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Fruit yogurt containing tea and production method thereof

A technology of yogurt and fruit granules, which is applied in the direction of milk preparations, dairy products, food preparation, etc., and can solve the problems of technical reports on yogurt with fruit granules without tea

Inactive Publication Date: 2010-02-17
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] But there is no technical report about fruit yoghurt containing tea at present

Method used

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  • Fruit yogurt containing tea and production method thereof
  • Fruit yogurt containing tea and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1, black tea+strawberry+naco yoghurt and production method thereof

[0052] Raw material formula (according to 1 ton):

[0053] Yogurt base 880.0Kg,

[0054] Black tea + strawberry + coconut jam 120.0Kg.

[0055] The yogurt base used in this example is produced by Inner Mongolia Yili Industrial Group Co., Ltd. Beijing Dairy Factory, and the production process is as follows:

[0056] 1. Raw milk inspection: mainly for sensory, acidity, fat, protein, whole milk solids, adulteration (water, alkali, salt, nitrate, nitrite, formaldehyde, sodium thiosulfate, starch), antibiotics, alcohol test , Boiling test and other indicators were tested, in line with relevant national standards.

[0057] 2. Raw milk is standardized, preheated to 50-70°C, add appropriate amount of white sugar, yogurt stabilizer (if pectin + starch) to make it evenly dissolve in the milk; carry out homogenization, the homogenization pressure is 18MPa; then cool down When the temperature reache...

Embodiment 2

[0061] Embodiment 2, green tea+konjac+coconut yogurt and production method thereof

[0062] Raw material formula (based on 1 ton): 880.0Kg of green tea yogurt, 120.0Kg of konjac + coconut jam. Wherein, the formula of described green tea yoghurt is (based on 1 ton):

[0063] Milk 920.0Kg

[0064] Yogurt Stabilizer (Pectin+Starch+Gelatin) 4Kg

[0065] White sugar 65Kg

[0066] Green Tea Powder 10Kg

[0067] Green Tea Flavor 0.6Kg

[0068] Iso-Vc-Na 0.2Kg

[0069] YC-380 (CHR HANSEN freeze-dried strains) 250U

[0070] LGG (Lactobacillus rhamnosus) 10g

[0071] Above-mentioned each raw material weight sum is basically 1000kg.

[0072] Raw material standard:

[0073] Milk: conform to GB6914 standard;

[0074] The konjac + coconut jam was purchased from Beijing Kejia Food Ingredients Co., Ltd. The production process mainly includes: adding the cleaned coconut and an appropriate amount of pure water to the batching tank for heating, and starting to stir; adding an appropria...

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Abstract

The invention provides fruit yogurt containing tea and a production method thereof and particularly relates to tea-series fruit yogurt having weight-losing and skincare effects, which comprises the following raw materials based on the total weight of the fruit yogurt: 0.1 percent to 2 percent of tea powder, 3 percent to 19 percent of jam and 0.01 percent to 0.1 percent of antioxidant (such as Vc and / or iso-Vc-Na). The fruit yogurt not only retains the own qualities of the tea and the yogurt, but also has a fragrant, sweet and sour taste and rich nutrition due to the addition of the jam, so thefruit yogurt has good weight-losing and skincare effects and good stability in shelf life.

Description

technical field [0001] The invention relates to a fruit yogurt containing tea and a production method thereof, in particular to a fruit yogurt produced by adding tea powder to raw materials and a production method thereof. Background technique [0002] Yogurt (yogurt, yoghurt) is a kind of dairy product made from cow (sheep) milk or reconstituted milk as the main raw material, sterilized, fermented, stirred or not stirred, with or without adding other ingredients. [0003] Yogurt is rich in nutrition. During the fermentation process of raw milk, about 20% of sugar and protein in milk are decomposed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fatty acids in fermented yogurt are comparable to raw materials. Milk increased by 2 times. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. In addition, yogurt contains lactic acid bacteria, which secr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133A23L1/29A23L1/30
Inventor 韩亚轩张艳婷张海斌董彦军
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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