TH19666C3 - Recipe and production process of mangosteen flavored soy milk yoghurt. - Google Patents

Abstract

Summary of the invention which will appear on the advert page ReadFile:17/06/2019 This invention relates to the formula and production process of Mangosteen Flavored Soy Milk Yogurt, which consists of Yogurt, Soy Milk Powder, Mangosteen Meat Powder, Mangosteen Peel Powder, Mulberry Juice, Inulin and Solution. The foaming agent through the foam mat drying process, the resulting product is a pink-purple spherical piece, light crispy, sweet and sour taste. It is a nutritious meal and a functional food. Because it contains probiotics from soy milk yogurt and prebiotics from inulin, Mangosteen Soy Milk Crispy Yogurt is a snack and alternative diet for Healthy people or people who avoid eating meat, as well as those who cannot eat cow's milk.

Claims (3)

Claims (all) which will not appear on the advertisement page:17/06/2019, page 1 of 2 pages. 1. Mangosteen flavor crispy soy milk yogurt formula contains - 45-55% by weight of water - solution of foaming agent 14-18 by weight - Mangosteen powder 12-16 percent by weight - Yogurt with soy milk 12-14 by weight - Mulberry juice 2 - 5 by weight - Inulin 2 - 5 by weight - Mangosteen peel powder 0.2 - 0.5 by weight 2. Mangosteen Flavor Crispy Soy Milk Yogurt Recipe According to Claim 1, where Yogurt Sun can be substituted with Yogurt made from Almonds, Cereals, Corn, Nuts and Sesame for Mulberry Juice. Rie may be substituted with purple vegetable and fruit juices. 3. The production process for mangosteen flavored soy milk yoghurt by the foam mat drying method with the formula according to claim 1-2, consists of the following steps: a. Dissolve the foaming agent percentage. 1-5 in hot water at a temperature of 60-65 degrees Celsius, stir until the solution is homogeneous. B. Leave it until the solution of the foaming agent is clear, take 30 minutes - 1 hour by soaking in a cold water bath. C. Mix the ingredients such as mangosteen pulp powder, mangosteen rind powder, mangosteen peel, mulberry juice and water. Stir well and heat using a double temperature bath until the solution reaches a temperature of 70-80 degrees Celsius for 1 time. Minutes stirring the solution continuously d. Add inulin to the composition. While heating, stir and heat for 3-5 minutes, then reduce the temperature of the solution by leaving it. in the room temperature E. Add soy milk yogurt in the solution and mix well f. Add the solution of foaming agent to the mixture under Clause C. Mix with the mixture from Clause F. Food mixer and use the whisk mixer at high speed for 5-10 minutes to make the mixture homogeneous and form a stable foam C.B.R.B. Packed into a bag for squeezing by using a round hole nozzle to squeeze the foam into a circle 1-2 cm in diameter onto a thin white cloth stretched on a steel wire rack. Take the yogurt foam from C. to bake. Dry in a traydryer at a temperature of 60-75 degrees Celsius for 1-2 hours or until the product with a final moisture content of 5-8 percent is dry and crispy. Scrape the yogurt granules. Mangosteen-flavored soy milk crisps that dry out of thin white cloth as soon as possible, page 2 of the number 2 pages. Packed with mangosteen flavored soy milk yogurt in an aluminum foil bag, sealed and stored at room temperature