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Low-fat and low-lactose compound yogurt and preparation method thereof

A low-lactose, compound technology, applied in the field of food processing, can solve problems such as rough taste, layering, lack of smoothness and fineness of yogurt, and achieve the effect of avoiding bacterial contamination, good taste and meeting the market development trend

Pending Publication Date: 2021-11-02
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The fat content of traditional yogurt products is generally between 2.7% and 3.2%. The fat in yogurt is an important component to maintain the texture and taste of yogurt. Due to the low solid content of low-fat yogurt, the product will appear sandy in texture and rough in taste And there is whey precipitation and layering, lacking the smoothness and fineness that yogurt should have

Method used

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  • Low-fat and low-lactose compound yogurt and preparation method thereof
  • Low-fat and low-lactose compound yogurt and preparation method thereof
  • Low-fat and low-lactose compound yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] This example provides a method for preparing low-fat and low-lactose compound yoghurt. Based on the total weight of yogurt raw materials as 1000g, the used yogurt raw materials of the preparation method are:

[0048] White sugar 20g, concentrated whey protein 5g, compound stabilizer 0.8g (including pectin 0.2g and starch 0.6g), lactic acid 0.5g, bacteriocin 0.01g, unsterilized lactase 700NLU / L, starter 0.02g (including 0.01g of Streptococcus thermophilus and 0.01g of Lactobacillus bulgaricus), the balance of standardized milk.

[0049] The preparation method comprises the following steps:

[0050] 1. Skimming standardization: Use a centrifuge to skim whole milk at 56°C and 0.5 bar to obtain skim milk powder; then hydrate the skim milk powder at 58°C for 30 minutes to obtain standardized milk.

[0051] 2. Degassing of ingredients: add standardized milk to white sugar, concentrated whey protein, stabilizer, lactic acid, and bacteriocin, mix and circulate at 53°C for 45 ...

Embodiment 2

[0056] This example provides a method for preparing low-fat and low-lactose compound yoghurt. Based on the total weight of yogurt raw materials as 1000g, the used yogurt raw materials of the preparation method are:

[0057] White sugar 25g, concentrated whey protein 6g, compound stabilizer 4.8g (including pectin 0.8g and starch 4g), lactic acid 0.5g, bacteriocin 0.01g, unsterilized lactase 800NLU / L, starter 0.02 g (including Streptococcus thermophilus 0.01g and Lactobacillus bulgaricus 0.01g), standardized milk balance.

[0058] The preparation method comprises the following steps:

[0059] 1. Skimming standardization: Use a centrifuge to skim whole milk at 56°C and 0.5 bar to obtain skim milk powder; then hydrate the skim milk powder at 58°C for 30 minutes to obtain standardized milk.

[0060] 2. Degassing of ingredients: add standardized milk to white sugar, concentrated whey protein, stabilizer, lactic acid, and bacteriocin, mix and circulate at 53°C for 45 minutes, and t...

Embodiment 3

[0065] This example provides a method for preparing low-fat and low-lactose compound yoghurt. Based on the total weight of yogurt raw materials as 1000g, the used yogurt raw materials of the preparation method are:

[0066] White sugar 30g, concentrated whey protein 7g, compound stabilizer 6.2g (including pectin 1.2g and starch 5g), lactic acid 0.5g, bacteriocin 0.01g, 900NLU / L unsterilized lactase, starter 0.02 g (including Streptococcus thermophilus 0.01g and Lactobacillus bulgaricus 0.01g), standardized milk balance.

[0067] The preparation method comprises the following steps:

[0068] 1. Skimming standardization: Use a centrifuge to skim whole milk at 56°C and 0.5 bar to obtain skim milk powder; then hydrate the skim milk powder at 58°C for 30 minutes to obtain standardized milk.

[0069] 2. Degassing of ingredients: add standardized milk to white sugar, concentrated whey protein, stabilizer, lactic acid, and bacteriocin, mix and circulate at 53°C for 45 minutes, and t...

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Abstract

The invention provides low-fat and low-lactose compound yogurt and a preparation method thereof. The preparation method comprises the following steps: carrying out enzymolysis by adopting unsterilized lactase after sterilization and before fermentation, and in terms of 100% of the total weight of yoghourt raw materials, the yoghourt raw materials comprise 0.04-0.06% of an acidity regulator and 0.0005-0.0015% of bacteriocin, and the acidity regulator and the bacteriocin are used for inhibiting infectious microbes in the lactase. The invention also provides the low-fat and low-lactose compound yoghourt which is prepared by the preparation method. The preparation method provided by the invention can effectively reduce the lactose content of the yoghurt product and avoid deterioration of the product, and the prepared low-fat low-lactose composite yoghurt has relatively good stability and good flavor and taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-fat and low-lactose composite yoghurt and a preparation method thereof. Background technique [0002] Obesity, as one of the three major diseases that endanger human health, has attracted more and more attention. At the same time, some people are lactose intolerant. Due to the lack of lactase in the body, they cannot completely digest and decompose the lactose in breast milk or cow milk. Non-infectious diarrhea, also known as lactase deficiency, is a widespread worldwide problem, with a high incidence in the Far East population, which has seriously affected people's normal life. Therefore, the low-lactose and low-fat trend has formed a trend, and yogurt containing a large amount of beneficial active bacteria is one of the ideal foods for modern humans with both nutrition and health functions. Therefore, the development of a low-fat and low-lactose compound yogurt will lead t...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/123A23C9/127A23C9/13A23C3/08
CPCA23C9/1206A23C9/1234A23C9/1238A23C9/127A23C9/1307A23C9/1322A23C3/08A23V2400/123A23V2400/113A23V2400/175A23V2400/169A23V2400/249A23V2400/531
Inventor 索超尹小静薛建岗庞飞张建斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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