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Normal-temperature yoghourt and preparation method thereof

A room temperature, yogurt technology, applied in milk preparations, bacteria used in food preparation, dairy products, etc., can solve the loss of taste and particle integrity, the viscosity of the material should not be too high, and affect the heat transfer rate of the heating surface and the solid interface. And other issues

Pending Publication Date: 2021-07-20
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

[0007] Traditional heat sterilization technology requires that the viscosity of the material should not be too high, otherwise it will affect the heat transfer rate of the heating surface and solid interface
Although ohmic sterilization technology has many advantages, there are also some defects in the production process: 1) heating depends on the conductivity of the product, so the scope of application is limited; 2) the design of production equipment must be carried out for a certain product, production The process must strictly control the product formula to control the resistance; 3) The flow rate and temperature of the product must be controlled to ensure the killing of microorganisms
[0008] The inventor found that fruit juice or fruit jam with a size of about 6*6*6mm is usually added to the existing fruity yogurt at room temperature, and in the production process, the fruit jam is added after two sterilizations, resulting in serious loss of taste and particle integrity

Method used

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  • Normal-temperature yoghourt and preparation method thereof
  • Normal-temperature yoghourt and preparation method thereof
  • Normal-temperature yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0179] This example provides a method for producing normal-temperature yogurt with real strawberry grain taste.

[0180] 1. Preparation process of normal temperature yogurt base material:

[0181]

[0182]

[0183] 1. Use a high-speed shearing machine to disperse the stabilizer and white sugar into raw milk at 45°C;

[0184] 2. Mix concentrated milk protein powder with raw milk at 45°C for 15 minutes;

[0185] 3. Mix the mixture of 1 and 2 for 15 minutes, and dilute with raw milk;

[0186] 4. Homogenize after preheating to 55°C, and the homogenization pressure is 180bar;

[0187] 5. The sterilization treatment parameters are 95°C, 300s;

[0188] 6. Fermentation: Cool at 42°C and inoculate the starter;

[0189] 7. Demulsification cooling: Stir for 15 minutes, cool through a plate heat exchanger, and temporarily store the feed liquid until it is ready to be filled in a tank.

[0190] 2. Fruit preparation process:

[0191] 1. Fruit selection: choose 7 ripe strawberrie...

Embodiment 2

[0199] 1. Preparation process of normal temperature yogurt base material:

[0200]

[0201]

[0202] 1. Use a high-speed shearing machine to disperse the stabilizer and white sugar into raw milk at 45°C;

[0203] 2. Mix concentrated milk protein powder with raw milk at 45°C for 15 minutes;

[0204] 3. Mix the mixture of 1 and 2 for 15 minutes, and dilute with raw milk;

[0205] 4. Homogenize after preheating to 65°C, and the homogenization pressure is 200bar;

[0206] 5. The sterilization treatment parameters are 100°C, 200s;

[0207] 6. Fermentation: Cool at 42°C and inoculate the starter;

[0208] 7. Demulsification cooling: Stir for 15 minutes, cool through a plate heat exchanger, and temporarily store the feed liquid until it is ready to be filled in a tank.

[0209] 2. Fruit preparation process:

[0210] 1. Fruit selection: choose 6 ripe strawberries with pure color and no mechanical damage;

[0211] 2. Fruit dicing: Use a dicing machine to cut the fruit into ...

Embodiment 3

[0218] 1. Preparation process of normal temperature yogurt base material:

[0219] raw milk 805.6kg White sugar 70kg fruit 100kg Concentrated Milk Protein Powder 4.2kg stabilizer 20.2kg starter 100DCU Wherein the stabilizing agent is composed as follows: Hydroxypropyl Distarch Phosphate 19kg low ester pectin 0.4kg Diacetyl tartrate mono-diglycerides 0.8kg

[0220] 1. Use a high-speed shearing machine to disperse the stabilizer and white sugar into raw milk at 45°C;

[0221] 2. Mix concentrated milk protein powder with raw milk at 45°C for 15 minutes;

[0222] 3. Mix the mixture of 1 and 2 for 15 minutes, and dilute with raw milk;

[0223] 4. Homogenize after preheating to 80°C, and the homogenization pressure is 220bar;

[0224] 5. The sterilization treatment parameters are 120°C, 400s;

[0225] 6. Fermentation: Cool at 42°C and inoculate the starter;

[0226] 7. Demulsification cooling: Stir fo...

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Abstract

The invention relates to normal-temperature yoghurt and a preparation method thereof, in particular to normal-temperature yoghurt and a method for producing the normal-temperature yoghurt by an ohmic sterilization process. The normal-temperature yoghourt containing large fruit particles is prepared mainly by adjusting the treatment and sterilization process of the fruit particles (including adjusting the pretreatment step of the fruit particles and replacing a traditional fruit particle sterilization method with an ohmic sterilization method), and the preparation method effectively solves the problem of damage of the large fruit particles in the product. The stability of a product system is ensured, and fruit grains are complete and full. The yoghurt also has the advantages of rich nutrition, excellent flavor and taste, good stability and capability of being stored at normal temperature.

Description

technical field [0001] The invention relates to a normal-temperature yogurt and a preparation method thereof, in particular to a normal-temperature yogurt and a method for producing the normal-temperature yogurt by adopting an ohmic sterilization process. Background technique [0002] In recent years, the consumption of room temperature yogurt in my country has been increasing year by year. However, as consumers pursue diversification, simple room temperature yogurt is gradually unable to meet the needs of consumers, and yogurt with fruit pieces is becoming more and more popular. At present, the sterilization of fruit grains adopts conventional heat sterilization methods, such as partition heat exchange for indirect heat exchange (tube type, plate type or cooking kettle), which will inevitably cause certain damage to the integrity, nutritional value, flavor and taste of fruit grains, and at the same time Yogurt production plants need to carry out secondary sterilization when...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23L19/00A23L5/20A23L5/30
CPCA23C9/133A23L19/01A23L5/30A23L5/21A23V2002/00A23V2400/123A23V2400/249A23V2300/24
Inventor 荆培培李洪亮李树森康正雄杨畅柳春洋马占福胡嘉杰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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