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Compound stabilizing agent, fermented yogurt comprising compound stabilizing agent, and preparation method of fermented yogurt

A technology for compounding stabilizer and content, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of product texture and taste change, product instability, rough texture, etc., to achieve close taste, good tissue state, The effect of improving stability

Active Publication Date: 2013-05-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defect that microorganisms in fermented yogurt products stored at room temperature in the prior art will ferment and cause changes in product texture and taste, and provide a compound stabilizer, containing it Fermented yogurt and preparation method of the fermented yogurt
[0006] The inventor tried through experimentation: sterilizing conventional fermented yogurt through general heat treatment equipment to stop the continuous fermentation of microorganisms, to solve the defect causing product instability, but the research found that the texture and flavor of fermented yogurt are mainly produced by fermenting bacteria Some of the natural substances produced by this kind, which form the texture and flavor of fermented yogurt at the same time, are very sensitive to heat, and the original flavor of the resulting product will be completely changed, the texture will become very rough and difficult to swallow, and whey precipitation will easily occur Case

Method used

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  • Compound stabilizing agent, fermented yogurt comprising compound stabilizing agent, and preparation method of fermented yogurt
  • Compound stabilizing agent, fermented yogurt comprising compound stabilizing agent, and preparation method of fermented yogurt
  • Compound stabilizing agent, fermented yogurt comprising compound stabilizing agent, and preparation method of fermented yogurt

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Experimental program
Comparison scheme
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Embodiment 1

[0058] Embodiment 1 room temperature yoghurt product

[0059] Product formula (calculated per ton of final product):

[0060]

[0061] The preparation method comprises the following steps:

[0062] 1) Antibiotic-free milk with no less than 3.1% fat and no less than 2.8% protein should be pre-sterilized (137°C, 4s) and stored in a cleaned and sterilized milk storage tank, and refrigerated before use (storage temperature 6°C );

[0063] 2) Heat the milk in step 1) to 50°C to 55°C through a plate heat exchanger, and pass the acetylated distarch phosphate, pectin, gelatin, sodium alginate, xanthan gum, gelatin, and white sugar through a water powder mixer Add it to the above milk, stir at constant temperature for 20 minutes to make it evenly mixed;

[0064] 3) Homogenize the mixed solution obtained in step 2), the homogenization temperature is 60°C, and the pressure is successively 15MPa and 5MPa for two-stage homogenization;

[0065] 4) The homogenized liquid in step 3) is...

Embodiment 2

[0071] Embodiment 2 room temperature yoghurt product

[0072] Product formula (calculated per ton of final product):

[0073]

[0074]

[0075] The preparation method comprises the following steps:

[0076] 1) Antibiotic-free milk with no less than 3.1% fat and no less than 2.8% protein should be pre-sterilized (137°C, 4s) and stored in a cleaned and sterilized milk storage tank, and refrigerated before use (storage temperature 4°C );

[0077] 2) Heat the milk in step 1) to 50°C-55°C through a plate heat exchanger, acetylate distarch phosphate, pectin, gelatin, sodium alginate, xanthan gum, gelatin, white sugar and sweetener Add it into the above-mentioned milk through a water-powder mixer, and stir at a constant temperature for 20 minutes to make it evenly mixed;

[0078] 3) Homogenize the mixed solution obtained in step 2), the homogenization temperature is 70°C, and the pressure is successively 18MPa and 2MPa;

[0079] 4) The homogenized liquid in step 3) is paste...

Embodiment 3

[0085] Embodiment 3 room temperature yoghurt product

[0086] Product formula (calculated per ton of final product):

[0087]

[0088] The preparation method comprises the following steps:

[0089] 1) Antibiotic-free milk with no less than 3.1% fat and no less than 2.8% protein should be pre-sterilized (137°C, 4s) and stored in a cleaned and sterilized milk storage tank, and refrigerated before use (storage temperature 4°C );

[0090] 2) Heat the milk in step 1) to 50°C-55°C through a plate heat exchanger, and mix acetylated distarch phosphate, pectin, gelatin, sodium alginate, xanthan gum, gelatin, and sweetener with water powder Add it into the above milk, stir at constant temperature for 20 minutes, and make it evenly mixed;

[0091] 3) Homogenize the mixed solution obtained in step 2), the homogenization temperature is 70°C, and the pressure is successively 18MPa and 2MPa;

[0092] 4) The homogenized liquid in step 3) is pasteurized for the first time, the steriliza...

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Abstract

The invention discloses a compound stabilizing agent, a fermented yogurt comprising the compound stabilizing agent, and a preparation method of the fermented yogurt. The compound stabilizing agent provided by the invention comprises esterified starch, pectin, sodium alginate, agar, xanthan gum, and gelatin. The viscosity of the sodium alginate is 500mPa.s-1000mPa.s. The preparation method provided by the invention comprises the steps that: (1) the compound stabilizing agent provided by the invention, a sweetening agent, water, and pre-sterilized and preheated nonreactive milk are uniformly mixed; (2) homogenization is carried out; (3) pasteurization is carried out; (4) cooling is carried out, and a fermentation agent is added and fermentation is carried out; (5) jar turning is carried out; (6) pasteurization is carried out; and (7) rapid cooling is carried out, and sterile preservation is carried out. With the twice pasteurization technology and the sterile filling technology, physical and chemical stability and hygienic index stability of the fermented yogurt can be maintained after 3-6 months of storage under a normal temperature of 20-40 DEG C. Therefore, normal-temperature selling of fermented yogurt with a protein content no lower than 2.3% is realized, and the problem of long-distance selling of fermented yogurt due to cold chain restriction is solved.

Description

technical field [0001] The invention relates to a compound stabilizer, fermented yoghurt containing it and a preparation method of the fermented yoghurt. Background technique [0002] Fermented yogurt is a food made by fermenting milk based on the addition of lactic acid bacteria and the like. The starter (lactic acid bacteria) used in conventional fermented dairy products (fermented yogurt) will continue to ferment during subsequent storage, changing the taste and texture of the dairy product, resulting in product instability. Therefore, in order to ensure that the activity of lactic acid bacteria in yogurt and the taste of yogurt remain unchanged, yogurt can only be stored, transported and sold at low temperatures (4°C to 10°C), and at low temperatures (4°C to 10°C) Under certain conditions, the shelf life shall not exceed 30 days. [0003] Although there are many types of fermented yogurt products, such as flavored or fruit-shaped fermented milk products, vitamin or min...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 杭锋艾连中孙克杰穆海菠王钦博宋馨郭本恒
Owner BRIGHT DAIRY & FOOD
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