Yoghurt containing daucus carrot particles and production method thereof

A carrot and granule technology, applied in the field of fermented dairy product processing, can solve the problems of color change, adding vegetables, large nutrient loss, etc., and achieve the effects of improving brittleness and hardness, reasonable nutrition, and sweet and sour taste.

Active Publication Date: 2012-05-30
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing research on carrot yoghurt, most of them add carrot juice, which causes a large loss of nutrition, and cannot give people the visual effect of adding vegetables, and cannot meet consumers’ various requirements for nutrition, health, and taste.
Yang Xiuru and others have provided a carrot pulp yogurt (Development of carrot pulp yogurt. China Dairy Industry. 2009, Volume 37, No. 4 (Total No. 221).), which mentions that carrot pulp can be added to yogurt However, there is no record in this document on how to pretreat carrots. The inventors of this case found that adding carrots directly to yogurt, because the special vegetable flavor of carrots has a greater impact on the overall flavor of yogurt products, and the carrot’s The color will also cause the color change of the yogurt. In addition, whether the raw carrots need to be ripened and how to ensure that the carrots in the yogurt have a good chewing taste are issues that need to be considered in actual production.
For various reasons, there is currently no yogurt product on the market containing carrot granules that can provide a chewy texture

Method used

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  • Yoghurt containing daucus carrot particles and production method thereof
  • Yoghurt containing daucus carrot particles and production method thereof
  • Yoghurt containing daucus carrot particles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, the yoghurt that contains carrot particle and production method thereof

[0038] Raw material formula (according to 1 ton):

[0039] Yogurt Base 850Kg

[0040] Carrot jam (carrot root diced product) 150Kg

[0041] The yoghurt containing carrot granules of the present embodiment is prepared according to the following method:

[0042] 1. Production of yogurt base material

[0043] The formula (per 100g) of yogurt base material in the present embodiment: white granulated sugar 7g, yogurt stabilizer (selected from one or more in pectin, modified starch, CMC, xanthan gum, etc.) 0.6g, sweetener 0.05g, appropriate amount of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii (subsp.bulgaricus)), raw fresh milk (fresh milk or reduced milk or a combination of both) to make up the balance. 0.1-2g of whole milk powder, 0.1-2g of skimmed milk powder and / or 0.1-1g of whey protein powder can also be appropriately added to properly supplement ...

Embodiment 2

[0078] Embodiment 2, the yoghurt that contains carrot particle and production method thereof

[0079] Raw material formula (according to 1 ton):

[0080] Yogurt Base 930Kg

[0081] Carrot jam (shredded carrot root product) 70Kg

[0082] In this embodiment, the production of the yoghurt base material is basically the same as in Embodiment 1.

[0083] Carrot granules are made into filaments of 1-3mm×1-3mm×3-8mm, the concentration of fermented brine is 4.5%, the pH of the fermentation liquid is 4.5 when the fermentation is finished, and the fermented carrot shreds are soaked in sterilized water at room temperature for 30 minutes , and then carry out sugar dipping at room temperature for about 30 minutes in white granulated sugar solution with a concentration of 20%, and the shredded carrots obtained after the treatment have suitable brittleness and hardness, eliminate the vegetable smell, and have a sweet and sour taste. The fermented carrot shreds is prepared into a jam with ...

Embodiment 3

[0085] Embodiment 3, the yoghurt that contains carrot particle and production method thereof

[0086] Raw material formula (according to 1 ton):

[0087] Yogurt Base 850Kg

[0088] Carrot jam (shredded carrot root product) 80Kg

[0089] Beet jam (shredded beet products) 10Kg

[0090] Yellow peach jam 60Kg

[0091] In this embodiment, the production of the yoghurt base material is basically the same as in Embodiment 1. The carrot granules are made into filaments of 1-3mm×1-3mm×3-8mm, the concentration of carrot fermented brine is 8%, and the preparation of carrot jam is basically the same as in Example 2. Beet jam is prepared by the same process as carrot jam. It is sticky and has a certain fluidity. The soluble solid content Brix (%) is 36, and the pH value (20°C) is about 3.5. The beet silk is suspended in it, and the net content of the beet silk About 45%, the size is 1-3mm×1-3mm×5-8mm, it has the color that fresh beets should have, has a fermented taste, sweet and sour...

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Abstract

The invention provides yoghurt containing 0.5-15% of daucus carrot particles and a production method thereof. The daucus carrot particles in the invention are fermented, specifically fermented by lactobacillus planetarium under anaerobic condition in brine with mass concentration of 4-8% and then are added into yoghurt base stocks. In the method, through reasonable proportioning and proper production technology, after the daucus carrot is processed, the vegetal taste of the daucus carrot is removed, the texture becomes crisp, and the boiling resistance and mouthfeel of the daucus carrot are improved. The invention can further combine other vegetables and fruits and provides a yoghurt product combining the nutritions of the vegetables, fruits and milk.

Description

technical field [0001] The invention relates to a kind of yoghurt containing carrot particles and a production method thereof, belonging to the technical field of fermented dairy products processing. Background technique [0002] Yogurt (yogurt, yoghurt) is a kind of dairy product made from cow (sheep) milk or reconstituted milk as the main raw material, sterilized, fermented, stirred or not stirred, with or without adding other ingredients. Yogurt is rich in nutrition. In addition to retaining all the nutrients of raw milk, lactic acid bacteria can also produce various vitamins necessary for human nutrition during the fermentation process, such as Vb1, Vb2, Vb6, Vb12, etc. When the lactic acid bacteria contained in yogurt multiply in the intestinal tract of the human body, they will secrete substances that are beneficial to human health, and also produce some substances that enhance immune function, which can improve human immunity and prevent diseases. Yogurt also has hea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 董彦军张海斌王兆杰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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