CN104365837A - Preparation method of yoghourt - Google Patents
Preparation method of yoghourt Download PDFInfo
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- CN104365837A CN104365837A CN201410566014.XA CN201410566014A CN104365837A CN 104365837 A CN104365837 A CN 104365837A CN 201410566014 A CN201410566014 A CN 201410566014A CN 104365837 A CN104365837 A CN 104365837A
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Abstract
The invention relates to a preparation method of yoghourt and belongs to the field of a processing method of foods, especially of milk products. The preparation method of the yoghourt comprises the following steps: (1) regulating the pH value of fresh milk and purifying the milk by using a centrifugal machine; (2) adding a certain amount of white granulated sugar, modified starch and cold boiled water into the fresh milk, stirring and mixing, filtering by using gauze, then preheating on a water-bath pot provided with a stirrer, immediately homogenizing, subsequently sterilizing, inoculating a bacterium solution after cooling, pouring into a plastic cup, sealing by using a special sealing machine, and quickly putting into an incubator for culture and fermentation; and (3) after fermentation is completed, immediately transferring into a cold storage room and performing after-ripening for a certain time to obtain the finished yoghourt product. The preparation method of the yoghourt, disclosed by the invention, has the characteristics of being simple in process, high in operability and applicable to production of small workshops or small processing plants, guaranteeing stable product quality and the like.
Description
Technical field
The present invention relates to a kind of preparation method of Yoghourt, belong to food especially dairy products processing method field.
Background technology
Yoghourt be breast with dairy products under the effect of lactobacillus bulgaricus and streptococcus thermophilus, the curdled milk prod obtained by lactic fermentation, must keep the activity of microorganism at final products and before sales, must not contain any pathogenic bacteria.Because Yoghourt has good local flavor, organize quality, the health care of nutritive value and uniqueness, therefore market sales volume rises year by year in recent years, develops a kind of preparation method being applicable to small-sized workshop production good yoghurt and has obvious economic and social benefit.
Summary of the invention
It is simple, workable that the present invention aims to provide a kind of technique, is applicable to the preparation method of the good yoghurt of small-sized workshop or the production of small processing factory and constant product quality.
The preparation method of Yoghourt of the present invention, comprises the following steps:
(1) fresh cow milk regulated pH value and by centrifuge, cow's milk purified.
(2) in fresh milk, a certain amount of white granulated sugar, converted starch and cold water is added, after being uniformly mixed, by filtered through gauze, then preheating on the water-bath of belt stirrer, the immediately process of row homogeneous, then sterilization processing, after cooling, access bacterium liquid, is filled into plastic cup, after special closing machine capping, put into rapidly insulating box cultivation and fermentation.
(3) proceed to freezer immediately after fermentation ends, make it enter after-ripening certain hour, namely obtain finished product Yoghourt.
Preferably, the pH value in step of the present invention (1) is PH6.4-6.8, and centrifugation rate is 1000rpm;
Preferred, the white granulated sugar consumption in step of the present invention (2) is the 6-10% of fresh milk weight, and converted starch consumption is the 1-3% of fresh milk weight; Cold water consumption is the 25-35% of fresh milk weight;
Preferred further, preheat temperature in step of the present invention (2) is 60 DEG C, homogenization pressure is 8.0-10.OMPa, homogeneous defective material is 2 times, sterilization temperature is 90-95 DEG C, and sterilizing time is 15min, and chilling temperature is 40-45 DEG C, cultivation and fermentation temperature is 40-45 DEG C, and fermentation time is 5.5-6.0h;
Further preferred, the after-ripening temperature in step of the present invention (3) is 5-8 DEG C, and ripening time is 12-24h.
The bacterium liquid used in the present invention is the sub-MY900 compound lactobacillus agent of sieve ground, this microbial inoculum is a kind of composite bacteria in the disposable yoghurt bacterium EZAL series of products of French Rhodia production, be made up of Bulgarian Lactobacillus and streptococcus thermophilus, its production method is cultivated separately by each single bacterial strain, after standardization is carried out to its vigor, freeze drying, and mix according to a certain percentage, be packaged in a special three-layer thin-film bag after carrying out microorganism testing and vigor test before encapsulation, before sealing, be filled with nitrogen.The advantage of this microbial inoculum be simple, convenient, comparatively strong to the resistance of bacteriophage, have good production control, waste is less, uniformity is high, in sweat and the pH value of after fermentation control better; be particularly suitable for not possessing the factory producing leavening to use, its great advantage is superior after fermentation protection feature.The feature of this bacterial classification is when fermentation reaches pH4.5-4.6, and the acidification rate of bacterial classification will slow down, in whole storage life, therefore show its unrivaled protection after fermentation characteristic.The configuration state of Yoghourt can be protected simultaneously.
The preparation method of Yoghourt of the present invention, has technique simple, workable, is applicable to small-sized workshop or the feature such as the production of small processing factory and constant product quality.
Detailed description of the invention
Embodiment one:
Get fresh cow milk 745ml, fresh cow milk pH value is adjusted to PH6.6, rotating speed 1000rpm centrifugal filtration, add white granulated sugar 75g, converted starch 15g, cold water is about 250ml, is uniformly mixed, by filtered through gauze, then on the water-bath of belt stirrer, 60 DEG C are preheated to, homogeneous process 2 times is carried out immediately, then sterilization processing 15min at 95 DEG C under 9.0MPa pressure, to be cooled to after 43 DEG C, access bacterium liquid, be filled into plastic cup (160mL/ cup), after special closing machine capping, put into rapidly the insulating box cultivation and fermentation 6.0h of 43 DEG C.The freezer of 5 DEG C is proceeded to immediately after fermentation ends,
Make it enter after-ripening 12h, namely obtain finished product Yoghourt about 6 glasss.This Yoghourt acidity is 102PPT, and pH value is PH4.25, makes products taste smooth.
Embodiment two:
Get fresh cow milk 745ml, fresh cow milk pH value is adjusted to PH6.6, rotating speed 1000rpm centrifugal filtration, add white granulated sugar 70g, converted starch 20g, cold water is about 250ml, is uniformly mixed, by filtered through gauze, then on the water-bath of belt stirrer, 60 DEG C are preheated to, homogeneous process 2 times is carried out immediately, then sterilization processing 15min at 90 DEG C under 10.0MPa pressure, to be cooled to after 40 DEG C, access bacterium liquid, be filled into plastic cup (160mL/ cup), after special closing machine capping, put into rapidly the insulating box cultivation and fermentation 5.5h of 40 DEG C.Proceed to the freezer of 5 DEG C after fermentation ends immediately, make it enter after-ripening 24h, namely obtain finished product Yoghourt about 6 glasss.This Yoghourt acidity is 114 PPT, and pH value is PH4.03, makes products taste smooth.
Claims (5)
1. the preparation method of Yoghourt, comprises the following steps:
(1) fresh cow milk regulated pH value and by centrifuge, cow's milk purified;
(2) in fresh milk, a certain amount of white granulated sugar, converted starch and cold water is added, after being uniformly mixed, by filtered through gauze, then preheating on the water-bath of belt stirrer, the immediately process of row homogeneous, then sterilization processing, after cooling, access bacterium liquid, is filled into plastic cup, after special closing machine capping, put into rapidly insulating box cultivation and fermentation;
(3) proceed to freezer immediately after fermentation ends, make it enter after-ripening certain hour, namely obtain finished product Yoghourt.
2. the preparation method of Yoghourt as claimed in claim 1, it is characterized in that the pH value in described step (1) is PH6.4-6.8, centrifugation rate is 1000rpm.
3. the preparation method of Yoghourt as claimed in claim 1, the white granulated sugar consumption that it is characterized in that in described step (2) is the 6-10% of fresh milk weight, and converted starch consumption is the 1-3% of fresh milk weight; Cold water consumption is the 25-35% of fresh milk weight.
4. the preparation method of the Yoghourt as described in claim 1 or 3, it is characterized in that the preheat temperature in described step (2) is 60 DEG C, homogenization pressure is 8.0-10.OMPa, homogeneous defective material is 2 times, sterilization temperature is 90-95 DEG C, and sterilizing time is 15min, and chilling temperature is 40-45 DEG C, cultivation and fermentation temperature is 40-45 DEG C, and fermentation time is 5.5-6.0h.
5. the preparation method of Yoghourt as claimed in claim 1, it is characterized in that the after-ripening temperature in described step (3) is 5-8 DEG C, ripening time is 12-24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410566014.XA CN104365837A (en) | 2014-10-22 | 2014-10-22 | Preparation method of yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410566014.XA CN104365837A (en) | 2014-10-22 | 2014-10-22 | Preparation method of yoghourt |
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| CN104365837A true CN104365837A (en) | 2015-02-25 |
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| CN201410566014.XA Pending CN104365837A (en) | 2014-10-22 | 2014-10-22 | Preparation method of yoghourt |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532877A (en) * | 2015-12-08 | 2016-05-04 | 广西科技大学 | Hericium erinaceus yogurt and manufacturing method thereof |
| CN106509113A (en) * | 2016-11-10 | 2017-03-22 | 青海金祁连乳业有限责任公司 | Semen ziziphi spinosae yogurt and manufacture method thereof |
| CN107279289A (en) * | 2017-01-20 | 2017-10-24 | 西南民族大学 | A kind of pre-acidified enzyme crosslinking probiotic yogurt and preparation method thereof |
| CN107821598A (en) * | 2017-12-15 | 2018-03-23 | 光明乳业股份有限公司 | A kind of no added normal-temperature yoghourt and preparation method thereof |
| CN107873839A (en) * | 2017-10-30 | 2018-04-06 | 华南理工大学 | A kind of Se rich tea Yoghourt and preparation method thereof |
| CN111670815A (en) * | 2020-06-24 | 2020-09-18 | 青海启龙商贸有限公司河南县启龙牧场 | Yoghourt processing production device and processing method thereof |
-
2014
- 2014-10-22 CN CN201410566014.XA patent/CN104365837A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532877A (en) * | 2015-12-08 | 2016-05-04 | 广西科技大学 | Hericium erinaceus yogurt and manufacturing method thereof |
| CN106509113A (en) * | 2016-11-10 | 2017-03-22 | 青海金祁连乳业有限责任公司 | Semen ziziphi spinosae yogurt and manufacture method thereof |
| CN107279289A (en) * | 2017-01-20 | 2017-10-24 | 西南民族大学 | A kind of pre-acidified enzyme crosslinking probiotic yogurt and preparation method thereof |
| CN107873839A (en) * | 2017-10-30 | 2018-04-06 | 华南理工大学 | A kind of Se rich tea Yoghourt and preparation method thereof |
| CN107821598A (en) * | 2017-12-15 | 2018-03-23 | 光明乳业股份有限公司 | A kind of no added normal-temperature yoghourt and preparation method thereof |
| CN111670815A (en) * | 2020-06-24 | 2020-09-18 | 青海启龙商贸有限公司河南县启龙牧场 | Yoghourt processing production device and processing method thereof |
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Application publication date: 20150225 |