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Preparation method of strawberry cheese flavored yogurt

A flavor and strawberry technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of low degree of automation of production equipment, single product structure, and dependence of starter on foreign strains, etc., to achieve better taste, fine texture, Solid state effect

Pending Publication Date: 2022-04-29
NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although domestic dairy companies have developed rapidly, they still face many problems such as relatively single product structure, low degree of automation of production equipment, and reliance on foreign strains for starters. In order to reduce the impact of imported yogurt on the domestic dairy market , Domestic dairy companies focus on improving the competitiveness of yogurt in the market in terms of improving channels and diversifying tastes, so as to meet consumers' market demand for flavored yogurt

Method used

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  • Preparation method of strawberry cheese flavored yogurt
  • Preparation method of strawberry cheese flavored yogurt
  • Preparation method of strawberry cheese flavored yogurt

Examples

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preparation example Construction

[0030] The invention provides a method for preparing strawberry cheese flavored yoghurt, comprising the following steps:

[0031] (1) Milk cleansing: the raw milk is centrifuged to remove the impurities in the milk, and the milk is cleaned, cooled to 2-6°C, and stored;

[0032] (2) Ingredients: Warm up the stored raw milk to 45-55°C, add whey protein powder, circulate and stir for 4-8 minutes, then let it stand for hydration for 20-50 minutes; after hydration, add white sugar, sweetened condensed milk, cream, stabilizer , lactic acid bacteria, egg yolk liquid, strawberry cheese jam and stirring for 5-15min to obtain the mixed ingredient emulsion;

[0033] Add strawberry cheesecake-flavored fruit sauce (containing cochineal) ≥ 6%, so that the flavored yogurt has the unique flavor of the fruity mixed sauce, enriching the existing flavored yogurt products;

[0034] (3) Temporary storage: cooling the obtained mixed ingredient emulsion to 2-12°C for constant volume and then tempor...

Embodiment 1

[0078] This embodiment provides a method for preparing strawberry cheese flavored yoghurt, comprising the following steps:

[0079] (1) Milk cleansing: the raw milk is centrifuged to remove impurities in the milk, and the milk is cleaned, cooled to 2°C, and stored;

[0080] (2) Ingredients: Warm the stored raw milk to 45°C, add whey protein powder, circulate and stir for 4 minutes, then let it stand for hydration for 20 minutes; after hydration, add white sugar, sweetened condensed milk, cream, stabilizer, lactic acid bacteria, egg yolk liquid, Strawberry cheese jam and the mixed ingredient emulsion that stirred for 5min;

[0081] (3) Temporary storage: Cool the obtained mixed ingredient emulsion to 2°C for constant volume and then temporarily store; the temporary storage temperature is 2°C, and the temporary storage time does not exceed 4 hours;

[0082] (4) Homogenization: pass the temporarily stored emulsion into the sterilizer to perform homogenization under the condition...

Embodiment 2

[0089] This embodiment provides a method for preparing strawberry cheese flavored yoghurt, comprising the following steps:

[0090] (1) Milk cleaning: the raw milk is centrifuged to remove the impurities in the milk, and the milk is cleaned, cooled to 6°C, and stored;

[0091] (2) Ingredients: Warm the stored raw milk to 55°C, add whey protein powder, circulate and stir for 4-8 minutes, then let stand for hydration for 50 minutes; after hydration, add white sugar, sweetened condensed milk, cream, stabilizer, lactic acid bacteria, egg yolk Liquid, strawberry cheese jam and the mixed ingredient emulsion obtained by stirring for 15min;

[0092] (3) Temporary storage: Cool the obtained mixed ingredient emulsion to 12°C for constant volume and then temporarily store; the temporary storage temperature is 12°C, and the temporary storage time does not exceed 4 hours;

[0093] (4) Homogenization: pass the temporarily stored emulsion into the sterilizer to perform homogenization under ...

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Abstract

The invention provides a preparation method of strawberry cheese flavored yoghurt, which comprises the following steps: purifying milk: removing impurities in the milk through centrifugal action of raw milk, purifying the milk, cooling and storing; burdening: heating the stored raw milk, adding the whey protein powder, circularly stirring, and standing for hydration; after hydration, adding auxiliary materials including white granulated sugar, sweetened condensed milk, single cream and strawberry cheese jam, and stirring to obtain a mixed ingredient emulsion; performing temporary storage: cooling the obtained mixed ingredient emulsion, fixing the volume, and performing temporary storage; homogenizing: introducing the temporarily stored emulsion into a sterilization machine for homogenizing; pasteurization: the homogenized emulsion is sterilized; performing cooling after sterilization; inoculating: adding a leavening agent at the temperature of 2-6 DEG C for inoculating, and stirring after inoculating, so that the leavening agent is fully mixed with the emulsion; and filling, preserving heat and fermenting: after fermentation is completed, cooling, refrigerating and storing, so as to obtain the final flavored yoghurt product after refrigerating.

Description

technical field [0001] The invention relates to the technical field of fermented milk product preparation, in particular to a method for preparing strawberry cheese flavored yoghurt. Background technique [0002] Milk is one of the oldest natural beverages, known as "white blood", and is the closest to perfect nutritional food. It is rich in protein, fat, vitamins, minerals, amino acids and other nutrients and is easily absorbed by the human body. [0003] Fermented milk is made from raw cow (goat) milk or milk powder, and the pH value is reduced after sterilization and fermentation. Milk powder is used as raw material, other raw materials are added, after sterilization, inoculation with Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus germanus subsp. finished product. Compared with milk, yogurt, due to the action of lactic acid bacteria, turns lactose in milk that is not easily digested and absorbed by the human body into lactic acid, which can inhib...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133A23C9/123
CPCA23C9/1315A23C9/1307A23C9/133A23C9/1238A23V2400/123A23V2400/249
Inventor 李萍
Owner NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
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