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Yoghourt containing marmalade and making method thereof

A technology of yogurt and jam, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of choosing the amount of added sugar and fruit ingredients, unstable fruit flavor, and inconvenience

Inactive Publication Date: 2010-06-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are many kinds of yoghurts with added fruits on the market, but these yoghurts have been evenly mixed with sugar and fruits, which is not convenient for people to choose the amount of sugar and fruits added in yoghurt according to their own preferences. People who can't eat sugar or want to eat less sugar will not be able to eat this kind of fruit yogurt
[0006] On the other hand, although there are many fruit-flavored yogurts currently on the market, some fruit aroma components or some fruit-flavored essences are unstable and easy to change in yogurt, so such fruits or fruit-flavored essences cannot be applied to yogurt, for example Apple flavor is one of them, so there is no apple flavored yoghurt in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1, add the solidified yoghurt containing candy jam bag and production method thereof

[0045] 1. Yogurt recipe:

[0046] 200 parts by weight of light yogurt, 25 parts by weight of apple jam. in:

[0047] Light yogurt formula (based on 200 parts by weight): 198.4 parts by weight of fresh milk; stabilizer: (0.5 parts by weight of gelatin + 0.5 parts by weight of starch + 0.6 parts by weight of pectin) 1.6 parts by weight; bacteria (CHRHANSEN YC-380 jelly Dry strain) 25DCU;

[0048] Apple jam formula (based on 1000 parts by weight of the total weight of raw materials): 400 parts by weight of apples; 230 parts by weight of white granulated sugar; 180 parts by weight of glucose; 100 parts by weight of high fructose syrup; aspartame: 1 part by weight, pectin: 4.5 parts by weight; starch: 12 parts by weight; 1.5 parts by weight of citric acid; V C 0.8 parts by weight; an appropriate amount of apple essence; the remaining amount of water.

[0049] Two, produce t...

Embodiment 2

[0064] Embodiment 2, add the stirred type yoghurt that contains candy jam bag and its production method

[0065] 1. Yogurt recipe:

[0066] 200 parts by weight of light yogurt, 30 parts by weight of apple+coconut jam. in:

[0067] Light yogurt formula (based on 1000 parts by weight): 990 parts by weight of fresh milk; 0.2 parts by weight of gelatin + 9.5 parts by weight of starch + 0.3 parts by weight of pectin; strain (CHR HANSEN YC-380 freeze-dried strain) 25DCU;

[0068] Apple + coconut fruit jam formula (based on 1000 parts by weight of the total weight of raw materials): 200 parts by weight of apples; 200 parts by weight of coconut fruit; 180 parts by weight of white granulated sugar; 210 parts by weight of glucose; 130 parts by weight of high fructose syrup; : 1.5 parts by weight, pectin: 3.5 parts by weight; starch: 9 parts by weight; 1.2 parts by weight of citric acid; V C 1.5 parts by weight; appropriate amount of apple essence; remaining amount of water.

[0069]...

Embodiment 3

[0084] Embodiment 3, add the solidified yoghurt containing candy jam bag and its production method

[0085] The yogurt formula of this embodiment:

[0086] 200 parts by weight of light yogurt, 25 parts by weight of yellow peach + mango jam. in:

[0087] Light yogurt formula (based on 200 parts by weight): 198.4 parts by weight of fresh milk; 0.3 parts by weight of gelatin + 0.8 parts by weight of starch + 0.5 parts by weight of pectin; strain (CHR HANSEN YC-380 freeze-dried strain) 25DCU;

[0088] Yellow peach + mango jam is a commercially available jam, which requires 40% white sugar content, yellow peach and mango particles with a size of about 3mm×3mm×3mm, and a total particle content of about 35%.

[0089] In this embodiment, the production of the light yoghurt is basically the same as in Example 1, and the filling volume of the light yoghurt unit packaging cup is 200g. Fill the jam into small packaging bags, 25g / bag. Then each jam bag is attached to each unit packagin...

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Abstract

The invention provides yoghourt containing marmalade and making method thereof. The yoghourt comprises marmalade and a main yoghourt material, and the marmalade and the main yoghourt material are separately placed. In the making method of the yoghourt, the main yoghourt material and the marmalade are respectively prepared and separately placed in the same yoghourt unit package in proportion so as to prepare the yoghourt containing marmalade. The yoghourt can ensure that consumers can add the marmalade to the yoghourt with a proper quantity according to per se health conditions and taste favor requirements and provides a healthy fruit yoghourt for people who do not eat sugar or wish to eat less sugar. The invention particularly provides an apple-flavored yoghourt and a making method thereof and fills the blank of the apple-flavored yoghourt in the market.

Description

technical field [0001] The invention relates to yoghurt containing jam and a production method thereof, in particular to apple-flavored yoghurt and a production method thereof, and belongs to the technical field of fermented dairy products processing. Background technique [0002] Yogurt (yogurt, yoghurt) is rich in nutrition, can promote gastric juice secretion, increase appetite, strengthen digestion, maintain the ecological balance of intestinal flora, inhibit the invasion of harmful bacteria to the intestinal tract, inhibit the growth of saprophytic bacteria in the intestinal tract, prevent aging, etc. Health effects. Yogurt has become a food that people generally like. [0003] The fruit has an attractive taste and is rich in various vitamins, cellulose, hemicellulose, pectin, and inorganic salts. It can promote intestinal peristalsis, enhance gastrointestinal function, accelerate the excretion of lead, and lower blood cholesterol. Content, protect cardiovascular func...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 张海斌侯海峰杨美清云建英尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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