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Normal-temperature yoghourt and preparation method thereof

A normal temperature, yogurt technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of destroying the structure of yogurt, low product viscosity, layering, etc.

Active Publication Date: 2017-05-10
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current sterilization process destroys the structure of yogurt while inactivating probiotics, which can easily lead to quality problems such as product water separation, layering, and low product viscosity during the shelf life of yogurt

Method used

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  • Normal-temperature yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Raw materials

[0021] The raw materials include: 860 to 940 parts by weight of milk, 12 to 20 parts by weight of a stabilizer, and the stabilizer is composed of 1.5 to 2.5 parts by weight of agar, 1.5 to 2.5 parts by weight of pectin and 5 to 15 parts by weight of modified starch.

[0022] 2. Preparation method

[0023] 1. Acceptance, purification and sterilization of raw milk:

[0024] 1.1 Acceptance of raw milk: Acceptance of raw milk according to the national standard GB 19301 raw milk standard.

[0025] 1.2 Purification of raw milk: Raw milk is stored after coarse filtration, fine filtration, milk cleaning and cooling.

[0026] 1.3 Pasteurization of raw milk: Pasteurization temperature is 85°C, time is 15 seconds, cooled to below 4°C for storage. Pasteurized milk reduces the number of microorganisms in the milk.

[0027] 2. Ingredients: Warm up the milk, mix the stabilizer and white sugar in advance. Add the stabilizer, white sugar, cream, and whey protein p...

Embodiment 2

[0037] 1. Raw materials

[0038] The raw materials include: 860 to 940 parts by weight of milk, 12 to 20 parts by weight of a stabilizer, the stabilizer is composed of 1.5 to 2.5 parts by weight of agar, 1.5 to 2.5 parts by weight of pectin and 5 to 15 parts by weight of modified starch, 3 parts by weight of cream 8 parts by weight, 65 to 90 parts by weight of white granulated sugar and 1 to 5 parts by weight of whey protein powder.

[0039] 2. Preparation method

[0040] 1. Acceptance, purification and sterilization of raw milk

[0041] 1.1 Acceptance of raw milk: Acceptance of raw milk according to the national standard GB 19301 raw milk standard.

[0042] 1.2 Purification of raw milk: Raw milk is stored after coarse filtration, fine filtration, milk cleaning and cooling.

[0043] 1.3 Pasteurization of raw milk: Pasteurization temperature is 85°C, time is 15 seconds, cooled to below 4°C for storage. Pasteurized milk reduces the number of microorganisms in the milk.

[0...

Embodiment 3

[0062] 1. Raw materials

[0063] The raw materials include: 700 to 950 parts by weight of milk, 10 to 20 parts by weight of a stabilizer, and the stabilizer is composed of 0.5 to 3 parts by weight of agar, 0.5 to 3 parts by weight of pectin and 5 to 20 parts by weight of modified starch.

[0064] 2. Preparation method

[0065] 1. Raw milk inspection, purification and sterilization

[0066] 1.1 Acceptance of raw milk: Acceptance of raw milk according to the national standard GB 19301 raw milk standard.

[0067] 1.2 Purification of raw milk: Raw milk is stored after coarse filtration, fine filtration, milk cleaning and cooling.

[0068] 1.3 Raw milk is sterilized at 135-137°C for 4-6 seconds, then cooled to below 7°C for storage.

[0069] 2. Ingredients: heat up the milk, mix the stabilizer and white sugar in advance; keep the material added with the stabilizer at 10 to 75 degrees for 5 to 15 minutes, so that the stabilizer and other materials are fully dissolved and cooled t...

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Abstract

The invention discloses a normal-temperature yoghourt and a preparation method thereof. The normal-temperature yoghourt is prepared from the following raw material ingredients in parts by weight: 860-940 parts of milk and 12-20 parts of a stabilizer, wherein the stabilizer consists of 1.5-2.5 parts by weight of agar, 1.5-2.5 parts of pectin and 5-15 parts of modified starch. The normal-temperature yoghourt prepared by use of the raw material ingredients has favorable viscosity and taste, and is stable in shelf period.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a normal temperature yoghurt and a preparation method thereof. Background technique [0002] Normal temperature yogurt, as the name suggests, is yogurt that can be stored and sold at room temperature. In the 1980s, room temperature yogurt came out successively in Germany and Russia. In 2002, room temperature yogurt was also launched in Spain, with a shelf life of 60 days. In 2009, Shanghai Bright Dairy Group launched a yogurt product called "Moslian" that does not need to be refrigerated and has a shelf life of 90 days. It is estimated that in 2015, the room temperature yogurt market space is expected to reach more than 8 billion, and the market potential is huge. [0003] However, during the processing and manufacturing of room temperature yogurt, the fermented milk must be sterilized to inactivate the probiotics in it and kill other possible contamination bacteria t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 武春雨郭燕吴秀英母智深李洪亮
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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