Normal-temperature brown yoghurt and manufacturing method thereof

A production method and normal temperature technology, applied in the direction of milk preparations, dairy products, milk preservation, etc., can solve the problems of different fermentation strain formulas and fermentation conditions, single color, flavor and nutritional performance, long shelf life of normal temperature yogurt, etc., to achieve Resolution of texture and flavor issues, wide distribution, and smooth cohesive effects

Inactive Publication Date: 2017-01-04
辽宁辉山生物科技研究有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patents CN103598328A and CN102388962A disclose normal-temperature yogurt and their preparation methods. The differences lie in different raw materials, different stabilizer formulas, different fermentation strain formulas and different fermentation conditions. and nutritional properties can be further improved

Method used

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  • Normal-temperature brown yoghurt and manufacturing method thereof

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Comparison scheme
Effect test

Embodiment 1

[0035] (1) Quality control of fresh milk: fat ≥ 3.85%, protein ≥ 3.35%, acidity 12-16 oT, homogenization, pre-sterilization, homogenization pressure 190bar, and 137 ° C, 4 seconds ultra-high temperature sterilization treatment, the raw milk filter mesh is 80 mesh, cooled to 6 ° C for use;

[0036] (2) Browning raw milk preparation:

[0037] Ingredients: Put 87.68 kg of sterilized fresh milk into the mixing tank, put 1.9 kg of glucose monohydrate and 5.6 kg of fructose syrup into the blender in turn, filter the mesh to 40 mesh, fresh milk, fructose syrup, Water glucose three kinds of raw materials account for the mass percent of total formula;

[0038] Browning: Heat up the mixed browning milk raw materials to 96°C and keep the temperature constant for 2.5 hours to prepare browning raw milk, stir for 1 minute every 20 minutes during the browning process, and the final browning color is controlled in yellow-brown The light color MS-39W in the color card - the dark color MS-28W...

Embodiment 2

[0054] (1) Quality control of fresh milk: fat ≥ 3.85%, protein ≥ 3.35%, acidity 12-16 o T Homogenization, pre-sterilization, homogenization pressure 190bar, and 137 ° C, 4 seconds ultra-high temperature sterilization treatment, raw milk filter mesh requirement is 80 mesh, cooled to 6 ° C for use;

[0055] (2) Browning raw milk preparation:

[0056] Ingredients: Put 87.46 kg of sterilized fresh milk into the mixing tank, put 1.9 kg of glucose monohydrate and 5.6 kg of fructose syrup into the blender in turn, filter the mesh to 40 mesh, fresh milk, fructose syrup, Water glucose three kinds of raw materials account for the mass percent of total formula;

[0057] Browning: Heat up the mixed browning milk raw materials to 96°C and keep the temperature constant for 2.5 hours to prepare browning raw milk, stir for 1 minute every 20 minutes during the browning process, and the final browning color is controlled in yellow-brown The light color MS-39W in the color card - the dark colo...

Embodiment 3

[0073] (1) Quality control of fresh milk: fat ≥ 3.85%, protein ≥ 3.35%, acidity 12-16 o T, homogenization, pre-sterilization, homogenization pressure 190bar, and 137 ° C, 4 seconds ultra-high temperature sterilization treatment, the raw milk filter mesh is 80 mesh, cooled to 6 ° C for use;

[0074] (2) Browning raw milk preparation:

[0075] Ingredients: Put 87.23 kg of sterilized fresh milk into the mixing tank, put 1.9 kg of glucose monohydrate and 5.6 kg of fructose syrup into the blender in turn, filter the mesh to 40 mesh, fresh milk, fructose syrup, Water glucose three kinds of raw materials account for the mass percent of total formula;

[0076] Browning: Heat up the mixed browning milk raw materials to 96°C and keep the temperature constant for 2.5 hours to prepare browning raw milk, stir for 1 minute every 20 minutes during the browning process, and the final browning color is controlled in yellow-brown The light color MS-39W in the color card - the dark color MS-28...

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Abstract

The invention discloses normal-temperature brown yoghurt and a manufacturing method thereof. The normal-temperature brown yoghurt is prepared from fresh milk, dextrose monohydrate, a compound stabilizer, acetylated distarch phosphate, white granulated sugar and lactobacillus strains, wherein compound strains added proportionally according to activity include streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus paracasei. The method includes steps: controlling quality of fresh cow milk, preparing browning material milk, matching materials, browning, cooling, adding the compound stabilizer and the white granulated sugar, premixing, performing dry mixing, adding the acetylated distarch phosphate, pasteurizing, performing ultralow-temperature ultralong-time inoculated fermentation, matching the strains, inoculating, fermenting, demulsifying, cooling, sterilizing, cooling, filling and storing. By means of ultralow-temperature ultralong-time inoculated fermentation, the problem of normal-temperature storage and transport of the brown yoghurt is solved while problems of quality and flavor of the normal-temperature yoghurt are solved as well. By improvement of technical formulations and processes of conventional yoghurt, high freshness and long shelf lives of products are achieved, and application to the technical field of dairy products is realized.

Description

technical field [0001] The invention relates to a brown room-temperature yoghurt in the technical field of dairy products and a production method thereof. Background technique [0002] Yogurt has a unique flavor and rich nutrition, and is loved by consumers. Conventional yogurt has a short shelf life, and cold chain conditions are required for transportation, storage and sales, and the product sales range is limited. Commercially available yogurt is mostly milky white, with a single color tone and full color, fragrance and flavor, which can meet people's demand for yogurt products. The yogurt products developed by existing room temperature yogurt technology need to be further improved in color, flavor and nutritional properties. Maillard reaction occurs between protein and sugar in milk, browning the milk and producing a special burnt flavor. This special flavor can give people the pleasure of drinking and increase appetite. Yogurt products made by adding auxiliary mater...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123A23C3/03
CPCA23C3/03A23C9/1234A23C9/1238A23C9/1307A23C9/1315A23V2400/123A23V2400/165A23V2400/249
Inventor 杨凯尹东利陈娜邢宇黄威
Owner 辽宁辉山生物科技研究有限公司
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