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High-protein yogurt

A high-protein, yogurt technology, applied in milking equipment, milk preservation, milk preparations, etc., can solve problems such as increasing the purchase cost of raw and auxiliary materials, affecting consumer acceptance, and flavor defects of yogurt products, so as to improve product quality Structural stability, maintenance of fermentation flavor, and outstanding taste

Active Publication Date: 2018-11-27
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned strengthening technology by adding protein powder can improve the protein content of the product to a certain extent, but the addition of protein powder will bring defects to the flavor of yogurt products, seriously affect fermentation, and gel phenomenon will appear during the shelf life
On the other hand, adding protein powder, stabilizers and other auxiliary materials will virtually increase the purchase cost of raw and auxiliary materials, and will also make it difficult to remove the taste of protein powder in high-protein yogurt products after adding protein powder, affecting consumer acceptance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A high-protein yogurt, the yogurt is made of the following raw materials in mass percentage: 2% white granulated sugar; 0.5% Lactobacillus bulgaricus; 0.02% Streptococcus thermophilus, and the balance is milk, which is mixed and fermented and then dewheyed . Its specific preparation method comprises the following steps:

[0055] A standardized pretreatment of milk

[0056] Fresh milk is taken and subjected to standardized pretreatment, specifically including skimming standardization and protein standardization, specifically skimming milk by centrifugal separation technology, and controlling the fat content at 0.2%. Protein standardization Specifically, the milk was standardized to a milk protein content of 2.95% by a single-effect falling film evaporator. Thereby obtaining standardized raw milk with a milk protein content of 2.95% and a milk fat content of 0.2%;

[0057] B ingredients

[0058] Batch the standardized raw milk obtained in step A, add 2% white granulat...

Embodiment 2

[0068] The high-protein yoghurt is prepared from the following raw materials in mass percentage: 3% of white sugar; 0.02% of Lactobacillus bulgaricus; 0.6% of Streptococcus thermophilus, and the balance is milk, which is mixed and fermented and then dewheyed. Its preparation method comprises the following steps:

[0069] A standardized pretreatment of milk

[0070] Take fresh milk and carry out standardized pretreatment of skimming, specifically including standardization of skimming and standardization of protein, specifically skimming milk by centrifugal separation technology, and controlling the fat content at 0.5%. Protein standardization Specifically, the milk was standardized to a milk protein content of 3.0% by a single-effect falling film evaporator. Thereby standardizing the milk into standardized raw milk with a milk protein content of 3.0% and a milk fat content of 0.5%;

[0071] B ingredients

[0072] Batch the standardized milk obtained in step A, add white gran...

Embodiment 3

[0082] A high-protein yoghurt is prepared from the following raw materials in mass percentage: 4% white sugar; 0.4% Lactobacillus bulgaricus; 0.5% Streptococcus thermophilus, and the balance is milk, which is mixed and fermented and then dewheyed. Its specific preparation method comprises the following steps:

[0083] A standardized pretreatment of milk

[0084] Fresh milk is taken and subjected to standardized pretreatment, specifically including skimming standardization and protein standardization, specifically skimming milk by centrifugation technology, and controlling the fat content to 1%. Protein standardization specifically uses a single-effect falling film evaporator to standardize the milk into a milk protein content of 3.2%, thereby standardizing the milk into standardized raw milk with a milk protein content of 3.2% and a milk fat content of 1%;

[0085] B ingredients

[0086] Batch the standardized milk obtained in step A, add white granulated sugar 4% in a shear...

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Abstract

The invention relates to the field of food production and processing, and particularly relates to high-protein yogurt. The yogurt is prepared from the following components: 0.5-6 percent of white granulated sugar, 0.02-0.5 percent of lactobacillus bulgaricus, 0.01-0.6 percent of streptococcus thermophiles and the balance of milk by means of fermenting and serum removing. Currently, varieties of high-protein yogurt in China are increased year by year, but the content of protein in the yogurt is generally low, and the yogurt products have the defects of serious powder taste and sticky texture. The high-protein yogurt is prepared by combining a serum separation technology and homogenizing process, the content of natural milk protein in the yogurt can be 8-10 percent, which is increased by 40percent or more than that of existing high-protein yogurt, no protein powder or other stabilizer is required, and the product has natural flavor, smooth texture and refreshing taste. Based on the sameconcept, the invention further discloses high-protein viable type yogurt which can be stored at normal temperature and drinking type high-protein yogurt.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a high-protein yoghurt and a preparation method thereof. Background technique [0002] As a product with both delicious taste and high nutritional value, yogurt is deeply loved by people. With the improvement of people's living standards, the nutritional requirements for milk products are also getting higher and higher. High-protein yogurt contains more protein than ordinary yogurt. It can combine the probiotic effect of yogurt with the nutritional and healthy effects of high protein. have important physiological functions. [0003] There are many high-protein yogurt dairy products on the market, but the protein content is generally below 6%. And almost all high-protein yogurt products mainly use protein powder fortification technology to increase protein content by adding protein powder to milk raw materials; such as patent CN201510855144.X. The above-...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C3/00A23C7/04
CPCA23C3/00A23C7/046A23C9/1238A23V2400/123A23V2400/249
Inventor 孙金威李启明朱雅丽段雪梅刘媛付瑞东梁文星王欣璐方琼燕唐果
Owner NEW HOPE DAIRY HLDG
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