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Double-layer jam sour-milk and production technology thereof

A production process and jam technology, which is applied in the fields of milk preparations, food science, dairy products, etc., can solve the problems of less jam flavor and inability to adjust the degree of jam flavor.

Inactive Publication Date: 2018-09-28
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the above-mentioned multi-layer yogurt has the following problems: the yogurt and jam need to be mixed well before eating, and the flavor of the jam without stirring is relatively small, and the jam is dispersed into the base material after being completely stirred evenly, and the degree of flavor of the jam cannot be adjusted according to the needs of consumers.

Method used

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  • Double-layer jam sour-milk and production technology thereof
  • Double-layer jam sour-milk and production technology thereof
  • Double-layer jam sour-milk and production technology thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] Embodiment 1: A double-layer jam yogurt, comprising an upper base material layer and a lower jam layer. The base material layer includes yogurt and fruit material, and the fruit material is jam. The jam layer is jelly-like, and the components and contents in the raw materials of the jam layer are shown in Table 1, and the contents of each component in Table 1 are mass ratios.

[0030]The production process of double-layer jam yoghurt includes the following steps, step (1) chemical material, heating the milk liquid to 60-80 ℃, putting in sugar, cream, milk protein powder, thickener, cutting for 5 minutes, and obtaining the material; material The mass ratio of each component in is as shown in table 2, and thickening agent is agar; Step (2) constant volume, standardization, the material importing batching tank of step (1), constant volume, carry out standardization, control temporary storage temperature 4 -18°C; step (3) homogeneous sterilization, heat exchange the materi...

Embodiment 2

[0031] Embodiment 2: A double-layer jam yogurt, comprising an upper base material layer and a lower jam layer. The base material layer includes yogurt and fruit material, and the fruit material is jam. The jam layer is jelly-like, and the components and contents in the raw materials of the jam layer are shown in Table 1, and the contents of each component in Table 1 are mass ratios.

[0032] The production process of double-layer jam yogurt includes the following steps. Step (1) Chemical material, heating the milk liquid to 60-80°C, putting in sugar, cream, milk protein powder, thickener, cutting for 15 minutes, and obtaining the material; material The mass ratio of each component in is as shown in table 2, and thickener is gelatin; Step (2) constant volume, standardization, the material of step (1) is imported batching tank, constant volume, carry out standardization, control temporary storage temperature 4 -18°C; step (3) homogeneous sterilization, heat exchange the materia...

Embodiment 3

[0033] Embodiment 3: A double-layer jam yogurt, the difference from Example 1 is that the components and contents in the jam layer raw materials are shown in Table 1, and the contents of each component in Table 1 are mass ratios.

[0034] In the production process of double-layer jam yogurt, step (1) heat water to 40-50°C, put in milk powder, cut for 5 minutes, hydrate for 25 minutes, then heat up to 60°C, put in sugar, cream, milk protein powder, thicken agent, cut for 5min to obtain the material, the ratio of each component in the material is as shown in Table 2, and the thickener is pectin.

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Abstract

The invention relates to the field of foods, and discloses double-layer jam sour-milk and a production technology thereof. The double-layer jam sour-milk comprises a base material layer at the top anda jam layer at the bottom, wherein the base material layer comprises sour milk and fruit materials. The double-layer jam sour-milk has the following advantages and effects: the double-layer jam sour-milk comprises a base material layer at the top and a jam layer at the bottom, wherein the base material layer comprises sour milk and fruit materials, so that, demands of different consumers on flavor levels can be satisfied; gelatin and hydroxypropyl distarch phosphates, or high-methoxyl pectin and hydroxypropyl distarch phosphates, are added into the jam layer so that the jam layer solidifies into gum when being refrigerated, and thus, the jam layer is not liable to be dispersed when the base material layer is being filled; moreover, xanthan gum, locust bean gum, Gellan gum and sodium carboxymethylcellulose are added into the jam layer so as to increase water-retaining property of jam, so that, moisture diffusion between the base material layer and the jam layer is reduced so as to facilitate maintaining of clear dividing surface between the two layers. And thus, the effects of satisfying demands of different consumers on flavor levels, ensuring clear dividing surface between the two layers during shelf life and assuring good product stability are achieved.

Description

technical field [0001] The invention relates to the field of food, in particular to a double-layer jam yogurt and a production process. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization, beneficial bacteria are added to the milk, and after fermentation, it is cooled and filled. With the gradual increase of yogurt consumption, the varieties of yogurt are gradually increasing. Fruit yogurt is the product with the most varieties in liquid yogurt. It not only has a pleasant taste, but also makes up for the disadvantages of vitamin deficiency in ordinary yogurt, making the nutritional value of yogurt more comprehensive. Layered yogurt is made by adding a certain amount of jam to the lower part before fermenting yogurt. The lower layer is jam and the upper layer is yogurt. The appearance is novel and unique, and the fruit flavor is retained, which increases consumers' appetite and preferences. [0003] The Chinese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133A23P20/20A23L21/10A23L29/281A23L29/219A23L29/231A23L29/269A23L29/238A23L29/262
CPCA23C9/13A23C9/1307A23C9/133A23V2002/00A23L21/10A23L29/219A23L29/231A23L29/238A23L29/262A23L29/269A23L29/272A23L29/284A23P20/20A23V2200/228A23V2250/5432A23V2250/50722A23V2250/5086A23V2250/507A23V2250/5054A23V2250/51088
Inventor 陈盎弘夏维东张仲慧林洁
Owner ZHEJIANG INM FOOD
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