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Yogurt stabilizer, fermented yogurt containing same and preparation method of the fermented yogurt

A technology of stabilizer and yogurt, applied in the field of yogurt stabilizer and fermented yogurt, can solve the problems of whey precipitation, low viscosity and poor taste of coagulated yogurt products

Active Publication Date: 2019-06-28
杭州碳氢氧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that solidified yogurt products often have adverse phenomena such as low viscosity, rough texture, poor taste, whey precipitation, etc. In order to solve the above problems, the present invention provides a yogurt stabilizer, a fermentation Yogurt and preparation method of the fermented yogurt

Method used

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  • Yogurt stabilizer, fermented yogurt containing same and preparation method of the fermented yogurt
  • Yogurt stabilizer, fermented yogurt containing same and preparation method of the fermented yogurt
  • Yogurt stabilizer, fermented yogurt containing same and preparation method of the fermented yogurt

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A yogurt stabilizer is composed of the following raw materials in parts by weight: 0.5-4.9 parts of beta-cyclodextrin, 0.2-2.2 parts of edible gelatin, and 0.02-0.14 parts of agar.

[0036] It consists of the following raw materials in parts by weight: 1.6 parts of β-cyclodextrin, 0.7 parts of edible gelatin, and 0.065 parts of agar.

[0037] The method for preparing fermented yoghurt by utilizing the above-mentioned yoghurt stabilizer comprises the following steps:

[0038] ① After conventional pretreatment of the pure milk, add 8-10% white sugar to the pure milk, stir until the white sugar melts to obtain sweet milk, then add the compounded yogurt stabilizer to the sweet milk, the yogurt is stable The amount of additives accounted for 0.72-7.24% of the mass percentage of the added pure milk, and the amount of white granulated sugar accounted for the mass percentage of the added pure milk;

[0039] 2. Homogenize the mixed solution obtained in step 1. The homogenizatio...

Embodiment 2

[0046] A yogurt stabilizer is composed of the following raw materials in parts by weight: 0.5 g of β-cyclodextrin, 0.2 g of edible gelatin, and 0.02 g of agar.

[0047] The method for preparing fermented yoghurt by utilizing the above-mentioned yoghurt stabilizer comprises the following steps:

[0048] ① After conventional pretreatment of 500g pure milk, add 8% white sugar to the pure milk, stir until the white sugar melts to obtain sweet milk, then add the compounded yogurt stabilizer to the sweet milk, yogurt stabilizer The added amount of the added amount accounts for 0.72% of the mass percentage of the added pure milk, and the added amount of white granulated sugar accounts for the mass percentage of the added pure milk;

[0049] 2. Homogenize the mixed solution obtained in step 1. The homogenization pressure is 15MPa;

[0050] ③ Sterilize the homogenized liquid at a temperature of 110°C for 8 minutes;

[0051] ④ Cool the liquid in step ③, and inoculate the starter for f...

Embodiment 3

[0055] A yogurt stabilizer is composed of the following raw materials in parts by weight: 1 g of β-cyclodextrin, 0.5 g of edible gelatin, and 0.04 g of agar.

[0056] The method for preparing fermented yoghurt by utilizing the above-mentioned yoghurt stabilizer comprises the following steps:

[0057] ① After conventional pretreatment of 500g of pure milk, add 8.2% white sugar to the pure milk, stir until the white sugar melts to obtain sweet milk, then add the compounded yogurt stabilizer to the sweet milk, yogurt stabilizer The added amount of granulated sugar accounts for 1% of the mass percentage of the added pure milk, and the added amount of white granulated sugar accounts for the mass percentage of the added pure milk;

[0058] 2. Homogenize the mixed solution obtained in step 1. The homogenization pressure is 15.4MPa;

[0059] ③ Sterilize the homogenized liquid at a temperature of 111°C for 8.4 minutes;

[0060] ④ Cool the liquid in step ③, and inoculate the starter for...

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Abstract

The present invention provides a yoghurt stabilizer. The yoghurt stabilizer comprises the following raw materials in parts by weight: 0.5-4.9 parts of beta-cyclodextrin, 0.2-2.2 parts of edible gelatin and 0.02-0.14 parts of agar. The method of using the yoghurt stabilizer to prepare the fermented yoghurt is as follows: (1) sweet milk is prepared and the yoghurt stabilizer is added into the sweet milk; (2) the obtained mixed solution in the step (1) is homogenized; (3) the homogenized liquid is sterilized; (4) the liquid obtained in the step (3) is cooled and a fermentation agent is inoculated into the liquid to conduct fermentation; and (5) after the fermentation, the fermented liquid is cooled to obtain the finished products of the yogurt. The edible gelatin and agar can significantly increase the centrifugal precipitation rate and viscosity of the yoghurt, but due to the fact that the additions of the two stabilizers inhibit the yoghurt fermentation, the beta-cyclodextrin is combinedly used. The addition of the beta-cyclodextrin can promote the fermentation of the yogurt and at the same time can enable the yogurt products to be uniform in texture states and good in mouthfeel. But the disadvantage of the beta-cyclodextrin is that the beta-cyclodextrin reduces the centrifugal precipitation rate of the yoghurt products, which can be rightly made up by the gelatin and agar.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a yoghurt stabilizer, fermented yoghurt containing it and a preparation method of the fermented yoghurt. Background technique [0002] With the rapid development of the current social economy, among the various dairy products, yogurt is currently the fastest growing product in my country's dairy industry. Not only is the output showing a rapid growth trend, but its sales are also on the rise. More than 40%, in the same industry in a far-leading position. Yogurt is made of milk, and lactose is the most sugary ingredient in milk. However, because some people lack lactase in their digestive juices, it is very unfavorable for the digestion, absorption and utilization of lactose, which causes this. Some people have stomach discomfort after drinking milk, and some even cause symptoms such as diarrhea. This phenomenon is called "lactose intolerance". This is why man...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L29/256A23L29/281A23C9/13A23C9/137
CPCA23C9/1307A23C9/137A23V2002/00A23V2200/242A23V2250/5112A23V2250/5024A23V2250/5432
Inventor 杜磊杜杨袁超凡复郭希萍李彬袁天天杜雨童
Owner 杭州碳氢氧科技有限公司
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