A double fermented brown yogurt and its production process

A double-fermentation and fermented milk technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problem of single taste and achieve a round and soft taste effect

Active Publication Date: 2020-02-14
江苏卫岗乳品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing brown yogurt products are mainly based on the flavor of Maillard reactants, without the flavor of fruit juice, and the taste is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A double-fermented brown yogurt, composed of fermented milk base and apple juice fermentation liquid B with a mass ratio of 7:3, the fermented milk base is made by fermenting browning base material A and other auxiliary materials;

[0040] Described browning base-material A is calculated in parts by weight, is made of following raw material:

[0041] The amount of raw milk is 92 parts, glucose is 3 parts, and cream is 3 parts;

[0042] The apple juice fermented liquid B is calculated in parts by weight and is made of the following raw materials:

[0043] 90 parts of apple juice, 0.2 parts of fructooligosaccharides; 8 parts of white sugar.

[0044] The fermented milk base is made of browning base material A with a mass ratio of 90:2:1.2:0.2:6, sweetened condensed milk, whey protein concentrate WPC34, stabilizer and white sugar.

[0045] The pH of the raw apple juice is 3.8, and the sugar content of the apple juice is 14.

[0046] The production technology of above-men...

Embodiment 2

[0068] A double-fermented brown yogurt, which is composed of fermented milk base and apple juice fermentation liquid B with a mass ratio of 8:2, and the fermented milk base is composed of brown fermented milk base with a mass ratio of 90:7:2:0.8 Made from variable base A, white sugar, sweetened condensed milk and milk protein concentrate powder 5011.

[0069] The yogurt fermented base material A is made of the following raw materials in parts by weight:

[0070] 92 parts of raw milk, 0.02 parts of lactase, 3 parts of cream;

[0071] The apple juice fermented liquid B is calculated in parts by weight and is made of the following raw materials:

[0072] Apple juice 99 parts, lactose 0.5 part, yeast extract 0.1 part.

[0073] The production technology of above-mentioned double fermented brown yoghurt comprises the following steps:

[0074] Step 1, weighing auxiliary materials, standardizing raw milk, batching, homogenizing, sterilizing and browning, cooling, and obtaining yogu...

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PUM

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Abstract

The invention relates to double fermentation brown yoghurt and a production process thereof, and belongs to the technical field of dairy product processing. The double fermentation brown yoghurt is composed of a fermented milk base and an apple juice fermentation liquor, and the fermented milk base is prepared by fermenting a browning base material subjected to a maillard reaction and other auxiliary materials. The double fermentation brown yoghurt is obtained by mixing the fermented milk base which is obtained by fermenting the browning base material with the apple juice fermentation liquor, and the double-fermentation fermented dairy products are rich in fruit flavor, soft in mouthfeel, moderate in sourness and sweetness and rich in nutrition.

Description

technical field [0001] The invention relates to double-fermented brown yogurt and a production process thereof, belonging to the technical field of dairy product processing. Background technique [0002] The Maillard reaction refers to the reaction between amino compounds and reducing sugars or other carbonyl compounds. The reaction includes a series of reactions such as condensation, dehydration, degradation, cracking, and polymerization. Pyran, pyrazine, pyrrole and other substances provide special flavor of food, and have anti-oxidative and anti-mutagenic properties. [0003] Brown yogurt refers to the maillard reaction between the protein and amino acid substances in the raw materials and the reducing sugar under high temperature conditions, and then a brown fermented milk with unique flavor is obtained. [0004] Existing brown yoghurt products are mainly based on the flavor of Maillard reactants, without the taste of fruit juice, and the taste is relatively simple. C...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23C9/13A23C9/12A23C9/127
CPCA23C9/1206A23C9/127A23C9/1307
Inventor童晓娟王安勇陈萍王晶孙琦
Owner江苏卫岗乳品研究院有限公司