Citrus fiber mousse yogurt and preparation method thereof

Abstract

The invention discloses citrus fiber mousse yogurt and a preparation method thereof, and belongs to the technology field of dairy product processing. The yogurt is prepared from, by weight, 500-900 parts of raw milk, 0-100 parts of sugar, 10-300 parts of single cream or anhydrous milk fat, 2-50 parts of citrus fiber, 0-30 parts of dried skim milk, 0-30 parts of milk protein concentrate, 5-20 partsof whey protein, 5-30 parts of a compound emulsifying stabilizer, 0-10 parts of a compound sweetener and 0.02-0.08 part of a starter; after fermentation demulsification, direct agitating beating or sterile nitrogen filling is conducted, and the volume expansion rate is 20-100%. The obtained mousse yogurt still has the capacity of supporting the yogurt structure and keeping bubbles stable at the low pH value (pH=4.0-4.6), and the product system is made to be stable and superior to the existing products. The texture is dense, the taste is smooth, and meanwhile the dietary fiber function is achieved.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to yoghurt, in particular to citrus fiber mousse yoghurt and a preparation method thereof. Background technique [0002] Citrus fiber is a kind of dietary fiber extracted from citrus peel. As the seventh largest nutrient, dietary fiber has attracted more and more attention from the society and consumers. Its function of dredging the intestines and softening blood vessels has been recognized by the society and has become a recognized Nutrition, healthy food. The fiber content of citrus fiber is 90%, including 20% ​​soluble fiber and 70% insoluble fiber. Citrus fiber has good water holding capacity, emulsifying properties, foam retention properties and texture improvement. So it can be used in yogurt products to replace some food additives. [0003] Yogurt is divided into stirring type, drinking type and set type according to the processing technology. Mousse yogurt i...

AI Technical Summary

Problems solved by technology

There are also some papers discussing the effect of citrus fiber on the stability and firmness of whipped cream and mousse. This type of product is neutral pH around 7.0, and there is no fermentation process

[0004] Mousse yogurt, as a cross-border innovative product of yogurt category, has a dense, delicate, smooth taste, and high nutrition. At present, domestic patents are still in the design and development of basic mousse products, and there is no way to add dietary fiber from the perspective of healthier. Rich products, but there are problems such as complex process and poor bubble retention, which affect product transportation