Salty and fragrant yoghurt sauce and preparation method thereof

A technology for yogurt sauce and flavor, applied in the direction of milk preparations, bacteria and dairy products used in food preparation, etc., can solve the problems that the water holding performance cannot meet the needs of smearing, the viscosity and thickness of the product decrease, and the smearing performance is weakened. , to achieve the effects of low temperature storage and freeze-thaw stability improvement, gelatinization temperature reduction, and weak retrogradation

Pending Publication Date: 2020-04-21
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Conventional dipping sauces, such as salad dressing, mayonnaise, etc., are high in calories, fat, and high in salt, so they cannot be eaten directly
Conventional yogurt, no matter it is stirred or solidified, is not suitable for dipping because its water holding capacity cannot meet the needs of spreading, and its taste is mostly sweet and sour.
[0003] At present, there is no yogurt sauce specially used as a dipping sauce on the market, and the existing salty and spicy yogurt that can be compared to the standard has the following problems: (1) the taste of salty, sweet, and spicy is not soft enough; (2) with the extension of storage time , the viscosity and thickness of the product are reduced, and the spreading performance is weakened

Method used

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  • Salty and fragrant yoghurt sauce and preparation method thereof
  • Salty and fragrant yoghurt sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of salty flavor yogurt sauce, the yogurt sauce in the present embodiment is made through the following steps:

[0042] (1) Ingredients, weighing: white sugar 70kg, milk protein powder 6kg, acetylated distarch oxalate 4kg, gelatin 3kg, sodium caseinate 2kg, pectin 0.8kg, refined salt 0.8kg, honey 20kg, spicy Root paste 0.6kg, fresh milk 892.8kg, above-mentioned components are evenly mixed.

[0043] (2) Homogenization: heat the mixed material to about 55°C, and homogenize the mixed material under a pressure of about 20MPa.

[0044] (3) Pasteurization: pasteurize the homogenized material, the sterilization temperature is 95° C., and the sterilization time is 5 minutes.

[0045] (4) Inoculation and fermentation: After pasteurization, cool the mixed material to about 43°C, add Lactobacillus bulgaricus and Streptococcus thermophilus at an amount of about 200U / ton, and statically ferment until the acidity is ≥70°T.

[0046] (5) Stirring and demulsification: stir at a lo...

Embodiment 2

[0051] A kind of salty flavor yogurt sauce, the yogurt sauce in the present embodiment is made through the following steps:

[0052] (1) Ingredients, weighing: white granulated sugar 70kg, whey protein powder 12kg, acetylated distarch oxalate 4kg, gelatin 3kg, sodium caseinate 2kg, pectin 0.8kg, refined salt 0.8kg, honey 20kg, Horseradish sauce 0.6kg, raw milk 886.8kg, above-mentioned components are evenly mixed.

[0053] (2) Homogenization: heat the mixed material to about 55°C, and homogenize the mixed material under a pressure of about 18MPa.

[0054] (3) Pasteurization: pasteurize the homogenized material, the sterilization temperature is 95° C., and the sterilization time is 5 minutes.

[0055] (4) Inoculation and fermentation: After pasteurization, cool the mixed material to about 40°C, add Lactobacillus bulgaricus and Streptococcus thermophilus at an amount of about 250U / ton, and statically ferment until the acidity is ≥70°T.

[0056] (5) Stirring and demulsification:...

Embodiment 3

[0061] A kind of salty flavor yogurt sauce, the yogurt sauce in the present embodiment is made through the following steps:

[0062] (1) Ingredients, weighing: white granulated sugar 70kg, milk protein powder 6kg, acetylated distarch oxalate 6kg, gelatin 4.5kg, sodium caseinate 3kg, pectin 1.2kg, refined salt 0.8kg, honey 20kg, Horseradish sauce 0.6kg, raw milk 887.9kg, above-mentioned components are evenly mixed.

[0063] (2) Homogenization: heat the mixed material to about 55°C, and homogenize the mixed material under a pressure of about 20MPa.

[0064] (3) Pasteurization: pasteurize the homogenized material, the sterilization temperature is 95° C., and the sterilization time is 5 minutes.

[0065] (4) Inoculation and fermentation: After pasteurization, cool the mixed material to about 40°C, add Lactobacillus bulgaricus and Streptococcus thermophilus at an amount of about 150U / ton, and statically ferment until the acidity is ≥70°T.

[0066] (5) Stirring and demulsification...

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Abstract

The invention discloses salty and fragrant yoghurt sauce and a preparation method thereof. The yoghurt sauce is prepared from the following raw materials: salts, a protein supplement, compound stabilizers, a flavor regulator, a sweetening agent, 150-250U/ton of strains and raw milk. The compound stabilizers comprise acetylated distarch oxalate, gelatin, sodium caseinate and pectin. The salts comprise edible salt, an emulsifying salt and a mineral salt. The protein supplement is an animal protein or a vegetable protein. When the yoghurt sauce is prepared, the materials are mixed and homogenized, then pasteurization is carried out, then strains are inoculated and fermented, and finally filling and after-ripening are carried out. The salty and fragrant yoghourt sauce disclosed by the invention is prepared from the raw materials of the raw milk, the salts, the protein supplement, the compound stabilizers, the flavor regulator and the sweetening agent, is moderate in salty and fragrant taste, rich in fragrance and good in water binding capacity, can stably meet smearing requirements, and is deeply loved by consumers.

Description

technical field [0001] The invention belongs to the technical field of yogurt sauce preparation, and in particular relates to a salty flavor yogurt sauce and a preparation method thereof. Background technique [0002] Conventional dipping sauces, such as salad dressing, mayonnaise, etc., are high in calories, fat, and high in salt, so they cannot be eaten directly. Conventional yogurt, whether it is stirred or solidified, is not suitable for dipping because its water holding capacity cannot meet the needs of spreading, and its taste is mostly sweet and sour. [0003] At present, there is no yogurt sauce specially used as a dipping sauce on the market, and the existing salty and spicy yogurt that can be compared to the standard has the following problems: (1) the taste of salty, sweet, and spicy is not soft enough; (2) with the extension of storage time , product viscosity, thick thickness decreased, smear performance weakened. [0004] In view of this, it is necessary to d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23L27/60A23L27/40A23L29/00A23L29/219A23L29/231A23L29/281
CPCA23C9/1322A23C9/1315A23C9/137A23C9/1307A23L27/60A23L27/40A23L29/045A23L29/035A23L29/015A23L29/219A23L29/231A23L29/284A23L29/281A23V2002/00A23V2400/147A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/249A23V2400/51A23V2200/15A23V2200/242A23V2250/1614A23V2250/5072A23V2250/5424A23V2250/5432A23V2300/26A23V2250/54252A23V2250/542
Inventor 邓雯瑾李启明靳苗苗
Owner NEW HOPE DAIRY HLDG
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