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A kind of preparation method of yogurt stabilizer and high-quality yogurt

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

Active Publication Date: 2018-07-13
HEILONGJIANG FEIHE DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At home and abroad, there are very few studies on the change of fluid properties after phosphorylation of whey protein. 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 phosphorylation, due to Whey protein has spherical shape, uniform charge distribution and other component and structural characteristics, and there are many obstacles in wet heat phosphorylation. Therefore, no one has tried to use sodium tripolyphosphate (STPP) for phosphorylation of whey protein isolate. Specific research

Method used

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  • A kind of preparation method of yogurt stabilizer and high-quality yogurt
  • A kind of preparation method of yogurt stabilizer and high-quality yogurt
  • A kind of preparation method of yogurt stabilizer and high-quality yogurt

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Embodiment 1: a kind of preparation method for the high-quality stabilizer of yoghurt is characterized in that carrying 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 to 7.5, and keep at 60°C for 30 minutes;

[0073] (2) Addition of sodium tripolyphosphate (STPP): Add 0.09% sodium tripolyphosphate in terms of mass percentage to the above solution, stir magnetically at room temperature for 1.5h to obtain a mixed solution, and adjust the pH value 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 kind of preparation method of high-quality yoghurt is characterized in that, is prepared according to the following steps;

[0076] Fresh milk→sterilization (90°C, 5min)→cooling (to 43°C)→inoculation of starter with 2% inoculum size, then add the stabilizer described in claim 3 or embodiment 1, and its consumption is in mass percentage, as 0.5-0.7% of fresh milk → two-stage fermentation: first culture at 40-41°C for 4h, then at 35-37°C for 4h → 4°C storage → post-ripening for 12h or 24h; the starter is preferably Bulgaria Combination of Lactobacillus, Bifidobacterium, Lactobacillus plantarum and Streptococcus thermophilus, based on the number of live bacteria, Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus plantarum, and Streptococcus thermophilus=1:2:2 : 2 ratio mix. The yogurt still has 1.0×10 9 CFU / mL of bifidobacteria.

Embodiment 3

[0078] A kind of culture medium, it is characterized in that, this culture medium is the special culture medium of starter mixed bacteria of the present invention, and this culture medium is formulated by following components and consumption: 75g skimmed milk powder, 20g lactose, 5g inulin, 50g glucose Syrup, 4g xylooligosaccharide, 4g soybean 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 of riboflavin, 0.005mg of manganese sulfate, 0.005mg of ferric chloride, 0.01g of formic acid, add distilled water and dilute to 1000mL; the ratio of proline and cysteine ​​is 1:2, glucose The ratio of calcium carbonate 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 microbes, and relates to a preparation method of a high-quality yogurt stabilizer and high-quality yogurt. Background technique [0002] As the most important stable thickener in yogurt production, pectin can effectively inhibit the precipitation of casein and maintain the good stability and texture of the product. The demand for pectin will increase with the increase of yogurt production. Some data predict that the demand for pectin in the food industry will still grow at a rate of 15% per year. 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 production in Asian countries is relatively small. In our country, pectin production is relatively backward both in terms of quantity and quality. Statistics show that my country's annual demand for pectin is more th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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