RU2016110845A - Method for the production of a yogurt drink using a stabilization system - Google Patents

Method for the production of a yogurt drink using a stabilization system Download PDF

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Publication number
RU2016110845A
RU2016110845A RU2016110845A RU2016110845A RU2016110845A RU 2016110845 A RU2016110845 A RU 2016110845A RU 2016110845 A RU2016110845 A RU 2016110845A RU 2016110845 A RU2016110845 A RU 2016110845A RU 2016110845 A RU2016110845 A RU 2016110845A
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RU
Russia
Prior art keywords
stabilization system
mixture
ingredients
production
recipe
Prior art date
Application number
RU2016110845A
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Russian (ru)
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RU2645251C2 (en
Inventor
Елена Ивановна Мельникова
Екатерина Викторовна Богданова
Арина Владимировна Самойленко
Мария Сергеевна Болгова
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ")
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Priority to RU2016110845A priority Critical patent/RU2645251C2/en
Publication of RU2016110845A publication Critical patent/RU2016110845A/en
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Publication of RU2645251C2 publication Critical patent/RU2645251C2/en

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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

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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)

Claims (7)

Способ производства йогуртного напитка, включающий подготовку сырья, нормализацию, внесение в нормализованную смесь всех рецептурных ингредиентов, подогрев и гомогенизацию нормализованной смеси, пастеризацию, охлаждение до температуры заквашивания, сквашивание закваской прямого внесения, охлаждение, перемешивание и розлив, в котором новым является то, что на стадии внесения рецептурных ингредиентов в состав смеси дополнительно вносят стабилизационную систему Хамульсион ZAM, йогуртный напиток готовят при следующем рецептурном содержании ингредиентов, кг/1000кг:A method of producing a yoghurt drink, including preparing raw materials, normalizing, adding to the normalized mixture all the recipe ingredients, heating and homogenizing the normalized mixture, pasteurizing, cooling to the fermentation temperature, fermenting with direct fermenting fermentation, cooling, mixing and bottling, in which the new at the stage of making the recipe ingredients, the Hamam Zion stabilization system is additionally added to the mixture, the yogurt drink is prepared at the following recipe of ingredients, kg / 1000kg: Нормализованная смесь с м.д.ж. 3,8 % 852,6Normalized mixture with ppm 3.8% 852.6 Молоко обезжиренное сухое 42,74Skimmed milk powder 42.74 Хамульсион ZAM 11,84Hamulsion ZAM 11.84 Вода питьевая 42,7Drinking water 42.7 Сахар-песок 50,2Granulated Sugar 50.2 Ванилин 0,015Vanillin 0.015
RU2016110845A 2016-03-24 2016-03-24 Method of producing yoghurt beverage with application of stabilizing system RU2645251C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016110845A RU2645251C2 (en) 2016-03-24 2016-03-24 Method of producing yoghurt beverage with application of stabilizing system

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016110845A RU2645251C2 (en) 2016-03-24 2016-03-24 Method of producing yoghurt beverage with application of stabilizing system

Publications (2)

Publication Number Publication Date
RU2016110845A true RU2016110845A (en) 2017-09-26
RU2645251C2 RU2645251C2 (en) 2018-02-19

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RU2016110845A RU2645251C2 (en) 2016-03-24 2016-03-24 Method of producing yoghurt beverage with application of stabilizing system

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RU (1) RU2645251C2 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102232415A (en) * 2010-12-02 2011-11-09 泰兴市一鸣生物制品有限公司 Enzyme preparation for yoghurt and using method thereof
RU2478294C1 (en) * 2012-03-27 2013-04-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) Method for production of yoghurt with synbiotic properties
CN113558102A (en) * 2014-06-19 2021-10-29 科.汉森有限公司 Method for preparing fermented milk products with improved post-acidification control

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Publication number Publication date
RU2645251C2 (en) 2018-02-19

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MM4A The patent is invalid due to non-payment of fees

Effective date: 20180325