Wild jujube old yogurt recipe and manufacturing method

Abstract

The invention provides a wild jujube old yogurt recipe and a manufacturing method. According to the recipe, the wild jujube old yogurt is prepared from the following raw materials in parts by mass: 78 to 98 parts of defatted milk, 3 to 7 parts of white granulated sugar, 3 to 7 parts of wild jujube concentrated juice, 0.01 to 0.03 part of acesulfame potassium, 0.5 to 1.5 parts of concentrated whey protein (80-percent WPC), 0.3 to 0.7 part of WL821 coagulated yogurt stabilizers and 0.004 to 0.008 part of bifidobacterium. The manufacturing method comprises the following steps of (1) proportioning; (2) filtering; (3) sterilization; (4) obtaining after fermentation. The wild jujube concentrated juice added into the raw materials is utilized; so that the prepared yogurt has the efficacies of tonifying the liver, calming the heart, arresting sweating, promoting the secretion of saliva or body fluid and the like, and also has the effects of calming and soothing nerves, tonifying the liver and the gall, calming the heart and arresting the sweating; the eating nutrition value of people is improved; the high-quality daily requirements of people are met.

Description

technical field [0001] The invention belongs to the technical field of yoghurt processing, and in particular relates to a formula and a production process of sour jujube yoghurt. Background technique [0002] Yogurt refers to a dairy product made from milk as the main ingredient, cooled after pasteurization, and fermented with lactic acid bacteria. Long-term drinking of yogurt can promote the body’s absorption of phosphorus, calcium and iron, maintain the balance of B vitamins, relieve lactose discomfort, lower cholesterol, prevent cardiovascular and liver diseases, and prevent constipation and bacterial diarrhea. Yogurt can also improve human immunity, inhibit cancer, anti-aging, and has cosmetic effects such as improving eyesight, strengthening teeth, and strengthening hair. With market changes and technological innovations, on the one hand, the existing yogurt has low nutrition and does not have the functions of nourishing the liver, calming the mind, suppressing sweat, ...

AI Technical Summary

Problems solved by technology

With market changes and technological innovations, on the one hand, the existing yogurt has low nutrition and does not have the functions of nourishing the liver, calming the mind, suppressing sweat, and promoting body fluids. At the same time, the taste is relatively simple. In the process of production and processing, a large amount of food additives are added, which greatly reduces the nutritional content of yogurt.