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Low-viscosity drinking yoghourt and preparation method thereof

A drinking-type, low-viscosity technology, which is applied in the field of low-viscosity drinking-type yoghurt and its preparation, can solve the problems of not refreshing enough, sticky taste, etc., and achieve the effects of refreshing taste, reducing satiety, and lightening the nutritional needs of sports

Inactive Publication Date: 2020-11-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Analysis of the currently commercially available products combining fruit juice and milk found that they are mainly concentrated in the following two categories: 1) Juice-modulated milk: use a pH regulator to adjust the juice to neutral and then mix it with neutral milk. Suspended with additives to ensure the stability of the system. This type of product has a refreshing taste, but it needs to add pH regulators, stabilizers, flavors, etc. to achieve the taste and stability of the system; 2) Fruity yogurt: After the milk is fermented, It is converted into acidity and then mixed with fruit juice. Compared with juice-modified milk, fruit-flavored yogurt is easier to digest and absorb, and the lactic acid bacteria and other ingredients it contains are beneficial to health, so it is widely favored by consumers. Most of the products taste sticky, not refreshing enough, and have a strong feeling of fullness after drinking

Method used

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  • Low-viscosity drinking yoghourt and preparation method thereof
  • Low-viscosity drinking yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Raw material formula

[0033] Yogurt base (1 ton): 12kg of concentrated milk protein, 80kg of white sugar, 10kg of cream, 100g of Streptococcus thermophilus, 200g of Lactobacillus bulgaricus, 20g of Bifidobacterium, 20g of Lactobacillus rhamnosus, and the rest milk Up to 1000kg; sugar solution base material (calculated in 1 ton): white granulated sugar 90kg, BETA pectin 4kg, essence 0.5kg, and the remaining water to make up to 1000kg.

[0034] Preparation

[0035] 1. Prepare the yogurt base: heat the raw milk to 60°C, put sugar, concentrated milk protein, and cream into the milk and stir for 30 minutes, homogenize at 20MP, then sterilize at 90°C for 15 minutes, and cool down to 43°C. Inoculate the starter into the cooled raw milk, ferment at 43°C until the titrated acidity reaches 90°T, stop the fermentation, quickly break the emulsion and cool down to 20°C.

[0036] 2. Preparation of Sugar Liquid Base

[0037] Raise the temperature of pure water to 30°C, put the ...

Embodiment 2

[0042] 1. Raw material formula

[0043] Yogurt base material (1 ton): 20kg of concentrated milk protein, 60kg of white sugar, 30kg of cream, 200g of Streptococcus thermophilus, 200g of Lactobacillus bulgaricus, 10g of Bifidobacterium, 10g of Lactobacillus rhamnosus, and the rest milk Up to 1000kg; sugar liquid base material (1 ton): 50kg white sugar, 30kg glucose, 2kg BETA pectin, 0.6kg potassium chloride, 0.6kg sodium chloride, 0.3kg essence, and make up the rest to 1000kg with water .

[0044] Preparation

[0045] 1. Prepare the yogurt base: heat the raw milk to 50°C, put sugar, concentrated milk protein, and cream into the milk and stir for 20 minutes, homogenize at 18MP, then sterilize at 92°C for 10 minutes, and cool down to 40°C. Inoculate the starter into the cooled raw milk, ferment at 40°C until the titrated acidity reaches 80°T, stop the fermentation, rapidly demulsify and cool down to 15°C.

[0046] 2. Preparation of Sugar Liquid Base

[0047] Raise the temperat...

Embodiment 3

[0052] 1. Raw material formula

[0053] Yogurt base (1 ton): 12kg concentrated milk protein, 70kg white sugar, 10kg cream, 300g lactase, 100g Streptococcus thermophilus, 100g Lactobacillus bulgaricus, 200g Bifidobacterium, 100g Lactobacillus rhamnosus, Make up the remaining amount of milk to 1000kg; smoothie base material (1 ton): 50kg of white sugar, 400kg of sweet orange juice, 3kg of BETA pectin, and make up the remaining amount of water to 1000kg.

[0054] Preparation

[0055] 1. Prepare the yogurt base: heat the raw milk to 45°C, put sugar, concentrated milk protein, and cream into the milk and stir for 25 minutes, homogenize at 18MP, then sterilize at 90°C for 10 minutes, and cool down to 42°C. Inoculate the starter into the cooled raw milk, ferment at 40°C until the titrated acidity reaches 80°T, stop the fermentation, rapidly demulsify and cool down to 15°C.

[0056] 2. Preparation of Smoothie Base

[0057] Raise the temperature of pure water to 40°C, put the above ...

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Abstract

The invention relates to low-viscosity drinking yoghourt and a preparation method thereof. The preparation method comprises the following steps: (1) mixing, homogenizing, sterilizing and cooling yoghurt base material raw materials except a leavening agent, and adding the leavening agent for fermentation to obtain a yoghurt base material; (2) carrying out rapid demulsification on the yoghourt basematerial, and cooling obtained material to 10-20 DEG C; and (3) mixing the yoghurt base material with a sugar solution base material or a fruit shake base material, and carrying out secondary homogenization on the yoghurt base material at 10-25 DEG C and 15-20 MPa to obtain the low-viscosity drinking yoghurt. According to the invention, a specific formula and technological means are adopted, the thick taste of traditional fruity yoghourt is overturned, and the problem that the traditional yoghourt has strong satiety after being drunk is solved. The drinking yoghourt provided by the invention not only retains the nutritional value of dairy products and is refreshing and fine in taste, but also has the characteristic of quenching thirst, and the method is particularly suitable for providingthe refreshing and thirst-quenching drinking fruit shake yoghourt under the condition of high protein content.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a low-viscosity drinking yoghurt and a preparation method thereof. Background technique [0002] At present, the yogurt products sold in the domestic market are basically thick and viscous. With the upgrading of consumer demand, consumers begin to look forward to a yogurt product with good fluidity, drinkability, refreshing taste, and can reduce satiety. . Based on the new consumer demand, drinkable yogurt products with lower viscosity began to appear on the market. However, most drinking yogurt products currently on the market are achieved by increasing the demulsification strength, demulsification time, and post-homogenization. Compared with spoon-eating yogurt, although drinking yogurt has a lower viscosity, it is still relatively thick and full. Abdominal feeling is strong, not refreshing enough. With the refinement and upgrading of consumer demand, new consumptio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1322A23C9/13
Inventor 牛美英吴超马国文张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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