Reconstituted milk yogurt additive composition, application thereof, reconstituted milk yogurt, and preparation method

A lactic yogurt and composition technology, which is applied in applications, dairy products, milk preparations, etc., can solve the problems of reducing the liking of reconstituted lactic yogurt, and the flavor cannot be improved by adjusting the raw material index, so as to increase the nutritional value and taste refreshing Smooth and delicate, the effect of ensuring the state of the tissue

Active Publication Date: 2016-04-13
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of nutritional components, we can adjust the indicators of protein, fat and dry matter in reconstituted milk products to make these indicators reach the same level as those of fresh milk products, so as to ensure that reconstituted milk products have the same nutritional value; and reconstituted milk products have the same nutritional value; Compared with fresh milk fermented yogurt, the difference in flavor of lactic yogurt products has always been a major problem for researchers. Since the reconstituted lactic yogurt products ar

Method used

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  • Reconstituted milk yogurt additive composition, application thereof, reconstituted milk yogurt, and preparation method
  • Reconstituted milk yogurt additive composition, application thereof, reconstituted milk yogurt, and preparation method
  • Reconstituted milk yogurt additive composition, application thereof, reconstituted milk yogurt, and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] 1. Raw material formula (measured in 1000g):

[0062] Reconstituted milk: 925.91g; White sugar: 60g; Cheese powder: 2g; Condensed milk: 14g; :2).

[0063] 2. Production method:

[0064] 1. Add skimmed milk powder and cream to the ingredients water, and heat to 45°C to dissolve for 30 minutes;

[0065] 2. Hydrate at a constant temperature of 45°C for 30 minutes;

[0066] 3. Mix the ingredients of the yogurt described in the present invention evenly at 60°C for 32 minutes;

[0067] 4. The mixed material is degassed and homogenized at 60°C and 20MP pressure;

[0068] 5. The homogenized mixture is sterilized at 110°C for 10 minutes;

[0069] 6. Cool to 43°C, add appropriate amount of fermentation strains;

[0070] 7. Ferment at 43°C until the acidity reaches 76°T, stop the fermentation;

[0071] 8. Put the yogurt into the yogurt buffer tank and prepare for filling;

[0072] 9. Refrigerate at 4°C and cook before leaving the factory.

Embodiment 2

[0074] 1. Raw material formula (measured in 1000g):

[0075] Reconstituted milk: 977.52g; Cheese powder: 3g; Condensed milk: 15g; Milk protein powder: 4g; Pectin: 0.4g; :1.5).

[0076] 2. Production method:

[0077] 1. Add the whole milk powder into the ingredient water and heat to 40°C to dissolve for 35 minutes;

[0078] 2. Hydrate at a constant temperature of 40°C for 35 minutes;

[0079] 3. Mix the ingredients of the yogurt described in the present invention evenly at 65°C for 30 minutes;

[0080] 4. The mixed material is degassed and homogenized at 65°C and 18MP pressure;

[0081] 5. The homogenized mixed material is sterilized at 95°C for 300s;

[0082] 6. Cool to 42°C, add appropriate amount of fermentation strains;

[0083] 7. Stop fermentation when the acidity reaches 74°T at 42°C;

[0084] 8. Put the yogurt into the yogurt buffer tank and prepare for filling;

[0085] 9. Refrigerate at 6°C and cook before leaving the factory.

Embodiment 3

[0087] 1. Raw material formula (measured in 1000g):

[0088] Reconstituted milk: 901.9g; White sugar: 90g; Cheese powder: 1g; Condensed milk: 7g; :2).

[0089] 2. Production method:

[0090] 1. Add the whole milk powder into the ingredient water and heat to 50°C to dissolve for 25 minutes;

[0091] 2. Hydrate at a constant temperature of 50°C for 25 minutes;

[0092] 3. Mix the ingredients of the yogurt described in the present invention evenly at 55°C for 35 minutes;

[0093] 4. The mixed material is degassed and homogenized at 60°C and 20MP pressure;

[0094] 5. The homogenized mixed material is sterilized at 121°C for 4s;

[0095] 6. Cool to 42°C, add appropriate amount of fermentation strains;

[0096] 7. Ferment at 42°C until the acidity reaches 78°T, stop the fermentation;

[0097] 8. Put the yogurt into the yogurt buffer tank and prepare for filling;

[0098] 9. Refrigerate at 6°C and cook before leaving the factory.

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Abstract

The invention provides a reconstituted milk yogurt additive composition, an application thereof, a reconstituted milk yogurt, and a preparation method. The reconstituted milk yogurt is prepared mainly from the following raw materials, by weight: 0.1-0.3% of cheese powder, 0.5-1.5% of condensed milk, 0-1% of a stabilizing agent, a sweetener, the sweetness of which is equivalent to that of a sweetener containing 0-9% of saccharose, and 0.008-0.01% of a starter, with the balance being reconstituted milk. Cheese powder and condensed milk with a specific ratio are added into the reconstituted milk yogurt, enables the yogurt with relatively pure fermentation taste and a structural state, and allows the yogurt to taste smooth and fine. Moreover, cheese powder contains abundant nutritional ingredients, such as protein, calcium, fat, phosphorus, and vitamins, and condensed milk itself is a kind of concentrated milk. Both cheese powder and condensed milk are pure natural food, and can increase the nutritive value of the yogurt, when added into the reconstituted milk yogurt.

Description

technical field [0001] The invention relates to a method for improving flavor defects of reconstituted yoghurt, and belongs to the technical field of fermented milk products. Specifically, the present invention relates to a reconstituted yoghurt additive composition and its application, prepared reconstituted yoghurt and a preparation method. Background technique [0002] At present, due to the shortage of milk sources in most regions of the country, in order to meet the needs of yogurt production in areas with insufficient milk supply and to reduce costs, a large number of reconstituted milk yogurt products have appeared on the market. Reconstituted milk, also known as "reconstituted milk" or "reconstituted milk", refers to concentrating and drying milk into concentrated milk or milk powder, and then adding an appropriate amount of water to make an emulsion with a ratio of water and solids in the original milk. There are two main differences between "reconstituted milk" an...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 王明娜尹小静史丽洁徐旺
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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