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Method for preparing yoghurt, base material and yoghurt prepared thereby

A technology for yogurt and base material, which is applied in the directions of bacteria, applications, and dairy products used in food preparation, can solve the problems of insufficient aroma of yogurt, low content of butanedione, and poor taste, and achieve good sensory flavor and pure flavor. , the effect of reducing the risk of fermentation

Inactive Publication Date: 2019-11-19
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the yogurt currently on the market, the content of diacetyl is still low, so the yogurt has insufficient aroma, which leads to its bad taste

Method used

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  • Method for preparing yoghurt, base material and yoghurt prepared thereby
  • Method for preparing yoghurt, base material and yoghurt prepared thereby
  • Method for preparing yoghurt, base material and yoghurt prepared thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Example 1 Full-fat yoghurt with better sensory quality and its preparation method

[0050] 1. Raw material pretreatment:

[0051] 1. Take 1000kg of raw milk (the sum of casein and whey protein content is 3.1% by weight), preheat 10% by weight of raw milk to 55°C, enter the skim separator, and remove fat to obtain 90kg of skim milk and 10kg of cream, the fat content in the skim milk is <0.6% by weight.

[0052] 2. The skim milk was subjected to ultrafiltration to obtain 39 kg of protein concentrate and 51 kg of permeate, and the protein content in the protein concentrate was 8% by weight.

[0053] 3. Microfilter the protein concentrate to remove 6kg of whey solution, so that the ratio of casein to whey protein is 8.1:1.9.

[0054] 4. Mix 33kg of protein concentrate with 10kg of removed cream and 5.67kg of permeate after ultrafiltration, so that the total protein content is the same as that of raw milk without pretreatment.

[0055] 5. Preheat the treated raw milk to 5...

Embodiment 2

[0064] Embodiment 2 has better organoleptic quality high-protein yoghurt and preparation method thereof

[0065] 1. Raw material pretreatment:

[0066] 1. Take 1000kg of raw milk (protein content 3.3% by weight), preheat 30% by weight of raw milk to 55°C, enter the skim separator, remove fat to obtain 270kg of skim milk and 30kg of cream (skim milk: cream) , the fat content in the skim milk is <0.6% by weight.

[0067] 2. The skim milk was subjected to ultrafiltration to obtain 105 kg of protein concentrate and 165 kg of permeate. The protein content in the protein concentrate was 8.5% by weight.

[0068] 3. Microfilter the protein concentrate to remove 4.7kg of whey protein, so that the ratio of casein to whey protein is 9.5:0.5.

[0069]4. Mix 100.3 kg of the adjusted protein concentrate with 110 kg of ultrafiltered permeate and 30 kg of defatted cream, so that the total protein content reaches 6% by weight.

[0070] 5. Preheat the treated raw milk to 55°C, add fructose s...

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Abstract

The invention relates to a method for preparing yoghurt, a base material and the yoghurt prepared thereby. The method comprises the following steps: step S1, providing raw milk containing casein and whey protein; step S2, adjusting the proportion of casein to whey protein in 10-30 wt% of the raw milk to (8-10):(2-0.5); step S3, carrying out Maillard browning reaction on 10-30 wt% of the raw milk,and then mixing the product with the raw milk which do not carry out browning reaction; and step S4, melting the mixed raw milk, degassing, homogenizing, sterilizing, cooling and fermenting to obtainthe yoghurt. With the method, the Maillard reaction is carried out by adjusting the proportion of different protein components in the raw milk, and the product is mixed and fermented with raw milk without component adjustment according to the specific proportion, so that the product contains high content of a butanedione substance, and has good product sensory quality.

Description

technical field [0001] The invention relates to the field of fermented dairy product processing, and more specifically relates to a yoghurt making method capable of producing better sensory flavor, a base material and yoghurt made using the same. Background technique [0002] Yogurt (yogurt, yoghurt) tastes sweet and sour, smooth and nutritious. Yogurt contains active lactic acid bacteria, which can inhibit the growth of harmful bacteria in the intestinal tract, regulate the balance of intestinal microecology, and enhance the body's immunity. At the same time, yogurt can enhance people's digestion ability, promote appetite, improve intestinal environment, and effectively improve the utilization rate of calcium and phosphorus in the human body. It has also been reported that lactic acid bacteria contain oxidoreductase and peroxidase, which can resist free radicals in the human body, inhibit the growth of spoilage bacteria, and reduce harmful substances such as ammonia, hydro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/123A23V2400/123A23V2400/165A23V2400/175A23V2400/249
Inventor 陈波董强余灵恩杨冰洁周忠青吴蓓蕾
Owner ZHEJIANG INM FOOD
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