A kind of high-protein brown yoghurt and preparation method thereof
A high-protein, brown technology, applied in the field of high-protein brown yogurt and its preparation, can solve the problems of yogurt with low protein content, single color, unhealthy diet, etc., and achieve the effect of high nutritional value, delicate and smooth taste
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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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