Low-sugar drinking type normal-temperature yoghourt and preparation method thereof

A drinkable and yogurt technology, applied to milk preparations, bacteria used in food preparation, applications, etc., can solve the problem of high sucrose addition, achieve low lactose content, benefit lactose intolerance people, and easy to operate.

Active Publication Date: 2020-04-17
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to develop a "natural sugar-reduced" normal-temperature drinking yogurt product without adding sweeteners in view of the high amount of sucrose added in current yogurt products at room temperature. Room temperature yogurt reduces the addition of sucrose by at least 50%, and the utilization rate of lactose is about 3 times that of ordinary starters. At the same time, the product has a smooth texture and better fluidity

Method used

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  • Low-sugar drinking type normal-temperature yoghourt and preparation method thereof
  • Low-sugar drinking type normal-temperature yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of low-sugar drinking type room temperature yoghurt of the present invention, the proportioning ratio is as follows:

[0027] raw material Amount added (%) raw milk 97.877 White sugar 0.1 High Ester Pectin 0.1 low fat pectin 0.4 agar 0.2 low acyl gellan gum 0.2 Diacetyl tartrate mono-diglycerides 0.04 starch 1 essence 0.08 Sweety-1 0.002 Premium 1.0 0.001 total 100

[0028] In the above ingredients, the protein content in the raw milk is 3.1wt%, the fat is 2.8wt%, the lactose content is 3.0wt%, the non-fat milk solid (SNF) content is 8.2wt%, and the titrated acidity is ≤18°T.

[0029] Its preparation method comprises the following steps:

[0030] S1. Mix the raw milk sterilized at 137°C for 3s with the raw materials in the above table except for the starter at 65°C for 30 minutes at high speed to obtain a mixed solution;

[0031] S2, homogenize the mixed solution obtained in ...

Embodiment 2

[0037] A kind of low-sugar drinking type room temperature yoghurt of the present invention, the proportioning ratio is as follows:

[0038] raw material Amount added (%) raw milk 94.7655 White sugar 2.8 high fat pectin 0.2 low ester pectin 0.5 agar 0.1 low acyl gellan gum 0.3 Diacetyl tartrate mono-diglycerides 0.03 starch 1.2 essence 0.1 Sweety-1 0.003 Premium 1.0 0.0015 total 100

[0039] The protein content of the raw milk in the above ingredients is 3.0wt%, the fat is 3.0wt%, the lactose content is 3.5wt%, the non-fat milk solid (SNF) content is 8.5wt%, and the titrated acidity is ≤18°T.

[0040] Its preparation method comprises the following steps:

[0041] S1. Mix the raw milk sterilized at 136°C for 4s with the raw materials in the above table except the starter at 70°C for 20 minutes at high speed to obtain a mixed solution;

[0042] S2, homogenize the mixed solution obtained in st...

Embodiment 3

[0048] A kind of low-sugar drinking type room temperature yoghurt of the present invention, the proportioning ratio is as follows:

[0049] raw material Amount added (%) raw milk 97.8195 White sugar 1 high fat pectin 0.05 low ester pectin 0.2 agar 0.1 low acyl gellan gum 0.1 Diacetyl tartrate mono-diglycerides 0.02 starch 0.7 essence 0 Sweety-1 0.001 Premium 1.0 0.0005 total 100

[0050] In the above ingredients, the protein content in the raw milk is 3.0wt%, the fat is 3.0wt%, the lactose content is 3.2wt%, the non-fat milk solid (SNF) content is 8.1wt%, and the titrated acidity is ≤18°T.

[0051] Its preparation method comprises the following steps:

[0052] S1. Mix the raw milk sterilized at 135°C for 5s with the raw materials in the above table except the starter at 68°C for 25 minutes at high speed to obtain a mixed solution;

[0053] S2, homogenize the mixed solution obtained in step...

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Abstract

The invention discloses low-sugar drinking type normal-temperature yoghourt and a preparation method thereof. The preparation method comprises the following steps: mixing pre-sterilized raw milk withsugar, starch and a food additive to obtain a mixed solution; melting, homogenizing, sterilizing and cooling the obtained mixed solution, adding an edible essence, and inoculating a leavening agent for fermentation to obtain a yoghourt base material; and demulsifying and cooling the obtained yoghourt base material, sterilizing, cooling and filling to obtain the low-sugar drinking type normal-temperature yoghourt. The preparation method is simple in process, easy to operate and convenient for industrial processing and production, the product prepared by the preparation method is refreshing andsmooth in taste and good in flowability, compared with common yoghourt, the use of cane sugar can be reduced, the sweetness and acceptability of yoghourt with normal cane sugar content are maintained,and meanwhile, the prepared yoghourt is low in lactose content and beneficial to people with lactose intolerance.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a low-sugar drinking type normal-temperature yoghurt and a preparation method thereof. Background technique [0002] Although dairy products have always been an important representative of healthy products in the minds of consumers, nearly two-thirds of consumers are worried about excessive sugar content as consumers’ health awareness increases, and most respondents expressed their willingness to choose sugar reduction or Sugar-reduced products. As for yogurt, 40 percent would choose reduced-sugar yogurt, while 20 percent would go entirely to sugar-free dairy. At present, 7-9% sucrose is usually added to room temperature yogurt products, which is not in line with the current trend of consumers reducing sugar diet. However, if the sugar-reduced yogurt simply reduces the sucrose content, the taste of the product will be discounted. At the same time, in order to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/1238A23V2400/123A23V2400/249
Inventor 孙颜君刘振民苏米亚徐致远应杰张玉律
Owner BRIGHT DAIRY & FOOD
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