Preparation method of concentrated high-protein yoghurt before fermentation

A high-protein, concentrated technology, applied in the direction of milk preparations, dairy products, milking equipment, etc., can solve the problems of lower consumer acceptance, lower production efficiency, and excellent texture of yogurt, so as to improve the soft and delicate texture , shorten the fermentation time, the effect of soft texture

Active Publication Date: 2022-08-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Adding milk powder to the base material before fermentation until the protein content reaches 7% or above will easily cause quality defects such as hard texture and rough particles in the yogurt, which will reduce consumer acceptance; it will also make the buffer capacity of the base material too high, resulting in The fermentation time of yogurt is too long, which reduces the production efficiency

Method used

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  • Preparation method of concentrated high-protein yoghurt before fermentation
  • Preparation method of concentrated high-protein yoghurt before fermentation
  • Preparation method of concentrated high-protein yoghurt before fermentation

Examples

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Effect test

preparation example Construction

[0062] The preparation steps of MPC are: taking fresh milk, defatting (9000rpm) with a disc centrifuge, and sterilizing the skim milk (72°C, 15s); Add water to the retentate to the initial volume of skim milk, continue diafiltration, control the temperature of ultrafiltration and diafiltration to 45-50°C, and collect the retentate as the MPC concentrate; spray dry the concentrate, air inlet and outlet The temperature was 135°C and 75°C, respectively, to obtain MPC powder.

[0063] The MCC preparation steps are: adjusting the ultrafiltration in the MPC preparation step to microfiltration, using a ceramic membrane with a pore size of 100 nm, and keeping other steps consistent with the MPC preparation steps, to obtain MCC concentrate and powder.

[0064] In the MPC and MCC preparation steps, the concentration times of the ultrafiltration / microfiltration stage, the diafiltration stage and the dry basis content of protein and lactose in the corresponding obtained MPC and MCC are sh...

Embodiment 1

[0068] Example 1 Preparation of high protein yogurt by redissolving decalcified MPC85 powder in skim milk before fermentation: the effect of decalcification rate of MPC85 powder in the decalcification treatment alone

[0069] A method for preparing concentrated high-protein yogurt before fermentation, comprising the steps of:

[0070] Preparation of decalcified MPC85 powder: take MPC85 concentrate (the dry basis percentage of protein is 85.2%), add water to dilute to the total protein content of 5.80%, in which the mass ratio of casein and whey protein is 4:1, the casein The content is 4.64%; the ion exchange resin Amberlite SR1L Na is added to the diluent, and the addition amount is 0, 1.09, 2.14, 3.34, 5.36 or 9.53g resin / 100g diluent, and the corresponding ratio of resin to casein is 0, 23.5, 46.1, 72.0, 115.5 or 205.4g resin / 100g casein, kept at 300rpm for 3h, and then filtered with a 200-mesh filter bag to remove the resin; the filtrate was spray-dried, and the inlet and ...

Embodiment 2

[0091] Example 2 Preparation of high-protein yogurt by redissolving MPC85 powder in skim milk before fermentation: the effect of base decalcification in decalcification alone

[0092] A method for preparing high-protein yogurt, comprising the steps of:

[0093] High-protein base material preparation: take MPC85 powder (the dry basis percentage of protein is 85.2%), redissolve it in skim milk, so that the total protein content in the reconstituted solution is 9.0%, stir and dissolve for 30min, and then circulate at 25mPa. The protein content of the skim milk itself was 3.2%, the mass ratio of the protein brought by the skim milk and MPC85 powder in the reconstituted solution was 3.2:5.8, and the casein and whey protein in the reconstituted solution The mass ratio is 4:1, and the content of casein is 7.20%;

[0094] Decalcification treatment of high-protein base material: Add ion exchange resin Amberlite SR1L Na to the high-protein base material in an amount of 0, 1.05, 2.07, 3...

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Abstract

The invention discloses a preparation method of concentrated high-protein yoghourt before fermentation, and belongs to the technical field of dairy product processing. The method for preparing the pre-fermentation concentrated high-protein yoghourt comprises the following steps: carrying out heat treatment on a high-protein base material with the decalcification rate of 21.8-44.2% at the pH of 6.6-6.8 and the temperature of 80-95 DEG C for 10-30 minutes; and cooling to 40-45 DEG C, adding 0.05-0.2 per thousand (w/w) of a leavening agent, carrying out high-end-point pH fermentation at 40-45 DEG C until the pH is reduced to 4.8-5.0, and then carrying out low-temperature after-ripening to obtain the high-protein yoghurt. Compared with high-protein yoghurt prepared by a process of fermenting and discharging whey, the concentrated high-protein yoghurt prepared by the preparation method disclosed by the invention has close or better soft texture, fine and smooth feeling and water binding capacity and higher calcium content. The moderate decalcification treatment and the high-end-point pH fermentation are combined, so that the fermentation time can be further shortened, and the moderate decalcification treatment and the high-end-point pH fermentation have a synergistic effect in the aspect of improving the soft texture and the fine texture of the high-protein yoghurt.

Description

technical field [0001] The invention relates to a preparation method of concentrated high-protein yogurt before fermentation, and belongs to the technical field of dairy product processing. Background technique [0002] Yogurt is one of the most popular fermented dairy products in the world for its flavor, nutrition and function. High-protein yogurt refers to yogurt with a protein content of 5.6% and above, rich in high-quality protein and organic calcium, and has become popular in sports and fitness, weight control and the elderly in recent years. [0003] The traditional process of increasing the protein content of yogurt is centrifugal concentration after fermentation. This process will produce a large amount of acidic whey. On the one hand, it will lead to the loss of nutrients and flavor substances such as calcium and fermentation metabolites. increase in production costs. Increasing the protein content of yogurt can also be achieved by adding milk powder to the base ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/142A23C7/04
CPCA23C9/1238A23C9/1307A23C9/1422A23C7/046A23V2400/123A23V2400/249
Inventor 周鹏刘大松张静齐新阳
Owner JIANGNAN UNIV
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