Cheese particle-containing normal-temperature drinking type yoghourt and preparation method thereof

A drinking-type, granular technology, applied in the direction of bacteria and applications used in milk preparations and food preparation, can solve the problems of unresearched shape retention and no cheese ingredients, so as to facilitate industrial processing and production, product sensory Excellent test, simple process effect

Active Publication Date: 2020-04-17
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, various cheese-flavored yogurts have been launched in the low-temperature yogurt market, but most of them are added with processed cheese powder or added with cheese flavor essence, and do not contain cheese ingredients that can actually provide taste
The cheese made from the patent CN105341170B "A Heat-Resisting Processed Cheese and Its Preparation Method" can be baked at 135°C for 30 minutes in a dry base, and the shape retention can reach as high as 70%, but there is no research on the shape retention in a wet base.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A normal-temperature drinking yoghurt containing cheese granules, its preparation raw material components and proportioning ratio are as follows:

[0026] raw material Amount added (%) raw milk 90.217 White sugar 7 Temperature-resistant cheese granules 3*3*3mm 3

1 pectin 0.5 gellan gum 0.02 food flavor 0.06 starch 1 agar 0.2 Streptococcus thermophilus and Lactobacillus bulgaricus 0.003 total 100

[0027] The protein content in the raw milk in the above ingredients is 3.1wt%, the fat is 2.8wt%, the lactose content is 3.0wt%, and the titrated acidity is ≤18°T.

[0028] Its preparation method comprises the following steps:

[0029] S1. Stir the raw milk sterilized at 137°C for 3s with sucrose, starch, and food additives at a high speed for 30 minutes at 65°C, and mix evenly to obtain a mixed solution;

[0030] S2, homogenize the mixed solution obtained in step S1 at 65°C, the primary and secon...

Embodiment 2

[0036] A normal-temperature drinking yoghurt containing cheese granules, its preparation raw material components and proportioning ratio are as follows:

[0037] raw material Amount added (%) raw milk 89.285 White sugar 8 Temperature-resistant cheese granules 4*4*4mm 3

0.8 pectin 0.3 gellan gum 0.01 essence 0.1 starch 1.2 agar 0.3 Streptococcus thermophilus and Lactobacillus bulgaricus 0.005 total 100

[0038] The protein content in the raw milk in the above ingredients is 3.1wt%, the fat is 2.8wt%, the lactose content is 3.0wt%, and the titrated acidity is ≤18°T.

[0039] Its preparation method comprises the following steps:

[0040] S1. Stir the raw milk sterilized at 135°C for 5s with sucrose, starch, and food additives at high speed for 25 minutes at 68°C, and mix evenly to obtain a mixed solution;

[0041] S2, homogenize the mixed solution obtained in step S1 at 68°C, the primary and secondar...

Embodiment 3

[0047] A normal-temperature drinking yoghurt containing cheese granules, its preparation raw material components and proportioning ratio are as follows:

[0048] raw material Amount added (%) raw milk 92.369 White sugar 5 Heat-resistant cheese granules 6*6*6mm 3

1.2 pectin 0.6 gellan gum 0.03 essence 0 starch 0.7 agar 0.1 Streptococcus thermophilus and Lactobacillus bulgaricus 0.001 total 100

[0049] The protein content in the raw milk in the above ingredients is 3.1wt%, the fat is 2.8wt%, the lactose content is 3.0wt%, and the titrated acidity is ≤18°T.

[0050] Its preparation method comprises the following steps:

[0051] S1. Stir the raw milk sterilized at 134°C for 7s, sucrose, starch, and food additives at a high speed for 25 minutes at 70°C, and mix uniformly to obtain a mixed solution;

[0052] S2, homogenize the mixed solution obtained in step S1 at 70°C, the primary and secondary homoge...

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PUM

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Abstract

The invention discloses cheese particle-containing normal-temperature drinking type yoghourt and a preparation method thereof. The preparation method comprises the following steps: mixing pre-sterilized raw milk with cane sugar, starch and a food additive to obtain a mixed solution; homogenizing, sterilizing and cooling the mixed solution, adding an edible essence, inoculating a leavening agent, and fermenting to obtain a yoghourt base material; demulsifying the yoghourt base material, adding cheese particles, cooling, sterilizing, cooling and filling to obtain the normal-temperature drinkingtype yoghourt. The cheese particles in the product are good in formability, complete in particle and good in chewing taste, the process is simple and easy to implement, and industrial production is facilitated; the preparation method is simple in process, easy to operate and convenient for industrial processing and production, cheese particles are innovatively added into a yoghourt product, and through formula and process optimization, the cheese particles have relatively good shape retention in the processing process and in the shelf life.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to normal-temperature drinking yoghurt containing cheese particles and a preparation method thereof. Background technique [0002] Room temperature yogurt products, since the launch of the Bright Dairy "Mosleyan" brand, major domestic dairy companies have followed suit, and in recent years have occupied a relatively large market share in the Chinese dairy market. At present, this type of product has extended from original flavor to various flavors and products containing real fruits and vegetables and grain particles. The homogeneity is serious. How to further product innovation and lead the next consumption potential of this type of product is a question that various dairy companies have to think about. Cheese, also known as cheese, is known as "milk gold" and has high nutritional value. Most European and American countries have the habit of eating cheese, which...

Claims

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Application Information

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