Bicolor solidifying type Guiling jelly yoghourt and preparation technology thereof

Abstract

The invention discloses bicolor solidifying type Guiling jelly yoghourt. Through an original Guiling jelly formula and a Guiling jelly preparation technology, the solidifying temperature of Guiling jelly can be adjusted to coincide with the solidifying temperature of yoghourt, and the special flavor of the Guiling jelly can be reserved; besides, refreshing and smooth mouth feel of material liquidcomponents of the Guiling jelly is taken account, in the mixing and filling working procedure of the Guiling jelly and the yoghourt, through unique characteristics of proteases of fresh ginger, when the Guiling jelly and yoghourt material liquid are mixed, protein in the yoghourt material liquid is catalyzed to become solidifying state, the mixed material liquid instantaneously becomes the showingform of the solidifying state, the situation that the yoghourt material liquid is mixed with the Guiling jelly material liquid which is subjected to secondary infusion can be prevented, industrialization batch production of Guiling jelly and yoghourt layered structures is realized, and respective independent state of the products is guaranteed.

Description

technical field [0001] The invention relates to the field of flavored fermented milk processing, in particular to a two-color solidified tortoise jelly yoghurt and a preparation process thereof. Background technique [0002] At present, the products of low-temperature fermented milk series in the domestic market are basically flavored and functionalized, or some new flavors and new contents are added, and the market product innovation ability is insufficient. Due to the characteristics of the product, the curdled yogurt is currently sold on the market mainly by some local brands. Due to the limitations of the process and the market, its structure and product taste are relatively simple. For example, the popular "old yoghurt" products in the past few years were quite different from the common yoghurt in the market at that time because of their form and taste, which brought a certain sense of freshness and different experience to consumers. It is generally recognized and love...

AI Technical Summary

Problems solved by technology

[0002] At present, the low-temperature fermented milk series products in the domestic market are basically flavored and functionalized, or some new flavors and new contents are added, and the innovation ability of market products is insufficient.

Due to the characteristics of the product, the curdled yoghurt is currently sold on the market mainly by some local brands. Due to the limitations of the process, the market and other factors, its structure and product taste are relatively simple.

For example, the popular "old yoghurt" products in the past few years were quite different from the common yoghurt in the market at that time because of their form and taste, which brought a certain sense of freshness and different experience to consumers. It is generally recognized and loved. At the same time, other big domestic brands immediately followed up and launched their own "Old Yogurt" brand. The imitation blue and white porcelain plastic bowl of solidified yogurt based on white background, blue flowers, and blue characters is very popular in the market. It became a sales hotspot in the dairy market that year, but the old yogurts of various manufacturers are exactly the same, the homogeneity is serious, the price war is becoming increasingly fierce, and the sales growth rate is gradually slowing down. In recent years, this product category has basically disappeared.

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