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Dietary fiber yogurt with high fat taste and preparation method thereof

A dietary fiber and high-fat technology, which is applied in the field of food manufacturing, can solve the problems of weak industrialization of citrus peel fiber extraction, and achieve the effects of stable texture, production cost saving, and long shelf life

Inactive Publication Date: 2019-06-28
山东乐檬生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Citrus fiber is a by-product of extracting pectin from citrus peels. So far, the industrialization of citrus peel fiber extraction in China is still relatively weak

Method used

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  • Dietary fiber yogurt with high fat taste and preparation method thereof
  • Dietary fiber yogurt with high fat taste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The dietary fiber yoghurt with a high-fat mouthfeel is composed of raw materials by mass percentage: 4% cream, 8% white sugar, 1.5% polydextrose, 0.04% citrus fiber, 0.06% starter, and raw milk as the balance.

[0024] The starter is a mixed starter, specifically including Lactobacillus bulgaricus and Streptococcus thermophilus.

[0025] The concrete steps of the preparation method of this yogurt are as follows:

[0026] A. Carry out standardized pretreatment of raw milk to make standardized raw milk with a milk protein content of 2.9-3.5% and a milk fat content of 4.0-5.0%;

[0027] B. Control the temperature of the chemical material to 80°C, add cream, white sugar, polydextrose, and citrus fiber to the standardized raw milk, put the mixed material into a shear tank and mix and stir for 20 minutes to obtain a mixed solution;

[0028] C. Control the temperature of the mixed solution to 65°C, and homogeneously refine it under the primary pressure of 18Mpa and the second...

Embodiment 2

[0037] Fat index A dietary fiber yogurt with a high-fat taste. The raw materials are calculated by mass percentage: 6.0% cream, 8% white sugar, 1.5% polydextrose, 0.06% citrus fiber, 0.06% starter, and the balance is raw milk .

[0038] The starter is a mixed starter, specifically including Lactobacillus bulgaricus and Streptococcus thermophilus.

[0039] The concrete steps of the preparation method of this yogurt are as follows:

[0040] A. Carry out standardized pretreatment of raw milk to make standardized raw milk with a milk protein content of 2.9-3.5% and a milk fat content of 4.0-5.0%;

[0041] B. Control the temperature of the chemical material to 82°C, add butter, white sugar, polydextrose, and citrus fiber to the standardized raw milk, put the mixed material into a shear tank and mix and stir for 20 minutes to obtain a mixed solution;

[0042] C. Control the temperature of the mixed liquid to 55°C, and homogeneously refine it under the primary pressure of 20Mpa and...

Embodiment 3

[0050] The dietary fiber yoghurt with high-fat mouthfeel is composed of the following mass percentages: 8.0% butter, 8% white sugar, 1.5% polydextrose, 0.08% citrus fiber, 0.06% starter, and raw milk as the balance.

[0051] The starter is a mixed starter, specifically including Lactobacillus bulgaricus and Streptococcus thermophilus.

[0052] The concrete steps of the preparation method of this yogurt are as follows:

[0053] A. Carry out standardized pretreatment of raw milk to make standardized raw milk with a milk protein content of 2.9-3.5% and a milk fat content of 4.0-5.0%;

[0054] B. Control the temperature of the chemical material to 85°C, add cream, white sugar, polydextrose, and citrus fiber to the standardized raw milk, put the mixed material into a shear tank and mix and stir for 20 minutes to obtain a mixed solution;

[0055] C. Control the temperature of the mixed solution to 60°C, and homogeneously refine it under the primary pressure of 25Mpa and the seconda...

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Abstract

The invention relates to dietary fiber yogurt with a high fat taste, and belongs to the technical field of food manufacturing. The yogurt is prepared from, by mass, 4.0-8.0% of cream, 0.5-8.0% of white granulated sugar, 1.5-2.0% of polydextrose, 0.02-0.08% of citrus fibers, 0.01-0.06% of a fermenting gent and the balance raw milk. The fermenting agent is prepared from lactobacillus bulgaricus andstreptococcus thermophilus. According to the yogurt, the citrus fibers are added into the raw materials, the fat content is reduced, the taste of high fat yogurt is achieved, the health claim of customers is met, and good market prospects are achieved.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a dietary fiber yoghurt, in particular to a dietary fiber yoghurt with a high-fat mouthfeel and a preparation method thereof. Background technique [0002] Butter is a product with high fat content obtained after milk separation. Its fat content can reach 80%, moisture is about 16%, and non-fat milk solids (SNF) components (wherein, protein 0.6%-0.7%, lactose 0.7%-0.8 %, salt 0-0.2%) and other trace non-fat ingredients account for about 4%, which has a unique flavor and is one of the favorite dairy products for people, especially Mongolian residents. It can be eaten directly or applied to baked foods such as bread and cakes processing. The addition of cream can improve the sensory properties of food, and it is also a good source of food for young people to quickly replenish energy. However, with the improvement of people's health awareness, in order to reduce the harm caus...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C3/00
Inventor 王志英杨晓光刘刚周学建
Owner 山东乐檬生物科技有限公司
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