Coconut yogurt and preparing method thereof

A coconut and yogurt technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of not meeting the mixed fermentation of various materials, insufficient dietary fiber content, affecting food quality, etc., so as to improve human immunity and improve solubility. Dietary fiber content, the effect of avoiding phage contamination

Active Publication Date: 2015-11-11
河北新希望天香乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 qu

Method used

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  • Coconut yogurt and preparing method thereof
  • Coconut yogurt and preparing method thereof
  • Coconut yogurt and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] The preparation method of coconut yoghurt comprises the steps:

[0057] (1) Preheat raw milk to 45-46°C, add 4g / L whey protein powder based on the total volume of feed liquid to dissolve, after hydration for 30 minutes, continue heating to 55-56°C, add 1g of modified dietary fiber / L, acetylated distarch phosphate 0.8g / L, pectin 0.2g / L, after cutting for 10 minutes, add 2g / L fructooligosaccharide, 8g / L fructose syrup, 80g / L white sugar, coconut Slurry 10g / L, after stirring for 5 minutes, cool down, make up 100% raw milk, mix evenly to obtain a feed liquid;

[0058] (2) The feed liquid is sterilized at 95°C for 300s, cooled to 41-43°C, and put into a fermenter;

[0059] (3) Inoculate the direct throw type yogurt starter, ferment;

[0060] The direct throw type yogurt starter is: Hansen YF-L904 10g / T, Danisco YM-CLYO6g / T, Haoyue BG1124g / T, and Haoyue BGP935g / T. Addition method: Add aseptically to 250ml sterilized water to dissolve according to the amount of each strain...

Embodiment 2

[0071] The preparation method of coconut yoghurt comprises the steps:

[0072] (1) Preheat raw milk to 45-48°C, add 3g / L whey protein powder to dissolve based on the total volume of feed liquid, after hydration for 30 minutes, continue heating to 55-58°C, add 2g of modified dietary fiber / L, acetylated distarch phosphate 0.4g / L, pectin 0.2g / L, after shearing for 10 minutes, add 1g / L fructooligosaccharide, 10g / L fructose syrup, 70g / L white sugar, coconut Powder 4g / L, after stirring for 5 minutes, cool down, make up 100% of raw milk, and mix evenly to obtain a feed liquid;

[0073] (2) The feed liquid is sterilized at 95°C for 300s, cooled to 41-43°C, and put into a fermenter;

[0074] (3) Inoculate the direct throw type yogurt starter, and ferment until the acidity reaches more than 70°T;

[0075] The direct-throwing yogurt starter is Hansen YF-L904, the addition amount is 12g / T, Danisco YM-CLYO, the addition amount is 5g / T, Haoyue BG112 is 3g / T, and Haoyue BGP93, the additio...

Embodiment 3

[0086] The preparation method of coconut yoghurt comprises the steps:

[0087] (1) Preheat raw milk to 48-50°C, add 5g / L whey protein powder to dissolve based on the total volume of feed liquid, and after hydration for 30 minutes, continue heating to 58-60°C, add modified dietary fiber 1.5 g / L, acetylated distarch phosphate 0.6g / L, pectin 0.1g / L, after shearing for 10 minutes, add 4g / L fructooligosaccharide, 6g / L fructose syrup, 90g / L white granulated sugar, Add 6g / L of coconut milk, stir for 5 minutes, cool down, make up 100% of raw milk, and mix evenly to obtain a feed liquid;

[0088] (2) The feed liquid is sterilized at 95°C for 300s, cooled to 41-43°C, and put into a fermenter;

[0089] (3) Inoculate the direct throw type yogurt starter, and ferment until the acidity reaches 78 ° T;

[0090] The direct-throwing yogurt starter is Hansen YF-L904, the addition amount is 10g / T, Danisco YM-CLYO, the addition amount is 7g / T, Haoyue BG112, the addition amount is 5g / T, and Haoy...

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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...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/137A23C9/13
Inventor 刘艳玲刘凤臣赵群辉
Owner 河北新希望天香乳业有限公司
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