Room-temperature yoghourt with fruit granules and preparation method of room-temperature yoghourt

Abstract

The invention provides room-temperature yoghourt with fruit granules and a preparation method of the room-temperature yoghourt. The room-temperature yoghourt with fruit granules comprises pasteurized yoghourt, and fruit granules adopting a composite core-shell structure, which are mixed with the pasteurized yoghourt, wherein the fruit granules adopting the composite core-shell structure comprise the following components from inside to outside: central fruit granules, a middle transparent semifluid layer and a surface transparent jelly layer. The preparation method of the room-temperature yoghourt with fruit granules comprises the following steps of preparing the pasteurized yoghourt, preparing the fruit granules and coating raw materials, wrapping the fruit granules with powder, performing coating of jelly, performing sterilization treatment, adding the fruit granules adopting the composite core-shell structure, and performing mixing.

Description

technical field [0001] The invention belongs to the technical field of flavored dairy products, and in particular relates to room-temperature yoghurt added with fruit particles and a preparation method thereof. Background technique [0002] Normal temperature yogurt is also called "sterilized yogurt". Compared with low-temperature yogurt (“live bacteria yogurt”), it has been heat-treated again after lactic acid bacteria fermentation to kill live lactic acid bacteria in yogurt. Therefore, it can be sold and stored at room temperature, and the shelf life is low temperature. 6-7 times that of yogurt. Even if there is no lactic acid bacteria in room temperature yogurt, the protein, calcium and vitamins in yogurt still exist, and room temperature yogurt has low requirements on the environment and has a long shelf life. Good choice. [0003] In addition, new beverages produced by adding particles that can provide a chewy taste to beverages are increasingly favored by consumers....

AI Technical Summary

Problems solved by technology

Although the patent has paid attention to the problem of nutrient loss of fruit particles during the preparation of normal temperature yogurt and given a treatment method, it does not involve how to deal with the particles.

And, this method of mixing earlier and then sterilizing also has obvious technical defects.

One is that since the object of sterilization is a mixture of fruit and yogurt, more complex influencing factors should be considered when formulating process conditions, especially the difference of different fruit raw materials will greatly affect the selection of sterilization conditions. As a result, this method will have extremely high requirements on process conditions. Every time a fruit or other additive is changed, or even a batch of raw materials is changed, the process conditions need to be re-calibrated; In the process of sterilizing the mixture, the taste of the fruit particles will be greatly affected, and it is difficult to guarantee