Preparation method of fruit and vegetable yoghourt balls

Abstract

The invention discloses a preparation method of fruit and vegetable yoghourt balls. The preparation method comprises the following steps of A, making concentrated fruit and vegetable juice into restored fruit and vegetable juice; B, preparing raw milk; C, performing homogenizing: putting the raw milk obtained in the step B into a homogenizing machine, and performing homogenizing; D, performing sterilization and cooling: performing ultrahigh-temperature instantaneous sterilization on the raw milk homogenized in the step C; E, performing inoculation and fermentation: adding a yoghourt fermenting agent of which the mass percentage is 0.15-0.2% to the raw milk obtained in the step D, and then performing fermentation at 42-44 DEG C for 7-9h, wherein the yoghourt fermenting agent contains 50% of lactobacillus plantarum and 50% of other lactic acid bacteria; F, performing mixing and ageing; G, performing stirring and congelation; and H, after congelation, taking out materials, performing shaping, performing quick freezing, and then performing vacuum freeze drying. According to the preparation method disclosed by the invention, yoghourt, fruits and vegetables can be mutually merged, so that the fruit and vegetable yoghourt balls can have nutrient components of fruits and vegetables and nutrient components of the yoghourt at the same time, and have the fragrance of the fruits and the vegetables, and the fragrance of the yoghourt at the same time, and the appetite of human bodies is stimulated; and in addition, the fruit and vegetable yoghourt balls just melt in the mouth and are refreshing and smooth in mouth feel.

Description

technical field [0001] The invention relates to a method for preparing yogurt products, in particular to a method for preparing fruit and vegetable yogurt beans. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization, beneficial bacteria (ie, fermenting bacteria) are added to the milk, and after fermentation, it is cooled and filled. Compared with ordinary fresh milk, it is easier to be digested and absorbed by the human body, and the utilization rate of various nutrients becomes higher. The lactic acid bacteria in yogurt can improve the micro-ecological balance of the human body, optimize the intestinal flora, inhibit the invasion of intestinal harmful bacteria, inhibit the growth of saprophytic bacteria, and inhibit the production of carcinogens by harmful bacteria, which can prevent and treat diseases. [0003] However, some yoghurts currently on the market require cold chain transportation, and their nutrition...

AI Technical Summary

Problems solved by technology

[0003] However, some yogurts currently on the market require cold chain transportation, and their nutritional content and taste are very single. For different consumer groups, it is difficult to meet their diverse nutritional needs and taste needs.