CN101543244A - Fermented pumpkin dairy product and preparation method thereof - Google Patents
Fermented pumpkin dairy product and preparation method thereof Download PDFInfo
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- CN101543244A CN101543244A CN200910083180A CN200910083180A CN101543244A CN 101543244 A CN101543244 A CN 101543244A CN 200910083180 A CN200910083180 A CN 200910083180A CN 200910083180 A CN200910083180 A CN 200910083180A CN 101543244 A CN101543244 A CN 101543244A
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Abstract
The invention belongs to the technical field of diary products and particularly relates to a fermented pumpkin dairy product and a preparation method thereof. The formula of the fermented pumpkin dairy product comprises the following ingredients by weight portion: 300 to 990 portions of raw milk, 0.01 to 500 portions of pumpkin minor ingredient, 0.01 to 20 portions of starter, 0 to 20 portions of stabilizer, 0 to 100 portions of sweetener and 0 to 700 portions of water. The preparation method comprises the steps of raw milk pretreatment, mixing, homogenizing, sterilization, temperature reduction, fermentation, temperature reduction, filling and the like. The fermented pumpkin dairy product prepared by the method offers a flavor of fermented pumpkin and overcomes the disadvantage of single flavor of fermented milk. In addition, the nutrients in the pumpkin and the nutrients in the fermented milk are complementary, so the fermented milk has high nutritive and health-care values.
Description
Technical field
The invention belongs to the dairy products technical field, be specifically related to a kind of fermented pumpkin dairy product and preparation method thereof.
Background technology
Acidified milk is meant and utilizes microorganism to the lactose fermentation in Ruzhong and the general name of a series products that obtains.Acidified milk is decomposed the lactose of raw milk and produces glucose and galactolipin, and further is converted into lactic acid and other organic acid, and galactolipin can participate in the synthetic of child's cerebroside and nervous substances; The proteolytic enzyme that lactic acid bacteria produces makes proteolysis produce peptide and essential amino acid; The lactate of elements such as the Ca of the many high-absorbilities that form in the yogurt, P, Fe also can prevent baby's rickets, control old man osteoporosis.Especially, also contain lactic acid bacteria alive in the acidified milk, usually lactic acid bacteria number wherein can reach 106CFU/mL, present studies confirm that, lactic acid bacteria is highly profitable to health, it can keep the microbial balance of gut flora, and have whole intestines, promotion food nutrition thing is digested and assimilated, remove cholesterol in serum, anti-ageing, life-saving, prevent and reduce lactose intolerance, improve human body to the absorption of calcium, phosphorus, iron and strengthen effect such as body's immunity.Therefore, acidified milk has good nutrition and health care value.
Although acidified milk is nutritious, has great health care function.But its local flavor mainly is milk flavor and tart flavour, and local flavor is more single, is not easy to be accepted by the consumer of China.The tradition that western countries have acidified milk to drink is consumed vigorous.The acidified milk industry of China is started late, and history is very short.Therefore, how making China consumer obtain acceptable local flavor, is the important topic of acidified milk market development all the time.
At present, the acidified milk of Chinese industrial production normally improves local flavor by adding materials such as essence, spices.Fruit yogurt on the market normally adds the local flavor that fruit grain fruit material such as orange, Huang Tao, mango, coconut palm fruit, grape, banana improve acidified milk.But, be that the acidified milk of auxiliary material is not seen as yet to add pumpkin.
Pumpkin (Cucurbita moschata) popular name pumpkin, pumpkin, pumpkin.Pumpkin nutrient is abundant, contains more crude fibre, vitamin, beta carotene, is low fat, low sodium, high dietary-fiber, homovitamin E, high beta carotene, high potassium, high calcium food; Contain 17 seed amino acids of needed by human body, wherein essential amino acids content such as lysine, valine, leucine, isoleucine, phenylalanine, threonine are higher.Pumpkin is not only nutritious, and has great health care function.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and it is sweet nontoxic to distinguish the flavor of, and goes into spleen, stomach two warps, the energy moistening lung qi-benefitting, and the row of reducing phlegm is dense, and the expelling parasite detoxifcation is controlled and is coughed Zhichuan, treats lung carbuncle and constipation, and effects such as diuresis, beauty treatment are arranged.Modern medicine finds, that pumpkin has is hypoglycemic, reducing blood lipid, prevention of arterial is atherosis and coronary heart disease, anti-curing cancers, detoxify, protect the liver, anti-oxidant, protect eyesight, auxiliary treatment of prostatitis, control body weight, promote effects such as gastrointestinal motility.Especially, pumpkin has the consumer group widely in China, and its local flavor is generally accepted by the consumer.
Because good nutrition and health care that pumpkin has, the pumpkin Products Development has good prospect.At present, the pumpkin drink of having developed is a lot, and pumpkin beverage, packed pumpkin-milk beverage, pumpkin milk beverage etc. are wherein arranged.But these pumpkin beverages mostly are the products of acid adjustment type, not by fermentation, do not have the characteristic of fermented product.For example, " the packed pumpkin-milk beverage " of Li Jianqiang, Luo Xiaojie research and development is to be primary raw material with Pumpkin Juice and low fat milk powder, is equipped with the milk beverage that allotment such as white sugar forms." the pumpkin fermenting beverage " of Liu Junhua research and development is to use lactic acid bacteria zymolysis squash to starch and the fermented beverage of acquisition, wherein do not contain breast.
A kind of Yoghourt of pumpkin and preparation method thereof is disclosed in the application for a patent for invention 200610041505.8.Its prescription is (in 1000kg): Pumpkin Juice 4-6kg; Lactic acid 1-1.5kg; Honey element 1.0-1.5kg; Pumpkin essence 0.05-0.1kg; Pectin 3.0-4.5kg; Skimmed milk power 28-33kg; All the other are drinking water.The preparation method of above-mentioned Yoghourt of pumpkin is that (1) squeezes the juice the fresh pumpkin pulverizing; (2) then the pumpkin juice that is obtained is heated to 100 ℃ (boiling shape) insulation 10-15 minute, gets high temperature prepared food Pumpkin Juice; (3) press formulation ratio lactic acid, honey element, pumpkin essence, pectin, skimmed milk power raw material are dissolved with an amount of 20 ℃-25 ℃ boiled water earlier, add in 100 ℃ of drinking water and stir; (4) by stirring in 100 ℃ of aqueous solution of formulation ratio requirement with (3) the step acquisition of high temperature prepared food Pumpkin Juice input, get the Yoghourt of pumpkin first product; (5) again with pumpkin beverage first product input high pressure homogenizer homogeneous under the 20Mpa pressure condition, carry out 135 ℃ high temperature sterilization then, import filling apparatus after the sterilization, can under 83 ℃ of-85 ℃ of conditions; (6) cleaning is cooled to normal temperature and can dispatches from the factory and drink.
In fact, prepared " sour milk " is a kind of milk beverage of allocating type in the application for a patent for invention 200610041505.8, according to State Standard of the People's Republic of China GB2746-1999 " yoghurt ", yoghurt is meant that with milk or reconstituted milk be major ingredient, add or do not add auxiliary material, the product that uses the strain fermentation that contains lactobacillus bulgaricus, streptococcus thermophilus to make.As seen, the sour milk in the application for a patent for invention 200610041505.8 is not proper yoghurt not by fermentation.
Summary of the invention
The present invention provides a kind of fermented pumpkin dairy product and preparation method thereof for solving the prior art problem, and it makes acidified milk have more healthy nutritive value.
The present invention is achieved by the following technical solutions:
A kind of fermented pumpkin dairy product, it by weight than, it is as follows to fill a prescription:
300～990 parts of raw milk
0.01～500 part of pumpkin auxiliary material
0.01～20 part of leavening
0～20 part of stabilizing agent
0～100 part of sweetener
0～700 part in water.
Preferably, described a kind of fermented pumpkin dairy product, it by weight than, it is as follows to fill a prescription:
900 parts of raw milk
10 parts of pumpkin auxiliary materials
0.1 part of leavening
10 parts of stabilizing agents
80 parts of sweeteners.
The preparation method of described a kind of fermented pumpkin dairy product, first kind of mode of the present invention, it may further comprise the steps:
A. at first get 800 parts～990 parts of raw milk, carry out the raw milk pre-treatment by the raw milk treatment facility;
B. allotment, in producing with mixing tank or sugar dissolving kettle or other containers, it is by weight than in pumpkin auxiliary material 1 (0.01～200 part) and sweetener (0～100 part), the stabilizing agent 1 (0～20 part) one or both are dissolved allotment with the raw milk after handling; Described pumpkin auxiliary material 1 is crushed pumpkin or Pumpkin Juice or pumpkin powder, and described sweetener is a kind of or composite in white sugar, Aspartame, AK sugar, the Sucralose, and described stabilizing agent 1 is a kind of or composite in pectin, starch, melon bean gum, the gelatin;
C. step b is deployed raw milk is carried out homogeneous, sterilization machine sterilization, heat exchanger cooling by homogenizer; Wherein homogenization pressure is 15Mpa～20Mpa, and sterilization temperature is that 95 ± 2 ℃, time are 300 seconds, is cooled to 38 ℃～43 ℃;
D. fermentation after cooling, is inoculated into leavening (0.1～20 part) in the raw milk of step c allotment and ferments, and wherein for fermentation temperature is 38 ℃～43 ℃, fermentation time is 4～6 hours, stirs breakdown of emulsion after acidity reaches 75～85 ° of T;
E. cooling after the fermentation ends, is cooled to 10 ℃～30 ℃ by heat exchanger or other cool-down methods;
F. last can.
In first kind of mode of the present invention, described step f can also for, add pumpkin auxiliary material 3 simultaneously in can, addition is 1～200 weight portion, described pumpkin auxiliary material 3 is a pumpkin auxiliary material piece.
The preparation method's of the fermented pumpkin dairy product of the present invention second way, in first kind of mode of the present invention, the step after the described steps d can also for:
E. carry out secondary allotment, after the fermentation ends, the acidified milk that steps d is made and stabilizing agent colloidal sol mix in fermentation tank or mixing tank or other containers and carry out secondary and allocate, and its stirring is stirred evenly.
Described stabilizing agent colloidal sol is by weight than mixed by in water (100～700 parts), sweetener (0～100 part), the stabilizing agent 2 (2～20 parts) one or more; Described stabilizing agent 2 is a kind of or composite in pectin, CMC, the melon bean gum;
F. with acidified milk and the mixed product of stabilizing agent colloidal sol, be cooled to 10 ℃～30 ℃ by heat exchanger or other cool-down methods;
G. last can.
Preferably, in the preparation method's of the invention described above fermented pumpkin dairy product the second way, the span of raw milk is 300 parts～900 parts among the described step a.
Preferably, in the preparation method's of the invention described above fermented pumpkin dairy product the second way, among the described step e, wherein said stabilizing agent colloidal sol can also add pumpkin auxiliary material 2 (0.01 part～500 parts), and described pumpkin auxiliary material 2 is crushed pumpkin or Pumpkin Juice or pumpkin powder.
The advantage that the present invention has is:
The present invention added pumpkin auxiliary material batchings such as crushed pumpkin, pumpkin powder, pumpkin piece before or after the acidified milk preparation, pumpkin fermenting milk product through the fermentation preparation, not only can give the local flavor of acidified milk pumpkin, remedy the single defective of acidified milk local flavor, and, the nutritional labeling complementation of the nutritional labeling of pumpkin and acidified milk makes acidified milk have more healthy nutritive value.
Description of drawings
Fig. 1 is the production process route 1 that the present invention adopts;
Fig. 2 is the production process route 2 that the present invention adopts;
Fig. 3 is the production process route 3 that the present invention adopts;
Fig. 4 is the production process route 4 that the present invention adopts.
The specific embodiment
Technical solution of the present invention will be further described below in conjunction with accompanying drawing.
The present invention by weight ratio, it is as follows to fill a prescription:
300 parts～990 parts of raw milk, 0.01 part～500 parts of pumpkin auxiliary materials, 0.01 part～20 parts of leavenings, 0 part～20 parts of stabilizing agents, 0 part～100 parts of sweeteners, 0～700 part in water.
In the above-mentioned prescription each composition is required and explanation:
1, raw milk: close the raw material milk of rule according to State Standard of the People's Republic of China GB6914-86 " fresh cow's milk acquisition criteria " check, also can comprise following form:
(1) reconstituted milk (milk powder and water are with the ratio reduction of 1:7 usually) that adopts the milk powder reduction to prepare.
(2) skimmed milk or the partly skimmed milk that adopts the fresh milk ungrease treatment to obtain.
(3) directly reduce the skimmed milk that skimmed milk power obtains.
2, pumpkin auxiliary material: the pumpkin auxiliary material of general pumpkin processing and preparing comprises crushed pumpkin, Pumpkin Juice, pumpkin powder, pumpkin piece.According to the position difference of in technology provided by the present invention, adding, the pumpkin auxiliary material can be divided into pumpkin auxiliary material 1, pumpkin auxiliary material 2 and pumpkin auxiliary material 3.
(1) pumpkin auxiliary material 1 is crushed pumpkin or Pumpkin Juice or pumpkin powder.
(2) pumpkin auxiliary material 2 is crushed pumpkin or Pumpkin Juice or pumpkin powder.
(3) pumpkin auxiliary material 3 is a pumpkin auxiliary material piece.
3, leavening: satisfy State Standard of the People's Republic of China GB2746-1999 " yoghurt " requirement, the leavening that is used for yogurt fermentation, the viable count that the addition of leavening need satisfy lactobacillus bulgaricus, streptococcus thermophilus in the raw milk of inoculation back is 105CFU/ml, can make the normal fermentation of breast.Can comprise:
(1) commercially available common throw type leaven (containing lactobacillus bulgaricus, streptococcus thermophilus).
(2) commercially available common throw type leaven additionally adds probiotic strain co-fermentation such as Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei.
(3) lactobacillus bulgaricus that goes down to posterity and streptococcus thermophilus strain;
(4) lactobacillus bulgaricus that goes down to posterity and streptococcus thermophilus strain additionally are added with probiotic strain co-fermentation such as Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei.
4, stabilizing agent: for acidified milk provides stabilization, its composition is: monomer or compound stabilizers such as pectin, starch, melon bean gum, gelatin.According to point of addition difference in technology provided by the present invention, stabilizing agent can be divided into stabilizing agent 1 and stabilizing agent 2.
(1) stabilizing agent 1 is: monomers or composite such as pectin, starch, melon bean gum, gelatin.
(2) stabilizing agent 2 is: monomers or composite such as pectin, CMC, melon bean gum.
5, sweetener: for white sugar, Aspartame, AK sugar, Sucralose is independent or composite use.
6, water: pure water.
It is as follows that the inventive method is pressed production process route:
Production process route 1
As Fig. 1 is the production process route 1 that the present invention adopts.
(1) at first gets raw milk (800 parts～990 parts), carry out the raw milk pre-treatment by the raw milk treatment facility.
(2) raw milk after usefulness is handled is in producing with mixing tank or sugar dissolving kettle or other containers, and one or more in dissolving sweetener (0 part～100 parts), stabilizing agent 1 (0 part～20 parts), the pumpkin auxiliary material 1 (0.01 part～200 parts) are allocated.
(3) (homogenization pressure is 15Mpa～20Mpa), sterilization machine sterilization (95 ± 2 ℃ of sterilization temperatures, 300 seconds time), heat exchanger cooling (being cooled to 38 ℃～43 ℃) deployed raw milk to be carried out homogeneous by homogenizer.
(4) after cooling, raw milk is stored in fermentation tank or other round, leavening (0.1 part～20 parts) is inoculated into ferment (38 ℃～43 ℃ of fermentation temperatures, fermentation time 4～6 hours stir breakdown of emulsion after acidity reaches 75～85 ° of T) in the raw milk of allotment.
(5) after the fermentation ends, be cooled to 10 ℃～30 ℃ by heat exchanger or other cool-down methods.
(6) last, can.
Production process route 2
As Fig. 2 is the production process route 2 that the present invention adopts.
(1) at first gets raw milk (800 parts～990 parts), carry out the raw milk pre-treatment by the raw milk treatment facility.
(2) raw milk after usefulness is handled is in producing with mixing tank or sugar dissolving kettle or other containers, and one or more in dissolving sweetener (0 part～100 parts), stabilizing agent 1 (0 part～20 parts), the pumpkin auxiliary material 1 (0.01 part～200 parts) are allocated.
(3) (homogenization pressure is 15Mpa～20Mpa), sterilization machine sterilization (95 ± 2 ℃ of sterilization temperatures, 300 seconds time), heat exchanger cooling (being cooled to 38 ℃～43 ℃) deployed raw milk to be carried out homogeneous by homogenizer.
(4) after cooling, raw milk is stored in fermentation tank or other round, leavening (0.1 part～20 parts) is inoculated into ferment (38 ℃～43 ℃ of fermentation temperatures, fermentation time 4～6 hours stir breakdown of emulsion after acidity reaches 75～85 ° of T) in the raw milk of allotment.
(5) after the fermentation ends, be cooled to 10 ℃～30 ℃ by heat exchanger or other cool-down methods.
(6) last, pumpkin auxiliary material 3 (pumpkin piece, addition are 1 part～200 parts) is added in can simultaneously.
Production process route 3
As Fig. 3 is the production process route 3 that the present invention adopts.
(1) at first gets raw milk (300 parts～900 parts), carry out the raw milk pre-treatment by the raw milk treatment facility.
(2) raw milk after usefulness is handled is in producing with mixing tank or sugar dissolving kettle or other containers, and one or more in dissolving sweetener (0～100 part), stabilizing agent 1 (0～18 part), the pumpkin auxiliary material 1 (0.01 part～200 parts) are allocated.
(3) (homogenization pressure is 15Mpa～20Mpa), sterilization machine sterilization (95 ± 2 ℃ of sterilization temperatures, 300 seconds time), heat exchanger cooling (being cooled to 38 ℃～43 ℃) deployed raw milk to be carried out homogeneous by homogenizer.
(4) after cooling, raw milk is stored in fermentation tank or other round, leavening (0.1 part～20 parts) is inoculated in the raw milk of allotment ferments 38 ℃～43 ℃ of fermentation temperatures, fermentation time 4～6 hours stirs breakdown of emulsion after acidity reaches 75～95 ° of T.
(5) fermentation simultaneously, preparation stabilizing agent colloidal sol in producing with glue pot or other containers, stabilizing agent colloidal sol is mixed with by in water (100～700 parts), sweetener (0 part～100 parts), the stabilizing agent 2 (2 parts～20 parts) one or more; After the fermentation ends, acidified milk and stabilizing agent colloidal sol mixed in fermentation tank or mixing tank or other containers carry out secondary allotment, its stirring is stirred evenly.
(6), be cooled to 10 ℃～30 ℃ by heat exchanger or other cool-down methods with acidified milk and the mixed product of stabilizing agent colloidal sol.
(7) last, can.
Production process route 4
As Fig. 4 is the production process route 4 that the present invention adopts.
(1) at first gets raw milk (300 parts～900 parts), carry out the raw milk pre-treatment by the raw milk treatment facility.
(2) raw milk after usefulness is handled is in producing with mixing tank or sugar dissolving kettle or other containers, and one or more in dissolving sweetener (0～100 part), the stabilizing agent 1 (0～18 part) are allocated; It is quantitative in container perhaps just will to suckle, and need not add any auxiliary material.
(3) with the deployed raw milk or the raw milk of allotment not, (homogenization pressure is 15Mpa～20Mpa), sterilization machine sterilization (95 ± 2 ℃ of sterilization temperatures, 300 seconds time), heat exchanger cooling (being cooled to 38 ℃～43 ℃) to carry out homogeneous by homogenizer.
(4) after cooling, raw milk is stored in fermentation tank or other round, leavening (0.1 part～20 parts) is inoculated into ferment (38 ℃～43 ℃ of fermentation temperatures, fermentation time 4～6 hours stir breakdown of emulsion after acidity reaches 75～95 ° of T) in the raw milk of allotment.
(5) fermentation simultaneously, preparation stabilizing agent colloidal sol in producing with glue pot or other containers, stabilizing agent colloidal sol is mixed with by in water (100～700 parts), sweetener (0～100 part), stabilizing agent 2 (2 parts～20 parts), the pumpkin auxiliary material 2 (0.01 part～500 parts) one or more; After the fermentation ends, acidified milk and stabilizing agent colloidal sol mixed in fermentation tank or mixing tank or other containers carry out secondary allotment, its stirring is stirred evenly.
(6), be cooled to 10 ℃～30 ℃ by heat exchanger or other cool-down methods with acidified milk and the mixed product of stabilizing agent colloidal sol.
(7) last, can.
Embodiment one
Present embodiment prepares protein content higher " plain edition Yoghourt of pumpkin ", adopts the production process route among Fig. 1, and composition consists of: raw material milk 910kg, crushed pumpkin 12kg, direct vat inoculation 0.1kg, converted starch 8kg, white sugar 70kg, AK sugar 0.1kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", and is standby through the raw milk pre-treatment; (2) get 910kg, add converted starch, white sugar, crushed pumpkin while stirring in sugar dissolving kettle in milk, fully dissolve mixing, batching is promptly finished; (3) then carry out homogeneous, sterilization, cool to 42 ℃; (4) the inoculation throw type leaven ferments; (5) the long acid of fermentation is stirred breakdown of emulsion to 78 ° of T, stops fermentation, cools to 25 ℃ then; (6) can obtain finished product.
Embodiment two
The production process route among Fig. 3 is adopted in present embodiment preparation " plain edition second batch Yoghourt of pumpkin ", and composition consists of: raw material milk 840kg, crushed pumpkin 5kg, direct vat inoculation 0.1kg, sodium carboxymethylcellulose (CMC) 4kg, white sugar 40kg, AK sugar 0.2kg, pure water 110kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", and is standby through the raw milk pre-treatment; (2) get 840kg, add white sugar, AK sugar, crushed pumpkin while stirring in sugar dissolving kettle in milk, fully dissolve mixing, batching is promptly finished; (3) then carry out homogeneous, sterilization, cool to 42 ℃; (4) the inoculation throw type leaven ferments; (5) the long acid of fermentation is stirred breakdown of emulsion to 80 ° of T, stops fermentation; Simultaneously, get pure water 120kg and be heated to 95 ℃ CMC is added to the water while stirring, fully dissolve mixing, be prepared into stabilizing agent colloidal sol; Then stabilizing agent colloidal sol is mixed with the milk that ferments, stir; (6) acidified milk that stirs is cooled to 25 ℃; (7) canned, can obtain finished product.
Embodiment three
Present embodiment prepares protein content higher " no sucrose Yoghourt of pumpkin ", adopts the production process route among Fig. 1, and composition consists of: raw material milk 980kg, crushed pumpkin 12kg, direct vat inoculation 0.1kg, compound stabilizer 8kg, Sucralose 0.15kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", and is standby through the raw milk pre-treatment; (2) get 980kg, add converted starch, white sugar, crushed pumpkin while stirring in sugar dissolving kettle in milk, fully dissolve mixing, batching is promptly finished; (3) then carry out homogeneous, sterilization, cool to 42 ℃; (4) the inoculation throw type leaven ferments; (5) the long acid of fermentation is stirred breakdown of emulsion to 78 ° of T, stops fermentation, cools to 25 ℃ then; (6) can obtain finished product.
Embodiment four
Present embodiment prepares protein content common " no sucrose Yoghourt of pumpkin ", adopts the production process route among Fig. 3, and composition consists of: raw material milk 840kg, crushed pumpkin 5kg, direct vat inoculation 0.1kg, sodium carboxymethylcellulose (CMC) 4kg, Sucralose 0.15kg, pure water 150kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", and is standby through the raw milk pre-treatment; (2) get 840kg, add Sucralose, crushed pumpkin while stirring in sugar dissolving kettle in milk, fully dissolve mixing, batching is promptly finished; (3) then carry out homogeneous, sterilization, cool to 42 ℃; (4) the inoculation throw type leaven ferments; (5) the long acid of fermentation is stirred breakdown of emulsion to 80 ° of T, stops fermentation; Simultaneously, get pure water 150kg and be heated to 95 ℃ CMC is added to the water while stirring, fully dissolve mixing, be prepared into stabilizing agent colloidal sol; Then stabilizing agent colloidal sol is mixed with the milk that ferments, stir; (6) acidified milk that stirs is cooled to 25 ℃; (7) can obtain finished product.
Embodiment five
The production process route among Fig. 1 is adopted in present embodiment preparation " no sucrose low fat Yoghourt of pumpkin ", and composition consists of: raw material milk (degreasing) 980kg, crushed pumpkin 12kg, direct vat inoculation 0.1kg, compound stabilizer 8kg, Sucralose 0.1kg, AK sugar 0.1kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", and is standby through making skimmed milk after the ungrease treatment; (2, extracting degreasing breast 980kg adds compound stabilizer, Sucralose, crushed pumpkin while stirring in milk, fully dissolves mixing, and batching is promptly finished; (3) then carry out homogeneous, sterilization, cool to 42 ℃; (4) the inoculation throw type leaven ferments; (5) the long acid of fermentation is stirred breakdown of emulsion to 78 ° of T, stops fermentation, cools to 25 ℃ then; (6) can obtain finished product.
Embodiment six
The production process route among Fig. 1 is adopted in present embodiment preparation " no sucrose zero fat probio Yoghourt of pumpkin ".Composition consists of: raw material milk (degreasing) 980kg, crushed pumpkin 12kg, direct vat inoculation (based on streptococcus thermophilus and lactobacillus bulgaricus, containing lactobacillus acidophilus and Bifidobacterium) 0.1kg, compound stabilizer 8kg, Sucralose 0.1kg, AK sugar 0.1kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", to fat content≤0.4%, promptly obtains skimmed milk through ungrease treatment, and is standby; (2) extracting degreasing breast 980kg adds compound stabilizer, Sucralose, crushed pumpkin while stirring in milk in sugar dissolving kettle, fully dissolves mixing, and batching is promptly finished; (3) then carry out homogeneous, sterilization, cool to 42 ℃; (4) inoculation throw type leaven (, containing lactobacillus acidophilus and Bifidobacterium) based on streptococcus thermophilus and lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium participate in fermentation; (5) the long acid of fermentation is stirred breakdown of emulsion to 78 ° of T, stops fermentation, cools to 25 ℃ then; (6) can obtain finished product.
Embodiment seven
The production process route among Fig. 2 is adopted in present embodiment preparation " no sucrose zero fat probio pumpkin piece sour milk ".Composition consists of: raw material milk (degreasing) 980kg, pumpkin piece 12kg, direct vat inoculation (based on streptococcus thermophilus and lactobacillus bulgaricus, containing lactobacillus acidophilus and Bifidobacterium) 0.1kg, compound stabilizer 8kg, Sucralose 0.1kg, AK sugar 0.1kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", to fat content≤0.4%, promptly obtains skimmed milk through ungrease treatment, and is standby; (2) extracting degreasing breast 980kg adds compound stabilizer, Sucralose while stirring in milk in sugar dissolving kettle, fully dissolves mixing, and batching is promptly finished; (3) then carry out homogeneous, sterilization, cool to 42 ℃; (4) inoculation throw type leaven (, containing lactobacillus acidophilus and Bifidobacterium) based on streptococcus thermophilus and lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium participate in fermentation; (5) the long acid of fermentation is stirred breakdown of emulsion to 78 ° of T, stops fermentation, cools to 25 ℃ then; (6) by the direct can of big fruit yogurt bottle placer, can obtain finished product.
Embodiment eight
It is 1.0 " cucurbic active lactobacillus milk beverages " that present embodiment prepares protein, adopts the production process route among Fig. 4.Composition consists of: raw material milk 400kg, Pumpkin Juice 10kg, direct vat inoculation 0.1kg, sodium carboxymethylcellulose (CMC) 4kg, white sugar 40kg, AK sugar 0.2kg, pure water 550kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", and is standby through the raw milk pre-treatment; (2) get raw milk 400kg; (3) directly will decide measured milk carries out homogeneous, sterilization, cools to 42 ℃; (4) the inoculation throw type leaven ferments; (5) the long acid of fermentation is stirred breakdown of emulsion to 90 ° of T, stops fermentation; Simultaneously, get pure water 550kg and be heated to 95 ℃ CMC, white sugar, AK sugar, Pumpkin Juice be added to the water while stirring, fully dissolve mixing, be prepared into stabilizing agent colloidal sol; Then stabilizing agent colloidal sol is mixed with the milk that ferments, stir; (6) acidified milk that stirs is cooled to 10 ℃; (7) can obtain finished product.
Embodiment nine
It is 1.0 " the pumpkin low fat does not have sucrose biodiasmin milk beverage " that present embodiment prepares protein, adopts the production process route among Fig. 4.Composition consists of: skimmed milk powder 50kg, crushed pumpkin 10kg, direct vat inoculation 0.1kg, sodium carboxymethylcellulose (CMC) 4kg, Sucralose 0.1kg, AK sugar 0.2kg, pure water 550kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) skimmed milk powder 50kg mixes with the 350kg pure water and stirs evenly, and leaves standstill then and carries out the milk powder hydration in 12 hours, promptly obtains the reconstituted milk of degreasing, and is standby; (2) extracting degreasing reconstituted milk 400kg; (3) directly will decide measured skimmed milk carries out homogeneous, sterilization, cools to 42 ℃; (4) the inoculation throw type leaven ferments; (5) the long acid of fermentation is stirred breakdown of emulsion to 90 ° of T, stops fermentation; Simultaneously, get pure water 550kg and be heated to 95 ℃ CMC, white sugar, AK sugar, Pumpkin Juice be added to the water while stirring, fully dissolve mixing, be prepared into stabilizing agent colloidal sol; Then stabilizing agent colloidal sol is mixed with the milk that ferments, stir; (6) acidified milk that stirs is cooled to 10 ℃; (7) can obtain finished product.
Embodiment ten
It is 1.0 " the pumpkin low fat does not have sucrose probiotic active lactobacillus milk beverage " that present embodiment prepares protein, adopts the production process route among Fig. 4.Composition consists of: skimmed milk powder 50kg, and Pumpkin Juice 150kg, direct vat inoculation is (based on streptococcus thermophilus and lactobacillus bulgaricus, contain lactobacillus acidophilus and Bifidobacterium) 0.1kg, sodium carboxymethylcellulose (CMC) 4kg, Sucralose 0.1kg, AK sugar 0.2kg, pure water 800kg.
The concrete preparation method of the Yoghourt of pumpkin of present embodiment is: (1) skimmed milk powder 50kg mixes with the 350kg pure water and stirs evenly, and leaves standstill then and carries out the milk powder hydration in 12 hours, promptly obtains the reconstituted milk of degreasing, and is standby; (2) extracting degreasing reconstituted milk 400kg; (3) directly will decide measured skimmed milk carries out homogeneous, sterilization, cools to 42 ℃; (4) inoculation throw type leaven (, containing lactobacillus acidophilus and Bifidobacterium) based on streptococcus thermophilus and lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium participate in fermentation; (5) the long acid of fermentation is stirred breakdown of emulsion to 90 ° of T, stops fermentation; Simultaneously, get pure water 450kg and be heated to 95 ℃ CMC, Sucralose, AK sugar, pumpkin powder be added to the water while stirring, fully dissolve mixing, be prepared into stabilizing agent colloidal sol; Then stabilizing agent colloidal sol is mixed with the milk that ferments, after stirring, cool to 10 ℃; (7) can obtain finished product.
Protection scope of the present invention is not limited to the description scope among the embodiment, also comprise be equal to or similarly conversion all belong to protection scope of the present invention.
Claims (7)
1, a kind of fermented pumpkin dairy product is characterized in that, it by weight than, it is as follows to fill a prescription:
300～990 parts of raw milk
0.01～500 part of pumpkin auxiliary material
0.01～20 part of leavening
0～20 part of stabilizing agent
0～100 part of sweetener
0～700 part in water.
2, a kind of fermented pumpkin dairy product as claimed in claim 1 is characterized in that, it by weight than, it is as follows to fill a prescription:
900 parts of raw milk
10 parts of pumpkin auxiliary materials
0.1 part of leavening
10 parts of stabilizing agents
80 parts of sweeteners.
3, a kind of method for preparing the described fermented pumpkin dairy product of claim 1 is characterized in that it may further comprise the steps:
A. at first get 800 parts～990 parts of raw milk, carry out the raw milk pre-treatment by the raw milk treatment facility;
B. allotment, in producing with mixing tank or sugar dissolving kettle or other containers, it is by weight than in pumpkin auxiliary material 1 (0.01～200 part) and sweetener (0～100 part), the stabilizing agent 1 (0～20 part) one or both are dissolved allotment with the raw milk after handling; Described pumpkin auxiliary material 1 is crushed pumpkin or Pumpkin Juice or pumpkin powder, and described sweetener is a kind of or composite in white sugar, Aspartame, AK sugar, the Sucralose, and described stabilizing agent 1 is a kind of or composite in pectin, starch, melon bean gum, the gelatin;
C. step b is deployed raw milk is carried out homogeneous, sterilization machine sterilization, heat exchanger cooling by homogenizer; Wherein homogenization pressure is 15Mpa～20Mpa, and sterilization temperature is that 95 ± 2 ℃, time are 300 seconds, is cooled to 38 ℃～43 ℃;
D. fermentation after cooling, is inoculated into leavening (0.1～20 part) in the raw milk of step c allotment and ferments, and wherein for fermentation temperature is 38 ℃～43 ℃, fermentation time is 4～6 hours, stirs breakdown of emulsion after acidity reaches 75～85 ° of T;
E. cooling after the fermentation ends, is cooled to 10 ℃～30 ℃ by heat exchanger or other cool-down methods;
F. last can.
4, the preparation method of fermented pumpkin dairy product as claimed in claim 3 is characterized in that, described step f can also for, add pumpkin auxiliary material 3 simultaneously in can, addition is 1～200 weight portion, described pumpkin auxiliary material 3 is a pumpkin auxiliary material piece.
5, the preparation method of fermented pumpkin dairy product as claimed in claim 3 is characterized in that, the step after the described steps d can also for:
E. carry out secondary allotment, after the fermentation ends, the acidified milk that steps d is made and stabilizing agent colloidal sol mix in fermentation tank or mixing tank or other containers and carry out secondary and allocate, and its stirring is stirred evenly;
Described stabilizing agent colloidal sol is by weight than mixed by in water (100～700 parts), sweetener (0～100 part), the stabilizing agent 2 (2～20 parts) one or more; Described stabilizing agent 2 is a kind of or composite in pectin, CMC, the melon bean gum;
F. with acidified milk and the mixed product of stabilizing agent colloidal sol, be cooled to 10 ℃～30 ℃ by heat exchanger or other cool-down methods;
G. last can.
6, the preparation method of fermented pumpkin dairy product as claimed in claim 5 is characterized in that, the span of raw milk is 300 parts～900 parts among the described step a.
7, the preparation method of fermented pumpkin dairy product as claimed in claim 5 is characterized in that, among the described step e, wherein said stabilizing agent colloidal sol can also add pumpkin auxiliary material 2 (0.01 part～500 parts), and described pumpkin auxiliary material 2 is crushed pumpkin or Pumpkin Juice or pumpkin powder.
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| CN200910083180A CN101543244A (en) | 2009-05-05 | 2009-05-05 | Fermented pumpkin dairy product and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102450322A (en) * | 2010-10-26 | 2012-05-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freeze-dried fruit yoghurt and preparation method thereof |
| CN103636783A (en) * | 2013-11-13 | 2014-03-19 | 青岛文创科技有限公司 | Pumpkin yoghurt and its processing technology |
| CN103734313A (en) * | 2014-01-29 | 2014-04-23 | 张达燕 | Health-care pumpkin composite yogurt |
| CN103828916A (en) * | 2014-02-27 | 2014-06-04 | 昆明雪兰牛奶有限责任公司 | Method for preparing flavored fermented milk by twice heat treatment on ingredients |
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| CN106418382A (en) * | 2016-09-21 | 2017-02-22 | 中国计量大学 | Preparation method of pumpkin fermented jelly |
| CN107637662A (en) * | 2017-07-31 | 2018-01-30 | 石家庄君乐宝乳业有限公司 | Soft milk deli of thick broad-bean sauce and preparation method thereof |
| CN111248283A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition and application thereof in preparation of beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102450322A (en) * | 2010-10-26 | 2012-05-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freeze-dried fruit yoghurt and preparation method thereof |
| CN103636783A (en) * | 2013-11-13 | 2014-03-19 | 青岛文创科技有限公司 | Pumpkin yoghurt and its processing technology |
| CN103734313A (en) * | 2014-01-29 | 2014-04-23 | 张达燕 | Health-care pumpkin composite yogurt |
| CN103828916A (en) * | 2014-02-27 | 2014-06-04 | 昆明雪兰牛奶有限责任公司 | Method for preparing flavored fermented milk by twice heat treatment on ingredients |
| CN105901125A (en) * | 2016-04-20 | 2016-08-31 | 昆明加加宁生物制品有限公司 | Lactic acid bacteria milk beverage and preparation method of same |
| CN106418382A (en) * | 2016-09-21 | 2017-02-22 | 中国计量大学 | Preparation method of pumpkin fermented jelly |
| CN107637662A (en) * | 2017-07-31 | 2018-01-30 | 石家庄君乐宝乳业有限公司 | Soft milk deli of thick broad-bean sauce and preparation method thereof |
| CN107637662B (en) * | 2017-07-31 | 2020-08-18 | 石家庄君乐宝乳业有限公司 | Thick broad-bean sauce soft milk food and preparation method thereof |
| CN111248283A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition and application thereof in preparation of beverage |
| CN111248283B (en) * | 2018-11-30 | 2022-11-29 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition and application thereof in preparation of beverage |
| CN112690333A (en) * | 2020-12-24 | 2021-04-23 | 光明乳业股份有限公司 | Normal-temperature recovery lactic acid milk and preparation method thereof |
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