Dark grain yogurt and method for preparing same
A grain, black technology, applied in the field of fermented dairy products processing, to achieve the effect of uniform texture, delicate taste and broad market prospect
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[0035] The present invention also provides a method for preparing the above-mentioned black cereal yoghurt, comprising the following steps:
[0036] (1) prepare black grain composite pulp;
[0037] It specifically includes the preparation of black soybean milk, mixed powder and black grain compound pulp:
[0038] (1-1) Preparation of black soybean milk: fully soak the black soybeans in water, optionally in warm water at 30-45°C, usually for 5-24 hours, and then filter to obtain soaked black soybeans, which are subjected to microwave treatment for 1-24 hours. 3min, then add water to mix and refine, and optionally filter with 100-200 mesh to obtain black soybean milk; according to the present invention, when mixing and refining, the amount of water added is 2 to 5 times the mass of black beans, based on the mass of black beans before soaking.
[0039] (1-2) Preparation of mixed powder: mix and pulverize dried black rice, rye, black sesame and black wolfberry, and optionally sie...
Embodiment 1
[0049] The stirred black cereal yoghurt provided in this embodiment is made of the following raw materials in parts by weight, with 0.5 kg as one part by weight:
[0050] 850 parts of raw milk (425kg), 80 parts of black cereal compound pulp, 5 parts of whey protein powder, 62 parts of sweetener (62 parts of xylitol), 5 parts of stabilizer (1 part of gelatin, 1 part of pectin and denatured 3 parts of starch); black cereal compound pulp is made by mixing black soybean milk and mixed powder at a mass ratio of 2:1, black soybean milk is made by mixing black soybeans with purified water twice the quality, and mixed powder is made of black rice, rye , black sesame and black wolfberry are mixed and crushed at a mass ratio of 1:0.5:0.2:0.1.
[0051] The preparation process is as follows:
[0052] (1) Preparation of black soybean milk: select black soybeans with uniform and plump particles, soak them in warm water at 35°C for 10 hours, filter them, and treat the soaked black soybeans ...
Embodiment 2
[0061] The solidified black cereal yogurt provided in this embodiment is made of the following raw materials in parts by weight, with 0.5 kg as one part by weight:
[0062] 820 parts of raw milk (410kg), 100 parts of black cereal compound pulp, 5 parts of whey protein powder, 70 parts of sweetener (20 parts of xylitol, 20 parts of isomaltooligosaccharide and 30 parts of soybean oligosaccharide), stable 3 parts of agent (2 parts of gelatin and 1 part of pectin). Black grain compound pulp is made by mixing black soybean milk and mixed powder at a mass ratio of 2:1. Black soybean milk is made by mixing and refining black beans with 2 times the quality of purified water. Lycium barbarum is mixed and pulverized at a mass ratio of 1:1.2:0.5:0.3.
[0063] The preparation process is as follows:
[0064] (1) Preparation of black soybean milk: select black soybeans with uniform and plump particles, soak them in warm water at 35°C for 10 hours, filter them, and treat the soaked black s...
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