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High-protein drinking type yogurt with avocado flavor and preparation method of yogurt

A high-protein, avocado technology, applied to milk preparations, bacteria used in food preparation, applications, etc., can solve the problems of single flavor and single positioning, and achieve the effects of rich nutritional value, bone strengthening, and soft taste

Inactive Publication Date: 2018-12-18
ANHUI XINXIWANG BAIDI MILK CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide an avocado-flavored high-protein drinking yogurt and its preparation method. In order to solve the problem of single brand positioning of drinking yogurt in the domestic market, mainly focusing on digestive health and emphasizing refreshing taste, and the problem of single flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The raw material components and parts by weight of the present embodiment are as follows: 650 parts of concentrated fresh milk, 60 parts of white granulated sugar, 15 parts of concentrated whey protein powder, 10 parts of cream, 5 parts of starch, 3 parts of pectin, 0.2 parts of gellan gum 100 parts of lactic acid bacteria, 40 parts of guacamole and 150 parts of water.

[0035] The specific preparation method is as follows:

[0036] (1) Production of yogurt base

[0037] (1-1) Concentration of raw milk: after acceptance and cleansing of raw milk, use flash equipment to concentrate to obtain concentrated fresh milk;

[0038] (1-2) Protein powder material: Warm up part of the concentrated fresh milk obtained in the step (1-1) to 50°C to dissolve the concentrated whey protein powder, shear the material for 5 minutes and then hydrate it for 40 minutes, add dilute Butter cut for 5 minutes;

[0039] (1-3) Pasteurization: pasteurize at 93°C for 280 seconds;

[0040] (1-4) ...

Embodiment 2

[0050] The raw material components and parts by weight of the present embodiment are as follows: 700 parts of concentrated fresh milk, 80 parts of white granulated sugar, 25 parts of concentrated whey protein powder, 20 parts of cream, 10 parts of starch, 7 parts of pectin, 0.5 parts of gellan gum 200 parts of lactic acid bacteria, 60 parts of guacamole and 200 parts of water.

[0051] The specific preparation method is as follows:

[0052] (1) Production of yogurt base

[0053] (1-1) Concentration of raw milk: after acceptance and cleansing of raw milk, use flash equipment to concentrate to obtain concentrated fresh milk;

[0054](1-2) Protein powder material: Warm up part of the concentrated fresh milk obtained in the step (1-1) to 55°C to dissolve the concentrated whey protein powder, shear the material for 15 minutes and then hydrate it for 60 minutes, add dilute Butter cut for 15 minutes;

[0055] (1-3) Pasteurization: pasteurize at 97°C for 330 seconds;

[0056] (1-4...

Embodiment 3

[0066] The raw material components and parts by weight of the present embodiment are as follows: 680 parts of concentrated fresh milk, 70 parts of white granulated sugar, 20 parts of concentrated whey protein powder, 15 parts of cream, 8 parts of starch, 5 parts of pectin, 0.3 parts of gellan gum 150 parts of lactic acid bacteria, 50 parts of guacamole and 180 parts of water.

[0067] The specific preparation method is as follows:

[0068] (1) Production of yogurt base

[0069] (1-1) Concentration of raw milk: after acceptance and cleansing of raw milk, use flash equipment to concentrate to obtain concentrated fresh milk;

[0070] (1-2) Protein powder material: Warm up part of the concentrated fresh milk obtained in the step (1-1) to 53°C to dissolve the concentrated whey protein powder, shear the material for 10 minutes and then hydrate it for 50 minutes, add dilute Cream cut for 10 minutes;

[0071] (1-3) Pasteurization: pasteurize at 95°C for 300 seconds;

[0072] (1-4)...

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Abstract

The invention discloses high-protein drinking type yogurt with an avocado flavor and a preparation method of the yogurt. The yogurt comprises raw materials as follows: 650-700 parts of concentrated fresh milk, 60-80 parts of white granulated sugar, 15-25 parts of concentrated whey protein powder, 10-20 parts of watery cream, 5-10 parts of starch, 3-7 parts of pectin, 0.2-0.5 parts of gellan gum, 100-200 DCU of lactic acid bacteria, 40-60 parts of avocado jam and 150-200 parts of water. The concentrated whey protein powder and avocado are added to the formula, the avocado has high nutrient value while providing rich protein, the yogurt has light milk aroma, tastes soft, dense and smooth and provides sufficient energy for eaters, and the obtained product is energy type yogurt; pectin, gellangum and white granulated sugar and starch are added, so that stable gel of the product is obtained. The high-protein drinking type yogurt with an avocado flavor has better stability and better taste,and the problems that brand positioning of drinking type yogurt is single and mainly focuses on digestion health and refreshing taste and the flavor is single are solved.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to an avocado-flavored high-protein drinking yogurt and a preparation method thereof. Background technique [0002] Drinking yogurt has become the third market force in China's yogurt market. Yogurt companies have all set their sights on drinking yogurt. The reason: on the one hand, they know that drinking yogurt has developed rapidly abroad in recent years; on the other hand, In the past one or two years, the taste in the domestic beverage market has changed. Consumers have begun to like refreshing beverages, making near-water beverages the biggest hot spot in the beverage industry. Ding Li" situation. [0003] Drinking yogurt is a secondary ingredient in terms of production technology. In terms of product characteristics, it is mainly liquid and smooth, not hanging on the wall, and has a refreshing taste; in terms of product flavor, it is mainly a variety of fruit and ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/127A23C9/133
CPCA23C9/127A23C9/13A23C9/1307A23C9/1315A23C9/133A23V2400/123A23V2400/249
Inventor 袁亚娜高天李洁杨旭
Owner ANHUI XINXIWANG BAIDI MILK CO LTD
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