Salty and fragrant yoghurt sauce and preparation method thereof

Abstract

The invention discloses salty and fragrant yoghurt sauce and a preparation method thereof. The yoghurt sauce is prepared from the following raw materials: salts, a protein supplement, compound stabilizers, a flavor regulator, a sweetening agent, 150-250U / ton of strains and raw milk. The compound stabilizers comprise acetylated distarch oxalate, gelatin, sodium caseinate and pectin. The salts comprise edible salt, an emulsifying salt and a mineral salt. The protein supplement is an animal protein or a vegetable protein. When the yoghurt sauce is prepared, the materials are mixed and homogenized, then pasteurization is carried out, then strains are inoculated and fermented, and finally filling and after-ripening are carried out. The salty and fragrant yoghourt sauce disclosed by the invention is prepared from the raw materials of the raw milk, the salts, the protein supplement, the compound stabilizers, the flavor regulator and the sweetening agent, is moderate in salty and fragrant taste, rich in fragrance and good in water binding capacity, can stably meet smearing requirements, and is deeply loved by consumers.

Description

technical field [0001] The invention belongs to the technical field of yogurt sauce preparation, and in particular relates to a salty flavor yogurt sauce and a preparation method thereof. Background technique [0002] Conventional dipping sauces, such as salad dressing, mayonnaise, etc., are high in calories, fat, and high in salt, so they cannot be eaten directly. Conventional yogurt, whether it is stirred or solidified, is not suitable for dipping because its water holding capacity cannot meet the needs of spreading, and its taste is mostly sweet and sour. [0003] At present, there is no yogurt sauce specially used as a dipping sauce on the market, and the existing salty and spicy yogurt that can be compared to the standard has the following problems: (1) the taste of salty, sweet, and spicy is not soft enough; (2) with the extension of storage time , product viscosity, thick thickness decreased, smear performance weakened. [0004] In view of this, it is necessary to d...

AI Technical Summary

Problems solved by technology

[0002] Conventional dipping sauces, such as salad dressing, mayonnaise, etc., are high in calories, fat, and high in salt, so they cannot be eaten directly

Conventional yogurt, no matter it is stirred or solidified, is not suitable for dipping because its water holding capacity cannot meet the needs of spreading, and its taste is mostly sweet and sour.

[0003] At present, there is no yogurt sauce specially used as a dipping sauce on the market, and the existing salty and spicy yogurt that can be compared to the standard has the following problems: (1) the taste of salty, sweet, and spicy is not soft enough; (2) with the extension of storage time , the viscosity and thickness of the product are reduced, and the spreading performance is weakened

Images