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Method for making flavored yoghourt based on fermentation of fresh milk and pineapples

A fermented flavor and pineapple technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as poor taste of yogurt, loss of nutrients, etc., to achieve the effect of mellow taste, guaranteed nutrition, and simple process

Inactive Publication Date: 2017-09-05
BENGBU HEPING DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yogurt processing is prepared by fermenting fresh milk. The traditional fermentation process is relatively simple, which not only leads to poor taste of yogurt after fermentation, but also causes great damage to the nutrients in the original dairy products. Therefore, a scientific and reasonable method of fresh milk fermented yogurt is an urgent need for technical breakthroughs in the current technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method based on fresh milk and pineapple fermented flavored yogurt, comprising the following steps:

[0024] 1) Collect fresh milk products. Milk products must be collected within 10 hours, and then quickly collected into temporary storage tanks, kept at a constant temperature of 4°C, and pre-cooled for 4 hours;

[0025] 2) Take out the pre-cooled milk product in the above step 1 according to the demand and put it into a heating tank, and then heat it until the temperature of the milk product is 35°C, stir while heating, let stand at constant temperature for 40 minutes, and set aside;

[0026] 3) Notify and stir the dairy product processed in the above step 2, and cover and seal it, and let it stand for 6-7 hours to obtain the fermented crude yoghurt for later use;

[0027] 4) Get fresh pineapples, preferably within 2 days after picking pineapples, and then sort and collect eight mature ones for subsequent use;

[0028] 5) After sorting the pineapples collected above...

Embodiment 2

[0036] A method based on fresh milk and pineapple fermented flavored yogurt, comprising the following steps:

[0037] 1) Collect fresh milk products. Milk products must be collected within 8 hours, and then quickly collected into temporary storage tanks, kept at a constant temperature of 2°C, and pre-cooled for 2 hours;

[0038] 2) Take out the pre-cooled milk product in the above step 1 according to the demand and put it into a heating tank, then heat it until the temperature of the milk product is 30°C, stir while heating, let it stand at constant temperature for 30 minutes, and set it aside;

[0039] 3) Notify and stir the dairy product processed in the above step 2, and cover and seal it, and let it stand for 6-7 hours to obtain the fermented crude yoghurt for later use;

[0040] 4) Get fresh pineapples, preferably within 1 day after picking pineapples, and then sort and collect eight mature ones for subsequent use;

[0041] 5) After sorting the pineapples collected above...

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PUM

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Abstract

The invention provides a method for making flavored yoghourt through fermentation of fresh milk and pineapples, and relates to the technical field of processing of subsidiary foodstuff. The method comprises the following steps of treating fresh milk, and performing low-temperature sealed fermentation; then taking pineapples, and performing pretreatment to prepare pineapple jam; and then performing centrifugal stirring treatment, performing sterilization, and performing packaging so as to obtain the flavored yoghourt. The method disclosed by the invention has the beneficial effects that the method is succinct in technological flows; selected auxiliary raw materials are free from toxic and side effects, so that natural and healthy flavored yoghourt is guaranteed; and besides, during treatment, the situation that nutrients in the pineapples and the fresh milk are not lost can be guaranteed, so that healthy flavored yoghourt is obtained, the actual nutrient components of the subsequent yoghourt are guaranteed, and the flavored yoghourt is mellow and normal in mouth feel.

Description

technical field [0001] The invention relates to the technical field of non-staple food processing, in particular to a method based on fresh milk and pineapple fermented flavored yoghurt. Background technique [0002] Yogurt, yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects, and becomes a nutritional and health product more suitable for human beings. During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small Molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), the fat content in milk is generally 3% to 5%. After ferment...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 房宇张根成刘东伟张芸李正
Owner BENGBU HEPING DAIRY
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