CN109007027A - A kind of cheese's concentration Yoghourt of zero addition - Google Patents
A kind of cheese's concentration Yoghourt of zero addition Download PDFInfo
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- CN109007027A CN109007027A CN201810789220.5A CN201810789220A CN109007027A CN 109007027 A CN109007027 A CN 109007027A CN 201810789220 A CN201810789220 A CN 201810789220A CN 109007027 A CN109007027 A CN 109007027A
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 30
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 27
- 235000013336 milk Nutrition 0.000 claims abstract description 72
- 239000008267 milk Substances 0.000 claims abstract description 72
- 210000004080 milk Anatomy 0.000 claims abstract description 72
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 64
- 239000000843 powder Substances 0.000 claims abstract description 47
- 241000894006 Bacteria Species 0.000 claims abstract description 32
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 32
- 239000004310 lactic acid Substances 0.000 claims abstract description 32
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 abstract description 9
- 239000005862 Whey Substances 0.000 abstract description 7
- 235000018102 proteins Nutrition 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 240000002129 Malva sylvestris Species 0.000 abstract description 3
- 235000006770 Malva sylvestris Nutrition 0.000 abstract description 3
- 239000005018 casein Substances 0.000 abstract description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 3
- 235000021240 caseins Nutrition 0.000 abstract description 3
- 238000001556 precipitation Methods 0.000 abstract description 3
- 102000004407 Lactalbumin Human genes 0.000 abstract description 2
- 108090000942 Lactalbumin Proteins 0.000 abstract description 2
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 2
- 239000012141 concentrate Substances 0.000 abstract description 2
- 239000000839 emulsion Substances 0.000 abstract description 2
- 230000007935 neutral effect Effects 0.000 abstract description 2
- 235000020183 skimmed milk Nutrition 0.000 abstract description 2
- 239000007858 starting material Substances 0.000 abstract description 2
- 235000021119 whey protein Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 20
- 238000010792 warming Methods 0.000 description 15
- 238000012859 sterile filling Methods 0.000 description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000010008 shearing Methods 0.000 description 5
- 230000003068 static effect Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 230000036571 hydration Effects 0.000 description 3
- 238000006703 hydration reaction Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses the cheeses of zero addition of one kind, and Yoghourt is concentrated, the Yoghourt includes following raw materials according component, in parts by weight: 850-890 parts of Fresh Milk, 80-100 parts of white granulated sugar, 5-10 parts of Evamilk albumen powder, 3-7 parts of cheese's powder, 1-5 parts of edible salt and lactic acid bacteria 100-200DCU.Evamilk albumen powder is Evamilk protein product made of extracting fat-free milk starting material after hyperfiltration is handled, identical with crude milk (80% and whey 20% of casein) rich in natural primary casein and lactalbumin, ratio；Evamilk albumen powder mouthfeel is very soft and smooth, taste is light neutral and has splendid mouthfeel stability, Evamilk albumen has excellent dissolubility, emulsion stability and thermal stability, especially adapts to lactose intolerance crowd, simultaneously containing the natural calcareous of abundance, it is 4 times of whey protein concentrate, the product whey precipitation that the present invention obtains is less, and stability is preferable, taste good, it is deep to be liked by children and the elderly.
Description
Technical field
The present invention relates to the cheeses of a kind of Yoghourt, more particularly to zero addition of one kind, and Yoghourt is concentrated.
Background technique
Yoghourt is to be formed by milk through lactobacillus-fermented, in addition to the nutritive value with fresh milk as pure pollution-free food
Outside, because including lactic acid bacteria and generating lactic acid and B family vitamin (B2.B6.B12) etc. during the fermentation, have and human body is promoted to disappear
The effect of changing breathing, improving the immunity of people, and long-term drinking can guarantee calcareous demand, and can be good for stomach, adjust human body
Metabolism, improve the disease resistance of people, make one to have good health and a long life, to children, the elderly it is further preferred that, therefore by more and more people blueness
It looks at.
Existing Yoghourt is more because whey is precipitated, and causes mouthfeel and stability poor, some children, which do not like, to drink, and is not able to satisfy
The demand that consumer gets both to Yoghourt mouthfeel and nutrition.
Summary of the invention
The object of the present invention is to provide the cheeses of zero addition of one kind, and Yoghourt is concentrated, in order to solve existing Yoghourt because whey is precipitated
It is more, lead to mouthfeel and the poor problem of stability.
To achieve the goals above, present invention employs following technical solutions:
Yoghourt, including following raw materials according component is concentrated in the cheese that the present invention provides zero addition of one kind, in parts by weight: Fresh Milk
850-890 parts, 80-100 parts of white granulated sugar, 5-10 parts of Evamilk albumen powder, 3-7 parts of cheese's powder, 1-5 parts of edible salt and lactic acid bacteria
100-200DCU。
Preferably, including following raw materials according component, in parts by weight: 850 parts of Fresh Milk, 80 parts of white granulated sugar, Evamilk
5 parts of albumen powder, 3 parts of cheese's powder, 1 part of edible salt and lactic acid bacteria 100DCU.
Preferably, including following raw materials according component, in parts by weight: 890 parts of Fresh Milk, 100 parts of white granulated sugar, Evamilk
10 parts of albumen powder, 7 parts of cheese's powder, 5 parts of edible salt and lactic acid bacteria 200DCU.
Preferably, including following raw materials according component, in parts by weight: 870 parts of Fresh Milk, 90 parts of white granulated sugar, Evamilk
7 parts of albumen powder, 5 parts of cheese's powder, 3 parts of edible salt and lactic acid bacteria 150DCU.
Preferably, the lactic acid bacteria is the lactobacillus bulgaricus and streptococcus thermophilus of 2:1 cooperation.
It is made of extracting fat-free milk starting material after hyperfiltration is handled the invention has the advantages that: Evamilk albumen powder
Evamilk protein product, rich in natural primary casein and lactalbumin, ratio (junket egg identical with crude milk
80% white and whey 20%)；Evamilk albumen powder mouthfeel is very soft and smooth, and taste is light neutral and has splendid mouthfeel
Stability, Evamilk albumen have excellent dissolubility, emulsion stability and thermal stability, especially adapt to lactose intolerance people
Group is 4 times of whey protein concentrate simultaneously containing the natural calcareous of abundance, and the product whey precipitation that the present invention obtains is less, surely
Qualitative preferable, taste good is deep to be liked by children and the elderly.
Specific embodiment
In order to deepen the understanding of the present invention, below in conjunction with embodiment, present invention is further described in detail, this reality
It applies example for explaining only the invention, protection scope of the present invention is not constituted and limited.
Embodiment 1
The material component and parts by weight of the present embodiment investment are as follows: 850 parts of Fresh Milk, 80 parts of white granulated sugar, Evamilk albumen
5 parts of powder, 3 parts of cheese's powder, 1 part of edible salt and lactic acid bacteria 100DCU.
It is specific the preparation method is as follows:
(1) raw material milk is concentrated: Fresh Milk is concentrated by examination and net cream using flashing apparatus, obtains concentration fresh milk,
Fresh milk index: protein 3.3%~3.5%, fat 3.6~4.0% is concentrated；
(2) albumen powder material: being warming up to 50 DEG C for the concentration fresh milk part that the step (1) obtains, for dissolving concentration ox
Milk proem powder, shearing material is static after five minutes to be hydrated 40 minutes；
(3) other supplementary material materials: the milk obtained to the step (2) is warming up to 70 DEG C of addition white granulated sugars, cheese's powder and food
It with salt, shears 10 minutes, is settled to 100% in container with the remaining concentration fresh milk that the step (1) obtains；
(4) milk that the step (3) obtains pre- thermally homogenising: is warming up to 65 DEG C of progress homogeneous, homogenization pressure 18Mpa；
(5) pasteurize: the pasteurize 250 seconds under the conditions of 93 DEG C；
(6) inoculating lactic acid bacterium: the milk that the step (5) obtains is cooled to 43 DEG C, inoculating lactic acid bacterium, lactic acid bacteria is matched for 2:1
The lactobacillus bulgaricus and streptococcus thermophilus of conjunction；
(7) it ferments: ferment 6 hours under the conditions of 41 DEG C, terminal Yoghourt is controlled at 72 DEG C, pH value 4.45；
(8) tank is turned in demulsification: the Yoghourt that the step (7) obtains being carried out demulsification stirring 1min, turns over tank speed 3T/h；
(9) sterile filling: by the step (8) milk carry out sterile filling, after-ripening 10 hours.
Embodiment 2
The material component and parts by weight of the present embodiment investment are as follows: 890 parts of Fresh Milk, 100 parts of white granulated sugar, Evamilk albumen
10 parts of powder, 7 parts of cheese's powder, 5 parts of edible salt and lactic acid bacteria 200DCU.
It is specific the preparation method is as follows:
(1) raw material milk is concentrated: Fresh Milk is concentrated by examination and net cream using flashing apparatus, obtains concentration fresh milk,
Fresh milk index: protein 3.3%~3.5%, fat 3.6~4.0% is concentrated；
(2) albumen powder material: being warming up to 55 DEG C for the concentration fresh milk part that the step (1) obtains, for dissolving concentration ox
Milk proem powder, after shearing material 15 minutes static hydration 60 minutes；
(3) other supplementary material materials: the milk obtained to the step (2) is warming up to 75 DEG C of addition white granulated sugars, cheese's powder and food
It with salt, shears 20 minutes, is settled to 100% in container with the remaining concentration fresh milk that the step (1) obtains；
(4) milk that the step (3) obtains pre- thermally homogenising: is warming up to 70 DEG C of progress homogeneous, homogenization pressure 20Mpa；
(5) pasteurize: the pasteurize 350 seconds under the conditions of 97 DEG C；
(6) inoculating lactic acid bacterium: the milk that the step (5) obtains is cooled to 45 DEG C, inoculating lactic acid bacterium, lactic acid bacteria is matched for 2:1
The lactobacillus bulgaricus and streptococcus thermophilus of conjunction；
(7) it ferments: ferment 7 hours under the conditions of 43 DEG C, terminal Yoghourt is controlled at 77 DEG C, pH value 4.50；
(8) tank is turned in demulsification: the Yoghourt that the step (7) obtains being carried out demulsification stirring 3min, turns over tank speed 7T/h；
(9) sterile filling: by the step (8) milk carry out sterile filling, after-ripening 14 hours.
Embodiment 3
The material component and parts by weight of the present embodiment investment are as follows: 870 parts of Fresh Milk, 90 parts of white granulated sugar, Evamilk albumen
7 parts of powder, 5 parts of cheese's powder, 3 parts of edible salt and lactic acid bacteria 150DCU.
It is specific the preparation method is as follows:
(1) raw material milk is concentrated: Fresh Milk is concentrated by examination and net cream using flashing apparatus, obtains concentration fresh milk,
Fresh milk index: protein 3.3%~3.5%, fat 3.6~4.0% is concentrated；
(2) albumen powder material: being warming up to 53 DEG C for the concentration fresh milk part that the step (1) obtains, for dissolving concentration ox
Milk proem powder, shearing material is static after ten minutes to be hydrated 50 minutes；
(3) other supplementary material materials: the milk obtained to the step (2) is warming up to 73 DEG C of addition white granulated sugars, cheese's powder and food
It with salt, shears 15 minutes, is settled to 100% in container with the remaining concentration fresh milk that the step (1) obtains；
(4) milk that the step (3) obtains pre- thermally homogenising: is warming up to 68 DEG C of progress homogeneous, homogenization pressure 19Mpa；
(5) pasteurize: the pasteurize 300 seconds under the conditions of 95 DEG C；
(6) inoculating lactic acid bacterium: the milk that the step (5) obtains is cooled to 44 DEG C, inoculating lactic acid bacterium, lactic acid bacteria is matched for 2:1
The lactobacillus bulgaricus and streptococcus thermophilus of conjunction；
(7) it ferments: ferment 6.5 hours under the conditions of 42 DEG C, terminal Yoghourt is controlled at 75 DEG C, pH value 4.47；
(8) tank is turned in demulsification: the Yoghourt that the step (7) obtains being carried out demulsification stirring 2min, turns over tank speed 5T/h；
(9) sterile filling: by the step (8) milk carry out sterile filling, after-ripening 12 hours.
Embodiment 4
The material component and parts by weight of the present embodiment investment are as follows: 860 parts of Fresh Milk, 85 parts of white granulated sugar, Evamilk albumen
6 parts of powder, 4 parts of cheese's powder, 2 parts of edible salt and lactic acid bacteria 120DCU.
It is specific the preparation method is as follows:
(1) raw material milk is concentrated: Fresh Milk is concentrated by examination and net cream using flashing apparatus, obtains concentration fresh milk,
Fresh milk index: protein 3.3%~3.5%, fat 3.6~4.0% is concentrated；
(2) albumen powder material: being warming up to 51 DEG C for the concentration fresh milk part that the step (1) obtains, for dissolving concentration ox
Milk proem powder, after shearing material 6 minutes static hydration 45 minutes；
(3) other supplementary material materials: the milk obtained to the step (2) is warming up to 71 DEG C of addition white granulated sugars, cheese's powder and food
It with salt, shears 12 minutes, is settled to 100% in container with the remaining concentration fresh milk that the step (1) obtains；
(4) milk that the step (3) obtains pre- thermally homogenising: is warming up to 66 DEG C of progress homogeneous, homogenization pressure 18Mpa；
(5) pasteurize: the pasteurize 260 seconds under the conditions of 94 DEG C；
(6) inoculating lactic acid bacterium: the milk that the step (5) obtains is cooled to 43 DEG C, inoculating lactic acid bacterium, lactic acid bacteria is matched for 2:1
The lactobacillus bulgaricus and streptococcus thermophilus of conjunction；
(7) it ferments: ferment 6 hours under the conditions of 41 DEG C, terminal Yoghourt is controlled at 73 DEG C, pH value 4.46；
(8) tank is turned in demulsification: the Yoghourt that the step (7) obtains being carried out demulsification stirring 1min, turns over tank speed 4T/h；
(9) sterile filling: by the step (8) milk carry out sterile filling, after-ripening 11 hours.
Embodiment 5
The material component and parts by weight of the present embodiment investment are as follows: 880 parts of Fresh Milk, 96 parts of white granulated sugar, Evamilk albumen
9 parts of powder, 6 parts of cheese's powder, 4 parts of edible salt and lactic acid bacteria 190DCU.
It is specific the preparation method is as follows:
(1) raw material milk is concentrated: Fresh Milk is concentrated by examination and net cream using flashing apparatus, obtains concentration fresh milk,
Fresh milk index: protein 3.3%~3.5%, fat 3.6~4.0% is concentrated；
(2) albumen powder material: being warming up to 54 DEG C for the concentration fresh milk part that the step (1) obtains, for dissolving concentration ox
Milk proem powder, after shearing material 14 minutes static hydration 55 minutes；
(3) other supplementary material materials: the milk obtained to the step (2) is warming up to 74 DEG C of addition white granulated sugars, cheese's powder and food
It with salt, shears 19 minutes, is settled to 100% in container with the remaining concentration fresh milk that the step (1) obtains；
(4) milk that the step (3) obtains pre- thermally homogenising: is warming up to 69 DEG C of progress homogeneous, homogenization pressure 20Mpa；
(5) pasteurize: the pasteurize 330 seconds under the conditions of 96 DEG C；
(6) inoculating lactic acid bacterium: the milk that the step (5) obtains is cooled to 45 DEG C, inoculating lactic acid bacterium, lactic acid bacteria is matched for 2:1
The lactobacillus bulgaricus and streptococcus thermophilus of conjunction；
(7) it ferments: ferment 7 hours under the conditions of 43 DEG C, terminal Yoghourt is controlled at 76 DEG C, pH value 4.48；
(8) tank is turned in demulsification: the Yoghourt that the step (7) obtains being carried out demulsification stirring 3min, turns over tank speed 6T/h；
(9) sterile filling: by the step (8) milk carry out sterile filling, after-ripening 13 hours.
The product whey precipitation that above-described embodiment obtains is less, and stability is preferable, taste good, deep by children and the elderly
Like.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. Yoghourt is concentrated in the cheese of zero addition of one kind, which is characterized in that including following raw materials according component, in parts by weight: fresh ox
850-890 parts newborn, 80-100 parts of white granulated sugar, 5-10 parts of Evamilk albumen powder, 3-7 parts of cheese's powder, 1-5 parts of edible salt and lactic acid
Bacterium 100-200DCU.
2. Yoghourt is concentrated in a kind of cheese of zero addition according to claim 1, which is characterized in that including following raw materials according group
Part, in parts by weight: 850 parts of Fresh Milk, 80 parts of white granulated sugar, 5 parts of Evamilk albumen powder, 3 parts of cheese's powder, 1 part of edible salt
With lactic acid bacteria 100DCU.
3. Yoghourt is concentrated in a kind of cheese of zero addition according to claim 1, which is characterized in that including following raw materials according group
Part, in parts by weight: 890 parts of Fresh Milk, 100 parts of white granulated sugar, 10 parts of Evamilk albumen powder, 7 parts of cheese's powder, edible salt 5
Part and lactic acid bacteria 200DCU.
4. Yoghourt is concentrated in a kind of cheese of zero addition according to claim 1, which is characterized in that including following raw materials according group
Part, in parts by weight: 870 parts of Fresh Milk, 90 parts of white granulated sugar, 7 parts of Evamilk albumen powder, 5 parts of cheese's powder, 3 parts of edible salt
With lactic acid bacteria 150DCU.
5. Yoghourt is concentrated in the cheese of the addition of one kind zero described in any one of -4 according to claim 1, which is characterized in that the cream
Sour bacterium is the lactobacillus bulgaricus and streptococcus thermophilus of 2:1 cooperation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810789220.5A CN109007027A (en) | 2018-07-18 | 2018-07-18 | A kind of cheese's concentration Yoghourt of zero addition |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810789220.5A CN109007027A (en) | 2018-07-18 | 2018-07-18 | A kind of cheese's concentration Yoghourt of zero addition |
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| CN109007027A true CN109007027A (en) | 2018-12-18 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393030A (en) * | 2018-12-25 | 2019-03-01 | 新希望双喜乳业（苏州）有限公司 | The preparation method of source state buttermilk cheese concentration Yoghourt |
| CN109393029A (en) * | 2018-12-25 | 2019-03-01 | 新希望双喜乳业（苏州）有限公司 | The preparation method of source state buttermilk concentration Yoghourt |
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| CN103651797A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN104642542A (en) * | 2013-11-19 | 2015-05-27 | 内蒙古伊利实业集团股份有限公司 | Children yogurt and preparation method thereof |
| CN104782763A (en) * | 2015-04-20 | 2015-07-22 | 浙江一鸣食品股份有限公司 | Natural health-care spice yoghourt, and preparation method and edible method of yoghourt |
| CN104982524A (en) * | 2015-06-15 | 2015-10-21 | 光明乳业股份有限公司 | Thick fermented milk, raw material composition thereof and preparation method thereof |
| CN106665838A (en) * | 2016-12-19 | 2017-05-17 | 新疆西部牧业股份有限公司 | Additive-free yogurt prepared from light cream and preparation method thereof |
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| CN109393029A (en) * | 2018-12-25 | 2019-03-01 | 新希望双喜乳业（苏州）有限公司 | The preparation method of source state buttermilk concentration Yoghourt |
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