Greek fermented yoghurt and preparation method thereof

A yogurt and fermentation-based technology, applied in the field of Greek fermented yogurt and its preparation, can solve problems such as poor flavor and taste, and achieve the effects of enhancing product texture, better taste and flavor, and smooth and uniform taste

Pending Publication Date: 2020-04-07
NEW HOPE DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the disadvantages of poor flavor and mouthfeel in the existing Greek fermented yoghurt due to the deficiency of formula technology, and to provide a Greek fermented yoghurt with high nutritional value and good flavor and mouthfeel and a preparation method thereof

Method used

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  • Greek fermented yoghurt and preparation method thereof
  • Greek fermented yoghurt and preparation method thereof
  • Greek fermented yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The invention relates to Greek fermented yoghurt, which is prepared by adding fermented cream to a skimmed raw milk fermentation base material through an online adding method, and then mixing it uniformly.

Embodiment 2

[0051]The invention relates to Greek fermented yoghurt, which is prepared by adding fermented cream to a skimmed raw milk fermentation base material through an online adding method, and then mixing it uniformly. Its specific preparation method is as follows:

[0052] (1) Preparation of skimmed raw milk fermentation base material:

[0053] The skimmed raw milk fermentation base material is specifically prepared from raw materials including 92% fresh milk, 5.5% white sugar, 0.5% Lactobacillus bulgaricus, and 0.5% Streptococcus thermophilus through the following steps:

[0054] A. Raw milk skim

[0055] Using a centrifuge to skim the fresh milk so that the fat content of the skimmed raw milk is 0.05%;

[0056] B. Mixing

[0057] Mix the skim milk obtained in step A, add 5.5% white granulated sugar in a shear tank and stir for 10 minutes;

[0058] C. Homogeneous

[0059] The material obtained in step B is homogenized under the condition of 150bar, and the homogenization tempe...

Embodiment 3

[0073] The invention relates to Greek fermented yoghurt, which is prepared by adding fermented cream to a skimmed raw milk fermentation base material through an online adding method, and then mixing it uniformly. Its specific preparation method is as follows:

[0074] (2) Preparation of skimmed raw milk fermentation base material:

[0075] The skimmed raw milk fermentation base material is specifically prepared from raw materials including 89% fresh milk, 6% white sugar, 0.3% Lactobacillus bulgaricus, and 0.3% Streptococcus thermophilus through the following steps:

[0076] A. Raw milk skim

[0077] Using a centrifuge to skim the fresh milk so that the fat content of the skimmed milk is 0.05%;

[0078] B. Mixing

[0079] Mix the skim milk obtained in step A, add 6% white sugar in a shear tank and stir for 8 minutes;

[0080] C. Homogeneous

[0081] The material obtained in step B is homogenized under the condition of 120bar, and the homogenization temperature is 45°C;

...

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PUM

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Abstract

The invention discloses a Greek fermented yoghurt which is prepared from a degreased raw milk fermentation base material and fermented light cream. Compared with existing Greek fermented yoghurt generally with the defect of poor fermentation flavor mouthfeel, the Greek fermented yoghurt provided by the invention is prepared from fermented light cream and the degreased raw milk fermentation base material as raw material ingredients, and has the advantages that the preparation requirements of the Greek fermented yoghurt with different fat contents can be flexibly met; the original grease taste of cream fat is masked by the unique fermentation flavor of the fermented light cream; and the fermented light cream and the degreased raw milk fermentation base material are mutually matched to effectively improve the smooth mouthfeel of the Greek fermented yoghurt, so that the integral yoghurt fermentation flavor is better. The invention further discloses a preparation method of the Greek fermented yoghurt.

Description

technical field [0001] The invention relates to the field of yogurt production, in particular to Greek fermented yogurt and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and consumers' pursuit of a healthy lifestyle, yogurt is favored by consumers because of its high nutritional value, high-quality protein that is easy to digest, and active probiotics that are beneficial to human intestinal health. [0003] As a new type of yogurt, Greek fermented yogurt is very popular among consumers because of its high protein content. There are many Greek fermented yogurt dairy products on the market, but the common problems are insufficient fermented flavor, too viscous taste, and insufficient smoothness, which affect consumer acceptance. Contents of the invention [0004] The purpose of the present invention is to overcome the disadvantages of poor flavor and mouthfeel caused by the deficiency of the existing Greek ferm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/14
CPCA23C9/1307A23C9/14A23C2210/254
Inventor 孙金威李启明朱雅丽段雪梅刘媛邓雯瑾陈龙唐果
Owner NEW HOPE DAIRY CO LTD
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