Compound yoghurt and preparation method and application thereof

• Main Authors: YAN ZHIPENG, YI HUILAN
• Format: Patent
• Language: Chinese; English
• Published: 19.06.2020
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention discloses compound yoghurt and a preparation method and an application thereof. The compound yoghurt comprises the following raw material components in parts by mass: 50-65 partsof reconstituted milk or fresh milk, 20-36 parts of chenopodium quinoa slurry, 7-9 parts of ginger juice, 6-8 parts of soft white sugar and 0.2-0.5 part of a lactic acid bacterium compound fermentation agent. The preparation steps of the compound yoghurt are as follows: the reconstituted milk or fresh milk, chenopodium quinoa slurry, ginger juice and soft white sugar are fully and evenly mixed according to the raw material component ratio to prepare mixed milk liquid; the mixed milk liquid is sterilized, the sterilized mixed milk liquid is cooled, then the cooled mixed milk liquid is inoculated with the lactic acid bacterium compound fermentation agent, and fermentation, cooling and post-aging are conducted to prepare the compound yoghurt finished product. The compound yoghurt has relatively strong anti-oxidation