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Strained yogurt and preparation method thereof

A technology for Greek yogurt and fresh milk, which is applied in the field of Greek yogurt and its preparation, can solve the problems of unfavorable absorption of nutrients in yogurt and destruction of yogurt nutrients, and achieve the effects of easy implementation, no turbidity or precipitation, and good health care

Inactive Publication Date: 2016-11-09
王保华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current commercially available Greek yogurt usually adds a lot of additives, flavors, pigments and other additives in the preparation process, which not only is not conducive to the absorption of nutrients in yogurt by the human body, but also destroys some nutrients in yogurt. no benefit to the human body
In addition, there is still a lot of room for improvement in the taste and flavor of the existing Greek yogurt

Method used

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  • Strained yogurt and preparation method thereof
  • Strained yogurt and preparation method thereof
  • Strained yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A preparation method of Greek yogurt, comprising the following steps:

[0045] 1), defat 900 parts of fresh milk, homogenize the obtained skim milk, sterilize, cool, add 0.015 parts of probiotics to ferment for 4 hours, stop fermentation when the fermentation reaches 70oT, and remove the After the whey is filtered out, the first base material is obtained;

[0046] 2) Add sugar to 900 parts of fresh milk and stir evenly, homogenize the obtained mixture, sterilize, cool, add 0.015 parts of probiotics to ferment for 4 hours, stop fermentation when the fermentation reaches 70°T, and obtain the fermentation product as the second base material;

[0047] 3) Mixing the first base material and the second base material in an equal mass ratio to obtain Greek yogurt.

Embodiment 2

[0049] A preparation method of Greek yogurt, comprising the following steps:

[0050] 1), defat 1100 parts of fresh milk, homogenize the obtained skim milk, sterilize, cool, add 0.02 parts of probiotics to ferment for 6 hours, stop the fermentation when the fermentation reaches 76 ° T, and the obtained fermentation product Obtain the first base material after filtering out the whey in the medium;

[0051] 2) Add 180 parts of white granulated sugar and 25 parts of fructooligosaccharide to 1100 parts of fresh milk and stir evenly, homogenize the obtained mixture, sterilize, cool, add 0.03 parts of probiotics to ferment for 6 hours, and ferment to 76 ° Terminate the fermentation at T, and the obtained fermentation product is the second base material;

[0052] 3) Mixing the first base material and the second base material in an equal mass ratio to obtain Greek yogurt.

[0053] Wherein, the probiotics are Lactobacillus bulgaricus and Streptococcus thermophilus mixed in equal prop...

Embodiment 3

[0055] A preparation method of Greek yogurt, comprising the following steps:

[0056] 1), defat 900 parts of fresh milk, homogenize the obtained skim milk, sterilize, cool, add 0.018 parts of probiotics to ferment for 6 hours, stop the fermentation when the fermentation reaches 76 ° T, and the obtained fermentation product Obtain the first base material after filtering out the whey in the medium;

[0057] 2) Add 140 parts of white sugar and 15 parts of fructo-oligosaccharide to 1100 parts of fresh milk and stir evenly, homogenize the obtained mixture, sterilize, cool, add 0.025 parts of probiotics to ferment for 6 hours, and ferment to 76 ° Terminate the fermentation at T, and the obtained fermentation product is the second base material;

[0058] 3) Mixing the first base material and the second base material in an equal mass ratio to obtain Greek yogurt.

[0059] Wherein, the probiotics are Lactobacillus bulgaricus and Streptococcus thermophilus mixed in equal proportions. ...

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Abstract

The invention relates to the field of processing of milk products, and concretely relates to a preparation method for strained yogurt. According to the method, orotic-acid-removed yogurt and yogurt prepared through normal fermentation are mixed for preparing the strained yogurt, and the strained yogurt is endowed with special mouthfeel. The strained yogurt does not have antiseptics, essences, sweeteners or other additives, and is purely natural green food. Since whey is removed and white sugar, fructooligosaccharide and honey with a specific ratio are added, the strained yogurt is smooth and sticky in mouthfeel, has quality same to that of cream, and is healthy and delicious.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to Greek yogurt and a preparation method thereof. Background technique [0002] Greek yogurt originated in Greece and has become a healthy source of protein. It also has a more scientific name, that is, strained yogurt. Compared with ordinary yogurt, Greek yogurt has one more whey in yogurt. craft. [0003] Greek yogurt is rich and creamy and tastes like cream and is a very tasty alternative to cream. Greek yogurt has twice the protein of regular yogurt and is a very rich source of calcium, which may protect against bone disease. Greek yogurt also contains 50 percent more sodium than regular yogurt, as well as high levels of probiotics, which help keep your gut flora balanced. It is also a soft and digestible food, which is also a good choice for people with weak stomachs. [0004] The current commercially available Greek yogurt usually adds a lot of additives, flavors, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/127A23C9/13A23C9/1307A23V2400/123A23V2400/249
Inventor 王保华
Owner 王保华
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