Fructus caricae papayae marmalade yogurt
A technology of melons, fruits and papaya, applied in the directions of milk preparations, bifidobacteria, bacteria used in food preparation, etc., can solve the problems of reduced stability of yogurt, influence on shelf life and shelf life, etc., to prevent whey from precipitation, The effect of high milk solids, excellent firmness and consistency
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0020] A yogurt with papaya jam, 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 papaya jam, 0.2 to 60 parts of sweetener, 1 to 30 parts of inulin, and 8 to 20 parts of thickener; 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 Bifidobact...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com