Low-fat sugar-free yogurt and preparation method thereof

A sucrose- and yogurt-free technology, applied in the field of fermented milk, can solve the problems of not easy acceptance by consumers, the taste is not round enough, the taste is not full enough, etc., and achieves the effects of improving gastrointestinal tract function, reducing plaque and preventing dental caries.

Inactive Publication Date: 2010-06-02
CHONGQING TIANYOU DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the low-fat sucrose-free yogurt products currently available in the market are prone to whey precipitation and lack of fullness due to the lack of added sucrose, low fat, and the selection of stabilizers, sweeteners, and essences. , the problem of poor frankincense flavor makes it not easily accepted by consumers
F

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] (1) Acceptance of fresh milk meets national standards: 3.4% fat, 3.2% protein, 8.5% non-fat milk solids;

[0056] (2) Under the condition of 40°C, clean the milk and remove impurities;

[0057] (3) skimming the above fresh milk to obtain partially skimmed fresh milk (3.3% protein, 1.3% fat, 8.2% non-fat milk solids);

[0058] Mix 1.6g of low-fat pectin, 0.8g of agar and 30g of xylitol, add to 950g of the above partly skimmed fresh milk, then add 0.2g of acesulfame potassium, essence (commercially available natural yogurt essence, 0.1g, commercially available natural Butter essence, 0.1g), stir evenly;

[0059] (4) The milk liquid is homogenized at 20Mpa and 65°C, and pasteurized at 85°C and 15s;

[0060] (5) Cool the milk to 42°C, add 0.4725g of mixed strains, mix and stir evenly;

[0061] (6) ferment at 43°C, and the terminal acidity is controlled at 80°T;

[0062] (7) After the acidity reaches the requirement, demulsification;

[0063] (8) After the fermented mil...

Embodiment 2-10

[0065] Prepare according to the process steps described in Example 1, and respectively adopt the following component formulas to obtain the yogurt of the present invention:

[0066] Example

[0067] Example

[0068] Evaluation of Invention Results:

[0069] Tasting method: Randomly select the final products in the above-mentioned Examples 1-10, and conduct 50 people's scoring and evaluation by anonymous scoring. The full score of the seven indicators of milk flavor, viscosity, sweetness, acidity, smoothness, fragrance, and overall evaluation is 10 points. The higher the score, the better the effect. The statistical analysis of the tasting results is as follows:

[0070] milk flavor

[0071] Conclusion: the product of the present invention has better milk flavor and consistency, moderate sweet and sour, smooth and plump, and better overall taste.

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PUM

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Abstract

The invention relates to a low-fat sugar-free yogurt and a preparation method thereof. The low-fat sugar-free yogurt is characterized in that the low-fat sugar-free yogurt has low fat, the fat content is over 60 percent lower than that of the common yogurt, and the low-fat sugar-free yogurt does not contain sugar, and is suitable for fat people and diabetics. The low-fat sugar-free yogurt is prepared by fermenting raw materials of milk, strains and a stabilizer, and is characterized in that: the stabilizer is any one of low methoxyl pectin, agar and hydroxypropyl distarch phosphate, or a mixed component of low methoxyl pectin and agar, or a mixed component of low methoxyl pectin and hydroxypropyl distarch phosphate. The low-fat sugar-free yogurt has the advantages of milk flavor and good viscosity, moderate acidity and sweetness, smoothness and plumpness, good integral mouthfeel and the like; and the production process is advanced, the fermentation time is short, the acid is generated quickly in the early stage of the fermentation, and the postacidification is weak in the shelf life, so the product quality is ensured.

Description

technical field [0001] The invention relates to a fermented milk, in particular to a low-fat sucrose-free yoghurt and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the intake of fat and calories has greatly increased, which has led to an increase in a series of civilized diseases such as obesity. Obesity can lead to a series of diseases such as high blood pressure, diabetes, heart disease, cancer, cholecystitis, arthritis, etc., directly affecting the mortality rate of the population. There are currently 18 million obese adults and 137 million overweight people in China, and the number of overweight and obese people is still increasing regardless of age, race, or gender. Therefore, weight control is one of the most concerned topics in modern urban life. Losing weight is the pursuit of countless health-conscious urban men and women. At present, a large amount of fat and excessive sucrose intake are the main w...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 胡刚王小花陈红蒋源渊
Owner CHONGQING TIANYOU DAIRY CO LTD
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