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Symbiotic functional high-protein Greek yogurt utilizing polymeric whey protein as main thickening agent and preparation method thereof

A technology of polymerizing whey protein and Greek yogurt, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of limited application and poor performance, and achieve the effects of high food safety, simple processing methods, and good taste

Inactive Publication Date: 2014-02-19
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In terms of functional properties, whey protein has relatively poor performance except for its good water holding capacity, which seriously limits its application in the food industry.

Method used

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  • Symbiotic functional high-protein Greek yogurt utilizing polymeric whey protein as main thickening agent and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Symbiotic high-protein Greek yogurt is made by mixing liquid raw milk, sucrose, pectin, inulin, polymerized whey protein, and concentrated whey protein (80% protein content), and then fermenting.

[0032] The polymerized whey protein is prepared through the following steps: 10.8g of whey protein isolate (92% protein content) is dissolved in 100mL of water, magnetically stirred for 60min, placed at 4°C for 8-10h to fully Hydrate. Use 1M sodium hydroxide solution to adjust the whey protein suspension to pH = 7, heat in a water bath at 85°C for 30 minutes, cool in an ice bath, and store at 4°C until use;

[0033] The preparation method of the symbiotic high-protein Greek yogurt of this embodiment is to make according to the following process steps:

[0034] Concentrated whey protein (80% protein content) is added to the liquid raw milk, mixed and stirred to dissolve → hydrate for 8-10 hours → add the pre-mixture → heat → keep warm at 80°C for 10 minutes → cool → add start...

Embodiment 2

[0037] The symbiotic high-protein Greek yogurt is made by mixing liquid raw milk, sucrose, pectin, inulin, polymerized whey protein, and skim milk powder, and then fermenting.

[0038] The polymerized whey protein is prepared through the following steps: 10 parts (10.6g) of whey protein isolate (94% protein content) are dissolved in 100 parts (100mL) of water, magnetically stirred for about 60min, at 4°C Leave it for 8-10 hours to make it fully hydrated. Use 1M sodium hydroxide solution to adjust the whey protein suspension to pH = 7, heat in a water bath at 85°C for 30 minutes, cool in an ice bath, and store at 4°C until use;

[0039] The preparation method of the symbiotic high-protein Greek yogurt of this embodiment is to make according to the following process steps:

[0040] Skim milk powder (34% protein content) is added to the liquid raw milk, mixed and stirred to dissolve → hydrate for 8-10 hours → add the pre-mixture → heat → keep warm at 85°C for 10 minutes → cool →...

Embodiment 3

[0043] The symbiotic high-protein Greek yogurt is made by mixing liquid raw milk, sucrose, pectin, inulin, polymerized whey protein, and whole milk powder, and then fermenting.

[0044] Polymeric whey protein is prepared through the following steps: 10 parts (11.1g) of whey protein isolate (90% protein content) are dissolved in 100 parts (100mL) of water, magnetically stirred for about 30min, at 4°C Leave it for 8-10 hours to make it fully hydrated. Use 1M sodium hydroxide solution to adjust the whey protein suspension to pH = 8, heat in a water bath at 90°C for 30 minutes, cool in an ice bath, and store at 4°C until use;

[0045] The preparation method of the symbiotic high-protein Greek old yoghurt of this embodiment is to make according to the following process steps:

[0046] Add whole milk powder (25% protein content) into liquid raw milk, mix and stir to dissolve → hydrate for 8-10 hours → add pre-mixture → heat → keep warm at 90°C for 10 minutes → cool → add starter an...

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Abstract

The invention discloses symbiotic functional high-protein Greek yogurt utilizing polymeric whey protein as a main thickening agent and a preparation method thereof, and belongs to the field of functional health-care foods. The symbiotic functional high-protein Greek yogurt mainly comprises liquid raw material milk, sugar, inulin, polymeric whey protein, pectin and a protein increasing material. The preparation method comprises polymeric whey protein preparation and Greek yogurt preparation. A probiotic fermentation agent used in the preparation method comprises two basic bacteria such as lactobacillus bulgaricus and streptococcus thermophilus and also comprises two probiotics such as bifidobacteria and lactobacillus acidophilus. The symbiotic functional high-protein Greek yogurt has the characteristics of high nutritive value, high protein content, low fat content, fine texture, uniform structure and good taste. The symbiotic functional high-protein Greek yogurt contains the probiotics and dietary fibers and improves intestinal digestive system health. The preparation method can be operated easily, has a low production cost, saves energy, does not produce environmental pollution and has a high yield.

Description

Technical field: [0001] The invention belongs to the technical field of functional health food, in particular to a symbiotic high-protein Greek yogurt and a preparation method thereof. Background technique: [0002] Greek yogurt (Greek yoghurt) is becoming more and more popular with consumers because of its delicate and smooth taste, natural fermentation aroma and high protein content. In Turkey, Greece, the Middle East, Egypt, Central Asia, Scandinavia, the United States and Canada, most Greek yogurt is produced traditionally by filtering the whey through nylon bags or membrane filters. However, the productivity of Greek yogurt produced by the traditional process is low, the ratio of raw milk to finished product is about 4:1, and the filtered whey will cause certain environmental pollution, and the filtering process will also cause vitamin B1, riboflavin, potassium, etc. other material losses. [0003] The nutritional value of Greek yogurt far exceeds that of fresh milk. ...

Claims

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Application Information

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IPC IPC(8): A23C9/137
Inventor 郭明若王翠娜张铁华高峰刘静波郑健王睦
Owner JILIN UNIV
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