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Banana yogurt and preparation method thereof

A technology of banana yogurt and banana, which is applied in the direction of milk preparations, dairy products, applications, etc., and can solve the problem of single taste of yogurt

Inactive Publication Date: 2015-02-18
柒俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of yogurt is relatively simple. In order to make yogurt have many flavors, people deliberately add some fruit and other flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A banana yogurt is prepared from the following raw materials in parts by weight: 5 parts of bananas, 4 parts of white sugar, 40 parts of pure milk, 3 parts of fermented bacteria, 0.5 parts of thickener, and 0.3 parts of citric acid.

[0022] Described fermentation bacteria is lactic acid bacteria;

[0023] Described thickening agent is sodium alginate, carrageenan;

[0024] The preparation method of above-mentioned banana yogurt, comprises the following steps:

[0025] 1) Raw material pretreatment: clean the bananas, peel them, and make pulp for later use;

[0026] 2) Thickener pretreatment: use drinking water to dissolve the thickener, and after the dissolution is complete, a paste thickener is obtained;

[0027] 3) Sterilization and cooling: Mix the paste thickener, white granulated sugar and pure milk evenly, and cool after pasteurization to obtain a mixed solution;

[0028] 4) Adjusting acid: adding banana pulp to the mixed solution, and adding citric acid to adj...

Embodiment 2

[0032] A banana yogurt is prepared from the following raw materials in parts by weight: 6.5 parts of bananas, 5 parts of white sugar, 45 parts of pure milk, 3.5 parts of fermented bacteria, 0.6 parts of thickener, and 0.4 parts of citric acid.

[0033] Described fermentation bacteria are lactic acid bacteria, streptococcus thermophilus;

[0034] Described thickening agent is guar gum, β-cyclodextrin;

[0035] The preparation method of above-mentioned banana yogurt, comprises the following steps:

[0036] 1) Raw material pretreatment: clean the bananas, peel them, and make pulp for later use;

[0037] 2) Thickener pretreatment: use drinking water to dissolve the thickener, and after the dissolution is complete, a paste thickener is obtained;

[0038] 3) Sterilization and cooling: Mix the paste thickener, white granulated sugar and pure milk evenly, and cool after pasteurization to obtain a mixed solution;

[0039] 4) Adjusting acid: adding banana pulp to the mixed solution, ...

Embodiment 3

[0043] A banana yogurt is prepared from the following raw materials in parts by weight: 8 parts of bananas, 6 parts of white sugar, 50 parts of pure milk, 4 parts of fermented bacteria, 0.7 parts of thickener, and 0.5 parts of citric acid.

[0044] Described fermentation bacteria are lactic acid bacteria, streptococcus thermophilus, bifidobacteria;

[0045] Described thickening agent is in sodium alginate, carrageenan, guar gum, β-cyclodextrin;

[0046] The preparation method of above-mentioned banana yogurt, comprises the following steps:

[0047] 1) Raw material pretreatment: clean the bananas, peel them, and make pulp for later use;

[0048] 2) Thickener pretreatment: use drinking water to dissolve the thickener, and after the dissolution is complete, a paste thickener is obtained;

[0049] 3) Sterilization and cooling: Mix the paste thickener, white granulated sugar and pure milk evenly, and cool after pasteurization to obtain a mixed solution;

[0050] 4) Adjusting aci...

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PUM

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Abstract

The invention discloses banana yogurt and a preparation method thereof. The banana yogurt comprises the following raw materials in parts by weight: 5-8 parts of bananas, 4-6 parts of white granulated sugar, 40-50 parts of pure milk, 3-4 parts of zymophyte, 0.5-0.7 part of a thickener and 0.3 to 0.5 part of citric acid. The preparation method comprises the steps of raw material pretreatment, thickener pretreatment, sterilization, cooling, acid regulation, inoculation, fermentation and the like. The yogurt not only has a banana flavor, but also has rich nutrition and healthcare effects.

Description

technical field [0001] The invention relates to the technical field of yogurt processing, in particular to a banana yogurt and a preparation method thereof. Background technique [0002] Banana pulp is sweet, soft and smooth, and is one of the favorite fruits. Banana pulp has high nutritional value. Every 100 grams of pulp contains 20 grams of carbohydrates, 1.2 grams of protein, and 0.6 grams of fat. In addition, it also contains a variety of trace elements and vitamins. Among them, vitamin A can promote growth, enhance resistance to diseases, and is necessary to maintain normal fertility and vision; thiamine can resist beriberi, promote appetite, aid digestion, and protect the nervous system; riboflavin can promote normal human growth and development. In addition to stabilizing serotonin and melatonin, bananas also contain magnesium, which can relax muscles. Friends who often work under pressure can eat more. [0003] Yogurt is made from fermented milk. It tastes sour, s...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/137
Inventor 柒俊
Owner 柒俊
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