Preparation of high-protein pasteurized drinking yogurt

A pasteurized, drinking-type technology, applied in the direction of milk preparations, applications, dairy products, etc., can solve the problems that it is difficult to meet the taste requirements of drinking-type yogurt, rough taste, poor shear resistance, etc.

Inactive Publication Date: 2020-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with modified starch as a stable system, the shear resistance of the product is poor. When the amount of starch is low or subjected to mechanical vibration, it is easy to convert the bound water of the starch into free water, causing the product to appear stratified to varying degrees. There are differences in viscosity; moreover, the product often has rough taste, poor texture, and insufficient smoothness, which makes it difficult to meet the taste requirements of drinking yogurt

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation of high-protein pasteurized drinking yogurt
  • Preparation of high-protein pasteurized drinking yogurt
  • Preparation of high-protein pasteurized drinking yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Product formula composition (contained in every 1000kg product)

[0045]

[0046] Process:

[0047] 1) Fermentation broth preparation: heat 50% of the total milk to 50-55°C, add white sugar, whey protein powder, modified starch, pectin, gellan gum, diacetyl tartaric acid mono-diglycerides into the milk , using equipment with mixing, dispersing, shearing, and emulsifying effects to make the material liquid into a uniform and dispersed mixture. The mixing time is kept at 15-20 minutes. After cooling, mix with the rest of the milk and add essence.

[0048] After mixing the solution is:

[0049] Degassing: temperature 60-65℃, pressure -0.4Mpa

[0050] Homogenization: Temperature 60-65℃, 30 / 150bar

[0051] Sterilization: sterilization temperature 95°C, sterilization time 300s

[0052] Fermentation: Insert strains, fermentation temperature 40-42°C, fermentation time 9h

[0053] 2) Homogenization, sterilization and filling:

[0054] Homogenize, sterilize and fill the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the field of dairy product processing, in particular to preparation of a high-protein pasteurized drinking yogurt. Specifically, the invention relates to a composition that can be used for preparing a yogurt, a method for preparing the yogurt, and the yogurt prepared from the composition or by the method.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular to the preparation of pasteurized drinking yoghurt. Background technique [0002] Pasteurized yoghurt is favored by more and more consumers because of its long shelf life, good taste, and easy to carry and store. Available, opened up a broad market for pasteurized yoghurt products. [0003] Existing pasteurized yogurt products often add whey protein powder (such as ordinary heat-stable WPC80) or milk protein powder, so that the protein content of yogurt can reach 3.1%. However, the protein content of 3.1% can no longer meet the increasing demand of consumers for nutrition. Theoretically, it is possible to increase the protein content by increasing the amount of whey protein powder added to yogurt. However, when a large amount of whey protein (such as ordinary heat-stable WPC80) is added, it can form a gel under heating conditions. Therefore, if When a large amount of whey protein ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/1315A23C9/137
Inventor 周冠宏
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap