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Method for improving texture of high-protein yoghurt and high-protein yoghurt

A high-protein, yogurt technology, applied in milk preparations, milking equipment, bacteria used in food preparation, etc., can solve the problems of rough state, clots, caking, etc., to improve quality and taste, and improve smoothness Fineness, the effect of solving protein particles

Pending Publication Date: 2022-06-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current high-protein dairy products mainly increase the protein content by adding protein powder. Due to the addition of protein powder, the original balance system of yogurt is broken, which will lead to protein particles, agglomerations, clots, and rough texture of yogurt. Poor stability problems such as rough state and whey precipitation
These problems not only affect the experience of consumers eating yogurt, but also cause problems for production enterprises in product quality control

Method used

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  • Method for improving texture of high-protein yoghurt and high-protein yoghurt
  • Method for improving texture of high-protein yoghurt and high-protein yoghurt
  • Method for improving texture of high-protein yoghurt and high-protein yoghurt

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preparation example Construction

[0043]In the preparation step of the sugar substitute component of the method of the present invention, the above fermented milk after whey separation is included and a sweetener is mixed. Wherein, the sugar substitute component may include one or more sweeteners selected from the group consisting of erythritol, xylitol, maltitol and isomalt, and optionally cream. Among them, whether or not to add cream and the amount of addition are determined by the protein content requirements of high-protein yogurt products. Preferably, the sweetener is erythritol. According to a specific embodiment, the mass ratio of the cream to the sweetener is (94-98):(6-2), preferably 95:5.

[0044] Cream is usually sterilized, eg, pasteurized at 70-75°C, before being mixed with sweeteners. The pasteurized cream is mixed with sweetener, then sterilized and cooled in the ingredient tank. At this time, the sterilization temperature is 90-95°C, and the time is 10-20min; the cooling temperature is belo...

Embodiment 1

[0052] The present embodiment provides a concentrated high-protein yogurt, prepared through the following steps:

[0053] Milk fat separation: First, use a milk fat separator to separate skim milk and cream from raw milk, and then pasteurize to obtain pasteurized skim milk and pasteurized cream;

[0054] Preparation of fermented skim milk: the raw materials include pasteurized skim milk, lactase and fermented strains, based on 1000 parts of raw materials, including the following components by mass, the content of skim milk is 999.6 parts, lactase 0.4 parts, starter 100U / T (Streptococcus thermophilus 0.04U, Lactobacillus bulgaricus 0.04U, Bifidobacterium lactis 0.02U).

[0055] Cream recipes include: Pasteurized Cream, Erythritol. Based on 1000 parts of raw materials, including the following components by mass, the content of pasteurized cream is 950 parts, and the content of erythritol is 50 parts.

[0056] The concentrated high-protein yogurt is prepared by the following m...

Embodiment 2

[0063] The present embodiment provides a concentrated high-protein yogurt, prepared through the following steps:

[0064] Milk fat separation: First, use a milk fat separator to separate skim milk and cream from raw milk, and then pasteurize to obtain pasteurized skim milk and pasteurized cream;

[0065] Preparation of fermented skim milk: the raw materials include pasteurized skim milk, lactase and fermented strains, based on 1000 parts of raw materials, including the following components by mass, the content of skim milk is 999.6 parts, lactase 0.4 parts, starter 100U / T (Streptococcus thermophilus 0.04U, Lactobacillus bulgaricus 0.04U, Bifidobacterium lactis 0.02U).

[0066] Cream recipes include: Pasteurized Cream, Erythritol. Based on 1000 parts of raw materials, including the following components by mass, the content of pasteurized cream is 950 parts, and the content of erythritol is 50 parts.

[0067] The concentrated high-protein yogurt is prepared by the following m...

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Abstract

The invention provides a method for improving the texture of high-protein yoghurt and the high-protein yoghurt prepared by the method. The method comprises a fermentation step of adding lactase and a leavening agent. According to the method disclosed by the invention, the smoothness, fineness and glossiness of the high-protein yoghurt can be remarkably improved through the fermentation step of adding lactase and the leavening agent.

Description

technical field [0001] The invention belongs to the technical field of food detection, and particularly relates to a method for improving the texture of high-protein yogurt and the high-protein yogurt prepared therefrom. Background technique [0002] Bovine milk contains structural and functional proteins required by the human body. The main process of human body absorbing protein is direct absorption in the form of low peptides, and the absorption speed of dipeptide and tripeptide is also faster than that of amino acids with the same composition. Moreover, some bioactive peptides generated by protein decomposition can provide the human body with nutrients needed for growth and development, and also have important physiological functions such as tumor inhibition, anti-osteoporosis, immunodeficiency treatment, antibacterial, thrombosis prevention and anti-hypertension. Function. [0003] High-protein yogurt contains more protein than ordinary yogurt, with a thick texture, de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C7/04A23C9/123A23C1/00
CPCA23C9/1206A23C7/046A23C9/123A23C1/00A23V2400/123A23V2400/249A23V2400/531
Inventor 李浩王一潇马国文张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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