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Normal-temperature drinking type yoghourt and preparation method thereof

A drinkable and yogurt technology, applied in milk preparations, applications, dairy products, etc., can solve problems such as poor taste of room temperature yogurt, large residual wall hanging, and short shelf life of low-temperature drinking yogurt

Inactive Publication Date: 2015-08-05
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to solve the problem that the normal temperature yogurt has a poor taste and more wall residues, and the low-temperature drinking yogurt has a shorter shelf life, and provides a normal temperature drinking yogurt and its preparation method

Method used

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  • Normal-temperature drinking type yoghourt and preparation method thereof
  • Normal-temperature drinking type yoghourt and preparation method thereof
  • Normal-temperature drinking type yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Mix 95% of whole milk and 5% of whole milk powder evenly, the percentage is the mass percentage of the total mass of the mixture, and the protein content is 3.93%, and the percentage is the percentage of the protein mass in the concentrated raw milk The mass percentage of the total mass, stirring at 45°C for 15 minutes, 15Mpa, 54°C first-level homogenization, 132°C sterilization for 4s, to obtain sterilized concentrated raw milk, the mass of the whole milk and whole milk powder accounted for the total mass of normal temperature drinking yogurt products The mass percentages are 55.67% and 2.93%, respectively.

[0030] (2) Cool the sterilized and concentrated raw milk to 37°C, add Lactobacillus bulgaricus 1×10 6 cfu / mL and Streptococcus thermophilus 1×10 6 cfu / mL, enzymatic hydrolysis and fermentation were carried out simultaneously at 37°C. After 10 hours, the acidity reached 80°T, the fermentation was stopped, the tank was turned over with back pressure, 15Mpa firs...

Embodiment 2

[0034] (1) Mix 97.5% of skimmed milk and 2.5% of skimmed milk powder evenly, the percentage is the mass percentage of the total mass of the mixed solution, and the protein content is 3.85%, and the percentage is the percentage of the total mass of the concentrated raw milk that the protein mass accounts for Mass percentage, 45°C stirring for 15 minutes, 15Mpa 54°C primary homogenization, 132°C sterilization for 4s to obtain sterilized concentrated raw milk, the mass percentages of the skimmed milk and skimmed milk powder in the total mass of normal temperature drinking yogurt products are respectively 58.51% and 1.49%.

[0035] (2) Cool the sterilized and concentrated raw milk to 37°C, add Lactobacillus bulgaricus 1×10 6 cfu / mL and Streptococcus thermophilus 1×10 6 cfu / mL, enzymatic hydrolysis and fermentation were carried out simultaneously at 37°C. After 9 hours, the acidity reached 82°T, the fermentation was stopped, the tank was turned over with back pressure, 15Mpa first...

Embodiment 3

[0039] (1) Mix 93% of whole milk and 7% of whole milk powder evenly, the percentage is the mass percentage of the total mass of the mixture, and the protein content is 4.34%, and the percentage is the percentage of the protein mass in the concentrated raw milk The mass percentage of the total mass, stirring at 50°C for 20 minutes, first-level homogenization at 57°C at 17Mpa, second-level homogenization at 2Mpa, sterilization at 135°C for 6s, to obtain sterilized concentrated raw milk, the mass of the whole milk and whole milk powder accounted for The mass percentages of the total mass of normal temperature drinking yoghurt products are 55.8% and 4.2% respectively.

[0040] (2) Cool the sterilized and concentrated raw milk to 37°C, add Lactobacillus bulgaricus 6×10 6 cfu / mL and Streptococcus thermophilus 6×10 6 cfu / mL, Lactobacillus casei subspecies 2×10 6 cfu / mL, fermentation was carried out simultaneously at 39°C, after 8 hours the acidity reached 81°T, the fermentation was...

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Abstract

The invention discloses normal-temperature drinking type yoghourt and a preparation method thereof. The normal-temperature drinking type yoghourt comprises the following raw materials in percentage by weight: 56.6%-60% of concentrated raw milk, 1*10<6>-7*10<9>cfu / mL of a fermenting agent, 0.03-0.5% of a stabilizing agent, a proper amount of a sweetening agent and a proper amount of water, wherein the stabilizing agent is selected from one or multiple of pectin, soybean polysaccharide and gellan gum, and the percentage is the mass percent of the stabilizing agent, accounting for the total mass of the normal-temperature drinking type yoghourt. The preparation method comprises the following steps: (1) homogenizing the concentrated raw milk and milk powder and sterilizing to obtain a sterilized liquid mixture A; (2) cooling, adding the fermenting agent for fermentation, overturning a jar by back pressure, homogenizing and cooling again; (3) uniformly mixing with the sterilized liquid mixture A, adjusting the acidity, homogenizing so as to obtain a liquid mixture B, wherein the liquid mixture A comprises the stabilizing agent, the sweetening agent and the water; and (4) sterilizing the liquid mixture B. The normal-temperature drinking type yoghourt and the preparation method disclosed by the invention have the advantages that the requirements of heat treatment for the viscosity of the yoghourt and the adding amount of the stabilizing agent are effectively reduced, the obtained normal-temperature drinking type yoghourt is good in fluidity and smooth in taste and has no obvious layering condition after being stored for 6 months under the normal temperature.

Description

technical field [0001] The invention belongs to the field of fermented milk product processing, and in particular relates to normal temperature drinking yoghurt and a preparation method thereof. Background technique [0002] Milk is recognized as a food of great nutritional value all over the world. It is rich in protein, fat, carbohydrates and minerals. Fermented milk products obtained by adding bacteria to milk as a substrate have a nutritional value based on milk. In addition to adding live bacteria and metabolites that are beneficial to intestinal peristalsis and improving immunity, some proteins are decomposed into polypeptides and amino acids, and some fats and lactose are also decomposed into smaller compounds, which are more easily absorbed by the human body. absorb. [0003] Fermented milk drink, also known as yogurt drink, refers to a beverage prepared by fermenting yogurt with sugar water and stabilizers. It is usually sterilized by UHT and can be stored at room ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13A23C9/133
Inventor 吕昌勇郭本恒徐致远刘振民苗君莅廖文艳韩梅
Owner BRIGHT DAIRY & FOOD
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