Preparation method of yoghourt rich in fruit particles

Abstract

The invention discloses a preparation method of yoghourt rich in fruit particles, which comprises the following steps: S1, preparing mixed fruit particles with a plurality of fruit raw materials and sterilizing; S2, preheating and homogenizing fresh and raw milk containing a sweetening agent and corn germ isolated protein meal to form compound milk mixed liquor; and sequentially sterilizing, cooling, inoculating with lactic acid bacteria and fermenting the compound milk mixed liquor, adding the sterilized mixed fruit particles, stirring, cooling and then aging to obtain the yoghourt rich in the fruit particles, wherein the fruit raw materials comprise Chinese cherries, mangos, bananas, blueberries, dragon fruits, pineapples, kiwi fruits, apricots, mangosteens, yellow peaches, mulberries and red bayberries. According to the preparation method of the yoghourt rich in the fruit particles, after the compound milk mixed liquor is fermented, various fruit raw materials are added, so as to obtain the mixed fruit particles, therefore, the contents of vitamins and food fibers in the yoghourt can be improved, thereby being beneficial for enhancing the immunity; in addition, the corn germ isolated protein meal has better emulsification and gelation functions, and a stabilizing agent does not need to be added, so that the cost is saved.

Description

technical field [0001] The invention relates to the field of yoghurt preparation, more specifically, the invention relates to a preparation method of yoghurt rich in fruit particles. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. In addition to retaining all the nutrition of milk in yogurt, the fermentation process of yogurt causes about 20% of sugar and protein in milk to be hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in milk is average. It is 3% to 5%; after fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. With the development of society, people pay more attention to the he...

AI Technical Summary

Problems solved by technology

The addition of stabilizers increases the cost of yogurt manufacturing