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A kind of solidified yogurt containing gamma-polyglutamic acid and its preparation method

A technology of coagulated yogurt and polyglutamic acid, which is applied in the field of food science, can solve the problems of whey precipitation and non-firm curd, and achieve the effects of stabilizing the yogurt system, improving the non-firm curd and increasing the content of amino acids

Active Publication Date: 2019-12-03
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a set yogurt containing gamma-polyglutamic acid and a preparation method thereof, the set yoghurt containing gamma-polyglutamic acid and its The preparation method should solve the technical problems that the whey will separate out and the curd is not firm during the production process of the set yogurt in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of solidified yogurt containing γ-polyglutamic acid, calculated in parts by mass, its composition and content are as follows:

[0027] Gamma-polyglutamic acid: 0.02 parts (0.02g)

[0028] Milk: 100 servings (100 grams)

[0029] Soft white sugar: 19.8 parts (19.8 grams)

[0030] Bacteria powder: 0.6 parts (0.6 grams)

[0031] The preparation method of the above-mentioned set type yoghurt containing γ-polyglutamic acid specifically comprises the following steps:

[0032] First, weigh 100g of pure milk in a beaker, add 19.8g of soft white sugar (6%, w / w) and 0.02g of γ-polyglutamic acid at the same time, stir well, then slowly add 0.6g of bacteria while stirring. Add it, and after it is completely stirred and mixed evenly, dispense it into 150mL glass bottles (with lids) that come with the yogurt machine.

[0033] Then, the above-mentioned glass bottle was placed in a constant temperature incubator at 37-40° C. for 40-60 minutes.

[0034] Finally, put all the t...

Embodiment 2

[0037] A kind of solidified yogurt containing γ-polyglutamic acid, calculated in parts by mass, its composition and content are as follows:

[0038] Gamma-polyglutamic acid: 0.04 parts (0.04g)

[0039] Milk: 100 servings (100 grams)

[0040] Soft white sugar: 19.8 parts (19.8 grams)

[0041] Bacteria powder: 0.6 parts (0.6 grams)

[0042] The preparation method of the above-mentioned set type yoghurt containing γ-polyglutamic acid specifically comprises the following steps:

[0043] First, weigh 100g of pure milk in a beaker, add 19.8g of soft white sugar (6%, w / w) and 0.04g of γ-polyglutamic acid at the same time, stir well, and then slowly mix 0.6g of bacteria while stirring. Add slowly, and after stirring completely, dispense into 150mL glass bottles (with lids) that come with the yogurt machine.

[0044] Then, the above-mentioned glass bottle was placed in a constant temperature incubator at 37-40° C. for 40-60 minutes.

[0045] Finally, put all the thermostated glass...

Embodiment 3

[0048] A kind of solidified yogurt containing γ-polyglutamic acid, calculated in parts by mass, its composition and content are as follows:

[0049] Gamma-polyglutamic acid: 0.06 parts (0.06g)

[0050] Milk: 100 servings (100 grams)

[0051] Soft white sugar: 19.8 parts (19.8 grams)

[0052] Bacteria powder: 0.6 parts (0.6 grams)

[0053] The preparation method of the above-mentioned set type yoghurt containing γ-polyglutamic acid specifically comprises the following steps:

[0054]First, weigh 100g of pure milk in a beaker, add 19.8g of soft white sugar (6%, w / w) and 0.06g of γ-polyglutamic acid at the same time, stir well, then slowly add 0.6g of bacteria while stirring. Add it, and after it is completely stirred and mixed evenly, dispense it into 150mL glass bottles (with lids) that come with the yogurt machine.

[0055] Then, the above-mentioned glass bottle was placed in a constant temperature incubator at 37-40° C. for 40-60 minutes.

[0056] Finally, put all the th...

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PUM

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Abstract

The invention relates to set yogurt containing gamma-polyglutamic acid. The set yogurt is prepared from, in parts by mass, 0.02-0.08 parts of gamma-polyglutamic acid, 100 parts of pure milk, 19.8 parts of white soft sugar and 0.6 parts of strains. The invention further provides a preparation method of the yogurt. The pure milk is weighed and put in a reaction container, the white soft sugar and gamma-polyglutamic acid are added and uniformly stirred, the strains are added and uniformly mixed, the mixture is distributed to containers in a yogurt making machine, then, the containers are put in a constant-temperature incubator for constant-temperature treatment, and finally, all the milk-containing containers subjected to constant-temperature treatment are put in the yogurt making machine to be fermented and taken out for cold storage after fermentation ends. According to measurement, the hardness of gamma-polyglutamic acid type yogurt is 5.282-10.312 g, the viscosity is 18.930-46.793 g.sec, the tackiness is 2.569-4.831 g, the chewiness is 2.138-4.222 g, and the enthalpy change delta H is 882.4-1282.0 J / g.

Description

technical field [0001] The invention belongs to the field of food science and relates to a dairy product, in particular to a solidified yoghurt containing gamma-polyglutamic acid and a preparation method thereof. Background technique [0002] During the production, transportation and sales of yogurt, the denaturation and precipitation of milk protein under acidic conditions, the precipitation of whey, and the lack of firmness of curd have always been the key issues affecting the quality of yogurt products. In order to improve the stability of yogurt and prolong the shelf life of yogurt, methods of adding stabilizers and / or increasing the protein content in yogurt are usually adopted. Stabilizers commonly used in fermented yogurt products include pectin, sodium carboxymethylcellulose, water-soluble soybean polysaccharides, various modified starches, etc. These stabilizers are generally added in large amounts to achieve a better stabilization effect , and when the amount adde...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C9/137A23C9/13
CPCA23C9/127A23C9/1322A23C9/137
Inventor 马霞张燕于海燕汪丽
Owner SHANGHAI INST OF TECH