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Layered flavouring-soy-sauce yoghourt, yoghourt base material and mfg. method

A manufacturing method and technology of flavored sauce, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of low viscosity, difficulty in making the base material of the lower layer of yogurt, and inability to achieve a separate state, and achieve high nutritional value Effect

Active Publication Date: 2007-06-13
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the current ordinary yogurt generally has low viscosity and strong fluidity, it is difficult to make a solid lower yogurt base. If it is mixed with fruit or jam, the two cannot be separated, so it is impossible to make a layered flavor sauce. yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 Yogurt Base

[0035] formula

[0036] raw material

Raw material requirements

Amount added

milk

Fat ≥ 4.0%, protein ≥ 3.8%, non-fat milk solids ≥ 11%

68％

sucrose

Total solids ≥ 94%

15％

milk protein powder

Total solids ≥ 94%, protein ≥ 80%

15％

thickener

2％

Lactic acid bacteria

0.4u / Kg

[0037] The preparation process is as follows:

[0038] ①Mix milk, milk protein powder, sucrose and thickener at 30°C;

[0039] ② Homogenize at 30°C and 30MPa pressure;

[0040] ③ Sterilize at 70°C for 30 minutes;

[0041] ④ Cool to 25°C, add lactic acid bacteria;

[0042] ⑤Ferment at 25°C for 10 hours;

[0043] ⑥ Homogenize under 0.8MPa pressure with backup pressure valve;

[0044] ⑦ cooling to 10 ℃ promptly obtains the yoghurt base material of the present invention.

[0045] The test results are as follows:

[0046] project

Embodiment 2

[0047] Embodiment 2 yogurt base

[0048] formula

[0049] raw material

Raw material requirements

Amount added

milk

Fat ≥ 4.0%, protein ≥ 3.8%, non-fat milk solids ≥ 11%

81.3％

sucrose

Total solids ≥ 94%

12％

milk protein powder

Total solids ≥ 94%, protein ≥ 80%

5％

thickener

1.6％

Flavor substances

0.1％

Lactic acid bacteria

0.3u / Kg

[0050]The preparation process is as follows:

[0051] ①Mix milk, milk protein powder, sucrose and thickener at 40°C;

[0052] ② Homogenize at 40°C and 25MPa pressure;

[0053] ③ Sterilize at 90°C for 10 minutes;

[0054] ④ Cool to 30°C, add lactic acid bacteria and essence;

[0055] ⑤Ferment at 30°C for 9 hours;

[0056] ⑥ Homogenize under 1.0MPa pressure with backup pressure valve;

[0057] ⑦ cooling to 15 ℃ promptly obtains the yoghurt base material of the present invention.

[0058] The test results are as follows:

[0059]...

Embodiment 3

[0060] Embodiment 3 yogurt base

[0061] formula:

[0062] raw material

Raw material requirements

Amount added

milk

Fat ≥ 4.0%, protein ≥ 3.8%, non-fat milk solids ≥ 11%

94.67％

aspartame

Total solids ≥ 94%

0.05％

milk protein powder

Total solids ≥ 94%, protein ≥ 80%

4％

thickener

1.2％

Flavor substances

0.08％

Lactic acid bacteria

0.2u / Kg

[0063] The preparation process is as follows:

[0064] ①Mix milk, milk protein powder, aspartame and thickener at 50°C;

[0065] ② Homogenize at 50°C and 25MPa pressure;

[0066] ③ Sterilize at 100°C for 5 minutes;

[0067] ④ Cool to 30°C, add lactic acid bacteria and essence;

[0068] ⑤Ferment at 35°C for 8 hours;

[0069] ⑥ Homogenize under 1.2MPa pressure with backup pressure valve;

[0070] ⑦ cooling to 15 ℃ promptly obtains the yoghurt base material of the present invention.

[0071] The test results are as follows:

...

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PUM

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Abstract

The present invention provides an yoghurt basic material of layered flavourous fermented yoghurt. Its raw material includes the following ingredients: (by wt%) 68-95% of milk, 0.03-15% of sweetener, 3-15% of milk protein powder, 0.2-2.0% of thickening agent and 0.1-0.6 u / kg of lactics. Said invention also provides preparation method of said yoghurt basic material and layered flavourous fermented yoghurt produced by using said basic material.

Description

technical field [0001] The invention relates to yoghurt, in particular to a layered flavor sauce yoghurt, a yoghurt base material and a manufacturing method thereof. Background technique [0002] With the development of the economy, the material living standard has improved rapidly. People choose food not only to provide nutrition, but more and more to pursue enjoyment needs such as appearance and taste, that is, while providing nutrition, they also need to have color, aroma and taste, and dairy products are no different. [0003] The article "Development of Flavored Yogurt Pudding" (Liu Bingjie, "Food Industry" No. 3, 2003, P49-51) involves the combination of yogurt pudding and jam, but it is sterilized after fermentation of yogurt, and there is no active lactic acid bacteria in the product. The nutritional value is low, and ingredients such as jelly powder are added to the yogurt at the same time, so that the form is a solidified jelly, which is not the form of yogurt pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 郭本恒吴昊何楚莹徐成勇应杰周凌华陶仲炎
Owner BRIGHT DAIRY & FOOD
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