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Yogurt structure improver and preparation method of yogurt

A technology of improver and yogurt, which is applied in the field of food additives, can solve the problems of yogurt product cost increase, high cost, and large demand, and achieve the effect of broad market application prospects, low cost, and simple process

Inactive Publication Date: 2012-10-03
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially pectin products, which are imported in large quantities from abroad, have a large demand and high cost, which makes the cost of yogurt products continue to increase

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of the polymerized whey protein as milk yoghurt structure improving agent is obtained according to the following process:

[0024] (1) Dissolving whey protein concentrate (80% protein content) in water to prepare a whey protein solution with a mass concentration of 8%;

[0025] (2) Stir the whey protein solution prepared above at room temperature for 30 minutes, and control the speed at 300 rpm;

[0026] (3) Adjust the pH value of the whey protein solution obtained in step (2) to 8.0, rapidly raise the temperature to 85°C within 5 minutes, heat at a constant temperature at 85°C for 30 minutes, and keep stirring to make the protein polymerize;

[0027] (4) Rapidly cooling the heat-denatured protein to room temperature within 5 minutes to obtain polymerized whey protein.

[0028] Then use polymerized whey protein as a milk yogurt structure improver to prepare yogurt:

[0029] (5) Add polywhey protein to milk at a ratio of 8%, and add 8% sucrose, s...

Embodiment 2

[0031] The preparation method of the polymerized whey protein as milk yoghurt structure improving agent is obtained according to the following process:

[0032] (1) Dissolving whey protein concentrate (80% protein content) in water to prepare a whey protein solution with a mass concentration of 10%;

[0033] (2) Stir the whey protein solution prepared above at room temperature for 30 minutes, and control the speed at 300 rpm;

[0034] (3) Adjust the pH value of the whey protein solution obtained in step (2) to 8.5, rapidly raise the temperature to 85°C within 10 minutes, heat at a constant temperature at 85°C for 30 minutes, and keep stirring to polymerize the protein;

[0035] (4) Rapidly cooling the heat-denatured protein to room temperature within 15 minutes to obtain polymerized whey protein.

[0036] Then use polymerized whey protein as a milk yogurt structure improver to prepare yogurt:

[0037] (5) Add polywhey protein to low-fat milk with a fat content of 1% at a rat...

Embodiment 3

[0039] The preparation method of the polymerized whey protein as milk yoghurt structure improving agent is obtained according to the following process:

[0040] (1) Dissolving whey protein isolate (92% protein content) in water to prepare a whey protein solution with a mass concentration of 10%;

[0041] (2) Stir the whey protein solution prepared above at room temperature for 30 minutes, and control the speed at 300 rpm;

[0042] (3) Adjust the pH value of the whey protein solution obtained in step (2) to 7.0, rapidly raise the temperature to 85°C within 15 minutes, heat at a constant temperature at 85°C for 30 minutes, and keep stirring to make the protein polymerize;

[0043] (4) Rapidly cooling the heat-denatured protein to room temperature within 10 minutes to obtain polymerized whey protein.

[0044] Then use polymerized whey protein as a milk yogurt structure improver to prepare yogurt:

[0045] (5) Add polywhey protein to goat milk at a ratio of 12%, add 8% sucrose, ...

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PUM

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Abstract

The invention discloses a yogurt structure improver and a preparation method of yogurt, belonging to the technical field of food additives. The yogurt structure improver is a polymeric whey protein, namely a high-viscosity liquid or a dry powdery solid protein polymer, wherein the protein content is 80-95% by mass. The preparation method of the yogurt comprises the following steps: with a whey protein concentrate or a whey protein isolate as a main raw material, preparing a whey protein solution, and preparing the polymeric whey protein by hydrating, polymerizing and the like; and preparing the yogurt by taking the polymeric whey protein as the yogurt structure improver. The yogurt structure improver belongs to a milk-sourced product, can reduce yogurt cost and is convenient to use; the raw material is easily obtained; the process is simple; the product is stable; and the application prospect in the market is wide.

Description

Technical field: [0001] The invention belongs to the technical field of food additives, and in particular relates to a method of using polymerized whey protein as a yoghurt structure improver and its application in yoghurt preparation. Background technique: [0002] In recent years, people have increasingly recognized the benefits of yogurt products containing probiotics on human health. Long-term consumption can not only enhance immunity, but also improve gastrointestinal function and beautify the skin. However, in the process of yogurt production, due to the limitations of milk source types, product types, processing conditions, etc., the texture of yogurt varies greatly, which seriously affects the quality of yogurt. Now people are generally used to improve the texture of yogurt by increasing the content of dry matter in milk and adding stabilizers such as pectin. Especially pectin products, which are imported in large quantities from abroad, have a great demand and high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C11/10A23L11/65
Inventor 郭明若张铁华高峰郑健杨瑞舒王睦
Owner JILIN UNIV
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