Symbiotic functional high-protein Greek yogurt utilizing polymeric whey protein as main thickening agent and preparation method thereof
A technology for polymerizing whey protein and Greek yogurt, applied in dairy products, milk preparations, applications, etc., can solve the problems of limited application and poor performance, and achieve the effect of high food safety, simple processing method and good taste
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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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