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Drinking yoghourt and making method thereof

A production method and drinking-type technology, applied in milk preparations, applications, dairy products, etc., can solve the problems of increasing the difficulty of packaging recycling and reuse, sticking to the inner wall of the packaging container, and being difficult to drink, etc., to achieve good taste and flavor , good flavor, full-bodied effect

Active Publication Date: 2010-06-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the traditional yogurts are set yogurt and stirred yogurt. These yogurts are thicker, rich in nutrition and good in taste and flavor, but they are not easy to drink, and often because of their viscous state, they are easy to stick to the packaging. The inner wall of the container will cause waste, and it will also increase the difficulty of recycling the packaging

Method used

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  • Drinking yoghourt and making method thereof
  • Drinking yoghourt and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1, plain drinking yoghurt and its preparation method

[0037] 1. Yogurt formula: 47.84% milk for ingredients, 2.5% cream (38% fat content), 7.45% white sugar, 0.53% tapioca starch, 6.4% whey powder, 0.02% pectin, 0.01% gelatin, appropriate amount of bacteria , the balance of water for ingredients.

[0038] 2. Production method:

[0039] 1) Raw milk: select high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0040] 2) Ingredients: Raise the temperature of the raw milk to 60°C, dry mix white granulated sugar and powdered raw materials, add them to the raw milk for compounding, and the time is about 25 minutes to obtain a prepared liquid;

[0041] 3) Stand still at low temperature: cool down the melted feed solution to 5°C, and let stand for 30 minutes;

[0042] 4) Homogenization: preheat the above-mentioned feed liquid after standing still to 65°C for homogenization, and the homogenization pressure is 200Bar;

[0043]...

Embodiment 2

[0049] Embodiment 2, real fruit grain drinking yogurt and its preparation method

[0050] 1. Yogurt formula: 90% yogurt base, 10% fruit jam; of which:

[0051] Yogurt base formula: milk for ingredients 58.3%, cream 2.35% (fat content 40%), white sugar 6.0%, tapioca starch 0.55%, whey powder 6.4%, pectin 0.01%, gelatin 0.01%, strain Appropriate amount, the balance of water for ingredients;

[0052] Fruit jam: commercially available sweet orange velvet jam, soluble solids Brix (%) 28, pH value (20°C) about 4.3, fruit net content about 30% (commercially available coconut fruit jam, yellow Peach fruit jam, etc., the diameter of the fruit should be controlled at about 3mm×3mm×3mm, and it should not be too large, otherwise it will easily cause choking).

[0053] 2. The method for making the yogurt base material: the production method is basically the same as in Example 1, and the fermented yogurt base material is obtained;

[0054] 3. Mixing and filling of jam and yogurt base mat...

Embodiment 3

[0056] Embodiment 3, sugar-free plain drinking yoghurt and its preparation method

[0057] 1. Yogurt formula: milk for ingredients 55.3%, cream 2% (fat content 55%), xylitol 7.5%, tapioca starch 0.45%, whey powder 6.9%, pectin 0.02%, gelatin 0.02%, bacteria Appropriate amount of ingredients, balance of water for ingredients.

[0058] 2. Production method:

[0059] 1) Raw milk: select high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0060] 2) Ingredients: heat the raw milk to 55°C, dry mix xylitol and powdered raw materials into the raw milk for about 25 minutes, and obtain a prepared liquid;

[0061] 3) Stand still at low temperature: cool down the melted feed solution to 10°C and let stand for about 20 minutes;

[0062] 4) Homogenization: preheat the static feed liquid to 70°C for homogenization, and the homogenization pressure is 180Bar;

[0063] 5) Sterilization: Sterilize the homogenized material liquid, and the sterilization ...

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Abstract

The invention provides drinking yoghourt and a making method thereof. The drinking yoghourt comprises the following ingredients: 18.5-25% of total solid matter, 2.5-3.0% of milk fat and 2.3-2.7% of milk protein; the drinking yoghourt of the invention also comprises the ingredient of sweetening agent of which the sweetness is equal to that of 6-9% of cane sugar. The drinking yoghourt of the invention is made through the steps of mixing all ingredients, homogenizing, sterilizing, cooling, inoculating lactic acid bacteria fermentation agent and homogenizing fermented yoghourt material. In the invention, by reasonably selecting and proportioning the formula of the drinking yoghourt and controlling proper production process, the drinking yoghourt obtained by production has good flowability, and simultaneously has good flavor and mouth feel and good stability.

Description

technical field [0001] The invention relates to drinking yoghurt and a preparation method thereof, and belongs to the technical field of fermented dairy products. Background technique [0002] Yogurt (yogurt, yoghurt) is a dairy product made from cow (sheep) milk or reconstituted milk as the main raw material, which is skimmed, partially skimmed or not, sterilized, fermented, stirred or not stirred, and other ingredients are added or not added. . Yogurt tastes sweet and sour, smooth and nutritious. When the lactic acid bacteria in yogurt multiply in the human intestine, they will secrete substances that are beneficial to human health, which can enhance human digestion, increase appetite, and improve the intestinal environment; yogurt can also effectively increase the utilization of calcium and phosphorus in the human body. The most popular dairy product among many fermented milk products today. [0003] Most of the traditional yogurts are set yogurt and stirred yogurt. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 云建英杨美清尹小静胡海龙张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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