Low-fat sugar-free yogurt and preparation method thereof

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...

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

For example, in low-fat sucrose-free yogurt, gelatin and ordinary starch are generally used as thickening stabilizers, which is difficult to solve the serious problem of whey precipitation during the shelf life. Another example is that the fat feeling caused by low fat is not strong. , the problem that the taste is not round enough