Cheese-flavor yoghourt and preparation method thereof
A cheese and yogurt technology, which is applied in the field of cheese-flavored yogurt and its preparation, can solve the problems of no active lactic acid bacteria and limited probiotic functions of the product, and achieve the effects of avoiding growth and reproduction, sufficient decomposition, and shortened fermentation time
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 2
[0078] ①Dissolution and hydration of cheese powder: Add 2 grams of sodium tripolyphosphate and 30 grams of Parmesan cheese powder to 963.8 grams of raw milk at 40°C, stir in circulation for 15 minutes, cool to 8°C, and measure the pH value of the system. Hydrate for 10 hours to obtain raw milk containing cheese powder;
[0079] ②Product ingredients: add 0.1 g of sucralose, 0.1 g of aspartame, and 4 g of gelatin to the raw milk containing cheese powder, and stir in a circular motion to obtain a feed liquid;
[0080] ③ Homogenization and sterilization: Preheat the feed liquid to heat up, homogenize at 60°C and 22MPa, heat and sterilize at 92°C for 6 minutes, and cool to 42°C to obtain the sterilized cooling feed liquid;
[0081] ④ Product fermentation: Add CH-1 yogurt starter (according to the total inoculation amount of Streptococcus thermophilus and Lactobacillus bulgaricus 3×10 6 CFU / g), fermented at 42°C to a titrated acidity of 100oT to obtain fermented milk;
[0082] ⑤ S...
Embodiment 3
[0086] ①Dissolution and hydration of cheese powder: Add 0.5 g of sodium citrate and 5 g of Parmesan cheese powder to 500 g of raw milk at 20°C successively, stir in circulation for 5 minutes, measure the pH value of the system, place at 20°C, and hydrate After 6 hours, raw milk containing cheese powder was obtained;
[0087] ②Product ingredients: Add 373.5 grams of raw milk, 120 grams of xylitol, and 1 gram of agar to the raw milk containing cheese powder, and stir them in a circular motion to obtain a feed liquid;
[0088] ③ Homogenization and sterilization: Preheat the feed liquid to heat up, homogenize at 70°C and 18MPa, heat and sterilize at 90°C for 10 minutes, and cool to 39°C to obtain the sterilized cooling feed liquid;
[0089] ④ Product fermentation: Add YC-X11 yogurt starter (according to the total inoculation amount of Streptococcus thermophilus and Lactobacillus bulgaricus 6×10 6 CFU / g), fermented at 42°C to a titrated acidity of 75oT to obtain fermented milk;
...
Embodiment 7
[0118] ①Dissolution and hydration of cheese powder: Add 0.5 g of sodium citrate and 5 g of cheddar cheese powder to 993.3 g of raw milk at 30°C successively, stir in circulation for 10 minutes, cool to 15°C, measure the pH value of the system, and hydrate 8 hours, to obtain raw milk containing cheese powder;
[0119] ②Product ingredients: Add 0.1 g of sucralose, 0.1 g of aspartame, and 1 g of pectin to the raw milk containing cheese powder, and stir evenly to obtain a feed liquid;
[0120] ③ Homogenization and sterilization: preheat the feed liquid to heat up, homogenize at 65°C and 20MPa, heat and sterilize at 92°C for 6 minutes, and cool to 42°C to obtain the sterilized cooling feed liquid;
[0121] ④ Product fermentation: add CH-1 yogurt starter (according to the total inoculation amount of Streptococcus thermophilus and Lactobacillus bulgaricus 4×10 6 CFU / g), fermented at 42°C to a titrated acidity of 80oT to obtain fermented milk;
[0122] ⑤ Stirring water bath cooling:...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com