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

Inactive Publication Date: 2020-04-14
河北新希望天香乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, layered yogurt is easy to appear: within the shelf life, the color of jam and yogurt will become lighter, and the jam and yogurt will penetrate into each other, causing blooming and migration problems
In addition, the taste of jam is relatively traditional and lacks new ideas.

Method used

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  • Layered yoghourt and preparation method thereof
  • Layered yoghourt and preparation method thereof
  • Layered yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[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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Abstract

Belonging to the technical field of dairy product processing, the invention discloses a layered yoghourt and a preparation method thereof. The layered yoghurt at least comprises a layer of salted mayonnaise and a layer of yoghurt base material, clear layering exists between the salted mayonnaise and the yoghurt base material, and no smudging phenomenon occurs within the shelf life; the salted mayonnaise raw materials comprise salted duck egg yolk; the preparation method includes the step of OHMIC heating sterilization. According to the invention, salted duck egg yolk is adopted as the raw material, and a specific method is adopted for sauce making, fishy smell is removed, the unique delicate flavor, fragrance and natural bright color of the salted duck egg yolk are reserved, when the salted mayonnaise is used for yoghourt products, the unique and novel taste of the salted mayonnaise can refresh people, and the yoghourt is richer in nutrition. No pigment is added, OHMIC heating sterilization is adopted, the inherent color of the product raw materials can be kept, the color and lustre are natural and healthy, natural pigment is not damaged, and thermal denaturation is avoided; and nocolor migration or layering within the shelf life are ensured after filling of the mayonnaise and yoghourt.

Description

technical field [0001] The invention discloses a layered yoghurt and a preparation method of the yoghurt, belonging to the technical field of dairy product processing. Background technique [0002] Yogurt is rich in nutrition, easy to digest and absorb, and is deeply loved by the public. Solidified yogurt, stirred yogurt, low-temperature yogurt, normal temperature yogurt, yogurt with grains, fruits and vegetables, etc. The research on yogurt has never stopped. In recent years, the research on layered yogurt has gradually attracted the attention of the industry. [0003] The Chinese invention "Base of multi-layer yogurt and multi-layer yogurt" with publication (notification) number CN103155976A discloses a base of multi-layer yogurt, which is made by adding whipped cream to yogurt. Whipped cream is added to give a better firmness to the base. The present invention also provides a multi-layered yoghurt, comprising at least one jam layer and at least two base material layers,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/133A23L5/20A23L27/60
CPCA23C9/1238A23C9/133A23C9/13A23C9/1307A23L27/60A23L5/21
Inventor 刘艳玲王震安保森程伟峰郑玮丽王妙姝范春刚
Owner 河北新希望天香乳业有限公司
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