CN105166045A - Preparation method for fruit particle yoghourt - Google Patents
Preparation method for fruit particle yoghourt Download PDFInfo
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- CN105166045A CN105166045A CN201510583448.5A CN201510583448A CN105166045A CN 105166045 A CN105166045 A CN 105166045A CN 201510583448 A CN201510583448 A CN 201510583448A CN 105166045 A CN105166045 A CN 105166045A
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Abstract
The invention discloses a preparation method for fruit particle yoghourt. The preparation method comprises the following steps: preparing all sweet corn grains, pleurotus eryngii, yellow peaches and a stabilizing agent; performing thermal treatment, pulping, enzyme treatment, enzyme deactivation and filtration on the sweet corn grains to obtain sweet corn juice; cleaning and granulating the yellow peaches and the pleurotus eryngii for later use; mixing whole milk powder with water, uniformly stirring, and then adding a sweet corn enzymolysis solution, the white granulated sugar, xylitol and a compound sweetening agent for mixing; putting prepared raw milk into a homogenization machine for homogenization; carrying out sterilization and cooling on the homogenized raw material; adding a yoghurt starter for fermentation; and cooling fermented emulsion to room temperature, adding the yellow peach particles, the pleurotus eryngii particles and the sterilized stabilizing agent, uniformly mixing, carrying out refrigeration after-ripening, and performing germfree packaging to obtain finished product fruit particle yoghourt. The yoghourt disclosed by the invention contains rich nutritional components and has various health functions of digestion promotion and the like; furthermore, the fruit particle yoghourt tastes sour and sweet, and fruit particles are palatable, so that the fruit particle yoghourt is suitable for being drunk by special people suffering from obesity.
Description
Technical field
The present invention relates to a kind of preparation method of Yoghourt, be specifically related to a kind of preparation method of fruit yogurt, belong to food processing technology field.
Background technology
Yoghourt is through the dairy products that lactobacillus-fermented obtains, relative ordinary fresh milk, more easily digested, and the utilization rate of various nutritional labeling uprises.The invasion that lactic acid bacteria in Yoghourt can be improved human body microecological balance, be optimized gut flora, suppresses harmful intestinal tract bacteria, suppresses the growth of saprophytic bacteria, suppresses harmful bacteria to produce carcinogen, can prevent and cure diseases.
But, its nutritional labeling of some Yoghourts commercially available at present and taste all very single, for different consumer groups, be difficult to meet its diversified nutritional need and mouthfeel demand.
Summary of the invention
For solving the problems of the technologies described above, the present invention proposes a kind of preparation method of fruit yogurt, its rich in nutritive value, and mouthfeel is good, is applicable to many people and eats.
In order to achieve the above object, technical scheme of the present invention is as follows: a kind of preparation method of fruit yogurt, comprises the following steps:
A, selected raw material: the sweet corn kernel of needs, pleurotus eryngii, yellow peach and stabilizing agent are got all the ready;
B, prepare sweet corn juice: by sweet corn kernel screening, heat treatment, making beating, ferment treatment, the enzyme that goes out, filter and obtain sweet corn juice;
C, prepare yellow peach grain and pleurotus eryngii grain: yellow peach and pleurotus eryngii are cleaned, pelletizing is stand-by;
D, raw materials milk: whole milk powder is mixed with water, stirs; Then add sweet corn juice, white granulated sugar, composite sweetener allocate;
E, homogeneous: the raw material milk that step D is obtained puts into homogenizer, at 60 DEG C of temperature, adopt the pressure of 25MPa-30MPa to carry out homogeneous;
F, sterilization, cooling: raw material milk good for step e homogeneous is carried out sterilization, cooling;
G, inoculation fermentation: in step F, add the ferment agent for sour milk that mass ratio is 0.15%-0.2%, then at 42 DEG C-44 DEG C bottom fermentation 7h-9h;
H, mixing, filling: by the corn Yoghourt cool to room temperature after fermentation, to add the stabilizing agent after yellow peach grain, pleurotus eryngii grain and sterilization, mix, refrigerate at 4 DEG C, after-ripening 12h, aseptic subpackagedly obtain finished product fruit yogurt.
As preferably, the preparation method of sweet corn juice is in stepb:
(1) screening cleaning: select the sweet corn kernel that full grains, granularity are neat, removes black grain, grain of damaging by worms, corn stigma and foreign material wherein, cleans up with circulating water;
(2) heat treatment: adopt jacketed pan or continous way precooker, to precook above-mentioned sweet corn kernel 10min-15min with 95 DEG C of-100 DEG C of hot water, be then cooled to 70 DEG C-80 DEG C for subsequent use;
(3) pull an oar: in above-mentioned completely softening sweet corn kernel, add 70 DEG C of-80 DEG C of distilled water, pull an oar to slurries are even, without obvious particle, during making beating, amount of water is 3 times of raw material weight;
(4) ferment treatment: add Thermostable α-Amylase and liquefy in above-mentioned sweet corn pulp, enzyme concentration is 3500U/100g sweet corn pulp, pH is 6-6.5, liquefy 20min-30min at 90 DEG C-95 DEG C; Then add carbohydrase and carry out saccharification, enzyme concentration is 30000U/100g sweet corn pulp, pH is 5-5.5, at 60 DEG C-65 DEG C saccharification 50min-60min, use citric acid adjust pH;
(5) go out enzyme: the sweet corn pulp after saccharification is warming up to 95 DEG C-100 DEG C, heating 3min-5min, inactive enzyme;
(6) filter: the sweet corn pulp after the enzyme that goes out is filtered, remove bulky grain wherein and impurity, obtain the sweet corn juice clarified.
As preferably, in step (4): the enzyme activity of Thermostable α-Amylase is 10000U/g; The enzyme activity of carbohydrase is 100000U/g.
As preferably, in step C, freezing yellow peach is directly thawed, be cut into the little fourth of square that the length of side is 0.4cm-0.6cm; Cleaned by pleurotus eryngii, be cut into the little fourth of square that the length of side is 0.4cm-0.6cm, blanching 5min-8min in 95 DEG C of-100 DEG C of boiling water, it is for subsequent use that circulating water is cooled to room temperature.
As preferably, the preparation process of raw material milk is as follows in step D:
Raw material mixes: mixed with water by whole milk powder, stir, and leaves standstill, and the quality of water is 7-8 times of milk powder;
Allotment: according to mass percent, adds in the raw material of mixing:
As preferably, described composite flavor is in proportion by Aspartame: acesulfame potassium=7:3 forms.
As preferably, at step F Raw milk sterilizing 3min-5min at 100 DEG C; Or sterilizing 10min-15min at 90 DEG C-95 DEG C; Raw material milk after sterilizing is cooled to 40 DEG C-44 DEG C.
As preferably, count in mass ratio in steph, add:
Yellow peach grain 8%-10% pleurotus eryngii grain 6%-8% stabilizing agent 0.5%-0.7%, and stir, make its Homogeneous phase mixing.
As preferably, described yellow peach grain and pleurotus eryngii grain sterilizing 10min-15min at 85 DEG C-90 DEG C.
As preferably, described stabilizing agent, consists of the following composition by mass percentage: the hydroxypropyl PASELLI EASYGEL of the pectin of 0.1%-0.15%, the propylene glycol alginate of 0.15%-0.2% and 0.3%-0.35%.
Beneficial effect of the present invention:
(1) corn enzymolysis liquid, pleurotus eryngii particle, yellow peach particle is added in Yoghourt; Wherein, corn enzymolysis liquid is except making full use of corn nutrition and health-care efficacy, and enzymolysis makes its macromolecular components degrade, and content of reducing sugar also increases, can it grows for lactic acid bacteria provides adequate nutrients to promote.Pleurotus eryngii particle belongs to edible health bacterium.Huang Tao belongs to fruit, takes full advantage of the nutrition and health care function of three kinds of raw materials, and make Yoghourt nutrition more diversified, mouthfeel is better.
(2) xylitol Substitute For Partial sucrose is added, can caries prevention, minimizing diabetes risk.Add composite sweetener Substitute For Partial sucrose, carbohydrate consumption can be reduced, while minimizing carbohydrate intake, reduce production cost;
(3) add stabilizing agent, be conducive to particle and suspend, increase its stability;
(4) fruit yogurt that this patent is produced does not add any anticorrisive agent in manufacturing process, is a kind of food of natural nutrition health, meets the healthy living idea of modern.
Detailed description of the invention
Below in conjunction with detailed description of the invention, elaboration detailed is further done to the present invention.
Yoghourt of the present invention, in preparation process, adds Huang Tao, pleurotus eryngii and corn, because:
Huang Tao is nutritious, can not only provide energy for brain, can also regulate the fat metabolism in health, promote the appetite of people, play defaecation, hypoglycemic, reducing blood lipid, Green Tea Extract, dispels blackspot, delays senility, improves the effects such as immunity.
Pleurotus eryngii can soften and protect blood vessel, has reduction blood fat, reduces cholesterol, promotes gastro-intestinal digestion, Therapeutic diet stagnates disease, strengthens immunity of organisms, prevents the effects such as cardiovascular and cerebrovascular disease.Pleurotus eryngii protein is the main composition composition of white blood cell and antibody, is to maintain the most important nutrient of immunity function.
Corn is also known as vegetable corn, and containing multivitamin and mineral matter, the calcium contained by it can reduce blood pressure; The natural VE contained can delay senility, and reduces cholesterol, prevents cutaneous lesions; The cellulose contained can accelerate the discharge of intestinal carcinogens and other toxin; The unrighted acid contained, can softening blood vessel, prevents and treats coronary heart disease.
Xylitol is a kind of natural sweetener extracted from plant, and sugariness is suitable with sucrose, and metabolism does not need the effect of insulin, is therefore for the relieved a kind of sweetener of diabetes patient.Xylitol can caries prevention.In addition ,-xylitol provides energy for human body, synthesizes glycogen, the consumption of protein in hepatic tissue can be made to reduce, and repairs and protection liver, makes the generation minimizing of harmful ketoboidies in human body, can not worry get fat because of edible.
Therefore, have higher nutritive value and diversified mouthfeel with the fruit yogurt that above-mentioned raw material is prepared, it not only has abundant nutritional labeling and promotes the plurality of health care functions such as digestion, and taste is sour-sweet, fruit grain is agreeable to the taste, the special population being applicable to obesity symptom is drunk, and is received by the market very much.
Embodiment one
A preparation method for fruit yogurt, comprises the following steps:
A, selected raw material: the sweet corn kernel of needs, pleurotus eryngii, yellow peach and stabilizing agent are got all the ready;
B, prepare sweet corn juice:
(1) screening cleaning: select the sweet corn kernel that full grains, granularity are neat, removes black grain, grain of damaging by worms, corn stigma and other foreign material wherein, cleans up with circulating water;
(2) heat treatment: adopt jacketed pan or continous way precooker, by the above-mentioned sweet corn kernel 10min that precooks in 100 DEG C of hot water, be then cooled to 80 DEG C for subsequent use;
(3) pull an oar: in above-mentioned completely softening sweet corn kernel, add 80 DEG C of distilled water, pull an oar to slurries are even, without obvious particle, during making beating, amount of water is 3 times of raw material weight;
(4) ferment treatment: be that the Thermostable α-Amylase of 10000U/g adds in above-mentioned sweet corn pulp by enzyme activity, enzyme concentration is 3500U/100g sweet corn pulp, pH is 6, liquefy 30min at 90 DEG C; Add the carbohydrase that enzyme activity is 100000U/g again, enzyme concentration is 30000U/100g sweet corn pulp, pH is 5, at 60 DEG C of saccharification 60min, uses citric acid adjust pH;
(5) go out enzyme: the sweet corn pulp after saccharification is warming up to 100 DEG C, heating 3min, inactive enzyme;
(6) filter: the sweet corn pulp after the enzyme that goes out is filtered, remove bulky grain wherein and impurity, obtain the sweet corn juice clarified;
C, prepare yellow peach grain and pleurotus eryngii grain: the yellow peach of 74.2kg is cut into the little fourth of square that the length of side is 0.4cm; Cleaned by the pleurotus eryngii of 65kg, be cut into the little fourth of square that the length of side is 0.4cm, blanching 5min in 100 DEG C of boiling water, it is for subsequent use that circulating water is cooled to room temperature;
D, raw materials milk: 100kg whole milk powder is mixed with the water of 700kg, and add 128kg corn enzymolysis liquid, 24kg white granulated sugar, 16kg xylitol, 0.105kg Aspartame, 0.045kg acesulfame potassium, stirs;
E, homogeneous: homogenizer put into by the sample milk that step D is obtained, at 60 DEG C of temperature, adopt the pressure of 25MPa to carry out homogeneous;
F, sterilization, cooling: by mixed liquor good for step e homogeneous sterilization 3min at 100 DEG C; The mixed liquor that sterilization is good is cooled to 42 DEG C;
G, inoculation fermentation: the ferment agent for sour milk adding 1.8kg in step F, then at 43 DEG C of bottom fermentation 7h;
H, mixing, filling: by the corn Yoghourt cool to room temperature after fermentation, to add: yellow peach grain, pleurotus eryngii grain, stabilizing agent, and stir and make its Homogeneous phase mixing; Refrigerate at 4 DEG C, after-ripening 12h, aseptic subpackagedly obtain finished product fruit yogurt, yellow peach grain and pleurotus eryngii grain sterilization 10min at 90 DEG C in this step; Described stabilizing agent, is mixed by the hydroxypropyl PASELLI EASYGEL of the pectin of 1.2kg, the propylene glycol alginate of 1.5kg and 2.8kg.
Embodiment two
A preparation method for fruit yogurt, comprises the following steps:
A, selected raw material: the sweet corn kernel of needs, pleurotus eryngii, yellow peach and stabilizing agent are got all the ready;
B, prepare sweet corn juice:
(1) screening cleaning: select the sweet corn kernel that full grains, granularity are neat, removes black grain, grain of damaging by worms, corn stigma and other foreign material wherein, cleans up with circulating water;
(2) heat treatment: adopt jacketed pan or continous way precooker, by the above-mentioned sweet corn kernel 15min that precooks in 95 DEG C of hot water, be then cooled to 70 DEG C for subsequent use;
(3) pull an oar: in above-mentioned completely softening sweet corn kernel, add 70 DEG C of distilled water, pull an oar to slurries are even, without obvious particle, during making beating, amount of water is 3 times of raw material weight;
(4) ferment treatment: be that the Thermostable α-Amylase of 10000U/g adds in above-mentioned sweet corn pulp by enzyme activity, enzyme concentration is 3500U/100g sweet corn pulp, pH6.5, liquefy at 95 DEG C 20min; Add the carbohydrase that enzyme activity is 100000U/g again, enzyme concentration is 30000U/100g sweet corn pulp, pH5.5, at 65 DEG C of saccharification 50min, use citric acid adjust pH;
(5) go out enzyme: the sweet corn pulp after saccharification is warming up to 95 DEG C, heating 5min, inactive enzyme;
(6) filter: the sweet corn pulp after the enzyme that goes out is filtered, remove bulky grain wherein and impurity, obtain the sweet corn juice clarified;
C, prepare yellow peach grain and pleurotus eryngii grain: the yellow peach of 85kg is cut into the little fourth of square that the length of side is 0.5cm; Cleaned by the pleurotus eryngii of 70kg, be cut into the little fourth of square that the length of side is 0.5cm, blanching 8min in 95 DEG C of hot water, it is for subsequent use that circulating water is cooled to room temperature;
D, raw materials milk: raw material mixes: mixed with the water of 800kg by the whole milk powder of 100kg, and add 126kg corn enzymolysis liquid, 27kg white granulated sugar, 18kg xylitol, 0.126kg Aspartame, 0.054kg acesulfame potassium, stir;
E, homogeneous: homogenizer put into by the sample milk that step D is obtained, at 60 DEG C of temperature, adopt the pressure of 25MPa to carry out homogeneous;
F, sterilization, cooling: by mixed liquor good for step e homogeneous sterilization 5min at 95 DEG C; The mixed liquor that sterilization is good is cooled to 43 DEG C;
G, inoculation fermentation: the ferment agent for sour milk adding 2.0kg in step F, then at 43 DEG C of bottom fermentation 7h;
H, mixing, filling: by the corn Yoghourt cool to room temperature after fermentation, to add: yellow peach grain, pleurotus eryngii grain, stabilizing agent, and stir and make its Homogeneous phase mixing; Refrigerate at 4 DEG C, after-ripening 12h, aseptic subpackagedly obtain finished product fruit yogurt, yellow peach grain and pleurotus eryngii grain sterilization 10min at 90 DEG C in this step; Described stabilizing agent, is made up of the hydroxypropyl PASELLI EASYGEL of the pectin of 1.5kg, the propylene glycol alginate of 1.5kg and 3.1kg.
Embodiment three
A preparation method for fruit yogurt, comprises the following steps:
A, selected raw material: the sweet corn kernel of needs, pleurotus eryngii, yellow peach and stabilizing agent are got all the ready;
B, prepare sweet corn juice:
(1) screening cleaning: select the sweet corn kernel that full grains, granularity are neat, removes black grain, grain of damaging by worms, corn stigma and other foreign material wherein, cleans up with circulating water;
(2) heat treatment: adopt jacketed pan or continous way precooker, by the above-mentioned sweet corn kernel 12min that precooks in 97 DEG C of hot water, be then cooled to 65 DEG C for subsequent use;
(3) pull an oar: in above-mentioned completely softening sweet corn kernel, add 80 DEG C of distilled water, pull an oar to slurries are even, without obvious particle, during making beating, amount of water is 3 times of raw material weight;
(4) ferment treatment: be that the Thermostable α-Amylase of 10000U/g adds in above-mentioned sweet corn pulp by enzyme activity, enzyme concentration is 3500U/100g sweet corn pulp, pH is 6.3, liquefy 25min at 95 DEG C; Add the carbohydrase that enzyme activity is 100000U/g again, enzyme concentration is 30000U/100g sweet corn pulp, pH is 5.2, at 65 DEG C of saccharification 55min, uses citric acid adjust pH;
(5) go out enzyme: the sweet corn pulp after saccharification is warming up to 100 DEG C, heating 3min, inactive enzyme;
(6) filter: the sweet corn pulp after the enzyme that goes out is filtered, remove bulky grain wherein and impurity, obtain the sweet corn juice clarified;
C, prepare yellow peach grain and pleurotus eryngii grain: the yellow peach of 80kg is cut into the little fourth of square that the length of side is 0.6cm; Cleaned by the pleurotus eryngii of 60kg, be cut into the little fourth of square that the length of side is 0.6cm, blanching 8min in 100 DEG C of boiling water, it is for subsequent use that circulating water is cooled to room temperature;
D, raw materials milk: raw material mixes: mixed with the water of 700kg by the whole milk powder of 100kg, and add 120kg corn enzymolysis liquid, 23kg white granulated sugar, 23kg xylitol, 0.175kg Aspartame, 0.075kg acesulfame potassium, stirs;
E, homogeneous: homogenizer put into by the sample milk that step D is obtained, at 60 DEG C of temperature, adopt the pressure of 25MPa to carry out homogeneous;
F, sterilization, cooling: by mixed liquor good for step e homogeneous sterilization 10min at 95 DEG C; The mixed liquor that sterilization is good is cooled to 42 DEG C;
G, inoculation fermentation: the ferment agent for sour milk adding 1.7kg in step F, then at 43 DEG C of bottom fermentation 8h;
H, mixing, filling: by the corn Yoghourt cool to room temperature after fermentation, to add: yellow peach grain, pleurotus eryngii grain, stabilizing agent, and stir and make its Homogeneous phase mixing; Refrigerate at 4 DEG C, after-ripening 12h, aseptic subpackagedly obtain finished product fruit yogurt, yellow peach grain and pleurotus eryngii grain sterilization 15min at 85 DEG C in this step; Described stabilizing agent, is mixed by the hydroxypropyl PASELLI EASYGEL of the pectin of 1.38kg, the propylene glycol alginate of 1.84kg and 3.22kg.
Claims (10)
1. a preparation method for fruit yogurt, is characterized in that, comprises the following steps:
A, selected raw material: the sweet corn kernel of needs, pleurotus eryngii, yellow peach and stabilizing agent are got all the ready;
B, prepare sweet corn juice: by sweet corn kernel screening, heat treatment, making beating, ferment treatment, the enzyme that goes out, filter and obtain sweet corn juice;
C, prepare yellow peach grain and pleurotus eryngii grain: yellow peach and pleurotus eryngii are cleaned, pelletizing is stand-by;
D, raw materials milk: whole milk powder is mixed with water, stirs; Then add sweet corn juice, white granulated sugar, composite sweetener allocate;
E, homogeneous: the raw material milk that step D is obtained puts into homogenizer, at 60 DEG C of temperature, adopt the pressure of 25MPa-30MPa to carry out homogeneous;
F, sterilization, cooling: raw material milk good for step e homogeneous is carried out sterilization, cooling;
G, inoculation fermentation: in step F, add the ferment agent for sour milk that mass ratio is 0.15%-0.2%, then at 42 DEG C-44 DEG C bottom fermentation 7h-9h;
H, mixing, filling: by the corn Yoghourt cool to room temperature after fermentation, to add the stabilizing agent after yellow peach grain, pleurotus eryngii grain and sterilization, mix, refrigerate at 4 DEG C, after-ripening 12h, aseptic subpackagedly obtain finished product fruit yogurt.
2. the preparation method of fruit yogurt according to claim 1, is characterized in that, the preparation method of sweet corn juice is in stepb:
(1) screening cleaning: select the sweet corn kernel that full grains, granularity are neat, removes black grain, grain of damaging by worms, corn stigma and foreign material wherein, cleans up with circulating water;
(2) heat treatment: adopt jacketed pan or continous way precooker, to precook above-mentioned sweet corn kernel 10min-15min with 95 DEG C of-100 DEG C of hot water, be then cooled to 70 DEG C-80 DEG C for subsequent use;
(3) pull an oar: in above-mentioned completely softening sweet corn kernel, add 70 DEG C of-80 DEG C of distilled water, pull an oar to slurries are even, without obvious particle, during making beating, amount of water is 3 times of raw material weight;
(4) ferment treatment: add Thermostable α-Amylase and liquefy in above-mentioned sweet corn pulp, enzyme concentration is 3500U/100g sweet corn pulp, pH is 6-6.5, liquefy 20min-30min at 90 DEG C-95 DEG C; Then add carbohydrase and carry out saccharification, enzyme concentration is 30000U/100g sweet corn pulp, pH is 5-5.5, at 60 DEG C-65 DEG C saccharification 50min-60min, use citric acid adjust pH;
(5) go out enzyme: the sweet corn pulp after saccharification is warming up to 95 DEG C-100 DEG C, heating 3min-5min, inactive enzyme;
(6) filter: the sweet corn pulp after the enzyme that goes out is filtered, remove bulky grain wherein and impurity, obtain the sweet corn juice clarified.
3. the preparation method of fruit yogurt according to claim 2, is characterized in that, in step (4): the enzyme activity of Thermostable α-Amylase is 10000U/g; The enzyme activity of carbohydrase is 100000U/g.
4. the preparation method of fruit yogurt according to claim 1, is characterized in that, is directly thawed by freezing yellow peach in step C, is cut into the little fourth of square that the length of side is 0.4cm-0.6cm; Cleaned by pleurotus eryngii, be cut into the little fourth of square that the length of side is 0.4cm-0.6cm, blanching 5min-8min in 95 DEG C of-100 DEG C of boiling water, it is for subsequent use that circulating water is cooled to room temperature.
5. the preparation method of fruit yogurt according to claim 1, is characterized in that, the preparation process of raw material milk is as follows in step D:
Raw material mixes: mixed with water by whole milk powder, stir, and leaves standstill, and the quality of water is 7-8 times of milk powder;
Allotment: according to mass percent, adds in the raw material of mixing:
Sweet corn juice 14%-16% white granulated sugar 2%-3%
Composite sweetener 0.016%-0.02% xylitol 2%-3%.
6. the preparation method of fruit yogurt according to claim 5, is characterized in that, described composite sweetener is in proportion by Aspartame: acesulfame potassium=7:3 forms.
7. the preparation method of fruit yogurt according to claim 6, is characterized in that, at step F Raw milk sterilizing 3min-5min at 100 DEG C; Or sterilizing 10min-15min at 90 DEG C-95 DEG C; Raw material milk after sterilizing is cooled to 40 DEG C-44 DEG C.
8. the preparation method of fruit yogurt according to claim 1, is characterized in that, counts in mass ratio in steph, adds:
Yellow peach grain 8%-10% pleurotus eryngii grain 6%-8% stabilizing agent 0.5%-0.7%, and stir, make its Homogeneous phase mixing.
9. the preparation method of fruit yogurt according to claim 8, is characterized in that, described yellow peach grain and pleurotus eryngii grain sterilizing 10min-15min at 85 DEG C-90 DEG C.
10. the preparation method of fruit yogurt according to claim 9, it is characterized in that, described stabilizing agent, is mixed by following composition by mass percentage: the hydroxypropyl PASELLI EASYGEL of the pectin of 0.1%-0.15%, the propylene glycol alginate of 0.15%-0.2% and 0.3%-0.35%.
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| CN107410489A (en) * | 2017-04-21 | 2017-12-01 | 蚌埠市和平乳业有限责任公司 | A kind of coagulating type Chinese date yoghourt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105580901A (en) * | 2016-01-25 | 2016-05-18 | 宿州学院 | Pleurotus eryngii grain-containing blueberry yoghourt and preparation method thereof |
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