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Method for preparing low-fat yogurt

A technology of fatty acid and yogurt, which is applied in the field of preparation of low-fat yogurt, and can solve problems such as increasing product cost and technical difficulty

Active Publication Date: 2014-11-05
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic production of low-fat yogurt mainly focuses on increasing protein content and adjusting production process parameters to meet product texture requirements, but correspondingly increases product cost and technical difficulty

Method used

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  • Method for preparing low-fat yogurt

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preparation example Construction

[0016] A method for preparing low-fat yogurt, the method comprising the following steps: (1) adding a buffer solution of pH=6 to cornstarch to prepare a cornstarch solution, heating the cornstarch solution at a constant temperature of 80°C for 30 minutes, and simultaneously Stirring treatment, let it fully gelatinize, and cool to 50°C after gelatinization; (2) Add α-amylase to the gelatinized cornstarch solution obtained in step (1) for enzymolysis, and inactivate the enzyme after enzymolysis, The enzymolysis product is obtained, and the enzymolysis parameters are as follows: the enzyme addition amount is 6-8U / g, the corn starch substrate concentration is 10-14%, the enzymolysis time is 10-20min, and the DE value of the enzymolysis product is controlled as 3.2-3.6; (3) After cooling the enzymatic hydrolysis product to room temperature, freeze-dry it to obtain a dry powder, and grind the dry powder with a tissue mixer to obtain a fat substitute; (4) Centrifuge the raw milk for d...

Embodiment 1

[0020] (1) Preparation of cornstarch fat simulant: under the conditions of enzyme dosage 7U / g, substrate concentration 12%, enzymolysis time 20 min, DE value of hydrolyzate was 6.80, the hydrolyzate was freeze-dried, After becoming a dry powder, the yellow-white powder formed by crushing with a tissue mixer is the finished fat substitute;

[0021] (2) Inspection and standardization of raw milk: 72° alcohol and protein are stable, acidity ≤ 18°T, and there is no antibiotic residue in the inspection; use a centrifuge to skim the whole milk, the skimming temperature is 55°C, and the skimming pressure is 0.5bar;

[0022] (3) Add fat simulant: Add the corresponding fat substitute powder according to the fat substitution degree of 50%;

[0023] (4) Sterilize the raw milk after homogenization; the material is homogenized at 18-20MPa / 65°C, and sterilized at 100°C / 300S;

[0024] (5) Cooling inoculation, fermentation, and refrigeration: cool the material to 45°C, add direct-injection s...

Embodiment 2

[0026] (1) Preparation of cornstarch fat simulant: under the conditions of enzyme dosage 5U / g, substrate concentration 10%, enzymolysis time 15min, DE value of hydrolyzate was 6.92, and the hydrolyzate was freeze-dried to become After the powder is dried, the yellow-white powder formed by crushing with a tissue mixer is the finished fat substitute;

[0027] (2) Inspection and standardization of raw milk: 72° alcohol and protein are stable, acidity ≤ 18°T, and there is no antibiotic residue in the inspection; use a centrifuge to skim the whole milk, the skimming temperature is 55°C, and the skimming pressure is 0.5bar;

[0028] (3) Add fat simulant: Add the corresponding fat substitute powder according to the fat substitution degree of 70%;

[0029] (4) Sterilize the raw milk after homogenization; the material is homogenized at 18-20MPa / 65°C, and sterilized at 100°C / 300S;

[0030] (5) Cooling inoculation, fermentation, and refrigeration: cool the material to 45°C, add direct-i...

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Abstract

The invention relates to a method for preparing low-fat yogurt and belongs to the technical field of dairy products. According to the method, a fat replacer is prepared by employing the corn starch enzyme hydrolysis technology and is added into the low-fat raw milk, and the low-fat yogurt is produced through lactobacillus fementation, so that the fat content is 1 percent, weak gel which has smooth, oily and fat-similar properties and has a meshed structure on relatively stable organs is formed, the texture shape, mouthfeel and texture are similar to those of whole milk yogurt, the product has the characteristics that the product is low in heat and low in fat, has the mouthfeel of whole milk yogurt and is easily controlled in production process conditions, low in cost and suitable for industrial large-scale application.

Description

technical field [0001] The invention belongs to dairy product processing technology, and mainly relates to a preparation method of low-fat yoghurt. Background technique [0002] Fat is one of the main components of food and plays an important role in food. Fat can not only provide energy and essential fatty acids, but also the carrier of fat-soluble vitamins and flavor substances. At the same time, the texture, storage, appearance, and smooth taste of food are all related to it. Due to excessive intake of fat will endanger human health. Medical research shows that: in the case of excessive intake of fat, obesity, hyperlipidemia, arteriosclerosis and other diseases will be caused. At the same time, excessive fat intake is related to the occurrence of certain cancers: such as the increased incidence of intestinal cancer and breast cancer. [0003] As previously described, fat plays an important role in food. If the fat content in food is directly reduced, it will inevitably...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/127A23C9/13
Inventor 张英华王喜波赵春雨饶丽
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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