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Normal-temperature yogurt and preparation method thereof

A yogurt and room temperature technology, applied in the field of room temperature yogurt and its preparation, to achieve the effects of good fluidity, best flavor and good taste

Active Publication Date: 2018-06-22
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no product with a fat content higher than 3.5% in normal temperature drinking yoghurt on the market. The development of this type of product needs to solve a series of technical problems, such as preventing fat oxidation during the shelf life, fat floating layer, ensuring the stability of the room temperature system, etc.

Method used

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  • Normal-temperature yogurt and preparation method thereof
  • Normal-temperature yogurt and preparation method thereof
  • Normal-temperature yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Evenly mix non-antibiotic milk with sucrose, starch, agar and sodium alginate after sterilizing at 135°C for 5s to obtain a mixed solution. The ratio is as follows:

[0050] ingredients

Non-antibiotic milk after sterilization

sucrose

cream

agar

High Ester Pectin

gellan gum

corn starch

Addition wt%

93.327

4

2.25

0.13

0.08

0.01

0.2

[0051] In the above ingredients, the protein content in the raw milk is 2.8wt%, the fat is 2.8wt%, the lactose content is 3.0wt%, the mineral substance is 0.5wt%, the non-fat milk solid is 6.3wt%, and the titrated acidity is ≤18°T. The cream has a fat content of 35%, and is made from raw milk after being separated and sterilized at 110°C / 20s; the above ingredients are mixed evenly, the mixing temperature is 50°C, and the vacuum cycle time is 30 minutes;

[0052] (2) Homogenize the mixed solution obtained in step (1) at 50° C., the primary and secondary homogeneous press...

Embodiment 2

[0062] (1) Mix non-antibiotic milk with the ingredients in the following table after being sterilized at 137°C for 3s to obtain a mixed solution. The ratio is as follows:

[0063]

[0064] The protein content in the raw milk in the above ingredients is 3.1wt%, the fat is 3.1wt%, the lactose content is 4wt%, the mineral matter is 0.8wt%, the non-fat milk solid is 8.3wt%, and the titrated acidity is ≤18°T. The cream has a fat content of 40%, and is made from raw milk after being separated and sterilized at 115°C / 10s; the above ingredients are mixed evenly, the mixing temperature is 60°C, and the vacuum cycle time is 20 minutes;

[0065] (2) Homogenize the mixed solution obtained in step (1) at 60° C., the primary and secondary homogeneous pressures are 150 bar and 80 bar respectively;

[0066] (3) The homogenized liquid is pasteurized at a temperature of 97° C. for 3 minutes;

[0067] (4) After cooling the liquid obtained in step (3) to 43° C., add 0.009 wt % of Lactobacillu...

Embodiment 3

[0075] (1) Mix non-antibiotic milk after sterilizing at 136°C for 4s with the ingredients in the following table to obtain a mixed solution. The ratio is as follows:

[0076]

[0077] The protein content in the raw milk in the above ingredients is 2.95wt%, the fat is 3.0wt%, the lactose content is 3.5wt%, the mineral matter is 0.65wt%, the non-fat milk solid is 7.3wt%, and the titrated acidity is ≤18°T. The cream has a fat content of 38%, and is made from raw milk after being separated and sterilized at 117°C / 15s; the above ingredients are mixed evenly, the mixing temperature is 55°C, and the vacuum cycle time is 25 minutes;

[0078] (2) Homogenize the mixed solution obtained in step (1) at 55° C., the primary and secondary homogeneous pressures are respectively 180 bar and 50 bar;

[0079] (3) The homogenized liquid is pasteurized at a temperature of 95° C. for 5 minutes;

[0080] (4) After cooling the liquid obtained in step (3) to 42°C, add Lactobacillus bulgaricus (Lac...

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Abstract

The invention discloses normal-temperature yogurt and a preparation method thereof. According to the normal-temperature yogurt, the viscosity is 200-250cp, the total protein content by mass percent is2.56%-3.03%, the fat content by mass percent is 3.5%-6.0%, the carbohydrate content by mass percent is 4.76%-12.14%, and the acidity is 70-90 degrees T. The preparation method of the yogurt comprisesthe following steps: uniformly mixing 81.491%-93.327% of pre-sterilized antibiotic-free milk, 4%-8% of a sweetening agent, 2.25%-8.61% of light cream and 0.42%-0.84% of a stabilizing agent by a vacuum mixing mode, homogenizing the mixed liquid, and performing pasteurization on the homogenized liquid, wherein the percentages are the mass percentages of the components in the mixed liquid; cooling the sterilized mixed liquid, adding 0.003%-0.009% of a starter and 0%-0.1% of essence, performing fermenting, wherein the percentage is the mass percentage of the starter in the mixed liquid, and performing emulsion breaking when the acidity reaches 70-90 degrees T to obtain a yogurt base material; and performing homogenization and pasteurization on the yogurt base material for the second time, wherein the sterilization temperature is 70-80 DEG C and the sterilization time is 10-40s, performing cooling to 20-30 DEG C after sterilization and performing nitrogen-filled filling. The product is high in fat content, suitable for young people to drink and smooth and delicate in mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of fermented milk products, and in particular relates to a normal-temperature yoghurt and a preparation method thereof. Background technique [0002] Pasteurized heat-treated flavored yogurt has opened up a new category of room temperature yogurt in China. As of 2016, the sales of domestic room temperature yogurt products are close to 30 billion, which has rewritten the development pattern of China's dairy industry. The room temperature yogurt market is gradually developing towards health, high-end and convenience. Under such a consumption trend, the healthy and convenient image of drinking yogurt is favored by European and American dairy companies. For example, in 2017, Nestle launched "Xianyue" in China "Little V" is a bottled ready-to-drink yogurt, including three major flavors: original, yellow peach and mango. In 2017, Anmuxi, a brand of the domestic dairy company Yili, launched a drinking type in PET...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307
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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