Peach-flavored yoghourt and preparation method thereof

A technology for yogurt and strains, which is applied to milk preparations, bacteria and dairy products used in food preparation, etc., can solve the problems of residual milky smell of yogurt, discomfort for drinkers, and the limit of microorganisms does not meet the standard requirements. The effect of rich taste and simple preparation method

Inactive Publication Date: 2019-12-03
青海生福农牧科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yogurt uses fresh milk as raw material. Due to the inappropriate addition ratio of raw materials and processing technology, some milky smell remains in yogurt, and some indicators such as physical and chemical indicators, microbial limit, etc. do not meet the standard requirements, which will bring certain problems to drinkers. degree of discomfort

Method used

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  • Peach-flavored yoghourt and preparation method thereof
  • Peach-flavored yoghourt and preparation method thereof
  • Peach-flavored yoghourt and preparation method thereof

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preparation example Construction

[0033] In addition, the present invention also provides a preparation method of peach-flavored yoghurt, comprising the following steps:

[0034] (1) Add skimmed milk powder, stabilizer, white granulated sugar and peach blossom jam to half of the fresh milk as claimed in claim 1, then shear to obtain the base solution;

[0035] (2) Add remaining fresh milk to the above basic solution, then homogenize and sterilize to obtain a semi-finished product solution;

[0036] (3) Add strains, peach blossom essence and sweetener to the above-mentioned semi-finished product solution to ferment, and obtain yoghurt after refrigeration.

[0037] Further, in step (1), before adding skimmed milk powder, stabilizer, white granulated sugar and peach blossom jam to the fresh milk, first heat the fresh milk to 65-75°C in a plate heat exchanger; the shearing time 15 to 20 minutes; after the shearing is completed, cool the base solution to below 15°C in a plate heat exchanger.

[0038] Further, aft...

Embodiment 1

[0043] First weigh 950Kg of fresh milk, 15Kg of peach blossom jam, 58Kg of white sugar, 0.8Kg of peach blossom essence, 0.1Kg of acesulfame potassium, 1Kg of strains, 2Kg of pectin and 2Kg of skimmed milk powder for later use;

[0044] Pour half of the above quality of fresh milk into the batching tank, heat up to 70°C through a plate heat exchanger, then slowly add the above-mentioned quality of skimmed milk powder, pectin, white sugar and peach blossom jam into the fresh milk batching tank, and stir Evenly, open the shearing machine, close it after shearing for 15 minutes, cool the material to 15°C through the plate heat exchanger, and discharge it to the blending tank;

[0045] Add the remaining fresh milk into the blending tank, turn on the mixer, and stir for more than 10 minutes for later use; the above-mentioned stirred materials are homogenized and sterilized by the pasteurization unit, and the homogenization adopts the second homogenization, and the pressure of the fir...

Embodiment 2

[0048] First weigh 980Kg of fresh milk, 12Kg of peach blossom jam, 56Kg of white sugar, 0.8Kg of peach blossom essence, 0.12Kg of acesulfame potassium, 1.1Kg of strains, 3Kg of gelatin and 1Kg of skimmed milk powder for later use;

[0049] Pour half of the above-mentioned quality of fresh milk into the batching tank, heat up to 65°C through a plate heat exchanger, then slowly add the above-mentioned quality of skimmed milk powder, gelatin, white sugar and peach blossom jam into the fresh milk batching tank, and stir evenly , open the shearing machine, close it after shearing for 20 minutes, cool the material to 15°C through the plate heat exchanger, and discharge it to the blending tank;

[0050] Add the remaining fresh milk into the blending tank, turn on the mixer, and stir for more than 10 minutes for later use; the above-mentioned stirred materials are homogenized and sterilized by the pasteurization unit, and the homogenization adopts the second homogenization, and the pre...

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Abstract

The invention provides peach-flavored yoghourt. The peach-flavored yoghourt is prepared from the following raw materials: fresh milk, peach blossom jam, white granulated sugar, peach blossom essence,a sweetening agent, a strain, a stabilizer and skim milk powder. The addition proportion of each raw material is reasonably controlled; the prepared yoghourt is fine and uniform in texture; and the whey is not separated out, the content of fat and protein reaches 2.5/(g/100g) and 2.3/(g/100g) or above, the acidity reaches 70 DEG T or above, the requirements of GB19302 are met from the aspects of pollutant limit, mycotoxin limit, microorganism limit, lactic acid bacteria number and the like, and the domestic higher level is achieved. In addition, the invention also provides a preparation methodof the yoghourt, the preparation method is simple, and the high-quality peach-flavor yoghourt is obtained by reasonably controlling condition parameters in each step without destroying nutritional ingredients of the milk.

Description

technical field [0001] The invention relates to a milk product, in particular to a peach-flavored yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a milk product that uses fresh milk as raw material, after pasteurization, bacteria are added to the milk for fermentation, and finally filled. Yogurt not only retains all the advantages of milk, but also has the effects of improving constipation and helping digestion, and has become the most popular nutritional health product at present. [0003] Yogurt uses fresh milk as raw material. Due to the inappropriate addition ratio of raw materials and processing technology, some milky smell remains in yogurt, and some indicators such as physical and chemical indicators, microbial limit, etc. do not meet the standard requirements, which will bring certain problems to drinkers. degree of discomfort. Therefore, how to produce a kind of yoghurt with better overall performance has become a problem to be so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/249
Inventor 马禄
Owner 青海生福农牧科技集团有限公司
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