Method for preparing cool and refreshing yoghurt

Abstract

A method for preparing a cool and refreshing yoghurt comprises the steps of: preparation of a mixed solution A, preparation of a mixture B, preparation of a mixed milk C and fermentation. The preparation of the mixed milk C comprises: mixing by stirring 85-93 parts by weight of fresh milk at room temperature, 6-9 parts by weight of white granulated sugar, 1-3 parts by weight of honey, 1-3 parts byweight of jojoba extract, and 0.1-3 parts by weight of the mixture B to obtain a mixture; homogenizing the mixture by pressure of 30-40 Mpa for 2 to 4 times, and then conducting sterilization to obtain the mixed milk C. The fermentation includes: mixing lactobacillus bulgaricus powder and viable streptococcus thermophilus powder according to a ratio of the number of bacteria being 1:(0.35-2.0) into a fermenting agent; then adding the fermenting agent to the mixed milk C, and conducting uniform mixing under a clean environment condition of a temperature of 40 to 45 DEG C; and conducting fermentation for 5-6 h to obtain the cool and refreshing yoghurt. The method uses hydroxybutyl-beta-cyclodextrin to embed a cooling agent to better improve the stability of the cooling agent.

Description

technical field [0001] The invention relates to a method for preparing refreshing yoghurt, which belongs to the technical field of food processing. Background technique [0002] The discovery of yogurt can be traced back to more than 3000 BC, and the discoverer of this drink was the Turks. At that time, the ancient nomads living in the Turkish plateau had already made and drank yoghurt. More than 2000 BC, the ancient Thracians who lived in northeastern Greece and Bulgaria also mastered the technology of making yogurt. Thracians who lead a nomadic life often carry a skin bag filled with goat milk on their backs and lead their flocks to graze on the prairie. Due to the effects of external air temperature and human body temperature, the goat milk in the skin often turns sour and becomes slag-like. When they wanted to drink, they often poured the milk from the skins into the boiled milk, which also became sour, and the Thracians were very fond of drinking this kind of milk. ...

AI Technical Summary

Problems solved by technology

The most common cooling agent is menthol, but its application is greatly limited due to its strong smell and strong irritation to skin, mucous membrane tissue and eyes.