Natural food additive composition used as thickening agent
A natural food and additive technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as food safety hazards, unfamiliarity with consumers, and insignificant improvement in the quality of fermented dairy products, and achieve the goal of improving flavor and increasing protein The effect of content
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Embodiment 1
[0033] Use natural food additive composition of the present invention to prepare yoghurt, comprise the steps:
[0034] 1) Ingredients: Mix 0.1g whey protein concentrate 80 powder with a weak gelling strength of 30g, 0.1g tapioca starch with a hardness of 500g, mix the mixed powder with white sugar evenly; preheat 100g milk to 60°C; add the mixture of concentrated whey protein powder, tapioca starch and white sugar to the milk at high speed for 15 minutes at a speed of 4000r / min;
[0035] 2) Homogenization: Homogenize the sheared material at 55-60°C and 18-20MPa;
[0036] 3) Sterilization: The homogenized material is sterilized at 95°C for 300s, and cooled to 41-42°C after sterilization;
[0037] 4) Fermentation: add a proper amount of starter, ferment at 42±1°C for 5-6 hours, when the titrated acidity reaches 70°T, it is judged as the end of fermentation, and the fermented milk is fully demulsified before filling;
[0038] 5) Post-ripening: post-ripening the filled yoghurt a...
Embodiment 2
[0040]Example 1 was repeated except that the whey protein concentrate 80 powder had a thermal gelling force of 50 g.
Embodiment 3
[0042] Example 1 was repeated except that the whey protein concentrate 80 powder had a thermal gelling force of 80 g.
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