CN102283285A - Preparation method for set yoghurt and prepared set yoghurt - Google Patents
Preparation method for set yoghurt and prepared set yoghurt Download PDFInfo
- Publication number
- CN102283285A CN102283285A CN2011101487463A CN201110148746A CN102283285A CN 102283285 A CN102283285 A CN 102283285A CN 2011101487463 A CN2011101487463 A CN 2011101487463A CN 201110148746 A CN201110148746 A CN 201110148746A CN 102283285 A CN102283285 A CN 102283285A
- Authority
- CN
- China
- Prior art keywords
- preparation
- solidify yoghurtjuzh
- bacterium
- fermentation
- dry matter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to the field of dairy products and discloses a preparation method for set yoghurt and prepared set yoghurt. The preparation method for the set yoghurt comprises the following steps: mixing 90-91 percent of raw milk of which the dry matter content is 13-17 percent with 1-2 percent of lactalbumin and 8 percent of sugar to prepare a fermentation base material, thus, the total dry matter content of the fermented set yoghurt is improved, the coagulability of the yoghurt is high, clots are stable, the texture is stiff and smooth, and the set yoghurt is not easy to dehydrate or contract. The set yoghurt provided by the invention does not contain additives, such as a stabilizing agent and the like, has high dry matter content and high coagulability, is not limited by packaging forms, is even and exquisite in clots, stiff and smooth in texture, even in color, moderate in sweetness and acidity and thick in mouth feeling, has no whey precipitation and is deeply welcomed and praised by markets.
Description
Technical field
The present invention relates to the dairy products field, relate to a kind of preparation method of Solidify YoghurtJuzh and the Solidify YoghurtJuzh of preparation specifically.
Background technology
Yogurt is a kind of delicious food and the fermented dairy product with health efficacy.Yogurt is under the effect of bacillus bulgaricus and streptococcus thermophilus, add the breast (sterilization breast or concentrated breast) of (or not adding) milk powder (or skimmed milk powder), make the curdy product through lactic fermentation, contain a large amount of, corresponding active beneficial bacterium in the finished product.Press the finished product structural state, yogurt is divided into coagulating type and agitating type.Solidify YoghurtJuzh is to ferment in packing container, thereby makes finished product keep the curdled milk state because of fermentation.The agitating type yogurt is packing after the fermentation cylinder for fermentation moulding, gentle agitation in minute process of assembling, but obtain level and smooth and the flow-gel of stickiness is arranged.
The yogurt of Xiao Shouing is in the majority with the agitating type yogurt in the market, yet most of product need be for a long time at all too many levels such as transportation, storage, circulation, the probio mortality in the yogurt, and freshness reduces greatly.And Solidify YoghurtJuzh is to ferment in packing container, and viable bacteria content is the highest in the yogurt, and is very useful to human body, thereby very popular.But the coagulability of Solidify YoghurtJuzh is relatively poor, a little less than gel is highly brittle, rocks the syneresis that causes yogurt with variations in temperature easily in the transportation, causes the defective on some shapes and the quality.Usually add at present structural state and the mouthfeel that additives such as emulsifying agent, thickener, stabilizing agent are controlled Solidify YoghurtJuzh.The main component of Solidify YoghurtJuzh additive is colloid, starch, essence etc., and colloid and starch can form netted syndeton with the milk elements in the Solidify YoghurtJuzh, and water conservation and raising product viscosity form stable semi-solid state to greatest extent; Essence can imitate the natural fragrance of fermentation.
Yet, though add structural state and mouthfeel that additives such as emulsifying agent, thickener and stabilizing agent can improve Solidify YoghurtJuzh effectively, but additive is not the natural component in Ruzhong, and some of them composition such as essence etc. may be unfavorable to person health for excessive the eating of the synthetic accumulation of chemical industry.Therefore, in order to guarantee the natural nutritional labeling and the local flavor of dairy products, occurred some in the market and do not contained the Solidify YoghurtJuzh of additive.Yet because the coagulability of Solidify YoghurtJuzh is poor, the character of gel fragility, the Solidify YoghurtJuzh that does not contain additive in the market has only vial and sticking plaster etc. to transportation and the insensitive non-erected package formal product of state, and structural state is rarer, matter structure and curdled milk state are bad, fermentation fragrance is poor, can not satisfy people's demand.
Summary of the invention
In view of this, it is good that the object of the invention provides a kind of structural state, is not subjected to the preparation method of the Solidify YoghurtJuzh that does not contain additive of packaged form restriction.
For realizing purpose of the present invention, the present invention adopts following technical scheme:
A kind of preparation method of Solidify YoghurtJuzh, be that 90～91% dry matter content is the lactalbumin of 13%～17% raw milk and 1～2% and 8% the mixed base-material that must ferment of sugar, homogeneous, sterilization, after, inoculating lactic acid bacterium, can, at 42～45 ℃ of bottom fermentation 3～6h, make Solidify YoghurtJuzh.
Preferably, described dry matter content is that 13%～17% raw milk is for to evaporate 1～2s behind 70～85 ℃ of decline rough vacuum 8～21KPa.
Preferably, described raw milk is the fresh cow's milk of nonreactive.
Preferably, described sugar is white granulated sugar.
Preferably, described YO-MIX300 bacterium or bacterium vigor are than 1: 25～30 Lyofast Y450A and the Mixed Microbes of YO-MIX187.
Preferably, the spawn activity of described YO-MIX300 bacterium is 125～250DCU/1000L.
Preferably, the spawn activity of the Mixed Microbes of described Lyofast Y450A and YO-MIX187 is 125～250DCU/1000L.
Preferably, described preparation method also comprises sterilization steps before inoculating lactic acid bacterium.
Preferably, described preparation method also comprises homogenizing step before sterilization.
Preferably, described preparation method also comprises cooling after-ripening step after fermentation.
The present invention also provide a kind of according to preparation method of the present invention preparation do not contain additive, structural state is good, the Solidify YoghurtJuzh that is not subjected to the packaged form restriction.
From above-mentioned technical scheme as can be seen, the preparation method of Solidify YoghurtJuzh of the present invention is the lactalbumin of 13%～17% raw milk and 1～2% and 8% the mixed base-material that must ferment of sugar with 90～91% dry matter content, can improve the content of total solids in the Solidify YoghurtJuzh product, guarantee the structural state of Solidify YoghurtJuzh, improve the coagulability of product, test shows, the Solidify YoghurtJuzh product total solids content that fermentation makes improves, the yogurt coagulability is good, grumeleuse is stable, matter structure stiff is level and smooth, is difficult for syneresis.The Solidify YoghurtJuzh of preparation method's preparation of the present invention does not contain additive components such as stabilizing agent, total solids content height, coagulability is good, not limited by packaged form, and grumeleuse uniform and smooth, matter structure stiff are level and smooth, no whey is separated out, color and luster is even, sweet acid is moderate, the mouthfeel thickness, are received by the market and favorable comment.
The specific embodiment
The embodiment of the invention discloses a kind of preparation method of Solidify YoghurtJuzh and the Solidify YoghurtJuzh of preparation.Those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as being included in the present invention.Method of the present invention and product are described by preferred embodiment, the related personnel obviously can be in not breaking away from content of the present invention, spirit and scope to method as herein described with product is changed or suitably change and combination, realize and use the technology of the present invention.
For realizing purpose of the present invention, the present invention adopts following technical scheme:
A kind of preparation method of Solidify YoghurtJuzh, be that 90～91% dry matter content is the lactalbumin of 13%～17% raw milk and 1～2% and 8% the mixed base-material that must ferment of sugar, inoculating lactic acid bacterium, can at 42～45 ℃ of bottom fermentation 3～6h, make Solidify YoghurtJuzh.
The content of total solids is the major reason that influences the Solidify YoghurtJuzh structural state in the Solidify YoghurtJuzh product.The total solids of Solidify YoghurtJuzh mainly comes from dry, sugar and the lactalbumin of raw milk.Wherein, the adding purpose of sugar is a control acidity, promotes sour-sweet ratio, improves mouthfeel, and lactalbumin is the good protein replenishers, can increase the nutritional labeling of yogurt, improves yogurt total solids content, strengthens the matter structure of yogurt, strengthens water-retaining property and viscosity.And the addition of sugar and lactalbumin is certain in the yogurt of certain volume, so the content of total solids depends primarily on the dry matter content of raw milk in the Solidify YoghurtJuzh product.
The dry matter content of general fresh cow's milk is 11.5%～12.5%, and after sweeteners such as white granulated sugar mixed, total solids content was lower, only is 17～18%.The preparation method of Solidify YoghurtJuzh of the present invention is the lactalbumin of 13%～17% raw milk and 1～2% and 8% the mixed base-material that must ferment of sugar with 90～91% dry matter content, can improve the content of total solids in the Solidify YoghurtJuzh product, and the structural state of assurance Solidify YoghurtJuzh, the coagulability of raising product.
The method that improves the dry matter content of raw milk has a lot, comprises that the raw milk flash distillation removes moisture, adds milk powder, adds condensed milk etc.Wherein, as preferably, the described dry matter content of preparation method of the present invention is that 13%～17% raw milk makes for evaporate 1～2s behind 70～85 ℃ of decline rough vacuum 8～21KPa, so that the aqueous vapor in the raw milk changes into steam, reduce the moisture in Ruzhong, improve the dry matter content of raw milk.
Raw milk of the present invention can make a living fresh cow milk or reconstituted milk are preferably fresh cow's milk.Because the lactic acid bacteria that antibiotic can destroy fermentation reduces acid production speed, and easily cause whey to separate out, solidify the yogurt dehydration, therefore the preparation method of Solidify YoghurtJuzh of the present invention is the feedstock production yogurt with the fresh breast of nonreactive more preferably.
Sugar is the abbreviation of table sugar, and the kind that comprises is more, but people's sugar used in everyday comprises brown sugar, white granulated sugar, soft white sugar, rock sugar, Icing Sugar etc., and the main component of these several sugar all is a sucrose.White granulated sugar is modal a kind of sugar in the sugar, and the white granulated sugar particle is a crystalloid, and hard, the loose drying of saccharic, free from admixture, crystal is even, color is pure white, sweet taste is pure, and mouthfeel is suitable, is easy to store.Therefore the described sugar of preparation method of the present invention is preferably white granulated sugar.
Lactalbumin (whey protein) is called as the king of albumen, be a kind of protein that from milk, extracts, being rich in various active compositions such as beta lactoglobulin, ALA, immunoglobulin (Ig), being of high nutritive value, easily digesting and assimilating, is the good protein replenishers.Adding lactalbumin can increase the nutritional labeling of yogurt, improves yogurt total solids content, strengthens the matter structure of yogurt, strengthens water-retaining property and viscosity.Preferably, described lactalbumin is preferably the WPC of protein content≤34%.
Test card open-birth sweet milk evaporates 1～2s behind 70～85 ℃ of decline rough vacuum 8～21KPa, its dry matter content can reach 13%～17%.After the sugar of 1～2% lactalbumin and 8% mixed, the Solidify YoghurtJuzh product total solids content that fermentation makes improved, and the yogurt coagulability is good, and grumeleuse is stable, and matter structure stiff is level and smooth, is difficult for syneresis.
Preparation method of the present invention is inoculating lactic acid bacterium, can after making the fermentation base-material, at 42～45 ℃ of bottom fermentation 3～6h.Lactic acid bacteria is the bacterium of class energy fermentable carbohydrates lactic acid producing, is to make the used specific microorganism culture materials of sour milk.Kinds of lactobacillus commonly used is more, comprises Lactobacillus casei, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus plantarum, lactobacillus lactis, Lactococcus lactis, streptococcus thermophilus etc.Employed lactic acid bacteria is mainly by lactobacillus bulgaricus with streptococcus thermophilus is composite forms in the production.Different lactic acid bacterias according to physical aspect can be divided into liquid-type bacterial classification, freezing type bacterial classification and direct putting type freeze-drying lactobacillus.Wherein, the direct putting type freeze-drying lactobacillus because of good stability, vigor height, can directly come into operation, inoculum concentration can accurately be controlled, storage and convenient transportation extensively adopt.
Preferably, the described lactic acid bacteria of the preparation method of coagulating type of the present invention be YO-MIX300 bacterial classification or bacterium vigor than 1: 27 Lyofast Y450A and the Mixed Microbes of YO-MIX187.
The YO-MIX300 bacterium is the direct putting type freeze-drying lactobacillus that French Danisco A/S BJ Rep Office produces, and this bacterial classification can produce nature fragrance at sweat, substitutes flavoring essence.Can form the smooth matter structure of stiff through yogurt after the lactic fermentation of YO-MIX300 bacterium, stable yogurt grumeleuse is difficult for syneresis, and yogurt mouthfeel gentleness has acidifying control of good back and good to eat local flavor.Preferably, the unit of activity of described YO-MIX300 bacterial classification is 125～250DCU/1000L.
Lyofast Y450A bacterium is the bacterial classification of this company's production of French pul, through level and smooth, the strong spontaneous fermentation fragrance of generation of Lyofast Y450A bacterium fermentation back yogurt mouthfeel; The YO-MIX187 bacterium is the direct putting type freeze-drying lactobacillus that French Danisco A/S BJ Rep Office produces, and can form short matter structure and salubrious loose curdled milk structure through yogurt after the lactic fermentation of YO-MIX187 bacterium.Researcher of the present invention finds that by a large amount of tests LyofastY450A is with the spawn activity ratio of YO-MIX187 at 1: 27 o'clock, and the characteristic effect of two kinds of bacterial classifications reaches preferable, and fermentation back yogurt matter structure stiff is smooth, and the stable and uniform and smooth of grumeleuse is difficult for dehydration.Preferably, the spawn activity of the Mixed Microbes of described LyofastY450A and YO-MIX187 is 125～250DCU/1000L.
Preparation method of the present invention also comprises sterilization steps before the inoculating lactic acid bacterium fermentation, to remove the assorted bacterium in the fermentation base-material, prevent the whey separation.Preferably, the method for described sterilization keeps 300s for the fresh breast of raw material is heated to 90～95 ℃.
Preparation method of the present invention also comprises homogenizing step before sterilization, preventing the fat floating in Ruzhong, suppress whey and separate, and can make the sour milk structural state even simultaneously, improves sour milk exquisiteness, smooth mouthfeel.Preferably, the condition of described homogeneous is 18～20Mpa, 65～75 ℃.
Preparation method of the present invention also comprises cooling after-ripening step after fermentation.But the growth of yogurt lactic acid bacteria inhibiting after the cooling and fermentation reduces enzymatic activity, stops sweat, prevents to produce acid excessively.Cooled Solidify YoghurtJuzh after-ripening is handled and can be prevented that whey from separating out, and promotes aromatic substance to discharge, and increases the viscosity of Solidify YoghurtJuzh product.Preferably, described being cooled to is cooled to the yogurt after the fermentation below 10 ℃.Preferably, described after-ripening is to place 8～12h at 2～6 ℃.
The present invention also provides a kind of and has prepared Solidify YoghurtJuzh according to preparation method of the present invention.Solidify YoghurtJuzh provided by the invention does not contain additive, and structural state is good, not limited by packaged form, can adopt plastic cup, mould bucket, dixie cup, vial, sticking plaster, rooftop box etc.
In order further to understand the present invention, the present invention is described in detail below in conjunction with embodiment.
Embodiment 1: the preparation of Solidify YoghurtJuzh of the present invention
Get antibiotic and detect qualified fresh breast and behind 85 ℃ of decline rough vacuum 15KPa, evaporate 1～2s, make dry matter content and be 15% raw milk.After the cooling, get 90.5% raw milk and mix with 1.5% lactalbumin and 8% white granulated sugar, at 18～20Mpa, 65～75 ℃ of following homogeneous are handled, and are warming up to 90～95 ℃ afterwards, keep the 300s sterilization.Fermentation base-material after the sterilization is cooled to 42～45 ℃ inoculates the Lyofast Y450A of different bacterium vigor ratios and the mixed bacteria of YO-MIX187 respectively, mixing and making spawn activity unit is 250DCU/1000L.Can then at 42～45 ℃ of bottom fermentation 4～5h, is cooled to below 10 ℃ then, and cooled yogurt is placed 10h at 2～6 ℃, promptly gets Solidify YoghurtJuzh.
Get the Solidify YoghurtJuzh that the fermented by mixed bacterium of Lyofast Y450A and the YO-MIX187 of the different bacterium vigor ratios of inoculation prepares, press the more every index of GB19302-2010 standard, the results are shown in Table 1.
The every index of table 1 Solidify YoghurtJuzh
As seen it is better than the Solidify YoghurtJuzh coagulability of fermented by mixed bacterium preparation that is 1: 27 Lyofast Y450A and YO-MIX187 to inoculate the bacterium vigor by table 1 result, grumeleuse uniform and smooth, matter structure stiff are level and smooth, no whey is separated out, color and luster is even, sweet acid is moderate, the mouthfeel thickness, and the mixed bacteria that every index is better than other ratios prepares Solidify YoghurtJuzh.
Embodiment 2: the preparation of Solidify YoghurtJuzh of the present invention
Get antibiotic and detect qualified fresh breast and behind 85 ℃ of decline rough vacuum 8KPa, evaporate 1～2s, make dry matter content and be 13% raw milk.After the cooling, get 90% raw milk and mix with 2% lactalbumin and 8% white granulated sugar, at 18～20Mpa, 65～75 ℃ of following homogeneous are handled, and are warming up to 90～95 ℃ afterwards, keep the 300s sterilization.Fermentation base-material after the sterilization is cooled to 42～45 ℃ of inoculation YO-MIX300, and mixing and making spawn activity unit is 125DCU/1000L.Can then at 42～45 ℃ of bottom fermentation 5～6h, is cooled to below 10 ℃ then, and cooled yogurt is placed 12h at 2～6 ℃, promptly gets Solidify YoghurtJuzh.
Embodiment 3: the preparation of Solidify YoghurtJuzh of the present invention
Get antibiotic and detect qualified fresh breast and behind 80 ℃ of decline rough vacuum 21KPa, evaporate 1～2s, make dry matter content and be 17% raw milk.After the cooling, get 91% raw milk and mix with 1% lactalbumin and 8% white granulated sugar, at 18～20Mpa, 65～75 ℃ of following homogeneous are handled, and are warming up to 90～95 ℃ afterwards, keep the 300s sterilization.Fermentation base-material after the sterilization is cooled to 42～45 ℃ of inoculation YO-MIX300, and mixing and making spawn activity unit is 250DCU/1000L.Can then at 42～45 ℃ of bottom fermentation 3～4h, is cooled to below 10 ℃ then, and cooled yogurt is placed 8h at 2～6 ℃, promptly gets Solidify YoghurtJuzh.
Embodiment 4: the preparation of Solidify YoghurtJuzh of the present invention
Get antibiotic and detect qualified fresh breast and behind 85 ℃ of decline rough vacuum 15KPa, evaporate 1～2s, make dry matter content and be 15% raw milk.After the cooling, get 90.5% raw milk and mix with 1.5% lactalbumin and 8% white granulated sugar, at 18～20Mpa, 65～75 ℃ of following homogeneous are handled, and are warming up to 90～95 ℃ afterwards, keep the 300s sterilization.Fermentation base-material after the sterilization is cooled to Lyofast Y450A and the YO-MIX187 mixed bacteria of 42～45 ℃ of inoculation bacterium vigor than 1: 27, and mixing and making spawn activity unit is 250DCU/1000L.Can then at 42～45 ℃ of bottom fermentation 4～5h, is cooled to below 10 ℃ then, and cooled yogurt is placed 10h at 2～6 ℃, promptly gets Solidify YoghurtJuzh.
Embodiment 5: the existing preparation that does not contain the Solidify YoghurtJuzh of additive
After technology is got the qualified fresh breast cooling of antibiotic detection routinely, the white granulated sugar of getting 92% raw milk (dry matter content is 11.5%～12.5%) and 8% mixes, and at 18～20Mpa, 65～75 ℃ of following homogeneous are handled, be warming up to 90～95 ℃ afterwards, keep the 300s sterilization.Fermentation base-material after the sterilization is cooled to 42～45 ℃ of inoculating lactic acid bacterium bacterial classifications, mixes.Can then at 42～45 ℃ of bottom fermentation 4h, is cooled to below 10 ℃ then, and cooled yogurt is placed 12h at 2～6 ℃, promptly.
Embodiment 6: the comparison of the every index of Solidify YoghurtJuzh
Get the Solidify YoghurtJuzh of embodiment 2～5 described preparation method's preparations, press the more every index of GB19302-2010 standard, the results are shown in Table 2.
The every index of table 2 Solidify YoghurtJuzh
| Detect index | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Raw milk dry % | 13 | 17 | 15 | 12 |
| Product total solids % | 21.7 | 24.5 | 23 | 17～18 |
| Coagulability | The grumeleuse uniform and smooth | The grumeleuse uniform and smooth | The grumeleuse uniform and smooth | Grumeleuse is poor |
| Acidity | ≥75 | ≥75 | ≥75 | ≥75 |
| The matter structure | Stiff is smooth | Stiff is level and smooth | Thick slightly level and smooth | Rarer |
| Viscosity | Moderate | Moderate | Moderate | Relatively poor |
| Whey is separated out | Do not have | Do not have | Do not have | On a small quantity |
| Mouthfeel | Thickness | Thickness | Thickness | Relatively poor |
| Fragrance | Strong fermentation fragrance | Strong fermentation fragrance | Strong fermentation fragrance | Flat |
| Color and luster | White evenly | White evenly | White evenly | White is inhomogeneous |
By table 2 result as seen according to the Solidify YoghurtJuzh of the embodiment of the invention 2～4 methods preparations, total solids content height, coagulability is good, and grumeleuse uniform and smooth, matter structure stiff are level and smooth, no whey is separated out, color and luster is even, sweet acid is moderate, the mouthfeel thickness, and every index all is better than the Solidify YoghurtJuzh of the not additive that embodiment 5 methods prepare.
Embodiment 7:
Respectively in Xi'an, Zhengzhou, Changchun, 5 cities in Nanjing and Kunming each investigate 100 people at random, respectively to evaluations of marking of color and luster, fragrance and the mouthfeel of the Solidify YoghurtJuzh of embodiment 2 preparation: it is 5 minutes that ten minutes enjoys a lot, like is 4 minutes, be generally 3 fens, disliking is 2 minutes, and very disliking is 1 minute.Statistics is the color and luster that 93% people likes or extremely like described Solidify YoghurtJuzh; 89% people likes or extremely likes the fragrance of described Solidify YoghurtJuzh; 91% people likes or extremely likes the mouthfeel of described Solidify YoghurtJuzh.
In addition, in 100 people in Xi'an, 94% likes or extremely likes the whole local flavor of described Solidify YoghurtJuzh; In 100 people in Zhengzhou, 92% likes or extremely likes the whole local flavor of described Solidify YoghurtJuzh; In 100 people in Changchun, 90% likes or extremely likes the whole local flavor of described Solidify YoghurtJuzh; In 100 people in Nanjing, 95% likes or extremely likes the whole local flavor of described Solidify YoghurtJuzh; In 100 people in Kunming, 89% likes or extremely likes the whole local flavor of described Solidify YoghurtJuzh.This shows that west area, middle part, northern territory, eastern region and southern areas have all obtained good evaluation at home to utilize the Solidify YoghurtJuzh of method provided by the invention preparation.
The explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (10)
1. the preparation method of a Solidify YoghurtJuzh, it is characterized in that 90～91% dry matter content is the lactalbumin of 13%～17% raw milk and 1～2% and 8% the mixed base-material that must ferment of sugar, inoculating lactic acid bacterium, can, at 42～45 ℃ of bottom fermentation 3～6h, make Solidify YoghurtJuzh.
2. according to the described preparation method of claim 1, it is characterized in that described dry matter content is that 13%～17% raw milk is for to evaporate 1～2s behind 70～85 ℃ of decline rough vacuum 8～21KPa.
3. according to the described preparation method of claim 1, it is characterized in that described raw milk is the fresh cow's milk of nonreactive.
4. according to the described preparation method of claim 1, it is characterized in that, described lactic acid bacteria be YO-MIX300 bacterium or bacterium vigor than 1: 27 Lyofast Y450A and the Mixed Microbes of YO-MIX187.
5. according to the described preparation method of claim 4, it is characterized in that the spawn activity of described YO-MIX300 bacterium is 125～250DCU/1000L.
6. according to the described preparation method of claim 4, it is characterized in that the spawn activity of the Mixed Microbes of described Lyofast Y450A and YO-MIX187 is 125～250DCU/1000L.
7. according to the described preparation method of claim 1, it is characterized in that, before inoculating lactic acid bacterium, also comprise sterilization steps.
8. according to the described preparation method of claim 7, it is characterized in that, before sterilization, also comprise homogenizing step.
9. according to the described preparation method of claim 1, it is characterized in that, after fermentation, also comprise cooling after-ripening step.
10. the Solidify YoghurtJuzh of the described preparation method of claim 1～9 preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101487463A CN102283285A (en) | 2011-06-03 | 2011-06-03 | Preparation method for set yoghurt and prepared set yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101487463A CN102283285A (en) | 2011-06-03 | 2011-06-03 | Preparation method for set yoghurt and prepared set yoghurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102283285A true CN102283285A (en) | 2011-12-21 |
Family
ID=45330265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101487463A Pending CN102283285A (en) | 2011-06-03 | 2011-06-03 | Preparation method for set yoghurt and prepared set yoghurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102283285A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726523A (en) * | 2012-07-03 | 2012-10-17 | 浙江一鸣食品股份有限公司 | Processing method for zero-additive probiotics yoghourt |
| CN105076399A (en) * | 2015-09-17 | 2015-11-25 | 青岛新希望琴牌乳业有限公司 | Cold inoculation technique for set yogurt |
| CN105432786A (en) * | 2014-09-16 | 2016-03-30 | 内蒙古伊利实业集团股份有限公司 | Smearing type sour milk |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028020A (en) * | 2006-02-27 | 2007-09-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sour milk containing probiotics microcapsule and its production |
| CN101190988A (en) * | 2006-11-22 | 2008-06-04 | 中国石化上海石油化工股份有限公司 | Heat-resisting polypropylene resin composition with high glossiness |
| CN101491276A (en) * | 2008-01-23 | 2009-07-29 | 许绍聪 | Processing method of solidifying yoghourt |
| CN101554187A (en) * | 2009-05-25 | 2009-10-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stomach nourishing yoghurt and preparation method thereof |
| CN101700060A (en) * | 2009-10-26 | 2010-05-05 | 张忠 | Solidified goat yogurt containing probiotics and preparation method thereof |
-
2011
- 2011-06-03 CN CN2011101487463A patent/CN102283285A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028020A (en) * | 2006-02-27 | 2007-09-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sour milk containing probiotics microcapsule and its production |
| CN101190988A (en) * | 2006-11-22 | 2008-06-04 | 中国石化上海石油化工股份有限公司 | Heat-resisting polypropylene resin composition with high glossiness |
| CN101491276A (en) * | 2008-01-23 | 2009-07-29 | 许绍聪 | Processing method of solidifying yoghourt |
| CN101554187A (en) * | 2009-05-25 | 2009-10-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stomach nourishing yoghurt and preparation method thereof |
| CN101700060A (en) * | 2009-10-26 | 2010-05-05 | 张忠 | Solidified goat yogurt containing probiotics and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726523A (en) * | 2012-07-03 | 2012-10-17 | 浙江一鸣食品股份有限公司 | Processing method for zero-additive probiotics yoghourt |
| CN105432786A (en) * | 2014-09-16 | 2016-03-30 | 内蒙古伊利实业集团股份有限公司 | Smearing type sour milk |
| CN105432786B (en) * | 2014-09-16 | 2020-02-11 | 内蒙古伊利实业集团股份有限公司 | Smearing type yoghourt |
| CN105076399A (en) * | 2015-09-17 | 2015-11-25 | 青岛新希望琴牌乳业有限公司 | Cold inoculation technique for set yogurt |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613304B (en) | Biological-selenium-enriched multi-probiotics fermented rice milk and preparation method therefore | |
| CN107348290A (en) | Ferment coconut palm slurry/coconut gravy, coconut yogurt and preparation method thereof | |
| CN102100250B (en) | Sugar-free active lactobacillus beverage and preparation method thereof | |
| CN102657261B (en) | Carrot-containing yogurt and method for producing same | |
| CN104814137A (en) | Fruit grain solidification type yoghourt and preparation method thereof | |
| MXPA02001201A (en) | Fermented milk drinks and foods and process for producing the same. | |
| CN101703106B (en) | Black locust flower yogurt and production method thereof | |
| CN104381449A (en) | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt | |
| CN109497135A (en) | A kind of acidified milk and preparation method thereof rich in lactobacillus plantarum | |
| CN104286172A (en) | Preparation technology for set yogurt with high stability | |
| CN104273218A (en) | Celery yogurt and production method thereof | |
| CN108887382A (en) | A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof | |
| CN101223918B (en) | Preparing method of acidophilus milk lump | |
| CN108782753A (en) | A kind of puffed yoghourt and preparation method thereof | |
| CN101731333A (en) | Trehalose acidophilous milk and preparation method thereof | |
| CN102283285A (en) | Preparation method for set yoghurt and prepared set yoghurt | |
| CN109497132A (en) | A kind of compound multiplication agent promoting lactobacillus plantarum high efficiently multiplying in newborn matrix system | |
| CN102041236A (en) | Method for preparing weak post-acidification leaven | |
| CN103976444B (en) | Kernel dew and preparation method thereof | |
| CN102511565B (en) | Fermented whey drink containing L-carnitine and production method of fermented whey drink | |
| CN103355570A (en) | Biological coagulator, preparation method thereof and application thereof | |
| CN106472673A (en) | A kind of drinking yoghourt with true fruit and vegerable mouthfeel and preparation method thereof | |
| CN109497133A (en) | A kind of compound multiplication agent for delaying lactobacillus plantarum acidified milk viable count to reduce | |
| CN106973991A (en) | A kind of acidified milk of the polypeptide containing Hericium erinaceus and preparation method thereof | |
| CN108184997A (en) | One kind drinks type yogurt stabilizer, drinks type yogurt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20111221 |