Processing process for fat replacing type yoghurt

A processing technology and fat replacement technology, which is applied in the production technology field of saturated fatty acid replacement yoghurt in milk, can solve the problems of physical harm of the elderly, achieve the effects of enriching nutrients, preventing arteriosclerosis, and low price

Inactive Publication Date: 2015-06-17
HUAIHAI INST OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the higher saturated fatty acid content in milk will cause potential harm to the body of the elderly, the present invention advocates a diet with low saturated fatty acid content and low cholesterol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Firstly, the milk is preheated at a temperature of 25°C and centrifuged to obtain skim milk; the obtained skim milk is sent to a mixer to standardize the protein content so that the protein content is 2%, and the standardized skim milk is sent to the insulation tank and keep the temperature at 40°C; add tea seed oil with high unsaturated fatty acid content to the step insulation tank, the addition amount is 1%, and mix and stir with skim milk; the mixture obtained after mixing and stirring is homogenized, homogeneous The pressure is 10,000KPa, the homogenization temperature is 55°C, the homogenized mixture is directly cooled to 40°C and inoculated with 1% yogurt starter, mixed evenly, filled, fermented, and post-ripened to obtain the finished product.

Embodiment 2

[0036] Prepare raw materials, use solid skim milk powder, preheat at 40°C, and centrifuge to obtain skim milk; send the obtained skim milk to a mixer for protein content standardization, so that the protein content is 5%, and the standardized skim milk is sent to In the insulation tank, and keep the temperature of 57 ℃; In the step insulation tank, add corn oil with high unsaturated fatty acid content, the addition is 5%, and mix and stir with skim milk; The mixture obtained after mixing is homogenized, The homogenization pressure is 15000KPa, the homogenization temperature is 60°C, the homogenized mixture is mixed with fishy bean milk, and the mixing ratio can be adjusted according to the needs; cooling and inoculation with 2% yogurt starter, mixing evenly, filling and fermentation , After ripening, the finished product is obtained.

Embodiment 3

[0038] Firstly, the milk is preheated, the preheating temperature is 55°C, centrifuged to obtain skim milk; the obtained skim milk is sent to the mixer to standardize the protein content, so that the protein content is 8%, and the standardized skim milk is sent to the insulation tank and keep the temperature at 75°C; add tea seed oil with high unsaturated fatty acid content and corn oil to the step insulation tank to mix, the addition amount is 5%, and mix and stir with skim milk; the mixture obtained after mixing and stirring is homogenized Homogenization, the homogenization pressure is 20,000KPa, the homogenization temperature is 65°C, the homogenized mixture is directly cooled to 45°C and inoculated with 5% yogurt starter, mixed evenly, filled, fermented, and post-ripened to obtain the finished product.

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PUM

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Abstract

The invention provides a processing process for fat replacing type yoghurt. The processing process comprises the following steps: (1) preparing raw materials: preheating milk at a preheating temperature of 25-55 DEG C, and centrifuging and separating to obtain degreased milk; (2) conveying the degreased milk in the step (1) into a mixer to carry out protein content standardization so that the content of protein is 2%-8%; (3) conveying the degreased milk standardized by the step (2) into a heat preservation cylinder, and keeping the temprature at 40-75 DEG C; (4) adding vegetable oil with high unsaturated fatty acid content into the heat preservation cylinder of the step (3) and mixing and stirring with the degreased milk; (5) homogenizing a mixture obtained by mixing and stirring in the step (4), wherein the homogenizing pressure is 10000-20000KPa; and (6) directly cooling the homogenized mixture in the step (5) to 40-45 DEG C and inoculating 1%-5% of a yoghurt fermenting agent, and uniformly mixing, filling, fermenting and carrying out after-ripening to obtain a finished product. According to the processing process, the vegetable oil with the high unsaturated fatty acid content, such as tea seed oil, olive oil, corn oil and soybean oil, is used for replacing animal fat in the milk, so that the content of unsaturated fatty acid is increased.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a production process of saturated fatty acid-substituted yoghurt in milk. Background technique [0002] Yogurt is a dairy product with a long history and has various nutritional and health functions for the human body. However, the high content of saturated fatty acids in milk presents potential hidden dangers in China, where cardiovascular diseases are high, especially for the elderly. . At present, the number of patients with cardiovascular disease in my country has exceeded 270 million. Cardiovascular disease has become the number one cause of death in my country's urban and rural population, and it is also the non-communicable disease that causes the highest mortality rate. Advocating a diet with low saturated fatty acid content and low cholesterol will play a positive and effective role in disease prevention. Contents of the invention [0003] In order to solve th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12
Inventor 段蕊张俊杰李兵
Owner HUAIHAI INST OF TECH
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