CN102812999A - Fruit-granule solidified yoghourt and method for preparing same - Google Patents
Fruit-granule solidified yoghourt and method for preparing same Download PDFInfo
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- CN102812999A CN102812999A CN2011101564737A CN201110156473A CN102812999A CN 102812999 A CN102812999 A CN 102812999A CN 2011101564737 A CN2011101564737 A CN 2011101564737A CN 201110156473 A CN201110156473 A CN 201110156473A CN 102812999 A CN102812999 A CN 102812999A
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Abstract
The invention discloses fruit-granule solidified yoghourt and a method for preparing the same. The yoghourt comprises the components of, by mass, 800 to 860 parts of milk, 0.3 part to 90 parts of sweeteners, 2.5 to 6 parts of food gums, 10 to 15 parts of modified starch, 5 to 25 parts of concentrated whey protein, 0.7 to 0.8 part of edible essences, 70 to 100 parts of fruit granules, and 2 to 4 U/1000 Kg of bacteria. The suspending fruit granule solidified yoghurt belongs to fermentation type yogurt, is high in nutrition and capable of adjusting intestinal flora through two ways, and has a special health care effect on human bodies. Products are solidified and pasty and taste smooth, fine and fresh, and can be eaten with spoons. The fruit granules suspending in the yoghourt have strong visual impact, and large actual fruit granules are combined with the pasty yoghourt, so that the taste is very rich. The yoghourt is suitable for being drunk by the crowd of all ages and has enormous consumer markets. The best storage temperature is in a range of 2 DEG C to 6 DEG C, and the quality guarantee period is between 20 and 25 days.
Description
Technical field
The invention belongs to the dairy products field, particularly a kind of fruit grain solidification type yoghourt and preparation method thereof.
Background technology
Along with the growth of national economy, the improving constantly of living standard, people improve own health status through more healthy diet and more sports, and increasing consumer begins to pay close attention to the inside health of own health.Having a good digestive system is necessary to the body and mind of health, and it can help us from diet, to obtain more nutrition, makes us feel more joyful.
Dairy products are as the healthy food of first-selection, and the average dairy products consumption figure of national town dweller was 26Kg in 2007, and annual increasing rate has surpassed 20% over 10 years, drink the milk amount per capita and increased nearly 5 times, and the consumption of urban residents' milk also has growth by a relatively large margin.However, compare with the 320Kg of world consumption per head 104Kg and developed country, still have big gap, dairy products are consumed in China and still have very big development space.But because product homogeneity is serious, profit margin glides very fast in recent years in domestic dairy products enterprise.Therefore, how to carry out product restructuring, the dairy products that develop suitable market, satisfy consumption concept are to keep the key that profit is the dairy products enterprise's existence and development.
Present solidification type yoghourt goods on the China market, be mostly with milk be raw material through adding food glue and strain fermentation, make it be the gel solid, shaped, taste is main with original flavor, kind is single, does not have characteristics, the consumer choice face is narrow.Even the fruit grain is arranged, the fruit grain also is that layering appears, and can not be evenly distributed on each horizontal plane of solidification type yoghourt, promptly can not be suspended in the sour milk.The product mouthfeel is relatively poor, and form is not too attractive in appearance.
Summary of the invention
Therefore, the technical problem that the present invention will solve is exactly to the fruit grain deficiency that layering appears, structural state is more coarse in the existing fruit grain solidification type yoghourt, and a kind of fruit grain solidification type yoghourt and preparation method thereof is provided; This fruit grain solidification type yoghourt, big is wherein fruit granular suspended, and visual impact is big; Whet the appetite; And have higher nutritive value than existing fruit grain solidification type yoghourt, structural state is finer and smoother, presents coagulating type, lotion state.
The present invention is through research and a large amount of tests back are found repeatedly; Add functional food glue, converted starch, WPC and the fruit grain of appropriate amount in the fresh milk; And make above-mentioned raw materials in certain ratio range, and can obtain a suspension fruit grain solidification type yoghourt, have much higher nutritive value and edibility than traditional solidification type yoghourt; And the fruit grain in the product; Changed the technology of traditional coagulating type fruit yogurt, made the fruit granular suspended fermentation of in base-material, also participating in, the suspension all the time of fruit grain is wherein until the fermentation coagulation forming during the fermentation.Therefore the inventor has accomplished the present invention finally through to after the repetition test and improvement of filling a prescription, and has obtained the above-mentioned suspension fruit grain solidification type yoghourt that is different from traditional solidification type yoghourt.
Therefore, the present invention solves the problems of the technologies described above one of technical scheme of being adopted and is, a kind of suspension fruit grain solidification type yoghourt, wherein; In 1000 parts of final products, it comprises each raw material of following mass parts: milk 800-860 part, sweetener 0.3-90 part; Food glue 2.5-6 part, converted starch 10-15 part, WPC 5-25 part; Flavoring essence 0.7-0.8 part, fruit grain 70-100 part, bacterial classification 2-4U/1000Kg.
Suspension of the present invention fruit grain solidification type yoghourt, preferable, can further include in each component of following mass parts one or more: the vitamin C of the vitamin A of 0.0006-0.001 part, 0.12-0.24 part, the vitamin E of 0.012-0.02 part.
Among the present invention, described milk is meant sweet milk or the reconstituted milk that meets the fresh cow's milk acquisition criteria of China, can be full-cream, degreasing and half skimmed milk.Adopt low fat or skim milk can reduce fat and take in, help avoiding the hyperlipidemia risk and keep good figure.
Among the present invention, described food glue can be selected from a kind of or its several kinds combinations in pectin, gelatin, the agar.Selecting suitable colloid and proportioning thereof for use is one of key point of the present invention.The rheological properties of solidification type yoghourt system is given or improved to food glue as stabilizing agent and thickener, has the characteristics such as function of thickening property, stability, retentiveness, gelling, dietary fiber.
Among the present invention; Described converted starch is as thickener; It preferably is the converted starch that raw material is made with the waxy corn starch; Can under high temperature, high-shear conditions, keep higher stability of viscidity, thereby keep its thickening capabilities, improve the glossiness and the sophistication of products'texture, increase product simultaneously.
Among the present invention; Described WPC not only can improve protein content in the product; Can also play and improve milk pudding local flavor and quality; Fortification and prebiotic function are separated out and are prolonged shelf life of products thereby reduce whey, product by fresh and have the made off-white powder of the whey of sweet taste, dissolubility is good, retentiveness is strong, have good dispersiveness and Combination.
Among the present invention; Described sweetener is in order further to regulate the local flavor and the mouthfeel of product; Comprise auxotype sweetener and non-nutritive sweetener; The for example combination of one or more in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element etc., preferably white granulated sugar (refining or top grade).The addition of carbohydrate in milk pudding raw material of the present invention can be the sweetness of cane sugar of 5%～15% (wt) that amount to into the raw material total amount.
Among the present invention, the interpolation of described flavoring essence can remedy the loss of fruit grain local flavor, makes the fruit grain solidification type yoghourt that suspends obtain abundanter mouthfeel.For example the coconut palm fruital is smart, orange essence and aloe essence.
Among the present invention, described bacterial classification has a little less than the back acid, produces the good characteristics of viscosity, can also improve enteron aisle simultaneously, wherein contains streptococcus thermophilus and lactobacillus bulgaricus probio, can improve the beneficial bacteria of intestinal tract flora effectively.
Among the present invention, described vitamin A (V
A) have another name called retinol, have the normal growth and the breeding of promotion, keep epithelial tissue and twenty-twenty physiological function, enhancing body immunity function and anti-cancer, antitumaous effect; Vitamin C (V
C) have another name called ascorbic acid; Ascorbic acid can be participated in the vivo oxidation reduction reaction; And be a kind of important antioxidants in the body; It can remove free radical as anti-oxidant, exempts from protection DNA, protein and membrane structure to play an important role aspect the damage, can improve the immunity function and the stress ability of body simultaneously; Vitamin E (V
E) have another name called tocopherol, have antioxidation, make the good anti-oxidant of body, it can protect V
A, V
CAnd unrighted acid etc. avoids oxidation and destroys, and also can protect the complete of membrane structure etc., has antiatherosclerosis and antidotal effect.Research shows, V behind the process ultra high temperature sterilization
A, V
E, V
CLoss less.
Among the present invention, said fruit grain is specific coconut palm fruit fruit grain, aloe fruit grain and orange granule juice fruit grain, and its solid content, clean fruit grain content and size are had strict requirement.The solid content of coconut palm fruit fruit grain is 13～16%, and clean fruit grain content is 60～70%, is of a size of 5～10 millimeters square; The solid content of orange granule juice fruit grain is 20～25%, and clean fruit grain content is 60～70%, is of a size of single particle; Solid content is 13～20%, and clean fruit grain content is 60～70%, is of a size of one or both combinations in 5～10 millimeters the square coconut palm fruit fruit grain.
Suspension fruit grain solidification type yoghourt of the present invention can prepare through the preparation method of traditional solidification type yoghourt; Like system equipments such as pill tank, homogenizer, sterilization machine, bottle placer and heat reservoirs, can industrialization, make suspension fruit grain solidification type yoghourt of the present invention on a large scale.The inventor has accomplished this method through research.
Therefore, the present invention solves the problems of the technologies described above two of the technical scheme that adopted and is, a kind of method for preparing the described fruit grain solidification type yoghourt that suspends may further comprise the steps:
1) with sweetener, food glue, converted starch and WPC dried be mixed even after, join in the milk that is preheated to 50～70 ℃, be stirred to the complete dispersing and dissolving of all materials, at last by the prescription constant volume;
2) semi-finished product behind the step 1) constant volume are cooled to 4～8 ℃, homogeneous then, processing condition is: 60～80 ℃, 16～20MPa, then sterilization, sterilization conditions is: 95～110 ℃, 300～360 seconds;
3) with step 2) material of gained is cooled to 38～44 ℃, adds flavoring essence and bacterial classification;
4) under 38 ℃～44 ℃ conditions, carry out sterile filling, and add the fruit grain.
5) in 40～46 ℃ of heat reservoirs, standing for fermentation 5～6.5 hours;
6) acidity is reached the semi-finished product of the step 5) gained of 70～80 ° of T, send into and carry out ferment after 12 hours in 2～6 ℃ of freezers, get product.
Wherein, preferable when being cooled to below 25 ℃ in the step 1), vitamin A, vitamin C and/or vitamin E are joined in the milk, to reduce the loss of heating vitamin;
Wherein, described milk has passed through raw material milk and has detected and the raw material milk standardization, meets the milk of country and industry pertinent regulations.Wherein, said raw material milk detects and comprises: organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing, mix several indexs such as alkali test, antibiotic test, melamine detection raw material milk is detected.Said raw material milk standardization comprises: milk is heated to 45～50 ℃, and circulation is stirred and was carried out standardized step in 20 minutes.The milk index request is after the standardization: protein >=3.1%, fat >=3.4%, non-fat solid >=8.5%.
Wherein, sterile filling can carry out with the conventional aseptic filler in the stirred yoghurt production.The can temperature controlling is a CCP of the present invention, under 38 ℃～44 ℃ conditions, carries out sterile filling and can reach effect preferably.Best can temperature is 42 ℃.The structural state of sour milk is solidified in the too low not only influence of temperature, also can influence the time of fermentation.
After the can, in time go into heat reservoir, preferentially in 40～46 ℃ heat reservoir, ferment, can effectively guarantee the quality of product.Standing for fermentation 5～6.5 hours reaches the semi-finished product of 70～80 ° of T gained with acidity, sends into and carries out ferment after 12 hours in 2～6 ℃ of freezers, gets product.
The preferable technological process of method for preparing the fruit grain solidification type yoghourt that suspends of the present invention is: raw material milk detections → raw material milk standardization → preheating → batching → homogeneous → sterilization → cooling → blending, connect bacterial classification → sterile filling → go into heat reservoir fermentation → immigration freezer after ferment → packing refrigerate.Details are as follows:
1, raw material milk detects.The organoleptic indicator, advance factory's milk temperature :≤8 ℃, protein:>=3.1%, fat:>=3.3%, non-fat solid:>=8.1%, acidity: 12-18 ° T, impurity degree :≤2mg/Kg, alcohol testing is mixed alkali test, antibiotic test, melamine detection etc.Detect the next procedure of being allowed for access after qualified.
2, raw material milk standardization.Milk is heated to 45～50 ℃, and circulation was stirred 20 minutes, and the milk index request is after the standardization: protein >=3.2%, fat >=3.4%, non-fat solid >=8.5%.
3, batching.An amount of raw material milk is heated to 50～70 ℃, with sweetener (preferable like white granulated sugar) 0.3-90Kg, functional food glue 5-10Kg; Converted starch 5-20Kg, supplementary materials such as WPC 5-20Kg (preferable like WPC-34, WPC-80, WPC-34, WPC-80) in the ratio in the prescription dried be mixed even after; Add in the milk; 10～30min is stirred in circulation at a high speed, until the complete dispersing and dissolving of all materials, quantitatively arrives 1000Kg with remaining milk then; Can know that according to test of the present invention needed raw material milk is 800-860Kg.At last semi-finished product are cooled to 4～8 ℃, the next procedure of being allowed for access after the detection of indexs such as protein and fat is qualified.If contain 600-1000 μ g/Kg vitamin A, 120-240mg/Kg vitamin C or 12-20mg/Kg vitamin E in the prescription, preferably be cooled in 25 ℃ of following processes and join in the milk, to reduce the loss of heating to vitamin in this step.
4, homogeneous and sterilization.Treat that indexs such as semi-finished product protein and fat detect be allowed for access after qualified homogeneous and sterilization stage, the homogenizing temperature of material is 60～80 ℃, and homogenization pressure is 16～20MPa, and sterilization temperature is 95～110 ℃, and sterilizing time is 300～360 seconds.
5, cooling.Material after the sterilization is squeezed in the milk surge tank, and chilling temperature is 38～44 ℃.
6, blending, connect bacterial classification.Turn on agitator is added required flavoring essence 0.1-1Kg, inserts bacterial classification 2U.
7, sterile filling.The optimum temperature of can is controlled between 38～44 ℃ and is advisable.In the fruit grain one or more mix, and are wherein fruit granular suspended.
8, go into the heat reservoir fermentation.Material after the can is put under 40～46 ℃ of conditions, standing for fermentation 5～6.5 hours.
9, acidity is reached the semi-finished product of 70～80 ° of T gained, send into and carry out ferment after 12 hours in 2～6 ℃ of freezers, get product.
10, finished product detection.
The present invention is except that specifying, used percentage all is mass percent.
Raw material that the present invention is used or reagent except that specifying, all commercially available getting.
Than prior art, the invention has the beneficial effects as follows that final products content characteristics of the present invention are:
1, protein content 3.0～5.0% in the suspension fruit grain solidification type yoghourt of the present invention, fat content 2.9～3.5%, total solid 20～30%.
2, the appropriate reasonable proportioning of raw materials such as functional food glue, converted starch makes a suspension of the present invention fruit grain solidification type yoghourt product be the lotion state, smooth mouth feel, exquisiteness, salubrious, and having can the spoon feeding habits; This paste body shape, a mouthfeel that can spoon food do not have some local flavor; Beautiful is fruit granular suspended in lotion, inlays wherein just as a pearl, has increased the innervation of product; Be that traditional solidification type yoghourt is never before seen; Therefore product of the present invention is a kind of novel milk food, is especially suitable for use as dessert or dessert, has enriched the kind of dairy products.
3, the solidification type yoghourt product with functional characteristic of the present invention is a kind of not only nourishing healthy but also the novel dairy product that meets social fashion; Being not only a infant foods, is a leisure dessert that is fit to white collar, the elderly equally, abundant lactic acid bacteria; Can improve enteron aisle well; It is edible for a long time to can be used as diet, must receive consumers in general's favor, and huge consumption market is arranged.
5, the present invention has guaranteed good stability and the good taste of product in shelf life through reasonably filling a prescription and appropriate process.Preferably 2～6 ℃ of the reserve temperatures of this product, 20～25 days shelf-lifves, farthest kept milk and add the nutritive value of nutrient.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.
Embodiment 1
1, prescription (seeing table 1)
Table 1. raw material, addition, standard and source thereof (calculating) with 1 ton of product
Annotate: each material performance index meets the correlated quality standard-required.
2, preparation technology:
A) materials such as white granulated sugar, WPC-80, functional food glue and converted starch are mixed by said the doing of list of ingredients; Be dissolved in 50 ℃; In the milk after the 500Kg standardization, and stirred 20 minutes, quantitatively arrive 1000Kg with remaining milk then; Treat to add vitamin A, C and E when temperature is reduced to 25 ℃, be cooled to 6 ℃ before the sterilization;
B) semi-finished product detect qualified back and get into homogeneous and sterilization stage, and material is heated to 70 ℃, homogeneous under the 18MPa pressure condition, sterilization under 110 ℃, 300s condition;
C) material after the sterilization is squeezed in the milk surge tank, chilling temperature is 42 ℃;
D) turn on agitator is added the smart 0.8Kg/ ton of coconut palm fruital, mixes;
E) when temperature drops to 42 ℃, carry out sterile filling, add the fruit grain simultaneously, the material after the can was at 44 ℃, 6 hours condition bottom fermentations; Get the semi-finished product that acidity reaches 70～80 ° of T; Sent in 2～6 ℃ of freezers after fermentation 12 hours, finished product, detect the qualified back outbound of index.
Embodiment 2
1, prescription (seeing table 2)
Table 2. raw material, addition, standard and source thereof (calculating) with 1 ton of product
Annotate: each material performance index meets the correlated quality standard-required.
2, preparation technology:
A) materials such as white granulated sugar, WPC-34, functional food glue, converted starch are mixed by said the doing of list of ingredients; Be dissolved in 68 ℃, in the milk after the 400Kg standardization, and stirred 18 minutes; Quantitatively arrive 1000Kg with remaining milk or pure water then, be cooled to 8 ℃ before the sterilization;
B) semi-finished product detect qualified back and get into homogeneous and sterilization stage, and material is heated to 60 ℃, homogeneous under the 20MPa pressure condition, sterilization under 95 ℃, 360s condition;
C) material after the sterilization is squeezed in the milk surge tank, chilling temperature is 38 ℃;
D) turn on agitator is added orange essence 0.7Kg/ ton, mixes;
E) when temperature drops to 38 ℃, carry out sterile filling, add orange granule juice fruit grain simultaneously, the material after the can was at 40 ℃, 6.5 hours condition bottom fermentations; Get the semi-finished product that acidity reaches 70～80 ° of T; Sent in 2～6 ℃ of freezers after fermentation 12 hours, finished product, detect the qualified back outbound of index.
Embodiment 3
1, prescription (seeing table 3)
Table 3. raw material, addition, standard and source thereof (calculating) with 1 ton of product
Annotate: each material performance index meets the correlated quality standard-required.
2, preparation technology:
A) materials such as acesulfame potassium, Aspartame, WPC-34, functional food glue, converted starch are mixed by said the doing of list of ingredients; Be dissolved in 70 ℃, in the milk after the 300Kg standardization, and stirred 20 minutes; Quantitatively arrive 1000Kg with remaining milk or pure water then, be cooled to 4 ℃ before the sterilization;
B) semi-finished product detect qualified back and get into homogeneous and sterilization stage, and material is heated to 80 ℃, homogeneous under the 16MPa pressure condition, sterilization under 110 ℃, 300s condition;
C) material after the sterilization is squeezed in the milk surge tank, chilling temperature is 44 ℃;
D) turn on agitator inserts the 2U bacterial classification, adds aloe essence 0.8Kg/ ton, mixes;
E) when temperature drops to 44 ℃, carry out sterile filling, add aloe fruit grain simultaneously, the material after the can was at 46 ℃, 5 hours condition bottom fermentations; Get the semi-finished product that acidity reaches 70～80 ° of T; Sent in 2～6 ℃ of freezers after fermentation 12 hours, finished product, detect the qualified back outbound of index.
Effect embodiment 1
Trial test mode: coconut palm fruit and two kinds of fruit grain solidification type yoghourts that suspend of orange granule juice of embodiment 1,2 gained are evaluated and tested; Adopt the mode of blank marking; Invite 8 expert and 30 ordinary consumer to form criticism group by dairy products judgment experience; 10 indexs such as the outward appearance tissue of product, rare denseness, tasty and refreshing degree, soft and smooth degree, milk fragrance, sugariness, fragrance, local flavor, product novelty degree and product customer satisfaction are estimated score, adopt the hundred-mark system point system, mark is high more; The best features that expression gets over product, the sensory evaluation result sees table 6.
Table 6. coconut palm fruit/orange granule juice fruit grain solidification type yoghourt evaluation result
| Project | Best features | Average |
| The outward appearance tissue | Tissue is fine and smooth, evenly, no bubble, no whey separate out | 88 |
| Rare denseness | Be smooth smooth, lotion state, having can the spoon feeding habits | 90 |
| Tasty and refreshing degree | It is clearly pleasant to enter the mouth | 80 |
| Soft and smooth degree | The inlet silk is sliding, mellow full | 85 |
| Milk fragrance | Milk fragrance is strong | 83 |
| Sugariness | Sugariness is suitable | 89 |
| Fragrance | Has coconut palm fruit or distinctive, the natural fragrance of orange | 91 |
| Local flavor | Unique flavor, enjoy endless aftertastes | 86 |
| Product novelty degree | Meet the consumer psychology demand, increase desire to purchase | 95 |
| Product customer satisfaction | Meet nutrition, health care, instant, popular consumption concept | 93 |
Claims (10)
1. a fruit grain solidification type yoghourt is characterized in that, in 1000 parts of final products; It comprises each raw material of following mass parts: milk 800-860 part, sweetener 0.3-90 part, food glue 2.5-6 part; Converted starch 10-15 part, WPC 5-25 part, flavoring essence 0.7-0.8 part; Fruit grain 70-100 part, bacterial classification 2-4U/1000Kg.
2. fruit grain solidification type yoghourt as claimed in claim 1; It is characterized in that, can further include in each component of following mass parts one or more: the vitamin C of the vitamin A of 0.0006-0.001 part, 0.12-0.24 part, the vitamin E of 0.012-0.02 part.
3. fruit grain solidification type yoghourt as claimed in claim 1 is characterized in that, described food glue can be selected from a kind of or its several kinds combinations in pectin, gelatin, xanthans and the agar.
4. fruit grain as claimed in claim 1 solidifies sour milk, it is characterized in that, described converted starch is to be the converted starch that raw material is made with the waxy corn starch.
5. fruit grain solidification type yoghourt as claimed in claim 1; It is characterized in that described sweetener is to be selected from white granulated sugar, sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element one or more.
6. fruit grain solidification type yoghourt as claimed in claim 1 is characterized in that, described flavoring essence is coconut palm fruital essence, orange essence and aloe essence.
7. fruit grain solidification type yoghourt as claimed in claim 1 is characterized in that, described fruit grain is that solid content is 13～16%, and clean fruit grain content is 60～70%, is of a size of 5～10 millimeters square coconut palm fruit fruit grain; Solid content is 20～25%, and clean fruit grain content is 60～70%, and the orange granule juice fruit grain and the solid content of single particle are 13～20%, and clean fruit grain content is 60～70%, is of a size of 5～10 millimeters square aloe fruit grain.
8. fruit grain solidification type yoghourt as claimed in claim 1 is characterized in that, described bacterial classification is a little less than the acid of back, produces sticking effective direct putting type bacterial classification.
9. a method for preparing like each described fruit grain solidification type yoghourt of claim 1～8 is characterized in that, may further comprise the steps:
1) with sweetener, food glue, converted starch and WPC dried be mixed even after, join in the milk that is preheated to 50～70 ℃, be stirred to the complete dispersing and dissolving of all materials, at last by the prescription constant volume;
2) semi-finished product behind the step 1) constant volume are cooled to 4～8 ℃, homogeneous then, processing condition is: 60～80 ℃, 16～20MPa, then sterilization, sterilization conditions is: 95～110 ℃, 300～360 seconds;
3) with step 2) material of gained is cooled to 38～44 ℃, inserts bacterial classification, and add essence and carry out blending;
4) under 38～44 ℃ of conditions, carry out sterile filling, and add in the fruit grain one or more;
5) in 40～46 ℃ of heat reservoirs, standing for fermentation 5～6.5 hours;
6) acidity is reached the semi-finished product of the step 5) gained of 70～80 ° of T, send into and carry out ferment after 12 hours in 2～6 ℃ of freezers.
10. method as claimed in claim 9 is characterized in that, when being cooled to below 25 ℃, vitamin A, vitamin C and/or vitamin E is joined in the milk in the step 1).
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| CN107771939A (en) * | 2016-08-29 | 2018-03-09 | 本溪木兰花乳业有限责任公司 | A kind of xylitol Yoghourt and its preparation technology |
| CN108112696A (en) * | 2017-12-18 | 2018-06-05 | 光明乳业股份有限公司 | A kind of stirred type acidified milk and preparation method thereof |
| US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
| CN113383906A (en) * | 2020-03-12 | 2021-09-14 | 内蒙古伊利实业集团股份有限公司 | Acidic rice pudding and preparation method thereof |
| CN111480696A (en) * | 2020-04-22 | 2020-08-04 | 扬州市扬大康源乳业有限公司 | Orange velvet oat set yogurt and preparation method thereof |
| CN114916580A (en) * | 2022-06-09 | 2022-08-19 | 重庆市天友乳业股份有限公司 | Yogurt compound stabilizer, set yogurt containing particles and preparation method of set yogurt |
| CN114916580B (en) * | 2022-06-09 | 2024-04-02 | 重庆市天友乳业股份有限公司 | Yogurt compound stabilizer, particle-containing set yogurt and preparation method thereof |
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