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Brown handmade yoghourt

A manual and yogurt technology, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of numerous formulas, complicated preparation methods, and difficult implementation, and achieve the effect of less formula raw materials, simple preparation process, and suitable caramel flavor

Inactive Publication Date: 2016-11-09
安徽达诺乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this patent can make brown yogurt, its formula is too various, and the preparation method is complicated, it is not easy to implement, and this patent adds a large amount of food additives to maintain the consistency and fineness of yogurt, a large number of food additives and It is harmful to the human body to use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A brown artisan yogurt prepared as follows:

[0024] (1) Add skimmed milk powder and white granulated sugar to raw milk, and heat it to 75°C at a heating rate of 3.5°C under stirring conditions to obtain fermentation raw materials;

[0025] (2) Carry out high-temperature sterilization treatment to the fermentation raw materials, the sterilization temperature is 130°C, and the sterilization time is 25 minutes;

[0026] (3) cooling the sterilized fermentation raw materials to 45°C, adding a starter, and fermenting at this temperature for 8 hours, after fermentation, refrigerating at 5°C for 4.5 hours to obtain the brown handmade yoghurt;

[0027] By weight, the consumption of each raw material is raw milk 90.8, skimmed milk powder 1.8, white granulated sugar 7.4; said starter contains Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei, and The quantity ratio of Lactobacillus bulgaricus, Streptococcus t...

Embodiment 2

[0030] A brown artisan yogurt prepared as follows:

[0031] (1) adding skim milk powder and white granulated sugar to raw milk, and heating to 75°C at a heating rate of 3°C under stirring conditions to obtain fermentation raw materials;

[0032] (2) Carry out high-temperature sterilization treatment to the fermentation raw materials, the sterilization temperature is 125°C, and the sterilization time is 30 minutes;

[0033] (3) cooling the sterilized fermentation raw materials to 40°C, adding a starter, and fermenting at this temperature for 9 hours, after fermentation, refrigerating at 4°C for 5 hours to obtain the brown handmade yoghurt;

[0034] By weight, the consumption of each raw material is raw milk 80, skimmed milk powder 1.5, white granulated sugar 6.5; said starter contains Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei, and The quantitative ratio of Lactobacillus bulgaricus, Streptococcus the...

Embodiment 3

[0037] A brown artisan yogurt prepared as follows:

[0038] (1) adding skim milk powder and white granulated sugar to raw milk, and heating to 75°C at a heating rate of 4°C under stirring conditions to obtain fermentation raw materials;

[0039] (2) Carry out high-temperature sterilization treatment to the fermentation raw materials, the sterilization temperature is 135°C, and the sterilization time is 20 minutes;

[0040] (3) cooling the sterilized fermentation raw materials to 50°C, adding a starter, and fermenting at this temperature for 7 hours, after fermentation, refrigerating at 6°C for 4 hours to obtain the brown handmade yoghurt;

[0041] In parts by weight, the consumption of each raw material is raw milk 100, skimmed milk powder 2.1, white sugar 8.5; the starter contains Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei, and The quantity ratio of Lactobacillus bulgaricus, Streptococcus thermophi...

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Abstract

The invention discloses brown handmade yoghourt. The brown handmade yoghourt is prepared by the following steps: (1) adding skimmed milk and white sugar into raw milk, heating to 75 DEG C at the heating rate of 3-4 DEG C under a stirring condition to obtain fermented raw materials; (2) sterilizing the fermented raw materials at the high temperature of 125-135 DEG C for 20-30 minutes; (3) cooling the sterilized fermented raw materials to 40-50 DEG C, adding a leavening agent, performing fermentation at the temperature, and refrigerating for a certain period of time after fermentation to obtain the brown handmade yoghourt. The brown handmade yoghourt is prepared from a small number of raw materials according to a formula, is easy to prepare, is simple in preparation process, and has high stability, hardly any quality difference among every batch of products, and very good application prospect. The brown handmade yoghourt is brown in appearance, has strong yoghourt flavor, proper caramel flavor, fine and smooth mouthfeel, fresh and natural feel, full milk feel and long lasting time, is free from additives, and is natural and healthy.

Description

technical field [0001] The invention relates to the field of yogurt food, in particular to brown handmade yogurt. Background technique [0002] Yogurt is a milk product that is made from milk, added with beneficial bacteria (starter), fermented, and then cooled and filled. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects to become a nutritional dairy product more suitable for human beings. [0003] At present, a new type of brown yogurt appears on the market. Its production principle is that after a long time of cooking, the milk will undergo Maillard reaction due to the protein and sugar in the milk, which will brown the milk and produce a special burnt aroma. The flavor can give people the pleasure of drinking and increase appetite. [0004] An easy way to make the brown yogurt described above is to heat the milk until it browns and add a starter culture to ferment. Although this method is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 许浩文
Owner 安徽达诺乳业股份有限公司
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