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Preparation method of brown high-protein yoghourt and prepared yoghourt

A brown and yoghurt technology, applied in milk preparations, dairy products, other dairy products, etc., can solve the problems of protein aggregation and poor flavor of brown yogurt, and achieve protein content improvement, uniform color, smooth and delicious, and appropriate viscosity Effect

Active Publication Date: 2021-01-19
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problems of poor flavor and shelf-life protein aggregation of existing brown yoghurt, and provide a method for preparing brown high-protein yoghurt and the brown yoghurt prepared therefrom

Method used

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  • Preparation method of brown high-protein yoghourt and prepared yoghourt
  • Preparation method of brown high-protein yoghourt and prepared yoghourt
  • Preparation method of brown high-protein yoghourt and prepared yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Raw materials are obtained according to the following proportions by weight: 950 g of raw milk, 50 g of glucose fermentation, 0.5 g of active lactic acid bacteria Lactobacillus bulgaricus and 0.5 g of Streptococcus thermophilus. The process steps are as follows:

[0052] A Raw milk pretreatment, centrifuging raw cow milk to remove impurities contained in raw cow milk;

[0053] B batching, add glucose to the raw milk obtained in step A, and stir in a vacuum mixer for 15 minutes;

[0054] C is homogenized and sterilized, and the material obtained in step B is homogenized and sterilized;

[0055] Homogenization pressure 150bar, homogenization temperature 62°C;

[0056] The sterilization conditions are: temperature 95°C, time 300s.

[0057] D browning treatment, browning the material obtained in step C;

[0058] Browning condition temperature is 92°C, 2h.

[0059] E inoculated and fermented, the temperature of the material obtained in step D was lowered to 40° C., inoc...

Embodiment 2

[0063] The raw materials are obtained according to the following proportions by weight: 950 g of raw milk, 50 g of fructose, 0.4 g of active lactic acid bacteria Lactobacillus bulgaricus and 0.4 g of Streptococcus thermophilus. The process steps are as follows:

[0064] A Raw milk pretreatment, centrifuging raw cow milk to remove impurities contained in raw cow milk;

[0065] For B batching, add fructose to the raw milk obtained in step A, and stir in a vacuum mixer for 20 minutes;

[0066] C is homogenized and sterilized, and the material obtained in step B is homogenized and sterilized;

[0067] Homogenization pressure 150bar, homogenization temperature 65°C;

[0068] The sterilization conditions are: temperature 95°C, time 300s.

[0069] D browning treatment, browning the material obtained in step C;

[0070] Browning condition temperature is 85°C, 3h.

[0071] E inoculated and fermented, the temperature of the material obtained in step D was lowered to 35° C., inocula...

Embodiment 3

[0075] The raw materials are obtained according to the following proportions by weight: 920 g of raw milk, 80 g of maltose, 0.4 g of active lactic acid bacteria Lactobacillus bulgaricus and 0.4 g of Streptococcus thermophilus. The process steps are as follows:

[0076] A Raw milk pretreatment, centrifuging raw cow milk to remove impurities contained in raw cow milk;

[0077] For B batching, add maltose to the raw milk obtained in step A, and stir in a vacuum mixer for 20 minutes;

[0078] C is homogenized and sterilized, and the material obtained in step B is homogenized and sterilized;

[0079] Homogenization pressure 150bar, homogenization temperature 65°C;

[0080] The sterilization conditions are: temperature 95°C, time 300s.

[0081] D browning treatment, browning the material obtained in step C;

[0082] Browning condition temperature is 88°C, 2h.

[0083] E inoculated and fermented, the temperature of the material obtained in step D was lowered to 38° C., inoculate...

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Abstract

The invention discloses a preparation method of brown yoghourt and the prepared yoghourt. The preparation method comprises the following steps of performing compounding, performing homogenizing, performing sterilization, performing browning treatment, performing inoculation and fermentation, performing centrifugal separation on whey, and performing filling, wherein the centrifugal separation of the whey is performed through performing centrifugal separation treatment on fermented materials so as to obtain the whey and a final milk base material, the centrifugal force adopted by the centrifugalseparation treatment of the whey is 3000-8000 g, and the final milk base material is filled so as to obtain the brown yoghourt. According to the method, any food additives are not used, and through the combination of the browning treatment and the centrifugal separation of the whey, the problems that the brown yoghourt is insufficient in scorch aroma flavor, the technology is time-consuming and energy-consuming, and protein is aggregated in the shelf life are solved.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing brown high-protein yoghurt and the prepared yoghurt. Background technique [0002] In recent years, with the improvement of living standards, people pay more attention to the nutritional components and health functions of food. Yogurt provides rich protein, calcium, vitamins and other nutrients for the human body, improves the balance of gastrointestinal flora, promotes digestion and absorption of the human body, and reduces blood pressure. Cholesterol, enhance the body's immunity, and sweet and sour taste, unique flavor, so popular with people. [0003] With the upgrading of consumption, the team of yogurt family is getting stronger and stronger. In recent years, brown yogurt, as the latest member of the yogurt family, has gradually entered everyone's field of vision. The color change of brown yogurt is actually caused by a chemical change called "Maillard reaction", ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C7/00
CPCA23C9/1307A23C7/046A23C7/00Y02P60/87
Inventor 孙金威李启明杨晓凤郑玮丽陈龙
Owner NEW HOPE DAIRY HLDG
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