High protein yoghurt and preparation method thereof

A high-protein, yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of protein particles and whey precipitation stability, and achieve the goal of increasing product added value, good product stability, and improving nutritional value. Effect

Inactive Publication Date: 2017-06-06
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic high-protein products are mainly obtained by adding protein powder instead of separation, so the product will have poor stability problems such as protein particles and whey precipitation

Method used

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  • High protein yoghurt and preparation method thereof
  • High protein yoghurt and preparation method thereof
  • High protein yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] This embodiment provides a preparation of high-protein yogurt, which is prepared by fermentation with the following components as raw materials:

[0061] Based on the total weight of raw materials as 1000g, it includes 800g of fresh milk, 40g of glucose, 60g of white sugar, 50g of concentrated milk protein, 45g of cream, 3g of physically modified starch, 100U / T of starter (0.04U of Streptococcus thermophilus, Bulgarian milk Bacillus 0.04U, Bifidobacterium lactis each 0.02U), the total solid content in the ingredients is 28%, the fat content is 4.5%, the protein content is 7%, and the non-fat milk solid content is 23.5%.

[0062] The special flavor yoghurt is prepared by the following method:

[0063] 1) Standardization: Standardize the milk, and the protein index after standardization is 2.8-3.0;

[0064] 2) Add protein powder: hydrate after stirring for 15 minutes (50°C, 30 minutes);

[0065] 3) Addition of compound protease (papain: flavor protease = 1:1): add accor...

Embodiment 2

[0088] This embodiment provides a preparation of high-protein yogurt, which is prepared by fermentation with the following components as raw materials:

[0089] Based on the total weight of raw materials as 1000g, it includes 800g of fresh milk, 50g of glucose, 50g of white sugar, 60g of concentrated milk protein, 35g of cream, 5g of physically modified starch, 200U / T of starter (0.04U of Streptococcus thermophilus, Bulgarian milk Bacillus 0.04U, Bifidobacterium longum 0.04U, Lactobacillus casei 0.08U), the total solids content in the ingredients is 28%, the fat content is 4%, the protein content is 8%, and the non-fat milk solid content is 24%.

[0090] The high-protein yoghurt is prepared by the following method:

[0091] 1) Standardization: Standardize the milk, and the protein index after standardization is 2.8-3.0;

[0092] 2) Add protein powder: hydrate after stirring for 15 minutes (45°C, 30 minutes);

[0093] 3) Addition of compound protease (neutral protease: flavor...

Embodiment 3

[0116] This embodiment provides a preparation of high-protein yogurt, which is prepared by fermentation with the following components as raw materials:

[0117] Based on the total weight of raw materials as 1000g, it includes 800g of fresh milk, 35g of glucose, 58g of white granulated sugar, 80g of concentrated milk protein, 20g of cream, 7g of physically modified starch, 100U / T of starter (0.05U of Streptococcus thermophilus, Bulgarian milk bacillus 0.05U), the total solids content in the batching is 29%, the fat content is 4%, the protein content is 9%, and the non-fat milk solid content is 25%.

[0118] The special flavor yoghurt is prepared by the following method:

[0119] 1) Standardization: Standardize the milk, and the protein index after standardization is 2.8-3.0;

[0120] 2) Add protein powder: hydrate after stirring for 15 minutes (50°C, 30 minutes);

[0121] 3) Addition of compound protease (alkaline protease: papain = 1:2): add according to a certain ratio, the...

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Abstract

The invention provides a high protein yoghurt and a preparation method thereof. The method at least includes the steps of: (1) using compound protease to hydrolyze a mixture of raw milk and protein powder, with the content of protein being 3-8% in the mixture, and the adding amount of the compound protease being 500-1500U / g; (2) carrying out Maillard reaction on the compound protease hydrolyzed mixture of raw milk and protein powder; (3) using a fermentation agent to ferment the Maillard reaction product so as to obtain the high protein yoghurt. According to the invention, a modern biotechnology means is utilized to produce flavored fermented milk with more functions, and the product has good stability, increases the functional yoghurt variety, enriches the domestic dairy market, improves the nutritional value of dairy products, reduces the product cost, increases the added value of the product, and has broad market prospects.

Description

technical field [0001] The invention belongs to the field of food, in particular, the invention relates to a high-protein yoghurt and a preparation method thereof. Background technique [0002] Milk contains structural and functional proteins needed by the human body. The process of human body absorbing protein is mainly in the form of low peptides, and the absorption rate of dipeptides and tripeptides is faster than that of amino acids with the same composition. Moreover, some bioactive peptides generated by protein decomposition can provide the body with the nutrients needed for growth and development, and also have important physiological functions such as inhibiting tumors, anti-osteoporosis, treating immunodeficiency, antibacterial, preventing thrombosis, and anti-hypertension. Function. [0003] High-protein yogurt contains more protein than ordinary yogurt. It has a thick texture, delicate and rich flavor, and a taste between yogurt and cheese. It can combine the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
CPCA23C9/127
Inventor 李浩
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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