Preparation method of granular fermented dairy product allowing long-term normal temperature preservation

A technology for fermented dairy products and storage at room temperature, applied to dairy products, other dairy products, bacteria used in food preparation, etc., can solve the problems of short storage time and difficulty in storage at room temperature, and achieve the effect of ensuring sterility

Inactive Publication Date: 2018-10-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing granular fermented dairy products that can be stored at room temperature for a long time.

Method used

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  • Preparation method of granular fermented dairy product allowing long-term normal temperature preservation
  • Preparation method of granular fermented dairy product allowing long-term normal temperature preservation
  • Preparation method of granular fermented dairy product allowing long-term normal temperature preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A normal temperature granular yoghurt, which has the following raw material composition (based on 1100 parts by weight of raw material):

[0047]

[0048] Raw material standard:

[0049] Milk: conform to GB19301-2010 standard;

[0050] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0051] The above-mentioned normal temperature granular yoghurt is prepared through the following steps:

[0052] 1. Homogeneous mixing: Physically sterilize the raw milk (milk) with a temperature not exceeding 8°C through a centrifugal sterilizer (two BB centrifuges in series) (temperature is 55-65°C, speed is 4500- 7500 rpm), heat the above sterilized raw milk to 50-55°C, mix it with milk protein powder, white sugar, stabilizer (acetylated distarch phosphate, agar, pectin) under high-speed stirring for 15-20 Minutes, the feed liquid is fully homogenized, the homogenization temperature is 55-75°C, and the pressure is 160-200bar / 30-...

Embodiment 2

[0062] A normal temperature granular yogurt, which has the following raw material composition (based on 1200 parts by weight of raw material):

[0063]

[0064] Raw material standard:

[0065] Milk: conform to GB19301-2010 standard;

[0066] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0067] The above-mentioned normal temperature granular yoghurt is prepared through the following steps:

[0068] 1. Homogeneous mixing: Physically sterilize the raw milk (milk) with a temperature not exceeding 8°C through a centrifugal sterilizer (two BB centrifuges in series) (temperature is 55-65°C, speed is 4500- 7500 rpm), heat the above-mentioned sterilized raw milk to 50-55°C, mix it with whey protein powder, white sugar, stabilizer (acetylated distarch phosphate, agar, pectin) under high-speed stirring for 15 ~20 minutes, the material liquid is fully homogenized, the homogenization temperature is 55~75°C, and the pressure is ...

Embodiment 3

[0078] A normal temperature granular yoghurt, which has the following raw material composition (based on 1100 parts by weight of raw material):

[0079]

[0080] Among them, the red fruit is one or a mixture of strawberries, blueberries, red currants, purple carrots, sunflower seeds, pumpkin seeds, and flaxseeds.

[0081] Raw material standard:

[0082]Milk: conform to GB19301-2010 standard;

[0083] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0084] The above-mentioned normal temperature granular yoghurt is prepared through the following steps:

[0085] 1. Homogeneous mixing: Physically sterilize the raw milk (milk) with a temperature not exceeding 8°C through a centrifugal sterilizer (two BB centrifuges in series) (temperature is 55-65°C, speed is 4500- 7500 rpm), heat the sterilized raw milk to 50-55°C, mix it with milk protein powder, white sugar, stabilizer (hydroxypropyl starch, agar, pectin) under high-spe...

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Abstract

The invention discloses a preparation method of granular fermented dairy product allowing long-term normal temperature preservation. The method comprises the steps as follows: a fermentation agent isadded to milk undergoing centrifugal sterilization and pasteurization, and yogurt is prepared, stirred and sterilized; a granular product is sterilized by a tubular or scraper sterilization machine; the yogurt and the granular product are mixed, the mixture is uniformly mixed by a mixing valve group, a static or dynamic mixer and a horizontal mixing tank, uniform mixing and sterile filling are performed by a filling machine, and the granular fermented dairy product allowing long-term normal temperature preservation is obtained. The method is simple, and commercial sterilization of the whole production process is realized. Compared with the prior art, the product has prolonged shelf life and can be stored and transported in the normal temperature environment.

Description

technical field [0001] The invention relates to the technical field of yogurt preparation. More specifically, it relates to a method for preparing granular fermented milk products that can be stored at room temperature for a long time. Background technique [0002] As a food popular among consumers, yogurt has nutritional value not only from live bacteria, but also metabolites produced during the fermentation process have extremely high nutritional value. Even without live bacteria, combined yogurt with nutritious fruit, grains and other nutrient particles is still a high-level nutritional and health food. This kind of dairy products has received widespread attention in recent years and has grown rapidly. However, this kind of granular yogurt needs to be stored at low temperature and has a short shelf life. And the existing improvement of the storage temperature and shelf life of this granular yoghurt is also mainly by adjusting the formula, and the improvement effect is l...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133A23C3/03A23C3/033A23C7/04B01F13/10
CPCA23C3/03A23C3/033A23C3/0332A23C7/046A23C9/13A23C9/1315A23C9/133B01F33/821A23V2400/123A23V2400/249
Inventor 郑卫东巴根纳赵六永闫盘炜
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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