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31 results about "Low fat yoghurt" patented technology

Plain low-fat yogurt, which is made by fermenting low-fat or skim milk, is a healthy addition to most people's diets. Low-fat yogurt is not only low in calories, but it also has plenty of beneficial nutrients and probiotics that can boost your overall health.

Milk product for reinforcing phytosterin ester and producing method thereof

The invention provides a dairy product of enriched phytosterol esters and a production method, concretely relates to yoghurt and liquid milk, in particular to low-fat yoghurt and low-fat liquid milk of enriched phytosterol esters and the production method, the amount of reinforcement of the phytosterol esters in dairy products is 0.2wt% to 1.2wt%. The invention depends on reasonable prescription and right craft, ensures a good stability and a good mouthfeel of the produced dairy products in a shelf life. The dairy product is a food which is full of nutriments, suitable for Chinese taste, and beneficial to human health.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD

Arabinose beverage

InactiveCN101874525ASolve the problem of high sucrose contentAvoid absorptionMilk preparationFood preparationAcute hyperglycaemiaVitamin C
The invention provides an arabinose beverage, belonging to the sugarless functional food technical field. A sweetener is taken as a main raw material and adopts a compound agent of sucrose and L-arabinose; and the arabinose beverage comprises the following raw materials based on a weight ratio: 30-300g of sucrose, 3-80g of L-arabinose, 200-700g of liquid milk, 220-650g of fruit, 10-200g of fruit bits and 20-400g of mineral water, wherein, the liquid milk is chosen from one or more of fresh milk, skimmed milk and low-fat yogurt; and the fruit is chosen from one or more of strawberries, lemons, kiwi fruits, oranges, nectarines, apples, cherries, grapes, mangos and bananas. The arabinose beverage solves the problem of high sucrose content in the existing beverage for, adds the L-arabinose, inhibits sucrose absorption, prolongs quality guarantee period, and avoids damage to vitamin C; in addition, the arabinose beverage solves the problem of being not suitable for a diabetes group who easily suffers from obesity, hyperglycemia and insulin dyssecretosis after eating and the like.
Owner:FUTASTE PHARM CO LTD

Flavor-enhancing lactobacillus rhamnosus

The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.
Owner:CHR HANSEN AS

Application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes

The invention discloses application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes. The invention further discloses a formula and process of making the low-fat cakes, the yoghourt and the yoghourt cakes. The taste of food is improved by adding the maltodextrin. The made cakes, the yoghourt and yoghourt cakes have the advantages of being low in fat, low in sugar, appropriate in egg flavor, light and sweet in taste, reasonable in nutritional structure and the like. According to the application of maltodextrin in preparing low-fat cakes, yoghourt and yoghourt cakes, no chemical additive harmful to the human body or containing potential harmful components such as baking powder and emulsifying agents is added, the required raw materials are easy to obtain, the cost is low, the processing process is easy and controllable, and large-scale production is facilitated.
Owner:EAST CHINA NORMAL UNIVERSITY

Preparation method for low-fat stirred probiotics acidified milk

The invention relates to the food field, in particular to a preparation method for a low-fat stirred probiotics acidified milk. The preparation method for the low-fat stirred probiotics acidified milk includes the following steps: (1) dosing: collecting the raw materials comprising the following components in parts by weight: 85 to 92 parts of low-fat milk, 7 to 9 parts of white granulated sugar, 0.8 to 2 parts of micronized whey protein, and 0.3 to 0.7 part of a stabilizer, and stirring the raw materials; (2) performing one-time homogenization on the feed liquid obtained in the step (1) at a temperature of 65-70 DEG C, and sterilizing; (3) adding lipase into the feed liquid obtained in the step (2), wherein the additive amount of the lipase accounts for 0.03% to 0.3% of the mass fraction of the feed liquid, and performing enzymolysis; (4) preparing low-fat yogurt by performing heat treatment on the feed liquid obtained in the step (3) according to the processing techniques of the low-fat yogurt. The method provided by the invention has the advantages that the lipase does not directly take effects on the semi-skimmed milk, and the low-fat acidified milk with an excellent flavor and texture can be obtained without the conventional preliminary cream enzymolysis procedure, so as to reduce the costs for enterprises and improve the production efficiency.
Owner:GREENS BIOENG SHENZHEN

Low-fat or fat-free yoghurt, and process for production thereof

InactiveUS20120207878A1Richness and creamy textureEasy to getMilk preparationHydrolasesWhole milkMilk protein
A fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk may be produced by adding a proper amount of a milk protein, such as a defatted milk powder, that has been deamidated with a protein deamidating enzyme to a fat-free or low-fat raw material milk. Alternatively, a proper amount of a milk protein, such as a defatted milk powder, is added to a fat-free or low-fat raw material milk, and the resulting mixture is subjected to a deamidation treatment with a protein deamidating enzyme so that the deamidation ratio reaches a proper level. In this manner, a fat-free or low-fat milk raw material having a milk protein mass and a deamidation ratio both falling within proper ranges can be prepared, and yoghurt may be produced using the milk raw material.
Owner:AJINOMOTO CO INC +1

Low-fat or fat-free yoghurt, and process for production thereof

Disclosed is a fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk. A proper amount of a milk protein, such as a defatted milk powder that has been deamidated with a protein deamidase, is added to a fat-free or low-fat raw material milk. Alternatively, a proper amount of a milk protein, such as a defatted milk powder, is added to a fat-free or low-fat raw material milk, and the resulting mixture is subjected to a deamidation treatment with a protein deamidase so that the percentage of deamidation reaches a proper level. In this manner, a fat-free or low-fat milk raw material having a milk protein mass and a percentage of deamidation both falling within proper ranges can be prepared. A yoghurt is produced using the milk raw material.
Owner:AJINOMOTO CO INC +1

Flavor-enhancing lactobacillus rhamnosus

ActiveUS20140023749A1Enhanced creamy flavorPreparing a dairy productMilk preparationBacteriaBiotechnologyLactobacillus rhamnosus
The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.
Owner:CHR HANSEN AS

Drinking low-fat yogurt and preparation method thereof

The invention discloses a preparation method of drinking low-fat yogurt.The drinking low-fat yogurt comprises, by weight, 88-90.7 parts of low-fat raw milk, 0.7-0.9 part of whey protein concentrate, 8.5-11.2 parts of white granulated sugar and culture.The preparation method includes the steps of raw material mixing, constant-volume operation, homogenizing, sterilization, fermentation, emulsion breaking, primary homogenizing and the like.The drinking low-fat yogurt and the preparation method thereof have the advantages that in order to solve the problems of insufficiency in protein content and instability of drinking yogurt, the whey protein concentrate, as a gel protein, with the effects of nutrition enhancers and functions of stabilizers is added into the milk to achieve stability of the drinking yogurt, so that the step of adding other stabilizers is omitted, a preparation technology is simplified, and the protein content can be also increased; the drinking low-fat yogurt is low in cost and high in quality but inexpensive.
Owner:ANHUI XINXIWANG BAIDI MILK CO LTD

Lactobacillus paracasei and application thereof

The invention relates to Lactobacillus paracasei, which is named as Lactobacillus paracasei AR-93, and a preservation number is CGMCC 9443. The Lactobacillus paracasei AR-93 is taken as a low-fat yoghurt starter and as a raw material for extracting exopolysaccharide. The acid production speed of the Lactobacillus paracasei AR-93 during a low-fat yoghurt fermentation process is slow, so that the yoghurt products have the advantages of soft acidity and rich flavor, the fermented low-fat yoghurt is viscous. The exopolysaccharide produced by Lactobacillus paracasei can obviously improve the texture properties such as structural state of the yoghurt, precipitation of milk serum is minimized, a stabilizing agent is not required for the product, and the requirement of the low-fat yoghurt without addictives by the consumers is satisfied.
Owner:UNIV OF SHANGHAI FOR SCI & TECH

Lactobacillus rhamnosus with increased diacetyl production

The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.
Owner:CHR HANSEN AS

Weight-reducing pineapple ice cream

InactiveCN103315125ARefreshing and not greasyReduce high energyFrozen sweetsIce creamXylitol
A weight-reducing pineapple ice cream is prepared through using 10-20wt% of pineapple, 10-15wt% of low fat yogurt, 10-15wt% of soybean oil, 5-10wt% of xylitol, 5-10wt% of papaya powder, 5-10wt% of konjak powder, 0.5-3wt% of an emulsifier, 0.1-0.5wt% of an essence, and 20-50wt% of purified water.
Owner:孙佳丽

Modified fish gelatin, preparation method and application thereof, yoghourt, low-fat solidified yoghourt and preparation method thereof

The invention relates to the field of milk products, in particular to modified fish gelatin, a preparation method and application thereof, yoghourt, low-fat solidified yoghourt and a preparation method thereof. The method for modifying the fish gelatin comprises the following steps: mixing the fish gelatin with xanthan gum, and carrying out dynamic high-pressure micro-jet treatment on the obtainedmixture in a solution state so as to modify the fish gelatin. The preparation method of the fish gelatin solidified low-fat yoghourt comprises the following steps: mixing black Chinese wolfberry, themodified fish gelatin, low-fat milk and sugar, and sequentially carrying out second homogenization, sterilization and fermentation on the obtained mixed solution to obtain primary yoghourt; and thendispersing and refrigerating the primary yoghourt to obtain the fish gelatin low-fat solidified yoghourt. When the method is used for treating the fish gelatin, the gel strength, viscosity and water holding capacity of the fish gelatin can be improved, the yoghourt prepared from the fish gelatin is stable in performance, whey cannot be separated out even if the fish gelatin is stored for a long time, and the structure and quality of the yoghourt are guaranteed.
Owner:JIANGXI NORMAL UNIVERSITY

Low-fat yogurt flavored soft-serve ice cream paste and preparation method thereof

The invention relates to low-fat yogurt flavored soft-serve ice cream paste and a preparation method thereof. The paste includes, by weight percentage, 40-45% of raw milk, 4.0-5.0% of skimmed milk powder, 4.0-5.0% of functional oligosaccharide and an acidity regulator; the acidity regulator includes 0.10-0.30% of citric acid, 0.60-0.70% of lactic acid and 0.01-0.03% of sodium citrate; a pH range is adjusted to 4.30-4.40; and fat content is lower than 2.0%. Ice cream prepared by the paste and a method for preparing the paste and the ice cream are also related. A suitable and stable system is constructed; the continuous production of products can be realized; and the categories of yogurt flavored soft-serve ice cream can be enriched, so that more high-quality and healthy selection can be brought for consumers.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD

Low-fat yogurt with improved taste and production method thereof

ActiveCN103651787BModerate sweet and sour ratioAdd flavorMilk preparationFiberLow fat yoghurt
The invention relates to low-fat yoghourt with improved mouth feel and a production method of the low-fat yoghourt. According to the low-fat yoghourt, the additive amount of orange fibers is 0.05%by weight-0.12% by weight, the additive amount of modified starch is 0.15%by weight-0.6%by weight, and the additive ratio of the orange fibers to the modified starch is (1:3)-(1:5). Through separately adding the orange fibers and the modified starch in a certain ratio into low-fat yoghourt and adjusting the additive amounts and the additive ratio of the orange fibers and the modified starch, the orange fibers and the modified starch take a synergistic effect in a preferred range, the mouth feel and the form of the low-fat yoghourt are improved, and the stability of the low-fat yoghourt is well kept.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD

Stabilizer, yoghurt and preparation method of yoghurt

The invention relates to a stabilizer, yoghourt and a preparation method of the yoghourt. The stabilizer comprises inulin, pectin, polydextrose and konjac glucomannan. Compared with the prior art, the preparation method has the following beneficial effects that the inulin, the pectin, the polydextrose and the konjac gum are compounded to form a specific stabilizer formula, and the stabilizer with the formula can be used for preparing the low-fat yoghurt, so that the stability of the low-fat yoghurt is effectively improved.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD

Preparation method of DHA low-fat yoghourt

The invention provides a preparation method of DHA low-fat yoghourt. According to the technical scheme, firstly, rice starch and DHA-O / W emulsion which are treated through a high-pressure assisted enzyme method serve as raw materials, and emulsion filling gel is prepared through microwave heating gelatinization; and homogenizing and mixing are performed on the emulsion filling gel and skimmed milkunder high pressure, and fermenting is performed to obtain the DHA low-fat yoghourt. The stirring type DHA low-fat yoghourt prepared by the invention not only carries functional grease, but also hasthe texture and taste of full-fat yoghourt. According to the invention, the problems of poor taste and whey separation of the skimmed yoghourt are solved, the fat intake is reduced, meanwhile, the oil-soluble nutritional ingredient DHA is carried, and the nutritional value of the skimmed yoghourt is improved; meanwhile, the hardness of starch gel is reduced through the rice starch treated throughthe high-pressure assisted enzyme method, and the aging phenomenon of the starch at 4 DEG C is reduced through microwave heating; and moreover, the emulsion filling gel structure can protect the DHA oil phase from being separated out under high-pressure homogenization treatment, so that the product stability is improved.
Owner:NANCHANG UNIV

Fruit and vegetable sugar-reducing low-fat yoghourt and preparation method thereof

The invention relates to fruit and vegetable sugar-reduced low-fat yoghourt and a preparation method thereof. The yoghourt comprises the following raw materials in percentage by weight: 5-10% of fruit and vegetable components; 1.5-6% of a sweetening agent; and 1-3% of dietary fiber. The sweetening agent comprises one or more of the following sugar alcohol sweetening agents: erythritol, xylitol, maltitol, isomaltitol and the like; and high-power sweeteners such as stevioside, mogroside, sucralose and acesulfame potassium, preferably, the sweetness ratio of the sugar alcohol sweetener to the high-power sweeteners is between 3: 1 and 1: 1. The protein content of the yoghurt is 3.0-3.6%, and the fat content is less than or equal to 1.5 g / 100ml. According to the fruit and vegetable sugar-reduced low-fat yoghourt, cane sugar is not additionally added, a low-calorie sweetening agent such as erythritol and stevioside is used for providing sweetness, the bad taste carried by the sweetening agent is made up through cooperation of concentrated fruit and vegetable juice or fruit shake, the flavor of the product is improved, and the fruit and vegetable sugar-reduced low-fat yoghourt is prepared. And the problem of product texture is solved by adding dietary fibers or fruit and vegetable pulp rich in dietary fibers.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD

Development of low-sugar low-fat yogurt

The invention provides development of low-sugar low-fat yogurt, and belongs to the technical field of nutritional and healthy food. The low-sugar low-fat yogurt is prepared from raw milk, skimmed milkpowder, concentrated whey powder, inulin, modified starch and a stabilizer. Along with the increase of the number of cardiovascular diseases, consumers are more sensitive to the sugar content and fatcontent of food. Therefore, development of low-fat low-sugar yogurt products is the most urgent demand in the current market. Reduction of the sugar content and the fat content certainly leads to insufficient yogurt taste and difference of sensory quality. Low-fat yogurt is prepared from the skimmed milk powder and the concentrated whey powder, and the inulin is used for overcoming the fat tastedefect caused by low fat. On the basis, a sweetening agent is used for replacing part or all of saccharose, and the low-fat low-sugar yogurt is produced. A new direction is explored for expanding beverage varieties.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY

Lactobacillus rhamnosus with increased diacetyl production

ActiveUS20200345023A1Enhanced creamy flavorPreparing a dairy productMilk preparationBacteriaBiotechnologyLactobacillus rhamnosus
The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.
Owner:CHR HANSEN AS

Preparation method for low-fat stirred probiotics acidified milk

The invention relates to the food field, in particular to a preparation method for a low-fat stirred probiotics acidified milk. The preparation method for the low-fat stirred probiotics acidified milk includes the following steps: (1) dosing: collecting the raw materials comprising the following components in parts by weight: 85 to 92 parts of low-fat milk, 7 to 9 parts of white granulated sugar, 0.8 to 2 parts of micronized whey protein, and 0.3 to 0.7 part of a stabilizer, and stirring the raw materials; (2) performing one-time homogenization on the feed liquid obtained in the step (1) at a temperature of 65-70 DEG C, and sterilizing; (3) adding lipase into the feed liquid obtained in the step (2), wherein the additive amount of the lipase accounts for 0.03% to 0.3% of the mass fraction of the feed liquid, and performing enzymolysis; (4) preparing low-fat yogurt by performing heat treatment on the feed liquid obtained in the step (3) according to the processing techniques of the low-fat yogurt. The method provided by the invention has the advantages that the lipase does not directly take effects on the semi-skimmed milk, and the low-fat acidified milk with an excellent flavor and texture can be obtained without the conventional preliminary cream enzymolysis procedure, so as to reduce the costs for enterprises and improve the production efficiency.
Owner:GREENS BIOENG SHENZHEN

Stirring type bovine collagen low-fat yoghourt and processing method

The invention belongs to the technical field of dairy product processing, and discloses a stirring type bovine collagen powder low-fat yoghourt formula, and a processing method of stirring type low-fat yoghourt added with bovine collagen powder. The formula of the stirring type bovine collagen powder low-fat yoghourt comprises the following components of 85-95 parts of low-fat milk, 7-9 parts of white granulated sugar, 0.5-1 part of bovine collagen powder and 0.001-0.002 part of strains. According to the yoghourt and the method, the common problems of low fat content, thin taste, strong granular sensation, unfineness, high whey precipitation tendency, low enjoyment feeling for consumers and the like of the stirring type low-fat yoghourt are solved; the bovine collagen powder enables the low-fat yoghourt to taste like cream, enhances the fat feeling of the product, and has the effect of simulating fat, so that the product, under the condition of low fat, shows high-fat taste and is strong in enjoyment feeling; and the product has no bad flavor, and meets the dual requirements of health and enjoyment of consumers.
Owner:苏州闻达食品配料有限公司

Low-fat yoghourt prepared by combining asparagus whole powder and akebia trifoliata pectin and preparation method of low-fat yoghourt

PendingCN110973246ARich product lineFull of nutritionMilk preparationBiotechnologyFructose
The invention discloses low-fat yoghourt prepared by combining asparagus whole powder and akebia trifoliata pectin, wherein in the low-fat yoghourt, the addition amount of milk powder is 12.0%-13.0%,the addition amount of fructo-oligosaccharide is 8.0%-12.0%, the addition amount of asparagus powder is 0.6%-0.8%, the addition amount of akebia trifoliata pectin is 0.15%-0.20%, and the addition amount of calcium chloride is 0.05%-0.08%, wherein the addition ratio of the calcium chloride to the pectin is (1:2.2)-(1:3), and the addition ratio of the addition amount of asparagus powder to the totaladdition amount of calcium chloride and akebia trifoliata pectin is (2.5:1)-(3.5:1). The yoghourt provided by the invention meets requirements of consumers in aspects of appearance, texture, mouthfeel, nutrition and the like, the nutritional health care value of the yoghourt is improved, and simultaneously, the deep processing level of asparagus and the added value of trifoliate akebia fruit peelare improved.
Owner:CHENGDU UNIV
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