Souffle yoghourt and preparation method thereof

A technology of yogurt and cream cheese, which is applied in the fields of milk preparations, dairy products, food science, etc., and can solve the problems of poor stability of souffle and limited eating time

Pending Publication Date: 2021-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of poor stability of soufflé and very limited eating opportunities, the present invention provides soufflé yoghurt. The yoghurt product has a sweet taste of soufflé and a strong flavor, so that consumers can eat it anytime and anywhere, regardless of drinking time, drinking time, etc. Occasion restrictions; and no food additives are added to the yogurt, the flavor and taste of the yogurt are excellent; the stability of the product can be maintained within the shelf life, and it is a healthy yogurt product

Method used

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  • Souffle yoghourt and preparation method thereof
  • Souffle yoghourt and preparation method thereof
  • Souffle yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] The preparation of embodiment 1 yellow peach soufflé yoghurt

[0058] 1. The preparation of yellow peach soufflé jam (100kg)

[0059] 1) Chemical material: melt 8kg of cream cheese at a temperature of 50°C to obtain a semi-solid cream cheese slurry;

[0060] 2) Mixing: 21.5kg water, 30kg white granulated sugar, 25kg yellow peach fruit (fruit size 3mm*3mm), 10kg egg yolk powder, 5kg hydroxypropyl distarch phosphate, 0.5kg pectin and step 1) cream cheese slurry for mixing;

[0061] 3) Sterilization: Sterilize the mixture obtained in step 2), wherein the sterilization condition is to treat at 85° C. for 10 minutes;

[0062] 4) Cooling down: cooling the sterilized mixed material in step 3) to below 30° C. to obtain yellow peach soufflé jam.

[0063] 2. Preparation of Yogurt Base

[0064] Raw milk is standardized, preheated to 65°C, homogenized (homogeneous pressure is 40bar for the second stage, 180bar for the first stage), sterilized (93°C, 10min), inoculated, and ferm...

Embodiment 2

[0068] Preparation of Example 2 Yellow Peach Soufflé Yogurt

[0069] 1. The preparation of yellow peach soufflé jam (100kg)

[0070] 1) Chemical material: melt 8kg of cream cheese at a temperature of 50°C to obtain a semi-solid cream cheese slurry;

[0071] 2) Mixing: 21.5kg water, 30kg white granulated sugar, 25kg yellow peach fruit (fruit size 3mm*3mm), 10kg egg yolk powder, 5kg hydroxypropyl distarch phosphate, 0.5kg pectin and step 1) cream cheese slurry for mixing;

[0072] 3) Sterilization: Sterilize the mixture obtained in step 2), wherein the sterilization condition is to treat at 85° C. for 10 minutes;

[0073] 4) Cooling down: cooling the sterilized mixed material in step 3) to below 30° C. to obtain yellow peach soufflé jam.

[0074] 2. Preparation of Yogurt Base

[0075] Raw milk is standardized, preheated to 65°C, homogenized (homogeneous pressure is 40bar for the second stage, 180bar for the first stage), sterilized (93°C, 10min), inoculated and fermented unt...

Embodiment 3

[0079] The preparation of embodiment 3 raspberry soufflé yoghurt

[0080] 1. The preparation of raspberry soufflé jam (100kg)

[0081] 1) Chemical material: melt 8kg of cream cheese at a temperature of 55°C to obtain a semi-solid cream cheese slurry;

[0082] 2) Mixing: 18.5kg water, 30kg white sugar, 28kg raspberry fruit (fruit size 8mm*8mm), 10kg egg yolk powder, 5kg hydroxypropyl distarch phosphate, 0.5kg pectin and step 1) of the cream cheese slurry;

[0083] 3) Sterilization: Sterilize the mixture obtained in step 2), wherein the sterilization condition is to treat at 95°C for 40 minutes;

[0084] 4) Cooling down: cooling the sterilized mixed material in step 3) to below 30° C. to obtain raspberry soufflé jam.

[0085] 2. Preparation of Yogurt Base

[0086] Raw milk is standardized, preheated to 65°C, homogenized (homogeneous pressure is 40bar for the second stage, 180bar for the first stage), sterilized (97°C, 20min), inoculated and fermented until the titrated acidi...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to souffle yoghourt and a preparation method thereof. In order to solve the problems that the stability of the souffle is poor and the eating opportunity is very limited, the invention provides the souffle yoghurt, and the yoghurt product has fragrant and sweet taste and fragrant flavor of the souffle, so that consumers can eat the souffle yoghurt anytime and anywhere, and the souffle yoghurt is not limited by drinking time and drinking occasions; food additives are not added into the yoghourt, so that the flavor and taste of the yoghourt are excellent; the stability of the product can be maintained within the shelf life, and the yoghourt is a healthy yoghourt product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a soufflé yoghurt and a preparation method thereof. Background technique [0002] Souffle, a French cake, is recognized as the most difficult dessert in the dessert industry. It is usually made of flour, egg whites, milk and sugar, and then baked in the oven. This kind of pastry gradually expands during the baking process, so it is loose and soft after baking. The surface of the hot souffle is very round and beautiful when it is just baked, but it will collapse soon after it is baked, and the flavor will be greatly improved when it is cooled. inferior. Therefore, soufflés cannot be displayed and sold, and can only be eaten in some western restaurants, which limits the timing of consumers' consumption. [0003] Yogurt itself is a healthy food, which is favored by consumers. With the development of the economy and the continuous improvement of people's living standards, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L21/12A23L15/00A23L29/00
CPCA23C9/13A23L21/12A23L15/00A23L29/00A23V2002/00A23V2250/5072
Inventor 杨梅张丽媛谷宝玉孙云峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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