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A cup-packed solidified yogurt that is easy to suck with a straw and its preparation method

A technology of coagulating yogurt and straws, which is applied in the directions of milk preparations, bacteria and dairy products used in food preparation, etc., can solve the problems such as the convenience of sucking with straws for the elderly and children, inconvenient transportation of yogurt, inconvenient storage, and difficulty in sucking. , to achieve the effect of being conducive to large-scale production, easy operation and easy intake

Active Publication Date: 2019-05-17
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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  • A cup-packed solidified yogurt that is easy to suck with a straw and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0021] Preparation steps:

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

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

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

[0025] Step (4), heating the homogenized milk to 95±1°C to sterilize for 300s, then cooling down to below 10°C, and 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 e...

Embodiment 2

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

[0030] Preparation steps:

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

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

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

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

Embodiment 3

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

[0039] Preparation steps:

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

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

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

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

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Abstract

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. The invention is prepared by adding raw milk, white granulated sugar, collagen and concentrated whey protein into appropriate ratio of Lactobacillus bulgaricus and Streptococcus thermophilus for variable temperature fermentation. In the invention, the product is obtained through the steps of filtration, pre-sterilization, homogenization, sterilization, variable temperature fermentation, refrigeration and the like. The present invention realizes the effect that the cup-packed solidified yogurt is easy to suck with a straw and has less residual milk in the container. Yet another option.

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 Patents(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