Method for preparing concentrated high-protein yogurt before fermentation

Abstract

The present disclosure provides a method for preparing concentrated high-protein yogurt before fermentation, belonging to the technical field of dairy product processing. The method for preparing the concentrated high-protein yogurt before fermentation in the present disclosure includes: enabling a high-protein base material with a decalcification rate of 21.8-44.2% to be subjected to heat treatment at pH of 6.6-6.8 and temperature of 80-95° C. for 10-30 min; after that, cooling to 40-45° C., adding 0.05-0.2% (w/w) of a starter, and carrying out high end-point pH fermentation at 40-45° C. until the pH drops to 4.8-5.0; and then, performing low-temperature after-ripening to obtain the high-protein yogurt. Compared with high-protein yogurt prepared by a whey discharge process after fermentation, the concentrated high-protein yogurt prepared according to the present disclosure has similar or better soft texture, delicate taste, water holding capacity and digestibility, and is higher in calcium content.