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Celery yogurt and production method thereof

A technology of yogurt and celery, applied in milk preparations, dairy products, applications, etc., can solve the problem of limited amount of celery added, achieve good flavor and taste, improve flavor, and good flavor

Inactive Publication Date: 2015-01-14
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The inventors of this case found in their research that kefir strains (kefir grains or their fermented liquid) and conventional yogurt basic strains (Lactobacillus bulgaricus and Streptococcus thermophilus) were mixed in a specific ratio to produce celery yogurt. Fermentation can solve the problem that the amount of celery added in traditional celery yogurt is limited, so the celery yogurt of the present invention and its production method have been developed

Method used

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  • Celery yogurt and production method thereof
  • Celery yogurt and production method thereof
  • Celery yogurt and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] 1. Raw material formula (measured in 1000g)

[0063]

[0064]

[0065] Two, the making of the yogurt of the present embodiment mainly carries out according to the following operations:

[0066] 1. Selection of raw milk: select fresh milk that has passed the inspection, with protein content ≥ 2.9%, fat content ≥ 3.1%, and dry matter content about 13%;

[0067] 2. Ingredients: raise the temperature of the milk to 55°C, add celery juice and white sugar, and stir for 20 minutes to obtain the prepared milk material;

[0068] 3. Preheat the above prepared milk material to 65°C for homogenization, the homogenization pressure is 20Mpa; the homogenized material is sterilized at 95°C for 300s; the sterilized material is cooled to 41°C-43°C, inoculated Ferment the basic strain starter and kefir grains for 5-6 hours, stop the fermentation when the acidity reaches 75°T, break the yogurt and immediately cool down to 25°C, fill it, and refrigerate it at 2-6°C after filling Coo...

Embodiment 2

[0071] 1. Raw material formula (measured in 1000g)

[0072]

[0073] 2. The production of this embodiment is mainly carried out according to the following operations:

[0074] 1. Selection of raw milk: select fresh milk that has passed the inspection, with protein content ≥ 2.9%, fat content ≥ 3.1%, and dry matter content about 13%;

[0075] 2. Ingredients: raise the temperature of the milk to 50°C, add celery juice and white sugar, and stir for 25 minutes to obtain the prepared milk material;

[0076] 3. Preheat the above-mentioned prepared milk material to 60°C for homogenization, the homogenization pressure is 25Mpa; the homogenized material is sterilized at 95°C for 300s; the sterilized material is cooled to 41°C-43°C, and inoculated Ferment the basic strain starter and kefir grains for 5-6 hours, stop the fermentation when the acidity reaches 80°T, break the yogurt and immediately cool down to 25°C, fill it, and refrigerate it at 2-6°C after filling Cook for 24 hours...

Embodiment 3

[0079] 1. Raw material formula (measured in 1000g)

[0080]

[0081] The celery yoghurt of the present example was prepared as described in Example 1.

[0082] The yogurt produced according to this example has soft flavor, unique and beautiful taste, delicate and smooth taste, and good texture. It can be refrigerated at 2°C to 10°C for more than 15 days without unacceptable breakdown during the shelf life. During the storage period, the product maintains a delicate and smooth taste, and the flavor is basically unchanged compared with the fresh product.

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Abstract

The invention provides a celery yogurt and a production method thereof, the celery yogurt is prepared from milk as a main raw material by adding of celery juice and inoculation of a fermentation agent for fermentation, and the celery yogurt comprises the following raw materials by weight: 11%-18% of the celery juice; 0.2%-0.4% of the basic strain fermentation agent; and 0.1%-0.15% of Kefir fermentation liquor. Through use of a basic strain and a Kefir strain for synergistic fermentation, by a reasonable formula and a proper technique, the prepared yoghurt has good flavor, taste and organization state.

Description

technical field [0001] The invention provides a celery yoghurt and its production method, specifically refers to a method of making celery yoghurt by mixing and fermenting kefir grains or its fermented liquid and yoghurt basic strains and the prepared celery yoghurt, belonging to fermented milk Product processing technology field. Background technique [0002] Yogurt (yogurt, yoghurt) is divided into plain yogurt, flavored yogurt, and fruit yogurt. Among them, fruit yoghurt refers to using more than 80% milk or reconstituted milk as raw material, defatted, partially defatted or not defatted, inoculated with fermentation strains for fermentation, and added flavoring agents, fruits and vegetables, grains and other raw materials before or after fermentation. finished product. Fruit yoghurt is more and more favored by consumers due to its rich nutrition of yoghurt and fruits and vegetables, and various tastes and varieties. [0003] Celery is a vegetable commonly cultivated i...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 倪丹李宁
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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