CN118145165A - Container for forming concentrated yoghurt, yoghurt and method for obtaining concentrated yoghurt - Google Patents

Abstract

The present invention provides a container for forming concentrated yogurt, yogurt, and a method for obtaining concentrated yogurt. The container comprises a first cup body and a second cup body, wherein the second cup body has a filter layer and a sealing layer stacked in sequence at the cup mouth, wherein the filter layer is arranged toward one side of the second cup body, and the first cup body is detachably arranged at one side of the cup mouth of the second cup body, and the cup mouths of the first and second cup bodies are arranged opposite to each other. The container can easily obtain concentrated yogurt.

Description

Container for forming concentrated yogurt, yogurt, and method for obtaining concentrated yogurt

Technical Field

The invention belongs to the field of food, and in particular relates to a container for forming concentrated yogurt, yogurt and a method for obtaining the concentrated yogurt.

Background technique

There are many concentrated yogurt products on the market. These products are usually made by fermenting raw milk after concentrating the whey. Therefore, the preparation of this type of yogurt requires the addition of whey filtering equipment during the industrial production process, which will inevitably increase production costs and increase the complexity of the production process.

Summary of the invention

The object of the present invention is to provide a container for forming concentrated yogurt, which can filter whey in yogurt to form concentrated yogurt. This can avoid adding a whey filtering device to the production equipment when preparing concentrated yogurt, thereby reducing equipment costs, avoiding the loss of raw materials in equipment pipelines, and reducing the risk of microbial contamination when filtering whey to form concentrated yogurt.

According to one aspect of the present invention, a container for forming concentrated yogurt is provided, which includes a first cup body and a second cup body, the cup mouth of the second cup body has a filter layer and a sealing layer stacked in sequence, the filter layer is arranged toward one side of the second cup body, the first cup body is detachably arranged on one side of the cup mouth of the second cup body, and the cup mouths of the first and second cup bodies are arranged opposite to each other.

According to a specific embodiment, the filter layer and the cup mouth of the second cup body are sealed and fixed, and the sealing layer and the filter layer are peelable.

According to a specific embodiment, the filter layer has a filter portion located in the center and a fixing portion surrounding the filter portion, a plurality of filter holes are distributed on the filter portion, the pore size of the filter holes is 0.3-0.7 mm, and the sealing layer at least covers the filter portion.

According to a specific embodiment, at least one of the following conditions is met:

The material forming the filter layer includes at least one selected from PE and PP;

The material forming the sealing layer includes at least one selected from PET, PP and aluminum;

The peel strength between the sealing layer and the filter layer is not greater than 10N;

The heat sealing strength between the filter layer and the second cup body is 25-35N.

According to a specific embodiment, the height of the first cup body is 2-3 cm, and the height of the second cup body is 4-5 cm.

According to a specific embodiment, the cup bottom area of the second cup body is smaller than the cup mouth area, and the side wall of the second cup body has a bottom transition portion close to the cup bottom and a side wall transition portion close to the cup mouth.

The bottom transition portion has an inclination angle of 75-85°,

The side wall transition portion has an inclination angle of 60-75°.

In another aspect of the present invention, a yogurt is provided, which comprises milk material and the above-mentioned container, wherein the milk material is sealed and contained in a second cup body.

According to a specific embodiment, the milk material includes raw milk, fruit juice, fermentation bacteria, rennet and whey.

The content of the raw milk is 83.5-90 parts by weight;

The content of the fruit juice is 5-10 parts by weight.

In another aspect of the present invention, a method for obtaining concentrated yogurt based on the aforementioned yogurt is provided, which comprises removing the sealing layer in the container, and inverting the first and second cup bodies so that the yogurt located inside the second cup body is filtered through a filtering layer;

The first cup body and the yogurt are filtered and the whey in the first cup body is discarded to obtain the concentrated yogurt located in the second cup body.

According to a specific embodiment, the filtering time is 12-24 hours.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG1 shows a schematic structural diagram of a container according to a specific embodiment of the present invention;

FIG2 shows a schematic structural diagram of a filter layer according to a specific embodiment of the present invention;

FIG3 shows a schematic structural diagram of a filter layer and a sealing layer according to a specific embodiment of the present invention;

FIG. 4 shows a schematic structural diagram of a second cup body according to a specific embodiment of the present invention.

Detailed ways

In order to more clearly understand the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now further described in detail. It should be understood that the following specific embodiments are only exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.

Container for forming concentrated yogurt

The present invention provides a container for forming concentrated yogurt. Referring to FIG1 , the container includes a first cup body 100 and a second cup body 200, wherein the second cup body 200 has a filter layer 320 and a sealing layer 310 stacked in sequence at the cup mouth, wherein the filter layer 320 is arranged toward one side of the second cup body 200, and the first cup body 100 is detachably arranged at one side of the cup mouth of the second cup body 200, and the cup mouths of the first and second cup bodies are arranged opposite to each other.

The container contains a filter layer 320 with a filtering function and two detachable cup bodies. Thus, ordinary yogurt with whey can be placed in the second cup body, and the whey in the ordinary yogurt can be filtered by the filter layer 320 when necessary, and the filtered whey and the like enter the first cup body, and at the same time, concentrated yogurt is formed in the second cup body. The sealing layer 310 can protect the filter layer 320 and seal, and ensure that the yogurt in the second cup body is in a closed environment before filtering. The first cup body 100 is detachably mounted on one side of the cup mouth of the second cup body 200, and the first cup body 100 can be disassembled to expose the sealing layer 310 and remove the sealing layer 310 before filtering, and the first cup body 100 and the whey and other components therein can be conveniently discarded after filtering.

It is well known to those skilled in the art that fermented or unfermented yogurt containing whey can be filtered to form concentrated yogurt (unfermented yogurt needs to be fermented again). Concentrated yogurt has the characteristics of higher solid content and richer taste. In the related art, whey removal equipment is added to the production line to achieve whey removal, so there are problems such as high production equipment cost. In addition, after the yogurt product passes through large equipment, it is inevitable that residues will occur in pipelines, etc., resulting in high production cost and low raw material utilization rate of the current concentrated yogurt. In addition, active bacteria need to be added to the yogurt, and the sterilization process cannot be carried out after adding active bacteria. Therefore, whether it is a method of fermentation first and then filtration, or a method of filtration first and then fermentation, it involves that the yogurt product needs to be canned after a long time (for filtration or fermentation), so there is a greater risk of microbial contamination. The probability of this risk occurring will be increased in large industrial equipment. The present invention uses a container with a volume equivalent to that of a commercially available yogurt container to achieve the above-mentioned filtration process, so on the one hand, it can save the equipment cost in the production process, and on the other hand, due to the reduction in volume, the risk of the aforementioned microbial contamination is also greatly reduced. Moreover, the container does not involve secondary transfer of concentrated yogurt after filtration, and can be eaten directly in the second cup body, thereby reducing the loss rate of raw materials. In addition, the second cup body of the container provided by the present invention can be used to contain ordinary yogurt. If consumers want to obtain concentrated yogurt, the concentrated yogurt can be prepared by using the aforementioned filtering layer. This can enrich consumers' choices and bring the fun of DIY preparation of concentrated yogurt, thereby increasing the market competitiveness of yogurt using the container.

According to a specific embodiment, the filter layer 320 is sealed and fixed to the mouth of the second cup body 200. Thus, a closed space can be formed in the cavity of the second cup body, ensuring the food safety of yogurt and other substances inside the second cup body 200, and preventing them from being exposed to the air and contaminated. The sealing layer 310 and the filter layer 320 can be peeled off, so that the filter holes of the filter layer 320 can be easily exposed for filtering.

According to a specific embodiment, referring to FIG. 2 , the filter layer 320 has a filter portion 321 located in the center and a fixing portion 322 surrounding the filter portion, and a plurality of filter holes 32 are distributed on the filter portion 321, and the pore size of the filter holes is 0.3-0.7 mm. The filter portion 322 can be used to fix the filter layer at the mouth of the second cup body, and the filter portion is provided with filter holes to achieve the function of filtering whey. Thus, the filter layer 320 can be reliably fixed at the mouth of the second cup body by means including but not limited to heat sealing, and the cavity inside the second cup body is sealed when the sealing layer is not removed.

The inventors have found that the pore size of the filter hole 32 is related to the effect of filtering whey. As mentioned above, yogurt cannot be subjected to a high-temperature sterilization process after fermentation, so the time for filtering to form concentrated yogurt is a relatively important parameter. Specifically, under the premise that the volume of the second cup body is fixed, if the filtering time is too short, the amount of yogurt that can fully filter the whey is too small, and consumers cannot obtain a reasonable volume of concentrated yogurt that is sufficient for one-time consumption. If the filtering time is too long, on the one hand, the probability of microbial contamination of yogurt will increase significantly, and on the other hand, a large amount of concentrated yogurt that has been produced will gather at the filtering holes of the filter membrane, which will also greatly reduce the filtering efficiency.

According to a specific embodiment, in order to achieve a good whey filtering effect, the filter hole diameter of the filter layer can be 0.3-0.7mm, and the spacing between the multiple filter holes can be 5mm. In the present invention, unless otherwise specified, the "spacing between the multiple filter holes" can be the straight-line distance between the multiple filter holes. Specifically, taking the filter hole 32 as a circular hole as an example, the distance can be the distance between the straight line connecting the centers of the two circular holes and the line segment between the edges of the two filter holes. If the pore size of the filter hole is too small, it is easy for the yogurt to block the filter hole, and if the filter hole is too large, it is easy to cause the yogurt without sufficient whey to flow into the first cup body through the filter hole. When the filter hole is within the above range, the above problems can be avoided, and the time for filtering to form concentrated yogurt can be controlled within a reasonable range. For example, specifically, the preparation of concentrated yogurt can be achieved within 12-24 hours.

According to a specific embodiment, the diameter of the filter holes 32 may be about 0.5 mm, for example, 0.5 mm±0.1 mm. The distance between any two adjacent filter holes 32 may be about 5 mm, for example, 5 mm+1 mm.

According to a specific embodiment, with reference to FIG1 , since the filter portion needs to achieve a filtering effect, it has a through filter hole (not shown in the figure). In order to achieve the sealed preservation of the contents (such as yogurt) inside the second cup body, a sealing layer 310 can be used for sealing: the sealing layer 310 is located on the side of the filter layer 320 away from the second cup body, so the contents of the second cup body can be sealed in the second cup body during transportation, sales, etc. With reference to FIG3 , the sealing layer 310 may at least cover the filter portion. Preferably, the sealing layer has a shape consistent with the filter layer. The sealing layer 310 is removably arranged on the filter layer 320, and when filtering is required, the sealing layer can be removed to expose the filter holes on the filter layer 320.

According to a specific embodiment, the materials forming the filter layer and the sealing layer are not particularly limited, as long as they can meet the corresponding filtering and sealing performances. For example, the material forming the filter layer includes at least one selected from PE and PP, and the material forming the sealing layer includes at least one selected from PET, PP and aluminum.

As mentioned above, the sealing layer plays a sealing role and needs to be removed before filtering. Therefore, according to a specific embodiment, the peel strength between the sealing layer and the filter layer needs to be less than the peel strength between the filter layer and the second cup body. In addition, in order to realize the easy removal of the sealing layer, the peel strength between the sealing layer and the filter layer is preferably not greater than 10N.

According to a specific embodiment, the filter layer needs to achieve the sealing of the contents of the second cup body, so a certain bonding force is required between the second cup body and the filter layer. The filter layer can be fixedly connected to the cup mouth of the second cup body by means including but not limited to heat sealing. Specifically, the heat sealing strength between the filter layer and the second cup body is 25-35N. Taking into account the industrial needs when preparing the container, the filter layer needs to be able to be easily picked up by components such as a manipulator by means including but not limited to negative pressure suction, and placed relatively flat on the cup mouth of the second cup body for heat sealing, under the premise that there are multiple through holes on the surface. The inventors found that when the heat sealing strength between the filter layer and the second cup body is 25-35N, it can simultaneously meet the requirements for bonding force between the second cup body and the filter layer, as well as the industrial needs when preparing the container.

According to a specific embodiment, the height of the first and second cup bodies is not particularly limited, and those skilled in the art can determine it according to the amount of content to be contained in the second cup body. For example, in a specific embodiment, the height of the first cup body is 2-3 cm, and the height of the second cup body is 4-5 cm. The inventor found that when the height of the first and second cup bodies is within the above range, not only the size of the accommodation space of the second cup body is moderate, but also the effect of filtering to form concentrated yogurt is better: the inventor found that the height of the second cup body affects the concentration effect of concentrated yogurt. As the filtration time increases, the yogurt at the filter membrane, i.e., the filter layer, will thicken to form concentrated yogurt. If the second cup body is too high, it will cause the filter hole to be blocked before all the yogurt is concentrated, that is, some yogurt cannot be concentrated. Considering the filling equipment and the volume of the second cup body, the height of the second cup body needs to be higher than 3 cm. When the height of the second cup body is higher than 5 cm, it is easy to cause the filter hole to be blocked, and the texture of the concentrated yogurt obtained is uneven, that is, some yogurt cannot be concentrated. Although the height of the first cup body has nothing to do with the filtering effect, the first cup body needs to provide enough accommodation space for the whey filtered out after filtration, so the height cannot be too low. Since the first cup body needs to be discarded eventually, it is detachably located on the second cup body. Therefore, too high a height will cause the first cup body to be accidentally touched and separated from the second cup body during long transportation, storage, etc.

Similarly, the caliber of the first and second cup bodies at the mouth of the cup is not particularly limited, and can be designed according to the height, volume, filling, production, transportation and storage convenience of the cup body. Specifically, the caliber of the first and second cup bodies can be consistent, for example, both can be 90-100mm. The cup body with a caliber within the above range can be conveniently filled, transported and other operations with the aforementioned cup body height, and it is also convenient for consumers to eat yogurt through the cup body of this caliber. The shape of the mouth of the first and second cup bodies is not particularly limited, for example, it can be circular, oval, rectangular, etc. It is preferred that the shape and size of the mouth of the first and second cup bodies are consistent. It can be understood by those skilled in the art that the first cup body needs to be detachably arranged on the second cup body, so the first cup body can also have a fixing portion protruding from the radial circumference of the cup body. Similarly, the mouth of the second cup body can also have a platform for fixing the first cup body. The sealing layer and the filter layer can extend to the platform of the second cup body to achieve sealing. The fixing portion of the first cup body can cover the aforementioned sealing layer and the filter layer, and be detachably fixed to the platform of the second cup body by means including but not limited to snap-fitting.

According to a specific embodiment, referring to FIG4 , the bottom area of the second cup body is smaller than the area of the cup mouth. That is, the second cup body may have an inclined side wall. More specifically, the side wall of the second cup body 200 has a bottom transition portion 210 close to the bottom side of the cup, and a side wall transition portion 220 close to the cup mouth side. The bottom transition portion has an inclination angle α of 75-85°, and the side wall transition portion has an inclination angle β of 60-75°. The inclination angle of the side wall portion will be limited. On the one hand, it is for the sake of large-scale production, which can facilitate the stacking and feeding of cups during the filling process, which requires the smaller the inclination angle, the better; on the other hand, it is to consider the flow rate problem during concentration and filtration. If the inclination angle of the side wall is smaller, the flow rate of yogurt will be reduced during the filtration process, thereby affecting the concentration effect of yogurt. As mentioned above, when the container proposed by the present invention is used for filtering and preparing concentrated yogurt, the second cup body and the first cup body need to be inverted. The inventors found that the second cup body with inclined side walls has a better filtering effect, and compared with the cup body with vertical side walls, the cup body with inclined side walls is more stable during production and transportation and is not prone to tipping. However, the degree of inclination of the side walls needs to be controlled. If the side walls are too inclined, the bottom of the cup will be too small after inversion, affecting the stability of the cup standing upright; if the side walls are too upright, it will have a negative impact on the speed of the yogurt flowing down during concentration. The inventors found that when the side walls have two transition parts, better filtering effect and upright stability can be obtained.

More specifically, when the inclination angle β of the side wall transition portion is greater than 75 degrees, it is easy to cause the cup to get stuck during the production process; when the inclination angle β is less than 60 degrees, it is easy to cause the concentration time to be too long, resulting in a greater risk of microbial contamination. According to some preferred embodiments, the inclination angle β of the side wall transition portion can be 60-70 degrees. When the inclination angle α of the bottom transition portion is greater than 85 degrees, although it can have good upright stability, the flow rate for preparing concentrated yogurt is too fast, the concentration time is less than 12 hours, and the concentration effect is not good. When the inclination angle α of the bottom transition portion is less than 75 degrees, the cup has a poor upright effect and is prone to tipping over.

A kind of yogurt

In another aspect of the present invention, a yogurt is provided, which includes milk material and the above-mentioned container, wherein the milk material is sealed and contained in the second cup body. The yogurt can be formed into concentrated yogurt using the above-mentioned container.

According to a specific embodiment, the milk material comprises raw milk, fruit juice, fermentation bacteria, rennet and whey. The fruit juice can provide the yogurt with a richer taste, and the fermentation bacteria and rennet are used for fermentation. The milk material is a common yogurt containing whey.

It should be specially noted here that, in the present invention, "raw milk" specifically refers to a dairy product used to form concentrated yogurt, that is, the raw milk is a fermented product, and the milk material is a common yogurt formed therefrom. The milk material is sealed inside the second cup body. If the consumer does not want to prepare drinkable concentrated yogurt, the milk material can be drunk directly. In some embodiments, the content of the raw milk in the milk material is 83.5-90 parts by weight; the content of the fruit juice is 5-10 parts by weight. The inventors have found that when the content of the fruit juice is too much or too little, in addition to affecting the taste of the milk material, it will also affect the thickness of the milk material. Milk material with an inappropriate thickness will affect the filtering effect when it is concentrated to form concentrated yogurt.

Specifically, the raw milk can be obtained by fermenting milk. Milk can refer to fresh milk or reconstituted milk that meets the standards for the purchase of fresh milk in China, and can be derived from cow's milk or goat's milk. The specific types of fermentation bacteria and rennet are not particularly limited, as long as the relevant regulations are met. For example, the fermentation bacteria can be lactic acid bacteria, and the lactic acid bacteria can specifically include thermophilic streptococci and bulgaricus lactobacillus, and the addition ratio of the two can be (1:1)-(1:3). In addition to the above two lactic acid bacteria, it can also include one or more of Bifidobacterium lactis, thermophilic streptococci, long bifidobacterium, infant bifidobacterium, plant lactobacillus, casei, and paracasei lactobacillus, and the addition amount of lactic acid bacteria is 1×10 ⁹ -5×10 ⁹ cfu/g. Rennet is a commercially available rennet, which can control the clotting time to 3.5h-4h. The juice can be concentrated juice or NFC juice, wherein the concentrated juice needs to be reduced according to its concentration multiple before use, and food flavors can also be added or not according to actual production needs. The types of fruit juice can be common fruit types available on the market. In order to further improve the taste, the milk material may also include a sweetener. The sweetener may include but is not limited to white sugar, sugar alcohol, sucrose, fructose syrup, glucose, maltose syrup, sucralose, acesulfame potassium, steviol glycosides and mogrosides, etc. Taking white sugar as an example, white sugar may be derived from beets or sugar cane, and it only needs to comply with relevant laws and regulations. The content of white sugar may be 5-6.5 parts by weight.

Method for obtaining concentrated yogurt

In another aspect of the present invention, a method for obtaining concentrated yogurt based on the above yogurt is provided. The method comprises removing the sealing layer in the container, and inverting the first and second cup bodies to filter the yogurt located inside the second cup body through the filter layer; filtering the first cup body and the yogurt to the whey inside the first cup body and discarding it to obtain the concentrated yogurt located inside the second cup body.

According to a specific embodiment, the filtering time is 12-24 hours. Thus, concentrated yogurt can be easily obtained.

According to a specific embodiment, the milk placed in the second cup body can be obtained by the following steps:

1. Add the juice to the preheated milk and stir until it is completely dissolved. If you need to add sweetener, add it to the preheated milk at the same time as the juice.

2. The material obtained in step 1 is homogenized. The homogenization can be a two-stage homogenization under the conditions of 65-70°C, a second-stage pressure of 40 bar, and a first-stage pressure of 180 bar.

3. Heat the homogenized material obtained in step 2 to 93-97°C for sterilization for 300-360 seconds.

4. Cool the material obtained in step 3 to 35-43°C, add fermentation bacteria and rennet, and ferment to a pH below 4.6.

5. Demulsify, stir and fill the sample in step 4 into the second cup.

6. Seal the second cup body and cover the cup mouth with a filter layer and a sealing layer.

7. Arrange the first cup body on the sealing layer.

In summary, the container, yogurt, and method for forming concentrated yogurt proposed in the present invention can realize the preparation of concentrated yogurt in a small container with a volume comparable to that of commercially available yogurt, thereby saving the equipment cost for preparing concentrated yogurt, reducing the raw material loss rate, and reducing the risk of microbial contamination when forming concentrated yogurt. It also allows consumers to DIY the concentrated yogurt and increase the pleasure of drinking yogurt.

The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.

Example 1 Grape Yogurt

The formula of milk feed is as follows: (the amount added is calculated based on 1000kg of product)

raw material Addition amount Source of raw materials Raw milk 860kg Yili Company Ranch White sugar 60kg Beijing Sugar Co., Ltd. Grape Juice 80kg Grey Juice Industries Ltd. Rennet 0.055kg Chr. Hansen Streptococcus thermophilus 1×10 ⁹ /cfu/g Chr. Hansen, Premium 1.0 Lactobacillus bulgaricus 2×10 ⁹ cfu/g Chr. Hansen, Premium 1.0

Note: Since the weight of Streptococcus thermophilus, Lactobacillus bulgaricus and rennet is relatively small, they are not included in the total weight of yogurt.

Preparation Process:

(1) Add sugar and juice to preheated milk and stir until completely dissolved.

(2) The material obtained in step (1) was homogenized at 70° C., a secondary pressure of 40 bar, and a primary pressure of 180 bar.

(3) The material obtained after homogenization in step (3) is heated to 95° C. for sterilization for 350 seconds.

(4) Cooling the material obtained in step (3) to 35° C., adding fermentation bacteria and rennet, and fermenting to a pH below 4.6.

(5) Demulsify, stir and fill the sample from step (4) into a cup.

(6) The upper cover film was removed and the yogurt was placed upside down for 16 h to obtain grape concentrated yogurt.

Example 2: Seabuckthorn Concentrated Yogurt

1. The formula of concentrated yogurt is as follows (calculated based on 1000kg product):

raw material Addition amount Source of raw materials Raw milk 835kg Yili Company Ranch White sugar 65kg Beijing Sugar Co., Ltd. Sea buckthorn juice 100kg Grey Juice Industries Ltd. Rennet 0.04kg Chr. Hansen Streptococcus thermophilus 1×10 ⁹ cfu/g Chr. Hansen, Premium 1.0 Lactobacillus bulgaricus 2×10 ⁹ cfu/g Chr. Hansen, Premium 1.0

Note: Since the weight of Streptococcus thermophilus, Lactobacillus bulgaricus and rennet is relatively small, they are not included in the total weight of yogurt.

Preparation Process

The remaining operations were the same as those in Example 1, except that the concentrated yogurt was placed upside down for 24 hours to obtain sea buckthorn concentrated yogurt.

The container parameters used in Example 1 and Example 2 are as follows:

Filter hole diameter: 0.5mm;

The second cup body height is 5cm, the first cup body height is 3cm;

The inclination angle of the transition part of the side wall of the second cup body is 65 degrees; the inclination angle of the bottom transition part is 80 degrees.

Flavor test

For the products of Examples 1 and 2, 30 professional evaluators (male to female ratio of 1:1) were selected to evaluate the products according to the product texture, aroma and taste. The evaluation criteria are shown in Table 1, and each indicator has a full score of 10. The results of the sensory evaluation are based on the average of the scores of the 30 people, as shown in Table 2.

Table 1

project Grading Points Organization Status Uniform and thick texture 10 aroma Rich and natural aroma 10 Taste Delicate taste 10

Table 2

sample Organization Status aroma Taste Total score Example 1 9.3 8.9 9.5 27.7 Example 2 9.6 9.2 9.4 28.2

Evaluation of the pore size of the container filter layer

Based on the ordinary yogurt (unfiltered) prepared in Example 1, a comparative test was conducted on the pore size of the filter layer and the filtering effect, as shown in Table 3 below (the other parameters of the container are the same as in Example 1):

table 3

Aperture size/mm Filter status and filter effect 0.1 Yogurt blocks the filter hole 0.2 After 6 hours, the yogurt blocked the filter hole. 0.3 After 11 hours, the yogurt blocked the filter hole. 0.4 After 16 hours, the yogurt blocked the filter hole. 0.5 After 18 hours, the yogurt will block the filter hole. 0.6 After 24 hours, the yogurt will block the filter hole. 0.7 The yogurt flows down through the filter hole into the lower cup

From the table above, we can see that the filter holes with a pore size of 0.3mm or more can avoid being blocked in a short time (11h). When the filter pore size is above 0.7mm, some unconcentrated yogurt will enter the lower cup, causing yogurt loss. In summary, the pore size of about 0.5mm is more suitable for forming concentrated yogurt.

Evaluation of milk and juice content

Based on the ordinary yogurt prepared in Example 1, a comparative test was conducted on the juice content and the filtering effect, as shown in Table 4 below (the other formulas of the milk material except the juice are the same as in Example 1, and the container parameters are the same as in Example 1):

Table 4

Juice can play the role of adjusting the total solid content of yogurt. If the amount of juice added is too high, resulting in too low total solid content of yogurt, the yogurt will flow down the filter hole to the lower cup. If the content is too low, the solid content of the original ordinary yogurt is too high, and the filter hole is easily blocked before the filtration is completely completed. From the data in Table 4 above, it can be seen that the purpose of the present invention can be achieved by controlling the amount of juice added to 5%-10%.

Second cup height evaluation

Based on the ordinary yogurt (unfiltered) prepared in Example 1, a comparative test was conducted on the height of the second cup body and the filtering effect, as shown in Table 5 below (the other parameters of the container are the same as in Example 1):

table 5

In summary, considering the volume of the filling equipment and the final product, the height of the second cup body must first be higher than 3 cm. The effect of the container height on the concentration effect is shown in Table 5. Combined with the actual production and the texture of the concentrated yogurt, the present invention limits the second cup height to 4-5 cm to obtain a better effect. Combined with the concentration time and the amount of whey precipitation, the cup height of the first cup body is more suitable to be 2-3 cm.

Second cup body side wall inclination angle evaluation

Based on the ordinary yogurt (unfiltered) prepared in Example 1, a comparative test was conducted on the inclination angle of the side wall of the second cup body and the filtering effect, as shown in Table 6 below (the other parameters of the container are the same as in Example 1):

Table 6

The inclination angle of the side wall will affect the stacking and feeding of cups during the filling process. The smaller the inclination angle, the better. Considering the flow rate during concentration and filtration, if the inclination angle of the side wall is too small, the flow rate of yogurt will be reduced during the filtration process, thereby affecting the concentration effect of yogurt. If the inclination angle of the bottom transition part is too small, the bottom of the inverted cup is too small, which will affect the upright effect of the cup. The inclination angle of the bottom transition part will directly affect the flow speed of yogurt during concentration, thereby affecting the concentration time. Referring to the above table, it can be seen that the comprehensive effect is better when the inclination angle of the side wall transition part is 60°-70° and the inclination angle of the bottom transition part is 75-85°.

The above description is only a preferred embodiment of the present invention. It should be noted that, without departing from the spirit and essence of the present invention, those skilled in the art may make various modifications, combinations, changes or substitutions to the details and features of the present invention. These modifications, combinations, changes or substitutions should also be understood to be included in the scope of protection claimed by the present invention.

Claims (10)

1. A container for forming concentrated yogurt, characterized in that it comprises a first cup body and a second cup body, the cup mouth of the second cup body has a filter layer and a sealing layer stacked in sequence, the filter layer is arranged toward one side of the second cup body, the first cup body is detachably arranged on one side of the cup mouth of the second cup body, and the cup mouths of the first and second cup bodies are arranged opposite to each other. 2 . The container according to claim 1 , wherein the filter layer and the cup mouth of the second cup body are sealed and fixed, and the sealing layer and the filter layer are peelable. 3. The container according to claim 2 is characterized in that the filter layer has a filter portion located in the center and a fixing portion surrounding the filter portion, a plurality of filter holes are distributed on the filter portion, the pore size of the filter holes is 0.3-0.7 mm, and the sealing layer at least covers the filter portion. 4. The container according to claim 3, characterized in that at least one of the following conditions is met: The material forming the filter layer includes at least one selected from PE and PP; The material forming the sealing layer includes at least one selected from PET, PP and aluminum; The peel strength between the sealing layer and the filter layer is not greater than 10N; The heat sealing strength between the filter layer and the second cup body is 25-35N. 5. The container according to claim 1, characterized in that the height of the first cup body is 2-3 cm, and the height of the second cup body is 4-5 cm. 6. The container according to claim 1, characterized in that the cup bottom area of the second cup body is smaller than the area of the cup mouth, and the side wall of the second cup body has a bottom transition portion close to the cup bottom and a side wall transition portion close to the cup mouth. The bottom transition portion has an inclination angle of 75-85°, The side wall transition portion has an inclination angle of 60-75°. 7. A yogurt, characterized in that it comprises milk material and the container according to any one of claims 1 to 6, wherein the milk material is sealed and contained in the second cup body. 8. The yogurt according to claim 7, characterized in that the milk material comprises: raw milk, fruit juice, fermented bacteria, rennet and whey, The content of the raw milk is 83.5-90 parts by weight; The content of the fruit juice is 5-10 parts by weight. 9. A method for obtaining concentrated yogurt based on the yogurt according to claim 7 or 8, characterized in that it comprises: Remove the sealing layer in the container, and invert the first and second cup bodies so that the yogurt located inside the second cup body is filtered through the filtering layer; The first cup body and the yogurt are filtered and the whey in the first cup body is discarded to obtain the concentrated yogurt located in the second cup body. 10. The method according to claim 9, characterized in that the filtering time is 12-24 hours.