CN104542978A - Mandarin orange yoghourt and preparation method thereof - Google Patents
Mandarin orange yoghourt and preparation method thereof Download PDFInfo
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- CN104542978A CN104542978A CN201510048970.3A CN201510048970A CN104542978A CN 104542978 A CN104542978 A CN 104542978A CN 201510048970 A CN201510048970 A CN 201510048970A CN 104542978 A CN104542978 A CN 104542978A
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Abstract
The invention provides mandarin orange yoghourt, which is unique in flavor and abundant in nutrient. Every 100 parts of mandarin orange yoghourt comprise the following components in parts by weight: 80-88 parts of raw milk, 5-10 parts of mandarin oranges, 1-3 parts of a leavening agent, 6-8 parts of white granulated sugar, and the balance being water. The mandarin orange yoghourt has the beneficial effects that 1, the mandarin oranges are rich in vitamin C and can be complementary with the milk; 2, a water-soluble dietary fiber is capable of well assisting microbial fermentation, especially probiotics fermentation; 3, the mandarin orange yoghourt contains pectin-similar components which can bring a good texture state for products, and can provide the good mouthfeel, and by using the pectin-similar components, products are relatively clean and natural; and 4, the mandarin orange yoghourt is acidified milk with unique flavors and local characteristics.
Description
Technical field
The present invention relates to fermented milk products field, specifically refer to a kind of unique flavor, nutritious bowl mandarin orange Yoghourt and preparation method thereof.
Background technology
Yoghourt is for raw material to ferment the dairy products made through lactic acid bacteria fermenting agent with fresh milk or reconstituted milk.Mostly Yoghourt on market is containing a large amount of biodiasmins, nutritious, can strengthen the digestion power of people, promote appetite, improve intestinal environment, also effectively can improve calcium, the phosphorus utilization rate in human body, and yoghurt-flavoured is sour-sweet fine and smooth, be deeply by a kind of dairy products of consumers.Along with improving constantly of living standard, what add that people's mental labour bears increases the weight of day by day, and people focus on the heath-function of food and many trophism more.
Bowl mandarin orange also prematurity time, skin is dark green before this, to become in green grass or young crops band orange subsequently, then becomes orange.Bowl mandarin orange unique flavor, meat soft and succulency, fresh and sweet good to eat, measure through fruit analysis, water content 84.7 grams in 100 grams of bowl hesperidium aurantium are real, calcium 55.2 milligrams, citric acid 0.34 gram, reduced sugar 4.13 grams, total reducing sugar 9.47 grams, vitamin C 26.7 milligrams, ties up plain D 560 milligrams.Bowl mandarin orange has micro-bitter taste when just eating.Wenzhou is among the people have saying of " Dragon Boat Festival, bowl mandarin orange being like antelope ", and widespread bowl mandarin orange can bring down a fever, control the febrile illness such as sphagitis, headache.As can be seen here, in bowl mandarin orange, " micro-hardship " stops true medicative effect to people.Bowl mandarin orange is of high nutritive value, and containing multivitamin, and heat of dispelling is promoted the production of body fluid, preventing phlegm from forming and stopping coughing, the medical usefulness that refreshing and detoxicating etc. are special.Supplement to the Herbal, relevant ancient book such as " occupying recipe of admiring with breath " all has the record introduction about bowl mandarin orange medical value, and wherein clear < bowl takes advantage of benefit > once to carry: " the precious bowl mandarin orange person of people can ward off carbon monoxide poisoning with it.New Year's Eve is driven in capital, steps on that to recommend be grow up that to meet mandarin orange rare for example, though a value two or three hundred, all must ask it ".The materials such as the naringin useful to human body.
Summary of the invention
The present invention is directed to above problem, a kind of unique flavor is provided, nutritious bowl mandarin orange Yoghourt and preparation method thereof.
A kind of bowl mandarin orange Yoghourt, formula comprises raw milk, bowl mandarin orange, white granulated sugar, leavening and water; In every 100 weight portions, each constituent content is: raw milk 80 ~ 88 parts, bowl mandarin orange 5 ~ 10 parts, the water of leavening 1 ~ 3 part, white granulated sugar 6 ~ 8 parts and surplus.
A kind of bowl mandarin orange Yoghourt, formula comprises bowl mandarin orange, white granulated sugar, whole milk powder, leavening and water; In every 100 weight portions, each constituent content is: bowl mandarin orange 5 ~ 10 parts, leavening 1 ~ 3 part, the drinking water of whole milk powder 10 ~ 13 parts, white granulated sugar 6 ~ 8 parts and surplus.
A kind of bowl mandarin orange Yoghourt, described bowl mandarin orange is belt leather bowl mandarin orange.
Make a method for bowl mandarin orange Yoghourt, the method comprising the steps of:
The first step: prepared by milk: 80 ~ 88 portions of raw milks after filtration, after centrifugal clean breast speed be chilled to 4 DEG C below store temporarily after, the raw milk of 70% is changed through plate and is warming up to 40-50 DEG C, then Vacuum Mixture white granulated sugar 6 ~ 8 parts, vacuum 500-1000Pa, circulation 5-15 minute, squeezes into material-compound tank;
Second step: bowl mandarin orange process:
(1) belt leather bowl mandarin orange use water rinses out foul, and after removing bowl orange peel, pulp is squeezed the juice and got bowl mandarin orange juice;
(2) bowl mandarin orange juice online mixing equipment circulation batch mixing 5 minutes, adds the water of bowl mandarin orange juice 2 times of weight, opens stirring after 5 minutes, pumps into the milk hybrid standard that material-compound tank obtains with the first step; Milk and the weight ratio of bowl mandarin orange juice are 1000 compare 2-3;
(3) above-mentioned bowl orange peel is cleaned up, cut the fourth of 5-8mm particle diameter, drop into jam process tank;
3rd step: standardization;
4th step: homogeneous;
5th step: sterilization;
6th step: inoculation fermentation;
7th step: filling: packing material and bowl orange peel grain are sent into bottle placer with sterile working, carries out on-line mixing and filling and sealing, at every turn filling should after inverted engine in 6-4 hour 15 ~ 25 DEG C filling complete;
8th step: cooling.
Make a method for bowl mandarin orange Yoghourt, the method comprising the steps of:
The first step: prepared by milk: 40 ~ 50 DEG C of hot water of 40-65 part, and Vacuum Mixture whole milk powder 12-13 part and white granulated sugar 6-8 part, circulate more than 10 minutes, and leave standstill hydration after 30 minutes, change after cooling through plate and enter material-compound tank;
Second step: bowl mandarin orange process:
(1) belt leather bowl mandarin orange use water rinses out foul, and after removing bowl orange peel, pulp is squeezed the juice and got bowl mandarin orange juice;
(2) bowl mandarin orange juice online mixing equipment circulation batch mixing 5 minutes, adds the water of bowl mandarin orange juice 2 times of weight, opens stirring after 5 minutes, pumps into the milk hybrid standard that material-compound tank obtains with the first step; Milk and the weight ratio of bowl mandarin orange juice are 1000 compare 2-3;
(3) above-mentioned bowl orange peel is cleaned up, cut the fourth of 5-8mm particle diameter, drop into jam process tank;
3rd step: standardization;
4th step: homogeneous;
5th step: sterilization;
6th step: inoculation fermentation;
7th step: filling: packing material and bowl orange peel grain are sent into bottle placer with sterile working, carries out on-line mixing and filling and sealing, at every turn filling should after inverted engine in 6-4 hour 15 ~ 25 DEG C filling complete;
8th step: cooling.
Beneficial effect of the present invention is: one is that bowl orange peel itself is rich in vitamin C, can be complementary with breast; Two is can well assist fermentable containing water-soluble dietary fiber, especially probio, improves 10 times; Three is containing similar pectin composition, can bring good structural state, the mouthfeel provided for product, and Product labelling can be allowed more clean, natural; Four is the peculiar flavour acidified milks with local characteristic; Five is that after bowl mandarin orange juice participates in fermentation, bitter taste is combined with fermentation peculiar taste, forms cheese local flavor; Six be combined in Yoghourt eat while cough to treating, measles, hepatitis, high heat, hypertension, diabetes, hyperthyroidism, neurasthenia, enhancing immunity function all has good effect; Seven is that naringin effectively promotes Yoghourt fermentation.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1, a kind of bowl mandarin orange Yoghourt, formula comprises raw milk, bowl mandarin orange, white granulated sugar, leavening and water; In every 100 weight portions, each constituent content is: raw milk 80 ~ 88 parts, bowl mandarin orange 5 ~ 10 parts, the water of leavening 1 ~ 3 part, white granulated sugar 6 ~ 8 parts and surplus.
A kind of bowl mandarin orange Yoghourt, formula comprises bowl mandarin orange, white granulated sugar, whole milk powder, leavening and water; In every 100 weight portions, each constituent content is: bowl mandarin orange 5 ~ 10 parts, leavening 1 ~ 3 part, the drinking water of whole milk powder 10 ~ 13 parts, white granulated sugar 6 ~ 8 parts and surplus.
A kind of bowl mandarin orange Yoghourt, bowl mandarin orange is belt leather bowl mandarin orange.
Make a method for bowl mandarin orange Yoghourt, the method comprising the steps of:
The first step: prepared by milk: 80 ~ 88 portions of raw milks after filtration, after centrifugal clean breast speed be chilled to 4 DEG C below store temporarily after, the raw milk of 70% is changed through plate and is warming up to 40-50 DEG C, then Vacuum Mixture white granulated sugar 6 ~ 8 parts, vacuum 500-1000Pa, circulation 5-15 minute, squeezes into material-compound tank;
Second step: bowl mandarin orange process:
One, belt leather bowl mandarin orange use water rinses out foul, and after removing bowl orange peel, pulp is squeezed the juice and got bowl mandarin orange juice;
Two, bowl mandarin orange juice online mixing equipment circulation batch mixing 5 minutes, add the water of bowl mandarin orange juice 2 times of weight, water temperature is no more than 55 DEG C, opens stirring 5 minutes, pumps into the milk hybrid standard that material-compound tank obtains with the first step; In the bowl mandarin orange Yoghourt of a ton, the addition of bowl mandarin orange juice is 2%-3%;
Three, above-mentioned bowl orange peel is cleaned up, cut the fourth of 5-8mm particle diameter, drop into jam process tank.First soak 5min through boiling water, after draining with flushing of purifying waste water, being that the hot syrup of 25 ° of Bx-60 ° of Bx pumps into jam-jar by 95 DEG C of sugar contents, is 1:1-5 according to the weight ratio of bowl orange peel specific heat syrup again, keep 5-20 minute in jam-jar after, cool 2-6 DEG C of preservation 6 hours.This tank is directly connected with filling apparatus, possesses online interpolation fruit grain function; Bowl orange peel debitterize, sugaring; The addition of bowl orange peel is 5 to 1000 with the Yoghourt ratio fermented, and described bowl orange peel adds when liking filling;
3rd step: standardization: the mixed liquor being mixed with milk and bowl mandarin orange juice is joined mixer with after raw milk, water constant volume, milk temperature 4 ~ 25 DEG C.Mixer is opened 5 minutes laggard row indexs and is detected, material-compound tank temperature less than 25 DEG C;
4th step: homogeneous: the mixed liquor of the milk of the 3rd step and bowl mandarin orange juice is preheating to 60-70 DEG C, pressure 15-20MPa, the crude fibre etc. brought in the size of fat globule and bowl mandarin orange juice is significantly reduced by homogeneous, thus milk and bowl mandarin orange juice can better be merged, effectively control whey to separate out, obtain stable emulsion;
5th step: sterilization: the emulsion of the 4th step is placed in 85-95 DEG C of sterilization 5 minutes, through the cold importing fermentation tank of plate.Make the abundant sex change of lactalbumin, improve retentiveness, improve the viscosity of final Yoghourt, make the material inactivation of stopping fermentation bacteria growing, and the content of dissolved oxygen can be reduced, thus improve the environment being beneficial to zymophyte growth;
6th step: inoculation fermentation: the selection of the bacterial classification of leavening: one or more mixing in streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paraceasi, lactococcus lactis subsp, Lactococcus lactis subsp. lactis, make product make product have different " newborn mandarin orange " local flavors and mouthfeel during the fermentation by different collocation;
7th step: filling: packing material and bowl orange peel grain are sent into bottle placer with sterile working, carries out on-line mixing and filling and sealing, at every turn filling should after inverted engine in 6-4 hour 15 ~ 25 DEG C filling complete.Filling good product is put in storage in time, and subregion is stacked on request.Reduce bend pipe quantity in process, shorten fed distance, for the selection of pump, time filling, the control of temperature, reduces viscosity loss as far as possible as far as possible;
8th step: cooling: freezer product being placed in 2 ~ 6 DEG C cools, at least need in the shipment of freezer after-ripening 12 hours ability.The process of after-ripening can allow the viscosity of product be restored in pouring process, can allow again bacterial classification in After-ripening with the formation of the flavour material of bowl mandarin orange.
Make a method for bowl mandarin orange Yoghourt, the method comprising the steps of:
The first step: prepared by milk: 40 ~ 50 DEG C of hot water of 40-65 weight portion, and Vacuum Mixture whole milk powder 12-13 weight portion and white granulated sugar 6-10 weight portion, circulate more than 10 minutes, and leave standstill hydration after 30 minutes, change after cooling through plate and enter material-compound tank;
Second step: bowl mandarin orange process:
One, belt leather bowl mandarin orange use water rinses out foul, and after removing bowl orange peel, pulp is squeezed the juice and got bowl mandarin orange juice;
Two, bowl mandarin orange juice online mixing equipment circulation batch mixing 5 minutes, add the water of bowl mandarin orange juice 2 times of weight, water temperature is no more than 55 DEG C, opens stirring 5 minutes, pumps into the milk hybrid standard that material-compound tank obtains with the first step; The addition producing bowl mandarin orange juice in the bowl mandarin orange Yoghourt of a ton is 2%-3%;
Three, above-mentioned bowl orange peel is cleaned up, cut the fourth of 5-8mm particle diameter, drop into jam process tank.First soak 5min through boiling water, after draining with flushing of purifying waste water, being that the hot syrup of 25 ° of Bx-60 ° of Bx pumps into jam-jar by 95 DEG C of sugar contents, is 1:1-5 according to the weight ratio of bowl orange peel specific heat syrup again, keep 5-20 minute in jam-jar after, cool 2-6 DEG C of preservation 6 hours.This tank is directly connected with filling apparatus, possesses online interpolation fruit grain function.Bowl orange peel debitterize, sugaring; Bowl orange peel is 5 to 1000 with the Yoghourt ratio fermented;
3rd step: standardization: the mixed liquor being mixed with milk and bowl mandarin orange juice is joined mixer with fresh milk, water constant volume, milk temperature 4 ~ 25 DEG C.Mixer is opened 5 minutes laggard row indexs and is detected, material-compound tank temperature less than 25 DEG C;
4th step: homogeneous: the mixed liquor of the milk of the 3rd step and bowl mandarin orange juice is preheating to 60-70 DEG C, pressure 15-20MPa, the crude fibre etc. brought in the size of fat globule and bowl mandarin orange juice is significantly reduced by homogeneous, thus milk and bowl mandarin orange juice can better be merged, effectively control whey to separate out, obtain stable emulsion;
5th step: sterilization: the emulsion of the 4th step is placed in 85-95 DEG C of sterilization 5 minutes, through the cold importing fermentation tank of plate.Make the abundant sex change of lactalbumin, improve retentiveness, improve the viscosity of final Yoghourt, make the material inactivation of stopping fermentation bacteria growing, and the content of dissolved oxygen can be reduced, thus improve the environment being beneficial to zymophyte growth;
6th step: inoculation fermentation: the selection of the bacterial classification of leavening: one or more mixing in streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paraceasi, lactococcus lactis subsp, Lactococcus lactis subsp. lactis, make product make product have different " newborn mandarin orange " local flavors and mouthfeel during the fermentation by different collocation;
7th step: filling: packing material and bowl orange peel grain are sent into bottle placer with sterile working, carries out on-line mixing and filling and sealing, at every turn filling should after inverted engine in 6-4 hour 15 ~ 25 DEG C filling complete.Filling good product is put in storage in time, and subregion is stacked on request.Reduce bend pipe quantity in process, shorten fed distance, for the selection of pump, time filling, the control of temperature, reduces viscosity loss as far as possible as far as possible;
8th step: cooling: freezer product being placed in 2 ~ 6 DEG C cools, at least need in the shipment of freezer after-ripening 12 hours ability.The process of after-ripening can allow the viscosity of product be restored in pouring process, can allow again bacterial classification in After-ripening with the formation of the flavour material of bowl mandarin orange.
Make a method for bowl mandarin orange Yoghourt, leavening must be stored in the refrigerator of-18 DEG C, inoculates first 30 minutes and take out to be placed in constant temperature 25 DEG C and to thaw; Pack outer bag and hand with 75% alcohol disinfecting during inoculation, tear packaging bag and directly added from static mixer by leavening, after charging terminates, open mixer, stir 10 ~ 15 minutes, 24rpm, makes leavening fully dissolve; Guarantee that leavening adds in milk completely; When once can not be finished leavening, before inoculation, required leavening must be taken at desinfection chamber by addition by laboratory personnel, under the air that must drain in bag reseals and is stored in freezing conditions after having taken; Fermentation temperature controls at 42 DEG C ± 1 DEG C, and fermentation is carried out carrying out sampling after 5 hours and detected acidity, and Yoghourt fermentation terminal is 72 ~ 77
0t.After having fermented, should rapidly and turn on agitator (5min, 24rpm) breakdown of emulsion, make cultured milk's temperature be cooled to rapidly 15 ~ 25 DEG C by plate heat exchanger simultaneously, import temporary cylinder and keep in.Breakdown of emulsion under higher temperature, finished product has viscosity higher, and pour under higher temperature, finished product has viscosity higher, reduces whey and is separated.When technological design, after fermentation, shearing should drop to minimum, and rear shearing is higher, and finished product viscosity is lower, and whey is separated more serious.
Make a method for bowl mandarin orange Yoghourt, the bacterial strain of described leavening ferments in the whole milk powder reconstituted milk of 10-13%, fermentation to viable count 10 11 powers.
A kind of bowl mandarin orange Yoghourt, bowl mandarin orange and Yoghourt, both are combined in one piece, can obtain the benefit of the following aspects: first, and bowl orange peel itself is rich in vitamin C, can be complementary with breast.Secondly, fermentable can well be assisted containing water-soluble dietary fiber, especially probio (as Bifidobacterium etc.).Then be containing similar pectin composition, good structural state can be brought for product, the mouthfeel provided.Product labelling can be allowed more clean, natural.Finally, there is the peculiar flavour acidified milk of local characteristic.
Make a method for bowl mandarin orange Yoghourt, described part is weight portion.
Embodiment 2, a kind of method making bowl mandarin orange Yoghourt, bowl orange peel grain adds before Yoghourt fermentation.
Embodiment 3, a kind of bowl mandarin orange Yoghourt, the nutritional labeling of bowl mandarin orange Yoghourt and the nutrition of existing flavored fermented milk contrast:
Flavored fermented milk:
| Project | Every 100 grams (g) |
| Protein | 2.3（g） |
| Fat | 2.5（g） |
| Vitamin C | 1（mg） |
| Project | Limitation [CFU/g (ml)] | The method of inspection |
| Lactic acid bacteria number | ≥1*10 6 | GB4789.35 |
Bowl mandarin orange Yoghourt:
| Project | Every 100 grams (g) |
| Protein | 2.7-3.1（g） |
| Fat | 2.9-3.2（g） |
| Vitamin C | 2.25-3.5（mg） |
| Project | Limitation [CFU/g (ml)] | The method of inspection |
| Lactic acid bacteria number | ≥1*10 7 | GB4789.35 |
A kind of eating effect of bowl mandarin orange Yoghourt:
1, Wang, man, 62 years old, former blood pressure values was 158/101, and after taking Yoghourt of the present invention, the morning, noon and afternoon after meal respectively once.One time 100 milliliters, taking blood pressure detecting numerical value after 30 days is continuously 138/88.
2, Liu, female, 64 years old, former blood pressure values was 150/100, and after taking Yoghourt of the present invention, the morning, noon and afternoon after meal respectively once.One time 100 milliliters, taking blood pressure detecting numerical value after 20 days is continuously 136/88.
3, Huang, man, 60 years old, former blood pressure values was 163/110, and after taking Yoghourt of the present invention, the morning, noon and afternoon after meal respectively once.One time 100 milliliters, taking blood pressure detecting numerical value after 60 days is continuously 138/89.
4, Lee, female, 36 years old, former blood pressure values was 150/95, and after taking Yoghourt of the present invention, the morning, noon and afternoon after meal respectively once.One time 100 milliliters, taking blood pressure detecting numerical value after 20 days is continuously 135/85.
5, Zhang, female, 57 years old, former blood pressure values was 160/90, and after taking Yoghourt of the present invention, the morning, noon and afternoon after meal respectively once.One time 100 milliliters, taking blood pressure detecting numerical value after 50 days is continuously 136/86.
6, Zhu, female, 65 years old, former blood pressure values was 163/98, and after taking Yoghourt of the present invention, the morning, noon and afternoon after meal respectively once.One time 100 milliliters, taking blood pressure detecting numerical value after 58 days is continuously 136/88.
Although the present invention has illustrated by reference to preferred embodiment and has described, those of ordinary skill in the art should understand, and can be not limited to the description of above-described embodiment, in the scope of claims, can make the various changes in form and details.
Claims (5)
1. a bowl mandarin orange Yoghourt, is characterized in that: formula comprises raw milk, bowl mandarin orange, white granulated sugar, leavening and water; In every 100 weight portions, each constituent content is: raw milk 80 ~ 88 parts, bowl mandarin orange 5 ~ 10 parts, the water of leavening 1 ~ 3 part, white granulated sugar 6 ~ 8 parts and surplus.
2. a bowl mandarin orange Yoghourt, is characterized in that: formula comprises bowl mandarin orange, white granulated sugar, whole milk powder, leavening and water; In every 100 weight portions, each constituent content is: bowl mandarin orange 5 ~ 10 parts, leavening 1 ~ 3 part, the drinking water of whole milk powder 10 ~ 13 parts, white granulated sugar 6 ~ 8 parts and surplus.
3. a kind of bowl mandarin orange Yoghourt according to claim 1 and 2, is characterized in that: described bowl mandarin orange is belt leather bowl mandarin orange.
4. make a method for bowl mandarin orange Yoghourt described in claim 1, it is characterized in that: the method comprising the steps of:
The first step: prepared by milk: 80 ~ 88 portions of raw milks after filtration, after centrifugal clean breast speed be chilled to 4 DEG C below store temporarily after, the raw milk of 70% is changed through plate and is warming up to 40-50 DEG C, then Vacuum Mixture white granulated sugar 6 ~ 8 parts, vacuum 500-1000Pa, circulation 5-15 minute, squeezes into material-compound tank;
Second step: bowl mandarin orange process:
(1) belt leather bowl mandarin orange use water rinses out foul, and after removing bowl orange peel, pulp is squeezed the juice and got bowl mandarin orange juice;
(2) bowl mandarin orange juice online mixing equipment circulation batch mixing 5 minutes, adds the water of bowl mandarin orange juice 2 times of weight, opens stirring after 5 minutes, pumps into the milk hybrid standard that material-compound tank obtains with the first step; Milk and the weight ratio of bowl mandarin orange juice are 1000 compare 2-3;
(3) above-mentioned bowl orange peel is cleaned up, cut the fourth of 5-8mm particle diameter, drop into jam process tank;
3rd step: standardization;
4th step: homogeneous;
5th step: sterilization;
6th step: inoculation fermentation;
7th step: filling: packing material and bowl orange peel grain are sent into bottle placer with sterile working, carries out on-line mixing and filling and sealing, at every turn filling should after inverted engine in 6-4 hour 15 ~ 25 DEG C filling complete;
8th step: cooling.
5. make a method for bowl mandarin orange Yoghourt described in claim 2, it is characterized in that: the method comprising the steps of:
The first step: prepared by milk: 40 ~ 50 DEG C of hot water of 40-65 part, and Vacuum Mixture whole milk powder 12-13 part and white granulated sugar 6-8 part, circulate more than 10 minutes, and leave standstill hydration after 30 minutes, change after cooling through plate and enter material-compound tank;
Second step: bowl mandarin orange process:
(1) belt leather bowl mandarin orange use water rinses out foul, and after removing bowl orange peel, pulp is squeezed the juice and got bowl mandarin orange juice;
(2) bowl mandarin orange juice online mixing equipment circulation batch mixing 5 minutes, adds the water of bowl mandarin orange juice 2 times of weight, opens stirring after 5 minutes, pumps into the milk hybrid standard that material-compound tank obtains with the first step; Milk and the weight ratio of bowl mandarin orange juice are 1000 compare 2-3;
(3) above-mentioned bowl orange peel is cleaned up, cut the fourth of 5-8mm particle diameter, drop into jam process tank;
3rd step: standardization;
4th step: homogeneous;
5th step: sterilization;
6th step: inoculation fermentation;
7th step: filling: packing material and bowl orange peel grain are sent into bottle placer with sterile working, carries out on-line mixing and filling and sealing, at every turn filling should after inverted engine in 6-4 hour 15 ~ 25 DEG C filling complete;
8th step: cooling.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769941A (en) * | 2017-11-15 | 2019-05-21 | 内蒙古伊利实业集团股份有限公司 | A kind of additive-free jam, Yoghourt and preparation method containing the jam |
| CN111374179A (en) * | 2018-12-27 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Multifunctional normal-temperature yoghourt and preparation method thereof |
| CN112385833A (en) * | 2020-11-16 | 2021-02-23 | 浙江一鸣食品股份有限公司 | Mandarin orange enzyme rich in polyphenol and preparation method thereof |
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|---|---|---|---|---|
| CN102986875A (en) * | 2013-01-06 | 2013-03-27 | 李卫旗 | Method for preparing multi-nutrient dietary fiber yoghourt |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986875A (en) * | 2013-01-06 | 2013-03-27 | 李卫旗 | Method for preparing multi-nutrient dietary fiber yoghourt |
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| Title |
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| 李燕等: "瓯柑酸奶的生产工艺", 《食品与发酵工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769941A (en) * | 2017-11-15 | 2019-05-21 | 内蒙古伊利实业集团股份有限公司 | A kind of additive-free jam, Yoghourt and preparation method containing the jam |
| CN111374179A (en) * | 2018-12-27 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Multifunctional normal-temperature yoghourt and preparation method thereof |
| CN112385833A (en) * | 2020-11-16 | 2021-02-23 | 浙江一鸣食品股份有限公司 | Mandarin orange enzyme rich in polyphenol and preparation method thereof |
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