CN106343023A - Fresh fruit yoghourt and preparation method thereof - Google Patents
Fresh fruit yoghourt and preparation method thereof Download PDFInfo
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- CN106343023A CN106343023A CN201610773330.3A CN201610773330A CN106343023A CN 106343023 A CN106343023 A CN 106343023A CN 201610773330 A CN201610773330 A CN 201610773330A CN 106343023 A CN106343023 A CN 106343023A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides fresh fruit yoghourt and a preparation method thereof. The fresh fruit yoghourt is mainly prepared from the following components in parts by weight: 800 to 1200 parts of raw fresh milk, 80 to 120 parts of sugar, 15 to 25 parts of milk protein, 80 to 120 parts of fresh fruit and 0.2 to 0.3 part of probiotics. The fresh fruit yoghourt provided by the invention takes the fresh fruit as the raw materials, has the advantages of no preservative, no essence and no sweetening agent, and is a pure natural environment-friendly food. The yoghourt is high in protein content and provided with activity probiotics, so that an excellent health care function is realized. According to the preparation method of the fresh fruit yoghourt provided by the invention, an emulsifier is not added and homogenization treatment is adopted, so the prepared yoghourt has high stability and is not liable to be turbid or precipitate. The fresh fruit adopts a low-temperature pasteurization technology, so the taste and the nutrition of the fruit are fully remained, the faint scent of the yoghourt and the softness of the fruit supplement each other and are perfectly combined. Furthermore, the method has the advantages of convenience, simplicity, easy operation and the like, and is suitable for batched production.
Description
Technical field
The present invention relates to dairy product processing field, in particular to a kind of fresh fruit Yoghourt and preparation method thereof.
Background technology
Yoghourt is with milk as raw material, adds probioticss (leaven) after pasteurize again in milk, fermented
Afterwards, then cool down a kind of milk product of fill.How Yoghourt product is with coagulating type, agitating type and the various fruit juice of interpolation in the market
The fruit-flavor type of the adjuvants such as fruit jam is many.Yoghourt not only remains all advantages of milk, and the processed process of some aspects is also
Maximize favourable factors and minimize unfavourable ones, become the nutrient and healthcare products being more suitable for the mankind.
The fruit grain adding in traditional yogurt is all to be raw material using canned fruit, containing substantial amounts of preservative, pigment, and
Stale, greatly lack the nutritive value of fruit itself.Therefore although containing sarcocarp, but but do not retain fruit
Nutritive value, also can produce harm to body simultaneously.
In view of this, the special proposition present invention.
Content of the invention
The first object of the present invention is to provide a kind of fresh fruit Yoghourt, to solve to adopt existing fruits Yoghourt canned food water more
Fruit is raw material, stale, poor taste and the nutrition problem having lacked fruit itself, and described fresh fruit Yoghourt, with fresh fruit
For raw material, there is preservative free, without essence, no sweeting agent, be a kind of natural green food, and emulsifier-free,
After sterilization treatment, sour milk stability is good, is not susceptible to muddiness or precipitation, there is provided active probiotic, has nutrition delicious food, protects
The advantages of strong property is good.
The second object of the present invention is to provide a kind of preparation method of described fresh fruit Yoghourt, and the method is to fresh fruit
Carry out cold pasteurization, remain the nutritive value in fruit to greatest extent, do not use any additive simultaneously, have higher
Nutritive value, have the advantages that conveniently, simple, easily operated, be suitable for batch production.
In order to realize the above-mentioned purpose of the present invention, spy employs the following technical solutions:
A kind of fresh fruit Yoghourt, is mainly made up of the component of following weight portion:
800～1200 parts of raw milk, 80～120 parts of sugar, 80～120 parts of fresh fruit, 15～25 parts of milk protein, prebiotic
0.2～0.3 part of bacterium；
Described fresh fruit, after pasteurize, adds after raw milk sterilization and fermentation.
The fresh fruit Yoghourt that the present invention provides, is formed using the raw milk of both certainty ratios, sugar, fruit and probiotics fermention.
Wherein, fruit is fresh fruit, and in existing fresh fruit Yoghourt, how to be raw material using tinned fruit, reduces the nutriture value of fruit
Value also have impact on the mouthfeel of Yoghourt.
The milk protein adding can improve the protein content of raw milk, can be surveyed using kjeldahl apparatuses
Amount, then adds appropriate milk protein, makes to contain protein content in raw milk more than or equal to 3.9%.Milk protein is using first
Enter technique precious protein from milk separation and Extraction out, with its purity high, that absorbance is high, aminoacid composition is the most reasonable etc. is all
Many advantages are pushed away as " king of albumen ".Milk protein not only easily digests, but also has high biological value, high digestibility, height
Protein efficiency ratio and high usage.Therefore, add milk protein to improve the protein content of Yoghourt, improve the nutrition of Yoghourt
It is worth, have very big impact to the taste and flavor of Yoghourt simultaneously.
Preferably, described fresh fruit Yoghourt, is mainly made up of the component of following weight portion:
800～1000 parts of raw milk, 80～100 parts of sugar, 80～100 parts of fresh fruit, 16～20 parts of milk protein, prebiotic
0.23～0.26 part of bacterium.
Preferably, described probiotic bacteria be solid state bacterial, by newborn Bifidobacterium lactis, streptococcus thermophiluss, Lactobacillus bulgaricus,
Lactococcus lactis subsp.lactis and lactococcus lactis subsp.cremoris composition.
Streptococcus thermophiluss are gram-positive bacterium, homofermentation amphimicrobian.This bacterium is a kind of lactic acid bacteria, for guarantor
Plus Leah lactobacilluss fermenting and producing Yoghourt together.Streptococcus thermophiluss can provide for Lactobacillus bulgaricus and generate needed for purine
Folic Acid and formic acid.
Streptococcus thermophiluss can also be lactic acid so that the people sensitive to Lactose can also be from Lac Bovis seu Bubali the Lactose zymolysis in Lac Bovis seu Bubali
Middle acquisition nutrition.Streptococcus thermophiluss biological component is contained to human health in Yoghourt, cheese.
Bifidobacterium lactis can be survived by gastrointestinal tract, and can maintain the gastrointestinal bacterial flora of health.And, research table
Bright it can improve function of intestinal canal, prevent from suffering from diarrhoea, and the side effect of antibiotic therapy can be reduced, for example antibiotic associated abdomen
Rush down.In terms of immunologic function, the resistance to common respiratory tract infection for the body can be improved, reduce acute respiratory infection simultaneously
Sickness rate.
Lactobacillus bulgaricus are subspecies of moral formula lactobacilluss, can apply in the middle of the process of yogurt production.Protect
Plus the gram positive bacteria that Leah lactobacilluss outward appearance is long rod, take in Lactose, produce lactic acid.Optimum growth temperature is 40
DEG C about, ph value is in 4.6-5.4.It is unable to autonomic movement, do not produce spore.
Lactococcus lactis subsp.lactis and lactococcus lactis subsp.cremoris acid producing ability is strong, fermenting property is good.Lactic acid breast
Coccus lactic acid subspecies can be with lactococcus lactis subsp.cremoris complex role.
Above strain combination, also provides active probiotic for Yoghourt, makes fresh fruit Yoghourt have good health.
The preparation method of described fresh fruit Yoghourt, comprises the following steps:
Raw milk adds sugar and milk protein after heating up, and makes Protein Content in Milk reach more than 3.9%, after stirring
After hydration 30～40 minutes, carry out sterilization treatment, the milk after sterilization treatment is sterilized, lower the temperature after sterilization, and add benefit
Raw bacterium is fermented, and ferments and is less than or equal to when 4.58 terminate fermentation to ph, is eventually adding the fresh fruit of pasteurize, obtains fresh fruit
Yoghourt.
The preparation method of fresh fruit Yoghourt provided herein is simple to operate, easy to implement and new through pasteurize
It is prepared from after fresh fruit and Yoghourt mixture, impart the unique mouthfeel of Yoghourt, Yoghourt increased the nutrition of fruit.
The preparation method of fresh fruit Yoghourt provided herein, measures the protein content in milk first, typically exists
3.0% about, can be measured using kjeldahl apparatuses.Then add milk protein, make protein content in raw milk
More than 3.9%, protein content has very big impact to the taste and flavor of Yoghourt.Without emulsifying agent, sterilization treatment is permissible
Improve the stability of Yoghourt, make Yoghourt that muddiness or precipitation should not occur.Add probiotic bacteria after sterilization treatment and fermented, send out
Ferment to acidity ph is less than or equal to when 4.58 terminate fermentation, is eventually adding the fresh fruit after pasteurize, obtains fresh fruit Yoghourt.
Preferably, the temperature of described raw milk is 5～8 DEG C.
Raw milk low temperature enters tank, keeps the freshness of milk.
Preferably, specially it is warming up to 48～53 DEG C after described intensification.
48～53 DEG C is to, after sugaring, before addition probiotic bacteria, suppress the breeding of microorganism.
Preferably, the pressure of described sterilization treatment is 17～19mpa.
It is more tiny that rational homogenization pressure can make that the fat in milk crushes, so that entirely product system is more
Plus it is stable.Milk can seem relatively white.Additionally, the material dispersed suspension in continuous phase of heterogeneous food liquid is steady
The qualitative granule size with dispersion phase and its distributing homogeneity are closely related, and granularity is less, distribution is more equal, and its stability is bigger.
Sample food liquid including breast matter, its suspension stability can be improved by sterilization treatment.
Preferably, described cooling is specially cooled to 38～42 DEG C.
This temperature provides the ambient temperature being suitable for microbial reproduction for subsequent fermentation reaction.
Preferably, described fermentation time is 4～6 hours.
Fermentation ensures that Yoghourt can fully ferment for 4～6 hours.
Preferably, the temperature of described sterilization is 90～95 DEG C, and the time is 250～350 seconds.
High temperature sterilization is carried out to milk, and fruit is carried out with cold pasteurization, be sufficiently reserved mouthfeel and the battalion of fruit
Support.Meanwhile, fully sterilization can avoid using preservative.
Compared with prior art, the invention has the benefit that
1) fresh fruit Yoghourt, provided herein, with fresh fruit as raw material, has preservative free, without essence, no sweet taste
The advantage of agent, is a kind of natural green food.
2) fresh fruit Yoghourt, provided herein, protein content is high, and provides active probiotic, has well
Health.
3) preparation method of fresh fruit Yoghourt, provided herein, without emulsifying agent, using sterilization treatment, prepared
The good stability of Yoghourt, is not susceptible to muddiness or precipitation.
4) preparation method of fresh fruit Yoghourt, provided herein, fruit adopts cold pasteurization technology, is sufficiently reserved
The mouthfeel of fruit and nutrition.
5) preparation method of fresh fruit Yoghourt, provided herein, have the advantages that conveniently, simple, easily operated, be suitable for
Batch production.
Specific embodiment
Below in conjunction with embodiment, embodiment of the present invention is described in detail, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and be not construed as limiting the scope of the present invention.Unreceipted concrete in embodiment
Condition person, the condition according to normal condition or manufacturer's suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, are
Can be by the commercially available conventional products bought and obtain.
Embodiment 1
The preparation method of the fresh fruit Yoghourt that the present embodiment is provided, comprises the following steps:
(1), 5 DEG C of raw milks of 800kg are warming up to 48 DEG C of addition 80kg sugar and 15kg milk protein, make albumen in milk
Matter content reaches more than 3.9%, is hydrated 30 minutes, then carries out sterilization treatment in 17mpa after stirring；
(2), the milk after sterilization treatment is carried out sterilizing 250 seconds at 90 DEG C, be then cooled to 38 DEG C, and add 200g
Probiotic bacteria is fermented, and fermentation is less than or equal to when 4.58 terminate fermentation for 4 hours to ph, obtains Yoghourt, and wherein, probiotic bacteria is by breast breast
Bacillus bifiduss, streptococcus thermophiluss, Lactobacillus bulgaricus, Lactococcus lactis subsp.lactis and lactococcus lactis subsp.cremoris group
Become；
(3), 80kg fresh fruit is carried out after pasteurize, add in the Yoghourt that step (2) obtains, obtain fresh fruit Yoghourt.
Embodiment 2
(1), 5 DEG C of raw milks of 1000kg are warming up to 50 DEG C of addition 100kg sugar and 18kg milk protein, make egg in milk
White matter content reaches more than 3.9%, is hydrated 30 minutes, then carries out sterilization treatment in 17mpa after stirring；
(2), the milk after sterilization treatment is carried out sterilizing 300 seconds at 90 DEG C, be then cooled to 40 DEG C, and add 250g
Probiotic bacteria is fermented, and fermentation is less than or equal to when 4.58 terminate fermentation for 5 hours to ph, obtains Yoghourt, and wherein, probiotic bacteria is by breast breast
Bacillus bifiduss, streptococcus thermophiluss, Lactobacillus bulgaricus, Lactococcus lactis subsp.lactis and lactococcus lactis subsp.cremoris group
Become；
(3), 100kg fresh fruit is carried out after pasteurize, add in the Yoghourt that step (2) obtains, obtain fresh fruit Yoghourt.
Embodiment 3
(1), 8 DEG C of raw milks of 1200kg are warming up to 53 DEG C of addition 120kg sugar and 25kg milk protein, make egg in milk
White matter content reaches more than 3.9%, is hydrated 40 minutes, then carries out sterilization treatment in 19mpa after stirring；
(2), the milk after sterilization treatment is carried out sterilizing 350 seconds at 95 DEG C, be then cooled to 40 DEG C, and add 300g
Probiotic bacteria is fermented, and fermentation is less than or equal to when 4.58 terminate fermentation for 6 hours to ph, obtains Yoghourt, and wherein, probiotic bacteria is by breast breast
Bacillus bifiduss, streptococcus thermophiluss, Lactobacillus bulgaricus, Lactococcus lactis subsp.lactis and lactococcus lactis subsp.cremoris group
Become；
(3), 120kg fresh fruit is carried out after pasteurize, add in the Yoghourt that step (2) obtains, obtain fresh fruit Yoghourt.
Embodiment 4
(1), 6 DEG C of raw milks of 900kg are warming up to 53 DEG C of addition 90kg sugar and 19kg milk protein, make albumen in milk
Matter content reaches more than 3.9%, is hydrated 30 minutes, then carries out sterilization treatment in 18mpa after stirring；
(2), the milk after sterilization treatment is carried out sterilizing 300 seconds at 95 DEG C, be then cooled to 45 DEG C, and add 240g
Probiotic bacteria is fermented, and fermentation is less than or equal to when 4.58 terminate fermentation for 6 hours to ph, obtains Yoghourt, and wherein, probiotic bacteria is by breast breast
Bacillus bifiduss, streptococcus thermophiluss, Lactobacillus bulgaricus, Lactococcus lactis subsp.lactis and lactococcus lactis subsp.cremoris group
Become；
(3), 90kg fresh fruit is carried out after pasteurize, add in the Yoghourt that step (2) obtains, obtain fresh fruit Yoghourt.
Embodiment 5
(1), 5 DEG C of raw milks of 1100kg are warming up to 50 DEG C of addition 110kg sugar and 22kg milk protein, make egg in milk
White matter content reaches more than 3.9%, is hydrated 35 minutes, then carries out sterilization treatment in 19mpa after stirring；
(2), the milk after sterilization treatment is carried out sterilizing 300 seconds at 93 DEG C, be then cooled to 45 DEG C, and add 260g
Probiotic bacteria is fermented, and fermentation is less than or equal to when 4.58 terminate fermentation for 4 hours to ph, obtains Yoghourt, and wherein, probiotic bacteria is by breast breast
Bacillus bifiduss, streptococcus thermophiluss, Lactobacillus bulgaricus, Lactococcus lactis subsp.lactis and lactococcus lactis subsp.cremoris group
Become；
(3), 110kg fresh fruit is carried out after pasteurize, add in the Yoghourt that step (2) obtains, obtain fresh fruit Yoghourt.
Embodiment 6
(1), 5 DEG C of raw milks of 800kg are warming up to 51 DEG C of sugared Yu appropriate milk proteins of addition 80kg, make egg in milk
White matter content reaches more than 3.9%, is hydrated 30 minutes, then carries out sterilization treatment in 17mpa after stirring；
(2), the milk after sterilization treatment is carried out sterilizing 300 seconds at 90 DEG C, be then cooled to 40 DEG C, and add 220g
Probiotic bacteria is fermented, and fermentation is less than or equal to when 4.58 terminate fermentation for 6 hours to ph, obtains Yoghourt, and wherein, probiotic bacteria is by breast breast
Bacillus bifiduss, streptococcus thermophiluss, Lactobacillus bulgaricus, Lactococcus lactis subsp.lactis and lactococcus lactis subsp.cremoris group
Become；
(3), 90kg fresh fruit is carried out after pasteurize, add in the Yoghourt that step (2) obtains, obtain fresh fruit Yoghourt.
Experimental example 1 fresh fruit Yoghourt sensory evaluation
The fresh fruit Yoghourt that the fresh fruit method for preparing sour milk providing in embodiment 1～6 is prepared carries out sensory evaluation, and
Contrasted with existing commercially available " big fruit yogurt ", evaluation result test result is as shown in table 2.
Sensory evaluation method: by the blind group of commenting of 30 member compositions, they are according to the standards of grading of table 1 to compound for evaluation group
The color and luster of beverage, fragrance, mouthfeel and quality carry out independent marking, using the meansigma methodss of accumulative total score as the sensory evaluation scores of product.
Sensory evaluation scores standard: refer to table 1.
Table 1 sensory evaluation scores standard
Table 2 sensory testing's result
Test result indicate that, fresh fruit Yoghourt, its mouthfeel and purity (referring mainly to color and luster, quality, abnormal smells from the patient) that the present invention provides
Will be higher than comparative example, the especially mouthfeel of its sarcocarp, comparative example to be much better than adopts the sarcocarp that tinned fruit is raw material, Yoghourt
Delicate fragrance and fresh fruit soft complement each other, perfect adaptation.
In sum, fresh fruit Yoghourt provided herein, with fresh fruit as raw material, have preservative free, without essence,
The advantage of no sweeting agent, is a kind of natural green food.This soured cream protein content is high, and provides active probiotic, tool
There is good health.The preparation method of fresh fruit Yoghourt provided herein, without emulsifying agent, using sterilization treatment, makes
The good stability of the Yoghourt obtaining, is not susceptible to muddiness or precipitation.Wherein, fresh fruit adopts cold pasteurization technology, fully protects
Mouthfeel and the nutrition of fruit are stayed, the delicate fragrance of Yoghourt and the soft of fruit are complemented each other, perfect adaptation.And the method, has
Convenient, simple, easily operated the advantages of, it is suitable for batch production.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
Many other changes can be made in the case of spirit and scope and change.It is, therefore, intended that in the following claims
Including all such changes and modifications belonging in the scope of the invention.
Claims (10)
1. a kind of fresh fruit Yoghourt is it is characterised in that be mainly made up of the component of following weight portion:
800～1200 parts of raw milk, 80～120 parts of sugar, 80～120 parts of fresh fruit, milk protein 15-25 part, probiotic bacteria 0.2
～0.3 part；
Described fresh fruit, after pasteurize, adds after raw milk sterilization and fermentation.
2. fresh fruit Yoghourt according to claim 1 is it is characterised in that be mainly made up of the component of following weight portion:
800～1000 parts of raw milk, 80～100 parts of sugar, 80～100 parts of fresh fruit, 16～20 parts of milk protein, probiotic bacteria
0.23～0.26 part.
3. fresh fruit Yoghourt according to claim 1 and 2 is it is characterised in that described probiotic bacteria is solid state bacterial, double by breast breast
Discrimination bacillus, streptococcus thermophiluss, Lactobacillus bulgaricus, Lactococcus lactis subsp.lactis and lactococcus lactis subsp.cremoris composition.
4. the preparation method of the fresh fruit Yoghourt according to any one of claim 1-3 is it is characterised in that comprise the following steps:
Raw milk adds sugar and milk protein after heating up, and makes Protein Content in Milk reach more than 3.9%, is hydrated after stirring
After 30～40 minutes, carry out sterilization treatment, the milk after sterilization treatment is sterilized, lower the temperature after sterilization, and add probiotic bacteria
Fermented, ferment and be less than or equal to when 4.58 terminate fermentation to ph, be eventually adding the fresh fruit of pasteurize, obtain fresh fruit acid
Milk.
5. the preparation method of fresh fruit Yoghourt according to claim 4 is it is characterised in that the temperature of described raw milk is 5
～8 DEG C.
6. the preparation method of fresh fruit Yoghourt according to claim 4 is it is characterised in that be specially warming up to after described intensification
48～53 DEG C.
7. the preparation method of fresh fruit Yoghourt according to claim 4 is it is characterised in that the pressure of described sterilization treatment is
17～19mpa.
8. the preparation method of fresh fruit Yoghourt according to claim 4 is it is characterised in that described cooling is specially cooled to 38
～42 DEG C.
9. the preparation method of fresh fruit Yoghourt according to claim 4 is it is characterised in that described fermentation time is little for 4～6
When.
10. fresh fruit Yoghourt according to claim 4 preparation method it is characterised in that described sterilization temperature be 90～
95 DEG C, the time is 250～350 seconds.
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| CN111109360A (en) * | 2018-10-31 | 2020-05-08 | 内蒙古伊利实业集团股份有限公司 | Miracle fruit-containing yoghourt and preparation method thereof |
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Application publication date: 20170125 |