Normal-temperature yogurt containing fruit and vegetable granules and preparation method of normal-temperature yogurt

Abstract

The invention discloses a preparation method of normal-temperature yogurt containing fruit and vegetable granules. The preparation method comprises the following steps of performing vacuum mixing on antibiotic-free milk, a sweetening agent, modified starch and a stabilizing agent which are presterilized, performing uniform mixing, performing homogenization, performing pasteurization, performing cooling on the mixed liquid after pasteurization, adding a fermentation agent for fermentation, and performing sterilization when the acidity reaches 70-90 DEG T to obtain a yogurt base material; and cutting at least one of fruits or vegetables to obtain fruit and vegetable granules, mixing the fruit and vegetable granules with white granulated sugar, the stabilizing agent, a flavouring essence anda PH regulator to obtain a mixture, performing boiling, performing sterilization after boiling, performing filling to obtain the fruit and vegetable granules, firstly performing static mixing, whereinthe mass ratio of the added yogurt base material to the added fruit and vegetable granules is (8-9)to(2-1), then performing dynamic mixing by stirring, and performing filling after mixing to obtain the product of namely the normal-temperature yogurt containing fruit and vegetable granules.

Description

technical field [0001] The invention belongs to the technical field of fermented dairy products, and in particular relates to a normal-temperature fruit and vegetable granular yoghurt 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 kill...

AI Technical Summary

Problems solved by technology

In the patent CN104642547 A "A Normal-temperature Fruit Yogurt and Its Preparation Method", fruit pieces and fermented yogurt are mixed and then sterilized by tube at 70-75°C for 10-15 seconds, and the prepared product can be stored at room temperature for 3 month, has not yet reached the 6-month shelf life of the original product