Yogurt and preparation method thereof

A technology of yogurt and hydroxypropyl distarch phosphate, which is applied in the directions of milk preparations, dairy products, and applications, can solve the problems of yogurt that needs to be improved, and achieve the effects of rich nutritional components, strong stability and high protein content

Active Publication Date: 2017-06-30
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

[0003] Yet yoghurt and its preparation method still need to be improved at present

Method used

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  • Yogurt and preparation method thereof
  • Yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] In this example, yogurt was prepared as follows:

[0051] (1) the white granulated sugar of 7.5 parts by weight, the hydroxypropyl distarch phosphate of 0.3 parts by weight, the agar of 0.08 parts by weight, the low methoxy pectin of 0.15 parts by weight, the diacetyl tartaric acid mono-diglycerol of 0.055 parts by weight The ester is mixed with 0.01 parts by weight of gellan gum, and the mixed material is mixed with 0.3 parts by weight of cream.

[0052] (2) In the batching tank, when the milk of 91 parts by weight is warming up to 45 degrees Celsius, start to inhale the mixture obtained in step (1) in the batching tank, and stir the ingredients at 60 degrees Celsius for 15 minutes. Then carry out homogenization treatment, primary pressure 120bar, secondary pressure 60bar, carry out sterilizing treatment after homogenization, sterilizing temperature is 110 degrees centigrade, time is 3 seconds, sterilized product is cooled to 42 degrees centigrade and starter is added,...

Embodiment 2

[0055] In this example, yogurt was prepared as follows:

[0056](1) the white granulated sugar of 8.0 weight parts, the hydroxypropyl distarch phosphate of 0.4 weight parts, the agar of 0.12 weight parts, the low methoxy pectin of 0.17 weight parts, the diacetyl tartaric acid mono-diglycerol of 0.059 weight parts Ester and 0.03 parts by weight of gellan gum are mixed, and the mixed material is mixed with 0.38 parts by weight of cream.

[0057] (2) In the batching tank, when the milk of 90.841 parts by weight is warming up to 45 degrees Celsius, start to inhale the mixture obtained in step (1) in the batching tank, and stir the ingredients at 60 degrees Celsius for 15 minutes. Carry out homogeneous treatment then, primary pressure 130bar, secondary pressure 70bar, carry out sterilization after homogeneous, sterilization temperature is 110 degrees centigrade, time is 3 seconds, and sterilized product is cooled to 42 degrees centigrade to add starter, ferment in fermentation tank...

Embodiment 3

[0060] In this example, yogurt was prepared as follows:

[0061] (1) the white granulated sugar of 8.5 parts by weight, the hydroxypropyl distarch phosphate of 0.5 parts by weight, the agar of 0.17 parts by weight, the low methoxy pectin of 0.22 parts by weight, the diacetyl tartaric acid mono-diglycerol of 0.067 parts by weight The ester was mixed with 0.04 parts by weight of gellan gum, and the mixed material was mixed with 0.48 parts by weight of cream.

[0062] (2) In the batching tank, when the milk of 90.023 parts by weight is warming up to 45 degrees Celsius, start to inhale the mixture obtained in step (1) in the batching tank, and stir the ingredients at 60 degrees Celsius for 15 minutes. Then carry out homogenization treatment, primary pressure 140bar, secondary pressure 80bar, carry out sterilizing treatment after homogenization, sterilizing temperature is 110 degrees centigrade, time is 3 seconds, sterilizing treatment product is cooled to 42 degrees centigrade, ad...

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Abstract

The invention discloses yogurt and a preparation method thereof. The yogurt has a viscosity of 500-700mPa.s and a protein content of 2.71-2.79g/100mL, and is prepared from the following components in parts by weight: 88-91 parts of raw milk, 0.3-1.2 parts of hydroxy propyl distarch phosphate, 0.08-0.28 part of agar, 0.15-0.45 part of low-methoxy pectin, 0.055-0.12 part of diacetyl tartaric acid ester of monoglyceride and diglyceride, 0.01-0.03 part of gellan gum, 0.3-0.48 part of single cream, 7.5-8.5 parts of white granulated sugar and 10-30 parts of at least one of milk particles and fruit particles. The yogurt has at least one of the advantages of excellent flavor and taste, low viscosity, high protein content, rich nutrition and strong stability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to yoghurt and methods for its preparation. Background technique [0002] There are so many types of yogurt on the market, and recently there has been a wave of yogurt at room temperature. Normal temperature yogurt is favored by consumers because it can be stored at room temperature and is rich in nutrition. Especially consumers who don't like cold food love it even more. [0003] Yet yoghurt and its preparation method still need to be improved at present. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. For this reason, an object of the present invention is to provide yoghurt and its preparation method. The yogurt or the yogurt obtained by the preparation method has at least one of the following advantages: excellent flavor and mouthfeel, low viscosity, rich nutrition an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/133
Inventor 郭燕吴秀英薛建斌武春雨贾迪
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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