Avocado yogurt and preparation method thereof

A technology for avocado and yogurt, which is applied in the fields of milk preparations, dairy products, and applications, can solve the problems of difficult application of yogurt and pollution of avocado raw materials.

Inactive Publication Date: 2017-04-26
卢林发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since avocado raw materials are easily contaminated by microorga

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of avocado yoghurt and preparation method thereof, 300g of fresh milk, 30g of avocado, 5g of banana pulp, 6g of apple juice, 7g of carrot juice, 3g of honey, and 1g of stabilizer are mixed, stirred evenly, and homogenized at 45°C and 15Mpa. To obtain the original slurry, put the obtained original slurry into the inoculation container after being sterilized at 90°C, add 1g of lactic acid bacteria after cooling to 40°C, stir evenly, ferment the inoculated original slurry at 40°C for 3 hours, and refrigerate at 0°C for 12 hours Afterwards, the avocado yoghurt was prepared.

Embodiment 2

[0014] A kind of avocado yoghurt and preparation method thereof, mix 400g of fresh milk, 50g of avocado, 10g of banana pulp, 8g of apple juice, 8g of carrot juice, 5g of honey, 3g of stabilizer, stir evenly, at 45 ℃, homogeneous under 15Mpa, To obtain the original slurry, sterilize the obtained original slurry at 90°C and introduce it into the inoculation container, add 3g of lactic acid bacteria after cooling to 40°C, stir evenly, ferment the inoculated original slurry at 40°C for 3 hours, and refrigerate at 0°C for 12 hours Afterwards, the avocado yoghurt was prepared.

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PUM

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Abstract

The invention discloses an avocado yogurt and a preparation method thereof, wherein the avocado yogurt comprises the following components in parts by mass: 300-400 parts of fresh milk, 30-50 parts of avocado, 5-10 parts of banana pulp, 5-15 parts of an apple juice, 5-15 parts of a carrot juice, 1-4 parts of lactic acid bacteria, 2-5 parts of honey, and 1-4 parts of a stabilizer. The nutritional properties of yogurt are fully utilized, and the yogurt is combined with the avocado, banana pulp, apple juice, carrot juice and the like, so the avocado yogurt is rich in various vitamins, proteins and fat, and has high contents of sodium, potassium, magnesium, calcium and the like.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to avocado yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a milk product that uses fresh milk as raw material, pasteurizes it, adds beneficial bacteria to the milk, ferments it, and then cools it for filling. 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. These functions are: 1. Maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract. 2. By producing a large amount of short-chain fatty acids to promote intestinal peristalsis and bacterial growth to change osmotic pr...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/1307A23C9/133
Inventor 不公告发明人
Owner 卢林发
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