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Coagulated yoghurt with aloe fruit granules and manufacturing method thereof

A manufacturing method and technology of aloe vera fruit granules, applied in dairy products, food preparation, milk preparations, etc., to achieve good taste and flavor, enhance the taste of fruit granules, and have a good market prospect

Inactive Publication Date: 2011-01-12
武汉光明乳品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to save equipment investment, reduce production costs, and enrich the types of set-type yoghurt products, the present invention provides a set-type aloe fruit yogurt and its manufacturing method, and solves the problems encountered in the development of set-type aloe-fruit yoghurt

Method used

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  • Coagulated yoghurt with aloe fruit granules and manufacturing method thereof
  • Coagulated yoghurt with aloe fruit granules and manufacturing method thereof
  • Coagulated yoghurt with aloe fruit granules and manufacturing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] product ingredients

[0039]

[0040] Prepare coagulated aloe fruit yogurt according to the product formula given in the above table. The preparation process is as follows:

[0041] (1) Raw milk pretreatment and ingredients: After centrifugation or filtration, the raw milk is heated to 40°C, added with white sugar and stabilizer through a water powder mixer, and then heated to 85°C for about 15 minutes and then passed through the cooling plate Store cooled to 5℃;

[0042] (2) Homogenization and sterilization: the above-mentioned material liquid is homogenized at 65°C and 20MPa, then sterilized at 95°C for 5 minutes, and then cooled to 42°C by cooling plates;

[0043] (3) Adding starter and fruit particles: Add starter, aloe fruit particles, and flavor substances to the material liquid after sterilization and cooling, and stir appropriately to make the starter and fruit particles evenly dispersed;

[0044] (4) Filling and fermentation: the material liquid added with starter and f...

Embodiment 2

[0047] product ingredients

[0048]

[0049] Prepare coagulated aloe fruit yogurt according to the product formula given in the above table. The preparation process is as follows:

[0050] (1) Raw milk pretreatment and ingredients: After centrifugation or filtration, the raw milk is heated to 40°C, added with white sugar and stabilizer through a water powder mixer, and then heated to 80°C for about 15 minutes and then passed through the cooling plate Cool to 2℃ and store;

[0051] (2) Homogenization and sterilization: the above-mentioned material liquid is homogenized at 70°C and 18MPa, then sterilized at 90°C for 10 minutes and then cooled to 42°C by cooling plates;

[0052] (3) Adding starter and fruit particles: Add proper amount of starter, aloe fruit particles, and flavor substances to the material liquid after sterilization and cooling, and stir appropriately to make the starter and fruit particles evenly dispersed;

[0053] (4) Filling and fermentation: the material liquid added...

Embodiment 3

[0056] product ingredients

[0057]

[0058] Prepare coagulated aloe fruit yogurt according to the product formula given in the above table. The preparation process is as follows:

[0059] (1) Raw milk pretreatment and ingredients: After centrifugation or filtration, the raw milk is heated to 35°C, white sugar and stabilizer are added through a water powder mixer, and the temperature is raised to 70°C for 15 minutes and then cooled by cooling plates Store at 2°C;

[0060] (2) Homogenization and sterilization: the above-mentioned material liquid is homogenized at 65°C and 20MPa, then sterilized at 95°C for 5 minutes, and then cooled to 42°C by cooling plates;

[0061] (3) Adding starter and fruit particles: Add proper amount of starter, aloe fruit particles, and flavor substances to the material liquid after sterilization and cooling, and stir appropriately to make the starter and fruit particles evenly dispersed;

[0062] (4) Filling and fermentation: the material liquid added with sta...

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Abstract

The invention discloses coagulated yoghurt with aloe fruit granules and a manufacturing method thereof. The method comprises the following steps: centrifuging or filtering to clean raw milk, adding white granulated sugar and stabilizer, homogenizing, sterilizing and cooling feed liquid, then adding yogurt leaven, aloe fruit granules and flavor substances, properly stirring to uniformly disperse the materials, encapsulating the product, fermenting in a fermentation house, refrigerating, and carrying out after ripening to obtain the coagulated yoghurt with aloe fruit granules. The manufactured product has the advantages of delicate and smooth mouth feel, pleasant sweetness and sourness and no colloid feeling, and has peculiar flavors of aloe and fermented milk products. The manufacturing method can realize the production of the coagulated yoghurt with aloe fruit granules on a common yogurt production line without increasing any auxiliary equipment, thereby saving the equipment investment and lowering the production cost. Thus, the invention provides a novel yogurt which has the mouth feel of aloe pulp, the nutrient values of yogurt and aloe and favorable viscosity for consumers, and has better market prospects.

Description

Technical field [0001] The invention relates to a fermented dairy product, in particular to a solidified aloe fruit yoghurt and a manufacturing method thereof. Background technique [0002] Aloe vera is a perennial fleshy herb of the Liliaceae family. It contains a lot of aloin, rich 8 kinds of essential amino acids, vitamin B2, B6, B12, polysaccharides, anthraquinone compounds, enzymes, minerals, etc. A large number of experiments have proved that aloe vera has good effects on skin health and beauty. It also has the effects of purging heat and conducting product, cooling liver and laxative, sterilizing and anti-tumor, enhancing immunity, eliminating endotoxin, and preventing and treating digestive system diseases. It has great potential. Healthy natural food (Xiong Youqing. "Aloe". Beijing: China Agricultural University Press, 68-70). According to the No. 12 Announcement of the Ministry of Health of the People’s Republic of China in 2008, aloe vera gel was approved as a new res...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/133A23C9/123A23C9/137A23C9/13A23L1/29A23L33/00
Inventor 马成杰华宝珍罗玲泉孙智
Owner 武汉光明乳品有限公司
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