A kind of jasmine yoghurt and preparation method thereof
A technology of jasmine acid and jasmine flower, which is applied in the field of jasmine yoghurt and its preparation, can solve the problems of single taste and poor tissue state, and achieve the effects of good taste stability, increased water holding capacity and increased viscosity
Active Publication Date: 2016-04-06
YANGZHOU YANGDA KANGYUAN DAIRY
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Problems solved by technology
[0003] The technical problem to be solved by the present invention is to provide a jasmine yoghurt and its preparation method, which overcomes the defects of poor texture or single flavor and mouthfeel in the products in the prior art
Method used
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Embodiment 1
[0020] A jasmine yoghurt comprises the following components by weight: fresh milk: 850 kg, agar: 2.0 kg, white sugar: 700 kg, guar gum: 1.2 kg, green tea essence: 24g, jasmine flower essence: 80g.
Embodiment 2
[0022] A jasmine flower yoghurt comprises the following components by weight: fresh milk: 1000 kg, agar: 2.4 kg, white granulated sugar: 90 kg, guar gum: 2.0 kg, green tea essence: 30g, jasmine flower essence: 120g.
Embodiment 3
[0024] A jasmine yoghurt comprises the following components by weight: fresh milk: 950 kg, agar: 2.2 kg, white sugar: 80 kg, guar gum: 1.5 kg, green tea essence: 28g, jasmine flower essence: 100g.
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The present invention relates to a jasmine yogurt and a preparation method thereof. The jasmine yogurt comprises, by weight, 850-1000 parts of fresh milk, 2.0-2.4 parts of agar, 70-90 parts of white granulated sugar, 1.2-2.0 parts of guar gum, 0.024-0.03 part of green tea essence, and 0.08-0.12 part of jasmine essence. According to the present invention, guar gum and jasmine essence are added to the yoghurt formula, and the jasmine yogurt with characteristics of stable quality, stable taste, good flavor of the stirring type yoghurt, and good structure state of the solidification type yoghurt is produced.
Description
technical field [0001] The invention relates to jasmine yoghurt and a preparation method thereof, belonging to the field of dairy product processing. Background technique [0002] At present, yogurt is divided into two types: one is coagulated yogurt, which has a good texture (better shaped), but its flavor and taste are single, and is basically the original flavor; the other is stirred yogurt, which has a better flavor , but its organizational state is not good (poor forming). Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a jasmine yoghurt and a preparation method thereof, so as to overcome the defects of poor texture or single flavor and mouthfeel in the products in the prior art. [0004] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: a jasmine yogurt, comprising the following components in parts by weight: 850-1000 parts of fresh milk, 2.0-2.4...
Claims
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IPC IPC(8): A23C9/13
Inventor 印伯星吴长清房东升杨仁琴吴慧王志国倪翃
Owner YANGZHOU YANGDA KANGYUAN DAIRY
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