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Additive-free concentrated cheese sour-milk

A concentrated yogurt, zero-addition technology, applied in milk preparations, bacteria and dairy products used in food preparation, etc., can solve the problems of too much yogurt, poor taste and stability, and achieve smooth taste, good stability and excellent dissolution. sexual effect

Pending Publication Date: 2018-12-18
ANHUI XINXIWANG BAIDI MILK 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 zero-added cheese concentrated yoghurt, in order to solve the problem of poor taste and stability of the existing yoghurt due to more precipitation of whey

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The ingredients and parts by weight of the raw materials put into this embodiment are as follows: 850 parts of fresh milk, 80 parts of white sugar, 5 parts of concentrated milk protein powder, 3 parts of cheese powder, 1 part of edible salt and 100 DCU of lactic acid bacteria.

[0015] The specific preparation method is as follows:

[0016] (1) Concentration of raw milk: After acceptance and cleansing of fresh milk, use flash equipment to concentrate to obtain concentrated fresh milk. Concentrated fresh milk indicators: protein 3.3% to 3.5%, fat 3.6 to 4.0%;

[0017] (2) Protein powder material: heat up the concentrated fresh milk obtained in the step (1) to 50°C to dissolve the concentrated milk protein powder, shear the material for 5 minutes and then hydrate it for 40 minutes;

[0018] (3) Other raw and auxiliary materials: heat up the milk obtained in the step (2) to 70°C, add white sugar, cheese powder and edible salt, cut for 10 minutes, use the remaining concentr...

Embodiment 2

[0026] The components and parts by weight of raw materials put into this embodiment are as follows: 890 parts of fresh milk, 100 parts of white sugar, 10 parts of concentrated milk protein powder, 7 parts of cheese powder, 5 parts of edible salt and 200 DCU of lactic acid bacteria.

[0027] The specific preparation method is as follows:

[0028] (1) Concentration of raw milk: After acceptance and cleansing of fresh milk, use flash equipment to concentrate to obtain concentrated fresh milk. Concentrated fresh milk indicators: protein 3.3% to 3.5%, fat 3.6 to 4.0%;

[0029] (2) Protein powder: heat up the concentrated fresh milk obtained in step (1) to 55°C to dissolve the concentrated milk protein powder, shear the material for 15 minutes and then hydrate for 60 minutes;

[0030] (3) Other raw and auxiliary materials: heat up the milk obtained in the step (2) to 75°C, add white sugar, cheese powder and edible salt, cut for 20 minutes, use the remaining concentrated fresh milk o...

Embodiment 3

[0038] The ingredients and parts by weight of the raw materials put into this embodiment are as follows: 870 parts of fresh milk, 90 parts of white sugar, 7 parts of concentrated milk protein powder, 5 parts of cheese powder, 3 parts of edible salt and 150 DCU of lactic acid bacteria.

[0039] The specific preparation method is as follows:

[0040] (1) Concentration of raw milk: After acceptance and cleansing of fresh milk, use flash equipment to concentrate to obtain concentrated fresh milk. Concentrated fresh milk indicators: protein 3.3% to 3.5%, fat 3.6 to 4.0%;

[0041] (2) Protein powder: heat up the concentrated fresh milk obtained in step (1) to 53°C to dissolve the concentrated milk protein powder, shear the material for 10 minutes and then hydrate for 50 minutes;

[0042] (3) Other raw and auxiliary materials: heat up the milk obtained in the step (2) to 73°C, add white sugar, cheese powder and edible salt, cut for 15 minutes, use the remaining concentrated fresh mil...

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PUM

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Abstract

The invention discloses additive-free concentrated cheese sour-milk. The additive-free concentrated cheese sour-milk is prepared from the following raw materials in parts by weight: 850-890 parts of raw fresh milk, 80-100 parts of white granulated sugar, 5-10 parts of concentrated milk protein powder, 3-7 parts of cheese powder, 1-5 parts of edible salt, and 100-200 DCU of lactic acid bacterium. The concentrated milk protein powder is a concentrated milk protein product prepared by the steps of performing ultra-filtration treatment on skimmed milk and carrying out extraction, so that the concentrated milk protein powder is rich in natural native casein and whey protein of which the proportions are exactly the same as natural milk (namely, the proportion of the casein is 80% while the proportion of the whey is 20%); the concentrated milk protein powder is very soft and smooth in taste, light and neutral in flavor, and very good in taste stability; the concentrated milk protein powder isexcellent in solubility, emulsification stability and thermal stability, so that the concentrated milk protein powder is especially suitable for people with lactose intolerance; moreover, the concentrated milk protein powder contains sufficient natural calcium, namely natural calcium content of the concentrated milk protein powder is 4 times of the natural calcium content of concentrated whey protein. The additive-free concentrated cheese sour-milk prepared according to the invention is relatively few in whey precipitation, as well as relatively good in stability and taste; and thus, the additive-free concentrated cheese sour-milk is deeply loved by children and elderly people.

Description

technical field [0001] The invention relates to a yoghurt, in particular to a zero-added cheese condensed yoghurt. Background technique [0002] As a pure green food, yogurt is made from milk fermented by lactic acid bacteria. In addition to the nutritional value of fresh milk, yogurt contains lactic acid bacteria and produces lactic acid and B vitamins (B2.B6.B12) during the fermentation process. The human body digests and breathes, improves human immunity, and long-term drinking can ensure the demand for calcium, and can also strengthen the stomach, regulate human metabolism, improve people's disease resistance, and make people healthy and long-lived, especially for children and the elderly. , so it has been favored by more and more people. [0003] Existing yogurt has poor taste and stability due to more precipitation of whey, and some children do not like to drink it, which cannot satisfy consumers' needs for both taste and nutrition of yogurt. Contents of the inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/127A23C9/1307A23C9/1315A23C9/1322A23V2400/123A23V2400/249
Inventor 袁亚娜夏茜茜吴立林高天关银银
Owner ANHUI XINXIWANG BAIDI MILK CO LTD
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