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Vegetable and fruit yoghourt

A technology for yogurt, vegetables and fruits, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of single taste and flavor, and achieve the effect of rich flavor and meeting needs

Inactive Publication Date: 2015-03-25
柳州市康小乐牛奶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of single mouthfeel and flavor existing in the prior art, the present invention provides a vegetable and fruit yoghurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The formula of the vegetable and fruit yogurt provided by the present invention is as follows: 2.5 kg of watermelon juice, 1.5 kg of tomato juice, 0.25 kg of lettuce juice, 102 kg of fresh milk, 1.2 kg of white sugar, 3.5 kg of lactic acid bacteria, and 0.3 kg of stabilizer.

[0013] Among them, among the stabilizers, 0.15 kg of sodium carboxymethyl cellulose and 0.15 kg of xanthan gum.

[0014] The preparation method of vegetable and fruit yogurt of the present invention is as follows:

[0015] Squeeze watermelon, tomato and lettuce respectively and then mix according to the formula to obtain compound vegetable juice; mix the compound vegetable juice with fresh milk, honey and stabilizer in the formula, stir evenly, and homogenize at 45°C and 15Mpa to obtain The original slurry is sterilized, introduced into the inoculation container, cooled to 40°C, added with lactic acid bacteria, stirred evenly, fermented at 40°C for 3 hours, and refrigerated at 2°C for 12 hours to ...

Embodiment 2

[0017] The formula of the vegetable and fruit yogurt provided by the present invention is as follows: 2kg of watermelon juice, 2kg of tomato juice, 0.2kg of lettuce juice, 105kg of fresh milk, 1.5kg of white sugar, 3kg of lactic acid bacteria, and 0.4kg of stabilizer.

[0018] Among them, in the stabilizer, 0.2 kg of sodium carboxymethyl cellulose and 0.2 kg of xanthan gum.

[0019] The preparation method of vegetable and fruit yogurt of the present invention is as follows:

[0020] Squeeze watermelon, tomato and lettuce respectively and then mix according to the formula to obtain compound vegetable juice; mix the compound vegetable juice with fresh milk, honey and stabilizer in the formula, stir evenly, and homogenize at 45°C and 15Mpa to obtain The original slurry is sterilized, introduced into the inoculation container, cooled to 40°C, added with lactic acid bacteria, stirred evenly, fermented at 40°C for 3 hours, and then refrigerated at 0°C for 12 hours.

Embodiment 3

[0022] The formula of the vegetable and fruit yogurt provided by the present invention is as follows: 3kg of watermelon juice, 1kg of tomato juice, 0.3kg of lettuce juice, 100kg of fresh milk, 1kg of white sugar, 4kg of lactic acid bacteria, and 0.2kg of stabilizer.

[0023] Among them, among the stabilizing agents, 0.1 kg of sodium carboxymethyl cellulose and 0.1 kg of xanthan gum.

[0024] The preparation method of vegetable and fruit yogurt of the present invention is as follows:

[0025] Squeeze watermelon, tomato and lettuce respectively and then mix according to the formula to obtain compound vegetable juice; mix the compound vegetable juice with fresh milk, honey and stabilizer in the formula, stir evenly, and homogenize at 45°C and 15Mpa to obtain The original slurry is sterilized, introduced into the inoculation container, cooled to 40°C, added with lactic acid bacteria, stirred evenly, fermented at 40°C for 3 hours, and refrigerated at 4°C for 12 hours to obtain.

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PUM

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Abstract

The invention provides a vegetable and fruit yoghourt which comprises the following components in parts by mass: 2-3 parts of water lemon juice, 1-2 parts of tomato juice, 0.2-0.3 part of lettuce juice, 100-105 parts of fresh milk, 1-1.5 parts of white sugar, 3-4 parts of lactic acid bacteria and 0.2-0.4 part of a stabilizer. Various vegetables and fruits are added into the yoghourt, so that people drinking yoghourt can be supplied with more complete nutrition and the vegetable and fruit yoghourt is strong in flavor and satisfies the demands of people on different flavor yoghourts.

Description

technical field [0001] The invention relates to vegetable and fruit yoghurt. Background technique [0002] Yogurt is a milk product that uses fresh milk as raw material, adds beneficial bacteria to the milk after pasteurization, and cools and fills after fermentation. Yogurt not only retains all the advantages of milk, but also maximizes its strengths and circumvents its weaknesses through processing in some aspects, becoming a nutritional and health product more suitable for human beings. [0003] The current yogurt has little improvement in taste, flavor and nutrition. The taste and flavor are single, and the nutritional structure is not comprehensive, so it cannot meet consumers' higher requirements for natural, green and nutritious. Contents of the invention [0004] In order to solve the problem of single taste and flavor existing in the prior art, the invention provides a vegetable and fruit yoghurt. [0005] The invention provides a vegetable and fruit yogurt, whi...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 莫明规
Owner 柳州市康小乐牛奶有限公司
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