A kind of coffee yoghurt and preparation method thereof

A technology for yogurt and coffee, applied in the field of coffee yogurt and its preparation, yogurt and its preparation, can solve the problems of maintaining product stability and the like

Active Publication Date: 2017-11-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As we all know, yogurt contains nutrients such as protein, multivitamins and free amino acids, which are of great benefit to human health. However, the technology of combining coffee and yogurt faces the following technical difficulties: 1. The method of adding coffee extract; 2. The collocation form of coffee; 3. The state and flavor of the product and the maintenance of product stability during the shelf life

Method used

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  • A kind of coffee yoghurt and preparation method thereof
  • A kind of coffee yoghurt and preparation method thereof
  • A kind of coffee yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The present embodiment provides a kind of coffee yoghurt, in terms of 1000kg yoghurt base material, the raw material composition of yoghurt base material comprises:

[0048]

[0049]

[0050] Based on 100kg of coffee sauce, the raw materials of coffee sauce include:

[0051]

[0052] The yogurt base material is mixed with the coffee sauce, and the added amount of the coffee sauce accounts for 15% by weight of the total weight of the obtained coffee yogurt, and the rest is supplemented by the yogurt base material.

[0053] The above-mentioned coffee yoghurt is specifically prepared through the following steps:

[0054] Step 1: Add white sugar and sweetener to milk, and then add caramel sauce to obtain yogurt feed liquid;

[0055] Step 2: adding colloid and starter to the yogurt feed liquid, fermenting at a temperature of 42° C. for 5 hours, and titrating the acidity to 72° T to obtain the yogurt base;

[0056] Step 3: Under the pressure of 70MPa, pressurize th...

Embodiment 2

[0060] The present embodiment provides a kind of coffee yoghurt, in terms of 1000kg yoghurt base material, the raw material composition of yoghurt base material comprises:

[0061]

[0062] Based on 100kg of coffee sauce, the raw materials of coffee sauce include:

[0063]

[0064] The yogurt base material is mixed with the coffee sauce, and the added amount of the coffee sauce accounts for 15% by weight of the total weight of the obtained coffee yogurt, and the rest is supplemented by the yogurt base material.

[0065] The above-mentioned coffee yoghurt is specifically prepared through the following steps:

[0066] Step 1: Add white sugar and sweetener to milk, and then add caramel sauce to obtain yogurt feed liquid;

[0067] Step 2: adding colloid and starter to the yogurt feed liquid, and fermenting at a temperature of 42°C for 5 hours, until the titrated acidity reaches 71°T to obtain the yogurt base;

[0068] Step 3: Under the pressure of 75MPa, pressurize the cof...

Embodiment 3

[0073] This embodiment provides a kind of coffee yoghurt, in terms of 1000kg yoghurt base material, the raw material composition of the yoghurt base material in the coffee yoghurt comprises:

[0074]

[0075] Based on 100kg of coffee sauce, the ingredients of coffee sauce in coffee yogurt include:

[0076]

[0077] The yogurt base material is mixed with the coffee sauce, the added amount of the coffee sauce accounts for 15% of the total weight of the obtained coffee yogurt, and the rest is supplemented by the yogurt base material.

[0078] The above-mentioned coffee yoghurt is specifically prepared through the following steps:

[0079] Step 1: Add white sugar and sweetener to milk, and then add caramel sauce to obtain yogurt feed liquid;

[0080] Step 2: adding colloid and starter to the yogurt feed liquid, fermenting at 42° C. for 5 hours, and titrating the acidity to 73° T to obtain the yogurt base;

[0081] Step 3: Under the pressure of 80MPa, pressurize the coffee ...

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Abstract

The invention provides a coffee yoghurt. The coffee yoghurt is obtained by mixing a yoghurt base material with coffee sauce, and the coffee sauce is added in an amount of 12wt%-18wt% in terms of the weight percentage of the coffee yoghurt. The present invention also provides a method for preparing the above-mentioned coffee yoghurt, which includes the following steps: adding white sugar and sweetener to the milk, and then adding caramel sauce to obtain a yoghurt feed liquid; adding colloid and a leavening agent to the yoghurt feed liquid, Fermenting to obtain a yogurt base; extracting coffee beans to obtain a coffee extract, adding jam and an acidity regulator to the coffee extract to obtain coffee sauce; mixing the yogurt base and coffee sauce to prepare the coffee yogurt . The coffee yoghurt provided by the invention has both the mouthfeel and taste of coffee and yoghurt, and can well maintain its state and flavor during the shelf life.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to a coffee yogurt and a preparation method thereof, and belongs to the field of dairy product processing. Background technique [0002] Coffee, tea, and cocoa are known as the three major beverages in the world. It tastes bitter but has a special aroma, which has the functions of refreshing the mind, strengthening the bones, and appetizing staple food. In China, more and more Chinese people like to drink coffee and regard coffee as an indispensable daily drink, especially among white-collar workers. Coffee is used as an ingredient in many drinks to make drinks It has the effect of "one product, multiple functions". As we all know, yogurt contains nutrients such as protein, multivitamins and free amino acids, which are of great benefit to human health. However, the technology of combining coffee and yogurt faces the following technical difficulties: 1. The method of addi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123A23C9/13
Inventor 杨梅张丽媛张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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