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A kind of fresh meat flavored yogurt and its preparation method

A technology for yogurt and fresh meat, applied in milk preparations, dairy products, food science, etc., to achieve the effects of shortening the fermentation time of products, fine tissue state, and increasing the number of lactic acid bacteria

Active Publication Date: 2016-08-24
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

There is no domestic patent related to the production method and application of fresh meat yoghurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] ①Preparation of broth: Mince 100g of fresh pork, pass through a colloid mill, add 400g of water, until the total mass is 500g. Sterilize at 95°C for 12 minutes, after cooling, add protease (pig stomach) and lipase (pig pancreas) for enzymolysis, the addition amount of protease (pig stomach) and lipase (pig pancreas) is 10000u per 100g broth and 3000u per 100g Broth, enzymolysis at 45°C for 6 hours to obtain broth;

[0046] ②Product ingredients: 80g white granulated sugar, 1g pectin, 0.3g sodium citrate and 10g broth in 908.7g, 30°C raw milk (full-fat reconstituted milk, reduced by mass percentage 12%), circulated and stirred evenly to obtain Liquid;

[0047]③ Homogenization and sterilization: Preheat the feed liquid to heat up, homogenize at 60°C and 20MPa, heat and sterilize at 95°C for 5 minutes, and cool to 38°C to obtain the sterilized cooling feed liquid;

[0048] ④ Product fermentation: Add 0925B yogurt starter (according to the total inoculation amount of Strep...

Embodiment 2

[0053] ①Preparation of broth: Mince 100g of fresh pork, pass through a colloid mill, add 400g of water, until the total mass is 500g. Sterilize at 90°C for 15 minutes, after cooling, add protease (pig stomach) and lipase (pig pancreas) for enzymolysis, the addition amount of protease (pig stomach) and lipase (pig pancreas) is 10000u per 100g broth and 3000u per 100g Broth, enzymolysis at 45°C for 6 hours to obtain broth;

[0054] ②Product ingredients: Add 0.1g of sucralose, 0.1g of aspartame, 4g of gelatin, 1.5g of sodium tripolyphosphate and 25g of broth to 969.3g of raw milk (raw milk) at 40°C, and circulate and stir evenly. Feed liquid;

[0055] ③ Homogenization and sterilization: Preheat the feed liquid to heat up, homogenize at 65°C and 22MPa, heat and sterilize at 95°C for 7 minutes, and cool to 42°C to obtain the sterilized cooling feed liquid;

[0056] ④ Product fermentation: Add 0925B yogurt starter (according to the total inoculation amount of Streptococcus thermop...

Embodiment 3

[0061] ①Preparation of broth: Mince 100g of fresh pork, pass through a colloid mill, add 400g of water, until the total mass is 500g. Sterilize at 95°C for 12 minutes, after cooling, add protease (pig stomach) and lipase (pig pancreas) for enzymolysis, the addition amount of protease (pig stomach) and lipase (pig pancreas) is 10000u per 100g broth and 3000u per 100g Broth, enzymolysis at 45°C for 6 hours to obtain broth;

[0062] ②Product ingredients: Add 120g of xylitol, 1g of agar, 2g of sodium citrate and 50g of broth to 827g of raw milk (raw milk) at 45°C, and circulate and stir evenly to obtain a feed solution;

[0063] ③Homogeneous sterilization: Preheat the feed liquid to heat up, homogenize it at 70°C and 18MPa, heat it at 95°C for 10 minutes, and cool it to 40°C to obtain the sterilized cooling feed liquid;

[0064] ④ Product fermentation: Add 0925B yogurt starter (according to the total inoculation amount of Streptococcus thermophilus and Lactobacillus bulgaricus 2×...

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Abstract

The invention discloses a meat-flavored yogurt and a preparation method thereof. The fresh-meat-flavored yogurt is obtained by fermenting a yogurt raw material mixture inoculated with a yogurt starter. The yogurt raw materials include raw milk, broth, buffer salt, sweetener and thickener The preparation method of the broth is as follows: mince the fresh meat and grind it into colloidal granules, add water and stir evenly, heat and sterilize, enzymatically hydrolyze to obtain the broth. The preparation method of the yoghurt comprises the preparation of broth; the raw materials of yoghurt are mixed and stirred evenly and then homogenized, sterilized and cooled; inoculated with yoghurt starter for fermentation, stirred and cooled; The fresh meat-flavored yoghurt of the present invention is uniform milky white or yellowish, has strong smell, natural and unique flavor, fine and uniform tissue state; the content of carbonyl compounds such as acetaldehyde and diacetyl and the number of viable bacteria are significantly higher than those of ordinary yoghurt . Due to the addition of fresh meat decomposition products, the fermentation time of the product is obviously shortened.

Description

technical field [0001] The invention relates to the field of fermented dairy products, in particular to a meat-flavored yoghurt and a preparation method thereof. Background technique [0002] Yogurt refers to the product made by using fresh milk as raw material, adding lactic acid bacteria starter after pasteurization, and fermenting with heat preservation. Yogurt has high nutritional value and is easier to digest than fresh milk. It can enhance digestion, increase appetite, strengthen intestinal peristalsis and the body's substance metabolism. At the same time, it has a smooth taste and pleasant flavor, which is favored by consumers . [0003] Pork is the protagonist of the meat consumption of most ethnic groups in my country. By 2013, my country's annual pork consumption will exceed 50 million tons, ranking first in the world. Pork provides humans with high-quality protein and essential fatty acids that are easily absorbed and utilized by the human body and have high nu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23C9/137A23L23/00
Inventor 徐志平马成杰程国军李莎
Owner 武汉光明乳品有限公司
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