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Set yoghurt contained in cup and being convenient for straw to suck, and preparation method thereof

A technology of solidified yogurt and straws, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of the elderly and children who are not as convenient as sucking with straws, yogurt transportation, storage inconvenience, and difficulty in sucking, etc. , to achieve the effects of large-scale production, simple operation, and easy smoking

Active Publication Date: 2016-03-16
东君乳业(禹城)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The packaging form of set yogurt is generally glass bottle, and the eating method is generally to use a spoon or suck it with a straw. The transportation and storage of yogurt in glass bottles is inconvenient. In recent years, the market has begun to appear in the market. , Due to limited packaging materials, it is difficult to suck the set yogurt in the cup when it is sucked with a straw, and there is a large amount of yogurt left in the container
Therefore, most of the cup-packed solidified yogurts on the market are eaten with a spoon. However, eating with a spoon is far less convenient for the elderly and children than sucking with a straw.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Produced according to the following raw materials: 850kg of raw milk, 80kg of white sugar, 10kg of collagen, 10kg of concentrated whey protein, and 50kg of bacteria (the mass ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:3);

[0021] Preparation steps:

[0022] Step (1), filter the raw milk with a milk cleaner or a 100-mesh screen;

[0023] Step (2), cooling the filtered raw milk to 2-6°C after pasteurization;

[0024] Step (3), adding white sugar, concentrated whey protein powder, and collagen to the milk obtained in step (2), stirring, and homogenizing at 18-20MP with a homogenizer;

[0025] Step (4), heating the homogenized milk to 95±1°C to sterilize for 300s, then cooling down to below 10°C, then adding fermentation strains;

[0026] Step (5), pre-fermentation: ferment the emulsion obtained in step (4) at 40°C for 2-2.5 hours, and then enter post-fermentation; post-fermentation: ferment the pre-fermented emulsion at 43°C for 2-2.5 hours; ...

Embodiment 2

[0029] Produced according to the following raw materials: raw milk 800kg, white sugar 60kg, collagen 10kg, whey protein concentrate 10kg, bacteria 40kg (the mass ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:4);

[0030] Preparation steps:

[0031] Step (1), filter the raw milk with a milk cleaner or a 100-mesh screen;

[0032] Step (2), cooling the filtered raw milk to 2-6°C after pasteurization;

[0033] Step (3), adding white sugar, concentrated whey protein powder, and collagen to the milk obtained in step (2), stirring, and homogenizing at 18-20MP with a homogenizer;

[0034] Step (4), heating the homogenized milk to 95±1°C to sterilize for 300s, then cooling down to below 10°C, then adding fermentation strains;

[0035] Step (5), pre-fermentation: ferment the emulsion obtained in step (4) at 40°C for 2-2.5 hours, and then enter post-fermentation; post-fermentation: ferment the pre-fermented emulsion at 43°C for 2-2.5 hours;

[0036] Step (6), t...

Embodiment 3

[0038] Produced according to the following raw materials: 880kg of raw milk, 100kg of white sugar, 20kg of collagen, 20kg of concentrated whey protein, 60kg of bacteria (the mass ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 3:8);

[0039] Preparation steps:

[0040] Step (1), filter the raw milk with a milk cleaner or a 100-mesh screen;

[0041] Step (2), cooling the filtered raw milk to 2-6°C after pasteurization;

[0042] Step (3), adding white sugar, concentrated whey protein powder, and collagen to the milk obtained in step (2), stirring, and homogenizing with a homogenizer at 18-20MP;

[0043] Step (4), heating the homogenized milk to 95±1°C to sterilize for 300s, then cooling down to below 10°C, then adding fermentation strains;

[0044] Step (5), pre-fermentation: ferment the emulsion obtained in step (4) at 40°C for 2-2.5 hours, and then enter post-fermentation; post-fermentation: ferment the pre-fermented emulsion at 43°C for 2-2.5 hours;

[...

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PUM

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Abstract

The invention belongs to the technical field of dairy products, and especially relates to a set yoghurt contained in a cup and being convenient for a straw to suck, and a preparation method thereof. The set yoghurt is prepared through adding raw milk, white granulated sugar, collagens and whey protein concentrate into proper proportions of Lactobacillus bulgaricus and Streptococcus thermophilus, and carrying out nonisothermic fermentation. The above product is prepared through the steps of filtration, pre-sterilization, homogenization, sterilization, nonisothermic fermentation and refrigeration. The effects of easy straw suction eating and less container milk residual of the set yoghurt contained in the cup are realized in the invention, and the preparation method has the advantages of strong product production reappearance, simple operation, large scale production facilitation, and provision of another choice for the eating modes of the set yoghurt contained in the cup for consumers.

Description

(1) Technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a cup-packed solidified yoghurt which is easy to absorb with a straw and a preparation method thereof. (2) Background technology [0002] Yogurt is a fermented product made by adding beneficial bacteria to milk. During the fermentation process, part of the sugar and protein in milk are hydrolyzed into small molecules, and nutrients such as fatty acids and vitamins are increased. These changes make yogurt easy to digest and absorb, and are more suitable for the elderly and children than milk. [0003] Yogurt products are divided into two types: set yogurt and stirred yogurt according to the organizational state. The advantages of set yogurt over stirred yogurt are mainly high protein content; no food additives; delicate taste. The packaging form of set yogurt is generally glass bottle, and the eating method is generally to use a spoon or suck it with a str...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
CPCA23C9/127A23V2400/123A23V2400/249
Inventor 杨贞耐陈超余志坚
Owner 东君乳业(禹城)有限公司