Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Yogurt fermentation method

A fermentation method and yogurt technology, applied to milk preparations, bacteria used in food preparation, and other dairy products, can solve the problems of single type and structure, weak basic research, etc., and achieve the reduction of whey precipitation rate and excellent quality , Improve the effect of nutritional value

Inactive Publication Date: 2019-09-17
江西阳光乳业股份有限公司
View PDF18 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the domestic yogurt industry started relatively late, the basic research is weak, and the types and structures of research and development are relatively simple. In order to meet the needs of consumers and special groups, the domestic dairy industry now pays more attention to the change of yogurt flavor and the introduction of prebiotics in probiotic yogurt. application, less attention is paid to the influence of raw materials of fermented yogurt on the quality characteristics of yogurt fermentation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Yogurt fermentation method
  • Yogurt fermentation method
  • Yogurt fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for fermenting yogurt, the steps comprising:

[0018] (1) To prepare the extract of asparagus-Russia japonica-fish bone meal, mix the fresh asparagus japonica and the fruit of asparagus japonica according to the mass ratio of asparagus japonica:Russia japonica fruit=10:1, and then mix them at 100-110°C Dry for 3 hours. After drying, mash asparagus and thorn rose and put them in an airtight container. Fill the container with air until the air pressure in the container reaches 2 standard atmospheric pressure, keep the pressure for 30 minutes, and then quickly evacuate to 0.3 Atmospheric pressure, hold the pressure for 10 minutes, balance the air pressure inside and outside the container after holding the pressure, take out the asparagus and thorn rose; then mix the asparagus, thorn rose and fish bone meal in a mass ratio of 10:1:3 , soak the mixed mixture in an aqueous solution of citric acid with a mass percentage of solute of 2%, incubate at 40±10°C for 1 hour,...

Embodiment 2

[0022] A method for fermenting yogurt, the steps comprising:

[0023] (1) To prepare the extract of asparagus-Russia japonica-fish bone meal, mix the fresh asparagus and japonica japonica fruit according to the mass ratio of asparagus japonica: japonica japonica fruit=10:1.3 and then mix them at 100~110°C Dry for 4 hours. After drying, mash asparagus and thorn rose and put them in a closed container. Fill the container with air until the air pressure in the container reaches 2 standard atmospheric pressure, keep the pressure for 40 minutes, and then quickly evacuate to 0.3 Atmospheric pressure, keep the pressure for 10 minutes, balance the pressure inside and outside the container after the pressure keeping, take out the asparagus and thorn rose; then mix the asparagus, thorn rose and fish bone meal according to the mass ratio of 10:1.3:3.7 , soak the mixed mixture in an aqueous solution of citric acid with a mass percentage of solute of 3%, incubate at 40±10°C for 1 hour, cen...

Embodiment 3

[0027] A method for fermenting yogurt, the steps comprising:

[0028] (1) To prepare the extract of asparagus-Russia japonica-fish bone meal, mix the fresh asparagus and jasmine asparagus fruit according to the mass ratio of asparagus asparagus: asparagus japonica fruit=10:1.7, and then mix them at 100~110°C Dry for 4 hours. After drying, mash asparagus and thorn rose and put them in a closed container. Fill the container with air until the air pressure in the container reaches 2 standard atmospheric pressure, keep the pressure for 50 minutes, and then quickly evacuate to 0.3 Atmospheric pressure, keep the pressure for 20 minutes, balance the pressure inside and outside the container after the pressure keeping, take out the asparagus and thorn rose; then mix the asparagus, thorn rose and fish bone meal according to the mass ratio of 10:1.7:4.2 , soak the mixed mixture in an aqueous solution of citric acid with a solute mass percentage of 3%, heat it at 40±10°C for 2 hours, cen...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a yogurt fermentation method. The method comprises the steps that (1), fresh gracilaria lemaneiformis and rosa davurica fruits are dried at first, after drying, mashing is conducted, the mixture is put into a closed container, the container is filled with air until the air pressure in the container reaches 2 standard atmospheric pressures or above, the pressure is maintained, then vacuumizing is conducted rapidly to reach 0.3 standard atmospheric pressure or below, the pressure is maintained, then gracilaria lemaneiformis and rosa davurica are taken out to be mixed with fish bone powder, the mixture is soaked in a citric acid solution, centrifugal separation is conducted, clear liquid is freeze-dried to reach the constant weight, and extracts of gracilaria lemaneiformis-rosa davurica-fish bone powder are obtained; (2), fresh cow milk and the extracts of gracilaria lemaneiformis-rosa davurica-fish bone powder are mixed and stirred to the uniform, pasteurization is conducted, after natural cooling, a leavening agent is inoculated, filling and fermenting are conducted, after fermentation is finished, refrigeration is conducted, and a finished product is obtained. Accordingly, by mixing the extracts of gracilaria lemaneiformis-rosa davurica-fish bone powder in the fermentation process of yogurt, the fermented yogurt product has better quality, the water holding rate is significantly improved, and the whey precipitation rate is significantly lowered.

Description

technical field [0001] The invention belongs to the technical field of yogurt, in particular to a method for fermenting yogurt. Background technique [0002] Yogurt is made by adding a specific strain of lactic acid bacteria to milk and fermenting it in a fermenter at 42~43°C. The lactic acid bacteria ingest the natural lactose in milk and release lactic acid. Due to the increase in acidity, the casein in milk is denatured and coagulated Lumpy solids, while the increase in acidity (pH=4~5) also inhibits the proliferation of potential pathogenic bacteria in milk. There are many types of yogurt. The yogurt currently on the market includes: set yogurt, stirred yogurt, sweet yogurt drink, fruit yogurt, yogurt cheese, frozen yogurt and dry yogurt. [0003] With the gradual improvement of living standards, people's pursuit of food nutrition and health care is getting higher and higher. Dairy products, as a representative of rich nutrition, are increasingly becoming the choice of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/133A23C9/1307A23C9/13A23C2240/15A23V2400/123A23V2400/249
Inventor 袁飞连郑希帆张小云杨林
Owner 江西阳光乳业股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com