Coffee yoghurt and preparation method thereof

Abstract

The invention discloses a coffee yogurt, which comprises the following raw materials by mass: 687.9-975.099 parts of cow milk, 50-100 parts of a coffee extract solution or 0.5-30 parts of coffee powder, 0.3-100 parts of a sweetening agent, 3-20 parts of a stabilizer, 1-10 parts of an emulsifier and 0.001-0.1 part of a fermentation strain. The invention also discloses a preparation method of the coffee yoghurt. The method includes the steps of: 1) mixing the coffee extract solution or coffee powder, the sweetening agent, the stabilizer, the emulsifier with the preheated cow milk until the raw materials are dispersed and dissolved; 2) conducting index detection, homogenizing and sterilizing; 3) cooling the mixed material, adding the fermentation strain, and carrying out constant temperature culture; and 4) performing cooling when reaching a fermentation terminal point. The coffee yogurt retains the nutritional value of both yoghurt and coffee, has a stable texture state and a good flavor acceptable to consumers.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to coffee yoghurt and a preparation method thereof. Background technique [0002] The coffee has a strong smell, a bitter and mellow taste, and a long aftertaste after drinking. Coffee is rich in vitamin B, free fatty acids, caffeine, tannic acid and other nutrients. It has anti-oxidation and heart protection, strengthens muscles and bones, sharpens waist and knees, appetizes and promotes food, eliminates fat and accumulation, sharpens and dehumidifies, and activates blood circulation. Efficacy such as stasis, wind-relieving and convulsion-relieving. Drinking coffee often can also prevent radiation damage. Radiation damage, especially electrical radiation, has become a more prominent type of pollution at present. [0003] With its comprehensive nutrition and rich in lactic acid bacteria, yogurt has become the new favorite of dairy consumption. In addition to all the nutr...

AI Technical Summary

Problems solved by technology

[0004] There are many varieties of yogurt on the market, but no coffee yogurt

In the production process, improper mixing of coffee extract or coffee powder and milk will produce a flocculent clot, which will directly have an adverse effect on the later processing and affect the normal fermentation of yogurt, resulting in product instability.

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