Formulated yogurt drink production process and formula containing fruit particles

[Item number] JR-005

[Item Name] Blended Type Yoghurt Drink with Fruit (Protein ≥ 1.0%)

[Project Profile] Today's dairy-containing beverage market can be described as flourishing and contending, but how to make consumers favor is not an easy task. Fruit yogurt sour milk is based on the cranberry fruit drink and is added with real fruit, and can be evenly suspended, so that consumers can enjoy the sweet and sour beverage while eating fruit fruit.

[Characteristics of Project Investment] Adding 5-8% of fresh fruit milk to the fruit, the product can be uniformly suspended, which is not only novel, but also nutritious and delicious. Product stability is good, without having to add complex machining programs.

[Production Process]

[Production Process] The total amount of beverage is 1000mL.

1. Milk powder treatment: Add the weighed whole milk powder to 150 mL of pure water at 50° C., and put it in a water bath and keep at 50° C. Stir for 30 minutes to fully dissolve it.

2. Treatment of fruit: The fruit is washed with purified water and put into 0～4°C for storage.

3. Sol: After the dry granulated sugar, sweetener, sodium citrate, potassium sorbate, and stabilizer are uniformly mixed, add about 300 mL of purified water at 70-80°C, and fully dissolve the mixture by shearing for 15-20 minutes. ,spare.

4. Mixing: Stir the treated milk and glue thoroughly, and then immediately cool to about 40°C.

5. Acidification: The citric acid, lactic acid and malic acid were added to 300 mL and pure water at 50° C. was completely dissolved, slowly added to the mixture solution, and the pH of the whole solution was adjusted to 3.8-4.2 with sufficient stirring. (Adding acid temperature is suitable for 35-40 °C).

6. Constant volume, flavoring: The material solution was added to 50 °C pure water to a constant volume of 1000 mL. Salt, monosodium glutamate, vanillin, and flavor were added for flavoring and stirring.

7. Homogenization: The prepared material is heated and heated to about 60-65°C for homogenization. The homogenization pressure is 5-10Mpa (secondary pressure) and 20-25Mpa (primary pressure).

8. Sterilization: First, the fruit is poured into a bottle, then poured into a homogenized feed liquid, and then pasteurized. The sterilization temperature is about 86-88° C. (the feed liquid center temperature), and the temperature is kept for 15 minutes.

9. Cooling, finished product: Cool the product to the container center temperature below 40°C, label, pack, and store.

[Precautions]

1. The production water must be demineralized water and the conductivity of the production water (25 °C ± 1 °C) is less than 10 μS/cm.

2. The pH of the product should be controlled around 3.8-4.2 to ensure product stability.

3. In addition to adding sweeteners, flavoring agents, flavors, and preservatives in production, there is no need to add any other additives such as emulsifying and thickening so as not to affect the stability of the final product.