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Cheese yoghourt and preparation method thereof

A technology for yogurt and cheese, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of cumbersome steps, time-consuming and labor-intensive, and increase product yield, etc., to increase product yield, long production time, and improve product quality. yield effect

Pending Publication Date: 2021-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that cheese needs to be made separately when preparing cheese yoghurt, and the steps are cumbersome and time-consuming, the invention provides a new type of cheese yoghurt, which omits the step of draining whey when preparing cheese yoghurt, and uses special raw materials The formula achieves short-term cheese yogurt fermentation, while increasing the product yield, and the obtained cheese yogurt has both the texture and taste of cheese, and also takes into account the characteristics of yogurt, which is in line with the choice of more consumers

Method used

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  • Cheese yoghourt and preparation method thereof
  • Cheese yoghourt and preparation method thereof
  • Cheese yoghourt and preparation method thereof

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preparation example Construction

[0070] The preparation method of cheese yoghurt provided by the invention is specifically as follows:

[0071] 1) Raw milk standardization: standardize fresh milk and / or reconstituted milk so that the final fat content in raw milk is 2.9-3.4%, and the protein content is 2.6-3.4%;

[0072] 2) Mixing, homogenization and sterilization: circulate and mix the standardized raw milk obtained in step 1) with protein powder, cream, white sugar or salt and emulsifier at 50-55°C for 30 minutes, and hydrate for 20 minutes Finally, homogenize at a homogenization pressure of 30-40bar (secondary pressure) / 160-180bar (primary pressure); the sterilization temperature is between 90-95°C, and the sterilization time is controlled at 200-300s;

[0073] 3) Fermentation: Cool the mixed materials in step 2) to 39-43°C, inoculate the starter according to the proportion, and carry out constant temperature fermentation;

[0074] 4) Chilling: when the acidity at the end point of the fermentation is 60-7...

Embodiment 1

[0076] The preparation of embodiment 1 cheese yogurt

[0077] The specific production process of cheese yogurt (10kg) is as follows:

[0078] (1) Raw milk standardization: standardize fresh milk or reconstituted milk so that the final fat content in raw milk is 3.0%, and the protein content is 2.8%;

[0079] (2) Mixing, homogenization and sterilization: mix 67% of standardized raw milk obtained in step (1) with protein powder 10%, white sugar 7%, cream 16%, diacetyl tartaric acid mono-diglyceride 0.04 % Circulate and mix materials at 50°C for 30 minutes, and after hydration for 20 minutes, homogenize at a homogenization pressure of 30bar for the second stage and 160bar for the first stage; the sterilization temperature is 90°C, and the sterilization time is controlled at 200s;

[0080] (3) Fermentation: Cool the mixed materials in step (2) to 42°C, add 0.005% starter in proportion, and carry out constant temperature fermentation at 42°C for 6 hours;

[0081] Wherein, the lea...

Embodiment 2

[0084] The preparation of embodiment 2 cheese yoghurt

[0085] The specific production process of cheese yogurt (10kg) is as follows:

[0086] (1) Raw milk standardization: standardize fresh milk or reconstituted milk so that the final fat content in raw milk is 3.0%, and the protein content is 2.8%;

[0087] (2) Mixing, homogenization and sterilization: mix 66.5% of standardized raw milk obtained in step (1) with protein powder 12%, cream 21%, diacetyl tartaric acid mono-diglyceride 0.05%, salt 0.4% Circulate mixing at 50°C for 30 minutes, and after hydration for 20 minutes, perform homogenization at a secondary pressure of 30 bar and a primary pressure of 160 bar; the sterilization temperature is 90°C, and the sterilization time is controlled at 200s;

[0088] (3) Fermentation: Cool the mixed materials in step (2) to 42°C, add 0.05% starter in proportion, and carry out constant temperature fermentation at 42°C for 5.5h;

[0089] Wherein, the starter is four kinds of Lactob...

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Abstract

The invention relates to the technical field of food processing, in particular to cheese yoghourt and a preparation method thereof. In order to solve the problems that when cheese yoghourt is prepared, cheese needs to be independently made, the steps are tedious, and time and labor are consumed, the novel cheese yoghourt is provided, the cheese yoghourt does not need a whey discharging step, short-time cheese yoghourt fermentation is achieved through a special raw material formula, time is saved, meanwhile, the product yield is increased, and the obtained cheese yoghurt has the texture and taste of cheese and also has the characteristics of yoghurt, so that the cheese yoghurt conforms to the choices of more consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to cheese yogurt and a preparation method thereof. Background technique [0002] At present, the consumption habit of cheese among the new generation in China is rapidly being cultivated. On the one hand, a relatively high proportion of the new generation’s family economic status has improved significantly; Nutritional supplements for children tend to be more westernized. As a dairy product rich in nutrients and high in calcium, cheese is very suitable for children. Therefore, breakfast cheese and children's cheese have become the mainstream categories in my country's retail cheese market. In recent years, fermented milk and cheese combined products have also been produced one after another. Cheese yogurt not only has the texture of cheese but also takes into account the taste of fermented milk. The sweetness or other fruit flavors make it more popular, thereby meeting the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/133A23C9/13
CPCA23C9/123A23C9/133A23C9/13
Inventor 王亚利王明娜张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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