CN109924257A - Low fat high-protein yoghourt and preparation method thereof - Google Patents
Low fat high-protein yoghourt and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of low fat high-protein yoghourt and preparation method thereof.The Yoghourt is made of the raw material of following parts by weight: in terms of 100 parts by weight, 80-90 parts of lowfat milk, 8-12 parts of compound protein powder, 0.2-8.5 parts of sweetener and appropriate leavening；And the dosage of leavening is 10U-25U in raw material described in every 100kg；Wherein, the compound protein powder in whey protein concentrate, sepg whey albumen, milk protein concentrate, casein, skimmed milk powder at least two.The present invention is easy to appear that particle is serious by the screening of the auxiliary materials such as raw material milk index, strain, compound protein powder and ratio optimization, effectively solving high-protein yoghourt product, the bad problem of mouthfeel.Protein content of product has the characteristics that aromatic, lubricious, fine and smooth mouthfeel 8% or more.In addition, processing method is simple and easy, without the equipment such as centrifugation, filtering, save the cost.
Description
Technical field
The invention belongs to fermented milk products manufacture fields, specifically, being related to a kind of low fat high-protein yoghourt and its preparation side
Method.
Background technique
With the continuous improvement of living standards, consumer for health eating habit and quality life mode attention rate by
Cumulative height, more and more consumers tend to low carbohydrate diet mode, emphasize that product continues with high protein content
Energy supply.Yoghourt is full of nutrition, containing protein, calcium, vitamin etc., is easy to absorb, containing the probiotics for being conducive to human health,
There are the health-care effects such as whole intestines, therefore high-protein yoghourt will be used as a great subdivision category in dairy market.
Current high protein Greece both domestic and external Yoghourt is all made of filter whey technique, and Dairy Products Processing Factory produces high protein Greece
Yoghourt needs to be equipped with special sepg whey equipment, and cost is high, and production operation is cumbersome.Filter whey technique mainly filters in raw milk
Lactalbumin, only remaining casein substantially in Yoghourt, the Yoghourt mouthfeel worked it out in this way is more sticky, while present condition is thick out
The problems such as rough, bleed.
By adding exogenous proteins, such as Evamilk albumen, lactalbumin in the production technology to high-protein yoghourt,
It can effectively avoid whey precipitation, enhance the stability of Yoghourt, while improving the yield rate of product.But if sour milk products reach one
Fixed protein content, if will appear powder sense using conventional Production of Yogurt, (mouthfeel is thick using excessive exogenous proteins
It is rough), flavor and texture to Yoghourt generate certain influence.
Summary of the invention
The object of the present invention is to provide a kind of low fat high-protein yoghourts and preparation method thereof.
In order to achieve the object of the present invention, in a first aspect, the present invention provides a kind of low fat high-protein yoghourt, by following parts by weight
Raw material be made: in terms of 100 parts by weight, 80-90 parts of lowfat milk, 8-12 parts of compound protein powder, 0.2-8.5 parts of sweetener and suitable
Measure leavening；And the dosage of leavening is 10U-25U in raw material described in every 100kg；
Wherein, the compound protein powder is selected from whey protein concentrate (WPC), sepg whey albumen (WPI), milk concentrate egg
At least two in white (MPC), casein (MCC), skimmed milk powder (SMP).
In the present invention, mass fraction >=50% of protein in the whey protein concentrate.
Mass fraction >=85% of protein in the sepg whey albumen.
Mass fraction >=60% of protein in the milk protein concentrate.
Mass fraction >=80% of protein in the casein.
The mass fraction of protein is 33%-35% in the skimmed milk powder.
The content of body cell≤200,000/mL in lowfat milk of the invention, total number of bacteria≤100,000 CFU/mL, low fat ox
Fat content≤1.5% of milk.The lowfat milk meets in the Ministry of Public Health " Food Nutrition Labeling management regulation " for low fat
The relevant regulations of milk.The raw material milk of the lowfat milk is fresh milk, and meets China's Fresh Milk acquisition criteria.
The lowfat milk is made by low fat milk standardized method.Standardized conventional method are as follows: qualification will be examined
Raw material milk is heated to 40 DEG C -50 DEG C, carries out degreasing to fresh milk by butterfat centrifugal separator, degreasing pressure is 2-4kg.Through standard
Lowfat milk index is obtained after change as fat≤1.5%, protein >=3.0%, non-fat solid >=8.2%.
In the present invention, the sweetener be selected from white granulated sugar, fructose, fructose syrup, glucose, Sucralose, acesulfame potassium, Ah
At least one of sweeteners such as this Ba Tian, neotame and glycitols.It is preferred that white granulated sugar.
The leavening include lactobacillus bulgaricus and streptococcus thermophilus, optionally include lactobacillus plantarum, Bifidobacterium,
Lactobacillus casei, at least one of lactobacillus acidophilus etc..Wherein, the mixing dosage of lactobacillus bulgaricus and streptococcus thermophilus
For 10-25U/100kg；Lactobacillus plantarum, Bifidobacterium, Lactobacillus casei and lactobacillus acidophilus dosage are respectively 0-0.5U:0-
0.5U:0-0.5U:0-0.5U/100kg；
In the present invention, the mass ratio of casein and lactalbumin is 2-4:1 in the compound protein powder (protein mixture).
Preferably, the compound protein powder can be selected from it is following 1.~4. any one:
1. whey protein concentrate and milk protein concentrate, mass ratio 1-2:6-8；
2. casein and whey protein concentrate, mass ratio 5-8:2-3；
3. milk protein concentrate, casein and sepg whey albumen, mass ratio 6-8:1-3:1-2；
4. skimmed milk powder, whey protein concentrate and casein, mass ratio 1-2:1-2:3-5.
In a specific embodiment of the invention, the low fat high-protein yoghourt scheme of following I~IV is provided:
Scheme I: the low fat high-protein yoghourt is made of the following raw material: lowfat milk 825mL, milk protein concentrate 80g,
Whey protein concentrate 15g, white granulated sugar 80g, lactobacillus bulgaricus and the total 0.15U of streptococcus thermophilus.
Wherein, the mass fraction of protein is 3% in the lowfat milk；
In the milk protein concentrate mass fraction of protein be 61%, and in the milk protein concentrate casein with
The mass ratio of lactalbumin is 3.8:1；
The mass fraction of protein is 82% in the whey protein concentrate.
Scheme II: the low fat high-protein yoghourt is made of the following raw material: lowfat milk 815mL, milk protein concentrate
80g, casein 15g, sepg whey protein 10 g, white granulated sugar 80g, lactobacillus bulgaricus and the total 0.15U of streptococcus thermophilus, plant
Object lactobacillus 0.025U and Lactobacillus casei 0.025U.
Wherein, the mass fraction of protein is 3% in the lowfat milk；
In the milk protein concentrate mass fraction of protein be 61%, and in the milk protein concentrate casein with
The mass ratio of lactalbumin is 3.8:1；
The mass fraction of protein is 82% in the casein；
The mass fraction of protein is 90% in the sepg whey albumen.
Scheme III: the low fat high-protein yoghourt is made of the following raw material: lowfat milk 890mL, skimmed milk powder 20g, dense
Contracting lactalbumin 20g, casein 45g, white granulated sugar 25g, Sucralose 0.15g, lactobacillus bulgaricus and streptococcus thermophilus are total
0.15U。
Wherein, the mass fraction of protein is 3% in the lowfat milk；
The mass fraction of protein is 34% in the skimmed milk powder, and fatty mass fraction is 0.8%；
The mass fraction of protein is 82% in the whey protein concentrate；
The mass fraction of protein is 82% in the casein.
Scheme IV: the low fat high-protein yoghourt is made of the following raw material: lowfat milk 845mL, casein 70g, concentration
Lactalbumin 25g, white granulated sugar 60g, lactobacillus bulgaricus and streptococcus thermophilus total 0.15U and lactobacillus acidophilus 0.05U.
Wherein, the mass fraction of protein is 3% in the lowfat milk；
The mass fraction of protein is 82% in the casein；The mass fraction of protein in the whey protein concentrate
It is 82%.
Second aspect, the present invention provide the preparation method of the low fat high-protein yoghourt, and preparation process includes: with low fat
Milk is raw material, and auxiliary material sugar, compound protein powder, shear agitation is added in preheating (50 DEG C -70 DEG C) afterwards, and homogeneous sterilization is added after cooling
Leavening carries out ferment at constant temperature, filling after stirring (being stirred based on dynamic formula) pumping, and low fat high-protein yoghourt is made.
Wherein, the shear agitation is handled using high-shear mixer and high-shear emulsifying device, and spinner velocity >=
3000rpm。
The preparation method specifically includes the following steps:
(1) lowfat milk, compound protein powder and sweetener are uniformly mixed and form feed liquid；
(2) step (1) resulting feed liquid is successively subjected to homogeneous, sterilization, cooling；
(3) inoculating starter into step (2) resulting feed liquid, carries out cold fermentation under the conditions of 32 DEG C -39 DEG C, fermentation
To pH value be 4.5-4.6 when (fermentation time 4-12h), terminate fermentation, demulsification, it is filling, saved at 2-6 DEG C.
Method above-mentioned, the condition of homogeneous in step (2) are as follows: 50 DEG C -60 DEG C, 15-30MPa.
Method above-mentioned, the middle condition sterilized of step (2) are as follows: 90 DEG C -95 DEG C, 5min.
Method above-mentioned, it is cooling described in step (2) to refer to that being cooled to temperature is 35 DEG C -42 DEG C.
In general technique for preparing yoghourt, according to fermentation temperature and the time lower than lactobacillus-fermented optimum temperature with
Time can make the reduction of lactic acid bacteria curdled milk ability, so as to cause the reduction of yogurt coagulability；Fermentation time is too long, causes acidity excessive
The colloform texture that lactoprotein has been formed is destroyed, whey is separated.Therefore under normal circumstances, industrialized production yogurt
The fermentation temperature for selecting basal fermentation agent most suitable is 40-45 DEG C, and the present invention creatively uses cold fermentation, due in product
With higher protein content, it is advantageous that slowing down the acid production speed in lactic acid bacteria fermentation process, make the condition of yogurt curdled milk
Milder, conventional zymotechnique are easy to appear the phenomenon that protein denaturation causes product coarse.The solidification of yogurt and protein
Denaturation it is related, the variation of acidity is to lead to a key factor of yogurt state difference, by it is appropriate to strain improvement tame,
The production acid situation during lactobacter growth can be slowed down, it is slow that lactic acid bacteria produces sour situation, so that it may so that protein denaturation is mild,
Therefore the dairy products structural state obtained is more preferable.
The present invention is on the basis of fixing protein mass fraction, by adjusting skimmed milk powder and Whey Protein Concentrate powder two
The additive amount of person makes in cream the mass ratio of casein and lactalbumin be respectively 4:1,3:1,2:1,1:1, the results show that with
The reduction of casein and whey protein proportions, hardness, viscosity, the retention ability of yogurt gel increase, and gel network structure becomes more
Rule, densification, hole are smaller；When the ratio of casein and lactalbumin rises to 3:1~2:1, gained dairy products have more suitable
Sliding good organoleptic quality.The ratio of casein and lactalbumin influences the quality of Yoghourt to a certain extent in Yoghourt.Meanwhile
The solidification of yogurt is related with lactic acid bacteria production acid, if lactic acid bacteria production acid is too fast, protein is easily made to accelerate to be denaturalized, formation coarse structure,
Fermentation temperature has a certain impact to the growth tool of lactic acid bacteria, and the present invention effectively prevents fermenting by optimization for fermentation technology
The adverse effect generated in journey.
By above-mentioned technical proposal, the present invention at least have following advantages and the utility model has the advantages that
(1) present invention is major auxiliary burden using compound protein powder, improves the phase of protein using defatted milk as primary raw material
Interaction, fermentation process when long by low temperature, gained sour milk products have smooth, the fine and smooth mouthfeel of full fat product.Egg in Yoghourt
It when the content of white matter is up to 11%, is still precipitated without protein body and whey, without refining processing.
(2) protein in low fat high-protein yoghourt product provided by the invention containing 8% or more (has higher water holding
Power), nutritive value is high；The problems such as overcoming the coarse high-protein yoghourt state that existing filter whey technique produces, bleed, overcomes and adds
Add exogenous proteins production high-protein yoghourt for using the limitation of raw material type, additive amount.
(3) present invention is by effectively solving to the screening of the auxiliary materials such as raw material milk index, strain, compound protein powder and ratio optimization
Certainly high-protein yoghourt product is easy to appear that particle is serious, the bad problem of mouthfeel.Product has aromatic, lubricious, fine and smooth mouthfeel
Feature.
(4) processing method is simple and easy, without the equipment such as centrifugation, filtering, save the cost.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..Unless otherwise specified, embodiment
Used in the conventional means that are well known to those skilled in the art of technological means, raw materials used is commercial goods.
The preparation of 1 low fat high-protein yoghourt of embodiment
Weighing the low fat milk 825ml that normalized protein content is 3%, (body cell is 50,000/mL, and total number of bacteria is 30,000
CFU/mL), 55 DEG C are preheated to, it is 80g that white granulated sugar 8%, which is added, and milk protein concentrate 8% is 80g (protein content 61%),
Whey protein concentrate 1.5% is 15g (protein content 82%).Parameter is arranged in high-shear mixer and high-shear emulsifying device
3000rpm, keeps 20min, 15Mpa, under the conditions of 50 DEG C after homogeneous, and it is Bulgarian to be cooled to 41 DEG C of inoculations for 95 DEG C, 300s sterilization
Lactobacillus and the total 0.15U of streptococcus thermophilus, ferment 6h at 39 DEG C, pH value be demulsified at 4.56 carry out it is filling, it is cold at 2-6 DEG C
Hiding.
The preparation of 2 low fat high-protein yoghourt of embodiment
Weighing the low fat milk 815ml that normalized protein content is 3%, (body cell is 70,000/mL, and total number of bacteria is 3.5 ten thousand
CFU/mL), 55 DEG C are preheated to, it is 80g that white granulated sugar 8%, which is added, and milk protein concentrate 8% is 80g (protein content 61%),
Casein 1.5% is 15g (protein content 82%), and sepg whey albumen 1% is 10g (protein content 90%).It is high
Parameter 4000rpm is arranged in shearing stirrer and high-shear emulsifying device, keeps 20min, 20Mpa, under the conditions of 50 DEG C after homogeneous, and 95
DEG C, 300s sterilization, be cooled to 37 DEG C of inoculation lactobacillus bulgaricus and the total 0.15U of streptococcus thermophilus, lactobacillus plantarum 0.025U,
Lactobacillus casei 0.025U, ferment 7h at 35 DEG C, pH value be demulsified at 4.55 carry out it is filling, refrigerated at 2-6 DEG C.
The preparation of 3 low fat high-protein yoghourt of embodiment
Weighing the low fat milk 890ml that normalized protein content is 3%, (body cell is 50,000/mL, and total number of bacteria is 30,000
CFU/mL), 60 DEG C are preheated to, it is 25g that white granulated sugar 2.5%, which is added, and Sucralose 0.15% is 0.15g, and skimmed milk powder 2% is
20g (protein content 34%), whey protein concentrate 2% are 20g (protein content 82%), and casein 4.5% is 45g
(protein content 82%).Parameter 3000rpm is arranged in high-shear mixer and high-shear emulsifying device, keeps 15min, 20Mpa,
Under the conditions of 55 DEG C after homogeneous, 95 DEG C, 300s sterilization, are cooled to 39 DEG C of inoculation lactobacillus bulgaricus and streptococcus thermophilus is total
0.15U, ferment 6h at 37 DEG C, pH value be demulsified at 4.51 carry out it is filling, refrigerated at 2-6 DEG C.
The preparation of 4 low fat high-protein yoghourt of embodiment
Weighing the low fat milk 845ml that normalized protein content is 3%, (body cell is 30,000/mL, and total number of bacteria is 20,000
CFU/mL), 55 DEG C are preheated to, it is 60g that white granulated sugar 6%, which is added, and casein 7% is 70g (protein content 82%), concentrated milk
Albumin 2.5% is 25g (protein content 82%).Parameter 3500rpm is arranged in high-shear mixer and high-shear emulsifying device,
Keep 15min, 20Mpa, under the conditions of 55 DEG C after homogeneous, 95 DEG C, 300s sterilization, be cooled to 35 DEG C of inoculation lactobacillus bulgaricus with
Streptococcus thermophilus total 0.15U, lactobacillus acidophilus 0.05U, ferment 8h at 32 DEG C, and pH value is demulsified at 4.52 carries out filling, 2-6
It is refrigerated at DEG C.
The low fat high-protein yoghourt product of embodiment 1-4 preparation is analyzed as follows:
(1) physico-chemical analysis: according to National Standard of the People's Republic of China, protein is carried out, fat is analyzed.
(2) stability: Viscosity Analysis, LV3 rotor are carried out using Brookfield viscosimeter, 0.5rpm revolving speed makes 3 batches
Secondary product, every batch of take 3 samples, survey 9 groups of samples altogether, are averaged；PH measurement is carried out using pH meter, observation whey is precipitated existing
As.
(3) probiotics counts: carrying out probiotics counting according to National Standard of the People's Republic of China.
(4) comprehensive analysis measurement, tool organoleptic analysis: are carried out in terms of carrying out public acceptance level and favorable rating to this product
Body determines the main feature of product from the mouthfeel of product, structural state and overall assessment；All organoleptic analysis are by food
10 personnel of relevant speciality complete after professional training.
Sour milk products physical and chemical index and microbiological indicator are shown in Table 1.Organoleptic features are shown in Table 2.
1 sour milk products physical and chemical index of table and microbiological indicator
2 sour milk products organoleptic features of table (5 points of systems)
| 1 sample of embodiment | 2 sample of embodiment | 3 sample of embodiment | 4 sample of embodiment | |
| Overall assessment | 4.57±0.53 | 4.22±0.83 | 3.58±1.05 | 3.44±0.68 |
| Flavor | 4.33±0.5 | 4±0.65 | 3.59±0.66 | 3.6±0.55 |
| Mouthfeel | 4.14±0.69 | 4.17±0.88 | 3.77±1.02 | 3.58±0.81 |
| Structural state | 4.71±0.49 | 4.43±0.53 | 4.52±0.6 | 3.56±0.73 |
Note: 5 points of standards of grading processed: 5 points -- receive very much and like, 4 points -- compare receiving and like, 3 points -- generally connect
By with like, 2 points -- do not receive, do not like, 1 point -- do not receive very much, do not like.
The stability experiment of product after the refrigeration of embodiment 5 is placed
Low fat high-protein yoghourt prepared by above-described embodiment 1-4 is observed for preservation 25 days under the conditions of 4 DEG C, to whey
Situation is precipitated to be recorded, the results showed that, preservation 25 days at 4 DEG C, final products have good stability, and do not have whey precipitation phenomenon
(table 3).
The stability of product after the refrigeration of table 3 is placed
| 1 | 5 | 9 | 13 | 17 | 21 | 25 | |
| Embodiment 1 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 2 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 3 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
| Embodiment 4 | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing | Nothing |
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be modified or is improved, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of low fat high-protein yoghourt, which is characterized in that be made of the raw material of following parts by weight: in terms of 100 parts by weight, low fat
80-90 parts of milk, 8-12 parts of compound protein powder, 0.2-8.5 parts of sweetener and appropriate leavening；And in raw material described in every 100kg
The dosage of leavening is 10U-25U；
Wherein, the compound protein powder is selected from whey protein concentrate, sepg whey albumen, milk protein concentrate, casein, degreasing
At least two in milk powder.
2. low fat high-protein yoghourt according to claim 1, which is characterized in that protein in the whey protein concentrate
Mass fraction >=50%；And/or
Mass fraction >=85% of protein in the sepg whey albumen；And/or
Mass fraction >=60% of protein in the milk protein concentrate；And/or
Mass fraction >=80% of protein in the casein；And/or
The mass fraction of protein is 33%-35% in the skimmed milk powder.
3. low fat high-protein yoghourt according to claim 1, which is characterized in that the content of body cell in the lowfat milk
≤ 20 ten thousand/mL, total number of bacteria≤100,000 CFU/mL, fat content≤1.5% of lowfat milk；And/or
The sweetener be selected from white granulated sugar, fructose, fructose syrup, glucose, Sucralose, acesulfame potassium, Aspartame, neotame and
At least one of glycitols sweetener；And/or
The leavening includes lactobacillus bulgaricus and streptococcus thermophilus, optionally includes lactobacillus plantarum, Bifidobacterium, cheese
Lactobacillus, at least one of lactobacillus acidophilus.
4. low fat high-protein yoghourt according to claim 1, which is characterized in that casein and cream in the compound protein powder
Albuminised mass ratio is 2-4:1.
5. low fat high-protein yoghourt according to claim 1-4, which is characterized in that be made of the following raw material: low
Rouge milk 825mL, milk protein concentrate 80g, whey protein concentrate 15g, white granulated sugar 80g, lactobacillus bulgaricus and thermophilic chain
The total 0.15U of coccus；
Wherein, the mass fraction of protein is 3% in the lowfat milk；
The mass fraction of protein is 61% in the milk protein concentrate, and casein and whey in the milk protein concentrate
The mass ratio of albumen is 3.8:1；
The mass fraction of protein is 82% in the whey protein concentrate.
6. low fat high-protein yoghourt according to claim 1-4, which is characterized in that be made of the following raw material: low
Rouge milk 815mL, milk protein concentrate 80g, casein 15g, sepg whey protein 10 g, white granulated sugar 80g, bulgarian milk bar
Bacterium and the total 0.15U of streptococcus thermophilus, lactobacillus plantarum 0.025U and Lactobacillus casei 0.025U；
Wherein, the mass fraction of protein is 3% in the lowfat milk；
The mass fraction of protein is 61% in the milk protein concentrate, and casein and whey in the milk protein concentrate
The mass ratio of albumen is 3.8:1；
The mass fraction of protein is 82% in the casein；
The mass fraction of protein is 90% in the sepg whey albumen.
7. low fat high-protein yoghourt according to claim 1-4, which is characterized in that be made of the following raw material: low
Rouge milk 890mL, skimmed milk powder 20g, whey protein concentrate 20g, casein 45g, white granulated sugar 25g, Sucralose 0.15g are protected
Add Leah lactobacillus and the total 0.15U of streptococcus thermophilus；
Wherein, the mass fraction of protein is 3% in the lowfat milk；
The mass fraction of protein is 34% in the skimmed milk powder, and fatty mass fraction is 0.8%；
The mass fraction of protein is 82% in the whey protein concentrate；
The mass fraction of protein is 82% in the casein.
8. low fat high-protein yoghourt according to claim 1-4, which is characterized in that be made of the following raw material: low
Rouge milk 845mL, casein 70g, whey protein concentrate 25g, white granulated sugar 60g, lactobacillus bulgaricus and streptococcus thermophilus are total
0.15U, lactobacillus acidophilus 0.05U；
Wherein, the mass fraction of protein is 3% in the lowfat milk；
The mass fraction of protein is 82% in the casein；The mass fraction of protein is in the whey protein concentrate
82%.
9. the preparation method of any one of the claim 1-8 low fat high-protein yoghourt, which comprises the following steps:
(1) lowfat milk, compound protein powder and sweetener are uniformly mixed and form feed liquid；
(2) step (1) resulting feed liquid is successively subjected to homogeneous, sterilization, cooling；
(3) inoculating starter into step (2) resulting feed liquid carries out cold fermentation, fermentation to pH under the conditions of 32 DEG C -39 DEG C
When value is 4.5-4.6, terminate fermentation, demulsification is filling, saves at 2-6 DEG C.
10. according to the method described in claim 9, it is characterized in that, in step (2) homogeneous condition are as follows: 50 DEG C -60 DEG C, 15-
30MPa；And/or
The condition sterilized in step (2) are as follows: 90 DEG C -95 DEG C, 5min；And/or
It is cooling described in step (2) to refer to that being cooled to temperature is 35 DEG C -42 DEG C.
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| CN114081072A (en) * | 2021-10-13 | 2022-02-25 | 济南斯伯特生物科技有限公司 | High-protein sugar-free low-fat solidified yoghurt powder suitable for diabetes weight-losing people |
| CN114831178A (en) * | 2022-05-30 | 2022-08-02 | 江南大学 | Preparation method of concentrated high-protein yoghourt before fermentation |
| WO2023231641A1 (en) * | 2022-05-30 | 2023-12-07 | 江南大学 | Method for preparing high-protein concentrated yoghourt before fermentation |
| CN117378676A (en) * | 2023-12-11 | 2024-01-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk and preparation method thereof |
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