Preparation method of DHA low-fat yoghourt

A technology of fatty acid and yogurt, applied in milk preparations, dairy products, applications, etc., can solve the problems of poor taste of skim yogurt, whey separation, etc., and achieve the goal of improving product stability, reducing fat intake, and improving nutritional value Effect

Pending Publication Date: 2020-12-01
NANCHANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the technical defects of the prior art, and provides a method for preparing DHA low-fat yoghurt to solve the problems of poor mouthfeel and whey separation of non-fat yoghurt

Method used

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  • Preparation method of DHA low-fat yoghourt
  • Preparation method of DHA low-fat yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Step 1) Prepare emulsion filling gel: algae oil (DHA content 10%) and emulsifier are processed twice by homogenizer 30MPa to obtain DHA-O / W emulsion. Add water to the rice starch and put it into a vacuum packaging bag, shake it well, put it into an ultra-high pressure treatment device for 10 minutes of ultra-high pressure treatment at 400MPa, add a medium-temperature α-amylase at a ratio of 0.1% after treatment, and perform enzymatic hydrolysis treatment at 50°C for 10 minutes to inactivate the enzyme After drying in the oven, pass through a 100-mesh sieve. DHA-O / W emulsion, starch and water were mixed, heated by microwave at 500W for 5min, and the gel was filled with emulsion after cooling, the concentration of starch was 12.5wt%, and the concentration of oil phase was 12.5wt%.

[0031] Step 2) Prepare mixed low-fat milk: mix emulsion filling gel (5, 10, 15g), 10g of skim milk powder and water, pass through a 30MPa high-pressure homogenizer, and sterilize at 95±5°C for...

Embodiment 2

[0040] Step 1) Prepare emulsion filling gel: fish oil (DHA content 20%) and emulsifier are processed twice by homogenizer 30MPa to obtain DHA-O / W emulsion. Add water to the rice starch and put it into a vacuum packaging bag, shake it well, put it into an ultra-high pressure treatment device for 10 minutes of ultra-high pressure treatment at 400MPa, add a medium-temperature α-amylase at a ratio of 0.1% after treatment, and perform enzymatic hydrolysis treatment at 50°C for 10 minutes to inactivate the enzyme After drying in the oven, pass through a 100-mesh sieve. DHA-O / W emulsion, starch and water were mixed, heated by microwave at 500W for 5min, and after cooling, an emulsion-filled gel was obtained, the concentration of starch was 8wt%, and the concentration of oil phase was 8wt%.

[0041] Step 2) Prepare mixed low-fat milk: mix 10g of emulsion filling gel, 15g of skim milk powder and water, pass through a 30MPa high-pressure homogenizer, and sterilize at 95±5°C for 5 minute...

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Abstract

The invention provides a preparation method of DHA low-fat yoghourt. According to the technical scheme, firstly, rice starch and DHA-O / W emulsion which are treated through a high-pressure assisted enzyme method serve as raw materials, and emulsion filling gel is prepared through microwave heating gelatinization; and homogenizing and mixing are performed on the emulsion filling gel and skimmed milkunder high pressure, and fermenting is performed to obtain the DHA low-fat yoghourt. The stirring type DHA low-fat yoghourt prepared by the invention not only carries functional grease, but also hasthe texture and taste of full-fat yoghourt. According to the invention, the problems of poor taste and whey separation of the skimmed yoghourt are solved, the fat intake is reduced, meanwhile, the oil-soluble nutritional ingredient DHA is carried, and the nutritional value of the skimmed yoghourt is improved; meanwhile, the hardness of starch gel is reduced through the rice starch treated throughthe high-pressure assisted enzyme method, and the aging phenomenon of the starch at 4 DEG C is reduced through microwave heating; and moreover, the emulsion filling gel structure can protect the DHA oil phase from being separated out under high-pressure homogenization treatment, so that the product stability is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, and further relates to the preparation technology of low-fat yoghurt containing fat-soluble nutrients, in particular to a preparation method of DHA low-fat yoghurt. Background technique [0002] Fat plays a variety of functions in the food system. While giving food a soft and smooth taste, it can also serve as a carrier for fat-soluble nutrients and flavor components. As a delicious and healthy food, yogurt is increasingly demanding by consumers for its low-fat and non-fat products. [0003] However, the reduction of milk fat content in yogurt will cause obvious whey separation and affect product quality. Therefore, most of the current fat-free or low-fat yogurts are thickened and reduced whey precipitation by adding food glue. There have also been studies using hydrolyzed starch or other modified starches as fat substitutes to improve the texture and rheology of fat-free yogurt. Howev...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1322
Inventor 万婕张晓师小飞
Owner NANCHANG UNIV
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