Yoghourt containing fruit material and its production method

A production method and technology for yogurt, applied in the directions of milk preparations, dairy products, food preparation, etc., can solve the problems of single taste, reduce sucrose content, difficult to attract consumers to eat for a long time, etc., and achieve excellent nutrition and taste, sucrose-containing low effect

Active Publication Date: 2008-11-19
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the above data, it can be concluded that when eating 20g of low-sugar jam every day, you can consume a small amount of heat energy of 4.76KJ-15.3KJ, which provides low calories, which is not conducive to the physical and mental health of consumers
[0007] In add...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] This embodiment provides a yoghurt containing fruit material, wherein the selected fruit material is garcinia cambogia jam. The fruit-containing yoghurt is prepared from the following components in parts by weight per 100kg:

[0042] Xylitol 1kg

[0043] Garcinia Cambogia Jam 8kg

[0044] Thickener 0.4kg

[0045] Aspartame (containing phenylalanine) 0.2kg

[0046] AK sugar (acesulfame) 0.2kg

[0047] Edible spices 0.01kg

[0048] The rest is made up with fresh milk and starter.

[0049] in:

[0050] Garcinia cambogia jam is processed without adding any sucrose-containing auxiliary materials except for the sucrose contained in itself.

[0051] The thickener is agar.

[0052] The edible spice is prepared by mixing milk essence and vanilla essence in a ratio of 1:1 by weight.

[0053]The fermentation agent consists of Lactobacillus bulgaricus (Lactobacillus bulgaricus), Streptococcus thermophilus (Streptccoccus thenmophilus), BB-12 bifidobacterium (Bifidobacterium...

Embodiment 2

[0073] This embodiment provides another yoghurt containing fruit, wherein the selected fruit materials are strawberry fruit pieces and garcinia cambogia jam. The fruit-containing yoghurt is prepared from the following components in parts by weight per 100kg:

[0074] Xylitol 0.5kg

[0075] Strawberry diced 2kg

[0076] Garcinia Cambogia Jam 3kg

[0077] Thickener 0.1kg

[0078] Aspartame (containing phenylalanine) 0.01kg

[0079] AK sugar (acesulfame) 0.01kg

[0080] Edible spices 0.02kg

[0081] The rest is made up with fresh milk and starter.

[0082] in:

[0083] Strawberry fruit pieces and garcinia cambogia jams are processed without adding any sucrose-containing auxiliary materials except for the sucrose contained in themselves.

[0084] The thickener is prepared by mixing starch and pectin at a ratio of 1:1 by weight.

[0085] The edible spice is prepared by mixing milk essence and strawberry essence in 2:1 parts by weight.

[0086] The starter is prepared by m...

Embodiment 3

[0107] This embodiment provides another yoghurt containing fruit, wherein the selected fruit raw materials are yellow peach fruit and garcinia cambogia fruit jam. The fruit-containing yoghurt is prepared from the following components in parts by weight per 100kg:

[0108] Xylitol 2kg

[0109] Yellow peach diced 5kg

[0110] Garcinia Cambogia Jam 15kg

[0111] Thickener 1kg

[0112] Aspartame (containing phenylalanine) 0.05kg

[0113] AK sugar (acesulfame) 0.05kg

[0114] Edible spices 0.03kg

[0115] The rest is made up with fresh milk and starter.

[0116] in:

[0117] Walnut fruit pieces and garcinia cambogia jam are processed without adding any sucrose-containing auxiliary materials except for the sucrose contained in themselves.

[0118] The thickener is prepared by mixing pectin, agar and gelatin in proportions of 1:1:1:1 by weight.

[0119] The edible spice is prepared by mixing milk essence, vanilla essence, peach essence and yellow peach essence in 2:1:1:1 parts...

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PUM

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Abstract

The invention relates to a fruit paste-containing yoghurt, which is prepared from 0.5-2.0 kg of xylitol, 5-20 kg of fruit grain or jam, 0.1-10 kg of thickener, 0.01-0.05 kg of aspartyl-phenylalanine methyl ester (containing phenylalanine), 0.01-0.05 kg of Acesulfame K (Acesulfame Potassium), 0.01-0.03 kg of edible spice, and fresh milk and leaven in balancing amount per 100 weight parts of the yoghurt. The invention also provides a method for preparing the fruit paste-containing yoghurt. The fruit paste-containing yoghurt has low sucrose content, and abundant nutrition and good taste by adopting various fruits. BY adopting the preparation method, the fruit paste-containing yoghurt with different flavors can be prepared, and are suitable for long-term consumption of consumers.

Description

technical field [0001] The invention relates to a food, in particular to a fruit-containing yoghurt and a production method thereof. Background technique [0002] With the development of society and the improvement of consumption level, under the guidance of the concept of "health", consumers have a more comprehensive understanding of food nutrition and higher requirements for nutritional value. Nutritious and fashionable products are constantly favored by mass consumers. All kinds of yoghurt in the drinking and food industry occupy their own dominant space in the market in different forms. More and more yoghurt is served with fruit. Because fruit yogurt has a delicate and smooth taste of fruit milk, and can evenly suspend pulp and fruit pieces, enriching the nutritional value of the product and increasing the visual effect, just right to meet the pursuit of fashionable, healthy and nutritious drink consumer groups requirements. [0003] In order to reduce the loss of fr...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/137A23C9/13A23L1/29A23L1/24A23L1/212A23L1/307A23L19/00A23L27/60A23L33/00A23L33/20
Inventor 刘爱萍包志强赵伊凡
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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