Layered yoghourt and preparation method thereof
A technology of yogurt and milk protein powder, which is applied in the direction of milk preparations, dairy products, food science, etc., can solve problems such as blooming, lightening and migration of jam and yogurt, and achieve no thermal denaturation, natural and healthy color, Nutrient-rich effect
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[0063] The present invention selects concentrated milk protein powder with a protein content of 80% in the preparation of the yoghurt base material.
[0064] Experiment 2: Starch model selection experiment
[0065] By screening different types of starch, it is determined that the viscosity of the yogurt base is not less than 5000mpa.s, to ensure a good layering of the yogurt base and the sauce, and it is finally determined that acetylated distarch phosphate is used in the preparation of the yogurt base. The specific data see table 2
[0066] Table 2: Starch type selection experiment
[0067] Starch type Amount added% Product viscosity mpa.s Acetylated Distarch Phosphate 0.3-0.6 6540 physical starch 0.3-0.6 3460 Acetylated distarch adipate 0.3-0.6 4320
[0068] Experiment 3: Glycogen selection experiment
[0069] By screening different glycogens, determine the optimal sweetness of the yogurt base, and considering the cost, it is finally...
Embodiment 1
[0077] A double-layer yoghurt, consisting of a layer of salted egg yolk sauce and a layer of yoghurt base material, the salted egg yoghurt and the yoghurt base material are clearly separated, and no blooming phenomenon occurs during the shelf life;
[0078] The double-layer yoghurt is prepared by a method comprising the following steps: filling the container with salted egg yoghurt, and then filling the yoghurt base onto the salted egg yoghurt;
[0079] The mass-number ratio of the salted egg yolk sauce and the yogurt base material is: salted egg yolk sauce:yogurt base material=15 parts:85 parts;
[0080] Described salted egg yolk sauce is prepared by the method comprising the following steps:
[0081] After the salted egg yolk is broken, mix it with auxiliary materials, concentrate at 80°C for 12 minutes, heat and sterilize at 100°C with 115S Ohmic to make salted egg yolk sauce; the sauce has a good flavor and a golden orange color;
[0082] Described salted egg mayonnaise r...
Embodiment 2
[0096] A double-layer yoghurt, consisting of a layer of salted egg yolk sauce and a layer of yoghurt base material, the salted egg yoghurt and the yoghurt base material are clearly separated, and no blooming phenomenon occurs during the shelf life;
[0097] The double-layer yoghurt is prepared by a method comprising the following steps: filling a yoghurt base into a container, and then filling salted egg yogurt onto the yoghurt base;
[0098] The mass-number ratio of the salted egg yolk paste to the yogurt base material is: salted egg yolk paste: yogurt base material = 10 parts: 90 parts;
[0099] Others are with embodiment 1.
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