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Caramel yoghourt preparing method

A caramel and yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of high storage conditions and poor stability, and achieve the effect of increasing the desire to buy and changing the flavor

Inactive Publication Date: 2017-01-04
南京卫岗乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Caramel yogurt itself requires high storage conditions, and caramel is easy to precipitate from the milk, and its stability is not good

Method used

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  • Caramel yoghourt preparing method

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Experimental program
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Effect test

Embodiment 1

[0023] A method for making caramel yogurt, comprising the following steps:

[0024] Raw materials: in parts by weight, 80 parts of milk, 3-6 parts of glucose, 5 parts of white sugar, 0.5 parts of stabilizer, 0.2 parts of wpc whey protein powder, 5 parts of condensed milk, 1.4 parts of cream, 2 parts of caramel ;

[0025] Heat and stir the milk to 60°C, add glucose and white sugar, stir for about 6 minutes, add stabilizer, then add wpc whey protein powder, dissolve for about 10-15 minutes; add condensed milk, cream, fully dissolve for 15-20 minutes Minutes, add caramel, homogenize at 20Mpa, sterilize at 92-95°C for 300s, cool to about 40°C, inoculate strains Danisco’s direct injection strain 827 or Hansen’s direct injection strain 904, and place in a 42°C incubator Cultivate in medium for 5-8 hours, take it out and refrigerate at 2-8°C for post-cooking.

[0026] In the above formula:

[0027] Glucose: the most widely distributed and most important monosaccharide in nature, i...

Embodiment 2

[0036] Mix 70% of milk and glucose and heat to 60°C, stir and mix well, fully stir and mix 6% white sugar and 4‰ stabilizer, add to the base material, then add 4% condensed milk, wpc80 2‰, cream 1.8 %, continue to stir for 20 minutes, add 2.5% caramel and mix well, homogenize at 20Mpa, sterilize at 95°C for 10 minutes, then supercool to about 42°C to inoculate strains, ferment in 42°C thermostat for 7 hours, acidity When it reaches 75 degrees, it can be taken out to break the emulsification, and it can be cooked after refrigeration.

Embodiment 3

[0038] Mix milk 65% and glucose and heat to 55°C, stir and mix well, stir and mix 7% white granulated sugar and 3‰ stabilizer, add it to the base material, then add 3% condensed milk, wpc80 2‰, cream 2 %, continue to stir for 20 minutes, add 3% caramel and mix well, homogenize at 20Mpa, sterilize at 95°C for 10 minutes, then supercool to about 42°C to inoculate strains, ferment in a 42°C thermostat for 8 hours, the acidity When it reaches 75 degrees, it can be taken out to break the emulsification, and it can be cooked after refrigeration.

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Abstract

The invention relates to a caramel yoghourt preparing method and belongs to the technical field of dairy product processing. By adding caramel, the flavor and color of the product can be effectively changed to stimulate consumption, and meanwhile, the thick scorch aroma makes the product have a broader market.

Description

technical field [0001] The invention relates to a method for preparing caramelized yoghurt, belonging to the technical field of dairy product processing. Background technique [0002] Caramel yogurt, as a new category different from traditional white milk, has certain technical defects. The production technology of caramel is difficult, and it is also regarded as a high-tech product abroad, and its production process is strictly kept secret. There are two types of caramel reaction: one is the Medela reaction accompanied by amine, that is, the Schiffs base (Sehiffs Base) is generated from glucose + NH3-R, and further heated to generate N-substituted glucosylamine (N-substitutedqlycosylanine) . The other is the pure caramelization reaction (simply heating the caramelization reaction of glucose), that is, at a relatively high temperature (about 200 ° C) to make carbohydrates produce aldehydes, and then condense them into dyeing components. Caramel yogurt itself requires high ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 童晓娟陈萍李大鹏王安勇程景雄
Owner 南京卫岗乳业有限公司
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