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Partially browned brown yogurt and its preparation process

A preparation process and a technology for browning, which are applied in the field of partially browned brown yogurt and its preparation, can solve the problems of different stabilizer formulations, different raw materials, large nutrient loss, etc., and achieve good tissue state, reduced selection requirements, and thick taste. delicate effect

Active Publication Date: 2020-04-21
河南三剑客农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patents CN103598328A and CN102388962A disclose normal-temperature yogurt and their preparation methods. The differences lie in different raw materials, different stabilizer formulas, different fermentation strain formulas and different fermentation conditions. and nutritional properties can be further improved
According to the above process, solidified brown yoghurt with firm curds, no whey precipitation, brown color, and Maillard flavor can be obtained, and the gel strength and water holding capacity of yoghurt can be enhanced without the use of additives, but The nutritional loss caused by browning is relatively large, which reduces the nutritional value of the prepared milk
[0004] Browning can produce the desired dark color and strong aroma and flavor, but it also causes a loss of nutrients, especially essential amino acids

Method used

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  • Partially browned brown yogurt and its preparation process
  • Partially browned brown yogurt and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation process steps of partial browning brown yoghurt are as follows:

[0027] (1) Pretreatment: Preheat the milk at 50-60°C, homogenize it under a pressure of 15-20MPa, and sterilize it at 90-95°C for 5-10 minutes after homogenization;

[0028] (2) Centrifugal separation: Centrifugal skim the pretreated milk, divide it into two parts, partly skimmed milk and cream, with a centrifugal speed of 2500-3000rpm, and separate 800±100L of raw milk per hour;

[0029] (3) Separation by ceramic membrane: using a ceramic membrane with a pore size of 0.3 μm to separate partially skimmed milk at low temperature into whey protein liquid and casein;

[0030] (4) Browning: Add glucose to the whey protein liquid, and can add whey powder as required to adjust the protein content, so that the protein content in the whey protein liquid is 4wt%, and then the whey protein-glucose solution is heated at 97 ° C Carry out insulation browning, the reaction time is 2.5h;

[0031] (5) M...

Embodiment 2

[0035] The preparation process steps of partial browning brown yoghurt are as follows:

[0036] (1) Pretreatment: Preheat the milk at 50-60°C, homogenize it under a pressure of 15-20MPa, and sterilize it at 90-95°C for 5-10 minutes after homogenization;

[0037] (2) Centrifugal separation: Centrifugal skim the pretreated milk, divide it into two parts, partly skimmed milk and cream, with a centrifugal speed of 2500-3000rpm, and separate 800±100L of raw milk per hour;

[0038] (3) Separation by ceramic membrane: using a ceramic membrane with a pore size of 0.3 μm to separate partially skimmed milk at low temperature into whey protein liquid and casein;

[0039] (4) Browning: Add glucose to the whey protein liquid, and can add whey powder as required to adjust the protein content, so that the protein content in the whey protein liquid is 4wt%, and then the whey protein-glucose solution is heated at 97 ° C Carry out insulation browning, the reaction time is 2.5h;

[0040] (5) M...

Embodiment 3

[0044] The preparation process steps of partial browning brown yoghurt are as follows:

[0045] (1) Pretreatment: Preheat the milk at 50-60°C, homogenize it under a pressure of 15-20MPa, and then sterilize it with heat preservation at 90-95°C for 5-10 minutes after homogenization;

[0046] (2) Centrifugal separation: Centrifugal skim the pretreated milk, divide it into two parts, partly skimmed milk and cream, with a centrifugal speed of 2500-3000rpm, and separate 800±100L of raw milk per hour;

[0047] (3) Separation by ceramic membrane: using a ceramic membrane with a pore size of 0.3 μm to separate partially skimmed milk at low temperature into whey protein liquid and casein;

[0048](4) Browning: Add glucose to the whey protein liquid, and can add whey powder as required to adjust the protein content, so that the protein content in the whey protein liquid is 4wt%, and then the whey protein-glucose solution is heated at 97 ° C Carry out insulation browning, the reaction ti...

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Abstract

The invention discloses partially browned brown yoghurt with good taste and high nutritional value and a preparation process thereof. The preparation process steps of the partially browned brown yoghurt include pretreatment, centrifugal separation, ceramic membrane separation, browning, mixing and preparation, fermentation and post-ripening. In the present invention, the pretreated milk is firstly separated, the protein content is adjusted, and only part of the browning reaction is carried out. Most of the milk does not undergo browning, and the obtained partially browned brown yoghurt has both caramel color and good Maillard flavor. At the same time, it has high nutritional value.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to partially browned brown yogurt and a preparation process thereof. Background technique [0002] Yogurt has a unique flavor and rich nutrition, and is loved by consumers. Commercially available yogurt is mostly milky white with a single color tone, and it is necessary to develop products with full color, fragrance and flavor to meet people's demand for yogurt products. Maillard reaction occurs between protein and sugar in milk, browning the milk and producing a special burnt flavor. This special flavor can give people the pleasure of drinking and increase appetite. Yogurt products made by adding auxiliary materials and strains to the browned raw milk after reducing sugar browning treatment. These products need to be stored in cold storage, and the shelf life is mostly 21 days. Chinese patents CN101703103A, CN102028031, CN104782762, CN102020031A, CN105724569A, and CN103141572A resp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/165A23V2400/113A23V2400/51A23V2400/249
Inventor 李益民康晓静孙华钊赵亚莉张艳艳曹红亮尚新彬
Owner 河南三剑客农业股份有限公司
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