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Making of high-protein pasteurization drinking type yogurt

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

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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  • Making of high-protein pasteurization drinking type yogurt
  • Making of high-protein pasteurization drinking type yogurt
  • Making of high-protein pasteurization drinking type yogurt

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0043] Product formula composition (contained in every 1000g product)

[0044]

[0045] Process:

[0046] 1) RO membrane filtration process: the pasteurized milk is separated by RO membrane filtration equipment to obtain RO retentate and RO permeate.

[0047] Fat content of RO retentate (%): fat=4.3

[0048] RO retentate protein content (%): protein = 3.9

[0049] According to the above process, the RO permeate which accounts for 15% of the pasteurized milk is prepared.

[0050] 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, agar, gellan gum, white granulated sugar accounting for 90% of the total amount of white granulated sugar, bismuth Acetyl tartrate mono-diglycerides are added to the RO retentate of pasteurized milk, and the chemical equipment with mixing, dispersing, shearing and emulsifying effects is used to make the material liquid into a uniform and disper...

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Abstract

The invention relates to the field of dairy processing and in particular relates to making of high-protein pasteurization drinking type yogurt. Specifically, the invention relates to a composition formaking yogurt, a method for making yogurt, and yogurt which is made of the composition or made by using 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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