A kind of analysis method of yogurt
An analysis method and technology of yogurt, which is applied in the field of yogurt analysis and colloid processing in yogurt, can solve the problems of long time, cumbersome steps, time-consuming and laborious, etc.
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Embodiment 1
[0042] Cause Analysis of Normal Temperature Yogurt Viscosity:
[0043] The viscosity is found during the sale of a brand of normal temperature yoghurt. The viscosity of the normal sample was 0.50Pa.s, and the viscosity of the varying sample was 0.10Pa.s.
[0044] 1) Accurately referred to an empty 1.5ml from the mass of the heart tube 1 It is called 1.0g of the same brand viscosity and 1.0 g of yogurt samples, and 6000 g × 5min centrifugation is removed.
[0045] 2) Wash sample: Add 1.0 mlmili-q ultra-pure water, oscillation and mix, and 6000 g × 5min leaves the supernatant.
[0046] 3) Explosion: Pelletting 1 mol / L sodium hydroxide solution 1.0ml, thorns to dissolve milk protein, still 5 min, 6000g × 5min, with a gun head and stick to the fat above the tube wall, pour the supernatant, remove fat And protein.
[0047] 4) Wash precipitate 2 times: add 1.0 mlmili-q ultra-pure water, oscillate and mix, after washing, then 6000g × 5min, then stir the fat on the tube wall, in additio...
Embodiment 2
[0052] Colloid detection step reduction experiment:
[0053] Accurately weigh 1.0 g of the sample in Example 1, centrifuged the supernatant, eliminating the entire water wash sample step (2), and other operations as in Example 1. The test results are shown in Table 2 and figure 2 , Provincial water washing samples, etc., the precipitate obtained is much, and the purity will decrease, and the sample contains milk protein.
[0054] Table 2 Reduce the results of colloid detection of water washing steps
[0055]
Embodiment 3
[0057] Analysis of the causes of cooking yogurt viscosity:
[0058] A brand refrigerated yoghurt sales process found that viscosity is thin, collecting normal viscosity and abnormal samples, and the viscosity of normal sample is 0.80Pa.s, and the viscosity of the vapor sample is 0.18Pa.s.
[0059] 1) First, the quality of 1.5 ml of the centripette is first 1 Add 1 g to the sample to be tested, 1000g × 3 min.
[0060] 2) Wash sample: Add 1 mlmi-q ultra-pure water, oscillated to wash precipitation, 1000 g × 3 min.
[0061] 3) Explodin: Pelletizing 1 ml of 0.2 mol / L sodium hydroxide, mixed with dissolved protein, still 5 min, 10000g × 3min, first stir with gun head to stick to the upper surface of the tube wall, abandon, remove protein and fat .
[0062] 4) Wash precipitation 2: 1 mlmili-q ultra-pure water, oscillated, washed, then washed 10000 g × 3min, then centrifuged, and then stir the fat above the tube wall and fell to the supernatant. The precipitate was added to 20 mlmili-q...
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