High-protein yoghourt and preparation process thereof

Abstract

The invention discloses a high-protein yoghourt, which is prepared from the following raw materials: 80-95 parts of raw milk, 4-8 parts of a sweet substance, 0.5-10 parts of protein powder, 0.02-0.5 part of glutamine transaminase and 0.01-1 part of a yoghourt strain; the preparation process comprises the following steps: dividing purified raw milk into raw milk I and raw milk II, adding protein powder and glutamine transaminase into the raw milk I to obtain milk I, and conducting first standing, homogenizing, sterilizing and second standing; adding the sweet substance into the raw milk II to obtain milk II, carrying out homogenizing, sterilizing and cooling, then performing mixing with the treated milk I, adding the yoghurt strain, conducting fermenting, demulsifying, turning over, filling, post-fermenting, and refrigerating to obtain the high-protein yoghurt. The high-protein yoghurt prepared by the method has no serious protein powder flavor, is fine and smooth in quality and excellent in flavor and taste, improves the overall sensory quality of the yoghurt, also improves the compatibility of the high-protein yoghurt formula, and is wide in raw material source, low in production cost and beneficial to large-scale production.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to high-protein yoghurt and a preparation process thereof. Background technique [0002] The nutritional value of dairy products is recognized by consumers. Among them, yogurt products not only provide consumers with high-quality milk protein but also provide a large number of active lactic acid bacteria, which are deeply loved by consumers. Among them, high-quality yogurt has fewer additives and is more natural. Natural yogurt with high nutritional value such as more ingredients and higher protein meets the needs of the public and is more popular with consumers. The protein content of yogurt produced by traditional technology is low, and the protein content of finished products is mostly 2.3-3.0%, because the protein content of raw milk is 2.9-3.3%, which cannot fully meet people's health needs. Therefore, it is very important to produce a high-protein yogurt that can provide enough ...

AI Technical Summary

Problems solved by technology

Although the protein powder fortification method does not require additional equipment, there is usually too much protein powder used, resulting in a grainy product and a serious taste of the protein powder, which affects the final flavor of the product. It has been reported in the literature that different combinations of protein powder can be screened To achieve the best protein mix and reduce the taste of protein powder, but this method has higher requirements for protein powder, and at the same time, there are few types of protein powder to choose from, and the limitations are high. For example, patent CN107996713A adds casein powder to fermentation Co-fermented in milk to obtain a product with a smooth taste; in patent CN109924257A, skim milk is used as the main raw material, and composite protein powder is used as the main auxiliary material to improve the interaction of proteins. Screening of other excipients and optimization of the ratio can effectively solve the problem that high-protein yogurt products tend to have serious particles and poor taste

[0004] To sum up, the current preparation of high-protein yogurt is through the use of high-cost equipment, complicated process, or through screening of protein combinations.

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