No-additive fruit-grain yogurt and preparation method thereof
A technology with no additives and fruit acid, applied in dairy products, milk preparations, applications, etc., to achieve good fluidity and taste, fill the gap in the market, and retain nutritional value
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[0038] The preparation method of no added mango fruit pieces: the raw material formula is 60wt% Tainong mango and 40wt% Hongjinlong mango. The preparation process is as follows: peel and remove the core of the Tainong mango, crush it into a uniform mango pulp with a fruit beater; peel and remove the core of the Hongjinlong mango, cut it into cubes of 8mm×8mm×8mm; grind the mango Heat the slurry to 100°C, keep it for 5 minutes to sterilize, and cool to 80°C; heat the mango pieces to 100°C, keep it for 8 minutes to sterilize, and cool to 80°C; then mix the two evenly, hot fill, and cool naturally.
[0039] The preparation method without adding pineapple fruit pieces: in the raw material formula, the proportion of pineapple pulp is 60wt%, and the proportion of pineapple fruit pieces is 40wt%. The preparation process is as follows: peel the pineapple and smash it into uniform pineapple pulp with a fruit beater; peel the pineapple and remove the hard core, cut it into cubes of 8mm×...
Embodiment 1
[0045] Raw material formula: 69.99wt% of concentrated milk, 0.01wt% of fermented bacteria, 30wt% of no added fruit.
[0046] Raw material standard: the solid content of concentrated milk is 17wt%; the fermented strain (Danisco (Beijing) Strains Co., Ltd. YO MIX900LYO, the addition amount is 200DCU) consists of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactococcus lactis diacetyl Composition; no added fruit pieces are no added mango fruit pieces.
[0047] The preparation process is as follows:
[0048] 1. Homogenize the concentrated milk (temperature: 70°C, first-stage homogenization pressure: 10MPa, second-stage homogenization pressure: 5MPa), sterilize (temperature: 90°C, sterilization time: 600 seconds); cool the material to 45°C;
[0049] 2. Inoculate the fermented bacteria into the concentrated milk at 45°C;
[0050] 3. The semi-finished product is fermented at 45°C. When the acidity at the end of the fermentation reaches 90°T, the tank is turned over to c...
Embodiment 2
[0054] Raw material formula: 84.999wt% of concentrated milk, 0.001wt% of fermented bacteria, 15wt% of no added fruit.
[0055] Raw material standard: the solid content of concentrated milk is 25wt%; fermentation strains (Danisco (Beijing) Strain Co., Ltd. 0925~A with an addition amount of 200DCU and Guangming Dairy Co., Ltd. ST~Ⅲ with an addition amount of 100DCU) were produced by Composed of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum; no added fruit pieces are no added pineapple fruit pieces.
[0056] The preparation process is as follows:
[0057] 1. Homogenize the concentrated milk (temperature: 60°C, first-stage homogenization pressure: 13MPa, second-stage homogenization pressure: 3MPa), sterilize (temperature: 95°C, sterilization time: 300 seconds); cool the material to 40°C;
[0058] 2. Inoculate the fermented strains into the concentrated milk at 40°C;
[0059] 3. The semi-finished product is fermented at 40°C. When the acidity at...
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