Normal-temperature yoghurt containing complete fruit granules and preparation method thereof

A fruit and yoghurt technology, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of high uniformity, moderate viscosity and fluidity, and good flavor release

Pending Publication Date: 2018-05-15
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the above-mentioned actual production problems faced by normal temperature berry yogurt, and provide a kind of normal temperature mixed berry yogurt

Method used

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  • Normal-temperature yoghurt containing complete fruit granules and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] (1) Evenly mix non-antibiotic milk with sucrose, starch, agar and sodium alginate after sterilizing at 135°C for 5s to obtain a mixed solution. The ratio is as follows:

[0061] ingredients

Non-antibiotic milk after sterilization

sucrose

modified starch

agar

sodium alginate

Addition wt%

90

6.3

1.5

2

0.2

[0062] In the above ingredients, the protein content in the raw milk is 2.8wt%, the fat is 2.8wt%, the lactose content is 3.0wt%, the mineral substance is 0.5wt%, the non-fat milk solid is 6.3wt%, and the titrated acidity is ≤18°T. The modified starch in the above ingredients is made from corn or waxy corn and denatured by heat treatment.

[0063] The mixing temperature of the above ingredients is 45°C, and the vacuum cycle time is 30 min.

[0064] (2) Homogenize the mixed solution obtained in step (1) at 45° C., with a pressure of 150 bar;

[0065] (3) The homogenized liquid is pasteurized at a temperature of 9...

Embodiment 2

[0075] (1) Evenly mix non-antibiotic milk with sucrose, starch, agar and sodium alginate after sterilizing at 137°C for 3 seconds to obtain a mixed solution. The mixing ratio is as follows:

[0076] ingredients

Non-antibiotic milk after sterilization

sucrose

modified starch

agar

sodium alginate

Addition wt%

94.7

4

1.0

0.2

0.1

[0077] The protein content in the raw milk in the above ingredients is 3.1wt%, the fat is 3.1wt%, the lactose content is 4wt%, the mineral matter is 0.8wt%, the non-fat milk solid is 7.9wt%, and the titrated acidity is ≤18°T. The modified starch in the above ingredients is made from cassava starch, which is denatured by heat treatment.

[0078] The mixing temperature of the above-mentioned ingredients is 65° C., and the vacuum cycle time is 20 min.

[0079] (2) Homogenize the mixed solution obtained in step (1) at 65° C., with a pressure of 200 bar;

[0080] (3) The homogenized liquid is pasteuri...

Embodiment 3

[0090] (1) Evenly mix non-antibiotic milk with sucrose, starch, agar and sodium alginate after sterilizing at 136°C for 4s to obtain a mixed solution. The ratio is as follows:

[0091] ingredients

Non-antibiotic milk after sterilization

sucrose

modified starch

agar

sodium alginate

Addition wt%

91.45

8

1.2

0.25

0.1

[0092] The protein content in the raw milk in the above ingredients is 2.95wt%, the fat is 2.95wt%, the lactose content is 3.5wt%, the mineral matter is 0.65wt%, the non-fat milk solid is 7.1wt%, and the titrated acidity is ≤18°T. The modified starch in the above ingredients is made from potato starch and denatured by heat treatment.

[0093] The mixing temperature of the above ingredients was 55°C, and the vacuum cycle time was 25 min.

[0094] (2) Homogenize the mixed solution obtained in step (1) at 55° C., with a pressure of 180 bar;

[0095] (3) The homogenized liquid is pasteurized at a temperature of ...

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Abstract

The invention discloses a preparation method of normal-temperature yoghurt containing complete fruit granules. The preparation method comprises the following steps: evenly mixing 90% to 95% pre-sterilized antibiotics-free milk, 4% to 8% of sweetening agent, 1.0% to 1.5% of modified starch and 0.2% to 0.6% of stabilizer in a vacuum material mixing mode, homogenizing and performing pasteurization onhomogenized liquid; adding 0.003% to 0.009% fermenting agent to perform fermentation and performing demulsification and sterilization when acidity reaches 70 to 90 thorner degrees to obtain a yoghurtbase material with a viscosity as 300 to 500cP; mixing 30% to 40% of white granulated sugar, 50% to 60% of mixed berry fruit granules, 0% to 1% of edible essence and 0.5% to 2% of PH modifier to obtain a mixture and storing the mixture under 4 to 10 DEG C, wherein the percents are mass percents of all the ingredients in the mixture; sterilizing and filling to obtain mixed berry fruit granules with a viscosity as 300 to 500cP; setting a mass ratio of the yoghurt base material adding amount to the mixed berry fruit granule adding amount as (9 to 8) to (1 to 2), mixing under a static state at first, then stirring to be mixed under a dynamic state and filling after being mixed. By means of a conveying and mixing mode of the yoghurt, the fruit granules can be evenly distributed in the yoghurt;furthermore, the mixing mode cannot affect system stability and granule completeness of products in the expiration date.

Description

technical field [0001] The invention belongs to the technical field of fermented dairy products, and in particular relates to normal-temperature yoghurt containing whole fruit grains and a preparation method thereof. Background technique [0002] Normal temperature fermented dairy products are favored by dairy processors and consumers because of their unique taste and flavor, no need for refrigeration, and convenient logistics, transportation and storage. Although fermented milk products at room temperature do not contain live bacteria, according to the conclusion of the World Dairy Federation (IDF) on fermented yogurt, the metabolites produced during the fermentation of yogurt have unique nutritional value and are the core of the nutritional value of fermented milk. It does not depend on the activity of lactic acid bacteria after the fermentation is completed. A large number of studies have shown that most of the lactic acid bacteria in traditional fermented milk are kille...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/133A23C9/1307
Inventor 孙颜君刘振民徐致远苏米亚莫蓓红应杰吕昌勇
Owner BRIGHT DAIRY & FOOD
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