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Compounded stabilizer, normal temperature yoghurt containing compounded stabilizer, and preparation method of yogurt

A compound stabilizer, normal temperature technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as product instability and achieve good stability

Active Publication Date: 2015-06-10
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, room temperature yogurt on the market is made of milk or dairy products, and lactic acid bacteria are added. The starter lactic acid bacteria used in conventionally fermented dairy products will continue to ferment during the subsequent storage, transportation and sales process, thus affecting the taste and texture of yogurt. Changes that cause product instability

Method used

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  • Compounded stabilizer, normal temperature yoghurt containing compounded stabilizer, and preparation method of yogurt
  • Compounded stabilizer, normal temperature yoghurt containing compounded stabilizer, and preparation method of yogurt
  • Compounded stabilizer, normal temperature yoghurt containing compounded stabilizer, and preparation method of yogurt

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The present embodiment provides a kind of yoghurt at normal temperature, and its raw material composition is as shown in table 1 (in per ton of final product):

[0059] Table 1

[0060]

[0061] The preparation method of this room temperature yoghurt comprises the following steps:

[0062] 1) Pre-sterilize antibiotic-free milk with a fat content of not less than 3.1% and a protein content of not less than 2.9% (anti-antibiotic-free milk is pre-sterilized by a process that combines centrifugal sterilization, homogenization, and high-temperature instantaneous sterilization; centrifugal sterilization The bacteria temperature is kept at 55-65°C, the centrifuge speed is 4200-6300 rpm; the homogenization pressure is 100bar / 20bar; the UHT sterilization is 121°C or 135°C / 4s), and then stored in the cleaned and sterilized stored milk In the tank, the storage temperature is 4-6°C;

[0063] 2) Heat the milk in step 1) to 55°C-60°C through a plate heat exchanger, add whey prot...

Embodiment 2

[0072] The present embodiment provides a kind of yoghurt at normal temperature, and its raw material composition is as shown in table 2 (in per ton of final product):

[0073] Table 2

[0074]

[0075] The preparation method of this room temperature yoghurt comprises the following steps:

[0076] 1) Pre-sterilize antibiotic-free milk with a fat content of not less than 3.1% and a protein content of not less than 2.9% (anti-antibiotic-free milk is pre-sterilized by a process that combines centrifugal sterilization, homogenization, and high-temperature instantaneous sterilization; centrifugal sterilization The bacteria temperature is kept at 55-65°C, the centrifuge speed is 4200-6300 rpm; the homogenization pressure is 100bar / 20bar; the UHT sterilization is 121°C or 135°C / 4s), and then stored in the cleaned and sterilized stored milk In the tank, the storage temperature is 4-6°C;

[0077] 2) Heat the milk in step 1) to 55°C-60°C through a plate heat exchanger, add whey prot...

Embodiment 3

[0086] The present embodiment provides a kind of yoghurt at normal temperature, and its raw material composition is as shown in table 3 (in per ton of final product):

[0087] table 3

[0088]

[0089] The preparation method of this room temperature yoghurt comprises the following steps:

[0090] 1) Pre-sterilize antibiotic-free milk with a fat content of not less than 3.1% and a protein content of not less than 2.9% (anti-antibiotic-free milk is pre-sterilized by a process that combines centrifugal sterilization, homogenization, and high-temperature instantaneous sterilization; centrifugal sterilization Bacterial temperature is maintained at 55-65°C, centrifuge rotation speed is 4200-6300 rpm; homogenization pressure is 100bar / 20bar; UHT sterilization is 121°C or 135°C / 4s) and should be stored in cleaned and sterilized stored milk In the tank, keep refrigerated before use at a storage temperature of 4-6°C;

[0091] 2) Heat the milk in step 1) to 55°C-60°C through a plate...

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Abstract

The invention relates to a compounded stabilizer, normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer comprises, by mass, 50-90% of esterified modified starch, 3-15% of pectin, 2-15% of agar, 4-15% of an emulsifier and 1-5% of gellan gum. The invention also provides normal temperature yoghurt containing the compounded stabilizer, and a preparation method of the yogurt. The compounded stabilizer has good process tolerance, improves the viscosity stability of a technology processed normal temperature yoghurt system and the viscosity recovery stability of a subsequent product, and allows the viscosity of yogurt at normal temperature of 20-40DEG C to be similar or greater than the viscosity of yogurt refrigerated at normal temperature of 3500-5000cp. The normal temperature yogurt prepared in the invention can be stored at normal temperature of 20-40DEG C for 4-6 months, and allows high quality yogurt to be drunk in remote cold chain lacking places.

Description

technical field [0001] The invention relates to a compound stabilizer, normal-temperature yoghurt containing it and a preparation method thereof, belonging to the technical field of milk product preparation. Background technique [0002] The nutritional value of yogurt does not only come from live bacteria, but also the metabolites produced during the fermentation process have extremely high nutritional value. Even without live bacteria, yogurt is still a high-level nutritional and health food. Therefore, room temperature yogurt has received widespread attention in recent years, especially the long shelf life without cold chain support, thereby expanding the sales area and enabling people in remote mountain villages with inconvenient transportation to enjoy various tastes and nutritional value. High and easy drinking yoghurt. At the same time, yogurt at room temperature is also in line with traditional Chinese eating habits - cold food is taboo. [0003] At present, room t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/123
Inventor 郑卫东巴根纳赵六永
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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