Pumpkin yoghourt and preparation method thereof

Abstract

The invention discloses pumpkin yoghourt and a preparation method, and belongs to the technical field of food processing. The yoghourt comprises the following raw materials in percentage by mass: 15-20% of pumpkins, 0.2-0.4% of coriolus versicolor polysaccharide, 70-78% of fresh milk, 5-8% of white granulated sugar, 1-3% of a leavening agent, 0.25-0.50% of a compound stabilizer and the balance of water. The preparation method of the pumpkin yoghourt comprises the following steps: pretreating fresh pumpkins, adding water and pulping to obtain pumpkin juice, extracting coriolus versicolor polysaccharide, mixing fresh milk, white granulated sugar and a compound stabilizer in proportion, adding the pumpkin juice and the coriolus versicolor polysaccharide, homogenizing, sterilizing, cooling, fermenting, after-ripening and packaging. A product is rich in nutrition, sour, sweet and delicious, and has unique flavors of pumpkins and yoghourt, in addition, after the coriolus versicolor polysaccharide is added, the post-acidification process of the yoghourt is inhibited to a certain extent, the sensory quality of the yoghourt is stabilized, and the shelf life of the yoghourt is prolonged.

Description

technical field

[0001] The invention relates to a pumpkin yoghurt and a preparation method thereof, belonging to the technical field of food processing. Background technique

[0002] Because of its rich nutritional value, yogurt has always been popular with consumers. With the improvement of people's quality of life, yogurt products that are nutritious, healthy and healthy have gradually become people's pursuit. However, health-care yogurt products are still relatively single in the market.

[0003] Studies have shown that polysaccharide is a very important biologically active substance, which is widely used in medical treatment and health care. Dietary fiber is a non-starch polysaccharide, which has special physiological functions in preventing cardiovascular diseases and cancer. It is called As the "seventh nutrient" of human beings, it is widely found in foods such as Jerusalem artichoke and oats. The current research has found that Yunzhi (Coriolus versicolor) is also k...

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