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Normal-temperature drinking type yoghourt and preparation method thereof

A drinkable yogurt technology, applied in the field of fermentation, can solve problems such as poor drinking experience and thick texture of yogurt at room temperature, and achieve the effects of easy operation, good product condition, and simple and easy process

Active Publication Date: 2020-04-17
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to solve the current normal temperature yogurt products with thick texture and poor drinking experience. It aims to overcome the above disadvantages, and develop a normal temperature yogurt with better fluidity and smooth taste through optimization of formula and process improvement. yogurt products

Method used

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  • Normal-temperature drinking type yoghourt and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of drinking yoghurt at normal temperature, the raw materials are as follows:

[0025] raw material Amount added (%) anti milk 91.157 White sugar 7 Diacetyl tartrate mono-diglycerides 0.04 low ester pectin 0.5 low acyl gellan gum 0.02 agar 0.2 essence 0.08 starch 1 starter 0.003 total 100

[0026] The protein content of antibiotic-free milk in the above ingredients is 3.1wt%, fat is 2.8wt%, lactose content is 3.0wt%, non-fat milk solids (SNF) content≥8.1wt%, titrated acidity≤18°T.

[0027] The preparation method comprises the following steps:

[0028] S1. Mix the antibiotic-free milk sterilized at 137°C for 3s with the raw materials in the above table except the starter at 65°C for 30 minutes at high speed to obtain a mixed solution;

[0029] S2, homogenize the mixed solution obtained in step S1 at 65°C, the primary and secondary homogenization pressures are 200bar and 30bar...

Embodiment 2

[0035] A preparation method of drinking yoghurt at normal temperature, the raw materials are as follows:

[0036] raw material Amount added (%) anti milk 93.869 White sugar 5 Diacetyl tartrate mono-diglycerides 0.02 low ester pectin 0.3 low acyl gellan gum 0.01 agar 0.1 essence 0 starch 0.7 Streptococcus thermophilus and Lactobacillus bulgaricus 0.001 total 100

[0037] The antibiotic-free milk in the above ingredients has a protein content of 2.8wt%, a fat content of 2.8wt%, a lactose content of 3.0wt%, a non-fat solid (SNF) content of ≥8.1wt%, and a titrated acidity of ≤18°T.

[0038] The preparation method comprises the following steps:

[0039] S1. Mix the antibiotic-free milk sterilized at 135°C for 5s with the raw materials in the above table except the starter at 70°C for 20 minutes at high speed to obtain a mixed solution;

[0040] S2, homogenize the mixed solution obtained in step S1 at 70°C,...

Embodiment 3

[0046] A preparation method of drinking yoghurt at normal temperature, the raw materials are as follows:

[0047] raw material Amount added (%) anti milk 89.735 White sugar 8 Diacetyl tartrate mono-diglycerides 0.03 low ester pectin 0.6 low acyl gellan gum 0.03 agar 0.3 essence 0.1 starch 1.2 Streptococcus thermophilus and Lactobacillus bulgaricus 0.005 total 100

[0048] The protein content of antibiotic-free milk in the above ingredients is 3.1wt%, fat is 2.8wt%, lactose content is 3.1wt%, non-fat milk solids (SNF) content≥8.1wt%, titrated acidity≤18°T.

[0049] The preparation method comprises the following steps:

[0050] S1. Mix the antibiotic-free milk sterilized at 136°C for 4s with the raw materials in the above table except the starter at 68°C for 25 minutes at high speed to obtain a mixed solution;

[0051] S2, homogenize the mixed solution obtained in step S1 at 68°C, the primary and second...

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Abstract

The invention discloses normal-temperature drinking type yoghourt and a preparation method thereof. The preparation method comprises the following steps: pre-sterilized raw milk is mixed with sugar, starch and a food additive, and a mixed solution is obtained; wherein the pre-sterilization is ultra-high temperature instantaneous sterilization; homogenizing, sterilizing and cooling the mixed solution, adding an edible essence, and inoculating a leavening agent for fermentation to obtain a yoghourt base material; and demulsifying the yoghourt base material, carrying out smooth pump treatment, cooling, sterilizing, cooling and filling to obtain the normal-temperature drinking type yoghourt. The formula, the process and other aspects are optimized, the preparation method is simple in process,easy to operate and convenient for industrial processing and production, and compared with common normal-temperature yoghourt, the product prepared by the preparation method is fresh and cool in taste, smooth and good in flowability.

Description

technical field [0001] The invention belongs to the technical field of fermentation, and in particular relates to normal-temperature drinking yoghurt and a preparation method thereof. Background technique [0002] Room temperature yogurt has been popular with consumers since its launch, but room temperature yogurt usually has a thicker texture. Drinking yogurt is becoming more and more popular among consumers because of its health and convenience. With the increasing demand of consumers for healthy, high-end and convenient products, many companies have launched PET bottle packaging room temperature yogurt in 2017. Most of them are "secondary batching process", and multiple homogenization is required, and the process is relatively cumbersome. In the secondary ingredient process, some colloids need to be hydrated, and the words "drinking water" or "water" need to be marked on the product label, which will affect consumers' judgment of the product and mistakenly think it is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23C9/127
CPCA23C9/1307A23C9/137A23C9/127A23V2400/123A23V2400/249
Inventor 孙颜君刘振民徐致远苏米亚应杰张玉律
Owner BRIGHT DAIRY & FOOD CO LTD
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