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

Active Publication Date: 2011-05-11

INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD

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AI-Extracted Technical Summary

Problems solved by technology

[0005] Therefore, adding fruit vinegar to fermented milk can not only have the nutrition of milk, but also have the health care function of fruit vinegar, but there are many difficulties in adding fruit vinegar in milk, because the acetic acid contained in fruit vinegar and the ferm...

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Abstract

The invention relates to the field of liquid milk processing, in particular to yoghurt containing fruit vinegar and a preparation method thereof. Based on 100 parts of raw materials by weight, the yoghurt containing fruit vinegar comprises 0.5-2 parts of fruit vinegar, 0.17-0.43 part of stabilizer, 2-8 activity units of lactic acid bacteria and 80-90 parts of milk; the stabilizer comprises a thickener and/or an emulsifier; the thickener comprises 0.15-0.3 part of pectin and 0.01-0.03 part of guar; and the emulsifier comprises one or more than one of glyceryl monostearate, sucrose fatty acid glyceride, sodium stearoyl lactate and distearate glyceride. Through the yoghurt added with fruit vinegar, the combination of the milk and the fruit vinegar is realized; the yoghurt containing fruit vinegar not only has the nutrition of the milk, but also has important healthcare function; and the prepared yoghurt does not have severe fat floating or whey precipitation in the shelf life and has normal flavor and long shelf life.

Application Domain

Milk preparation

Technology Topic

FlavorSucrose +10

Image

Examples

Experimental program(6)
Comparison scheme(1)

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 mixed. After testing, the fruit-containing acetic acid milk of this example can be stored and placed at room temperature for 6 months. The product has basically no fat floating and stratification, and no serious milk protein precipitation. Has good stability.

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 more evenly mixed. After testing, the fruit-containing acetic acid milk of this example can be stored and placed at room temperature for 6 months. The product has basically no fat floating and stratification, and no serious milk protein precipitation. Has good stability.

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 for 6 months. The product has basically no fat floating and stratification, and no serious milk protein precipitation. Has good stability.

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PUM

Property	Measurement	Unit
Viscosity	5.0 ~ 60.0	cP
tensile		MPa
Particle size		Pa
strength	10

Description & Claims & Application Information

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