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Double-fermentation drinking type yoghourt and preparation method thereof

A drinking-type, double-fermentation technology, applied in the direction of bacteria and applications used in milk preparations and food preparation, can solve the problems of single nutrient composition, general flavor, difficult to meet the nutrient-rich needs of healthy food, etc., to improve fat Excessive, reducing the incidence of diseases, beneficial to the health of the body

Pending Publication Date: 2020-06-30
GUANGDONG YANTANG DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned existing technical solutions have the following defects: most of the yogurts currently on the market have single nutritional components and general flavors, which are difficult to meet people's demand for healthy food with rich nutrition. Therefore, there is still room for improvement

Method used

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  • Double-fermentation drinking type yoghourt and preparation method thereof
  • Double-fermentation drinking type yoghourt and preparation method thereof
  • Double-fermentation drinking type yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-4

[0072] A double fermented drinking yogurt comprising the following ingredients:

[0073] Raw milk, sugar, strain Premium 1.0, stabilizer, mixed fermented fruit and vegetable juice, water.

[0074] In embodiments 1-4, white granulated sugar is used as sugar, and sucrose, fructose, etc. can also be used in other embodiments.

[0075] In Examples 1-4, pectin is used as the stabilizer, and modified starch E1442, modified starch E1414, etc. can also be used in other embodiments.

[0076] In embodiment 1-4, mixed fermented fruit and vegetable juice is formed by compound fermentation of carrot juice, papaya juice, mango juice, tomato juice, apple juice, can also adopt carrot juice, papaya juice, mango juice, Tomato juice, apple juice and other vegetable juices and fruit juices are compounded and fermented by one or more kinds.

[0077] refer to figure 1 , is the preparation method of the double-fermented drinking yoghurt of embodiment 1-4, specifically comprises the following step...

Embodiment 5

[0096] Compared with embodiment 4, the difference only lies in:

[0097] Step (1.1) The raw milk sterilization temperature is 80°C;

[0098] Step (1.3) Cool down the mixed milk to 30°C and then add water;

[0099] Step (1.4) heating the mixed emulsion to 93°C for 360s, cooling to 38°C to obtain pretreated milk;

[0100] Step (1.5) inoculate the strain Premium 1.0 in the pretreated milk, ferment at a constant temperature at 38°C until the acidity is 90°T, and then break the emulsion;

[0101] In step (2.3), the mixed solution is heated to 122° C. for 20 seconds to sterilize;

[0102] Step (4) Cool the double-fermented drinking yoghurt to 2°C, fill it, and store it in a cold storage at 2°C.

Embodiment 6

[0104] Compared with embodiment 4, the difference only lies in:

[0105] Step (1.1) The raw milk sterilization temperature is 90°C;

[0106] Step (1.3) Cool down the mixed milk to 40°C and then add water;

[0107] Step (1.4) heating the mixed emulsion to 98°C for 240s, cooling to 44°C to obtain pretreated milk;

[0108] Step (1.5) inoculate the strain Premium 1.0 in the pretreated milk, ferment at 44°C at a constant temperature until the acidity is 105°T, and then break the emulsion;

[0109] In step (2.3), the mixed solution is heated to 128° C. for 15 seconds to sterilize;

[0110] Step (4): Cool the double-fermented drinking yoghurt to 6°C, fill it, and store it in a cold storage at 6°C.

[0111] The implementation principle of Examples 1-6 is: by adding white granulated sugar to milk, the fermented dry matter is increased in the milk, which is beneficial to the fermentation, makes the fermentation effect better, and the quality of the fermented milk obtained is better. ...

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Abstract

The invention relates to the field of yoghourt products, and particularly relates to double-fermentation drinking type yoghourt. The double-fermentation drinking type yoghourt comprises the followingraw materials in percentage by mass of 80%-85% of raw milk, 5%-6% of sugar, 0.001-0.1.1% of strains Premium 1.0, 0.2%-0.5% of a stabilizing agent, 2%-3% of mixed fermentation fruit and vegetable juiceand the balance water, wherein the total mass percentage is 100%. The invention further relates to a preparation method of the double-fermentation drinking type yoghourt. The preparation method comprises the following steps of step (1) preparing fermented milk; step (2) preparing syrup; step (3) mixing the fermented milk with the syrup to obtain the double-fermentation drinking type yoghourt; andstep (4) cooling the double-fermentation drinking type yoghourt to 2-6 DEG C, and performing preservation in a freezer of 2-6 DEG C. The double-fermentation drinking type yoghourt disclosed by the invention has the nutrient value of the yoghourt and unique health-care functions, nutrient components and flavor of the fermented fruit and vegetable juice, so that the double-fermentation drinking type yoghourt is rich in nutrition, good in taste and deeply loved by consumers.

Description

technical field [0001] The invention relates to the technical field of yogurt products, in particular to a double-fermented drinking yogurt. Background technique [0002] Yogurt has been widely accepted by consumers as a healthy food, and its market is increasing year by year. Yogurt not only has all the nutrients of fresh milk, but also its nutrients are more easily digested and absorbed by the human body. [0003] Yogurt can adjust the balance of microorganisms in the body and help to regulate the stomach, so it has become the main object of dairy companies' attention in recent years. [0004] The above-mentioned existing technical solutions have the following defects: most of the yogurts currently on the market have single nutritional components and general flavors, which are difficult to meet people's demand for healthy food with rich nutrition, so there is still room for improvement. Contents of the invention [0005] In view of the deficiencies in the prior art, one...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1307A23C9/1234A23V2400/113A23V2400/175
Inventor 刘婕彭小霞刘丹黄娟吴岳指樊文博余保宁冯立科
Owner GUANGDONG YANTANG DAIRY
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