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Base material of multilayer yogurt, and multilayer yogurt

A technology of base material and yogurt, which is applied in the field of base material, can solve the problems that the firmness of the base material cannot adapt to multi-layer yogurt, etc., and achieve the effects of not being easy to mix and penetrate, having good firmness, and maintaining a good shape

Inactive Publication Date: 2013-06-19
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the firmness of this yogurt base can not meet the requirements of multi-layer yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0020] 1. Preparation of base material.

[0021] 1.1. The formula of the base material.

[0022] Antibiotic-free fresh milk is used for milk, and the dosage is 794.4kg;

[0023] Stabilizer 6.1kg (including pectin 0.1kg, gelatin 2kg and modified starch 4kg);

[0024] 50kg of sucrose;

[0025] Concentrated whey protein WPC80 is selected as concentrated whey protein, and the dosage is 4.5kg;

[0026] Strains 150U (including Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus, the ratio is 3:3:2:2);

[0027] Cream 145kg.

[0028] 1.2, the preparation method of base material.

[0029] a. After mixing the stabilizer, sucrose and whey protein concentrate evenly, add milk heated to 55°C, stir to dissolve, and make a mixed material.

[0030] b. Homogenize the mixed material under the conditions of pressure of 20Mpa and temperature of 65°C, and then sterilize at 95°C for 300 seconds to make the sterilized material.

[0031] c. Cool ...

no. 2 example

[0039] 1. Preparation of base material.

[0040] 1.1. The formula of the base material.

[0041] Antibiotic-free fresh milk is used as milk, and the dosage is 742.4kg;

[0042] Stabilizer 8.1kg (including pectin 0.1kg, gelatin 2kg and modified starch 6kg);

[0043] 45kg of sucrose;

[0044] Concentrated whey protein WPC80 is selected as concentrated whey protein, and the dosage is 4.5kg;

[0045] Strains 150U (including Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus, the ratio is 3:3:2:2);

[0046] Cream 200kg.

[0047] 1.2, the preparation method of base material.

[0048] a. After mixing the stabilizer, sucrose and whey protein concentrate evenly, add milk heated to 64°C, stir to dissolve, and make a mixed material.

[0049] b. Homogenize the mixed material under the conditions of pressure of 20Mpa and temperature of 65°C, and then sterilize at 95°C for 300 seconds to make the sterilized material.

[0050] c. Cool t...

no. 3 example

[0058] 1. Preparation of base material.

[0059] 1.1. The formula of the base material.

[0060] Antibiotic-free fresh milk is used for milk, and the dosage is 550kg;

[0061] Stabilizer 8.1kg (including pectin 0.1kg, gelatin 2kg and modified starch 6kg);

[0062] 45kg of sucrose;

[0063] Concentrated whey protein WPC80 is selected as concentrated whey protein, and the dosage is 4.5kg;

[0064] Strains 150U (including Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus, the ratio is 3:3:2:);

[0065] Cream 392.4kg.

[0066] 1.2, the preparation method of base material.

[0067] a. After mixing the stabilizer, sucrose and whey protein concentrate evenly, add milk heated to 57°C, stir to dissolve, and make a mixed material.

[0068] b. Homogenize the mixed material under the conditions of pressure of 20Mpa and temperature of 65°C, and then sterilize at 95°C for 300 seconds to make the sterilized material.

[0069] c. Cool t...

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Abstract

The invention provides a base material of a multilayer yogurt. The base material is prepared from yogurt with whipped single cream added in. With the whipped single cream, the base material is provided with good firmness. The invention also provides a multilayer yogurt comprising at least one jam layer and at least two base material layers. The base material layers comprise the base material, and the jam layer comprises jam. The jam layer and the base material layers are alternated. The base material layers of the multilayer yogurt have good firmness, and the jam layer and the base material layers are prevented from mixing and penetration. Therefore, product stability and good appearance are maintained.

Description

technical field [0001] The invention relates to a base material, especially the base material of multilayer yogurt and the multilayer yogurt using the base material. Background technique [0002] There are many kinds of yogurt products, among which jam yogurt is loved by consumers due to its various tastes. Jam-layered yogurt includes jam and yogurt layering set in jam yogurt. Jam layered yogurt If the existing method is used to set the jam on the yogurt, the yogurt is not firm, and the jam and yogurt are easy to mix. [0003] In the prior art, there is also the preparation of jam layered yogurt base material by the following formula and process: after a certain proportion of milk, sweetener, milk protein powder, thickener and lactic acid bacteria are prepared into yogurt by conventional methods, the yogurt is then subjected to low pressure homogeneous. But the firmness of this yoghurt base material can't adapt to the requirement of multi-layer yoghurt. Contents of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
Inventor 许娜牛天娇孙健刘爱萍
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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