CN105613739A - Preparation method of almond yoghourt - Google Patents
Preparation method of almond yoghourt Download PDFInfo
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- CN105613739A CN105613739A CN201511024182.7A CN201511024182A CN105613739A CN 105613739 A CN105613739 A CN 105613739A CN 201511024182 A CN201511024182 A CN 201511024182A CN 105613739 A CN105613739 A CN 105613739A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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Abstract
The invention provides a preparation method of almond yoghourt. The preparation method comprises the following steps of: adding auxiliary materials such as a sweetening agent, buffer salt and a stabilizing agent into raw milk; performing homogenizing, sterilization and cooling, and then pumping into a pre-disinfected airtight temporary storage tank; adding almond pulp treated in an aseptic environment condition, and sequentially treating the mixed liquor by use of a pre-disinfected homogenizer; finally pumping into a disinfected fermentation vat, adding bacterium strains, and performing heat-preservation fermentation till a certain acidity, thereby obtaining the almond yoghourt. The almond yoghourt prepared by the preparation method is in uniform milk white or slight yellow, has unique flavor of almond and acidified milk, is natural and unique in flavor, exquisite and uniform in tissue state, free from granular sensation and roughness, tasty and refreshing in sourness and sweetness, and free from whey separation or less in whey separation.
Description
Technical field
The present invention relates to cultured milk prod manufacture field, particularly relate to the preparation method of a kind of Badamu Yoghourt.
Background technology
Badamu also claims Ba Danmu, and its another name is a lot of, and ancient times claims almond, flat walnut, the light tree of mother-in-law, also has and claims bar dawn nurse. It is the dry fruit that the Xinjiang Uygur people value most, mainly produces the counties such as the Shufu in oasis, Keshen on the south Tianshan Mountains, Yingjisha, Shache county, Yecheng. Badamu nutritive value is very high, and its nutrition is higher six times than the beef with weight. According to chemical examination, benevolence includes vegetables oil 55��61%, protein 28%, starch, sugar 10��11%, and containing a small amount of carotene, VITMAIN B1, B2 and digestive ferment, almond element enzyme, calcium, magnesium, sodium, potassium, containing 18 kinds of trace elements such as iron, cobalt, and output is positioned at first of the big dry fruit in Xinjiang 4 for many years always, quality exceedes external kind simultaneously. Bar dawn wood high nutritive value is rare excellent tonic product, has the title of " holy fruit ". The uighur ' s culture medicine composition of more than 60% contains it, it is possible to for the raw material of multiple processed food.
Badamu has following five kinds of health-care effects: 1. protect skin: Badamu is one of full nutritive foodstuff maximum containing vitamin-E, is a kind of rich in vitamin E and the heath food of flavonoid antioxidant. Badamu (28 grams or 23) can provide 7.3 milligrams of vitamin-Es (being equivalent to the half needed for human body every day), and vitamin-E effectively to Green Tea Extract, can play the effect of preserving moisture and protecting skin and delaying senility; 2. useful health of heart: up to the unsaturated fatty acids of 70% helpful reduction " bad " cholesterol levels in Badamu, it is possible to effectively reduce body's cholesterol and triglyceride content, reduce the potential threat of heart trouble outbreak; 3. help intestinal health: correlative study result shows, and Badamu has prebiotics characteristic, it is possible to by the probiotics increased in enteron aisle, improve intestinal health, promote row just; 4. control body weight: " Britain's nutrition periodical " once delivered one by the research of the research team of food and nutrition system of Purdue University of U.S. professor Richard doctor Mai Tesi, result shows: first, edible Badamu can allow people produce obvious satiety, thus helps to control the absorption for other high heat food; Secondly, the food fibre contained by Badamu reduces by fat absorbing rate, thus effectively controls body weight; 5. maintaining glucose level: research finds, compared to not adding Badamu in breakfast, in breakfast, the people of edible Badamu have stronger satiety after breakfast and lunch, and effectively control blood sugar concentration. This result of study can help pre-diabetes patient correct eat and drink immoderately and dietary behavior be accustomed to improperly, reduce the state of an illness aggravation risk.
In recent years, along with the enhancing of consumer health's consciousness, Yoghourt is owing to having comparatively abundant nutritive ingredient, and the parent being subject to all age group crowd looks at. Yoghourt is the cultured milk prod of a kind of semi-fluid, and because it contains lactic component with soft tart flavour, it can help human body to digest and assimilate the nutritive ingredient in milk better. In existing market, sour milk product is many mainly with the fruit taste type of the auxiliary materials such as the various fruit juice jam of coagulating type, stirring-type and interpolation. Yoghourt not only remains all advantages of milk, and also maximizing favourable factors and minimizing unfavourable ones through the course of processing in some aspect, becomes the dietary supplements being more suitable for the mankind. Existing Yoghourt nutritive ingredient is more single, cannot meet the demand of the comprehensive nutritive health-care of people.
Chinese invention patent [preparation method of a kind of balsam pear soybean-contg yoghurt, publication number CN104084414A] discloses the preparation method of a kind of balsam pear soybean-contg yoghurt; Application for a patent for invention [a kind of cheese yoghourt and its preparation method, publication number CN103689084B] discloses the preparation method of a kind of cheese yoghourt; Application for a patent for invention [a kind of Chinese date yoghourt containing Sucus Cocois and its preparation method, publication number CN103168848B] discloses the preparation method of a kind of Chinese date yoghourt containing Sucus Cocois. Not yet there is the report of Badamu method for preparing sour milk at present.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of Badamu Yoghourt.
For achieving the above object, the technical solution used in the present invention is:
1) Badamu slurry preparation:
Getting wood almond of clean bar dawn to be placed in NaOH solution and invade after bubble removes brown seed coat, add water making beating, and the filtrate after screen filtration obtains Badamu through sterilizing and starches;
2) raw dairy batching sterilization:
Get the raw dairy of 70-90 part by mass fraction and add the sweeting agent of 7-10 part wherein, the buffering salt of 0.05-0.2 part, the stablizer of 0.1-0.5 part stir after evenly cooling after homogeneous, sterilization and pump enters in the good temporary cylinder of pre-sterilization to mix breast;
3) Badamu slurry adds and dispersion:
Add the Badamu slurry of 1-20 part to mixing Ruzhong, stir, through pre-pasteurized clarifixator, 40��48 DEG C, after homogeneous, pump enters jar fermenter under 18��22MPa, maintain pH value 6.1��6.8, be cooled to 37��42 DEG C, obtain batching feed liquid;
4) product fermentation
By 1 �� 10 in the jar fermenter that batching feed liquid is housed6��9 �� 106The inoculum size inoculating starter bacterial classification of CFU/g, 37��42 DEG C of fermentations to titration acidity 75��100 �� of T, obtains stirring-type Badamu Yoghourt;
Or by 1 �� 10 in the jar fermenter that batching feed liquid is housed6��9 �� 106The inoculum size inoculating starter bacterial classification of CFU/g, by, after the packaging vessel that filling apparatus is filling to little, proceeding to rapidly ferment at constant temperature storehouse, 37��42 DEG C of fermentations to 75 �� of T��100 �� T, obtains coagulating type Badamu Yoghourt;
5) Yoghourt cooling
Turn over the cooling of cylinder plate by Yoghourt or stir the type of cooling and stirring-type Badamu Yoghourt is cooled to 16��22 DEG C, filling to packaging vessel, obtain cooling and stirring type Badamu Yoghourt;
Or coagulating type Badamu Yoghourt moved out fermentation storehouse, stop fermentation, cooling down to 16��22 DEG C;
6) product refrigeration after-ripening:
By coagulating type Badamu Yoghourt, or cooling and stirring type Badamu Yoghourt is filling to packaging vessel, proceeds to 2��10 DEG C of freezers, refrigeration, after-ripening 12��24 hours.
Described step 1) the bar dawn wood almond in advance in water normal temperature invade bubble 3��5h;
The mass concentration of described NaOH solution is 0.6��0.9%, and temperature is 68��78 DEG C, and invading the bubble time is 3��5min, invades in bubble process and stirs;
The described making beating that adds water: add bar dawn wood almond quality 6��12 times of 70 DEG C��80 DEG C water;
Described screen cloth adopts 100 order, 4 layers of screen filtration;
Described sterilising temp is 68��85 DEG C, and the time is 3��8min.
Described step 2) processing condition be: 60��70 DEG C, 18��22MPa; Described sterilization conditions is: 90��95 DEG C of insulation sterilization 5��10min; Described cooling is cooled to 40��48 DEG C.
The reduction breast that described raw dairy is lactogenesis, skimmed milk, whole-fat milk powder, skimmed milk breast, whey powder, milk protein concentrate or is made up of milk ingredients.
Described sweeting agent is one or more in white sugar, high fructose syrup, Xylitol, aspartame, Sucralose and acesulfame potassium.
Described buffering salt is Trisodium Citrate, tripoly phosphate sodium STPP or K2HPO4-KH2PO4��
Described stablizer is one or more in pectin, agar, propylene glycol alginate, gelatin, modified starch, sucrose fatty ester, single bi-tristearin, three polyglycerol esters.
Described ferment agent for sour milk is one or more in lactobacillus bulgaricus, thermophilus, Lactobacterium acidophilum, bifidus bacillus, lactobacillus rhamnosus, lactobacterium casei, plant lactobacillus, lactococcus lactis subsp, Lactococcus lactis subsp.lactis.
Badamu Yoghourt prepared by the present invention, in evenly consistent oyster white or micro-yellow, has Badamu, the distinctive taste smell of fermented-milk, and local flavor is natural, unique, structural state is fine and smooth, even, without granular sensation, harsh feeling, sour-sweet tasty and refreshing, no whey precipitates out or trace whey precipitates out.
Compared with prior art, the present invention has the following advantages and positively effect:
1, the unique nature of product special flavour: Badamu is rich in amino acid, oligopeptides, lipid acid, aldehyde class and alcohol compound, these compounds are all formed relevant with Badamu peculiar taste, some components directly form the local flavor of Badamu, and some components are the precursors of flavour substances. Meanwhile, after fermentation, the enzyme system of microorganism and secretion thereof can produce unique flavour substances, has unique pleasant, naturally strong fermented flavour.
2, product nutritive value height: Badamu is rich in the physiologically active substance needed for probiotic bacterium and growth of probiotics, having prebiotics characteristic, can promote growth of probiotics, Badamu is through fermentation, not only maintain the original nutritive substance of Badamu, also produce, at fermenting process, the active substance that human body is useful. Prior art using Badamu as raw materials of food processing time, underuse its prebiotics characteristic, product nutritive value is not high. In the present invention, Badamu, through probiotics fermention, maintains the original health-care effect of Badamu and pharmacological action, also well make use of its prebiotics characteristic so that it is produce the active substance of needed by human body, and quality product is worth high.
3, probiotic bacterium content height: owing to Badamu has prebiotic function, it can promote lactobacter growth, meanwhile, lactobacter growth is also had promoter action by total free aminoacids in Badamu, oligopeptides or free fatty acids, especially that the effect of lactobacterium casei, lactobacillus rhamnosus is obvious. The probiotic bacterium content relatively common sour milk height of Badamu Yoghourt of the present invention, under especially general condition at Ruzhong growth and breeding slowly, the good lactobacterium casei of bacterium number content function lower, prebiotic, lactobacillus rhamnosus. Lactobacterium casei, lactobacillus rhamnosus can effectively tolerate digestion, comprise the enzyme in oral cavity, the gastric juice of low ph value and the bile acide etc. of small intestine, can enter after human body can in enteron aisle large number of viable, play and regulate intestinal flora balance, promote the effects such as human consumption's absorption. Meanwhile, lactobacterium casei has decreasing cholesterol, adjusting blood lipid, blood pressure, promotes cell fission, strengthens human immunity and the prebiotic nourishing function such as preventing cancer and Tumor suppression growth.
Embodiment
Embodiment 1:
1) Badamu slurry preparation:
Get wood almond normal temperature in water of clean bar dawn to invade bubble 3h to be placed on mass concentration be 0.6%, temperature is that to invade the bubble time be 4min for the NaOH solution of 72 DEG C, invade after bubble process stirs removal brown seed coat, after adding the 10 times of 75 DEG C of water making beating of bar dawn wood almond quality, the filtrate 68 DEG C of sterilizing 8min after 100 order, 4 layers of screen filtration are adopted to obtain Badamu slurry;
2) raw dairy batching sterilization:
Get the lactogenesis of 70 parts by mass fraction and add the white sugar of 10 parts wherein, the Trisodium Citrate of 0.05 part, the pectin of 0.5 part stir after evenly 60 DEG C, be cooled to 40 DEG C after homogeneous, 90 DEG C of insulation sterilization 10min under 20MPa and pump enters in the good temporary cylinder of pre-sterilization to mix breast;
3) Badamu slurry adds and dispersion:
Add the Badamu slurry of 19.45 parts to mixing Ruzhong, stir, through pre-pasteurized clarifixator, 40 DEG C, after homogeneous, pump enters jar fermenter under 20MPa, maintain pH value 6.1, be cooled to 37 DEG C, obtain batching feed liquid;
4) product fermentation
By 5 �� 10 in the jar fermenter that batching feed liquid is housed6The inoculum size inoculation lactobacillus bulgaricus of CFU/g and thermophilus, 37 DEG C of fermentations to titration acidity 75 �� of T, obtain stirring-type Badamu Yoghourt;
5) Yoghourt cooling
Turn over the cooling of cylinder plate by Yoghourt or stir the type of cooling and stirring-type Badamu Yoghourt is cooled to 16 DEG C, filling to packaging vessel, obtain cooling and stirring type Badamu Yoghourt;
6) product refrigeration after-ripening:
By coagulating type Badamu Yoghourt, or cooling and stirring type Badamu Yoghourt is filling to packaging vessel, proceeds to 2��10 DEG C of freezers, refrigeration, after-ripening 12��24 hours.
Product delicate mouthfeel prepared by the present embodiment is smooth, sour-sweet tasty and refreshing, and without granular sensation or harsh feeling, without obvious bad saline taste or bitter taste, the distinctive local flavor of Badamu, local flavor is naturally unique, and in product, thermophilus bacterial content is 2.1 �� 109CFU/g, lactobacillus bulgaricus content are 3.8 �� 108CFU/g, bacterium number content is higher.
Embodiment 2:
1) Badamu slurry preparation:
Get wood almond normal temperature in water of clean bar dawn to invade bubble 4h to be placed on mass concentration be 0.8%, temperature is that to invade the bubble time be 5min for the NaOH solution of 68 DEG C, invade after bubble process stirs removal brown seed coat, after adding the 8 times of 70 DEG C of water making beating of bar dawn wood almond quality, the filtrate 73 DEG C of sterilizing 6min after 100 order, 4 layers of screen filtration are adopted to obtain Badamu slurry;
2) raw dairy batching sterilization:
Get the skimmed milk of 80 parts by mass fraction and add the high fructose syrup of 9 parts wherein, the tripoly phosphate sodium STPP of 0.1 part, the agar of 0.3 part stir after evenly 62 DEG C, be cooled to 45 DEG C after homogeneous, 93 DEG C of insulation sterilization 8min under 18MPa and pump enters in the good temporary cylinder of pre-sterilization to mix breast;
3) Badamu slurry adds and dispersion:
Add the Badamu slurry of 10.6 parts to mixing Ruzhong, stir, through pre-pasteurized clarifixator, 45 DEG C, after homogeneous, pump enters jar fermenter under 18MPa, maintain pH value 6.3, be cooled to 40 DEG C, obtain batching feed liquid;
4) product fermentation
By 1 �� 10 in the jar fermenter that batching feed liquid is housed6The inoculum size inoculating lactobacillus acidophilus of CFU/g, 40 DEG C of fermentations to titration acidity 90 �� of T, obtains stirring-type Badamu Yoghourt;
5) Yoghourt cooling
Turn over the cooling of cylinder plate by Yoghourt or stir the type of cooling and stirring-type Badamu Yoghourt is cooled to 20 DEG C, filling to packaging vessel, obtain cooling and stirring type Badamu Yoghourt;
6) product refrigeration after-ripening:
By coagulating type Badamu Yoghourt, or cooling and stirring type Badamu Yoghourt is filling to packaging vessel, proceeds to 2��10 DEG C of freezers, refrigeration, after-ripening 12��24 hours.
Embodiment 3:
1) Badamu slurry preparation:
Get wood almond normal temperature in water of clean bar dawn to invade bubble 5h to be placed on mass concentration be 0.7%, temperature is that to invade the bubble time be 3.5min for the NaOH solution of 75 DEG C, invade after bubble process stirs removal brown seed coat, after adding the 6 times of 80 DEG C of water making beating of bar dawn wood almond quality, the filtrate 78 DEG C of sterilizing 5min after 100 order, 4 layers of screen filtration are adopted to obtain Badamu slurry;
2) raw dairy batching sterilization:
Get the whole-fat milk powder of 90 parts by mass fraction and add Xylitol and the mixture of aspartame, the K of 0.2 part of 7 parts wherein2HPO4-KH2PO4, the propylene glycol alginate of 0.1 part stir with the mixture of modified starch after evenly 64 DEG C, be cooled to 42 DEG C after homogeneous, 95 DEG C of insulation sterilization 5min under 21MPa and pump enters in the good temporary cylinder of pre-sterilization to mix breast;
3) Badamu slurry adds and dispersion:
Add the Badamu slurry of 2.7 parts to mixing Ruzhong, stir, through pre-pasteurized clarifixator, 42 DEG C, after homogeneous, pump enters jar fermenter under 21MPa, maintain pH value 6.5, be cooled to 38 DEG C, obtain batching feed liquid;
4) product fermentation
By 9 �� 10 in the jar fermenter that batching feed liquid is housed6The inoculum size inoculating bifidobacterium of CFU/g, 42 DEG C of fermentations to titration acidity 100 �� of T, obtains stirring-type Badamu Yoghourt;
5) Yoghourt cooling
Turn over the cooling of cylinder plate by Yoghourt or stir the type of cooling and stirring-type Badamu Yoghourt is cooled to 22 DEG C, filling to packaging vessel, obtain cooling and stirring type Badamu Yoghourt;
6) product refrigeration after-ripening:
By coagulating type Badamu Yoghourt, or cooling and stirring type Badamu Yoghourt is filling to packaging vessel, proceeds to 2��10 DEG C of freezers, refrigeration, after-ripening 12��24 hours.
Embodiment 4:
1) Badamu slurry preparation:
Get wood almond normal temperature in water of clean bar dawn to invade bubble 3.5h to be placed on mass concentration be 0.9%, temperature is that to invade the bubble time be 3min for the NaOH solution of 78 DEG C, invade after bubble process stirs removal brown seed coat, after adding the 9 times of 73 DEG C of water making beating of bar dawn wood almond quality, the filtrate 82 DEG C of sterilizing 4min after 100 order, 4 layers of screen filtration are adopted to obtain Badamu slurry;
2) raw dairy batching sterilization:
Get the whey powder of 71.66 parts by mass fraction and add the Sucralose of 8 parts wherein, the Trisodium Citrate of 0.14 part, the fruit sucrose fatty ester of 0.2 part stir after evenly 68 DEG C, be cooled to 46 DEG C after homogeneous, 92 DEG C of insulation sterilization 9min under 19MPa and pump enters in the good temporary cylinder of pre-sterilization to mix breast;
3) Badamu slurry adds and dispersion:
Add the Badamu slurry of 20 parts to mixing Ruzhong, stir, through pre-pasteurized clarifixator, 46 DEG C, after homogeneous, pump enters jar fermenter under 19MPa, maintain pH value 6.7, be cooled to 41 DEG C, obtain batching feed liquid;
4) product fermentation
By 9 �� 10 in the jar fermenter that batching feed liquid is housed6The inoculum size of CFU/g inoculates lactobacillus bulgaricus, thermophilus streptococcus and lactobacillus rhamnosus, by, after the packaging vessel that filling apparatus is filling to little, proceeding to rapidly ferment at constant temperature storehouse, 37 DEG C of fermentations to 80 �� of T, obtains coagulating type Badamu Yoghourt;
5) Yoghourt cooling
Or coagulating type Badamu Yoghourt moved out fermentation storehouse, stop fermentation, cooling down 18 DEG C;
6) product refrigeration after-ripening:
By coagulating type Badamu Yoghourt, or cooling and stirring type Badamu Yoghourt is filling to packaging vessel, proceeds to 2��10 DEG C of freezers, refrigeration, after-ripening 12��24 hours.
Product prepared by the present embodiment shows bright and clean, and no whey precipitates out, structural state is even, and delicate mouthfeel is smooth, just melt in the mouth, and without obvious bad saline taste or bitter taste, tool Badamu peculiar taste, local flavor is naturally unique, strong, and in product, thermophilus bacterial content is 4 �� 109CFU/gCFU/g, lactobacillus bulgaricus inoculum size 4.3 �� 108, lactobacillus rhamnosus content be 2.6 �� 108CFU/g, the lactobacillus rhamnosus of the good prebiotic function of tool has certain propagation, content higher.
Embodiment 5:
1) Badamu slurry preparation:
Get wood almond normal temperature in water of clean bar dawn to invade bubble 4.5h to be placed on mass concentration be 0.8%, temperature is that to invade the bubble time be 4.5min for the NaOH solution of 70 DEG C, invade after bubble process stirs removal brown seed coat, after adding the 12 times of 78 DEG C of water making beating of bar dawn wood almond quality, the filtrate 85 DEG C of sterilizing 3min after 100 order, 4 layers of screen filtration are adopted to obtain Badamu slurry;
2) raw dairy batching sterilization:
Get the reduction being made up of the milk ingredients breast of 88.42 parts by mass fraction and add the acesulfame potassium of 10 parts, the K of 0.05 part wherein2HPO4-KH2PO4, single bi-tristearin of 0.4 part stir with the mixture of three polyglycerol esters after evenly 70 DEG C, be cooled to 48 DEG C after homogeneous, 94 DEG C of insulation sterilization 6min under 22MPa and pump enters in the good temporary cylinder of pre-sterilization to mix breast;
3) Badamu slurry adds and dispersion:
Add the Badamu slurry of 1 part to mixing Ruzhong, stir, through pre-pasteurized clarifixator, 48 DEG C, after homogeneous, pump enters jar fermenter under 22MPa, maintain pH value 6.8, be cooled to 42 DEG C, obtain batching feed liquid;
4) product fermentation
By 3 �� 10 in the jar fermenter that batching feed liquid is housed6The mixture of the inoculum size inoculating bifidobacterium of CFU/g, lactobacterium casei and Lactococcus lactis subsp.lactis, by, after the packaging vessel that filling apparatus is filling to little, proceeding to rapidly ferment at constant temperature storehouse, 42 DEG C of fermentations to 95 �� of T, obtains coagulating type Badamu Yoghourt;
5) Yoghourt cooling
Or coagulating type Badamu Yoghourt moved out fermentation storehouse, stop fermentation, cooling down 21 DEG C;
6) product refrigeration after-ripening:
By coagulating type Badamu Yoghourt, or cooling and stirring type Badamu Yoghourt is filling to packaging vessel, proceeds to 2��10 DEG C of freezers, refrigeration, after-ripening 12��24 hours.
The function of the raw dairy of the present invention is the main matrix as product form and lactobacillus-fermented and carrier.
Sweeting agent is the conventional raw material of foodstuffs industry, and its effect is for product provides sugariness.
Stablizer is thickening material and the emulsifying agent that this area makes that Yoghourt routine uses, the effect of thickening material improves product mouthfeel, raising product viscosity, minimizing whey precipitation, and the effect of emulsifying agent promotes that dairy fats disperses, prevents dairy fats small droplets from mutually condensing, makes emulsion system more stable better.
Because producing a certain amount of organic acid in fermenting process, the effect of buffering salt is the Acid denaturation preventing the protein in milk-protein and Badamu on the one hand, makes batching material liquid pH value maintain 6.1��6.8; On the other hand, buffering salt also contributes to improving some milk-acid bacteria bacterium number content.
Claims (8)
1. the preparation method of a Badamu Yoghourt, it is characterised in that:
1) Badamu slurry preparation:
Getting wood almond of clean bar dawn to be placed in NaOH solution and invade after bubble removes brown seed coat, add water making beating, and the filtrate after screen filtration obtains Badamu through sterilizing and starches;
2) raw dairy batching sterilization:
Get the raw dairy of 70-90 part by mass fraction and add the sweeting agent of 7-10 part wherein, the buffering salt of 0.05-0.2 part, the stablizer of 0.1-0.5 part stir after evenly cooling after homogeneous, sterilization and pump enters in the good temporary cylinder of pre-sterilization to mix breast;
3) Badamu slurry adds and dispersion:
Add the Badamu slurry of 1-20 part to mixing Ruzhong, stir, through pre-pasteurized clarifixator, 40��48 DEG C, after homogeneous, pump enters jar fermenter under 18��22MPa, maintain pH value 6.1��6.8, be cooled to 37��42 DEG C, obtain batching feed liquid;
4) product fermentation
By 1 �� 10 in the jar fermenter that batching feed liquid is housed6��9 �� 106The inoculum size inoculating starter bacterial classification of CFU/g, 37��42 DEG C of fermentations to titration acidity 75��100 �� of T, obtains stirring-type Badamu Yoghourt;
Or by 1 �� 10 in the jar fermenter that batching feed liquid is housed6��9 �� 106The inoculum size inoculating starter bacterial classification of CFU/g, by, after the packaging vessel that filling apparatus is filling to little, proceeding to rapidly ferment at constant temperature storehouse, 37��42 DEG C of fermentations to 75 �� of T��100 �� T, obtains coagulating type Badamu Yoghourt;
5) Yoghourt cooling
Turn over the cooling of cylinder plate by Yoghourt or stir the type of cooling and stirring-type Badamu Yoghourt is cooled to 16��22 DEG C, filling to packaging vessel, obtain cooling and stirring type Badamu Yoghourt;
Or coagulating type Badamu Yoghourt moved out fermentation storehouse, stop fermentation, cooling down to 16��22 DEG C;
6) product refrigeration after-ripening:
By coagulating type Badamu Yoghourt, or cooling and stirring type Badamu Yoghourt is filling to packaging vessel, proceeds to 2��10 DEG C of freezers, refrigeration, after-ripening 12��24 hours.
2. the preparation method of Badamu Yoghourt according to claim 1, it is characterised in that: described step 1) the bar dawn wood almond in advance in water normal temperature invade bubble 3��5h;
The mass concentration of described NaOH solution is 0.6��0.9%, and temperature is 68��78 DEG C, and invading the bubble time is 3��5min, invades in bubble process and stirs;
The described making beating that adds water: add bar dawn wood almond quality 6��12 times of 70 DEG C��80 DEG C water;
Described screen cloth adopts 100 order, 4 layers of screen filtration;
Described sterilising temp is 68��85 DEG C, and the time is 3��8min.
3. the preparation method of Badamu Yoghourt according to claim 1, it is characterised in that: described step 2) processing condition be: 60��70 DEG C, 18��22MPa; Described sterilization conditions is: 90��95 DEG C of insulation sterilization 5��10min; Described cooling is cooled to 40��48 DEG C.
4. the preparation method of Badamu Yoghourt according to claim 1, it is characterised in that: the reduction breast that described raw dairy is lactogenesis, skimmed milk, whole-fat milk powder, skimmed milk breast, whey powder, milk protein concentrate or is made up of milk ingredients.
5. the preparation method of Badamu Yoghourt according to claim 1, it is characterised in that: described sweeting agent is one or more in white sugar, high fructose syrup, Xylitol, aspartame, Sucralose and acesulfame potassium.
6. the preparation method of Badamu Yoghourt according to claim 1, it is characterised in that: described buffering salt is Trisodium Citrate, tripoly phosphate sodium STPP or K2HPO4-KH2PO4��
7. the preparation method of Badamu Yoghourt according to claim 1, it is characterised in that: described stablizer is one or more in pectin, agar, propylene glycol alginate, gelatin, modified starch, sucrose fatty ester, single bi-tristearin, three polyglycerol esters.
8. the preparation method of Badamu Yoghourt according to claim 1, it is characterised in that: described ferment agent for sour milk is one or more in lactobacillus bulgaricus, thermophilus streptococcus, Lactobacterium acidophilum, bifidus bacillus, lactobacillus rhamnosus, lactobacterium casei, plant lactobacillus, lactococcus lactis subsp, Lactococcus lactis subsp.lactis.
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| CN201511024182.7A CN105613739A (en) | 2015-12-30 | 2015-12-30 | Preparation method of almond yoghourt |
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| CN (1) | CN105613739A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150388A (en) * | 2019-05-28 | 2019-08-23 | 新疆亚胜医药有限公司维医生物科技开发制品厂 | A kind of Ba Danmu jujube composite protein drink and preparation method thereof |
| CN110692717A (en) * | 2019-10-28 | 2020-01-17 | 绵阳市安州区开创农业开发有限责任公司 | August melon yoghourt and preparation method thereof |
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| CN103168840A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Health-preserving almonds yoghourt |
| CN103689084A (en) * | 2013-12-10 | 2014-04-02 | 武汉光明乳品有限公司 | Cheese yoghourt and preparation method thereof |
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| CN103168840A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Health-preserving almonds yoghourt |
| CN103689084A (en) * | 2013-12-10 | 2014-04-02 | 武汉光明乳品有限公司 | Cheese yoghourt and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150388A (en) * | 2019-05-28 | 2019-08-23 | 新疆亚胜医药有限公司维医生物科技开发制品厂 | A kind of Ba Danmu jujube composite protein drink and preparation method thereof |
| CN110150388B (en) * | 2019-05-28 | 2023-03-31 | 新疆亚胜医药有限公司维医生物科技开发制品厂 | Almond red date composite protein beverage and preparation method thereof |
| CN110692717A (en) * | 2019-10-28 | 2020-01-17 | 绵阳市安州区开创农业开发有限责任公司 | August melon yoghourt and preparation method thereof |
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