High-viscosity and high-stability yogurt and preparation method thereof

Abstract

The invention provides high-viscosity and high-stability yogurt and a preparation method thereof. The high-viscosity and high-stability yogurt comprises, in weight percent, 8-10% of whole milk powder,1-5% of lactoprotein powder, 3-7% of stabilizers, 0.01-0.05% of glutamine transaminase, 0.3-0.4% of ready-to-use starters and the balance RO water. Enzyme activity of the glutamine transaminase is 120-150U, activity of the ready-to-use starters is 100-2000U, and the stabilizers are acetylated distarch phosphate and pectin. The acetylated distarch phosphate and the pectin have synergistic effects,the stability of the yogurt can be obviously improved, usage amount of the whole milk powder can be remarkably reduced, the yogurt has high viscosity and high stability, post-acidification is weaker,and viable count of Lactobacillus bulgaricus and bifidobacterium can be remarkably improved.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a high-viscosity and high-stability yoghurt and a preparation method thereof. Background technique [0002] Yogurt is mostly made of raw milk or milk powder. It is sterilized and then added with a starter. After fermentation, it is a dairy product that is cooled and filled. It has received more and more attention because of its unique nutritional value and flavor. Consumers love it. In recent years, my country's dairy processing industry has developed rapidly, especially fermented dairy products have increased at a rate of more than 40%, becoming one of the most popular varieties of dairy products among consumers. However, because the acid gel of fermented dairy products is fragile and poor in stability, it is easy to cause the destruction of its tissue state, the precipitation of whey, and the decrease of viscosity, thereby losing its commercial value. Manufacturers ...

AI Technical Summary

Problems solved by technology

Patent CN102010859A discloses the application of an immobilized enzyme and its preparation method in stirred yogurt. This patent replaces the stabilizer by adding transglutaminase and soybean protein isolate, but the stability of the preparation by this method is poor, which is not conducive to storage and transportation, while its viscosity and stability also need to be improved

[0004] Therefore, the commonly used method increases the cost by increasing the milk solids content, adding thickeners will cause adverse feedback from consumer groups, and the production of fructose-based stirred yoghurt will also increase costs and require new equipment. Therefore, there is an urgent need for a high-viscosity high Stable yogurt and its preparation method and its application in actual production

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