Fruit grain solidification type yoghourt and preparation method thereof

A technology of coagulated yogurt and fruit granules, applied in milk preparations, dairy products, applications, etc., can solve the problems of poor flavor and taste, cumbersome operation, and product softening, and achieve the effect of improving taste and flavor

Active Publication Date: 2015-08-05
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the final product obtained by this preparation method can make the fruit particles evenly distributed in the yogurt, it still has the following disadvantages: (1) the fruit particles are added before fermentation, and the milk has not yet curdled at this time, so the suspending ability of the fruit particles Poor, in order to evenly suspend the fruit grains, about 10-20kg / ton of edible glue needs to be added, resulting in too much added edible glue, and the taste of yogurt is sticky and not smooth; Fermentation in the middle requires a certain space of thermal storage capable of controlling temperature as hardware support, cumbersome operation and high cost; (3) Since jam contains fruit acid, adding fruit pieces before fermentation will cause slight denaturation of milk protein, resulting in product It will become soft, and it will also cause whey to precipitate, and the flavor and taste of the product will deteriorate

Method used

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  • Fruit grain solidification type yoghourt and preparation method thereof
  • Fruit grain solidification type yoghourt and preparation method thereof
  • Fruit grain solidification type yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Weigh each raw material according to the following weights: white granulated sugar 75kg, whey protein powder 20kg, casein powder 1kg, cream 4.5kg, compound stabilizer 4kg, yellow peach fruit 80kg (5×5×5mm), raw milk 815.5kg .

[0038] Prepare fruit set yoghurt as follows:

[0039] (1) Clean milk: It will meet the inspection standard of fresh milk for yogurt process, the non-fat milk solids should not be less than 8.5%, no antibiotics are required for raw milk, and the bacteriostatic factor lysozyme cannot be detected; standard clean milk separator Separation and standardization of raw milk, cooling, standby;

[0040] (2) Mixing: Preheat 30% of the total weight of raw milk to 60°C, add casein powder and whey protein powder, stir for 8 minutes, and hydrate for 40 minutes; then add white sugar, cream, and compound stabilizer, and stir 8min, then add the remaining raw milk to obtain the mixture;

[0041] (3) Homogenization and pasteurization: preheat the mixture to 65°C ...

Embodiment 2

[0048] Weigh each raw material according to the following weights: white granulated sugar 80kg, whey protein powder 10kg, casein powder 2kg, cream 6kg, compound stabilizer 8kg, mango granules 60kg (5×5×5mm), raw milk 834kg.

[0049] Prepare fruit set yoghurt as follows:

[0050] (1) Clean milk: It will meet the inspection standard of fresh milk for yogurt process, the non-fat milk solids should not be less than 8.5%, no antibiotics are required for raw milk, and the bacteriostatic factor lysozyme cannot be detected; standard clean milk separator Separation and standardization of raw milk, cooling, standby;

[0051] (2) Mixing: Preheat 20% of the total weight of raw milk to 50°C, add casein powder and whey protein powder, stir for 10 minutes, and hydrate for 20 minutes; then add white sugar, cream, and compound stabilizer, and stir 10min, then add the remaining raw milk to obtain the mixture;

[0052] (3) Homogenization and pasteurization: preheat the mixture to 60°C for a ho...

Embodiment 3

[0059] Weigh each raw material according to the following weights: white granulated sugar 60kg, whey protein powder 25kg, casein powder 0.5kg, cream 4kg, compound stabilizer 5kg, pineapple fruit pieces 90kg (5×5×5mm), raw milk 815.5kg .

[0060] Prepare fruit set yoghurt as follows:

[0061] (1) Clean milk: It will meet the inspection standard of fresh milk for yogurt process, the non-fat milk solids should not be less than 8.5%, no antibiotics are required for raw milk, and the bacteriostatic factor lysozyme cannot be detected; standard clean milk separator Separation and standardization of raw milk, cooling, standby;

[0062] (2) Mixing: Preheat 40% of the total weight of raw milk to 60°C, add casein powder and whey protein powder, stir for 5 minutes, and hydrate for 50 minutes; then add white sugar, cream, and compound stabilizer, and stir 5min, then add the remaining raw milk to obtain the mixture;

[0063] (3) Homogenization and pasteurization: preheat the mixture to 7...

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Abstract

The invention discloses fruit grain solidification type yoghourt. The fruit grain solidification type yoghourt is prepared from white granulated sugar, whey protein powder, casein powder, single cream, a compound stabilizing agent, fruit grains, bacteria and raw milk serving as raw materials; the fruit grain solidification type yoghourt is thick and fine in taste, pleasant in fragrance, low in stabilizing agent content and high in stability; the fruit grains are all suspended in the yoghourt, so that the yoghourt is very popular with consumers. The invention further provides a preparation method for the fruit grain solidification type yoghourt. According to the preparation method, milk is stirred, demulsified and secondarily homogenized after being fermented and solidified, and then the fruit grains are added, so that the fruit grains can be suspended in the yoghourt uniformly; then, the yoghourt is refrigerated for 10 to 12h at 2 to 6 DEG C, so that the texture of the yoghourt is reconstructed to recover the texture of solidification type yoghourt, and finally, the solidification type yoghourt in which the fruit grains are suspended uniformly is formed; compared with the conventional fruit grain solidification type yoghourt, the yoghourt has the advantages that the stability is higher, and meanwhile, the taste and the flavor are better.

Description

technical field [0001] The invention belongs to the field of dairy product processing, in particular to a set type yoghurt. More specifically, the present invention relates to a fruit solidified yoghurt and a preparation method thereof. Background technique [0002] Yogurt is made from fresh milk fermented by lactic acid bacteria. During the fermentation process of lactic acid bacteria, the pH value of milk drops from about 6.7 to below 4.6. Yogurt has become a favorite food for its comprehensive nutrition and rich in lactic acid bacteria. In addition to almost all the nutrients of fresh milk, yogurt also has the following functions: maintaining the ecological balance of intestinal flora, inhibiting the invasion of harmful bacteria to the intestinal tract; promoting intestinal peristalsis by producing a large amount of short-chain fatty acids; changing the growth of bacteria in large quantities Osmotic pressure, prevent constipation; produce some substances that increase ...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/123A23C9/13
Inventor 李启明朱雅丽梁文星刘海燕刘媛段雪梅刘小波陈龙
Owner NEW HOPE DAIRY HLDG
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