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Protein coconut milk yogurt and preparation method thereof

A production method and coconut milk technology are applied in the field of protein coconut milk yogurt and its preparation, which can solve the problems of inability to well retain coconut flavor, unstable product quality, lack of nutritional value, etc., and achieve improved thin taste and smooth finished product. , creamy effect

Inactive Publication Date: 2019-03-12
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, commercially available coconut juice is generally made from coconut pulp or its extracts, but it not only tastes not refreshing enough, the product quality is unstable, and its nutritional value is easy to lose. It cannot well retain the flavor of coconut, and its nutritional value There are missing, can not meet the demand very well

Method used

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  • Protein coconut milk yogurt and preparation method thereof
  • Protein coconut milk yogurt and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Embodiment 1: a kind of protein coconut milk yoghurt, its raw material weight part is composed as follows:

[0037] 2.3% soybean protein, 15% coconut milk, 1% corn germ oil, 10% sugar, 0.1% bacteria, and the rest is water;

[0038] The preparation method of coconut milk comprises steps as follows:

[0039] 1) Mix raw juice: mix fresh coconut meat and coconut juice in a weight ratio of 1:3, homogenize in a high-speed shear homogenizer, and filter to obtain mixed raw juice;

[0040] 2) Static fermentation: at room temperature, adjust the pH of the mixed raw juice to 4.0, then add 0.5% Acetobacter xylinum, ferment for 48 hours, and obtain the coconut milk after sterilization.

[0041] The preparation method of above-mentioned protein coconut milk yoghurt comprises steps as follows:

[0042] 1) Preparation of protein emulsified slurry: mix soybean protein isolate with water according to the ratio, beat at 3000r / min for 3min until hydrated evenly, and then add vegetable oi...

Embodiment 2

[0048] Embodiment 2: a kind of protein coconut milk yoghurt, its raw material weight part is composed as follows:

[0049] 2.5% soybean protein, 10% coconut milk, 1.2% corn germ oil, 10% sugar, 0.05% bacteria, and the rest is water;

[0050] The preparation method of coconut milk comprises steps as follows:

[0051] 1) Mix raw juice: mix fresh coconut meat and coconut juice in a weight ratio of 1:3, homogenize in a high-speed shear homogenizer, and filter to obtain mixed raw juice;

[0052] 2) Static fermentation: at room temperature, adjust the pH of the mixed raw juice to 4.0, then add 0.5% Acetobacter xylinum, ferment for 48 hours, and obtain the coconut milk after sterilization.

[0053] The preparation method of above-mentioned protein coconut milk yoghurt comprises steps as follows:

[0054] 1) Preparation of protein emulsified slurry: mix soybean protein isolate with water according to the ratio, beat at 3000r / min for 1min until hydrated evenly, and then add vegetable o...

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Abstract

The present invention discloses a non-additive plain yoghurt and a preparation method thereof. The yoghurt is composed of the following components in mass percentages: 2-4% of soybean proteins, 5-20%of coconut milk, 0.5-2.5% of vegetable oil, 5-10% of sugar, 0.01-0.1% of bacterium strain and the balance water. The manufacture method comprises the following steps of protein emulsified slurry preparing; double slurry mixing; preheating and homogenizing; sterilizing; inoculating; mixed fermenting; and post-aging. The prepared non-additive plain yoghurt is prepared from plant source raw materials. The mixed fermentation manufacture technology is used, the coconut milk is subjected to secondary fermenting, the fermented coconut milk retains natural coconut scent to mask a produced beany smellby the fermentation of the soybean proteins, unique flavor and nutrients of coconuts are retained, at the same time, the preparation method compensates for mouthfeel thinness caused by the unique fermentation of the soybean proteins and low cream feeling, and the finished product is delicate and smooth in mouthfeel, and mellow but not greasy in the coconut scent.

Description

technical field [0001] The invention relates to protein coconut milk yogurt and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Traditional yogurt is a yogurt product with unique flavor and rich nutrition formed by fermenting milk with lactic acid bacteria. Traditional sour soy milk is prepared from soybeans through grinding and fermentation, but soybeans are prone to mildew and are not easy to preserve, and the soybean refining process is complicated and cumbersome, and the process cost is high; at the same time, the ground soybean milk is not easy to store and is easy to be infected with bacteria Deterioration, so yogurt using soy protein isolate as raw material, homogenized and sterilized into reconstituted soymilk and then fermented began to rise. However, soy protein isolate yogurt has a beany smell, the degree of reconstitution is not as good as that of soymilk, and the taste is thin. [0003] Chinese pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133A23C11/10
CPCA23C9/1315A23C9/133A23C11/10A23V2400/125A23V2400/123A23V2400/137A23V2400/147A23V2400/113A23V2400/175A23V2400/249A23V2400/51
Inventor 刘汝萃姜畔刘军王笛李顺秀杜彩霞
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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