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Low-energy yogurt

A low-energy, yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of low-fat yogurt with thin texture and poor flavor, and achieve the effect of overcoming thin texture and better product structure and flavor

Inactive Publication Date: 2014-12-03
王剑
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing low-fat yogurt has a thin texture and poor flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A kind of low-energy yoghurt, 800 parts of skim milk, 10 parts of thermally modified skim milk, 5 parts of agar, 180 parts of black fan tree purple black fruit pulp.

Embodiment 2

[0010] A kind of low-energy yoghurt, 850 parts of skim milk, 11 parts of thermally modified skim milk, 6 parts of agar, 190 parts of black fan tree purple black fruit pulp.

Embodiment 3

[0012] A kind of low-energy yogurt, 900 parts of skim milk, 12 parts of thermally modified skim milk, 7 parts of agar, 200 parts of black rice tree purple black fruit pulp.

[0013] During production, the inoculated mixture is pumped into a conventional yogurt container with fruit added in advance, stored at 43°C to achieve the required flavor and panna cotta structure, and then cooled to 1.6-10°C to terminate fermentation.

[0014] To sum up, the low-energy yogurt produced by adding a certain amount of heat-modified skim milk can make the product structure and flavor better, overcome the shortcoming of low-fat yogurt with thin texture, and make the product low-energy and beneficial to health.

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PUM

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Abstract

The invention discloses low-energy yogurt which is prepared from the following raw materials in parts by weight: 800-900 parts of skimmed milk, 10-12 parts of thermal modified skimmed milk, 5-7 parts of agar and 180-200 parts of purple black blueberry fruit pulp. By adding a certain amount of the thermal modified skimmed milk, a product is relatively good in structure and flavor, and the shortcoming of thin texture of low-fat yogurt is overcome.

Description

technical field [0001] The invention relates to yogurt, in particular to a low-energy yogurt. Background technique [0002] Yogurt is a milk product that uses fresh milk as raw material, pasteurizes it, adds beneficial bacteria to the milk, ferments it, and then cools it for filling. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. But the existing low-fat yoghurt has thin texture and bad flavor. Contents of the invention [0003] The object of the present invention is to provide a low-energy yoghurt, which can solve one or more of the above-mentioned problems in the prior art. [0004] According to one aspect of the present invention, a low-energy yoghurt is provided, including 80...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 王健
Owner 王剑
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