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Manufacture method of polydextrose set-style buffalo yoghourt

A polydextrose, coagulation-type technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve problems such as unfavorable human body, non-compliance with health, nutrition, and safe dietary requirements, and achieve rich health effects , Reduce sugar absorption, reduce fat accumulation

Inactive Publication Date: 2017-01-04
GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently commercially available yoghurt, manufacturers usually add some chemical additives in order to prolong the shelf life of yoghurt or improve the flavor.

Method used

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  • Manufacture method of polydextrose set-style buffalo yoghourt
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  • Manufacture method of polydextrose set-style buffalo yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of polydextrose solidified sour buffalo milk, comprising the following steps:

[0028] 1) Material selection: Antibiotics will inhibit the fermentation of lactic acid bacteria, so fresh buffalo milk without antibiotics is selected as raw milk;

[0029] 2) Degreasing: pass the raw milk obtained in step 1) through a 300-mesh filter to remove sediment, clots, impurities and other foreign matter, and then use a separator to degrease until the fat content in the skim buffalo milk is ≤0.6%, to prepare skim buffalo milk;

[0030] 3) Preparation: use a heating device to raise the temperature of the skim buffalo milk obtained in step 2) to 60° C., then take out part of the skim buffalo milk and add 5% polydextrose and 3% sucrose to the total mass of the raw milk. The amount of skimmed buffalo milk is enough to dissolve the added polydextrose and sucrose. After stirring to dissolve, mix with the rest of the skimmed buffalo milk and stir well to obtain the ba...

Embodiment 2

[0035] A preparation method of polydextrose solidified sour buffalo milk, comprising the following steps:

[0036] 1) Material selection: Antibiotics will inhibit the fermentation of lactic acid bacteria, so fresh buffalo milk without antibiotics is selected as raw milk;

[0037] 2) Degreasing: pass the raw milk obtained in step 1) through a 300-mesh filter to remove sediment, clots, impurities and other foreign matter, and then use a separator to degrease until the fat content in the skim buffalo milk is ≤0.6%, to prepare skim buffalo milk;

[0038]3) Preparation: use a heating device to raise the temperature of the skim buffalo milk obtained in step 2) to 60° C., then take out part of the skim buffalo milk and add 7% polydextrose and 9% sucrose to the total mass of the raw milk. The amount of skimmed buffalo milk is enough to dissolve the added polydextrose and sucrose. After stirring to dissolve, it is mixed with the rest of the skimmed buffalo milk and stirred evenly to o...

Embodiment 3

[0043] A preparation method of polydextrose solidified sour buffalo milk, comprising the following steps:

[0044] 1) Material selection: Antibiotics will inhibit the fermentation of lactic acid bacteria, so fresh buffalo milk without antibiotics is selected as raw milk;

[0045] 2) Degreasing: Pass the fresh buffalo milk taken in step 1) through a 300-mesh filter to remove sediment, clots, impurities and other foreign matter, and then use a separator to degrease until the fat in the skim buffalo milk Content ≤ 0.6%, to prepare skim buffalo milk;

[0046] 3) Preparation: use a heating device to raise the temperature of the skim buffalo milk obtained in step 2) to 63°C, then take out part of the skim buffalo milk and add polydextrose and 5% of the total mass of the raw milk to 11% of the total mass of the raw milk. The amount of skimmed buffalo milk is enough to dissolve the added polydextrose and sucrose. After stirring to dissolve, it is mixed with the rest of the skimmed bu...

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Abstract

The invention provides a manufacture method of polydextrose set-style buffalo yoghourt, and belongs to the technical field of food processing. The manufacture method comprises taking polydextrose and buffalo milk as main raw materials and adding a proper amount of sucrose and a bacterial strain for fermentation to make the buffalo yoghourt, and specifically comprises steps of selection of raw milk, defatting, addition of polydextrose and sucrose, mixing, sterilization, inoculated fermentation and post curing. The method is simple in selected raw materials, has no harmful chemical additive added, and is healthy and safe. The type and matching ratio of the bacterial strain, the consumption of raw materials, and the technical condition parameters of each fermentation technology are scientific and reasonable. The finally produced buffalo yoghourt is uniform in color and is milk white, tastes smooth, is moderate in viscosity and acidity and sweetness and uniform and fine in structural state, and basically has no whey precipitated. The polydextrose set-style buffalo yoghourt has specific fermentation aroma as that of rich buffalo milk, is excellent in overall taste, and is abundant in nutrition and health-care function.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of polydextrose solidified sour buffalo milk. [0003] 【Background technique】 [0004] Yogurt is a semi-solid fermented milk product fermented by inoculating a specific strain at a specific temperature. It has a unique taste, rich nutritional value, and has health functions such as cleaning the mouth, relieving high blood pressure, anti-cancer, and losing weight. Therefore, it has been favored in recent years. Consumers' love, coupled with the economic development and the continuous improvement of living standards, the consumption level of yogurt is also rising and will maintain a rapid growth trend for a long time in the future. Currently commercially available yogurt, manufacturers usually add some chemical additives in order to prolong the shelf life of yogurt or improve the flavor. Some substances are harmful to the human body ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/1307A23V2400/123A23V2400/249
Inventor 黄丽曾庆坤李玲杨攀唐艳
Owner GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INST
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