Yogurt stabilizer and method for preparing low-temperature yogurt using it

A stabilizer and yogurt technology, which is applied in the field of yogurt stabilizer and its use to prepare yogurt, can solve the problems of food safety hazards, complicated production process, complex production process, etc. The effect of simple process

Inactive Publication Date: 2017-11-14
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to achieve a better product state and taste, the existing yogurt needs to add stabilizers during the production process, mainly including agar, modified starch, glucomannan, sodium carboxymethyl cellulose, pectin, gelatin and xanthan gum etc., when using one or more of them, there are the following disadvantages: (1) Most of its constituent substances are thickeners and emulsifiers that are limited in GB2760-2011, and their prices are high and the production process is complicated; (2) ) When using it, a large amount of water needs to be added in advance to dissolve, and colloidal grinding is required to improve the uniformity, and the operation is complicated; (3) The yogurt added with colloidal thickeners and stabilizers is smooth, but the taste is hard, often Accompanied by whey precipitation, and due to the embedding effect of the thickener, the milk flavor of the yogurt is weakened, and the gel smoothness produced by the thickener will also lead to a less rich aftertaste of the yogurt; (4) A large number of studies have shown that the thickener Thickeners, emulsifiers and existing conventional stabilizers are not safe and reliable. Thickeners and emulsifiers have a wide range of processing raw materials, the production process is complicated, and a variety of chemical components need to be added. The product itself has a large safety hazard. The harm caused by these substances needs to be accumulated for a long time before it can be manifested. It not only endangers the human reproductive system, but some products whose purity or grade does not meet the food requirements are also potentially carcinogenic, which is not conducive to people's health, let alone as a nutritional health food. Long-term consumption of the product
Generally speaking, the performance of yogurt prepared with starch stabilizers in this patent is far inferior to that of yogurt prepared with conventional pectin, and untreated waxy cornstarch is not as good as treated waxy cornstarch, so waxy cornstarch is used as yogurt The industrial production of yogurt with stabilizers is still not the best, and waxy cornstarch is obtained from starch denaturation treatment, and some chemical reagents will undoubtedly be added, which still poses hidden dangers to food safety
Only adding waxy corn starch has a certain influence on the smoothness of yogurt, and its fineness and smoothness are difficult to achieve a good state

Method used

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  • Yogurt stabilizer and method for preparing low-temperature yogurt using it
  • Yogurt stabilizer and method for preparing low-temperature yogurt using it

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Stabilizer compounding: Weigh 400g of commercially available lotus root starch and use it as a stabilizer for low-temperature yogurt for later use.

[0048] (1) Dissolving: Add 1600g fresh milk (commercially available, 3.2 wt% fat, 2.95 wt% protein, 8.1wt% non-fat milk solids, acidity 14) to 400g stabilizer o T), mix evenly to dissolve the stabilizer, stir until there are no lumps, and then mix the milk;

[0049] (2) Gelatinization: Take 4kg of fresh milk and heat it to 70°C, add the mixed milk obtained in step (1) while stirring, keep it at 70°C for 5 minutes until gelatinization, and obtain 6kg of gelatinized milk;

[0050] (3) Mixing ingredients: Add 6kg of gelatinized milk, 3.2kg of fresh milk and 800g of white sugar obtained in step (2) into the mixing tank, and stir evenly;

[0051] (4) High-speed shearing: put the milk mixed and prepared in step (3) in a high-speed shearing machine, and shear at a speed of 2000 rpm for 5 minutes;

[0052] (5) Homogenization: He...

Embodiment 2

[0059] Stabilizer compounding: Weigh 300g of commercially available rice flour (expanded), 200g of lotus root powder, 500g in total, mix well, and use as a stabilizer for low-temperature yogurt for later use.

[0060] (1) Dissolving: Add 500g fresh milk (commercially available, 3.3 wt% fat, 3.1 wt% protein, 8.3 wt% non-fat milk solids, acidity 15% to 500g stabilizer o T), mix evenly to dissolve the stabilizer, stir until there are no lumps, and then mix the milk;

[0061] (2) Gelatinization: take 3kg of fresh milk and heat it to 90°C, add the mixed milk obtained in step (1) while stirring, keep it at 90°C for 10 minutes until gelatinization, and obtain 4kg of gelatinized milk;

[0062] (3) Mixing ingredients: Add 4kg of gelatinized milk, 5.2kg of fresh milk and 800g of white sugar obtained in step (2) into the mixing tank, and stir evenly;

[0063] (4) High-speed shearing: put the milk mixed and prepared in step (3) in a high-speed shearing machine, and shear at a speed of 20...

Embodiment 3

[0071] Stabilizer compounding: Weigh 30g of commercially available wheat starch, 60g of potato starch, 60g of rice flour, and 150g of lotus root starch, totaling 300g, mix well, and use it as a stabilizer for low-temperature yogurt.

[0072] (1) Dissolving: Add 300g fresh milk (commercially available, 3.25 wt% fat, 3.0 wt% protein, 11 wt% non-fat milk solids, acidity 16) to 300g stabilizer o T), mix evenly to dissolve the stabilizer, stir until there are no lumps, and then mix the milk;

[0073] (2) Gelatinization: take 3kg of fresh milk and heat it to 80°C, add the mixed milk obtained in step (1) while stirring, keep it at 80°C for 15 minutes until gelatinization, and obtain 3.6kg of gelatinized milk;

[0074] (3) Mixing ingredients: Add 3.6kg of gelatinized milk, 5.6kg of fresh milk and 800g of white sugar obtained in step (2) into the mixing tank, and stir evenly;

[0075] (4) High-speed shearing: put the milk mixed and prepared in step (3) in a high-speed shearing machine...

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Abstract

A yogurt stabilizer and a method for preparing low-temperature yogurt using the same, the yogurt stabilizer is compounded from lotus root starch, wheat starch, potato starch, rice flour and glutinous rice flour. The method comprises the following steps: dissolving, gelatinizing, mixing ingredients, high-speed shearing, homogenizing, sterilizing and cooling, adding strains, filling and fermenting, refrigerating and post-ripening. All the raw materials of the yoghurt stabilizer of the present invention are nutritious and safe food raw powder and starch, and only need a small amount of fresh milk or water to dissolve in use; the raw materials used have mature production processes, and will not be brought into unnecessary production due to complex production processes. Safety factor; all ingredients have been gelatinized during use, which can provide the calories needed by the human body, and can alleviate the problem of nutrient loss caused by drinking yogurt on an empty stomach. Experiments prove that after the yoghurt produced by the invention is stored at low temperature for 14 days, no whey liquid is separated out, the product has a smooth surface, the yoghurt has a complete tissue structure, good viscoelasticity and no cracks on the surface.

Description

technical field [0001] The invention relates to a yoghurt stabilizer and a method for preparing yoghurt using the same, in particular to a yoghurt stabilizer and a method for preparing low-temperature yoghurt using the same. Background technique [0002] Yogurt is a popular fermented dairy product with high nutritional value, which can promote digestion and absorption and improve intestinal function. There are three main types of yogurt products on the market: solidified, semi-solidified and blended. Yogurt is popular among consumers for its low calorie, high nutritional value, easy digestion and absorption, and low risk of lactose discomfort. Drinking is not conducive to the absorption of nutrients in yogurt. [0003] At present, the production process of set or semi-set yogurt includes pasteurization, aseptic filling, etc., and the preparation of yogurt depends on the needs of the product to decide whether to re-sterilize. In order to achieve a better product state and t...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
Inventor 林利忠刘也嘉林亲录梅小弟
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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