阅读说明：本技术 一种高蛋白酸奶及其制备方法 (High-protein yoghourt and preparation method thereof ) 是由 王军 赵燕清 许嘉伟 吴达雄 林少宝 于 2019-10-24 设计创作，主要内容包括：本发明提供一种高蛋白酸奶及其制备方法,该制备方法包括以下步骤：1)将脱脂奶粉投入40～50℃的热水中并进行乳化剪切；2)将步骤1)乳化剪切后的物料冷却至10℃以下,加入全脂鲜奶混合均匀后静置20～40min使物料发生水合反应；3)对步骤2)所得物料进行单效浓缩,得到浓缩液；4)在浓缩液中加入白砂糖混合均匀,并依次进行均质、杀菌、发酵即得高蛋白酸奶。本发明通过增加单效浓缩工艺,有效提高酸奶中的蛋白指标,且在不需要额外添加增稠剂的情况下即可达到浓稠顺滑口感。(The invention provides high-protein yoghourt and a preparation method thereof, wherein the preparation method comprises the following steps: 1) putting the skimmed milk powder into hot water at the temperature of 40-50 ℃, and emulsifying and shearing; 2) cooling the emulsified and sheared material obtained in the step 1) to below 10 ℃, adding whole fresh milk, uniformly mixing, and standing for 20-40 min to enable the material to generate hydration reaction; 3) performing single-effect concentration on the material obtained in the step 2) to obtain a concentrated solution; 4) adding white granulated sugar into the concentrated solution, mixing uniformly, and sequentially homogenizing, sterilizing and fermenting to obtain the high-protein yoghourt. According to the invention, by adding a single-effect concentration process, the protein index in the yoghourt is effectively improved, and the thick and smooth mouthfeel can be achieved without additionally adding a thickening agent.)

1. A preparation method of high-protein yoghourt is characterized by comprising the following steps: the method comprises the following steps:

1) putting the skimmed milk powder into hot water at the temperature of 40-50 ℃, and emulsifying and shearing;

2) cooling the emulsified and sheared material obtained in the step 1) to below 10 ℃, adding whole fresh milk, uniformly mixing, and standing for 20-40 min to enable the material to generate hydration reaction;

3) performing single-effect concentration on the material obtained in the step 2) to obtain a concentrated solution;

4) adding white granulated sugar into the concentrated solution, mixing uniformly, and sequentially homogenizing, sterilizing and fermenting to obtain the high-protein yoghourt.

2. The method of preparing high protein yogurt according to claim 1, wherein: the vacuum degree of the single-effect concentration in the step 2) is-0.085 to-0.09 MPa, and the temperature is 52 to 57 ℃.

3. The method of preparing high protein yogurt according to claim 2, wherein: the homogenizing temperature in the step 4) is 50-70 ℃, and the pressure is 160-200 bar.

4. The method of preparing high protein yogurt according to claim 3, wherein: the sterilization method in the step 4) comprises the steps of heating the homogenized material to 90-95 ℃, keeping the temperature for 250-300 s, and cooling to 0-4 ℃.

5. The method of preparing high protein yogurt according to claim 4, wherein: the fermentation method in the step 4) comprises the steps of adding strains into the sterilized materials, uniformly mixing, and fermenting for 5-6 hours at 40-43 ℃.

6. The method of making high protein yogurt of claim 5, wherein: the ratio of the strain to the skimmed milk powder, water, whole fresh milk and white granulated sugar is 0.1-0.2 activity unit: 1000 g.

7. The method of preparing high protein yogurt according to claim 6, wherein: the strain is lactobacillus.

8. The method of preparing high protein yogurt according to claim 1, wherein: the high-protein yoghourt comprises the following raw materials in percentage by mass: 10-11% of skimmed milk powder, 2-3% of white granulated sugar, 15-20% of whole fresh milk and the balance of water.

9. The method of making high protein yogurt of claim 8, wherein: the fat in the whole fresh milk is less than or equal to 3.8 percent, and the protein in the skimmed milk powder is more than or equal to 32.5 percent.

10. High protein yoghurt produced by the method according to any one of claims 1 to 9.

Technical Field

The invention belongs to the technical field of food, and particularly relates to high-protein yoghourt and a preparation method thereof.

Background

In recent years, with the increasing health consciousness and the continuous pursuit of beauty, weight management is receiving more and more attention, and according to statistics, the market scale of the weight management in China is about 200 hundred million at present, and the increase rate of the weight management is kept to be nearly 10% or more. The yoghourt is rich in protein and lactic acid bacteria, can provide high-quality protein and calcium for human bodies, and the lactic acid bacteria are beneficial to regulating intestinal health, so that the yoghourt is an ideal meal replacement food.

The traditional yogurt preparation method comprises the steps of uniformly mixing raw materials such as fresh milk, white granulated sugar and milk powder, sterilizing, adding a strain, and fermenting. For example, the preparation method of the yoghurt in CN106376644A comprises the steps of milk melting, previous homogenizing, pasteurization, fermentation, emulsion breaking and the like, the preparation method of the yoghurt in CN107258907A directly carries out sterilization treatment after emulsifying and shearing the stabilizer, the white granulated sugar, the milk powder and the protein powder, and adds a strain to carry out fermentation after adjusting to a proper temperature, and the CN104904850A adds a secondary fermentation process on the basis of the traditional method in order to increase the content of lactic acid bacteria. However, the yoghurt produced according to the prior art preparation methods has a very low protein content.

Disclosure of Invention

The invention aims to improve the protein index of the yoghourt and provides a preparation method of high-protein yoghourt.

The preparation method of the high-protein yoghourt comprises the following steps:

1) putting the skimmed milk powder into hot water at the temperature of 40-50 ℃, and emulsifying and shearing;

2) cooling the emulsified and sheared material obtained in the step 1) to below 10 ℃, adding whole fresh milk, uniformly mixing, and standing for 20-40 min to enable the material to generate hydration reaction;

3) performing single-effect concentration on the material obtained in the step 2) to obtain a concentrated solution;

4) adding white granulated sugar into the concentrated solution, mixing uniformly, and sequentially homogenizing, sterilizing and fermenting to obtain the high-protein yoghourt.

Further, the vacuum degree of the single-effect concentration in the step 2) is-0.085 to-0.09 MPa, and the temperature is 52 to 57 ℃.

Further, the homogenizing temperature in the step 4) is 50-70 ℃, and the pressure is 160-200 bar (16-20 MPa).

Further, the sterilization method in the step 4) comprises the steps of heating the homogenized material to 90-95 ℃, keeping the temperature for 250-300 s, and cooling to 0-4 ℃.

Further, the fermentation method in the step 4) comprises the steps of adding strains into the sterilized materials, uniformly mixing, and fermenting for 5-6 hours at the temperature of 40-43 ℃.

Further, the ratio of the strain to the skimmed milk powder, water, whole fresh milk and white granulated sugar is 0.1-0.2 activity unit: 1000 g.

Further, the strain is lactic acid bacteria.

Further, the high-protein yoghourt comprises the following raw materials in percentage by mass: 10-11% of skimmed milk powder, 2-3% of white granulated sugar, 15-20% of whole fresh milk and the balance of water.

Furthermore, the fat in the whole fresh milk is less than or equal to 3.8 percent, and the protein in the skimmed milk powder is more than or equal to 32.5 percent.

The invention also provides the high-protein yoghourt prepared by the preparation method.

Compared with the prior art, the method has the advantages that the materials are subjected to single-effect concentration before homogenization treatment, the protein index in the yoghourt is effectively improved, and thick and smooth mouthfeel can be achieved without adding a thickening agent additionally.

Detailed Description

The invention increases the protein content of the yoghourt by increasing the single-effect concentration process and improves the mouthfeel, and the technical scheme of the invention is explained in detail by the specific embodiment below.