TH17350C3 - Pumpkin seed yogurt stirred yogurt and manufacturing process. - Google Patents

Abstract

Page 1 of 1 page: Summary of invention. Stirred pumpkin seed yogurt according to this invention consists of pumpkin seed juice, sugar, lactic acid bacteria (Lactic Acid Bacteria LAB), stabilizer and emulsifier. Emulsifier has a production process that controls production conditions. And there is an appropriate ratio of raw materials to get the desired stirred pumpkin seed yogurt by relying on lactic acid bacteria (LAB) in the fermentation process. The production process is as follows. Start by taking pumpkin seed juice and filtering out impurities and suspended substances. Add sugar. Stir until all ingredients are dissolved. Heat it to sterilize and place it. Leave to cool. Add the inoculum of bacteria that produce lactic acid (Lactic Acid Bacteria: LAB) and ferment by incubating at a temperature of 40 - 45 degrees Celsius for a period of 18 - 24 hours. When the time is up, add stabilizers and substances. Emulsifier (emulsifier) and then mix it into a homogeneous state with a homogenizer. Place the yogurt that has been packed into a package. and kept at a temperature of 8 - 10 degrees Celsius throughout the period after being put into the packaging until reaching the consumer. The pumpkin seed yogurt product, stirred yogurt, does not contain animal milk as an ingredient. Therefore, it is suitable for groups of consumers who cannot You can also eat animal milk and yogurt has a good flavor. Therefore, it is one choice for those who love health. Want to consume healthy food or who want to control their weight:

Claims (7)

Disclaimer (all) which will not appear on the advertisement page: page 1 of the number 2 disclaimers 1. Stirred pumpkin seed yogurt (stirred yogurt) contains 92 - 96 percent pumpkin seed juice, 3 - 7 percent sugar by weight. Lactic Acid Bacteria (LAB) 0.1 - 0.3 percent by weight Stabilizer 0.2 - 0.5 percent by weight Emulsifier 0.2 - 0.5 percent by weight 2. Stirred pumpkin seed yogurt (stirred yogurt) according to claim 1, where the bacteria in the group that Producing Lactic Acid Bacteria (LAB) can be selected from Streptococcus thermophiles or Lactobacillus subs p. Bulgaricus as Either or a combination 3. Stirred pumpkin seed yogurt according to claim 1 where stabilizer can be selected from pectin, gelatin, starch. ) Either modified starch or a combination of 4. Stirring pumpkin seed yogurt (stirred yogurt) according to claim 1, where the emulsifier can be selected from guar gum (alginate Carrageenan, either xanthan gum or a combination 5. Stirred Pumpkin Yogurt (stirred yogurt) according to claim 1, which may be supplemented with either a color or a combination of flavoring additives. 6. Process for stirred pumpkin seed yogurt according to one of the claims 1 - 5, where the steps are as follows: a. Soak pumpkin seeds in warm water at a temperature of 60-80 degrees Celsius. For a period of 5-6 hours. B. After the expiration date, add water in a ratio consisting of 1 - 2 parts pumpkin seeds with 4 - 5 parts clean water. All ingredients are blended with a blender. At the speed of page 2 of the number 2 pages 12,000 - 16,000 rpm for a period of 3 - 5 minutes was pumpkin seed juice. Then filtered with a container C. Filtered pumpkin seed juice from item B. to adjust total soluble solids 12-15 degrees. Brix D. Add sugar. In the pumpkin seed juice obtained from the note C. Stir all ingredients to dissolve. Homogeneous E. Bring the mixture from item D to heat at 80 - 100 degrees Celsius for a period of 1 - 2 minutes f. Let the mixture cool down from item E. Let it cool at 30 - 37 temperature. Degrees Celsius or using water or ice cooling method Until the mixture reaches a temperature of 35-40 degrees Celsius. G. Add Lactic Acid Bacteria (LAB) bacteria to the mixture from item F. Stir and mix. In a fermentation container (The container must be scalded with hot water or Sterilize first), close the mouth of the container tightly Fermentation was done by incubation at 40 - 45 degrees Celsius for a period of 18-24 hours. Add a stabilizer and emulsifier that has been mixed together to the yogurt obtained from Article C at 70 - 72 ° C. Stir all ingredients together. J. Mix the yoghurt mixture from the articulation with a homogenizer. (homogenizer) at a speed of 20,000 - 25,000 rpm, temperature 20-25 degrees Celsius for a period of 1-2 minutes, a pumpkin seed yogurt stirred (stirred yogurt). J. Packed into packaging. And stored at a temperature of 8 - 10 degrees Celsius throughout the period after packing into the packaging until the consumer 7. Production process of stirred yogurt with pumpkin seed, according to claim 6, which may include additional Adding either color or flavoring additive or a combination of ingredients from clause i. Before importing the homogenizer. (homogenizer)