31 results about "Low fat yoghurt" patented technology

The invention belongs to the technical field of dairy food preparation, in particular to a high-fiber low-fat yogurt and a preparation method thereof. Based on the total mass of the high-fiber and low-fat yogurt, it includes the following raw materials by mass percentage: low-fat or skimmed liquid milk 11-78%; dietary fiber 20-30%; casein powder 1-10%; stabilizer 1-15%; sweetener 0-4%; fruit / jam 0-30%; strain 50-200U. The high-fiber and low-fat yogurt provided by the invention fills the market gap, meets people's demand for healthy diet, and is more nutritious and healthy. The present invention makes up for the loss of taste due to the increase of dietary fiber content and the selection of low-fat or skimmed liquid milk through the coordination among the components; at the same time, without adding external water, the provided The yogurt has a refreshing taste and moderate viscosity, giving the product better fermentation flavor and texture. The product system is stable and suitable for storage at room temperature.

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.

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.