Stirring type corn yoghourt and preparation method thereof

Abstract

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain / functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

Description

technical field

[0001] The invention belongs to the category of yoghurt, in particular to a stirred grain yoghurt and a preparation method thereof. Background technique

[0002] With the improvement of the living and consumption level of Chinese residents, the consumption of grains has decreased year by year, while the oil consumption of urban residents, especially those in big cities, has increased sharply. This "rich" dietary structure provides too much energy and fat. The dietary fiber is too low, which breaks the balanced dietary structure suitable for Chinese people's physique. Therefore, the prevalence of obesity, hypertension, diabetes and other chronic non-communicable diseases among Chinese residents is increasing year by year. According to the survey results of "Diet and Nutrients" in the 2002 survey report on the status of Chinese residents and nutritional health: the national average per day thiamine (VB 1 ) intake risk of insufficient intake was 67.5%, and the...

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