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Dairy product and preparation method thereof

A dairy product and demulsification technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of room temperature yogurt that need to be improved, and achieve the effect of good quality uniformity and low viscosity

Inactive Publication Date: 2018-03-09
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet the existing method for preparing room temperature yoghurt still needs to be improved

Method used

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  • Dairy product and preparation method thereof
  • Dairy product and preparation method thereof
  • Dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] 1. Raw materials of non-bacterial fermented drinking yogurt (based on 1000kg product):

[0089]

[0090]

[0091] 2. Production process of non-bacterial fermented drinking yoghurt

[0092] (1) Raw milk reception and index determination

[0093] After the raw milk is received, it is filtered through a filter with a pore size of 0.5 mm, and various indicators are measured, and the protein content is 3.49. The protein content reaches the standard, and the next step of process operation can be carried out.

[0094] (2) Sterilization and homogenization of raw milk

[0095] After the raw milk is preheated and degassed, it is homogenized under a total pressure of 160-180bar, and sterilized at 95±1°C for 300s to ensure that the raw milk before fermentation is in a sterile state, and cooled to 4°C for use.

[0096] (3) Mixing

[0097] Slowly raise the temperature of the milk to 45-50°C, then weigh the three stabilizers required for the system—pectin, agar, hydroxypropyl...

Embodiment 2

[0110] 1. Raw materials of high-protein non-bacterial fermented drinking yogurt (based on 1000kg product)

[0111]

[0112] 2. Production process of high-protein non-bacterial fermented drinking yoghurt

[0113] (1) Raw milk reception and index determination

[0114] After the raw milk is received, it is filtered through a filter with a pore size of 0.5mm, and various indicators are measured, and the protein content is 3.43, which reaches the standard, and the next step of process operation can be carried out.

[0115] (2) Sterilization and homogenization of raw milk

[0116] After the raw milk is preheated and degassed, it is homogenized under a total pressure of 160-180bar, and sterilized at 95±1°C for 300s to ensure that the raw milk before fermentation is in a sterile state, and cooled to 4°C for use.

[0117] (3) Dissolution of casein micelles

[0118] Dissolve 50kg of casein micelles in 500kg of pure water, the dissolution temperature is 55-60°C, the dissolution time...

Embodiment 3

[0133] 1. Raw materials of low-protein non-bacterial fermented yoghurt beverage (based on 1000kg product)

[0134]

[0135] 2. Production process of low-protein non-bacterial fermented yoghurt drink

[0136] (1) Raw milk reception and index determination

[0137] After the raw milk is received, it is filtered through a filter with a pore size of 0.5 mm, and various indicators are measured, and the protein content is 3.38. The protein content reaches the standard, and the next step of process operation can be carried out.

[0138] (2) Sterilization and homogenization of raw milk

[0139] After the raw milk is preheated and degassed, it is homogenized under a total pressure of 160-180bar, and sterilized at 95±1°C for 300s to ensure that the raw milk before fermentation is in a sterile state, and cooled to 4°C for use.

[0140] (3) fermentation

[0141] The starter is glucuronolactone, the dosage is 5kg / 1000kg product, the fermentation temperature is 43±1°C, and the ferment...

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Abstract

The invention discloses a dairy product and a preparation method thereof. In the preparation method, glucuronolactone is adopted as a fermentation agent. By adopting the method to prepare the dairy product, the problem that products in different batches are nonuniform in quality due to the fact that strain activity is instable in the process of fermentation can be solved, and the problem that theproducts are too high in viscosity due to the fact that strain fermentation is adopted can be avoided, so that low-viscosity drinking yogurt is prepared.

Description

technical field [0001] The present invention relates to the field of food, in particular, the present invention relates to a method for preparing dairy products and dairy products. Background technique [0002] Normal temperature yogurt is more and more favored by consumers because of its long shelf life and the characteristics of being able to be stored and sold at room temperature. [0003] However, the existing method for preparing normal temperature yoghurt still needs to be improved. Contents of the invention [0004] The present invention is based on the inventor's discovery of the following facts and problems: [0005] Due to the sterilization technology used in the preparation process of normal temperature yogurt, except that it does not contain lactic acid bacteria, there is no big difference between normal temperature yogurt and low temperature yogurt in terms of nutritional value. Considering that room temperature yogurt needs to be sterilized during the prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13
CPCA23C9/12A23C9/13
Inventor 任发政李洪亮杨畅母智深王鹏杰
Owner CHINA AGRI UNIV
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