Preparation method of complex coarse cereal yogurt

[0030] A kind of preparation method of multigrain yoghurt is characterized in that, comprises the following steps:

[0031] a, superfine pulverization: adopt the superfine pulverizer that model is SYFM-8Ⅱ to carry out superfine pulverization to each ripe miscellaneous grain flour (buckwheat flour, millet flour and brown rice flour), pulverize time 5min, obtain powder particle size 10 μm; Then All miscellaneous grain flours are blended in proportion, and the mass ratio of buckwheat flour, millet flour and brown rice flour is 1.7:1:1.1.

[0032] b. Preparation: deploy stabilizer, configure chitosan and gelatin according to the mass ratio of 2.8:0.9; then add skimmed milk powder, sugar, and prepared miscellaneous grain powder to every 100ml of water, then add stabilizer, and heat at 60°C mix evenly;

[0033] Among them, the mass ratio of skimmed milk powder, sugar, and mixed grain powder is 4.3:2.3:1, the mass of skimmed milk powder is 13.5g; the mass of stabilizer is 0.038g.

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[0051] A kind of preparation method of multigrain yoghurt is characterized in that, comprises the following steps:

[0052] a, superfine pulverization: adopt the superfine pulverizer that model is SYFM-8Ⅱ to carry out superfine pulverization to each mature miscellaneous grain flour (buckwheat flour, millet flour and brown rice flour), pulverize time 6min, obtain powder particle size 17 μm; Then All miscellaneous grain flours are blended in proportion, and the mass ratio of buckwheat flour, millet flour and brown rice flour is 2.1:1.3:1.4.

[0053] b. Preparation: prepare a stabilizer, mix chitosan and gelatin at a mass ratio of 3:1; then add skimmed milk powder, sugar, and mixed grain powder to every 100ml of water, and then add a stabilizer. mix evenly;

[0054] Wherein, the mass ratio of skimmed milk powder, sugar, and blended miscellaneous grain powder is 4.74:2.5:1.2, the mass of skimmed milk powder is 14g; the mass of stabilizer is 0.04g.

[0055] c. Homogenization: Prehea

[0062] A kind of preparation method of multigrain yoghurt is characterized in that, comprises the following steps:

[0063] a, superfine pulverization: adopt the superfine pulverizer that model is SYFM-8Ⅱ to carry out superfine pulverization to each mature miscellaneous grain flour (buckwheat flour, millet flour and brown rice flour), pulverize time 8min, obtain powder particle size 25 μ m; Then All miscellaneous grain flours are blended in proportion, and the mass ratio of buckwheat flour, millet flour and brown rice flour is 2.6:1.5:1.6.

[0064] b. Preparation: prepare a stabilizer, mix chitosan and gelatin at a mass ratio of 3.2:1.1; then add skimmed milk powder, sugar, and prepared miscellaneous grain powder to every 100ml of water, and then add a stabilizer. mix evenly;

[0065] Among them, the mass ratio of skimmed milk powder, sugar, and mixed grain powder is 5.1:2.8:1.3, the mass of skimmed milk powder is 14.4g; the mass of stabilizer is 0.042g.

[0066] c. Homogenizat