Preparation method of high-protein yoghurt

A high-protein, high-protein technology, applied in the field of high-protein yogurt preparation, can solve problems such as poor sensory quality, and achieve the effect of improving the overall sensory quality, improving the taste, and rich and thick creamy feeling

Inactive Publication Date: 2019-09-06
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the disadvantages caused by the existing high-protein yogurt production methods of membrane filtration concentration and centrifugal concentration in terms of production cost, production efficiency and by-product treatment, and to overcome the disadvantages caused by the ordinary method of adding protein powder. The poor sensory quality of the resulting yogurt provides a method for preparing high-protein yogurt. Through the reasonable combination and application of concentrated whey protein powder, concentrated milk protein powder and raw milk from different sources and with different characteristics, the final yogurt product has a high protein content. While increasing the content and improving the overall sensory quality, the production cost is reduced and the production efficiency is improved

Method used

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  • Preparation method of high-protein yoghurt
  • Preparation method of high-protein yoghurt
  • Preparation method of high-protein yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A high-protein yoghurt comprising the following components in mass percentage: 89% of raw milk, 2.0% of concentrated whey protein powder A, 0.5% of concentrated whey protein powder B, 1.5% of concentrated milk protein powder, and 7% of white sugar ; The high-protein yoghurt also includes a starter, and the amount of the starter is 0.15U / kg.

[0045] Wherein, the starter is a composite bacterial agent of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium bifidum, and the effective number of viable bacteria is 10 9 ~10 10 cfu / U.

[0046] The preparation method of this high-protein yoghurt comprises the following steps:

[0047] S1. Mixing: Put the raw milk into the mixing tank (with a high-speed shear head at the bottom of the tank), raise the temperature to 55°C, and slowly add the above protein composition in proportion while stirring at 500r / min. Stir for more than 30 minutes to hydrate the protein powder; when the sedimentati...

Embodiment 2

[0052] A high-protein yoghurt comprising the following components in mass percent: 88% raw milk, 2.2% concentrated whey protein powder A, 1.0% concentrated whey protein powder B, 1.8% concentrated milk protein powder, and 7% white sugar ; The high-protein yogurt also includes a starter, and the amount of the starter is 0.2U / kg.

[0053] Wherein, the starter is a composite bacterial agent of Bifidobacterium lactis, Lactobacillus helveticus and Lactobacillus rhamnosus, and the effective number of viable bacteria is 10 9 ~10 10 cfu / U.

[0054] The preparation method of this high-protein yoghurt comprises the following steps:

[0055] S1. Mixing: Put the raw milk into the mixing tank (with a high-speed shear head at the bottom of the tank), raise the temperature to 57°C, and slowly add the above protein composition in proportion while stirring at 700r / min. Stir for more than 30 minutes to hydrate the protein powder; when the sedimentation rate index of the mixed solution is <0....

Embodiment 3

[0060] A high-protein yogurt, comprising the following components in mass percentage: 87.3% of raw milk, 2.5% of concentrated whey protein powder A, 1.2% of concentrated whey protein powder B, 2.0% of concentrated milk protein powder, and 7% of white sugar; The high-protein yoghurt also includes a starter, and the amount of the starter is 0.18U / kg.

[0061] Wherein, the leavening agent is a compound microbial agent of Lactobacillus casei and Streptococcus thermophilus, and the effective number of viable bacteria is 10 9 ~10 10 cfu / U.

[0062] The preparation method of this high-protein yoghurt comprises the following steps:

[0063] S1. Mixing: Put the raw milk into the mixing tank (with a high-speed shear head at the bottom of the tank), raise the temperature to 60°C, and slowly add the above protein composition in proportion while stirring at 800r / min. Stir for more than 30 minutes to hydrate the protein powder; when the sedimentation rate index of the mixed solution is <...

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Abstract

The invention belongs to the technical field of processing of fermented dairy products, and specifically discloses a preparation method of high-protein yoghurt. The high-protein yoghurt contains a protein composition, the protein composition is composed of concentrated whey protein powder A, concentrated whey protein powder B and concentrated milk protein powder, and the mass ratio of the three components is (2-3):(0.5-1.2):(1.5-2). By screening the concentrated whey protein powder and the concentrated milk protein powder with different sources and characteristics, and optimizing the ratio with raw milk, the protein content in the final fermented product is improved and is much higher than that of the same type of yoghurt products on the market, and the overall sensory quality of the yoghurt is improved. The preparation method of the high-protein yoghurt has the advantages of simple process, convenient operation, effective improvement of production efficiency, wide source of raw materials and low production cost, and is conducive to large-scale industrial fermentation production.

Description

technical field [0001] The invention relates to the technical field of fermented milk processing, in particular to a method for preparing high-protein yoghurt. Background technique [0002] In recent years, people's awareness of food safety and health has been continuously enhanced, and yogurt, as a nutritious food, has attracted widespread attention. The protein content of traditional yogurt products is generally 2.5-3.3%, which cannot fully meet people's health needs. Therefore, it is very important to produce a high-protein yogurt that can provide enough protein. [0003] At present, the production methods of high-protein yogurt mainly include membrane filtration concentration method and centrifugal concentration method. There are three disadvantages in the production of high-protein yogurt products by these two methods: 1. High production cost: making high-protein yogurt through the concentration method requires input The cost of raw materials is twice or several times...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 骆鹏飞俞兰秀
Owner GREENS BIOENG SHENZHEN
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