Yogurt jam pudding containing active probiotics and preparation method thereof

A technology of active probiotics and yogurt, which is applied in the preservation of food ingredients as antimicrobials, the function of food ingredients, and food science, etc. The effect of digestive function

Inactive Publication Date: 2018-04-27
湖南新中意食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the production technology of existing yoghurt jam pudding also will pass through sterilization after mixing raw material, does not contain probiotics substantially in the yoghurt jam pudding of making like this

Method used

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  • Yogurt jam pudding containing active probiotics and preparation method thereof
  • Yogurt jam pudding containing active probiotics and preparation method thereof
  • Yogurt jam pudding containing active probiotics and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1 The preparation of the yoghurt jam pudding containing active probiotics

[0046] The formula of yogurt jam pudding containing active probiotics in this example is: 30kg of white sugar, 100kg of fructose syrup, 30kg of glucose monohydrate, pudding powder ZYBD01+11kg, 25kg of whole milk powder, 17kg of skimmed milk powder, 2.1kg of essence, lactic acid bacteria Fermentation raw liquid SY113020kg, 2.2kg citric acid, 1.5kg malic acid, 4.5kg potassium sorbate, 2.5kg titanium dioxide, 80kg canned blueberry strawberry cranberry sauce, 664.6kg demineralized water.

[0047] The preparation method of the yoghurt jam pudding containing active probiotics in the present embodiment comprises the following steps:

[0048] (1) cooking process

[0049] The technological process of the cooking process is as follows: figure 1 shown.

[0050] a Add 200kg of softened warm water (about 60°C) to the cooking tank, accurately measure 120kg of granulated sugar water (white granul...

Embodiment 2

[0077] Embodiment 2 Preparation of yoghurt jam pudding containing active probiotics

[0078] The formula of yogurt jam pudding containing active probiotics in this example is: 28kg of white sugar, 90kg of fructose syrup, 25kg of glucose monohydrate, pudding powder ZYBD01+10kg, 20kg of whole milk powder, 15kg of skimmed milk powder, 1.8kg of essence, lactic acid bacteria Fermentation stock solution SY113018kg, citric acid 2.0kg, malic acid 1.4kg, potassium sorbate 4.2kg, titanium dioxide 2.0kg, blueberry strawberry cranberry sauce canned 85kg, water 697.6kg.

[0079] The preparation method of the yoghurt jam pudding containing active probiotics in the present embodiment comprises the following steps:

[0080] (1) cooking process

[0081] The technological process of the cooking process is as follows: figure 2 shown.

[0082] a Add 200kg of softened warm water (around 55°C) to the cooking tank, accurately measure 106kg of granulated sugar water (white granulated sugar: gluco...

Embodiment 3

[0109] Example 3 Preparation of Yogurt Jam Pudding Containing Active Probiotics

[0110] The formula of yogurt jam pudding containing active probiotics in this example is: 32kg white sugar, 110kg fructose syrup, 35kg glucose monohydrate, pudding powder ZYBD01+15kg, 28kg whole milk powder, 20kg skimmed milk powder, 2.5kg essence, lactic acid bacteria Fermentation raw liquid SY113022kg, 2.5kg citric acid, 1.8kg malic acid, 4.6kg potassium sorbate, 3.0kg titanium dioxide, 85kg canned blueberry strawberry cranberry sauce, 638.6kg water.

[0111] The preparation method of the yoghurt jam pudding containing active probiotics in the present embodiment comprises the following steps:

[0112] (1) cooking process

[0113] The technological process of the cooking process is as follows: image 3 shown.

[0114] a Add 200kg of softened warm water (around 65°C) to the cooking tank, accurately measure 134kg of granulated sugar water (white granulated sugar: glucose monohydrate: water = 6....

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Abstract

The present invention discloses a yogurt jam pudding containing active probiotics and a preparation method thereof. The yogurt jam pudding comprises the following components in parts by weight: 28-32parts of white granulated sugar, 90-110 parts of high fructose corn syrup, 25-35 parts of glucose monohydrate, 10-15 parts of pudding powder, 20-28 parts of whole milk powder, 15-20 parts of skim milkpowder, 1.8-2.5 parts of essences, 2.0-2.5 parts of citric acid, 1.4-1.8 parts of malic acid, 4.2-4.6 parts of potassium sorbate, 2.0-3.0 parts of titanium dioxide, 660-700 parts of softened water, 18-22 parts of a lactic acid bacterium fermented raw solution and 75-85 parts of a blueberry, strawberry and cranberry jam. The yogurt jam pudding is simplified in processing flows during the preparation. The milk and other materials in an early stage are sterilized, the sterilized materials are cooled, the cooled materials are inoculated with bacteria, then the sterile jam is added, then the materials are subjected to a sterile filling method, the pudding product contains the probiotics, and the preparation method extends shelf life of the product, enables the shelf life of the yogurt jam pudding to be extended to 45 days, and can realize industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to yogurt and jam pudding containing active probiotics and a preparation method thereof. Background technique [0002] Jam is one of the indispensable raw materials in cakes, beverages and western food. It mainly uses fresh fruits and vegetables as raw materials. Other auxiliary materials (preservatives, coloring agents, seasonings, etc.) are processed through a series of processes such as mixing, heating, and concentration. A semi-dry gel-like food. Although the jam has been heated and concentrated, it still maintains the original flavor of fresh fruits and vegetables. It is sweet and pleasant, full of sauce, suitable for fluidity and spreadability, easy to store, and long shelf life. [0003] With the continuous improvement of living standards, people's eating patterns are also developing in a healthier direction. Jam has already become a "frequent visitor" on people's ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L33/135A23L21/10A23L3/00
CPCA23L3/00A23V2002/00A23L9/10A23L21/10A23L33/135A23V2200/10A23V2200/3204
Inventor 谷新庞凯平王亚琼郭永超邓声安黄大元
Owner 湖南新中意食品有限公司
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