A kind of normal temperature drinking yogurt and preparation method thereof

A drinking-type, yogurt technology, applied in the field of fermentation, can solve the problems of thick texture and poor drinking experience of yogurt at room temperature, and achieve the effects of good product condition, easy operation, and simple and easy process.

Active Publication Date: 2022-08-02
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to solve the current normal temperature yogurt products with thick texture and poor drinking experience. It aims to overcome the above disadvantages, and develop a normal temperature yogurt with better fluidity and smooth taste through optimization of formula and process improvement. yogurt products

Method used

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  • A kind of normal temperature drinking yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of normal temperature drinking yogurt, the raw materials are as follows:

[0025] raw material Addition (%) Anti-dairy milk 91.157 White sugar 7 Diacetyl tartaric acid mono and diglycerides 0.04 low ester pectin 0.5 Low Acyl Gellan Gum 0.02 Agar 0.2 essence 0.08 starch 1 starter 0.003 total 100

[0026] In the above ingredients, the protein content of the non-anti-milk is 3.1wt%, the fat is 2.8wt%, the lactose content is 3.0wt%, the non-fat milk solids (SNF) content is greater than or equal to 8.1wt%, and the titratable acidity is less than or equal to 18°T.

[0027] The preparation method includes the following steps:

[0028] S1. Mix the anti-anti-milk after sterilization at 137°C for 3s and the raw materials in the above table except the starter at 65°C for 30min at high speed to obtain a mixed solution;

[0029] S2. Homogenize the mixed solution obtained in step S1 at 6...

Embodiment 2

[0035] A preparation method of normal temperature drinking yogurt, the raw materials are as follows:

[0036] raw material Addition (%) Anti-dairy milk 93.869 White sugar 5 Diacetyl tartaric acid mono and diglycerides 0.02 low ester pectin 0.3 Low Acyl Gellan Gum 0.01 Agar 0.1 essence 0 starch 0.7 Streptococcus thermophilus and Lactobacillus bulgaricus 0.001 total 100

[0037] In the above ingredients, the protein content of the non-anti-milk is 2.8wt%, the fat is 2.8wt%, the lactose content is 3.0wt%, the non-fat milk solids (SNF) content is greater than or equal to 8.1wt%, and the titratable acidity is less than or equal to 18°T.

[0038] The preparation method includes the following steps:

[0039] S1. Mix the non-antibiotic milk after sterilization at 135°C for 5s and the raw materials in the above table except the starter at 70°C for 20min at high speed to obtain a mixed solution;

[0040] S2. Ho...

Embodiment 3

[0046] A preparation method of normal temperature drinking yogurt, the raw materials are as follows:

[0047] raw material Addition (%) Anti-dairy milk 89.735 White sugar 8 Diacetyl tartaric acid mono and diglycerides 0.03 low ester pectin 0.6 Low Acyl Gellan Gum 0.03 Agar 0.3 essence 0.1 starch 1.2 Streptococcus thermophilus and Lactobacillus bulgaricus 0.005 total 100

[0048] The non-anti-milk in the above ingredients has a protein content of 3.1 wt %, a fat of 2.8 wt %, a lactose content of 3.1 wt %, a non-fat milk solids (SNF) content of ≥ 8.1 wt %, and a titratable acidity of ≤ 18°T.

[0049] The preparation method includes the following steps:

[0050] S1. Mix the anti-anti-milk after sterilization at 136°C for 4s and the raw materials in the above table except the starter at 68°C for 25min at high speed to obtain a mixed solution;

[0051] S2. Homogenize the mixed solution obtained in step S1 ...

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Abstract

The invention discloses a normal temperature drinking yogurt and a preparation method thereof. The preparation method comprises the following steps: mixing pre-sterilized raw milk with sugar, starch and food additives to obtain a mixed solution; the pre-sterilization is ultra-high temperature instantaneous Sterilization; the mixed solution is homogenized, sterilized and cooled and then added with edible flavors, inoculated with a starter for fermentation to obtain a yogurt base material; demulsification of the yoghurt base material, and smooth pump treatment, sterilized after cooling, then cooled, and filled ,get. The present invention is optimized through formula, process and other aspects, the preparation method is simple in process, easy to operate, convenient for industrialized processing and production, and compared with ordinary normal temperature yogurt, and the product prepared by the preparation method has a refreshing taste, smoothness and good fluidity.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to a normal temperature drinkable yogurt and a preparation method thereof. Background technique [0002] Room temperature yogurt has been popular with consumers since its launch, but room temperature yogurt mostly has a thicker texture. Drinkable yogurt is becoming more and more popular among consumers because of its health and convenience. With the increase of consumers' demand for healthy, high-end and convenient products, many companies have launched PET bottle-packed room temperature yogurt in 2017. The product has a smooth taste and a screw-cap design, and has a good drinking experience, but this type of product Most of them are "secondary batching process", and multiple homogenization is required, and the process is relatively cumbersome. In the secondary batching process, some colloids need to be hydrated, and the product label needs to indicate the words "...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23C9/137A23C9/127
CPCA23C9/1307A23C9/137A23C9/127A23V2400/123A23V2400/249
Inventor 孙颜君刘振民徐致远苏米亚应杰张玉律
Owner BRIGHT DAIRY & FOOD CO LTD
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