Yoghourt containing ginger and preparation method thereof

Abstract

The invention provides yoghourt containing ginger and a preparation method thereof, wherein the concentration of ginger juice uses the extraction step of decocting, the active ingredients in juice and dry matter can be fully extracted, and the usage factors of dry ginger and old ginger can be fully utilized particularly. Moreover, in the yoghourt containing ginger and the preparation method thereof provided by the invention, prepared concentrated ginger juice is directly mixed with the yoghourt, and the preparations of the yoghourt and the concentrated ginger juice are mutually independent without interference and containment, thereby simplifying operation flow and improving production efficiency. Furthermore, fresh concentrated ginger juice can be added to the yoghourt with different flavors at any moment, thereby avoiding the defects of metamorphism, nutritional ingredient conversion and loss of additives in the fermentation process of the yoghourt.

Description

technical field [0001] The invention relates to yogurt and a preparation method thereof, in particular to ginger-containing yogurt and a preparation method thereof, belonging to the technical field of food. Background technique [0002] At present, there are many flavors of yogurt on the market, and many ingredients are added to various yogurts to attract the audience. However, the ingredients added to existing yogurts often focus on nutrition and ignore the taste, or pay attention to the taste and ignore the nutrition. . [0003] Common fruit flavors and fruit yogurts improve the flavor of yogurt and slightly increase nutrition, but the therapeutic effect is limited, and the content of curative ingredients is extremely low, which is only effective for publicity. [0004] In addition, the existing yoghurt with fruit is generally obtained by adding fruit to milk before yogurt fermentation, and then inoculating and fermenting. It is difficult to maintain the nutritional conte...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many flavors of yogurt on the market, and many ingredients are added to various yogurts to attract the audience. However, the ingredients added to existing yogurts often focus on nutrition and ignore the taste, or pay attention to the taste and ignore the nutrition.

[0003] Common fruit flavors and fruit yogurts improve the flavor of yogurt and slightly increase nutrition, but the therapeutic effect is limited, and the content of curative ingredients is extremely low, which is only effective for publicity

[0004] In addition, the existing yoghurt with fruit is generally obtained by adding fruit to milk before yogurt fermentation, and then inoculating and fermenting. It is difficult to maintain the nutritional content of the fruit and ensure the taste of the product; Deterioration and softening during the fermentation process often require complex sterilization and fresh-keeping steps, and the processing of the fruit material and the fermentation process of yogurt need to be closely connected. Any delay in any link will lead to the failure of the entire preparation process

[0005] Some fruity yogurts are often added with squeezed juice, and the separation of pulp and juice is more complicated; freshly squeezed juice often needs to add some chemical components to avoid oxidation, which is difficult for the public to understand under the current concept of pure natural food turn a blind eye

Moreover, for some added ingredients with therapeutic effects, such as the ginger added in the present invention, the concentration of many ingredients in the juice is not high, and the solubility of the active ingredients in the dry matter is not high in water. In the way of juice, many active ingredients cannot be completely extracted, and the utilization rate is not high