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Process and base material for producing yogurt and yogurt produced by process

A yogurt and process technology, applied in the direction of bacteria, applications, dairy products, etc. used in food preparation, can solve the problems that need to be improved, low production volume, etc., and achieve the effect of good flavor and taste, promotion of fermentation, and no water analysis

Pending Publication Date: 2020-02-28
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the Maillard reaction occurs, the activity of plasmin directly affects the substrate content of the Maillard reaction, so that the amount of furfural produced in the fermentation process is low, resulting in the inability of yogurt to obtain higher sensory properties directly through fermentation quality, needs to be improved

Method used

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  • Process and base material for producing yogurt and yogurt produced by process
  • Process and base material for producing yogurt and yogurt produced by process
  • Process and base material for producing yogurt and yogurt produced by process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Example 1 Full-fat yoghurt with better sensory quality and preparation method thereof

[0054] 1. Raw material pretreatment

[0055] 1. Prepare 850kg of raw milk, take 20%, that is, 170kg of raw milk, preheat to 55°C, enter the separator to remove fat, and obtain 153kg of skim milk and 17kg of cream. The fat content in the skim milk is <0.6%.

[0056] 2. Put the skim milk into the ultrafiltration at 55°C, the pore size of the membrane is 0.01 μm, and the ratio of the permeate to the retentate is 1:1, that is, 85kg of permeate and 85kg of retentate are obtained (the above permeate refers to the concentration of ultrafiltration Lactose and minerals and other components exuded later, and the retentate refers to the retained part of protein and other macromolecular components in milk). The ultrafiltration equipment manufacturer is spx company, and the membrane manufacturer is Dow Chemical Company.

[0057] 3. The ultrafiltration permeate is then filtered through sodium at...

Embodiment 2

[0068] Example 2 has better sensory quality skim yoghurt and preparation method thereof

[0069] 1. Raw material pretreatment

[0070] 1. Prepare 850kg of raw milk, take 30%, that is, 255kg of raw milk, preheat to 55°C, enter the separator to remove fat, and obtain 230kg of skim milk and 25kg of cream. The fat content in the skim milk is <0.6%.

[0071] 2. Put the skim milk into the ultrafiltration at 55°C, the pore size of the membrane is 0.01 μm, and the ratio of the permeate to the retentate is 1:1, that is, 115kg of permeate and 115kg of retentate are obtained (the above permeate refers to the concentration of ultrafiltration Lactose and minerals and other components exuded later, and the retentate refers to the retained part of protein and other macromolecular components in milk). The ultrafiltration equipment manufacturer is spx company, and the membrane manufacturer is Dow Chemical Company.

[0072] 3. The ultrafiltration permeate is then filtered through sodium at 55...

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Abstract

The invention discloses a process and base material for producing yogurt and yogurt produced by the process, The process includes the steps of S1, preheating 10-30wt% of raw material milk to 50-60 DEGC, and removing fat to obtain skimmed milk and single cream, wherein the fat content in the skimmed milk is smaller than 0.6%; S2, regulating ore content in the skimmed milk to be smaller than 7.2mg / L; S3, subjecting the skimmed milk to Maillard browning; S4, subjecting the rest 70-90wt% of raw material milk to dissolving, and mixing with the skimmed milk obtained after the browning; S5, subjecting the mixed raw material milk to degassing, homogenizing, sterilizing, cooling and fermentation to obtain the yogurt. The process has the advantages that by regulating metal ion content in the raw material milk, the activity of fibrinolysin in the raw material milk during the Maillard reaction is affected so as to affect the product generation of the Maillard reaction, the processed milk is mixedwith the raw material milk which is not subjected to component regulation to perform fermentation, and the produced yogurt is high in furfural content and good in sensory quality.

Description

technical field [0001] The invention relates to the technical field of fermented milk product processing, more specifically, it relates to a yoghurt preparation process capable of producing better sensory quality, a base material and yoghurt prepared by using the same. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, and after pasteurization, a starter is added to the milk, and after fermentation, it is cooled and filled. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt products currently occupy an important position in the field of dairy products. Its high nutritional value and moderate sweet and sour taste are sought after by many consumers. It can be said that yogurt products are a popular healthy drink. [0003] The fermentation process of yogurt is a complex biochemical process. Fermentation strains use the chemical components in milk to produce a ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C7/00A23C9/13
CPCA23C9/123A23C9/1234A23C7/00A23C9/1307A23C2240/15A23V2400/125A23V2400/147A23V2400/113A23V2400/175A23V2400/533A23V2400/531
Inventor 董强陈波王伟军周忠青吴蓓蕾
Owner ZHEJIANG INM FOOD
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