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Yogurt tablet and preparation method thereof

A technology for yogurt flakes and skim milk, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of easy discoloration of products, shortened product shelf life, difficult to control moisture, etc., and achieves easy control of microbial indicators and improved product qualification rate. , the effect of reducing manufacturing costs

Active Publication Date: 2013-03-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high fat content of the material and the high surface oil, the fluidity is extremely poor and the viscosity is high; when the tablet is pressed, the material cannot flow into the mold smoothly, especially when the tablet pressing speed of the tablet press is high, the die hole cannot be filled. Leading to product defects such as false chips and insufficient weight
It can only be produced at a very low speed and cannot be mass-produced
If the granulation and water drying process is used, it needs to be mainly manual operation, the process is complicated, the sterilization process cannot be realized during production, and the microorganisms are difficult to control; and the moisture is difficult to control during production. When the moisture is high, the shelf life of the product is shortened, and the product Easy to change color, when the moisture is low, the baking time is long, the material is easy to change color, and the product quality cannot be guaranteed

Method used

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  • Yogurt tablet and preparation method thereof
  • Yogurt tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] This embodiment provides a yogurt tablet and a preparation method thereof.

[0051] Taking the weight of the yogurt sheet as 100%, the raw material of the yogurt sheet consists of: milk 370% (dry matter content 11.8wt%); whey powder 6%; white granulated sugar 5%; vegetable oil 10%; glucose syrup 10% ( dry matter content 75% by weight); skimmed milk powder 17.59%; essence 0.15%; silicon dioxide 0.1%; modified starch 10%.

[0052] The preparation method of this yogurt sheet comprises the following steps:

[0053] 1. Fermentation: Raw milk passes the inspection and is filtered and sterilized and put into the fermenter; add the bacteria into the fermenter and mix for 15 minutes to make the bacteria evenly distributed. Fermentation is terminated when the pH value is 4.2, and the stirring is started for demulsification Processing, stirring time is 3 minutes;

[0054] 2. Carburetion: Put the vegetable oil into the carburetor, start stirring, and heat up to 68-70°C until it i...

Embodiment 2

[0062] This embodiment provides a yogurt tablet and a preparation method thereof.

[0063] Taking the weight of the yogurt sheet as 100%, the raw material of the yogurt sheet consists of: milk 500% (dry matter content 11.8%); whey powder 5%; white granulated sugar 7%; vegetable oil 6.2%; glucose syrup 20% (dry Substance content 75%); Skimmed milk powder 3.46%; Essence 0.1%; Silicon dioxide 0.15%; Modified starch 4%.

[0064] The preparation method of this yogurt sheet comprises the following steps:

[0065] 1. Fermentation: Raw milk passes the inspection and is filtered and sterilized and put into the fermenter; add the bacteria into the fermenter and mix for 15 minutes to make the bacteria evenly distributed. Fermentation is terminated when the pH value is 4.2, and the stirring is started for demulsification Processing, stirring time is 3 minutes;

[0066] 2. Carburetion: Put the vegetable oil into the carburetor, start stirring, and heat up to 68-70°C until it is completel...

Embodiment 3

[0074] This embodiment provides a yogurt tablet and a preparation method thereof.

[0075] Taking the weight of the yogurt sheet as 100%, the raw material of the yogurt sheet consists of: milk 250% (dry matter content 11.8%); whey powder 14.05%; white granulated sugar 3%; vegetable oil 12%; glucose syrup 15% (dry Substance content 75%); skimmed milk powder 22%; strawberry fruit powder 3%; silicon dioxide 0.2%; modified starch 5%.

[0076] The preparation method of this yogurt sheet comprises the following steps:

[0077] 1. Fermentation: Raw milk passes the inspection and is filtered and sterilized and put into the fermenter; add the bacteria into the fermenter and mix for 15 minutes to make the bacteria evenly distributed. Fermentation is terminated when the pH value is 4.2, and the stirring is started for demulsification Processing, stirring time is 3 minutes;

[0078] 2. Carburetion: Put the vegetable oil into the carburetor, start stirring, and heat up to 68-70°C until i...

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Abstract

The invention relates to a yogurt tablet and a preparation method thereof. The yogurt tablet is prepared from the following materials according to percentage of total weight: 200%-600% of raw milk or skimmed milk, 4%-28% of skim milk powder, 5%-20% of glucose syrup, 1%-20% of albumen powder or whey powder, 4%-18% of plant oil, 2%-8% of white granulated sugar, 1%-15% of modified starch and 0.1%-0.3% of silicon dioxide. The preparation method of the yogurt tablet is also provided by the invention. According to the preparation method of the yogurt tablet provided by the invention, milk or skimmed milk is utilized for fermentation, and then other auxiliary materials of the yogurt tablet are added to the milk or the skimmed milk and are subjected to the procedures of mixing, homogenizing, spray-drying and tabletting to obtain the yogurt tablet which is abundant in nutrition, good in mouthfeel and easy to store; the materials are evenly mixed and are stable in quality after being tabletted; and the preparation method is easy to operate, and the yogurt tablet can be subjected to industrial production.

Description

technical field [0001] The invention relates to a yogurt tablet and a preparation method thereof, belonging to the technical field of yogurt food preparation. Background technique [0002] The current production process of yogurt tablets is mainly made from raw milk or reconstituted milk through sterilization, concentration, inoculation fermentation, constant temperature cultivation, spray drying, and compression molding. Due to the high fat content of the material and the high surface oil, the fluidity is extremely poor and the viscosity is high; when the tablet is pressed, the material cannot flow into the mold smoothly, especially when the tablet pressing speed of the tablet press is high, the die hole cannot be filled. Leading to product defects such as false chips and insufficient weight. It can only be produced at a very low speed and cannot be produced in large quantities. If the granulation and water drying process is used, it needs to be mainly manual operation, t...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/18
Inventor 刘宝俊刘彪
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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