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Additive-free double-protein normal-temperature yoghourt and preparation method thereof

A double-protein, additive-free technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as additives

Active Publication Date: 2021-09-07
南京卫岗乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the technical problem of adding food additives such as stabilizers and antioxidants to the yogurt system in the prior art, a kind of non-added double-protein room temperature yogurt and its preparation method are provided

Method used

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  • Additive-free double-protein normal-temperature yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A normal-temperature yogurt without adding double proteins, comprising the following components in parts by weight: 890 parts of raw milk, 75 parts of white sugar, 40 parts of refrigerated coconut milk, 15 parts of compound citrus fiber powder, and 0.01 part of bacteria.

[0027] Wherein, the superfine citrus fiber powder accounts for 10wt% in the compound citrus fiber powder, and the particle size of the superfine citrus fiber powder is 60 mesh; micron, pH is 5.6, and the refrigerated temperature of the refrigerated coconut milk is 4°C; the strain is Danisco VEGE068.

[0028] The above-mentioned preparation method of non-added double-protein room temperature yoghurt comprises the following steps:

[0029] (1) After heating the raw milk to 55°C, add white sugar, refrigerated coconut milk, and citrus fiber powder, and keep it warm for 15 minutes under stirring to obtain material A;

[0030] (2) The material A obtained in step (1) was constant volume, homogenized (temper...

Embodiment 2

[0035] A normal-temperature yogurt without adding double proteins, comprising the following components in parts by weight: 895 parts of raw milk, 75 parts of white sugar, 45 parts of refrigerated coconut milk, 18 parts of compound citrus fiber powder, and 0.02 parts of bacteria.

[0036] Wherein, the superfine citrus fiber powder accounts for 10wt% in the compound citrus fiber powder, and the particle size of the superfine citrus fiber powder is 60 mesh; Micron, pH is 6.0, and the refrigerated temperature of the refrigerated coconut milk is 4°C; the strain is Danisco VEGE068.

[0037] The above-mentioned preparation method of non-added double-protein room temperature yoghurt comprises the following steps:

[0038] (1) After heating the raw milk to 60°C, add white sugar, refrigerated coconut milk, and citrus fiber powder, and keep it warm for 18 minutes under stirring to obtain material A;

[0039] (2) The material A obtained in step (1) was constant volume, homogenized (tempe...

Embodiment 3

[0044] A normal-temperature yogurt without adding double proteins, comprising the following components in parts by weight: 900 parts of raw milk, 85 parts of white sugar, 48 parts of refrigerated coconut milk, 20 parts of compound citrus fiber powder, and 0.03 parts of bacteria.

[0045] Wherein, the superfine citrus fiber powder accounts for 15wt% in the compound citrus fiber powder, and the particle size of the superfine citrus fiber powder is 80 orders; the refrigerated coconut milk is superfine refrigerated coconut milk, and its average particle diameter is less than 150 micron, pH is 6.5, and the refrigerated temperature of the refrigerated coconut milk is 5°C; the strain is Danisco VEGE068.

[0046] The above-mentioned preparation method of non-added double-protein room temperature yoghurt comprises the following steps:

[0047] (1) After heating the raw milk to 60°C, add white sugar, refrigerated coconut milk, and citrus fiber powder, and keep it warm for 20 minutes und...

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Abstract

The invention relates to additive-free double-protein normal-temperature yoghourt and a preparation method thereof. The additive-free double-protein normal-temperature yoghourt comprises the components, by weight, 890-910 parts of raw milk, 70-120 parts of white granulated sugar, 30-50 parts of refrigerated coconut milk, 15-25 parts of compound citrus fiber powder and 0.01-0.03 part of strains. According to the yoghourt, the milk and the cold storage coconut milk which is free of additives and easy and convenient to use are prepared into the double-protein normal-temperature yoghourt, the double-protein normal-temperature yoghourt is stabilized through the synergistic effect of natural stabilizer starch and the superfine citrus fiber powder, and the true additive-free effect is achieved on the basis that the nutritional ingredients of the coconut milk are increased and the flavor of the yoghourt is enriched; and the double-protein normal-temperature yoghurt has the advantages of rich coconut fragrance, fresh and smooth taste, excellent flavor and convenience in drinking, avoids the problem that food additives are added into conventional normal-temperature yoghurt, and meets the increasing requirements of consumers on additive-free healthy yoghurt.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to an additive-free double-protein room temperature yoghurt and a preparation method thereof. Background technique [0002] At present, the room temperature yogurt on the market includes Mengniu’s Chunzhen, Yili’s Anmuxi, Guangming’s Mosleyan, etc. These products are very popular with consumers, but the above-mentioned yogurts are all added with certain food additives. As consumers pursue clean food labels, additive-free products are increasingly favored by consumers. Moreover, the room temperature yogurt currently on the market contains only one protein component, mostly milk protein. [0003] Coconut is rich in unsaturated fatty acids, which are of great benefit to the human body, and yogurt is rich in nutrition and easy to digest and absorb. Combining yogurt and coconut can enrich the flavor of yogurt and increase the nutritional content of yogurt, but it is inevitable to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/133A23C9/1307
Inventor 胡长利龄南王猛周文利沈梦琪
Owner 南京卫岗乳业有限公司
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