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Set-style yogurt and preparation method thereof

A technology of solidified yogurt and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problem of fresh taste decline, and achieve the effect of simple process and strong operability

Inactive Publication Date: 2015-09-30
张永杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned prior art discloses that thickeners are used for thickening, which has potential health risks, and the fresh taste decreases.

Method used

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  • Set-style yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A method for preparing thick set yoghurt, said method comprising the following steps:

[0043] (1) Refrigerate and filter the original active lactic acid bacteria yogurt, and filter to remove part of the water, fatty acid and whey at a temperature of 0-4°C to obtain highly concentrated yogurt:

[0044] The filtration method is as follows: put a filter bag in the sealed fresh-keeping box, turn the bag mouth outwards, control the size of the filter bag so that it fits tightly into the fresh-keeping box after being placed in the fresh-keeping box, pour the original active lactic acid bacteria yogurt into it, and keep it from sliding down by gravity , the filtration process is carried out in a closed fresh-keeping box to ensure that it will not be polluted. The filter bag and the bottom of the fresh-keeping box reserve a space so that the filtered liquid will not contact the filter bag, which is conducive to the filtering process. Pour the original flavor active into the fil...

Embodiment 2

[0050] The rest are the same as in Example 1, except that highly concentrated yoghurt is mixed with fresh milk in a mass ratio of 1:6.

Embodiment 3

[0052] The rest are the same as in Example 1, except that highly concentrated yogurt is mixed with fresh milk in a mass ratio of 1:10.

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Abstract

The invention relates to set-style yogurt and a preparation method thereof. The preparation method is characterized by comprising the following steps that 1, activated lactobacillus yogurt with an original taste is refrigerated and filtered, and partial water, fatty acid and whey are removed by filtering at the temperature ranging from 0 DEG C to 4 DEG C to obtain high-concentrated yogurt; 2, the high-concentrated yogurt which is obtained in the step 1 is mixed with fresh milk according to the mass ratio of 1 to 3-10, and evenly stirring is conducted; 3, yogurt fermentation is conducted on the mixture obtained in the step 2; 4, after fermentation is completed, refrigeration is conducted, maturation is conducted, and the thick set-style yogurt is obtained, wherein the set-style yogurt is in a solidifying state. According to the set-style yogurt and the preparation method thereof, the activated lactobacillus yogurt with the original taste is refrigerated and filtered, the obtained high-concentrated yogurt is mixed with the fresh milk, the fermentation is conducted again, the thick set-style yogurt is obtained, on the premise of not adding any stabilizing agent or thickening agent at all, the solid viscous quality and the lubricant and exquisite taste are achieved, and the set-style yogurt has the advantages of being pure, natural and healthy.

Description

technical field [0001] The invention belongs to the field of food processing methods, especially dairy products, and in particular relates to a solidified yoghurt and a preparation method thereof. Background technique [0002] Currently commercially available coagulated yogurt, in order to achieve a thick taste, the following methods or a combination of several methods are usually adopted: (1) adding milk powder, the disadvantage is that the fresh taste is lacking and the milk source is complicated; (2) adding a thickener and adding Additives such as coagulants have the disadvantages of potential health hazards and reduced fresh taste; (3) heating and evaporating water to concentrate raw milk has the disadvantages of destroying nutrients at high temperature, reducing fresh taste, and increasing process energy consumption; (4) flash evaporation The disadvantage of the process is that it requires expensive equipment investment and is difficult to produce on a small scale; (5) ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12
Inventor 张永杰张贤
Owner 张永杰
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