CN103651797A - High-protein low-fat yoghourt and preparation method thereof - Google Patents
High-protein low-fat yoghourt and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a high-protein low-fat yoghourt and a preparation method thereof. Based on the total weight of the high-protein low-fat yoghourt, the high-protein low-fat yoghourt comprises 5-9.5% of milk protein powder in the raw material composition. The preparation method of the high-protein low-fat yoghourt comprises the following steps: carrying out dosing, homogenizing, sterilizing, fermenting, stirring a completely fermented yoghourt for 2-4min in a high-speed stirrer with the rotation speed of 5500-6500rpm, filling and then carrying out after-ripening. Due to the adoption of the milk protein powder, the protein content in the yoghourt product reaches 6-9% and the fat content is not more than 1.5%. Due to the adoption of the direct milk curd process in the preparation method of the yoghourt, the production cost is saved; furthermore, by refining the fermented yoghourt with the high-speed stirrer, the yoghourt has excellent brightness, exquisite quality and excellent flavor and taste. In addition, the food additive, a preservative, artificial color, a sweetening agent and the like are not added in the yoghourt, so that the yoghourt is pure, natural and healthy.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, relate in particular to a kind of high-protein low-fat yogurt and preparation method thereof, belong to the technical field of fermented dairy product.
Background technology
In recent years, people's Consciousness of food security and health perception constantly strengthen, and Yoghourt receives great concern as a kind of nutritious food.People pursue a kind of natural, health, the sour milk products being of high nutritive value, prisoner this, the sour milk products of high protein and low fat will lead trend of the market.
Traditional sour milk products protein content is generally at 2.5%-3.3%, can not meet people's health demand completely, produce a high-protein yoghourt, enough protein can be provided, and along with the raising of people's living standard, problem of obesity more and more becomes the killer who threatens human health, and obesity can cause a series of diseases such as hypertension, diabetes, heart disease, directly affect crowd's death rate, controlling body weight becomes one of topic at present of greatest concern.Low fat or yogurt made with skim milk not only can meet the nutritional requirement of needed by human body, and can effectively control body weight, prisoner this, this Yoghourt must be subject to liking of consumer.
CN102524388A discloses a kind of high-protein yoghourt and preparation method thereof, it provides a kind of protein content is 9.5-20wt%, fat content is the Yoghourt of 10-20wt%, its main manufacture craft is after Yoghourt fermentation, to carry out centrifugal filtration to form concentrated acidified milk, thereby improves protein and the fat content of Yoghourt.This manufacture craft is by traditional discharging whey method, although improved the protein content of finished product, this technique has greatly reduced product yield by discharging whey, has increased production cost, and in production process, equipment easy cleaning not, very easily pollutes.
CN102626137A discloses a kind of low fat without adding Yoghourt and preparation method thereof, the method is by making raw milk through ungrease treatment and concentration, and extend fermentation time, and thereby obtain fat content, be 0-1.5wt%, the Yoghourt of the low fat high protein that protein content is 5.1%-8.0%.But the method need adopt degreasing process and concentration technology, make preparation process numerous and diverse, consuming time longer, reduced product yield and caused waste.In addition, the method makes partially protein sex change by extending fermentation time minimizing leavening inoculum concentration, obtains particulate material, simulated fat mouthfeel, but the method easily causes yeast-bitten, and protein produces after irreversible denaturation, easily there is whey segregation phenomenon, affect the stability of product.
CN102550669A discloses a kind of high-protein low-fat yogurt and preparation method thereof, and it adopts gel-type WPC and micronize albumen, the protein content >=3.5wt% of the product preparing, fat content≤2.0wt%.The production technology adopting in the method very easily causes product to condense because a large amount of interpolations of micronize albumen form albumen, finally affect the quality of finished product, and the interpolation of lactalbumin also can bring bad local flavor to product.And the method adopts two kinds of functional form protein just to prepare high-protein low-fat yogurt, raw material is single not, and production cost is improved, and the protein content of product need to improve.
In sum, in prior art, protein and the fat content of the raw material selection of high-protein low-fat yogurt, preparation technology, finished product all remain to be further improved.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of natural, healthy, not containing the high-protein low-fat yogurt of food additives.This Yoghourt contains supplementary protein, extremely low fat content, and there is outstanding light, fine and smooth quality, be applicable to various different crowds and drink.
The present invention also aims to provide a kind of preparation method of above-mentioned high-protein low-fat yogurt.
For reaching above-mentioned purpose, the invention provides a kind of high-protein low-fat yogurt, the gross weight of this high-protein low-fat yogurt of take is benchmark, its raw material forms and comprises milk protein powder 5%-9.5%.The present invention reaches by add milk protein powder in the raw material of Yoghourt the effect that improves protein content.Milk protein is to hold back after lactoprotein by processing such as ultrafiltration, secondary filters (for the production of the product of protein content > 65wt%), further by evaporation and concentration and the dry a kind of brand-new milk-protein product with several functions characteristic obtaining of processing, it comprises casein and lactalbumin, and the two ratio is similar to raw milk.Milk protein has better emulsibility, the property beaten, dissolubility, stability than lactalbumin, the more important thing is, compared to lactalbumin, milk protein can be given the better local flavor of sour milk products and fine and smooth mouthfeel, is more conducive to food processing.
According to the specific embodiment of the present invention, preferably, in described high-protein low-fat yogurt, the gross weight of described milk protein powder of take is benchmark, its protein content is 60%-80%, and wherein, the gross weight of described protein of take is benchmark, in this protein, casein content is 60%-70%, and protein content of whey is 30%-40%.
According to the specific embodiment of the present invention, preferably, in described high-protein low-fat yogurt, the grain diameter of described milk protein powder is 5-10 μ m.
According to the specific embodiment of the present invention, preferably, in described high-protein low-fat yogurt, the gross weight of this high-protein low-fat yogurt of take is benchmark, and its raw material forms and comprises: white granulated sugar 5%-8%, and milk protein powder 5%-9.5%, surplus is milk.Except special instruction, ratio described in the present invention and content are part by weight and content.In the present invention, each raw material is commercially available acquisition all, and each material performance index meets correlated quality standard-required.
Milk during Yoghourt raw material provided by the invention forms refers to fresh milk or the recombined milk that meets China's Fresh Milk acquisition criteria, is preferably the lowfat milk of partially skimmed, milk, skimmed milk power or the partially skimmed milk powder of all degreasings.The present invention is not particularly limited this, but the fat content of this milk raw material requires lower than 2%.
According to the specific embodiment of the present invention, the raw material of described high-protein low-fat yogurt also comprises the leavening of appropriate (conventional amount used) in forming.Preferably, described leavening comprises one or more the combination in lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacillus casei) and Lactobacillus rhamnosus (Lactobacillus GG) etc.When combination that described leavening is above-mentioned several bacterial classifications, under the prerequisite that can react smoothly, persons skilled in the art can be allocated and select the usage ratio of each bacterial classification.
According to the specific embodiment of the present invention, preferably, described high-protein low-fat yogurt is prepared according to following steps: batching, homogeneous, sterilizing, fermentation, the Yoghourt completely that will ferment stir 2-4min, filling and after-ripening through high speed agitator 5500-6500rpm/min.
More specifically, described high-protein low-fat yogurt is prepared according to following steps:
Batching: white granulated sugar, milk protein powder and milk are stirred to 15-20min at 60-80 ℃ it is mixed, obtain a mixed material;
Homogeneous: by described mixed material carry out degassed after, under 65-70 ℃, 18-20MPa pressure, carry out homogeneous;
Sterilizing: by the mixed material after homogeneous at 85-121 ℃ of sterilizing 4s-30min;
Fermentation: the material of sterilizing is cooled to 42-43 ℃, adds appropriate leavening, ferment while reaching 72-78 ° of T to the acidity of Yoghourt at 42-43 ℃, stop fermentation;
Stir: the Yoghourt completely that ferments is cooled to 15-20 ℃, through high speed agitator 5500-6500rpm/min, stirs 2-4min;
Filling and after-ripening: the Yoghourt after stirring is squeezed in surge tank filling, 2-6 ℃ of refrigeration after-ripening 18 hours, obtained described high-protein low-fat yogurt.
High-protein low-fat yogurt of the present invention prepares by the technique of direct curdled milk, and it has increased product yield greatly, has simplified production operation step, has saved production cost.But directly curdled milk may affect the sophistication of product, and easily causes whey to be separated out, affect the stability of product, the present invention carries out refinement by the Yoghourt after using high speed agitator to fermentation, can address the above problem, and obtains the Yoghourt with light, fine and smooth quality.The present inventor finds by research, and when mixing speed is lower than 5500rpm/min, during mixing time 1-5min, the coarse mouthfeel of product, and adularescent granule, directly affect the quality of product; When mixing speed is during higher than 6500rpm/min, the whole mouthfeel of product is thinner, and rare denseness is lower, causes whey to be separated out, and makes the less stable of product; And when mixing time surpasses 4min, the mouthfeel of product is partially thin, and along with the prolongation of mixing time, easy entrained air in product, produces bubble, causes phenomenon of phase separation, has a strong impact on the stability of product.Prisoner this, comprehensive above prisoner's element, the mixing speed that Yoghourt of the present invention stirs after fermentation is complete is preferably controlled as 5500-6500rpm/min, mixing time is preferably controlled as 2-4min.
The present inventor explores the content of protein in high-protein low-fat yogurt for the impact of product brightness, sophistication, local flavor, stability etc. always, research finds in low fat or without fat, do not add other food additives in the situation that, protein content is lower than 6% time, the water-retaining property of Yoghourt is low, the stabilising system of product is difficult to ensure card, and protein content is lower, can not meet the demand of consumer's high protein; And to by the technique of direct curdled milk, obtain protein content at more than 9% Yoghourt, and state is comparatively coarse, and mouthfeel will be subject to larger impact.The sense organ of sour milk products can acceptance concrete evaluating data as shown in table 1 below.
Table 1
The score value showing in table 1 more approaches 10, represents that acceptable degree is higher.
Therefore, in the present invention, in described high-protein low-fat yogurt, the gross weight of described high-protein low-fat yogurt of take is benchmark, and its protein content is preferably 6%-9%, more preferably 7%-8%.
In the present invention, by add milk protein powder in the raw material of Yoghourt, reach the effect that improves protein content, make the protein content of Yoghourt bring up to the level of 6%-9%, adopt the milk of degreasing or partially skimmed that Yoghourt fat content is reduced to simultaneously≤1.5%.In the up-to-date standard GB/T 19302-2010 of acidified milk to not definition of protein-rich product, and cancelled the fatty requirement to degreasing and partially skimmed product, but according to the related standards of U.S. FDA trademark law, the Yoghourt of fat content≤0.4% can be identified as without resin acid milk, therefore fat content is that 0.5%-2% belongs to low fat sour milk, can think and the invention provides a kind of Yoghourt of high protein and low fat.
As previously mentioned, in high-protein low-fat yogurt of the present invention, do not add stabilizing agent as necessary in traditional yogurt goods, the white granulated sugar of mentioning in aforementioned base materials forms, milk protein powder, milk, zymophyte, Yoghourt of the present invention also optionally adds one or more the combination in essence, spices and the jam of convention amount, to strengthen product special flavour.The combination of one or more in this essence, spices and jam can be mixed together with white granulated sugar, milk protein powder and milk in batching step, after stirring, enters next preparation process.
Yoghourt of the present invention has been strengthened protein, makes protein content reach 6%-9%; Fat content is reduced to≤and 1.5%, and the present invention need not add any fat substitute in addition and improve mouthfeel in the raw material of Yoghourt, but carry out refinement by the Yoghourt after using high speed agitator to fermentation, and making it to there is outstanding light, fine and smooth quality, flavor taste is all good.In addition, this Yoghourt, without adding under the prerequisite of thickener, stabilizing agent, has been realized the regulation and control of product stability by controlling the content of protein in product.And, in Yoghourt of the present invention, do not add food additives, anticorrisive agent, artificial color, sweetener, purer natural health.
The present invention also provides a kind of preparation method of above-mentioned high-protein low-fat yogurt, and it mainly comprises step:
Batching: white granulated sugar, milk protein powder and milk are stirred to 15-20min at 60-80 ℃ it is mixed, obtain a mixed material;
Homogeneous: by described mixed material carry out degassed after, under 65-70 ℃, 18-20MPa pressure, carry out homogeneous;
Sterilizing: by the mixed material after homogeneous at 85-121 ℃ of sterilizing 4s-30min;
Fermentation: the material of sterilizing is cooled to 42-43 ℃, adds appropriate leavening, ferment while reaching 72-78 ° of T to the acidity of Yoghourt at 42-43 ℃, stop fermentation;
Stir: the Yoghourt completely that ferments is cooled to 15-20 ℃, through high speed agitator 5500-6500rpm/min, stirs 2-4min;
Filling and after-ripening: the Yoghourt after stirring is squeezed in surge tank filling, 2-6 ℃ of refrigeration after-ripening 18 hours, obtained described high-protein low-fat yogurt.
While containing one or more the combination in essence, spices and jam in Yoghourt of the present invention, the combination of one or more in this essence, spices and jam can be in batching step, be mixed together with white granulated sugar, milk protein powder and milk, after stirring, enter next preparation process.
The preparation method of high-protein low-fat yogurt of the present invention does not adopt traditional discharging whey technique, but has greatly increased product yield by the technique of direct curdled milk, has simplified production operation step, has saved production cost.But directly curdled milk can affect the sophistication of product, and easily causes whey to be separated out, and affects the stability of product.Prisoner this, preparation method of the present invention is carried out refinement by the Yoghourt after using high speed agitator to fermentation, mixing speed and mixing time are strictly controlled, under the prerequisite of not adding any stabilizing agent, thickener completely, successfully solved the defect that in Yoghourt, common whey is separated out, the effect of regulation and control product stability that hits pay dirk, and obtain there is light, fine and smooth quality, all good Yoghourts of flavor taste.
In sum, the present invention reaches by add milk protein powder in the raw material of Yoghourt the effect that improves protein content, by controlling the content of protein in product, and the Yoghourt after using high speed agitator to fermentation carries out refinement, the regulation and control of product stability have been realized, without add in addition any fat substitute in Yoghourt raw material, improve mouthfeel, make product have outstanding light, fine and smooth quality, flavor taste is all good.Sour milk products provided by the invention is a kind of high-protein low-fat yogurt natural, healthy, that do not contain food additives.
The specific embodiment
Embodiment 1
The present embodiment provides a kind of high-protein low-fat yogurt and preparation method thereof.
The raw material of this Yoghourt forms and comprises (in 1000g): low fat milk: 900g; White granulated sugar: 50g; Milk protein powder (protein content is 60%, and wherein, casein content is 60%, and protein content of whey is 40%, and grain diameter is 10 μ m): 55g; Bifidobacterium infantis, lactobacillus bulgaricus and streptococcus thermophilus are appropriate.
The preparation method of this Yoghourt comprises the following steps:
1, above-mentioned low fat milk, white granulated sugar and milk protein powder are stirred to 30min at 65 ℃ it is mixed, obtain a mixed material;
2, by described mixed material after degassed, under 65 ℃, 18MPa pressure, carry out homogeneous;
3, by the mixed material after homogeneous at 95 ℃ of sterilization 300s;
4, the material of sterilizing is cooled to 42 ℃, adds appropriate above-mentioned fermented bacterium (bifidobacterium infantis, lactobacillus bulgaricus and streptococcus thermophilus), at 42 ℃, ferment while reaching 74 ° of T to acidity, stop fermentation;
5, the Yoghourt completely that ferments is cooled to 15 ℃, through high speed agitator 5500rpm/min, stirs 4min;
6, the Yoghourt after stirring is squeezed in surge tank filling, 2 ℃ of refrigeration after-ripening 18 hours, can be dispatched from the factory.
The protein content of the high-protein low-fat yogurt that the present embodiment provides is 6.0% (low fat milk albumen is in 3%), fat content≤1.5%.
The assay method of Yoghourt physical and chemical index: the detection method of protein content is referring to the mensuration > > of GB 50095-2010 < < food security national standard Protein in Food, and the detection method of fat content is referring to the mensuration > > of fat in GB 54133-2010 < < food security national standard infant food and dairy products.
Embodiment 2
The present embodiment provides a kind of high-protein low-fat yogurt and preparation method thereof.
The raw material of this Yoghourt forms and comprises (in 1000g): defatted milk: 880g; White granulated sugar: 60g; Milk protein powder (protein content is 70%, and wherein, casein content is 65%, and protein content of whey is 35%, and grain diameter is 9 μ m): 60g; Lactobacillus bulgaricus and streptococcus thermophilus are appropriate.
The preparation method of this Yoghourt comprises the following steps:
1, above-mentioned defatted milk, white granulated sugar and milk protein powder are stirred to 25min at 70 ℃ it is mixed, obtain a mixed material;
2, by described mixed material after degassed, under 68 ℃, 20MPa pressure, carry out homogeneous;
3, by the mixed material after homogeneous at 110 ℃ of sterilization 10min;
4, the material of sterilizing is cooled to 43 ℃, adds appropriate above-mentioned fermented bacterium (lactobacillus bulgaricus and streptococcus thermophilus), at 43 ℃, ferment while reaching 76 ° of T to acidity, stop fermentation;
5, the Yoghourt completely that ferments is cooled to 18 ℃, through high speed agitator 5800rpm/min, stirs 3min;
6, the Yoghourt after stirring is squeezed in surge tank filling, 4 ℃ of refrigeration after-ripening 18 hours, can be dispatched from the factory.
The protein content of the high-protein low-fat yogurt that the present embodiment provides is 6.8% (defatted milk albumen is in 3%), fat content≤1.5%.
Embodiment 3
The present embodiment provides a kind of high-protein low-fat yogurt and preparation method thereof.
The raw material of this Yoghourt forms and comprises (in 1000g): low fat milk: 860g; White granulated sugar: 70g; Milk protein powder (protein content is 70%, and wherein, casein content is 70%, and protein content of whey is 30%, and grain diameter is 8 μ m): 70g; Lactobacillus acidophilus, lactobacillus bulgaricus and streptococcus thermophilus are appropriate.
The preparation method of this Yoghourt comprises the following steps:
1, above-mentioned low fat milk, white granulated sugar and milk protein powder are stirred to 25min at 68 ℃ it is mixed, obtain a mixed material;
2, by described mixed material after degassed, under 65 ℃, 20MPa pressure, carry out homogeneous;
3, by the mixed material after homogeneous at 121 ℃ of sterilization 4s;
4, the material of sterilizing is cooled to 42 ℃, adds appropriate above-mentioned fermented bacterium (lactobacillus acidophilus, lactobacillus bulgaricus and streptococcus thermophilus), at 42 ℃, ferment while reaching 78 ° of T to acidity, stop fermentation;
5, the Yoghourt completely that ferments is cooled to 20 ℃, through high speed agitator 6000rpm/min, stirs 3min;
6, the Yoghourt Yoghourt after stirring is squeezed in surge tank filling, 6 ℃ of refrigeration after-ripening 18 hours, can be dispatched from the factory.
The protein content of the high-protein low-fat yogurt that the present embodiment provides is 7.5% (low fat milk albumen is in 3%), fat content≤1.5%.
Embodiment 4
The present embodiment provides a kind of high-protein low-fat yogurt and preparation method thereof.
The raw material of this Yoghourt forms and comprises (in 1000g): low fat milk: 840g; White granulated sugar: 80g; Milk protein powder (protein content is 80%, and wherein, casein content is 68%, and protein content of whey is 32%, and grain diameter is 7 μ m): 70g; Bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus are appropriate.
The preparation method of this Yoghourt comprises the following steps:
1, above-mentioned low fat milk, white granulated sugar and milk protein powder are stirred to 30min at 68 ℃ it is mixed, obtain a mixed material;
2, by described mixed material after degassed, under 65 ℃, 18MPa pressure, carry out homogeneous;
3, by the mixed material after homogeneous at 105 ℃ of sterilization 15min;
4, the material of sterilizing is cooled to 42 ℃, adds appropriate above-mentioned fermented bacterium (Bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus), at 42 ℃, ferment while reaching 74 ° of T to acidity, stop fermentation;
5, the Yoghourt completely that ferments is cooled to 20 ℃, through high speed agitator 6300rpm/min, stirs 3min;
6, the Yoghourt after stirring is squeezed in surge tank filling, 6 ℃ of refrigeration after-ripening 18 hours, can be dispatched from the factory.
The protein content of the high-protein low-fat yogurt that the present embodiment provides is 8.1% (low fat milk albumen is in 3%), fat content≤1.5%.
Embodiment 5
The present embodiment provides a kind of high-protein low-fat yogurt and preparation method thereof.
The raw material of this Yoghourt forms and comprises (in 1000g): low fat milk: 825g; White granulated sugar: 80g; Milk protein powder (protein content is 70%, and wherein, casein content is 63%, and protein content of whey is 37%, and grain diameter is 6 μ m): 95g; Lactobacillus bulgaricus and streptococcus thermophilus are appropriate.
The preparation method of this Yoghourt comprises the following steps:
1, above-mentioned low fat milk, white granulated sugar and milk protein powder are stirred to 28min at 67 ℃ it is mixed, obtain a mixed material;
2, by described mixed material through degassed, under 65 ℃, 19MPa pressure, carry out homogeneous;
3, by the mixed material after homogeneous at 121 ℃ of sterilization 4s;
4, the material of sterilizing is cooled to 43 ℃, adds appropriate above-mentioned fermented bacterium (lactobacillus bulgaricus and streptococcus thermophilus), at 43 ℃, ferment while reaching 74 ° of T to acidity, stop fermentation;
5, the Yoghourt completely that ferments is cooled to 20 ℃, through high speed agitator 6500rpm/min, stirs 2min;
6, the Yoghourt after stirring is squeezed in surge tank filling, 6 ℃ of refrigeration after-ripening 18 hours, can be dispatched from the factory.
The protein content of the high-protein low-fat yogurt that the present embodiment provides is about 9% (low fat milk albumen is in 3%), fat content≤1.5%.
Product experiment
1. different mixing speeds and the mixing time impact on Yoghourt mouthfeel, stability
Take embodiment 1 as example, and the Yoghourt completely that will ferment, through high speed agitator, adopts the shearing of different mixing speeds and mixing time, compares mouthfeel and the stability of the sour milk products that produces, and result is as shown in table 2.
Known according to table 2, when mixing speed is lower than 5500rpm/min, during mixing time 1-5min, the coarse mouthfeel of product, and adularescent granule, directly affect the quality of product; When mixing speed is during higher than 6500rpm/min, the whole mouthfeel of product is thinner, and rare denseness is lower, has more whey to separate out, the bad stability of Yoghourt; And when mixing time surpasses 4min, the mouthfeel of product is partially thin, and along with the prolongation of mixing time, easy entrained air in product, produces bubble, has a strong impact on the stability of product.Prisoner this, comprehensive above factor, the mixing speed that Yoghourt of the present invention stirs after fermentation is complete is 5500-6500rpm/min, mixing time is 2-4min.
Table 2
As a comparison, by the fermentation of embodiment 1 completely Yoghourt through low-speed agitator, adopt the shearing of different mixing speeds (1000-3000rpm/min) and mixing time, it is carried out to refinement, the mouthfeel and the stability that compare gained sour milk products, result is as shown in table 3.
Known according to table 3, when mixing speed is 1000-3000rpm/min, during mixing time 4-10min, the coarse mouthfeel of product, granular sensation is strong, directly affects the quality of product; And when mixing time extends to 20min, the mouthfeel of product is still more coarse, there is more whey to separate out, and along with the prolongation of mixing time, easy entrained air in product, has a strong impact on the stability of product.Therefore, comprehensive above factor, Yoghourt of the present invention is not suitable for adopting low-speed agitator to carry out refinement after fermentation completely.
Table 3
2, the research of product stability
Take embodiment 1 as example, investigate high-protein low-fat yogurt stability of (4 ℃ of storages) in shelf life, result is as shown in table 4.
Table 4
Known according to table 4, this high-protein low-fat yogurt stability of (4 ℃ of storages) in shelf life is better, in the time of 28 days, pH reaches 3.92, do not have strong rear sour, can not affect mouthfeel and the Flavor release of finished product, and in shelf life, it is fine and smooth that the structural state of this Yoghourt keeps always, substantially without whey, separate out, mouthfeel is smooth, and milk fragrance is dense, prisoner this, this high-protein low-fat yogurt has good stability.
3. products taste local flavor investigation
Product with embodiment 1-5 carries out taste flavor investigation experiment.This investigation experiment is carried out in trial test mode: adopt the mode of blank marking to carry out the 65 people test and appraisal of marking, respectively from brightness, sophistication, sour-sweet ratio, local flavor, aftertaste, wholely feel that 7 indexs test and assess.Each index full marks 10 minutes, mark is higher, represents that effect is better, to tasting result, carries out statistical analysis, and result is as shown in table 5.
Table 5
From this experimental result, can find out, all in all, the product of embodiments of the invention obtains liking of most people in mouthfeel, local flavor and nutrition, is subject to liking of consumer.
Claims (10)
1. a high-protein low-fat yogurt, the gross weight of this high-protein low-fat yogurt of take is benchmark, its raw material forms and comprises milk protein powder 5%-9.5%.
2. high-protein low-fat yogurt according to claim 1, wherein, the gross weight of described milk protein powder of take is benchmark, its protein content is 60%-80%, wherein, the gross weight of described protein of take is benchmark, and in this protein, casein content is 60%-70%, and protein content of whey is 30%-40%.
3. high-protein low-fat yogurt according to claim 2, wherein, the grain diameter of described milk protein powder is 5-10 μ m.
4. high-protein low-fat yogurt according to claim 3, the gross weight of this high-protein low-fat yogurt of take is benchmark, its raw material forms and comprises: white granulated sugar 5%-8%, milk protein powder 5%-9.5%, surplus is milk.
5. high-protein low-fat yogurt according to claim 4, its raw material forms and also comprises appropriate leavening.
6. high-protein low-fat yogurt according to claim 5, wherein, described leavening comprises one or more in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus.
7. high-protein low-fat yogurt according to claim 6, it is prepared according to following steps: batching, homogeneous, sterilizing, fermentation, the Yoghourt completely that will ferment stir 2-4min, filling and after-ripening through high speed agitator 5500-6500rpm/min.
8. high-protein low-fat yogurt according to claim 7, the gross weight of described high-protein low-fat yogurt of take is benchmark, its protein content is 6%-9%, fat content≤1.5%.
9. high-protein low-fat yogurt according to claim 8, the gross weight of described high-protein low-fat yogurt of take is benchmark, its protein content is 7%-8%.
10. the preparation method of the high-protein low-fat yogurt described in claim 1-9 any one, it comprises the following steps:
White granulated sugar, milk protein powder and milk are stirred to 15-20min at 60-80 ℃ it is mixed, obtain a mixed material;
By described mixed material carry out degassed after, under 65-70 ℃, 18-20MPa, carry out homogeneous;
By the mixed material after homogeneous at 85-121 ℃ of sterilizing 4s-30min;
The material of sterilizing is cooled to 42-43 ℃, adds appropriate leavening, at 42-43 ℃, ferment while reaching 72-78 ° of T to the acidity of Yoghourt, stop fermentation;
The Yoghourt completely that ferments is cooled to 15-20 ℃, through high speed agitator 5500-6500rpm/min, stirs 2-4min;
Yoghourt after stirring is squeezed in surge tank filling, 2-6 ℃ of refrigeration after-ripening 18 hours, obtained described high-protein low-fat yogurt.
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| CN104489096A (en) * | 2014-12-24 | 2015-04-08 | 光明乳业股份有限公司 | High-protein lactose-free milk and preparation method thereof |
| CN104982523A (en) * | 2015-06-12 | 2015-10-21 | 光明乳业股份有限公司 | Fermented milk without food additives and preparation method thereof |
| CN105341150A (en) * | 2015-11-03 | 2016-02-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN105558034A (en) * | 2015-12-18 | 2016-05-11 | 石家庄市兄弟伊兰食品配料有限公司 | High-protein low-fat milk and production method thereof |
| CN106359589A (en) * | 2016-08-30 | 2017-02-01 | 王保华 | Bifidus yogurt and preparation method thereof |
| CN106417611A (en) * | 2015-08-07 | 2017-02-22 | 内蒙古伊利实业集团股份有限公司 | Organic fruit granule yoghurt and making method thereof |
| CN106417668A (en) * | 2015-08-06 | 2017-02-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Greece yoghourt and preparation method thereof |
| CN106615093A (en) * | 2016-09-20 | 2017-05-10 | 石家庄市兄弟伊兰食品配料有限公司 | Low-fat frozen yoghurt containing probiotics and preparation method thereof |
| CN107509813A (en) * | 2016-06-16 | 2017-12-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN107771938A (en) * | 2016-08-29 | 2018-03-09 | 本溪木兰花乳业有限责任公司 | One kind zero adds yoghurt and its preparation technology |
| CN107996713A (en) * | 2017-12-26 | 2018-05-08 | 光明乳业股份有限公司 | A kind of high protein drinking yoghourt and preparation method thereof |
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| CN108606063A (en) * | 2018-06-08 | 2018-10-02 | 宁夏塞尚乳业有限公司 | A kind of Greece's flavored fermented milk and preparation method thereof made using MPC liquid |
| CN108703217A (en) * | 2018-04-25 | 2018-10-26 | 江苏小鹿电子商务有限公司 | A kind of preparation method of degreasing Yoghourt |
| CN108719468A (en) * | 2018-04-24 | 2018-11-02 | 江苏小鹿电子商务有限公司 | A kind of preparation method of fruit-flavoured yogurt |
| CN109007027A (en) * | 2018-07-18 | 2018-12-18 | 安徽新希望白帝乳业有限公司 | A kind of cheese's concentration Yoghourt of zero addition |
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| CN109527087A (en) * | 2018-12-20 | 2019-03-29 | 杭州新希望双峰乳业有限公司 | Low fat subtracts the high-protein flavored acidified milk of sugar |
| CN109717248A (en) * | 2019-01-31 | 2019-05-07 | 北京天辰乳业有限公司 | A kind of production technology of high-protein low-fat yogurt |
| CN109924257A (en) * | 2019-04-12 | 2019-06-25 | 黑龙江完达山林海液奶有限公司 | Low fat high-protein yoghourt and preparation method thereof |
| CN110870504A (en) * | 2019-12-02 | 2020-03-10 | 光明乳业股份有限公司 | High-protein additive-free yoghourt and preparation method thereof |
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| CN111011507A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | High-protein normal-temperature drinking yoghurt and preparation method thereof |
| CN111248277A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
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| CN104041589A (en) * | 2014-06-24 | 2014-09-17 | 光明乳业股份有限公司 | Low-fat and high-protein jam yogurt and preparation method of low-fat and high-protein jam yogurt |
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| CN105558034A (en) * | 2015-12-18 | 2016-05-11 | 石家庄市兄弟伊兰食品配料有限公司 | High-protein low-fat milk and production method thereof |
| CN107509813A (en) * | 2016-06-16 | 2017-12-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN107771938A (en) * | 2016-08-29 | 2018-03-09 | 本溪木兰花乳业有限责任公司 | One kind zero adds yoghurt and its preparation technology |
| CN106359589A (en) * | 2016-08-30 | 2017-02-01 | 王保华 | Bifidus yogurt and preparation method thereof |
| CN106615093A (en) * | 2016-09-20 | 2017-05-10 | 石家庄市兄弟伊兰食品配料有限公司 | Low-fat frozen yoghurt containing probiotics and preparation method thereof |
| CN108064940A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | Prevent the method for high-protein yoghourt cohesion and by its high-protein yoghourt obtained |
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| CN109007027A (en) * | 2018-07-18 | 2018-12-18 | 安徽新希望白帝乳业有限公司 | A kind of cheese's concentration Yoghourt of zero addition |
| CN109221395A (en) * | 2018-07-18 | 2019-01-18 | 安徽新希望白帝乳业有限公司 | A kind of low-sugar nutritional cereal milk shake |
| CN110881521A (en) * | 2018-09-07 | 2020-03-17 | 内蒙古伊利实业集团股份有限公司 | Fat substitute composition and preparation method and application thereof |
| CN109090244A (en) * | 2018-09-19 | 2018-12-28 | 湖南艾达伦科技有限公司 | A kind of high protein is without resin acid milk and preparation method thereof |
| CN111248277A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN109527087A (en) * | 2018-12-20 | 2019-03-29 | 杭州新希望双峰乳业有限公司 | Low fat subtracts the high-protein flavored acidified milk of sugar |
| CN109717248A (en) * | 2019-01-31 | 2019-05-07 | 北京天辰乳业有限公司 | A kind of production technology of high-protein low-fat yogurt |
| CN109924257A (en) * | 2019-04-12 | 2019-06-25 | 黑龙江完达山林海液奶有限公司 | Low fat high-protein yoghourt and preparation method thereof |
| CN110870504A (en) * | 2019-12-02 | 2020-03-10 | 光明乳业股份有限公司 | High-protein additive-free yoghourt and preparation method thereof |
| CN111011507A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | High-protein normal-temperature drinking yoghurt and preparation method thereof |
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