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Solidification type layered multi-flavor yogurt and preparation method thereof

A solidified yogurt and solidified technology, applied in the fields of milk preparations, dairy products, food science, etc., can solve the problems of insignificant layering effect and the inability to layer two or more different flavors of yogurt, and achieve sensory and good quality preservation, good stratification state, good edible effect

Inactive Publication Date: 2018-06-05
HARBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem that the existing layered yogurt cannot layer two or more yogurts with different flavors, and the layering effect is not obvious, and provides a solidified layered multi-taste yogurt and its preparation method

Method used

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  • Solidification type layered multi-flavor yogurt and preparation method thereof

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specific Embodiment approach 1

[0015] Embodiment 1: A solidified layered multi-taste yogurt of this embodiment is made of at least two flavors of solidified yogurt and an edible film; the edible film is placed between yogurts of different tastes; The edible film described above is made of mung bean starch as the main raw material, and is prepared with glycerin, sodium carboxymethylcellulose and water.

specific Embodiment approach 2

[0016] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the preparation method of described edible film is as follows:

[0017] Mix mung bean starch and water according to the mass volume ratio of 1g:20mL to obtain a mixed solution, add glycerin and sodium carboxymethylcellulose to the mixed solution, gelatinize in a constant temperature water bath at 90-100°C for 15-25min, and flow The coating film is left to stand for 5-15 minutes, and dried in a blast drying oven at 50-70°C for 2-4 hours to form a film, and the edible film is obtained. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0018] Embodiment 3: This embodiment differs from Embodiment 1 in that the preparation method of the edible film is as follows: the number of layers of solidified layered multi-taste yoghurt is two or more. Others are the same as in the first embodiment.

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Abstract

The invention discloses a solidification type layered multi-flavor yogurt and a preparation method thereof and relates to a multi-flavor layered yogurt and a preparation method thereof. The inventionaims at solving the problems that existing yogurt and layered yogurt cannot realize layering of the yogurt with two flavors or different flavors, and the layering effect is unobvious. The layered multi-flavor yogurt disclosed by the invention is prepared from solidification type yogurt with at least two flavors and an edible film; the edible film is arranged between the yogurt with different flavors and is prepared by taking mung bean starch as a main raw material and assisting with glycerin, sodium carboxymethylcellulose and water.

Description

technical field [0001] The invention relates to a solidified layered multi-taste yoghurt and a preparation method thereof. Background technique [0002] At present, there is currently no real layered yoghurt on the market. At the technical level, it is mainly concentrated on jam or juice and yoghurt after they are made separately, and the two raw materials with different properties are placed in the same container through filling. It is not a real layered yogurt, and the stability of the product is low, and the persistence of the layered effect cannot be achieved during the storage period. [0003] As disclosed in the patent CN 101715823B "a kind of non-fat layered yoghurt and its preparation method", the fruit juice and / or jam flow down the side wall of the container through four-head pouring, and spread on the top of the non-fat yoghurt. It is not a complete layering, just putting different substances together, not the real layering of the two yogurts, and there is also a...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13A23P20/20
CPCA23C9/123A23C9/1307A23P20/20
Inventor 卞春季澜洋浦海洋张宁徐欣王艺臻董媛媛
Owner HARBIN UNIV
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