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Long shelf-life and refrigerated live bacterium yogurt and preparation method thereof

A technology of shelf life and yogurt, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of stabilizing texture, taste and flavor, and preserving nutritional value

Inactive Publication Date: 2017-02-08
HANGZHOU WAHAHA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, due to the improvement of consumer awareness, recently sterilized lactic acid bacteria beverages are facing challenges from the media. Although room temperature yogurt is still in the growth period, it is foreseeable that it will inevitably face the same doubts in the near future.
[0004] At present, the shelf life of refrigerated yogurt on the market is generally 3-4 weeks, and there is no refrigerated yogurt product with a shelf life of more than 1 month

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The ingredients of this example are composed of fresh milk, white sugar, concentrated whey protein powder, concentrated milk protein, pectin, sodium citrate, food flavor, guar gum, AK sugar, aspartame, lactic acid bacteria and water, wherein The weight of each component is calculated based on a total amount of 1000 milliliters: 900 grams of fresh milk, 50 grams of white granulated sugar, 10 grams of concentrated whey protein powder, 10 grams of concentrated milk protein, 1 gram of pectin, 0.15 grams of sodium citrate, edible Essence 1.0g, guar gum 0.5g, AK sugar 0.3g, aspartame 0.1g, lactic acid bacteria 0.06g, the balance is water.

[0040] The lactic acid bacteria are mixed by the following components in parts by weight: Streptococcus thermophilus 25%, Lactobacillus bulgaricus 10%, Lactobacillus rhamnosus 45%, Bifidobacterium 10%, Lactobacillus reuteri 5%, Lactobacillus casei 5%.

[0041] Preparation method, the steps are as follows:

[0042] a. Milk: Add 50°C water...

Embodiment 2

[0049] The formula of the present embodiment is identical with embodiment 1, but its preparation steps are as follows:

[0050] a. Mixing: Add 50°C water into the milk tank, add fresh milk while stirring, then add part of white sugar (accounting for 20% of the total weight of white sugar), concentrated whey protein powder, concentrated milk protein, Thickener, sweetener, sodium citrate and edible essence, after all dissolved, continue to stir for 20-30 minutes, keep the temperature of the material liquid at 40-60°C, and stand for 1 hour to obtain milk;

[0051] b. Front homogenization and pasteurization: Homogenize the melted milk and pasteurize it into the fermenter. The homogenization temperature is 60°C~75°C and the pressure is 5-20 MPa; 95±1°C, time 300 s;

[0052]c. Fermentation: ferment after inoculating lactic acid bacteria into the milk in the fermenter, the fermentation temperature is 43~45°C, and the fermentation time is 5~8h;

[0053] d. Dissolving sugar: add wate...

Embodiment 3

[0059] The ingredients of this example are composed of whole milk powder, white sugar, concentrated whey protein powder, concentrated milk protein, pectin, sodium citrate, food flavor, guar gum, AK sugar, aspartame, lactic acid bacteria and water, Wherein the weight of each of the ingredients is based on a total of 1000 milliliters: 112 grams of whole milk powder, 50 grams of white granulated sugar, 10 grams of concentrated whey protein powder, 10 grams of concentrated milk protein, 0.5 grams of pectin, 0.15 grams of sodium citrate, Edible essence 1.0g, guar gum 0.5g, AK sugar 0.3g, aspartame 0.1g, lactic acid bacteria 0.1g, the balance is water.

[0060] The lactic acid bacteria are mixed by the following components in parts by weight: Streptococcus thermophilus 60%, Lactobacillus bulgaricus 10%, Lactobacillus rhamnosus 10%, Bifidobacterium 10%, Lactobacillus reuteri 5%, Lactobacillus casei 5%.

[0061] Preparation method, the steps are as follows:

[0062] a. Milk: Add 55°...

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Abstract

The present invention discloses a long shelf-life and refrigerated live bacterium yogurt and a preparation method thereof. Each 1L of the above long shelf-life and refrigerated live bacterium yogurt comprises the following raw material components: 20-100 grams of white sugar, 500-900 grams of fresh milk or 50-130 grams of milk powder, 2-20 grams of concentrated whey protein powder, 2-40 grams of concentrated milk protein, 0.1-11 grams of thickening agent, 0.1-1.0 gram of sweetener, 0.05-1.0 gram of sodium citrate, 0.5-1.5 grams of edible essence, 0.05-0.15 gram of lactic acid bacteria, and water as the balance. According to the technical scheme of the invention, the shelf life of the refrigerated live bacterium yogurt is as long as 90 days, while the mouth feel of the refrigerated live bacterium yogurt can be kept stable. Meanwhile, the selling radius of the refrigerated yogurt can be extended, and the production and marketing cost burden of a production manager is relieved. Moreover, the refrigerated live bacterium yogurt provides authentic yogurt nutrition and good taste for consumers in remote areas.

Description

technical field [0001] The invention relates to yoghurt with live bacteria, in particular to yoghurt with long shelf-life and refrigerated live bacteria and a preparation method thereof. Background technique [0002] In recent years, yogurt has become more and more popular among consumers because of its rich nutrition, unique flavor, and improvement of intestinal flora, regulating gastrointestinal function, promoting appetite, and enhancing the immune function of the human body. [0003] In addition, due to the improvement of consumer awareness, recently sterilized lactic acid bacteria beverages are facing challenges from the media. Although room temperature yogurt is still in the growth period, it is foreseeable that it will inevitably face the same doubts in the near future. [0004] At present, the shelf life of refrigerated yogurt on the market is generally 3-4 weeks, and there is no refrigerated yogurt product with a shelf life of more than 1 month. Based on its short ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/123
Inventor 孙勇李言郡欧凯高兴华李罗飞
Owner HANGZHOU WAHAHA TECH
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