Solidified yoghurt and production process thereof

A production process and technology for yogurt, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of single taste and no health care value, and achieve the effect of unique flavor, improved edible value and nutritional value, and good health care value.

Pending Publication Date: 2022-04-29
NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, although the commercially available coagulated yogurt is relatively rich in nutrition and has certain edible value, it has basically no health care value in itself, and its taste is relatively single.

Method used

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  • Solidified yoghurt and production process thereof
  • Solidified yoghurt and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A coagulated yogurt, the coagulated yogurt comprises the following raw materials in percentage by weight: 3% cream, 2% sweetened condensed milk, 0.04% jam, 0.02% whey protein powder, 0.03% compound nutritional fruit powder, 0.8% milk protein powder, 60U / t fermented bacteria, 6% white granulated sugar, 0.3% edible gum, and the balance is fresh milk.

[0031] The preparation method of compound nutritional fruit powder comprises the following steps:

[0032] ⅰ. After peeling seabuckthorn fruit, papaya and pineapple respectively, clean the pulp, then weigh an appropriate amount of sea buckthorn fruit, papaya and pineapple pulp in a weight ratio of 0.5:1.0:0.3, and transfer the mixed pulp into Beating in the homogenizer;

[0033] ii. After beating is completed, add β-cyclodextrin with a mass of 0.5% of the dry weight of the mixed pulp to the obtained mixed pulp, and homogenize it under a pressure of 20 MPa; , fill the obtained mixed slurry, and pre-freeze it at a temperatu...

Embodiment 2

[0045] Compared with Example 1, this example differs in that the specific proportions of the components in the coagulated yogurt are different, specifically: 6% butter, 3% sweetened condensed milk, 0.05% jam, 0.03% whey protein powder, 0.04% compound nutritious fruit powder, 1.8% milk protein powder, 80U / t fermentation strain, 8% glucose, 0.5% edible gum, and the balance is skim milk.

[0046] The jam is mango jam, and the net fruit content in the jam is 40wt%, and the particle diameter of the fruit is 4mm.

[0047] The fermentation strain is compounded by Lactobacillus bulgaricus and Streptococcus thermophilus at a mass ratio of 1:3.

[0048] Edible gelatin is made of gelatin and agar in a mass ratio of 10:1.

Embodiment 3

[0050] Compared with Example 1, this example differs in that the specific proportions of the components in the coagulated yogurt are different, specifically: 8% cream, 5% sweetened condensed milk, 0.06% jam, 0.04% whey Protein powder, 0.05% compound nutritional fruit powder, 2.5% milk protein powder, 100U / t fermented bacteria, 10% maltose, 0.8% edible gum, and the rest is reconstituted milk.

[0051] The jam is blueberry jam, and the net fruit content in the jam is 45wt%, and the particle diameter of the fruit is 6mm.

[0052] The fermentation strain is compounded by Lactobacillus bulgaricus and Streptococcus thermophilus at a mass ratio of 1:3.5.

[0053] Edible gelatin is made of gelatin and agar at a mass ratio of 12:1.

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Abstract

The invention relates to the technical field of yoghurt production, in particular to solidified yoghurt and a production process thereof. The set yoghurt is prepared from the following raw materials in percentage by weight: 3 to 8 percent of cream products, 2 to 5 percent of sweetened condensed milk, 0.04 to 0.06 percent of jam, 0.02 to 0.04 percent of whey protein powder, 0.03 to 0.05 percent of compound nutritional fruit powder, 0.8 to 2.5 percent of milk protein powder, 60 to 100U / t of fermentation strains, 6 to 10 percent of sweetening agents, 0.3 to 0.8 percent of edible gum and the balance of milk. According to the invention, the compound nutritional fruit powder prepared from sea buckthorn fruit, pawpaw and pineapple pulp is used as a raw material, and the three kinds of fruit powder are cooperated, so that the set yoghurt prepared by the invention not only has a very good edible value, but also has a very good health-care value; moreover, the compound nutritional fruit powder and the jam are used cooperatively, so that the solidified yoghurt is rich in fruity flavor and unique in flavor, and the edible value and the nutritional value of the solidified yoghurt are also improved to a certain extent.

Description

technical field [0001] The invention relates to the technical field of yogurt production, in particular to a coagulated yogurt and a production process thereof. Background technique [0002] Yogurt is a type of dairy product produced by fermenting animal milk with lactic acid bacteria. Most of the yogurt products on the market are solidified, stirred and fruity with various auxiliary materials such as fruit juices and jams. It not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects during processing, making it more suitable for human beings. Nutraceuticals. [0003] The fermentation process of set yogurt is carried out in packaging containers, so that the finished product retains the curdled state due to fermentation. The yogurt in our country's traditional glass bottles and porcelain bottles belongs to this type. According to the different fat content, it can be divided into full-fat yogurt, semi-skimmed...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/133A23C9/1307
Inventor 范益华
Owner NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
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