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Development of low-sugar low-fat yogurt

A technology of yogurt and skimmed milk, applied in the field of research and development of healthy dairy products, which can solve the problems of sensory quality differences and insufficient taste of yogurt, and achieve the effect of improving texture and taste

Inactive Publication Date: 2020-06-26
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reduction of sugar and fat content will inevitably lead to insufficient taste and difference in sensory quality of yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0036] Embodiment 1: The present invention discloses low-sugar and low-fat yogurt, which consists of raw milk 79.60%, skim milk 21.30%, concentrated whey powder 0.50%, inulin 2.45%, modified starch 0.33%, stabilizer 0.41%.

specific Embodiment approach 2

[0037] Specific embodiment 2: This embodiment is a further description of specific embodiment 1. Raw material milk 79.60%, skim milk 22.30%, concentrated whey powder 0.60%, inulin 2.45%, and modified starch 0.33% by weight , Stabilizer 0.41%.

Embodiment 1

[0039] Low-sugar and low-fat yogurt consists of 79.60% raw milk, 21.30% skim milk, 0.50% concentrated whey powder, 2.45% inulin, 0.33% modified starch, and 0.41% stabilizer by weight.

[0040] The yogurt produced according to the method described in this example has many excellent properties. The color of the product is cool and milky white. No bad smell. Moderately sweet and sour, no peculiar smell. Clarity, no suspended matter, sediment and turbidity.

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PUM

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Abstract

The invention provides development of low-sugar low-fat yogurt, and belongs to the technical field of nutritional and healthy food. The low-sugar low-fat yogurt is prepared from raw milk, skimmed milkpowder, concentrated whey powder, inulin, modified starch and a stabilizer. Along with the increase of the number of cardiovascular diseases, consumers are more sensitive to the sugar content and fatcontent of food. Therefore, development of low-fat low-sugar yogurt products is the most urgent demand in the current market. Reduction of the sugar content and the fat content certainly leads to insufficient yogurt taste and difference of sensory quality. Low-fat yogurt is prepared from the skimmed milk powder and the concentrated whey powder, and the inulin is used for overcoming the fat tastedefect caused by low fat. On the basis, a sweetening agent is used for replacing part or all of saccharose, and the low-fat low-sugar yogurt is produced. A new direction is explored for expanding beverage varieties.

Description

technical field [0001] The invention relates to the research and development of a healthy dairy product and belongs to the technical field of nutritious and healthy food. Background technique [0002] With the improvement of people's living standards, people's consumption demand for dairy products is increasing day by day, and healthier requirements for dairy products are also put forward. [0003] Long-term consumption of yogurt can improve the intestinal environment and enhance the body's immunity. However, the relatively high animal fat content in yogurt products discourages some people from this delicacy. With the increase in the number of cardiovascular diseases, consumers are more sensitive to the sugar and fat content of food. Therefore, the development of low-fat and low-sugar yogurt products is the most urgent demand in the current market. [0004] The addition of sugar in yogurt can increase the solid content and improve product stability in addition to providing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 王凯博董鑫蕊
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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