Stirring type bovine collagen low-fat yoghourt and processing method

A bovine collagen and stirring technology, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of low fat content of low-fat yogurt, weak enjoyment, strong graininess, etc., to achieve a strong sense of fat and improve nutrition. Value, thick taste effect

Pending Publication Date: 2021-02-05
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that a low-fat yogurt added with new raw materials of bovine collagen powder solves the problems of low-fat yogurt due to low fat content, thin mouthfeel, strong graininess, not delicate, and more whey precipitation Frequently asked questions, for consumers, problems such as lack of enjoyment

Method used

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  • Stirring type bovine collagen low-fat yoghourt and processing method
  • Stirring type bovine collagen low-fat yoghourt and processing method
  • Stirring type bovine collagen low-fat yoghourt and processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Bovine collagen low-fat yogurt formula composition: 90 parts of low-fat milk, 0.5 parts of bovine collagen powder (mesh greater than 80 mesh), 8 parts of white sugar (mesh greater than 20 mesh), strains (Streptococcus thermophilus, Bulgaria Lactobacillus) 0.001 part.

[0030] (1) Acceptance of low-fat milk, cooling;

[0031] (2) Pour the bovine collagen powder and white granulated sugar into the mixing tank after fully dry mixing the formula amount, fully mix with low-fat milk, and constant volume;

[0032] (3) Heating, homogenization, pasteurization, cooling: homogenization pressure 180±20bar, sterilization temperature 95°C, time 300s, cooling to 42°C;

[0033] (4) inoculation, fermentation, terminal acidity 80 ° T;

[0034] (5) Stirring, cooling and filling;

[0035] (6) According to the desired taste, you can add 1 part of dried blueberries, 2 parts of yellow peach pieces, etc., and fill them with yogurt;

Embodiment 2

[0037] Bovine collagen low-fat yogurt formula composition: 90 parts of low-fat milk, 0.9 parts of bovine collagen powder (mesh greater than 80 mesh), 8 parts of white sugar (mesh greater than 20 mesh), strains ((Streptococcus thermophilus, Lactobacillus bulgaricus) 0.001 part.

[0038] (1) Acceptance of low-fat milk, cooling;

[0039] (2) Pour the bovine collagen powder and white granulated sugar into the mixing tank after fully dry mixing the formula amount, fully mix with low-fat milk, and constant volume;

[0040] (3) Heating, homogenization, pasteurization, cooling: homogenization pressure 180±20bar, sterilization temperature 95°C, time 300s, cooling to 42°C;

[0041] (4) inoculation, fermentation, terminal acidity 80 ° T;

[0042] (5) Stirring, cooling and filling;

[0043] (6) According to the desired taste, you can add 1 part of dried blueberries, 2 parts of yellow peach pieces, etc., and fill them with yogurt;

Embodiment 3

[0045] Such as figure 1 As shown, the low-fat yogurt added with 0 parts of bovine collagen has a thin texture and light aroma, and whey precipitates after being left for a long time. Such as figure 2 , image 3 As shown, the low-fat yoghurt added with bovine collagen of the present invention has a strong aroma and a fine and smooth mouthfeel. image 3 Compare figure 2 Yogurt has a firmer texture and can be eaten with a spoon, making it a highly enjoyable product. Such as figure 2 , image 3 The product has no whey precipitation during the shelf life, and it is a very high-quality product.

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Abstract

The invention belongs to the technical field of dairy product processing, and discloses a stirring type bovine collagen powder low-fat yoghourt formula, and a processing method of stirring type low-fat yoghourt added with bovine collagen powder. The formula of the stirring type bovine collagen powder low-fat yoghourt comprises the following components of 85-95 parts of low-fat milk, 7-9 parts of white granulated sugar, 0.5-1 part of bovine collagen powder and 0.001-0.002 part of strains. According to the yoghourt and the method, the common problems of low fat content, thin taste, strong granular sensation, unfineness, high whey precipitation tendency, low enjoyment feeling for consumers and the like of the stirring type low-fat yoghourt are solved; the bovine collagen powder enables the low-fat yoghourt to taste like cream, enhances the fat feeling of the product, and has the effect of simulating fat, so that the product, under the condition of low fat, shows high-fat taste and is strong in enjoyment feeling; and the product has no bad flavor, and meets the dual requirements of health and enjoyment of consumers.

Description

technical field [0001] The invention relates to a stirring type bovine collagen low-fat yoghurt and a processing method, belonging to the technical field of dairy processing. Background technique [0002] As the Chinese yogurt market continues to grow, consumers have higher requirements for health. High-protein, low-fat, natural ingredients, high-quality, and good taste have become new opportunities for the development of dairy products. Bovine collagen low-fat yogurt keeps the taste fresh and mellow, retains the nutritional activity of yogurt, improves the texture of low-fat yogurt, optimizes the taste, and enhances the functional properties of yogurt, meeting the higher expectations of more and more consumers for yogurt. [0003] The common problems of stirred low-fat yogurt sold in the market are that the fat content is low, the taste is thin, the texture is strong, not delicate, and there is more whey precipitation. For consumers, the quality is not high and the enjoymen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1238A23C9/1315A23C9/1307
Inventor 李英杰熊玮
Owner 苏州闻达食品配料有限公司
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