Papaya yoghourt and preparation method thereof

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...

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