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Method for preparing functional yoghourt through ultrahigh-pressure sterilization

An ultra-high pressure sterilization, functional technology, applied in the preservation of milk, dairy products, milk preparations, etc., can solve the problems of viscosity loss, whey precipitation, protein denaturation, etc., to achieve a stable product system, no viscosity loss, Avoid the effect of influence

Inactive Publication Date: 2020-08-21
南京卫岗乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method will cause protein denaturation, loss of viscosity, and damage to the taste of the product. At the same time, it will have a certain impact on the stability of the yogurt system, which may easily cause the risk of whey precipitation

Method used

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  • Method for preparing functional yoghourt through ultrahigh-pressure sterilization
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  • Method for preparing functional yoghourt through ultrahigh-pressure sterilization

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preparation example Construction

[0020] 1) Mix the raw materials for the preparation of functional yogurt to obtain a mixture, inoculate the mixture with fermentation bacteria, and ferment at 40-43°C until the acidity is 70-80°T to obtain a yogurt base; Raw materials include phytosterol esters;

[0021] 2) Ultra-high pressure sterilization is performed on the yogurt base; the pressure of the ultra-high pressure sterilization is 400-800 MPa, the holding time is 5-20 minutes, and the temperature is 15-30°C.

[0022] In the present invention, the raw materials for the preparation of functional yogurt are firstly mixed to obtain a mixture, the mixture is inoculated with fermentation bacteria, and fermented at 40-43°C until the acidity is 70-80°T, preferably 75°T, to obtain yogurt Base material; the raw materials for preparation include phytosterol esters, which can reduce the content of low-density cholesterol in the blood after being ingested by the human body, and play a role in cardiovascular health care; the ...

Embodiment 1

[0033] Example 1 A method for preparing functional yoghurt by ultrahigh pressure sterilization

[0034] 1. The autoclaving method used is static ultra-high pressure sterilization, the sterilization pressure is 600Mpa, the time is 10min, and the temperature is 20°C.

[0035] 2. The raw materials for preparing the yogurt base include 86% of raw milk, 6% of sucrose, 2.0% of stabilizer, 0.3% of whey protein powder, 0.15% of phytosterol ester, 0.006% of bacterial strain, and the balance is water .

[0036] Wherein the stabilizer is hydroxypropyl distarch phosphate, a mixture of acetylated distarch phosphate, agar, and pectin, the mass ratio of the four materials is 4.5:4:1:0.5, that is, hydroxypropyl The addition of distarch phosphate is 0.9%, the addition of acetylated distarch phosphate is 0.8%, the addition of agar is 0.2%, and the addition of pectin is 0.1%.

[0037] The whey protein powder is whey protein powder derived from cheese by-products.

[0038] The bacterial species ...

Embodiment 2

[0046] Example 2 A method for preparing functional yoghurt by ultrahigh pressure sterilization

[0047] 1. The autoclaving method used is static ultra-high pressure sterilization, the sterilization pressure is 400Mpa, the temperature is 20°C, and the time is 15min.

[0048] 2. The raw materials for preparing the yogurt base material include 88% of raw milk, 7% of sucrose, 1.6% of stabilizer, 0.4% of whey protein powder, 0.2% of phytosterol ester, 0.005% of bacterial strain, and the balance is water .

[0049] The stabilizer is a mixture of hydroxypropyl distarch phosphate and agar, and the mass ratio of the two is 8:2, that is, the added amount of hydroxypropyl distarch phosphate is 1.28%, and the added amount of agar is 0.32%.

[0050] The whey protein powder is whey protein powder derived from acid precipitation.

[0051] The bacterial species is a mixture of Streptococcus thermophilus and Bifidobacterium, and the ratio of the effective number of viable bacteria added by t...

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Abstract

The invention provides a method for preparing functional yoghourt through ultrahigh-pressure sterilization, which belongs to the technical field of food processing. The phytosterol ester is added intothe functional yoghourt disclosed by the invention, and after the phytosterol ester is eaten by a human body, the content of low-density cholesterol in blood can be reduced, and a cardiovascular health-care effect is achieved. Besides, a yoghourt base material is subjected to ultrahigh-pressure sterilization, so that molds, yeast and lactic acid bacteria can be inactivated, post-acidification ofthe product is prevented, a product system is stabilized, the viscosity of the product is not lost, and whey is not easy to separate out within the shelf life. Compared with a secondary pasteurizationmode adopted by normal-temperature yoghourt at present, the method has the advantage that the influence of secondary heat treatment of the yoghourt on the product quality is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing functional yoghurt by ultrahigh pressure sterilization. Background technique [0002] Functional yogurt is yogurt developed for specific groups of people, which contains functional active ingredients. Many elderly people have high cholesterol, which is easy to cause cardiovascular disease. If functional yogurt with cholesterol-lowering effect is applied to the daily diet of the elderly, it can play a role in cardiovascular health care. [0003] In addition, most of the normal temperature yogurt currently available in the market adopts the secondary sterilization method, that is, the yogurt base is pasteurized at a temperature of 75°C for 25 seconds to kill the remaining mold, yeast and lactic acid bacteria in the yogurt and prevent the risk of microbial contamination And product post-acidification phenomenon, prolong product shelf life. However, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C3/00
CPCA23C3/00A23C9/1315
Inventor 周文利龄南王猛胡长利沈梦琪胡静
Owner 南京卫岗乳业有限公司
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