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Additive-free normal-temperature yoghourt and preparation method thereof

An additive-free, yoghurt technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as shortening product ingredients, and achieve the effects of high uniformity, stable product properties, and moderate viscosity and fluidity

Pending Publication Date: 2018-03-23
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to develop a normal-temperature yogurt without any stabilizer in view of the excessive additives in the current normal-temperature yogurt products, simplify the existing normal-temperature fermented milk ingredient list, use ingredients familiar to consumers, and shorten the product ingredient to 4 to 5 types, and can provide creamy taste, smooth and refreshing

Method used

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  • Additive-free normal-temperature yoghourt and preparation method thereof
  • Additive-free normal-temperature yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] (1) Mix the non-antibiotic milk with sucrose, starch, and blueberry jam evenly after sterilizing at 135°C for 5s to obtain a mixed solution. The mixing ratio is as follows:

[0051] ingredients

Non-antibiotic milk after sterilization

sucrose

modified starch

blueberry jam

Addition wt%

88

8

2

2

[0052] The protein content in the raw milk in the above ingredients is 2.8wt%, the fat is 2.5wt%, the lactose content is 3.0wt%, the non-fat milk solid is 6.3wt%, and the titrated acidity is ≤18°T.

[0053] The modified starch corn or waxy corn used in the above ingredients is made by heat treatment and denaturation, and the starch particle size after denaturation is 5 μm.

[0054] The mixing temperature of the above ingredients is 50° C., the stirring speed is 300 rpm, and the stirring time is 5 minutes.

[0055] (2) Homogenize the mixed solution obtained in step (1) at 50° C., the pressure is 200 bar, and the starch granules aft...

Embodiment 2

[0062] (1) After sterilizing at 137°C for 3s, mix the non-antibiotic milk with sucrose and starch evenly to obtain a mixed solution. The ratio is as follows:

[0063] ingredients

Non-antibiotic milk after sterilization

sucrose

modified starch

Addition wt%

95

4

1

[0064] The protein content in the raw milk in the above ingredients is 3.5wt%, the fat is 3.5wt%, the lactose content is 4.0wt%, the non-fat milk solid is 8.3wt%, and the titrated acidity is ≤18°T.

[0065] The modified starch in the above ingredients is made from cassava starch, which is denatured by microwaves, and the particle size of the starch after denaturation is 150 μm.

[0066] The mixing temperature of the above ingredients is 55° C., the stirring rate is 700 rpm, and the stirring time is 3 minutes.

[0067] (2) Homogenize the mixed solution obtained in step (1) at 55° C., the pressure is 150 bar, and the starch granules after homogenization are 150 μm;

[0068] (...

Embodiment 3

[0074] (1) Mix the non-antibiotic milk with aspartame, starch, drinking water and cranberry strawberry jam evenly after sterilizing at 136°C for 4s to obtain a mixed solution. The mixing ratio is as follows:

[0075] ingredients

Non-antibiotic milk after sterilization

aspartame

modified starch

blueberry jam

drinking water

Addition wt%

81.94

0.005

2

2

7.995

[0076] The protein content in the raw milk in the above ingredients is 3.0wt%, the fat is 3.0wt%, the lactose content is 3.5wt%, the non-fat milk solid is 7.1wt%, and the titrated acidity is ≤18°T.

[0077] Among them, the modified starch is obtained by using potato starch as a raw material, which is denatured by ultrasonic treatment, and the particle size of the starch after denaturation is 100 μm.

[0078] The mixing temperature of the above ingredients is 53° C., the stirring speed is 500 rpm, and the stirring time is 4 minutes.

[0079] (2) Homogenize the mixed s...

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Abstract

A preparation method of additive-free normal-temperature yoghourt comprises the following steps: uniformly mixing 88-95% of pre-sterilized non-antibiotic milk, 4-8% of a sweetener and 1-2% of starch,homogenizing, and pasteurizing the homogenized liquid; cooling the sterilized mixed liquid, fermenting by adding a starter culture which accounts for 0.003-0.009 wt% of mass of the mixed liquid, and carrying out demulsification when acidity reaches 79-90 degree T; homogenizing and carrying out pipe sterilization, and cooling to 20-35 DGE C after sterilization to obtain the product. According to the normal-temperature yoghourt, mass content of total protein and fat is 2.5-3.0 wt%, mass content of carbohydrate is 6.6-11.8 wt%, acidity is 70-80 degree T, and viscosity is 500-700 cP. A burden sheet of a present normal-temperature fermented dairy product is simplified, the burdening of a product only takes 4-5 min, and no stabilizing agent is added. The product prepared in the invention has cream mouthfeel, is smooth and refreshing, and can be placed at normal temperature for 6 months. Microorganisms of the product accord with national standards within the shelf-life. The product has stableperformance and there is no layering or whey separating phenomenon.

Description

technical field [0001] The invention belongs to the technical field of fermented milk products, and in particular relates to a normal temperature non-added fermented milk and a preparation method thereof. Background technique [0002] Normal temperature fermented dairy products are favored by dairy processors and consumers because of their unique taste and flavor, no need for refrigeration, and convenient logistics, transportation and storage. Although fermented milk products at room temperature do not contain live bacteria, according to the conclusion of the World Dairy Federation (IDF) on fermented yogurt, the metabolites produced during the fermentation of yogurt have unique nutritional value and are the core of the nutritional value of fermented milk. It does not depend on the activity of lactic acid bacteria after the fermentation is completed. A large number of studies have shown that most of the lactic acid bacteria in traditional fermented milk are killed by gastric...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 孙颜君刘振民徐致远苏米亚莫蓓红应杰吕昌勇
Owner BRIGHT DAIRY & FOOD
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