초록 ▼

A low calorie, low fat, low carbohydrate, fruit-containing yogurt product is prepared by a process including the steps of admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in the yogurt product of less than about 0.2% by weight, a stabilizer, a nutritiv

A low calorie, low fat, low carbohydrate, fruit-containing yogurt product is prepared by a process including the steps of admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in the yogurt product of less than about 0.2% by weight, a stabilizer, a nutritive sweetener, and non-heat modified nonfat dry milk solids and processing the mixture by homogenizing, vat pasteurizing, fermenting with a three component bacterial yogurt culture mixture consisting essentially of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus, blending with low calorie, nutritive sweetener-containing fruit preserves and cooling. The resultant yogurt product has the body, texture and taste of conventional fruit-containing yogurt and a consumer acceptable appearance characterized by the absence of free moisture on the product surface and within the packaging therefor.

대표청구항 ▼

A method for making a low butterfat, low total carbohydrate, low calorie custard type yogurt product containing fruit, said method comprising the steps of: (a) admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in said yogurt product of less than about 0

A method for making a low butterfat, low total carbohydrate, low calorie custard type yogurt product containing fruit, said method comprising the steps of: (a) admixing a butterfat-containing milk product in sufficient amount to provide a butterfat content in said yogurt product of less than about 0.2% by weight, at least one stabilizer, a first nutritive sweetener, and non-heat modified nonfat dry milk solids in an amount effective to improve texture and body and to maintain the total solids level in said yogurt product in the range 17 to 20% by weight; (b) homogenizing said mixture at pressures in the range 500 to 5000 psig (35.15 to 351.5 kg/cm2); (c) heating said mixture to a temperature in the range from about 190°to 195°F. (87.7°to 90.6°C.) for a time sufficient to form a uniform, substantially homogeneous mixture and to effect pasteurization; (d) cooling said homogenized mixture to a temperature of about 90°to 120°F. (32.3°to 48.9°C.); (e) inoculating said cooled, homogenized mixture with a lactic acid producing bacterial yogurt culture mixture consisting essentially of, by weight, 30-50% Lactobacillus acidophilus, balance Lactobacillus bulgaricus and Streptococcus thermophilus in approximately equal propertions; (f) maintaining said inoculated mixture at a temperatue of about 90°to 120°F. (32.2°to 48.9°C.) for a time sufficient to produce a pH in the range of about 4.3 to 4.9 for forming an acceptable taste and texture in said inoculated mixture; (g) cooling said inoculated mixture to a temperature in the range 50°to 23.9°C.); (h) forming said cooled inoculated mixture into a smooth textured product; (i) blending said smooth textured product with low calorie fruit preserves to form said yogurt product, said low calorie fruit preserves comprising a second nutritive sweetener and containing not more than 1000 calories per pound (2200 calories per kilogram) thereof, said first and second nutritive sweeteners being present in amounts such that the total carbohydrate content of said yogurt product does not exceed about 12 to 13% by weight; (j) cooling said blend of fruig preserves and smooth textured product to a temperature sufficiently low to stop fermentation; and (k) adding said blend of fruit preserves and smooth textured product into individual yogurt cups, said yogurt product being characterized by the absence of free moisture within the cups.