High-protein brown yoghourt and preparing method thereof

A high-protein, brown technology, applied in the field of high-protein brown yogurt and its preparation, can solve the problems of low protein content, single color, unfavorable healthy diet, etc.

Active Publication Date: 2016-07-06
BRIGHT DAIRY & FOOD
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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 low protein content and single color of yoghurt in the prior art, which requires additional food additives (such as adding e

Method used

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  • High-protein brown yoghourt and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Concentrating raw milk to obtain processed milk, the specific operations are as follows;

[0045] After the raw milk has passed the inspection, it is preheated and flash-evaporated with a vacuum degree of 0.06MPa and an evaporation temperature of 65°C to obtain processed milk with a protein content of 3.8% and a fat content of 4.21%.

[0046] (2) Preheat processed milk to 45°C, mix and stir with fructose syrup (F42 model) and inulin for 10 minutes to obtain a uniform mixture liquid; after homogenization, sterilization, browning, cool to 36°C through a plate heat exchanger ℃, to obtain brown milk;

[0047] Among them, the addition of fructose syrup (F42 model) is 4%; the addition of inulin is 0.5%, and the above percentages are all relative to the mass percentage of processed milk; homogeneous conditions: temperature is 60 ° C, primary pressure is 3MPa, secondary pressure 17MPa; sterilization conditions: temperature 90°C, heat preservation 10min; browning conditions...

Embodiment 2

[0051] (1) Concentrating raw milk to obtain processed milk, the specific operations are as follows;

[0052] After the raw milk has passed the inspection, it is preheated and concentrated by a plate evaporator with a vacuum degree of 0.07MPa and a heating temperature difference of 25°C to obtain processed milk with a protein content of 4.6% and a fat content of 4.8%.

[0053] (2) Preheat the processed milk to 50°C, mix and stir with glucose and fructooligosaccharide for 12 minutes to obtain a uniform mixture liquid; after homogenization, sterilization, browning, and cool to 37°C through a tubular heat exchanger, brown milk is obtained liquid;

[0054] Among them, the amount of glucose added is 5%; the amount of fructooligosaccharide added is 0.8%, and the above percentages are relative to the mass percentage of processed milk; homogeneous conditions: temperature is 75°C, primary pressure is 5MPa, secondary pressure 25MPa; Sterilization conditions: temperature 105°C, heat pres...

Embodiment 3

[0058] (1) Concentrating raw milk to obtain processed milk, the specific operations are as follows;

[0059] After passing the inspection, the raw milk is preheated and concentrated by the single-effect falling film process. The sterilization temperature is 86°C, the steam pressure is 0.6MPa, the first-effect evaporation temperature is 60°C, and the first-effect heating temperature is 70°C; the protein content is 5.1%, and the fat content 5.25% processed milk;

[0060] (2) Preheat processed milk to 48°C, mix and stir with fructose and galacto-oligosaccharide for 10 minutes to obtain a uniform mixture liquid; after homogenization, sterilization, browning, cool to 38°C through a plate heat exchanger to obtain brown Milk;

[0061] Among them, the addition of fructose is 6%; the addition of galacto-oligosaccharide is 1%, and the above percentages are relative to the mass percentage of processed milk; homogeneous conditions: temperature is 70°C, primary pressure is 4MPa, secondary...

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Abstract

The invention discloses high-protein brown yoghourt and a preparing method thereof.The preparing method includes the steps that 1, processed milk and reducing sugar mixed liquor is homogenized, sterilized, browned and cooled to obtain brown milk; 2, the brown milk is inoculated with starter culture and then fermented to obtain brown yogurt, wherein strains of the starter culture include lactobacillus delbrueckii bulgaricus subspecies, streptococcus thermophilus and lactococcus lactis diacetyl subspecies; 3, the brown yogurt is cooled, passes through a smooth filter, and then is refrigerated and after-cured.The protein content in the high-protein brown yoghourt is 3.63-6.07%, fat content is 4.02-6.75%, solid content is 17.2-30.9%, the amount of active lactobacillus is larger than 5.78*10<8>-3.69*10<9> cfu/mL, and the acidity is 80-100; the yoghourt is light brown, free of food additives and fine and smooth in mouthfeel, has special flavor of a Maillard reaction, can contain dietary fibers and has high nutrition value.

Description

technical field [0001] The invention relates to a high-protein brown yoghurt and a preparation method thereof. Background technique [0002] The main nutritional elements in milk are protein, fat, lactose, and various vitamins and trace elements. Among them, milk protein is the most valuable component in milk. Although fat and carbohydrates in milk also have greater nutritional value, they can be replaced by other animal and vegetable fats and carbohydrates. Milk protein, especially cheese Protein, its composition and nutritional characteristics are typical full-valent proteins, which cannot be replaced by other proteins. There are many types of protein in milk, and the content is rich, mainly including casein and whey protein, followed by lactalbumin, lactoglobulin and other polypeptides. Casein accounts for about 80% of milk protein. Casein is essential for yogurt The curd structure plays an important role. Milk protein also plays an important role in growth and immunit...

Claims

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Application Information

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IPC IPC(8): A23C9/123
CPCA23C9/123A23C9/1236A23V2400/137A23V2400/231A23V2400/123A23V2400/249
Inventor 李海燕乔成亚刘振民龚广予梅芳孙卓任江红
Owner BRIGHT DAIRY & FOOD
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