Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Preparation method of yoghourt capable of preventing whey from being separated out

A technology of yogurt and whey, applied in dairy products, milk preparations, other dairy products, etc., can solve problems such as yogurt syneresis, achieve the effects of preventing whey precipitation, prolonging storage life, and reducing syneresis

Active Publication Date: 2021-03-19
CHONGQING TIANYOU DAIRY CO LTD
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of the present invention is simple and easy to operate, which can effectively solve the syneresis phenomenon of yogurt during fermentation and storage, thereby improving the stability of yogurt

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of yoghourt capable of preventing whey from being separated out
  • Preparation method of yoghourt capable of preventing whey from being separated out
  • Preparation method of yoghourt capable of preventing whey from being separated out

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing yogurt for preventing whey precipitation, comprising the following steps:

[0030] S1, taking milk, and adjusting the pH value of the milk to 5.0-6.7 with an acidity regulator such as citric acid, dilute hydrochloric acid or lactic acid, to obtain emulsion A;

[0031] S2, adding TG enzyme to the emulsion A prepared in step S1, and incubating to obtain emulsion B, wherein the incubation temperature is 30-60°C, and the incubation time is 1.3-1.8h;

[0032] S3, adjust the pH value of the NaOH solution used in the emulsion B prepared in step S2 to 6.5-6.7, carry out sterilization and sterilizing enzymes, and store after adding fermented substances; wherein, the temperature for sterilizing and sterilizing enzymes is 80-100° C., and the time is 3 to 8 minutes; the fermented substance is bacteria or glucono-δ-lactone.

Embodiment 2

[0034] A method for preparing yogurt for preventing whey precipitation, comprising the following steps:

[0035] S1, take 4000g of fresh milk and place it in a refrigerated centrifuge, centrifuge at 4°C for 25 minutes, and collect the lower layer of milk;

[0036] S2, using 1 mol / L citric acid to adjust the pH value of the milk in step S1, so that the pH of the milk is 6.7, to obtain emulsion A, and record the required amount of citric acid;

[0037] S3, adding 3 U / g of TG enzyme to the emulsion A prepared in step S2, then stirring for 3 minutes under the action of a magnetic stirrer to completely disperse it, and incubating at 45° C. for 1.5 hours to obtain emulsion B;

[0038] S4, using 1mol / L dilute NaOH solution, adjust the pH value of the emulsion B prepared in step S3 to 6.5, sterilize the enzyme at 95°C for 5min, add 100DCU / T strains, and place at 43°C After 4 hours in a constant temperature box, the yoghurt samples were obtained, and finally the samples were stored at...

Embodiment 3

[0040] A method for preparing yogurt for preventing whey precipitation, comprising the following steps:

[0041] S1, take 4000g of fresh milk and place it in a refrigerated centrifuge, centrifuge at 4°C for 25 minutes, and collect the lower layer of milk;

[0042] S2, using 1 mol / L citric acid to adjust the pH value of the milk in step S1, so that the pH of the milk is 6.0, to obtain emulsion A, and record the required amount of citric acid;

[0043] S3, adding 3 U / g of TG enzyme to the emulsion A prepared in step S2, then stirring for 3 minutes under the action of a magnetic stirrer to completely disperse it, and incubating at 45° C. for 1.5 hours to obtain emulsion B;

[0044] S4, using 1mol / L dilute NaOH solution, adjust the pH value of the emulsion B prepared in step S3 to 6.5, sterilize the enzyme at 95°C for 5min, add 1% to 2% gluconic acid-δ- lactone, and placed in a thermostat at 43°C for 4 hours, then cooled to obtain a yoghurt sample, and finally the sample was stor...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing, and particularly discloses a preparation method of yoghourt capable of preventing whey from being separated out. The preparation methodspecifically comprises the following steps: S1, taking cow milk, and adjusting the pH value of the cow milk to 5.0-6.7 to obtain milk liquid A; S2, adding a TG enzyme into the milk liquid A preparedin the step S1, and performing incubating to obtain milk liquid B; and S3, adjusting the pH value of the milk liquid B prepared in the step S2 to 6.5-6.7, performing sterilization and enzyme deactivation, adding a fermentation substance, and performing preservation. The preparation method disclosed by the invention is simple and easy to operate, and can effectively solve the problem of dehydrationand shrinkage of the yoghourt in the fermentation and storage process, so that the stability of the yoghourt can be improved.

Description

technical field [0001] The invention belongs to the field of food technology processing, in particular to a method for preparing yoghurt which prevents whey precipitation. Background technique [0002] Yogurt has become a popular food with rich nutritional value in the world. It has a refreshing and fresh mellow flavor and a special taste that melts in the mouth, attracting a wide range of consumer groups. Yogurt is mainly a type of fermented product formed by using lactic acid bacteria to ferment lactose in milk to produce lactic acid. During the fermentation of yogurt, due to the action of lactic acid bacteria, more than 20% of the sugar and protein in milk are decomposed. When the pH value of the milk system drops to the isoelectric point pI of casein, the casein micelles dissociate into casein Monomer, at this time, the solubility of protein is reduced and aggregated to form a gel with a three-dimensional space network structure, which makes it easier for the human body...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13A23C3/00A23C7/04
CPCA23C9/1216A23C9/1307A23C9/1322A23C3/00A23C7/046Y02A40/90
Inventor 张凤王静洪阳李婉竹朱旭王鹏杰陈冲蒋源渊周鑫
Owner CHONGQING TIANYOU DAIRY CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com