Solidified brown yoghourt and preparation method thereof

A coagulation type, brown technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of complex preparation process, easy deformation and instability of protein, product state and taste can not achieve the best effect, etc. Soft, silky, and thoroughly solidified

Inactive Publication Date: 2020-04-17
甘肃三元乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The finished product of set yogurt is solid milk with stable coagulation. The preparation process is complicated, and there are often defects such as weak curd and whey precipitation.
[0003] Traditional set yogurt does not have a browning process, because the protein is easily deformed and unstable after browning, and the coagulation state is not good during the post-fermentation process, and the product state and taste cannot achieve the best results

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A solidified brown yogurt, comprising the following components in parts by weight: 950 parts of raw milk, 100 parts of white sugar, 40 parts of glucose, 2 parts of concentrated whey protein, 10 parts of cream, and 6.5 parts of compound emulsifying thickener part, 0.4 part of gelatin.

[0027] The preparation method specifically comprises the following steps:

[0028] (1) Weigh the raw material components in proportion, and carry out browning treatment at 95° C. for 3 hours after batching;

[0029] (2) After the browning treatment, carry out the sterilization treatment at 95°C for 300 seconds before filling;

[0030] (3) The semi-finished product after filling is fermented at a constant temperature of 41°C, and leaves the fermentation room when the acidity reaches 68°C;

[0031] (4) Put the fermented product into the cold storage for rapid cooling, after-cooking at a temperature of 4 degrees in the cold storage for 12 hours, and then leave the warehouse to obtain the s...

Embodiment 2

[0033] A set type brown yogurt, comprising the following components in parts by weight: 1050 parts of raw milk, 110 parts of white sugar, 50 parts of glucose, 3 parts of concentrated whey protein, 13 parts of cream, and 7.5 parts of compound emulsifying thickener part, 0.6 part of gelatin.

[0034] The preparation method specifically comprises the following steps:

[0035] (1) Weigh the raw material components in proportion, and carry out browning treatment at 95° C. for 3 hours after batching;

[0036] (2) After the browning treatment, carry out the sterilization treatment at 95°C for 300 seconds before filling;

[0037] (3) The semi-finished product after filling is fermented at a constant temperature of 41°C, and leaves the fermentation room when the acidity reaches 68°C;

[0038] (4) Put the fermented product into the cold storage for rapid cooling, after-cooking at a temperature of 4 degrees in the cold storage for 12 hours, and then leave the warehouse to obtain the so...

Embodiment 3

[0040] A set type brown yogurt, comprising the following components in parts by weight: 980 parts of raw milk, 102 parts of white sugar, 43 parts of glucose, 2.2 parts of concentrated whey protein, 11 parts of cream, and 7.0 parts of compound emulsification thickener part, 0.45 part of gelatin.

[0041] The preparation method specifically comprises the following steps:

[0042] (1) Weigh the raw material components in proportion, and carry out browning treatment at 95° C. for 3 hours after batching;

[0043] (2) After the browning treatment, carry out the sterilization treatment at 95°C for 300 seconds before filling;

[0044] (3) The semi-finished product after filling is fermented at a constant temperature of 41°C, and leaves the fermentation room when the acidity reaches 68°C;

[0045](4) Put the fermented product into the cold storage for rapid cooling, after-cooking at a temperature of 4 degrees in the cold storage for 12 hours, and then leave the warehouse to obtain th...

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PUM

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Abstract

The invention relates to solidified brown yoghourt comprises the following components in parts by weight: 950-1050 parts of raw milk, 100-110 parts of white granulated sugar, 40-50 parts of glucose, 2-3 parts of whey protein concentrate, 10-13 parts of cream, 6.5-7.5 parts of a compound emulsifying thickener and 0.4-0.6 part of a stabilizer. The solidification state of the surface of the solidified brown yoghourt is better than that of traditional solidification type yoghourt, the surface of the product is smooth like wax, solidification is thorough, the taste is flexible and smooth, sweetness, sour and refreshing taste and scorch aroma of yoghourt are perfectly combined together, and the technical difficulty that existing browning yoghourt cannot be produced in batches due to the poor solidification state is broken through.

Description

technical field [0001] The invention relates to the technical field of brown yoghurt, in particular to a solidified brown yoghurt and a preparation method thereof. Background technique [0002] Yogurt is divided into stirred yogurt and set yogurt. Stirred yogurt is a product produced by first fermentation, followed by demulsification, cooling, filling and other processes; while set yogurt is a product produced by first filling and then fermentation without demulsification process. Brown set yogurt is a kind of brown, unique flavor set yogurt obtained by the Gullard reaction of protein, amino acid and reducing sugar in raw milk during long-term high-temperature sterilization, and then inoculated with lactic acid bacteria for fermentation after cooling. The finished product of set yogurt is solid milk with stable coagulation, and its preparation process is relatively complicated, and there are often defects such as weak curd and whey precipitation. [0003] There is no brown...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137A23C9/13
CPCA23C9/137A23C9/1307A23C9/13
Inventor 李俊
Owner 甘肃三元乳业有限公司
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