese yoghourt comprises the following main components in percent by mass: (1) 70-90 percent of raw material milk, 1-20 percent of natural cheese and 7-10 percent of sweetening agent; (2) a stabilizer and a buffer salt are added or not added, if the stabilizer is added, the stabilizer accounts for 0.1-0.5 mass percent; if the buffer salt is added, the buffer salt accounts for 0.05-0.2 mass percent; (3) yoghurt starter, wherein the total inoculum size is 5*105-5*106 CFU/g, and the sum of the mass percent of the components is 100 percent. The preparation method comprises the following steps: (1) cutting cheese; (2) dosing and sterilizing the raw material milk; (3) adding and dispersing the cheese; (4) fermenting the product; (5) cooling the yoghourt; (6) refrigerating and curing the product. The product is unique and natural in flavor, high in nutritive value, high in probiotics content and simple in process, the amount of the food additive is reduced, and the product accords with the Chinese taste habit.

Description

technical field [0001] The invention relates to the field of fermented milk product processing, in particular to cheese yogurt and a preparation method thereof. Background technique [0002] Cheese, also known as cheese, cheese, or translated as cheese, is a fresh or mature fermented dairy product made from cow's milk and cream, part of skimmed milk, buttermilk or these mixtures through fermentation, curdling and separation of whey. In cheese production, milk protein is gradually degraded into polypeptides, oligopeptides and amino acids under the action of rennet, protease and microbial enzymes. Some oligopeptides and amino acids are the precursors of specific flavor substances, or directly form the flavor of cheese; fat in Under the action of lipase, it is hydrolyzed into a series of compounds such as fatty acids, aldehydes, alcohols, etc. Some of the fatty acids, especially volatile fatty acids, are the flavor substances of cheese [Chu Zhongqiu et al., Maturity and flavor ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 马成杰刘振民龚广予华宝珍徐爱才徐志平李莎
Owner 武汉光明乳品有限公司
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