Syzygium jambos jam yogurt

Abstract

The invention discloses syzygium jambos jam yogurt. The syzygium jambos jam yogurt of every 1000 parts by weight is prepared from the following raw materials: 800 to 860 parts of low-fat milk, 1 to 10parts of milk protein concentrate, 3 to 15 parts of lactalbumin powder, 80 to 120 parts of syzygium jambos jam, 0.2 to 60 parts of a sweetening agent, 1 to 30 parts of inulin, 8 to 20 parts of a thickening agent and a leavening agent, and the dosage of the leavening agent in the raw materials of every 1000g is 50 to 200 U. According to the syzygium jambos jam yogurt disclosed by the invention, all components in the raw materials are in proper proportions, so that the syzygium jambos jam yogurt integrates the advantages of acid nutrition, texture, taste and stability; the protein content of the syzygium jambos jam yogurt is greatly increased, nutrient substances such as vitamin, dietary fiber, other trace elements and the like of the syzygium jambos jam yogurt can be greatly increased, andthe nutritive value of the syzygium jambos jam yogurt can be remarkably increased.

Description

technical field [0001] The invention relates to the field of food technology, in particular to yoghurt with apple 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 low-f...

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.