Moringa yogurt and preparation method thereof

Abstract

The invention discloses moringa yogurt and a preparation method thereof and belongs to the technical field of milk products. The moringa yogurt is prepared by fermenting raw milk and raw water milk and is prepared from the following raw materials in percentage by weight: 50-70 percent of raw milk, 15-40 percent of raw water milk, 0.1-0.4 percent of dry moringa leaf powder, 0.1-0.9 percent of an emulsion stabilizer, 0.01-0.15 percent of a thickener, 0.0009-0.0017 percent of fermented strains, 7-10 percent of saccharose, 0.01-0.03 percent of acesulfame, 0.08-0.2 percent of sodium citrate and 3-8 percent of drinking water. The preparation method comprises the following steps of mixing raw milk, preprocessing dry moringa leaf powder, mixing, preheating, homogenizing, sterilizing, inoculating a fermenting agent, filling, fermenting and refrigerating. The prepared moringa yogurt has the benefits of being good in flavor, unique in taste, good in texture state and nutrient and healthy.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a moringa yoghurt and a preparation method thereof. Background technique [0002] With the discovery of the beneficial mechanism of lactic acid bacteria to human health, lactic acid fermented foods are recognized and valued by people. Yogurt, which is dominant in lactic acid fermented foods, not only has nutrients such as protein, fat, and vitamins needed by the human body, but also lactic acid bacteria can grow and reproduce in the digestive tract, and its metabolites can inhibit the growth of harmful bacteria or kill pathogenic bacteria. Promote gastrointestinal peristalsis, lower cholesterol, help digestion and intestinal adjustment. Although yogurt has many health effects, a single product and flavor can no longer meet the needs of different groups of people. Most of the yogurt on the market is lactic yogurt with fruit pieces, jams, etc. added after passin...

AI Technical Summary

Problems solved by technology

However, due to the use of skimmed milk powder as a raw material, the milky flavor of the product is not prominent, and the stability is not good

At present, the development of Moringa food in my country is still in its infancy. Generally, dry powder of Moringa leaves is directly mixed with milk powder to make more nutritious milk powder, but this cannot solve the problem of rough taste and astringent taste of Moringa.