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High-protein yoghourt and making method thereof

A high-protein, yogurt technology, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of better flavor, thick and delicate taste, and strong flavor

Inactive Publication Date: 2012-07-04
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yogurt is one of the nutritious products. In recent years, high-end yogurt with high protein has become a market trend in China. However, there are no yogurt with a protein content four times higher than the national standard and related technical reports in the domestic market and related technical fields.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A high protein yogurt with 9.5% protein and 10.0% fat.

[0031] The high-protein yoghurt is made through the following production process:

[0032] 1) Ingredients: standardize the raw milk with concentrated whey protein and cream to a protein content of 3.3%, a fat content of 3.6%, add white sugar, mix and dissolve;

[0033] 2) Homogenization: raise the temperature of the material to 55°C, and homogenize once at 20Mpa;

[0034] 3) Sterilization: heat the material to 85°C and sterilize for 15 seconds;

[0035] 4) Cooling: cool down to 42-44°C, put the material into the fermenter;

[0036] 5) Fermentation: Inoculate the first-generation starter of lactic acid bacteria, and ferment at a temperature range of 42-44°C, and the fermentation end point is 80-85°T;

[0037] 6) Centrifugal filtration and concentration: the fermented milk is centrifuged at a speed of 3000-5000 rpm for 20-30 minutes, and then the whey is filtered through a 120-mesh filter bag to realize the conce...

Embodiment 2

[0050] A high protein yogurt with 9.5% protein and 10.0% fat.

[0051] The high-protein yoghurt is made through the following production process:

[0052] 1) Ingredients: standardize raw milk with concentrated whey protein and cream to protein content 3.3%, fat content 3.6%, add sugar, mix and dissolve;

[0053] 2) Homogenization: raise the temperature of the material to 55°C, and homogenize once at 20Mpa;

[0054] 3) Sterilization: heat the material to 85°C and sterilize for 15 seconds;

[0055] 4) Cooling: cool down to 42-44°C, put the material into the fermenter;

[0056] 5) Fermentation: Inoculate the first-generation starter of lactic acid bacteria, and ferment at a temperature range of 42-44°C, and the fermentation end point is 80-85°T;

[0057] 6) Centrifugal filtration and concentration: the fermented milk is centrifuged at a speed of 3000-5000 rpm for 20-30 minutes, and then the whey is filtered through a 120-mesh filter bag to realize the concentration of the ferm...

Embodiment 3

[0070] A high protein yogurt with 9.5% protein and 10.0% fat.

[0071] The high-protein yoghurt is made through the following production process:

[0072] 1) Use concentrated whey protein and cream to standardize the raw milk to a protein content of 3.3%, a fat content of 3.6%, add sugar, mix and dissolve;

[0073] 2) Homogenization: raise the temperature of the material to 55°C, and homogenize once at 20Mpa;

[0074]3) Sterilization: heat the material to 85°C and sterilize for 15 seconds;

[0075] 4) Cooling: cool down to 42-44°C, put the material into the fermenter;

[0076] 5) Fermentation: Inoculate the first-generation starter of lactic acid bacteria, and ferment at a temperature range of 42-44°C, and the fermentation end point is 80-85°T;

[0077] 6) Centrifugal filtration and concentration: the fermented milk is centrifuged at a speed of 3000-5000 rpm for 20-30 minutes, and then the whey is filtered through a 120-mesh filter bag to realize the concentration of the fe...

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PUM

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Abstract

The invention discloses high-protein yoghourt and a making method thereof. The protein content of the product is over 9.5 percent, and the fermented milk contains 86 to 96 percent of raw cow's milk, 0 to 3.0 percent of concentrated lactalbumin, 3.0 to 6.0 percent of white granulated sugar, 0 to 2.0 percent of diluted cream, and 1 to 3 percent of lactic acid bacteria first-generation leavening agent. The making method comprises: preparing the lactic acid bacteria first-generation leavening agent, standardizing the raw cow's milk, mixing material, degassing, homogenizing, sterilizing, cooling, inoculating the lactic acid bacteria first-generation leavening agent, fermenting, centrifugally filtrating and concentrating, packaging, cooling and obtaining finished products. According to the high-protein yoghourt making process discloses by the invention, the raw cow's milk is made of high-quality raw cow's milk with total bacterial count of less than 20,000cfu / ml, the fermented milk is concentrated by centrifugal filtration, the nutrition of the yoghourt is more than 4 times that of common yoghourt, and high-nutrition yoghourt is made; after the being concentrated, the yoghourt is more fragrant and tastes thicker and finer; and in a 21-day quality guarantee period, the product is stable.

Description

technical field [0001] The invention relates to the field of yoghurt, in particular to high-protein yoghurt and its related production process. Background technique [0002] With the improvement of living standards, people no longer worry about the problem of food and clothing, have higher and higher requirements for food, and pay more and more attention to the safety, health and nutrition of food. Yogurt is one of the nutritious products. In recent years, high-end yogurt with high protein has become a market trend in China. However, there are no yogurt with a protein content four times higher than the national standard and related technical reports in the domestic market and related technical fields. . [0003] Yogurt with high protein content can better meet the protein needs of the human body. Yogurt is often eaten for breakfast, and protein is an essential nutrient in breakfast. Sufficient protein can make the body healthy, so high-protein yogurt must be a good choice ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 骆鹏飞俞兰秀张秋生
Owner GREENS BIOENG SHENZHEN
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