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Normal temperature yogurt without stabilizer and preparation method thereof

A technology of stabilizer and room temperature, which is applied to the field of room temperature yogurt without stabilizer and its preparation, can solve the problems of containing and other problems, and achieve the effects of rich nutrition, stable taste and long shelf life

Pending Publication Date: 2020-06-23
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, the technical problem to be solved by the present invention is to overcome the defect that normal temperature yogurt in the prior art all contains stabilizers, thereby providing a kind of natural yoghurt that does not contain Stabilizer-free normal temperature yogurt and its preparation method

Method used

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  • Normal temperature yogurt without stabilizer and preparation method thereof
  • Normal temperature yogurt without stabilizer and preparation method thereof
  • Normal temperature yogurt without stabilizer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The present embodiment provides a kind of room temperature yogurt without stabilizer, and its raw material composition is as follows:

[0046] 1. Raw materials (calculated by 1000 kg)

[0047] Milk: 900kg

[0048] Fructose syrup: 90 kg

[0049] Fairy grass powder: 10kg

[0050] Starter: 100U / T.

[0051] 2. Preparation method

[0052] 2.1 Heat the high-quality raw milk with a protein content of 3.1% to 55°C, and dissolve the heated milk and the grass powder in a mass ratio of 50:1 through a high-speed shearing machine, and the speed of the high-speed shearing machine is 1400 rpm / minutes, dissolve for 15 minutes;

[0053] 2.2 Hydrate the dissolved feed liquid for 15 minutes, and the stirring speed is at 80 rpm;

[0054] 2.3 Add the remaining milk and fructose syrup to the hydrated feed liquid, keep the feed liquid at 55°C, and homogenize it by a high-pressure homogenizer with a homogenization pressure of 25Mpa;

[0055] 2.4 Sterilize the homogenized feed liquid, t...

Embodiment 2

[0061] The present embodiment provides a kind of room temperature yogurt without stabilizer, and its raw material composition is as follows:

[0062] 1. Raw materials (calculated by 1000 kg)

[0063] Milk: 910kg

[0064] White sugar: 70kg

[0065] Fairy grass powder: 20kg

[0066] Starter: 100U / T.

[0067] 2. Preparation method

[0068] 2.1 Heat the high-quality fresh milk with a protein content of 3.1% to 60°C, and dissolve the heated milk and the grass powder in a mass ratio of 55:1 through a high-speed shearing machine, and the speed of the high-speed shearing machine is 1600 rpm , dissolve for 15 minutes;

[0069] 2.2 Hydrate the dissolved feed liquid for 20 minutes;

[0070] 2.3 Add the remaining milk and white sugar to the hydrated feed liquid, keep the feed liquid at 60°C, and homogenize it by a high-pressure homogenizer with a homogenization pressure of 28Mpa;

[0071] 2.4 Sterilize the homogenized feed liquid, the sterilization temperature is 100°C, and the tim...

Embodiment 3

[0077] The present embodiment provides a kind of room temperature yogurt without stabilizer, and its raw material composition is as follows:

[0078] 1. Raw materials (calculated by 1000 kg)

[0079] Milk: 890kg

[0080] White sugar: 80kg

[0081] Fairy grass powder: 30kg

[0082] Starter: 100U / T.

[0083] 2. Preparation method

[0084] 2.1 Heat the high-quality raw milk with a protein content of 3.2% to 65°C, and dissolve the heated milk and the grass powder in a mass ratio of 60:1 through a high-speed shearing machine. The speed of the high-speed shearing machine is 2000 rpm / minutes, dissolve for 20 minutes;

[0085] 2.2 Hydrate the dissolved feed liquid for 20 minutes;

[0086] 2.3 Add the remaining milk and white sugar to the hydrated feed liquid, keep the feed liquid at 65°C, and homogenize it by a high-pressure homogenizer with a homogenization pressure of 32Mpa;

[0087] 2.4 Sterilize the homogenized feed liquid, the sterilization temperature is 105°C, and the t...

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Abstract

The invention belongs to the technical field of milk food, and specifically relates to normal temperature yogurt without a stabilizer and a preparation method thereof. The normal temperature yogurt only comprises two components of liquid milk and mesona chinensis powder, and preferably further comprises a sweetening agent; high-quality mesona chinensis powder is selected and the mesona chinensis powder is mixed with milk reasonably, the mesona chinensis powder is subjected to high-speed shearing and hydration and homogenized by a high-pressure homogenizer, so that the particle size of the mesona chinensis powder becomes fine, the cell walls are broken, and polysaccharide is dissolved out, so that the stability of a product system is ensured; and then, the strain is added for fermentation,and the yogurt with the shelf life of 5 months at normal temperature is prepared through sterilization treatment. The process is simple and does not require separate treatment of mesona chinensis, saves time and is easy to realize industrial application. The normal temperature yogurt is strong in taste and pure, mellow and smooth, and after the product is placed at normal temperature for 5 months,there is basically no water precipitation and no protein condensation and precipitation phenomenon, the taste is stable, and the yogurt has a long shelf life, so that no addition is truly achieved.

Description

technical field [0001] The invention belongs to the technical field of dairy foods, and in particular relates to a stabilizer-free room temperature yogurt and a preparation method thereof. Background technique [0002] Room temperature yogurt is a dairy product that is rich in protein, calcium and other nutrients obtained after sterilization and fermentation, and then pasteurized to inactivate the lactic acid bacteria in the yogurt. Room temperature yogurt products are favored by dairy processors and consumers because of their unique taste and flavor, no need for refrigeration, and easy logistics, transportation and storage. [0003] The selection of the stabilizer in the room temperature yogurt is one of the key factors to determine its ability to be stored at room temperature and to be stable during storage. The room temperature yogurt in the prior art generally needs to add at least three or more stabilizers to achieve its stabilization effect. However, as consumers have...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C3/03A23C9/13A23C9/133
CPCA23C9/133A23C9/1307A23C3/03
Inventor 冯志宽张冬洁李树森李洪亮郭海燕白者米来孙涛韩建军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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