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Room-temperature yoghourt and preparation method thereof

A yogurt, normal temperature technology, applied in the field of normal temperature yogurt and its preparation, can solve the problems of strong heat treatment, loss of yogurt flavor substances, high heating times of milk, etc., and achieve good stability

Active Publication Date: 2014-02-26
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

In the existing process of preparing yogurt at room temperature, the milk is heated frequently and the degree of heat treatment is strong, which increases the damage to the flavor and nutrients of the milk
Moreover, pasteurization of fermented milk will damage the flavor and structure of the product, and yogurt is prone to problems such as loss of flavor substances and whey precipitation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0020] raw material:

[0021] Raw milk: 870 kg;

[0022] Stabilizer: 3.5 kg of agar, 0.5 kg of pectin, 20 kg of modified starch, 1.2 kg of glyceryl monostearate;

[0023] Cream: 8 kg;

[0024] White granulated sugar: 88.8 kg;

[0025] Whey protein powder: 8 kg.

[0026] Preparation:

[0027] 1. Centrifuge and sterilize the purchased raw milk after purification. The temperature of the centrifuge is 55°C, the separation factor is 10000, and the duration is 2 seconds to obtain the sterilized raw milk;

[0028] 2. Vacuum ingredients: the vacuum pressure is -0.035MPa; mix the stabilizer and white granulated sugar and add it into the sterilized raw milk online, and keep it warm at 70°C for 15 minutes to obtain a premix liquid; in the premix liquid Add cream and whey protein powder, and mix by mixer for 22 minutes to obtain mixed material liquid;

[0029] 3. Vacuum degas the mixture liquid, the pressure of vacuum degassing is -0.02MPa, and the degassing time is 1 second;

[00...

no. 2 example

[0039] raw material:

[0040] Raw milk: 885 kg;

[0041] Stabilizer: 2 kg of agar, 2.5 kg of pectin, 14 kg of modified starch;

[0042] Cream: 5 kg;

[0043] White sugar: 85 kg;

[0044] Whey protein powder: 6.4 kg;

[0045] DHA algae oil: 0.1 kg.

[0046] Preparation:

[0047] 1. Centrifuge and sterilize the purchased raw milk after purification. The temperature of the centrifuge is 40°C, the separation factor is 10000, and the duration is 2 seconds to obtain the sterilized raw milk;

[0048] 2. Vacuum ingredients: the vacuum pressure is -0.03MPa; mix the stabilizer and white granulated sugar and add it to the sterilized raw milk online, and keep it warm at 10°C for 15 minutes to obtain a premix liquid; in the premix liquid Add cream and whey protein powder, mix by mixer for 25 minutes to obtain mixed material liquid;

[0049] 3. Vacuum degas the mixture liquid, the pressure of vacuum degassing is -0.01MPa, and the degassing time is 1.5 seconds;

[0050] 4. Homogenize...

no. 3 example

[0058] raw material:

[0059] Raw milk: 930 kg;

[0060] Stabilizer: 1.7 kg of agar, 1.5 kg of pectin, 5 kg of modified starch;

[0061] Cream: 3 kg;

[0062] White sugar: 56 kg;

[0063] Whey protein powder: 1.8 kg;

[0064] Multivitamins (including vitamin A and vitamin C): 1 kg.

[0065] Preparation:

[0066] 1. Centrifuge and sterilize the purchased raw milk after purification. The temperature of the centrifuge is 57°C, the separation factor is 13000, and the duration is 2 seconds to obtain the sterilized raw milk;

[0067] 2. Vacuum ingredients: the vacuum pressure is -0.06MPa; mix the stabilizer and white granulated sugar online and add it to the sterilized raw milk, and keep it warm at 30°C for 5 minutes to obtain a premixed liquid; in the premixed liquid Add cream and whey protein powder, and mix with a mixer for 20 minutes to obtain a mixed material liquid;

[0068] 3. Vacuum degas the mixture liquid, the pressure of vacuum degassing is -0.032MPa, and the degas...

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PUM

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Abstract

The invention provides a preparation method of room-temperature yoghourt. The preparation method comprises the following steps: mixing materials to obtain a mixed material solution; carrying out heat treatment on the mixed material solution under the temperature ranging from 110 DEG C to 140 DEG C until the thermotropy rate of whey proteins in the mixed material solution is up to or more than 89% to obtain a heat-treated material solution; inoculating lactic acid bacteria into the heat-treated material solution and fermenting to obtain a fermented material; sterilizing the fermented material. The room-temperature yoghourt prepared by the method is good in stability and has a fine and smooth mouth feel and a mellow flavor. The invention further provides the room-temperature yoghourt produced by the method.

Description

technical field [0001] The present invention relates to a kind of yoghurt, especially a kind of normal temperature yoghurt and its preparation method. Background technique [0002] With the development of science and the progress of society, and the improvement of national living standards, people's pursuit of a healthy, reasonable and nutritious diet has become the mainstream of modern life. Fermented milk products are loved by more and more consumers for their unique nutritional value and flavor, and yogurt is the most popular dairy product among many fermented milk products. The yogurt currently on the market is made from fresh milk or dairy products, which are fermented by adding sugar and bacteria. Ordinary yogurt has a short shelf life, only 21 days under low-temperature refrigeration conditions, and the whole process of transportation and sales must be under refrigerated conditions, which directly limits the sales radius of the product, mainly in local and regional s...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 母智深武春雨白林春吴秀英
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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