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Formula of low-fat sour milk

A milk and fatty acid technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of lack of curdling and smoothing, light taste, and low consumer acceptance

Inactive Publication Date: 2015-04-01
重庆光大(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although low-fat milk can reduce the fat intake of the crowd, due to the lack of curdling and smoothing effect of fat, the taste is jerky and the taste is bland, and the acceptance degree of consumers is not high.
In order to improve the texture and taste of low-fat milk, many low-fat milks on the market will add fat substitutes. Among them, protein-based fat substitutes are relatively the best, because they can not only simulate the firm and viscous texture of fat, but also have Certain nutrition, but the taste of low-fat milk is still relatively flat, unable to attract consumers for a long time

Method used

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  • Formula of low-fat sour milk

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Each 1000L serving is prepared from the following raw materials: raw milk 930L, white sugar 60kg, stabilizer 13kg, inulin 13kg, polydextrose 5.8kg, yogurt essence 480ml, cream essence 180ml, strain 135DCU, balance For purifying water. Among them, the stabilizer is FY-01063, the yogurt flavor is CLQ-7783, the cream flavor is CLQ-9308, and the strain is YO-MIX 883.

Embodiment 2

[0018] Each 1000L portion is prepared from the following raw materials: 860L of raw milk, 85kg of white sugar, 6kg of stabilizer, 8kg of inulin, 4kg of polydextrose, 420ml of yogurt flavor, 120ml of cream flavor, 115DCU of bacteria, and the rest is purified water. Among them, the stabilizer is FY-01063, the yogurt flavor is CLQ-7783, the cream flavor is CLQ-9308, and the strain is YO-MIX 883.

Embodiment 3

[0020] Each 1000L portion is prepared from the following raw materials: 910L of milk, 70kg of white sugar, 7kg of stabilizer, 9kg of inulin, 4.5kg of polydextrose, 440ml of yogurt essence, 140ml of cream essence, 120DCU of bacteria, and the balance is Purify water. Among them, the stabilizer is FY-01063, the yogurt flavor is CLQ-7783, the cream flavor is CLQ-9308, and the strain is YO-MIX 883.

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Abstract

The invention belongs to the field of milk products and particularly relates to a formula of low-fat sour milk. The formula comprises the effective components: milk, white granulated sugar and inulin. Every 1000L of low-fat sour milk is prepared by the following components by weight: 860-930L of raw milk, 60-85kg of white granulated sugar, 6-13kg of a stabilizing agent, 8-13kg of inulin, 4-5.8kg of polydextrose, 420-480ml of sour milk essence, 120-180ml of cream essence, 115-135DCU of strain and the balance of purified water. The low-fat sour milk prepared according to the technical scheme is fine and smooth in mouthfeel, thick in texture and moderate and tasty in sour flavor and is beneficial to improving the acceptance of consumers for the low-fat milk.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a low-fat yogurt formula. Background technique [0002] Dairy products are a healthy food with high nutritional value, rich in protein, fat, sugar, salt, lecithin, lactose, vitamin A, vitamin C, B vitamins, calcium, phosphorus, potassium, magnesium and All the amino acids needed for human growth and development. It can calm the nerves, beautify the skin, help lose weight, promote the development of children's brains, strengthen the strength of bones and teeth, help improve vision, promote the absorption of calcium and iron, enhance gastrointestinal motility, and help excrete milk protein for easy digestion and absorption . However, the fat content in dairy products is usually high. Studies have shown that excessive fat intake can cause obesity, hyperlipidemia, heart disease, arteriosclerosis, diabetes, gallstones and other health problems. Many consumers are very sens...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
Inventor 谭绍清程强李俊卿
Owner 重庆光大(集团)有限公司
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