Yogurt stabilizer containing soybean polysaccharides, application of yogurt stabilizer in yogurt and preparation method of yogurt

A soybean polysaccharide and stabilizer technology, applied in the field of yogurt preparation, to achieve the effect of solving sticky taste, refreshing taste and good thermal stability

Inactive Publication Date: 2018-09-07
平顶山金晶生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, drinking yogurt has a greater dependence on the protection of the stable system

Method used

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  • Yogurt stabilizer containing soybean polysaccharides, application of yogurt stabilizer in yogurt and preparation method of yogurt
  • Yogurt stabilizer containing soybean polysaccharides, application of yogurt stabilizer in yogurt and preparation method of yogurt
  • Yogurt stabilizer containing soybean polysaccharides, application of yogurt stabilizer in yogurt and preparation method of yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A yoghurt stabilizer is compounded and evenly mixed from the following raw materials, and calculated according to weight percentage, including: 42.9% of soybean polysaccharide, 21.4% of high-ester pectin, and 35.7% of hydroxypropyl modified starch. The non-fat drinkable normal-temperature yogurt with a protein content of 2.7% is prepared from the above-mentioned stabilizer, which is prepared from the following raw materials in percentage by weight: 1.4% of yogurt stabilizer, 8% of white sugar, 33.75% of non-fat fermented milk base, and the rest is water .

[0030] Preparation of skimmed milk base: Weigh skimmed milk powder and water, shear and redissolve with a high-speed disperser at 13,500 rpm for 5 minutes, filter, and homogenize once at 20 MPa, sterilize at 90°C for 10 minutes, cool, add bacteria, and ferment at 43°C for 6 hours , to obtain a skim milk base. Dissolve the yogurt stabilizer and white sugar in hot water to obtain a mixed solution, sterilize at 95°C fo...

Embodiment 2

[0032] A yoghurt stabilizer is compounded and evenly mixed from the following raw materials, and calculated according to weight percentage, including: 42.1% of soybean polysaccharide, 10.5% of high-ester pectin, and 47.4% of hydroxypropyl modified starch. The non-fat drinkable normal-temperature yogurt with a protein content of 2.7% is prepared from the above-mentioned stabilizer, which is prepared from the following raw materials in percentage by weight: 1.9% of yogurt stabilizer, 5% of white sugar, 33.75% of non-fat fermented milk base, and the rest is water .

[0033] Preparation of skimmed milk base: Weigh skimmed milk powder and water, shear and redissolve with a high-speed disperser at 13,500 rpm for 5 minutes, filter, and homogenize once at 20 MPa, sterilize at 90°C for 10 minutes, cool, add bacteria, and ferment at 43°C for 6 hours , to obtain a skim milk base. Dissolve the yogurt stabilizer and white sugar in hot water to obtain a mixed solution, sterilize at 95°C fo...

Embodiment 3

[0035] A yoghurt stabilizer is compounded and evenly mixed from the following raw materials, and calculated according to weight percentage, including: 28.6% of soybean polysaccharide, 14.3% of pectin, and 57.1% of hydroxypropyl modified starch. The non-fat drinkable normal-temperature yogurt with a protein content of 2.7% is prepared from the above-mentioned stabilizer, which is prepared from the following raw materials in percentage by weight: yogurt stabilizer 2.1%, white sugar 12%, skim fermented milk base 33.75%, and the rest is water . Subsequent preparation steps are the same as in Example 1.

[0036] Sensory evaluation experiment: The experimental sensory evaluation team is composed of personnel who have received professional sensory training. There are 5 people in total. They will score the texture, taste, appearance and other related indicators of the samples. The scoring criteria are as follows:

[0037]Table 1 Scoring criteria for drinking yogurt

[0038]

[00...

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Abstract

The invention discloses a yogurt stabilizer containing soybean polysaccharides, application of the yogurt stabilizer in yogurt and a preparation method of the yogurt. The yogurt stabilizer is preparedfrom the following raw materials in percentage by mass: 12.5%-78.4% of the soybean polysaccharides, 1.1%-50.0% of high methoxyl pectin and 14.3%-82.0% of hydroxypropyl modified starch. The yogurt stabilizer is compounded from the soybean polysaccharides, the pectin and the hydroxypropyl modified starch which are mixed uniformly according to proportion in application. The structure of the soybeanpolysaccharides is similar to that of the pectin, but the soybean polysaccharides contain more galacturonic acids and branch structures and have good water solubility, good thermal stability and goodchemical stability; and especially, when compounded with other colloids in use, the soybean polysaccharides can effectively solve the problems of whey separation or layering, thick taste and the likeof drink type yogurt, and enable the drink type yogurt to have a refreshing taste. The protein content counted by percentage by mass in the yogurt is 1.0-6.0%.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a yoghurt stabilizer containing soybean polysaccharide, its application in yoghurt and a preparation method of yoghurt. Background technique [0002] The main characteristics of drinking yogurt are low viscosity, good fluidity, delicate and smooth taste, and sweet and sour taste. It can be used as a convenient, refreshing and nutritious drink. Drinking yogurt, which focuses on high protein, has gradually become an essential part of the daily diet. During the processing of drinking yogurt, due to the damage to the stable system of curd due to homogeneity, whey precipitation, protein flocculation, aggregation or precipitation, and even stratification are prone to occur. Therefore, drinking yogurt has a greater dependence on the protection of the stable system. [0003] Different stabilizers have certain differences in improving the quality of drinking yogurt, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 徐姣崔玉红崔红亮
Owner 平顶山金晶生物科技股份有限公司
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