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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AI-Extracted Technical Summary

Problems solved by technology

[0006] Another problem easily caused by complex raw materials is that the stability of yogurt is reduced, such as whey precipitation, stratification, etc., and the shelf life and shelf life may a...
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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

[0020] Example 1
[0021] A kiwi fruit jam yogurt, which is made from the following raw materials, based on 1000 parts by weight, the raw materials include: 800-860 parts of low-fat milk, 1-10 parts of concentrated milk protein, and 3-15 parts of whey protein powder , 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 raw material also includes a leavening agent, and each 1000kg of the raw material contains a leavening agent. The dosage is 50U ~ 200U.
[0022] Its preparation method comprises the following steps:
[0023] (1) Mix low-fat milk, concentrated milk protein, whey protein powder, inulin and thickener to form a feed liquid;
[0024] (2) homogenizing, sterilizing and cooling the feed liquid obtained in step (1) to make it uniform;
[0025] (3) inoculate a starter to the feed liquid obtained in step (2) and ferment;
[0026] (4) adding jam to the feed liquid obtained in step (3), mixing and canning, and refrigerating after filling.
[0027] Wherein, the starter includes one or more of Lactobacillus, Streptococcus thermophilus and Bifidobacterium.

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

  • high nutritional value
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