TH17351C3 - Stable pumpkin seed yogurt (set yogurt) and manufacturing process - Google Patents

Abstract

1 page of the number 1 page summary of the invention Set yogurt for this invention consists of pumpkin seed juice, sugar, lactic acid bacteria, LAB, stabilizer and emulsifier. The emulsifier has a production process that is controlled in the production conditions and has The optimal ratio of raw materials to achieve the desired set yogurt set yogurt was based on Lactic Acid Bacteria (LAB) bacteria. Produce as follows Start with the pumpkin seed juice, secondary impurities and suspended solids, add sugar, sand, stabilizer and emulsifier. Stir until all ingredients are mixed. Homogeneous melt Bring it to heat to sterilize. Then the homogenizer is mixed together with a homogenizer and left to cool. Add Lactic Acid Bacteria (LAB) bacteria to mix well. All ingredients are packed in the package and fermented by incubation at 40-45 ° C for a period of 18-24 hours to form a set yogurt and keep the product at a temperature of 8 - 10. Celsius throughout the period until the consumer, where the pumpkin seed yogurt product fixed (set yogurt) does not contain animal milk, making it suitable for consumers who cannot eat animal milk and yogurt smells. Good taste Therefore it is one option For health lovers who want to consume healthy food:

Claims (7)

Disclaimer (all) which will not appear on the advertisement page: page 1 of the number 2 disclaimers 1. Set yogurt (set 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 0.3 - 0.6 percent by weight Emulsifier 0.3 - 0.6 percent by weight 2. Steady pumpkin seed yogurt (set yogurt) according to claim 1, where the bacteria in the group Producing Lactic Acid Bacteria (LAB) can be selected from Streptococcus thermophiles or Lactobacillus subs p. Bulgaricus as Either or a combination 3. Steady pumpkin seed yogurt (setyogurt) according to claim 1, where stabilizer can be selected from pectin, gelatin, starch. Either modified starch or a combination of 4.Stable pumpkin seed yogurt (setyogurt) according to claim 1 where emulsifier can be selected from guar gum, alginate. Carrageenan, xanthan gum, or a combination 5. Set yogurt (set yogurt) according to claim 1, which may be supplemented with either an additive, a colorant, a flavoring agent or a combination. 6. Process for setyogurt stable pumpkin seed yogurt (Setyogurt) 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 as Duration 5 - 6 hours b. At the end of the time add clean 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. Adjusted total soluble solids 12-15 degrees. Brix D. Add sugar. Stir in the pumpkin seed juice obtained from the note C. Stir until all ingredients are dissolved. Homogeneous And bring to heat at a temperature of 80 - 90 degrees Celsius for a period of 1 - 2 minutes. E. Add stabilizer and emulsifier (emulsifier) mixed together. In the mixture obtained from Article D at a temperature of 70 - 72 degrees Celsius, stir all ingredients well. F. Bring the mixture from Section E to heat at 80 - 100 degrees Celsius for a period of 1-2 minutes. G. Mix the ingredients obtained from item F to homogenize with a homogenized machine. (Homogenizer) at a speed of 20,000 - 25,000 rpm, temperature 20-25 degrees Celsius for a period of 1-2 minutes. Use water or ice cooling method. J. Add the Lactic Acid Bacteria (LAB) to the mixture from item C. Stir well. J. Mix the ingredients obtained from the clause. Comes in a packaging (Containers must be scalded in hot water or sterilized first) Seal the packaging tightly. Fermented by incubation at 40 - 45 degrees Celsius for a period of 18-24 hours. After the expiration time, it will be a stable pumpkin seed yogurt (set yogurt). K. Put the yogurt in the package. From item J to keep at a temperature of 8 - 10 degrees Celsius throughout the period until the consumer. 7. Production process of fixed pumpkin seed yogurt (Set yogurt) according to claim 6, which may include additional Adding either color additive, flavoring agent or a combination of ingredients from Clause F. (homogenizer)