Fruit yoghurt with balanced nutrition and production method thereof

Abstract

The invention discloses fruit yoghurt with balanced nutrition and a production method thereof. Each 100kg of fruit yoghurt comprises 3.0 to 5.0kg of oligosaccharide, 1.0 to 2.5kg of xylitol, 4.0 to 10.0kg of fruit grains or jam, 0.08 to 0.12kg of fish oil microcapsule(DHA), 0.2 to 0.6kg of thickener, 0.005 to 0.015kg of sucralose, 0.01 to 0.03kg of flavoring essence and the balance of raw milk and starter. The method for producing the fruit yoghurt comprises the following steps of: 1, inspection of raw milk; 2, mixing; 3; constant volume; 4, preheating; 5, degassing; 6, homogenization; 7, sterilization; 8, cooling; 9, inoculating fermentation; 10, demulsification cooling; 11, addition of fruits and favoring essences; and 12, filling and thus obtaining the product. The fruit yoghurt meets the healthy demands of consumers taking fruit yoghurt; and moreover, the fruit yoghurt meets the nutritional demands as well as healthy demands and has good mouthfeel.

Description

technical field [0001] The invention relates to a food formula and a production method, in particular to fruit yoghurt with balanced nutrition and a production method thereof. Background technique [0002] With the development of modern science and technology and the emergence of the modern nutrition industry, people can not only solve the problem of eating and drinking well through food, but also solve the current environmental (including drug) pollution, the decay of the nutritional content of the food itself, and the high-precision processing of food. , bad eating habits, economic conditions and other adverse effects on human health (many effects cannot be overcome in a short period of time), through the scientific adjustment of nutrients in food, people's demands for eating well and eating healthy can be solved, and children's health can be guaranteed. Normal development and growth, and adequate nutritional needs and maintenance of health in adults. Under the guidance o...

AI Technical Summary

Problems solved by technology

Based on the above figures, it can be concluded that a small amount of energy intake of 68 kJ-180.2 kJ can be consumed when consuming 20g of low-sugar jam every day, which provides low energy, which is not conducive to the physical and mental health of consumers

These foods are inconvenient for consumers who are strict or appropriate to eat low-sugar and low-energy foods. Of course, for ordinary consumers, it is generally believed that excessive intake of sucrose is also unhealthy, which may cause diabetes, high blood pressure, high blood pressure, etc. Blood lipids, obesity, dental caries and other diseases

[0005]However, simply emphasizing the reduction of sucrose content while ignoring the reasonable combination of various nutrients will lead to single taste, poor taste and unbalanced nutrition. Difficult to attract consumers for long-term consumption

[0006] In summary, consumers need a fruit yogurt product that can meet the needs of nutrition and health, and can meet the needs of taste and taste. No report