Drinking low-fat yogurt and preparation method thereof
A drinking-type, fatty acid technology, applied in milk preparations, applications, dairy products, etc., can solve the problems of low cost, insufficient protein content of drinking-type yogurt, product instability, etc., achieve low cost, reduce product cost, simplify The effect of the production process
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Embodiment 1
[0026] A method for preparing drinking low-fat yogurt. The raw materials include: 885g of low-fat raw milk, 7g of concentrated whey protein, 90g of white sugar and an appropriate amount of bacteria for fermentation;
[0027] Its preparation method comprises the following steps:
[0028] (1) Take 40% of the total amount of low-fat raw milk and raise the temperature to 47°C, add whey protein concentrate, stir for 5 minutes, then hydrate for 23 minutes, add white sugar and stir until dissolved to obtain the mixture A;
[0029] (2) Add the remaining 60% low-fat raw milk into the mixed feed liquid A, after constant volume, cool to 5°C to obtain the mixed feed liquid B;
[0030] (3) Homogenize the mixed material liquid B, the temperature of the homogenization treatment is 60°C, and the pressure is 18MPa; then sterilize at 94°C for 300s;
[0031] (4) The temperature of the mixed material liquid B to be sterilized is lowered to 42°C, and Danisco strain 211 is added thereto, and the a...
Embodiment 2
[0036] A method for preparing drinking-type low-fat yoghurt. The raw materials include: 892g of low-fat raw milk, 8g of whey protein concentrate, 95g of white granulated sugar and an appropriate amount of bacteria for fermentation; combination.
[0037] Its preparation method comprises the following steps:
[0038] (1) Take 40% of the total amount of low-fat raw milk and raise the temperature to 45°C, add whey protein concentrate, stir for 5 minutes, then hydrate for 25 minutes, add white sugar and stir until dissolved to obtain the mixture A;
[0039] (2) Add the remaining 60% low-fat raw milk into the mixed feed liquid A, after constant volume, cool to 4°C to obtain the mixed feed liquid B;
[0040] (3) Homogenize the mixed material liquid B, the temperature of the homogenization treatment is 63°C, and the pressure is 19MPa; then sterilize at 96°C for 300s;
[0041] (4) The temperature of the mixed material liquid B to be sterilized dropped to 41°C, and Danisco strain 211 ...
Embodiment 3
[0046] A method for preparing drinking-type low-fat yogurt, the raw materials of which include: 900g of low-fat raw milk, 9g of whey protein concentrate, 110g of white sugar, and an appropriate amount of bacteria for fermentation; the bacteria are selected from Danisco strain 211 and Haoyue 450A combination.
[0047] Its preparation method comprises the following steps:
[0048] (1) Take 40% of the total amount of low-fat raw milk and raise the temperature to 50°C, add whey protein concentrate, stir for 5 minutes, then hydrate for 30 minutes, add white sugar and stir until dissolved to obtain the mixture A;
[0049] (2) Add the remaining 60% low-fat raw milk into the mixed feed liquid A, after constant volume, cool to 5°C to obtain the mixed feed liquid B;
[0050] (3) Homogenize the mixed material liquid B, the temperature of the homogenization treatment is 65°C, and the pressure is 20MPa; then sterilize at 97°C for 300s;
[0051] (4) The temperature of the mixed material l...
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