Yoghurt containing fruit vinegar and preparation method thereof
A technology of fruit vinegar and yogurt, which is applied in the field of yogurt containing fruit vinegar and its preparation, can solve the problems affecting the stability of milk protein, protein flocculation, etc., and achieve the effect of enhancing anti-immunity, high nutritional value, and improving stability
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Example Embodiment
[0041] Example 1
[0042] The formula of fruit-containing acetic acid milk in this embodiment is (based on one ton of product):
[0043] 800 kg milk
[0044] White sugar 60 kg
[0045] Pectin 3.0 kg
[0046] Guar gum 0.3 kg
[0047] Sodium alginate propylene glycol ester 0.2 kg
[0048] Glyceryl monostearate 0.5 kg
[0049] Sucrose fatty acid ester 0.3 kg
[0050] Lactic acid bacteria 20 vitality units
[0051] Fruit vinegar 10 kg
[0052] Food flavor 1.1 kg
[0053] Water margin.
[0054] The product features of the fruit-containing acetic acid milk in this embodiment are: protein content is about 2.4%, fat content is about 2.8%, sucrose content is about 6%, and the viscosity of the product's milk is about 40 to 45 centipoise (Brookfield LVDV-III Type 1 rotor, 15rpm, room temperature 25℃). The product has a refreshing and smooth taste when drunk, sweet and sour, and has the fermented taste of yogurt and the rich fragrance of fruit vinegar. The system of fruit vinegar and milk is more evenly...
Example Embodiment
[0055] Example 2
[0056] The formula of fruit-containing acetic acid milk in this embodiment is (based on one ton of product):
[0057] 900 kg of milk
[0058] White granulated sugar 40 kg
[0059] Pectin 2.0 kg
[0060] Guar gum 0.2 kg
[0061] Gelatin 0.15 kg
[0062] Glyceryl monostearate 0.5 kg
[0063] Sodium stearoyl lactylate 0.12 kg
[0064] Modified starch 1 kg
[0065] Lactic acid bacteria 80 vitality units
[0066] Fruit vinegar 5 kg
[0067] Food flavor 1.1 kg
[0068] Water margin.
[0069] The product features of the fruit-containing acetic acid milk in this embodiment are: protein content is about 2.6%, fat content is about 3.15%, sucrose content is about 4%, and the viscosity of the product's milk is about 55-60 centipoise (Brookfield LVDV-III Type 1 rotor, 15rpm, room temperature 25℃). The product has a refreshing and smooth taste when drunk, sweet and sour, and has the fermented taste of yogurt and the rich fragrance of fruit vinegar. The system of fruit vinegar and milk is...
Example Embodiment
[0070] Example 3
[0071] The formula of fruit-containing acetic acid milk in this embodiment is (based on one ton of product):
[0072] Milk 850 kg
[0073] White granulated sugar 50 kg
[0074] Pectin 1.5 kg
[0075] Guar gum 0.2 kg
[0076] Lactic acid bacteria 60 vitality units
[0077] Fruit vinegar 20 kg
[0078] Food flavor 1.1 kg
[0079] Water margin.
[0080] The product features of the fruit-containing acetic acid milk in this embodiment are: protein content is about 2.5%, fat content is about 3.0%, sucrose content is about 5%, and the viscosity of the product's milk is about 50-55 centipoise (Brookfield LVDV-III Type 1 rotor, 15rpm, room temperature 25℃). The product has a refreshing and smooth taste when drunk, sweet and sour, and has the fermented taste of yogurt and the rich fragrance of fruit vinegar. The system of fruit vinegar and milk is more evenly mixed. After testing, the fruit-containing acetic acid milk of this example can be stored and placed at room temperature f...
PUM
Property | Measurement | Unit |
---|---|---|
Viscosity | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap