Preparation method of low-fat high-protein yogurt, and yogurt prepared by preparation method

Abstract

The invention discloses a preparation method of a low-fat high-protein yogurt, and the yogurt prepared by the preparation method. The preparation method of the low-fat high-protein yogurt comprises the following steps: S1, sequentially weighing skim milk powder, white granulated sugar, a strain, a stabilizing agent and water, adding water to dissolve skim milk powder, then adding white granulatedsugar and the stabilizing agent, and sequentially performing homogenizing, sterilizing, cooling, inoculating and fermenting to obtain a mixture A; S2, weighing nuts, and performing baking and cooling;S3, soaking the baked nuts in the step S2 in a soybean protein membrane solution, fishing out the nuts, and performing oven-drying to obtain a mixture B; and S4, adding the mixture B into the mixtureA, and performing stirring to obtain a finished product. The prepared yogurt has the advantages of being relatively good in edible taste, high in protein and low in fat.

Description

technical field [0001] The invention relates to the field of yoghurt preparation, more specifically, it relates to a method for preparing low-fat high-protein yoghurt and the yoghurt. Background technique [0002] Yogurt is a milk drink with a sweet and sour taste. It is a milk product that uses milk as a raw material. After pasteurization, beneficial bacteria (starter) are added to the milk, and after fermentation, it is cooled and filled; yogurt is Fermented from fresh milk, rich in protein, calcium and vitamins. Especially for those who cannot enjoy milk due to lactose intolerance, yogurt can be a good alternative. [0003] In the prior art, a kind of coconut fruit yoghurt and its production method are disclosed in the Chinese invention patent document of authorized notification number CN1232174C, comprising the following steps: (1) adding water of 7 to 10 times its weight in whole milk powder, and Add the sugar that accounts for 5~10% weight of milk powder and water we...

AI Technical Summary

Problems solved by technology

[0005] At present, most mental workers rarely exercise, and regular inactivity will slow down gastrointestinal motility, thereby affecting digestion. Therefore, many workers often drink yogurt to increase gastrointestinal motility, thereby promoting digestion. The fat content in whole milk Higher, the existing full-fat yogurt is easy to cause obesity after being eaten; although the fat content is very low in the skim milk, the rich flavor mouthfeel of milk comes from the level of the fat content, then the existing skim yogurt has a poor mouthfeel when eaten, Therefore, the demand for "high-protein", "low-fat" and "low-calorie" yogurt continues to expand. Therefore, high-protein, low-fat yogurt is loved by more and more consumers.

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