Yoghourt containing fruit material and its production method

Abstract

The invention relates to a fruit paste-containing yoghurt, which is prepared from 0.5-2.0 kg of xylitol, 5-20 kg of fruit grain or jam, 0.1-10 kg of thickener, 0.01-0.05 kg of aspartyl-phenylalanine methyl ester (containing phenylalanine), 0.01-0.05 kg of Acesulfame K (Acesulfame Potassium), 0.01-0.03 kg of edible spice, and fresh milk and leaven in balancing amount per 100 weight parts of the yoghurt. The invention also provides a method for preparing the fruit paste-containing yoghurt. The fruit paste-containing yoghurt has low sucrose content, and abundant nutrition and good taste by adopting various fruits. BY adopting the preparation method, the fruit paste-containing yoghurt with different flavors can be prepared, and are suitable for long-term consumption of consumers.

Description

technical field [0001] The invention relates to a food, in particular to a fruit-containing yoghurt and a production method thereof. Background technique [0002] With the development of society and the improvement of consumption level, under the guidance of the concept of "health", consumers have a more comprehensive understanding of food nutrition and higher requirements for nutritional value. Nutritious and fashionable products are constantly favored by mass consumers. All kinds of yoghurt in the drinking and food industry occupy their own dominant space in the market in different forms. More and more yoghurt is served with fruit. Because fruit yogurt has a delicate and smooth taste of fruit milk, and can evenly suspend pulp and fruit pieces, enriching the nutritional value of the product and increasing the visual effect, just right to meet the pursuit of fashionable, healthy and nutritious drink consumer groups requirements. [0003] In order to reduce the loss of fr...

AI Technical Summary

Problems solved by technology

From the above data, it can be concluded that when eating 20g of low-sugar jam every day, you can consume a small amount of heat energy of 4.76KJ-15.3KJ, which provides low calories, which is not conducive to the physical and mental health of consumers

[0007] In addition, the above-mentioned low-sugar foods often place too much emphasis on reducing sucrose content, while ignoring the reasonable combination of various nutrients, resulting in a single taste and poor taste, which is difficult to attract consumers to eat for a long time