High-protein low-fat yogurt and preparation method thereof
A high-protein, low-fat technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of high dosage, ineffective improvement of yogurt, hypertrophy, etc.
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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] Preparation 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; ...
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] Preparation 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] Homog...
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