Additive-free yogurt and preparation method thereof
A technology without additives and yogurt, applied in dairy products, milk preparations, applications, etc., can solve problems such as food safety incidents that are prone to occur, and achieve the effect of rich and thick taste, uniform color, and fine tissue state
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Embodiment 1
[0044] A stirred-type yoghurt without addition, the formula of which comprises raw milk, concentrated milk (milk solid content is 30wt%) and fermented strains. Based on 1000 parts of raw materials, it includes the following components by mass. The content of raw milk is 799.9 parts, the content of concentrated milk is 200 parts, and the fermentation strain (Lactobacillus bulgaricus+Streptococcus thermophilus+Lactococcus lactis diacetyl subspecies ) content is 0.1 part.
[0045] The stirring type non-added yoghurt production process comprises the following steps:
[0046] 1) Mix raw milk and concentrated milk, preheat to 20°C, and circulate and stir for 20 minutes until all materials are completely dispersed and dissolved;
[0047] 2) Homogenization (temperature: 70°C, primary homogeneous pressure: 10MPa, secondary homogeneous pressure: 5MPa), sterilization (temperature: 90°C, sterilization time: 600 seconds); cool the material to 45°C;
[0048] 3) Inoculate the fermentation ...
Embodiment 2
[0052] A coagulated yoghurt without additives, the formula of which comprises raw milk, concentrated milk (milk solid content is 30wt%) and fermented strains. Based on 1000 parts of raw materials, it includes the following components by mass. The content of raw milk is 499.9 parts, the content of concentrated milk is 500 parts, and the content of fermentation bacteria (Lactobacillus casei + Streptococcus thermophilus) is 0.1 part.
[0053] The coagulation-type additive-free yoghurt production process comprises the following steps:
[0054] 1) Mix raw milk and concentrated milk, preheat to 40°C, and circulate and stir for 5 minutes until all materials are completely dispersed and dissolved;
[0055] 2) Homogenization (temperature: 55°C, primary homogeneous pressure: 20MPa, secondary homogeneous pressure: 3MPa), sterilization (temperature: 135°C, sterilization time: 5 seconds); cool the material to 35°C;
[0056] 3) Inoculate the fermentation strain into the semi-finished produ...
Embodiment 3
[0060] A stirred-type yoghurt without addition, the formula of which comprises raw milk, concentrated milk (milk solid content is 60wt%) and fermented strains. Based on 1000 parts of raw materials, it includes the following components by mass. The content of raw milk is 919.99 parts, the content of concentrated milk is 80 parts, and the content of fermented bacteria (Lactobacillus bulgaricus + Streptococcus thermophilus + Lactobacillus plantarum) is 0.01 share.
[0061] The stirring type non-added yoghurt production process comprises the following steps:
[0062] 1) Mix raw milk and concentrated milk, preheat to 30°C, and circulate and stir for 10 minutes until all materials are completely dispersed and dissolved;
[0063] 2) Homogenization (temperature: 60°C, primary homogeneous pressure: 13MPa, secondary homogeneous pressure: 3MPa), sterilization (temperature: 95°C, sterilization time: 300 seconds); cool the material to 40°C;
[0064] 3) Inoculate the fermentation strain i...
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