Low-fat high-protein yoghourt and preparation method thereof

A high-protein, low-fat milk technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of powdery feeling (rough taste, yogurt flavor and texture influence, etc., achieve simple and easy processing methods, improve mutual Function, solve the serious effect of particles

Inactive Publication Date: 2019-06-25
黑龙江完达山林海液奶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the yogurt product reaches a certain protein content, if too much exogenous protein is used, the conventional yogur

Method used

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  • Low-fat high-protein yoghourt and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The preparation of embodiment 1 low-fat high-protein yogurt

[0059] Weigh 825ml of low-fat milk with a standardized protein content of 3% (somatic cells: 50,000 / mL, total bacteria: 30,000 CFU / mL), preheat to 55°C, add 8% white sugar (80g), milk protein concentrate 8 % is 80g (protein content is 61%), whey protein concentrate 1.5% is 15g (protein content is 82%). Set parameters of the high-shear mixer and high-shear emulsifier at 3000rpm, hold for 20min, homogenize at 15Mpa, 50°C, sterilize at 95°C for 300s, cool to 41°C and inoculate 0.15U of Lactobacillus bulgaricus and Streptococcus thermophilus , ferment at 39°C for 6h, break the emulsification at pH 4.56 for filling, and refrigerate at 2-6°C.

Embodiment 2

[0060] The preparation of embodiment 2 low-fat high-protein yogurt

[0061] Weigh 815ml of low-fat milk with a standardized protein content of 3% (somatic cells: 70,000 / mL, total bacteria: 35,000 CFU / mL), preheat to 55°C, add 8% white sugar (80g), milk protein concentrate 8 % is 80g (protein content is 61%), casein 1.5% is 15g (protein content is 82%), whey protein isolate is 1% or 10g (protein content is 90%). Set parameters of high-shear mixer and high-shear emulsifier to 4000rpm, hold for 20min, homogenize at 20Mpa, 50°C, sterilize at 95°C for 300s, cool to 37°C and inoculate 0.15U of Lactobacillus bulgaricus and Streptococcus thermophilus , Lactobacillus plantarum 0.025U, Lactobacillus casei 0.025U, fermented at 35°C for 7 hours, when the pH value was 4.55, the milk was broken for filling, and refrigerated at 2-6°C.

Embodiment 3

[0062] The preparation of embodiment 3 low-fat high-protein yogurt

[0063] Weigh 890ml of low-fat milk with a standardized protein content of 3% (somatic cells: 50,000 / mL, total bacteria: 30,000 CFU / mL), preheat to 60°C, add 2.5% white sugar (25g), sucralose 0.15 % is 0.15g, 2% skim milk powder is 20g (34% protein content), whey protein concentrate is 20g (82% protein content), and 4.5% casein is 45g (82% protein content). Set parameters of high-shear mixer and high-shear emulsifier at 3000rpm, hold for 15min, homogenize at 20Mpa, 55°C, sterilize at 95°C for 300s, cool to 39°C and inoculate 0.15U of Lactobacillus bulgaricus and Streptococcus thermophilus , ferment at 37°C for 6 hours, break the emulsification at pH 4.51 for filling, and refrigerate at 2-6°C.

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Abstract

The invention provides a low-fat high-protein yoghourt and a preparation method thereof. The yoghourt is prepared from, by weight, the following raw materials: 80-90 parts of low-fat milk, 8-12 partsof composite protein powder, 0.2-8.5 parts of a sweetener and a proper amount of a leavening agent, wherein the total weight is 100 parts, and the use amount of the leavening agent per 100 kg of the raw materials is 10-25U, and the composite protein powder is selected from at least two of concentrated whey protein, isolated whey protein, milk concentrated protein, casein and skimmed milk powder. By screening raw milk indexes, strains, composite protein powder and other auxiliary materials and optimizing the proportion, the problem is effectively solved that high-protein yoghourt products are prone to serious particles and poor in taste. The protein content of the product is 8% or above, and the product has the characteristics of strong fragrance, smoothness and fine taste. In addition, theprocessing method is simple and feasible, devices such as centrifugation, filtration and the like are not needed, and the cost is saved.

Description

technical field [0001] The invention belongs to the field of fermented milk processing, and in particular relates to a low-fat high-protein yoghurt and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, consumers are paying more and more attention to healthy eating habits and quality lifestyles. More and more consumers are inclined to low-carbohydrate diets, emphasizing that products with high protein content can provide continuous energy. Yogurt is rich in nutrition, contains protein, calcium, vitamins, etc., is easy to absorb, contains probiotics that are beneficial to human health, and has health effects such as intestinal health. Therefore, high-protein yogurt will be a major sub-category in the dairy market. [0003] At present, high-protein Greek yogurt at home and abroad adopts whey filtration process. Dairy processing plants need to be equipped with special whey separation equipment to produce high-protein...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 王占东王新杨郁荭邵景海韩光毅郑华杰
Owner 黑龙江完达山林海液奶有限公司
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