Fermented yoghurt and preparation method thereof

• Main Authors: YIN XIAOJING, SHENG LEI, XUE JIANGANG, PAN QINGMIN, SUO CHAO, ZHANG HAIBIN
• Format: Patent
• Language: Chinese; English
• Published: 04.06.2024
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides fermented yoghurt and a preparation method thereof. The fermented yoghurt is prepared from the following raw materials in percentage by weight: 70 to 80 percent of cow milk, 1 to 3 percent of protein, 5 to 8 percent of milk powder, 3 to 6 percent of psicose, 0.1 to 0.3 percent of potassium-containing compound and 0.001 to 0.002 percent of leavening agent. The fermented yoghurt provided by the invention is fine and smooth in taste, soft in fermentation flavor, strong in scorch aroma, uniform in product color, free of obvious precipitates and whey precipitation, and capable of well meeting the requirements of consumers. Meanwhile, the post-acidification phenomenon of the psicose-containing fermented yoghurt provided by the invention is improved compared with that of the fermented yoghurt added with glucose, and the psicose-containing fermented yoghurt is thicker in texture. 本发明提供了一种发酵酸奶及其制备方法，所述发酵酸奶中的原料包括：牛乳70～80wt.％、蛋白质1～3wt.％、乳粉5～8wt.％、阿洛酮糖3～6wt.％、含钾化合物0.1～0.3wt.％、发酵剂0.001％-0.002wt.％。本发