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Method for producing low-lactose or low-sugar yogurt by using milk protein concentrates (MPC)

A milk protein concentrate, low lactose technology, used in applications, dairy products, milk formulations, etc.

Inactive Publication Date: 2013-03-13
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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By searching domestic and foreign patent documents, journals and other published documents, the present invention has not been reported at home and abroad

Method used

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  • Method for producing low-lactose or low-sugar yogurt by using milk protein concentrates (MPC)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] according to figure 1 As shown in the flowchart, the liquid MPC produced by ultrafiltration is mixed with fresh milk and standardized to lactose 1.5wt%, protein 4.5wt%, fat 1.2wt%, then add gelatin 0.3wt%, modified starch 1wt%, sweetener A Mix 0.03wt% of spartame evenly and heat to 60~65°C. After homogenization, continue to heat up to 90~95°C, keep warm for 5 minutes to sterilize, and then inoculate yogurt starter MY-821 (DSM) and keep it fermented to pH4. 4~4.6, get low-sugar yogurt.

Embodiment 2

[0017] according to figure 1 As shown in the flowchart, MPC powder is mixed with fresh milk and water and standardized to lactose 1.6wt%, protein 5.5wt%, fat 0.5wt%, then add agar 0.2wt%, modified starch 0.5wt%, sweetener cyclamate 0.05wt%, mix evenly and heat to 60~65°C, continue to heat up to 90~95°C after homogenization, keep warm for 5 minutes to sterilize, then inoculate yogurt starter YF-L822 (Ke-Hansen) and keep fermented to pH4.4 ~4.6, to get low-fat low-sugar yogurt.

Embodiment 3

[0019] according to figure 1 As shown in the flow chart, mix MPC powder with fresh milk and water and standardize to lactose 1.6wt%, protein 5.5wt%, fat 0.5wt%, then add compound yogurt thickener 0.5wt%, sucrose 5wt%, after mixing evenly Heat to 60~65°C, continue to heat up to 90~95°C after homogenization, keep warm for 5 minutes to sterilize, then inoculate yogurt starter Yo-Mix-401 (DuPont) and keep it fermented to pH 4.4~4.6 to obtain low-fat and low-lactose yogurt.

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Abstract

The invention discloses a method for producing low-lactose or low-sugar yogurt by using milk protein concentrates (MPC), belonging to the technical field of milk product processing. The method provided by the invention comprises the following steps of: selectively adding other additives into the standardized raw milk of the MPC, and then, preheating, homogenizing, sterilizing and carrying out inoculated fermentation to prepare the low-lactose or low-sugar yogurt. According to the method, the MPC is used for standardizing the raw milk of the yogurt to reduce the content of lactose in the yogurt by utilizing the characteristic of low lactose of the MPC, so that low-lactose yogurt which has the lactose content reduced to below 0.1% after being fermented is obtained to meet the requirements of the crowd sensitive to lactose. Through controlling fat in yogurt materials in the standardizing process and the cane sugar addition amount in the formula design, high-protein, low-fat and low-sugar yogurt can be obtained to meet the requirements of the crowd requiring low-calorie food.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a method for producing low-lactose or low-sugar yogurt by using concentrated milk protein. Background technique [0002] Yogurt is a milk product with unique nutrition and flavor produced by the fermentation of lactic acid bacteria, which converts lactose in milk into lactic acid, resulting in a decrease in pH to a certain extent, and coagulation of protein in milk under acidic conditions. During the fermentation process, about 30% of the lactose in milk is utilized by lactic acid bacteria, and about 3.0-3.3% of the unconverted lactose remains in yogurt, which may still become a hidden concern for lactose intolerance patients and diabetic patients. Therefore, developing yogurt products for these people who are sensitive to sugar or lactose is one of the directions to enrich the dairy market. [0003] At present, there are two main types of yogurt pro...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 张列兵李妍胡洪娟尹未华李海梅
Owner CHINA AGRI UNIV
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