Method for controlling post-acid of yoghurt

A technology of yogurt and acidity, applied in the direction of milk preservation, bacteria used in food preparation, dairy products, etc., can solve the problems of product flavor texture influence, high adjustment dependence, and post-acidity, so as to avoid product state Not good, long shelf life, extended shelf life effect

Pending Publication Date: 2018-12-07
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies of the existing yogurt products, such as large post-acidity within the shelf life, high dependence on product formula adjustment, and great influence on product flavor and texture, and provide a brand-new post-acidity control technology for yogurt products. Methods

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  • Method for controlling post-acid of yoghurt
  • Method for controlling post-acid of yoghurt
  • Method for controlling post-acid of yoghurt

Examples

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Embodiment 1

[0045]This embodiment specifically discloses a yogurt product prepared by using the method of controlling the post-acidity of yogurt according to the present invention. The yogurt is made of the following raw materials in mass percentages: white granulated sugar 7.2%; whey protein powder 1%; cream 2%; Sweetened condensed milk 0.2%, starch 0.2%, Lactobacillus bulgaricus 0.01%; Streptococcus thermophilus 0.015%; the balance is raw milk. Its concrete preparation steps are as follows:

[0046] A. Preparation of product base materials

[0047] According to the raw material formula of fermented milk, take the raw milk with the corresponding mass ratio, and after the raw milk is checked and accepted according to GB19301 and "Raw Milk Inspection Regulations", then add other ingredients except fermented lactic acid bacteria according to the formula, and mix the ingredients evenly , to produce a fermented base material; wherein, the raw milk is raw milk. This step specifically include...

Embodiment 2

[0065] This embodiment specifically discloses a yogurt product prepared by using the method of controlling the post-acidity of yogurt according to the present invention. The yogurt is made of the following raw materials in mass percentages: white granulated sugar 7.3%; whey protein powder 1%; cream 2%; Sweetened condensed milk 0.2%, starch 0.2%, Lactobacillus bulgaricus 0.01%; Streptococcus thermophilus 0.015%; Lactobacillus bifidum 0.01%; the balance is raw milk. Its concrete preparation steps are as follows:

[0066] A. Preparation of product base materials

[0067] According to the raw material formula of fermented milk, take the raw milk with the corresponding mass ratio, and after the raw milk is checked and accepted according to GB19301 and "Raw Milk Inspection Regulations", then add other ingredients except fermented lactic acid bacteria according to the formula, and mix the ingredients evenly , to produce a fermented base material; wherein, the raw milk is raw milk. ...

Embodiment 3

[0085] This embodiment specifically discloses a yogurt product prepared by using the method of controlling the post-acidity of yogurt according to the present invention. The yogurt is made of the following raw materials in mass percentages: 7.5% white sugar; 1% whey protein powder; 2% cream; Sweetened condensed milk 0.2%, starch 0.2%, Lactobacillus bulgaricus 0.01%; Streptococcus thermophilus 0.015%; Lactobacillus acidophilus 0.01%; the balance is raw milk. Its concrete preparation steps are as follows:

[0086] A. Preparation of product base materials

[0087] According to the raw material formula of fermented milk, take the raw milk with the corresponding mass ratio, and after the raw milk is checked and accepted according to GB19301 and "Raw Milk Inspection Regulations", then add other ingredients except fermented lactic acid bacteria according to the formula, and mix the ingredients evenly , to produce a fermented base material; wherein, the raw milk is raw milk. This st...

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Abstract

The present invention discloses a method for controlling post-acid of yoghurt. With earlier-stage high-temperature fermentation, the method enables lactic acid bacteria among materials to breed quickly; then with heating treatment, the method reduces the quantity and activity of the lactic acid bacteria among the materials; and finally, with medium-temperature fermentation, the method achieves theend point fermentation acidity, thereby effectively controlling the activity and the quantity of the lactic acid bacteria retained in the yogurt product, and further achieving the effect of effectively controlling post-acid of yoghurt. The method for controlling post-acid of yoghurt can effectively avoid the problem of bad product state caused by the formula change without needing to change the original formula of yoghurt. The method just regulates a fermentation process, combines fermentation steps with the preferred matching of process parameters such as fermentation temperature, time and fermentation acidity in the fermentation steps, reduces post-acid of the product within the low-temperature shelf life while maintaining the original fermentation flavor and the living fermentation bacteria nutritional value of the finally prepared fermented milk product, and is widely applicable to various yoghourt products and beverages fermented by using lactic acid bacteria.

Description

technical field [0001] The invention relates to the field of food processing and production, in particular to the production and manufacture of fermented milk, in particular to a method for controlling post-yogurt acidity. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. [0003] Since yogurt contains at least 1 x 10 6 The number of live lactic acid bacteria. During the shelf life of yogurt, lactic acid bacteria will continue to use the remaining carbon source in the yogurt to ferment and produce lactic acid, which will cause the yogurt product to become more and more sour during the shelf life, which has a great impact on the taste. At the same time, it restricts the shelf life of yogurt and Sales radius, how to solve the post-acidity of yogurt is a technical problem that most yogurts generally need to face. [0004] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C3/00
CPCA23C3/00A23C9/123A23C9/1238A23V2400/123A23V2400/113A23V2400/249A23V2400/531
Inventor 孙金威李启明朱雅丽段雪梅刘媛付瑞东梁文星杨晓凤方琼燕唐果
Owner NEW HOPE DAIRY HLDG
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