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Preparation method of room-temperature yogurt

A yogurt, normal temperature technology, applied in the direction of milk preservation, milk preparations, bacteria used in food preparation, etc., can solve the problems of yogurt instability, yogurt transportation, sales, storage inconvenience, etc., to ensure taste and stability, Good heat resistance, the effect of improving stability

Inactive Publication Date: 2016-05-11
NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, yogurt is made from milk or dairy products, added with lactic acid bacteria, and produced under conventional fermentation processes. During the subsequent transportation, sales, and storage processes, lactic acid bacteria will continue to ferment, resulting in texture and taste of yogurt. change, causing instability of the yogurt
Therefore, in order to ensure the activity of lactic acid bacteria and the stability of the taste and texture of yogurt, yogurt products are usually stored, transported, and sold at low temperatures with a shelf life of no more than one month, which brings inconvenience to the transportation, sales, and storage of yogurt.

Method used

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  • Preparation method of room-temperature yogurt

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preparation example Construction

[0028] The invention provides a method for preparing yogurt at room temperature, comprising the following steps:

[0029] S1, adding compound stabilizer, sweetener, and heat-resistant whey protein powder to the fresh milk after the first sterilization, and stirring evenly to form a compound milk mixture;

[0030] S2, preheating and homogenizing the composite emulsion mixture obtained in step S1;

[0031] S3, performing a second sterilization treatment on the homogenized compound emulsion mixture;

[0032] S4, the compound milk mixture after the second sterilization treatment is cooled, and the starter is added to ferment for 5-6 hours and then cooled;

[0033] S5, sterilizing the compound emulsion mixture cooled in step S4 for the third time;

[0034] S6, rapidly cooling the compound milk mixture after the third sterilization, aseptically storing and filling to obtain normal temperature yoghurt;

[0035] Wherein, the composite stabilizer comprises 60%-80% esterified modifie...

Embodiment 1

[0046] This embodiment provides a method for preparing yogurt at room temperature, comprising the following steps:

[0047]S1, add compound stabilizer, sweetener, and heat-resistant whey protein powder to the fresh milk after the first sterilization at 60°C for 60 seconds, and stir evenly to form a compound milk mixture; S2, obtain in step S1 Preheat and homogenize the composite emulsion mixture; the preheating temperature is 60°C, and the time is 20 minutes; the homogenization pressure is 25MPa, and the time is 10 minutes; S3, the homogeneous composite emulsion is heated at 95 Sterilize for the second time at ℃ for 25 minutes; S4, add starter and ferment for 6 hours and then cool; S5, sterilize the cooled compound milk mixture for the third time at 780°C for 30 seconds; S6, after the third time sterilize, Fast cooling, aseptic preservation and filling, to obtain normal temperature yoghurt.

[0048] Wherein, the composite stabilizer includes 72% esterified modified starch, 8%...

Embodiment 2

[0050] This embodiment provides a method for preparing yogurt at room temperature, comprising the following steps:

[0051] S1, add compound stabilizer, sweetener, and heat-resistant whey protein powder to the fresh milk after the first sterilization at 58°C for 50 seconds, and stir evenly to form a compound milk mixture; S2, obtain in step S1 Preheat and homogenize the compound emulsion mixture; the preheating temperature is 58°C, and the time is 20 minutes; the homogenization pressure is 22MPa, and the time is 10 minutes; Sterilize for the second time at ℃ for 24 minutes; S4, add starter and ferment for 6 hours and then cool; S5, sterilize the cooled compound milk mixture for the third time at 70-8075℃ for 25 seconds; S6, sterilize for the third time After that, it is rapidly cooled, aseptically stored and filled to obtain normal temperature yoghurt.

[0052] Wherein, the composite stabilizer comprises 75% esterified modified starch, 6% pectin, 8% agar, 11% corn germ protei...

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Abstract

The invention discloses a preparation method of room-temperature yogurt. The method comprises the following steps: (S1) adding a composite stabilizer, a sweetener and heat-resistant whey protein powder to firstly sterilized fresh and raw milk for stirring evenly to form a composite milk mixture; (S2) preheating and homogenizing the composite milk mixture; (S3) sterilizing the composite milk mixture for the second time; (S4) adding a leavening agent, carrying out fertilization for 5-6 hours and then cooling the mixture; (S5) sterilizing the composite milk mixture for the third time; and (S6) carrying out rapid cooling, sterile preservation and filling, wherein the composite stabilizer comprises 60%-80% of esterified modified starch, 6%-12% of pectin, 6%-15% of agar and 8%-20% of corn germ protein isolate powder; and the weight ratio of the fresh and raw milk to the composite sterilizer to the sweetener to the heat-resistant whey protein powder to the leavening agent is (60-70) to (8-15) to (4-5) to (15-20) to (10-12) in sequence. The composite stabilizer disclosed by the invention has good heat resistance; and the stability of the room-temperature yogurt is improved.

Description

technical field [0001] The invention relates to the field of yogurt preparation, and more specifically, the invention relates to a method for preparing yogurt at room temperature. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. In addition to retaining all the nutrition of milk in yogurt, the fermentation process of yogurt causes about 20% of sugar and protein in milk to be hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in milk is average. It is 3% to 5%; after fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. With the development of society, people pay more attention to the healt...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13A23C3/03
CPCA23C3/03A23C9/127A23C9/13A23C9/1307A23C9/1322A23C2240/15A23V2400/123A23V2400/249
Inventor 王铁军史寒琴惠建明
Owner NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD