Kiwi fruit jam yoghourt
A technology for kiwi fruit and yogurt, applied in the field of kiwi fruit jam yogurt, can solve the problems of shelf life and shelf life, and reduce the stability of yogurt, and achieve the effects of high milk solids, preventing whey precipitation, and improving nutritional value.
Inactive Publication Date: 2018-02-23
FOSHAN GAOMING DISTRICT MINGCHENG TOWN NEW ENERGYNEW MATERIAL IND TECH INNOVATION CENT
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Abstract
The invention discloses yoghurt with kiwi fruit jam, which is made of the following raw materials, in 1000 parts by weight, the raw materials include: 800-860 parts of low-fat milk, 1-10 parts of concentrated milk protein, and whey protein powder 3 to 15 parts, 80 to 120 parts of kiwi fruit jam, 0.2 to 60 parts of sweetener, 1 to 30 parts of inulin, and 8 to 20 parts of thickener; The dosage of the starter in the raw material is 50U~200U. The yoghurt of the present invention can take into account the advantages of acid nutrition, texture, mouthfeel and stability due to the appropriate proportion of each component in the raw material. Among them, the protein content of the yoghurt of the present invention is greatly increased by about 30%, and the fat is reduced by about 50% compared with ordinary yoghurt, and has the effect of double absorption of dietary fiber and probiotics. Substances are greatly increased, significantly improving the nutritional value of yogurt.
Application Domain
Milk preparation
Technology Topic
NutrientChemistry +14
Examples
- Experimental program(1)
Example Embodiment
PUM


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