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Fresh fruit yoghourt and preparation method thereof

A technology for yogurt and fresh fruit, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of lack of fruit nutrition, poor taste, staleness, etc. good health effect

Inactive Publication Date: 2017-01-25
王保华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first object of the present invention is to provide a fresh fruit yoghurt to solve the problems that the existing fruit yoghurt mostly uses canned fruit as raw material, which is not fresh, has poor taste and lacks the nutritional problems of the fruit itself. The fresh fruit yoghurt is made of fresh fruit As a raw material, it has the advantages of no preservatives, no flavors, and no sweeteners. It is a pure natural green food without emulsifiers. After homogenization, the yogurt has good stability and is not prone to turbidity or precipitation, providing active Probiotics have the advantages of nutrition, deliciousness and good health care

Method used

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  • Fresh fruit yoghourt and preparation method thereof
  • Fresh fruit yoghourt and preparation method thereof
  • Fresh fruit yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The preparation method of the fresh fruit yoghurt provided by the present embodiment comprises the following steps:

[0047] (1), 800kg of fresh milk at 5°C is heated to 48°C, and 80kg of sugar and 15kg of milk protein are added to make the protein content in the milk reach more than 3.9%. After stirring, it is hydrated for 30 minutes, and then homogenized at 17MPa;

[0048] (2) Sterilize the homogenized milk at 90°C for 250 seconds, then cool it down to 38°C, add 200g of probiotics to ferment, ferment for 4 hours until the pH is less than or equal to 4.58, and stop the fermentation to obtain yogurt, wherein , the probiotics are composed of Bifidobacterium lactis, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris;

[0049] (3), after pasteurizing 80kg of fresh fruit, add it in the yoghurt obtained in step (2) to obtain fresh fruit yoghurt.

Embodiment 2

[0051](1), 1000kg of fresh milk at 5°C is warmed up to 50°C, and 100kg of sugar and 18kg of milk protein are added to make the protein content in the milk reach more than 3.9%. After stirring, it is hydrated for 30 minutes, and then homogenized at 17MPa;

[0052] (2) Sterilize the homogenized milk at 90°C for 300 seconds, then cool it down to 40°C, add 250g of probiotics to ferment, ferment for 5 hours until the pH is less than or equal to 4.58, and stop the fermentation to obtain yogurt, wherein , the probiotics are composed of Bifidobacterium lactis, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris;

[0053] (3), after 100kg of fresh fruit is pasteurized, add in the yoghurt that step (2) obtains, obtains fresh fruit yoghurt.

Embodiment 3

[0055] (1), 1200kg of fresh milk at 8°C is warmed up to 53°C, and 120kg of sugar and 25kg of milk protein are added to make the protein content in the milk reach more than 3.9%. After stirring, it is hydrated for 40 minutes, and then homogenized at 19MPa;

[0056] (2) Sterilize the homogenized milk at 95°C for 350 seconds, then cool it down to 40°C, add 300g of probiotics to ferment, ferment for 6 hours until the pH is less than or equal to 4.58, and stop the fermentation to obtain yogurt, wherein , the probiotics are composed of Bifidobacterium lactis, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris;

[0057] (3), after pasteurizing 120kg of fresh fruit, add in the yoghurt that step (2) obtains, obtain the fresh fruit yoghurt.

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Abstract

The invention provides fresh fruit yoghourt and a preparation method thereof. The fresh fruit yoghourt is mainly prepared from the following components in parts by weight: 800 to 1200 parts of raw fresh milk, 80 to 120 parts of sugar, 15 to 25 parts of milk protein, 80 to 120 parts of fresh fruit and 0.2 to 0.3 part of probiotics. The fresh fruit yoghourt provided by the invention takes the fresh fruit as the raw materials, has the advantages of no preservative, no essence and no sweetening agent, and is a pure natural environment-friendly food. The yoghourt is high in protein content and provided with activity probiotics, so that an excellent health care function is realized. According to the preparation method of the fresh fruit yoghourt provided by the invention, an emulsifier is not added and homogenization treatment is adopted, so the prepared yoghourt has high stability and is not liable to be turbid or precipitate. The fresh fruit adopts a low-temperature pasteurization technology, so the taste and the nutrition of the fruit are fully remained, the faint scent of the yoghourt and the softness of the fruit supplement each other and are perfectly combined. Furthermore, the method has the advantages of convenience, simplicity, easy operation and the like, and is suitable for batched production.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a fresh fruit yoghurt and a preparation method thereof. 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. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0003] The fruit pieces added to traditional yogurt are all canned fruits as raw materials, which contain a lot of preservatives and pigments, and are not fresh, which greatly lacks the nutritional value of the fruit itself. Therefore, although it contains pulp, it does not r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/127
CPCA23C9/127A23C9/133A23V2400/231A23V2400/123A23V2400/531A23V2400/249
Inventor 王保华
Owner 王保华
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