High-protein low-fat yoghourt and preparation method thereof

A high-protein, low-fat technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as the protein content needs to be improved, the impact on the texture of the final product, and the bad flavor of the product, so as to achieve the control of product stability, excellent brightness, and Excellent flavor and taste

Active Publication Date: 2014-03-26
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process adopted in this method can easily cause the product to form protein coagulation due to the addition of a large amount of micronized protein, which will eventually affect the texture of the final product, and the addition of whey protein will also bring bad flavor to the product
And this method adopts two kinds of functional proteins to prepare high-protein low-fat milk, the raw material is not single enough, the production cost of the product is increased, and the protein content of the product still needs to be improved.
[0007] In summary, the raw material selection, preparation process, and protein and fat content of the final product in the prior art high-protein low-fat milk need to be further improved

Method used

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  • High-protein low-fat yoghourt and preparation method thereof
  • High-protein low-fat yoghourt and preparation method thereof
  • High-protein low-fat yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] This embodiment provides a high-protein low-fat milk and a preparation method thereof.

[0045] The raw material composition of this yogurt comprises (in 1000g): low-fat milk: 900g; White granulated sugar: 50g; Milk protein powder (protein content is 60%, and wherein, casein content is 60%, whey protein content is 40%, Particle size is 10 μm): 55g; appropriate amount of Bifidobacterium infantis, Lactobacillus bulgaricus and Streptococcus thermophilus.

[0046] The making method of this yogurt comprises the following steps:

[0047] 1. Stir the above-mentioned low-fat milk, white sugar and milk protein powder at 65°C for 30 minutes to mix them evenly to obtain a mixed material;

[0048] 2. After degassing the mixed material, homogenize it at 65°C and 18MPa pressure;

[0049] 3. Sterilize the homogenized mixture at 95°C for 300s;

[0050] 4. Cool the sterilized material to 42°C, add an appropriate amount of the above-mentioned fermentation bacteria (Bifidobacterium inf...

Embodiment 2

[0056] This embodiment provides a high-protein low-fat milk and a preparation method thereof.

[0057] The raw material composition of this yogurt comprises (in 1000g): skimmed milk: 880g; White granulated sugar: 60g; Milk protein powder (protein content is 70%, wherein, casein content is 65%, whey protein content is 35%, granule Particle size is 9μm): 60g; appropriate amount of Lactobacillus bulgaricus and Streptococcus thermophilus.

[0058] The making method of this yogurt comprises the following steps:

[0059] 1. Stir the above skimmed milk, white sugar and milk protein powder at 70°C for 25 minutes to mix them evenly to obtain a mixed material;

[0060] 2. After degassing the mixed material, homogenize it at 68°C and 20MPa pressure;

[0061] 3. Sterilize the homogenized mixture at 110°C for 10 minutes;

[0062] 4. Cool the sterilized material to 43°C, add an appropriate amount of the above-mentioned fermentation strains (Lactobacillus bulgaricus and Streptococcus ther...

Embodiment 3

[0067] This embodiment provides a high-protein low-fat milk and a preparation method thereof.

[0068] The raw material composition of this yoghurt comprises (in 1000g): low-fat milk: 860g; White granulated sugar: 70g; Milk protein powder (protein content is 70%, and wherein, casein content is 70%, whey protein content is 30%, Particle size: 8 μm): 70 g; appropriate amount of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus.

[0069] The making method of this yogurt comprises the following steps:

[0070] 1. Stir the above-mentioned low-fat milk, white sugar and milk protein powder at 68°C for 25 minutes to mix them evenly to obtain a mixed material;

[0071] 2. After degassing the mixed material, homogenize it at 65°C and 20MPa pressure;

[0072] 3. Sterilize the homogenized mixed material at 121°C for 4s;

[0073] 4. Cool the sterilized material to 42°C, add an appropriate amount of the above-mentioned fermentation strains (Lactobacillus ...

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Abstract

The invention relates to a high-protein low-fat yoghourt and a preparation method thereof. Based on the total weight of the high-protein low-fat yoghourt, the high-protein low-fat yoghourt comprises 5-9.5% of milk protein powder in the raw material composition. The preparation method of the high-protein low-fat yoghourt comprises the following steps: carrying out dosing, homogenizing, sterilizing, fermenting, stirring a completely fermented yoghourt for 2-4min in a high-speed stirrer with the rotation speed of 5500-6500rpm, filling and then carrying out after-ripening. Due to the adoption of the milk protein powder, the protein content in the yoghourt product reaches 6-9% and the fat content is not more than 1.5%. Due to the adoption of the direct milk curd process in the preparation method of the yoghourt, the production cost is saved; furthermore, by refining the fermented yoghourt with the high-speed stirrer, the yoghourt has excellent brightness, exquisite quality and excellent flavor and taste. In addition, the food additive, a preservative, artificial color, a sweetening agent and the like are not added in the yoghourt, so that the yoghourt is pure, natural and healthy.

Description

technical field [0001] The invention relates to a yoghurt and a preparation method thereof, in particular to a high-protein low-fat yoghurt and a preparation method thereof, and belongs to the technical field of fermented milk products. Background technique [0002] In recent years, people's awareness of food safety and health has been continuously enhanced, and yogurt, as a nutritious food, has received great attention. People are looking for a natural, healthy, and high-nutrition yogurt product. Therefore, high-protein and low-fat yogurt products will surely lead the market trend. [0003] The protein content of traditional yogurt products is generally 2.5%-3.3%, which cannot fully meet people's health needs. The production of a high-protein yogurt can provide enough protein, and with the improvement of people's living standards, the problem of obesity is becoming more and more important. Obesity is a killer that threatens human health. Obesity can lead to a series of dis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 王明娜
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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