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Method for preparing composite yogurt without thickening agent

A technology of thickener and yogurt, applied in the field of food processing, can solve the problems of poor safety of thickener, low viscosity, and incomplete nutrition of yogurt, and achieve the effects of increasing the consistency index, solving precipitation, and alleviating lactose intolerance.

Inactive Publication Date: 2018-01-12
张芸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention: the present invention aims at the problems that current yoghurt is incomplete in nutrition, precipitated due to heat variability, and the thickener added to yoghurt is poor in safety and low in viscosity, and provides a compound yoghurt without thickener. Preparation

Method used

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  • Method for preparing composite yogurt without thickening agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Raw materials: fresh milk, food grade soybeans, mulberry silk, dragon fruit, banana

[0038] The process of making tofu with acetic acid: take 200 parts of soybeans by mass, soak them in water about 6 times the mass of soybeans, soak for 14 hours, then pour the soaked soybeans into the pulp and residue separator, add water while grinding, and heat to 100 ℃, keep warm for 5 minutes to obtain soybean milk, pH is 6.0±0.2, when the temperature is lowered to 85℃, add acetic acid, the mass ratio of acetic acid to soybean milk is 1:10, use a scoop to draw circles on the middle and upper layers of soybean milk, so that the small tofu flowers continue to gather Condensed into large tofu balls, let it stand for about 10 minutes, then put the tofu brain in the lower layer in a mold and press to obtain tofu, and the water in the upper layer and the squeezed water are called yellow pulp water.

[0039] Yellow jelly water medium: take the third generation of yellow jelly water and gl...

Embodiment 2

[0047] Raw materials: fresh milk, food grade soybeans, mulberry silk, dragon fruit, banana

[0048] The process of making tofu with acetic acid: take 200 parts of soybeans by mass, soak them in water about 6 times the mass of soybeans, soak for 20 hours, then pour the soaked soybeans into the pulp and residue separator, add water while grinding, and heat to 100 ℃, keep warm for 5 minutes to obtain soybean milk, pH is 6.0±0.2, when the temperature is lowered to 90℃, add acetic acid, the mass ratio of acetic acid and soybean milk is 1:10, use a scoop to draw circles on the middle and upper layers of soybean milk, so that the small tofu flowers continue to gather Condensed into large tofu balls, let it stand for about 10 minutes, then put the tofu brain in the lower layer in a mold and press to obtain tofu, and the water in the upper layer and the squeezed water are called yellow pulp water.

[0049] Yellow jelly water medium: take the third generation of yellow jelly water and g...

Embodiment 3

[0057] Raw materials: fresh milk, food grade soybeans, mulberry silk, dragon fruit, banana

[0058] The process of making tofu with acetic acid: take 200 parts of soybeans by mass, soak them in water about 6 times the mass of soybeans, soak for 24 hours, then pour the soaked soybeans into the pulp and residue separator, add water while grinding, and heat to 100 ℃, keep warm for 5 minutes to obtain soybean milk, pH is 6.0±0.2, when the temperature is lowered to 95℃, add acetic acid, the mass ratio of acetic acid to soybean milk is 1:10, use a scoop to draw circles on the middle and upper layers of soybean milk, so that the small tofu flowers continue to gather Condensed into large tofu balls, let it stand for about 10 minutes, then put the tofu brain in the lower layer in a mold and press to obtain tofu, and the water in the upper layer and the squeezed water are called yellow pulp water.

[0059] Yellow jelly water medium: take the third generation of yellow jelly water and gl...

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Abstract

The invention belongs to the technical field of food processing and in particular relates to a method for preparing composite yogurt without a thickening agent. Tofu is made by acetic acid, yellow serofluid after tofu pressing is obtained, and a yogurt fermentation strain C1-6 with the highest lactic acid production is separated and extracted. The culture fermentation yogurt can achieve the effects of increasing immune protein secretion, maintaining stability of intestinal flora ecology, balancing the intestinal pH value, relieving lactose intolerance and lowering a cholesterol level. Fresh milk is subjected to enzymolysis by adding trypsin and transglutaminase; due to hydrolysis of milk proteins, amino acids are produced, the condition that proteins easily denature and produce precipitates after heated is avoided, and crosslinking and polymerization in protein molecules and among molecules can be catalyzed, so that the consistency index of whey protein in milk is increased, and a natural yogurt thickening agent is formed. According to mixed fermentation of fruit and vegetable juice and fresh milk, the nutritional ingredients in the yogurt are balanced by the composite yogurt, andvarious vitamins, proteins and dietary fibers are supplemented.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing compound yoghurt without a thickener. Background technique [0002] With the development of society and the improvement of people's living standards, the dairy industry has become one of the fastest growing industries. Among the many dairy products, yogurt is a new type of beverage with both nutrition and health care, which is deeply loved by consumers. [0003] At present, there are many kinds of yogurt products on the market, all of which are made from fresh milk or reconstituted milk, added white sugar and stabilizers (including emulsifiers and thickeners), and fermented after inoculation with fermentation bacteria. [0004] The main raw material for making yogurt is cow's milk, which is composed of 80% casein and 20% whey protein. During the fermentation process, lactic acid bacteria decompose lactose to generate lactic acid, so th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13C12N1/20C12R1/01
Inventor 张芸李璐尹凯欣
Owner 张芸
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