TH18110Y - Recipe and production method for crispy dried mangosteen yogurt. - Google Patents

Abstract

------11/12/2019------(OCR) Page 1 of 1 Abstract of Invention This invention concerns the formula and production process of crispy dried mangosteen yogurt. The components include low-fat yogurt, freeze-dried mangosteen powder, maltitol syrup, maltodextrin, and a foaming agent. The product is dried using the foam mat drying method. The resulting product is bite-sized, light purple, crispy, and has a sweet and sour taste. It is a nutritious snack containing probiotics, antioxidants, and no added sugar. It is a healthy yogurt-based snack option in a ready-to-eat, dried form. Packaged in plastic or aluminum foil bags, it can be stored at room temperature, is convenient to carry, and is suitable for those limiting sugar intake and health-conscious consumers. ------------ ------26/03/2019------(OCR) Date Created: March 26, 2019 Page 1 of 1 Abstract of Invention This invention concerns the formula and production process of crispy dried mangosteen yogurt. The components include low-fat yogurt... Freeze-dried mangosteen powder, maltitol syrup, maltodextrin, and a foaming agent were used to dry the product using the foam mat drying method. The resulting product is a bite-sized, light purple, round piece with a light, crispy texture and a sweet and sour taste. It is a nutritious snack containing probiotics, antioxidants, and no added sugar. It is a healthy alternative snack to yogurt, in a ready-to-eat, dried form. Packaged in plastic bags or aluminum foil, it can be stored at room temperature, is convenient to carry, and is suitable for those limiting sugar intake and health-conscious consumers. ------------ Page 1 of 1 Abstract of the Invention: This invention concerns the formula and production process of crispy mangosteen yogurt, which consists of low-fat yogurt, freeze-dried mangosteen powder, maltitol syrup, maltodextrin, and a foaming agent. The product is dried using the foam mat drying method, resulting in a bite-sized, light purple, round piece with a light, crispy texture and a sweet and sour taste. This nutritious snack contains probiotics and antioxidants, and is sugar-free. It's a healthy snack alternative to yogurt, in a ready-to-eat, dry format. Packaged in plastic or aluminum foil bags, it can be stored at room temperature, is convenient to carry, and is ideal for those limiting their sugar intake and health-conscious consumers.

Claims (3)

------11/12/2562------(OCR) Page 1 of 2 pages. Claims 1. The recipe for crispy mangosteen yogurt consists of: - Low-fat yogurt, 55-70% by weight - Freeze-dried mangosteen powder, 5-8% by weight - Maltitol syrup, 2-4% by weight - Maltodextrin, 2-4% by weight - Foaming agent solution, 18-30% by weight 2. The production process for crispy mangosteen yogurt using the recipe in Claims 1 involves the following steps: a. Heat the low-fat yogurt to 60-70°C, stirring constantly. b. Add 2-4% maltodextrin to the yogurt from step a to adjust the dissolved solids content (Brix degrees). Stir until the maltodextrin dissolves. A. Stir the yogurt from step B and heat it continuously at 60-70°C until the yogurt thickens to a dissolved solids content of 20-26 Brix. D. Immerse the thickened yogurt from step C in a cold water bath to reduce the temperature until the yogurt reaches 25-30°C. E. Dissolve 0.2-2% by weight of the foaming agent in hot water at 60-70°C, stirring to distribute the foaming agent evenly. F. Let the solution from step E cool to 30-32°C to obtain the foaming agent solution. G. Mix the thickened yogurt from step D at low speed for 1-3 minutes to thicken it into a homogeneous mixture. H. Gradually add 5-30% of the foaming agent solution from step F while continuing to mix at low speed for 3-5 minutes to ensure even mixing. Then increase the mixing speed. (1) Blend for 10-30 minutes to obtain yogurt foam. (2) Gradually add the mangosteen powder and maltitol syrup to the yogurt foam from step 7. Blend at high speed for 5-10 minutes to obtain stable mangosteen yogurt foam with a dissolved solids content of 23-28 Brix. (3) Transfer the blended mangosteen yogurt foam from step 8 into piping bags with a round nozzle (2-6 mm diameter). Pipe the foam into small circular dots (1-2 cm in diameter) onto cheesecloth stretched over a wire mesh. (4) Dry in a hot air oven at 50-70°C for 1-4 hours, or until the product reaches a final moisture content of 3-5%. (5) Quickly scrape the dried mangosteen yogurt foam granules from the cheesecloth. (5) Pack the dried mangosteen yogurt into aluminum foil bags. Or immediately open the container, seal it, and store at room temperature. ------------ ------26/03/2562------(OCR) Date of document creation: March 26, 2019 Page 1 of 2 pages Claims 1. Crispy mangosteen yogurt recipe consisting of: - Low-fat yogurt 55-70% by weight - Freeze-dried mangosteen powder 5-8% by weight - Maltitol syrup 2-4% by weight - Maltodextrin 2-4% by weight - Foaming agent solution 18-30% by weight 2. Crispy mangosteen yogurt recipe according to claim 1, where yogurt may be replaced with full-fat yogurt, yogurt made from animal milk other than cow's milk, or soy milk. Mangosteen may be replaced with powder from mangosteen peel and powder from the pulp of the mangosteen peel. 3. Process for producing crispy mangosteen yogurt using the foam mat drying method. The process consists of the following steps: A. Heat the low-fat yogurt until it reaches 60-70°C, stirring constantly. B. Add 2-4% maltodextrin to the yogurt from step A to adjust the dissolved solids content (Brix symbol). Stir until the maltodextrin dissolves and is homogeneous with the yogurt. C. Continue stirring the yogurt from step B and heating it at 60-70°C until the yogurt thickens and has a dissolved solids content of 20-26 Brix. D. Immerse the thickened yogurt from step C in a cold water bath to reduce the temperature until it reaches 25-30°C. E. Dissolve 0.2-2% by weight of the foaming agent in hot water at 60-70°C, stirring to ensure even distribution. F. Allow the solution from step E to cool to 30-32°C to obtain the resulting solution. Step 1: Mix the thickened yogurt from step d at low speed for 1-3 minutes to achieve a homogeneous consistency. Step 2: Gradually add 5-30% of the foaming agent solution from step f while continuously mixing at low speed for 3-5 minutes to ensure even mixing. Then, increase the mixing speed and mix for 10-30 minutes to obtain yogurt foam. Step 3: Gradually add the mangosteen powder and maltitol syrup to the yogurt foam from step g. Mix at high speed for 5-10 minutes to obtain stable mangosteen yogurt foam with a dissolved solids content of 23-28 Brix. Step 4: Transfer the resulting mangosteen yogurt foam (after mixing in step n) into a piping bag with a round nozzle (2-6 mm diameter). Pipe the foam into small dots (1-2 cm diameter) onto a cheesecloth stretched over a wire mesh. Document created March 26, 2019. Page 2 of 2. Instructions: 1. Dry in a hot air oven at 50-70°C for 1-4 hours, or until the final moisture content of the product is 3-5%. 2. Quickly scrape the dried mangosteen yogurt foam granules from the cheesecloth. 3. Immediately pack the crispy mangosteen yogurt into aluminum foil bags or containers, seal, and store at room temperature. ------------ Page 1 of 2. Claims 1. Recipe for Crispy Mangosteen Yogurt, consisting of: - Low-fat yogurt: 55-70% by weight - Freeze-dried mangosteen powder: 5-8% by weight - Maltitol syrup: 2-4% by weight - Maltodextrin: 2-4% by weight - Foaming agent solution: 18-30% by weight 2. Recipe for Crispy Mangosteen Yogurt. According to Patent 1, yogurt may be substituted with full-fat yogurt, yogurt made from animal milk other than cow's milk, or soy milk. Mangosteen may be substituted with powder from mangosteen peel and powder from the pulp of the mangosteen peel. 3. The production process of crispy dried mangosteen yogurt using the foam mat drying method consists of the following steps: a. Heat the low-fat yogurt until it reaches 60-70 degrees Celsius, stirring constantly. b. Add 2-4% maltodextrin to the yogurt from step a to adjust the dissolved solids content (0-15 Brix). Stir until the maltodextrin dissolves and is homogeneous with the yogurt. c. Continue stirring the yogurt from step b and heating it at 60-70 degrees Celsius until the yogurt thickens to a dissolved solids content of 20-26 Brix. d. Immerse the thickened yogurt from step c in a cold water bath to reduce its temperature. 20. Dissolve 0.2-2% by weight of the foaming agent in hot water at 60-70°C, stirring to distribute evenly. F. Let the solution from step E cool to 30-32°C to obtain the foaming agent solution. G. Mix the thickened yogurt from step D at low speed for 1-3 minutes to achieve a homogeneous consistency. 25. Gradually add 5-30% of the foaming agent solution from step F while continuously mixing at low speed for 3-5 minutes to ensure even mixing. Then increase the mixing speed and mix for 10-30 minutes to obtain yogurt foam. H. Gradually add the mangosteen powder and maltitol syrup to the yogurt foam from step H. Mix at high speed for 5-10 minutes to obtain stable mangosteen yogurt foam. The dissolved solids content is 23–28 Brix. 30. Take the mangosteen yogurt foam obtained after whipping from step ฌ, and put it into a piping bag with a round nozzle, 2-6 mm in diameter. Pipe the foam into small circular dots, 1-2 cm in diameter, onto cheesecloth stretched over a metal sieve (page 2 of 2). ฎ. Dry in a hot air oven at 50-70°C for 1-4 hours, or until the final moisture content of the product is 3-5%. ฏ. Quickly scrape the dried mangosteen yogurt foam granules from the cheesecloth. ฐ. Immediately pack the dried mangosteen yogurt into aluminum foil bags or containers, seal, and store at room temperature.