Bubble yoghurt with long shelf life and preparation method thereof

A technology of shelf life and air bubbles, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of short shelf life of yogurt, susceptibility to mold pollution, restrictions on yogurt production and sales, etc., and achieve long product shelf life , large sales radius, and various eating methods

Inactive Publication Date: 2017-02-01
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yogurt has a short shelf life, and lactic acid bacteria still have fermentation power at 4°C, and are susceptible

Method used

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  • Bubble yoghurt with long shelf life and preparation method thereof
  • Bubble yoghurt with long shelf life and preparation method thereof
  • Bubble yoghurt with long shelf life and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The long shelf life bubble yogurt of this embodiment is prepared according to the following steps:

[0065] (1) Weighing of raw materials: Weigh cow milk, concentrated whey protein, white sugar, compound thickener and softened water according to the quantities 1-3 in Table 1;

[0066] (2) Protein hydration: heat 20% of the mass of the softened water in step (1) to 50°C, add concentrated whey protein, and stir for 25 minutes to obtain mixed solution 1;

[0067] (3) Ingredients: Heat 20% of the milk in step (1) to 55°C, add white sugar and compound thickener (the compound thickener is a model produced by Shijiazhuang Brother Yilan Food Ingredients Co., Ltd. It is the product of XD6042-3); Stir for 10 minutes to obtain mixed solution 2;

[0068] (4) Constant volume of the mixture: Mix the mixture 1 and the mixture 2 evenly, and cool to 4°C, add the remaining milk and demineralized water, and stir for 10 minutes to obtain the mixture 3;

[0069] (5) Homogenization: The mixed solutio...

Embodiment 2

[0075] The long shelf life bubble yogurt of this embodiment is prepared according to the following steps:

[0076] (1) Weighing of raw materials: Weigh the whole milk powder, concentrated whey protein, white sugar, compound thickener and softened water according to the amounts 4-6 in Table 1;

[0077] (2) Milk powder and protein hydration: heating 30% of the mass of the softened water in step (1) to 60°C, adding whole milk powder and concentrated whey protein, stirring for 40 minutes, to obtain mixed solution 1;

[0078] (3) Chemical material: heat 30% of the mass of the mixed solution 1 described in step (2) to 60°C, add white sugar and compound thickener (the compound thickener is Shijiazhuang Brother Yilan Food Ingredients Co., Ltd. The company’s product model is XD6042-3); stir for 10-20 minutes to obtain mixed solution 2;

[0079] (4) Constant volume of the mixture: Cool the mixture 2 to 6°C, add the remaining mixture 1 and demineralized water, and stir for 20 minutes to obtain t...

Embodiment 3

[0086] The long shelf life bubble yogurt of this embodiment is prepared according to the following steps:

[0087] (1) Weighing of raw materials: Weigh skimmed milk powder, concentrated whey protein, white sugar, compound thickener and softened water according to the amounts 7-9 in Table 1;

[0088] (2) Milk powder and protein hydration: heat 25% of the softened water in step (1) to 55°C, add skim milk powder and concentrated whey protein, and stir for 34 minutes to obtain mixed liquid 1;

[0089] (3) Chemical material: heat 25% of the mass of the mixed solution 1 in step (2) to 58°C, add white sugar and compound thickener (the compound thickener is Shijiazhuang Brother Yilan Food Ingredients Co., Ltd. The company’s product model is XD6042-3); stir for 15 minutes to obtain mixed solution 2;

[0090] (4) Constant volume of the mixture: Cool the mixture 2 to 5°C, add the remaining mixture 1 and demineralized water, and stir for 15 minutes to obtain the mixture 3;

[0091] (5) Homogenizat...

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Abstract

The invention discloses bubble yoghurt with a long shelf life and a preparation method thereof and relates to a formula of the bubble yoghurt with a long shelf life and the preparation method thereof. The invention aims at providing bubble yoghurt with high protein content, low fat content, long shelf life and high viable bacteria content and the preparation method thereof. The bubble yoghurt with a long shelf life is prepared from the components in parts by mass: milk, 0.5-2.0 parts of condensed whey protein, 6-10 parts of white granulated sugar and 0.3-1 part of compound thickening agent. The preparation method comprises the following steps: weighing of raw materials; hydration of protein and milk powder; melting; mixing to a constant volume; homogenization; sterilization; inoculation fermentation; emulsion breaking and cooling; encapsulation and post maturation; and refrigeration of finished products. The fat content of the bubble yoghurt with a long shelf life is reduced from 6.0-8.0% in the existing market products to 2.5-3.0%, beneficial viable bacteria in the yoghurt are reserved, simultaneously the shelf life is prolonged, obvious bubbles are formed after the product is shaken, and the product is uniform and stable before and after being shaken. The bubble yoghurt with a long shelf life and the preparation method thereof are used for the technical field of dairy processing.

Description

Technical field [0001] The invention relates to a long shelf life bubble yogurt formula and a preparation method thereof, and belongs to the technical field of dairy processing. Background technique [0002] Now the post-90s generation has become a mainstream consumer group, and their consumption characteristics have undergone subversive changes. Fashion, personality, quality, and enjoyment have become their aspirations. Bubble yogurt came into being after in-depth insights into the consumption mode of the Pan-90s. As an innovative product in the field of yogurt, bubble yogurt has not yet been developed by a dairy company in my country. It gives people a different taste experience before and after shaking, and realizes technological innovation to drive product innovation. While not losing the function and novel taste of yogurt, it gives young consumers a fun, playful experience and sense of participation. [0003] The shelf life of yogurt is short. The lactic acid bacteria still h...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/137A23C3/03
CPCA23C3/03A23C9/123A23C9/137A23V2400/51
Inventor 史杰张景彬国珺梁俊平杨晓光
Owner HEBEI BROS ILONG FOOD TECH LLC
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