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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

Inactive Publication Date: 2018-11-23
孙香梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

The invention discloses fructus caricae papayae marmalade yogurt. The fructus caricae papayae marmalade yogurt is prepared from the following raw materials, in 1000 parts by weight: 800-860 parts of lowfat milk, 1-10 parts of concentrated milk protein, 3-15 parts of whey protein powder, 80-120 parts of fructus caricae papayae marmalade, 0.2-60 parts of a sweetening agent, 1-30 parts of inulin and8-20 parts of a 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 papaya 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/11A23V2400/21A23V2400/51
Inventor 孙香梅
Owner 孙香梅
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