Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of whipped yoghurt

A technology of yogurt and bacterial strains, which is applied in the direction of milk preparations, dairy products, and other dairy products, can solve health problems and other problems, and achieve the effect of delicate taste, low fat content, and strong milk flavor

Pending Publication Date: 2022-05-13
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention is completed in order to solve the problem that eating whipped cream is unhealthy for the above-mentioned specific group of people, and its purpose is to provide a method for preparing whipped yogurt, which can produce low-fat yoghurt with a taste close to that of whipped cream Whipped yogurt dairy products to replace existing whipped cream products with higher fat content

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of whipped yoghurt
  • Preparation method of whipped yoghurt
  • Preparation method of whipped yoghurt

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0039] One embodiment of the present invention provides a method for preparing whipped yogurt, comprising the following steps:

[0040] (1) Preparation of yogurt: using raw milk with a fat content of 3.0-4.0% by weight, carrying out batching, constant volume, sterilization and cooling, adding strains, and standing fermentation to obtain yogurt;

[0041] (2) On-line glue mixing: Stir the yogurt obtained in step (1) to break the emulsion; dissolve the edible gelatin in water to obtain the glue; Mix, then homogenize, cool to 3-6°C to obtain feed liquid;

[0042] (3) Stirring with aseptic aeration: Stir the cooled feed liquid obtained in step (2), and fill in sterile air during the stirring process to obtain a whipped yoghurt dairy product mixed with gas, that is, whipped.

[0043] The preparation method of the whipped yogurt of the present invention uses raw material milk with low fat content to ferment to make yogurt, and performs aseptic aeration and stirring after the demulsi...

Embodiment 1

[0066] (1) Composition of raw materials: 888.96kg of milk with a fat content of 4.0% by weight, 100kg of white granulated sugar, 5kg of hydroxypropyl distarch phosphate, 1kg of diacetyl tartrate mono- and diglycerides, 2kg of pectin, 3kg of agar, and 3kg of fermentation strains The dosage is 0.04kg, 3kg of edible gelatin, and 55kg of purified water.

[0067] (2) Using the above raw materials, prepare the whipped yoghurt dairy product according to the following steps.

[0068] Raw milk cleaning: The raw milk is subjected to centrifugal cleaning treatment through a separator to obtain centrifugally purified milk.

[0069] Ingredients: Take part of the raw milk after centrifugation and purification, heat up to 58°C, add food additives to stir the material, make it dispersed and dissolved, pour it into the tank to be filled to prepare for constant volume.

[0070] Constant volume: Pour the remaining centrifugally purified raw milk into the tank to be filled with chemical raw mate...

Embodiment 2

[0083] (1) Composition of raw materials: 900.07kg of milk with a fat content of 3.9% by weight, 90kg of white granulated sugar, 4.5kg of hydroxypropyl distarch phosphate, 0.8kg of diacetyl tartrate mono- and diglycerides, 1.8kg of pectin, 2.8kg of agar, fermented Strain 0.03kg, edible gelatin 5kg, purified water 70kg.

[0084] (2) Using the above raw materials, prepare the whipped yoghurt dairy product according to the following steps.

[0085] Raw milk cleaning: The raw milk is subjected to centrifugal cleaning treatment through a separator to obtain centrifugally purified milk.

[0086] Ingredients: Take part of the raw milk after centrifugation and purification, heat up to 55°C, add food additives to stir the material, make it dispersed and dissolved, pour it into the tank to be filled to prepare for constant volume.

[0087] Constant volume: Pour the remaining centrifugally purified raw milk into the tank to be filled with chemical raw material milk for constant volume, s...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of whipped yoghurt, which comprises the following steps: (1) preparing yoghurt: using raw milk with the fat content of 3.0-4.0 wt%, and carrying out proportioning, constant volume, sterilization, cooling, strain addition, standing and fermentation to obtain the yoghurt; (2) online glue mixing: stirring and demulsifying the yoghourt obtained in the step (1); dissolving edible gelatin in water to obtain a gelatin solution; performing on-line mixing on the demulsified yoghourt and the dissolved glue solution by adopting an on-line dynamic mixer, then homogenizing, and cooling to 3-6 DEG C; and (3) sterile aeration stirring: stirring the cooled feed liquid obtained in the step (2), and filling sterile air in the stirring process to prepare the whipped yogurt product. According to the preparation method of the whipped yoghurt, the yoghurt which is low in fat content, fine and smooth in mouth feel and thick in milk flavor and has the mouth feel of whipped cream can be prepared.

Description

technical field [0001] The invention relates to the field of fermented milk beverages, in particular to a method for preparing whipped yoghurt. Background technique [0002] Whipping cream is a cream product that is eaten after whipped cream. Whipping cream can be eaten alone or spread on the surface of food (such as birthday cakes, etc.), so as to give the food a milky aroma and a soft taste, thereby greatly improving the taste of the food. Therefore, whipped cream is loved by most people. [0003] However, the fat content of the existing whipping cream is between 30-40%, and there is a risk of adverse cardiovascular health after consumption by consumers. From the perspective of dietary health, excessive fat intake should be avoided. In addition, cream not only contains fat, but also contains more cholesterol, so although it has the advantage of natural and fragrant taste, it is better to eat less, especially for people suffering from coronary heart disease, high blood pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/12
CPCA23C9/1315A23C9/1223A23C2210/30
Inventor 金磊巴根纳王彦平
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com