Cereal yoghourt and its preparation method

A technology for yogurt and cereals, applied in the direction of milk preparations, dairy products, milk preservation, etc., can solve the problems of floating, poor chewing feeling, etc., and achieve the effect of good chewing feeling, improved chewing feeling, and good stability

Inactive Publication Date: 2018-03-23
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, what the present invention aims to solve is that the existing cereal yoghurt has a poor chewing feeling. After being placed for a period of time, there is fat floating

Method used

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  • Cereal yoghourt and its preparation method
  • Cereal yoghourt and its preparation method
  • Cereal yoghourt and its preparation method

Examples

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Effect test

Embodiment 1

[0056]This embodiment provides a cereal yogurt and a preparation method thereof. Based on 1 ton of finished product, the selection of raw materials complies with relevant national standards. The cereal yogurt consists of the following raw materials: 900kg of raw milk, 0.05kg of starter-Lactobacillus bulgaricus, 200DCU of fermentation activity, and 30kg of wheat grains with a particle size of 1mm-10mm , stabilizer-diacetyl tartaric acid mono-diglyceride 0.4kg, stabilizer-gellan gum 0.25kg, stabilizer-low ester pectin 1.5kg, stabilizer-hydroxypropyl distarch phosphate 8kg, white sugar 75kg, surplus amount of water;

[0057] The preparation method of above-mentioned cereal yogurt, comprises the steps:

[0058] (1) Ingredients: heat the raw milk to 40°C, mix the white sugar and stabilizer evenly, add it into the heated raw milk at a uniform speed, stir at 40°C for 10 minutes, make it evenly mixed, and obtain the mixed material;

[0059] (2) Homogenization: After degassing the mi...

Embodiment 2

[0069] This embodiment provides a cereal yogurt and a preparation method thereof. Based on 1 ton of finished product, the selection of raw materials conforms to the relevant national standards. The cereal yogurt is composed of the following raw materials: 840kg of raw milk, 8kg of whey protein powder, 0.03kg of starter-Lactobacillus acidophilus, 250DCU of fermentation activity, and a particle size of 1mm-10mm oat grain 20kg, stabilizer-diacetyl tartaric acid mono-diglyceride 1kg, stabilizer-gellan gum 0.23kg, stabilizer-low ester pectin 1.5kg, stabilizer-hydroxypropyl distarch phosphate 7kg , Stabilizer-propylene glycol alginate 2kg, white granulated sugar 75kg, the balance is water;

[0070] The preparation method of above-mentioned cereal yogurt, comprises the steps:

[0071] (1) Ingredients: Heat the raw milk to 45°C, mix the white sugar, stabilizer and whey protein powder evenly, then add it into the heated raw milk at a uniform speed, and stir at 45°C for 15 minutes to m...

Embodiment 3

[0082] This embodiment provides a cereal yogurt and a preparation method thereof. Based on 1 ton of finished product, the selection of raw materials complies with relevant national standards. The cereal yogurt is composed of the following raw materials: 830kg of raw milk, 4kg of casein, 0.03kg of starter-Streptococcus thermophilus, 300DCU of fermentation activity, and a particle size of 1mm- 10mm chia seeds 15kg, stabilizer-high ester pectin 2kg, stabilizer-low ester pectin 1.0kg, stabilizer-gellan gum 0.3kg, stabilizer-hydroxypropyl starch 6kg, stabilizer-agar 1.5kg , white sugar 70kg, the balance is water;

[0083] The preparation method of above-mentioned cereal yogurt, comprises the steps:

[0084] (1) Ingredients: Heat the raw milk to 50°C, mix the white sugar, stabilizer and casein evenly, add it into the heated raw milk at a uniform speed, stir at 50°C for 10 minutes, and mix it evenly to obtain a mixture material;

[0085] (2) Homogenization: After degassing the mix...

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Abstract

The invention discloses a cereal yoghourt and its preparation method. The cereal yoghourt is prepared by selecting protein, cereal grains and fermenting agent and reasonably preparing content of everycomponent. In the cereal yoghourt, all the raw materials are cooperated and synergistic with each other, thus the prepared cereal yoghourt is strong and the chewing sense is good; after placing for along time, the cereal yoghourt is free from fatty floating upwards and cereal grain sticking downwards; the stability is good under the constant temperature storage condition. The preparation methodtreats the yoghourt and cereal grain separately, and adopts the method of canning cereal grain and then canning fermenting milk; finally, the uniformity of the chewing sense of the cereal yoghourt isimproved, and the appearance of the cereal grain sticking downwards is overcame.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a cereal yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a dairy product that is widely favored by consumers, and there are currently a wide variety of yogurt products on the market. In order to attract consumers, yogurt manufacturers not only innovate in yogurt packaging and appearance, but also pursue novelty and richness in yogurt taste and nutrition. [0003] There are many ways to improve the taste and nutrition of yogurt in the prior art. Generally speaking, fruit grains, grain grains, etc. are added to yogurt. For example, Chinese patent document CN105875835A discloses a method for preparing yogurt with a long shelf life. It first mixes 838-966.4 parts by weight of milk, 0.5-3 parts by weight of agar, 0.5-3 parts by weight of pectin, 5-20 parts by weight of starch, 1-10 parts by weight of cream, 10-100 parts by weight...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C3/07
Inventor 魏晓军陈谨张冬洁冯志宽李洪亮母智深孙涛
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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