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Drinking type yogurt containing fruit particles, and preparation method for drinking type yogurt

A fruit granule, drinking-type technology, applied in the direction of bacteria and applications used in milk preparations and food preparation, can solve the problem of not giving consumers a fruit chewing feeling, and achieve the effect of refreshing taste

Inactive Publication Date: 2020-05-05
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these flavored and added fruit and vegetable juice products make up for the monotony of the original flavor products and endow the products with a variety of flavors, none of these products have added fruit pieces, which cannot give consumers a real sense of fruit chewing

Method used

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  • Drinking type yogurt containing fruit particles, and preparation method for drinking type yogurt
  • Drinking type yogurt containing fruit particles, and preparation method for drinking type yogurt
  • Drinking type yogurt containing fruit particles, and preparation method for drinking type yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] 1. Raw material formula (measured in 1000g):

[0064] Milk-based formula: 901.72g fresh milk, 90g white sugar, 3g concentrated milk protein powder, 5g starch, 0.2g pectin, 0.08g starter (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus).

[0065] Jam formula: 500g strawberry and kiwi fruit, 350g white sugar, 1.5g konjac flour, 10g hydroxypropyl distarch phosphate, 0.5g sodium citrate, 138g drinking water.

[0066] Product formula: milk base 850g, jam (3mm×3mm×3mm) 150g.

[0067] 2. How to make jam:

[0068] 1. Pretreatment of raw materials: select and clean strawberry and kiwi fruit materials, add them to hot water at 90°C, and keep for 20 minutes;

[0069] 2. Diced: Cut the fruit material into 3mm×3mm×3mm according to the corresponding requirements;

[0070] 3. Mixing: Dissolve white sugar, konjac flour, hydroxypropyl distarch phosphate, and sodium citrate in water, and add the fruit material in the above step 2 to obtain the fruit mat...

Embodiment 2

[0083] 1. Raw material formula (measured in 1000g):

[0084] Milk-based formula: 933.5g fresh milk, 60g white sugar, 5g concentrated milk protein powder, 1g starch, 0.4g pectin, 0.1g starter (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis ).

[0085] Jam formula: 550g strawberry and kiwi fruit, 250g white sugar, 2.5g konjac flour, 15g hydroxypropyl distarch phosphate, 1g sodium citrate, 181.5g drinking water.

[0086] Product formula: milk base 880g, jam (2mm×2mm×2mm) 120g.

[0087] 2. How to make jam:

[0088] 1. Pretreatment of raw materials: select strawberry and kiwi fruit materials and clean them, add them to hot water at 95°C, and keep for 15 minutes;

[0089] 2. Diced: Cut the fruit material into 2mm×2mm×2mm according to the corresponding requirements;

[0090] 3. Mixing: Dissolve white sugar, konjac flour, hydroxypropyl distarch phosphate, and sodium citrate in water, and add the fruit material in the above s...

Embodiment 3

[0103] 1. Raw material formula (measured in 1000g):

[0104] Milk-based formula: 909.61g fresh milk, 80g white sugar, 8g concentrated milk protein powder, 2g starch, 0.3g pectin, 0.09g starter (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium adolescentis ).

[0105] Jam recipe: 530g cranberry and chia seeds, 300g white sugar, 2g konjac flour, 20g hydroxypropyl distarch phosphate, 0.8g sodium citrate, 147.2g drinking water.

[0106] Product formula: milk base 900g, jam (4mm×4mm×4mm) 100g.

[0107] 2. How to make jam:

[0108] 1. Pretreatment of raw materials: select cranberry and chia seeds and clean them, add them to hot water at 98°C, and keep for 14 minutes;

[0109] 2. Diced: Cut the cranberry fruit material into 4mm×4mm×4mm according to the corresponding requirements;

[0110] 3. Mixing: Dissolve white sugar, konjac flour, hydroxypropyl distarch phosphate, and sodium citrate in water, and add the fruit material in the ab...

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PUM

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Abstract

The invention relates to field of dairy product production, in particular to a drinking type yogurt containing fruit particles, and a preparation method for the drinking type yogurt. Specifically, theinvention relates to a jam, a preparation method for the jam, and a purpose of the jam for preparing the drinking type yogurt. The invention also relates to the drinking type yogurt containing the jam, and the preparation method for the drinking type yogurt.

Description

technical field [0001] The invention relates to the field of dairy product production, in particular to drinking yoghurt containing fruit particles and a preparation method thereof. Background technique [0002] In recent years, consumers have higher and higher requirements for the taste of yogurt products. Ordinary stirred yogurt and set yogurt can no longer meet the requirements of consumers. People pursue a refreshing and delicate feeling of drinking directly. Drinking yoghurt is a low-viscosity fermented milk product with strong fermented flavor, delicate taste and good fluidity, which directly meets the needs of consumers. In addition, many consumers like to mix various fruits in yogurt, and require that the added fruits have a certain size of fruit and have a real chewing feeling. [0003] At present, there are more and more drinking yoghurts in China, but generally the original flavor and seasoning products are the main products; while foreign drinking yoghurts are n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23L21/12
CPCA23C9/133A23L21/12A23V2002/00A23V2400/123A23V2400/113A23V2400/249A23V2200/14A23V2250/264A23V2250/61A23V2250/606A23V2250/616A23V2250/6422A23V2250/628
Inventor 王明娜尹小静王亚利薛建岗王伟张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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