Wiredrawing yoghurt for private kitchen and preparation method thereof

A drawing and yogurt technology, which is applied in the field of drawing yogurt and its preparation in private kitchens, can solve problems such as complex ingredients, and achieve the effect of simple ingredients, strong drawing characteristics, and high taste

Pending Publication Date: 2022-03-18
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Private kitchen brushed yogurt is rich in exopolysaccharides (EPS), which can effectively inhibit inflammation, maintain intestinal barrier function, regulate intestinal flora, and fight cancer. The simple and natural features are in line with the current product trends. For example, the prior art discloses a yogurt with enhanced stringiness and its preparation method. However, Streptococcus thermophilus, Lactobacillus bulgaricus, acidophilus The five strains of Lactobacillus, Lactobacillus rhamnosus and Lactobacillus plantarum have complex ingredients. Therefore, it is urgent to develop a yogurt with simple ingredients and strong stringiness to meet the growing market demand for dairy products

Method used

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  • Wiredrawing yoghurt for private kitchen and preparation method thereof
  • Wiredrawing yoghurt for private kitchen and preparation method thereof
  • Wiredrawing yoghurt for private kitchen and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1 Preparation of a private kitchen brushed yoghurt

[0048] S1. 1500g of raw milk that was negative for antibiotics and less than 48h after milking was filtered through RO membrane until the milk protein content was 4.8wt%, to obtain concentrated milk;

[0049] S2. Divide the concentrated milk obtained in S1 into 2 parts at 65°C, use 0bar and 200bar pressures to homogenize and remix, stir at 300rpm / min for 10min, sterilize at 95°C for 5min, and then cool to 43 ℃, to obtain 1000g of cooled milk;

[0050] S3. Add 0.025 g of starter to the cooled milk obtained in S2, and leave it to ferment at 43° C. to pH 4.75 to obtain fermented milk;

[0051] S4. The fermented milk obtained in step S3 is stirred at a speed of 300 rpm / min to break the emulsion, cooled to 18°C, and post-cooked at 4°C for 12 hours to obtain the private kitchen brushed yoghurt;

[0052] Wherein, the starter is composed of Streptococcus thermophilus and Lactobacillus bulgaricus, and the dosage rati...

Embodiment 2

[0053] Example 2 Preparation of a private kitchen brushed yoghurt

[0054] S1. 1250g of raw milk that was negative for antibiotics and less than 48h after milking was filtered through RO membrane until the milk protein content was 4.0wt%, to obtain concentrated milk;

[0055] S2. Divide the concentrated milk obtained in S1 into 2 parts at 65°C, homogenize at 100bar and 200bar respectively and mix again, stir at 500rpm / min for 5min, sterilize at 96°C for 4min, and then cool to 39°C , to obtain 950g cooled milk;

[0056] S3. Add 0.02 g of starter to the cooled milk obtained in S2, and leave it to ferment at 32° C. to pH 4.6 to obtain fermented milk;

[0057] S4. The fermented milk obtained in step S3 is stirred at a speed of 600 rpm / min to break the emulsion, cooled to 15° C., and post-cooked at 5° C. for 18 hours to obtain the private kitchen brushed yoghurt;

[0058] Wherein, the starter is composed of Streptococcus thermophilus and Lactobacillus bulgaricus, and the dosage r...

Embodiment 3

[0059] Example 3 Preparation of a private kitchen brushed yoghurt

[0060] S1. 1650g of raw milk that was negative for antibiotics and less than 48 hours after milking was filtered through RO membrane until the milk protein content was 4.8wt%, to obtain concentrated milk;

[0061] S2. Divide the concentrated milk obtained in S1 into 3 parts at 70°C, use 0bar, 100bar, and 200bar pressures to homogenize and remix, then stir at a speed of 100rpm / min for 15min, sterilize at 93°C for 6min, and then cool to 44°C to obtain 1100g of cooled milk;

[0062] S3. Add 0.04 g of starter to the cooled milk obtained in S2, and leave it to ferment at 44° C. to pH 4.8 to obtain fermented milk;

[0063] S4. The fermented milk obtained in step S3 is stirred at a speed of 600 rpm / min to break the emulsion, cooled to 25°C, and post-cooked at 3°C ​​for 24 hours to obtain the private kitchen brushed yoghurt;

[0064] Wherein, the starter is composed of Streptococcus thermophilus and Lactobacillus bu...

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PUM

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Abstract

The invention provides a private drawing yoghurt and a preparation method thereof. The method comprises the following steps: firstly, filtering raw milk through an RO (Reverse Osmosis) membrane until the protein content of the raw milk is 4.0-4.8 wt%, sequentially homogenizing the obtained concentrated milk at 0-200bar, stirring, sterilizing, cooling, adding a leavening agent, fermenting until the pH value is 4.6-4.8, stirring and demulsifying at the rotating speed of 300-600rpm / min, and carrying out after-ripening for more than 12 hours, so as to obtain the wiredrawing yoghurt for the private cuisine, wherein the leavening agent is composed of streptococcus thermophilus and lactobacillus bulgaricus, and the dosage ratio of the streptococcus thermophilus to the lactobacillus bulgaricus is 1 * 10 < 11 > CFU: 2.1 * 10 < 7 >-5.2 * 10 < 7 > CFU. The yoghurt prepared by the preparation method disclosed by the invention not only has excellent tissue state, mouth feel, flavor and smell and relatively high exopolysaccharide content, but also has relatively strong wire drawing characteristic.

Description

technical field [0001] The invention belongs to the technical field of yoghurt preparation. More specifically, it relates to a private kitchen brushed yoghurt and a preparation method thereof. Background technique [0002] In recent years, China's dairy market has grown steadily. With the upgrading of consumption and changes in family structure, the yogurt consumption market has become more refined, and daily cooking products full of convenience, novelty and entertainment are more preferred by home cooks. Among them, private kitchen brushed yogurt, as a yogurt with strong stringiness, can give consumers the ultimate visual experience and fun. It can be applied to various occasions such as parties, baking dishes, and daily drinks. It is extremely convenient, novel and Entertaining, one of the high-quality choices of daily cooking products. [0003] Private kitchen brushed yogurt is rich in exopolysaccharides (EPS), which can effectively inhibit inflammation, maintain intes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C1/00A23C7/00
CPCA23C9/1238A23C1/00A23C7/00A23V2400/123A23V2400/249
Inventor 刘爱洁骆鹏飞
Owner GREENS BIOENG SHENZHEN
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