CN106070622A - Yoghourt containing microbial source polyglucose and preparation method thereof - Google Patents
Yoghourt containing microbial source polyglucose and preparation method thereof Download PDFInfo
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- CN106070622A CN106070622A CN201610530253.9A CN201610530253A CN106070622A CN 106070622 A CN106070622 A CN 106070622A CN 201610530253 A CN201610530253 A CN 201610530253A CN 106070622 A CN106070622 A CN 106070622A
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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
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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
- A23C9/137—Thickening substances
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Abstract
The invention discloses Yoghourt containing microbial source polyglucose and preparation method thereof.A kind of containing microbial source polydextrose Yoghourt, described 1000kg Yoghourt raw material includes following weight item: Curdlan prepared food glue 25～50kg, stabilizer 3～15kg, concentrated whey protein powder 10～60kg, sweeting agent 5～50kg, essence 0.1～1kg, fermented bacterium 0.1～5kg, surplus are milk.The present invention utilizes the reversible of microbial source polyglucose Curdlan and impossible two kinds of character of gel, change by process regulation Curdlan colloid physical state, the Yoghourt prepared has preferable toughness, uniformity, structural state exquisiteness, improves the eating mouth feel of product；Meanwhile, polyglucose Curdlan, as a kind of dietary fiber, enhances product nutritional labeling.
Description
Technical field
The invention belongs to technical field of processing dairy products, relate to by add microbial source poly Fructus Vitis viniferae prepare rich in meals
Food fiber, Yoghourt products that mouthfeel is excellent and preparation method thereof.
Background technology
Yoghourt (yogurt, yoghurt) is with fresh milk as raw material, is added with after pasteurize in milk again
Benefit bacterium (leaven), fermented after, then cool down a kind of milk product of fill.The secretion of Yoghourt energy facilitating digestion liquid, strengthens people
Digestion power, promote appetite；Can secrete health useful when the lactic acid bacteria contained in Yoghourt is bred in human body intestinal canal
Material, the digestion of people can be strengthened, improve intestinal ring；Yoghourt also can be effectively improved calcium, the phosphorus utilization rate in human body.
Viscosity, homogeneity are the important indicators of Quality of Yoghourt.Yoghourt product is many with coagulating type with stirring in the market
Type is main, in addition drinking yoghourt fastest-rising sub-category in becoming Yoghourt category in recent years.Stirred yoghurt first will inoculation
After milk in fermentation cylinder for fermentation, then through breakdown of emulsion stir after be filled into packing container so that it is become the fluid state of thickness；Solidifying
Curable type Yoghourt is first to be filled into by postvaccinal milk packing container and is placed in heat room and ferments so that it is become solid
State；Drinking yoghourt, ferment local-flavor is strong, delicate mouthfeel, good fluidity, is more beneficial for sucking of child, simultaneously, it is possible to
Drink as a kind of refrigerant beverage.For reaching the purpose of Yoghourt product delicate mouthfeel, thickness, it is requisite for adding thickening agent
Operation.At present, the thickening agent added during Yoghourt Production is based on edible natural glue, such as gelatin, pectin and agar.China
Patent No. CN 102578234 B discloses a kind of solidification type yoghourt and preparation method thereof, the solidification type yoghourt system used in it
Preparation Method foodstuff glue is one or more in gelatin, pectin, propylene glycol alginate and agar.But, current Yoghourt thickening
With foodstuff glue or from animal, such as gelatin, or from plant, such as pectin, agar, though they are natural origins, but produce
Cycle is long, and separation and Extraction cost is the highest.
On the other hand, along with improving constantly of living standard, add that what people's mental work bore increases the weight of day by day, Ren Mengeng
Add the emphasis nutrition of food, heath-function.Some natural there is functional raw material and produce novel are added in Yoghourt
Yoghourt is becoming a kind of development trend of dairy industry.Such as, in Yoghourt, add Fructus Hippophae pulp, corn milk, Fructus Musae, put down
The natural function raw material such as mushroom, Sargassum.China Patent No. CN 101595918 A discloses a kind of interpolation poly-Fructus Vitis viniferae of dietary fiber
Clabber of sugar and preparation method thereof, its polydextrose added is in the presence of citric acid, sorbitol, by glucose high temperature
Low pressure reaction is polymerized polymer, and its chemical formula is the condensation polymer of the random bonding of glucose, but with 1,6-glycosidic bond combines
Being main, such polydextrose is soluble in water.This patent also indicate that need add stabilizer, as agar, microcrystalline Cellulose, pectin,
In modified starch, it is ensured that Yoghourt there is certain viscosity and eating mouth feel.
At present common in food processing polydextrose, be glucose monomer under certain conditions, as at vacuum condition
Lower heating is polymerized, and polymer is with α-1, and 6-glycosidic bond is main, has water miscible feature, and therefore, such polydextrose is again
It is referred to as water soluble dietary fiber.Curdlan (Chinese: curdlan) is a kind of with the saccharide such as glucose, sucrose as raw material
The high molecular polymer produced by fermentable such as edaphic bacilluss (Agrobacterium sp.).It is a kind of by glucose
Construction unit is with β-1, the straight chain polyglucose that 3-glycosidic bond is formed by connecting, and such polydextrose has water-insoluble character.
The peculiar property of gel is formed in a heated condition owing to it has, the heat setting that is otherwise known as glue, card moral it is referred to as in Taiwan
Blue glue.U.S. FDA was just ratified Curdlan and is used in food industry as food supplementary material as far back as 1996.Curdlan is the Huang that continues
The microorganism macromole glue that after virgin rubber, gellan gum, the 3rd is ratified by FDA.No. 8 bulletin approval in 2006 of China's Ministry of Public Health
Curdlan is as a kind of novel food additive.GB 2760-2014 version regulation Curdlan can be as stabilizer, solidification
Agent and thickening agent, in the food such as bean curd, Flour product, meat products, minced fish.Meanwhile, polyglucose Curdlan is one
Plant tasteless, nontoxic, hyposite fiber, human body has some physiological action, it is possible to regulation gut microflora
Composition, participates in fat metabolism and the regulation of micropopulation in caecum, improves body immunity, the opposing energy of enhancing body
Power, and the velocity of discharge of food debris can be accelerated by stimulating intestinal peristalsis promoting.The most also do not have containing Curdlan's
Yoghourt products.
Summary of the invention:
It is an object of the invention to for the deficiencies in the prior art, it is provided that containing the Yoghourt of microbial source polyglucose.
It is a further object of the present invention to provide the preparation method containing microbial source polyglucose Yoghourt.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of containing microbial source polydextrose Yoghourt, described 1000kg Yoghourt raw material includes following weight item:
Curdlan prepared food glue 25～50kg, stabilizer 3～15kg, concentrated whey protein powder 10～60kg, sweeting agent 5～50kg,
Essence 0.1～1kg, fermented bacterium 0.1～5kg, surplus are milk.
Described Curdlan prepared food glue is to be prepared from fermentation liquid, prepares Curdlan prepared food from fermentation liquid
Glue, preparation method is:
(1) 1 kilogram of curdlan fermentation liquid (containing Curdlan 25-30 gram), is centrifuged off supernatant with high speed centrifuge；
(2) remove the sediment fraction of supernatant fluid, add the water dissolution stirring of NaOH or KOH of 2 kilograms of 0.2-0.3mol/L,
Curdlan is made to dissolve；
(3) removing thalline and insoluble substance with high speed centrifuge, centrifuge used can be butterfly centrifugal machine or tubular type
Centrifuge, centrifugal condition is to be more than 8000g at centrifugal force；
(4) remove the solution after thalline and insoluble substance, add the hydrochloric acid of 1-3mol/L, acetic acid, phosphoric acid or citric acid
In one or more acid solutions, regulate pH to 7, now, it is seen that glue floccule separate out, this is Curdlan gel；
(5) the Curdlan gel mixture centrifuge regulating pH is processed, remove liquid component；Used from
Scheming can be butterfly centrifugal machine or tube centrifuge, and centrifugal condition is to be more than 8000g at centrifugal force, after removing liquid
Curdlan concentration reaches about 10%-15%, is Curdlan prepared food glue；
(6) stand-by after 18-40MPa high pressure homogenize.
The raw material composition of the Yoghourt of the present invention also includes appropriate stabilizer, including such as agar, microcrystalline Cellulose, really
One or more in glue, gelatin, modified starch, addition is 3～15kg.
The milk used in the present invention refers to meet fresh milk or the reconstituted milk of China's raw milk acquisition criteria, can be portion
Divide lowfat milk or the milk of all defats of defat.
In the present invention, described fermented bacterium includes streptococcus thermophilus, Lactobacillus bulgaricus, and bacillus bifidus, addicted to yogurt bar
Bacterium, the two or more of lactobacillus casei, the addition of described fermented bacterium is 0.1～5kg.
The present invention adds egg albumen powder in Yoghourt, further increases the content of protein in Yoghourt, strengthens Yoghourt products
Trophism.
Sweeting agent of the present invention is the material that this area routine is added, can be white sugar, glucose, fructose, sucrose,
The combination of one or more in maltose, high fructose syrup, lactose, xylitol, acesulfame potassium, aspartame, cyclamate etc..
Present invention also offers the described preparation method containing microbial source glucosan Yoghourt, the method comprising the steps of:
(1) Milk During Heating is to 55～60 DEG C；Add sweeting agent, Curdlan prepared food glue, and stir；
(2) add stabilizer, whey protein concentrate stirs；
(3) the above-mentioned milk material prepared is preheated to 65～70 DEG C through sterilization machine；
(4) after preheating, the degassed tank of milk material is de-gassed；
(5) the milk material homogenizing under 10～22Mpa pressure after degassing；
(6) the milk material after homogenizing sterilizes 300 seconds at 95 DEG C；
(7) the milk material cooling down after sterilization is to 43～45 DEG C；
(8), during the milk material after cooling enters Yoghourt fermentation tank, fermented bacterium is joined in milk material, and
Fermentation tank stirs 15～20 minutes, makes strain be evenly dispersed in milk material；
(9), after, different preparation technology routes is used according to different types of Yoghourt product
A. drinking yoghourt
(1) fermentation: carry out fermenting 4～6 hours at 42～44 DEG C, after fermenting acidity terminal is 80 ° of T, be cooled to 30 DEG C with
Under
(2) water, fragrance solution, mix and blend 5 minutes are added；
(3) at 25Mpa material carried out homogenizing, 15 minutes；
(4) less than 6 DEG C it are rapidly cooled to, packaging, obtain finished product.
B. stirred yoghurt
(1) by postvaccinal material in treating fermentation tank, heat-preservation fermentation under the conditions of 43～45 DEG C；
(2) when the acidity of material reaches 72～78 ° of T, being stirred by Yoghourt, breakdown of emulsion is also cooled to 20～24 DEG C, squeezes into Yoghourt
Surge tank, uses essence perfumery；
(3) Yoghourt is carried out fill；
(4) cold preservation after-ripening 12-18 hour under the conditions of 2～6 DEG C of the material after fill, obtains finished product；
C. solidification type yoghourt
(1) postvaccinal mixed liquor essence perfumery, and subpackage, to selling in container, is added a cover in 1 hour；
(2) by mixed liquor after subpackage through 43～45 DEG C ferment 3～5 hours, become solidification type yoghourt so that it is pH be 3.8～
4.2, acidity is 60-70 ° of T, its outward appearance poor fluidity, and outward appearance solidification is smooth, and no whey separates out；
(3) cooling: solidification type yoghourt is cooled to less than 10 DEG C, during cooling, logical cold wind, lower the temperature rapidly；
(4) after-ripening and storage: by solidification type yoghourt under the conditions of 2～5 DEG C, after-ripening 10～16 hours, obtain finished product.
Beneficial effect:
Curdlan is a kind of microbial source polyglucose, and U.S. FDA just ratified Curdlan as food as far back as 1996
Product supplementary material is in food industry；China food additive standard GB 2760-2014 version regulation Curdlan can be as surely
Determine agent, coagulator and thickening agent.The invention provides a kind of method that the Curdlan of utilization pre-prepared colloid prepares Yoghourt.Raw at Yoghourt
Add microbial source polyglucose during product, on the one hand can partly or entirely replace animal, plant derived foods glue, improve
The viscosity of Yoghourt, improves mouthfeel；Curdlan is as a kind of microbial source polyglucose dietary fiber simultaneously, can play
Strengthen the effect of the nutritive value of Yoghourt products.
Detailed description of the invention:
Embodiment 1: drinking yoghourt
1. proportioning raw materials (by 1000 kilograms)
Fresh milk 800 kilograms；35 kilograms of Curdlan prepared food glue；Pectin 4 kilograms；Concentrated lactoalbumin 10 kilograms, white sand
Sugar 50 kilograms；Fermented bacterium (streptococcus thermophilus, Lactobacillus bulgaricus, bacillus bifidus, the ratio of bacillus acidophilus is 1:2:2:
1) 0.5 kilogram；Essence: 0.5 kilogram；Water, 100 kilograms.
2. preparation technology:
(1) Milk During Heating is to 55～60 DEG C；
(2) add Curdlan prepared food glue, white sugar stirs, then is added thereto to pectin, condensed whey egg
In vain, and stir 20min (500r/min)；
(3) the above-mentioned milk material prepared is preheated to 65～70 DEG C through sterilization machine；
(4) after preheating, the degassed tank of milk material is de-gassed；
(5) the milk material after degassing is under 18～20Mpa pressure, homogenizing 15 minutes；
(6) the milk material after homogenizing sterilizes 5 minutes at 95 DEG C；
(7) the milk material cooling down after sterilization is to 42～44 DEG C；
(8) fermentation tank is transferred the material into；
(9) bacillus acidophilus is joined in milk material with streptococcus thermophilus, Lactobacillus bulgaricus simultaneously online, and
Fermentation tank stirs 15～20 minutes, makes strain be evenly dispersed in milk material；
(10) carry out fermenting 4～6 hours at 42～44 DEG C, after fermenting acidity terminal is 80 ° of T, be cooled to less than 30 DEG C；
(11) water, fragrance solution, mix and blend 5 minutes are added；
(12) at 25Mpa material carried out homogenizing, 15 minutes；
(13) less than 6 DEG C it are rapidly cooled to, packaging, obtain finished product.
Embodiment 2: stirred yoghurt
1. proportioning raw materials (by 1000 kilograms)
Fresh milk 834 kilograms；50 kilograms of Curdlan prepared food glue；Pectin 5 kilograms；Concentrated lactoalbumin 60 kilograms, white sand
Sugar 50 kilograms；Fermented bacterium (ratio of bacillus acidophilus is 1:2:1 for streptococcus thermophilus, Lactobacillus bulgaricus) 0.5 kilogram；
Essence: 0.5 kilogram.
2. preparation technology
(1) Milk During Heating is to 55～60 DEG C；
(2) add Curdlan prepared food glue, white sugar stirs, and is being added thereto to pectin, condensed whey egg
In vain, and stir 20min (500r/min)；
(3) the above-mentioned milk material prepared is preheated to 65～70 DEG C through sterilization machine；
(4) after preheating, the degassed tank of milk material is de-gassed；
(5) the milk material after degassing is under 18～20Mpa pressure, homogenizing 15 minutes；
(6) the milk material after homogenizing sterilizes 5 minutes at 95 DEG C；
(7) the milk material cooling down after sterilization is to 42～44 DEG C；
(8) fermentation tank is transferred the material into；
(9) bacillus acidophilus is joined in milk material with streptococcus thermophilus, Lactobacillus bulgaricus simultaneously online, and
Fermentation tank stirs 15～20 minutes, makes strain be evenly dispersed in milk material；
(10) carrying out fermenting 4～6 hours at 42～44 DEG C, fermenting acidity terminal is 72～78 ° of T；
(11) when in fermentation tank, the acidity of material reaches, by Yoghourt breakdown of emulsion and be cooled to 20～24 DEG C；
(12) squeeze in Yoghourt surge tank, use essence perfumery；
(13) online Yoghourt is carried out fill；
(14) cold preservation after-ripening: the material after fill, in 2～6 DEG C of cold preservation after-ripening, about 18 hours time, i.e. obtains.
Embodiment 3: fruit yogurt (agitating type)
Fruit grain in fruit yogurt can be yellow peach, Fructus Mangifera Indicae, Cortex cocois radicis, Fructus Fragariae Ananssae, Fructus Chaenomelis one or more, this example is with Huang
As a example by peach fruit yogurt.
1. proportioning raw materials (by 1000 kilograms)
Fresh milk 784 kilograms；50 kilograms of Curdlan prepared food glue；Pectin 5 kilograms；Concentrated lactoalbumin 60 kilograms, white sand
Sugar 50 kilograms；Fermented bacterium (ratio of bacillus acidophilus is 1:2:1 for streptococcus thermophilus, Lactobacillus bulgaricus) 0.5 kilogram；
Essence: 0.5 kilogram；50 kilograms of yellow peach fruit grain, fruit grain diameter 0.2-0.3cm.
2. preparation technology
(1) Milk During Heating is to 55～60 DEG C；
(2) add Curdlan prepared food glue, white sugar stirs, and is being added thereto to pectin, concentrated lactoalbumin
And stir 20min (500r/min)；
(3) the above-mentioned milk material prepared is preheated to 65～70 DEG C through sterilization machine；
(4) after preheating, the degassed tank of milk material is de-gassed；
(5) the milk material after degassing is under 18～20Mpa pressure, homogenizing 15 minutes；
(6) the milk material after homogenizing sterilizes 5 minutes at 95 DEG C；
(7) the milk material cooling down after sterilization is to 42～44 DEG C；
(8) fermentation tank is transferred the material into；
(9) bacillus acidophilus is joined in milk material with streptococcus thermophilus, Lactobacillus bulgaricus simultaneously online, and
Fermentation tank stirs 15～20 minutes, makes strain be evenly dispersed in milk material；
(10) carrying out fermenting 4～6 hours at 42～44 DEG C, fermenting acidity terminal is 72～78 ° of T；
(11) when in fermentation tank, the acidity of material reaches, by Yoghourt breakdown of emulsion and be cooled to 20～24 DEG C；
(12) add yellow peach fruit grain, agitated mix homogeneously with Yoghourt；
(13) squeeze into preparation fill in Yoghourt surge tank, use essence perfumery, online Yoghourt is carried out fill；
(14) material after fill is in 2～6 DEG C of cold preservation after-ripening, about 18 hours time, i.e. obtains.
Embodiment 4: solidification type yoghourt
1. proportioning raw materials (by 1000 kilograms)
Fresh milk 834 kilograms；50 kilograms of Curdlan prepared food glue；Pectin 5 kilograms；Concentrated lactoalbumin 60 kilograms, white sand
Sugar 50 kilograms；Fermented bacterium (streptococcus thermophilus, Lactobacillus bulgaricus, bacillus bifidus, the ratio of bacillus acidophilus is 1:2:2:
1) 0.5 kilogram；Essence: 0.5 kilogram
2. preparation technology
(1) Milk During Heating is to 55～60 DEG C；
(2) add Curdlan prepared food glue, white sugar stirs, and adds pectin, concentrated lactoalbumin and stirs
Mix 20min (500r/min)；
(3) the above-mentioned milk material prepared is preheated to 65～70 DEG C through sterilization machine；
(4) degassing: after preheating, the degassed tank of milk material is de-gassed；
(5) homogenizing: the milk material after degassing under 18～20Mpa pressure, homogenizing 15 minutes；
(6) sterilization: the milk material after homogenizing sterilizes 5 minutes at 95 DEG C；
(7) cooling: the milk material cooling down after sterilization is to 42～44 DEG C；
(8) inoculation: bacillus acidophilus is joined milk material with streptococcus thermophilus, Lactobacillus bulgaricus simultaneously online
In, and stir 15～20 minutes, make strain be evenly dispersed in milk material；
(9) postvaccinal mixed liquor essence perfumery, and subpackage, to selling in container, is added a cover in 1 hour；
(10) fermentation: fermented 4～6 hours through 43～45 DEG C by mixed liquor after subpackage, becomes solidification type yoghourt so that it is pH is
3.8～4.2, acidity is 60～70 ° of T, its outward appearance poor fluidity, and outward appearance solidification is smooth, and no whey separates out；
(11) cooling: solidification type yoghourt is cooled to less than 10 DEG C, during cooling, logical cold wind, lower the temperature rapidly；
(12) after-ripening and storage: by solidification type yoghourt under the conditions of 2～5 DEG C, after-ripening 12 hours ,-1～0 DEG C of storage.
It is several that embodiments above is only in numerous embodiment, and the with good grounds patent of the present invention of institute is without creativeness
The embodiment of labour income is all in the protection domain of this patent.
Claims (7)
1. the Yoghourt containing microbial source poly-glucose Curdlan, it is characterised in that the poly-Fructus Vitis viniferae of microbial source of described interpolation
Sugar Curdlan is to add with the form of prepared food glue, and the Yoghourt that every 1000kg contains microbial source poly-glucose Curdlan is former
Material includes following weight item: Curdlan prepared food glue 25～50kg, stabilizer 3～15kg, concentrated whey protein powder 10～
60kg, sweeting agent 5～50kg, essence 0.1～1kg, fermented bacterium 0.1～5kg, surplus are milk.
Yoghourt containing microbial source poly-glucose Curdlan the most according to claim 1, it is characterised in that described is micro-
Biogenic polydextrose Curdlan is to be produced by fermentable to obtain, its architectural feature be glucose building blocks with β-
The straight chain polyglucose that 1,3-glycosidic bond is formed by connecting, has water-insoluble character.
Yoghourt containing microbial source poly-glucose Curdlan the most according to claim 1, it is characterised in that described prefabricated food
The weight percentage of the Curdlan of product glue is 10-15%.
Yoghourt containing microbial source poly-glucose Curdlan the most according to claim 1, it is characterised in that described stablizes
One or more in agar, microcrystalline Cellulose, pectin, gelatin, modified starch of agent；Every 1000Kg Yoghourt raw material containing 3～
15Kg stabilizer.
Yoghourt containing microbial source poly-glucose Curdlan the most according to claim 1, it is characterised in that described fermentation
Strain is selected from streptococcus thermophilus, Lactobacillus bulgaricus, bacillus bifidus, bacillus acidophilus, two kinds or two in lactobacillus casei
More than Zhong.
Yoghourt containing microbial source poly-glucose Curdlan the most according to claim 1, it is characterised in that Yoghourt concrete
Type is drinking yoghourt, stirred yoghurt, or solidification type yoghourt.
7. the preparation method of the Yoghourt containing microbial source poly-glucose Curdlan described in claim 1, it is characterised in that include
Following steps:
(1) Milk During Heating is to 55～60 DEG C；Add sweeting agent, Curdlan prepared food glue, and stir；
(2) add stabilizer, whey protein concentrate stirs；
(3) the above-mentioned milk material prepared is preheated to 65～70 DEG C through sterilization machine；
(4) after preheating, the degassed tank of milk material is de-gassed；
(5) the milk material homogenizing under 10～22Mpa pressure after degassing；
(6) the milk material after homogenizing sterilizes 300 seconds at 95 DEG C；
(7) the milk material cooling down after sterilization is to 43～45 DEG C；
(8) during the milk material after cooling enters Yoghourt fermentation tank, fermented bacterium is joined in milk material, and sending out
Ferment tank stirs 15～20 minutes, makes strain be evenly dispersed in milk material；
(9) after, according to the preparation technology route that the employing of different types of Yoghourt product is different:
A. drinking yoghourt
(1) fermentation: carry out fermenting 4～6 hours at 42～44 DEG C, after fermenting acidity terminal is 80 ° of T, be cooled to less than 30 DEG C
(2) water, fragrance solution, mix and blend 3～5 minutes are added；
(3) 20～28Mpa material carried out homogenizing, 15～20 minutes；
(4) less than 6 DEG C it are rapidly cooled to, packaging, obtain finished product.
B. stirred yoghurt
(1) by postvaccinal material in treating fermentation tank, heat-preservation fermentation under the conditions of 43～45 DEG C；
(2) when the acidity of material reaches 72～78 ° of T, being stirred by Yoghourt, breakdown of emulsion is also cooled to 20～24 DEG C, squeezes into Yoghourt buffering
Tank, uses essence perfumery；
(3) Yoghourt is carried out fill；
(4) cold preservation after-ripening 12～18 hours under the conditions of 2～6 DEG C of the material after fill, obtain finished product；
C. solidification type yoghourt
(1) postvaccinal mixed liquor, after essence perfumery, in 1 hour, subpackage is to selling in container, adds a cover；
(2) mixed liquor after subpackage is fermented 4-6 hour through 43～45 DEG C, become solidification type yoghourt so that it is pH is 3.8～4.2, acid
Degree is 60-70 ° of T, its outward appearance poor fluidity, and outward appearance solidification is smooth, and no whey separates out；
(3) cooling: solidification type yoghourt is cooled to less than 10 DEG C, during cooling, logical cold wind, lower the temperature rapidly；
(4) after-ripening and storage: by solidification type yoghourt under the conditions of 2～5 DEG C, after-ripening 10～16 hours, obtain finished product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566737A (en) * | 2018-12-03 | 2019-04-05 | 湖南小洋人科技发展有限公司 | A kind of lactic acid bacteria homogeneous system and homogenization |
| CN110915920A (en) * | 2019-11-25 | 2020-03-27 | 南京理工大学 | Method for improving stability of set yogurt |
| WO2023061954A1 (en) * | 2021-10-12 | 2023-04-20 | Givaudan Sa | Compositions |
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| CN109566737A (en) * | 2018-12-03 | 2019-04-05 | 湖南小洋人科技发展有限公司 | A kind of lactic acid bacteria homogeneous system and homogenization |
| CN110915920A (en) * | 2019-11-25 | 2020-03-27 | 南京理工大学 | Method for improving stability of set yogurt |
| WO2023061954A1 (en) * | 2021-10-12 | 2023-04-20 | Givaudan Sa | Compositions |
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