Method for producing yoghurt by Ohm sterilization process

A technology of ohmic sterilization and yogurt, which is applied in the direction of milk preservation, milk preparations, dairy products, etc., and can solve the problems of long heating time, poor stability, and high amount of stabilizer added

Active Publication Date: 2021-07-20
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the problems of high sterilization intensity, long heating time, poor stability a...

Method used

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  • Method for producing yoghurt by Ohm sterilization process
  • Method for producing yoghurt by Ohm sterilization process
  • Method for producing yoghurt by Ohm sterilization process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] 1. Yogurt recipe

[0058] Raw milk: 900 parts by weight

[0059] White sugar: 90 parts by weight

[0060] Stabilizer: 10 parts by weight (wherein the stabilizer consists of pectin and gelatin, and pectin:gelatin=2:7)

[0061] Appropriate amount of fermentation bacteria

[0062] 2. Preparation method

[0063] a. Ingredients: heat up the milk to 70°C, add white sugar and stabilizer, shear and mix for 15 minutes, and cool;

[0064] b. Sterilization: Sterilize at 135°C for 4s, then cool to 42°C;

[0065] c. Fermentation: inoculate at 42°C, ferment for 6 hours, demulsify, and cool;

[0066] d. Preheating: preheating to 35°C;

[0067] e. Ohmic sterilization: sterilization at 75°C for 30s, heating rate of 2.9°C / s, time to reach the sterilization temperature of 13.8s; cooling to 20°C;

[0068] f. Aseptic filling.

[0069] The protein content of the yogurt in this embodiment is 2.7%, the texture of the product is uniform and delicate, the taste is smooth and full, and th...

Embodiment 2

[0071] 1. Yogurt recipe

[0072] Raw milk: 900 parts by weight

[0073] White sugar: 90 parts by weight

[0074] Stabilizer: 13 parts by weight (wherein the stabilizer consists of pectin and modified starch, and pectin:modified starch=1:9)

[0075] Appropriate amount of fermentation bacteria

[0076] 2. Preparation method

[0077] a. Ingredients: heat up the milk to 45°C, add white sugar and stabilizer, shear and mix for 20 minutes, and cool;

[0078] b. Sterilization: Sterilize at 95°C for 300s, then cool to 45°C;

[0079] c. Fermentation: Inoculation at 45°C, fermentation for 5.5 hours, demulsification, cooling;

[0080] d. Preheating: preheating to 33°C;

[0081] e. Ohmic sterilization: Sterilize at 80°C for 25s, heat up at 4.2°C / s, and take 11.2s to reach the sterilization temperature; cool to 26°C;

[0082] f. Aseptic filling.

[0083] The protein content of the yogurt in this embodiment is 2.7%, the texture of the product is uniform and delicate, the taste is smo...

Embodiment 3

[0085] 1. Yogurt recipe

[0086] Raw milk: 900 parts by weight

[0087] White sugar: 95 parts by weight

[0088] Stabilizer: 9 parts by weight (wherein the stabilizer consists of gellan gum and modified starch, and gellan gum:modified starch=1:30)

[0089] Appropriate amount of fermentation bacteria

[0090] 2. Preparation method

[0091] a. Ingredients: heat up the milk to 30°C, add white sugar and stabilizer, shear and mix for 30 minutes, and cool;

[0092] b. Sterilization: Sterilize at 90°C for 240s, then cool to 37°C;

[0093] c. Fermentation: Inoculation at 37°C, fermentation for 10 hours, demulsification, cooling;

[0094] d. Preheating: preheating to 36°C;

[0095] e. Ohmic sterilization: Sterilize at 65°C for 60s, heating rate is 2.5°C / s, and the time required to reach the sterilization temperature is 11.6s; cool to 25°C;

[0096] f. Aseptic filling.

[0097] The protein content of the yogurt in this embodiment is 2.7%, the texture of the product is uniform an...

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PUM

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Abstract

The invention relates to a method for producing yoghourt through an ohmic sterilization process, in particular to a method for producing normal-temperature yoghourt through the ohmic sterilization process. The method provided by the invention solves the problems of high sterilization strength, long heating time, poor stability, high stabilizer addition amount and the like caused by a traditional sterilization mode after fermentation. Specifically, the yogurt production process is improved, and the ohmic sterilization process is adopted to replace a traditional tubular or plate type sterilization machine heat exchange sterilization process, so that the heat treatment strength and the heating time are reduced on the premise of ensuring food safety, the stability of a product system is ensured to the greatest extent, meanwhile, the mechanical loss caused by a traditional sterilization mode is reduced, the damage of a sterilization process to a yoghourt tissue structure system is reduced, and the taste and the nutritional quality of the product are ensured.

Description

technical field [0001] The invention relates to a method for producing yoghurt by an ohmic sterilization process, in particular to a method for producing normal-temperature yoghurt by using an ohmic sterilization process. Background technique [0002] At present, room temperature yogurt is popular in the market due to its convenient storage and portability and long shelf life. Different from low-temperature storage of yogurt with a short shelf life, yogurt at room temperature needs to be sterilized after fermentation to remove microorganisms in yogurt and achieve the purpose of long shelf life at room temperature. Compared with milk, the system stability of yogurt is more sensitive. If the mechanical external force is not properly applied or the heating time is too long during the production process, the tissue state of yogurt may be damaged. In particular, the sterilization process after fermentation has a greater impact on the tissue system of yogurt. Therefore, the requi...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C3/03
CPCA23C9/123A23C3/03
Inventor 马占福李洪亮李树森康正雄荆培培柳春洋
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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