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Preparation method of low-temperature yoghurt with long shelf life

A shelf-life and low-temperature technology, which is applied in the field of long-shelf-life low-temperature yogurt preparation, can solve the problems of serious acidification, insufficient aroma, short shelf life, etc., and achieve stable and good acidity and taste, delicate and smooth taste, and good stability.

Pending Publication Date: 2022-04-12
SHENZHEN CHENGUANG DAIRY IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low-temperature yogurt has a delicate tissue state and contains live lactic acid bacteria, which can improve health status by regulating human metabolism, but the shelf life is short, generally 18-25 days, which limits the scope of product sales, and lactic acid bacteria will continue to ferment during storage Acid production leads to serious post-acidification of yogurt, irritating taste, lack of aroma, and poor quality, which restricts the development of low-temperature yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing low-temperature yogurt with a long shelf life, comprising the following specific steps:

[0023] Step 1: Ingredients: pump raw milk into the batching tank, heat up to 50°C, then add at least one raw material among white sugar, protein powder, condensed milk, and cream in sequence. The added raw materials are not limited to the above types, and can be added in Food raw materials and food additives added to dairy products can be added, stirred for 10 minutes, hydrated for 20 minutes, cooled to 2°C to obtain mixed raw materials;

[0024] Step 2: Homogenization and sterilization: The obtained mixed raw materials are preheated, degassed, homogenized and sterilized, then cooled and poured into the fermenter. The homogenization temperature is 60°C, the homogenization pressure is 150bar, and the sterilization temperature is 95°C. Quality time is 300s;

[0025] Step 3: Fermentation: Inoculate the homogeneous and sterilized mixed raw materials, then add th...

Embodiment 2

[0035] A method for preparing low-temperature yogurt with a long shelf life, comprising the following specific steps:

[0036] Step 1: Pump raw milk into the batching tank, raise the temperature to 50°C, and then add at least one raw material among white sugar, protein powder, condensed milk, and cream in sequence. The added raw materials are not limited to the above types, and can be used in dairy products Added food raw materials and food additives can be added, stirred for 20 minutes, hydrated for 40 minutes, cooled to 6°C to obtain mixed raw materials;

[0037] Step 2: Homogenization and sterilization: The obtained mixed raw materials are preheated, degassed, homogenized and sterilized, then cooled and poured into the fermenter. The homogenization temperature is 65°C, the homogenization pressure is 200bar, and the sterilization temperature is 97°C. Quality time is 300s;

[0038] Step 3: Fermentation: Inoculate the homogeneous and sterilized mixed raw materials, then add t...

Embodiment 3

[0048] A method for preparing low-temperature yogurt with a long shelf life, comprising the following specific steps:

[0049]Step 1: Ingredients: pump raw milk into the batching tank, heat up to 50°C, then add at least one raw material among white sugar, protein powder, condensed milk, and cream in sequence. The added raw materials are not limited to the above types, and can be added in Food raw materials and food additives added to dairy products can be added, stirred for 30 minutes, hydrated for 60 minutes, and cooled to 8°C to obtain mixed raw materials;

[0050] Step 2: Homogenization and sterilization: The obtained mixed raw materials are preheated, degassed, homogenized and sterilized, then cooled and poured into the fermenter. The homogenization temperature is 75°C, the homogenization pressure is 250bar, and the sterilization temperature is 93°C. Quality time is 300s;

[0051] Step 3: Fermentation: Inoculate the homogeneous and sterilized mixed raw materials, then add...

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Abstract

The invention discloses a preparation method of low-temperature yoghurt with long shelf life, the raw materials of the low-temperature yoghurt with long shelf life comprise at least one raw material of raw milk, white granulated sugar, protein powder, condensed milk and single cream, the added raw materials are not limited to more than several raw materials, and food raw materials and food additives can be added in dairy products. Raw materials are mixed, homogenized and sterilized, screened fermentation strains are added, demulsification and cylinder turning are conducted after fermentation, sterilization is conducted through a sterile filling machine and a sterile cup, filling is conducted in a sterile state, the viable bacterium type low-temperature yoghourt is obtained, the quality guarantee period is 28-45 days, the number of lactic acid bacteria in the quality guarantee period is stable, acidity is stable, the taste is fine and smooth, and stability is good; in the shelf life, the number of lactic acid bacteria is stable (greater than 1 * 10 < 8 > cfu / mL), the acidity is stable (the acidity rise is lower than 10 DEG T), and the pH is stable.

Description

technical field [0001] The invention belongs to the technical field of yoghurt, and in particular relates to a preparation method of low-temperature yoghurt with a long shelf life. Background technique [0002] At present, yogurt on the market is divided into low-temperature yogurt and normal temperature yogurt according to storage conditions. Low-temperature yogurt has a delicate tissue state and contains live lactic acid bacteria, which can improve health status by regulating human metabolism, but the shelf life is short, generally 18-25 days, which limits the scope of product sales, and lactic acid bacteria will continue to ferment during storage Acid production leads to serious post-acidification of yogurt, irritating taste, lack of aroma, and poor quality, which restricts the development of low-temperature yogurt. [0003] The shelf life of yogurt at room temperature can reach more than 30 days. Generally, the purpose of long shelf life is achieved through secondary st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C3/05A23C7/00B65B55/10
Inventor 李银涛许秋莉李丽华徐文龙柯妍龙芷娇黄敏刘端曹华传王玫玫杨利平李连芝邓国仪
Owner SHENZHEN CHENGUANG DAIRY IND CO LTD
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