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Low-sugar or cane-sugar-free yoghourt and preparation method thereof

A sucrose-free and yogurt-free technology, which is applied to milk preparations, bacteria and dairy products used in food preparation, etc., can solve the problems of low viscosity, poor taste, rough state, etc. Increase the effect of sweetness

Active Publication Date: 2017-10-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The low-sugar or sucrose-free yogurt provided by the invention can solve the problems of low-sugar or sucrose-free yogurt products in the prior art, such as poor taste, low viscosity, and rough state

Method used

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  • Low-sugar or cane-sugar-free yoghourt and preparation method thereof
  • Low-sugar or cane-sugar-free yoghourt and preparation method thereof
  • Low-sugar or cane-sugar-free yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Raw material formula (measured in 1000g):

[0028]

[0029] Wherein, the sugar substitute substance is erythritol 15g, xylitol 10g and steviol glycoside 0.01g;

[0030] The starter is 0.045g of Lactobacillus bulgaricus and 0.045g of Streptococcus thermophilus.

[0031] 2. Preparation method:

[0032] (1) Standardization: standardize the fresh milk;

[0033] (2) Ingredients: mix and circulate the standardized fresh milk obtained in step (1), sugar substitutes, milk protein powder and white sugar (that is, other raw materials except lactase and starter) at 55-60°C 20~30min, make them mix evenly, get a mixed material;

[0034] (3) Degassing: the mixed material obtained in step (2) is degassed in a degassing tank with a negative pressure of -0.03 to -0.07 MPa at 60 to 70 ° C;

[0035] (4) Homogenization and sterilization: homogenize and sterilize the degassed mixed material obtained in step (3). The time is 95±5℃ / 300s;

[0036] (5) Enzymolysis and fermentation: ...

Embodiment 2

[0039] 1. Raw material formula (measured in 1000g):

[0040]

[0041] Wherein, the sugar substitute substance is 15g of erythritol, 15g of xylitol, 10g of maltitol and 0.004g of steviol glycoside;

[0042] The starter is 0.045g of Lactobacillus bulgaricus and 0.045g of Streptococcus thermophilus.

[0043] 2. Preparation method:

[0044] The preparation method is the same as in Example 1.

Embodiment 3

[0046] 1. Raw material formula (measured in 1000g):

[0047]

[0048] Wherein, the sugar substitute substance is erythritol 30, xylitol 10g, soybean oligosaccharide 15g and steviol glycoside 0.02g;

[0049] The starter is 0.03g of Lactobacillus bulgaricus, 0.06g of Streptococcus thermophilus, 0.005g of Lactobacillus acidophilus and 0.005g of Bifidobacterium lactis.

[0050] 2. Preparation method:

[0051] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention provides low-sugar or cane-sugar-free yoghourt and a preparation method thereof. The yoghourt consists of the following raw materials of 0-45 parts by weight of white granulated sugar, 0.001-90 parts by weight of sugar substitute substances, 0.1-5 parts by weight of lactase, 0-6 parts by weight of a stabilizing agent, 3-10 parts by weight of milk protein, 0.07-0.1 part by weight of a fermenting agent and the balance of milk, so that the total parts by weight of the raw materials are 1000. The preparation method of the yoghourt comprises the following steps of standardizing the milk, performing blending, performing deaeration, performing homogenizing and sterilizing, performing enzymolysis and fermentation, and performing filling. According to the yoghourt disclosed by the invention, an appropriate natural sweetener is selected for increasing the sweet degree; the lactase is added, and lactose is decomposed into glucose and galactose, so that the sweet degree of the yoghourt is further increased; besides, the stuffing type sweetening agent is added for complementing the mouth feel loss caused by no addition of cane sugar; and under the condition of no addition of the stabilizing agent, the compounding ratio of several sweetening agents is reasonably adjusted, so that the problems that existing low-sugar or cane-sugar-free yoghourt products are bad in mouth feel, low in viscosity, crude in state and the like are solved.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular, the invention relates to low-sugar or sucrose-free yoghurt and a preparation method thereof. Background technique [0002] In order to ensure the taste of the current yogurt, a large amount of sucrose is added to its formula. Excessive intake of sugar will lead to obesity, high blood pressure, diabetes, coronary heart disease and many other diseases. According to the survey on nutrition and health status of Chinese residents in 2002, the current adult overweight rate in my country is 22.8%, and the obesity rate is 7.1%, with an estimated number of 200 million and more than 60 million respectively. According to statistics in 2010, the number of diabetic patients has Up to 90 million. In fact, too much sugar is not only harmful to the health of adults, but also seriously affects the health of children. According to the results of the third national oral health epidemiological sampling...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/127A23C9/1275A23C9/1307A23V2400/125A23V2400/123A23V2400/113A23V2400/231A23V2400/249A23V2400/531A23V2400/533
Inventor 谷宝玉张丽媛杨梅孙云峰张海斌潘洪宝李浩史丽洁
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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