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Yogurt and preparation method thereof

A yogurt and drying technology, which is applied in milk preparations, dairy products, applications, etc., to achieve the effects of rich nutrition, strong stability, and good flavor and taste.

Active Publication Date: 2016-01-20
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, current yogurt still needs to be improved

Method used

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  • Yogurt and preparation method thereof
  • Yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] In this example, yogurt was prepared by the following steps:

[0068] (1) 20 grams of physically modified starch, 1 gram of propylene glycol alginate, 0.3 gram of monoglyceride citrate, 3 grams of pectin, 0.5 gram of agar and 90 grams of white granulated sugar are dry mixed, and then Add 50 degrees Celsius milk to the mixture through a high-speed mixer, mix at 1500 rpm for 15 minutes, then add 1 gram of cream and 3 grams of whey protein powder to the resulting mixture, and mix at 1500 rpm Mix for 30 minutes under the speed of rotation, and then make up to 1000 grams with milk.

[0069] (2) Homogenize the mixture obtained in step (1) at a temperature of 45 degrees Celsius and a pressure of 200 bar, and sterilize the homogeneous product at a temperature of 75 degrees Celsius for 300 seconds, and then cool the sterilized product to 35 Celsius.

[0070] (3) Add 0.2U of Lactobacillus bulgaricus and Streptococcus thermophilus in the mixture obtained in step (2) with a ratio...

Embodiment 2

[0075] In this example, yogurt was prepared by the following steps:

[0076] (1) 10 grams of physically modified starch, 0.5 grams of propylene glycol alginate, 0.15 grams of monoglyceride citrate, 3 grams of pectin, 3 grams of agar and 40 grams of white sugar are dry mixed, and then The mixture is passed through a high-speed mixer to add milk at 10 degrees Celsius, and mix at a speed of 1500 rpm for 30 minutes, then add 10 grams of cream and 10 grams of whey protein powder to the resulting mixture, and mix at a speed of 1500 rpm Mix for 20 minutes under the speed of rotation, and then make up to 1000 grams with milk.

[0077] (2) Homogenize the mixture obtained in step (1) at a temperature of 75 degrees Celsius and a pressure of 120 bar, and sterilize the homogeneous product at a temperature of 105 degrees Celsius for 200 seconds, and then cool the sterilized product to 25 Celsius.

[0078] (3) Add 0.05U of Streptococcus thermophilus at a ratio of 2:3 to the mixture obtaine...

Embodiment 3

[0083] In this example, yogurt was prepared by the following steps:

[0084] (1) 15 grams of physically modified starch, 1 gram of propylene glycol alginate, 0.3 gram of monoglyceride citrate, 1.75 grams of pectin, 1.75 grams of agar and 65 grams of white sugar are dry mixed, and then Add 30 degrees Celsius milk to the mixture through a high-speed mixer, mix at 1500 rpm for 15 minutes, then add 5 grams of cream and 6 grams of whey protein powder to the resulting mixture, and mix at 1500 rpm Mix for 25 minutes under the speed of rotation, and then make up to 1000 grams with milk.

[0085] (2) Homogenize the mixture obtained in step (1) at a temperature of 60 degrees Celsius and a pressure of 160 bar, and sterilize the homogeneous product at a temperature of 90 degrees Celsius for 250 seconds, then cool the sterilized product to 45 Celsius.

[0086] (3) Add 0.12 U of Streptococcus thermophilus at a ratio of 2:3 to the mixture obtained in step (2), and ferment for 12 hours at a...

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Abstract

The invention provides a yogurt and a preparation method thereof. The yogurt includes: a milk base material; and dried fruit particles. The yogurt provided by the invention has at least one of the following advantages: excellent flavor and taste, rich nutrition, strong stability and storability at room temperature.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to yoghurt and methods for its preparation. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, and after pasteurization, a starter is added to the milk, and after fermentation, it is cooled and filled. [0003] However, yogurt still needs improvement at present. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. Therefore, an object of the present invention is to provide a yoghurt and a preparation method thereof. The yogurt or the yogurt obtained by using the yogurt preparation method has excellent flavor and taste, rich nutrition, strong stability or can be stored at normal temperature. [0005] It should be noted that the present invention is based on the inventor's following findings: [0006] At present, yogurt containing fru...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
Inventor 贾迪吴秀英薛建斌武春雨母智深
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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