Colored yoghourt with compound flavor and preparation method thereof

Abstract

The invention provides colored yoghourt with a compound flavor and a preparation method of the colored yoghourt. The yoghourt contains an anthocyanin-containing food; the grain diameter of the anthocyanin-containing food is not more than 1.5mm. The anthocyanin-containing food is any one or a mixture selected from potatoes, fruits and vegetables. The potatoes are purple sweet potatoes; the vegetables comprise one or more selected from purple and red lettuces, purple cabbages, red spinaches and beta vulgaris; the fruits comprise one or more selected from purple or red plums, blueberries, blackcurrants, red grapes, mulberries, red bayberries, prunes, purple or red grapes and syzygium samarangense. The total amount of the anthocyanin-containing food is not more than 21.5% of the total weight of the yoghourt. The anthocyanin-containing food is added into raw milk by sterile treatment and the sterile treatment comprises the step of heating for 5-6 minutes at 80-85 DEG C or filtering the liquid of the anthocyanin-containing food by a filtering membrane with the grain diameter of 0.22 micron and then adding the filtered liquid into the raw milk.

Description

technical field [0001] The invention relates to a yoghurt and a preparation method thereof, in particular to a multi-taste colored yoghurt and a preparation method thereof. Background technique [0002] Yogurt has a sweet and sour taste, is easy to digest, and is very popular among people. However, the yogurt varieties currently on the market are still dominated by the traditional milky white color, and the taste change is mainly achieved by adding fruit granules. Most of the fruit granules in this product are added after the yogurt is fermented for the second time, and the yogurt as a whole cannot contain Fruit aroma and taste, also can not make yoghurt have uniform color as a whole. For example, the Chinese invention patent with application number 201310328377.5 discloses a yogurt containing fruit and vegetable granules and a preparation method thereof. The fruits and vegetables contained in it are apples and carrots. The problem with this product is that mixing fruit an...

AI Technical Summary

Problems solved by technology

However, the yogurt varieties currently on the market are still dominated by the traditional milky white color, and the taste change is mainly achieved by adding fruit granules. Most of the fruit granules in this product are added after the yogurt is fermented for the second time, and the yogurt as a whole cannot contain Fruity fragrance and taste, also can not make the whole yogurt have a uniform color

For example, the Chinese invention patent with application number 201310328377.5 discloses a yogurt containing fruit and vegetable granules and a preparation method thereof. The fruits and vegetables contained in it are apples and carrots. The problem with this product is that mixing fruit and vegetable granules will increase the probability of product contamination, and the sterilization of fruit and vegetable granules uses heating, which easily destroys the nutrients in fruits and vegetables

The Chinese invention patent with the application number 200910164533.2 discloses a yoghurt containing grain granules and fruit granules and a production method thereof. It contains many kinds of fruits, but the processing technology requires that the fruit granules should preferably be complete fruit granules or large granules. Due to the large fruit granules or the wrapping of the peel, it is difficult for the flavor substances and nutrients in the yogurt products to dissolve into the milk, so that the taste of the non-fruit yogurt in yogurt products is the same as that of ordinary yogurt. Different fruit flavors will be felt when the fruit is in pieces