High-protein low-fat yogurt and preparation method thereof

A high-protein, low-fat technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of insignificant improvement of yogurt, greasy taste of yogurt, high addition amount, etc., so as to inhibit whey precipitation and improve nutritional value. , the effect of reducing fat content

Active Publication Date: 2012-07-11
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the effect of micronized protein on providing a creamy taste is significant, it does not significantly improve the rheological properties of yogurt, such as firmness and viscosity; non-fat milk solids can give yogurt a firm and viscous texture, but the premise is that it needs to be more The high amount of addition leads to the taste of yogurt being too greasy and thick, and even strong gelatinous and pasty taste; and the addition of stabilizers does not meet the trend of consumers pursuing natural and pure food
Therefore, a successful fat substitute must be as realistic as milk fat in terms of both taste and texture, and the current low-fat yogurt often has one thing at the same time, and it is difficult to achieve both

Method used

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  • High-protein low-fat yogurt and preparation method thereof
  • High-protein low-fat yogurt and preparation method thereof
  • High-protein low-fat yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1 Fat-free yogurt

[0052] Formula (Based on 1 ton):

[0053] Skimmed milk: 850 kg;

[0054] White sugar: 70 kg;

[0055] Gel type WPC (protein content is 78%, wherein β-lactoglobulin accounts for 65% of the total protein, calcium content is 1.2%): 20 kg;

[0056] Micronized casein (65% protein): 20 kg;

[0057] Yogurt essence: 20 grams;

[0058] Pure water: 20kg;

[0059] Straight-through yogurt starter (lactococcus and Lactobacillus bulgaricus): Appropriate amount.

[0060] All raw materials comply with relevant industry standards:

[0061] Skimmed milk: protein ≥ 2.95%, fat ≤ 0.4%, non-fat milk solids ≥ 8.5%;

[0062] White granulated sugar: in line with the national first-class standard;

[0063] Pure water meets national standards.

[0064] Preparation Process:

[0065]Ingredients: fully stir white sugar, gel-type WPC, micronized casein, 20% skim milk and pure water at 40°C, adjust the pH to 6.8, and mix well;

[0066] Homogenization: Mix the abo...

Embodiment 2

[0084] Example 2 Low-fat chocolate-flavored yogurt

[0085] Formula (according to 1 ton):

[0086] Skimmed milk: 800 kg;

[0087] White sugar: 60 kg;

[0088] Gel type WPC (protein content is 78%, wherein β-lactoglobulin accounts for 75% of the total protein, calcium content is 1.0%): 8 kg;

[0089] Micronized whey protein (55% protein): 15 kg;

[0090] Chocolate essence: 25 grams;

[0091] Straight-in yogurt starter (lactococcus and lactobacillus bulgaricus): appropriate amount;

[0092] Pure water: balance.

[0093] All raw materials comply with relevant industry standards:

[0094] Skimmed milk: protein ≥ 2.95%, fat 1.5%, non-fat milk solids ≥ 8.5%;

[0095] White granulated sugar: in line with the national first-class standard;

[0096] Pure water meets national standards.

[0097] making process:

[0098] Ingredients: Fully stir white sugar, gel-type WPC, micronized whey protein, chocolate essence and pure water at 45°C, adjust the pH to 7.0, and mix well;

[0...

Embodiment 3

[0113] Example 3 Low-fat strawberry fruit yogurt

[0114] Formula (according to 1 ton):

[0115] Skimmed milk: 780 kg;

[0116] High fructose syrup: 75 kg;

[0117] Gel type WPC (protein content is 76%, wherein β-lactoglobulin accounts for 88% of the total protein, calcium content is 0.7%): 30 kg;

[0118] Micronized soy protein (78% protein): 2 kg;

[0119] Strawberry diced: 50kg

[0120] Straight-in yogurt starter (lactococcus and lactobacillus bulgaricus): appropriate amount;

[0121] Pure water: balance.

[0122] All raw materials comply with relevant industry standards:

[0123] Skimmed milk: protein ≥ 2.95%, fat 2.3%, non-fat milk solids ≥ 8.5%;

[0124] White granulated sugar: in line with the national first-class standard;

[0125] Pure water meets national standards.

[0126] making process:

[0127] Ingredients: Fully stir white sugar, gel-type WPC, micronized soybean protein and pure water at 55°C to adjust the pH to 7.7, and mix well;

[0128] Homogeniza...

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Abstract

The invention provides high-protein low-fat yogurt and a preparation method thereof. In the terms of the total weight of the high-protein low-fat yogurt, the yogurt comprises the following raw materials in percentage by weight: 0.01 to 8 percent of gel-type whey protein concentrate, and 0.02 to 10 percent of micro-particulated protein. One of the two kinds of protein has a function of improving the gel performance of yogurt, while the other of the two kinds of protein has a function of improving creamy smooth taste of yogurt, so that the low-fat yogurt prepared by the method has a solid and ropy structure similar to whole-milk yogurt and smooth and fine taste. Furthermore, on the premise of no addition of a stabilizing agent and a thickening agent, the defect of whey precipitation commonly happening in yogurt is overcome successfully, so that the low-fat yogurt manufactured by adopting the method has the characteristic of pure nature.

Description

technical field [0001] The invention relates to high-protein, low-fat milk and a preparation method thereof, belonging to the field of fermented milk processing. Background technique [0002] The improvement of living standards and the increasingly fast-paced lifestyle have led to the trend of nutritional imbalance in people's diet structure today. The most prominent manifestation is the excessive consumption of meat and oil, and high-fat diet can induce many diseases, which is considered to be One of the causes of obesity, hyperlipidemia, heart disease, arteriosclerosis, diabetes, cancer and some related diseases. The emergence and exacerbation of these diseases have made more and more people realize that this high-fat, high-energy dietary structure must be changed. However, fats and oils play an important role in the sensory properties of food. They affect the appearance of food such as gloss, color, transparency, and crystallinity, textures such as viscosity, elasticity,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
Inventor 闫序东王彩云云战友
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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