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Yoghourt and preparation method thereof

A technology of yogurt and milk protein powder, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of yogurt that need to be improved, and achieve the effect of low viscosity, strong stability, and strong drinking

Pending Publication Date: 2016-02-24
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet yoghurt and its preparation method still need to be improved at present

Method used

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  • Yoghourt and preparation method thereof
  • Yoghourt and preparation method thereof
  • Yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] In this example, yogurt was prepared as follows:

[0067] The raw material composition of the yogurt includes: milk 875 parts by weight; white granulated sugar 70 parts by weight; milk protein powder MPC-60, 35 parts by weight; milk protein powder MPC-76, 18 parts by weight; whey protein powder WPC-52, 2 parts by weight .

[0068] The preparation process is as follows:

[0069] (1) Preheat the milk to 40°C, mix the sugar, milk protein powder and whey protein powder evenly, then slowly add to the milk, stir for 15 minutes, and stop stirring;

[0070] (2) Leave the mixture obtained in step (1) to stand for hydration for 30 minutes, then stir the hydrated feed liquid evenly, and perform homogenization at 65° C. under a pressure of 20 MPa;

[0071] (3) Sterilize the mixture obtained in step (2) at 95°C for 300s, and then cool the sterilized product to 37°C;

[0072] (4) Inoculate 0.01 parts by weight of commercially available starter (containing Streptococcus thermophilu...

Embodiment 2

[0076] In this example, yogurt was prepared as follows:

[0077] The raw material composition of the yogurt includes: milk 858.5 parts by weight; white granulated sugar 75 parts by weight; whey protein powder WPC-80, 1.5 parts by weight; whey protein powder WPC-42, 35 parts by weight; milk protein powder MPC-84, 30 parts by weight share.

[0078] The preparation process is as follows:

[0079] (1) Preheat the milk to 41°C, mix the sugar, milk protein powder and whey protein powder evenly, then slowly add to the milk, stir for 12 minutes, and stop stirring;

[0080] (2) Leave the mixture obtained in step (1) to stand for hydration for 60 minutes, then stir the hydrated feed liquid evenly, and perform homogenization at 95° C. under a pressure of 16 MPa;

[0081] (3) Sterilize the mixture obtained in step (2) at 95°C for 300s, and then cool the sterilized product to 43°C;

[0082] (4) Inoculate 0.01 parts by weight of commercially available starter (containing Streptococcus th...

Embodiment 3

[0086] In this example, yogurt was prepared as follows:

[0087] The raw material composition of the yogurt includes: milk 847 parts by weight; white granulated sugar 85 parts by weight; milk protein powder MPC-60, 45 parts by weight; milk protein powder MPC-84, 20 parts by weight; whey protein powder WPC-80, 3 parts by weight share.

[0088] The preparation process is as follows:

[0089] (1) Preheat the milk to 43°C, mix the sugar, milk protein powder and whey protein powder evenly, then slowly add to the milk, stir for 15 minutes, and stop stirring;

[0090] (2) Leave the mixture obtained in step (1) to stand for hydration for 45 minutes, then stir the hydrated feed liquid evenly, and perform homogenization at 75° C. under a pressure of 18 MPa;

[0091] (3) Sterilize the mixture obtained in step (2) at 95°C for 300s, and then cool the sterilized product to 42°C;

[0092] (4) Inoculate 0.25 parts by weight of commercially available starter (containing Streptococcus thermo...

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Abstract

The invention discloses yoghourt and a preparation method thereof. According to the embodiment of the invention, the protein content in the yoghourt is 6-9% by weight and the viscosity of the yoghourt is 100-300mPa.s. The yoghourt disclosed by the invention has the advantages of relatively low viscosity, relatively high protein content, extremely good taste, relatively convenient application or relatively strong stability.

Description

technical field [0001] The invention relates to the field of food. In particular, the present invention relates to yoghurt and methods for its preparation. Background technique [0002] With the improvement of people's living standards and consumers' pursuit of a healthy lifestyle, yogurt is favored by consumers because of its high nutritional value, easy-to-digest high-quality protein and active probiotics that are beneficial to human intestinal health. [0003] Yet yoghurt and its preparation method still need to be improved at present. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. One object of the present invention is to provide a yoghurt and a preparation method thereof. The yoghurt or the yoghurt obtained by the yoghurt preparation method has simple raw materials, low viscosity, high protein content, excellent taste, convenient drinking or strong stability. [0005] It shou...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 代青梅刘佩东王琳
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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