Yoghurt containing daucus carrot particles and production method thereof

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 yoghurt containing carrot particles and a production method thereof, belonging to the technical field of fermented dairy products processing. 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. Yogurt is rich in nutrition. In addition to retaining all the nutrients of raw milk, lactic acid bacteria can also produce various 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 intestinal tract of the human body, they will secrete substances that are beneficial to human health, and also produce some substances that enhance immune function, which can improve human immunity and prevent diseases. Yogurt also has hea...

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

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