31 results about "Low fat yoghurt" patented technology

Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.

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 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 relates to low-fat yoghourt with improved mouth feel and a production method of the low-fat yoghourt. According to the low-fat yoghourt, the additive amount of orange fibers is 0.05%by weight-0.12% by weight, the additive amount of modified starch is 0.15%by weight-0.6%by weight, and the additive ratio of the orange fibers to the modified starch is (1:3)-(1:5). Through separately adding the orange fibers and the modified starch in a certain ratio into low-fat yoghourt and adjusting the additive amounts and the additive ratio of the orange fibers and the modified starch, the orange fibers and the modified starch take a synergistic effect in a preferred range, the mouth feel and the form of the low-fat yoghourt are improved, and the stability of the low-fat yoghourt is well kept.

The invention relates to a method for preparing low-fat yogurt and belongs to the technical field of dairy products. According to the method, a fat replacer is prepared by employing the corn starch enzyme hydrolysis technology and is added into the low-fat raw milk, and the low-fat yogurt is produced through lactobacillus fementation, so that the fat content is 1 percent, weak gel which has smooth, oily and fat-similar properties and has a meshed structure on relatively stable organs is formed, the texture shape, mouthfeel and texture are similar to those of whole milk yogurt, the product has the characteristics that the product is low in heat and low in fat, has the mouthfeel of whole milk yogurt and is easily controlled in production process conditions, low in cost and suitable for industrial large-scale application.

The invention belongs to the technical field of dairy food preparation, in particular to a high-fiber low-fat yogurt and a preparation method thereof. Based on the total mass of the high-fiber and low-fat yogurt, it includes the following raw materials by mass percentage: low-fat or skimmed liquid milk 11-78%; dietary fiber 20-30%; casein powder 1-10%; stabilizer 1-15%; sweetener 0-4%; fruit / jam 0-30%; strain 50-200U. The high-fiber and low-fat yogurt provided by the invention fills the market gap, meets people's demand for healthy diet, and is more nutritious and healthy. The present invention makes up for the loss of taste due to the increase of dietary fiber content and the selection of low-fat or skimmed liquid milk through the coordination among the components; at the same time, without adding external water, the provided The yogurt has a refreshing taste and moderate viscosity, giving the product better fermentation flavor and texture. The product system is stable and suitable for storage at room temperature.

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.

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 relates to Lactobacillus paracasei, which is named as Lactobacillus paracasei AR-93, and a preservation number is CGMCC 9443. The Lactobacillus paracasei AR-93 is taken as a low-fat yoghurt starter and as a raw material for extracting exopolysaccharide. The acid production speed of the Lactobacillus paracasei AR-93 during a low-fat yoghurt fermentation process is slow, so that the yoghurt products have the advantages of soft acidity and rich flavor, the fermented low-fat yoghurt is viscous. The exopolysaccharide produced by Lactobacillus paracasei can obviously improve the texture properties such as structural state of the yoghurt, precipitation of milk serum is minimized, a stabilizing agent is not required for the product, and the requirement of the low-fat yoghurt without addictives by the consumers is satisfied.

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.