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Set low-fat sucrose-free yoghurt

A coagulation-type, sucrose-free technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve problems that do not conform to the trend of healthy life and are not suitable, and achieve the effect of good coagulation degree, good stability, and white and smooth surface

Active Publication Date: 2011-06-15
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it contains sugar and full fat, so it is not suitable for patients with arteriosclerosis, hyperlipidemia, hypertension, osteoporosis, cardiovascular disease and diabetes
[0003] And it does not meet the current trend of low-fat, low-sugar healthy life

Method used

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  • Set low-fat sucrose-free yoghurt
  • Set low-fat sucrose-free yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] 1. Ingredients:

[0067] Low-fat milk 987kg; functional sweetener 6.4kg (xylitol 6kg, acesulfame potassium 0.2kg, aspartame 0.2kg); stable thickener 6.4kg (pectin 1.4kg, gelatin 5kg); lactic acid bacteria 0.25 kg; among them,

[0068] Functional sweeteners, choose xylitol, acesulfame potassium and aspartame;

[0069] The weight ratio is: xylitol: acesulfame potassium: aspartame=6: 0.2: 0.2;

[0070] In the stable thickening agent, pectin and gelatin are selected; the weight ratio is: pectin: gelatin=1.4:5;

[0071]Except for the strains, each raw material component is weighed according to the proportion and mixed evenly;

[0072] 2. Filling

[0073] ① After mixing, each raw material component is gradually heated to 65±5°C and homogeneous;

[0074] ②Raise the temperature to 95±5°C and keep it for 5 minutes to sterilize;

[0075] ③Cool the feed liquid to 40~42±2℃, add the proportioned strains, and stir well;

[0076] ④The semi-finished product is filled into the re...

Embodiment 2

[0089] 1. Ingredients:

[0090] Low-fat milk 966kg; concentrated whey protein 8kg; functional sweetener 20.32kg (xylitol 20kg, acesulfame potassium 0.16kg, aspartame 0.16kg); stable thickener 5.1kg (pectin 1.1kg, Gelatin 4kg); Lactic acid bacteria 0.25kg; Among them,

[0091] Except for the bacterial species, each raw material component is weighed according to the proportion and mixed evenly.

[0092] 2. Finished product testing results

[0093] The properties of the finished product are curd-like smooth clots with thick texture; the surface is white and smooth, without whey precipitation, the taste is smooth, and the fermentation aroma is fresh and suitable;

[0094] Milk protein content 3.1%; fat content 0.9%; non-fat milk solid content 12.6%; acidity 74°T; active lactic acid bacteria content 5×10 6 cfu / mL;

[0095] Melamine was not detected;

[0096] Coliform bacteria (cfu / g), n 1 2 = 1, n 3 4 5 <1; Mold <1cfu / g; Yeast <1cfu / g; Staphylococcus aureus not detected; Sal...

Embodiment 3

[0099] 1. Ingredients:

[0100] Low-fat milk 921kg; concentrated whey protein 10kg; functional sweetener 35.26kg (xylitol 35kg, acesulfame potassium 0.13kg, aspartame 0.13kg); stable thickener 3.8kg (pectin 0.8kg, Gelatin 3kg); Lactic acid bacteria 0.25kg; Among them,

[0101] Except for the bacterial species, each raw material component is weighed according to the proportion and mixed evenly.

[0102] 2. Finished product testing results

[0103] The traits are milk curd-like smooth curd with thick texture; the surface is white and smooth, without whey precipitation, the taste is smooth, and the fermentation aroma is fresh and faint;

[0104] Milk protein content 3.1%; fat content 1.0%; non-fat milk solid content 13.7%; acidity 76°T; active lactic acid bacteria content 7×10 6 cfu / mL;

[0105] Melamine was not detected;

[0106] Coliform bacteria (cfu / g), n 1 2 3 4 5 <1; Mold <1cfu / g; Yeast <1cfu / g; Staphylococcus aureus not detected; Salmonella not detected.

[0107] Al...

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Abstract

The invention discloses set low-fat sucrose-free yoghurt which is prepared from the following raw materials through fermentation by virtue of lactic acid bacteria: 800-987 parts of low-fat milk, 0-30 parts of concentrated whey protein, 6.4-80.04 parts of functional sweetener, 1.2-8.5 parts of stable thickener and 0.25 parts of lactic acid bacteria, wherein lactic acid bacteria refers to Lactobacillus delbrueckiisubsp.bulgaricus and Streptococcus thermophilus. The character of the set low-fat sucrose-free yoghurt is curdy smooth clot with thick texture; the surface is pure white and smooth, the whey is not separated out, the mouthfeel is smooth and delicate, and the aroma is fresh and appropriate; and the content of the lactoprotein is greater than or equal to 2.3%, the content of fat is 0.8-1.5%, the content of non-fat milk solid is greater than or equal to 6.5%, the degree of acidity is greater than or equal to 70 T, and the content of active lactic acid bacteria is greater than or equal to 1*10<6> cfu / ml.

Description

technical field [0001] The invention belongs to the category of dairy products, in particular to a coagulated low-fat sucrose-free yoghurt. Background technique [0002] Set yogurt is favored by people because it maintains traditional deliciousness, smooth taste, and higher protein content than ordinary yogurt. However, it contains sugar and full fat, so it is not suitable for patients with arteriosclerosis, hyperlipidemia, hypertension, osteoporosis, cardiovascular disease and diabetes. [0003] And it does not meet the trend of healthy living with low fat and low sugar. Contents of the invention [0004] The purpose of the invention of the present application is to provide a coagulated low-fat sucrose-free yoghurt. [0005] The application is implemented through the following technical solutions: [0006] Develop a kind of coagulated low-fat sucrose-free yoghurt, it is characterized in that the raw material of following weight components is fermented by lactic acid ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 王培亮王晓荣栾庆刚刘云文旭娟
Owner SHANDONG DEYI DAIRY IND
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