Method and System for Improving Yogurt Texture During Yogurt Manufacture
    78.
    发明申请
    Method and System for Improving Yogurt Texture During Yogurt Manufacture 审中-公开
    酸奶制造中改善酸奶纹理的方法和系统

    公开(公告)号:US20150250195A1

    公开(公告)日:2015-09-10

    申请号:US14616952

    申请日:2015-02-09

    Abstract: A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume of milk to establish a selected pH level in the provided volume of milk, storing the CO2-injected milk at a selected temperature for a selected time period, forming a retentate by applying a filtration process to the CO2-injected milk, mixing the retentate with a volume of non-treated milk to form a mixture of retentate and non-treated milk in a selected proportion and forming a yogurt product with the mixture of retentate and non-treated milk.

    Abstract translation: 一种用于改善酸奶制造方法中的酸奶质地的方法包括提供一定体积的牛奶,以选定的注射压力将二氧化碳(CO 2)注入到所提供的体积的牛奶中,以在所提供的乳汁体积中建立选定的pH水平, 二氧化碳注射的牛奶在所选择的温度下选定的时间段,通过对二氧化碳注射的牛奶进行过滤过程形成渗余物,将渗余物与一定体积的未处理的牛奶混合以形成滞留物和未处理的牛奶的混合物 以选定比例的牛奶,并与渗余物和未处理的牛奶的混合物形成酸奶产品。

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