CN107980905A - A kind of stirred yoghurt - Google Patents
A kind of stirred yoghurt Download PDFInfo
- Publication number
- CN107980905A CN107980905A CN201711247530.6A CN201711247530A CN107980905A CN 107980905 A CN107980905 A CN 107980905A CN 201711247530 A CN201711247530 A CN 201711247530A CN 107980905 A CN107980905 A CN 107980905A
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- China
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- parts
- pectin
- stirred yoghurt
- starch
- converted starch
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to the preparing raw material of a kind of stirred yoghurt, including following weight parts：8 10 parts of 95 105 parts of milk, 7 10 parts of sweetener, 5 10 parts of foodstuff glue, 6 10 parts of converted starch and whey protein concentrate；The foodstuff glue is the mixture of gelatin and pectin, and the pectin is the pectin by being extracted in sweet potato dregs, and the content of pectin is 15 25wt% in the foodstuff glue；The converted starch is that modified corn starch, cassava modified starch and wheat converted starch according to weight ratio are 1:(2‑4):6 carry out mixed mixture；Protein content in the whey protein concentrate is 40 50wt%.The stirred yoghurt of the present invention has the advantages that the stability for significantly improving stirred yoghurt.
Description
Technical field
The present invention relates to foods processing technique, more particularly to a kind of stirred yoghurt.
Background technology
The production technology of Yoghourt includes solidification type yoghourt production and stirred yoghurt production.Solidify YoghurtJuzh is used for pure Yoghourt
Production, stirred type yogurt can be additionally used in the production of the designs and varieties Yoghourt such as fruity, fruit.The general pure Yoghourt of coagulating type will have good
Good structural state, will prevent crackle appearance, therefore first stir, and dispense, then ferment.Yoghourt with fruit, influences breast
The fermentation of sour bacterium, it is impossible to keep good structural state, Gu using first fermenting, stir the mode of raisins-adding afterwards.In the prior art
The stirred yoghurt technological process of production include successively：Fresh milk → standardization → homogeneous → sterilization → cooling → fermentation → stirring
→ filling and sealing → refrigeration after-ripening → yogurt → fruit, essence.
For stirred yoghurt, there is the problem of stability of Yoghourt prepared is insufficient in the design of its component proportion.
The content of the invention
The technical problems to be solved by the invention are：There is provided a kind of stability good stirred yoghurt.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of stirred yoghurt, includes the preparing raw material of following weight parts：95-105 parts of milk, 7-10 parts of sweetener, food
8-10 parts of 5-10 parts of product glue, 6-10 parts of converted starch and whey protein concentrate；The foodstuff glue is the mixture of gelatin and pectin,
The pectin is by the pectin that is extracted in sweet potato dregs, and the content of pectin is 15-25wt% in the foodstuff glue；The converted starch
According to weight ratio it is 1 for modified corn starch, cassava modified starch and wheat converted starch:(2-4):6 progress are mixed
Mixture；Protein content in the whey protein concentrate is 40-50wt%.
The beneficial effects of the present invention are：
In the stirred yoghurt of the present invention, above-mentioned mixed food glue is designed, and select the pectin by being extracted in sweet potato dregs
As raw material, and the content for designing pectin in foodstuff glue is 15-25wt%, and in the design basis of above-mentioned foodstuff glue, cooperation is set
It is 1 that modified corn starch, cassava modified starch and wheat converted starch, which are counted, according to weight ratio:(2-4):6 mixed after obtain
The converted starch obtained, and coordinate the protein content in whey protein concentrate to be 40-50wt%, study and test through inventor and send out
It is existing, when being applied to by the pectin extracted in sweet potato dregs in stirred yoghurt, thickener is acted not only as, it is prior to make
It is the design of the whey protein concentrate of 40-50wt% based on above-mentioned converted starch and protein content, which can for stabilizer
Good stabilization is given play to so that the stability of the stirred yoghurt prepared significantly improves.
Embodiment
For the technology contents that the present invention will be described in detail, the objects and the effects, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is：Pectin of the selection by being extracted in sweet potato dregs forms sediment as raw material with above-mentioned denaturation
Powder and whey protein concentrate one work, and have given play to good component stabilization.
The present invention provides a kind of stirred yoghurt, includes the preparing raw material of following weight parts：95-105 parts of milk, sweetener
8-10 parts of 7-10 parts, 5-10 parts of foodstuff glue, 6-10 parts of converted starch and whey protein concentrate；The foodstuff glue is gelatin and pectin
Mixture, the pectin is by the pectin that is extracted in sweet potato dregs, and the content of pectin is 15-25wt% in the foodstuff glue；Institute
It is that modified corn starch, cassava modified starch and wheat converted starch according to weight ratio are 1 to state converted starch:(2-4):6 into
The mixed mixture of row；Protein content in the whey protein concentrate is 40-50wt%.
As can be seen from the above description, the beneficial effects of the present invention are：
In the stirred yoghurt of the present invention, above-mentioned mixed food glue is designed, and select the pectin by being extracted in sweet potato dregs
As raw material, and the content for designing pectin in foodstuff glue is 15-25wt%, and in the design basis of above-mentioned foodstuff glue, cooperation is set
It is 1 that modified corn starch, cassava modified starch and wheat converted starch, which are counted, according to weight ratio:(2-4):6 mixed after obtain
The converted starch obtained, and coordinate the protein content in whey protein concentrate to be 40-50wt%, study and test through inventor and send out
It is existing, when being applied to by the pectin extracted in sweet potato dregs in stirred yoghurt, thickener is acted not only as, it is prior to make
It is the design of the whey protein concentrate of 40-50wt% based on above-mentioned converted starch and protein content, which can for stabilizer
Good stabilization is given play to so that the stability of the stirred yoghurt prepared significantly improves.
Further, the sweetener is sucrose, beet sugar, maltose, glucose, fructose, lactose, fructose syrup, sugar
One or more in alcohols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element.
Further, the content of pectin is 20-24wt% in the foodstuff glue.
Seen from the above description, above-mentioned content designs the stability of the stirred yoghurt prepared with further height
Advantage.
Further, the converted starch is modified corn starch, cassava modified starch and wheat converted starch according to weight
It is 1 to measure ratio:(2.5-3.5):6 carry out mixed mixture.
Seen from the above description, above-mentioned ratio designs the stability of the stirred yoghurt prepared with further height
Advantage.
Further, the protein content in the whey protein concentrate is 42-46wt%.
Seen from the above description, the protein content in existing whey protein concentrate is generally 34-80wt%, present invention choosing
Select the whey protein concentrate that protein content is 42-46wt%.The stirred type that above-mentioned content design is prepared with further height
The advantages of component stability of Yoghourt.
The milk refers to the fresh milk or reconstituted milk for meeting China's Fresh Milk acquisition criteria, can be rich milk, degreasing
One or more in breast and half skimmed milk.
The embodiment of the present invention one is：
The stirred yoghurt of the present embodiment, includes the preparing raw material of following weight parts：95 parts of milk, 7 parts of sweetener, food
8 parts of 5 parts of glue, 6 parts of converted starch and whey protein concentrate；The foodstuff glue is gelatin and the mixture of pectin, and the pectin is
By the pectin extracted in sweet potato dregs, the content of pectin is 15wt% in the foodstuff glue；The converted starch forms sediment for corn denaturation
Powder, cassava modified starch and wheat converted starch are 1 according to weight ratio:2:6 carry out mixed mixture；The concentrated milk
Protein content in albumin is 40wt%.The sweetener is sucrose, beet sugar, maltose, glucose, fructose, lactose, fruit
One or more in glucose slurry, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element.
The embodiment of the present invention two is：
The stirred yoghurt of the present embodiment, includes the preparing raw material of following weight parts：105 parts of milk, 10 parts of sweetener, food
10 parts of 10 parts of product glue, 10 parts of converted starch and whey protein concentrate；The foodstuff glue is the mixture of gelatin and pectin, the fruit
Glue is by the pectin that is extracted in sweet potato dregs, and the content of pectin is 25wt% in the foodstuff glue；The converted starch becomes for corn
Property starch, cassava modified starch and wheat converted starch according to weight ratio be 1:4:6 carry out mixed mixture；It is described dense
Protein content in contracting lactalbumin is 50wt%.The sweetener is sucrose, beet sugar, maltose, glucose, fructose, breast
One or more in sugar, fructose syrup, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element.
The embodiment of the present invention three is：
The stirred yoghurt of the present embodiment, includes the preparing raw material of following weight parts：100 parts of milk, 8 parts of sweetener, food
9 parts of 8 parts of product glue, 8 parts of converted starch and whey protein concentrate；The foodstuff glue is the mixture of gelatin and pectin, the pectin
For by the pectin extracted in sweet potato dregs, the content of pectin is 20wt% in the foodstuff glue；The converted starch is denatured for corn
Starch, cassava modified starch and wheat converted starch are 1 according to weight ratio:3:6 carry out mixed mixture；The concentration
Protein content in lactalbumin is 45wt%.The sweetener for sucrose, beet sugar, maltose, glucose, fructose, lactose,
One or more in fructose syrup, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element.
Performance test
Stood under the conditions of the stirred yoghurt of embodiment one to embodiment three is respectively placed in 25-30 DEG C, and respectively at the 3rd
My god, the whey of stirred yoghurt separation situation was observed and recorded in the 5th day, the 10th day.Understand, embodiment one to embodiment
Three stirred yoghurt did not occurred whey segregation phenomenon in the 3rd day, the 5th day, slight whey segregation phenomenon occurred within the 10th day.
The stirred yoghurt of embodiment one to embodiment three is continuously shaken respectively/30S is rocked, to stirred yoghurt
Whey separation situation observed and recorded.Understand, the stirred yoghurt of embodiment one to embodiment three does not occur whey
Segregation phenomenon.
In conclusion stirred yoghurt provided by the invention has the advantages that the stability for significantly improving stirred yoghurt.
The foregoing is merely the embodiment of the present invention, is not intended to limit the scope of the invention, every to utilize this hair
The equivalents that bright description is made, are directly or indirectly used in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (5)
- A kind of 1. stirred yoghurt, it is characterised in that the preparing raw material including following weight parts：95-105 parts of milk, sweetener 8-10 parts of 7-10 parts, 5-10 parts of foodstuff glue, 6-10 parts of converted starch and whey protein concentrate；The foodstuff glue is gelatin and pectin Mixture, the pectin is by the pectin that is extracted in sweet potato dregs, and the content of pectin is 15-25wt% in the foodstuff glue；Institute It is that modified corn starch, cassava modified starch and wheat converted starch according to weight ratio are 1 to state converted starch:(2-4):6 into The mixed mixture of row；Protein content in the whey protein concentrate is 40-50wt%.
- 2. stirred yoghurt according to claim 1, it is characterised in that the sweetener is sucrose, beet sugar, malt In sugar, glucose, fructose, lactose, fructose syrup, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element One or more.
- 3. stirred yoghurt according to claim 1, it is characterised in that the content of pectin is 20- in the foodstuff glue 24wt%.
- 4. stirred yoghurt according to claim 1, it is characterised in that the converted starch is modified corn starch, wood Potato converted starch and wheat converted starch are 1 according to weight ratio:(2.5-3.5):6 carry out mixed mixture.
- 5. stirred yoghurt according to claim 1, it is characterised in that the protein content in the whey protein concentrate is 42-46wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711247530.6A CN107980905A (en) | 2017-12-01 | 2017-12-01 | A kind of stirred yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711247530.6A CN107980905A (en) | 2017-12-01 | 2017-12-01 | A kind of stirred yoghurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107980905A true CN107980905A (en) | 2018-05-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711247530.6A Pending CN107980905A (en) | 2017-12-01 | 2017-12-01 | A kind of stirred yoghurt |
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| Country | Link |
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| CN (1) | CN107980905A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248271A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Preparation of high-protein pasteurization stirring type yogurt |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101627825A (en) * | 2008-07-15 | 2010-01-20 | 中国农业科学院农产品加工研究所 | Novel method for extracting pectin from sweet potato dregs |
| CN102578234A (en) * | 2012-03-14 | 2012-07-18 | 光明乳业股份有限公司 | Set yoghurt and preparation method thereof |
| CN102599242A (en) * | 2012-03-23 | 2012-07-25 | 光明乳业股份有限公司 | Preparation method of fermented yoghurt and prepared yoghurt |
| CN103828915A (en) * | 2014-02-27 | 2014-06-04 | 昆明雪兰牛奶有限责任公司 | Method for preparing flavored fermented milk by stirring type heat treatment |
| CN106035659A (en) * | 2016-06-13 | 2016-10-26 | 宁夏海达生物科技开发有限公司 | Stirring type black rice and highland barley yoghourt and preparation method thereof |
| CN107125316A (en) * | 2017-04-28 | 2017-09-05 | 四川菊乐食品股份有限公司 | A kind of brown stirred yoghurt and production technology |
-
2017
- 2017-12-01 CN CN201711247530.6A patent/CN107980905A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101627825A (en) * | 2008-07-15 | 2010-01-20 | 中国农业科学院农产品加工研究所 | Novel method for extracting pectin from sweet potato dregs |
| CN102578234A (en) * | 2012-03-14 | 2012-07-18 | 光明乳业股份有限公司 | Set yoghurt and preparation method thereof |
| CN102599242A (en) * | 2012-03-23 | 2012-07-25 | 光明乳业股份有限公司 | Preparation method of fermented yoghurt and prepared yoghurt |
| CN103828915A (en) * | 2014-02-27 | 2014-06-04 | 昆明雪兰牛奶有限责任公司 | Method for preparing flavored fermented milk by stirring type heat treatment |
| CN106035659A (en) * | 2016-06-13 | 2016-10-26 | 宁夏海达生物科技开发有限公司 | Stirring type black rice and highland barley yoghourt and preparation method thereof |
| CN107125316A (en) * | 2017-04-28 | 2017-09-05 | 四川菊乐食品股份有限公司 | A kind of brown stirred yoghurt and production technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248271A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Preparation of high-protein pasteurization stirring type yogurt |
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| PB01 | Publication | ||
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Application publication date: 20180504 |