MX168901B - Metodo para producir un producto de yogurt estable al almacenamiento que no contiene almidon - Google Patents

Metodo para producir un producto de yogurt estable al almacenamiento que no contiene almidon

Info

Publication number
MX168901B
MX168901B MX007771A MX777187A MX168901B MX 168901 B MX168901 B MX 168901B MX 007771 A MX007771 A MX 007771A MX 777187 A MX777187 A MX 777187A MX 168901 B MX168901 B MX 168901B
Authority
MX
Mexico
Prior art keywords
degrees
temperature
base
yogurt
yogurt base
Prior art date
Application number
MX007771A
Other languages
English (en)
Inventor
Dorothy K Reffer
Mark E Murray
Original Assignee
Del Monte Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Del Monte Corp filed Critical Del Monte Corp
Publication of MX168901B publication Critical patent/MX168901B/es

Links

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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • A23C9/137—Thickening substances

Landscapes

  • 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

La presente invención se refiere a un metodo para producir un yogurt estable al almacenamiento, exento de almidón, mejorado, caracterizado por su textura fina y porque comprende las etapas de: a) pasteurizar una base de leche homogeneizada fluída por calentamiento a una temperatura entre aproximadamente 76.7 grados C y 98.9 grados C; b) fermentar biológicamente la base de leche para producir una base de yogurt de pH de aproximadamente 3.5 a 5; c) añadir una mezcla exenta de almidón de aditivos alimenticios que comprende cuando menos una goma ligadora de calcio seleccionada a partir del grupo que consiste de algina, carragenina, y pectina, en cantidades suficientes para evitar la formación de una sineresis apreciable a temperaturas tan altas como 98.9 grados c, y mezclarla con la base de yogurt; d) preacondicionar la base de yogurt mazclada (etapa c) elevando la temperatura de la base de yogurt hasta una temperatura de entre aproximadamente 51.7 grados C y aproximadamente 85 grados C y mantener dicha temperatura durante un período de aproximadamente 0.5 minutos hasta aproximadamente 20 minutos; e) homogeneizar la base de yogurt preacondicionada de la etapa d, para formar una mezcla uniforme; y f) pasteurizar la base de yogurt homogeneizada a una temperatura de entre 76.7 grados C y 98.9 grados C.
MX007771A 1986-08-15 1987-08-17 Metodo para producir un producto de yogurt estable al almacenamiento que no contiene almidon MX168901B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US06/897,755 US4748026A (en) 1986-08-15 1986-08-15 Process for production of a no-starch shelf stable yogurt product

Publications (1)

Publication Number Publication Date
MX168901B true MX168901B (es) 1993-06-14

Family

ID=25408368

Family Applications (1)

Application Number Title Priority Date Filing Date
MX007771A MX168901B (es) 1986-08-15 1987-08-17 Metodo para producir un producto de yogurt estable al almacenamiento que no contiene almidon

Country Status (10)

Country Link
US (1) US4748026A (es)
EP (1) EP0257941A3 (es)
JP (1) JPS63133940A (es)
KR (1) KR910004345B1 (es)
AU (1) AU7687987A (es)
CA (1) CA1331847C (es)
FI (1) FI873537A (es)
MX (1) MX168901B (es)
NO (1) NO873445L (es)
PH (1) PH24089A (es)

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FR2716341B1 (fr) * 1994-02-23 1996-05-10 Gervais Danone Sa Composition alimentaire comportant un biscuit ou une coque de chocolat et un fourrage à base de produit laitier, fermenté ou non .
US5700513A (en) * 1996-01-19 1997-12-23 Abbott Laboratories Liquid nutritional product containing improved stabilizer composition
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BR0211032A (pt) * 2001-06-25 2004-06-22 Afp Advanced Food Products Llc Composições de imitação de queijo e método de produção dessas composições
US6905721B2 (en) * 2001-06-25 2005-06-14 Afp Advanced Food Products, Llc Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions
US20060062885A1 (en) * 2001-06-25 2006-03-23 Afp Advanced Food Products Ilc Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
ATE410928T1 (de) * 2002-04-17 2008-10-15 Unilever Nv Auslöffelbares wasserkontinuierliches sauernahrungsmittel
FR2887122B1 (fr) * 2005-06-17 2011-02-11 Gervais Danone Sa Produits laitiers frais a pouvoir satietogene et procedes de preparation
FR2887121B1 (fr) * 2005-06-17 2014-03-21 Gervais Danone Sa Produits laitiers frais a pouvoir satietogene a base de fibres hydrosolubles et procedes de preparation
FR2905560B1 (fr) * 2006-09-11 2008-12-05 Gervais Danone Sa Produits laitiers.
US8192784B2 (en) * 2008-10-17 2012-06-05 Frito-Lay North America, Inc. Fruit and vegetable snacks
KR101730191B1 (ko) * 2009-03-31 2017-04-25 가부시키가이샤 야쿠르트 혼샤 유산균의 배양방법 및 음식품
US20120114625A1 (en) * 2009-04-24 2012-05-10 Nestec S.A. Shelf-stable fermented dairy products and methods of making same
CN102669271A (zh) * 2012-04-27 2012-09-19 包头骑士乳业有限责任公司 “0”添加剂酸奶及其生产工艺
KR20140061071A (ko) * 2012-11-13 2014-05-21 삼성정밀화학 주식회사 셀룰로오스 에테르를 함유한 발효유 조성물 및 그의 제조 방법
JP2016515398A (ja) * 2013-04-16 2016-05-30 ネステク ソシエテ アノニム 常温保存可能な発酵乳製品及びそれを製造する方法
FI20175324A1 (en) * 2017-04-07 2018-10-08 Valio Oy Products and processes for their preparation
CN115087354A (zh) * 2019-12-11 2022-09-20 格兰比亚营养物有限公司 耐贮存的高蛋白酸奶产品
KR102551491B1 (ko) * 2021-08-31 2023-07-05 권준 요거트 제조방법 및 이에 의해 제조된 요거트
WO2023033310A1 (ko) * 2021-08-31 2023-03-09 권준 요거트 제조방법 및 이에 의해 제조된 요거트

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Also Published As

Publication number Publication date
NO873445D0 (no) 1987-08-14
NO873445L (no) 1988-02-16
FI873537A (fi) 1988-02-16
KR910004345B1 (ko) 1991-06-26
FI873537A0 (fi) 1987-08-14
EP0257941A2 (en) 1988-03-02
KR880002475A (ko) 1988-05-09
PH24089A (en) 1990-03-05
AU7687987A (en) 1988-02-18
CA1331847C (en) 1994-09-06
EP0257941A3 (en) 1989-01-25
US4748026A (en) 1988-05-31
JPS63133940A (ja) 1988-06-06

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