Coconut milk yoghourt and preparation method thereof

• Main Authors: WU QIXING, SU HAITAO
• Format: Patent
• Language: Chinese; English
• Published: 05.05.2023
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the technical field of food industry, and particularly relates to coconut milk yoghourt and a preparation method thereof. The invention provides coconut milk yoghourt, which is prepared from the following raw materials in parts by mass: 60 to 90 parts of coconut milk, 0 to 10 parts of white granulated sugar, 1 to 3 parts of prebiotics, 0.1 to 1.2 parts of emulsifying agents, 0.5 to 1.5 parts of stabilizing agents and 0.01 to 0.08 part of probiotics. The number of probiotics in the coconut milk yoghourt is 1 * 10 < 10 >/100g to 6 * 10 < 12 >/100g; the mass concentration of the coconut primary pulp in the coconut milk is 20-40%; the prebiotics comprise one or more of isomaltooligosacharide, fructo-oligosaccharide and polydextrose. The protein content of the coconut milk yoghurt is greater than 1.0%, the fat content is controlled to be 14%, and the coconut milk yoghurt is high in nutritional value, rich in coconut fragrance and uniform in tissue. 本发明属于食品工业技术领域，具体涉及一种椰乳酸奶及其制备方法。本发明提供了一种椰乳