Passion fruit and fermented bean curd flavored yogurt and preparation method thereof

Abstract

The invention relates to passion fruit and fermented bean curd flavored yogurt and a preparation method thereof. Specifically, the invention relates to a method for preparing the passion fruit and fermented bean curd flavored yogurt, and the method prepares the flavored yogurt by taking a passion fruit additive and a fermented bean curd additive as raw materials. The invention further relates to the passion fruit and fermented bean curd flavored yogurt prepared by the method. The flavored yogurt disclosed by the invention has the advantages that the flavored yogurt has double flavors of fermented bean curd and passion fruits, and being high in water-holding capacity and high in content of microorganisms; the flavored yogurt has a uniform and consistent color, and is faint yellow; the flavored yogurt has a uniform texture, has no bubbles, layering, clots and whey separating, and has moderate viscosity; the flavored yogurt tastes fine, smooth, refreshing and moderate in sweetness and sourness; and the flavored yogurt has a thick texture, a good taste and a stable structure state.

Description

technical field [0001] The invention relates to the technical field of deep processing of yogurt products, in particular to fermented bean curd and passion fruit flavored yogurt products and a preparation method thereof. Background technique [0002] With the continuous progress of society, people's consumption concept of healthy diet is also constantly changing; and with the improvement of living standards, people not only have higher requirements for food nutrition. As a healthy food with high nutritional value, yogurt is becoming more and more popular, especially yogurt is not only a high-quality protein source, but also can meet the needs of reducing carbohydrate intake, and can meet the needs of high protein and low carbohydrate intake. Weight loss needs. According to big data research, yogurt is developing rapidly around the world and is a mainstream direction of dairy product research and development today. Anmuxi yogurt like Yili Dairy created a turnover of 17 bill...

AI Technical Summary

Problems solved by technology

In previous studies, fermented bean curd powder was used as a hot pot base material, stewed food, etc., but so far no one has been able to develop fermented bean curd-flavored yogurt with an acceptable flavor. This is because either fermented bean curd or fermented bean curd powder, Adding excipients to yogurt can give yogurt an unacceptable taste

Specifically, adding fermented bean curd or fermented bean curd powder as an additive to yoghurt is prone to the following problems: (1) the fermented bean curd smell is strong and the pungent smell is heavy, so it is difficult to neutralize; (2) the special flavor of fermented bean curd cannot be maintained; (3) The water holding capacity of yogurt is reduced; (4) the microbial content that meets the standard cannot be achieved; (5) the color is poor, and it is difficult to improve appetite; (6) the texture is uneven, and stratification, clots or bubbles are prone to occur, and even whey precipitation occurs; (7) The taste is not good, and the delicate, soft, lubricated and refreshing taste of yogurt cannot be maintained or improved; (8) The unique sour taste of yogurt is not easy to maintain, and even bitter taste appears

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