CN106689372A - Preparation method of kiwi fruit pulp yoghourt - Google Patents
Preparation method of kiwi fruit pulp yoghourt Download PDFInfo
- Publication number
- CN106689372A CN106689372A CN201611043232.0A CN201611043232A CN106689372A CN 106689372 A CN106689372 A CN 106689372A CN 201611043232 A CN201611043232 A CN 201611043232A CN 106689372 A CN106689372 A CN 106689372A
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- China
- Prior art keywords
- kiwi fruit
- preparation
- kiwi berry
- temperature
- percent
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Classifications
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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
- A23C9/133—Fruit or vegetables
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to yoghourt, in particular to kiwi fruit pulp yoghourt. A preparation method of the kiwi fruit pulp yoghourt is characterized by comprising the following steps of (1) taking fresh big kiwi fruit without mildew, lesion or mechanical damage; cleanly washing the kiwi fruit; crushing the kiwi fruit at the temperature of 95 to 100 DEG C for use; (2) taking 40 percent of sweet potato pulp, 49.7 percent of fresh milk, 6 percent of sucrose, 4 percent of inoculum and 0 to 3 percent of composite stabilizers; (3) mixing milk, sucrose and composite stabilizers, performing homogenization twice by a homogenization machine at 25 MPa; performing sterilization for 15 minutes at the temperature being 90 DEG C; then, fast cooling the materials to 40 DEG C. The kiwi fruit pulp yoghourt prepared by the method provided by the invention has the advantages of rich nutrition, health care function, good mouthfeel and good taste.
Description
Technical field
The present invention relates to a kind of Yoghourt, more particularly to a kind of Kiwi berry flesh oil.
Background technology
Kiwi berry is called thatch pears, carambola, have treasure, the good reputation of the king of fruit in fruit, and its fruit delicious flavour, nutrition is rich
It is rich, it was reported that Kiwi berry per 100g fresh fruits in contain V100-200mg, containing sugared 8%-14%, total acid 1%-4.2%, also containing calcium, phosphorus,
Iron, other plurality of inorganic salt, actinidine, proteolytic enzyme, tannin, before its main nutrient composition content occupies other fruit
Row.Confirm that Kiwi berry also has medical value higher through clinical trial, with give protection against cancer, prevent and treat diabetes, depression, removing toxic substances etc.
Effect, is a kind of preferable health food.
The content of the invention
The present invention proposes a kind of kiwi fruit meat method for preparing sour milk.
A kind of preparation method of Kiwi berry flesh oil, comprises the following steps：
(1) take it is fresh, loose, without lesion of going mouldy, the Kiwi berry that has no mechanical damage, clean, broken under 95~100 degree celsius temperatures
It is broken standby；
（2）Take sweet potato paste 40%, fresh milk 49.7%, sucrose 6%, inoculum 4%, compound stabilizer 0-3%；
（3）It is sterilized at a temperature of 90 DEG C with homogenizer in 25 MPas of lower homogeneous 2 times after milk, sugar, compound stabilizer are mixed
15 minutes, then it is rapidly cooled to 40 DEG C；
（4）Inoculation bacillus at a temperature of 40 DEG C, is fermented 6 hours with coccus hybrid, is placed in 16 hours in 0~5 DEG C of environment
Row after fermentation, obtains final product.
Preferably, the compound stabilizer is agar, xanthans and monoglyceride, and its proportioning is 0.2%：0.05%：
0.05%.
Preferably, the ratio of the inoculation bacillus and coccus is 1：1.
Preferably, the step（1）The temperature is 98 degrees Celsius.
The Kiwi berry flesh oil that the method for the invention is prepared, nutritious, in good taste with healthcare function, taste
Road is good.
Specific embodiment is really
Embodiment 1.
A kind of preparation method of Kiwi berry flesh oil, comprises the following steps：
(1) take it is fresh, loose, without lesion of going mouldy, the Kiwi berry that has no mechanical damage, clean, broken under 95~100 degree celsius temperatures
It is broken standby；
（2）Take sweet potato paste 40%, fresh milk 49.7%, sucrose 6%, inoculum 4%, compound stabilizer 0-3%；
（3）It is sterilized at a temperature of 90 DEG C with homogenizer in 25 MPas of lower homogeneous 2 times after milk, sugar, compound stabilizer are mixed
15 minutes, then it is rapidly cooled to 40 DEG C；
（4）Inoculation bacillus at a temperature of 40 DEG C, is fermented 6 hours with coccus hybrid, is placed in 16 hours in 0~5 DEG C of environment
Row after fermentation, obtains final product.
Embodiment 2.
A kind of preparation method of Kiwi berry flesh oil, comprises the following steps：
(1) take it is fresh, loose, without lesion of going mouldy, the Kiwi berry that has no mechanical damage, clean, broken under 95~100 degree celsius temperatures
It is broken standby；
（2）Take sweet potato paste 40%, fresh milk 49.7%, sucrose 6%, inoculum 4%, compound stabilizer 0-3%；
（3）It is sterilized at a temperature of 90 DEG C with homogenizer in 25 MPas of lower homogeneous 2 times after milk, sugar, compound stabilizer are mixed
15 minutes, 40 DEG C are then rapidly cooled to, the compound stabilizer is agar, xanthans and monoglyceride, and its proportioning is 0.2%：
0.05%：0.05%；
（4）Inoculation bacillus at a temperature of 40 DEG C, is fermented 6 hours with coccus hybrid, is placed in 16 hours in 0~5 DEG C of environment
Row after fermentation, obtains final product.
Embodiment 3.
(1) take it is fresh, loose, without lesion of going mouldy, the Kiwi berry that has no mechanical damage, clean, in 95~100 degree celsius temperatures
Crush down standby；
（2）Take sweet potato paste 40%, fresh milk 49.7%, sucrose 6%, inoculum 4%, compound stabilizer 0-3%；
（3）It is sterilized at a temperature of 90 DEG C with homogenizer in 25 MPas of lower homogeneous 2 times after milk, sugar, compound stabilizer are mixed
15 minutes, 40 DEG C are then rapidly cooled to, the compound stabilizer is agar, xanthans and monoglyceride, and its proportioning is 0.2%：
0.05%：0.05%；
（4）Inoculation bacillus is with coccus with 1：1 ratio, hybrid is fermented 6 hours at a temperature of 40 DEG C, is placed in 0~5 DEG C of ring
Carry out after fermentation within 16 hours in border, obtain final product.
Embodiment 4.
(1) take it is fresh, loose, without lesion of going mouldy, the Kiwi berry that has no mechanical damage, clean, broken under 98 degree celsius temperatures
It is broken standby；
（2）Take sweet potato paste 40%, fresh milk 49.7%, sucrose 6%, inoculum 4%, compound stabilizer 0-3%；
（3）It is sterilized at a temperature of 90 DEG C with homogenizer in 25 MPas of lower homogeneous 2 times after milk, sugar, compound stabilizer are mixed
15 minutes, 40 DEG C are then rapidly cooled to, the compound stabilizer is agar, xanthans and monoglyceride, and its proportioning is 0.2%：
0.05%：0.05%；
（4）Inoculation bacillus is with coccus with 1：1 ratio, hybrid is fermented 6 hours at a temperature of 40 DEG C, is placed in 0~5 DEG C of ring
Carry out after fermentation within 16 hours in border, obtain final product.
Claims (4)
1. a kind of preparation method of Kiwi berry flesh oil, it is characterised in that comprise the following steps：
(1) take it is fresh, loose, without lesion of going mouldy, the Kiwi berry that has no mechanical damage, clean, broken under 95~100 degree celsius temperatures
It is broken standby；
（2）Take sweet potato paste 40%, fresh milk 49.7%, sucrose 6%, inoculum 4%, compound stabilizer 0-3%；
（3）It is sterilized at a temperature of 90 DEG C with homogenizer in 25 MPas of lower homogeneous 2 times after milk, sugar, compound stabilizer are mixed
15 minutes, then it is rapidly cooled to 40 DEG C；
（4）Inoculation bacillus at a temperature of 40 DEG C, is fermented 6 hours with coccus hybrid, is placed in 16 hours in 0~5 DEG C of environment
Row after fermentation, obtains final product.
2. a kind of preparation method of Kiwi berry flesh oil as claimed in claim 1, it is characterised in that the compound stabilizer is
Agar, xanthans and monoglyceride, its proportioning are 0.2%：0.05%：0.05%.
3. as claimed in claim 1 a kind of preparation method of Kiwi berry flesh oil, it is characterised in that the inoculation bacillus and ball
The ratio of bacterium is 1：1.
4. as claimed in claim 1 a kind of preparation method of Kiwi berry flesh oil, it is characterised in that step（1）The temperature is
98 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043232.0A CN106689372A (en) | 2016-11-24 | 2016-11-24 | Preparation method of kiwi fruit pulp yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043232.0A CN106689372A (en) | 2016-11-24 | 2016-11-24 | Preparation method of kiwi fruit pulp yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106689372A true CN106689372A (en) | 2017-05-24 |
Family
ID=58933841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611043232.0A Pending CN106689372A (en) | 2016-11-24 | 2016-11-24 | Preparation method of kiwi fruit pulp yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106689372A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185001A (en) * | 2017-12-29 | 2018-06-22 | 佛山市珂莎巴科技有限公司 | A kind of maize yoghourt and preparation method thereof |
| CN110623071A (en) * | 2019-10-28 | 2019-12-31 | 徐州工程学院 | Preparation method of kiwi fruit and honey flavored yoghourt |
-
2016
- 2016-11-24 CN CN201611043232.0A patent/CN106689372A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185001A (en) * | 2017-12-29 | 2018-06-22 | 佛山市珂莎巴科技有限公司 | A kind of maize yoghourt and preparation method thereof |
| CN110623071A (en) * | 2019-10-28 | 2019-12-31 | 徐州工程学院 | Preparation method of kiwi fruit and honey flavored yoghourt |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170524 |