CN105594857A

CN105594857A - Yogurt mixing fruit material

Info

Publication number: CN105594857A
Application number: CN201410661456.2A
Authority: CN
Inventors: 郑静
Original assignee: RUGAO CITY DINGYAN TOWN INDUSTRIAL PARK DEVELOPMENT Co Ltd
Current assignee: RUGAO CITY DINGYAN TOWN INDUSTRIAL PARK DEVELOPMENT Co Ltd
Priority date: 2014-11-19
Filing date: 2014-11-19
Publication date: 2016-05-25

Abstract

The present invention relates to a jam production method, particularly to a yogurt mixing fruit material, and belongs to the technical field of jam product processing. The yogurt mixing fruit material is characterized in that the jam is co-packaged with yogurt, floats on the upper layer of the yogurt, has the density close to the yogurt, and is not mixed with the yogurt before stirring. According to the present invention, the jam yogurt is provided, and the jam is loaded on the upper layer of the semicoagulated yoghurt, such that the milk has the nutritional value while the requirements of consumers on changing tastes are met, the traditional jam application field is expanded, and the DIY approach is used to combine the diet and the entertainment so as to guide the new diet fashion.

Description

Yoghourt mixes fruit material

Technical field

The present invention relates to a kind of preparation method of jam, particularly a kind of Yoghourt mixes fruit material, belongs to fruit spreads processing technique field.

Background technology

Yoghourt is as nutritious dairy produce, in recent years more and more welcomed by the people, because Yoghourt has not only retained the nutritional labeling such as the protein in fresh milk, fat and sugar class, and can also gastric acid secretion, increase appetite, promote human body metabolism, nutrition is easily absorbed. Yoghourt reduces cholesterolemia in addition, atherosclerosis, the effects such as treatment indigestion, abdominal distension, diarrhoea. Particularly control diarrhoea very effective. Because the Bacillus acidi lactici in Yoghourt can produce much lactic acid, it can reduce the pH value in enteron aisle, suppresses the growth of spoilage organisms, alleviates the infringement of toxicant to human body. Yoghourt is to utilize the microorganism of useful health to ferment and make in milk. The lactic acid that Yoghourt fermentation process produces can promote the digestion and absorption function of human body, and biodiasmin can be restrained the growth of spoilage organisms, gets rid of residual toxin in body. Yoghourt has not only possessed the whole nutritional labelings in milk, also has certain health care. Lactic acid bacteria in Yoghourt can suppress the growth and breeding of spoilage organisms in enteron aisle in human body alimentary canal, resists the infringement of various pathogeny bacterium; In addition the organic acid producing due to the growth of lactic acid bacteria has spread effect, also can promote to be beneficial to defaecation by intestines peristalsis. Yoghourt is abundanter and easily digest and absorb than milk nutrition, making steamed bun like flour through fermentation just easily digests and assimilates, milk fermentation is made Yoghourt also effect same, and sweat makes in milk sugar, protein have 2O% left and right to be decomposed into little molecule (as galactolipin and lactic acid, little peptide chain and amino acid etc.). In milk, fat content is generally 3%-5%. After fermentation, 2 times of the increases of the comparable raw material milk of aliphatic acid in Ruzhong. These variations make Yoghourt more easy to digest and absorb, the utilization rate of various nutrients is improved. Yoghourt is formed by plain chocolate fermentation, and except having retained whole nutritional labelings of fresh milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, as VB1, VB2, VB6, VB12 etc. Particularly, to the dyspeptic crowd of lactose, eat Yoghourt and also can not occur more than abdominal distension, gas or diarrhoea phenomenon. In fresh milk, calcium content is abundant, and after fermentation, the mineral matters such as calcium do not change, but the lactic acid producing after fermentation can improve calcium, the phosphorus utilization rate in human body, effectively so calcium, P elements in Yoghourt are more easily absorbed by the body. The good source of Yoghourt or calcium, although the nutritional labeling of Yoghourt depends on source and the composition of raw material milk, but in general, Yoghourt all increases than the composition of raw material milk, on the one hand because requiring of material quality is high, on the other hand because add a small amount of milk powder in some yogurt production. So in general, drink the Yoghourt of a glass 15O gram, can meet one day required calcium amount of 10 years old following children 1/3, adult's calcium amount 1/5.

Though Yoghourt has a lot of benefits, along with growth in the living standard, single yoghurt-flavoured can not meet consumer, and people more wish to add the thing of the fruit of various tastes or vegetables, cereal and so in Yoghourt. Fruit juice in the market or vegetables, grain milk drink are more and more subject to consumer's favor. Although also there is in the market the Yoghourt of the taste such as strawberry or aloe, this Yoghourt is the additive that adds good various fruit or vegetables, cereal and so in Yoghourt, but preparation like this, and composition is very unstable, easily spoiled, can not to provide consumer to need yoghurt-flavoured.

Summary of the invention

Goal of the invention of the present invention is: a kind of jam Yoghourt is provided, jam is contained in to the upper strata of half solidification type yoghourt, met again consumer and pursue the demand of changeable taste when making yoghurt have more nutritive value.

For completing foregoing invention object, the present invention is achieved in that a kind of Yoghourt mixes fruit material, it is characterized in that: this jam is used to jointly pack with yoghurt, and floats on the upper strata of yoghurt, its density and yoghurt approaching; Before not stirring, do not mix mutually with yoghurt. Traditional fruit yogurt is that Yoghourt stirs in advance, mixes with jam, packaging, buy afterwards consumer on hand, and the combination of half solidification type yoghourt and layered jam is quite different, also be the place of the feature of this series products, Yoghourt and jam are each integral, again one integrated mass, in bringing consumer's cuisines, health, also serve visual joyful. Adopt substep, low impulsive force type of feed, installing in the cup of Yoghourt, water uniformly and spoon a layer jam, the product of gained from the appearance upper strata is the beautiful jam of color and luster, lower floor is as white as polished jade Yoghourt, while drinking, the two arbitrarily can be mixed, in careful mellow Yoghourt, be mingled with the fruit perfume (or spice) of sweet and sour taste. On outward appearance or taste, all to bring consumer to meet greatly.

Such scheme is done to further refinement: described jam is mainly fruit jam, its formula is (percentage by weight):

Fruit grain 16-25%

HFCS 20-40%

Icing Sugar 2.0-9.8%

Starch 0.5-3.2%

Composite edible colloid 0.1-0.8%

Water 46-54%

Citric acid 0.1-0.3%

Natrium citricum 0.2-0.4%

Practical essence 0.4-1.2 ‰

Sweetener 0.1-0.45 ‰

Different VC acid sodium 0.2-1 ‰

The size of the fruit grain described in above-mentioned jam formulations is below 5mm. Small fruit grain more can help jam to water pouring on milk upper strata, can help the taste of taste to fruit when people drink.

Described partly solidifying is a kind of Yoghourt between coagulability Yoghourt and stirred yoghurt, freezes between shape exactly between freezing shape and not being, and presents half gelation shape. Adopt the benefit of partly solidifying to be: can make jam in standing, float on upper strata, when can making again jam mix with Yoghourt, arrive good mixing effect.

Described fruit can be:

Berries: strawberry, raspberry, mulberries, grape;

Drupe class: plum, olive, cherry, plum, peach;

Pomaceous fruit: loquat, hawthorn, pears, apple etc.;

Citrus: orange, oranges and tangerines, orange, shaddock.

The preparation technology of described jam is as follows:

1) preparation fruit material: choose the fruit of high-quality, peeling stoning, or dice, to clean, blanching, makes fruit material, for subsequent use;

2) prepare liquid glucose: the water of HFCS and 30% is dissolved, be modulated into liquid glucose;

3) dipping fruit: get fruit and expect that 2 steps add in the liquid glucose of suddenly making and flood, dipping 1h;

4) prepare carbohydrate gum mixture: Icing Sugar, starch are mixed with composite edible colloid, and carbohydrate gum mixture is made in heating, for subsequent use;

5) infusion: fruit material and liquid glucose after dipping in the 3rd step are put into the infusion of jacketed pan high temperature, finally add appropriate pigment and essence again, uniform stirring, makes jam;

6) cooling, after product in stable condition, canned.

In described technique, the heating-up temperature of the 4th step is between 80 ~ 90 degree.

Detailed description of the invention

Yoghourt mixes a fruit material, it is characterized in that: this jam is used to jointly pack with yoghurt, and is placed in the upper strata of yoghurt, and the density of its density and yoghurt approaches; Before not stirring, close with yoghurt is immiscible. Traditional fruit yogurt is that Yoghourt stirs in advance, mixes with jam, packaging, buy afterwards consumer on hand, and the combination of half solidification type yoghourt and layered jam is quite different, also be the place of the feature of this series products, Yoghourt and jam are each integral, again one integrated mass, in bringing consumer's cuisines, health, also serve visual joyful. Adopt substep, low impulsive force type of feed, installing in the cup of Yoghourt, water uniformly and spoon a layer jam, the product of gained from the appearance upper strata is the beautiful jam of color and luster, lower floor is as white as polished jade Yoghourt, while drinking, the two arbitrarily can be mixed, in careful mellow Yoghourt, be mingled with the fruit perfume (or spice) of sweet and sour taste. On outward appearance or taste, all to bring consumer to meet greatly.

Described jam is mainly fruit jam, and its formula is (percentage by weight):

Fruit grain 16-25%

HFCS 20-40%

Icing Sugar 2.0-9.8%

Starch 0.5-3.2%

Composite edible colloid 0.1-0.8%

Water 46-54%

Citric acid 0.1-0.4%

Natrium citricum 0.2-0.5%

Practical essence 0.4-1.2 ‰

Sweetener 0.1-0.2 ‰

Different VC acid sodium 0.2-1 ‰

The size of the fruit grain described in above-mentioned jam formulations is below 5mm. Small fruit grain more can help jam to water pouring on milk upper strata, can help the taste of taste to fruit when people drink, and fruit grain is more solid a little, when being unlikely to be placed in jam, just melts after a time.

A kind of Yoghourt of half described solidification type yoghourt between coagulability Yoghourt and stirred yoghurt, namely freezes between shape between freezing shape and not being, and presents half gelation shape. Adopt the benefit of partly solidifying shape Yoghourt to be: can make jam in standing, float on upper strata, when can making again jam mix with Yoghourt, arrive good mixing effect.

Described fruit can be:

Berries: strawberry, raspberry, mulberries, grape;

Drupe class: plum, olive, cherry, plum, peach;

Pomaceous fruit: loquat, hawthorn, pears, apple etc.;

Citrus: orange, oranges and tangerines, orange, shaddock.

The preparation technology of described jam is as follows:

3) dipping fruit: get in the liquid glucose that really material adds the 2nd step to make and flood, dipping 1h;

6) cooling, after product in stable condition, canned.

The invention provides a kind of jam Yoghourt, jam is contained in to the upper strata of half solidification type yoghourt, when making yoghurt have more nutritive value, met again consumer and pursue the demand of changeable taste. Expand the field of traditional jam application, adopted the mode of DIY, diet and amusement have been combined, guided a kind of new diet prevailing custom.

Claims

1. a Yoghourt mixes fruit material, it is characterized in that: this jam is used to jointly pack with yoghurt, and is placed in the upper strata of yoghurt, and approaching of its density and yoghurt do not mix mutually with yoghurt before not stirring.

2. a kind of Yoghourt according to claim 1 mixes fruit material, it is characterized in that: described jam is mainly fruit jam, and its formula is (percentage by weight):

Fruit grain 16-25%

HFCS 20-40%

Icing Sugar 2.0-9.8%

Starch 0.5-3.2%

Composite edible colloid 0.1-0.8%

Water 46-54%

Citric acid 0.1-0.3%

Natrium citricum 0.2-0.4%

Practical essence 0.4-1.2 ‰

Sweetener 0.1-0.45 ‰

Different VC acid sodium 0.2-1 ‰

A kind of Yoghourt according to claim 2 mixes fruit material, it is characterized in that: the size of described fruit grain is below 5mm.

3. a kind of Yoghourt according to claim 2 mixes fruit material, it is characterized in that: described fruit can be:

Berries: strawberry, raspberry, mulberries, grape;

Drupe class: cherry, plum, peach;

Pomaceous fruit: loquat, hawthorn, pears, apple etc.;

Citrus: orange, oranges and tangerines, orange, shaddock.