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A kind of natural stable yoghurt and preparation method thereof

A yogurt and stabilization technology, applied in the field of natural and stable yogurt and its preparation, to achieve the effect of increasing added value, smooth texture and maintaining stability

Active Publication Date: 2018-03-06
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • 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

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  • A kind of natural stable yoghurt and preparation method thereof
  • A kind of natural stable yoghurt and preparation method thereof
  • A kind of natural stable yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] 1. Raw material formula (measured in 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 yoghurt described in the present invention evenly at 20°C for 30 minutes;

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

[0063] 3. The homogenized mixed material is sterilized at 95°C for 300s;

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

[0065] 5. Stop fermentation when the acidity reaches 74°T at 42°C;

[0066] 6. Put the yogurt into the yogurt buffer tank and prepare for filling;

[0067] 7. Refrigerate at 2-6°C and cook before leaving the factory.

Embodiment 2

[0069] 1. Raw material formula (measured in 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 evenly at 25°C for 25 minutes;

[0073] 2. The mixed material is degassed and homogenized at 60°C and 20MP pressure;

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

[0075] 4. Cool to 43°C, add appropriate amount of fermentation strains;

[0076] 5. Stop fermentation when the acidity reaches 76°T at 43°C;

[0077] 6. Put the yogurt into the yogurt buffer tank and prepare for filling;

[0078] 7. Refrigerate at 2-6°C and cook before leaving the factory.

Embodiment 3

[0080] 1. Raw material formula (measured in 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 mentioned in the invention were mixed evenly at 30°C for 35 minutes;

[0084] 2. The mixed material is degassed and homogenized at 60°C and 20MP pressure;

[0085] 3. The homogenized mixed material is sterilized at 121°C for 4s;

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

[0087] 5. Stop fermentation when the acidity reaches 78°T at 42°C;

[0088] 6. Put the yogurt into the yogurt buffer tank and prepare for filling;

[0089] 7. Refrigerate at 2-6°C and cook before leaving the factory.

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Abstract

The invention relates to the field of dairy product production, in particular to a natural stable yoghurt and a preparation method thereof. The natural and stable yogurt of the present invention, wherein the yogurt raw materials are: 0.4%-0.8% of chia seed powder, 0.008%-0.01% of starter, 0%-9% of sugar, and the rest of milk. The natural and stable yogurt provided by the invention is added with chia seed powder, which not only can endow the yogurt with natural and pure characteristics and rich nutritional value, but also can maintain the texture of the yogurt and ensure the stability of the yogurt.

Description

technical field [0001] The invention relates to the field of dairy product production, in particular to a natural stable yoghurt and a preparation method thereof. Background technique [0002] Today, when pesticides, additives, preservatives, and genetically modified foods are flying everywhere, consumers tend to pay more attention to choosing foods that are pure natural, pollution-free, nutritious, and healthy when purchasing 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 for the naturalness and safety of products. Every day. [0003] At present, the ingredients commonly used 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 addit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C9/13
Inventor 王明娜史丽洁尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD