Avocado yogurt and preparation method thereof

Abstract

The invention discloses an avocado yogurt and a preparation method thereof, wherein the avocado yogurt comprises the following components in parts by mass: 300-400 parts of fresh milk, 30-50 parts of avocado, 5-10 parts of banana pulp, 5-15 parts of an apple juice, 5-15 parts of a carrot juice, 1-4 parts of lactic acid bacteria, 2-5 parts of honey, and 1-4 parts of a stabilizer. The nutritional properties of yogurt are fully utilized, and the yogurt is combined with the avocado, banana pulp, apple juice, carrot juice and the like, so the avocado yogurt is rich in various vitamins, proteins and fat, and has high contents of sodium, potassium, magnesium, calcium and the like.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to avocado yoghurt and a preparation method thereof. Background technique [0002] Yogurt is a milk product that uses fresh milk as raw material, pasteurizes it, adds beneficial bacteria to the milk, ferments it, and then cools it for filling. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. These functions are: 1. Maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract. 2. By producing a large amount of short-chain fatty acids to promote intestinal peristalsis and bacterial growth to change osmotic pr...

AI Technical Summary

Problems solved by technology

Since avocado raw materials are easily contaminated by microorganisms, there is a problem that it is difficult to apply to yogurt