Normal-temperature yoghurt containing complete fruit granules and preparation method thereof

Abstract

The invention discloses a preparation method of normal-temperature yoghurt containing complete fruit granules. The preparation method comprises the following steps: evenly mixing 90% to 95% pre-sterilized antibiotics-free milk, 4% to 8% of sweetening agent, 1.0% to 1.5% of modified starch and 0.2% to 0.6% of stabilizer in a vacuum material mixing mode, homogenizing and performing pasteurization onhomogenized liquid; adding 0.003% to 0.009% fermenting agent to perform fermentation and performing demulsification and sterilization when acidity reaches 70 to 90 thorner degrees to obtain a yoghurtbase material with a viscosity as 300 to 500cP; mixing 30% to 40% of white granulated sugar, 50% to 60% of mixed berry fruit granules, 0% to 1% of edible essence and 0.5% to 2% of PH modifier to obtain a mixture and storing the mixture under 4 to 10 DEG C, wherein the percents are mass percents of all the ingredients in the mixture; sterilizing and filling to obtain mixed berry fruit granules with a viscosity as 300 to 500cP; setting a mass ratio of the yoghurt base material adding amount to the mixed berry fruit granule adding amount as (9 to 8) to (1 to 2), mixing under a static state at first, then stirring to be mixed under a dynamic state and filling after being mixed. By means of a conveying and mixing mode of the yoghurt, the fruit granules can be evenly distributed in the yoghurt;furthermore, the mixing mode cannot affect system stability and granule completeness of products in the expiration date.

Description

technical field [0001] The invention belongs to the technical field of fermented dairy products, and in particular relates to normal-temperature yoghurt containing whole fruit grains and a preparation method thereof. Background technique [0002] Normal temperature fermented dairy products are favored by dairy processors and consumers because of their unique taste and flavor, no need for refrigeration, and convenient logistics, transportation and storage. Although fermented milk products at room temperature do not contain live bacteria, according to the conclusion of the World Dairy Federation (IDF) on fermented yogurt, the metabolites produced during the fermentation of yogurt have unique nutritional value and are the core of the nutritional value of fermented milk. It does not depend on the activity of lactic acid bacteria after the fermentation is completed. A large number of studies have shown that most of the lactic acid bacteria in traditional fermented milk are kille...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the above-mentioned actual production problems faced by normal temperature berry yogurt, and provide a kind of normal temperature mixed berry yogurt

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