High-fiber low-fat yogurt and preparation method thereof

A high-fiber and yogurt technology, which is applied to milk preparations, bacteria and dairy products used in food preparation, etc., can solve the problems of increased viscosity and poor taste of high-fiber and low-fat products, and achieves moderate viscosity, refreshing taste and good taste. Effects of fermentation flavor and texture

Active Publication Date: 2019-12-10
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to make up for the market gap of high-fiber and low-fat yogurt products in the prior art, to overcome the inability to take care of both high-fiber and lo

Method used

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  • High-fiber low-fat yogurt and preparation method thereof
  • High-fiber low-fat yogurt and preparation method thereof
  • High-fiber low-fat yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] This embodiment provides a kind of high-fiber low-fat yoghurt, its raw material composition is:

[0059] Raw milk 60kg, white granulated sugar 3kg, casein powder 4kg, stabilizer 3kg (wherein starch accounts for 96%, pectin accounts for 3%, gellan gum accounts for 1%), dietary fiber 20kg (wherein inulin accounts for 80%, oligomeric Galactose accounted for 10%, resistant dextrin accounted for 10%), a total of 80U strains (wherein, Lactobacillus bulgaricus and Streptococcus thermophilus are directly matched commercial starters, purchased from Chr. Hansen Company, model YF- 904; Bifidobacterium was purchased from Fucheng Biotechnology Co., Ltd., the model is BBMN68, and the ratio of the two types of strains is 2:1), lemon Kaman marmalade (purchased from Agoana Jam Company, model NMN-19-0715- A) 10kg.

[0060] Its preparation method is:

[0061] Raw milk standardization: Raw milk is processed through sterilization and separation, degreasing, degassing, standardization, pas...

Embodiment 2

[0074] This embodiment provides a kind of high-fiber low-fat yoghurt, its raw material composition is:

[0075] Raw milk 50kg, white granulated sugar 4kg, casein powder 2kg, stabilizer 2kg (wherein starch accounts for 96.5%, pectin accounts for 3%, gellan gum accounts for 0.5%), dietary fiber 30kg (wherein inulin accounts for 90%, oligomeric Galactose accounts for 10%), bacterial classification 100U (wherein, bacterial classification is that Lactobacillus bulgaricus and Streptococcus thermophilus are directly matched commercial starters, purchased from Chr. Hansen Company, model Chr. Hansen ABY-3), kiwi fruit Jam (purchased from Gray Juice Tianjin Co., Ltd., model S-09) 12kg.

[0076] Its preparation method is:

[0077] Raw milk standardization: Raw milk is processed through sterilization and separation, degreasing, degassing, standardization, pasteurization and RO membrane treatment system, so that the protein in raw milk reaches 3.0%, and the fat reaches 1.24%.

[0078] Ch...

Embodiment 3

[0090] This embodiment provides a kind of high-fiber low-fat yoghurt, its raw material composition is:

[0091] Raw milk 50kg, white granulated sugar 2kg, casein powder 3kg, stabilizer 10kg (wherein starch accounts for 94%, pectin accounts for 5%, gellan gum accounts for 1%), dietary fiber 25kg (wherein inulin accounts for 80%, oligomeric Galactose accounts for 10%, and resistant dextrin accounts for 10%), bacterial classification is altogether 100U (wherein, Lactobacillus bulgaricus and Streptococcus thermophilus are directly matched commercial fermentation agents, purchased from Danisco Company, model is 1958; Mycobacterium was purchased from Fucheng Biotechnology Co., Ltd., model is BBMN68, the ratio of two types of strains is 2:1), butter green apple jam (purchased from Yifang Jam Company, model is MN20190717K01) 10kg.

[0092] Its preparation method is:

[0093] Raw milk standardization: Raw milk is processed through sterilization and separation, degreasing, degassing, s...

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Abstract

The invention belongs to the technical field of dairy foods, and particularly relates to a high-fiber low-fat yogurt and a preparation method thereof. The high-fiber low-fat yogurt comprises the following raw materials in parts by weight according to the total mass of the high-fiber low-fat yogurt: 11-78% of low-fat or skim liquid milk, 20-30% of dietary fiber, 1-10% of casein flour, 1-15% of stabilizer, 0-4% of sweetening agent, 0-30% of fruit granules/ jam and 50-200U of cultures. The high-fiber low-fat yogurt provided by the invention fills in a market blank, meets the requirements of people on a healthy diet, and is more nutritional and healthy. All components are coordinated to make up for a taste loss brought since the content of dietary fibers is increased and the low-fat or skim liquid milk is selected. Meanwhile, under a situation that foreign water is not added, the provided yogurt has a fresh taste and moderate viscosity, a product is endowed with better fermentation flavorsand textures, a product system is stable, and the high-fiber low-fat yogurt is suitable for normal-temperature preservation.

Description

technical field [0001] The invention belongs to the technical field of dairy food preparation, and in particular relates to a high-fiber, low-fat yoghurt and a preparation method thereof. Background technique [0002] Challenges and Opportunities in the Global Food and Beverage Industry calls 2019 the year of fiber, with a deluge of new research showing health benefits of a high-fiber diet, including weight management, gut health, and even mental health, all of which consumers very interested. Mintel Market Insights recently revealed that 33% of UK consumers have increased their fiber intake, with the majority doing so because they want to improve their digestive health. As a result, the market research firm reports that added fiber in sports nutrition products has increased by 55 percent over the past five years. [0003] Generally speaking, products with high cellulose content have higher fat content. This is because high cellulose content will affect the taste of the pr...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/123A23V2400/51A23V2400/249
Inventor 潘蕾李洪亮李树森吴秀英王斌杨畅马占福王彩霞温荣张鑫
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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