Unlock instant, AI-driven research and patent intelligence for your innovation.

Natural stable yogurt and preparation method thereof

A yogurt and stable technology, applied in the field of natural and stable yogurt and its preparation, to achieve the effects of high water solubility, ensuring stability and increasing added value

Active Publication Date: 2015-04-15
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF4 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the commonly used ingredients in yogurt mainly include food additives, such as modified starch (hydroxypropyl distarch phosphate, cross-linked starch, etc.), gelatin, agar, pectin, etc. Although these ingredients meet the use standards of GB2760 food additives, but As consumers' pursuit of natural health awareness continues to increase, people are becoming more and more disgusted with the above chemical names. Therefore, if we can find a natural, safe raw material that can endow yogurt with natural, additive-free and stable characteristics, it will definitely give Yogurt products bring broad market prospects

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Natural stable yogurt and preparation method thereof
  • Natural stable yogurt and preparation method thereof
  • Natural stable yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] 1. Raw material formula (calculated by 1000g):

[0059] Fresh milk: 905.92g; white sugar: 90g; chia seed powder: 4g; starter: 0.08g (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus).

[0060] 2. Production method:

[0061] 1. Mix the ingredients of the yogurt described in the present invention at 20°C for 30 minutes;

[0062] 2. The mixture is degassed and homogenized at 65°C and 18MP pressure;

[0063] 3. The homogenized mixture is sterilized at 95℃ for 300s;

[0064] 4. Cool to 42°C, add proper amount of fermentation bacteria;

[0065] 5. When 42°C fermented to an acidity of 74°T, stop the fermentation;

[0066] 6. Pour the yogurt into the yogurt buffer tank for filling;

[0067] 7. After being refrigerated at 2~6℃, it can be cooked before leaving the factory.

Embodiment 2

[0069] 1. Raw material formula (calculated by 1000g):

[0070] Fresh milk: 914.9g; white sugar: 80g; chia seed powder: 5g; starter: 0.1g (Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium breve, Bifidobacterium longum).

[0071] 2. Production method:

[0072] 1. Mix the ingredients of the yogurt described in the present invention at 25°C for 25 minutes;

[0073] 2. The mixture is degassed and homogenized at 60℃ and 20MP pressure;

[0074] 3. The homogenized mixture is sterilized at 110°C for 10 minutes;

[0075] 4. Cool to 43℃, add proper amount of fermentation bacteria;

[0076] 5. When fermented at 43°C until the acidity reaches 76°T, stop the fermentation;

[0077] 6. Pour the yogurt into the yogurt buffer tank for filling;

[0078] 7. After being refrigerated at 2~6℃, it can be cooked before leaving the factory.

Embodiment 3

[0080] 1. Raw material formula (calculated by 1000g):

[0081] Fresh milk: 923.91g; white sugar: 70g; chia seed powder 6g; starter: 0.09g (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium adolescentis).

[0082] 2. Production method:

[0083] 1. The ingredients of the yogurt described in the invention are uniformly mixed at 30°C for 35 minutes;

[0084] 2. The mixture is degassed and homogenized at 60℃ and 20MP pressure;

[0085] 3. The homogenized mixture is sterilized at 121℃ for 4s;

[0086] 4. Cool to 42°C, add proper amount of fermentation bacteria;

[0087] 5. When 42°C fermented until the acidity reaches 78°T, stop the fermentation;

[0088] 6. Pour the yogurt into the yogurt buffer tank for filling;

[0089] 7. After being refrigerated at 2~6℃, it can be cooked before leaving the factory.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Meshaaaaaaaaaa
Login to View More

Abstract

The invention relates to the field of production of dairy products and particularly relates to natural stable yogurt and a preparation method thereof. The raw materials of the natural stable yogurt include following components, by weight, 0.4-0.8% of chia seed powder, 0.008-0.01% of a fermenting agent, 0-9% of sugar and the balanced milk. With addition of the chia seed powder in the natural stable yogurt, the yogurt not only is natural and pure and abundant in nutrients, but also can be maintained to have a structure of yogurt and is ensured in stability.

Description

Technical field [0001] The present invention relates to the field of dairy product production. Specifically, the present invention relates to a naturally stable yogurt and a preparation method thereof. Background technique [0002] Today, when pesticides, additives, preservatives, and genetically modified foods are flying all over the sky, consumers tend to pay more attention to choosing natural, non-polluting, nutritious and healthy foods when buying food. As a nutritious food, yogurt has always been welcomed by consumers. However, as people’s food safety awareness continues to increase, people not only have higher and higher requirements for yogurt ingredients, but also on the naturalness and safety of the product. Increasing day by day. [0003] At present, the commonly used ingredients in yogurt mainly include food additives, such as modified starch (hydroxypropyl distarch phosphate, cross-linked starch, etc.), gelatin, agar, pectin, etc. Although these ingredients meet the GB...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/127A23C9/13
Inventor 王明娜史丽洁尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com