Living bacterium type room temperature yoghurt and making method thereof

A yogurt, normal temperature technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of product status, taste deterioration, and products that cannot be stored at room temperature, so as to reduce equipment investment and the number of viable bacteria The effect of stabilizing and reducing production energy consumption

Active Publication Date: 2016-02-17
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defect that there are no live bacteria in yogurt at room temperature in the prior art, because lactic acid bacteria continue to grow in yogurt at room temperature, resulting in poor product state and taste, and the product cannot be stored at room temperature. The defect that lactic acid bacteria must be killed , providing a live bacteria room temperature yogurt with live bacteria and a preparation method thereof

Method used

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  • Living bacterium type room temperature yoghurt and making method thereof
  • Living bacterium type room temperature yoghurt and making method thereof
  • Living bacterium type room temperature yoghurt and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] formula:

[0032]

[0033] The process steps are as follows:

[0034] 1. Heat the milk to 40°C, add sucrose and whole milk protein powder, and keep stirring for 30 minutes;

[0035] 2. Heat up the material obtained in step 1 to 60°C, homogenize at 60°C and 20Mpa, and then sterilize at 90°C for 600s to obtain a fermentation substrate;

[0036] 3. Cool the fermentation substrate obtained in step 2 to 39° C., add a starter, and insulate and ferment until the terminal acidity is 80° T;

[0037] 4. Add 7.4% (w / w) fructose syrup to the fermented milk in step 3, stir for 5-10 minutes, fill and store at room temperature.

[0038] The protein content in the raw material is 4.69%, pH: 4.78.

Embodiment 2

[0040] formula:

[0041]

[0042] The process steps are as follows:

[0043] 1. Heat the milk to 50°C, add sucrose, modified starch, and agar, and keep stirring for 15 minutes;

[0044]2. Raise the temperature of the material obtained in step 1 to 65°C, after homogenizing at 65°C and 18Mpa, sterilize at 135°C for 5s to obtain the fermentation substrate;

[0045] 3. Cool the fermentation substrate obtained in step 2 to 43°C, add a starter, and insulate and ferment until the terminal acidity is 70°T;

[0046] 4. Add 5.2% (w / w) fructose syrup to the fermented milk in step 3, stir for 5-10 minutes, fill and store at room temperature.

[0047] The protein content in the raw material is 2.95%, pH: 4.35.

Embodiment 3

[0049] formula:

[0050]

[0051] The process steps are as follows:

[0052] 1. Heat the milk to 50°C, add sucrose, whole milk protein powder, modified starch, and pectin, and keep stirring for 15 minutes;

[0053] 2. Heat up the material obtained in step 1 to 60°C, homogenize at 60°C and 25Mpa, then sterilize at 90°C for 600s to obtain the fermentation substrate;

[0054] 3. Cool the fermentation substrate obtained in step 2 to 40°C, add a starter, and insulate and ferment until the terminal acidity is 75°T;

[0055] 4. Add 30% (w / w) jam (25% sugar content) to the fermented milk in step 3, stir for 5-10 minutes, fill and store at room temperature.

[0056] The protein content in the raw material is 3.81%, pH: 4.55.

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PUM

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Abstract

The invention discloses living bacterium type room temperature yoghurt and a making method thereof. Raw materials of the living bacterium type room temperature yoghurt comprise conventional raw materials of yoghurt, wherein the content of saccharose accounts for 0.6%-0.8% of the total mass of the raw materials, the content of protein in the raw materials accounts for 2.95%-4.69% of the total mass of the raw materials, and a fermenting agent with the shop sign of YoFLex<R> Acidifix<TM> is adopted as a fermenting agent of the yoghurt. The making method specifically comprises the steps that 1, the raw materials except the fermenting agent are mixed; 2, the materials obtained in the step 1 are homogenized and sterilized to obtain a fermenting matrix; 3, the fermenting matrix obtained in the step 2 is cooled, and the fermenting agent is added for fermentation; 4, sweet substances which do not contain the saccharose are added in the fermented matrix obtained in the step 3, the mixture is stirred evenly, filling is performed, and then the living bacterium type room temperature yoghurt is obtained. The yoghurt breaks through the technical barrier that room temperature yoghurt has no living bacterium, and the acidity, the state, the mouthfeel and the lactic acid bacterium number are kept stable when the yoghurt is placed at the room temperature within the quality guarantee period.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to live bacteria type room temperature yoghurt and a preparation method thereof. Background technique [0002] In recent years, yogurt has been favored by consumers for its good taste and physiological functions. Yogurt is a food made from milk as the main raw material and fermented by lactic acid bacteria. Because the live bacteria itself has a probiotic effect and many physiologically active substances are produced during the fermentation process, yogurt not only has all the advantages of milk, but also adds many nutrients beneficial to the human body on this basis, taking into account all the benefits of fermented products. benefit. Yogurt is a food with good health functions. Its health functions mainly include: regulating gastrointestinal flora, improving the body's immune system, inhibiting tumors, lowering cholesterol levels, inhibiting toxins in the body, and delaying body ag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/13A23C9/137
CPCA23C9/127A23C9/13A23C9/1307A23C9/137A23V2400/123A23V2400/249
Inventor 苗君莅刘振民徐致远应杰王豪廖文艳韩梅吕昌勇
Owner BRIGHT DAIRY & FOOD CO LTD
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