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Sparkling yoghourt and production method thereof

A technology of yogurt and air bubbles, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of poor stability and high cost of bubble yogurt, achieve low cost, improve efficiency, and avoid aggregation and stratification.

Pending Publication Date: 2020-04-17
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned prior art, the present invention provides a kind of bubble yoghurt and its preparation method. The bubble yoghurt in the invention can obtain a kind of yoghurt with stable bubble structure by formulating and directly fermenting. Effectively solve the problems of poor stability and high cost of existing bubble yogurt

Method used

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  • Sparkling yoghourt and production method thereof
  • Sparkling yoghourt and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A kind of bubble yoghurt, its preparation method comprises the following steps:

[0068] (1) Weigh raw materials: 60kg of white granulated sugar, 15kg of whey protein powder, 0.7kg of egg yolk powder, 2kg of stabilizer, 0.2AU / kg of fermented strain, 0.8AU / kg of aerogenous strain, 922kg of raw milk; among them, Stabilizers are gelatin, diacetyl tartrate mono-diglycerides and pectin, and the mass ratio of gelatin, diacetyl tartrate mono-diglycerides to pectin is 6:2:2; fermentation strains include Lactobacillus bulgaricus, Streptococcus thermophilus Coccus and Lactococcus lactis subsp. lactic acid, the mass ratio of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis subsp. The mass ratio of Lactococcus lactis subsp. lactis BNCC139461, and Leuconostoc enterococci subsp. enterica ATCC8293 to Lactococcus lactis subsp. lactis BNCC139461 was 12:14.

[0069] (2) Milk cleansing: Clean the raw milk that meets the yogurt process, so that the non-fat milk ...

Embodiment 2

[0076] A kind of bubble yoghurt, its preparation method comprises the following steps:

[0077] (1) Weigh raw materials: white granulated sugar 65kg, whey protein powder 5kg, egg yolk powder 2kg, stabilizer 4kg, fermentation strain 0.25AU / kg, gas producing strain 1.0AU / kg, raw milk 924kg; The agent is gelatin, diacetyl tartrate mono-diglyceride and pectin, and the mass ratio of gelatin, diacetyl tartrate mono-diglyceride and pectin is 6:3:1; the fermentation strain includes Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis subsp. lactic acid, the mass ratio of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis subsp. The mass ratio of Lactococcus subsp. lactis BNCC139461, and Leuconostoc enterococci subsp. enterica ATCC8293 to Lactococcus lactis subsp. lactis BNCC139461 was 14:12.

[0078] (2) Milk cleansing: Clean the raw milk that meets the yogurt process, so that the non-fat milk solids are not less than 8.5%, and the raw ...

Embodiment 3

[0085] A kind of bubble yoghurt, its preparation method comprises the following steps:

[0086] (1) Weigh raw materials: 50kg of white granulated sugar, 20kg of whey protein powder, 1kg of egg yolk powder, 6kg of stabilizer, 0.2AU / kg of fermentation bacteria, 0.6AU / kg of gas producing bacteria, 923kg of raw milk; The agent is gelatin, diacetyl tartrate mono-diglyceride and pectin, and the mass ratio of gelatin, diacetyl tartrate mono-diglyceride and pectin is 5:4:1; the fermentation strain includes Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis subsp. lactic acid, the mass ratio of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis subsp. The mass ratio of Lactococcus subsp. lactis BNCC139461, and Leuconostoc enterococci subsp. enterica ATCC8293 to Lactococcus lactis subsp. lactis BNCC139461 was 10:15.

[0087] (2) Milk cleansing: Clean the raw milk that meets the yogurt process, so that the non-fat milk solids are not les...

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Abstract

The invention discloses a sparkling yoghourt and a production method thereof. The yoghurt is produced from raw milk, a stabilizer, fermentation strains, aerogenesis strains and the like, wherein the stabilizer comprises gelatin, diacetyl tartaric acid ester of mono(di)glycerides and pectin, the fermentation strains comprise Lactobacillus bulgaricus and Streptococcus thermophilus, and the aerogenesis strains comprise Leuconostoc mesenteroides subsp. mesenteroides and Lactococcus Lactis subsp Lactis. The above formula is suitable for production processes of all types of yoghourt, the formula isspecial, and a fluffy structure can be formed in the yoghourt through fermentation and after-ripening, so that the final product has a special taste; and external inflation is not needed, so the production cost can be greatly reduced while the taste of the yoghourt is guaranteed, and good economic benefits are achieved.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to bubble yoghurt and a preparation method thereof. Background technique [0002] Present-day carbonated semi-solid or solid foods such as yoghurt are prepared by one or more complex methods that involve carbonating the components (before mixing or fermentation) or adding certain The final product of semi-solid food is filled with carbon dioxide, etc.; however, additional production equipment is required for the filling of carbon dioxide, and currently only the final product of liquid food can be filled with carbon dioxide. The food industry has therefore not been able to mass-produce carbonated semi-solid or solid foods. Tests of consumer acceptance have shown the potential for commercial success of these products. [0003] Current methods used to prepare carbonated yogurt include: adding carbonated water to yogurt; using existing industrial processes for carbo...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13A23C3/08
CPCA23C9/127A23C9/1315A23C9/1307A23C3/08A23V2400/123A23V2400/231A23V2400/321A23V2400/249
Inventor 付瑞东李启明梁文星孙金威段雪梅刘媛徐诗涵邓雯瑾
Owner NEW HOPE DAIRY HLDG
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