Huckleberry jam yoghurt

Abstract

The invention discloses huckleberry jam yoghurt. The huckleberry jam yoghurt is prepared from the following raw materials in parts by weight: 800 to 860 parts of low fat milk, 1 to 10 parts of concentrated milk proteins, 3 to 15 parts of whey powder, 80 to 120 parts of huckleberry jam, 0.2 to 60 parts of sweetening agent, 1 to 30 parts of inulin, and 8 to 20 parts of thickening agent, and the rawmaterial also comprises a fermenting agent, and the consumption of the fermenting agent in every 1000 kg of raw materials is 50U to 200U. Since all components in the raw materials are appropriate in ratio, the yoghurt can integrate the advantages of nutrition, texture, taste and stability. The content of proteins of the yoghurt is greatly increased and increased by about 30 percent, the fat is decreased by about 50 percent compared with the ordinary yoghurt, the huckleberry jam yoghurt has the efficacies for absorbing the dietary fibers and probiotics, the content of the nutritional substancesof the yoghurt such as vitamins, dietary fibers, other trace elements and the like is also greatly improved, and the nutritional value of the yoghurt is significantly improved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to yoghurt with cranberry jam. Background technique [0002] Nowadays, there are a variety of food varieties and the continuous improvement of living standards, so that the concept of most consumers has gradually changed from "eat enough" to "eat well". However, due to the lack of knowledge, it is difficult to reasonably match food, and it is time-consuming, so it is necessary to develop nutritionally comprehensive and targeted products. Moreover, due to serious product homogeneity of domestic dairy companies in recent years, the adjustment of product structure can not only enable the company to gain a larger market share, but also help consumers obtain the prepared food more conveniently and quickly. [0003] Other low-fat high-protein yogurts currently on the market mostly have the defects of insufficient flavor, single nutrition, and few varieties. In addition, simple mixing of l...

AI Technical Summary

Problems solved by technology

[0005] Another problem easily caused by complex raw materials is that the stability of yogurt is reduced, such as whey precipitation, stratification, etc., and the shelf life and shelf life may also be affected

[0006] Therefore, it is very challenging to prepare jam yogurt that takes into account the requirements of flavor, taste, nutrition, stability and convenience of production process.