Preparation method of kiwi fruit and honey flavored yoghourt
A technology for kiwi fruit and kiwi fruit juice is applied in the field of preparation of kiwi fruit honey-flavored yogurt, which can solve the problems of poor taste, rough texture and whey precipitation of coagulated yogurt, and achieve uniform color, smoothness and smoothness, and uniform curd. Effect
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Embodiment 1
[0028] A preparation method of kiwi fruit honey flavored yoghurt, mixing milk, kiwi fruit juice and honey juice in a certain proportion, fully stirring evenly, to obtain a mixed raw material; preheating the mixed raw material to 56°C, and using a homogenizer Homogenize at 17MPa for 5 minutes; then carry out constant temperature sterilization, the sterilization conditions are set at 15min, 90°C; quickly cool the sterilized mixed raw materials to 40°C, then subpackage, inoculate lactic acid bacteria; after fermentation, quickly cool to room temperature, Then put into the refrigerator of 0°C~4°C for post-ripening for 20h to make it fragrant, control the acidity pH value of the product, and make kiwi fruit honey flavored yoghurt;
[0029] Wherein, the preparation of described kiwi fruit juice, concrete method is as follows:
[0030] Step 1) Cleaning, peeling and crushing of kiwifruit: It is required to select fresh kiwifruit without mildew, deterioration, rot, insect damage, and d...
Embodiment 2
[0045] Sensory evaluation method of kiwi honey yoghurt
[0046] By studying the four factors of making kiwi honey yoghurt, the texture state, mouthfeel, color and smell, as the sensory evaluation criteria, the sensory evaluation was carried out according to Table 1, and the following single-factor effect experiments were formulated.
[0047] Table 1 Sensory evaluation
[0048]
[0049] Determination of Adding Amount of Kiwi Fruit Juice
[0050] Using pure milk as a fixative, take 100mL of milk, add 6mL of honey juice, 4g of white sugar, and 0.3g of lactic acid bacteria to the pure milk, and then add 1mL, 2mL, 3mL, 4mL, and 5mL of kiwi fruit juice respectively. Ferment in a constant temperature box for 8 hours, quickly cool to room temperature, and then put it in a refrigerator at 0-4°C for 12-24 hours. Determine the amount of kiwi fruit juice added according to the sensory evaluation, the experimental results are as follows figure 1 shown. from up figure 1It can be con...
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