Reconstituted lactic yoghurt additive composition and application thereof, reconstituted lactic yoghurt and preparation method

Abstract

The invention provides a reconstituted milk yogurt additive composition, an application thereof, a reconstituted milk yogurt, and a preparation method. The reconstituted milk yogurt is prepared mainly from the following raw materials, by weight: 0.1-0.3% of cheese powder, 0.5-1.5% of condensed milk, 0-1% of a stabilizing agent, a sweetener, the sweetness of which is equivalent to that of a sweetener containing 0-9% of saccharose, and 0.008-0.01% of a starter, with the balance being reconstituted milk. Cheese powder and condensed milk with a specific ratio are added into the reconstituted milk yogurt, enables the yogurt with relatively pure fermentation taste and a structural state, and allows the yogurt to taste smooth and fine. Moreover, cheese powder contains abundant nutritional ingredients, such as protein, calcium, fat, phosphorus, and vitamins, and condensed milk itself is a kind of concentrated milk. Both cheese powder and condensed milk are pure natural food, and can increase the nutritive value of the yogurt, when added into the reconstituted milk yogurt.

Description

technical field [0001] The invention relates to a method for improving flavor defects of reconstituted yoghurt, and belongs to the technical field of fermented milk products. Specifically, the present invention relates to a reconstituted yoghurt additive composition and its application, prepared reconstituted yoghurt and a preparation method. Background technique [0002] At present, due to the shortage of milk sources in most regions of the country, in order to meet the needs of yogurt production in areas with insufficient milk supply and to reduce costs, a large number of reconstituted milk yogurt products have appeared on the market. Reconstituted milk, also known as "reconstituted milk" or "reconstituted milk", refers to concentrating and drying milk into concentrated milk or milk powder, and then adding an appropriate amount of water to make an emulsion with a ratio of water and solids in the original milk. There are two main differences between "reconstituted milk" an...

AI Technical Summary

Problems solved by technology

In terms of nutritional components, we can adjust the indicators of protein, fat and dry matter in reconstituted milk products to make these indicators reach the same level as those of fresh milk products, so as to ensure that reconstituted milk products have the same nutritional value; and reconstituted milk products have the same nutritional value; Compared with fresh milk fermented yogurt, the difference in flavor of lactic yogurt products has always been a major problem for researchers. Since the reconstituted lactic yogurt products are all fermented with milk powder as raw materials, they have obvious milk powder flavor, and the flavor It is impossible to improve by adjusting raw material indicators, which directly reduces consumers’ liking for reconstituted yogurt. Therefore, how can we find a way to improve the flavor of reconstituted yogurt while ensuring the product state and without adding flavors? Improvement, so that the flavor of reconstituted milk yogurt is infinitely close to the flavor of fresh milk fermented yogurt, has become a hot spot in current research

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