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Application of lactulose liquid in maintaining good texture of yoghourt within shelf-life

A technology of isomerization and shelf life, applied in the application, dairy products, milk preparations and other directions, can solve the problem of not seeing the tissue state of isomerized lactose liquid, achieve good flavor and taste, good flavor, beneficial to human health effects

Inactive Publication Date: 2016-05-18
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the application of isomerized lactose liquid to yogurt to maintain its tissue state

Method used

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  • Application of lactulose liquid in maintaining good texture of yoghourt within shelf-life
  • Application of lactulose liquid in maintaining good texture of yoghourt within shelf-life
  • Application of lactulose liquid in maintaining good texture of yoghourt within shelf-life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Prepare drinking yogurt

[0036] The specific formula is as follows:

[0037] Total: 1000g

[0038] White sugar 80g; isomerized lactose liquid 0.5-20g; cream 40g; gellan gum 0.1g; yogurt starter 0.4g; the balance is milk (preferably whole milk).

[0039] Concrete preparation steps:

[0040] 1) After raising the temperature of raw milk to 50-60°C, add isomerized lactose liquid, white sugar, cream and gellan gum, and circulate and stir for 20-30 minutes to obtain the prepared feed liquid;

[0041] 2) Homogenization: Homogenize the above prepared feed solution at 60°C and 18Mpa;

[0042] 3) Sterilization: The homogenized feed liquid is sterilized under the conditions of 93-97°C for 5-10 minutes; then the feed liquid is cooled to 41°C-43°C;

[0043] 4) Inoculation and fermentation: stop the fermentation when the acidity reaches 70-80°T and the pH is about 4.2.

[0044] 5) Secondary homogenization: the homogenization pressure is not greater than 10Mpa, and then fille...

Embodiment 2

[0083] Stirred yoghurt containing isomerized lactose liquid and production method thereof

[0084] 1. Raw material formula (based on 1000kg)

[0085]

[0086] The isomerized lactose solution was obtained commercially, and the strains used were purchased from Danisco (Beijing) Strains Co., Ltd.

[0087] 2. Specific steps:

[0088] 1) Selection of raw milk: select fresh milk that has passed the inspection, with a protein content ≥ 2.9%, a fat content ≥ 3.1%, and a dry matter content of about 13%;

[0089] 2) After raising the temperature of the raw milk to 50-60°C, add isomerized lactose liquid, white sugar and anhydrous butter, and circulate and stir for 25 minutes to obtain the prepared feed liquid;

[0090] 3) Homogenize the above prepared feed liquid at 60°C and 20Mpa; sterilize the homogenized feed liquid at 95°C for 10 minutes; then cool the feed liquid to 43°C; inoculate and ferment , when the acidity (the above range of temperature and fermentation time is applicab...

Embodiment 3

[0093] A kind of solidified yogurt containing isomerized lactose liquid and its production method

[0094] 1. Raw material formula (based on 1000kg):

[0095]

[0096] 2. Specific steps:

[0097] 1) Selection of raw milk: select fresh milk that has passed the inspection, with a protein content ≥ 2.9%, a fat content ≥ 3.1%, and a dry matter content of about 13%;

[0098] 2) Ingredients: Raise the temperature of the milk to 55°C, add isomerized lactose liquid, modified starch and white sugar, and circulate and stir for 25 minutes to obtain the prepared milk material;

[0099] 3) Preheat the above-mentioned prepared milk material to 70°C for homogenization, the homogenization pressure is 18Mpa; the homogenized material is sterilized at 95°C for 5 minutes; the sterilized material is cooled to 42°C, inoculated and filled Put it in the unit package, then keep the temperature at 42°C, and ferment for 5 hours. When the acidity reaches 70-75°T, the product is cooled to 2-6°C and r...

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Abstract

The invention discloses an application of a lactulose liquid in maintaining good texture of yoghourt within shelf-life. The invention also discloses yoghourt containing the lactulose liquid. Raw materials of the yoghourt comprise milk and the lactulose liquid. The invention also discloses a preparation method of the yoghourt containing the lactulose liquid. According to the preparation method, raw milk is used as a main raw material. The yoghourt is prepared by steps of adding the lactulose liquid into the raw milk, homogenizing, sterilizing and fermenting by the use of a starter. The invention brings forward for the first time that the lactulose liquid is used in maintaining good texture of yoghourt within shelf-life. Through a reasonable formula and an appropriate technology, the prepared yoghourt product has good flavor, taste, texture and shelf-life live strain stability.

Description

technical field [0001] The present invention relates to a new application of isomerized lactose liquid. More specifically, it relates to the application of isomerized lactose liquid in maintaining a good tissue state during the shelf life of yoghurt. Background technique [0002] At present, drinking yogurt on the market is more and more popular. Due to the low viscosity of drinking yogurt, the product is prone to water separation and layering. Currently, most of the drinking yogurt on the market maintains the organizational state of yogurt by adding stabilizers. CN102090446B provides a method for obtaining drinking-type yoghurt with better tissue state without adding a stabilizer or adding a small amount of stabilizer. But the method of this application is relatively complicated, and it is not convenient for actual operation in production. Therefore, finding a method that can ensure that drinking yogurt has a better texture without adding stabilizers or adding a small am...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 倪丹李宁马国文
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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