Solidification type low-fat and sucrose-free probiotic yogurt

A sucrose-free, coagulation-type technology, applied in the direction of Lactobacillus, Bifidobacterium, milk preparations, etc., can solve the problems of low-fat yogurt with low fat content, poor stability and taste, and not soft sweetness, etc., to achieve diabetes control and obesity, good stability, and low product cost

Inactive Publication Date: 2018-12-18
ANHUI XINXIWANG BAIDI MILK CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of coagulated low-fat sucrose-free probiotic yogurt, in order to solve the problem that traditional yogurt uses chemical sweeteners, making it accompanied by not soft sweetness and impure flavor, and low-fat yogurt due to its low fat content It is prone to problems such as low viscosity, rough state, whey precipitation, poor stability and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The raw material components and parts by weight of this embodiment are as follows: 850 parts of skimmed fresh milk, 50 parts of xylitol, 0.110 parts of steviol glycosides, 2 parts of milk protein powder, 5 parts of whey protein powder, 0.1 part of pectin, agar 0.3 parts, 0.1 parts of yogurt flavor and 150U of lactic acid bacteria.

[0023] The specific preparation method is as follows:

[0024] (1) Raw milk skimming: raw fresh milk is checked and cleaned, and skimmed with a milk fat centrifuge. The skimming temperature is 50°C and the skimming pressure is 0.3bar to obtain skimmed fresh milk;

[0025] (2) Protein powder material: heat up part of the skimmed fresh milk obtained in step (1) to 50°C to dissolve milk protein powder and whey protein powder, shear the material for 7 minutes, then hydrate for 40 minutes;

[0026] (3) Other raw and auxiliary materials: warm up the milk obtained in step (2) to 70°C, add pectin, agar, xylitol, steviol glycoside, and yogurt essenc...

Embodiment 2

[0033] The raw material components and parts by weight of the input in this embodiment are as follows: 900 parts of skimmed fresh milk, 60 parts of xylitol, 0.114 parts of steviol glycosides, 4 parts of milk protein powder, 8 parts of whey protein powder, 0.5 part of pectin, agar 0.7 parts, 0.5 parts of yogurt flavor and 250U of lactic acid bacteria.

[0034] The specific preparation method is as follows:

[0035] (1) Raw milk skimming: raw fresh milk is checked and cleaned, and skimmed with a milk fat centrifuge. The skimming temperature is 55°C and the skimming pressure is 0.7bar to obtain skimmed fresh milk;

[0036] (2) Protein powder material: heat up part of the skimmed fresh milk obtained in the step (1) to 55°C to dissolve milk protein powder and whey protein powder, shear the material for 13 minutes, and then hydrate for 60 minutes;

[0037] (3) Other raw and auxiliary materials: warm up the milk obtained in step (2) to 75°C, add pectin, agar, xylitol, steviol glycos...

Embodiment 3

[0044] The raw material components and parts by weight of the present embodiment are as follows: 875 parts of skimmed fresh milk, 55 parts of xylitol, 0.112 parts of steviol glycosides, 3 parts of milk protein powder, 6.5 parts of whey protein powder, 0.3 parts of pectin, agar 0.5 parts, 0.3 parts of yogurt flavor and 200U of lactic acid bacteria.

[0045] The specific preparation method is as follows:

[0046] (1) Raw milk skimming: raw fresh milk is checked and cleaned, and skimmed with a milk fat centrifuge. The skimming temperature is 53°C and the skimming pressure is 0.5 bar to obtain skimmed fresh milk;

[0047] (2) Protein powder material: heat up the partial skimmed fresh milk obtained in the step (1) to 53°C to dissolve milk protein powder and whey protein powder, shear the material for 10 minutes and then hydrate it for 50 minutes;

[0048](3) Other raw and auxiliary materials: warm up the milk obtained in step (2) to 73°C, add pectin, agar, xylitol, steviol glycosi...

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PUM

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Abstract

The invention discloses solidification type low-fat and sucrose-free probiotic yogurt. The yogurt comprises raw materials in parts by weight as follows: 850-900 parts of fresh skim cow's milk, 50-60 parts of xylitol, 0.110-0.114 part of stevioside, 2-4 parts of milk protein powder, 5-8 parts of whey protein powder, 0.1-0.5 part of pectin, 0.3-0.7 part of agar, 0.1-0.5 part of yogurt essence and 150-250 U of lactic acid bacteria. Natural xylitol and stevioside are used to replace traditional sucrose, so that the prepared yogurt has the characteristics of decayed tooth resistance, high sweetness, low heat energy, stable property and the like, is suitable for diabetes people, has pure flavor and has no obvious difference from full-sucrose yogurt. The used bifidobacterium lactis and lactobacillus acidophilus belong to probiotics and have probiotic functions of enhancing immunity, resisting oxidation and the like. The product stabilization system consists of milk protein powder, whey protein powder, pectin and agar, whey precipitation is effectively reduced, and the product stability and fat satiety are improved.

Description

technical field [0001] The invention relates to a yoghurt, in particular to a solidified low-fat sucrose-free probiotic yoghurt. Background technique [0002] In recent years, with the improvement of the living standards of Chinese residents, consumers' attention to health has increased significantly. Topics such as how to lose weight or control weight are discussed endlessly. A large amount of fat and sugar intake in food is one of the main causes of obesity. Therefore, consumers are increasingly sensitive to the content of fat and white sugar in food. Low-fat and sugar-free food will become a new trend in food development. [0003] Yogurt is favored by consumers for its nutritional value and rich taste. However, currently domestic sucrose-free or low-sugar yogurts mostly use chemical sweeteners, which are often accompanied by problems such as not soft sweetness and impure flavor. Steviol glycoside is a kind of natural sweetener extracted from the leaves of Stevia rebaud...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/127A23C9/13A23C9/1307A23C9/1315A23V2400/123A23V2400/113A23V2400/51A23V2400/249
Inventor 杨旭袁亚娜刘义娟丁顺王文平
Owner ANHUI XINXIWANG BAIDI MILK CO LTD
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