Peanut yoghurt and preparation method thereof

A technology for yogurt and peanuts, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of neglecting health and nutrition, and lack of nutrients, and achieve the effects of convenient transportation, good taste, and convenient eating.

CN108378131AInactive Publication Date: 2018-08-10杨春建
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2018-08-10
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses peanut yoghurt. The raw materials of the peanut yoghurt comprise the following components in parts by weight of 10-20 parts of peanut kernels, 10-25 parts of nonfat dry milk powder, 4-6 parts of granulated sugar, 2-5 parts of water soluble dietary fibers, 0.4-0.8 part of xanthan gum, 0.4-0.8 part of propylene glycol alginate and 2-5 parts of a composite fermenting agent, wherein the xanthan gum and the propylene glycol alginate are used as stabilizing agents, so that the peanut yoghurt is rich in nutrients and smooth in mouth feel; the water soluble dietary fibers are added, so that nutrient components in the peanut kernels can be effectively reserved; and besides, protein and lipomicron in homogenized material liquid are sufficiently emulsified, so that the peanutdairy products are stable. The invention further discloses a preparation method of the peanut yoghurt. The preparation method comprises the following steps of preparing materials, pretreating the peanut kernels, performing soaking and grinding to obtain pulp, performing filtering, performing sterilization, performing blending, performing homogenizing, performing sterilizing, performing cooling, performing inoculating, performing fermentation and performing cold storage. The peanut yoghurt is simple to process, low in cost, convenient to transport, high in nutrient value, good in taste and convenient to eat, is favorable for health of human bodies, and meets requirements of people. The preparation method is suitable for preparation of the peanut yoghurt.
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Description

technical field

[0001] The invention belongs to the field of dairy products and dairy product processing, and in particular relates to peanut yoghurt and a preparation method thereof. Background technique

[0002] Most of the sugar contained in milk is lactose, but due to the lack of lactase in the digestive juice of some adults, it affects the digestion, absorption and utilization of lactose, causing these people to have stomach discomfort or even diarrhea after drinking milk, which is called "lactose". Intolerance". This is also the reason why many people do not drink milk. At this time, you can choose yogurt instead of milk without worrying about lactose. Yogurt contains Lactobacillus, and the lactose in milk can be fermented by Lactobacillus into lactic acid. People with lactose intolerance will not have diarrhea when drinking yogurt, which just solves the problems that these people may have when drinking milk. However, it is worth noting that many yogurt drinks (not y...

Examples

Embodiment 1

[0028] A kind of peanut yoghurt, its raw material formula comprises the following components by weight:

[0029]

[0030]

Embodiment 2

[0032] A kind of peanut yoghurt, its raw material formula comprises the following components by weight:

[0033]

Embodiment 3

[0035] A kind of peanut yoghurt, its raw material formula comprises the following components by weight:

[0036]