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Food additive composition, yoghurt containing same and preparation method of the yoghurt

A food additive and composition technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as inability to achieve stable thickening effect, shortened shelf life, and strong paste taste, so as to reduce whey precipitation and reduce production costs Lowering, Flavor and Mouthfeel Enhancement Effects

Active Publication Date: 2016-06-15
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The amount of hydroxypropyl distarch phosphate added to yogurt is generally in the range of 0.5% by weight to 1% by weight, but the yogurt prepared with this amount of hydroxypropyl distarch phosphate may have a strong paste taste And with the downside of a starchy taste
However, if the amount of hydroxypropyl distarch phosphate added is too small, the expected stable thickening effect may not be achieved, and problems such as whey precipitation and shortened shelf life may occur

Method used

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  • Food additive composition, yoghurt containing same and preparation method of the yoghurt
  • Food additive composition, yoghurt containing same and preparation method of the yoghurt
  • Food additive composition, yoghurt containing same and preparation method of the yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-13

[0038] Examples 1-13 each provide a food additive composition, the components and dosage of which are shown in Table 1, and the preparation method is to mix the components uniformly.

[0039] Table 1

[0040]

[0041]

Embodiment 14

[0043] This embodiment provides a kind of yoghurt, its raw material composition and dosage are shown in Table 2.

[0044] The preparation method of this yogurt comprises the following steps:

[0045] The first mixing: Mix white sugar, pectin, and gelatin evenly to obtain mixed material powder; then add the mixed material powder to 90g whole milk preheated to 60±1°C, and shear it at the same time Mixing, the shear speed of shear mixing is 1500rpm, the shear mixing time is 20-30min, and the shear mixing process is kept at 60±1°C to obtain the feed liquid after the first mixing;

[0046] Homogenizing for the first time: Homogenize the feed liquid after the first mixing at 60°C and 18-20MPa to obtain the feed liquid after the first homogenization;

[0047] The second mixing: homogenize the remaining 10g of whole milk at 60°C and 18-20MPa, then stir and mix the food additive composition 1 with the homogenized 10g of whole milk to obtain the second Feed liquid after mixing;

[00...

Embodiment 15

[0056] This embodiment provides a kind of yoghurt, its raw material composition and dosage are shown in Table 3.

[0057] The preparation method of the yogurt is basically the same as that of the yogurt in Example 14, except that the food additive composition 1 prepared in Example 1 is not added during the mixing process.

[0058] table 3

[0059] raw material

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Abstract

The invention provides a food additive composition, a yogurt containing the same and a preparation method of the yogurt. The food additive composition includes a skim milk powder and a hydroxypropyl distarch phosphate composition, and the mass ratio of the skim milk powder and the hydroxypropyl distarch phosphate composition is 5:1 to 1:5. The raw material composition of the yogurt provided by the present invention includes the food additive composition. The preparation method of the yogurt of the present invention comprises the following steps: mixing, homogenizing, sterilizing and cooling, fermenting and cooling, filling, and refrigerating after-cooking. The food additive composition of the invention adopts hydroxypropyl distarch phosphate with different functions, and is reasonably compounded with skim milk powder; the usage amount of additives in yogurt can be reduced, the texture, taste and flavor of yogurt can be significantly improved, and the The paste taste of yogurt, while reducing the precipitation of whey in yogurt, prolongs the shelf life of yogurt.

Description

technical field [0001] The invention relates to a food additive composition, yogurt containing the food additive composition and a preparation method of the yogurt, belonging to the technical field of dairy products. Background technique [0002] Yogurt or fermented milk products use milk as the main raw material, and are processed by adding ingredients such as white sugar, thickener, stabilizer, and starter, and then undergoing processes such as homogenization, sterilization, cooling, fermentation, filling, and post-refrigeration. A fermented dairy product. [0003] In the preparation process of conventional yogurt, in order to make the yogurt have the characteristics of fine taste, thick feeling and good flavor, stabilizers and thickeners are usually added in the preparation. Throughout the yogurt in the market, stabilizers and thickeners can be found in the ingredient list. Typical stabilizers and thickeners include: gelatin, pectin, hydroxypropyl distarch phosphate, aga...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/137
Inventor 王飞王彩云闫序东云战友秦文林林虎
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD