Stabilizer, yoghurt and preparation method of yoghurt

A stabilizer and yogurt technology, applied in milk preparations, dairy products, food science, etc., can solve the problem of low fat content and achieve the effect of improving stability

Pending Publication Date: 2022-07-01
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

However, since low-fat milk has been skimmed, the fat content is relatively low. When it is fermented into low-fat yogurt, it faces more serious stability problems. Stabilizers suitable for improving the stability of ordinary yogurt are not suitable for the fermentation of low-fat milk

Method used

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  • Stabilizer, yoghurt and preparation method of yoghurt
  • Stabilizer, yoghurt and preparation method of yoghurt

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preparation example Construction

[0043] The embodiment of the present invention also provides the above-mentioned preparation method of yogurt, the preparation method comprises the following steps:

[0044] Get the milk and the stabilizer to prepare a fermentation base;

[0045] The lactic acid bacteria are inserted into the fermentation base material and fermented.

[0046] It can be understood that the lactic acid bacteria in the embodiment of the present invention are fermented under suitable conditions, and the suitable conditions include: the fermentation temperature is 42°C to 45°C, the inoculum amount is 100cfu / 1000kg-200cfu / 1000kg, and the fermented product type is drinking yogurt. .

[0047] In a specific example, the mixture of the milk and the stabilizer is homogenized to prepare the fermentation base material, and the homogenization treatment adopts a secondary homogenization, and the conditions of the secondary homogenization include: a primary pressure of 100 bar ~120bar, secondary pressure 65...

Embodiment 1

[0054] The first step, after the skimmed milk is adjusted from the milk warehouse, the milk is directly pumped into the hot plate (the temperature of the hot plate) with pressure (pressure value 10bar ~ 15bar), so that the milk is heated up to 55 ℃ ~ 65 ℃ in a circular manner, after the heating is completed, the milk is directly pumped. into the ingredient tank.

[0055] The second step is to add raw materials to the above-mentioned batching tank, and mix them evenly at a rotating speed of 2500 rpm. During the process of adding raw materials, the milk is not heated in a cycle to reduce the shearing of the product stabilizer, thereby improving the product stability;

[0056] Among them, in parts by mass, the added raw materials include: 7 parts of inulin, 5 parts of polydextrose, 1.2 parts of pectin, 0.01 part of konjac gum, 0.2 part of tara gum, 0.15 part of keratin, and whey protein powder 5 parts, the sweeteners are 0.03 part of stevioside and 0.01 part of sucralose.

[005...

Embodiment 2

[0064] The first step, after the skimmed milk is adjusted from the milk warehouse, the milk is directly pumped into the hot plate (the temperature of the hot plate) with pressure (pressure value 10bar ~ 15bar), so that the milk is heated up to 55 ℃ ~ 65 ℃ in a circular manner, after the heating is completed, the milk is directly pumped. into the ingredient tank.

[0065] The second step is to add raw materials to the above-mentioned batching tank, and mix them evenly at a rotating speed of 2800 rpm. During the process of adding raw materials, the milk is not heated in a cycle to reduce the shearing of the product stabilizer, thereby improving the product stability;

[0066] Among them, in parts by mass, the added raw materials include: 8.5 parts of inulin, 5.5 parts of polydextrose, 1.4 parts of pectin, 0.02 parts of konjac gum, 0.25 parts of tara gum, 0.17 parts of keratin, and whey protein powder 6 parts, the sweeteners are 0.05 part of stevioside and 0.012 part of sucralose...

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Abstract

The invention relates to a stabilizer, yoghourt and a preparation method of the yoghourt. The stabilizer comprises inulin, pectin, polydextrose and konjac glucomannan. Compared with the prior art, the preparation method has the following beneficial effects that the inulin, the pectin, the polydextrose and the konjac gum are compounded to form a specific stabilizer formula, and the stabilizer with the formula can be used for preparing the low-fat yoghurt, so that the stability of the low-fat yoghurt is effectively improved.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a stabilizer, yogurt and a preparation method of the yogurt. Background technique [0002] At present, consumers are paying more and more attention to their health, and there is an increasing demand for yogurt, especially low-fat or / and low-sugar yogurt. The yogurt prepared by the fermentation process often has the problem of poor stability, which is reflected in the easy stratification and water separation of the yogurt. Therefore, stabilizers need to be added to traditional yogurt fermentation raw materials. Traditional yogurt: [0003] For example, a bottled yogurt, the content of which includes: a yogurt base layer formed by a yogurt base; and a nutritional layer formed by a nutritional material. The nutrient material includes at least one of the following: fruits and vegetables, dietary fiber, minerals, grains, vitamins, nuts, white sugar and stabilizer; the stabil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/231A23L29/244A23L29/30A23C9/123A23C9/13A23L29/206
CPCA23L29/231A23L29/244A23L29/30A23L29/206A23C9/1307A23C9/13A23C9/1238A23C9/1234A23V2002/00A23V2200/16A23V2200/216A23V2250/5062A23V2250/5066A23V2250/5072A23V2250/5042
Inventor 郭燕张冬洁马海然尚一娜马占福
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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