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Additive-free normal-temperature yoghourt and preparation method thereof

A technology without additives and at room temperature, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of containing and other problems, and achieve the effect of rich nutrition, strong fermented flavor, and smooth taste

Active Publication Date: 2020-06-23
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, the technical problem to be solved by the present invention is to overcome the defect that normal temperature yogurt in the prior art all contains stabilizers, thereby providing a kind of natural yoghurt that does not contain Stabilizer-free normal temperature yogurt and its preparation method

Method used

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  • Additive-free normal-temperature yoghourt and preparation method thereof
  • Additive-free normal-temperature yoghourt and preparation method thereof
  • Additive-free normal-temperature yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] This example provides a normal temperature yoghurt without additives, the specific composition and preparation method are as follows:

[0068] Fermented milk raw materials (based on 1000 kg): milk: 910 kg, white sugar: 90 kg, starter: 100U.

[0069] Raw material of fermented kudzu rice (in 1000 kg): kudzu rice flour: 50 kg, water: 950 kg, starter: 200U.

[0070] Preparation of fermented milk:

[0071] (1) Heating high-quality raw milk with a protein content of more than 3.3% to 55°C, adding white sugar, and dissolving it through a high-speed shearing machine, the speed of which is 500 rpm, and dissolving for 20 minutes;

[0072] (2) Raise the temperature of the feed liquid to 65°C, and homogenize it through a homogenizer with a homogenization pressure of 18Mpa;

[0073] (3) The homogenized feed liquid is sterilized at 105°C for 3 minutes;

[0074] (4) Reduce the temperature of the sterilized feed liquid to 37° C., add Streptococcus thermophilus starter for fermentati...

Embodiment 2

[0085] This example provides a normal temperature yoghurt without additives, the specific composition and preparation method are as follows:

[0086] Fermented milk raw materials (based on 1000 kg): milk: 920 kg, white sugar: 80 kg, starter: 90U.

[0087] Raw material of fermented kudzu rice (in 1000 kg): kudzu rice flour: 100 kg, water: 900 kg, starter: 160U.

[0088] Preparation of fermented milk:

[0089] (1) Heat high-quality skimmed milk with a protein content of more than 3.3% to 45°C, add white sugar, and dissolve it through a high-speed shearing machine. The speed of the high-speed shearing machine is 1000 rpm, and dissolve for 10 minutes;

[0090] (2) Raise the temperature of the feed liquid to 55°C, and homogenize it through a homogenizer with a homogenization pressure of 22Mpa;

[0091] (3) The homogenized feed liquid is sterilized at 95°C for 8 minutes;

[0092] (4) Reduce the temperature of the sterilized feed liquid to 43° C., add Lactobacillus helveticus star...

Embodiment 3

[0103] This example provides a normal temperature yoghurt without additives, the specific composition and preparation method are as follows:

[0104] Fermented milk raw materials (based on 1000 kg): milk: 940 kg, erythrose: 60 kg, starter: 80U.

[0105] Raw material of fermented kudzu rice (in 1000 kg): kudzu rice flour: 150 kg, water: 850 kg, starter: 120U.

[0106] Preparation of fermented milk:

[0107] (1) Heating high-quality fresh milk with a protein content of more than 3.3% to 50°C, adding erythrose, and dissolving it through a high-speed shearing machine at a speed of 800 rpm for 15 minutes;

[0108] (2) Raise the temperature of the feed liquid to 60°C, and homogenize it through a homogenizer with a homogenization pressure of 20Mpa;

[0109] (3) The homogenized feed liquid is sterilized at 100°C for 5 minutes;

[0110] (4) Reduce the temperature of the sterilized feed liquid to 40° C., add Lactobacillus plantarum starter to ferment, and perform demulsification when...

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Abstract

The invention belongs to the technical field of milk food preparation, and particularly relates to an additive-free normal-temperature yoghourt and a preparation method thereof. Main raw materials ofthe normal-temperature yoghourt only comprise three main components of liquid milk, a sweetener and nostoc sphaeroides, and addition of additional stabilizers and acidity regulators is not needed. Theproduct provided by the invention can be stored at normal temperature for 5 months, and the yoghourt has thick, pure and delicious flavor and mellow and smooth taste. After the product is placed at normal temperature for 5 months, the product basically has no phenomena of water seepage, bad flavor, protein coagulation and precipitation phenomena, and has stable mouthfeel and longer shelf life. Finally, it proves that the product has a reasonable formula, good flavor and smooth mouthfeel. According to the preparation method disclosed by the invention, the nostoc sphaeroides powder is subjectedto hydration and independent fermentation treatment, so that polysaccharide substances of the nostoc sphaeroides powder are effectively dissolved out, and bad flavor brought by the nostoc sphaeroidespowder is also modified. According to the invention, viscosity and stability of the product are successfully improved in a green mode, and the normal-temperature yoghourt with clean ingredients is prepared.

Description

technical field [0001] The invention belongs to the technical field of dairy food preparation, and in particular relates to an additive-free normal-temperature yoghurt and a preparation method thereof. Background technique [0002] Normal temperature yogurt is a kind of dairy product that is made of milk as the main raw material, which is rich in protein, calcium and other nutrients obtained after sterilization and fermentation, and then pasteurized to inactivate the lactic acid bacteria in yogurt. Normal temperature yogurt products are favored by dairy processors and consumers because of their unique taste and flavor, no need for refrigeration, and convenient logistics, transportation and storage. [0003] The choice of stabilizer in room temperature yoghurt is one of the key factors to determine its ability to be stored at room temperature and to be stable during storage. Normal temperature yoghurt in the prior art generally needs to add at least three or more stabilizers ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/137A23V2400/147A23V2400/125A23V2400/165A23V2400/173A23V2400/113A23V2400/249A23V2400/169
Inventor 荆培培冯志宽李洪亮孙涛李树森张冬洁康正雄韩建军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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