Egg yolk yogurt production method

Abstract

The present invention discloses an egg yolk yogurt production method, wherein the egg yolk yogurt is prepared by adopting yogurt and egg yolk as main raw materials. The preparation method comprises: preparing an egg yolk yogurt solution, uniformly dispersing the egg yolk yogurt solution into a guar gum sugar aqueous solution, carrying out pasteurization, and cooling to obtain the finished product. The product has sour, sweet and creamy taste of the yogurt and egg yolk aroma, contains all the nutrients and advantages of the yogurt and the egg yolk, is a novel nutrition health care food combining the dairy product and the egg product, and has characteristics of easy carrying, easy taking, suitability for children taste. In addition, the production method has characteristics of low cost, simple and easy performing, and easy promotion.

Description

technical field

[0001] The invention belongs to the field of food and its processing, in particular to a method for making egg yolk yogurt. Background technique

[0002] Yogurt is a product of fresh milk fermented with inoculated strains. It contains various enzymes and a large amount of lactic acid. It is rich in nutrition and can inhibit the growth and reproduction of harmful bacteria in the intestines, improve the micro-ecological environment in the intestines, and enhance the body's immunity. Dairy products such as yogurt are usually in the form of liquid or curd, and usually need to be stored at low temperature. The shelf life is mostly 10 days at 0-4°C, and it is inconvenient to carry, store and eat. In addition, the protein content in yogurt is only about 3%, the fat content is ≥ 2.8%, and the non-fat milk solids are ≥ 6.5%, so the total amount of nutrients provided is not high. Eggs are one of the most complete natural foods known to mankind. They are complete prote...