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Preparation technology for set yogurt with high stability

A set-type yogurt, high-stability technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of poor stability of set-type yogurt, achieve the effect of compact structure, good taste, and increased thickness

Inactive Publication Date: 2015-01-21
HANGZHOU NEW HOPE BIMODAL DAIRY CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the problem of poor stability of the prepared set-type yogurt when no stabilizer is added in the prior art, and to provide a preparation process of high-stability set-type yogurt

Method used

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  • Preparation technology for set yogurt with high stability
  • Preparation technology for set yogurt with high stability
  • Preparation technology for set yogurt with high stability

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The raw material formula used in the preparation process of the high-stability set yogurt in this example is: raw milk 91.5 wt.%, white sugar content 8.5 wt.%. The concrete processing steps of the present embodiment are:

[0037] (1) Raw milk preparation: meet the inspection standards for fresh milk for yogurt process, non-fat milk solids should not be less than 8.5%, no antibiotics are required for raw milk, and the bacteriostatic factor lysozyme cannot be detected;

[0038] (2) Clean milk: Standard clean milk separator separates and standardizes raw milk;

[0039] (3) Mix standardized raw milk and white sugar, and add 0.05wt.% casein powder of raw milk to it;

[0040] (4) Preheating and homogenization: Preheat the milk prepared in step (3) to 60-70°C; homogenize the preheated milk with a homogenization pressure of 18MPa;

[0041] (5) Pasteurization: Sterilize at 85-95°C for 15 minutes, then cool;

[0042] (6) Inoculation: add 0.05wt.% β-lactoglobulin powder of raw ...

Embodiment 2

[0046] The raw material formula used in the preparation process of the high-stability solidified yoghurt in this example is: 91.5 wt.% of raw milk and 8.5 wt.% of white sugar. The concrete processing steps of the present embodiment are:

[0047] (1) Raw milk preparation: meet the inspection standards for fresh milk for yogurt process, non-fat milk solids should not be less than 8.5%, no antibiotics are required for raw milk, and the bacteriostatic factor lysozyme cannot be detected;

[0048] (2) Clean milk: Standard clean milk separator separates and standardizes the raw milk; the solid content of the standardized raw milk is 12%, and the protein content is 2.95%;

[0049] (3) Mix standardized raw milk and white sugar, and add 0.01wt.% casein powder of raw milk to it;

[0050] (4) Preheating and homogenization: Preheat the milk prepared in step (3) to 60-70°C; homogenize the preheated milk with a homogenization pressure of 18MPa;

[0051] (5) Pasteurization: Sterilize at 85-...

Embodiment 3

[0056] The raw material formula used in the preparation process of the high-stability solidified yoghurt in this example is: 91.5 wt.% of raw milk and 8.5 wt.% of white sugar. The concrete processing steps of the present embodiment are:

[0057] (1) Raw milk preparation: meet the inspection standards for fresh milk for yogurt process, non-fat milk solids should not be less than 8.5%, no antibiotics are required for raw milk, and the bacteriostatic factor lysozyme cannot be detected;

[0058] (2) Clean milk: Standard clean milk separator separates and standardizes raw milk;

[0059] (3) Mix standardized raw milk and white sugar, and add 0.05wt.% casein powder of raw milk to it;

[0060] (4) Preheating and homogenization: Preheat the milk prepared in step (3) to 60-70°C; homogenize the preheated milk with a homogenization pressure of 18MPa;

[0061] (5) Pasteurization: Sterilize at 85-95°C for 15 minutes, then cool;

[0062] (6) Inoculation: add 0.01wt.% β-lactoglobulin powde...

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Abstract

The present invention relates to a preparation technology for set yogurt with high stability, and belongs to the field of dairy processing. The preparation technology for set yogurt with high stability comprises the following steps: adding 0.01-0.05 wt.% of casein protein powder into standardized and detected raw milk; homogenizing; pasteurizing; inoculating: adding 0.01-0.05 wt.% of beta-lactoglobulin into the pasteurized milk, inoculating lactic acid bacteria, and uniformly mixing the inoculated milk; and conducting fermentation. According to the preparation technology for set yogurt, the prepared set yogurt has good stability, does not contain any stabilizers, has thick and delicate mouth feel and pleasant aroma.

Description

technical field [0001] The invention relates to a preparation process of high-stability coagulated yoghurt and belongs to the field of dairy product processing. Background technique [0002] Yogurt is made from fresh milk fermented by lactic acid bacteria. During the process of lactic acid bacteria fermentation and milk acidification, the acidity of milk drops from about pH 6.7 to below pH 4.6. Yogurt has become a favorite food for its comprehensive nutrition and rich in lactic acid bacteria. In addition to all the nutrients of fresh milk, yogurt also has the following functions: maintain the ecological balance of intestinal flora, inhibit the invasion of harmful bacteria to the intestinal tract; promote intestinal peristalsis by producing a large amount of short-chain fatty acids; a large number of bacterial growth changes penetration prevent constipation; yogurt contains a variety of enzymes, promote digestion and absorption; inhibit the growth of saprophytic bacteria in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/137
Inventor 赵广生尤玉如刘海燕李启明肖功年曾波吴进贤骆冬莹张晓敏陈龙黄勇刘士旺劳洁洁
Owner HANGZHOU NEW HOPE BIMODAL DAIRY CO LTD
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