Sucrose-free set-type fermented milk without food additive

Abstract

The invention discloses sucrose-free set-type fermented fermented milk without a food additive. Every 1000 parts by weight of the fermented milk comprises the following raw materials: 956-968 parts of raw milk, 10-40 parts of whey protein powder, 2-4 parts of lactase, 50-200DCU / ton of strains, and the balance of water. Wherein the whey protein powder comprises whey protein powder of which the model number is WPC30 / 8 in the German Alpavit brand and whey protein powder of which the model number is YO-5215 in the Danish Aralia Nutrilac brand. Through formula optimization and process improvement, the selected whey protein powder is subjected to special pretreatment, and the homogenization pressure is reduced, so that the problem that a large number of additives are added during production of the set yoghurt is avoided, and the special tissue state requirements of the set yoghurt are ensured; and the problems of whey precipitation, state breakage and the like caused by uncontrollable factors of subsequent processes (such as logistics transportation links and the like) are also avoided.

Description

technical field [0001] The invention relates to a fermented milk preparation process, in particular to 0 sucrose coagulated fermented milk without food additives. Background technique [0002] As a special category of yogurt, set yogurt has always had a group of loyal consumers in the market because of its smooth and delicate curd state and smooth taste. Based on consumers' requirements for curdling state and taste, as well as the needs of product production and distribution, all set yogurts currently on the market need to use food additives: On the basis of the yogurt process, in order to avoid damage due to vibration during transportation, gelatin, pectin and other gelling agents and thickeners are added in large quantities, so that no matter how much it is shaken, it will not become liquid. However, with the enhancement of consumers' health awareness, higher requirements are put forward for products, and the acceptance of such products with a large number of food additiv...

AI Technical Summary

Problems solved by technology

Existing zero-sugar products do not add any sugar-sourced material products, and the experience is very poor, resulting in very few consumers in this group; another part of the product is to ease the transition from sugar to zero sugar for consumers. Some sugar substitutes (such as erythritol, sucralose, aspartame, acesulfame-K, etc.) are used to supplement the sweetness, so as to alleviate the unpleasantness brought by zero-sugar products to consumers, but these sugar substitutes Most of the substances are food additives (sweeteners, etc.), and the label cannot be absolutely clean from the product ingredient list, which still creates a psychological burden on consumers during the consumption process

[0004] Health has always been an eternal topic that consumers are constantly pursuing. In recent years, some clean-label and additive-free products have appeared on the market. However, due to the barriers in formula and process, the solidified yogurt can be achieved without adding sugar substitutes to ensure good palatability. There is currently no food additive-free 0 sucrose coagulated fermented milk product on the market

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