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Method for making yoghurt by ohmic heating

A technology of ohmic heating and yogurt, which is applied in the field of yogurt production, can solve the problems of affecting the taste and flavor of the final product, affecting the product tissue state, and changing the texture of yogurt, so as to improve product sensory evaluation, avoid local excessive heating, and improve stability Effect

Inactive Publication Date: 2019-05-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing heating equipment heats through heat conduction, which easily causes overheating at the conduction interface, resulting in changes in the texture of yogurt and affecting the organizational state of the final product
In addition, the existing heating method takes a long time, which affects the taste and flavor of the final product

Method used

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  • Method for making yoghurt by ohmic heating
  • Method for making yoghurt by ohmic heating
  • Method for making yoghurt by ohmic heating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] First, the stabilizer, such as modified starch, is dissolved and dispersed under the existing technical parameters, and then different heat treatments are performed. Due to the difference in the degree of heating of the material during the production of yogurt, the degree of dissolution and expansion of the stabilizer (modified starch) in the material is inconsistent, resulting in the inability of the stabilizer to fully function or causing the stabilizer to be overheated and lose stability.

[0027] The same stirring rate is used in the preheating and heating process of the yogurt material to reduce the influence of the stirring speed of the material on the heating of the yogurt material, and to simulate the conditions when the yogurt material is conveyed in the heater in actual production, so that the influence of the heating method dominates.

[0028] After comparing with the yoghurt heating process to reach the preset viscosity value, the heating temperature, heating...

Embodiment 2

[0053] First, protein powder materials, such as whey protein powder, are dissolved and dispersed under the existing technical parameters, and then different heat treatments are performed. Due to the difference in the degree of heating of the materials during the production of yogurt, the degree of water absorption and swelling of the protein powder material (whey protein powder) in the material is inconsistent, resulting in the inability of the material to fully function and affecting the final sensory evaluation of the product.

[0054] The same stirring rate is used in the preheating and heating process of the yogurt material to reduce the influence of the stirring speed of the material on the heating of the yogurt material, and to simulate the conditions when the yogurt material is conveyed in the heater in actual production, so that the influence of the heating method dominates.

[0055] After comparing the heating temperature, heating time, and product sensory evaluation a...

Embodiment 3

[0064] It is used in the preheating stage of yogurt processing to avoid local overheating by heat conduction and improve heating efficiency at the same time.

[0065] After the material is treated under the same conditions, it is compared with different heating treatments. Due to the different heating methods, the heating surface of the material during the transportation process is inconsistent, resulting in different heating degrees of the material, which affects the heating efficiency of the final material.

[0066] The same conveying rate and the same initial temperature are used in the preheating and heating process of the yogurt material to reduce the influence of the conveying speed and temperature of the material on the heating efficiency of the yogurt material, and to simulate the conditions when the yogurt material is conveyed in the heater in actual production , so that the effect of the heating method dominates.

[0067] After comparing the time required to reach th...

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Abstract

The invention discloses a method for making yoghurt by ohmic heating. The method includes the step that in preheating stage of the yogurt making process, ohmic heating is adopted for heating materials. By changing the material heating mode, the product is quickly thickened at a low temperature, and the stability, flavor and sensory effect of the product are improved.

Description

technical field [0001] The invention belongs to the field of yogurt processing. More specifically, it relates to a method for making yoghurt using ohmic heating technology. Background technique [0002] At present, in the process of making yogurt, especially in the process of preheating, it is necessary to heat up the materials to meet the requirements of process parameters. By preheating the materials, the added materials can be promoted to dissolve and disperse under reasonable temperature conditions during the batching process. However, the existing heating equipment heats through heat conduction, which easily causes overheating at the conduction interface, resulting in changes in the texture of yogurt and affecting the organizational state of the final product. In addition, the existing heating method takes a long time, which affects the taste and flavor of the final product. Contents of the invention [0003] The purpose of the present invention is to apply the ohm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C3/033
Inventor 徐旺杜欣史丽洁孙云峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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