Kiwi fruit jam yoghourt

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.

Description

technical field [0001] The invention relates to the technical field of food, in particular to yoghurt with kiwi fruit jam. Background technique [0002] Nowadays, there are a variety of food varieties and the continuous improvement of living standards, so that the concept of most consumers has gradually changed from "eat enough" to "eat well". However, due to the lack of knowledge, it is difficult to reasonably match food, and it is time-consuming, so it is necessary to develop nutritionally comprehensive and targeted products. Moreover, due to serious product homogeneity of domestic dairy companies in recent years, the adjustment of product structure can not only enable the company to gain a larger market share, but also help consumers to obtain pre-mixed food more conveniently and quickly. [0003] Dairy products are a kind of healthy food with high nutritional value. Milk protein is easy to digest and easily absorbed by the human body. However, the fat content in dairy ...

AI 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 also be affected

[0007] Therefore, it is very challenging to prepare jam yogurt that takes into account the requirements of flavor, taste, nutrition, stability and convenience of production process.