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Stomach nourishing yoghurt and preparation method thereof

A technology of yogurt and milk, applied in food preparation, milk preparations, dairy products, etc.

Inactive Publication Date: 2009-10-14
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

In our country, this type of yogurt has not been listed yet, the market is blank, and there is a prospect for development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060](1) Mix 5Kg stabilizer with 5 times the weight of white sugar (25Kg), dissolve it with 300Kg milk at 65°C, and stir for 20 minutes, then add the remaining 55Kg sugar and 10Kg WPC70 (concentrated whey with 70% whey protein content) albumen), 10Kg WPC34 (concentrated whey protein with a whey protein content of 34%), 3Kg inulin, stirred for 10min, and set aside. Wherein, the stabilizer ratio is: agar 2kg; pectin 0.5kg.

[0061] (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw milk, mixed, and the milk is used to quantify to 1000Kg. Cool to below 10°C before sterilization.

[0062] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 300S.

[0063] (4) The material is cooled to 40°C, and 250u of the direct-injection powder strain is sprinkled. Mix for 30min.

[0064] (5) Fermentation is carried out at 42°C, and the acidity at the end point is controlled at 70°T. ...

Embodiment 2

[0068] (1) Mix 1Kg of stabilizer with 5 times the weight of white granulated sugar (5Kg), dissolve it with 300Kg of milk at 60°C, and stir for 20 minutes, then add the remaining 75Kg of sugar and 20Kg of WPC34 (concentrated whey protein content of 34%) whey protein), 10Kg inulin, stirred for 10 minutes, and set aside. Among them, the stabilizer ratio is: pectin 0.6kg; modified starch 4.5Kg.

[0069] (2) Mixing and quantification. The stabilizer and sugar solution are poured into the remaining raw milk, mixed, and quantified to 1000Kg. Cool to below 10°C before sterilization.

[0070] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 300S.

[0071] (4) The material is cooled to 42°C, and 250 u of direct-injection powder bacteria are sprinkled. Mix for 30min.

[0072] (5) Fermentation under the condition of 42°C, the ratio of Thermococcus NCFM, Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium ...

Embodiment 3

[0076] (1) Mix 1Kg stabilizer with 5 times the weight of white granulated sugar (5Kg), dissolve it with 300Kg, 65°C milk, and stir for 20min, then add the remaining 75Kg sugar and 1KgWPC70 (concentrated whey with 70% whey protein content) albumen), 1KgWPC34 (concentrated whey protein with a whey protein content of 34%), 2Kg inulin, stirred for 10min, and set aside. Wherein, the stabilizer ratio is: agar 2kg; gelatin 0.5kg.

[0077] (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw milk, mixed, and the remaining milk is used to quantify to 1000Kg. Cool to below 10°C before sterilization.

[0078] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 300S.

[0079] (4) The material is cooled to 42°C, and sprinkled with 180u of direct-injection powdered bacteria. Mix for 30min.

[0080] (5) Fermentation is carried out at 43°C, and the acidity at the end point is control...

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PUM

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Abstract

The invention relates to a stomach nourishing yoghurt and a preparation method thereof, in particular to the yoghurt formula and the preparation method thereof, which pertain to the technical field of dairy food. The fresh milk is combined with the chemical materials such as a stabilizer, sugar or sugar substitutes, milk albumin, dietary fiber (inulin) and the like, then evenly mixed and disinfected, and then added with lactobacillus acidophilus NCFM with the function of maintaining the health of the stomach, lactobacillus bulgaricus, streptococcus thermophilus and bifidobacteria for fermentation to generate the stomach nourishing yoghurt product of which the nutrient value and the added value are both improved.

Description

technical field [0001] The invention relates to stomach-nourishing yoghurt and a preparation method thereof, in particular to a yoghurt formula and a preparation method thereof, belonging to the technical field of dairy products. Background technique [0002] The concept of functional food was first proposed in Japan in a special research project named "systematic analysis and development of food function" from 1984 to 1986. In addition to nutrition and palatability, food can also have a third function - to improve the physiological environment of the human body. This concept was accepted by the Japanese Ministry of Health and Welfare. In 1991, the Ministry of Health, Welfare and Welfare promulgated the "Foods of Special Health Use (FOSHU) Labeling Regulations", allowing the food that has been scientifically proven to have physiological functions to be advertised on the label. [0003] As of May 1998, the number of FOSHU products approved by the Ministry of Health and Welf...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13A23L1/30A23L1/305A23L33/10A23L33/125A23L33/19
Inventor 陈望华王安平胡新宇刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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