Preparation method of fruit and vegetable yoghourt balls

A fruit and vegetable acid and milk bean technology, applied to bacteria, bifidobacteria, frozen desserts, etc. used in food preparation, can solve the problems of single nutritional content and taste, difficulty in meeting diverse nutritional needs and taste needs, etc. Achieve the effect of good taste, diversified nutrition and high content of live bacteria

Inactive Publication Date: 2017-06-23
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, some yogurts currently on the market require cold chain transportation, and their nutritional content and...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Prepare Fruit and Vegetable Yogurt Bean I by following these steps:

[0025] A. Dilute the concentrated fruit and vegetable juice with water to 10% of the sugar content of the concentrated fruit and vegetable juice to make reconstituted fruit and vegetable juice;

[0026] B. Preparation of raw milk: Mix whole milk powder with reconstituted fruit and vegetable juice and stir evenly, then add white granulated sugar and inulin for deployment. The weight ratio of each raw material is as follows: 100 parts of reconstituted fruit and vegetable juice, 80 parts of whole milk powder 2 parts of inulin, 2 parts of trehalose, 0.1 part of monoglyceride, 0.1 part of propylene glycol alginate fatty acid ester, 0.3 part of sodium carboxymethyl cellulose;

[0027] C. Homogenization: put the raw milk prepared in step B into a homogenizer at a temperature of 60° C. and use a pressure of 26 MPa for homogenization;

[0028] D. Sterilization and cooling: The homogeneous raw milk in step C i...

Embodiment 2

[0034] Prepare Fruit and Vegetable Yogurt Bean II by following these steps:

[0035] A. Dilute the concentrated fruit and vegetable juice with water to 12% of the sugar content of the concentrated fruit and vegetable juice to make reconstituted fruit and vegetable juice;

[0036] B. Preparation of raw milk: Mix whole milk powder with reconstituted fruit and vegetable juice and stir evenly, then add white sugar and inulin to prepare. The weight ratio of each raw material is as follows: 100 parts of reconstituted fruit and vegetable juice, 90 parts of whole milk powder 2 parts, 2 parts of inulin, 2 parts of trehalose, 0.3 part of monoglyceride, 0.2 part of propylene glycol alginate fatty acid ester, 0.3 part of sodium carboxymethyl cellulose;

[0037] C. Homogenization: Put the raw milk prepared in step B into a homogenizer at a temperature of 60° C. and use a pressure of 30 MPa for homogenization;

[0038] D. Sterilization and cooling: The homogeneous raw milk in step C is sub...

Embodiment 3

[0044] Prepare Fruit and Vegetable Yogurt Beans III by following these steps:

[0045] A. Dilute the concentrated fruit and vegetable juice with water to 10.5% of the sugar content of the concentrated fruit and vegetable juice to make reconstituted fruit and vegetable juice;

[0046] B. Preparation of raw milk: Mix whole milk powder with reconstituted fruit and vegetable juice and stir evenly, then add white sugar and inulin to prepare. The weight ratio of each raw material is as follows: 100 parts of reconstituted fruit and vegetable juice, 83 parts of whole milk powder part, 2 parts of inulin, 3 parts of trehalose, 0.15 part of monoglyceride, 0.15 part of propylene glycol alginate fatty acid ester, 0.35 part of sodium carboxymethyl cellulose;

[0047] C. Homogenization: Put the raw milk prepared in step B into a homogenizer at a temperature of 60° C. and use a pressure of 27 MPa for homogenization;

[0048] D. Sterilization and cooling: The homogeneous raw milk in step C is...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23G9/40A23G9/42A23G9/36A23G9/32
CPCA23G9/32A23G9/363A23G9/40A23G9/42A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/249A23V2400/51A23V2200/206A23V2250/636
Inventor 陈佳瑜王卫东孙月娥郑义秦杰
Owner XUZHOU UNIV OF TECH
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