Double-protein yogurt drink and method of preparing the same

A technology of double protein and yogurt, which is applied in the field of double protein yogurt drinks and its preparation, can solve problems such as limitations, achieve the effects of stabilizing the state, promoting growth, and improving human health

Inactive Publication Date: 2009-01-21
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the beany smell of soybean protein and the stability of the product when combined with milk protein limit the development of milk beverages containing these two proteins, especially yogurt beverages.

Method used

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  • Double-protein yogurt drink and method of preparing the same
  • Double-protein yogurt drink and method of preparing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Product formula (calculated per ton of final product):

[0029] raw material

Raw material requirements

Amount added

milk

F ≥ 3.1%, P ≥ 2.9%, SNF ≥ 8.1%

180kg

Soy Protein

P≥90%, F≤5.5%

5.6kg

cream

F＝18％

30kg

Emulsion stabilizer

food grade

5kg

sucrose

food grade

100kg

lactic acid

food grade

1.4kg

citric acid

food grade

2.8kg

food flavor

food grade

0.6kg

water

674.6kg

[0030] The preparation method comprises the following steps:

[0031] 1) Using a water-powder mixer, disperse the soybean protein into water at 40°C, and the amount of water used is at least 10 times the weight of the soybean protein;

[0032] 2) Mix and homogenize the soybean protein aqueous solution obtained in step 1): the homogenization temperature is 65° C., and the first-level homogenization is performed at 200 bar;

[0033] 3) Using a water...

Embodiment 2

[0043] Product formula (calculated per ton of final product):

[0044] raw material

Raw material requirements

Amount added

milk

F ≥ 3.1%, P ≥ 2.9%, SNF ≥ 8.1%

180kg

Soy Protein

P≥90%, F≤5.5%

5.6kg

cream

F＝18％

30kg

Emulsion stabilizer

food grade

5kg

sucrose

food grade

100kg

lactic acid

food grade

1.4kg

citric acid

food grade

2.8kg

food flavor

food grade

0.6kg

water

674.6kg

[0045] Its preparation method comprises the following steps:

[0046] Step 1) is the same as step 1) of Embodiment 1;

[0047] 2) Using a water-powder mixer, disperse the emulsification stabilizer and sugar into water at 85°C, and after mixing, cool the mixed solution to below 20°C;

[0048] 3) Mix the milk, the soybean protein aqueous solution obtained in step 1), and the mixed solution obtained in step 2) together, add cream and edible essence, an...

Embodiment 3

[0054] Product formula (calculated per ton of final product):

[0055] raw material

Raw material requirements

Amount added

milk

F ≥ 3.1%, P ≥ 2.9%, SNF ≥ 8.1%

180kg

Soy Protein

P≥90%, F≤5.5%

12kg

cream

F＝18％

60kg

Emulsion stabilizer

food grade

7kg

sucrose

food grade

70kg

soybean oligosaccharide

Oligosaccharide content ≥ 50%

Stachyose, raffinose ≥ 50%

30kg

lactic acid

food grade

3.0kg

food flavor

food grade

1.0kg

water

637kg

[0056] Its preparation method comprises the following steps:

[0057] 1) Dispersing soybean protein into water at 50°C;

[0058] 2) Mix and homogenize the soybean protein aqueous solution obtained in step 1), the homogenization temperature is 75°C, and the pressure is successively 30 bar and 150 bar for secondary homogenization;

[0059] 3) Disperse the emulsification stabilizer and ...

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PUM

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Abstract

The present invention discloses a double-protein yoghurt beverage and a preparation method thereof. The double-protein yoghurt beverage contains the following components by weight percentage: 18 to 35 percent of milk, 0.4 to 1.2 percent of soybean protein, 3 to 10 percent of edible sugar, 0.5 to 0.7 percent of emulsification stabilizer, 0.3 to 0.6 percent of acidity regulator, 0.03 to 0.15 percent of flavor substance, and the rest is water. In the preparation method, firstly the soybean protein is dispersed into the water for homogenization to obtain the soybean protein solution and then mixed with the other components; then the conventional preparation technology is adopted to well solve the stability of the final product. The double-protein yoghurt beverage provided by the present invention contains animal protein, lactoprotein, and plant protein, soybean protein, thus having abundant nutrition and good taste.

Description

technical field [0001] The invention relates to the field of yogurt drinks, in particular to a double-protein yogurt drink containing two types of protein, animal protein milk protein and vegetable protein soybean protein, and a preparation method thereof. Background technique [0002] Acidic milk drinks are more and more popular because of their unique nutrition and flavor, but because of their stability is difficult to solve, protein precipitation and fat floating often occur in the production process and the final product obtained, which seriously affects the quality of the product. state and taste. At present, the emulsion stabilizers that effectively stabilize acidic milk beverages, such as hydrocolloids such as high methoxyl pectin (HM pectin), propylene glycol alginate (PGA) and sodium carboxymethylcellulose (Na-CMC or CMC) They are all anionic polysaccharides. In addition to relying on the viscosity provided by them to hinder the precipitation of protein particles, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/00A23L1/29A23L2/38A23L2/52A23L33/00
Inventor 张云龚广予王荫榆张峰华孟令洁杭锋张鹏郭本恒
Owner BRIGHT DAIRY & FOOD
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