CN115669728A - High-protein nutritional flavored yoghurt and preparation method thereof - Google Patents
High-protein nutritional flavored yoghurt and preparation method thereof Download PDFInfo
- Publication number
- CN115669728A CN115669728A CN202211171540.7A CN202211171540A CN115669728A CN 115669728 A CN115669728 A CN 115669728A CN 202211171540 A CN202211171540 A CN 202211171540A CN 115669728 A CN115669728 A CN 115669728A
- Authority
- CN
- China
- Prior art keywords
- protein
- milk
- yoghurt
- flavored
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 70
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 77
- 239000008267 milk Substances 0.000 claims abstract description 77
- 210000004080 milk Anatomy 0.000 claims abstract description 77
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 57
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 57
- 235000015067 sauces Nutrition 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000005374 membrane filtration Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims description 25
- 239000011259 mixed solution Substances 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 24
- 239000002245 particle Substances 0.000 claims description 22
- 241000209094 Oryza Species 0.000 claims description 21
- 239000006071 cream Substances 0.000 claims description 20
- 229930006000 Sucrose Natural products 0.000 claims description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 238000005238 degreasing Methods 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 17
- 235000013339 cereals Nutrition 0.000 claims description 16
- 238000009928 pasteurization Methods 0.000 claims description 16
- 238000000926 separation method Methods 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 12
- 235000020183 skimmed milk Nutrition 0.000 claims description 12
- 238000012371 Aseptic Filling Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 239000012465 retentate Substances 0.000 claims description 6
- 230000003068 static effect Effects 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 abstract description 46
- 230000008569 process Effects 0.000 abstract description 6
- 108010046377 Whey Proteins Proteins 0.000 abstract description 5
- 102000007544 Whey Proteins Human genes 0.000 abstract description 5
- 235000021119 whey protein Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 235000015140 cultured milk Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 230000000740 bleeding effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000003973 paint Substances 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 108010016626 Dipeptides Proteins 0.000 description 1
- 101710172711 Structural protein Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to high-protein nutritional flavored yoghurt which comprises the following components in percentage by weight: 80 to 85 percent of high protein milk, 5 to 10 percent of white granulated sugar, 3 to 5 percent of purple rice granular sauce, 3 to 5 percent of oat granular sauce and 0.03 to 0.05 percent of fermentation strain. The invention does not add whey protein powder to improve protein by the conventional process, but adopts UF membrane filtration process to obtain high-protein milk, thereby not destroying the original structure and the original balance system of the milk, and improving the quality and taste of the product.
Description
Technical Field
The invention relates to the technical field of dairy product processing, in particular to high-protein nutritional flavored yoghurt and a preparation method thereof.
Background
Cow milk contains structural protein and functional protein required by human body, and the protein is absorbed directly by human body in low peptide mode, and the absorption speed of dipeptide and tripeptide is faster than that of amino acid with the same composition. And some bioactive peptides generated by the decomposition of the protein can provide nutrient substances required by the growth and development of the human body.
Membrane filtration separation is a new separation technology developed in recent years, and has been widely regarded and applied in chemical industry, medicine, biology and food industry, in addition to desalination of seawater and brackish water and purification of water. In recent years, the membrane filtration and separation technology has been reported to be applied to the concentration of milk and the separation of whey abroad, and has been applied industrially to obtain better economic effect, but the application of UF membrane filtration milk in China has not been popularized yet. UF membrane filtration technology, which uses a semi-open membrane structure to allow salt, sugar and polypeptide to pass through, and fat and protein are selected by concentration, and milk with different concentration times can be obtained at different membrane surface flow rates.
The high-protein yoghourt contains more abundant protein than the common yoghourt, has thick texture, fine and rich flavor, and has a taste between yoghourt and cheese. It can combine the probiotic effect of the yoghourt with the nutrition and health effect of high protein, and plays an important role in maintaining the health of human body, enhancing the immunity of people and preventing diseases. However, the protein content of the conventional high-protein dairy product is mainly improved by adding protein powder, and due to the addition of the protein powder, the original balance system of the yoghourt is broken, so that the problems of poor stability such as protein particles, caking, coagulum, unsmooth yoghourt texture, rough state, whey precipitation and the like can be caused. The problems not only influence the experience of consumers for eating the yoghourt, but also cause the problem of product quality control for manufacturers.
With the continuous improvement of the living standard of people, a cup of nutritional, convenient and quick high-protein yoghurt and grains are very good choices for table service. Cereals are of great interest because they are rich in dietary fiber. Among the dietary fiber products developed, the most widely studied and used are vegetable dietary fibers, and cereals focus on their extremely high dietary fiber content and abundant varieties.
Disclosure of Invention
The invention aims to provide high-protein nutritional flavored yoghurt and a preparation method thereof.
In order to realize the purpose, the technical scheme of the invention is as follows: the high-protein nutrient flavored yoghurt is characterized by comprising the following components in percentage by weight: 80 to 85 percent of high protein milk, 5 to 10 percent of white granulated sugar, 3 to 5 percent of purple rice particle sauce, 3 to 5 percent of oat particle sauce and 0.03 to 0.05 percent of fermentation strain.
Preferably, the composition comprises the following components in percentage by weight: 85% of high-protein milk, 7% of white granulated sugar, 3% of purple rice granular sauce, 5% of oat granular sauce and 0.05% of fermentation strain.
Preferably, the paint comprises the following components in percentage by weight: 83% of high protein milk, 8% of white granulated sugar, 4% of purple rice particle sauce, 5% of oat particle sauce and 0.05% of fermentation strain.
Preferably, the composition comprises the following components in percentage by weight: 80% of high protein milk, 10% of white granulated sugar, 5% of purple rice particle sauce, 5% of oat particle sauce and 0.05% of fermentation strain.
In order to realize the purpose, the technical scheme of the invention also provides a preparation method of the high-protein nutrient flavored yoghurt, which is characterized by comprising the following steps:
(1) Selecting qualified fresh milk, purifying the milk, performing centrifugal separation and degreasing, and separating to form skim milk and cream;
(2) Carrying out UF membrane filtration after the defatted milk is pre-pasteurized, and collecting trapped fluid;
(3) Mixing the trapped fluid obtained in the step (2) with the cream obtained in the step (1) to obtain high-protein milk;
(4) Blending: adding high protein milk with white sugar content more than 5 times into a powder melting device, adding white sugar, adding into a blending tank when no white sugar granule is present, and mixing with the rest high protein milk to form a mixed solution;
(5) And (3) sterilization: stirring the mixed solution prepared in the step (4) for 10 minutes, homogenizing, and performing pasteurization after the homogenization is finished, wherein the outlet temperature is 44 +/-1 ℃;
(6) And (3) putting strains: adding fermentation strains into the mixed solution which is homogenized and sterilized in the step (5), and stirring for 20 minutes;
(7) Fermentation: keeping the mixed solution added with the fermentation strain in the step (6) at 44 +/-1 ℃ for static fermentation, stirring and demulsifying for 60 seconds when the acidity is more than or equal to 70 ℃ T to prepare high-protein nutrient yoghurt, and pouring the yoghurt into a jar;
(8) Filling: and (4) adding the purple rice grain sauce and the oat grain sauce into the high-protein nutritional yoghurt prepared in the step (7) on line to prepare high-protein nutritional flavored yoghurt, and performing aseptic filling.
(9) And (3) cold storage and after-ripening: and (5) warehousing the high-protein nutrient flavored yoghurt prepared in the step (8), refrigerating at 4-6 ℃ and then ripening to obtain a finished product.
Preferably, the degreasing conditions in the step (1) are as follows: preheating fresh milk to 60-65 ℃, then feeding the milk into a separator for separation and degreasing to prepare degreased milk and cream, wherein the outlet pressure of the degreased milk is 2.0-2.5 bar, the discharge temperature is 6-10 ℃, the outlet pressure of the cream is 2.0-2.5 bar, and the discharge temperature is 6-10 ℃.
Preferably, the conditions for stopping filtration in step (2) are as follows: when the protein in the retentate reached 12.0%, the filtration was stopped.
Preferably, the homogenization pressure in the step (5) is 150 +/-5 bar, and the pasteurization condition is 95 +/-1 ℃/300s.
Preferably, the time of the stationary fermentation in the step (7) is 10. + -. 0.5 hours.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention does not add whey protein powder to improve protein by the conventional process, but adopts UF membrane filtration process to obtain high-protein milk, thereby not destroying the original structure and the original balance system of the milk, and improving the quality and taste of the product.
2. The invention can realize good stability without adding a stabilizer, and solves the stability problems of protein particles, caking, unsmooth texture, rough state, whey precipitation and the like which are easy to appear in the conventional high-protein yoghourt.
3. According to the invention, by means of a reasonable formula and a proper process, the ultra-filtered high-protein milk is fermented and then combined with grains to prepare the high-protein nutrient flavored yoghurt with good flavor, and the yoghurt has the advantages of fine and smooth mouthfeel, thick texture, moderate viscosity, sourness, sweetness and deliciousness. The nutritional food not only meets the requirements of people on product diversification, but also has higher nutritional function and has far-reaching market prospect.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required to be used in the embodiments are briefly described below, it is obvious that the drawings in the following description are only some embodiments described in the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a process flow diagram of the present invention for preparing a high protein nutrient flavored yogurt.
Detailed Description
The technical solution of the present invention will be clearly and completely described by the following detailed description.
The invention provides high-protein nutrient flavored yoghurt which comprises the following components in percentage by weight: 80 to 85 percent of high protein milk, 5 to 10 percent of white granulated sugar, 3 to 5 percent of purple rice granular sauce, 3 to 5 percent of oat granular sauce and 0.03 to 0.05 percent of fermentation strain.
Preferably, the composition comprises the following components in percentage by weight: 85% of high-protein milk, 7% of white granulated sugar, 3% of purple rice granular sauce, 5% of oat granular sauce and 0.05% of fermentation strain.
Preferably, the paint comprises the following components in percentage by weight: 83% of high protein milk, 8% of white granulated sugar, 4% of purple rice particle sauce, 5% of oat particle sauce and 0.05% of fermentation strain.
Preferably, the paint comprises the following components in percentage by weight: 80% of high protein milk, 10% of white granulated sugar, 5% of purple rice particle sauce, 5% of oat particle sauce and 0.05% of fermentation strain.
The technical scheme of the invention also provides a preparation method of the high-protein nutrient flavored yoghurt, the specific flow of which is shown in figure 1, and the preparation method specifically comprises the following steps:
(1) Selecting qualified fresh milk, purifying the milk, performing centrifugal separation and degreasing, and separating to form skim milk and cream; wherein the degreasing conditions are as follows: the fresh milk is preheated to 60-65 ℃ and then enters a separator for separation and degreasing, the preferable temperature is 65 ℃, the outlet pressure of the degreased milk is 2.0-2.5 bar, the preferable temperature is 2.5bar, the discharging temperature is 6-10 ℃, the preferable temperature is 10 ℃, the outlet pressure of the cream is 2.0-2.5 bar, the preferable temperature is 2.5bar, and the discharging temperature is 6-10 ℃, the preferable temperature is 10 ℃.
(2) Carrying out UF membrane filtration after the pre-pasteurization of the skim milk, and collecting trapped fluid; wherein the conditions for stopping filtering are as follows: when the protein in the retentate reached 12.0%, the filtration was stopped.
(3) Mixing the trapped fluid obtained in the step (2) with the cream obtained in the step (1) to obtain high-protein milk;
(4) Blending: adding high protein milk with white sugar content more than 5 times into a powder melting device, adding white sugar, adding into a blending tank when no white sugar granule is present, and mixing with the rest high protein milk to form a mixed solution;
(5) And (3) sterilization: stirring the mixed solution prepared in the step (4) for 10 minutes, homogenizing, and performing pasteurization after the homogenization is finished, wherein the outlet temperature is 44 +/-1 ℃; preferably, the homogenization pressure is 150. + -.5 bar and the pasteurization conditions are 95. + -.1 ℃/300s.
(6) And (3) putting strains: adding fermentation strains into the mixed solution which is homogenized and sterilized in the step (5), and stirring for 20 minutes;
(7) Fermentation: and (4) keeping the mixed solution added with the fermentation strain in the step (6) at 44 +/-1 ℃ for static fermentation for 10 +/-0.5 hours. Stirring and demulsifying for 60 seconds when the acidity is more than or equal to 70 ℃ T to prepare high-protein nutrient yoghurt, and pouring the yoghurt into a jar;
(8) Filling: and (4) adding the purple rice grain sauce and the oat grain sauce into the high-protein nutritional yoghurt prepared in the step (7) on line to prepare high-protein nutritional flavored yoghurt, and performing aseptic filling.
(9) And (3) cold storage and after-ripening: and (5) warehousing the high-protein nutrient flavored yoghurt prepared in the step (8), refrigerating at 4-6 ℃ and then ripening to obtain a finished product.
The present invention is further illustrated by the following examples and comparative examples in relation to the above technical solutions.
Example 1
Example 1 provides a high protein nutrient flavored yogurt, comprising the following ingredients in weight percent: 85% of high-protein milk, 7% of white granulated sugar, 3% of purple rice granular sauce, 5% of oat granular sauce and 0.05% of fermentation strain.
Embodiment 1 provides a method for preparing high-protein nutritional flavored yoghurt, which specifically comprises the following steps:
(1) Selecting qualified fresh milk, purifying the milk, performing centrifugal separation and degreasing, and separating to form skim milk and cream; wherein, the degreasing conditions are as follows: preheating fresh milk to 65 ℃, then feeding the milk into a separator for separation and degreasing, wherein the outlet pressure of the degreased milk is 2.5bar, the discharge temperature is 10 ℃, the outlet pressure of the cream is 2.5bar, and the discharge temperature is 10 ℃.
(2) Carrying out UF membrane filtration after the pre-pasteurization of the skim milk, and collecting trapped fluid; wherein the conditions for stopping filtering are as follows: when the protein in the retentate reached 12.0%, the filtration was stopped.
(3) Mixing the trapped fluid obtained in the step (2) with the cream obtained in the step (1) to obtain high-protein milk;
(4) Blending: adding high protein milk with white sugar content more than 5 times into a powder melting device, adding white sugar, adding into a blending tank when no obvious white sugar granule exists, and mixing with the rest high protein milk to form a mixed solution;
(5) And (3) sterilization: stirring the mixed solution prepared in the step (4) for 10 minutes, homogenizing, and carrying out pasteurization after the homogenization is finished, wherein the outlet temperature is 43 ℃; preferably, the homogenization pressure is 153bar and the pasteurization conditions are 96 ℃/300s.
(6) And (3) putting strains: adding fermentation strains into the mixed solution which is homogenized and sterilized in the step (5), and stirring for 20 minutes;
(7) Fermentation: and (4) keeping the mixed solution added with the fermentation strains in the step (6) at 43 ℃ for static fermentation for 9.5 hours. Stirring and demulsifying for 60 seconds when the acidity is 71 DEG T to prepare high-protein nutritional yoghurt, and turning over the jar;
(8) Filling: and (4) adding the purple rice grain sauce and the oat grain sauce into the high-protein nutritional yoghurt prepared in the step (7) on line to prepare high-protein nutritional flavored yoghurt, and performing aseptic filling.
(9) And (3) cold storage and after-ripening: and (4) warehousing the high-protein nutritional flavored yoghurt prepared in the step (8), refrigerating at 5 ℃ and then aging to obtain a finished product.
Sensory and physical and chemical indexes of the high-protein nutritional flavored yoghurt in the example 1 are detected to meet the standard of GB19302-2010 flavored fermented milk. The number of lactic acid bacteria was 1.2X 10 8 cfu/g, protein 10.6%.
Example 2
Example 2 provides a high protein nutrient flavored yogurt, comprising the following ingredients in weight percent: 83% of high protein milk, 8% of white granulated sugar, 4% of purple rice particle sauce, 5% of oat particle sauce and 0.05% of fermentation strain.
Embodiment 2 provides a method for preparing a high-protein nutrient flavored yoghurt, which specifically comprises the following steps:
(1) Selecting qualified fresh milk, purifying the milk, performing centrifugal separation and degreasing, and separating to form skim milk and cream; wherein, the degreasing conditions are as follows: preheating fresh milk to 63 ℃, then feeding the milk into a separator for separation and degreasing, wherein the outlet pressure of the degreased milk is 2.3bar, the discharge temperature is 8 ℃, the outlet pressure of the cream is 2.3bar, and the discharge temperature is 8 ℃.
(2) Carrying out UF membrane filtration after the pre-pasteurization of the skim milk, and collecting trapped fluid; wherein the conditions for stopping filtering are as follows: when the protein in the retentate reached 12.0%, the filtration was stopped.
(3) Mixing the trapped fluid obtained in the step (2) with the cream obtained in the step (1) to obtain high-protein milk;
(4) Blending: adding high protein milk with white sugar content more than 5 times into a powder melting device, adding white sugar, adding into a blending tank when no white sugar granule is present, and mixing with the rest high protein milk to form a mixed solution;
(5) And (3) sterilization: stirring the mixed solution prepared in the step (4) for 10 minutes, homogenizing, and performing pasteurization after the homogenization is finished, wherein the outlet temperature is 45 ℃; preferably, the homogenization pressure is 148bar and the pasteurization conditions are 94 ℃/300s.
(6) And (3) putting strains: adding fermentation strains into the mixed solution which is homogenized and sterilized in the step (5), and stirring for 20 minutes;
(7) Fermentation: and (4) keeping the mixed solution added with the fermentation strain in the step (6) at 45 ℃ for static fermentation for 10.5 hours. Stirring and demulsifying for 60 seconds when the acidity is 70 DEG T to prepare high-protein nutrient yoghurt, and pouring the yoghurt into a jar;
(8) Filling: and (4) adding the purple rice grain sauce and the oat grain sauce into the high-protein nutritional yoghurt prepared in the step (7) on line to prepare high-protein nutritional flavored yoghurt, and performing aseptic filling.
(9) And (3) cold storage and after-ripening: and (4) warehousing the high-protein nutritional flavored yoghurt prepared in the step (8), refrigerating at 4 ℃ and then aging to obtain a finished product.
In the embodiment, the sensory and physical and chemical indexes of the high-protein nutritional flavored yoghurt meet the standard of GB19302-2010 flavored fermented milk. The number of lactic acid bacteria was 3.6X 10 8 cfu/g, protein 9.8%.
Example 3
Example 3 provides a high protein nutritional flavored yogurt comprising the following ingredients in weight percent: 80% of high protein milk, 10% of white granulated sugar, 5% of purple rice particle sauce, 5% of oat particle sauce and 0.05% of fermentation strain.
Embodiment 3 provides a method for preparing high-protein nutritional flavored yoghurt, which specifically comprises the following steps:
(1) Selecting qualified fresh milk, purifying the milk, performing centrifugal separation and degreasing, and separating to form skim milk and cream; wherein, the degreasing conditions are as follows: preheating fresh milk to 60 ℃, then feeding the milk into a separator for separation and degreasing, wherein the outlet pressure of the degreased milk is 2.0bar, the discharge temperature is 6 ℃, the outlet pressure of the cream is 2.0bar, and the discharge temperature is 6 ℃.
(2) Carrying out UF membrane filtration after the pre-pasteurization of the skim milk, and collecting trapped fluid; wherein the conditions for stopping filtration are as follows: when the protein in the retentate reached 12.0%, the filtration was stopped.
(3) Mixing the trapped fluid obtained in the step (2) with the cream obtained in the step (1) to obtain high-protein milk;
(4) Blending: adding high protein milk with white sugar content more than 5 times into a powder melting device, adding white sugar, adding into a blending tank when no obvious white sugar granule exists, and mixing with the rest high protein milk to form a mixed solution;
(5) And (3) sterilization: stirring the mixed solution prepared in the step (4) for 10 minutes, homogenizing, and carrying out pasteurization after the homogenization is finished, wherein the outlet temperature is 44 ℃; preferably, the homogenization pressure is 150bar and the pasteurization conditions are 95 ℃/300s.
(6) And (3) putting strains: adding fermentation strains into the mixed solution which is homogenized and sterilized in the step (5), and stirring for 20 minutes;
(7) Fermentation: and (4) keeping the mixed solution added with the fermentation strain in the step (6) at 44 ℃ for static fermentation for 10 hours. Stirring and demulsifying for 60 seconds when the acidity is 72 DEG T to prepare high-protein nutrient yoghurt, and pouring the yoghurt into a jar;
(8) Filling: and (4) adding the purple rice grain sauce and the oat grain sauce into the high-protein nutritional yoghurt prepared in the step (7) on line to prepare high-protein nutritional flavored yoghurt, and performing aseptic filling.
(9) And (3) cold storage and after-ripening: and (4) warehousing the high-protein nutritional flavored yoghurt prepared in the step (8), refrigerating at 4 ℃ and then aging to obtain a finished product.
In the embodiment, the sensory and physical and chemical indexes of the high-protein nutritional flavored yoghurt meet the standard of GB19302-2010 flavored fermented milk through detection. The number of lactic acid bacteria was 3.5X 10 8 cfu/g, protein 9.6%.
Comparative example 1
Comparative example 1 provides a high protein nutrient flavored yogurt as in example 3.
Comparative example 1 a high protein nutrient flavored yogurt was prepared according to the preparation method of example 3, wherein the difference from example 3 is that: fresh milk qualified by detection is selected, and then is not separated and degreased, and is not filtered by a UF membrane.
The sensory and physical and chemical indexes of the product in the comparative example 1 are detected to meet the GB19302-2010 flavor fermented milk standard, and the number of the lactic acid bacteria is 1.5 multiplied by 10 8 cfu/g, protein 2.6%.
The above examples and comparative examples were compared in several respects, specifically:
1. yoghourt taste and flavor
The products of examples 1 to 3 and comparative example 1 were evaluated for 5 indices of palatability, sweetness and sourness, milk flavor, and overall evaluation by a 100-person rating method using an anonymous rating method. The indexes are full of 10 points, the higher the score is, the better the representation effect is, the average value of the index scores is taken, the tasting results are subjected to statistical analysis, and the results are shown in table 1.
TABLE 1
As can be seen from Table 1, the products of examples 1-3 of the present invention, in general, were liked by most people in terms of milk aroma and overall flavor, and were accepted by consumers, and example 3 performed best on a comprehensive evaluation. Comparative example 1 was relatively poor in palatability and milk flavor.
2. Product stability
The products of examples 1 to 3 and comparative example 1 were used as test samples, stored at 2 to 6 ℃ under refrigeration, visually observed for bleeding, tasted for mouthfeel, and tested for pH change to examine product stability and post-acidification. The results are reported in table 3.
TABLE 3
As can be seen from the contents of Table 3, in examples 1 to 3, all using the preparation method of the present invention, there was no bleeding after 21 days of storage under the same conditions, but comparative example 1 had started bleeding after 21 days of storage, and the above analysis resulted in good shelf stability of the product obtained using the preparation method of the present invention.
The above-mentioned embodiments are merely descriptions of the preferred embodiments of the present invention, and do not limit the concept and scope of the present invention, and various modifications and improvements made to the technical solutions of the present invention by those skilled in the art should fall into the protection scope of the present invention without departing from the design concept of the present invention, and the technical contents of the present invention as claimed are all described in the technical claims.
Claims (9)
1. The high-protein nutritional flavored yoghurt is characterized by comprising the following components in percentage by weight: 80 to 85 percent of high protein milk, 5 to 10 percent of white granulated sugar, 3 to 5 percent of purple rice particle sauce, 3 to 5 percent of oat particle sauce and 0.03 to 0.05 percent of fermentation strain.
2. The high protein nutrient flavored yogurt of claim 1, comprising the following ingredients in weight percent: 85% of high-protein milk, 7% of white granulated sugar, 3% of purple rice granular sauce, 5% of oat granular sauce and 0.05% of fermentation strain.
3. The high protein nutrient flavored yogurt of claim 1, comprising the following ingredients in weight percent: 83% of high protein milk, 8% of white granulated sugar, 4% of purple rice particle sauce, 5% of oat particle sauce and 0.05% of fermentation strain.
4. The high protein nutrient flavored yogurt of claim 1, comprising the following ingredients in weight percent: 80% of high protein milk, 10% of white granulated sugar, 5% of purple rice particle sauce, 5% of oat particle sauce and 0.05% of fermentation strain.
5. A preparation method of high-protein nutritional flavored yoghurt is characterized by comprising the following steps:
(1) Selecting qualified fresh milk, purifying the milk, performing centrifugal separation and degreasing, and separating to form skim milk and cream;
(2) Carrying out UF membrane filtration after the defatted milk is pre-pasteurized, and collecting trapped fluid;
(3) Mixing the trapped fluid obtained in the step (2) with the cream obtained in the step (1) to obtain high-protein milk;
(4) Blending: adding high protein milk with white sugar content more than 5 times into a powder melting device, adding white sugar, adding into a blending tank when no obvious white sugar granule exists, and mixing with the rest high protein milk to form a mixed solution;
(5) And (3) sterilization: stirring the mixed solution prepared in the step (4) for 10 minutes, homogenizing, and performing pasteurization after the homogenization is finished, wherein the outlet temperature is 44 +/-1 ℃;
(6) And (3) putting strains: adding fermentation strains into the mixed solution which is homogenized and sterilized in the step (5), and stirring for 20 minutes;
(7) Fermentation: keeping the mixed solution added with the fermentation strain in the step (6) at 44 +/-1 ℃ for static fermentation, stirring and demulsifying for 60 seconds when the acidity is more than or equal to 70 ℃ T to prepare high-protein nutrient yoghurt, and pouring the yoghurt into a jar;
(8) Filling: adding the purple rice grain sauce and the oat grain sauce into the high-protein nutritional yoghurt prepared in the step (7) on line to prepare high-protein nutritional flavored yoghurt, and performing aseptic filling;
(9) And (3) cold storage and after-ripening: and (4) warehousing the high-protein nutritional flavored yoghurt prepared in the step (8), refrigerating at 4-6 ℃ and then aging to obtain a finished product.
6. The method for preparing high-protein nutrient flavored yoghurt as claimed in claim 5, wherein the defatting conditions in the step (1) are as follows: preheating fresh milk to 60-65 ℃, then feeding the milk into a separator for separation and degreasing to prepare skim milk and cream, wherein the outlet pressure of the skim milk is 2.0-2.5 bar, the discharge temperature is 6-10 ℃, the outlet pressure of the cream is 2.0-2.5 bar, and the discharge temperature is 6-10 ℃.
7. The method of claim 5, wherein the conditions for stopping filtration in step (2) are: when the protein in the retentate reached 12.0%, the filtration was stopped.
8. The method for preparing the high protein nutrient flavored yoghurt of claim 5, wherein the homogenization pressure in the step (5) is 150 +/-5 bar, and the pasteurization condition is 95 +/-1 ℃/300s.
9. The method for preparing high protein nutrient flavored yoghurt as claimed in claim 5, wherein the time for the stationary fermentation in the step (7) is 10 +/-0.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211171540.7A CN115669728A (en) | 2022-09-26 | 2022-09-26 | High-protein nutritional flavored yoghurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211171540.7A CN115669728A (en) | 2022-09-26 | 2022-09-26 | High-protein nutritional flavored yoghurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115669728A true CN115669728A (en) | 2023-02-03 |
Family
ID=85062431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211171540.7A Pending CN115669728A (en) | 2022-09-26 | 2022-09-26 | High-protein nutritional flavored yoghurt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115669728A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105010530A (en) * | 2015-08-10 | 2015-11-04 | 光明乳业股份有限公司 | Additive-free high-protein yogurt and making method thereof |
| CN109418395A (en) * | 2017-09-05 | 2019-03-05 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of high protein low-lactose milk |
| CN109730155A (en) * | 2019-03-21 | 2019-05-10 | 贝因美（杭州）食品研究院有限公司 | A kind of High-protein cattle milk beverage and preparation process |
| CN110200071A (en) * | 2019-07-06 | 2019-09-06 | 内蒙古圣牧低温乳品有限公司 | A kind of preparation method of cereal generation meal Yoghourt |
| CN110214812A (en) * | 2019-07-10 | 2019-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | 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 |
| CN110892916A (en) * | 2019-10-29 | 2020-03-20 | 徐州市乡园养殖有限公司 | Processing technology of high-protein milk |
| CN113712081A (en) * | 2021-08-12 | 2021-11-30 | 北大荒完达山乳业股份有限公司 | Normal-temperature grain-flavored yogurt and preparation method thereof |
| CN114097886A (en) * | 2021-11-30 | 2022-03-01 | 光明乳业股份有限公司 | Breakfast milk and preparation method thereof |
| WO2022088777A1 (en) * | 2020-10-29 | 2022-05-05 | 内蒙古伊利实业集团股份有限公司 | Set-style flavor yogurt and preparation method therefor |
-
2022
- 2022-09-26 CN CN202211171540.7A patent/CN115669728A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105010530A (en) * | 2015-08-10 | 2015-11-04 | 光明乳业股份有限公司 | Additive-free high-protein yogurt and making method thereof |
| CN109418395A (en) * | 2017-09-05 | 2019-03-05 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of high protein low-lactose milk |
| CN109730155A (en) * | 2019-03-21 | 2019-05-10 | 贝因美（杭州）食品研究院有限公司 | A kind of High-protein cattle milk beverage and preparation process |
| CN110200071A (en) * | 2019-07-06 | 2019-09-06 | 内蒙古圣牧低温乳品有限公司 | A kind of preparation method of cereal generation meal Yoghourt |
| CN110214812A (en) * | 2019-07-10 | 2019-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN110892916A (en) * | 2019-10-29 | 2020-03-20 | 徐州市乡园养殖有限公司 | Processing technology of high-protein milk |
| 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 |
| WO2022088777A1 (en) * | 2020-10-29 | 2022-05-05 | 内蒙古伊利实业集团股份有限公司 | Set-style flavor yogurt and preparation method therefor |
| CN113712081A (en) * | 2021-08-12 | 2021-11-30 | 北大荒完达山乳业股份有限公司 | Normal-temperature grain-flavored yogurt and preparation method thereof |
| CN114097886A (en) * | 2021-11-30 | 2022-03-01 | 光明乳业股份有限公司 | Breakfast milk and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11219225B2 (en) | Methods for casein production | |
| US11672257B2 (en) | Methods for making high-protein greek yogurt using membrane systems before and after fermentation | |
| CN110623079A (en) | Processed cheese and preparation method thereof | |
| JPH02219538A (en) | Lactic acid bacteria beverage and production thereof | |
| CN112868790A (en) | Production method of liquid dairy product | |
| CN112088942A (en) | Strained dairy product added with quinoa particles and preparation method thereof | |
| CN112868788A (en) | High-protein and high-calcium milk and preparation method thereof | |
| CN115669728A (en) | High-protein nutritional flavored yoghurt and preparation method thereof | |
| JP6074361B2 (en) | Milk processed food using whey and method for producing the same | |
| RU2535876C2 (en) | Milk processing method and product produced by this method | |
| CN114097886A (en) | Breakfast milk and preparation method thereof | |
| WO2008101449A1 (en) | Dairy product and a process for production thereof | |
| EP4081042B1 (en) | Production and separation of milk fractions with a final nanofiltration step | |
| RU2195833C2 (en) | Method of preparing alcohol-free drink on base of milk whey | |
| RU2653437C1 (en) | Method of obtaining dairy fruit beverages with selenium | |
| Bohora | PREPARATION OF WHEY BASED PINEAPPLE BEVERAGE AND ITS STORAGE QUALITY EVALUATION | |
| Kosimovna et al. | METHODS OF CONTROL OF DAIRY PRODUCTS | |
| CN115500388A (en) | Concentrated milk and preparation method thereof | |
| CN116725195A (en) | Whey protein product and method for preparing same | |
| CN115590070A (en) | High-protein high-fat high-calcium concentrated thick cow milk and preparation method thereof | |
| Katke et al. | Studies on process standardization of ultra-filtered pineapple flavoured shrikhand whey beverage. | |
| EP4329500A1 (en) | Methods for making a yogurt product | |
| CN116369389A (en) | Liquid cheese base material, preparation method of liquid cheese drink and liquid cheese drink product | |
| CN114946945A (en) | Yoghourt and preparation method thereof | |
| CN116172071A (en) | Concentrated milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |