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Low-fat yogurt with improved taste and production method thereof

A production method and yogurt technology, applied to low-fat yogurt with improved taste and its production field, can solve problems such as rough taste, lack of yogurt smoothness, fineness, and strong graininess, and achieve good flavor, obvious creamy feeling, and delicious taste Effect

Active Publication Date: 2015-10-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the fat content of yogurt is closely related to its sensory quality. At present, the common low-fat yogurt has the disadvantages of rough taste and strong graininess, and lacks the smoothness and fineness that yogurt should have.

Method used

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  • Low-fat yogurt with improved taste and production method thereof
  • Low-fat yogurt with improved taste and production method thereof
  • Low-fat yogurt with improved taste and production method thereof

Examples

Experimental program
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Embodiment 1

[0051] (1) Mix 0.8Kg of citrus fiber with 5 times the weight of white sugar (4Kg), dissolve with 800kg of skim milk at 55°C, and stir for 10 minutes. Then 3.2Kg of hydroxypropyl distarch phosphate and the remaining white sugar (66Kg mixed) were blended into the previous ingredient milk, and the remaining milk was adjusted to 1000Kg, and stirred at high speed for 20 minutes.

[0052] (2) The material is homogenized at 55°C / 200bar and sterilized at 95°C / 300s.

[0053] (3) The material is cooled to 41°C-43°C, put into a direct-into-type starter, and fermented for 4-5 hours, and the fermentation is terminated when the acidity reaches 70-75°T.

[0054] (4) After the fermentation is terminated, the yogurt is demulsified and immediately cooled to 20-25°C, filled, and then refrigerated at 0-10°C for about 12-24 hours after filling.

[0055] Through the above steps, the low-fat yoghurt of the present invention is obtained.

[0056] 2. Effect of adding citrus fiber on the taste of low...

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Abstract

The invention relates to low-fat yoghourt with improved mouth feel and a production method of the low-fat yoghourt. According to the low-fat yoghourt, the additive amount of orange fibers is 0.05%by weight-0.12% by weight, the additive amount of modified starch is 0.15%by weight-0.6%by weight, and the additive ratio of the orange fibers to the modified starch is (1:3)-(1:5). Through separately adding the orange fibers and the modified starch in a certain ratio into low-fat yoghourt and adjusting the additive amounts and the additive ratio of the orange fibers and the modified starch, the orange fibers and the modified starch take a synergistic effect in a preferred range, the mouth feel and the form of the low-fat yoghourt are improved, and the stability of the low-fat yoghourt is well kept.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular, the invention relates to a low-fat yoghurt with improved mouthfeel and a production method thereof. Background technique [0002] With the improvement of people's living standards, the intake of fat and calories has greatly increased, which has led to an increase in a series of civilized diseases such as obesity. Obesity can lead to a series of diseases such as high blood pressure, diabetes, heart disease, cancer, cholecystitis, arthritis, etc., directly affecting the mortality rate of the population. According to statistics, there are currently 18 million obese adults and 137 million overweight people in China, and the number of overweight and obese people is still increasing regardless of age, race, or gender. [0003] Yogurt is fermented from fresh milk, rich in active lactic acid bacteria, and a food with high nutritional value. Its unique flavor and high nutritional va...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 杨梅张海斌尹小静马国文史丽洁
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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