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Sugar-free yoghurt and preparation method thereof

A technology for yogurt and Luo Han Guo, applied in the field of sugar-free yogurt and its preparation, can solve the problems of complicated preparation method, high production cost, poor color and luster state of sugar-free Luo Han Guo yogurt products, and the like, and achieves fine texture and production cost of dairy products. Low, good product sensory effect

Inactive Publication Date: 2015-07-01
农天懂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at problems such as poor product color and luster state, cumbersome and complicated preparation method and high production cost in current sugar-free Luo Han Guo yoghurt, and develops a sugar-free yoghurt and its preparation method by using a probiotic fermentation process

Method used

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  • Sugar-free yoghurt and preparation method thereof
  • Sugar-free yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of present embodiment sugar-free yogurt is as follows:

[0024] a) Buffalo raw milk pretreatment: take 100L of buffalo raw milk, use antibiotic test to detect, obtain negative antibiotic-free buffalo milk, and then carry out standardized pretreatment to make the fat content 3.0%, protein content 3.0%, and obtain pretreated buffalo raw milk.

[0025] b) Sterilization: take 0.03kg of Luo Han Guo extract and the pretreated buffalo raw milk obtained in step a) and mix and stir to make it reach a homogeneous state, then pasteurize it, and cool it after sterilization to obtain an aseptic emulsion .

[0026] c) Strain preparation: take the strains and perform expanded fermentation to obtain an expanded starter, that is, the dry powder starter is expanded to the third generation, and the lactic acid bacteria obtained by the expansion are used to inoculate and put into production batch fermentation to obtain a production starter.

[0027] d) Inoculation ...

Embodiment 2

[0030] The preparation method of present embodiment sugar-free yogurt is as follows:

[0031] a) Buffalo raw milk pretreatment: take 100L of buffalo raw milk, use antibiotic test to detect, obtain negative antibiotic-free buffalo milk, and then carry out standardized pretreatment to make the fat content 3.2%, protein content 2.8%, and obtain pretreated buffalo raw milk.

[0032] b) Sterilization: take 0.05 kg of Luo Han Guo extract and the pretreated buffalo raw milk obtained in step a) and mix and stir to make it reach a homogeneous state, then pasteurize it, and cool it after sterilization to obtain an aseptic emulsion .

[0033] c) Strain preparation: take the strains and perform expanded fermentation to obtain an expanded starter, that is, the dry powder starter is expanded to the third generation, and the lactic acid bacteria obtained by the expansion are used to inoculate and put into production batch fermentation to obtain a production starter.

[0034] d) Inoculation...

Embodiment 3

[0037] The preparation method of present embodiment sugar-free yogurt is as follows:

[0038] a) Buffalo raw milk pretreatment: take 100L of buffalo raw milk, use antibiotic test to detect, obtain negative antibiotic-free buffalo milk, and then carry out standardized pretreatment to make the fat content 3.0%, protein content 2.8%, and obtain pretreated buffalo raw milk.

[0039] b) Sterilization: take 0.02kg of Luo Han Guo extract and the pretreated buffalo raw milk obtained in step a) and mix and stir to make it reach a homogeneous state, then pasteurize it, and cool it after sterilization to obtain an aseptic emulsion .

[0040] c) Strain preparation: take the strains and perform expanded fermentation to obtain an expanded starter, that is, the dry powder starter is expanded to the third generation, and the lactic acid bacteria obtained by the expansion are used to inoculate and put into production batch fermentation to obtain a production starter.

[0041] d) Inoculation ...

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Abstract

The invention belongs to the technical field of dairy processing, and specifically relates to a sugar-free yoghurt and a preparation method thereof. The yoghurt contains a raw buffalo milk component, a momordica grosvenori extract, lactobacillus bulgaricus and streptococcus thermophilus. The preparation method for the yoghurt comprises the following steps: a) raw buffalo milk pre-treatment: taking raw buffalo milk, and carrying out an antibiotic test and a standardization pre-treatment; b) sterilization: mixing and stirring filtered liquid glucose with the pre-treated raw buffalo milk to achieve a homogeneous state, and then sterilizing; c) strain preparation: taking a strain and carrying out enlargement fermentation and production fermentation to obtain a production fermentation agent; d) inoculation and fermentation: inoculating the production fermentation agent into a sterile emulsion, filling, sealing, fermenting and cooling to obtain a sugar-free momordica grosvenori yoghurt product. The yoghurt product obtained by the preparation method disclosed by the invention is excellent in the performances of colour state, various indexes and the like, simple in preparation method, low in production cost, and capable of being eaten by consumers who are not allowed to eat sugar.

Description

technical field [0001] The invention belongs to the technical field of dairy processing, and in particular relates to a sugar-free yoghurt and a preparation method thereof. Background technique [0002] In terms of nutritional value, there is not much difference between sugar-free yogurt and fresh milk. They are both the best source of calcium and a good source of protein, vitamin AD and vitamin B family. In terms of health effects, yogurt is better. It has the functions of regulating immunity, preventing intestinal infection and improving gastrointestinal function, and is a world-recognized healthy food. All countries recommend that diabetic patients eat low-fat dairy products appropriately. At present, the preparation technology of sugar-free yogurt mainly uses sugar substitutes to replace sucrose components. Common sugar substitutes include neotose, maltitol syrup, acesulfame potassium, sucralose, aspartame, erythritol, xylitol, etc. , the sweetness of the prepared yo...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 农天懂
Owner 农天懂
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