Method for preparing cool and refreshing yoghurt

A production method and technology of yogurt, applied in the direction of milk preservation, milk preparations, dairy products, etc., can solve the problems of strong irritation, limited application, strong smell, etc., and achieve the effect of improving shelf life, improving stability, and good use

Inactive Publication Date: 2019-03-15
安徽爱迪香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The most common cooling agent is menthol, but its application is greatly limited due

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: A kind of preparation method of refreshing yoghurt

[0024] A method for making refreshing yoghurt comprises the following steps.

[0025] (1) Preparation of mixed solution A

[0026] Formula ratio: 30 parts by weight of menthol, 22.5 parts by weight of WS-3, 22.5 parts by weight of WS-12, and 22.5 parts by weight of WS-23. The menthol is a granular crystal, and WS-12, WS-3, and WS-23 are powdery solids. Mix menthol, WS-3, WS-12, and WS-23 evenly according to the formula ratio, heat and keep warm at 60°C to fully melt the materials to obtain a cooling agent mixture, which is set aside.

[0027] Mix 4 parts by weight of Tween-80, 13.5 parts by weight of cooling agent mixture, and 82.5 parts by weight of propylene glycol to obtain mixed solution A.

[0028] (2) Preparation of mixture B

[0029] At room temperature, dissolve hydroxybutyl-β-cyclodextrin in food-grade purified water to prepare a saturated solution of hydroxybutyl-β-cyclodextrin. Mix the mi...

Embodiment 2

[0037] Embodiment 2: A kind of preparation method of refreshing yoghurt

[0038] A method for making refreshing yogurt, comprising the steps of preparing a mixed solution A, preparing a mixture B, preparing a mixed milk liquid C, and fermenting:

[0039] The preparation of the mixed solution A comprises: mixing menthol of 20 parts by weight, cooling agent WS-3 of 15 parts by weight, cooling agent WS-12 of 20 parts by weight and cooling agent WS-23 of 20 parts by weight Evenly, heat and keep warm at 50°C to melt the material to obtain a cooling agent mixture; then mix 3 parts by weight of Tween-80, 7 parts by weight of a cooling agent mixture and 75 parts by weight of propylene glycol to obtain mixed solution A;

[0040] The preparation of the mixture B comprises: under room temperature conditions, hydroxybutyl-β-cyclodextrin is dissolved in purified water to prepare a saturated solution of hydroxybutyl-β-cyclodextrin at room temperature, and then the mixed solution A is mixe...

Embodiment 3

[0046] Embodiment 3: A kind of preparation method of refreshing yoghurt

[0047] A method for making refreshing yogurt, comprising the steps of preparing a mixed solution A, preparing a mixture B, preparing a mixed milk liquid C, and fermenting:

[0048] The preparation of the mixed solution A comprises: mixing menthol of 40 parts by weight, cooling agent WS-3 of 30 parts by weight, cooling agent WS-12 of 25 parts by weight and cooling agent WS-23 of 25 parts by weight Evenly, heat and keep warm at 70°C to melt the material to obtain a cooling agent mixture; then mix 5 parts by weight of Tween-80, 20 parts by weight of a cooling agent mixture and 90 parts by weight of propylene glycol to obtain mixed solution A;

[0049] The preparation of the mixture B comprises: under room temperature conditions, hydroxybutyl-β-cyclodextrin is dissolved in purified water to prepare a saturated solution of hydroxybutyl-β-cyclodextrin at room temperature, and then the mixed solution A is mix...

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PUM

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Abstract

A method for preparing a cool and refreshing yoghurt comprises the steps of: preparation of a mixed solution A, preparation of a mixture B, preparation of a mixed milk C and fermentation. The preparation of the mixed milk C comprises: mixing by stirring 85-93 parts by weight of fresh milk at room temperature, 6-9 parts by weight of white granulated sugar, 1-3 parts by weight of honey, 1-3 parts byweight of jojoba extract, and 0.1-3 parts by weight of the mixture B to obtain a mixture; homogenizing the mixture by pressure of 30-40 Mpa for 2 to 4 times, and then conducting sterilization to obtain the mixed milk C. The fermentation includes: mixing lactobacillus bulgaricus powder and viable streptococcus thermophilus powder according to a ratio of the number of bacteria being 1:(0.35-2.0) into a fermenting agent; then adding the fermenting agent to the mixed milk C, and conducting uniform mixing under a clean environment condition of a temperature of 40 to 45 DEG C; and conducting fermentation for 5-6 h to obtain the cool and refreshing yoghurt. The method uses hydroxybutyl-beta-cyclodextrin to embed a cooling agent to better improve the stability of the cooling agent.

Description

technical field [0001] The invention relates to a method for preparing refreshing yoghurt, which belongs to the technical field of food processing. Background technique [0002] The discovery of yogurt can be traced back to more than 3000 BC, and the discoverer of this drink was the Turks. At that time, the ancient nomads living in the Turkish plateau had already made and drank yoghurt. More than 2000 BC, the ancient Thracians who lived in northeastern Greece and Bulgaria also mastered the technology of making yogurt. Thracians who lead a nomadic life often carry a skin bag filled with goat milk on their backs and lead their flocks to graze on the prairie. Due to the effects of external air temperature and human body temperature, the goat milk in the skin often turns sour and becomes slag-like. When they wanted to drink, they often poured the milk from the skins into the boiled milk, which also became sour, and the Thracians were very fond of drinking this kind of milk. ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C3/08
CPCA23C3/08A23C9/13A23C2240/15
Inventor 刘锐锋郭希凯徐新荣何玲
Owner 安徽爱迪香料有限公司
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