A low-sugar drinking normal temperature yogurt and preparation method thereof

A drinking type, normal temperature technology, applied in milk preparations, bacteria used in food preparation, application, etc., can solve the problem of high sucrose addition, achieve low lactose content, better flavor, and better fluidity

Active Publication Date: 2022-08-02
BRIGHT DAIRY & FOOD CO LTD
View PDF0 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A low-sugar drinking normal temperature yogurt and preparation method thereof
  • A low-sugar drinking normal temperature yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A low-sugar drinking-type normal temperature yogurt of the present invention is formulated as follows:

[0027] raw material Addition (%) 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 tartaric acid mono and 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 of the raw milk is 3.1wt%, the fat is 2.8wt%, the lactose content is 3.0wt%, the non-fat milk solids (SNF) content is 8.2wt%, and the titratable acidity is less than or equal to 18°T.

[0029] Its preparation method comprises the following steps:

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

[0031] S2. Homogenize the mixed solution o...

Embodiment 2

[0037] A low-sugar drinking-type normal temperature yogurt of the present invention is formulated as follows:

[0038] raw material Addition (%) 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 tartaric acid mono and diglycerides 0.03 starch 1.2 essence 0.1 Sweety-1 0.003 Premium 1.0 0.0015 total 100

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

[0040] Its preparation method comprises the following steps:

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

[0042] S2, homogenize the mixed solution obtained in step S1 at 70°C...

Embodiment 3

[0048] A low-sugar drinking-type normal temperature yogurt of the present invention is formulated as follows:

[0049] raw material Addition (%) 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 tartaric acid mono and 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 of the raw milk is 3.0wt%, the fat is 3.0wt%, the lactose content is 3.2wt%, the non-fat milk solids (SNF) content is 8.1wt%, and the titratable acidity is less than or equal to 18°T.

[0051] Its preparation method comprises the following steps:

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

[0053] S2, homogenize the mixed solution ob...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a low-sugar drinking-type normal temperature yogurt and a preparation method thereof. The preparation method comprises the following steps: mixing pre-sterilized raw milk with sugar, starch and food additives to obtain a mixed solution; After compounding, homogenizing, sterilizing and cooling, adding edible essence and inoculating a starter for fermentation to obtain yogurt base material; demulsification and cooling of the obtained yogurt base material, sterilization, and filling after cooling to obtain low-sugar drinking-type room temperature yogurt. The preparation method is simple in process, easy to operate, convenient for industrial processing and production, and the product prepared by the preparation method has a refreshing taste, smoothness and good fluidity, and compared with ordinary yogurt, the use of sucrose can be reduced, and the normal sucrose content of yogurt can be maintained. Sweetness and acceptability, and at the same time, the lactose content in yogurt is low, which is beneficial to people who are lactose intolerant.

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 yogurt 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, with the increase of consumers' health awareness, nearly two-thirds of consumers are worried that the sugar content exceeds the standard, and most of the respondents are willing to choose sugar reduction or Sugar-reduced products. As for yogurt, 40 percent opted for reduced-sugar yogurt, while 20 percent consumed sugar-free dairy entirely. At present, 7-9% sucrose is usually added to yogurt products at room temperature, which is not in line with the current consumer sugar reduction diet trend. However, if the sugar-reduced yogurt simply reduces the sucrose content, the taste of the product will be discounted. At the same time, in o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(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 CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap