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Low-fat high-protein fermented milk and production method thereof

A production method and technology for fermented milk, which are applied to dairy products, lactobacilli, bacteria used in food preparation, etc., can solve the problems of difficulty in realizing rich milk flavor of fermented milk, affecting the flavor of fermented milk, lack of rich flavor, etc. Flavor, high protein content and good stability

Pending Publication Date: 2021-11-26
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, dairy products with low milk fat content, such as zero-fat and low-fat, taste very light, thin, and lack strong taste. At present, low-fat and zero-fat fermented milk are usually supplemented with sweeteners, but this method is difficult to achieve the taste of fermented milk. Strong milk flavor, greatly affects the flavor of fermented milk

Method used

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  • Low-fat high-protein fermented milk and production method thereof
  • Low-fat high-protein fermented milk and production method thereof
  • Low-fat high-protein fermented milk and production method thereof

Examples

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Effect test

Embodiment 1

[0048] A low-fat high-protein fermented milk and a production method thereof, comprising the following steps:

[0049] 1. Product formula:

[0050] Raw milk 85%, skim milk powder 15%, fermented strains 100U / T, fermented strains include Lactobacillus bulgaricus and Lactobacillus thermophiles, fat content in skim milk powder is 1%, protein content is 36%. The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0051] Second, the specific process:

[0052] (1) Standardized degreasing treatment: This step adopts a conventional process in the field, generally to adjust milk fat and milk protein to achieve the nutritional index of the product. In this embodiment, the raw milk is degreased to obtain protein ≥ 3.1wt%, fat ≤ 0.8 wt % standardized skimmed raw milk;

[0053] (2) Homogenization and cooling: preheat the skimmed raw milk to 65°C, and homogenize under a homogenization pressure of 15MPa. Then cool to 40°C. ...

Embodiment 2

[0060] A low-fat high-protein fermented milk and a production method thereof, comprising the following steps:

[0061] 1. Product formula:

[0062] 80% raw milk, 20% skim milk powder, 80U / T fermented strains, including Lactobacillus bulgaricus and Lactobacillus thermophiles, 1% fat content and 36% protein content in skim milk powder. The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0063] Second, the specific process:

[0064] (1) Standardized degreasing treatment: This step adopts a conventional process in the field, generally to adjust milk fat and milk protein to achieve the nutritional index of the product. In this embodiment, the raw milk is degreased to obtain protein ≥ 3.1wt%, fat ≤ 0.8 wt % standardized skimmed raw milk;

[0065] (2) Homogenization and cooling: preheat the skimmed raw milk to 65°C, and homogenize under a homogenization pressure of 15MPa. Then cool to 40°C.

[0066] (3) Hydrati...

Embodiment 3

[0072] A low-fat high-protein fermented milk and a production method thereof, comprising the following steps:

[0073] 1. Product formula:

[0074] Raw milk 75%, skimmed milk powder 25%, fermented strain 70U / T, fermented strains include Lactobacillus bulgaricus and Lactobacillus thermophiles, fat content in skimmed milk powder is 1%, protein content is 36%. The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0075] Second, the specific process:

[0076] (1) Standardized degreasing treatment: This step adopts a conventional process in the field, generally to adjust milk fat and milk protein to achieve the nutritional index of the product. In this embodiment, the raw milk is degreased to obtain protein ≥ 3.1wt%, fat ≤ 0.8 wt % standardized skimmed raw milk;

[0077] (2) Homogenization and cooling: preheat the skimmed raw milk to 65°C, and homogenize under a homogenization pressure of 18MPa. Then cool to 40°...

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Abstract

The invention discloses low-fat high-protein fermented milk and a production method thereof. The low-fat high-protein fermented milk comprises the following raw materials of raw milk, skimmed milk powder and a fermentation strain, wherein the viscosity of the fermented milk ranges from 9000 cp to 15000 cp; and the protein content of the fermented milk is 8-14%. The low-fat high-protein fermented milk which is high in protein content, low in viscosity, pure in flavor and fresh and cool in taste is prepared under the conditions of reducing fat and increasing the protein content.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to fermented milk and a production method thereof. Background technique [0002] In recent years, people's awareness of food safety and health has been continuously strengthened. As a product with both delicious taste and high nutritional value, fermented milk is very popular among people. With the improvement of people's living standards, the nutritional requirements of dairy products are getting higher and higher, and low-fat high-protein fermented milk contains more protein than ordinary fermented milk, and the fat content is lower, which can combine the probiotic effect of fermented milk and The combination of nutrition and health effects of high protein plays an important physiological role in maintaining the health of the human body and enhancing people's immunity. [0003] At present, for increasing the protein content in fermented milk, its production methods mainly include co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/123A23V2400/11A23V2400/123
Inventor 周偏李洪亮李树森康正雄荆培培
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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