Carrot-containing yogurt and method for producing same

A carrot and yogurt technology, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of good color, reasonable nutrition, and sweet and sour taste

Active Publication Date: 2012-09-12
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no yoghurt product con

Method used

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  • Carrot-containing yogurt and method for producing same
  • Carrot-containing yogurt and method for producing same
  • Carrot-containing yogurt and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Raw material formula: raw milk 70% (low fat 1.5%); white granulated sugar 9%; pectin 0.2%; modified starch 0.5%; gelatin 0.3%; carrot 20%; ×10 6 cfu / mL, Lactobacillus delbrueckii subsp.bulgaricus 2×10 6 cfu / mL, Lactobacillus plantarum (lactobacillus plantarum) 1×10 6 cfu / mL).

[0045] Preparation of carrot material A: Wash the fresh carrots, stir and cut them into a slurry with a particle size of 6 cfu / mL, Lactobacillus delbrueckii subsp.bulgaricus 1×10 6 cfu / mL, Lactobacillus plantarum (lactobacillus plantarum) 1×10 6 cfu / mL fermentation, when the titrated acidity value of the fermented liquid reaches 70 ° T, stop the fermentation, observe that the carrot has normal color, smell and taste after the fermentation, and has a special fermented flavor, without the vegetable flavor of carrot.

[0046] The preparation method of the yogurt base material: mix each ingredient and fresh milk at 45°C and stir evenly, stir at a speed of 900 rpm for 20 minutes, carry out seconda...

Embodiment 2

[0049] Raw material formula: raw milk 90% (full fat); white granulated sugar 3.5%; pectin 0.3%; modified starch 0.8%; sodium alginate 0.4%; carrot 5%; 10 6 cfu / mL, Lactobacillus casei (Lactobacillus.casei) 1×10 6 cfu / mL, Lactococcus lactis subsp.Lactis 1×10 6 cfu / mL, Lactococcus lactis subsp.Cremoris 1×10 6 cfu / mL).

[0050] Preparation of carrot material A: Wash the fresh carrots, stir and cut them into a slurry with a particle size of 6 cfu / mL, Lactobacillus casei (Lactobacillus.casei) 1×10 6 cfu / mL, fermented at 42°C. When the titrated acidity of the fermented liquid reaches 90°T, stop the fermentation. Observe that the carrot has normal color, smell and taste after fermentation, and has a special fermented flavor without the vegetable flavor of carrot.

[0051] The preparation method of the yogurt base material: Mix and stir each ingredient and fresh milk at 50°C evenly, stir at a speed of 1600 rpm for 15 minutes, carry out secondary homogenization at 55°C and 17MPa; s...

Embodiment 3

[0054] Raw material formula: raw milk 74.8%; white sugar 15%; guar gum 0.15%; pectin 0.05%; carrot 10%; lactic acid bacteria starter: Lactobacillus.acidophilus 1×10 6 cfu / mL, Lactobacillus bulgaricus 1×10 6 cfu / mL, Lactobacillus casei (Lactobacillus.casei) 1×10 6 cfu / mL, Bifidobacterium (Bifidobacterium) 1 × 10 6 cfu / mL, Streptococcus thermophilus (Streptococcus thermophilus) 1 × 10 6 cfu / mL.

[0055] Preparation of carrot material A: Wash the fresh carrots, stir and cut them into a slurry with a particle size of 6 cfu / mL, Lactobacillus casei (Lactobacillus.casei) 1×10 6 cfu / mL, Lactobacillus bulgaricus 1×10 6 cfu / mL, fermented at 42°C. When the titrated acidity value of the fermented liquid reaches 70°T, stop the fermentation. Observe that the carrot has normal color, smell and taste after fermentation, and has a special fermented flavor without the vegetable flavor of carrot.

[0056] The preparation method of the yogurt base material: mix and stir each ingredient and f...

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Abstract

The invention discloses a carrot-containing yogurt and a method for producing the same. The method for producing the carrot-containing yogurt comprises the following steps that: (1) raw material pretreatment: raw materials comprise carrot, raw milk, stabilizer and sweetener; carrot A: the smashed carrot and the raw milk which accounts for 1%-15% of the total mass percent of the carrot A are uniformly mixed and sterilized; yogurt base material B: the residual raw milk, the stabilizer and the sweetener are uniformly mixed, secondarily homogenized, sterilized and cooled; (2) inoculation fermentation: the carrot A and the yogurt base material B which are obtained in the step (1) are respectively inoculated with fermented strains, fermented and cooled; and step (3), the carrot A and the yogurt base material B which are undergone the fermentation treatment in the step 2 are only mixed uniformly. The carrot-containing yogurt enriches the product market, has a fragrant, sour and sweet taste, well-balanced nutrition and good color during the quality guarantee period, and can satisfy more nutrition and flavor requirements of consumers.

Description

technical field [0001] The invention belongs to the technical field of fermented dairy products processing, and in particular relates to carrot-containing yoghurt and a preparation method thereof. Background technique [0002] Milk is the most nutritious natural food. It is the first food used by mammals after birth. It contains protein, fat, carbohydrates and minerals for the growth and development of infants and young children. Yogurt is a food fermented by adding lactic acid bacteria on the basis of milk. It contains all the nutritional value of raw milk, and during the fermentation process, protein is decomposed into small molecular substances and fat is decomposed into small molecular fatty acids. The utilization rate of various nutrients be improved. [0003] At present, according to people's research on health and / or taste, it is becoming a development trend to add different types of yogurt that can provide chewable fruit pieces to yogurt and manufacture new yogurt. ...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 廖文艳于鹏周杰徐致远沈玲王豪韩梅应杰
Owner BRIGHT DAIRY & FOOD
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