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Method for solving problem of thinning of normal-temperature yoghurt in shelf life and yoghurt preparation method

A shelf life and yogurt technology, applied in a method to solve the thinning problem of normal temperature yogurt shelf life and the field of yogurt preparation, can solve the problems of yogurt quality and taste impact, to reduce the degree of thinning and incomplete hydrolysis Effect

Pending Publication Date: 2021-05-11
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the production and preparation of room temperature yogurt, acetylated distarch phosphate is often added to increase the taste and water retention of the product. However, it is found that room temperature yogurt occasionally thins during the shelf life, which affects the quality and taste of yogurt.

Method used

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  • Method for solving problem of thinning of normal-temperature yoghurt in shelf life and yoghurt preparation method
  • Method for solving problem of thinning of normal-temperature yoghurt in shelf life and yoghurt preparation method

Examples

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Effect test

Embodiment 1

[0033] This example provides a method for preparing room temperature yogurt that does not thin out during the shelf life.

[0034] The preparation method provided in this embodiment mainly includes the following steps:

[0035] 1. Preparation of sugar solution: Dissolve white sugar in water at a mass ratio of 1:1, use chemical equipment with mixing, dispersing, shearing, and emulsifying effects for about 15 minutes, and then heat the sugar solution at 132°C Sterilize for 4 seconds, cool to 6-8°C to obtain sugar liquid.

[0036] 2. Preparation of base material: 86 parts of pasteurized milk, 2 parts of modified starch, 2 parts of stabilizer, and 10 parts of sugar solution are weighed based on 100 parts of the total weight of the base material. Heat 50% pasteurized milk (that is, 43 parts of pasteurized milk) to 45°C, add stabilizer, modified starch and sterilized sugar solution, and use chemical equipment with mixing, dispersing, shearing and emulsifying effects at 45°C ℃ for ...

Embodiment 2

[0043] This embodiment provides a kind of preparation method of normal temperature yoghurt, mainly comprises the following steps:

[0044] 1. Preparation of base material: 86 parts of pasteurized milk, 2 parts of modified starch, 2 parts of stabilizer, 5 parts of white granulated sugar and 5 parts of water are weighed based on the total weight of 100 parts of the base material. Heat 50% of raw pasteurized milk (that is, 43 parts of pasteurized milk) to 45°C, add stabilizer, modified starch and white sugar, and use chemical equipment with mixing, dispersing, shearing, and emulsifying effects to melt at 45°C. Feed for about 15 minutes to obtain a uniform and dispersed mixture;

[0045] Then the remaining raw material pasteurized milk (i.e. the remaining 43 parts of pasteurized milk) is squeezed into the above-mentioned mixture and mixed uniformly to obtain the base material, and the base material is homogenized ( That is, adjust the pressure gauge to 20bar first, and then adjus...

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Abstract

The invention provides a method for solving the problem of thinning of normal-temperature yoghurt in shelf life and a yoghurt preparation method. The method comprises the step of performing ultra-high temperature sterilization on a base material, wherein the temperature of the ultra-high temperature sterilization is 121-139 DEG C, and the time is 4-90 seconds. The invention also provides a yogurt preparation method for solving the problem of thinning of normal-temperature yogurt during shelf life. The yogurt preparation method comprises the steps of base material preparation, fermentation, sterilization and filling, and the step of base material preparation comprises operation of ultra-high temperature sterilization of the base material. According to the method provided by the invention, amylase in the base material can be inactivated, the incomplete hydrolysis degree of starch in the product is reduced, and the thinning condition of the normal-temperature yoghourt in the shelf life is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing and manufacturing, in particular to a method for solving the problem of thinning yoghurt during shelf life at room temperature and a yoghurt preparation method. Background technique [0002] Yogurt is lactic acid bacteria that ferment under suitable conditions to decompose the macromolecular substances sugar and protein in milk into small molecular substances, so yogurt is easier to digest and absorb. Regular drinking of yogurt can also resist the aging of the body, reduce the incidence of cardiovascular disease in the elderly, and has a very positive significance for human health. With the improvement of people's living standards and their comprehensive knowledge in recent years, the demand for yogurt It can be said that it is increasing day by day, and it has become the largest fermented dairy product in my country. [0003] During the production and preparation of room temperature yogur...

Claims

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Application Information

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IPC IPC(8): A23C3/03A23C9/13
CPCA23C3/03A23C9/1307A23C9/13
Inventor 江国山刘亚鹏付永刚刘华樊启程巴根纳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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