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Long-shelf-life pasteurization yoghourt and preparation method thereof

A pasteurizing acid, pasteurizing technology

Inactive Publication Date: 2010-10-06
丹尼斯克(中国)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Yogurt is popular as a dairy product that people eat daily, but in order to prolong the shelf life of yogurt, most of the prior art adopts high temperature and long-term sterilization. Although this improves the shelf life, the nutrients in the yogurt are also destroyed. Most of them, the nutritional value of fermented yogurt is greatly reduced
Pasteurized yoghurt is used to solve this problem in the prior art, such as RU2166855, the method for producing pasteurized yoghurt, which was published on May 20, 2001. After standardization and preheating, in order to further extend the shelf life , the second pasteurization requires a temperature of 70-85 degrees Celsius, and the sensory properties of the product after pasteurization deteriorate and have a pasteurized taste, which cannot be accepted by the public

Method used

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  • Long-shelf-life pasteurization yoghourt and preparation method thereof
  • Long-shelf-life pasteurization yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of pasteurized yoghurt with long shelf-life of the present invention, wherein, preparation steps are as follows:

[0035] After the milk is pretreated by a conventional method, mix and add the colloid and sugar at a weight ratio of 1:100 at 50-60° C., wherein the weight ratio of the colloid added amount is: cross-linked starch: sodium alginate: Agar:locust bean gum=80:0.8:5:8, the amount of colloid added is 0.1:95 with the weight ratio of milk.

[0036] Then homogenize at 65°C, 25Mpa, pasteurize at 95°C for 5 minutes, add strains after cooling, ferment at 43°C, stop fermentation at an acidity of 85°C, and sterilize at 75°C for 15s , stirred at 43°C until the viscosity range is 4000cP and directly filled to obtain the product of the present invention.

Embodiment 2

[0038] A kind of preparation method of pasteurized yoghurt with long shelf-life of the present invention, wherein, preparation steps are as follows:

[0039] After the milk is pretreated by conventional methods, mix and add the mixture of colloid and sugar at a weight ratio of 1:50 at 50° C., wherein the weight ratio of the colloid added amount is: cross-linked starch: sodium alginate: agar: Pectin=80:0.8:5:10, the weight ratio of colloid to raw milk is 0.1:99.9.

[0040] Then homogenize at 60°C, 25Mpa, and pasteurize at 90°C for 10 minutes, add strains after cooling and ferment at 40°C, stop fermentation at an acidity of 65°C, and sterilize at 75°C for 15s , stirred at 43°C until the viscosity range is 6000cP and directly filled to obtain the product of the present invention.

Embodiment 3

[0042] A kind of preparation method of pasteurized yoghurt with long shelf-life of the present invention, wherein, preparation steps are as follows:

[0043] After the milk is pretreated by conventional methods, mix and add the mixture of colloid and sugar at a weight ratio of 1:10 at 55° C., wherein the weight ratio of the colloid added amount is: esterified starch: sodium alginate: agar: Gelatin=80:0.8:5:20, the weight ratio of colloid to raw milk is 5:99.9.

[0044] Then homogenize at 60-65°C, 21Mpa, pasteurize at 92°C for 8 minutes, add strains after cooling and ferment at 42°C, stop fermentation at an acidity of 70°C, 75°C, 15s After sterilization, it is stirred at 43° C. until the viscosity range is 2000 cP and directly filled to obtain the product of the present invention.

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Abstract

The invention relates to yoghourt, in particular to long-shelf-life pasteurization yoghourt and a preparation method thereof, which are characterized in that after milk pretreatment is carried out, a mixture of colloid and sugar (with the weight ratio of the colloid to the sugar of 1 / (0 to 100)) is added into the milk, then, obtained materials are homogenized, the pasteurization is carried out, after the obtained materials are cooled, strains are added into the obtained materials for fermentation, and the filling is carried out after the sterilization to obtain the products of the invention, wherein the milk can be fresh milk or reconstituted milk, wherein the colloid addition has the weight part proportion of milk / colloid=(95 to 99.9) / (0.1 to 5), wherein the colloid has the ingredients and the weight part proportion of starch / sodium alginate / agaragar=(0.5 to 90) / (0.1 to 5) / (1 to 15). The colloid used in the method of the invention carries out experiments for many times by the inventor. After the colloid of the invention is adopted, the texture of the yoghourt can be protected from generating synaeresis after the pasteurization. Products prepared by adopting the method of the invention have the shelf life about half a year.

Description

technical field [0001] The invention relates to a yoghurt, in particular to a pasteurized yoghurt with a long shelf life and a preparation method thereof. It belongs to the field of food technology. Background technique [0002] Yogurt is popular as a dairy product that people eat daily, but in order to prolong the shelf life of yogurt, most of the prior art adopts high temperature and long-term sterilization. Although this improves the shelf life, the nutrients in the yogurt are also destroyed. Most of them, the nutritional value of fermented yoghurt is greatly reduced. Pasteurized yoghurt is used to solve this problem in the prior art, such as RU2166855, the method for producing pasteurized yoghurt, which was published on May 20, 2001. After standardization and preheating, in order to further extend the shelf life , Secondary pasteurization requires a temperature of 70-85 degrees Celsius, and the sensory properties of the product after pasteurization deteriorate and have...

Claims

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Application Information

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IPC IPC(8): A23C9/137
Inventor 陈蓓莉何卫加贾新庄付小柏
Owner 丹尼斯克(中国)有限公司
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