31 results about "Low fat yoghurt" patented technology

Technique for making a Low-Fat Yogurt-Cheese-Oil Composition, including: forming a milkfat-oil composition including a milkfat fluid and an oil; combining yogurt with the milkfat-oil composition to form a yogurt-milkfat-oil composition; combining milk protein with the yogurt-milkfat-oil composition; and forming a blend including the milk protein and the yogurt-milkfat-oil composition. Low-Fat Yogurt-Cheese-Oil Compositions.

The invention provides an arabinose beverage, belonging to the sugarless functional food technical field. A sweetener is taken as a main raw material and adopts a compound agent of sucrose and L-arabinose; and the arabinose beverage comprises the following raw materials based on a weight ratio: 30-300g of sucrose, 3-80g of L-arabinose, 200-700g of liquid milk, 220-650g of fruit, 10-200g of fruit bits and 20-400g of mineral water, wherein, the liquid milk is chosen from one or more of fresh milk, skimmed milk and low-fat yogurt; and the fruit is chosen from one or more of strawberries, lemons, kiwi fruits, oranges, nectarines, apples, cherries, grapes, mangos and bananas. The arabinose beverage solves the problem of high sucrose content in the existing beverage for, adds the L-arabinose, inhibits sucrose absorption, prolongs quality guarantee period, and avoids damage to vitamin C; in addition, the arabinose beverage solves the problem of being not suitable for a diabetes group who easily suffers from obesity, hyperglycemia and insulin dyssecretosis after eating and the like.

The invention relates to the food field, in particular to a preparation method for a low-fat stirred probiotics acidified milk. The preparation method for the low-fat stirred probiotics acidified milk includes the following steps: (1) dosing: collecting the raw materials comprising the following components in parts by weight: 85 to 92 parts of low-fat milk, 7 to 9 parts of white granulated sugar, 0.8 to 2 parts of micronized whey protein, and 0.3 to 0.7 part of a stabilizer, and stirring the raw materials; (2) performing one-time homogenization on the feed liquid obtained in the step (1) at a temperature of 65-70 DEG C, and sterilizing; (3) adding lipase into the feed liquid obtained in the step (2), wherein the additive amount of the lipase accounts for 0.03% to 0.3% of the mass fraction of the feed liquid, and performing enzymolysis; (4) preparing low-fat yogurt by performing heat treatment on the feed liquid obtained in the step (3) according to the processing techniques of the low-fat yogurt. The method provided by the invention has the advantages that the lipase does not directly take effects on the semi-skimmed milk, and the low-fat acidified milk with an excellent flavor and texture can be obtained without the conventional preliminary cream enzymolysis procedure, so as to reduce the costs for enterprises and improve the production efficiency.

The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

The invention discloses a preparation method of drinking low-fat yogurt.The drinking low-fat yogurt comprises, by weight, 88-90.7 parts of low-fat raw milk, 0.7-0.9 part of whey protein concentrate, 8.5-11.2 parts of white granulated sugar and culture.The preparation method includes the steps of raw material mixing, constant-volume operation, homogenizing, sterilization, fermentation, emulsion breaking, primary homogenizing and the like.The drinking low-fat yogurt and the preparation method thereof have the advantages that in order to solve the problems of insufficiency in protein content and instability of drinking yogurt, the whey protein concentrate, as a gel protein, with the effects of nutrition enhancers and functions of stabilizers is added into the milk to achieve stability of the drinking yogurt, so that the step of adding other stabilizers is omitted, a preparation technology is simplified, and the protein content can be also increased; the drinking low-fat yogurt is low in cost and high in quality but inexpensive.

The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

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.