Raspberry jam yoghurt
A technology of raspberries and yogurt, which is applied to milk preparations, bifidobacteria, bacteria used in food preparation, etc., can solve the problems of shelf life and shelf life, and the stability of yogurt, etc., to achieve high milk solids, Prevents whey precipitation and enhances curdling ability
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[0020] A raspberry jam yoghurt, which is made of the following raw materials, in 1000 parts by weight, the raw materials include: 800-860 parts of low-fat milk, 1-10 parts of concentrated milk protein, 3-15 parts of whey protein powder 80 to 120 parts of raspberry jam, 0.2 to 60 parts of sweetener, 1 to 30 parts of inulin, and 8 to 20 parts of thickening agent; The dosage of starter is 50U~200U.
[0021] Its preparation method comprises the following steps:
[0022] (1) Mix low-fat milk, concentrated milk protein, whey protein powder, inulin and thickener evenly to form a feed liquid;
[0023] (2) Homogenize, sterilize and cool the feed liquid obtained in step (1) to make it uniform;
[0024] (3) inoculate starter to the feed liquid gained in step (2) and ferment;
[0025] (4) Add jam to the material liquid obtained in step (3), mix and pack, and refrigerate after filling.
[0026] Wherein, the starter includes one or more of Lactobacillus, Streptococcus thermophilus and B...
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