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Yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved and production method thereof

A technology of active ingredients and production method, which is applied in the field of yogurt that retains active ingredients and heat-sensitive substances in milk and its production field, and can solve the problems of loss of active ingredients and heat-sensitive substances, inactivation of functional substances, and reduction of yogurt health care function. , to achieve the effect of improving nutritional value

Active Publication Date: 2010-02-17
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

[0003] The production process of general stirred yogurt is as follows: figure 1 As shown, the sterilization temperature is about 95°C, and the time is 300-600 seconds. At this temperature, most of the active ingredients and heat-sensitive substances contained in the raw milk are lost, and many functional substances are inactivated, which greatly reduces the yogurt. health function

Method used

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  • Yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved and production method thereof
  • Yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved and production method thereof
  • Yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1: Method for producing stirred yogurt that retains active ingredients and heat-sensitive substances in milk by membrane filtration sterilization

[0056] formula:

[0057] ingredient name

Amount added%

Amount added (kg / ton)

milk

94.93

949.3kg

white sugar

4.95

49.5kg

Stabilizer FH9CMC

0.12

1.2kg

Dry powder bacteria

40U

40U

WPC80 whey powder

0

0kg

[0058] Raw material standard:

[0059] Milk: in line with the various project indicators of GB / T 6914-1986 "Standards for Purchasing Fresh Milk";

[0060] White sugar, stabilizer, dry powder bacteria, WPC80 whey powder meet the relevant national standards;

[0061] According to the invention, the stirred yoghurt presses the membrane filter to sterilize and retain active ingredients and heat-sensitive substances in milk. figure 2 The shown process route is produced, and the preparation process is as follow...

Embodiment 2

[0080] Example 2: Method for producing stirred yogurt that retains active ingredients and heat-sensitive substances in milk by membrane filtration sterilization

[0081] formula:

[0082] ingredient name

Amount added%

Amount added (kg / ton)

milk

86.95

869.5kg

white sugar

12

120kg

FH9CMC

0.05

0.5kg

Dry powder bacteria

100U

100U

WPC80 whey powder

1.0

10kg

[0083] Raw material standard: with embodiment 1.

[0084] According to the invention, the stirred yoghurt presses the membrane filter to sterilize and retain active ingredients and heat-sensitive substances in milk. figure 2 Shown process is produced, and preparation process is as follows:

[0085] Raw milk inspection: with embodiment 1.

[0086] Clean milk: Use a high-speed centrifugal separator at 3000rpm at 30°C for 0.02 seconds to remove impurities from the raw milk so that the impurity level is ≤2PPM;

[008...

Embodiment 3

[0103] Example 3: Method for producing stirred yogurt that retains active ingredients and heat-sensitive substances in milk by membrane filtration sterilization

[0104] formula:

[0105] ingredient name

Amount added%

Amount added (kg / ton)

milk

91.42

914.2kg

white sugar

8

80kg

FH9CMC

0.08

0.8kg

WPC80 whey powder

0.5

5kg

Dry powder bacteria

70U

70U

[0106] Raw material standard: with embodiment 1.

[0107]According to the invention, the stirred yoghurt presses the membrane filter to sterilize and retain active ingredients and heat-sensitive substances in milk. figure 2 The shown process route is produced, and the preparation process is as follows:

[0108] Raw milk inspection: with embodiment 1;

[0109] Clean milk: Use a high-speed centrifugal separator at 5600rpm at 20°C for a centrifugation time of 0.02 seconds to remove impurities from the raw milk so that the...

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Abstract

The invention relates to a method for producing yoghurt with active ingredients and heat-sensitive materials in cow milk being preserved by membrane filtration sterilization. The method comprises thefollowing steps: determining production methods as well as process flows and parameters, and testing and comparing the material retention ratio in a cow milk treating mode before fermentation with that of the finished product. The invention also provides yoghurt which preserves active ingredients and heat-sensitive materials in cow milk and is produced by membrane filteration sterilization, and inthe yoghurt produced by the method, the retention ratio of matters, such as lactoferrin, Alpha-lactoalbumin, Beta-lactoglobulin, vitamin A (VA), vitamin E (VE), folic acid, vitamin C (VC), vitamin (B12), DHA, ARA, and the like in cow milk is more than 70 percent.

Description

technical field [0001] The invention relates to a yogurt which retains active ingredients and heat-sensitive substances in milk and a production method thereof, especially a yogurt which retains active ingredients and heat-sensitive substances in milk through membrane filtration sterilization and a production method thereof, which belongs to dairy production technology field. Background technique [0002] As one of the most important products in the dairy industry, yogurt has extremely rich nutritional value and irreplaceable nutritional advantages of other dairy products, because yogurt contains almost all types of vitamins, active substances, trace elements, amino acids and other substances. Yogurt can improve the body's immunity, enhance the digestive function of the gastrointestinal tract, and has health functions such as promoting the body's metabolism. Therefore, retaining the active ingredients and heat-sensitive substances in raw milk is one of the key indicators for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A01J11/06A23C7/00A23C7/04
Inventor 任宪峰张杰胡新宇刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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