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Yoghourt and preparation method thereof

A technology of yogurt and milk essence, which is applied in the field of dairy product processing, can solve the problems of yogurt's slightly cold performance and the improvement of high-sugar and high-fat properties that have not been reported, and achieve the effects of inhibiting growth and reproduction, improving constipation, and enhancing immunity

Inactive Publication Date: 2018-08-10
陕西七只酸奶牛食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This yogurt retains the local flavor of dragon fruit and improves the mouthfeel of yogurt, but there is no report on the improvement of slightly cold performance and high-sugar and high-fat properties of yogurt

Method used

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  • Yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] A yogurt with the following recipe:

[0065] Raw milk: 1100g;

[0066] High fructose syrup: 75g;

[0067] White sugar: 60g;

[0068] Xanthan gum: 5g;

[0069] Lactobacillus bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus probiotics: 0.4g;

[0070] Zanthoxylum bungeanum extract: 0.2g;

[0071] Fragrant milk essence: 0.5g;

[0072] Chenpi extract: 0.3g;

[0073] Black wolfberry extract: 0.5g.

[0074] Dry the freshly picked Dahongpao pepper raw material at 30-40°C, then crush it to 40 mesh and stir well, take 100g of pepper powder and transfer it to a round bottom flask, add 500mL of cold purified water to soak for 12 hours, and extract with a volatile oil extractor 5h, until no obvious oil droplets distilled out. After the distillation is completed, take a reading, then transfer the resulting oil-water mixture to a separatory funnel, and let off the lower layer of water. The upper volatile oil was washed with anhydrous Na 2 SO 4 After drying...

Embodiment 2

[0084] A yogurt with the following recipe:

[0085] Raw milk: 1100g;

[0086] High fructose syrup: 70g;

[0087] White sugar: 62g;

[0088] Modified starch: 7g;

[0089] Lactobacillus bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus probiotics: 0.1g;

[0090] Zanthoxylum bungeanum extract: 0.2g;

[0091] Fragrant milk essence: 0.5g;

[0092] Chenpi extract: 0.4g;

[0093] Black wolfberry extract: 0.5g.

[0094] Dry the freshly picked Dahongpao pepper raw material at 30-40°C, then crush it to 40 mesh and stir well, take 100g of pepper powder and transfer it to a round bottom flask, add 500mL of cold purified water to soak for 12 hours, and extract with a volatile oil extractor 5h, until no obvious oil droplets distilled out. After the distillation is completed, take a reading, then transfer the resulting oil-water mixture to a separatory funnel, and let off the lower layer of water. The upper volatile oil was washed with anhydrous Na 2 SO 4 After dr...

Embodiment 3

[0104] A yogurt with the following recipe:

[0105] Raw milk: 1000g;

[0106] High fructose syrup: 77g;

[0107] White sugar: 65g;

[0108] Xanthan gum: 5g;

[0109] Lactobacillus bulgaricus, Lactobacillus paracasei and Streptococcus thermophilus probiotics: 0.2g;

[0110] Zanthoxylum bungeanum extract: 0.1g;

[0111] Fragrant milk essence: 0.5g;

[0112] Chenpi extract: 0.4g;

[0113] Black wolfberry extract: 0.6g.

[0114] Dry the freshly picked Dahongpao pepper raw material at 30-40°C, then crush it to 40 mesh and stir well, take 100g of pepper powder and transfer it to a round bottom flask, add 500mL of cold purified water to soak for 12 hours, and extract with a volatile oil extractor 5h, until no obvious oil droplets distilled out. After the distillation is completed, take a reading, then transfer the resulting oil-water mixture to a separatory funnel, and let off the lower layer of water. The upper volatile oil was washed with anhydrous Na 2 SO 4 After drying...

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Abstract

The invention discloses yoghourt. The yoghourt comprises 800-1500 parts of raw milk, 60-120 parts of high fructose corn syrup, 55-100 parts of white granulated sugar, 3-8 parts of a stabilizing agent,0.1-1 part of probiotics, 0.1-0.5 part of a Chinese prickly ash extract, 0.3-0.7 part of fragrant and rich milk essence, 0.3-1 part of a dried orange peel extract, and 0.4-0.8 part of a black Chinesewolfberry extract. The Chinese prickly ash extract, the black Chinese wolfberry extract and the dried orange peel extract which are added to the yoghourt are in cooperative action, so that the prepared yoghourt has the characteristic of being fragrant, sweet and durable in mouth feel, and has the efficacy of protecting the liver, promoting digestion, improving constipation, expelling cold, reducing blood lipid, resisting viruses, resisting ageing and enhancing immunity.

Description

technical field [0001] The invention belongs to the field of dairy product processing. More specifically, it relates to a yogurt and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product that takes fresh milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0003] Because traditional yogurt is processed with raw milk, the final product still has some milky smell. The milky smell accumulated in the mouth of consumers after eating makes consumers very uncomfortable and the product experience is reduced. In addition, yog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/13A23C2240/15
Inventor 张超
Owner 陕西七只酸奶牛食品科技有限公司
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