Production process of highly self-solidifying high-fat yogurt

A production process and high-fat technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as complex and cumbersome process steps, insufficient smooth and delicate taste, and insufficient milk flavor, achieving broad market value and refreshing taste The effect of smoothness, high viscosity and thick feeling

Inactive Publication Date: 2018-01-30
HANGZHOU NEW HOPE BIMODAL DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main raw material in this production process is fresh milk. The obtained product has low fat content, poor viscosity and smoothness, not smooth and delicate taste and strong milk flavor, and poor market acceptance. In addition, the process adopts secondary blending, The process steps are more complex and cumbersome

Method used

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  • Production process of highly self-solidifying high-fat yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Flash evaporation: Fresh milk is cleaned and flashed to obtain flash concentrated milk. The flash evaporation process parameters are: the flow rate of flash concentrated milk is 5000T / h, the flash evaporation temperature is 50°C, and the vacuum degree is 0.05Pa.

[0022] (2) Ingredients: heat up the flash concentrated milk to 50±2°C, add starch and white sugar and stir for 8 minutes, then add cream, constant volume and stir for 8 minutes to obtain the fermented material, based on the total mass of the fermented material, add starch The amount is 1%, the added amount of white granulated sugar is 7%, the added amount of cream is 10%, and the balance is flash evaporated condensed milk, wherein the fat content range of cream is 50%.

[0023] (3) Homogenization and sterilization: Homogenize the fermented material at 45°C and 20MPa pressure, then sterilize at 93°C for 300s, cool to 30±4°C and transport to the fermenter.

[0024] (4) Fermentation: After inoculating the fer...

Embodiment 2

[0047] (1) Flash evaporation: Fresh milk is cleaned and flashed to obtain flash concentrated milk. The flash evaporation process parameters are: the flow rate of flash concentrated milk is 5000T / h, the flash evaporation temperature is 55°C, and the vacuum degree is 0.1Pa.

[0048] (2) Ingredients: heat up the flash concentrated milk to 50±2°C, add starch and white sugar and stir for 9 minutes, then add cream, constant volume and stir for 9 minutes to obtain the fermented material, based on the total mass of the fermented material, add starch The amount is 1.5%, the added amount of white granulated sugar is 8%, the added amount of cream is 11%, and the balance is flash evaporated condensed milk, wherein the fat content of cream is 60%.

[0049] (3) Homogenization and sterilization: After homogenizing the fermentation material at a temperature of 52°C and a pressure of 24MPa, it was sterilized at 94°C for 300s, cooled to 30±4°C and then transported to the fermenter.

[0050] (4)...

Embodiment 3

[0054] (1) Flash evaporation: Fresh milk is cleaned and flashed to obtain flash concentrated milk. The flash evaporation process parameters are: the flow rate of flash concentrated milk is 5000T / h, the flash temperature is 60°C, and the vacuum degree is 0.15Pa.

[0055] (2) Ingredients: heat up the flash condensed milk to 50±2°C, add starch and white sugar and stir for 10 minutes, then add cream, constant volume and stir for 10 minutes to obtain the fermented material, based on the total mass of the fermented material, add starch The amount is 2%, the added amount of white granulated sugar is 10%, the added amount of cream is 12%, and the balance is flash evaporated condensed milk, wherein the fat content range of the cream is 70%.

[0056] (3) Homogenization and sterilization: Homogenize the fermented material at 75°C and 25MPa pressure, then sterilize at 97°C for 300s, cool to 30±4°C and transport to the fermenter.

[0057] (4) Fermentation: After inoculating the fermentatio...

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Abstract

The invention discloses a production process of highly self-solidifying high-fat yogurt. The production process comprises the following steps of (1) flash evaporating; (2) proportioning materials; (3)homogenous sterilizing; (4) fermenting; (5) demulsificating and refining; and (6) bottling. The material proportioning and production process are optimized, milk protein and food additives are not added, so that the produced yogurt contains high fat, has a rich milk flavor, has high viscosity and thickness, has no particle feeling, and has a smooth and fine taste, thereby being highly accepted byconsumers and having a great market prospect.

Description

technical field [0001] The invention relates to the technical field of dairy product processing and production, in particular to a production process of high self-curing high-fat milk. Background technique [0002] 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. [0003] The flavor substances in yogurt mainly exist in fat. Compared with yogurt with regular fat content, yogurt with higher fat content has a thicker and more delicate taste and a stronger milk flavor. However, if the fat content is too high, it will cause too much fat after fermentation. If it is too thick, the refining effect will not be good in the conventional refining process, and the obtained product will have more and larger particles, which will affect the taste and quality of the product. Therefore, the fat content of existing conventional yogurt is generally controlled between...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/127
Inventor 吴进贤骆冬莹王铁军赵广生肖功年张晓敏范荣彬李雅琦黄学江姚小莉
Owner HANGZHOU NEW HOPE BIMODAL DAIRY CO LTD
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