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A stirring-type, prickly pear technology, applied in the field of stirring-type prickly pear-flavored yoghurt, which can solve the problems of less nutrients, low yoghurt viscosity, and low sugar content, and achieve convenient drinking, improved resistance, and good fluidity Effect
Inactive Publication Date: 2018-11-23
GUANGZHOU JULAN HEALTH IND RES INST CO LTD
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[0004] The Chinese patent "A Stirring Type Nutritional Yogurt and Its Preparation Method" (Patent Publication No.: CN107361137A) discloses a kind of yogurt that does not need to add a stabilizer, is rich in milk and can be eaten by various groups of people, but is prepared without adding a stabilizer. Yogurt has a low viscosity; the patent "A Stirred Dragon Fruit Peel Yogurt with Antioxidant Effect and Preparation Method" (Patent Publication No.: CN106819115A) discloses a kind of yogurt with strong antioxidant activity and stable sugar content. Low, yogurt that can enhance the effect of improving intestinal flora, but contains less nutrients and cannot meet people's needs
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Embodiment 1
[0029] A stirred prickly pear-flavored yogurt is characterized in that it comprises the following parts by mass: 15 parts of thorn pear, 2 parts of honey, 70 parts of fresh milk, 3 parts of sucrose, 0.1 part of stabilizer, and 1 part of starter.
[0030] The stabilizer is composed of propylene glycol alginate: pectin: modified starch=0.15:0.08:1.2 in proportion.
[0031] The starter is composed of Lactobacillus bulgaricus: Streptococcus thermophilus=1:2 in proportion.
[0032] The preparation method of above-mentioned a kind of stirred prickly pear flavor yoghurt, comprises the following steps:
[0033] (1) Select ripe, fresh and plump high-quality thorn pears, clean them with clean water, peel and remove seeds, cut into small pieces, put them into a beater for beating, and then pass through a colloid mill to obtain a thorn pear slurry, and then grind the slurry Sterilize at 121°C for 3 seconds, insert activated yeast, and ferment for 3-4 hours to obtain fermented fruit juice...
Embodiment 2
[0039] A stirring pear-flavored yoghurt, characterized in that it comprises the following parts by mass: 16 parts of thorn pear, 3 parts of honey, 72 parts of fresh milk, 4 parts of sucrose, 0.2 parts of stabilizer, and 2 parts of starter.
Embodiment 3
[0041] A stirred prickly pear-flavored yogurt is characterized in that it comprises the following parts by mass: 18 parts of thorn pear, 3.5 parts of honey, 75 parts of fresh milk, 5 parts of sucrose, 0.3 part of stabilizer and 3 parts of starter.
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Abstract
The invention belongs to the food field of dairy products, and discloses a stirred roxburgh rose flavor yogurt. The stirred roxburgh rose flavor yogurt is prepared from the following ingredients in parts by mass: 15-20 parts of roxburgh rose, 2-5 parts of honey, 70-80 parts of raw milk, 3-8 parts of sucrose, 0.1-0.5 parts of stabilizer and 1-5 parts of leavening agent; the stirred roxburgh rose flavor yogurt adopts the roxburgh rose fruit as the main ingredient to prepare the stirred roxburgh rose flavor yogurt by mashing the roxburgh rose fruit, adding activated microzyme for fermentation toproduce fermented juice and adding the fermented juice into yogurt slowly and conducting post-maturation; The stirred roxburgh rose flavor yogurt is of fine, even and smooth texture and of good tasteand flavor.
Description
technical field [0001] The invention relates to the technical field of dairy products, in particular to a stirred prickly pear-flavored yoghurt. Background technique [0002] Stirred yogurt, also known as Swiss-type yogurt, refers to a yogurt product obtained by mixing fruit pulp and other auxiliary materials with the yogurt gel obtained after fermentation, and then putting it into a cup or other container and then cooling it. . Compared with ordinary yogurt, stirred yogurt has the characteristics of diversified tastes and richer nutrition. Domestic stirred yogurt only has a thinner product with low viscosity in appearance, while high-viscosity stirred fruit yogurt in developed countries has become Mass video and an excellent convenience food. [0003] Rosa roxburghii belongs to the fruit of Rosa Rosa, which is rich in amino acids, trace elements, vitamins and superoxide dismutase, among which vitamin C is rich in content, known as the "king of vitamin C". So far, the rep...
Claims
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