| abstract |
The invention discloses a low-temperature and low-viscosity drinking type coconut milk/coconut yogurt stabilizer and its application. The raw materials of the stabilizer include sodium alginate, low-ester pectin, milk mineral salt, starch and glucose or fructose. Its application includes a mixing and dissolving step, a homogenizing step, a sterilizing cooling step, and a bacterial strain fermentation step; refrigerating and post-cooking the fermented sample to obtain low-temperature and low-viscosity drinking coconut juice. / coconut yogurt. The coconut milk/coconut yoghurt produced by using the stabilizer of the present invention uses vegetable protein as the main raw material, does not contain dairy ingredients, and meets the needs of consumers for plant-based drinking coconut milk/coconut yogurt; in addition, the product formula is simple and the process operation is simple. Simple, no need to homogenize after fermentation, and the finished product has low viscosity and good stability. |