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Low-fat additive-free yogurt and preparation method thereof

A technology without additives and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of disgusting exogenous additives, powdery taste of low-fat milk, and insufficient smoothness, so as to reduce fat intake And chemical synthetic additives, fine texture, smooth taste effect

Active Publication Date: 2012-08-08
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, the technical problem to be solved by the present invention is to provide a full-fat yoghurt with full-fat yoghurt taste and no yoghurt in view of the problems that the existing low-fat yoghurt tastes powdery and astringent, the smoothness is insufficient, and consumers are very disgusted with the exogenous added substances in dairy products. The preparation method of the added low-fat yoghurt, the invention also provides the non-additive low-fat yoghurt prepared by the method

Method used

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  • Low-fat additive-free yogurt and preparation method thereof
  • Low-fat additive-free yogurt and preparation method thereof
  • Low-fat additive-free yogurt and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Low-fat yogurt without additives: fresh milk, fat ≥ 3.1%, protein ≥ 2.8% (Bright Dairy Co., Ltd.);

[0028]Starter, YO0925-A (Lactobacillus bulgaricus, Streptococcus thermophilus), (Danisco AG).

[0029] The preparation method of low-fat yogurt without additives: the fresh milk is processed by a fat separator to obtain milk with a milk fat content of 0.5% after fat separation, and is processed by a falling film concentration evaporation process, that is, the milk flows through a single-effect evaporator, vacuum The temperature is 7.2bar, and the evaporation boiling point is 70°C. Concentrate to obtain concentrated milk with a protein content of 5.5%; homogenization temperature is 55°C, homogenization pressure is 15MPa for the first stage, and the second stage pressure is 3MPa; sterilize at 90°C for 10 minutes, and cool to 37°C; add strains and inoculate the number of fermentation bacteria Respectively: Lactobacillus bulgaricus 5×10 5 cfu / ml, Streptococcus thermophilus...

Embodiment 2

[0031] Low-fat yogurt without additives: fresh milk, fat ≥ 3.1%, protein ≥ 2.8% (Bright Dairy Co., Ltd.);

[0032] White sugar, Guangming Dairy Co., Ltd.;

[0033] Starter: YC381 (Lactobacillus bulgaricus, Streptococcus thermophilus), Hansen Strain Co., Ltd.

[0034] The preparation method of low-fat yogurt without additives: the fresh milk is processed by a fat separator to obtain milk with a milk fat content of 0.1% after fat separation, and is processed by a falling film concentration and evaporation process, with a vacuum degree of 9.0 bar and an evaporation boiling point of 52 ° C. Concentration Obtain concentrated milk with a protein content of 8.0% and a fat content of 0.25%; heat the concentrated milk to 40°C, add 7% white sugar and stir to dissolve; homogenization temperature is 64°C, homogenization pressure is 17MPa at the first stage, and the pressure at the second stage is 5MPa; 95°C Sterilize for 5 minutes, cool to 37°C; add strains, and the number of fermented b...

Embodiment 3

[0036] Low-fat yogurt without additives raw materials: fresh milk, fat ≥ 3.1%, protein ≥ 2.8%; white sugar, Guangming Dairy Co., Ltd.;

[0037] Starter, YC381 (Lactobacillus bulgaricus, Streptococcus thermophilus), Hansen Strain Co., Ltd.

[0038] The preparation method of low-fat yogurt without additives: the milk is processed by a fat separator to obtain milk with a milk fat content of 0.15% after fat separation, and is processed by falling film concentration and evaporation process, with a vacuum degree of 9.6 bar and an evaporation boiling point of 40°C, and concentrated to obtain protein Concentrated milk with a content of 5.1% and a fat content of 0.25%; heat the concentrated milk to 40°C, add 7% white sugar and stir to dissolve; homogenization temperature is 62°C, homogenization pressure is 16MPa at the first level, and pressure at the second level is 3MPa; sterilization at 93°C 7min, cool to 41°C; add strains, and the number of fermentation bacteria inoculated with the...

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Abstract

The invention discloses low-fat additive-free yogurt and a preparation method thereof. The low-fat additive-free yogurt includes main ingredients such as raw milk and fermenting agent, and raw milk is degreased, concentrated, fermented with fermenting culture, cooled, counterbalanced, filled and post-cured to be made into the additive-free yogurt with low content of fat. According to the low-fat additive-free yogurt and the preparation method thereof, by increasing the content of proteins inside the raw milk and prolonging the fermentation time, partial proteins are modified, a substance with the structure and taste being similar to that of the fat is generated, and a taste of smoothness and coolness is applied to the low-fat yogurt; and through the counterbalancing processing technique, protein particles in the yogurt can be eliminated, an exquisite taste is applied to the yogurt, and the viscosity of the yogurt is greatly improved by utilizing the yogurt post-curing technique. On the premise that no external fat substitute is used and no additive such as a thickening agent and essence is utilized, the low-fat additive-free yogurt with a taste being similar to that of whole fermented milk is developed only by improving the raw material and yogurt manufacturing technique conditions.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a low-fat yoghurt without additives and a preparation method thereof. Background technique [0002] Fat is one of the three major nutrients of food. It has a pleasant taste and plays a very important role in the sensory characteristics of food such as flavor, mouthfeel and texture. However, studies have shown that excessive fat intake will endanger human health and bring about health problems such as obesity, hyperlipidemia, heart disease, arteriosclerosis, diabetes, and gallstones. Many consumers are very sensitive to fat intake, and their demand for low-fat and low-calorie foods is increasing, but consumers cannot tolerate the rough taste and texture of purely reduced-fat or fat-free products. Low-fat yogurt is a sweet and sour food made from milk as the main raw material, which is processed by skimming, adding white sugar and thickener ingredients, and then homogeniz...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 徐致远沈玲王豪廖文艳
Owner BRIGHT DAIRY & FOOD
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