Additive-free Greek yoghourt and preparation method thereof

An additive-free, Greek-style technology, applied in the field of additive-free Greek-style yogurt and its preparation, can solve problems such as poor taste of the final product

Inactive Publication Date: 2019-03-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The yogurt produced by this method does not need to discharge whey after fermentation, which solves the problems that acid whey is difficult to handle and the taste of the final product is poor, replaces and optimizes the protein concentration process, does not require additional requirements for fat in raw milk, and does not need additional addition sweet substance

Method used

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  • Additive-free Greek yoghourt and preparation method thereof

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preparation example Construction

[0018] In a specific embodiment, a method for preparing Greek yogurt without additives is provided, the preparation method comprising the following steps:

[0019] (1) sterilizing the raw milk to obtain a sterilizing liquid;

[0020] (2) cooling the sterilizing solution to 50-65° C., and concentrating it through a nanofiltration membrane to obtain a retentate;

[0021] (3) cooling the retentate after homogenizing and sterilizing it, inserting the starter and fermenting until the terminal acidity is 75-85 ° T, breaking the emulsion to obtain the breaking emulsion;

[0022] (4) After smoothing the broken emulsion with a smoothing pump, it is cooled and then filled.

[0023] The yoghurt prepared by the method of the present invention does not need to discharge the whey after fermentation, which solves the problems that the acid whey is difficult to handle and the taste of the final product is poor, replaces and optimizes the protein concentration process, and does not require ad...

Embodiment 1

[0035] A preparation method of additive-free Greek-style yogurt comprises the following steps:

[0036] (1) Pre-pasteurize 100L whole milk at 75°C for 20s to obtain a sterilizing solution;

[0037] (2) cooling the sterilizing solution to 50° C., and concentrating at 1.5 MPa through a 3-stage nanofiltration membrane at this temperature to obtain a retentate whose quality is 30% of the whole milk mass;

[0038] (3) The retentate is homogenized in two stages at 60°C and 180+20bar, cooled to 40°C after sterilizing at 90°C and 5min, and inoculated with lactic acid bacteria starter (the inoculation amount of the starter is 5×10 6 cfu / mL) is fermented to breaking emulsion when the acidity at the end of fermentation is 75 ° T, and obtaining breaking emulsion;

[0039] (4) Smooth the broken emulsion at 40°C with a smoothing pump at 300rpm, then cool to 8°C and fill to obtain the desired product.

Embodiment 2

[0041] A preparation method of additive-free Greek-style yogurt comprises the following steps:

[0042] (1) Pre-pasteurize 100L of reduced milk at 80°C for 15s to obtain a sterilizing solution;

[0043] (2) cooling the sterilizing solution to 65° C., passing through a 3-stage nanofiltration membrane and concentrating at 1.6 MPa to obtain a retentate whose quality is 32% of the raw milk quality;

[0044] (3) The retentate is homogenized in two stages at 60°C and 180+20bar, cooled to 43°C after sterilizing at 95°C for 5 minutes, and inoculated with lactic acid bacteria starter (the inoculation amount of the starter is 4×10 6 cfu / mL) is fermented to breaking emulsion when the acidity at the end of fermentation is 80 ° T, and obtaining breaking emulsion;

[0045] (4) Smooth the broken emulsion at 43°C with a smoothing pump at 500rpm, then cool to 10°C and fill to obtain the desired product.

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Abstract

The invention discloses additive-free Greek yoghourt and a preparation method thereof. The preparation method comprises the following steps of (1) sterilizing raw milk to obtain sterilized fluid; (2)cooling the sterilized fluid, and performing concentration through a nanofiltration membrane so as to obtain trapped fluid; (3) homogenizing the trapped fluid, performing sterilization, performing cooling, performing inoculation with a fermenting agent, performing fermentation until end point acidity of 75-85 Thorner degrees, and performing demulsification so as to obtain demulsification fluid; and (4) performing smoothing treatment on the demulsification fluid through a smoothing pump, performing cooling and performing filling. According to the yoghourt disclosed by the invention, whey removal is not needed after fermentation, so that the problem that a by-product namely acid whey is difficult to treat can be solved, fat separation or skim milk usage on the raw milk independently is not needed, and sweet substances do not needed to be additionally added; the protein content of the prepared yoghourt is 8-11%, the fat content is 7-12%, the lactose content is 10-14%, and the yoghourt issmooth and soft, and fine and smooth in mouth feel, free from grainy, free from obvious sourness, appropriate in sour and sweet degree, and suitable for being matched with snack foods of jam or nuts,and meets consumption requirements of common people.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to an additive-free Greek-style yogurt and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, consumers have put forward higher requirements for the taste and nutrition of dairy products. Greek-style yogurt has gradually entered the public eye due to its high protein and high nutrition, silky and mellow taste. At present, the production of Greek-style yogurt mostly adopts centrifugation after fermentation. This treatment method has by-product acidic whey, and this kind of whey is difficult to use, and has strict requirements on the fat content of raw milk. In the case of odorous substances, there are problems such as excessive sourness. Contents of the invention [0003] In order to solve the above technical problems, the invention provides an additive-free Greek-style yogurt and a preparation method ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/142
CPCA23C9/123A23C9/1427
Inventor 王磊莫蓓红刘振民
Owner BRIGHT DAIRY & FOOD CO LTD
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