Papaya yoghourt and preparation method thereof

A technology for yogurt and papaya, applied in the field of food processing, can solve the problems of not meeting market demand and not proposing specific solutions, and achieve the effects of promoting stability, easy control, and delicate taste

Inactive Publication Date: 2020-06-12
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above methods still have room for improvement and cannot meet market demand.
[0004] In the field of preparing yogurt with jam, there are still many practical problems to be solved in its practical application, and no specific solution has been proposed.

Method used

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  • Papaya yoghourt and preparation method thereof
  • Papaya yoghourt and preparation method thereof
  • Papaya yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of papaya yoghurt, said papaya yoghurt uses yoghurt containing lactic acid bacteria as a starter, after fermenting in a fermentation tank for a certain period of time, it is obtained after ultrasonic assistance; said papaya yoghurt includes the following raw materials in parts by weight: papaya sauce 3- 20 parts, 20-50 parts of fresh milk, 1-10 parts of starter, 10-15 parts of sweetener, 1-5 parts of stabilizer; wherein, the stabilizer is pectin, carrageenan and transglutaminase Mixing; and in this embodiment, the conditions for the ultrasonic auxiliary action are: power 120-250W, frequency 25-35KHz, and action time 6-10min;

[0035] Wherein, the lactic acid bacteria are composed of Streptococcus thermophilus and Lactobacillus bulgaricus, the weight ratio of Streptococcus thermophilus and the Lactobacillus bulgaricus is 1-3:1; the sweetener is honey, white granulated sugar, fructose One or more in , sucrose and maltose; The mass ratio in the mixing of described p...

Embodiment 2

[0045] This embodiment should be understood as at least including all the features of any one of the foregoing embodiments, and further preference based on them.

[0046] This embodiment provides a kind of papaya yoghurt, said papaya yoghurt uses yoghurt containing lactic acid bacteria as a starter, after fermenting in a fermentation tank for a certain period of time, it is obtained after ultrasonic assistance; said papaya yoghurt includes the following raw materials in parts by weight: 3 parts of papaya sauce, 50 parts of fresh milk, 10 parts of starter, 10 parts of sweetener, 1 part of stabilizer; wherein, the stabilizer is a mixture of pectin, carrageenan and transglutaminase; and in this implementation In an example, the conditions for the ultrasonic auxiliary action are: power 120W, frequency 25KHz, and action time 6-10min;

[0047] Wherein, in this embodiment, the lactic acid bacteria are composed of Streptococcus thermophilus and Lactobacillus bulgaricus, the weight ratio...

Embodiment 3

[0057] This embodiment should be understood as at least including all the features of any one of the foregoing embodiments, and further preference based on them.

[0058] This embodiment provides a kind of papaya yoghurt, said papaya yoghurt uses yoghurt containing lactic acid bacteria as a starter, after fermenting in a fermentation tank for a certain period of time, it is obtained after ultrasonic assistance; said papaya yoghurt includes the following raw materials in parts by weight: 20 parts of papaya sauce, 50 parts of fresh milk, 10 parts of starter, 15 parts of sweetener, 5 parts of stabilizer; Wherein, described stabilizer is the mixing of pectin, carrageenan and transglutaminase; And in this implementation In an example, the conditions for the ultrasonic auxiliary action are: the power is 120W, the frequency is 35KHz, and the action time is 6-10min;

[0059] Wherein, in the present embodiment, the lactic acid bacteria are composed of Streptococcus thermophilus and Lac...

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Abstract

The invention provides papaya yoghourt and a preparation method thereof, and the papaya yoghourt is obtained by taking yoghourt containing lactic acid bacteria as a leavening agent, fermenting in a fermentation kettle for a certain time and then performing ultrasonic-assisted action. According to the method, steam is intermittently introduced, so that the browning effect of pawpaw in the processing process can be effectively inhibited, and the energy consumption can be reduced; a microfiltration step is arranged, so that yoghourt which is uniform in texture and fine and smooth in taste can beobtained; a stabilizing agent is added, so that the stability of the yoghourt can be promoted under the synergistic effect of the components under the condition that the flavor of the yoghourt is notinfluenced; an ultrasonic auxiliary effect is set, so that the water-retaining property and the fineness of a yoghourt system are enhanced, and the taste of yoghourt is improved. The problems of periodic aggregation, low stability, easy browning in processing and poor product quality of the yoghourt in the prior art are solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a papaya yoghurt and a preparation method thereof. Background technique [0002] Yogurt will produce particle quality problems during the production process, and the more obvious one is fruit yogurt, which is most prone to protein particle aggregation. Periodic particle aggregation in yogurt due to seasonal changes in milk composition. This quality problem caused by the change of raw milk cannot be solved during the fermentation process. High-speed shear force can only be used to reduce particle aggregation after fermentation. However, high-speed shear force treatment of yogurt also reduces the viscosity of yogurt and stabilizes it. Disadvantages such as reduced sex. In addition to protein coagulation, the yogurt after adding the fruit material will also reduce the water-binding ability of casein due to the presence of organic acids in the fruit material, making the latex unstabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/133
CPCA23C9/1238A23C9/1307A23C9/133
Inventor 马艳玲程明宽李知甫许凌盈
Owner FOSHAN UNIVERSITY
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