Formula and making method of flavored yoghurt

A production method and yogurt technology, which are applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems that the preparation method of flavored yogurt is not simple and efficient, the nutritional health index of flavored yogurt is single, and the like, and achieve the reduction of serum cholesterol level and the stability of taste. Good, smooth taste effect

Inactive Publication Date: 2018-04-13
殷荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the taste of the finished product, it can be divided into: natural pure yogurt, sweetened yogurt, flavored yogurt, fruit yogurt, compound or nutritional and healthy yogurt, etc., but the current market flavored yogurt has certain short...

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  • Formula and making method of flavored yoghurt

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Embodiment 1

[0024] Embodiment 1: as figure 1 As shown, the present invention provides a flavored yogurt formula, including the following raw materials in parts by weight: 800 parts of fresh milk, 2.0 parts of agar, 75 parts of white sugar, 1.2 parts of guar gum, 0.024 parts of green tea essence, jasmine essence 0.08 parts, 5 parts of loquat honey, 4 parts of aloe vera juice, 1 part of sunflower pollen, 1 part of cream, 1 part of hawthorn seed powder, 1 part of cucumber seed powder, 0.5 parts of Streptococcus thermophilus, 0.5 parts of Lactobacillus bulgaricus and purified water 60 share.

[0025] A method for making flavored yoghurt, comprising the steps of:

[0026] 1) Ingredients: Weigh the raw materials according to the above weight parts; specifically, adjust the temperature first: adjust the temperature to the appropriate temperature for the ingredients through the temperature adjustment device; then classify and weigh: classify the raw materials, and then carry out the same The ty...

Embodiment 2

[0038] Embodiment 2: as figure 1 As shown, the present invention provides a flavored yogurt formula, including the following raw materials in parts by weight: 900 parts, 2.4 parts of agar, 90 parts of white sugar, 2.0 parts of guar gum, 0.03 parts of green tea essence, and 0.12 parts of jasmine essence , 10 parts of loquat honey, 6 parts of aloe vera juice, 3 parts of sunflower pollen, 3 parts of cream, 3 parts of hawthorn kernel powder, 2 parts of cucumber seed powder, 1 part of Streptococcus thermophilus, 1 part of Lactobacillus bulgaricus and 70 parts of purified water.

[0039] A method for making flavored yoghurt, comprising the steps of:

[0040] 1) Ingredients: Weigh the raw materials according to the above weight parts; specifically, adjust the temperature first: adjust the temperature to the appropriate temperature for the ingredients through the temperature adjustment device; then classify and weigh: classify the raw materials, and then carry out the same Types are ...

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Abstract

The invention discloses a formula and making method of flavored yoghurt. The formula comprises the following raw materials in parts by weight: fresh milk, agar, white granulated sugar, guar gum, greentea essence, jasmine flower essence, loquat honey, aloe juice, sunflower pollen, cream, Chinese hawthorn seed powder, cucumber seed powder, streptococcus thermophilus, lactobacillus bulgaricus and pure water. The making method of the flavored yoghurt comprises the following steps of preparing materials, performing homogenization, performing disinfection and cooling, performing inoculation, performing fermentation and cooling, performing stirring and cold storage, and performing packaging. The flavored yoghurt disclosed by the invention not only has favorable flavor of stirring type yoghurt but also has favorable tissue state characteristics of solidification type yoghurt; besides, the formula and the production technology of the flavored yoghourt have originality; and the flavored yoghurthas the efficacy of enhancing the immune functions of human bodies, promoting calcium absorption of the human bodies, reducing the serum cholesterol level, reducing blood pressure, promoting intestinal tract movement, whitening skin, keeping moisture of the skin and the like.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a flavored yoghurt formula and a production method. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization, beneficial bacteria are added to the milk, and after fermentation, it is cooled and filled. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. According to the taste of the finished product, it can be divided into: natural pure yogurt, sweetened yogurt, flavored yogurt, fruit yogurt, compound or nutritional and healthy yogurt, etc., but the current market flavored yogurt has certain shortcomings, such as flavored yogurt...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/13A23C9/1307A23C9/133
Inventor 殷荣
Owner 殷荣
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