Pineapple-flavored yogurt and preparation method thereof
A technology of yogurt and pineapple, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve problems such as low acceptance and influence on the development of goat milk products, and achieve improved flavor and good odor removal Effect, nutritious effect
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[0024] The preparation method of pineapple-flavored yogurt comprises the following steps:
[0025] (1) Preparation of reconstituted milk: mix goat milk powder with water into a solution with a mass fraction of 10-15%, and stir evenly to obtain reconstituted milk;
[0026] (2) Prepare pineapple pulp: peel and wash the pineapple, treat with microwave 700W for 0.5-3min, then beat for 2-4 minutes to obtain pineapple pulp;
[0027] (3) Adding sugar: add white granulated sugar to the reconstituted milk in an amount of 6-8% of the mass of the reconstituted milk; after adding, stir evenly and heat-treat at 80-100°C for 2-5 minutes;
[0028] (4) Blending: when the reconstituted milk is cooled to 40-45°C, add calcium lactate and pineapple pulp, and stir evenly; the amount of calcium lactate added is 0.015-0.045% of the mass of reconstituted milk; the amount of pineapple pulp added is 20% of the mass of reconstituted milk. ~25%;
[0029] (5) Inoculation: Add a mixture of lactic acid ba...
Embodiment 1
[0040] The preparation method of pineapple flavored yogurt is as follows:
[0041] Add 140g of goat milk powder to 1L of purified water, stir evenly to obtain reconstituted milk; add 70g of white sugar to the reconstituted milk, stir evenly, and heat-treat at 90°C for 3 minutes; when the reconstituted milk is cooled to 45°C, add 0.15g of calcium lactate and 200g of pineapple Fruit pulp, stirred evenly; 5% lactic acid bacteria mixture (Streptococcus thermophilus: Lactobacillus bulgaricus: Lactobacillus acidophilus = 2:1:1, v / v / v) was inserted into the prepared reconstituted milk, Then culture and ferment at a temperature of 42°C, stop fermentation when the pH reaches 4.5, put it in a refrigerator at 4°C, and then drink it.
[0042] The preparation method of the pineapple pulp is as follows: peel and wash the pineapple, treat with a microwave at 700W for 2 minutes, and beat for 3 minutes to prepare the pineapple pulp.
[0043] The sensory index of the pineapple flavor yogurt th...
Embodiment 2
[0049]The preparation method of pineapple-flavored yoghurt comprises the following steps: mixing goat milk powder with pure water into a solution with a solid content of 10%, stirring evenly to obtain reconstituted milk; peeling and cleaning the pineapple, treating it with a microwave at 700W for 0.5 min, and beating for 4 Prepare pineapple pulp in minutes; add white granulated sugar to the reconstituted milk, stir evenly, heat treatment at 100°C for 2 minutes, the amount of white granulated sugar added is 6% of the mass of reconstituted milk; Stir evenly, the addition of calcium lactate is 0.03% of the mass of reconstituted milk; the addition of pineapple pulp is 22.5% of the mass of reconstituted milk; a mixture of lactic acid bacteria is added to the reconstituted milk after deployment, and the specific volume ratio of the mixture of lactic acid bacteria is 2: Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus at a ratio of 1:1, the amount of ...
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