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Processing method of solidifying yoghourt

A technology of coagulated yogurt and its processing method, which can be applied to milk preparations, dairy products, applications, etc., and can solve the problem of consistency in aroma, taste, and shape, instability of coagulation, texture, and taste, and affecting eating quality, etc. problems, to achieve the effects of accelerating the proliferation speed, improving health care efficacy, and improving stability

Inactive Publication Date: 2009-07-29
北京联力创新科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the coagulation, texture and mouthfeel of this set type yoghurt are not stable, and the fragrance, taste and shape of different batches of products are difficult to keep consistent, thus affecting its eating quality.

Method used

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Examples

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Embodiment Construction

[0020] Below the present invention will be further described in conjunction with embodiment:

[0021] In the embodiment of the present invention, a kind of solidified yogurt and its production method, its component ratio is calculated by weight percentage, and its ingredient ratio is: fresh whole milk 90.94%, sucrose 5.00%, inulin 0.06%, starter 4.00% %.

[0022] The production process steps are:

[0023] 1. Ingredients: In the ingredient tank, add 90.94% fresh whole milk, then add 5.00% sucrose, and 0.06% inulin, and mix to make the fermentation base.

[0024] 2. Homogenization: Homogenize the fermentation base material, preheat the material to about 55°C before homogenization, and use a homogenization pressure of 15-25Mpa.

[0025] 3. Sterilization: heat up the homogenized material to 92°C, and kill harmful bacteria at a temperature of 90-95°C.

[0026] 4. Cooling: The sterilized material should be cooled rapidly to about 45°C.

[0027] 5. Inoculation of starter: add 4% ...

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PUM

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Abstract

The invention relates to a method for processing set-style yogurt, which selects inulin in certain proportion to be added into a raw material milk to obtain the good-quality set style yogurt with excellent aroma, flavor and color through material preparing, homogenizing, sterilizing, cooling, leaven inoculating, canning, leavening, cooling, post maturing and other process steps. Because of addition of the inulin, stability of the yogurt colloid structure can be improved, and the quality of the set-style yogurt can be improved.

Description

[0001] Field [0002] The invention relates to the field of food production, in particular to a processing method of set yogurt. Background technique [0003] Yogurt is a healthy food that people like to eat. Yogurt is a dairy product obtained by lactic acid fermentation of milk with (or without) milk powder (or skim milk powder) under the action of Lactobacillus bulgaricus and Streptococcus thermophilus. The final product must contain a large amount of corresponding active beneficial bacteria. According to the organizational state of the finished product, yogurt is divided into set yogurt and stirred yogurt. The fermentation process of set yogurt is carried out in packaging containers, so that the finished product retains its curdled state due to fermentation. Stirred yoghurt is made by first fermenting and then canning. The fermented curd has been stirred into a viscous tissue state before and during canning. At present, most of the yogurt sold in the market is stirred-t...

Claims

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Application Information

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IPC IPC(8): A23C9/12
Inventor 许绍聪
Owner 北京联力创新科技有限公司
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