Asian Style Yogurt Beverage with Active Yogurt Cultures and 50% Juice

A creamy, refreshing flavored cultured yogurt beverage with active cultures is now possible using GRINDSTED Pectin AMD 780, Flavors and Danisco cultures. This yogurt beverage has a thin, light texture and smooth mouthfeel. Danisco culture Jo-Mix 505 or 511 is added for fermentation purposes. Probiotic Bacteria Strains can be added for their nutritional benefit.

DANISCO ingredients: GRINDSTED Pectin AMD 780, Natural Pineapple Flavor WONF 10961, and Natural Apricot Flavor WONF 10973
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Ingredients % By Weight
Water 10.00
Sugar 4.60
Juice Concentrate 9.00
GRINDSTED Pectin AMD 780   0.40
Yogurt Base 76.00
Total 100.00

Flavor %
Natural Pineapple Flavor WONF 109611 0.10
Natural Apricot Flavor WONF 109731 0.40

Procedure
1. To required water, add pre-blended pectin and 4 parts sugar.
2. Begin heating solution under agitation.
3. When fully hydrated, add remaining sugar and heat up to 180?F.
4. Keep at 180?F until just before yogurt is ready to add; then cool solution to 100?F.
5. Add the yogurt prepared with Jo-Mix 505 0r 511.
6. Add juice concentrate and flavors.
7. Adjust pH if needed to 3.8 - 4.2.
8. Homogenize at 2200 psi.
9. Package and refrigerate.

Culture Strains
Jo - Mix 505 or 511: Mixture of streptococcus salivarius subsp. thermophilus and Lactobacillus delbruckii subsp. bulgaricus.
Add Danisco Probiotic cultures like Lb acidophilus and Bifidobacterium spp.

cultures suggested are either Yo-Mix 505 which is slow but more traditional flavour or Yo-Mix 511 which is faster but not as traditional flavored.

For Pectin -  AMD780 will provide protein stability with low viscosity and light mouthfeel. AMD 383 will provide the same protein stability, but will have a thicker creamier texture in the final product.