CN107996713A - A kind of high protein drinking yoghourt and preparation method thereof - Google Patents
A kind of high protein drinking yoghourt and preparation method thereof Download PDFInfo
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- CN107996713A CN107996713A CN201711436422.3A CN201711436422A CN107996713A CN 107996713 A CN107996713 A CN 107996713A CN 201711436422 A CN201711436422 A CN 201711436422A CN 107996713 A CN107996713 A CN 107996713A
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 47
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 47
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- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 30
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- 239000000605 aspartame Substances 0.000 description 2
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
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- 206010010774 Constipation Diseases 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
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- 241000186605 Lactobacillus paracasei Species 0.000 description 1
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- 229920000294 Resistant starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
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- 239000002778 food additive Substances 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
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- 238000009629 microbiological culture Methods 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
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- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of high protein drinking yoghourt and preparation method thereof, it includes the raw material of following mass ratio：Casoid flour 0.3~1.0%, sweet substance 4~8%, stabilizer 0.3~0.6%, remaining is raw milk；Its preparation method comprises the following steps：(1) raw milk is mixed with casoid flour, sweet substance, stabilizer, homogeneous, sterilization, cooling, obtain mixed liquor；(2) leavening is added into mixed liquor obtained by step (1), after fermentation, obtains mixed fermentation liquid；(3) mixed fermentation liquid obtained by step (2) is turned over into cylinder cooling, homogeneous, filling, to obtain the final product.The present invention by casoid flour by being added to co-fermentation in acidified milk, obtain a kind of smooth in taste, the high protein drinking yoghourt of low viscosity, and the proportioning for passing through optimizing raw material, the protein content of obtained acidified milk is 10~12%, viscosity is 12~15Pas, and good in shelf-life internal mobility, and no whey separates out.
Description
Technical field
The present invention relates to dairy products field, and in particular to a kind of high protein drinking yoghourt and preparation method thereof.
Background technology
Yoghourt majority currently on the market is coagulating type and stirred type, less for drinking yoghourt.Drinking yoghourt shape
State is similar to beverage, is a kind of low viscosity, drinkable Yoghourt.The usual protein content of drinking yoghourt is commonly used in the prior art
It is relatively low, it otherwise can not realize low viscosity, the effect of smooth in taste.
Casein is the highest protein of content in breast, is made at present mainly as raw-food material or microbiological culture media
With casein is also incorporated in sportsman's health food extensively, because it is decomposed slowly, can continuously provide albumen
Matter.It also has antidecomposition characteristic, can suppress breaks down proteins.If the protein for doing enough amounts, junket egg can not be obtained from food
It is a good nutritional supplementation material in vain.Casein can promote blood circulation, and improve metabolic rate, to putting on weight and
Prevention decayed tooth is helpful.
Acidified milk is as the important member in dairy products, with its unique flavor, high healthy nutritive value by people
Like.Due to intestines peristalsis and improving immunity beneficial to outside containing viable bacteria and metabolite, partially protein is more easy to be divided
For solution into polypeptide and amino acid, partial fat and lactose are also broken down into the compound of smaller, are easily absorbed by the body.Drink type acid
Milk good fluidity, can directly drink, and be a kind of sour milk product quickly grown.
Therefore, casein is combined with acidified milk, obtains a kind of production of protein content high and low viscosity, smooth in taste
Product, have great importance.
The content of the invention
For present situation, it is an object of the invention to provide a kind of high protein drinking yoghourt and preparation method thereof, the present invention
Unique be added to casoid flour co-fermentation in acidified milk, obtains the high and low viscosity of a protein content, smooth in taste
High protein drinking yoghourt.
To achieve these goals, technical scheme is as follows：
The present invention provides a kind of preparation method of high protein drinking yoghourt, it includes the raw material of following mass ratio：Junket
Albumen powder 0.3~1.0%, sweet substance 4~8%, stabilizer 0.3~0.6%, remaining is raw milk；
Its preparation method comprises the following steps：
(1) raw milk is mixed with casoid flour, sweet substance, stabilizer, homogeneous, sterilization, cooling, obtain mixed liquor；
(2) leavening is added into mixed liquor obtained by step (1), after fermentation, obtains mixed fermentation liquid；
(3) mixed fermentation liquid obtained by step (2) is turned over into cylinder cooling, homogeneous, filling, to obtain the final product.
Preferably, the stabilizer is made of the component of following mass ratio：Pectin 0.08~0.15%, gelatin 0.08~
0.15%th, agar 0.06~0.1%, converted starch 0.08~0.2%.
Preferably, the converted starch is Ultra Tex 2 or hydroxypropyl PASELLI EASYGEL.
In above-mentioned steps (1), the pressure of the homogeneous is 15~25MPa, and temperature is 55~65 DEG C.
In above-mentioned steps (1), the temperature of the sterilization is 90~95 DEG C, and the time is 5~10min.
In above-mentioned steps (2), the leavening is one kind in Lactobacillus rhamnosus, Lactobacillus casei, lactobacillus acidophilus
Or it is a variety of, the additive amount of the leavening is 0.1 × 106~1 × 106cfu/mL。
In above-mentioned steps (2), the temperature of the fermentation is 35~38 DEG C, and the time is 4~8h, and acidity is 70 to terminal for fermentation
~80 ° of T.
In above-mentioned steps (3), the pressure of the homogeneous is 15~19MPa, and temperature is 19~25 DEG C.
Present invention also offers high protein drinking yoghourt made from a kind of above-mentioned preparation method.
The positive effect of the present invention is：
(1) present invention obtains a kind of smooth in taste, low viscosity by the way that casoid flour is added to co-fermentation in acidified milk
High protein drinking yoghourt, and by the proportioning of optimizing raw material, the protein content of obtained acidified milk is 10~12%, is glued
Spend for 12~15Pas, and it is good in shelf-life internal mobility, no whey separates out；
(2) high protein drinking yoghourt of the present invention maintains the reason intestinal flora ecological balance, forms biological barrier, suppresses to have
Invasion of the evil bacterium to enteron aisle；
(3) high protein drinking yoghourt of the present invention contains a variety of enzymes, promotes to digest and assimilate；
(4) high protein drinking yoghourt of the present invention provides enzyme resistant starch, can promote growth of probiotics, passes through generation
Substantial amounts of short chain fatty acids promote intestines peristalsis and thalline raised growth to change osmotic pressure and prevent constipation；
(5) high protein drinking yoghourt of the present invention is by suppressing growth of the saprophytic bacteria in enteron aisle, it is suppressed that produced by corruption
Toxin, make liver and brain from the harm of these toxin, prevent aging；
(6) high protein drinking yoghourt of the present invention provides the mineral matters such as substantial amounts of calcium, phosphorus, iron, can increase bone density, in advance
Preventing bone rarefaction, prevents anaemia；
(7) high protein drinking yoghourt of the present invention provides substantial amounts of casein, boosts metabolism, and improves immunity,
Take care of one's teeth.
Embodiment
Technical solution of the present invention is illustrated to be clearer, the skill below in conjunction with embodiment to the present invention
Art scheme is further elaborated：
One of technical solution provided by the invention is：
A kind of preparation method of high protein drinking yoghourt, it includes the raw material of following mass ratio：Casoid flour 0.3~
1.0%th, sweet substance 4~8%, stabilizer 0.3~0.6%, remaining is raw milk；
Its preparation method comprises the following steps：,
(1) raw milk is mixed with casoid flour, sweet substance, stabilizer, homogeneous, sterilization, cooling, obtain mixed liquor；
(2) leavening is added into mixed liquor obtained by step (1), after fermentation, obtains mixed fermentation liquid；
(3) mixed fermentation liquid obtained by step (2) is turned over into cylinder cooling, homogeneous, filling, to obtain the final product.
Casoid flour is added to co-fermentation in acidified milk by uniqueness of the invention, and it is high and low to obtain a protein content
The high protein drinking yoghourt of viscosity, smooth in taste, protein content is very high in casoid flour, is added in acidified milk, without adding
Enter the raw materials such as concentrated milk and can be made into smooth in taste and the high acidified milk of protein content.
The raw milk can be the raw milk of this area routine.
The casoid flour is the casoid flour of this area routine.
The sweet substance can be the sweet substance of this area routine, preferably selected from white granulated sugar, fructose syrup, fruit
One or more in sugar, Aspartame and acesulfame potassium, more preferably for one kind in white granulated sugar, fructose syrup, fructose or
It is a variety of, it is most preferably white granulated sugar.The content of the sweetener is preferably 4~8%, is most preferably 7%, and the percentage is to account for
The mass percent of the mixed liquor quality.When the sweetener is Aspartame and/or acesulfame potassium, the sweetener
Additive amount is no more than additive amount as defined in 2760 food additives of standard GB/T.
The stabilizer is the stabilizer of this area routine, preferably pectin, gelatin, agar and converted starch, most
It is made of goodly the component of following mass ratio：Pectin 0.08~0.15%, gelatin 0.08~0.15%, agar 0.06~0.1%,
Converted starch 0.08~0.2%, the percentage are the mass percent for accounting for the mixed liquor quality.Preferably, the change
Property starch is Ultra Tex 2 or hydroxypropyl PASELLI EASYGEL.Aforementioned stable agent is assisted with other raw materials in raw milk
Same-action, can stablize material system well so that and the viscosity of acidified milk is relatively low, and good water-retaining property is with good stability,
No whey separates out within the shelf-life.
In step (1) of the present invention, after raw milk is preheated, addition casoid flour, sweet substance, stabilizer, are uniformly mixed.
Wherein, the temperature of the preheating can be the temperature of this area routine, preferably 45~55 DEG C, be most preferably 50 DEG C.It is described
Mixing can be the operation of this area routine, preferably be stirred.The time of the mixing can be that this area is conventional
Duration, preferably 15~30min, are more most preferably 25min.
In step (1) of the present invention, the homogeneous can be the operation of this area routine.The temperature of the homogeneous can be this
The temperature of field routine, preferably 55~65 DEG C, are most preferably 60 DEG C.The homogeneous is preferably comprised level-one homogeneous, more preferably
Ground further includes double-stage homogenization, and the double-stage homogenization carries out after the level-one homogeneous.The pressure of the level-one homogeneous can be this
The pressure of field routine, preferably 15~25MPa, are more preferably 17~20MPa, are most preferably 20MPa.The double-stage homogenization
Pressure can be this area routine pressure, be preferably 2-5MPa, be most preferably 3Mpa.The sterilization can be this area
Conventional sterilization operation, the temperature of the sterilization can be the conventional temperature of this area sterilization, preferably 90~95 DEG C, most
It is 95 DEG C goodly.The time of the sterilization can be this area routine sterilizing time, be preferably 5~10min, most preferably for
7min。
In the present invention, the water is conventional water, optimal for sterile water.
In step (2) of the present invention, the leavening can be the leavening of this area routine, preferably rhamnose breast bar
One or more in bacterium, Lactobacillus casei, lactobacillus acidophilus.The additive amount of the leavening, which can be that this area is conventional, to be added
Dosage, preferably 0.1 × 106~1 × 106Cfu/mL, is most preferably 1 × 106Cfu/mL, the cfu/mL refer to every milliliter of step
Suddenly the viable count in (1) described mixed liquor.The fermentation can be the operation of this area routine.The lactobacillus acidophilus, do
Lactobacillus paracasei, Lactobacillus rhamnosus are mesophile, can be bred well under the fermentation temperature so that in acidified milk contain compared with
The active bacteria of high quantity.
The temperature of the fermentation can be the ordinary temperature of this area fermentation, preferably 35~38 DEG C, be most preferably 36
℃.The time of the fermentation can be the duration of this area routine, preferably 4~8h, be most preferably 6h.
In step (3) of the present invention, the temperature for turning over cylinder cooling is the operation of this area routine, is preferably 15~30
DEG C, it is most preferably 21 DEG C.The cooling can be the operation of this area routine, be carried out preferably by tube sheet piece or interlayer cylinder cold
But.
In step (3) of the present invention, the homogeneous can be the operation of this area routine.The temperature of the homogeneous can be this
The temperature of field routine, preferably 19~25 DEG C, are most preferably 21 DEG C.The homogeneous is preferably comprised level-one homogeneous, more preferably
Ground further includes double-stage homogenization, and the double-stage homogenization carries out after the level-one homogeneous.The pressure of the level-one homogeneous can be this
The pressure of field routine, preferably 15~19MPa, are most preferably 17MPa.The pressure of the double-stage homogenization can be this area
Conventional pressure, preferably 2~5MPa, are most preferably 3Mpa.
In step (3) of the present invention, the filling sterile filling technique for this area routine, the packaging material is this
The packaging material of field routine, preferably hundred Li Bao, Tetrapack TT tanks, PET pre-formed pins, aseptic bag bag, TT tanks and Lilezhen, most
It is good for hundred Li Bao.The sterile filling volume is 90~95%, is most preferably 90%.The filling equipment and pipeline will
Ensure cleaning, acidified milk will not be polluted.
The two of technical solution provided by the invention are：
A kind of high protein drinking yoghourt as made from above-mentioned preparation method.
High protein drinking yoghourt of the present invention preserves under conventional refrigeration conditions, is preferably protected at 4~10 DEG C
Deposit.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can be combined, each preferably real up to the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The additive amount of all components of the present invention is not less than the scope of national standard defined.
Embodiment 1
A kind of formula of the raw material of high protein drinking yoghourt is as shown in table 1：
Table 1
The preparation method of the high protein drinking yoghourt comprises the following steps：
(1) raw milk is preheated to 45 DEG C, addition casoid flour, fructose, pectin, gelatin, agar, two starch phosphorus of acetylation
Acid esters, stirs 25min, carries out homogeneous, and the pressure of level-one homogeneous be 17MPa, and double-stage homogenization pressure is 2MPa, temperature is 55 DEG C,
5min is sterilized at 95 DEG C, 42 DEG C is cooled to by plate, obtains mixed liquor；
(2) Lactobacillus rhamnosus 0.1 × 10 is added into mixed liquor obtained by step (1)6Cfu/mL, Lactobacillus casei
0.1×106After cfu/mL, the 8h that ferments at 35 DEG C, acidity is 75 ° of T to terminal for fermentation, obtains mixed fermentation liquid；
(3) mixed fermentation liquid obtained by step (2) is turned over into cylinder and is cooled to 21 DEG C, carry out homogeneous, level-one homogenization pressure is
17MPa, double-stage homogenization pressure are 2MPa, and temperature is 19 DEG C, carry out sterile filling afterwards, fill volume 90%, to obtain the final product.
The present embodiment products obtained therefrom smooth in taste, protein content 12%, viscosity 12Pas, in 1 month guarantee the quality
Phase internal mobility is good, and no whey separates out.
Embodiment 2
A kind of formula of the raw material of high protein drinking yoghourt is as shown in table 2：
Table 2
The preparation method of the high protein drinking yoghourt comprises the following steps：
(1) raw milk is preheated to 55 DEG C, addition casoid flour, white sugar, pectin, gelatin, agar, two starch of hydroxypropyl
Phosphate, stirs 30min, carries out homogeneous, and the pressure of level-one homogeneous is 25MPa, and double-stage homogenization pressure is 5MPa, temperature 60
DEG C, sterilize 8min at 93 DEG C, be cooled to 30 DEG C by plate, obtain mixed liquor；
(2) lactobacillus acidophilus 0.1 × 10 is added into mixed liquor obtained by step (1)6Cfu/mL, ferment at 37 DEG C 6h
Afterwards, acidity is 70 ° of T to terminal for fermentation, obtains mixed fermentation liquid；
(3) mixed fermentation liquid obtained by step (2) is turned over into cylinder and is cooled to 15 DEG C, carry out homogeneous, level-one homogenization pressure is
15MPa, double-stage homogenization pressure are 5Mpa, and temperature is 21 DEG C, carries out sterile filling afterwards, fill volume 93%, to obtain the final product.
The present embodiment products obtained therefrom smooth in taste, protein content 10%, viscosity 11Pas, in 1 month guarantee the quality
Phase internal mobility is good, and no whey separates out.
Embodiment 3
A kind of formula of the raw material of high protein drinking yoghourt is as shown in table 3：
Table 3
The preparation method of the high protein drinking yoghourt comprises the following steps：
(1) raw milk is preheated to 50 DEG C, addition casoid flour, fructose, pectin, gelatin, agar, two starch phosphorus of acetylation
Acid esters, stirs 15min, carries out homogeneous, and the pressure of level-one homogeneous is 15MPa, and the pressure of double-stage homogenization is 3MPa, temperature 65
DEG C, sterilize 10min at 90 DEG C, be cooled to 40 DEG C by plate, obtain mixed liquor；
(2) lactobacillus acidophilus 0.5 × 10 is added into mixed liquor obtained by step (1)6Cfu/mL, Lactobacillus casei 0.5
×106After cfu/mL, the 4h that ferments at 38 DEG C, acidity is 80 ° of T to terminal for fermentation, obtains mixed fermentation liquid；
(3) mixed fermentation liquid obtained by step (2) is turned over into cylinder and is cooled to 30 DEG C, carry out homogeneous, the pressure of level-one homogeneous is
19MPa, the pressure of double-stage homogenization is 3MPa, and temperature is 25 DEG C, carries out sterile filling afterwards, fill volume 95%, to obtain the final product.
The present embodiment products obtained therefrom smooth in taste, protein content 11%, viscosity 10Pas, in 1 month guarantee the quality
Phase internal mobility is good, and no whey separates out.
Comparative example 1
In a kind of raw material proportioning of high protein drinking yoghourt pectin be 0.07%, gelatin 0.1%, agar be
0.05%th, converted starch 0.3%, remaining is the same as embodiment 1.
The preparation method of the high protein drinking yoghourt is the same as embodiment 1.
This comparative example changes the proportioning of stabilizer component, and the viscosity of products obtained therefrom is 16Pas, is flowed within the shelf-life
Property is poor.
Comparative example 2
There is no Ultra Tex 2 in a kind of raw material proportioning of high protein drinking yoghourt, remaining is same
Embodiment 1.
The preparation method of the high protein drinking yoghourt is the same as embodiment 1.
Without addition starch in this comparative example raw material, the viscosity of product is 20Pas, poor in shelf-life internal mobility, is had
Whey separates out.
Comparative example 3
The mass ratio of Ultra Tex 2 is 0.05% in a kind of raw material proportioning of high protein drinking yoghourt, its
Remaining same embodiment 1.
The preparation method of the high protein drinking yoghourt is the same as embodiment 1.
The additive amount of Ultra Tex 2 is very few in this comparative example raw material, and the viscosity of product is 18Pas, is being protected
Matter phase internal mobility is poor, there is whey precipitation.
Type acidified milk and preparation method thereof is drunk to high protein provided by the present invention above to be described in detail.Herein
In apply specific case the principle of the present invention and embodiment be set forth, the explanation of above example is only intended to side
Assistant solves the method and its core concept of the present invention.It should be pointed out that for those skilled in the art, not
On the premise of departing from the principle of the invention, some improvement and modification can also be carried out to the present invention, these are improved and modification is also fallen into
In the protection domain of the claims in the present invention.
Claims (9)
1. a kind of preparation method of high protein drinking yoghourt, it is characterised in that it includes the raw material of following mass ratio：Casein
Powder 0.3~1.0%, sweet substance 4~8%, stabilizer 0.3~0.6%, remaining is raw milk；
Its preparation method comprises the following steps：
(1) raw milk is mixed with casoid flour, sweet substance, stabilizer, homogeneous, sterilization, cooling, obtain mixed liquor；
(2) leavening is added into mixed liquor obtained by step (1), after fermentation, obtains mixed fermentation liquid；
(3) mixed fermentation liquid obtained by step (2) is turned over into cylinder cooling, homogeneous, filling, to obtain the final product.
2. the preparation method of high protein drinking yoghourt according to claim 1, it is characterised in that the stabilizer by with
The component composition of lower mass ratio：Pectin 0.08~0.15%, gelatin 0.08~0.15%, agar 0.06~0.1%, converted starch
0.08~0.2%.
3. the preparation method of high protein drinking yoghourt according to claim 2, it is characterised in that the converted starch is
Ultra Tex 2 or hydroxypropyl PASELLI EASYGEL.
4. the preparation method of high protein drinking yoghourt according to claim 1, it is characterised in that described in step (1)
The pressure of homogeneous is 15~25MPa, and temperature is 55~65 DEG C.
5. the preparation method of high protein drinking yoghourt according to claim 1, it is characterised in that described in step (1)
The temperature of sterilization is 90~95 DEG C, and the time is 5~10min.
6. the preparation method of high protein drinking yoghourt according to claim 1, it is characterised in that described in step (2)
Leavening is the one or more in Lactobacillus rhamnosus, Lactobacillus casei, lactobacillus acidophilus, and the additive amount of the leavening is
0.1×106~1 × 106cfu/mL。
7. the preparation method of high protein drinking yoghourt according to claim 1, it is characterised in that described in step (2)
The temperature of fermentation is 35~38 DEG C, and the time is 4~8h, and acidity is 70~80 ° of T to terminal for fermentation.
8. the preparation method of high protein drinking yoghourt according to claim 1, it is characterised in that described in step (3)
The pressure of homogeneous is 15~19MPa, and temperature is 19~25 DEG C.
9. high protein made from the preparation method of claim 1~8 any one of them high protein drinking yoghourt drinks type acid
Milk.
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| CN110663770A (en) * | 2019-01-08 | 2020-01-10 | 东北农业大学 | A method for preparing fermented milk by separating by-product of whey protein using membrane technology |
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