Coagulated yoghurt and its preparing method
A technology of coagulated yogurt and lactic acid, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of destroying the coagulation state of coagulated yogurt, diabetes patients cannot eat it, and poor appearance smoothness, etc., to achieve smooth appearance and smooth entrance Delicate, mellow aroma effect
Inactive Publication Date: 2004-10-20
王桂英
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AI Technical Summary
Problems solved by technology
Although it can coagulate, the coagulation strength is not high. During long-distance transportation, the inevitable vibration can destroy the coagulation state of the set yogurt, and the smoothness of the appearance is poor.
In addition, due to the addition of sucrose, diabetics cannot eat
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0026] Embodiment 1 (by weight percentage):
[0027] Antibiotic Free Milk 90% Lactic Acid Bacteria 3%
[0028] Protein sugar (sugar ratio 100 times) 0.08% Settled yogurt stabilizer 0.4%
[0029] Cream 0.1% Agar 0.025%
[0030] Water 6.395%
Embodiment 2
[0031] Embodiment 2 (by weight percentage):
[0032] Antibiotic Free Milk 85% Lactic Acid Bacteria 2.5%
[0033] Protein sugar (sugar ratio 100 times) 0.06% Set type yogurt stabilizer 0.6%
[0034] Cream 0.2% Agar 0.05%
[0035] Water 11.59%
Embodiment 3
[0036] Embodiment 3 (by weight percentage):
[0037] Antibiotic Free Milk 85% Lactic Acid Bacteria 2%
[0038] Protein sugar (sugar ratio 100 times) 0.06% Settled yogurt stabilizer 0.69%
[0039] Cream 0.2% Agar 0.05%
[0040] water 12%
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The coagulated yoghurt consists of cow milk, goats mill or restored mill 85-90 wt%, lactic acid bacteria 2-3 wt5, stabilizer 0.4-0.6 wt% and water 7-12 wt% as well as as glycoprotein, fresh butter and agar. It has high coagulation strength and no demulsification in long distance transportation, and is smooth, fine, mellow, sour and sweet and suitable for also for diabetics.
Description
technical field [0001] The invention relates to a dairy product, in particular to a set type yoghurt and a preparation method thereof. Background technique [0002] As a dairy product, yogurt is more and more popular with consumers. The existing set yogurt includes antibiotic-free milk, lactic acid bacteria, sucrose, stabilizers, and water. Although it can coagulate, the coagulation strength is not high. During long-distance transportation, the inevitable vibration can destroy the coagulation state of the set yogurt, and the smoothness of the appearance is poor. In addition, due to the addition of sucrose, diabetics cannot eat it. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the invention provides a kind of solidified yoghurt and preparation method thereof, the technical scheme of the present invention is summarized as follows: [0004] A kind of solidified yoghurt...
Claims
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IPC IPC(8): A23C9/123A23C9/13A23C9/18
Inventor 王桂英
Owner 王桂英