Sugar-free yoghourt

Abstract

The invention discloses sugar-free yoghourt. The yoghourt is prepared from the following raw materials in parts by weight: 90-100 parts of raw milk, 1-2 parts of concentrated whey protein powder, 4-6parts of purified water, 0.8-1 part of lactic bacterial culture, 2-3 parts of casein phosphopeptide, 0.3-0.5 part of stabilizer and 1-2 parts of antioxidant. The sugar-free yoghourt is prepared by thesteps of raw material mixing, homogenization treatment, sterilization, fermentation and the like. With the addition of the stabilizer, the antioxidant and the casein phosphopeptide, the sugar-free yoghourt has strong stability, excellent flavor and mouth feel, high nutritional value and long shelf life. Tests show that the sugar-free yogurt of the present invention contains 1.2x10<8> to 6.1x10<9>(CFU / mL) viable lactic acid bacteria. Meanwhile, the yoghourt of the invention is not added with sweetener such as cane sugar in the raw materials, so that the yoghourt is suitable for various crowdsto eat, and is health-care yoghourt.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a sugar-free yoghurt. Background technique [0002] "Without protein, there is no life". As an important component of the composition and repair of human body tissues, protein is incomparably more important to the human body than other substances. Human beings must obtain enough protein through food every day to maintain basic life needs. In 2014, overweight and obesity attracted worldwide attention. Protein can promote weight loss and control weight, which once became one of its popular selling points. "People want to benefit more from food, which has also led to the mushrooming of high-protein foods. [0003] Among the high-quality proteins, animal protein has the advantage. Among animal proteins, milk protein is more suitable for the needs of the human body. Milk contains structural and functional proteins required by the human body. [0004] Yogurt is ri...

AI Technical Summary

Problems solved by technology

However, the current way to increase protein content in yogurt products is mainly by adding protein powder instead of separating them, so the product will appear protein particles, agglomerates, clots, rough texture of yogurt, rough state and whey precipitation, etc. question

At the same time, in order to cater to the taste of more people, a large amount of sucrose and other sweeteners will be added to yogurt products, but excessive intake of sugar in the human body will cause metabolic disorders and chronic diseases (diabetes, obesity, cardiovascular diseases, etc.), These problems have not only affected the consumption of yogurt by consumers, but also brought a series of difficulties to the production enterprises in product quality control.

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