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 present invention relates to a kind of food, especially a kind of yogurt containing fruit material and its production method. Background technique [0002] With the development of society and the improvement of consumption level, consumers have a more complete understanding of food nutrition under the guidance of the concept of "health", and have higher requirements for nutritional value. Products that are both nutritious and fashionable continue to be favored by mass consumers. Various yogurts in the drinking food industry occupy their own dominant space in different forms in the market. More and more yogurt is used with fruit. Because the fruit yogurt has the delicate and smooth taste of fruit milk, it can evenly suspend the pulp and fruit pieces, which enriches the nutritional value of the product, and at the same time increases the visual effect, just right to meet the pursuit of fashion, health and nutrition. requirements. [0003] In orde...

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