High-protein additive-free yoghourt and preparation method thereof

An additive-free, high-protein technology, applied in milk preparations, other dairy products, bacteria used in food preparation, etc., can solve problems such as low nutritional content, achieve high nutritional value, high protein and fat content, and rich taste. Kind of effect

Pending Publication Date: 2020-03-10
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, more than 80% of yogurt products on the market have a protein content of 2.3-2.9%, a fat content of 2.5-3.3%, and low nutritional content, which cannot better meet the needs of consumers

Method used

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  • High-protein additive-free yoghourt and preparation method thereof
  • High-protein additive-free yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A high-protein yoghurt without additives, the formula of which comprises: raw milk, white sugar and fermented strains. Based on 1000 parts of raw materials, it includes the following components by mass. The content of raw milk is 910 parts, the content of white sugar is 90 parts, and the content of fermentation bacteria (Lactobacillus bulgaricus + Streptococcus thermophilus + Lactobacillus casei) is 200DCU.

[0041] The production method of the high-protein yoghurt without adding comprises the following steps:

[0042] (1) Preheat raw milk to 60°C, add white sugar and stir for 15 minutes, homogenize, sterilize, cool to 37°C, inoculate lactic acid bacteria starter (Lactobacillus bulgaricus + Streptococcus thermophilus + Lactobacillus casei) 200DCU, ferment Finally, the flavored yoghurt is prepared;

[0043] Among them, homogeneous conditions: temperature is 60°C, primary pressure is 5MPa, secondary pressure is 17MPa; sterilization conditions: temperature is 90°C, heat p...

Embodiment 2

[0047] A high-protein yoghurt without addition, the formula of which comprises raw milk and fermented strains. Based on 1000 parts of raw materials, it includes the following components by mass, the content of raw milk is 1000 parts, and the content of fermented bacteria (Lactobacillus bulgaricus+Lactococcus lactis subspecies cream fat) is 250DCU.

[0048] The production method of the high-protein yoghurt without adding comprises the following steps:

[0049] (1) Raw milk is preheated to 50°C, homogenized, sterilized, cooled to 38°C, inoculated with 250 DCU of lactic acid bacteria starter (Lactobacillus bulgaricus + Lactococcus lactis subsp. milkfat), and fermented to obtain flavored yogurt;

[0050] Among them, homogeneous conditions: temperature is 75°C, primary pressure is 3MPa, secondary pressure is 25MPa; sterilization conditions: temperature is 98°C, heat preservation for 5min; after sterilization, it is cooled to 38°C by plate cooler; fermentation conditions: temperatur...

Embodiment 3

[0054] A high-protein yoghurt without additives, the formula of which comprises: raw milk, white sugar and fermented strains. Based on 1000 parts of raw materials, including the following components by mass, the content of raw milk is 920 parts, the content of white sugar is 80 parts, and the content of fermentation bacteria (Lactobacillus bulgaricus + Streptococcus thermophilus + Lactobacillus acidophilus) is 300DCU .

[0055] The production method of the high-protein yoghurt without adding comprises the following steps:

[0056] (1) Preheat raw milk to 55°C, add white sugar and stir for 20 minutes, homogenize, sterilize, cool to 36°C, inoculate lactic acid bacteria starter (Lactobacillus bulgaricus + Streptococcus thermophilus + Lactobacillus acidophilus) 300DCU, Flavored yogurt is obtained after fermentation;

[0057] Among them, homogeneous conditions: temperature is 70°C, primary pressure is 4MPa, secondary pressure is 18MPa; sterilization conditions: temperature is 110...

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Abstract

The invention discloses high-protein additive-free yoghourt and a preparation method thereof. The preparation method comprises the following steps: (1) uniformly mixing raw milk and white granulated sugar, preheating, homogenizing, sterilizing and cooling the mixture, inoculating the mixture with lactic acid bacteria as starters, and fermenting the milk to obtain yogurt, (2) separating whey from the yoghurt through a separator to obtain high-protein additive-free yoghurt, and (3) adding or not adding auxiliary materials such as fruit grains (or jam), honey and nuts into the high-protein additive-free yoghourt, and carrying out filling, refrigerating and inactivation to obtain the high-protein additive-free yoghourt. The high-protein additive-free yoghourt has protein content of 5.8 to 11.02%, fat content of 6.2 to 11.78%, solid content of 22.4-44.98%, calcium content of 145-273 mg / 100mL, the viable count of lactic acid bacteria of larger than or equal to 109 CFU / mL and acidity of 70-100 degrees T, the nutrition is rich, the state is thick, the taste is fine, smooth and fragrant, no food additive is contained, and whey is not separated out within the quality guarantee period.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a high-protein yoghurt without additives and a preparation method thereof. Background technique [0002] Milk contains protein, fat, lactose, calcium, vitamins and other rich nutrients. Among them, the protein not only contains 8 kinds of amino acids necessary for the human body, but the total content is higher than other animal products. The digestibility of milk protein is as high as 98%, and the nutrition is easy to absorb. Calcium in milk is the best source of organic calcium, and its absorption rate is significantly higher than other calcium. Yogurt is an acidic dairy product with active lactic acid bacteria produced from milk fermented by lactic acid bacteria. During the fermentation process, nutrients such as protein and lactose are decomposed by lactic acid bacteria into amino acids and lactic acid, which are easier for the human body to digest and absorb; active...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13A23C7/04
CPCA23C9/133A23C9/1315A23C9/13A23C7/04A23V2400/147A23V2400/157A23V2400/165A23V2400/321A23V2400/125A23V2400/123A23V2400/113A23V2400/249A23V2400/169
Inventor 李海燕
Owner BRIGHT DAIRY & FOOD CO LTD
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