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Brown yoghourt and preparation method thereof

A brown and yogurt technology, applied in the direction of milk preparations, bacteria and dairy products used in food preparation, can solve problems such as brown yogurt, which can increase the types of lactic acid bacteria, adjust the balance of intestinal flora, and improve the flavor. good effect

Inactive Publication Date: 2016-08-17
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In summary, there is no invention or related report on the combination of enzymatic hydrolysis technology and fermentation technology for the preparation of brown yogurt rich in casein phosphopeptides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) The skim milk powder for preparing brown yogurt is divided into two parts, the first part accounts for 30% of the total amount of skim milk powder, and the second part accounts for 70% of the total amount of skim milk powder;

[0029] 2) Dissolve the first portion of skimmed milk powder with soft water at a temperature of 40°C so that the mass concentration of the skimmed milk powder is 8%, then add trypsin in a proportion of 2% of the mass of the skimmed milk powder and stir evenly. After incubating for 2.0 hours at ℃, inactivate the enzyme at 100℃ for 10 minutes to obtain solution A for later use;

[0030] 3) Dissolve the second part of skimmed milk powder and an appropriate amount of glucose with the obtained A liquid and soft water at 40° C., so that the mass concentration of the skimmed milk powder in the obtained milk is 12%, and the mass concentration of glucose is 6%. Hydrate the obtained milk at 40°C for 30 minutes, heat up to 60°C and homogenize under the c...

Embodiment 2

[0033] 1) The skim milk powder for preparing brown yogurt is divided into two parts, the first part accounts for 30% of the total amount of the skim milk powder, and the second part accounts for 70% of the total amount of the skim milk powder;

[0034] 2) Dissolve the first portion of skimmed milk powder with soft water at a temperature of 50°C so that the mass concentration of the skimmed milk powder is 10%, and then add trypsin in a proportion of 4% of the mass of the skimmed milk powder and stir evenly. After incubation and enzymatic hydrolysis at ℃ for 3.5 hours, the enzyme was inactivated at 100℃ for 10 minutes to obtain liquid A for later use;

[0035] 3) Dissolve the second part of skimmed milk powder and an appropriate amount of glucose with the obtained A liquid and soft water at a temperature of 50°C, so that the mass concentration of the skimmed milk powder in the resulting milk is 12%, and the mass concentration of glucose is 8%. After the obtained milk was hydrate...

Embodiment 3

[0038] 1) The skim milk powder for preparing brown yogurt is divided into two parts, the first part accounts for 30% of the total amount of the skim milk powder, and the second part accounts for 70% of the total amount of the skim milk powder;

[0039]2) Dissolve the first portion of skimmed milk powder with soft water at a temperature of 45°C to make the mass concentration of the skimmed milk powder 9%, then add trypsin in a proportion of 3% of the mass of the skimmed milk powder and stir evenly, and then dissolve the mixture at pH 7.5 and temperature 55 After incubation at ℃ for 3.0 hours, inactivate the enzyme at 100℃ for 10 minutes to obtain liquid A for use;

[0040] 3) Dissolving the second part of skimmed milk powder and an appropriate amount of glucose with the obtained A liquid and soft water at a temperature of 45° C., so that the mass concentration of the skimmed milk powder in the obtained milk is 12%, and the mass concentration of glucose is 7%. Hydrate the obtain...

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PUM

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Abstract

The invention discloses a preparation method for brown yoghourt. The preparation method comprises the following steps: (1) preparation of skim milk powder enzymatic hydrolysate; (2) preparation of brown milk liquid; (3) preparation of compound lactobacilli and brown yoghourt. According to the preparation method, the brown milk liquid is obtained by first hydrolyzing part skim milk powder by using trypsin to obtain an enzymatic hydrolysate which is rich in casein phosphopeptides, then dissolving the remaining skim milk powder by using the obtained enzymatic hydrolysate and soft water, and performing hydration, homogenizing and browning. The compound lactobacilli are obtained by compounding lactobacillus rhamnosus, lactobacillus acidophilus, lactococcus lactis cremoris, streptococcus thermophilus and lactobacillus delbrueckii subsp. lactis or the lactobacillus rhamnosus, the lactobacillus acidophilus, the lactococcus lactis cremoris, the streptococcus thermophilus and lactobacillus plantarum; finally, the obtained compound lactobacilli are inoculated in the brown milk liquid; the brown yoghourt is obtained by sub-packaging, fermenting and aging. The obtained brown yoghourt is good in browning flavour, high in viable count, and moreover, is rich in the casein phosphopeptides.

Description

technical field [0001] The application belongs to the field of dairy product processing, and in particular relates to a brown yoghurt and a preparation method thereof. Background technique [0002] Yogurt not only has a good taste and is easy to digest, but also contains live probiotics such as lactic acid bacteria and their metabolites, which play an important role in maintaining human health, so it is very popular among consumers. In order to enrich the flavor of yogurt, people have developed a variety of multi-flavored yogurts on the basis of plain yogurt, such as flavored yogurts with added tea and tea extracts, grains, edible fungi and various fruits. [0003] Brown yogurt is not only a flavored yogurt with browning flavor, but also an essential yogurt raw material for the preparation of brown lactic acid bacteria beverages. It is usually made of reduced milk of skimmed milk powder or fresh milk and edible sugar at 95 ° C ~ 100 ° C for 2 ~ 3 hours Obtain sterilized bro...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/127A23C9/1307A23V2400/137A23V2400/157A23V2400/113A23V2400/175A23V2400/249
Inventor 袁永俊陈海风王艳丽张琪冯伟玲董思杨豆剑伟谭青云
Owner XIHUA UNIV
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