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Upper jam for semi-solidified or solidified yoghurt

A technology of semi-solidification and jam, which is applied in the fields of application, food preparation, food science, etc., and can solve problems such as easy to change flavor, unstable ingredients, and inability to provide consumers with yogurt taste

Active Publication Date: 2013-11-06
SHANGHAI YIFANG RURAL TECH HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are strawberry or aloe-flavored yogurts on the market, this kind of yogurt is made by adding various fruits or vegetables, grains and other additives to the yogurt, but if it is prepared in this way, the ingredients are very unstable and easy to change the taste. Can not provide the taste of yogurt that consumers need

Method used

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  • Upper jam for semi-solidified or solidified yoghurt
  • Upper jam for semi-solidified or solidified yoghurt
  • Upper jam for semi-solidified or solidified yoghurt

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Embodiment Construction

[0016] An upper layer jam for semi-set yogurt, characterized in that: the jam is used for co-packaging with yogurt and placed on the upper layer of yogurt, its density is close to that of yogurt; it is incompatible with yogurt before stirring combine. Traditional fruit yogurt is pre-stirred and mixed with yogurt and jam, packaged, and then bought to consumers, but the combination of semi-solidified yogurt and layered jam is not the case, which is also the characteristic of this type of product, that is, yogurt It is integrated with jam and integrated into one. While bringing delicious food and health to consumers, it also provides visual pleasure. Using the step-by-step, low-impact filling method, pour the upper layer of jam evenly into the cup filled with yoghurt. From the appearance, the upper layer of the obtained product is a bright-colored jam, and the lower layer is a white as jade yoghurt. When drinking , you can mix the two at will, and the dense and mellow yogurt is ...

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Abstract

The invention discloses upper jam for semi-solidified or solidified yoghurt, relates to a method for preparing the jam, in particular to the upper jam for the semi-solidified or solidified yoghurt, and belongs to the technical field of processing of jam products. The upper jam for the semi-solidified or solidified yoghurt is characterized in that the jam is packaged with the yoghurt together and floated on the upper layer of the yoghurt, wherein the density of the jam is close to that of the yoghurt; and the jam is not mixed with the yoghurt before the jam and the yoghurt are stirred. The invention provides jam yoghurt; and the jam is held on the upper layer of the semi-solidified or solidified yoghurt, so the yoghurt has greater nutritive value and also meets the requirements that consumers pursue various flavors. The upper jam expands the application field of the jam; and by a DIY mode, the diet is combined with entertainment so as to lead a new diet fashion.

Description

technical field [0001] The invention relates to a method for making jam, in particular to an upper-layer jam used for semi-set yoghurt, and belongs to the technical field of jam product processing. Background technique [0002] As a nutritious dairy product, yogurt has become more and more popular in recent years, because yogurt not only retains the nutrients such as protein, fat and sugar in fresh milk, but also stimulates gastric acid secretion, increases appetite, and promotes human metabolism. , so that nutrients are easily absorbed. Yogurt also has the effects of lowering blood cholesterol, preventing atherosclerosis, and treating indigestion, abdominal distension, and diarrhea. It is especially effective in treating diarrhea. Because the Lactobacillus in yogurt can produce a lot of lactic acid, it can lower the pH value in the intestine, inhibit the growth of spoilage bacteria, and reduce the damage of toxic substances to the human body. Yogurt is made by fermenting...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/064A23L21/12
Inventor 黄锦荣李丽莎
Owner SHANGHAI YIFANG RURAL TECH HLDG
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