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Brown drinking yoghurt and production method thereof
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A production method and drinking-type technology, which is applied in the field of fermented dairy products, can solve problems such as insufficient protein content and unstable products of drinking-type yogurt, and achieve the effects of simplifying the production process, promoting health, and increasing protein content
Inactive Publication Date: 2016-08-31
ANHUI XINXIWANG BAIDI MILK CO LTD
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Problems solved by technology
[0004] The purpose of the present invention is to provide a brown drinking yogurt and its production method, which is used to solve the problems of insufficient protein content and unstable products of drinking yogurt, and at the same time make the product have a unique fragrance of Maillard reaction
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Embodiment 1
[0017] Embodiment 1, original taste brown drinking type yoghurt and production method thereof
[0018] 1. The formula of original brown drinking yogurt includes: raw milk 88-89.5%, whey protein concentrate powder 0.7-0.9%, white sugar 4.5-7.5%, glucose 2-4%, Danisco bacteria.
[0019] Plain brown drinking yogurt is prepared according to the following method, which includes the following steps:
[0020] 1) Divide the raw milk into two parts, heat the first part of raw milk to 45-50°C, add whey protein concentrate powder, circulate for 5 minutes, and then hydrate for 20-30 minutes, add glucose and white sugar and stir until dissolved, and get a mixture Liquid;
[0021] 2) Add the remaining second part of raw milk into the mixture liquid, after constant volume, cool to below 6°C;
[0022] 3) Homogenize the cooled feed liquid after stirring for 5 minutes, the homogenization temperature is 60-65°C, the pressure is 18-20MPa, and then sterilized at 95°C;
[0023] 4) The sterilized...
Embodiment 2
[0029] Embodiment 2, real fruit brown drinking yoghurt and production method thereof
[0030] 1. The formula of real fruit brown drinking yogurt includes: raw milk 88-89.5%, whey protein concentrate powder 0.7-0.9%, white sugar 4.5-7.5%, glucose 2-4%, Danisco bacteria;
[0031] Fruit jam, in which the diameter of the fruit is controlled within 3mm×3mm×3mm, the pH value (20°C) is about 4.7, the soluble solid content Brix (%) is 28, (sweet orange velvet fruit, coconut fruit, yellow peach fruit)
[0032] The brown drinking yoghurt with real fruit grains is made according to the following method, which includes the following steps:
[0033] 1) Divide the raw milk into two parts, heat the first part of raw milk to 45-50°C, add whey protein concentrate powder, circulate for 5 minutes, and then hydrate for 20-30 minutes, add glucose and white sugar and stir until dissolved to obtain a mixture Liquid;
[0034] 2) Add the remaining second part of raw milk into the mixture liquid, af...
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Abstract
The invention belongs to the technical field of fermented dairy products, and relates to drinking yoghurt, in particular to brown drinking yoghurt and a production method thereof. A formula of the brown drinking yoghurt comprises 88-89.5 percent of raw milk, 0.7-0.9 percent of whey concentrated proteinpowder, 4.5-7.5 percent of white granulated sugar, 2-4 percent of glucose and a Danisco strain. Aminoacid obtained by decomposition of treated whey concentrated proteinpowder undergoes a Maillard reaction with the glucose, and a product is brown in color and has a unique flavor of the Maillard reaction; most nutritional ingredients in the milk are concentrated in the whey concentrated proteinpowder, so that physical health is promoted; through adding of the whey concentrated protein powder as gel protein, the stability of the drinking yoghurt is enhanced, the step of adding other stabilizing agents is omitted, the production process is simplified, and meanwhile the protein content of the product can be increased.
Description
technical field [0001] The invention belongs to the technical field of fermented dairy products, and relates to drinking yoghurt, in particular to brown drinking yoghurt and a production method thereof. Background technique [0002] Yogurt is a widely popular health food in the world. Yogurt can be divided into three types according to its shape: solidified type, stirred type and drinking type. Although the solidified and stirred type yogurt is rich in nutrition and has a good taste and flavor, its state is thick and thick. It is not easy to drink, and it will cause the product to adhere to the inner wall of the packaging container, causing waste, and it will also increase the difficulty of recycling and reuse of packaging materials. Brown drinking yoghurt is subjected to high-temperature browning first, then cooling inoculation, after fermentation, demulsification and cold row cooling, and then homogenized at low pressure and low temperature. After this process, the product...
Claims
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Application Information
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