Sucrose-free reduced-fat yogurt and preparation method thereof

A sucrose- and yogurt-free technology, which is applied in the directions of milk preparations, bacteria and dairy products used in food preparation, etc., to achieve the effect of reducing the amount of liver fat synthesis and being easy to achieve

Inactive Publication Date: 2020-07-10
元气森林(北京)食品科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a sucrose-free fat-reducing yoghu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Prepare raw materials: raw milk 952.65kg, erythritol 45kg, mogroside 0.8kg, Pediococcus pentosaceae fermentation product 1.5kg, probiotics 0.05kg. Among them, the probiotics are a mixture of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Bifidobacterium lactis. It should be noted that the weight ratio of various probiotics is not limited in the present invention.

[0021] Further, mixing: after preheating the raw milk to 60±3°C, mix the materials except probiotics into the raw milk and stir for 10-15 minutes (min) until uniform.

[0022] Further, homogenization: the mixed material is homogenized under the conditions of 65-70° C. and a pressure of 150-180 bar (bar).

[0023] Further, fermentation: sterilize the mixed material for 4 minutes under the condition of 90±5°C. After the temperature is lowered to 42±2°C, strains are inserted, and the fermentation is terminated when the pH of the fermentation liquid of the mixed material is 4.7±0.2....

Embodiment 2

[0027] Prepare raw materials: 933.6kg of raw milk, 65kg of xylitol, 0.4kg of mogroside, 0.8kg of the fermentation product of Pediococcus pentosaceae, and 0.2kg of probiotics. Among them, the probiotics are a mixture of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum and Bifidobacterium adolescentis. It should be noted that the weight ratio of various probiotics is not limited in the present invention.

[0028] Further, mixing: after preheating the raw milk to 55±5°C, mix the materials except probiotics into the raw milk and stir for 20-30 minutes until uniform.

[0029] Further, homogenization: the mixed material is homogenized at 60-65° C. and a pressure of 200-220 bar.

[0030] Further, fermentation: sterilize the mixed material for 6 minutes under the condition of 90±3°C. After the temperature is lowered to 43±2°C, strains are inserted, and the fermentation is terminated when the pH of the fermentation liquid of the mixed m...

Embodiment 3

[0033] Prepare raw materials: 898.5kg of raw milk, 100kg of maltitol, 0.2kg of mogroside, 0.3kg of the fermentation product of Pediococcus pentosaceae, and 1kg of probiotics. Wherein, the probiotic is a mixture of Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis. It should be noted that the weight ratio of various probiotics is not limited in the present invention.

[0034] Further, mixing: after preheating the raw milk to 45±5°C, mix the materials except the probiotics into the raw milk and stir for 25-30 minutes until uniform.

[0035] Further, homogenization: the mixed material is homogenized under the conditions of 55-60° C. and a pressure of 220-250 bar.

[0036] Further, fermentation: sterilize the mixed material for 7 minutes under the condition of 90±2°C. After the temperature is lowered to 40±2°C, strains are inserted, and the fermentation is terminated when the pH of the fermentation liquid of the...

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PUM

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Abstract

The embodiment of the invention provides a sucrose-free reduced-fat yogurt and a preparation method thereof. The sucrose-free reduced-fat yogurt comprises basic components for producing the yogurt inparts by weight: 889-999.79 parts of raw milk, 0.1-100 parts of natural sweet substances, 0.1-10 parts of a fermented product of pediococcus pentosaceus and 0.01-1 part of probiotics. The preparationmethod comprises the steps of material mixing, homogenizing, sterilization, fermentation and filling. By adopting the sucrose-free reduced-fat yogurt, the healthy and delicious requirements of consumers can be met.

Description

technical field [0001] The invention relates to yogurt and a preparation method thereof, in particular to sucrose-free fat-reducing yogurt and a preparation method thereof. Background technique [0002] With the improvement of people's quality of life, more and more consumers pay attention to fat loss and weight loss. Fat reduction and slimming products are mostly health care products and medicines, which are expensive and taste bad. [0003] Yogurt, as a healthy food that is generally consumed daily, is deeply loved by consumers. Most of the existing yogurt products contain sucrose, while sucrose-free yogurt products usually have a sour taste or are added with artificial sweeteners to increase sweetness, which cannot effectively meet consumers' demand for healthy and delicious sucrose-free yogurt. Contents of the invention [0004] The purpose of the present invention is to provide a sucrose-free fat-reduced yoghurt and a preparation method thereof, which can solve some...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/123A23C9/13
CPCA23C9/127A23C9/1234A23C9/1238A23C9/1307A23V2400/125A23V2400/137A23V2400/145A23V2400/113A23V2400/147A23V2400/165A23V2400/173A23V2400/175A23V2400/169A23V2400/231A23V2400/249A23V2400/413A23V2400/427A23V2400/513A23V2400/517A23V2400/519A23V2400/529A23V2400/531A23V2400/533
Inventor 苏本宪董丹张捷先
Owner 元气森林(北京)食品科技集团有限公司
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