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Solidified type rum yoghourt and preparation method thereof

A technology of coagulation and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problem of single taste and cannot meet the growing demand of consumers for dairy products, so as to improve the taste of the product, stabilize the tissue state, The effect of fragrance and fragrance

Inactive Publication Date: 2021-02-26
新疆天山云牧乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many types of dairy products on the market, their taste is relatively simple, which cannot meet the growing demand of consumers for dairy products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment provides a solidified rum yogurt, which is composed of the following raw materials in parts by weight: 100-110 parts of white sugar, 20-30 parts of anhydrous butter, 10-15 parts of whey protein powder, 3 parts of egg yolk powder -5 parts, 5-10 parts of rum seasoning liquid, 4-6 parts of stabilizer, 0.03-1 part of starter, 0.1-0.5 parts of essence, and the balance is raw milk, added to 1000 parts.

[0036] Preferably, the set-type rum yogurt is composed of the following raw materials in parts by weight: 105 parts of white sugar, 25 parts of anhydrous cream, 12 parts of whey protein powder, 4 parts of egg yolk powder, and 8 parts of rum seasoning liquid , 5 parts of stabilizer, 0.5 part of starter, 0.3 part of essence, and the balance is raw milk, added to 1000 parts.

[0037] This embodiment provides a kind of preparation method of solidified rum yoghurt, comprising the following steps:

[0038] 1) Milk cleaning step: the raw milk is degassed, coarsely f...

Embodiment 2

[0049] This embodiment provides a solidified rum yogurt, which is composed of the following raw materials in parts by weight: 100 parts of white sugar, 20 parts of anhydrous butter, 10 parts of whey protein powder, 3 parts of egg yolk powder, and rum seasoning liquid 5 parts, 4 parts of stabilizer, 0.03 parts of starter, 0.1 part of essence, and the balance is raw milk, added to 1000 parts.

[0050] This embodiment also provides a preparation method of set type rum yoghurt, comprising the following steps:

[0051] 1) Milk cleaning step: the raw milk is degassed, coarsely filtered, centrifuged, homogenized, pasteurized and then cooled to below 8°C.

[0052] 2) Mixing step: heat the raw milk obtained in the milk cleaning step to 68°C, add white sugar, whey protein powder, anhydrous butter, egg yolk powder and stabilizer under continuous stirring, wherein the stabilizer, egg yolk powder and white The sugar needs to be dry-mixed in advance. After the addition, continue to stir fo...

Embodiment 3

[0062] This embodiment provides a solidified rum yogurt, which is composed of the following raw materials in parts by weight: 110 parts of white sugar, 30 parts of anhydrous butter, 15 parts of whey protein powder, 5 parts of egg yolk powder, and rum seasoning liquid 10 parts, 6 parts of stabilizer, 1 part of starter, 0.5 parts of essence, and the balance is raw milk, added to 1000 parts.

[0063] This embodiment also provides a preparation method of set type rum yoghurt, comprising the following steps:

[0064] 1) Milk cleaning step: the raw milk is degassed, coarsely filtered, centrifuged, homogenized, pasteurized and then cooled to below 8°C.

[0065] 2) Mixing step: heat the raw milk obtained in the milk cleaning step to 70°C, add white sugar, whey protein powder, anhydrous butter, egg yolk powder and stabilizer under continuous stirring, wherein the stabilizer, egg yolk powder and white The sugar needs to be dry-mixed in advance. After the addition, continue to stir for ...

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PUM

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Abstract

The invention relates to the technical field of dairy products, in particular to solidified type rum yoghourt and a preparation method thereof. The solidified type rum yoghourt is prepared from the raw materials, by weight, 100-110 parts of white granulated sugar, 20-30 parts of anhydrous cream, 10-15 parts of whey protein powder, 3-5 parts of egg yolk powder, 5-10 parts of rum seasoning liquid, 4-6 parts of a stabilizer, 0.03-1 part of a leavening agent, 0.1-0.5 part of essence and the balance of raw milk added to 1000 parts. The invention also provides a preparation method of the solidifiedtype rum yoghourt. The preparation method comprises the following steps of purifying milk step, mixing step, homogenizing step, sterilizing step, cooling step, inoculating step, filling step, fermenting step, after-ripening step and packaging step. According to the solidified type rum yoghourt and the preparation method, the unique faint scent and sweetness of rum and the mellow milk fragrance ofyoghourt can be fused, so that the solidified yoghourt is finer in taste and richer in layers, and the sweetness and sourness moderate solidified type yoghourt can solve the current situation that yoghourt in the market is single in taste.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a set type rum yoghurt and a preparation method thereof. Background technique [0002] With the improvement of people's income level, dairy products have become a necessity on the urban table. Although there are many types of dairy products on the market, their taste is relatively simple, which cannot meet the growing demand of consumers for dairy products. Contents of the invention [0003] In the long-term milk production process, the inventor unexpectedly discovered that combining the rum seasoning liquid with the existing yoghurt to obtain a yoghurt product with a unique taste can well change the current situation of single-taste dairy products in the existing market. [0004] The invention provides a solidified rum yoghurt, which is realized through the following technical scheme, and consists of the following raw materials in parts by weight: 100-110 parts of whit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315A23C9/13
Inventor 卢永刚彭立兵王健牛元元赫玉兰康文仙张振
Owner 新疆天山云牧乳业有限责任公司
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