Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Salty yogurt and preparation method thereof

A technology for yogurt and seasoning package, which is applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems that the production process cannot be industrialized, and achieve the effect of simple preparation method.

Inactive Publication Date: 2010-06-16
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF0 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

General yogurt is sweet, only salty yogurt in Turkish traditional food, by putting salt and onion in yogurt, and then smearing cream, so that yogurt has a salty taste, but this is only one of the traditional foods, Its production process cannot be industrialized

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 salty yogurt

[0030] A savory soup stock includes the following ingredients:

[0031] Salt 0.001 kg;

[0032] Monosodium glutamate 0.001 kg;

[0033] Onion powder 0.15 kg;

[0034] Soy sauce powder 0.1 kg;

[0035] 0.1 kg of water;

[0036] The preparation process is as follows:

[0037] (1) Mix salt, monosodium glutamate, onion powder, and soy sauce powder;

[0038] (2) heating water to 50-60°C, adding the raw materials into water to make a feed liquid and boiling for five minutes;

[0039] (3) filtering the boiled feed liquid;

[0040] (4) Sterilize the filtered feed liquid under the conditions of 85°C and 15S;

[0041] (5) Cool the sterilized feed liquid to 20°C and store it in a container;

[0042] (6) adding the feed liquid to 1000 kilograms of yogurt that has been prepared;

[0043] (7) Filling the prepared salty yoghurt.

Embodiment 2

[0044] Example 2 Braised beef-flavored yogurt

[0045] A savory soup stock includes the following ingredients:

[0046] Salt 0.01 kg;

[0047] MSG 0.02 kg;

[0048] Soy sauce powder 0.15 kg;

[0049] 1.5 kg of water;

[0050] Braised beef seasoning package includes the following ingredients:

[0051] Five-spice powder 1 kg;

[0052] Chili powder 1 kg;

[0053] Braised beef flavor 0.01 kg;

[0054] Prepared through the following steps:

[0055] (1) Mix the above-mentioned five-spice powder, chili powder, braised beef essence, salt, monosodium glutamate, and soy sauce powder;

[0056] (2) heating water to 50-60°C, adding the raw materials into water to make a feed liquid and boiling for five minutes;

[0057] (3) filtering the boiled feed liquid;

[0058] (4) Sterilize the filtered feed liquid under the conditions of 85°C and 15S;

[0059] (5) Cool the sterilized feed liquid to 20°C and store it in a container;

[0060] (6) Add salty soup stock to 1000 kilograms of y...

Embodiment 3

[0062] Example 3 Braised beef-flavored yogurt

[0063] A savory soup stock includes the following ingredients:

[0064] Salt 0.1 kg;

[0065] MSG 0.06 kg;

[0066] Onion powder 0.25 kg

[0067] 2 kg of water;

[0068] Braised beef seasoning package includes the following ingredients:

[0069] Five-spice powder 2 kg;

[0070] Braised beef flavor 0.01 kg;

[0071] Prepared through the following steps:

[0072] (1) Mix the above-mentioned five-spice powder, braised beef essence, salt, monosodium glutamate, and onion powder;

[0073] (2) Heat the water to 50-60°C, add the raw materials into the water to make a feed liquid and boil for five minutes;

[0074] (3) filtering the boiled feed liquid;

[0075] (4) Sterilize the filtered feed liquid under the conditions of 85°C and 15S;

[0076] (5) Cool the sterilized feed liquid to 20°C and store it in a container;

[0077] (6) Add salty soup stock to 1000 kilograms of yoghurts that have been made;

[0078] (7) Filling the p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a salty yogurt which is formed by adding salty soup in 1000 parts by weight of yogurt, the salty soup comprises the following components: 0.001-0.5 part by weight of salt, 0.001-0.6 part by weight of monosodium glutamate, 0-0.25 part by weight of onion powder, 0-0.25 part by weight of soy sauce powder and 0.1-4.9 parts by weight of water, the salty soup can further comprise a seasoning packet of stewed beef flavor, the seasoning packet of curry flavor, the seasoning packet of mushroom chicken flavor or the seasoning packet of corn thick soup flavor, thereby preparing the yogurt with a variety of Chinese flavors. The invention further provides a method for preparing the salty yogurt, wherein the method is simple and the salty yogurt can be largely produced through industrialization. In general, the invention provides the salty yogurt which breaks through the traditional concept and can be industrially produced.

Description

technical field [0001] The invention relates to yogurt, in particular to a salty yogurt and a preparation method thereof, which breaks through the traditional taste of yogurt and has a special salty taste, and belongs to the technical field of food. Background technique [0002] Yogurt is a type of dairy product produced by fermenting milk with lactic acid bacteria. The flavor of yogurt products is generally plain and fruity, and can also be divided into flavored yogurt and fruit yogurt. By adding different fruit ingredients to yogurt, it can have various fruit flavors. General yogurt is sweet, only salty yogurt in Turkish traditional food, by putting salt and onions in yogurt, and then smearing cream, so that yogurt has a salty taste, but this is only one of the traditional foods, Its production process cannot carry out industrialized production. Contents of the invention [0003] The purpose of the present invention is to provide a kind of salty yogurt, which has four ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 刘爱萍刘巨龙赵红峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com