Yogurt composition with whipping and decorating performance, yogurt product, preparation method and application

A technology of composition and dairy products, which is applied in the field of dairy food, can solve the problems of baking, mounting, and fermented yogurt with short shelf life in refrigerated storage and transportation, and achieve industrial commercialization to generate market value and rich in probiotics. Bacteria, the effect of stable performance

Pending Publication Date: 2020-06-16
宜昌喜旺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a variety of yogurt products on the market, but traditional yogurt does not have the properties of whipping and decorating for baking, and fermented yogurt has a short shelf life in refrigerated storage and transportation

Method used

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  • Yogurt composition with whipping and decorating performance, yogurt product, preparation method and application
  • Yogurt composition with whipping and decorating performance, yogurt product, preparation method and application
  • Yogurt composition with whipping and decorating performance, yogurt product, preparation method and application

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Experimental program
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preparation example Construction

[0047] As mentioned above, the present invention provides a yoghurt with whipped decorating performance and its preparation method and application. The yoghurt is made by adding specific additives in the process of fermenting the yoghurt, so that the low-fat yoghurt rich in probiotics and having multiple health functions has the performance of whipping and decorating. The protein content of the yogurt is 2.8-3.0%; the fat content is 5-7%; the probiotic content is ≥1.0*10 6 / g.

[0048] Among them, in a more preferred embodiment of the present invention: a composition of whipped yogurt is provided, including milk raw materials, cream, leavening agent and thickener.

[0049] Preferably, wherein, the composition further includes an emulsifier, protein powder, and a sweetener; preferably, the sweetener includes a first sweetener and a second sweetener.

[0050] Preferably, wherein, based on the weight ratio in the composition, the content of the cream is 1-8.4%, the content of t...

Embodiment 1

[0091] 1. Raw material formula:

[0092] Table 3 Embodiment 1 raw material formula table

[0093]

[0094]

[0095] 2. Preparation method:

[0096] Step 1: 80g white sugar; 30g cream; 4g whey protein powder WPC80; second sweetener: 0.2g aspartame; thickener: 18g hydroxypropyl distarch phosphate, 7g gelatin, 3.5g Agar, 1g pectin; emulsifier: 2g lactic acid fatty acid glycerides, 2g diacetyl tartaric acid mono-diglycerides were pre-mixed in a 1000mL large flask, added to 800g fresh milk, kept at 80°C for 15 minutes, cooled to 2°C, Add 52.3g of purified water to make up to volume.

[0097] Step 2: Put the mixed liquid in the above flask into a homogenizer for homogenization treatment, the homogenization temperature is 50°C, and the homogenization pressure is 18MPa, and then put the collected homogeneous liquid into a plate sterilizer for disinfection For treatment, the disinfection temperature is 90°C, and the disinfection time is 300 seconds.

[0098] Step 3: Lower the...

Embodiment 2

[0100] 1. Raw material formula:

[0101] Table 4 Embodiment 2 raw material formula table

[0102]

[0103]

[0104] 2. Preparation method:

[0105] Step 1: Mix 140g whole milk powder, 40g white sugar; 60g cream; 10g anhydrous cream; 2g whey protein powder WPC80; second sweetener: 0.15g aspartame, 0.15g acesulfame potassium; thicken Agent: 18g hydroxypropyl distarch phosphate, 7g gelatin, 4g agar, 1g pectin; emulsifier: 1g lactic acid fatty acid glycerides, 1g diacetyl tartaric acid mono-diglycerides pre-mixed in a 1000mL large flask, 60 ℃ circulation insulation After 30 minutes, the temperature was lowered to 10°C, and 715.7 g of pure water was added to make up to volume.

[0106] Step 2: Put the mixed liquid in the above flask into a homogenizer for homogenization treatment, the homogenization temperature is 70°C, and the homogenization pressure is 22MPa, and then put the collected homogeneous liquid into a plate sterilizer for disinfection treatment, the disinfectio...

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Abstract

The invention relates to a yoghurt composition with whipping and decorating performance, a yoghurt product and a preparation method and application of the yoghurt product. The yogurt composition for whipping comprises a milk raw material, cream, a leavening agent and a thickening agent. An emulsifier, protein powder and a sweetening agent can be added as required. The yoghurt product is prepared by fermenting the yoghurt composition for whipping; wherein the content of fat is 5-7%, the content of lactic acid bacteria is greater than or equal to 1 * 10 < 6 > cfu / mL, and the product is rich in probiotics, low in fat, beneficial to health, rich in nutrition, fine and smooth in taste, rich in taste, uniform in tissue state, stable in whipping and pattern mounting performance, capable of supporting repeated whipping and long in shelf life of refrigerated storage and transportation. On the basis that the nutritional value of traditional yoghourt is comprehensively reserved, the functions ofbaking, whipping, decorating and the like are newly added, a healthier, more nutritional and more convenient-to-use product capable of replacing whipped cream for baking is provided, the technical process of the product is mature and reliable, industrial commercialization is easy to achieve, and the market value is generated.

Description

technical field [0001] The invention belongs to the technical field of dairy food, and in particular relates to a yogurt composition having the performance of whipping and embellishing, a yogurt product, a preparation method and an application. Background technique [0002] Butter is an important food raw material used in the field of baking for pasting and decorating. It is often used in baked foods, and its main functions are decoration and taste improvement. Cream can be divided into animal cream and non-dairy cream. Animal cream is the main raw material used in the market for mounting flowers. The main component of cream is oil or hydrogenated oil, which contains high saturated fatty acids and extremely high calories. In recent years, animal cream is not conducive to health due to its high fat and other factors. Much criticized. Moreover, its refrigerated storage and transportation shelf life is short, and repeated dispatching is not supported. Therefore, developing l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A21D2/34
CPCA23C9/123A21D2/34A23V2400/137A23V2400/123A23V2400/517A23V2400/175A23V2400/113A23V2400/169A23V2400/531A23V2400/249
Inventor 邹学荣俞学锋李知洪杨光明宋宜兵胡新平张习军
Owner 宜昌喜旺食品有限公司
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