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.
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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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