Brown yogurt rich in empyreumatique and production method thereof

A burnt aroma and brown technology, applied in the field of brown yogurt and its preparation, can solve the problems of not delicate taste, insufficient burnt aroma and the like, and achieve the effects of remarkable burnt aroma, rich fermentation flavor, and convenience for transportation, carrying and drinking.

Inactive Publication Date: 2017-08-18
CHENGDU JULE CORP GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of the above-mentioned problems, the purpose of the present invention is to overcome the shortcomings of the existing stirred brown yoghurt, which are not delicate in taste and lack of burnt flavor, and provide a brown yoghurt with rich burnt flavor and a preparation method thereof. Delicate, good fluidity, brown in color, with strong burnt flavor

Method used

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  • Brown yogurt rich in empyreumatique and production method thereof
  • Brown yogurt rich in empyreumatique and production method thereof
  • Brown yogurt rich in empyreumatique and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of brown yogurt with strong burnt aroma. Firstly, the milk is screened, then reducing sugar and some white sugar are added, mixed, filtered and then browned. The browned milk, white sugar, stabilizer, concentrated whey protein, monoglyceride , food spices are mixed and then homogenized, sterilized, strain inoculated, fermented, demulsified, refrigerated, aseptically filled, and stored at low temperature. 7.5 parts of syrup, 4 parts of white sugar, 0.5 parts of whey protein concentrate, 0.4 parts of emulsion stabilizer, 0.04 parts of monoglyceride, 0.03 parts of food flavoring, 0.4 parts of caramel syrup and 0.002 parts of bacteria.

[0050] The strain is a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus, and the ratio of Streptococcus thermophilus and Lactobacillus bulgaricus is 5:1.

[0051] Calculated on the basis of 1 kg of fermented milk, the emulsion stabilizer includes the following components: 2.5 g of acetylated distarch adipate, 0.5 g ...

Embodiment 2

[0071] A kind of brown yoghurt with strong burnt aroma. Firstly, the milk is screened, mixed with reducing sugar and some white sugar, filtered and then browned. The browned milk, white sand bran, stabilizer, concentrated whey protein, monoglyceride , food spices are mixed and then homogenized, sterilized, strain inoculated, fermented, demulsified, refrigerated, aseptically filled, and stored at low temperature. The mass percentage of each raw material is 75 parts of liquid milk, fruit 6 parts of glucose syrup, 6 parts of white sugar, 0.3 part of concentrated whey protein, 0.4 part of emulsion stabilizer, 0.02 part of monoglyceride, 0.02 part of food flavoring, 0.2 part of caramel syrup and 0.001 part of bacteria.

[0072] The strain is a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus, and the ratio of Streptococcus thermophilus and Lactobacillus bulgaricus is 4:1.

[0073] Calculated on the basis of 1 kg of fermented milk, the emulsion stabilizer includes ...

Embodiment 3

[0086] A kind of brown yoghurt with strong burnt aroma. Firstly, the milk is screened, mixed with reducing sugar and some white sugar, filtered and then browned. The browned milk, white sand bran, stabilizer, concentrated whey protein, monoglyceride , food spices are mixed and then homogenized, sterilized, strain inoculated, fermented, demulsified, refrigerated, aseptically filled, and stored at low temperature. The mass percentage of each raw material is 90 parts of liquid milk, fruit 8 parts of glucose syrup, 5 parts of white granulated sugar, 0.6 part of whey protein concentrate, 0.4 part of emulsion stabilizer, 0.05 part of monoglyceride, 0.05 part of food flavoring, 0.5 part of caramel syrup and 0.005 part of bacteria.

[0087] The strain is a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus, and the ratio of Streptococcus thermophilus and Lactobacillus bulgaricus is 4.5:1.

[0088] Calculated on the basis of 1 kg of fermented milk, the emulsion stabiliz...

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Abstract

The invention belongs to the technical field of dairy product processing and particularly relates to brown yogurt rich in empyreumatique and a production method thereof. The brown yogurt comprises, by weight, 75-90% of liquid milk, 6-8 parts of high fructose corn syrup, 4-6 parts of white granulated sugar, 0.3-0.6 part of concentrated whey protein, 0.3-0.5 part of emulsion stabilizer, 0.02-0.05 part of monoglyceride, 0.02-0.05 part of food perfume, 0.2-0.5 part of caramel syrup and 0.001-0.005 part of strain. The brown yogurt and the production method thereof have the advantages that the defects that existing stirred brown yogurt is not fine and smooth and insufficient in empyreumatique are overcome, and the produced stirred brown yogurt is fine and smooth in taste, good in flowability and rich in empyreumatique.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to a brown yogurt with strong burnt aroma and a preparation method thereof, in particular to a brown yogurt with rich burnt aroma after long-term high-temperature browning of milk and high-sugar fermentation and a preparation method thereof . Background technique [0002] The basic principle of yogurt fermentation is that lactic acid bacteria decompose and utilize lactose in milk to produce lactic acid. As the lactic acid continues to increase, the pH value continues to decrease, so that the protein in the milk denatures and coagulates to form yogurt. [0003] As a new category in the yogurt family, brown yogurt is favored by consumers for its unique flavor and nutritional value. Yogurt is divided into stirred yogurt (milk) and set yogurt (milk). Set-type yogurt is a product produced by filling first, then fermenting, cooling, and without demulsification; while stir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 郭姗姗夏雪松宋涛周波刘跃平杨海波
Owner CHENGDU JULE CORP GROUP
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