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Preparation of high-protein pasteurized drinking yogurt

A pasteurized, drinking-type technology, applied in the direction of milk preparations, applications, dairy products, etc., can solve the problems that it is difficult to meet the taste requirements of drinking-type yogurt, rough taste, poor shear resistance, etc.

Inactive Publication Date: 2020-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with modified starch as a stable system, the shear resistance of the product is poor. When the amount of starch is low or subjected to mechanical vibration, it is easy to convert the bound water of the starch into free water, causing the product to appear stratified to varying degrees. There are differences in viscosity; moreover, the product often has rough taste, poor texture, and insufficient smoothness, which makes it difficult to meet the taste requirements of drinking yogurt

Method used

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  • Preparation of high-protein pasteurized drinking yogurt
  • Preparation of high-protein pasteurized drinking yogurt
  • Preparation of high-protein pasteurized drinking yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Product formula composition (contained in every 1000kg product)

[0045]

[0046] Process:

[0047] 1) Fermentation broth preparation: heat 50% of the total milk to 50-55°C, add white sugar, whey protein powder, modified starch, pectin, gellan gum, diacetyl tartaric acid mono-diglycerides into the milk , using equipment with mixing, dispersing, shearing, and emulsifying effects to make the material liquid into a uniform and dispersed mixture. The mixing time is kept at 15-20 minutes. After cooling, mix with the rest of the milk and add essence.

[0048] After mixing the solution is:

[0049] Degassing: temperature 60-65℃, pressure -0.4Mpa

[0050] Homogenization: Temperature 60-65℃, 30 / 150bar

[0051] Sterilization: sterilization temperature 95°C, sterilization time 300s

[0052] Fermentation: Insert strains, fermentation temperature 40-42°C, fermentation time 9h

[0053] 2) Homogenization, sterilization and filling:

[0054] Homogenize, sterilize and fill the ...

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Abstract

The invention relates to the field of dairy product processing, in particular to preparation of a high-protein pasteurized drinking yogurt. Specifically, the invention relates to a composition that can be used for preparing a yogurt, a method for preparing the yogurt, and the yogurt prepared from the composition or by the method.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular to the preparation of pasteurized drinking yoghurt. Background technique [0002] Pasteurized yoghurt is favored by more and more consumers because of its long shelf life, good taste, and easy to carry and store. Available, opened up a broad market for pasteurized yoghurt products. [0003] Existing pasteurized yogurt products often add whey protein powder (such as ordinary heat-stable WPC80) or milk protein powder, so that the protein content of yogurt can reach 3.1%. However, the protein content of 3.1% can no longer meet the increasing demand of consumers for nutrition. Theoretically, it is possible to increase the protein content by increasing the amount of whey protein powder added to yogurt. However, when a large amount of whey protein (such as ordinary heat-stable WPC80) is added, it can form a gel under heating conditions. Therefore, if When a large amount of whey protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/1315A23C9/137
Inventor 周冠宏
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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