Check patentability & draft patents in minutes with Patsnap Eureka AI!

Drinking yoghourt and preparation method thereof

A drinking-type, yogurt technology, applied in milk preparations, applications, dairy products, etc., can solve problems such as astringency and poor stability, and achieve the effects of enhancing stability, increasing protein content, and improving green and astringent taste.

Pending Publication Date: 2020-10-13
南京泛成生物科技有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low-temperature drinking yogurt with pectin as the main stabilizer has poor stability and astringent taste

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
  • Drinking yoghourt and preparation method thereof
  • Drinking yoghourt and preparation method thereof
  • Drinking yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Raw material formula:

[0027] Raw milk 91.05%, white sugar 8%, milk protein powder 0.8%, zero-strength agar 0.1%, pectin 0.05%, strain 0.0035%.

[0028] 1. Steps:

[0029] Weighing, batching→stirring→constant volume→homogenization→sterilization→inoculation fermentation→supercooling→secondary homogenization→filling→refrigerated storage

[0030] 2. Step Description

[0031] (1) Heat the raw milk in circulation, the heating temperature is 60°C, the circulation holding time is 30 minutes, add sugar and milk protein powder premix, and stir;

[0032] (2) After a period of time, add the premix of pectin, agar and sugar, and stir for 20 minutes;

[0033] (3) Homogenize the prepared raw milk, homogenization conditions: 65-70°C, 15-18MPa;

[0034] (4) Standardize the raw milk after homogenization, and then pasteurize it at a temperature of 95°C and a sterilization time of 5 minutes;

[0035] (5) After sterilization, carry out cooling inoculation;

[0036] (6) fermentation,...

Embodiment 2

[0041] Raw material formula:

[0042] Raw milk 91.8%, white sugar 7%, milk protein powder 1%, zero-strength agar 0.12%, pectin 0.08%, strain 0.0035%.

[0043] 1. Steps:

[0044] Weighing, batching→stirring→constant volume→homogenization→sterilization→inoculation fermentation→supercooling→secondary homogenization→filling→refrigerated storage

[0045] 2. Step Description

[0046] (1) Heat the raw milk in circulation, add sugar and milk protein powder premix, and stir;

[0047] (2) After a period of time, add the premix of pectin, agar and sugar, and stir;

[0048] (3) Homogenize the prepared raw milk, homogenization conditions: 65-70°C, 15-18MPa;

[0049] (4) After homogenization, the raw milk is standardized, and then pasteurized;

[0050] (5) After sterilization, carry out cooling inoculation;

[0051] (6) after fermentation, the acidity of the product reaches 72°T, and the demulsification cooling is carried out;

[0052] (7) Carry out secondary homogenization to fermente...

Embodiment 3

[0056] Raw material formula:

[0057] Raw milk 94.15%, white sugar 5%, milk protein powder 0.6%, zero-strength agar 0.15%, pectin 0.1%, strain 0.0035%.

[0058] 1. Steps:

[0059] Weighing, batching→stirring→constant volume→homogenization→sterilization→inoculation fermentation→supercooling→secondary homogenization→filling→refrigerated storage

[0060] 2. Step Description

[0061] (1) Heat the raw milk in circulation, add sugar and milk protein powder premix, and stir;

[0062] (2) After a period of time, add the premix of pectin, agar and sugar, and stir;

[0063] (3) Homogenize the prepared raw milk, homogenization conditions: 65-70°C, 15-18MPa;

[0064] (4) After homogenization, the raw milk is standardized, and then pasteurized;

[0065] (5) After sterilization, carry out cooling inoculation;

[0066] (6) after fermentation, the acidity of the product reaches 72°T, and the demulsification cooling is carried out;

[0067] (7) Carry out secondary homogenization to ferm...

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

PropertyMeasurementUnit
Viscosityaaaaaaaaaa
Viscosityaaaaaaaaaa
Viscosityaaaaaaaaaa
Login to View More

Abstract

The invention discloses a drinking yoghourt and a preparation method thereof, and the preparation method comprises the following steps: (1) heating raw milk, adding a first premix, and stirring; (2) adding a second premix, and stirring; (3) homogenizing, standardizing, sterilizing, cooling, inoculating, and fermenting until the acidity reaches 70-75 degrees T; and (4) carrying out secondary homogenization after demulsification and cooling. Zero-strength agar is selected to replace part of pectin to serve as a yoghourt stabilizer, the stability of a drinking type yoghourt system is enhanced, the green and astringent taste is improved, the protein content is increased, and the requirement of specific consumers is met. Zero-strength agar is applied to yoghourt products for the first time in China.

Description

technical field [0001] The invention belongs to the technical field of yoghurt preparation, and in particular relates to drinking yoghurt and a preparation method thereof. Background technique [0002] With the continuous progress of society and the continuous improvement of people's living standards, people's demand for dairy products is gradually increasing. As an important member of dairy products, fermented milk is loved by people for its unique flavor and high nutritional and health value. Since the live bacteria and metabolites are beneficial to intestinal peristalsis and immunity enhancement, some proteins are more easily decomposed into polypeptides and amino acids, and some fats and lactose are also decomposed into smaller compounds, which are easily absorbed by the body. Yogurt is a kind of milk product made by using milk as raw material, adding lactic acid bacteria and other leavening agents to milk after sterilization. The traditional yogurt production method d...

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
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/137
Inventor 李佟
Owner 南京泛成生物科技有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

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

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com