Yogurt stabilizer preparation method and high-quality yogurt

A high-quality, stabilizer technology, applied in the fields of food chemistry, food microorganisms, and food processing, can solve problems such as damp-heat phosphorylation barriers, achieve uniform texture, high viscosity, and speed up fermentation.

Active Publication Date: 2015-11-18
HEILONGJIANG FEIHE DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are very few studies on the change of fluid properties after phosphorylation of whey protein at home and abroad. In foreign countries, phosphorylation of whey protein is only found in dry heat phosphorylation. Although the performance of wet heat phosphorylation products is better than that of dry heat phospho

Method used

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  • Yogurt stabilizer preparation method and high-quality yogurt
  • Yogurt stabilizer preparation method and high-quality yogurt
  • Yogurt stabilizer preparation method and high-quality yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Example 1: A method for preparing a high-quality stabilizer for yogurt, characterized in that it is carried out according to the following steps:

[0072] (1) Protein solution preparation: prepare a solution with a protein concentration of 9.5-10% with distilled water and whey protein isolate (WPI), adjust the pH value = 7.5, and keep it at 60°C for 30 minutes;

[0073] (2) Addition of sodium tripolyphosphate (STPP): add 0.09% of sodium tripolyphosphate in terms of mass percentage to the above solution, stir magnetically for 1.5h at room temperature to obtain a mixed solution, and adjust the pH of the mixed solution to 8.2;

[0074] (3) Thermal polymerization: preheat at 65°C for 3-5 minutes, then polymerize at 75°C for 12 minutes, and finally continue thermal polymerization at 85°C for 20 minutes, then immediately cool to room temperature, and obtain powder by vacuum freeze drying or spray drying.

Embodiment 2

[0075] Embodiment 2: A method for preparing high-quality yogurt, characterized in that it is prepared according to the following steps;

[0076] Fresh milk→sterilization (90°C, 5min)→cooling (to 43°C)→inoculate the starter with 2% of the inoculum amount, and then add the stabilizer according to claim 3 or embodiment 1, and the amount is calculated by mass percentage 0.5-0.7% of fresh milk → two-stage fermentation: first incubate at 40-41°C for 4 hours, then at 35-37°C for 4 hours → 4°C storage → post-ripening for 12 hours or 24 hours; the starter is preferably Bulgaria Lactobacillus, Bifidobacterium, Lactobacillus plantarum and Streptococcus thermophilus are combined, and based on the number of viable bacteria, Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus plantarum, and Streptococcus thermophilus=1:2:2 : Mix in the ratio of 2. The yogurt still has 1.0×10 after being stored at 4℃ for 21 days 9 CFU / mL of Bifidobacterium.

Embodiment 3

[0078] A culture medium, characterized in that the culture medium is a special culture medium for the starter mixed bacteria of the present invention, which is prepared by the following components and dosages: 75g skimmed milk powder, 20g lactose, 5g inulin, 50g glucose Syrup, 4g xylo-oligosaccharides, 4g soy peptone, 4g tryptone, 4g tomato juice, 1mg uracil, 1mg proline and cysteine, 0.005mg vitamin C, 1mg calcium gluconate and calcium carbonate, 1g Tomato juice, 0.5mg riboflavin, 0.005mg manganese sulfate, 0.005mg ferric chloride, 0.01g formic acid, add distilled water and dilute to 1000mL; the ratio of proline and cysteine ​​is 1:2, glucose The ratio of calcium acid to calcium carbonate is 1:1.

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Abstract

The present invention relates to a high-quality yogurt stabilizer preparation method and a high-quality yogurt. The present invention tries and aims to conduct a specific study on using sodium tripolyphosphate (STPP) to conduct phosphorylation of whey protein, and provides a high-quality stabilizer preparation for the preparation of yogurt, a high-quality stabilizer, and a specific medium. The high-viscosity whey protein isolate-sodium tripolyphosphate (WPI-STPP) thermal polymer is used as a first choice for substitute of pectin. The yogurt stabilizer provides a solid theoretical foundation for the subsequent large-scale industrial production which makes the complete replacement of pectin become possible.

Description

Technical field [0001] The invention belongs to the fields of food processing, food chemistry and food microbiology, and relates to a method for preparing a high-quality yogurt stabilizer and high-quality yogurt. Background technique [0002] As the most important stabilizing thickener in the production of yogurt, pectin can effectively inhibit the precipitation of casein and maintain good product stability and organization. The demand for pectin will increase with the increase in yogurt production. Data predicts that the demand for pectin in the food industry will continue to grow at an annual rate of 15%. At present, the production of pectin is mainly concentrated in European and American countries, such as Denmark, the United Kingdom, and the United States, while the output of Asian countries is relatively small. In our country, the production of pectin lags behind both in terms of quantity and quality. Data shows that my country's annual demand for pectin is more than 1,500...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 程建军解思雨王帅冯宪民姜云庆侯俊财于国萍
Owner HEILONGJIANG FEIHE DAIRY
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