Coconut sour milk and production method thereof

A production method, coconut fruit technology, applied in the field of coconut fruit yoghurt and its production, can solve the problems of similarity, inability to meet the ever-increasing demands of consumers, little improvement in flavor and taste, etc., so as to increase efficiency, improve taste and Flavor and other indicators, the effect of high economic and social benefits

Inactive Publication Date: 2005-12-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many types of yogurt products, most of them are similar. The flavor and taste have not been improved much, which can no longer meet the increasing demands of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Step 1 Take 100g of whole milk powder, add 900g of water, 70g of sugar, and stir well.

[0016] The second step: 1000g of the raw milk is homogenized once under the pressure of 20-30MPa.

[0017] Step 3 Add 100g of coconut fruit to 1000g of homogenized raw milk, and sterilize at 95°C for 10 minutes while stirring.

[0018] The fourth step is to add coconut fruit and sterilized raw milk, cool it below 35°C, add the strain of Rhodia company in France (the strain product MY900 20U can produce 500kg yogurt product), stir evenly, and mix 1000g of the The mixed milk is aseptically filled into 10 paper cups, each containing 100g, and then sealed.

[0019] The fifth step is to ferment at 45°C for 4-6 hours. After the raw milk is solidified, put it in the refrigerator at 4°C for 8 hours to obtain the solidified coconut yoghurt product.

Embodiment 2

[0021] Step 1 Take 120g of whole milk powder, add 960g of water, 75.6g of sugar, and stir well.

[0022] The second step: 1000g of the raw milk is homogenized once under the pressure of 20-30MPa.

[0023] Step 3 Add 100g of coconut fruit to 1000g of homogenized raw milk, and sterilize at 95°C for 10 minutes while stirring.

[0024] The fourth step is to add coconut fruit and sterilized raw milk, cool to below 35°C and add Danisco's strain (the company's strain product Yoghurt VI, Visbyvac® DIP 20u can produce 2000kg yoghurt product), after stirring evenly , Aseptically fill 1000g of the mixed milk into 10 paper cups, each containing 100g, and then seal.

[0025] The fifth step is to ferment at 42°C for 6-7 hours. After the raw milk is solidified, put it in the refrigerator at 4°C for 8 hours to obtain the solidified coconut yoghurt product.

Embodiment 3

[0027] Step 1 Take 100g of whole milk powder, add 900g of water, 70g of sugar, and stir well.

[0028] The second step is to homogenize the raw milk once under the pressure of 20-30MPa.

[0029] Step 3 The homogenized raw milk is sterilized at 95°C for 10 minutes while stirring.

[0030] In the fourth step, the sterilized raw milk is cooled to below 35°C and then added with strains from the French company Rhodia (the strain product MY900 20U can produce 500kg of yoghurt products). After stirring evenly, all the mixed milk is fermented at 45°C for 4 ~6h until it solidifies.

[0031] Step 5 Take 200g of coagulated milk, add 800g of water, 70g of sugar, 100g of coconut fruit and an appropriate amount of stabilizer, stir well, take 1000g of the mixed milk and fill it into 10 paper cups, each containing 100g, and seal.

[0032] Step 6 After sterilizing at 95°C for 15 minutes, the stirred coconut yoghurt product is prepared and refrigerated.

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PUM

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Abstract

The invention relates to a kind of coconut yoghurt and a production method thereof, comprising the following steps: (1) adding water 7 to 10 times the weight of the whole milk powder, and adding sugar accounting for 5 to 10% of the weight of the milk powder and water, Stir evenly; (2) homogenize the mixture in step (1) under a pressure of 20-30MPa; (3) add 10%-15% coconut fruit to the homogenized mixture, and sterilize at 90-100°C 5-15 minutes; (4) After cooling the sterilized mixture to 20-35°C, add 1%-2% lactic acid bacteria strains, stir and seal with aseptic filling; (5) ferment at 40-50°C for 4- 6 hours; in order to enhance the taste, you can also add 10% to 15% of the amount of coconut fruit, sugar and flavoring materials in the product of step (5), after stirring evenly, fill and seal, and sterilize at 90 to 100°C for 10 to 20 hours. Minutes; the present invention can improve indicators such as mouthfeel and flavor of existing yoghurt products, increase new varieties, improve the benefits of yoghurt manufacturers, and meet the ever-increasing demands of consumers.

Description

(1) Technical field [0001] The invention relates to the technical field of yoghurt formula and production technology, in particular to coconut yoghurt and a production method thereof. (2) Background technology [0002] Yogurt is a traditional product. The production of yogurt products by milk fermentation has a long history. Humans began to use natural fermentation methods to produce yogurt 1,000 years ago. Since the beginning of the 20th century, Russian scientists Mechnikov and Gelkier discovered that fermented yogurt has health care effects. The research and production of lactic acid bacteria fermented yogurt has become popular all over the world. Yogurt has become a world-recognized health food. Especially in recent years, the birth and development of active lactic acid bacteria beverages have made fermented lactic acid bacteria beverages an indispensable daily drinking food for the broad masses of the people. [0003] Although the existing yoghurt products are of a gre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 陈中杨晓泉周志红唐传核
Owner SOUTH CHINA UNIV OF TECH
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