Normal-temperature set yogurt and preparation method thereof

A technology of coagulation and yogurt at room temperature, applied in milk preparations, dairy products, applications, etc., can solve problems such as extending the shelf life, short shelf life of low-temperature drinking yogurt, expanding the sales radius of coagulated yogurt, etc., to achieve the effect of extending the shelf life

Active Publication Date: 2016-01-06
BRIGHT DAIRY & FOOD CO LTD
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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 overcome the conflict between the current yogurt normal temperature operation process and the production process of solidified yogurt. A kind of room temperature coagulated yoghurt and preparation method thereof
The method of the present invention creatively solves the problem that normal temperature coagulated yoghurt cannot be produced. The normal temperature coagulated yoghurt obtained by the method has excellent coagulation state, full and smooth taste, and can be stored at normal temperature for up to 4 months without obvious differentiation. layer, which greatly prolongs the shelf life, expands the sales radius of set yogurt, and fills the gap that there is no normal temperature set yogurt in the market

Method used

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  • Normal-temperature set yogurt and preparation method thereof
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  • Normal-temperature set yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The raw materials are shown in Table 1.

[0039] Table 1

[0040]

[0041] (1) According to raw milk, sweetener, stabilizer and water, prepare ingredients, mix and stir at 40°C for 15 minutes and homogenize, the first-level homogenization pressure is 15Mpa, the homogenization temperature is 54°C, and then sterilized at 90°C for 5 minutes Cool to 4°C to obtain a mixed feed solution;

[0042] (2) Add starter in the mixed liquid, wherein Lactobacillus bulgaricus 1×10 6 cfu / mL, Streptococcus thermophilus 1×10 6 cfu / mL, using paper cup filling, the filling volume accounts for 95% of the packaging volume,

[0043] (3) Fermentation was carried out at 37°C after filling, and the acidity reached 70°T after 11 hours, the fermentation was stopped, cooled to 15°C, and treated at 300Mpa pressure for 3 minutes at 15°C, to obtain ultra-high pressure treated solidified yogurt. Store at room temperature.

[0044] The total number of bacterial colonies, mold, yeast, Escherichia c...

Embodiment 2

[0046] The raw materials are shown in Table 2.

[0047] Table 2

[0048]

[0049] (1) Homogenize the raw milk, sweetener, stabilizer, prebiotics and water after mixing and stirring at 42°C for 17 minutes, the primary homogenization pressure is 15Mpa, the secondary homogenization pressure is 2Mpa, and the homogenization temperature is 56 °C, then sterilized at 91 °C for 5.5 minutes and then cooled to 28 °C to obtain a mixed feed solution;

[0050] (2) Add starter and probiotics to the mixed liquid, and fill it in a Tetra Pak TT tank with a filling volume of 95%,

[0051] (3) Fermentation was carried out at 38°C, the acidity reached 73°T after 10 hours, the fermentation was stopped, cooled to 17°C, homogenized, and treated at 350Mpa at 17°C for 3.5 minutes to obtain ultra-high pressure treated solidified yoghurt. Store at room temperature.

[0052] The total number of bacterial colonies, mold, yeast, Escherichia coli, and pathogenic bacteria were detected at the time of pr...

Embodiment 3

[0054] The raw materials are shown in Table 3.

[0055] table 3

[0056]

[0057] (1) Mix the raw milk, sweetener, stabilizer, prebiotics and water, mix and stir at 43°C for 20min, homogenize, the primary homogenization pressure is 17Mpa, the homogenization temperature is 58°C, and then sterilize at 92°C for 6min After cooling to 37 ° C, to obtain a mixed liquid

[0058] (2) Add starter and probiotics to the mixed liquid, and fill it in a PET prefabricated bottle with a filling volume of 96%,

[0059] (3) Fermentation was carried out at 39°C, the acidity reached 74°T after 9.6 hours, the fermentation was stopped, and then it was treated at 19°C under 400Mpa for 4 minutes under the environment of 19°C to obtain ultra-high pressure treatment coagulation type yogurt.

[0060] The total number of bacterial colonies, mold, yeast, Escherichia coli, and pathogenic bacteria were detected at the time of production and 4 months, and they were all undetected.

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Abstract

The invention provides normal-temperature set yogurt and a preparation method thereof. Raw materials used in the preparation method comprise raw milk, a stabilizer, a sweetening agent and a leavening agent. The preparation method comprises steps as follows: (1), the raw milk, the stabilizer and the sweetening agent are uniformly mixed, homogenized, sterilized and cooled, and a mixed solution is obtained; (2), the leveling agent is inoculated to the mixed solution obtained in the step (1), and filling is performed; (3), the filling mixed solution obtained in the step (2) is fermented, cooled and processed under ultrahigh pressure of 300-600 MPa, and a finished product is obtained. After filling fermentation, a pasteurization heating processing technology commonly adopted in a normal-temperature yogurt production process is avoided, the normal-temperature set yogurt is produced and can be stored at the normal temperature, and the guarantee period is substantially prolonged.

Description

technical field [0001] The invention belongs to the field of fermented dairy product processing, in particular to a room temperature coagulated yogurt and a preparation method thereof. Background technique [0002] Milk is a nutrient-rich food recognized all over the world. Fermented dairy products produced by adding fermented bacteria on the basis of milk do not contain beneficial bacteria and their metabolites, so they are easier to be absorbed by the human body, and the ratio of sweet and sour is appropriate. , is a kind of popular food. Solidified yogurt refers to the yogurt that is first filled and then fermented, and fermented in a fixed volume. [0003] However, the solidified yogurt currently on the market needs to be stored at low temperature, and the storage period is short, generally only 14 to 21 days. Usually, the normal temperature operation of yogurt requires heat treatment with strict control of temperature and time, and the existing process normal temperat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12
Inventor 吕昌勇徐致远刘振民苗君莅廖文艳韩梅
Owner BRIGHT DAIRY & FOOD CO LTD
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