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Yoghourt, method for preparing yoghourt and bottled yoghourt

A yogurt and bottled technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of yogurt that needs to be improved, and achieve the effects of excellent flavor, long shelf life and high nutritional value.

Active Publication Date: 2016-02-17
蒙牛乳业(太原)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet yoghurt and its preparation method still need to be improved at present

Method used

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  • Yoghourt, method for preparing yoghourt and bottled yoghourt
  • Yoghourt, method for preparing yoghourt and bottled yoghourt
  • Yoghourt, method for preparing yoghourt and bottled yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] In this example, yoghurt is prepared by the following steps:

[0091] In the first step, in a chemical material tank with a vacuum pressure of -0.03MPa, 500 parts by weight of raw milk, 2.25 parts by weight of agar, 1.50 parts by weight of pectin, and 14.25 parts of modified starch , 2.50 parts by weight of whey protein powder, 6 parts by weight of cream, 0.15 parts by weight of sodium ascorbate, 0.10 parts by weight of epigallocatechin gallate, 0.05 parts by weight of ascorbic acid, 0.2 parts by weight of rosemary The extract and 75 parts by weight of white sugar were mixed for 20 minutes at a speed of 1400 r / min, and the remaining raw milk was used to make up to 1000 parts by weight, and then cooled to 15 degrees Celsius.

[0092] In the second step, the mixture obtained in the first step is degassed at a temperature of 70 degrees Celsius and a pressure of -0.08MPa for 0.03 minutes, then homogenized at a temperature of 65 degrees Celsius and a pressure of 17MPa, and t...

Embodiment 2

[0100] In this example, yoghurt is prepared by the following steps:

[0101] In the first step, in a chemical material tank with a vacuum pressure of -0.06MPa, 500 parts by weight of raw milk, 3 parts by weight of agar, 2 parts by weight of pectin, and 7 parts by weight of modified starch, which were preheated to 70 degrees Celsius , 2 parts by weight of whey protein powder, 3 parts by weight of cream, 0.05 parts by weight of sodium ascorbate, 0.20 parts by weight of epigallocatechin gallate, 0.05 parts by weight of ascorbic acid, 0.12 parts by weight of rosemary The extract and 65 parts by weight of white sugar were mixed for 10 minutes at a speed of 1600 r / min, and the remaining raw milk was used to make up to 1000 parts by weight, and then cooled to 25 degrees Celsius.

[0102] In the second step, the mixture obtained in the first step is degassed at a temperature of 73 degrees Celsius and a pressure of -0.06MPa for 0.04 minutes, then homogenized at a temperature of 65 degr...

Embodiment 3

[0110] In this example, yoghurt is prepared by the following steps:

[0111] In the first step, in a chemical material tank with a vacuum pressure of -0.09MPa, 500 parts by weight of raw milk, 1.5 parts by weight of agar, 3 parts by weight of pectin, and modified starch of 15.5 parts by weight were preheated to 40 degrees Celsius. , 5 parts by weight of whey protein powder, 5.5 parts by weight of cream, 0.3 parts by weight of sodium ascorbate, 0.05 parts by weight of epigallocatechin gallate, 0.25 parts by weight of ascorbic acid, 0.05 parts by weight of rosemary The extract and 65 parts by weight of white granulated sugar were mixed for 15 minutes at a speed of 1800 r / min, and the remaining raw milk was used to make up to 1000 parts by weight, and then cooled to 20 degrees Celsius.

[0112] In the second step, the mixture obtained in the first step is degassed at a temperature of 75 degrees Celsius and a pressure of -0.05MPa for 0.03 minutes, then homogenized at a temperature...

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Abstract

The invention provides a yoghourt, a method for preparing the yoghourt and a bottled yoghourt. By weight, 1,000 parts of yoghourt are prepared from 860 parts to 940 parts of raw milk, 12 parts to 20 parts of stabilizers, 3 parts to 8 parts of single cream, 65 parts to 90 parts of white granulated sugar, 1 part to 5 parts of whey protein powder and the balance antioxidants. The antioxidants are prepared from at least two kinds of sodium ascorbate, epigallocatechin gallate, tea polyphenol, liquorice antioxidants, vitamins A, ascorbic acid, ascorbyl palmitate, EDTA, tocopherol, gallate, BHA, BHT, D-sodium isoascorbiate, phospholipid, phosphate and rosemary extract. The yoghourt has the at least one advantage of being high in stability, quite good in relish and taste, high in nutritive value and long in shelf life.

Description

technical field [0001] The invention relates to the field of food. In particular, the invention relates to yoghurt, a method of making yoghurt and bottled yoghurt. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material. After pasteurization, a starter is added to the milk. After fermentation, it is cooled and filled. favorite. [0003] Yet yoghurt and its preparation method still need to be improved at present. Contents of the invention [0004] The purpose of the present invention is to solve at least one of the technical problems in the prior art. Therefore, an object of the present invention is to propose a yoghurt, a method for preparing yoghurt and a bottled yoghurt. The yoghurt, the yoghurt obtained by using the yoghurt preparation method and the bottled yoghurt have strong stability, excellent flavor and taste, high nutritional value or long shelf life. [0005] It should be noted that the present invention is based on the...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 武春雨吴秀英母智深李洪亮郭燕
Owner 蒙牛乳业(太原)有限公司
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