Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology for yogurt and milk, applied in the direction of milk preparations, dairy products, applications, etc., can solve problems such as non-conformity, and achieve the effect of improved texture, good flavor, and rich nutrition
Pending Publication Date: 2020-09-11
TIANJIN UNIV OF SCI & TECH
View PDF6 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0005] The problem of the above-mentioned patent is that more stabilizers and thickeners are used in yogurt, and hydroxypropyl distarch phosphate, low methoxyl pectin, diacetyl tartaric acid mono-diglyceride, agar, gellan gum are used Together, the yogurt has a strong stability. Although the product has low viscosity and strong stability, it does not meet the "clean label" principle recognized by the mainstream consumer market. strong resistance
[0007] The problem of the above-mentioned patent is: using whey protein and cream as protein and fat enhancers, so that the product has better nutrition and taste. The focus of this patent is to add more antioxidant substances, so that the chemical composition of the product It has relatively stable characteristics during the shelf life and has good nutritional value. It is quite different from the way and purpose of adding whey protein and butter in this patent.
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0033] Raw materials: heat-denatured whey protein-butter refrigeration gel 26g, skimmed milk powder 35g, water 311g, sucrose 28g. Heat-denatured whey protein-butter cooling gel contains 1.04g of WPI, 1.3g of butter, and 23.66g of water.
[0034] The above raw materials are mixed and stirred, homogenized and sterilized. After cooling, add a starter and put it in a constant temperature incubator to ferment. Ferment to the end, take it out and cool it to room temperature, and ripen it in a refrigerator to make yogurt.
[0035] The preparation method of heat-denatured whey protein-butter refrigeration gel is:
[0036] Dissolve whey protein isolate in deionized water, homogenize and hydrate at 55°C for 1 hour, then keep at 90°C for 20 minutes. The protein solution was cooled to 25°C and adjusted to pH=6.0 with 1M acid solution (citric acid or lactic acid or malic acid, etc.). Add butter (preheated to liquid state), and use FJ200-SH digital display high-speed dispersing homogeniz...
Embodiment 2
[0038] Raw materials: heat-denatured whey protein-butter refrigeration gel 67g, skimmed milk powder 35g, water 270g, sucrose 28g. Heat-denatured whey protein-butter cooling gel contains 2.68g of WPI, 3.35g of butter, and 60.97g of water.
[0039] The preparation method of yogurt and heat-denatured whey protein-butter cooling gel is the same as that in Example 1.
[0045] Method: Dissolve skimmed milk powder, sucrose, and WPI in water, stir evenly, then add liquid butter, use FJ200-SH digital display high-speed dispersing homogenizer to homogenize for 3 minutes at 10,000 rpm, preheat in a 65°C water bath, Homogenize for 3 minutes at 10,000 rpm, and then sterilize in an 80°C water bath (15 minutes). After cooling to 43°C and adding starter, ferment in a constant temperature incubator at 42°C until the pH is 4.5, take it out and cool to room temperature, and post-ripen in a refrigerator at 4°C for 12 hours to obtain yogurt.
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
Login to view more
Abstract
The invention provides a preparation method of yoghourt. The preparation method comprises the following steps: dissolving milk or milk powder, whey protein-butter composite gel and cane sugar in water, preheating the solution after stirring, and carrying out homogenizing, sterilizing, cooling, inoculating and fermenting, and after-ripening to obtain the yoghourt; the preparation method of the wheyprotein-butter composite gel comprises the following steps: dissolving whey protein in deionized water, homogenizing for 2-5min at the speed of 8,000-10,000rpm and then hydrating for 1 hour at the temperature of 50-65 DEG C, keeping for 15-20min at the temperature of 80-90 DEG C, cooling to 10-30 DEG C, regulating the pH value to 6.0-7.0 by using 1M acid liquor, adding liquid butter, performing homogenizing treatment for 3-5min through a homogenizing machine under the condition of 10000-20000rpm, and thus obtaining the whey protein-butter composite gel. The preparation method comprises the following steps: firstly, preparing the whey protein-butter composite gel, and then adding the whey protein-butter composite gel serving as a stabilizer into raw material. The yoghourt is stable in curdstate and high in water-holding capacity, and viscosity, hardness and sensory evaluation of the yoghourt are higher than those of control yoghourt.
Description
technical field [0001] The invention belongs to the field of yogurt drinks, in particular to a method for preparing yogurt. Background technique [0002] In the production process of yogurt, in order to improve product quality, it is generally necessary to add stabilizers to the product to enhance the stability of the product and improve its quality. At present, the stabilizers for yogurt processing mainly include pectin, carboxymethyl cellulose (CMC), agar, gelatin, modified starch, etc. The price of pectin is relatively high, and it is mostly added in mid-to-high-end yogurt. Most of the stabilizers in ordinary yogurt are modified starch and CMC, the content is as high as 0.5% to 1.0%, and the taste is sticky. Gelatin can improve the organization and stability of the product. However, in recent years, the low-quality gelatin incident has become a topic of public opinion, and consumers have many concerns. Therefore, the preparation of novel yogurt stabilizers is of great...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more