Yogurt and making method thereof

A technology of yogurt and milk, which is applied in the direction of milk preparations, other dairy products, dairy products, etc., and can solve the problems that yogurt needs to be improved.

Pending Publication Date: 2019-09-10
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

[0003] However, the current method of preparing yoghurt still needs to be improved

Method used

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  • Yogurt and making method thereof
  • Yogurt and making method thereof
  • Yogurt and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6

[0063] In this example, milk was prepared as follows:

[0064] (1) Selection of fresh milk: select healthy cows in large-scale pasture breeding bases, and fresh milk squeezed from healthy cow udders with mechanized milking equipment.

[0065] (2) Acceptance: Check the protein, fat, non-fat milk solids, density and acidity contained in fresh milk. The acceptance criteria meet the national food safety standard GB19301. Qualified fresh milk is stored in cold chain at ①℃.

[0066] (3) Milk cleaning: pass the degassed milk through a filter, pass through a 100-120 mesh filter, remove dust and other impurities in the milk, and then pass the milk through a centrifugal static milk machine to control the temperature at ② ℃, to ③ Centrifuge at the speed of rpm to remove non-milk cells and other impurities in the milk.

[0067] (4) Centrifugal sterilization: The milk is subjected to centrifugal sterilization at a temperature of ④°C, and the microorganisms in the milk are physically strip...

Embodiment 7

[0083]Prepare milk according to the method of Examples 1-6, the difference is that the sterilization conditions in step (7) are shown in the table below.

[0084] It can be seen that using the steam immersion sterilization method of the present invention, the sterilization temperature is controlled at 130-157° C., and the time is 0.09-0.5 seconds, which can effectively serve the purpose of sterilization, and microorganisms remain in the product, especially spores and heat-resistant spores The residues are all low, and compared with raw milk, the loss of nutrients is less, and the nutritional value of the product is high.

[0085] Overall, the yogurt obtained by the process of Example 4 is of the best quality, and the raw milk contains: β-lactoglobulin: 3460mg / L, α-lactalbumin: 1340mg / L, lactoferrin: 110mg / L, immune globulin Protein IgA: 67000μg / L, Immunoglobulin IgG: 537000μg / L, Immunoglobulin IgM: 59300μg / L, in the feed liquid after step (10) flash degassing treatment, β-lact...

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Abstract

The invention provides a method for making a yogurt. The method comprises the steps that raw milk is subjected to milk filtration, sterilizing centrifugation and filtration membrane concentration, sothat milk is obtained; concentrated milk proteins, pectin, agar, jam, white granulated sugar, starch and the milk are mixed and homogenized, so that a mixed liquid is obtained; the mixed liquid is subjected to steam immersed type sterilization, so that a sterilized product is obtained; the sterilized product is subjected to flashing and degassing, so that to-be-fermented liquor is obtained; the to-be-fermented liquor and a strain are fermented, so that a fermented product is obtained; the fermented product is demulsified and cooled, so that the yogurt is obtained. In the to-be-fermented liquorobtained in the method, nutrient components in the raw milk are greatly reserved, the amount of microbial residues is low, and the yogurt obtained after fermentation is high in nutritive value, highin food safety, long in shelf life and excellent in flavor and taste.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to yoghurt and methods for its preparation. Background technique [0002] It has been more than 150 years since the invention of the industrial yogurt preparation process. The industrialization of yogurt has not only brought convenience to consumers, but also brought a series of benefits to consumers’ health, which is obvious to all. [0003] However, current methods of preparing yoghurt leave room for improvement. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art at least to a certain extent. Therefore, the present invention proposes a yogurt and a method for preparing yogurt. The yogurt has high nutritional value, low residual bacteria, high food safety, long shelf life, excellent flavor and taste, and strong stability. [0005] It should be noted that the present invention...

Claims

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Application Information

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IPC IPC(8): A23C7/00A23C7/04A23C1/00A23C9/13
CPCA23C7/00A23C7/046A23C1/00A23C9/1307A23C2210/206
Inventor 哈斯格日图王琳
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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