Carrots are rich in carotene, which can be converted into Va for human use in the small intestine wall and liver cells. Adding 10.0% carrot juice to yoghurt drinks will not only increase the color of the drinks, making them brighter and faster, but also increase the nutrition of the drinks themselves, making them more smooth, full, textured and nutritious, becoming a new favorite in the dairy beverage market.

 Blended with 10.0% carrot juice and 35.0% milk, it gives a brand new feeling in terms of nutrition and taste.

    [Reference Formula]

    [production process]                           Citric acid+water

     RA4+sugar+TR50+potassium sorbate → dissolution

                                  ↓      ↓

   Carrots → peeling → pre cooking → beating → colloidal grinding → mixing → acidification → constant volume → flavoring → homogenization → filling → pasteurization 

                                  ↑

       Whole milk powder → Dissolve in warm water (pre-treatment of fresh milk)                ↑

    Sterilization → cooling, finished                                 essence

    [Key points of the process]The total amount of beverages is 1000mL.

1. (1) Treatment of milk powder: Mix the weighed whole milk powder with about 200mL of warm water at around 45-50 ℃ for 30 minutes to fully dissolve it. (2) Set aside Pre processing of fresh milk: Heat the weighed fresh milk to 70 ℃ for preheating for 20 minutes, then filter it through 120 mesh and set it aside.

2. Preparation of carrot juice.

3. Sol: Mix the weighed potassium sorbate, white granulated sugar, sweetener, and stabilizer dry and evenly, then add about 300mL of purified water at 70-80 ℃, shear for 15-20 minutes to dissolve the colloid into a transparent gel solution. Set aside.

4. Mixing: fully mix the milk, carrot juice and stabilizer liquid, and then immediately cool them to about 40 ℃ for standby.

5. Acidification: Dissolve and dilute citric acid with approximately 300mL of constant temperature water. Slowly add the diluted acid solution to the continuously rapidly stirred mixture, stir well, and adjust the pH value of the entire mixture to 3.8-4.2. (The acid adding temperature should not be too high or too low, generally 35-40 ℃ is more suitable).

6. Constant volume, flavoring: dilute the acidified feed solution to 1000mL, then add essence for flavoring, and stir evenly.

7. Homogenization: Heat the prepared material liquid to around 60-65 ℃ for homogenization, with homogenization pressures of 5-10Mpa (secondary pressure) and 20-25Mpa (primary pressure).

8. Sterilization: After filling the homogenized material, pasteurization is performed (with a central temperature of 86~88 ℃ and insulation for 15 minutes).

9. Cooling, finished product: Cool the product to a temperature below 40 ℃ in the center of the container, label, box, and store it in storage.

[Precautions]

1. The production water must be softened water, and the conductivity of the production water (25 ℃± 1 ℃) is less than 10 μ S/cm。

2. The pH value of the product should be controlled between 3.8 and 4.2 to ensure its stability.

3. In addition to adding sweeteners, flavor enhancers, essence and preservatives, there is no need to add any other emulsification, thickening and other additives to avoid affecting the stability of the final product.