Suspending Fruit Flesh Fermented Milk Beverage produce

Suspending Fruit Flesh Fermented Milk Beverage (protein content 1.0%)

[project Number]   J-R-009

[project Name]  Suspending Fruit Flesh Fermented Milk Beverage (protein content≥1.0%)

[project profile] Now the shelf time of yoghurt product is about only 15 days and must be refrigeration. This is very trouble for transport, conserve and sales. It not only raise the cost for product,but also restrict the sales radius. This product choose the fruit flesh and long shelf time fermented milk combined. It made the fruit flesh suspending average in fermented milk. Let consumers taste the nutrition and meanwhile enjoy the fashion. 

[Formulations] 

[1]Fermented Milk

the Name of raw materials	Dosage(%)	the Name of raw materials	Dosage(%)
Whole milk powder	12.50/100.00	DVS Microbial Strain	0.02

[2]Fermented Milk Beverage

the Name of raw materials	Dosage(%)	the Name of raw materials	Dosage(%)
Fermented Milk	35.00	Citric acid	0.15
sugar	4.00	Potassium sorbate	0.03
RA7(stabilizer)	0.70	Vanillin	0.003
TR50 (sweetener)	0.12	Original Taste Fermented Milk flavor	0.03
Fruit flesh	5.00~8.00	Sodium citrate	0.03
Monosodium glutamate	0.005	Mango flavor	0.03
Lactic acid	0.10

[Production process]        

           

      

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