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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  • Abstract
  • Description
  • Claims
  • Application Information

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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

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
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Example Embodiment

[0036] Example 1

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

[0038] Prepare fruit solidified yogurt according to the following steps:

[0039] (1) Clean milk: Enter the factory inspection standards for raw milk that meets the yogurt process, non-fat milk solids not less than 8.5%, no antibiotics for raw milk, and bacteriostatic factor lysozyme cannot be detected; standard clean milk separator Separate and standardize raw milk, cool it, and reserve;

[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°...

Example Embodiment

[0047] Example 2

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

[0049] Prepare fruit solidified yogurt according to the following steps:

[0050] (1) Clean milk: Enter the factory inspection standards for raw milk that meets the yogurt process, non-fat milk solids not less than 8.5%, no antibiotics for raw milk, and bacteriostatic factor lysozyme cannot be detected; standard clean milk separator Separate and standardize raw milk, cool it, and reserve;

[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 ...

Example Embodiment

[0058] Example 3

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

[0060] Prepare fruit solidified yogurt according to the following steps:

[0061] (1) Clean milk: Enter the factory inspection standards for raw milk that meets the yogurt process, non-fat milk solids not less than 8.5%, no antibiotics for raw milk, and bacteriostatic factor lysozyme cannot be detected; standard clean milk separator Separate and standardize raw milk, cool it, and reserve;

[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 ...

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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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