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Room temperature coconut yoghurt and preparation method thereof

A yogurt and coconut technology, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problem of difficulty in ensuring the taste and stability of coconut yogurt, and achieve the solution of heavy oxidative taste and product browning, excellent flavor and taste, The effect of good stability

Inactive Publication Date: 2019-02-26
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to ensure the taste and stability of coconut yogurt simply by adding coconut milk, coconut powder, and no flavor to room temperature yogurt.

Method used

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  • Room temperature coconut yoghurt and preparation method thereof
  • Room temperature coconut yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Preparation of yogurt base

[0045] Raw materials: 917 parts by weight of raw milk, 75 parts by weight of white sugar, 7 parts by weight of hydroxypropyl distarch phosphate, 0.8 parts by weight of agar, 0.3 parts by weight of xanthan gum, 0.2 parts by weight of low-methoxyl pectin, gellan gum 0.1 parts by weight.

[0046] Steps: Raw milk is heated up to 45 degrees Celsius, and feed is started, and 75 parts by weight of white sugar, 7 parts by weight of hydroxypropyl distarch phosphate, 0.8 parts by weight of agar, 0.2 parts by weight of low-methoxyl pectin, and gellan gum are sequentially added 0.1 parts by weight, after the material is pulverized, stir the material for 15 minutes at a constant temperature of 60 degrees Celsius in the batching tank. The stirring speed was 40 revolutions per minute. Then carry out homogenization, the primary pressure is 120bar, the secondary pressure is 60bar, and then sterilize, the sterilization temperature is 110 degrees Celsius...

Embodiment 2

[0054] (1) Preparation of yogurt base

[0055] Raw materials: 901 parts by weight of raw milk, 85 parts by weight of white granulated sugar, 12 parts by weight of hydroxypropyl distarch phosphate, 1.5 parts by weight of agar, 0.5 parts by weight of xanthan gum, 0.5 parts by weight of low-methoxyl pectin, gellan gum 0.2 parts by weight.

[0056] Steps: Raw milk is heated to 45 degrees centigrade and feed is started, adding 85 parts by weight of white granulated sugar, 12 parts by weight of hydroxypropyl distarch phosphate, 1.5 parts by weight of agar, and 0.5 parts by weight of low methoxyl pectin to the milk. 0.2 parts by weight of cold glue, after the material is pulverized, stir the material for 15 minutes at a constant temperature of 60 degrees Celsius in the batching tank. The stirring speed was 40 revolutions per minute. Then carry out homogenization, the primary pressure is 140bar, the secondary pressure is 80bar, and then sterilize, the sterilization temperature is 110 ...

Embodiment 3

[0064] (1) Preparation of yogurt base

[0065] Raw materials: 908 parts by weight of raw milk, 80 parts by weight of white granulated sugar, 10 parts by weight of hydroxypropyl distarch phosphate, 1.2 parts by weight of agar, 0.4 parts by weight of xanthan gum, 0.35 parts by weight of low-methoxyl pectin, gellan gum 0.15 parts by weight.

[0066] Steps: Raw milk is heated to 45 degrees centigrade and feed is started. Add 80 parts by weight of white granulated sugar, 10 parts by weight of hydroxypropyl distarch phosphate, 1.2 parts by weight of agar, 0.4 parts by weight of xanthan gum, low-methoxy fruit 0.35 parts by weight of glue and 0.15 parts by weight of gellan gum. After the materials are pulverized, the materials are stirred for 15 minutes at a constant temperature of 60 degrees Celsius in the batching tank. The stirring speed was 40 revolutions per minute. Then carry out homogenization, the primary pressure is 120-140bar, the secondary pressure is 60-80bar, and then s...

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Abstract

The invention discloses a room temperature coconut yoghurt and a preparation method thereof. The room temperature coconut yoghourt comprises a yoghurt base material and coconut sauce according to a mass ratio of (1-2.5):1. The preparation method comprises following steps: preparing the yogurt base material; preparing coconut sauce; and mixing the yoghurt base material and coconut sauce according to a mass ratio of (1-2.5):1. The provided room temperature coconut yoghourt has good stability and can be stored for a long period at a room temperature without releasing water, moreover, the nutritional value of the yoghurt is increased, the taste and flavor of the coconut yoghurt are improved, and the requirements of consumers are satisfied.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to normal temperature coconut yoghurt and a preparation method thereof. Background technique [0002] At present, room temperature yogurt is more and more popular among consumers, but the taste and variety of room temperature yogurt are relatively single, and it is difficult to meet consumers' demand for taste. Coconut meat contains a lot of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium and so on. Coconut pulp juice tonic, body fluid, diuretic, insecticide, for heart disease, edema, dry mouth and polydipsia; shell expelling wind, dampness, antipruritic, external use for tinea corporis, athlete's foot. Combining yogurt with coconut is a good fit for consumers. However, it is difficult to ensure the taste and stability of coconut yogurt simply by adding coconut milk, coconut powder, and no essence to room temperature yogurt....

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/123A23C9/13A23C9/1307A23C9/1315
Inventor 刘彦宏郭燕吴秀英王斌孙涛
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD