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Drinking-type yoghurt preserved at normal temperature and preparation method thereof

A room temperature storage and drinking technology, applied in the direction of bacteria and applications used in milk preparations and food preparation, can solve the problems of rough, easy to separate water layer taste, etc., to achieve smooth taste, uniform and stable product organization state , the effect of improving taste

Active Publication Date: 2019-01-15
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method further overcomes the problems of normal temperature drinking yoghurt containing modified starch in the traditional stable system, which is prone to water separation and rough taste during the shelf life.

Method used

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  • Drinking-type yoghurt preserved at normal temperature and preparation method thereof
  • Drinking-type yoghurt preserved at normal temperature and preparation method thereof
  • Drinking-type yoghurt preserved at normal temperature and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A drinkable yoghurt stored at room temperature, based on 1000g of the total amount of raw materials, the raw materials include:

[0039]

[0040] Wherein, the strain is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0041] The preparation method of the above-mentioned room temperature preservation drinking type yoghurt comprises the following steps:

[0042] 1) Fermentation broth preparation: heat raw milk accounting for 50-55% of the total amount to 50-55°C, add white granulated sugar, whey protein powder, concentrated milk protein, acetylated starch, Pectin, gellan gum, agar, diacetyl tartrate mono-diglycerides, which account for 5 / 30 of the total pectin, are added to raw milk, and chemical equipment with mixing, dispersing, shearing, and emulsifying effects is used to make the feed liquid become Uniform and dispersed mixture, the material time is kept at 15-20 minutes, after cooling, it is mixed with the remaining raw milk, and food flavo...

Embodiment 2

[0053] A drinkable yoghurt stored at room temperature, based on 1000g of the total amount of raw materials, the raw materials include:

[0054]

[0055] Wherein, the strain is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0056] The preparation method of the above-mentioned room temperature preservation drinking type yoghurt comprises the following steps:

[0057] 1) Fermentation broth preparation: heat raw milk accounting for 50-55% of the total amount to 50-55°C, add white sugar, whey protein powder, concentrated milk protein, acetylated starch, Pectin, gellan gum, agar, diacetyl tartrate mono-diglycerides, which account for 3 / 10 of the total pectin, are added to raw milk, and chemical equipment with mixing, dispersing, shearing, and emulsifying effects is used to make the feed liquid become Uniform and dispersed mixture, the material time is kept at 15-20 minutes, after cooling, it is mixed with the remaining raw milk, and food flavor is added;...

Embodiment 3

[0068] A drinkable yoghurt stored at room temperature, based on 1000g of the total amount of raw materials, the raw materials include:

[0069]

[0070] Among them, the reconstituted milk is prepared by mixing 106g of milk powder and 694g of drinking water;

[0071] The strain is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0072] The preparation method of the above-mentioned room temperature preservation drinking type yoghurt comprises the following steps:

[0073] 1) Fermentation broth preparation: heat the reduced milk accounting for 50-55% of the total amount to 50-55°C, add white granulated sugar, whey protein powder, concentrated milk protein, and hydroxypropyl starch which account for 75 / 85 of the total amount of white granulated sugar 1. Add pectin, gellan gum, agar, diacetyl tartrate mono-diglycerides, which account for 1 / 3 of the total amount of pectin, into the reduced milk, and use chemical equipment with mixing, dispersing, shearing,...

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Abstract

The invention discloses drinking-type yoghurt preserved at normal temperature. The drinking-type yoghourt is characterized by comprising the following raw materials in percentage by the total mass ofthe raw materials: 80-90% of raw milk, 8-9.5% of white granulated sugar, 0.87-3.21% of stabilizers, 0.05-0.2% of an emulsifier, a proper amount of leavening agent and the balance of water. The stabilizers include modified starch, pectin, gellan gum and agar. The invention further discloses a preparation method of the drinking-type yoghourt. The normal-temperature drinking-type yoghourt disclosed by the invention is free from phenomena of water separating and precipitation when stored at normal temperature for a long time; and the product is smooth in mouth feel and pure in yoghourt flavor.

Description

technical field [0001] The present invention relates to the field of dairy processing. More specifically, it relates to a drinkable yogurt preserved at room temperature and a preparation method thereof. Background technique [0002] The long shelf life yogurt at room temperature is favored by more and more consumers because of its good taste, convenient carrying and storage, and products such as "Anmuxi", "Moslian" and "Chunzhen" have been introduced successively, opening the door for Changbao yogurt products. a broad market. The existing stable system of Changbao yogurt is mainly based on modified starch system. Modified starch can provide the product with good taste and at the same time make the product have a higher viscosity. However, the starch system also has corresponding disadvantages. The shear resistance of the product is poor. When the amount of starch is low or it is subjected to mechanical vibration, it is easy to convert the bound water of the starch into fre...

Claims

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Application Information

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IPC IPC(8): A23C9/13B65D81/30
CPCA23C9/13A23C9/1307B65D81/30A23V2400/123A23V2400/249Y02W90/10
Inventor 贾琳樊启程巴根纳牛浩
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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