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Yoghourt richly containing bone-forming milk protein and producing method therefor

The technology of a milk protein and a production method is applied in the manufacture of yogurt, yogurt containing bone-building milk protein and the production field, which can solve the problems of inability to guarantee physiological activity, and achieve the effects of enriching nutrition, benefiting bones and special health care.

Inactive Publication Date: 2007-06-13
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] If you try to add bone-forming milk protein (OMP) with a high content in the existing yogurt production, the products produced through the current 95°C, 300-second sterilization process can hardly guarantee its physiological activity, so how to put the process online in the industry There is no relevant literature record about the reasonable amount added in bone-making milk protein (OMP) and how to maintain the activity of the active ingredients in OMP.

Method used

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  • Yoghourt richly containing bone-forming milk protein and producing method therefor

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Embodiment 1

[0030] The present invention consists of milk, bone-forming milk protein (OMP), thickener, white granulated sugar, and lactic acid bacteria, wherein the bone-making milk protein (OMP) accounts for 0.01%, white granulated sugar accounts for 6%, and the thickener accounts for 0.2%. , 0.1% of lactic acid bacteria, and the rest is milk, wherein the thickener is composed of 0.01% low-methoxyl pectin, 0.1% gelatin, 0.2% starch, and 0.001% monoglyceride.

[0031] The production method of the present invention includes the following steps: constant volume of raw milk ingredients, preheating, homogenization, sterilization, cooling, inoculation, fermentation, cooling and then entering the yogurt for storage, and after the milk fermentation is completed in the step, cooling process In the process, add the bone-forming milk protein dissolved in sterile water into the yogurt, and then enter the yogurt storage tank; add the bone-building milk protein into the yogurt in the step, and stir it ...

Embodiment 2

[0046] Different from the embodiment, by milk, bone-making milk protein (OMP), thickener, white sugar, lactic acid bacteria, wherein, bone-making milk protein (OMP) accounts for 0.015%, white sugar accounts for 7% by weight percentage, increases The thickener accounts for 0.5%, lactic acid bacteria 0.2%, and the rest is milk, wherein the thickener is composed of 0.2% low-methoxyl pectin, 0.4% gelatin, 0.4% starch and 0.1% monoglyceride.

[0047] Example 2

[0048] Different from embodiment 1 or 2, by milk, bone-making milk protein (OMP), thickener, white granulated sugar, lactic acid bacteria, wherein, by weight percentage, bone-making milk protein (OMP) accounts for 0.015%, and white granulated sugar accounts for 8 %, thickener accounts for 0.25%, lactic acid bacteria 0.15%, and the rest is milk, wherein the thickener is composed of 0.1% low-methoxyl pectin, 0.2% gelatin, 0.3% starch, and 0.06% monoglyceride. .

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Abstract

The present invention relates to a milk product production method, in particular, it relates to a production method of yoghurt, in the concrete, it relates to a formula of yoghurt containing osteogenic milk protein and its production method. Said invention is made up by using milk, osteogenic milk protein, thickening agent, white granulated sugar and lactics. The described production method is characterized by that before the yoghurt is filled, the osteogenic milk protein can be dissolved by using sterile water, then added into the yoghurt by means of on-line mixer so as to obtain the invented product.

Description

technical field [0001] The invention relates to the manufacture of dairy products, in particular to a method for manufacturing yogurt, specifically a yogurt containing bone-building milk protein and a production method. Background technique [0002] The manufacturing process of ordinary yogurt is as follows: the raw milk that has passed the test is filled with ingredients, preheated, homogenized, sterilized, cooled, inoculated, fermented, cooled, and then put into yogurt storage and filled. [0003] 1. Milk inspection: must be free of antibiotics, have passed the fermentation test, be free of alkali and other foreign matter, be boiled without agglomeration, and have pure frankincense flavor; [0004] 2. Ingredients: add an appropriate amount of raw milk into the flavor blending tank, and when the temperature of the liquid rises to 45°C, add the remaining white sugar (except for mixing with pectin), and when the temperature rises to 63±2°C, respectively Pectin and white suga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23J1/20
Inventor 刘爱萍孙健
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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