Coconut yogurt and preparing method thereof

Abstract

The invention relates to a preparing method for coconut yogurt and coconut yogurt prepared through the method, and belongs to the technical field of fermented milk product processing. The preparing method for the coconut yogurt comprises the main steps that 3-5 g / L of whey protein powder, 1-2 g / L of modified dietary fiber, 0.4-0.8 g / L of acetylated distarch phosphate, 0.1-0.2 g / L of pectin, 1-4 g / L of fructooligosaccharide, 6-10 g / L of high fructose corn syrup and 70-90 g / L of white granulated sugar are dissolved in raw milk, mixed uniformly, then sterilized for 300 s at the temperature of 95 DEG C, cooled to 41 DEG C-43 DEG C, inoculated with ready-to-use starters such as Hansen YF-L904 and Danisco YM-C LYO, and fermented until acidity reaches over 70 degree T, in the mixing process, coconut syrup and / or coconut powder / or coconut jam containing pulp are / is added, and / or in the filling process, the coconut jam is added online. The problems that in the preparing process, coconuts are prone to browning, and the yogurt is prone to being contaminated by infectious microbes in the fermenting process are solved.

Description

technical field [0001] The invention relates to a method for preparing coconut yoghurt and the coconut yoghurt prepared by the method, belonging to the technical field of fermented milk product processing. Background technique [0002] Coconut is the fruit of the palm plant coconut tree, which is a typical tropical fruit. Both coconut juice and coconut meat are rich in nutrients. Coconut juice is as clear as water and as sweet as honey, and it is sweet and delicious to drink; the coconut meat is fragrant, smooth and crisp, soft as cream, and can be eaten directly or processed with coconut milk into coconut milk, coconut paste, coconut powder, etc., which is convenient for storage, transportation and use. Coconut contains sugar, fat, protein, vitamin B group, vitamin C and trace elements potassium, magnesium, etc., which can effectively supplement the nutrients of the human body and improve the body's disease resistance; drinking it regularly can benefit the human body and r...

AI Technical Summary

Problems solved by technology

However, the carbohydrates in yogurt, especially the dietary fiber content is insufficient, and people who are addicted to yogurt or have other partial eating habits can easily cause problems such as getting angry and constipation

In the process of coconut processing, due to the high protein and fat content, stratification and browning are prone to occur, which affects the quality of food processed from it. The above problems have not been cited enough by the industry.

At the same time, the traditional fermented yogurt adopts the strains that have been used for many years and are routinely used for pure milk fermentation, which cannot meet the mixed fermentation of various materials and the needs of consumers for taste, sensory and other aspects.

Images