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Yogurt and preparation method thereof

A technology of yogurt and strains, which is applied to bacteria and lactobacillus used in dairy products and food preparation, can solve the problems of severe whey precipitation, uneven layering, and weak drawing feeling, and achieve yogurt tissue Delicate, improve the preservation period, prolong the effect of product shelf life

Active Publication Date: 2017-12-26
YANGZHOU YANGDA KANGYUAN DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The yogurt products currently on the market often have defects such as residual particles, uneven layering, serious whey precipitation, and weak drawing feeling. Therefore, a new yogurt and its preparation method are needed to improve the above defects

Method used

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

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preparation example Construction

[0037] The method for preparing yogurt of the present invention can also prolong the shelf life of the product.

[0038] The invention provides yogurt, which is characterized in that every 500 parts by weight of yogurt contains the following components by weight: 410-450 parts by weight of fresh milk, 20-40 parts by weight of white sugar Parts by weight, 13-20 parts by weight of whey protein powder, 3-8 parts by weight of cream, 0.05-0.25 parts by weight of yogurt essence, 0.05-0.25 parts by weight of vanilla essence, 0.008-0.04 parts by weight of mixed bacteria and biological protection bacteria 0.01-0.014 parts by weight, and the balance is sterile water.

[0039] On the basis of above-mentioned technical scheme, the present invention can also be improved as follows:

[0040] Optionally, the cream includes raw milk, milk fat, white granulated sugar, soybean lecithin, monoglyceride fatty acid ester, diglyceride fatty acid ester, microcrystalline cellulose and sodium carboxym...

Embodiment 1

[0057] In this example, in order to prepare 500 kg of yogurt, the following weight components are used: 410 kg of fresh milk, 20 kg of white sugar, 13 kg of whey protein powder, 3 kg of cream, 0.05 kg of yogurt flavor, 0.05 kg of vanilla flavor, mixed strains 0.008kg, biological protection bacteria 0.01kg, the balance is sterile water.

[0058] The mixed strain is a starter made from Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus in a weight ratio of 2:1:1. The strain activity of the mixed strain is 2U.

[0059] The biological protection strain is formed by mixing Lactobacillus rhamnosus and Lactobacillus plantarum as dominant strains, wherein the ratio of Lactobacillus rhamnosus and Lactobacillus plantarum is 1:1. The strain activity of the biological protection strain is 2.5U.

[0060] The processing of the yogurt of the present embodiment comprises the steps:

[0061] 1. Ingredients: Take 1 / 5 weight part, that is, 82kg of fresh milk, m...

Embodiment 2

[0071] In this example, in order to prepare 500 kg of yogurt, the following weight components are used: 430 kg of fresh milk, 30 kg of white sugar, 17 kg of whey protein powder, 6 kg of cream, 0.15 kg of yogurt flavor, 0.15 kg of vanilla flavor, mixed strains 0.02kg, biological protection bacteria 0.012kg, the balance is sterile water.

[0072] The mixed strain is a starter made from Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus in a weight ratio of 3:1:2.5. The strain activity of the mixed strain is 5U.

[0073] The biological protection strain is formed by mixing Lactobacillus rhamnosus and Lactobacillus plantarum as dominant strains, wherein the ratio of Lactobacillus rhamnosus and Lactobacillus plantarum is 1:2. The strain activity of the biological protection strain is 3U.

[0074] The processing of the yogurt of the present embodiment comprises the steps:

[0075] 1. Ingredients: Take 3 / 10 parts by weight, that is, 129kg of fresh m...

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Abstract

The invention provides a yogurt and a preparation method thereof, which relate to the technical field of a dairy product. Every 500 weight parts of the yogurt comprise the following components in parts by weight: 410-450 parts of fresh milk, 20-40 parts of white granulated sugar, 13-20 parts of lactalbumin powder, 3-8 parts of single cream, 0.05-0.25 parts of yoghourt essence, 0.05-0.25 parts of vanilla essence, 0.008-0.04 parts of mixed strains, and 0.01-0.014 parts of a biological protection bacterial strain, and the balance of sterile water. The preparation method comprises the following steps: burdening, emulsification, homogenizing, sterilization, inoculation, canning, fermentation, and refrigeration. By adjusting proportion of bacillus and coccus, lactobacillus rhamnosus and plant lactobacillus are added for mixing to obtain the biological protection bacterial strain, under condition that a thickening agent, a stabilizing agent and an antiseptic are not artificially added, the yoghourt product has the characteristics of uniform layering, no particles, enhanced wire drawing effect, and weak post-acidifying. The preparation method can prolong the shelf period of the product.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to yogurt and a preparation method thereof. Background technique [0002] Yogurt is a food transformed from fresh milk. It also contains the nutrients of fresh milk and lactic acid bacteria. The lactose in fresh milk is fermented into lactic acid during the manufacturing process, and lactic acid is easier to absorb iron. The main function of yogurt is to help digestion and prevent constipation, help beneficial bacteria to inhibit the growth of bad bacteria, thereby improving the proportion of intestinal flora, promoting normal gastrointestinal motility, and limiting the body's intake of fat. [0003] The yogurt products currently on the market often have defects such as residual particles, uneven layering, severe whey precipitation, and weak stringiness. Therefore, a new yogurt and its preparation method are needed to improve the above defects. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/1238A23V2400/123A23V2400/175A23V2400/249A23V2400/169
Inventor 印伯星杨仁琴徐广新房东升华鹤良吴慧吴长清王志国倪翃
Owner YANGZHOU YANGDA KANGYUAN DAIRY