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Low-fat and high-protein jam yogurt and preparation method of low-fat and high-protein jam yogurt
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A high-protein, low-fat technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as insufficient flavor, few varieties, and cumbersome processes
Active Publication Date: 2014-09-17
BRIGHT DAIRY & FOOD
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Problems solved by technology
[0009] The technical problem to be solved by the present invention is to overcome the harsh preparation and use conditions of the existing low-fat and high-protein yogurt raw materials, cumbersome process, high cost, unfavorable industrial production, poor texture, insufficient flavor, single nutrition, and relatively low variety. less and poor stability, and provide a low-fat high-protein jam yogurt and its preparation method
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Embodiment 1
[0061] 1. Product formula (see Table 1).
[0062] Table 1. Raw materials, addition amount, standards and their sources (calculated on the basis of 1 ton of product)
[0063]
[0064]
[0065] 2. The preparation method is produced according to the following steps:
[0066] (a) Heat the low-fat milk in Table 1 to 50°C, dry mix the ingredients in Table 1 except low-fat milk, starter, jam and food flavor according to the corresponding addition amount in the table, and dissolve them In the heated low-fat milk, stir for 20 minutes until the ingredients are mixed.
[0067] (b) Enter the mixed material into the homogenization and sterilization stage, heat the material to 70°C, homogenize it under the pressure of 18MPa, and sterilize it at 95°C for 5 minutes;
[0069] (d) cooling the obtained material to 40-44°C, adding a starter for heat preservation and ferme...
Embodiment 2
[0073] 1. Product formula (see Table 2).
[0074] Table 2. Raw materials, additive amounts, standards and their sources (calculated on the basis of 1 ton of product)
[0075]
[0076] 2. The preparation method is produced according to the preparation method in Example 1.
Embodiment 3
[0078] 1. Product formula (see Table 3).
[0079] Table 3. Raw materials, additive amounts, standards and their sources (calculated on the basis of 1 ton of product)
[0080]
[0081] 2. The preparation method is produced according to the preparation method in Example 1.
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Abstract
The invention discloses low-fat and high-protein jam yogurt and a preparation method of the low-fat and high-protein jam yogurt. The low-fat and high-protein jam yogurt is prepared from the following raw materials based on 1000 parts by weight: 800-860 parts of low-fat milk, 1-10 parts of concentrated milk protein, 3-15 parts of whey proteinpowder, 80-120 parts of jam, 0.2-60 parts of a sweetening agent, 1-30 parts of inulin, 8-20 parts of a thickening agent and 0-1 part of edible essence; the low-fat and high-protein jam yogurt also comprises a leavening agent, and the dosage of the leavening agent is 50-200U in every 1000kg of raw materials. The low-fat and high-protein jam yogurt is prepared by the conventional yoghourt preparation method in the field. The low-fat and high-protein jam yogurt has the advantages of being good in texture, good in flavor, complete in nutrition and good in product stability, and being capable of realizing diversification of varieties.
Description
technical field [0001] The invention relates to a low-fat high-protein jam yoghurt and a preparation method thereof. Background technique [0002] Nowadays, there are a variety of food varieties and the continuous improvement of living standards, so that the concept of most consumers has gradually changed from "eat enough" to "eat well". However, due to the lack of knowledge, it is difficult to reasonably match food, and it is time-consuming, so it is necessary to develop nutritionally comprehensive and targeted products. Moreover, due to serious product homogeneity of domestic dairy companies in recent years, the adjustment of product structure can not only enable the company to gain a larger market share, but also help consumers obtain the prepared food more conveniently and quickly. [0003] Dairy products are a kind of healthy food with high nutritional value. Milk protein is easy to digest and absorbed by the body. However, the fat content in dairy products is usually...
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