Solidified brown yoghourt and preparation method thereof
A coagulation type, brown technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of complex preparation process, easy deformation and instability of protein, product state and taste can not achieve the best effect, etc. Soft, silky, and thoroughly solidified
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Embodiment 1
[0026] A solidified brown yogurt, comprising the following components in parts by weight: 950 parts of raw milk, 100 parts of white sugar, 40 parts of glucose, 2 parts of concentrated whey protein, 10 parts of cream, and 6.5 parts of compound emulsifying thickener part, 0.4 part of gelatin.
[0027] The preparation method specifically comprises the following steps:
[0028] (1) Weigh the raw material components in proportion, and carry out browning treatment at 95° C. for 3 hours after batching;
[0029] (2) After the browning treatment, carry out the sterilization treatment at 95°C for 300 seconds before filling;
[0030] (3) The semi-finished product after filling is fermented at a constant temperature of 41°C, and leaves the fermentation room when the acidity reaches 68°C;
[0031] (4) Put the fermented product into the cold storage for rapid cooling, after-cooking at a temperature of 4 degrees in the cold storage for 12 hours, and then leave the warehouse to obtain the s...
Embodiment 2
[0033] A set type brown yogurt, comprising the following components in parts by weight: 1050 parts of raw milk, 110 parts of white sugar, 50 parts of glucose, 3 parts of concentrated whey protein, 13 parts of cream, and 7.5 parts of compound emulsifying thickener part, 0.6 part of gelatin.
[0034] The preparation method specifically comprises the following steps:
[0035] (1) Weigh the raw material components in proportion, and carry out browning treatment at 95° C. for 3 hours after batching;
[0036] (2) After the browning treatment, carry out the sterilization treatment at 95°C for 300 seconds before filling;
[0037] (3) The semi-finished product after filling is fermented at a constant temperature of 41°C, and leaves the fermentation room when the acidity reaches 68°C;
[0038] (4) Put the fermented product into the cold storage for rapid cooling, after-cooking at a temperature of 4 degrees in the cold storage for 12 hours, and then leave the warehouse to obtain the so...
Embodiment 3
[0040] A set type brown yogurt, comprising the following components in parts by weight: 980 parts of raw milk, 102 parts of white sugar, 43 parts of glucose, 2.2 parts of concentrated whey protein, 11 parts of cream, and 7.0 parts of compound emulsification thickener part, 0.45 part of gelatin.
[0041] The preparation method specifically comprises the following steps:
[0042] (1) Weigh the raw material components in proportion, and carry out browning treatment at 95° C. for 3 hours after batching;
[0043] (2) After the browning treatment, carry out the sterilization treatment at 95°C for 300 seconds before filling;
[0044] (3) The semi-finished product after filling is fermented at a constant temperature of 41°C, and leaves the fermentation room when the acidity reaches 68°C;
[0045](4) Put the fermented product into the cold storage for rapid cooling, after-cooking at a temperature of 4 degrees in the cold storage for 12 hours, and then leave the warehouse to obtain th...
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