Yogurt and its preparation method

A technology of yogurt, distarch phosphate, applied in the direction of milk preparations, other dairy products, bacteria used in food preparation, etc.

Active Publication Date: 2020-11-03
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the room temperature yogurt on the market is thicker, and there are very few yogurts that can be drunk directly without a straw

Method used

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  • Yogurt and its preparation method
  • Yogurt and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Raw materials

[0028] 925.98 parts by weight of raw milk, 70 parts by weight of white granulated sugar, 3 parts by weight of acetylated distarch phosphate, 0.02 parts by weight of diacetyl tartrate mono-diglycerides, 0.1 parts by weight of gellan gum, 0.8 parts by weight of low-methoxy pectin, 0.04 parts by weight of high methoxy pectin, 0.02 parts by weight of konjac gum, and 0.04 parts by weight of gelatin.

[0029] 2. Process

[0030] When the temperature of 60% raw milk is raised to 40°C, start feeding (white sugar, acetylated distarch phosphate, diacetyl tartrate mono-diglyceride, gellan gum, low methoxyl pectin, high methoxyl pectin, konjac gum, gelatin), circulate and stir for 10 minutes, and then add the remaining raw milk. Carry out homogenization, homogenization pressure primary pressure 120bar, secondary pressure 60bar, after the homogenization is completed, sterilize, the sterilization temperature is 110 ℃, the sterilizing time is 5s and then sterilize...

Embodiment 2

[0032] 1. Raw materials

[0033] 914.78 parts by weight of raw milk, 75 parts by weight of white granulated sugar, 8 parts by weight of acetylated distarch phosphate, 0.3 parts by weight of diacetyl tartrate mono-diglyceride, 0.5 parts by weight of gellan gum, 1.2 parts by weight of low-methoxy pectin, 0.06 parts by weight of high methoxy pectin, 0.06 parts by weight of konjac gum, and 0.1 parts by weight of gelatin.

[0034] 2. Process

[0035] When 60% raw milk is warmed up to 40-55°C, start feeding (white sugar, acetylated distarch phosphate, diacetyl tartrate mono-diglyceride, gellan gum, low-methoxyl pectin, high-methoxyl pectin) Glue, konjac gum, gelatin), circulate and stir for 15 minutes, then add the remaining raw milk. Carry out homogenization, homogenization pressure primary pressure 130bar, secondary pressure 70bar, after homogenization is completed, sterilize, the sterilization temperature is 110 degrees Celsius, the sterilization time is 10s and then sterilize,...

Embodiment 3

[0037] 1. Raw materials

[0038] 896.55 parts by weight of raw milk, 85 parts by weight of white granulated sugar, 15 parts by weight of acetylated distarch phosphate, 0.5 parts by weight of diacetyl tartrate mono-diglycerides, 0.8 parts by weight of gellan gum, 1.8 parts by weight of low-methoxy pectin, 0.08 parts by weight of high methoxy pectin, 0.09 parts by weight of konjac gum, and 0.18 parts by weight of gelatin.

[0039] 2. Process

[0040] When the temperature of 60% raw milk is raised to 55°C, start feeding (white sugar, acetylated distarch phosphate, diacetyl tartrate mono-diglyceride, gellan gum, low methoxyl pectin, high methoxyl pectin, konjac gum, gelatin), circulate and stir for 20 minutes, and then add the remaining raw milk. Carry out homogenization, homogenization pressure primary pressure 140bar, secondary pressure 80bar, after homogenization is completed, sterilize, sterilization temperature is 110 degrees Celsius, sterilization time is 15s and then ster...

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Abstract

The present invention provides yogurt, which comprises: 925.98-896.55 parts by weight of raw milk, 70-85 parts by weight of white granulated sugar, 3-15 parts by weight of acetylated distarch phosphate, and 0.02-0.5 parts by weight of diacetyl tartaric acid mono-diglyceride , 0.1-0.8 parts by weight of gellan gum, 0.8-1.8 parts by weight of low-methoxyl pectin, 0.04-0.08 parts by weight of high-methoxyl pectin, 0.02-0.09 parts by weight of konjac gum, and 0.04-0.18 parts by weight of gelatin. The yoghurt has high stability at normal temperature and moderate viscosity, and can be directly drunk with a straw.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to yoghurt and a preparation method thereof. Background technique [0002] As people's awareness of health and health care gradually strengthens, milk and yogurt have become an indispensable part of our daily table; room temperature yogurt is loved by consumers because it can be stored at room temperature. However, the room temperature yogurt on the market is thicker, and there are very few yogurts that can be drunk directly without a straw. [0003] Thereby, the preparation technology of yogurt still needs to be developed and improved. Contents of the invention [0004] This application is based on the inventor's discovery and recognition of the following facts and problems: [0005] The inventor found in the process of yogurt preparation that, on the basis of the technology of normal temperature yogurt, adding two processes of smoothing filter and homogenization can ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23C7/00
CPCA23C7/00A23C9/13A23C9/1315A23V2400/123A23V2400/249
Inventor 郭燕胡嘉杰王斌
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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