Gooseberry marmalade yogurt

Abstract

The invention discloses gooseberry marmalade yogurt. The Gooseberry marmalade yogurt is prepared from the following raw materials, in 1000 parts by weight: 800-860 parts of low-fat milk, 1-10 parts ofconcentrated milk protein, 3-15 parts of whey protein powder, 80-120 parts of gooseberry marmalade, 0.2-60 parts of sweetening agent, 1-30 parts of inulin and 8-20 parts of thickener. The raw materials also comprise a leavening agent, and the using amount of the leavening agent in each 1000 kg of the raw materials is 50 U-200 U. Due to the appropriate proportions of the ingredients in the raw materials of the yogurt, the yogurt has the advantages that the aspects such as nutrition, the texture, the mouth feel and the stability are all considered at the same time. The protein content of the yogurt is greatly increased by approximately 30%, the fat content is decreased by almost 50% compared with common yogurt, and the yogurt has the effects of double absorption of dietary fiber and probiotics, the nutrient matter such as vitamin, dietary fiber and other trace elements in the yogurt is remarkably increased, and the nutrient value of the yogurt is outstandingly improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a yoghurt with gooseberry 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...

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.