Method for rapidly judging stability of long-shelf-life drinking yoghourt

A determination method and stability technology, which is applied in the field of rapid determination of the stability of drinking yogurt with long shelf life, can solve the problems of long determination cycle and shorten the research and development cycle, and achieve the effect of saving observation time, shortening the research and development cycle, and shortening the inspection cycle.

Pending Publication Date: 2020-10-13
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention proposes a fast determination method for the stability of drinking yoghurt with a long shelf life, which greatly saves the observation time of product stability, shortens the research and development cycle, solves the problem of too long stability determination cycle of drinking yoghurt with a long shelf life in the prior art, and fills the gap Blank rapid determination method for the stability of drinking yoghurt with long shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The sample to be inspected: Mengniu's pure Zhen Xiaoman waist brand light buttermilk yogurt (production license number SC10831011400539) was aseptically filled into a pressure-resistant transparent PET bottle, filling to a height of 5cm of the transparent PET bottle, and the transparent PET bottle The height is 20 cm, and the diameter is 4 cm. In a sterile environment, use a small yogurt inflating device (the patent number of this device is CN203652154U) to quantitatively fill the sample to be tested in the transparent PET bottle with nitrogen. Quantitative method: adjust the inflation pressure to 0.01Mpa; Put the inflated sample to be tested in a constant temperature environment of 37°C for 48 hours; observe and record the water separation scale at the bottom of the sample to be tested, the number of scales is 4mm, which shows that the sample has excellent stability, and there will be no obvious water separation after 5 months of normal temperature storage.

[0025] Che...

Embodiment 2

[0029] Preparation of samples to be inspected: including the following steps: A. Filtration and purification of fresh milk or dissolution and reduction of milk powder, after homogenization at 60°C and 20MPa, the prepared feed liquid is sterilized at 90°C and 300s, cooled to 39°C and put into Commercial strains, fermented to produce yogurt base material; B. Stabilizer pretreatment: dissolving the normal temperature yogurt thickening stabilizer and white sugar with hot water at 63°C to obtain a chemical solution; the normal temperature yogurt thickening stabilizer, In terms of mass percentage, it includes sodium carboxymethylcellulose 70%, citrus fiber 8%, pectin 3.5%, gellan gum 3.5%, sodium tripolyphosphate 3%, sucrose 12%. After mixing with the chemical liquid, adjust the temperature to 54°C and homogenize when the pressure of the homogenizer reaches 20MPa; D. Sterilization: 113°C, 12s ultra-high temperature sterilization; E. Fill it into a container and sterilize it at 90°C f...

Embodiment 3

[0035] Preparation of samples to be inspected: including the following steps: A. Filtration and purification of fresh milk or dissolution and reduction of milk powder, after homogenization at 60°C and 20MPa, the prepared feed liquid is sterilized at 90°C and 300s, cooled to 39°C and put into Commercial strains, fermented to produce yogurt base material; B. Stabilizer pretreatment: dissolving the normal temperature yogurt thickening stabilizer and white sugar with hot water at 63°C to obtain a chemical solution; the normal temperature yogurt thickening stabilizer, In terms of mass percentage, it includes 75% sodium carboxymethylcellulose, 4% pectin, 4% gellan gum, 5% sodium tripolyphosphate, and 12% sucrose. Finally, adjust the temperature to 54°C, and homogenize when the pressure of the homogenizer reaches 20MPa; D. Sterilization: 113°C, 12s ultra-high temperature sterilization; E. Fill it into a container, sterilize at 90°C for 27 minutes, and cool to 43°C , to obtain the sam...

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Abstract

The invention belongs to the technical field of dairy products, and provides a method for quickly judging the stability of long-shelf-life drinking yoghourt. The method comprises the following steps:step A, charging nitrogen into a sample to be detected in a sterile environment, keeping the nitrogen-charged sample to be detected at the constant temperature of 37 +/-2 DEG C, and performing standing for 48 hours; and step B, recording the bottom drainage height of the sample to be detected, and judging the stability result of the sample to be detected. By means of the technical scheme, the problem that in the prior art, the stability judgment period of yoghourt drunk for a long shelf life is too long is solved.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to a rapid determination method for the stability of drinking yoghurt with a long shelf life. Background technique [0002] Yogurt is an important part of the dairy processing field, and drinking yogurt with a long shelf life has also begun to be favored by consumers in the past two years. This is because compared with pure milk, the protein of yogurt with a long shelf life is easier to be absorbed by the human body; compared with ordinary low-temperature yogurt, yogurt with a long shelf life has a longer shelf life, which is conducive to long-distance transportation and marketing. [0003] Since 2015, more and more domestic drinking yogurts with long shelf life have been launched: Yili bottled Anmuxi, Mengniu bottled Chunzhen, Tianyou Tetra Pak light yogurt and other products have been launched one after another, setting off a wave of long shelf life drinking yogurt in the Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/04
CPCG01N33/04
Inventor 赵林松姜海花吕广
Owner HEBEI BROS ILONG FOOD TECH LLC
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