Normal-temperature reconstituted milk yoghourt and preparation method thereof

A technology of lactic yogurt and reconstituted milk, which is applied in the direction of dairy products, milk preparations, and bacteria used in food preparation, and can solve problems such as sticky taste, powdery feeling, and long fermentation time

Inactive Publication Date: 2021-04-23
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide such a normal temperature reconstituted milk yoghurt and its preparation method, which can overcome the sticky and powdery mouthfeel caused by the production of normal temperature yog

Method used

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  • Normal-temperature reconstituted milk yoghourt and preparation method thereof
  • Normal-temperature reconstituted milk yoghourt and preparation method thereof
  • Normal-temperature reconstituted milk yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of normal temperature reconstituted milk yoghurt, its raw material formula is:

[0030]

[0031] The preparation method steps are as follows:

[0032] (1) Preparation of reconstituted milk: heat water to 50°C, add whole milk powder, stir to dissolve for 20 minutes, cool down to 6°C, let it stand for 8 hours to hydrate, and use it as reconstituted milk for later use;

[0033] (2) Heat the reconstituted milk in step 1 to 45°C, add other ingredients except the starter, and mix for 30 minutes;

[0034] (3) Warm up the material obtained in step (2) to 60°C, homogenize at 60°C and 25Mpa, and sterilize at 90°C for 600s to obtain a fermentation substrate;

[0035] (4) Cool the fermentation substrate obtained in step (3) to 43°C, add starter, keep the fermentation for 6.5h until the terminal acidity is 70°T, pasteurize twice at 70°C for 30s, cool to 20°C, and aseptically fill , placed at room temperature. The final product has a protein content of 2.6%...

Embodiment 2

[0037] A preparation method of normal temperature reconstituted milk yoghurt, its raw material formula is:

[0038]

[0039] The preparation method steps are as follows:

[0040] (1) Prepare reconstituted milk: heat the water to 40°C, add whole milk powder, stir and dissolve for 30 minutes, cool down to 4°C, let it stand for hydration for 12 hours, and use it as reconstituted milk for later use;

[0041] (2) Heat the reconstituted milk in step (1) to 55°C, add other ingredients except the starter, and mix for 15 minutes;

[0042] (3) Warm up the material obtained in step (2) to 65°C, homogenize at 65°C and 18Mpa, and sterilize at 135°C for 5s to obtain a fermentation substrate;

[0043] (4) Cool the fermentation substrate obtained in step (3) to 39°C, add starter, keep the fermentation for 4.5h until the final acidity is 70°T, pasteurize twice at 80°C for 10s, cool to 35°C, and aseptically fill , placed at room temperature. The final product has a protein content of 2.9%...

Embodiment 3

[0045] A preparation method of normal temperature reconstituted milk yoghurt, its raw material formula is:

[0046] Element Dosage / g reconstituted milk 90.594 milk protein powder 0.1 sucrose 7.5 Compound stabilizer (colloid: modified starch = 1:3) 1.8 starter 0.006

[0047] The smart method steps are as follows:

[0048] (1) Prepare reconstituted milk: heat the water to 40°C, add whole milk powder, stir and dissolve for 30 minutes, cool down to 4°C, let it stand for hydration for 12 hours, and use it as reconstituted milk for later use;

[0049] (2) Heat the reconstituted milk in step (1) to 55°C, add other ingredients except the starter, and mix for 15 minutes;

[0050] (3) Warm up the material obtained in step (2) to 65°C, after homogenizing at 65°C and 20Mpa, sterilize at 95°C for 600s to obtain a fermentation substrate;

[0051] (4) Cool the fermentation substrate obtained in step (3) to 42°C, add a starter, keep it for 5 hou...

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Abstract

The invention discloses a normal-temperature reconstituted milk yoghourt and a preparation method thereof. The normal-temperature reconstituted milk yoghourt is prepared from the following raw materials: 6.0-8.5% of cane sugar, 0-0.4% of milk protein powder, 1.6-2.0% of a compound stabilizer, 0.002-0.01% of a leavening agent and the balance of reconstituted milk, totaling 100%. The preparation method comprises the following steps: heating the reconstituted milk to 45-55 DEG C, adding other ingredients except the leavening agent, and mixing for 15-30 minutes; homogenizing, sterilizing and cooling the obtained material to obtain a fermentation substrate; and adding a leavening agent into the fermentation substrate for fermentation, fermenting for 4.5-6.5 hours, demulsifying, carrying out secondary pasteurization, cooling, and carrying out sterile filling. The problems of taste, stability and the like caused by production of normal-temperature yoghourt from reconstituted milk are solved, the problem of shortage of raw milk of the normal-temperature yoghourt with the largest demand for the raw milk is successfully solved, dairy enterprises can still produce high-quality normal-temperature yoghourt in the season of milk shortage, and market supply is guaranteed.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to room temperature reconstituted yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a food with good health functions. Its health functions mainly include: regulating gastrointestinal flora, improving the body's immune system, inhibiting tumors, lowering cholesterol levels, inhibiting toxins in the body, and delaying body aging. However, due to the vast territory of our country, the sales methods and sales environment of food are also very different, and low-temperature yogurt needs to maintain cold chain transportation throughout the whole process. Therefore, the market for normal-temperature yogurt has grown rapidly in recent years. The amount has reached tens of billions. As people become more and more fond of dairy products, many dairy companies will use reconstituted milk to produce yogurt, especially in seasons when milk sources are scar...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/1307A23V2400/123A23V2400/249
Inventor 苗君莅李伟
Owner BRIGHT DAIRY & FOOD
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