Solidification type aloe yoghourt and preparation method thereof

Abstract

The invention discloses solidification type aloe yoghourt. The raw materials of the solidification type aloe yoghourt adopting the formula comprise the following components in parts by weight of 10-20parts of aloe, 10-25 parts of nonfat dry milk, 4-6 parts of granulated sugar, 2-5 parts of water soluble dietary fibers, 0.001-0.01 part of casoik flour, 0.001-0.01 part of transglutaminase and 2-5 parts of a composite fermenting agent. The casoik flour and the transglutaminase are used for replacing a stabilizing agent which is added, through controlling the activity of alpha-casein substrates in the casoik flour, and through catalytic conversion of the transglutaminase, the solidification property of the yoghourt is effectively improved, the nutrient value of the nonfat dry milk and the nutrient value of the aloe are reserved, the mouth feel of milk products is improved, and the tissue state is stable; and besides, the water soluble dietary fibers are added, so that the prepared yoghourt is healthier. The invention further discloses a preparation method of the aloe yoghourt. The preparation method comprises the steps of preparing materials, pretreating the aloe, performing sterilization, performing blending, performing homogenizing, performing sterilization, performing cooling, performing inoculation, performing fermentation, performing cold storage and performing mixing. In addition, compared with conventional solidification type yoghourt, the solidification type aloe yoghourt disclosed by the invention has better solidification property and smoothness, and whey separationis reduced.

Description

technical field [0001] The invention belongs to the field of dairy products and dairy product processing, and in particular relates to a solidified aloe yoghurt and a preparation method thereof. Background technique [0002] Yogurt is made from fresh milk fermented by lactic acid bacteria. During the process of lactic acid bacteria fermentation and milk acidification, the acidity of milk drops from around pH 6.7 to below pH 4.6. At present, in the yogurt preparation process, problems such as weak curd and whey precipitation are one of the biggest physical defects in yogurt production, which seriously affect the quality of yogurt. Many scholars have done research on external factors that affect the formation of yogurt, such as fermentation temperature, homogenization pressure, strains, etc., but the solidification has not yet met the requirements of design and consumers. For this reason, some domestic researchers or manufacturers have carried out many studies on adding thic...

AI Technical Summary

Problems solved by technology

Recently, foods with less salt and less phosphoric acid have been widely promoted, but their texture and physical properties are not satisfactory

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