Honey yoghourt and making method thereof

Abstract

The invention discloses a honey yoghourt and a making method thereof. Raw materials of the honey yoghourt comprise, by weight, 180-220 parts of fresh milk, 20-30 parts of red pitaya, 0.02-0.05 parts of pectase, 13-17 parts of honey, 7-9 parts of sucrose, 4-6 parts of yoghourt bacterium powder, 1-3 parts of gelatin, 1-3 parts of an asparagus juice, 2-4 parts of winged beans, 1-3 parts of wolfberry fruits, and 4-6 parts of pawpaw. The honey yoghourt made through the method has good flavor and good mouthfeel, and the yoghourt made from pawpaw and the wolfberry fruits also has eyesight improving health care efficacy.

Description

technical field [0001] The invention relates to the technical field of food, in particular to honey yoghurt and a preparation method thereof. Background technique [0002] Because honey is rich in nutrients, a large amount of reducing sugar contained in it can be converted into lactic acid, which can promote the transformation of macromolecular substances. At the same time, it can also play the role of adding sucrose in the production of ordinary yogurt to increase sweetness, ease acidity, and increase viscosity. Honey fermented yoghurt is a food biotechnology, using the principle of microbial fermentation, with honey as the main carbon source, skimmed milk powder as the main nitrogen source, under the action of various enzymes, through the fermentation of lactic acid bacteria, the rich sugars in honey Converted into lactic acid, a new type of yogurt that has both the nutrition and flavor of ordinary yogurt, the unique fragrance and sweet and sour taste of honey, and dual nu...

AI Technical Summary

Problems solved by technology

[0004] Honey contains a variety of organic acids, which are acidic when dissolved in water. If it is directly added to raw milk, it will affect the growth of bacteria and cause denaturation of some milk proteins, which will affect the quality of yogurt