TH19666U - Recipe and production method for crispy soy milk yogurt with mangosteen flavor. - Google Patents

Abstract

June 17, 2019. This invention relates to the formula and production process of crispy mangosteen-flavored soy milk yogurt. The components include soy milk yogurt, mangosteen pulp powder, mangosteen peel powder, mulberry juice, inulin, and a foaming agent solution. The product is dried using a foam mat method. The resulting product is spherical, pinkish-purple in color, light and crispy, with a sweet and sour taste. It is considered a nutritious and functional food due to its probiotic properties from the soy milk yogurt and prebiotic properties from the inulin. Therefore, crispy mangosteen-flavored soy milk yogurt is a healthy snack and alternative for health-conscious individuals, those avoiding meat, and those who cannot consume cow's milk.

Claims (3)

17/06/2562 Page 1 of 2 1. The recipe for crispy soy milk yogurt with mangosteen flavor consists of: - Water: 45-55% by weight - Foaming agent solution: 14-18% by weight - Mangosteen powder: 12-16% by weight - Soy milk yogurt: 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. The recipe for crispy baked soy milk yogurt with mangosteen flavor, as per Patent 1, where yogurt can be substituted with yogurt made from almonds, grains, corn, nuts, and sesame; and mulberry juice can be substituted with purple-colored vegetable and fruit juices. 3. The production process of crispy soy milk yogurt with mangosteen flavor using the foam mat drying method, based on one of the patents 1-2, consists of the following steps: a. Dissolve 1-5% foaming agent in hot water at 60-65°C, stirring until the solution is homogeneous. b. Let the foaming agent solution stand until it becomes clear, taking 30 minutes to 1 hour, by immersing it in a cold water bath. c. Mix the ingredients: mangosteen pulp powder, mangosteen inner peel powder, mangosteen peel, mulberry juice, and water, stirring well. Heat the mixture using a double-layer temperature-controlled bath until the solution reaches 70-80°C for 1 minute, stirring continuously. d. Add inulin to the mixture from step c while heating, stirring well and heating for 3-5 minutes. Then, cool the solution by letting it sit at room temperature. e. Add the soy milk yogurt to the solution and stir to mix well. f. Add the foaming agent solution. Add the ingredients from step e to the mixture. Beat the mixture from step f using a food mixer with a whisk attachment at high speed for 5-10 minutes until the mixture is homogeneous and a stable foam is formed. Transfer the whipped soy milk yogurt foam from step g into a piping bag with a round nozzle. Pipe the foam in small dots, 1-2 cm in diameter, onto cheesecloth stretched over a wire mesh sieve. Dry the yogurt foam from step h in a tray dryer at 60-75°C for 1-2 hours, or until the final moisture content is 5-8%, and the product is dry and light and crispy. Quickly scrape the dried soy milk yogurt foam from the cheesecloth. Finally, pack the crispy soy milk yogurt in aluminum foil bags, seal them, and store at room temperature.