CN116671555A - Method for manufacturing simulated yoghurt - Google Patents
Method for manufacturing simulated yoghurt Download PDFInfo
- Publication number
- CN116671555A CN116671555A CN202310824295.3A CN202310824295A CN116671555A CN 116671555 A CN116671555 A CN 116671555A CN 202310824295 A CN202310824295 A CN 202310824295A CN 116671555 A CN116671555 A CN 116671555A
- Authority
- CN
- China
- Prior art keywords
- yoghurt
- powder
- simulated
- lactic acid
- milk
- 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
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000005018 casein Substances 0.000 claims abstract description 13
- 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 claims abstract description 13
- 235000021240 caseins Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
- 235000021119 whey protein Nutrition 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000009508 confectionery Nutrition 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 229920000609 methyl cellulose Polymers 0.000 claims description 2
- 239000001923 methylcellulose Substances 0.000 claims description 2
- 235000010981 methylcellulose Nutrition 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 229940083466 soybean lecithin Drugs 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims 1
- 235000012041 food component Nutrition 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000011160 research Methods 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 102000011632 Caseins Human genes 0.000 description 10
- 108010076119 Caseins Proteins 0.000 description 10
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 102000014914 Carrier Proteins Human genes 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 108091008324 binding proteins Proteins 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Aiming at the characteristics of difficult transportation, storage and the like of the liquid dairy product, the invention researches a formula, and the main nutritional ingredients in milk, such as casein powder, whey protein powder and the like, can be utilized to prepare a drink by adding lactic acid and water. The appearance of the yoghurt is light yellow thick liquid to semisolid, has milk fragrance, and has sour, sweet and smooth mouthfeel, which is similar to yoghurt. Lactic acid and solid powder have certain storage capacity, and the material is used for preparing the simulated yoghurt in places where fresh yoghurt is difficult to be delivered or stored, so that the requirements of people can be partially met. The innovation points of the invention are as follows: usually, the types of the commercial yoghurt powder are few, and various chemical substances are added. The material components used in the invention are mostly taken from natural dairy products, so that the invention is safer and healthier. The simulated yoghurt prepared is prepared without fermentation process, and only needs to be prepared, so that the simulated yoghurt is simple and easy to operate.
Description
Technical Field
The invention relates to the field of foods, in particular to a manufacturing method of simulated yoghurt.
Technical Field
Yoghurt is a dairy product made from animal milk, such as cow milk and the like. The manufacture of yogurt has a long history. When the yoghurt is prepared, probiotics such as lactobacillus and the like are added, and the probiotics are used for fermenting milk to obtain a white viscous drink which is sour, sweet and delicious. Lactic acid is produced during fermentation and is the main reason for sour taste of yogurt. The yogurt sold in the market is also commonly added with various fruit juice, jam and other auxiliary materials to prepare yogurt with different tastes.
The milk contains water, fat, protein, lactose, minerals, vitamins, etc. Wherein the protein mainly comprises casein, whey protein and lactoglobulin, and the carbohydrate mainly comprises lactose. Casein is the main protein in mammal milk, also called casein, is a binding protein containing phosphorus and calcium. Casein is a protein with high calcium content, and has effects on caries, osteoporosis, rickets, iron deficiency anemia, etc.
Whey protein (whey protein) is another protein contained in milk and accounts for only 18% -20% of the milk protein. Whey protein belongs to high-quality complete protein, is also animal protein, and has higher nutritive value. It is easy to digest, has high biological value, high protein efficacy ratio and high utilization rate, and is one of the accepted high-quality protein supplements for human body.
Disclosure of Invention
Aiming at the characteristics of difficult transportation, storage and the like of the liquid dairy product, the invention researches a formula, and can utilize main nutritional ingredients in milk, such as casein powder, whey protein powder and the like, and lactic acid and water are added into the milk to prepare a drink. The appearance of the yoghurt is light yellow thick liquid to semisolid, has milk fragrance, and has sour, sweet and smooth mouthfeel, which is similar to yoghurt. Lactic acid and solid powder have certain storage capacity, and the material is used for preparing the simulated yoghurt in places where fresh yoghurt is difficult to be delivered or stored, so that the requirements of people can be partially met.
The innovation points of the invention are as follows: usually, the types of the commercial yoghurt powder are few, and various chemical substances are added. The invention improves the process, and the used material components are mainly taken from natural dairy products, so that the invention is safer and healthier. For example, commercial dairy products often use sodium caseinate, which is readily soluble in water, as an additive, whereas the present invention uses casein from fresh milk, which is more nutritionally similar to natural dairy products. The preparation of the yoghourt needs a fermentation process, and the process is relatively complex. The simulated yoghurt prepared by the invention does not need to be prepared by the process, and is simple and easy to operate.
The method comprises the following specific steps
Preparing 2% -4% lactic acid solution, adding casein powder into the lactic acid solution, and stirring. 5-6 g of casein is added to each hundred ml of lactic acid solution.
And secondly, standing the mixed solution for half a day to one day so as to fully swell the casein.
Step three, configuring the rest materials: 2-2.5 parts of whey protein powder, 1.5-2 parts of sodium carboxymethyl cellulose or methyl cellulose powder, 0.6-0.8 part of soybean lecithin and half lactose.
And step four, when the material is used, adding 5 parts of the material in the step three into each part of the solution in the step one, and continuously stirring. Can be added in several times, and the middle part is left to stand for a little so as to slowly dissolve the material. After addition, stirring was continued for a period of time. Standing for 2-3 hours, and obtaining the simulated yoghurt finished product after the materials are fully dissolved.
The simulated yogurt described herein should be ready-to-drink and, like natural dairy products, should not be stored for long periods of time. The process and the mixture ratio are examples, and in practical application, the process and the mixture ratio are appropriately adjusted according to the needs, such as adding flavoring agents, nutrition enhancers and the like, and the process and the mixture ratio are also included in the protection scope of the invention.
Claims (4)
1. A method for preparing simulated yoghourt is characterized in that main nutritional components in milk, such as casein powder, whey protein powder and the like, are utilized to add lactic acid and water into the milk to prepare a drink.
2. The simulated yogurt has the appearance characteristics of light yellow thick liquid to semisolid, milk flavor, and sour, sweet and smooth mouthfeel.
3. The preparation method of the simulated yoghurt specifically comprises the following steps:
preparing 2% -4% lactic acid solution, adding casein powder into the lactic acid solution, and stirring. 5-6 g of casein is added to each hundred ml of lactic acid solution.
And secondly, standing the mixed solution for half a day to one day.
Step three, configuring the rest materials: 2 parts of whey protein powder, 1.5 parts of sodium carboxymethyl cellulose or methyl cellulose powder, 0.6-0.8 part of soybean lecithin and half lactose.
And step four, when the material is used, adding 5 parts of the material in the step three into each part of the solution in the step one, and continuously stirring. After the addition, stirring was continued for a while, followed by standing for 2 to 3 hours.
4. The process and the mixture ratio are examples, and the actual application is properly adjusted according to the requirement and the invention is also included in the protection scope of the invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310824295.3A CN116671555A (en) | 2023-07-06 | 2023-07-06 | Method for manufacturing simulated yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310824295.3A CN116671555A (en) | 2023-07-06 | 2023-07-06 | Method for manufacturing simulated yoghurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116671555A true CN116671555A (en) | 2023-09-01 |
Family
ID=87787408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310824295.3A Pending CN116671555A (en) | 2023-07-06 | 2023-07-06 | Method for manufacturing simulated yoghurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116671555A (en) |
-
2023
- 2023-07-06 CN CN202310824295.3A patent/CN116671555A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4066794A (en) | Instant yogurt preparation | |
| RU2390155C2 (en) | Method for production of cottage cheese paste | |
| US6326038B1 (en) | Calcium fortification of cheese | |
| CN101785500B (en) | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof | |
| US4289789A (en) | Instant yogurt drink composition | |
| CA1149666A (en) | Imitation milk | |
| Mathur et al. | Use of total whey constituents for human food | |
| CN103168858B (en) | Buffalo milk active-bacteria whey beverage and preparation method thereof | |
| US20020012719A1 (en) | Method for manufacturing a cultured dairy product containing exogenously added protein | |
| US4511590A (en) | Low-lactose, low-galactose imitation milk product | |
| US20140322170A1 (en) | Fermented Flavoring System Derived from Greek Yogurt Processing | |
| US20160157504A1 (en) | Spreadable High Protein Cream Cheese Products and Methods of Making the Same | |
| CN116671555A (en) | Method for manufacturing simulated yoghurt | |
| RU2280991C2 (en) | Method for yogurt production | |
| RU2321262C2 (en) | Fermented milk product preparing composition | |
| RU2128444C1 (en) | Composition for preparing cultured milk proteinaceous product | |
| RU2184457C1 (en) | Composition for preparing cultured-milk product for infant and dietetic alimentation | |
| EP1142482A1 (en) | Method for manufacturing a cultured dairy product containing exogenously added protein | |
| RU2766204C1 (en) | Method for producing curd paste based on goat milk | |
| SK501472014U1 (en) | Milk or milk product on the basis of cow, goat, sheep, buffalo or mare's milk | |
| RU2765056C1 (en) | Method for producing functional curd product | |
| RU2765054C1 (en) | Method for making curd paste with functional properties | |
| RU2766205C1 (en) | Method for producing curd mass from goat milk | |
| RU2183407C1 (en) | Composition for preparing cultured-milk product for infant and dietetic alimentation | |
| RU2139664C1 (en) | Method for obtaining milk-based food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |