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Yoghourt containing natto and preserved egg as well as preparation method of yoghourt

The technology of Songhua egg and Songhua egg paste is applied in the directions of milk preparations, dairy products, application, etc., to achieve the effects of improving nutritional value, light taste and unique taste.

Active Publication Date: 2013-04-03
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, there is no fermented dairy product containing natto and preserved egg without adding any sweetener on the market, which is still in the market blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Follow the steps below to prepare yogurt:

[0058] 1) Dissolve 4.5 kg of refined table salt (common table salt without anticaking agent) in 500 kg of fresh milk liquid, stir at 300 rpm for 15 min, then add 1 kg of emulsification stabilizer premix, and stir at 300 rpm for 15 min. The emulsion stabilizer is 0.3 kg of gelatin, 0.5 kg of pectin, and 0.2 kg of PGA. Mix with fresh milk to make 1000kg.

[0059] 2) The material obtained in step 1) is homogenized twice under the conditions of 25MPa and 60°C, and then sterilized at 95°C for 5 minutes.

[0060] 3) Cool the material obtained in step 2) to 45°C, sprinkle 2 kg of fermentation strains, and stir for 10 min at 10 rpm. The added strain is a freeze-dried mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus. The weight ratio is 1:1.

[0061] 4) Ferment at 43°C, and when the end point acidity reaches 80°T, cool the material to 20°C to obtain yogurt.

[0062] 5) Stir 10kg of natto paste and 10kg of Songhua egg p...

Embodiment 2

[0065] Follow the steps below to prepare yogurt:

[0066] 1) Dissolve 3kg of milk mineral salt in 500kg fresh milk liquid, stir at 300rpm for 15min, then add 2kg of emulsion stabilizer premix, stir at 300rpm for 15min, standby, the emulsion stabilizer is 0.8kg gelatin, 0.4kg pectin , PGA0.8kg. Mix with fresh milk to make 1000kg.

[0067] 2) The material obtained in step 1) is homogenized twice under the conditions of 20MPa and 60°C, and then sterilized at 90°C for 5 minutes.

[0068] 3) Cool the material obtained in step 2) to 40° C., sprinkle 2 kg of fermentation strains, and stir for 5 minutes at 30 rpm. The added strain is a freeze-dried mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus. The weight ratio is 1:1.

[0069] 4) Ferment at 43°C, and when the end-point acidity reaches 80°T, cool the material to 10°C to obtain yogurt.

[0070] 5) Mix 15 kg of natto paste and 25 kg of Songhua egg paste with the yogurt obtained in step 4) at 40 rpm for 15 minutes.

[...

Embodiment 3

[0073] Follow the steps below to prepare yogurt:

[0074] 1) Dissolve 1 kg of well salt with 500 kg of fresh goat milk, stir at 300 rpm for 15 minutes, add 2 kg of emulsion stabilizer premix, and stir at 300 rpm for 15 minutes for standby use. The emulsion stabilizer is gelatin. Mix with fresh goat's milk and quantify to 1000kg.

[0075] 2) The material obtained in step 1) is homogenized twice at 5MPa and 70°C, and then sterilized at 85°C for 3 minutes.

[0076] 3) Cool the material obtained in step 2) to 30°C, sprinkle 2kg of fermentation strains, and stir for 10min at 10rpm. The added strain is a freeze-dried mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus. The weight ratio is 1:1.

[0077] 4) Ferment at 45°C, and when the end point acidity reaches 75°T, cool the material to 15°C to obtain yogurt.

[0078] 5) Mix 30 kg of natto paste and 30 kg of songhua egg paste with the yogurt obtained in step 4) at 100 rpm for 10 minutes.

[0079] 6) Carry out filling, wh...

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Abstract

The invention relates to yoghourt containing natto and preserved egg as well as a preparation method of the yoghourt. Fresh milk or reconstituted milk is used as major raw materials, no sweetening agent is added, and edible sodium salt, natto paste and preserved egg paste are added for preparation. Therefore, the prepared yoghourt has light flavor and low sugar content, the mouth feel is smooth, three kinds of protein: lactoprotein, egg protein and soy protein are contained, and rich nutrition is realized. Through the combined use of the preserved egg and the natto, the prepared yoghourt doesnot have the beany flavor of the natto and simultaneously has the special fragrance of the preserved eggs, the operation of the method is simple, and the scale production is easy to realize.

Description

Technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to a yogurt containing natto and pineapple eggs and a preparation method thereof. Background technique [0002] In recent years, the consumption of dairy products by Chinese residents has increased year by year, which has greatly promoted the development of the dairy industry. Traditional fermented dairy products are mainly sweet, and the taste of yogurt is changed by adding various fruit pieces, jams or grains to obtain a rich sensory experience. However, with the development of the fermented dairy product market, this type of food can no longer meet the increasing demands of consumers. Dairy products containing multiple proteins are the direction of market development. [0003] Yogurt is rich in nutrients, rich in calcium and multiple vitamins, which is good for digestion and absorption. The probiotics and their metabolites such as lactic acid bacteria rich in yogurt can reg...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 陈历俊胡长利周炜金越卢阳宋小红
Owner BEIJING SANYUAN FOOD
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