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A kind of high-fiber low-fat yogurt and preparation method thereof

A high-fiber and fatty acid technology, applied in the field of dairy food preparation, can solve the problems of increased viscosity and poor taste of high-fiber and low-fat products, and achieve the effects of moderate viscosity, refreshing taste, good fermentation flavor and texture

Active Publication Date: 2022-08-02
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 low-fat yoghurt products, and the high-fiber and low-fat products have poor taste and increased viscosity, which affects smooth drinking, etc. defect, thereby providing a kind of high-fiber low-fat yoghurt and preparation method thereof

Method used

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  • A kind of high-fiber low-fat yogurt and preparation method thereof
  • A kind of high-fiber low-fat yogurt and preparation method thereof
  • A kind of high-fiber low-fat yogurt and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0058] The present embodiment provides a high-fiber low-fat yogurt, the raw material of which is composed of:

[0059] 60kg of raw milk, 3kg of white sugar, 4kg of casein powder, 3kg of stabilizer (96% of starch, 3% of pectin, 1% of gellan gum), 20kg of dietary fiber (80% of inulin, oligomeric Galactose accounts for 10%, resistant dextrin accounts for 10%), and the total bacterial species is 80U (among them, Lactobacillus bulgaricus and Streptococcus thermophilus are directly matched commercial starters, purchased from Chr. Hansen, the model is YF- 904; Bifidobacteria were purchased from Fucheng Biotechnology Co., Ltd., model BBMN68, and the ratio of the two types of bacteria was 2:1), Lemon Karman orange jam (purchased from Argoana Jam Company, model NMN-19-0715- A) 10kg.

[0060] Its preparation method is:

[0061] Standardization of raw milk: The raw milk is processed by sterilization separation, defatting, degassing, standardization, pasteurization and RO membrane treatm...

Embodiment 2

[0074] The present embodiment provides a high-fiber low-fat yogurt, the raw material of which is composed of:

[0075] 50kg of raw milk, 4kg of white sugar, 2kg of casein powder, 2kg of stabilizer (96.5% of starch, 3% of pectin, 0.5% of gellan gum), 30kg of dietary fiber (90% of inulin, oligomeric Galactose accounts for 10%), strain 100U (among them, the strains are Lactobacillus bulgaricus and Streptococcus thermophilus are directly matched commercial starters, purchased from Chr. Hansen, model Chr. Hansen ABY-3), kiwi fruit Jam (purchased from Grey Juice Tianjin Co., Ltd., model S-09) 12kg.

[0076] Its preparation method is:

[0077] Standardization of raw milk: The raw milk is processed by sterilization separation, defatting, degassing, standardization, pasteurization and RO membrane treatment system, so that the protein in raw milk reaches 3.0% and the fat is 1.24%.

[0078] Feeding process: The raw cattle that have been filtered by RO membrane to remove free water are ...

Embodiment 3

[0090] The present embodiment provides a high-fiber low-fat yogurt, the raw material of which is composed of:

[0091] 50kg of raw milk, 2kg of white sugar, 3kg of casein powder, 10kg of stabilizer (94% of starch, 5% of pectin, 1% of gellan gum), 25kg of dietary fiber (80% of inulin, oligomeric Galactose accounts for 10%, and resistant dextrin accounts for 10%), and the total bacterial species is 100U (among which, Lactobacillus bulgaricus and Streptococcus thermophilus are commercial starters that are directly matched, purchased from Danisco, model 1958; Fidobacteria were purchased from Fucheng Biotechnology Co., Ltd., the model is BBMN68, the ratio of the two types of bacteria is 2:1), and the butter green apple jam (purchased from Yifang Jam Company, the model is MN20190717K01) 10kg.

[0092] Its preparation method is:

[0093] Standardization of raw milk: The raw milk is processed by sterilization separation, defatting, degassing, standardization, pasteurization and RO me...

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Abstract

The invention belongs to the technical field of dairy food preparation, in particular to a high-fiber low-fat yogurt and a preparation method thereof. Based on the total mass of the high-fiber and low-fat yogurt, it includes the following raw materials by mass percentage: low-fat or skimmed liquid milk 11-78%; dietary fiber 20-30%; casein powder 1-10%; stabilizer 1-15%; sweetener 0-4%; fruit / jam 0-30%; strain 50-200U. The high-fiber and low-fat yogurt provided by the invention fills the market gap, meets people's demand for healthy diet, and is more nutritious and healthy. The present invention makes up for the loss of taste due to the increase of dietary fiber content and the selection of low-fat or skimmed liquid milk through the coordination among the components; at the same time, without adding external water, the provided The yogurt has a refreshing taste and moderate viscosity, giving the product better fermentation flavor and texture. The product system is stable and suitable for storage at room temperature.

Description

technical field [0001] The invention belongs to the technical field of dairy food preparation, in particular to a high-fiber low-fat yogurt and a preparation method thereof. Background technique [0002] Challenges and Opportunities for the Global Food and Beverage Industry calls 2019 the year of fiber, with a raft of new research showing that high-fiber diets have health benefits, 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 fibre intake, with the majority doing so because they want to improve their digestive health. As a result, the market research firm reports that fiber added to 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 product and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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