Orange velvet oat set yogurt and preparation method thereof

Abstract

The invention provides orange velvet oat set yoghurt and a preparation method thereof. The orange velvet oat set yogurt is prepared from the following raw materials: raw milk, white granulated sugar,milk protein powder, low-fat milk powder, a compound stabilizer, jam and a direct vat set starter. According to the orange velvet oat set yoghurt, orange velvet oat pulp is added into the yoghourt forthe first time, a specific direct vat set starter is adopted, low-fat milk powder and protein powder are additionally utilized to increase the solid content and reduce the additive amount of a stabilizer to achieve the suspension characteristic, and the solidified yoghourt with uniformly distributed orange velvet oat jam with excellent sensory characteristics and texture characteristics is prepared.

Description

technical field [0001] The invention relates to the field of microbial fermented dairy products, in particular to orange velvet oat solidified yogurt and a preparation method thereof. Background technique [0002] In the past 10 years, my country's fermented milk production has increased from 3.8 million tons in 2009 to 9.6 million tons in 2018. Fermented milk has become the product category with the largest growth rate in my country's dairy industry. According to a research report released by the China Business Industry Research Institute, the yogurt market exceeded 80 billion yuan in 2015, and it is expected that the yogurt market will reach 190.6 billion yuan in 2020. Fermented dairy products have not only become the leading product to promote the development of my country's dairy industry, but also become an important direction and future development trend of dairy product structure adjustment. [0003] Disturbance of intestinal flora often leads to sub-health status, a...

AI Technical Summary

Problems solved by technology

Fermented milk is the natural carrier of lactic acid bacteria microecological preparations, but the live bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. The role of the intestinal flora, the lactic acid bacteria from the human body are more likely to play a role

In addition, the set yogurt on the market has a single taste and narrow consumer choices. For example, Chinese patent CN102812999A discloses a suspended fruit solidified yogurt and its preparation method. The jam is added before adding bacteria, resulting in poor suspension ability, The whey is precipitated and the sense is poor; and through the secondary homogenization and rapid cooling, not only the energy consumption is increased but the process is more cumbersome, and a large amount of stabilizer needs to be added to achieve the suspension effect; in addition, CN104814137A discloses a fruit coagulation type yogurt and its preparation method, but it requires secondary homogenization, and the rapid cooling needs ≤ 45min, the energy consumption is high and the process is cumbersome

Images