a high-protein yogurt

A high-protein, yogurt technology, applied in the direction of milk preservation, milk preparations, milking equipment, etc., can solve the problems of affecting consumer acceptance, increasing the purchase cost of raw and auxiliary materials, and flavor defects of yogurt products, so as to achieve better preservation , equipment cost reduction, and the effect of increasing protein content

Active Publication Date: 2022-04-12
NEW HOPE DAIRY CO LTD
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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 3% white g...

Embodiment 3

[0082] The high-protein yoghurt is prepared from the following raw materials in mass percentage: 4% of white sugar; 0.4% of Lactobacillus bulgaricus; 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 4% white granulated sugar in a shear tank and stir and mix for 20 minutes;

[0087] C. Homogenization

[0088] The material obtained...

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Abstract

The invention relates to the field of food production and processing, in particular to a high-protein yogurt, which contains 0.5-6% of white sugar; 0.02-0.5% of Lactobacillus bulgaricus; 0.01-0.6% of Streptococcus thermophilus; the rest is milk, and the fermentation is completed After that, it is obtained by dewhey. At present, domestic high-protein yogurt categories are increasing year by year, but they all have the defects of generally low protein content, serious powdery taste and sticky texture. The present invention combines whey separation technology and homogenization process to prepare high-protein yogurt. The protein content of natural milk can reach 8-10%. Compared with the existing high-protein yoghurt, its protein content is increased by more than 40%, and there is no need to add protein powder or any stabilizer. The product has natural flavor, delicate texture and refreshing. Based on the same inventive idea, the present invention further discloses a high-protein yoghurt with live bacteria that can be stored at room temperature and a drinking-type high-protein yoghurt.

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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Patent Type & Authority Patents(China)
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 CO LTD
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