High-dietary-fiber yogurt and production method thereof
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A high dietary fiber, yogurt technology, applied in food science, milk preparations, bacteria used in food preparation, etc., can solve the problems of fermented milk texture without relevant research reports, affecting the quality of yogurt, and the curd is not firm.
Inactive Publication Date: 2016-05-25
NANJING UNIV OF TECH
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Problems solved by technology
Whether increasing the content of resistant dextrin will affect the fermentation bacteria, and there is no relevant research report on the effect on the texture of fermented milk
[0005] At present, in the process of yogurt preparation, problems such as weak curd and whey precipitation seriously affect the quality of yogurt
Method used
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Embodiment 1
[0016] Weigh reconstituted milk, whey protein, sucrose, lactose, and fructooligosaccharides according to the ratio, stir them evenly in hot water at 60°C, then add 6% resistant dextrin, dissolve them all, filter through 180-mesh filter cloth, and then carry out 18Mpa homogeneous. Sterilize at 90°C for 10 minutes and cool to 42°C. Add yogurt starter according to the mass percentage of 1% inoculum, stir evenly, sub-package, ferment at 42°C for 4 hours, and the acidity reaches 75°T, then cool to 25°C, send it to 4°C cold storage, and post-ripen for 4 hours to produce high-quality milk. Dietary fiber set yogurt.
Embodiment 2
[0018] Weigh reconstituted milk, whey protein, sucrose, lactose, and fructooligosaccharides according to the ratio, stir them evenly in hot water at 65°C, then add 15% resistant dextrin, and filter them through a 200-mesh filter cloth after they are all dissolved, and then carry out 20Mpa homogeneous. Sterilize at 100°C for 5 minutes and cool to 40°C. Add yogurt starter according to the inoculation amount of 5% by mass percentage, stir evenly, subpackage, ferment at a constant temperature of 40°C for 8 hours, and the acidity reaches 90°T, then cool to 22°C, send it to a cold storage at 8°C, and post-ripen for 4 hours to obtain a high-quality product. Dietary fiber set yogurt.
Embodiment 3
[0020] Weigh reconstituted milk, whey protein, sucrose, lactose, and fructooligosaccharides according to the ratio, stir them evenly in hot water at 65°C, then add 25% resistant dextrin, and filter through 190-mesh filter cloth after all dissolve, and then carry out 19Mpa homogeneous. Sterilize at 90°C for 10 minutes and cool to 45°C. Add yogurt starter according to the inoculum amount of 3% by mass percentage, stir evenly, subpackage, ferment at 42°C for 10 hours, and the acidity reaches 100°T, then cool to 25°C, send it to a 4°C cold storage, and post-ripen for 6 hours to obtain a high-quality product. Dietary fiber set yogurt.
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Abstract
The invention discloses high-dietary-fiber yogurt and a production method thereof. The high-dietary-fiber yogurt comprises reconstituted milk or fresh milk, fructo-oligosaccharide, whey protein, sucrose, resistant dextrin, lactobacillus bulgaricus, streptococcus thermophilus and the like, wherein the ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1, and the content of the resistant dextrin is 3-25%. The production method includes: preparing materials, preheating, homogenizing, sterilizing, inoculating, split charging, fermenting and refrigerating. The high-dietary-fiber yogurt has the advantages that the resistant dextrin is low-molecular-weight soluble dietary fibers, has high water-holding capacity, and can absorb water and expand in the intestines and stomach to allow people to have satiety so as to restrain eating; the adding of the high-water-solubility dietary fibers increases the dietary fiber content of the yogurt and is beneficial to the improvement of the water-holding capacity, elasticity, stickness and cohesiveness of fermented milk products; the high-dietary-fiber yogurt can combine the characteristics of lactic acid bacteria and the dietary fibers, improve alteration of intestinal flora, promote mineral absorption, enhance human body immune function, and balance the dietary fiber intake of human bodies.
Description
technical field [0001] The invention belongs to the production field of fermented dairy products, and in particular relates to a fermented dairy product with high dietary fiber and a production method thereof. Background technique [0002] Yogurt is a curd product made by fermenting Lactobacillus bulgaricus, Streptococcus thermophilus and other probiotics in milk (sterilized milk or concentrated milk) with (or without) milk powder (or skimmed milk powder). Yogurt can be divided into set yogurt and stirred yogurt according to its organizational state. Set yogurt is fermented in a packaging container, and the finished product retains its curdled state. Stirred yogurt is a tissue state in which fermented curd is crushed into a viscous shape before and during filling. During the fermentation process, yogurt can convert lactose into lactic acid for human body to absorb and utilize, so that people with lactose intolerance can also drink yogurt. At the same time, yogurt also con...
Claims
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Application Information
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