Method for preparing co-precipitated ferric hydroxide yoghourt

Abstract

The invention discloses a method for preparing a co-precipitated ferric hydroxide yoghourt. The method comprises the following steps of preparing a yoghourt starter, preparing co-precipitated ferric hydroxide slurry by a co-precipitation method, heating milk to a temperature of 50 to 60 DEG C, adding white granulated sugar into the heated milk, adding the co-precipitated ferric hydroxide slurry into the heated milk with fully stirring, carrying out homogenization by ultrasonic wave to obtain iron-fortified milk, carrying out sterilization at a temperature of 90 to 95 DEG C for 5 minutes, fast cooling to a temperature of 42 to 45 DEG C, inoculating the cooled iron-fortified milk with the yoghourt starter under aseptic conditions, carrying out fermentation at a temperature of 42 DEG C for 5 hours, taking out the yoghourt semi-finished product, cooling the yoghourt semi-finished product at a temperature of 4 DEG C, and cooking for 12 to 24 hours to obtained the co-precipitated ferric hydroxide yoghourt. The co-precipitated ferric hydroxide has the characteristics of small particle size, good solubility in an acid, high iron absorptivity, simple preparation processes, low cost, low influence on product sensory properties, and good safety. Through utilization of the co-precipitated ferric hydroxide in a yoghourt, the problem of low iron element content of the common yoghourt is solved, and an original local flavor and a taste of a yoghourt are retained to the maximum degree.

Description

Technical field [0001] The invention relates to a method for making yogurt, in particular to a method for making yogurt with an iron fortifier. Background technique [0002] Iron is an essential trace element for the human body, but iron deficiency is one of the main factors that cause loss of capacity and death worldwide, affecting approximately 2 billion people. There are currently three methods for improving iron deficiency: one is to improve the nutritional value and iron bioavailability through dietary changes or diversification; the other is to directly supplement micronutrients, usually using higher doses; the third is to use food Add trace elements. Among the three methods, for reducing the prevalence of iron deficiency, iron fortification in food is recognized as the longest effective method. [0003] There are many types of iron fortifiers added to milk and dairy products. The iron fortifiers allowed in the "Sanitary Standards for the Use of Food Nutrition Enhancers" ca...

AI Technical Summary

Problems solved by technology

But so far, what kind of iron fortifier is best to add to yogurt, and how to add iron fortifier according to the characteristics of yogurt is still a topic to be studied

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