Black rice-white peach flavor yoghourt and preparation method thereof

[0033] A method for preparing black rice and white peach flavored yoghurt, comprising the steps of:

[0034] (1) Yogurt base preparation:

[0035] Take 50 parts of raw milk and raise the temperature to 53°C, add 2 parts of whey protein powder to hydrate for 30 minutes, make the protein content not less than 3.6%, add 0.35 parts of compound stabilizer, 8 parts of white sugar, cut for 6 minutes, add the remaining 37 parts of raw milk were fixed to volume, then filtered and homogenized, the homogenization temperature was 65°C, the homogenization pressure was 18-20MPa, sterilized at 95°C for 300 seconds, and then cooled to 42°C after sterilization, according to the amount of 200DCU per ton Add starter and ferment at 42°C until the acidity reaches 75°T to obtain the yogurt base. Break the emulsion for 5 minutes, cool down to 20±2°C, turn over the tank, and wait for filling.

[0036] The compound stabilizer preferably consists of the following raw materials in parts by weight: gelati

[0045] A method for preparing black rice and white peach flavored yoghurt, comprising the steps of:

[0046] (1) The preparation of yogurt base material comprises the following steps:

[0047] Take 40 parts of raw milk and raise the temperature to 55°C, add 2 parts of whey protein powder to hydrate for 30 minutes, so that the protein content is not less than 3.6%, add 0.2 parts of compound stabilizer, 6 parts of white sugar, cut for 5 minutes, add 48 parts Raw milk is fixed to volume, then filtered and homogenized, the homogenization temperature is 60°C, the homogenization pressure is 18-20MPa, sterilized at 100°C for 300 seconds, after sterilization, the temperature is lowered to 40°C and the starter is added at an amount of 200DCU per ton , inoculated and fermented at 40°C, and the acidity was terminated at 80°T to obtain a yogurt base. Break the emulsion for 5 minutes, cool down to 20±2°C, turn over the tank, and wait for filling.

[0048] The compound stabilizer preferably

[0057] A method for preparing black rice and white peach flavored yoghurt, comprising the steps of:

[0058] (1) Yogurt base preparation:

[0059] Add whey protein powder that is easily absorbed by the human body to no less than 87 parts of raw milk, add 6-10 parts of white sugar and 0.2-0.5 parts of compound stabilizer, mix well, and heat it at 95-100℃±2℃ , sterilized for 300 seconds, cooled to 40-44°C, added a starter at an amount of 200 DCU per ton, and fermented at 42°C until the acidity reached 75-80°T to obtain a yogurt base. Break the emulsion, cool down, turn over the tank, and wait for filling.

[0060] Take 30 parts of raw milk and raise the temperature to 53°C, add 2 parts of whey protein powder to hydrate for 30 minutes, so that the protein content is not less than 3.6%, add 0.5 parts of compound stabilizer, 6 parts of white sugar, cut for 10 minutes, add 60 parts Raw milk is fixed to volume, then filtered and homogenized, the homogenization temperature is 70°C, the