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Greece yoghourt and preparation method thereof

A technology for Greek yogurt and milk, applied in the field of Greek yogurt and its preparation, to achieve the effects of good stability, rich nutrition and multiple probiotics

Active Publication Date: 2017-02-22
蒙牛乳制品(天津)有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, current Greek yogurt leaves room for improvement

Method used

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  • Greece yoghourt and preparation method thereof
  • Greece yoghourt and preparation method thereof
  • Greece yoghourt and preparation method thereof

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Effect test

preparation example Construction

[0075] The inventors found that the above-described Greek yogurt can be efficiently prepared by using the method for preparing Greek yogurt according to the embodiment of the present invention.

[0076] To sum up, according to the embodiments of the present invention, the Greek yogurt of the present invention and its preparation method have at least one of the following advantages:

[0077] 1. According to the embodiment of the present invention, the addition of milk protein powder can not only increase the protein content and total solid content of the product, but also endow the product with a mellow taste and good stability. In addition, it can significantly improve the thickness and thickness of Greek yogurt. The sense of accumulation improves the problem of product whey precipitation.

[0078] 2. According to the embodiment of the present invention, the addition of whey protein powder can improve the flavor and texture of Greek yogurt, endow it with rich and pure flavor a...

Embodiment 1

[0084] Method for determining the viscosity of Greek yogurt:

[0085] A rheomat type viscometer is used, the rotor sleeve type is H-CC27, and the 64 rotor is selected, and the rotor is inserted into 20 grams of the sample to be tested until the sample to be tested is immersed in the groove on the rotor. Perform 8-15 seconds at a temperature of 9-11 degrees Celsius and a rotational speed of 64 revolutions per second, and take a reading after the viscosity is stable. Each sample is subjected to three parallel tests, and the average value is calculated.

[0086] The protein content of Greek yogurt is tested according to the method of national standard GB 5009.5.

[0087] The fat content of Greek yogurt is tested according to the method of national standard GB 5413.3.

Embodiment 2

[0089] Prepare Greek yogurt following the method of this example:

[0090] (1) mixed

[0091] Preheat 900 parts by weight of milk to 40 degrees Celsius, add 80 parts by weight of white granulated sugar, 15 parts by weight of milk protein powder MPC-77 and 5 parts by weight of whey protein powder WPC-45 to the preheated milk, stir for 10 minutes to make the raw materials Mix well, stop stirring, and hydrate for 30 minutes.

[0092] (2) homogeneous

[0093] Homogenize the mixture obtained in step (1) at 60° C. and a pressure of 20 MPa.

[0094] (3) Sterilization

[0095] The homogenized mixture obtained in step (2) is sterilized at 95° C. for 5 minutes.

[0096] (4) fermentation

[0097] Cool the sterilized mixture obtained in step (3) to 40 degrees Celsius, add 0.1 parts by weight of Lactobacillus bulgaricus and 0.4 parts by weight of Streptococcus thermophilus, and ferment to pH 4.55 at 40 degrees Celsius.

[0098] (5) Refinement

[0099] The fermented product is thinned ...

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Abstract

The invention provides Greece yoghourt and a preparation method thereof. On the basis of the total weight of the Greece yoghourt, raw materials of the Greece yoghourt comprise 81 to 90 weight percent of milk, 1 to 5 weight percent of milk protein powder, 0.5 to 6 weight percent of whey protein powder, 7 to 10 weight percent of white granulated sugar and 0.05 to 0.1 weight percent of fermentation agents. The Greece yoghourt provided by the invention has at least one of the advantages of very good flavor and mouthfeel, high stability, rich nutrition, rich probiotics and continuous industrial production capability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to Greek yogurt and methods for its preparation. Background technique [0002] With the improvement of people's living standards and consumers' pursuit of a healthy lifestyle, yogurt is favored by consumers because of its high nutritional value, easy-to-digest high-quality protein and active probiotics that are beneficial to human intestinal health. [0003] The emerging Greek yogurt in the market is very popular among consumers because of its high protein content and thick taste. Greek yogurt is a yogurt with a rich flavor, thick texture, a taste between yogurt and cheese, and higher protein content than regular yogurt. [0004] However, Greek yogurt currently leaves room for improvement. Contents of the invention [0005] The present invention aims to solve at least one of the technical problems existing in the prior art. Therefore, an object of the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/06A23C21/02
Inventor 王琳刘佩东代青梅刘爱萍孙健
Owner 蒙牛乳制品(天津)有限责任公司
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