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Drinking type normal-temperature yoghourt and preparation method thereof

A drinking-type, room-temperature technology, which is applied to the bacteria and applications used in milk preparations and food preparation, can solve the problems of less protein content stabilizer, more stabilizer, sticky taste, etc., and achieves refreshing taste and system stability. , nutritionally high effect

Inactive Publication Date: 2021-04-09
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above problems, the object of the present invention is to disclose a drinkable normal temperature yoghurt and its preparation method. The method overcomes the problems of the existing drinkable normal temperature yoghurt with sticky mouthfeel, not refreshing and many stabilizers, and produces a system Drinkable room temperature yoghurt with stable and refreshing taste, high protein content and less stabilizers

Method used

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  • Drinking type normal-temperature yoghourt and preparation method thereof
  • Drinking type normal-temperature yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A preparation method of drinkable normal temperature yoghurt, its raw materials include: concentrated milk 73%, partial sucrose 6%, remaining sucrose 3%, milk protein powder 0.9%, pectin (low-ester pectin: high-ester pectin=1: 3) 0.45%, gellan gum 0.02%, Lactobacillus bulgaricus 1×10 6 cfu / g, Streptococcus thermophilus 1×10 5 cfu / g, water 16.53%, wherein percentage is the mass percentage accounting for the total mass of raw materials, and its preparation method comprises the following steps:

[0044] ①. Concentrate raw milk at 2°C through reverse osmosis RO membrane to obtain concentrated milk, and concentrated milk: water = 8:2; the membrane pressure of the reverse osmosis RO membrane is 20bar, and the membrane pore size is 1nm;

[0045] ②. Sterilize the concentrated milk obtained in step ① at 135°C for 6 seconds. After it is cooled to 40°C, add milk protein powder and part of 6% sucrose, and mix for 30 minutes to obtain a mixed base material;

[0046] ③. After the m...

Embodiment 2

[0054] A preparation method of drinkable normal temperature yogurt, its raw materials include: 74.88% of concentrated milk, 3% of part of sucrose, 3% of remaining sucrose, 2.1% of milk protein powder, pectin (low-ester pectin: high-ester pectin=1: 4) 0.3%, gellan gum 0.01%, Lactococcus lactis subspecies lactic acid 1×10 6 cfu / g, Lactococcus lactis subsp. cremoris 4×10 6 cfu / g, water 16.69%, wherein percentage is the mass percentage accounting for the total mass of raw materials, and its preparation method comprises the following steps:

[0055] ①. Concentrate raw milk at 10°C through reverse osmosis RO membrane to obtain concentrated milk, and concentrated milk: water = 8:2; the membrane pressure of the reverse osmosis RO membrane is 20bar, and the membrane pore size is 1nm;

[0056] ②. Sterilize the concentrated milk obtained in step ① at 139°C for 4s. After cooling to 50°C, add milk protein powder and part of 3% sucrose, and mix for 15 minutes to obtain a mixed base materia...

Embodiment 3

[0065] A preparation method of drinkable normal temperature yoghurt, its raw materials include: concentrated milk 73.46%, partial sucrose 5%, remaining sucrose 3%, milk protein powder 1.5%, pectin (low-ester pectin: high-ester pectin=1: 3) 0.45%, modified starch 0.15%, Lactobacillus bulgaricus 1×10 6 cfu / g, Streptococcus thermophilus 2.5×10 5 cfu / g, water 16.4%, wherein percentage is the mass percentage accounting for the total mass of raw materials, and its preparation method comprises the following steps:

[0066] ①. The raw milk at 4°C is concentrated by reverse osmosis RO membrane to obtain concentrated milk, and concentrated milk: water = 8:2; the membrane pressure of the reverse osmosis RO membrane is 20bar, and the membrane pore size is 1nm;

[0067] ②. Sterilize the concentrated milk obtained in step ① at 137°C for 4 seconds. After cooling to 50°C, add milk protein powder and part of 5% sucrose, and mix for 20 minutes to obtain a mixed base material;

[0068] ③. Afte...

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Abstract

The invention discloses drinking type normal-temperature yoghourt and a preparation method thereof. The drinking type normal-temperature yoghourt comprises the following raw materials: concentrated milk, cane sugar, milk protein powder, pectin, a thickening agent, a leavening agent and water. The preparation method comprises the following steps of: concentrating raw milk through a Reverse Osmosis (RO) membrane to obtain the concentrated milk; sterilizing and cooling the concentrated milk, and adding the milk protein powder and part of cane sugar to obtain a mixed base material; homogenizing and sterilizing the mixed base material, and cooling to a fermentation temperature to obtain a fermentation substrate; adding the leavening agent into the fermentation substrate for fermentation to obtain a yoghourt base material; heating water obtained by intercepting the Reverse Osmosis (RO) membrane, and adding the pectin, the thickening agent and the rest of cane sugar to obtain a mixed solution; performing high-speed shearing and stirring treatment, sterilizing and cooling to obtain a pectin solution; and mixing and stirring the obtained yoghourt base material and the obtained pectin solution in proportion to obtain a drinking type normal-temperature yoghourt base material, and homogenizing, sterilizing, cooling and filling the drinking type normal-temperature yoghourt base material to obtain the drinking type normal-temperature yoghourt. The drinking type normal-temperature yoghourt has the advantages that the protein content of the normal-temperature drinking type yoghourt is increased, the quantity of a stabilizer is reduced, and the drinking type normal-temperature yoghourt tastes fresh and cool.

Description

technical field [0001] The invention relates to the technical field of yoghurt processing, in particular to drinking-type normal-temperature yoghurt and a preparation method thereof. Background technique [0002] Normal temperature yogurt has grown from scratch, and the market size has maintained high growth year by year. Compared with low-temperature yogurt, it has the characteristics of storage, long shelf life, and rich nutrition. With the rapid growth of sales of normal temperature yogurt, major brands have introduced various packaging forms , from glass to bottle. [0003] At present, room temperature yogurt packaged in plastic bottles is called drinking type. Because room temperature yogurt needs to be stored at room temperature for at least 3 to 6 months, the viscosity of yogurt is high, the taste is not refreshing, and the yogurt hangs on the wall after drinking. In order to To meet the system stability of long-term storage, room temperature yogurt is added with mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/157A23V2400/125A23V2400/123A23V2400/113A23V2400/181A23V2400/175A23V2400/231A23V2400/321A23V2400/249A23V2400/51A23V2400/169
Inventor 苗君莅刘佳祎
Owner BRIGHT DAIRY & FOOD
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