Method for reducing and controlling furfural type compounds in normal-temperature yoghourt in transportation and storage process

A compound and storage temperature technology, applied in the direction of milk preservation, dairy products, applications, etc., can solve the problems of normal temperature yogurt impact and control that have not been reported, and achieve the effect of cost saving

Inactive Publication Date: 2019-11-26
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the impact and control of the changes in the transportation and storage environment in the production and commercial circulation links on normal temperature yogurt

Method used

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  • Method for reducing and controlling furfural type compounds in normal-temperature yoghourt in transportation and storage process
  • Method for reducing and controlling furfural type compounds in normal-temperature yoghourt in transportation and storage process
  • Method for reducing and controlling furfural type compounds in normal-temperature yoghourt in transportation and storage process

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Experimental program
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Embodiment 1

[0033] The samples were stored under different conditions, and the change trend of furfural-like compounds in yogurt samples under different storage conditions was observed. In order to avoid errors, the experiments of the normal temperature control group and the experimental group were carried out on the same day.

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Abstract

The invention provides a method for reducing and controlling furfural type compounds in normal-temperature yoghourt in transportation and storage process. The method comprises the following step of controlling the transportation and storage temperature of the normal-temperature yoghourt to be 25 DEG C or below. Through the adoption of the method disclosed by the invention, the accumulation of thefurfural compounds in the normal-temperature yoghourt in the transportation and storage process can be effectively controlled, extra additives and particular package condition are not needed, nutrientcomponents in the yoghourt are not destroyed, and besides, the cost can be effectively saved.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for reducing and controlling furfural compounds in normal-temperature yogurt during transportation and storage. Background technique [0002] As a nutritious and healthy food, yogurt has long been popular all over the world. In developed countries and regions, yogurt sales account for more than 50% of the liquid milk market. With the rapid economic development in recent years, the Chinese yogurt market has maintained a double-digit annual growth rate, leading the world in growth rate. In 2009, Bright Dairy Co., Ltd. launched room temperature yogurt for the first time. By 2013, the three major domestic dairy companies have successively launched room temperature yogurt products. In 2018, the sales of room temperature yogurt reached 31.1 billion yuan. Despite the rapid growth, the per capita yogurt consumption in mainland China still has a large room for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/00
CPCA23C3/00
Inventor 邢倩倩游春苹刘振民曹庆扶晓菲
Owner BRIGHT DAIRY & FOOD
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