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Method for producing fruit yoghourt

A production method and yogurt technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of lack and unsuitability for drinking, and achieve the effects of pure texture, maintaining natural aroma, and increasing nutrients.

Inactive Publication Date: 2012-05-09
刘莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some people lack lactase in their digestive system, and lactose cannot be broken down into simple sugars. Therefore, these people are not suitable for drinking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] Take 100 kg of milk. After preheating, homogenizing and sterilizing, add 4-8% white granulated sugar, stir the spoon, cool down, add starter to ferment and cultivate, then add 10-20% fruit granules. 1-2mm.

[0012] According to the viscosity and acidity after fermentation, 0.1-0.3% stabilizer and 0.01-0.03% citric acid which have been sterilized are added, and the mixture is subpackaged after being uniformly stirred slowly.

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PUM

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Abstract

The invention relates to a method for producing fruit yoghourt, which comprises the processes of preheating, homogenizing, fermenting, adding an additive, split charging and the like. 4%-8% white sugar is added in milk before fermentation. 10%-20% fruit granules can be added in yoghourt after fermentation. The diameters of fruit granules are maintained between 1mm and 2mm. Thereby, people can chew fruit granules and enjoy the natural fragrance of fruits during the process of drinking the yoghourt.

Description

technical field [0001] The invention relates to a method for making a beverage, in particular to a method for making fruit yoghurt. Background technique [0002] At present, there are many types of yogurt on the market, and the process includes saccharification of raw materials such as milk, acidification, pH adjustment, and mixing with fruit juice. However, some people lack lactase in their digestive system, and lactose cannot be broken down into simple sugars. Therefore, these people are not suitable for drinking. Contents of the invention [0003] The purpose of the invention is to provide a method for making fruit yoghurt with pure texture, delicious color and suitable sweet and sour. [0004] In order to achieve the above object, the technical solution adopted by the present invention is: the production method of fruit yoghurt, comprising preheating treatment, homogenization, sterilization, adding sugar, cooling, fermenting, cooling, adding additives and packaging pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 刘莹
Owner 刘莹
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