Drinking low-fat yogurt and preparation method thereof

A drinking-type, fatty acid technology, applied in milk preparations, applications, dairy products, etc., can solve the problems of low cost, insufficient protein content of drinking-type yogurt, product instability, etc., achieve low cost, reduce product cost, simplify The effect of the production process

Inactive Publication Date: 2016-07-13
ANHUI XINXIWANG BAIDI MILK CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the deficiencies of the prior art, to provide a drinkable low-fat yoghurt and its production method...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing drinking low-fat yogurt. The raw materials include: 885g of low-fat raw milk, 7g of concentrated whey protein, 90g of white sugar and an appropriate amount of bacteria for fermentation;

[0027] Its preparation method comprises the following steps:

[0028] (1) Take 40% of the total amount of low-fat raw milk and raise the temperature to 47°C, add whey protein concentrate, stir for 5 minutes, then hydrate for 23 minutes, add white sugar and stir until dissolved to obtain the mixture A;

[0029] (2) Add the remaining 60% low-fat raw milk into the mixed feed liquid A, after constant volume, cool to 5°C to obtain the mixed feed liquid B;

[0030] (3) Homogenize the mixed material liquid B, the temperature of the homogenization treatment is 60°C, and the pressure is 18MPa; then sterilize at 94°C for 300s;

[0031] (4) The temperature of the mixed material liquid B to be sterilized is lowered to 42°C, and Danisco strain 211 is added thereto, and the a...

Embodiment 2

[0036] A method for preparing drinking-type low-fat yoghurt. The raw materials include: 892g of low-fat raw milk, 8g of whey protein concentrate, 95g of white granulated sugar and an appropriate amount of bacteria for fermentation; combination.

[0037] Its preparation method comprises the following steps:

[0038] (1) Take 40% of the total amount of low-fat raw milk and raise the temperature to 45°C, add whey protein concentrate, stir for 5 minutes, then hydrate for 25 minutes, add white sugar and stir until dissolved to obtain the mixture A;

[0039] (2) Add the remaining 60% low-fat raw milk into the mixed feed liquid A, after constant volume, cool to 4°C to obtain the mixed feed liquid B;

[0040] (3) Homogenize the mixed material liquid B, the temperature of the homogenization treatment is 63°C, and the pressure is 19MPa; then sterilize at 96°C for 300s;

[0041] (4) The temperature of the mixed material liquid B to be sterilized dropped to 41°C, and Danisco strain 211 ...

Embodiment 3

[0046] A method for preparing drinking-type low-fat yogurt, the raw materials of which include: 900g of low-fat raw milk, 9g of whey protein concentrate, 110g of white sugar, and an appropriate amount of bacteria for fermentation; the bacteria are selected from Danisco strain 211 and Haoyue 450A combination.

[0047] Its preparation method comprises the following steps:

[0048] (1) Take 40% of the total amount of low-fat raw milk and raise the temperature to 50°C, add whey protein concentrate, stir for 5 minutes, then hydrate for 30 minutes, add white sugar and stir until dissolved to obtain the mixture A;

[0049] (2) Add the remaining 60% low-fat raw milk into the mixed feed liquid A, after constant volume, cool to 5°C to obtain the mixed feed liquid B;

[0050] (3) Homogenize the mixed material liquid B, the temperature of the homogenization treatment is 65°C, and the pressure is 20MPa; then sterilize at 97°C for 300s;

[0051] (4) The temperature of the mixed material l...

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Abstract

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.

Description

technical field [0001] The invention relates to the technical field of fermented dairy products, in particular to drinking-type low-fat yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a widely popular health food in the world. According to its shape, yogurt can be divided into three types: solidified type, stirred type and drinking type. Among them, although solidified and stirred type yogurt are rich in nutrition and have good taste and flavor, they are in a thick state. , It is not easy to drink, and it will cause the product to adhere to the inner wall of the packaging container to cause waste, and it will also increase the difficulty of recycling and reuse of packaging materials. [0003] Drinkable yoghurt is first fermented, demulsified, cooled by cold discharge, and then homogenized at low pressure and low temperature. After this process, the product obtained has low viscosity, good fluidity, delicate and smooth taste, sweet and sour t...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1322A23C9/137
Inventor 杨旭王圣渠袁亚娜
Owner ANHUI XINXIWANG BAIDI MILK CO LTD
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