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Yoghurt containing daucus carrot particles and production method thereof

A carrot and granule technology, applied in the field of fermented dairy product processing, can solve the problems of inability to satisfy consumers' nutrition, health, taste, color change, adding vegetables, etc.

Active Publication Date: 2010-03-10
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing research on carrot yoghurt, most of them add carrot juice, which causes a large loss of nutrition, and cannot give people the visual effect of adding vegetables, and cannot meet consumers’ various requirements for nutrition, health, and taste.
Yang Xiuru and others have provided a carrot pulp yogurt (Development of carrot pulp yogurt. China Dairy Industry. 2009, Volume 37, No. 4 (Total No. 221).), which mentions that carrot pulp can be added to yogurt However, there is no record in this document on how to pretreat carrots. The inventors of this case found that adding carrots directly to yogurt, because the special vegetable flavor of carrots has a greater impact on the overall flavor of yogurt products, and the carrot’s The color will also cause the color change of the yogurt. In addition, whether the raw carrots need to be ripened and how to ensure that the carrots in the yogurt have a good chewing taste are issues that need to be considered in actual production.
For various reasons, there is currently no yogurt product on the market containing carrot granules that can provide a chewy texture

Method used

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  • Yoghurt containing daucus carrot particles and production method thereof
  • Yoghurt containing daucus carrot particles and production method thereof
  • Yoghurt containing daucus carrot particles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, the yoghurt that contains carrot particle and its production method

[0038] Raw material formula (in 1 ton):

[0039] Yogurt base 850Kg

[0040] Carrot jam (carrot root diced product) 150Kg

[0041] The yogurt containing carrot particles of the present embodiment is prepared according to the following method:

[0042] 1. Production of yogurt base

[0043] The formula of yoghurt base material (per 100g) in this example: white sugar 7g, yogurt stabilizer (one or more selected from pectin, modified starch, CMC, xanthan gum etc.) 0.6g, sweetener 0.05g, an appropriate amount of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii (subsp.bulgaricus)), and raw fresh milk (fresh milk or reduced milk or a combination of the two) to make up the balance. 0.1-2 g of whole milk powder, 0.1-2 g of skimmed milk powder and / or 0.1-1 g of whey protein powder can also be appropriately added to properly supplement protein, fat and dry matter conten...

Embodiment 2

[0078] Embodiment 2, the yoghurt containing carrot particles and production method thereof

[0079] Raw material formula (in 1 ton):

[0080] Yogurt base 930Kg

[0081] Carrot jam (carrot root shredded product) 70Kg

[0082] In this example, the production of yogurt base is basically the same as Example 1.

[0083] The carrot granules are made into filaments of 1~3mm×1~3mm×3~8mm, the concentration of the fermentation brine is 4.5%, the pH of the fermentation broth is 4.5 at the end of the fermentation, and the fermented carrot shreds are soaked in sterilized water at room temperature for 30 minutes , and then candied for about 30 minutes at room temperature in white granulated sugar solution with a concentration of 20%, the carrot shreds obtained after the treatment have suitable brittleness and hardness, and at the same time eliminate the vegetable smell and have a sweet and sour taste. The fermented carrot shreds are prepared into a jam with a carrot shred content of abou...

Embodiment 3

[0085] Embodiment 3, the yoghurt containing carrot granules and production method thereof

[0086] Raw material formula (in 1 ton):

[0087] Yogurt base 850Kg

[0088] Carrot jam (carrot root shredded product) 80Kg

[0089] Beet jam (beet shredded product) 10Kg

[0090] Yellow Peach Jam 60Kg

[0091] In this example, the production of yogurt base is basically the same as Example 1. The carrot granules are made into filaments of 1-3mm×1-3mm×3-8mm, the carrot fermentation brine concentration is 8%, and the preparation of carrot jam is basically the same as that of Example 2. Beet jam is prepared by the same process as carrot jam. It is sticky and has a certain fluidity. The soluble solids are Brix (%) 36, pH value (20°C) is about 3.5, and the shredded beet is suspended in it, and the net content of the shredded beet is About 45%, the size is 1~3mm×1~3mm×5~8mm, it has the proper color of fresh beet, has the fermented smell, sweet and sour taste, no other peculiar smell. Yel...

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Abstract

The invention provides yoghurt containing 0.5-15% of daucus carrot particles and a production method thereof. The daucus carrot particles in the invention are fermented, specifically fermented by lactobacillus planetarium under anaerobic condition in brine with mass concentration of 4-8% and then are added into yoghurt base stocks. In the method, through reasonable proportioning and proper production technology, after the daucus carrot is processed, the vegetal taste of the daucus carrot is removed, the texture becomes crisp, and the boiling resistance and mouthfeel of the daucus carrot are improved. The invention can further combine other vegetables and fruits and provides a yoghurt product combining the nutritions of the vegetables, fruits and milk.

Description

technical field [0001] The invention relates to a kind of yogurt containing carrot particles and a production method thereof, belonging to the technical field of fermented dairy product processing. Background technique [0002] Yogurt (yogurt, yoghurt) is a dairy product made of bovine (goat) milk or reconstituted milk as the main raw material, sterilized, fermented, stirred or not, with or without other ingredients. Yogurt is rich in nutrients. In addition to retaining all the nutrients of raw milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the fermentation process, such as Vb1, Vb2, Vb6, Vb12, etc. When the lactic acid bacteria contained in yogurt multiply in the human intestine, they will secrete substances that are beneficial to human health, and will also produce some substances that enhance immune function, which can improve human immunity and prevent diseases. Yogurt can also promote gastric secretion, increase a...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 董彦军张海斌王兆杰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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