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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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 fermentation of apples Products and other substances will affect the stability of milk protein and cause protein flocculation. Therefore, how to maintain the stability of nutrients and have a good taste and flavor is also a difficulty to be overcome when adding fruit vinegar to yogurt.

Method used

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  • Yoghurt containing fruit vinegar and preparation method thereof
  • Yoghurt containing fruit vinegar and preparation method thereof
  • Yoghurt containing fruit vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The yoghurt formula containing fruit vinegar of the present embodiment is (calculated by one ton of product):

[0043] Milk 800kg

[0044] 60kg white sugar

[0045] Pectin 3.0 kg

[0046] Guar gum 0.3 kg

[0047] Propylene glycol alginate 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 10kg

[0052] Food flavor 1.1 kg

[0053] water balance.

[0054] The product feature of the fruit vinegar yogurt of the present embodiment is: protein content is about 2.4%, and fat content is about 2.8%, and sucrose content is about 6%, and the viscosity of the milk liquid of product is about 40~45 centipoise (Brookfield LVDV-III Type 1 rotor, 15rpm, room temperature 25°C). The product tastes refreshing and smooth when drinking, sweet and sour, and has the fermented taste of yogurt and the rich aroma of fruit vinegar. The system of fruit vinegar and milk is relatively ...

Embodiment 2

[0056] The yoghurt formula containing fruit vinegar of the present embodiment is (calculated by one ton of product):

[0057] Milk 900kg

[0058] 40kg white sugar

[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 5kg

[0067] Food flavor 1.1 kg

[0068] water balance.

[0069] The product feature of the fruit vinegar yogurt of the present embodiment is: protein content is about 2.6%, and fat content is about 3.15%, and sucrose content is about 4%, and the viscosity of the milk liquid of product is about 55~60 centipoise (Brookfield LVDV-III Type 1 rotor, 15rpm, room temperature 25°C). The product tastes refreshing and smooth when drinking, sweet and sour, and has the fermented taste of yogurt and the rich aroma of fruit vinegar. The system of fruit vinegar and milk ...

Embodiment 3

[0071] The yoghurt formula containing fruit vinegar of the present embodiment is (calculated by one ton of product):

[0072] Milk 850 kg

[0073] White sugar 50kg

[0074] Pectin 1.5 kg

[0075] Guar gum 0.2 kg

[0076] Lactic acid bacteria 60 vitality units

[0077] Fruit vinegar 20kg

[0078] Food flavor 1.1 kg

[0079] water balance.

[0080] The product feature of the fruit vinegar yogurt of the present embodiment is: protein content is about 2.5%, fat content is about 3.0%, sucrose content is about 5%, and the viscosity of the milk liquid of product is about 50~55 centipoise (Brookfield LVDV-III Type 1 rotor, 15rpm, room temperature 25°C). The product tastes refreshing and smooth when drinking, sweet and sour, and has the fermented taste of yogurt and the rich aroma of fruit vinegar. The system of fruit vinegar and milk is relatively evenly mixed. After testing, the yogurt containing fruit vinegar in this example can be stored at room temperature for 6 months. Th...

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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.

Description

technical field [0001] The invention relates to the field of liquid milk processing, in particular to yoghurt containing fruit vinegar and a preparation method thereof. Background technique [0002] The world's population is aging, and improving human health, enhancing the body's immunity and anti-aging capabilities has become a topic of human concern. With the improvement of economic level and quality of life, people's demand for food has changed from subsistence type to nutrition type and health care type, and health food is being paid more and more attention in the world. According to industry experts' prediction, in the next 10 years, human beings will use advanced technology, technology, raw materials and international standards to produce better flavor, higher quality and newer drinks. [0003] As a traditional food, vinegar has been developed into flavored vinegar or drinking vinegar. They have the effects of appetizing and invigorating the spleen, sobering up and w...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 孙超巴根纳樊启程付永刚张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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