Brown yogurt and preparation method thereof

Abstract

The invention discloses a brown yogurt and a preparation method thereof; each 1000 mL of the brown yogurt comprises the following components: 80-130 g of milk powder, 1-20 g of concentrated whey protein powder, 3-20 g of a thickening agent, 20-90 g of white granulated sugar, 0.05-1.5 g of an edible essence, 10-40 g of reducing sugar, 0.1-1 g of pectin, 0.1-0.5 g of an emulsifier, 0.05-0.15 g of lactic acid bacteria, 30-60 g of animal cream, 0.1-1 g of an acidity regulator, and the balance water. The brown yogurt is rich in nutrition, delicate in mouthfeel and unique in flavor; during a Maillard reaction, the pressure is increased, the reaction difficulty is reduced and the energy is saved; and material preparation links are integrated in production, all the raw materials are intensively added before fermentation, production links are reduced, and bacterial infection risks are reduced.

Description

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AI Technical Summary

Benefits of technology

This patented technology improves food products by adding more complex ingredients like protein or sugar without compromising their quality. It also increases the amount produced while reducing energy usage compared with traditional methods that require multiple steps for producing each type of bread-making material. Overall, this new method results in improved healthier baked goods made from these types of breads.

Problems solved by technology

This patented technical problem addressed in this patent relates to improving taste quality when making yogurts without excessive sugars while maintaining their original texture and color over an extended period of storage.