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Preparation method of yoghourt and product thereof

A technology for yogurt and active lactic acid bacteria, which is applied in the directions of milk preparations, dairy products, bacteria used in food preparation, etc., can solve problems such as increasing costs, and achieve the effect of fine and plump yogurt

Pending Publication Date: 2021-10-22
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] When consumers choose yogurt, in addition to taste requirements, the state of yogurt is also one of the criteria for judging. Consumers tend to prefer a uniform, non-layered, and impurity-free fluid; for this reason, many manufacturers want to avoid milky yogurt during the shelf life. The phenomenon of clearing out is to cater to the misunderstanding of some consumers who think that the thicker the yogurt, the better. A certain amount of stabilizer and thickener are often added in the yogurt production process. Although too much thickener satisfies the taste, it is harmful to the It is not beneficial to the body, and at the same time, the enterprise will increase unnecessary costs

Method used

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  • Preparation method of yoghourt and product thereof
  • Preparation method of yoghourt and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] preparing yogurt

[0033] First, centrifuge and filter 88 parts of raw milk to obtain clean raw milk. Heat the clean raw milk to 52°C, then add 10 parts of desalted whey powder to the raw milk, stir, mix, and then cool to 5 ℃, hydrated for 15 hours.

[0034] Then homogenize the hydrated material at a pressure of 240bar and a temperature of 65°C; sterilize the homogenized material at 95°C for 300s, cool the sterilized material to 38°C, and then add 0.15 parts of lactase and 0.1 part of active lactic acid bacteria, stirred, fermented until the final pH is 4.6, and then cooled to 17°C to obtain yoghurt.

[0035] Whey precipitation test:

[0036] By measuring the thickness of the whey liquid on the surface and the weight of the whey (whey mass / total mass), there is no whey precipitation just after it comes out, and the whey will increase as time goes on, and the shorter the time it appears, It shows that the whey precipitation is about serious. If there is no liquid on t...

Embodiment 2

[0063] preparing yogurt

[0064] First, centrifuge and filter 95 parts of raw milk to obtain clean raw milk. Heat the clean raw milk to 55°C, then add 13 parts of desalted whey powder to the raw milk, stir, mix, and then cool to 6 ℃, hydrated for 24h.

[0065] Then homogenize the hydrated material at a pressure of 230bar and a temperature of 61°C; sterilize the homogenized material at 95°C for 300s, cool the sterilized material to 38°C, and then add 0.13 parts of lactase and 0.1 part of active lactic acid bacteria, stirred, and fermented until the final pH is 4.8, then cooled to 17°C to obtain yoghurt.

[0066] The yogurt of Example 2 was tested and evaluated for stability and taste. It was found that the yogurt prepared in Example 2 had no whey precipitation in 21 days, the sweetness was 5 points, and the taste was fine and full.

Embodiment 3

[0068] preparing yogurt

[0069] First, centrifuge and filter 90 parts of raw milk to obtain clean raw milk. Heat the clean raw milk to 55°C, then add 15 parts of desalted whey powder to the raw milk, stir, mix, and then cool to 6 ℃, hydrated for 12h.

[0070] Then homogenize the hydrated material at a pressure of 240bar and a temperature of 64°C; sterilize the homogenized material at 95°C for 300s, cool the sterilized material to 40°C, and then add 0.167 parts of lactase and 0.1 part of active lactic acid bacteria, stirred, fermented until the final pH is 4.6, and then cooled to 18°C ​​to obtain yoghurt.

[0071] The yogurt of Example 3 was tested and evaluated for stability and taste. It was found that the yogurt prepared in Example 3 had no whey precipitation in 21 days, the sweetness was 5 points, and the taste was delicate and full.

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Abstract

The invention relates to a preparation method of yoghourt and a product thereof. The preparation method mainly comprises the following steps: adding desalted whey powder into raw milk at the temperature of 50-55 DEG C, mixing, cooling to 4-6 DEG C, and hydrating for more than 12 hours to obtain a first material; homogenizing the first material at the pressure of 230-280 bar and the temperature of not more than 65 DEG C to obtain a second material; performing sterilization treatment on the second material; cooling the sterilized material to 37-45 DEG C, adding lactase and active lactic acid bacteria, stirring, fermenting until the pH value is 4.5-4.8, and cooling to 16-25 DEG C to obtain yoghourt; the raw milk accounts for 85-99 parts, the desalted whey powder accounts for 1-15 parts, the lactase accounts for 0.01-0.5 part, and the active lactic acid bacteria accounts for 0.01-0.5 part; the weight ratio of the demineralized whey powder to the lactase is (30-100): 1. No stabilizer or thickener needs to be added, the whey precipitation phenomenon of the yoghourt in the shelf life can be avoided, and the yoghourt is fine, full, fresh, cool and delicious.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing yoghurt and its products. Background technique [0002] Yogurt is a dairy product that uses fresh milk as raw material, adds beneficial bacteria (starter) to the milk after sterilization, and is fermented and then cooled and filled. In addition to retaining all the nutrition of milk, yogurt differs from milk most notably in that it also contains a large amount of lactic acid and active lactic acid bacteria that are easy for human intestinal health. In recent years, with the continuous improvement of people's awareness of the nutritional value of yogurt, the demand for yogurt has risen steadily, becoming the fastest growing variety of dairy products. [0003] When consumers choose yogurt, in addition to taste requirements, the state of yogurt is also one of the criteria for judging. Consumers tend to prefer a uniform, non-layered, and impurity-free fluid; for this reaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/12
CPCA23C9/123A23C9/1206A23V2400/123A23V2400/249
Inventor 李启明孙金威杨晓凤刘媛段雪梅吴华星
Owner NEW HOPE DAIRY HLDG