Additive-free high-protein yogurt and making method thereof

An additive-free, high-protein technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of yogurt flavor influence and powdery feeling, and achieve the effect of rich yogurt unique flavor and smooth texture.

Active Publication Date: 2015-11-04
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the problems that the existing high-protein yogurt mainly increases the protein content by adding exogenous protein, often appears powdery, and affects the flavor of the yogurt, and provides an additive-free high-protein yogurt and its preparation method

Method used

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  • Additive-free high-protein yogurt and making method thereof
  • Additive-free high-protein yogurt and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Preparation of solidified high-protein yoghurt without additives

[0033] (1) Fresh milk is centrifuged at 40°C in a milk fat separator at 8000rpm for skim separation, and the skim milk obtained by centrifugation is first passed through a 1.4μm inorganic ceramic microfiltration membrane at 40°C and 0.5bar cross-flow microfiltration, and the concentration of the microfiltration The multiple is 20 times. After microfiltration, pass through 0.1μm ceramic ultrafiltration membrane 35℃, 0.8bar conventional cross-flow ultrafiltration to concentrate, and then mix cream with concentrated skim milk to make the protein content 4.5% (w / w) and the fat content 7% (w / w). After mixing, 15Mpa, 65°C secondary homogenization, heat treatment at 95°C for 5min, and cooling to 38°C to obtain milk for set yogurt;

[0034] (2) Add starter YFL-822 to 200U / 1000kg, the strains are Lactobacillus bulgaricus and Streptococcus thermophilus, then add Maxilact LG2000 lactase from DSM company to 3000NL...

Embodiment 2

[0037] Preparation of solidified high-protein yoghurt without additives

[0038] (1) Fresh milk is centrifuged at 9000rpm in a milk fat separator at 45°C for skim separation, and the skim milk obtained by centrifugation is first passed through a 1.0 μm inorganic ceramic microfiltration membrane at 40°C and 0.8bar cross-flow microfiltration, and the concentration of the microfiltration The multiple is 20 times. After microfiltration, pass through 0.1μm ceramic ultrafiltration membrane 40℃, 1.0bar conventional cross-flow ultrafiltration to concentrate, then mix cream with concentrated skim milk to make protein content 5% (w / w) and fat content 5% (w / w). After mixing, 18Mpa, 68°C secondary homogenization, heat treatment at 95°C for 5min, and cooling to 42°C to obtain milk for set yogurt;

[0039] (2) Add starter YFL-822 to 200U / 1000kg, and the strains are Lactobacillus bulgaricus and Streptococcus thermophilus. Then add Maxilact LG2000 lactase from DSM company to 2500NLU / L, sti...

Embodiment 3

[0042] Preparation of solidified high-protein yoghurt without additives

[0043] (1) Fresh milk is centrifuged at 50°C in a milk fat separator at 10,000rpm for skim separation, and the skim milk obtained by centrifugation is first passed through a 1.2μm inorganic ceramic microfiltration membrane at 40°C and 2.0bar cross-flow microfiltration, and the concentration of the microfiltration The multiple is 15 times. After microfiltration, pass through 0.1μm ceramic ultrafiltration membrane 35℃, 1.5bar conventional cross-flow ultrafiltration to concentrate, and then mix cream with concentrated skim milk to make the protein content 5.5% (w / w) and the fat content 6%. (w / w). After mixing, 18Mpa, 65°C secondary homogenization, heat treatment at 95°C for 5 minutes, and cooling to 38°C to obtain milk for set yogurt;

[0044] (2) Add starter F-DVS Premium 1.0 to 200U / 1000kg, the strains are Lactobacillus bulgaricus and Streptococcus thermophilus. Then add Maxilact LG2000 lactase from DS...

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Abstract

The invention provides additive-free high-protein yogurt and a making method thereof. The method relates to raw materials including raw milk, single cream, a leavening agent and lactase. The method includes the steps that (1) the raw milk is degreased at the temperature of 40-50 DEG C, ultrafiltration and concentration are carried out after microfiltration sterilization, then the raw milk is mixed with the single cream, the protein content is made to be 4%-6% and the fat content is made to be 4%-7%; afterwards, homogeneity is performed, heat treatment is conducted for 5-10 minutes at the temperature of 90-95 DEG C, and cooling is conducted till the temperature is 38-45 DEG C; (2) 100-200 U / 1000 kg of leavening agent and 1000-3000 NLU / L of lactase are added to be stirred for 5-10 minutes, and the temperature rises to 38-45 DEG C so that filling can be conducted; (3) fermentation is carried out at the temperature of 38-45 DEG C and stops till the pH value is 4.4-4.55, curing is conducted for 12-24 hours after cold storage at the temperature of 2-6 DEG C is completed, and accordingly the additive-free high-protein yogurt is obtained. By the adoption of the method, the quality of the raw milk is greatly improved, the obtained yogurt is high in protein concentration and does not contain sucrose, and the yogurt further has good mouthfeel and flavors.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to an additive-free high-protein yoghurt and a preparation method thereof. Background technique [0002] The nutritional value of dairy products is recognized by consumers. Among them, yogurt products not only provide consumers with high-quality milk protein but also provide a large number of active lactic acid bacteria, which are deeply loved by consumers. However, the homogenization of yogurt products in the market is serious now, and natural products with high nutritional value must meet the needs of the public, such as having fewer additives, more natural ingredients, and higher protein. Restricted by the physical and chemical indicators of raw milk (protein content is 2.9%-3.3%), the protein content of yogurt produced by traditional technology is low, and the protein content of finished products is mostly between 2.3-3.0%. Milk protein is a high-quality protein. Incre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 孙卓乔成亚龚广予刘振民李海燕梅芳
Owner BRIGHT DAIRY & FOOD CO LTD
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