Fruit and vegetable sugar-reducing low-fat yoghourt and preparation method thereof

A fruit, vegetable and yogurt technology, which is applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve problems such as poor stability, insufficient smoothness, powdery and astringent taste of sugar-reduced and low-fat yogurt

Pending Publication Date: 2022-05-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a low-fat yoghurt with reduced sugar from fruits and vegetables. Through the combination of fruit and vegetable ingredients, sweeteners and dietary fiber, the taste of the reduced-sugar low-fat yoghurt is powdery, insufficient in smoothness and poor in stability, and the after-effects of sugar substitute products are solved. Problems such as bitterness and poor texture, while adding fruit and vegetable ingredients can not only improve the taste but also increase nutrition

Method used

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  • Fruit and vegetable sugar-reducing low-fat yoghourt and preparation method thereof
  • Fruit and vegetable sugar-reducing low-fat yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A low-fat yoghurt with reduced sugar in fruits and vegetables, the low-fat yoghurt with reduced sugar in fruits and vegetables is mainly made of the following raw materials by weight: low-fat raw milk (low-fat fresh milk) 81.697%, compound fruit and vegetable smoothies (apple, blood orange , beet, dragon fruit) 10%, erythritol 4.3%, polydextrose 3%, concentrated milk protein powder 1% and stevia 0.003%. The corresponding sweetness ratio of erythritol and stevia is 3:1. The raw material of the yoghurt further comprises a leavening agent, and its addition amount is 0.05% of the total weight of other raw materials. The starter is Lactobacillus bulgaricus and Streptococcus thermophilus.

[0056] Specific steps are as follows:

[0057] (1) Prepare low-fat raw milk by skimming raw milk: skim fresh milk and prepare low-fat milk, so that the final fat content of low-fat milk is ≤ 1.5g / 100ml, and the protein content is about 3.2%;

[0058] (2) Mixing, homogenization and steri...

Embodiment 2

[0064] A low-fat yoghurt with reduced sugar in fruits and vegetables, the low-fat yoghurt with reduced sugar in fruits and vegetables is mainly made of the following raw materials by weight: low-fat raw milk (low-fat fresh milk) 87.494%, compound concentrated fruit and vegetable juice (lime, kale cabbage, okra) 7%, erythritol 3%, polydextrose 2%, concentrated milk protein powder 0.5% and stevia 0.006%. The corresponding sweetness ratio of erythritol and stevia is 1:1. The raw material of the yoghurt further comprises a leavening agent, and its addition amount is 0.08% of the total weight of other raw materials. The starter is Lactobacillus bulgaricus and Streptococcus thermophilus.

[0065] Specific steps are as follows:

[0066] (1) Prepare low-fat raw milk by skimming raw milk: skim fresh milk and prepare low-fat milk, so that the final fat content of low-fat milk is ≤ 1.5g / 100ml, and the protein content is about 3.2%;

[0067] (2) Mixing, homogenization and sterilization...

Embodiment 3

[0073] A kind of low-fat yoghurt with reduced sugar in fruits and vegetables. The low-fat yoghurt with reduced sugar in fruits and vegetables is mainly made of the following raw materials by weight: low-fat raw milk (low-fat fresh milk) 86.793%, compound fruit and vegetable pulp (banana, pumpkin, Mango, jackfruit) 8%, xylitol 2%, resistant dextrin 2.5%, concentrated milk protein powder 0.7% and mogroside 0.007%. The corresponding sweetness ratio of xylitol and mogroside is 1:1. The raw material of the yoghurt further comprises a leavening agent, and its addition amount is 0.05% of the total weight of other raw materials. The starter is Lactobacillus bulgaricus and Streptococcus thermophilus.

[0074] Specific steps are as follows:

[0075] (1) Prepare low-fat raw milk by skimming raw milk: skim fresh milk and prepare low-fat milk, so that the final fat content of low-fat milk is ≤ 1.5g / 100ml, and the protein content is about 3.2%;

[0076] (2) Mixing, homogenization and ste...

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Abstract

The invention relates to fruit and vegetable sugar-reduced low-fat yoghourt and a preparation method thereof. The yoghourt comprises the following raw materials in percentage by weight: 5-10% of fruit and vegetable components; 1.5-6% of a sweetening agent; and 1-3% of dietary fiber. The sweetening agent comprises one or more of the following sugar alcohol sweetening agents: erythritol, xylitol, maltitol, isomaltitol and the like; and high-power sweeteners such as stevioside, mogroside, sucralose and acesulfame potassium, preferably, the sweetness ratio of the sugar alcohol sweetener to the high-power sweeteners is between 3: 1 and 1: 1. The protein content of the yoghurt is 3.0-3.6%, and the fat content is less than or equal to 1.5 g / 100ml. According to the fruit and vegetable sugar-reduced low-fat yoghourt, cane sugar is not additionally added, a low-calorie sweetening agent such as erythritol and stevioside is used for providing sweetness, the bad taste carried by the sweetening agent is made up through cooperation of concentrated fruit and vegetable juice or fruit shake, the flavor of the product is improved, and the fruit and vegetable sugar-reduced low-fat yoghourt is prepared. And the problem of product texture is solved by adding dietary fibers or fruit and vegetable pulp rich in dietary fibers.

Description

technical field [0001] The invention generally relates to low-fat yoghurt with reduced sugar, in particular to a low-fat yoghurt with reduced sugar and fruits and vegetables and a preparation method thereof. Background technique [0002] With the rise of living standards, consumers have higher requirements for healthy diet and quality of life. Yogurt is a nutritious, healthy food that contains protein, calcium, vitamins, probiotics, etc. However, because it contains higher fat, higher carbohydrates, and higher calories, most consumers are discouraged. [0003] In order to meet the demand, "low-fat", "skim" and "low-calorie" products are gradually increasing, but the taste of dairy products with low milk fat content such as skim and low-fat is very light, thin, and lacks strong aroma. Poor stability, easy to separate water and other problems. [0004] Nowadays, fruit and vegetable juices made from natural raw materials have become one of the concerns of people. Yogurt can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/1307A23C9/133A23V2400/147A23V2400/165A23V2400/125A23V2400/123A23V2400/231A23V2400/113A23V2400/175A23V2400/249
Inventor 云超王明娜张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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