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Preparation of high-protein pasteurized drinking type yogurt

A technology of pasteurization and pasteurized milk, which is applied in the direction of milk preparations, applications, dairy products, etc. It can solve the problems of poor shear resistance, difficulty in meeting the taste requirements of drinking yogurt, and insufficient smoothness.

Inactive Publication Date: 2020-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with modified starch as a stable system, the shear resistance of the product is poor. When the amount of starch is low or subjected to mechanical vibration, it is easy to convert the bound water of the starch into free water, causing the product to appear stratified to varying degrees. There are differences in viscosity; moreover, the product often has rough taste, poor texture, and insufficient smoothness, which makes it difficult to meet the taste requirements of drinking yogurt

Method used

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  • Preparation of high-protein pasteurized drinking type yogurt
  • Preparation of high-protein pasteurized drinking type yogurt
  • Preparation of high-protein pasteurized drinking type yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Product formula composition (contained in every 1000kg product)

[0045]

[0046] Process:

[0047] 1) RO membrane filtration process: the pasteurized milk is separated by RO membrane filtration equipment to obtain RO retentate and RO permeate.

[0048] Fat content of RO retentate (%): 4.3

[0049] RO retentate protein content (%): 3.9

[0050] According to the above process, the RO permeate which accounts for 15% of the pasteurized milk is prepared.

[0051] 2) Fermentation broth preparation: heat pasteurized milk RO retentate liquid accounting for 55% of the total amount to 50-55°C, mix whey protein powder, white granulated sugar accounting for 90% of the total amount of white granulated sugar, diacetyl tartaric acid mono-diglyceride Add pasteurized milk to the RO retentate liquid, and use equipment with mixing, dispersing, shearing, and emulsifying effects to make the feed liquid a uniform and dispersed mixture. Mix the milk RO retentate and add essence.

[0...

Embodiment 2

[0067] Product formula composition (included in 1000kg product)

[0068]

[0069]

[0070] Process:

[0071] 1) RO membrane filtration process: the pasteurized milk is separated by RO membrane filtration equipment to obtain RO retentate and RO permeate.

[0072] Fat content of RO retentate (%): 4.3

[0073] RO retentate protein content (%): 3.9

[0074] According to the above process, the RO permeate which accounts for 15% of the pasteurized milk is prepared.

[0075] 2) Fermentation broth preparation: heat pasteurized milk RO retentate liquid accounting for 55% of the total amount to 50-55°C, mix whey protein powder, white granulated sugar accounting for 90% of the total amount of white granulated sugar, diacetyl tartaric acid mono-diglyceride Add pasteurized milk to the RO retentate liquid, and use equipment with mixing, dispersing, shearing, and emulsifying effects to make the feed liquid a uniform and dispersed mixture. Mix the milk RO retentate and add essence. ...

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PUM

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Abstract

The invention relates to the field of dairy processing, in particular to preparation of high-protein pasteurized drinking type yogurt. The invention particularly relates a composition for preparing the yogurt, a method for preparing the yogurt and the yogurt prepared by the composition or the method.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular to the preparation of pasteurized drinking yoghurt. Background technique [0002] Pasteurized yoghurt is favored by more and more consumers because of its long shelf life, good taste, and easy to carry and store. Available, opened up a broad market for pasteurized yoghurt products. [0003] Existing pasteurized yogurt products often add whey protein powder (such as ordinary heat-stable WPC80) or milk protein powder, so that the protein content of yogurt can reach 3.1%. However, the protein content of 3.1% can no longer meet the increasing demand of consumers for nutrition. Theoretically, it is possible to increase the protein content by increasing the amount of whey protein powder added to yogurt. However, when a large amount of whey protein (such as ordinary heat-stable WPC80) is added, it can form a gel under heating conditions. Therefore, if When a large amount of whey protein ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1307A23C9/1315A23C9/137
Inventor 周冠宏
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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