CN106922814A - Yoghourt and preparation method thereof - Google Patents
Yoghourt and preparation method thereof Download PDFInfo
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- CN106922814A CN106922814A CN201710118432.6A CN201710118432A CN106922814A CN 106922814 A CN106922814 A CN 106922814A CN 201710118432 A CN201710118432 A CN 201710118432A CN 106922814 A CN106922814 A CN 106922814A
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- weight portions
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- yoghourt
- weight portion
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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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
-
- 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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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The present invention proposes Yoghourt and preparation method thereof.The Yoghourt includes：The yogurt base material of 900~950 weight portions；And 50~100 weight portion jam, wherein, the jam includes：The fruit of 20~35 weight portions；The colored class of 15~25 weight portions；The white granulated sugar of 10~20 weight portions；And 0.2~1 weight portion concentration Juice.Effectively be blended in Yoghourt for fruit and flower class by the present invention, assigns the more rich nutritive value of Yoghourt, splendid flavor taste and stronger stability.
Description
Technical field
The present invention relates to field of food.In particular it relates to Yoghourt and preparation method thereof.
Background technology
Yoghourt is in itself a kind of healthy food, is increasingly favored by consumer.Meanwhile, with expanding economy and the people
The continuous improvement of living standard, requirement of the consumer to Yoghourt yet more and more higher does not require nothing more than nutrition, health and safety, and
More pursue delicious food, enjoyment, fashion, enjoyment and loosen.
However, Yoghourt and preparation method thereof still has to be developed at present.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.Therefore, one object of the present invention
It is to propose a kind of Yoghourt and preparation method thereof.The present invention by fruit and flower class be effectively blended in Yoghourt, assign Yoghourt compared with
Abundant nutritive value, splendid flavor taste and stronger stability.
It should be noted that the present invention is to be based on the following discovery of inventor and complete：
Class is spent extensively to be liked by people, especially women.Flower class is effectively combined with Yoghourt, the demand of nutrition has both been met,
Flavor taste is improve again, while increased fashionable element in Yoghourt.But, the fresh keeping time of flower class is very short.
In view of this, inventor has found that be prepared into jam by by flower class and fruit, the pol high in jam can be effective
Fresh-keeping effect is played on ground to flower class.Meanwhile, additional concentration Juice to flower class to play preferable effect of color protection.Thus, institute
The Yoghourt for obtaining has at least one of following advantages：Nutritious, flavor taste is splendid and stability is stronger.
Therefore, in one aspect of the invention, the present invention proposes a kind of Yoghourt.Embodiments in accordance with the present invention, it is described
Yoghourt includes：The yogurt base material of 900~950 weight portions；And 50~100 weight portion jam, wherein, the jam includes：
The fruit of 20~35 weight portions；The colored class of 15~25 weight portions；The white granulated sugar of 10~20 weight portions；And 0.2~1 weight portion
Concentration Juice.Inventor has found that be prepared into jam by by flower class and fruit, the pol high in jam can effectively to flower
Class plays fresh-keeping effect.Meanwhile, additional concentration Juice to flower class to play preferable effect of color protection.Inventor is by a large amount of
Experiment obtains above-mentioned optimal proportion, and thus, resulting Yoghourt has at least one of following advantages：Nutritious, local flavor mouthful
Feel splendid and stability stronger.
Embodiments in accordance with the present invention, above-mentioned Yoghourt can also have following additional technical feature：
Embodiments in accordance with the present invention, the jam is further included：The pectin of 0.2~0.5 weight portion；0.02~0.1
The calcium lactate of weight portion；The starch of 2~4 weight portions；The citric acid of 0.05~0.2 weight portion；The edible perfume (or spice) of 1~1.5 weight portion
Essence；And 25~35 weight portion water.Thus, Yoghourt according to embodiments of the present invention further has more rich nutriture value
Value, splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, based on the gross mass of the jam, the sugar content of the jam is 30~35 matter
Amount %.Thus, Yoghourt according to embodiments of the present invention further have more rich nutritive value, splendid flavor taste or
Stronger stability.
Embodiments in accordance with the present invention, the raw material of the yogurt base material includes：The raw milk of 890~920 weight portions；Much
In the white granulated sugar of 80 weight portions；The starch of 3~5 weight portions；The milk protein of 3~6 weight portions；The oligomeric fruit of 6~8 weight portions
Sugar；And 0.1 weight portion leavening.Thus, Yoghourt according to embodiments of the present invention further has more rich nutriture value
Value, splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, the fruit mixes the color of resulting mixed liquor and the concentration fruit with flower class
The color of vegetable juice is close.Thus, Yoghourt according to embodiments of the present invention further has more rich nutritive value, splendid wind
Interest sense or stronger stability.
Embodiments in accordance with the present invention, the fruit is pomegranate or cherry, and the colored class is red rose, and the concentration is really
Vegetable juice is the black carrot juice of concentration；Or the fruit is strawberry, the colored class is oriental cherry, and the concentration Juice is concentrated strawberry
Juice；Or the fruit is lemon, the colored class is oriental cherry, and the concentration Juice is concentrated lemon juice；Or the fruit is pears,
The colored class is chrysanthemum, and the concentration Juice is concentrated lemon juice；Or the fruit is white peach or cumquat, the colored class is jasmine
Jasmine, the concentration Juice is concentration cumquat juice.Thus, Yoghourt according to embodiments of the present invention further has more rich
Nutritive value, splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, the Yoghourt includes：The yogurt base material of 930 weight portions；And 70 weight portion fruit
Sauce, wherein, the jam includes：The fruit of 28 weight portions；The colored class of 20 weight portions；The white granulated sugar of 15.5 weight portions；0.35 weight
Measure the pectin of part；The calcium lactate of 0.06 weight portion；The starch of 3.2 weight portions；The citric acid of 0.1 weight portion；0.5 weight portion it is dense
Contracting Juice；The flavoring essence of 1.286 weight portions；And 31.004 weight portion water, the raw material of the yogurt base material includes：
The raw milk of 904.5 weight portions；The white granulated sugar of 80 weight portions；The starch of 4 weight portions；The milk protein of 4.5 weight portions；7 weight
The FOS of part；And 0.1 weight portion leavening.Thus, Yoghourt according to embodiments of the present invention further has richer
Rich nutritive value, splendid flavor taste or stronger stability.
In another aspect of this invention, the present invention proposes a kind of method for preparing Yoghourt described above.According to this
Inventive embodiment, methods described includes：Prepare yogurt base material；Prepare jam；And the yogurt base material is carried out with jam
Mixed processing, to obtain the Yoghourt.Thus, the Yoghourt tool obtained by the method for preparing Yoghourt according to embodiments of the present invention
There are at least one of following advantages：Nutritious, flavor taste is splendid and stability is stronger.
Embodiments in accordance with the present invention, the yogurt base material is prepared in the following manner：By the Yoghourt base
The raw material of material carries out the first mixed processing, homogenization, the first sterilization processing, the first cooling treatment and fermentation process successively,
To obtain the yogurt base material.Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention is further
With more rich nutritive value, splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, the jam is prepared in the following manner：By the fruit, flower class,
White granulated sugar, concentration Juice, pectin, calcium lactate, starch, citric acid, flavoring essence and water carry out steaming mixed treatment, obtain
Boiling product；The boiling product is carried out into the second sterilization processing, sterilized product is obtained；And the sterilized product is carried out
Two cooling treatments, to obtain the jam.Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention
Further there is more rich nutritive value, splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, the homogenization is in the pressure of 160~180bar and 60~65 DEG C of temperature
Under carry out；First sterilization processing is to be carried out at 95 DEG C 5 minutes；First cooling treatment is sterilized by described first
Product obtained by treatment is cooled to 39~41 DEG C；The fermentation process is that the pH value carried out to zymotic fluid at 39~41 DEG C is
4.3~4.6；Second sterilization processing is to be carried out at 80~90 DEG C 5~10 minutes；Second cooling treatment is will be described
Sterilized product is cooled to 35~45 DEG C.Thus, the Yoghourt obtained by the method for preparing Yoghourt according to embodiments of the present invention enters one
Step has more rich nutritive value, splendid flavor taste or stronger stability.
Additional aspect of the invention and advantage will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by practice of the invention.
Brief description of the drawings
Of the invention above-mentioned and/or additional aspect and advantage will become from description of the accompanying drawings below to embodiment is combined
Substantially and be readily appreciated that, wherein：
Fig. 1 shows the schematic flow sheet for preparing Yoghourt method according to an embodiment of the invention.
Specific embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that indicating or implying phase
To importance or the implicit quantity for indicating indicated technical characteristic.Thus, " first " is defined, the feature of " second " can be with
Express or implicitly include one or more this feature.Further, in the description of the invention, unless otherwise saying
Bright, " multiple " is meant that two or more.
The present invention proposes a kind of Yoghourt and preparation method thereof, will be described in greater detail respectively below.
Yoghourt
In one aspect of the invention, the present invention proposes a kind of Yoghourt.Embodiments in accordance with the present invention, the Yoghourt bag
Include：The yogurt base material of 900~950 weight portions；And 50~100 weight portion jam, wherein, jam includes：20~35 weight
The fruit of part；The colored class of 15~25 weight portions；The white granulated sugar of 10~20 weight portions；And 0.2~1 weight portion concentration fruits and vegetables
Juice.
Inventor has found that be prepared into jam by by flower class and fruit, the pol high in jam can effectively to flower class
Play fresh-keeping effect.Meanwhile, during jam is prepared, thermophilic digestion easily causes the concentration for spending class color thin out, additional
Juice can play preferable effect of color protection to flower class.Inventor obtains above-mentioned optimal proportion by many experiments, thus, institute
The Yoghourt for obtaining has at least one of following advantages：Nutritious, flavor taste is splendid and stability is stronger.However, its
The effect on driving birds is not good of his component proportion.Specifically, if the content of concentration Juice is excessive, the color is too dark influences the sense organ of jam, if
Content is very few, it is impossible to play preferable effect of color protection.If the content of flower class is excessive, fruit content can not be referred to as less than 25%
Jam.Organic acid and pectin can form spawn with white granulated sugar in fruit, so as to play preferable fresh-keeping effect to flower class,
If fruit content is excessive, cause jam poor fluidity, be unfavorable for filling and stirring；If content is very few, nutrient composition content phase
To relatively low, the mouthfeel and color and luster of jam are influenceed, while can also influence to spend the fresh-keeping effect of class, the mouthfeel of final influence Yoghourt, if
Can not be referred to as jam less than 25%.
Embodiments in accordance with the present invention, jam is further included：The pectin of 0.2~0.5 weight portion；0.02~0.1 weight
The calcium lactate of part；The starch of 2~4 weight portions；The citric acid of 0.05~0.2 weight portion；The flavoring essence of 1~1.5 weight portion；With
And 25~35 weight portion water.Inventor has found that the addition of pectin assigns jam viscosity, keeps jam overall uniform；Calcium lactate
Pectin can be promoted to form netted, jam is more stablized；Starch is cooperateed with pectin, keeps the uniform system of jam not bleed；
Citric acid mainly adjusts pH value, and jam entirety mouthfeel can be made to reach most preferably, growth of microorganism can also be controlled, while can also
Keep the color of jam.Inventor obtains said ratio by many experiments, and other proportioning effects are not good.Thus, according to this
The Yoghourt of inventive embodiments further has more rich nutritive value, splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, the gross mass based on jam, the sugar content of jam is 30~35 mass %, jam
Taste good, can guarantee that local flavor, mouthfeel and the color and luster of jam.Thus, Yoghourt according to embodiments of the present invention further have compared with
Abundant nutritive value, splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, the raw material of yogurt base material includes：The raw milk of 890~920 weight portions；No less than 80
The white granulated sugar of weight portion；The starch of 3~5 weight portions；The milk protein of 3~6 weight portions；The FOS of 6~8 weight portions；With
And 0.1 weight portion leavening.Inventor obtains said components by many experiments, and wherein milk protein and starch is enabled to
Yoghourt has stronger stability, prevents whey from separating out and being layered.However, other proportioning effects are not good.Thus, according to this hair
The Yoghourt of bright embodiment further has more rich nutritive value, splendid flavor taste or stronger stability.
It should be noted that the present invention does not make considered critical for the species of fruit, flower class and concentration Juice, can be with root
Selected according to being actually needed.For example, with the color alternatively standard of fruit, flower class and concentration Juice.According to the present invention
Specific embodiment, fruit with flower class mix obtained by mixed liquor color with concentrate Juice color it is close.Inventor
It was found that, with the color alternatively standard of fruit, flower class and concentration Juice so that fruit mixes resulting mixing with flower class
The color of liquid is close with the color of concentration Juice, and thus, concentration Juice can play preferable effect of color protection to flower class, make
Flower class still preferably possesses original color in the jam for obtaining.
It should be noted that term " color is close " used in the present invention should broadly understood, can both refer to color phase
Together, it is also possible to refer to that color is approached.Specifically, the aberration by judging color, to determine whether color approaches.For example, can adopt
Judged with color difference meter or colorimetric card.According to a particular embodiment of the invention, color is carried out using the colorimetric card of PANTONE
Compare, one color (example 691C and 693C) of two neighboring color (such as 691C and 692C) or interval may be regarded as color phase
Closely.
According to a preferred embodiment of the invention, fruit is pomegranate or cherry, and flower class is red rose, and concentration Juice is dense
Contract black carrot juice；Or fruit is strawberry, flower class is oriental cherry, and concentration Juice is concentrated strawberry juice；Or fruit is lemon, flower class
It is oriental cherry, concentration Juice is concentrated lemon juice；Or fruit is pears, flower class is chrysanthemum, and concentration Juice is concentrated lemon juice；Or
Fruit is white peach or cumquat, and flower class is Jasmine, and concentration Juice is concentration cumquat juice.Thus, flower class in resulting jam
Preferably possess original color.
Embodiments in accordance with the present invention, Yoghourt includes：The yogurt base material of 930 weight portions；And 70 weight portion jam, its
In, jam includes：The fruit of 28 weight portions；The colored class of 20 weight portions；The white granulated sugar of 15.5 weight portions；The fruit of 0.35 weight portion
Glue；The calcium lactate of 0.06 weight portion；The starch of 3.2 weight portions；The citric acid of 0.1 weight portion；The concentration fruits and vegetables of 0.5 weight portion
Juice；The flavoring essence of 1.286 weight portions；And 31.004 weight portion water, the raw material of yogurt base material includes：904.5 weight portions
Raw milk；The white granulated sugar of 80 weight portions；The starch of 4 weight portions；The milk protein of 4.5 weight portions；The oligomeric fruit of 7 weight portions
Sugar；And 0.1 weight portion leavening.Thus, Yoghourt according to embodiments of the present invention further has more rich nutriture value
Value, splendid flavor taste or stronger stability.
The method for preparing Yoghourt
In another aspect of this invention, the present invention proposes a kind of method for preparing Yoghourt described above.According to this
Inventive embodiment, referring to Fig. 1, the method includes：
S100 prepares yogurt base material
According to embodiments of the present invention, yogurt base material is prepared in the following manner：By the raw material of yogurt base material according to
It is secondary to carry out the first mixed processing, homogenization, the first sterilization processing, the first cooling treatment and fermentation process, to obtain acid
Milk base-material.
Embodiments in accordance with the present invention, homogenization is entered at a temperature of the pressure of 160~180bar and 60~65 DEG C
Capable.Enable to material more to refine with this understanding, assign yogurt base material smooth mouthfeel, and stability is stronger.
Embodiments in accordance with the present invention, the first sterilization processing is to be carried out at 95 DEG C 5 minutes.Thereby, it is possible to effectively kill
Dead harmful bacteria, and farthest avoid nutrient component damages.
Embodiments in accordance with the present invention, the first cooling treatment be the product obtained by the first sterilization processing is cooled to 39~
41℃.Thus, so as to subsequent fermentation treatment.
Embodiments in accordance with the present invention, fermentation process is the pH value that is carried out at 39~41 DEG C to zymotic fluid for 4.3~
4.6.Yogurt base material flavor taste resulting with this understanding is preferable, nutritious.
S200 prepares jam
Embodiments in accordance with the present invention, jam is prepared in the following manner：By fruit, flower class, white granulated sugar, dense
Contracting Juice, pectin, calcium lactate, starch, citric acid, flavoring essence and steaming mixed treatment is carried out, obtain boiling product；
Boiling product is carried out into the second sterilization processing, sterilized product is obtained；And sterilized product is carried out into the second cooling treatment, so as to
To jam.
Embodiments in accordance with the present invention, the second sterilization processing is to be carried out at 80~90 DEG C 5~10 minutes.Thereby, it is possible to
Harmful bacteria is effectively killed, and farthest avoids nutrient component damages.
Embodiments in accordance with the present invention, the second cooling treatment is that sterilized product is cooled into 35~45 DEG C.Thus, it is possible to have
Imitate the color of the jam prepared by protection.Specifically, resulting jam can be carried out into cold filling at 35~45 DEG C, low temperature is protected
Deposit, prepare Yoghourt again when needed.
S300 mixed processings
In this step, yogurt base material and jam are carried out into mixed processing, to obtain Yoghourt.
It will be appreciated to those of skill in the art that above for the feature and advantage described by Yoghourt, being equally applicable to
This prepares the method for Yoghourt, will not be repeated here.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or bar in embodiment
Part, carried out according to the technology or condition described by document in the art or according to product description.Agents useful for same or instrument
The unreceipted production firm person of device, be can by city available from conventional products.
Embodiment 1~3
In this embodiment, Yoghourt is prepared in following manner：
1st, raw material
Jam formulations are 30~35% referring to table 1, sugar content, and the formula of yogurt base material is referring to table 2.
2nd, step
(1) jam raw material is carried out steaming mixed, and the boiling product that will be obtained sterilizes 10 minutes under 85 degrees Celsius, obtains
To sterilizing product；
(2) sterilizing product is carried out into cooling treatment, so that the cooled product internal temperature for arriving is 35~45 degrees Celsius,
Obtain jam, and carry out it is filling, it is filling after finished product be placed on 1~10 degrees celsius under preserve；
(3) raw material of yogurt base material is carried out into mixed processing, homogenization, sterilization processing, cooling treatment and hair successively
Ferment treatment, obtains yogurt base material,
Wherein,
Homogenization is carried out at a temperature of the pressure of 160~180bar and 60~65 degrees Celsius,
Sterilization processing is to be carried out under 95 degrees Celsius 5 minutes,
Cooling treatment is that the product of sterilization processing is cooled into 40 ± 1 degrees Celsius,
Fermentation process is carried out under 40 ± 1 degrees Celsius, when the pH value of zymotic fluid is 4.6, stops fermentation process, is obtained
Yoghourt substrate；
(4) yogurt base material and jam product are carried out into mixed processing, obtains Yoghourt.
The jam formulations of table 1
| Embodiment 1 (weight portion) | Embodiment 2 (weight portion) | Embodiment 3 (weight portion) | |
| Cherry | 28 | 27 | 29 |
| Red rose | 20 | 21 | 19 |
| Concentrate black carrot juice | 0.5 | 0.5 | 0.5 |
| White granulated sugar | 15.5 | 15.4 | 15.6 |
| Pectin | 0.35 | 0.35 | 0.35 |
| Calcium lactate | 0.06 | 0.06 | 0.06 |
| Starch | 3.2 | 3.3 | 3.1 |
| Citric acid | 0.1 | 0.08 | 0.12 |
| Flavoring essence | 1.286 | 1.286 | 1.286 |
| Water | 31.004 | 30.794 | 30.984 |
The formula of the yogurt base material of table 2
| Embodiment 1 (weight portion) | Embodiment 2 (weight portion) | Embodiment 3 (weight portion) | |
| Milk | 904.5 | 908.5 | 905.5 |
| White granulated sugar | 80 | 75 | 80 |
| FOS | 7 | 7 | 7 |
| Starch | 4 | 5 | 3 |
| Milk protein | 4.5 | 3.5 | 5.5 |
| Strain | 0.1 | 0.1 | 0.1 |
The formula of the Yoghourt of table 3
| Embodiment 1 (weight portion) | Embodiment 2 (weight portion) | Embodiment 3 (weight portion) | |
| Yogurt base material | 930 | 950 | 920 |
| Jam | 70 | 50 | 80 |
Comparative example 1
Method according to embodiment 1 prepares Yoghourt, and difference is, without the black carrot juice of concentration.
Comparative example 2
Method according to embodiment 1 prepares Yoghourt, and difference is to concentrate the consumption of black carrot juice for 2 weight portions.
Comparative example 3
Method according to embodiment 1 prepares Yoghourt, and difference is that the consumption of white granulated sugar is 6 weight portions in jam.
Comparative example 4
Method according to embodiment 1 prepares Yoghourt, and difference is that pectin is free of in jam.
Comparative example 5
Method according to embodiment 1 prepares Yoghourt, and difference is that the consumption of starch is 6 weight portions in jam.
Comparative example 6
Method according to embodiment 1 prepares Yoghourt, and difference is that the consumption of cherry is 15 weight portions.
The sensory evaluation of embodiment 4
Local flavor test is carried out to the Yoghourt obtained by embodiment 1~3 and comparative example 1~7, it is specific as follows shown：
Judging personnel by 30 randomly selected carries out product sensory evaluation (also referred to as " taste tests ").Wherein, sense organ
Evaluation uses point system：Point system is the method for evaluating product or product performance with numeral marking, finally with many of average mark
Be interval with 1-9 points less for sequence determines good and bad, code of points, 1-2 points is considered as difference, 3-5 points be considered as it is general, 6-8 points be considered as it is good, 9
Point it is considered as excellent.Analyses Methods for Sensory Evaluation Results is as shown in table 3,
The flavor taste of the Yoghourt obtained by embodiment 1~3 is splendid.
In comparative example 1, without concentrating black carrot juice, it is impossible to play protection pattern effect, so as to get jam color not
It is good.
In comparative example 2, the consumption for concentrating black carrot juice is excessive, and the color is too dark to cause jam.
In comparative example 3, the consumption of white granulated sugar is very few, causes jam mouthfeel meta-acid, and flavor taste is slightly worse.
In comparative example 4, without pectin in jam so that the viscosity of jam is relatively low, and mouthfeel is leaner, so as to influence Yoghourt
Mouthfeel.
In comparative example 5, starch consumption is excessive in jam, and jam is excessively sticky, and mouthfeel is not good.
In comparative example 6, the consumption of cherry is very few, and jam lacks the real mouthfeel of fruit.
The sensory evaluation of table 3
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or spy that the embodiment or example are described
Point is contained at least one embodiment of the invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be with office
Combined in an appropriate manner in one or more embodiments or example.Additionally, in the case of not conflicting, the skill of this area
Art personnel can be tied the feature of the different embodiments or example described in this specification and different embodiments or example
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
1. a kind of Yoghourt, it is characterised in that including：The yogurt base material of 900~950 weight portions；And 50~100 weight portion fruit
Sauce,
Wherein, the jam includes：The fruit of 20~35 weight portions；The colored class of 15~25 weight portions；10~20 weight portions it is white
Granulated sugar；And 0.2~1 weight portion concentration Juice.
2. Yoghourt according to claim 1, it is characterised in that the jam is further included：0.2~0.5 weight portion
Pectin；The calcium lactate of 0.02~0.1 weight portion；The starch of 2~4 weight portions；The citric acid of 0.05~0.2 weight portion；1~1.5
The flavoring essence of weight portion；And 25~35 weight portion water.
3. Yoghourt according to claim 1, it is characterised in that the gross mass based on the jam, the jam containing sugar
It is 30~35 mass % to measure.
4. Yoghourt according to claim 1, it is characterised in that the raw material of the yogurt base material includes：890~920 weight
The raw milk of part；No less than the white granulated sugar of 80 weight portions；The starch of 3~5 weight portions；The milk protein of 3~6 weight portions；6~8
The FOS of weight portion；And 0.1 weight portion leavening.
5. Yoghourt according to claim 1, it is characterised in that the fruit and flower class mixs the face of resulting mixed liquor
Color is close with the color of the concentration Juice,
Preferably,
The fruit is pomegranate or cherry, and the colored class is red rose, and the concentration Juice is the black carrot juice of concentration；Or
The fruit is strawberry, and the colored class is oriental cherry, and the concentration Juice is concentrated strawberry juice；Or
The fruit is lemon, and the colored class is oriental cherry, and the concentration Juice is concentrated lemon juice；Or
The fruit is pears, and the colored class is chrysanthemum, and the concentration Juice is concentrated lemon juice；Or
The fruit is white peach or cumquat, and the colored class is Jasmine, and the concentration Juice is concentration cumquat juice.
6. Yoghourt according to claim 1, it is characterised in that the Yoghourt includes：The yogurt base material of 930 weight portions；With
And 70 weight portion jam,
Wherein, the jam includes：The fruit of 28 weight portions；The colored class of 20 weight portions；The white granulated sugar of 15.5 weight portions；0.35 weight
Measure the pectin of part；The calcium lactate of 0.06 weight portion；The starch of 3.2 weight portions；The citric acid of 0.1 weight portion；0.5 weight portion it is dense
Contracting Juice；The flavoring essence of 1.286 weight portions；And 31.004 weight portion water,
The raw material of the yogurt base material includes：The raw milk of 904.5 weight portions；The white granulated sugar of 80 weight portions；The shallow lake of 4 weight portions
Powder；The milk protein of 4.5 weight portions；The FOS of 7 weight portions；And 0.1 weight portion leavening.
7. a kind of method for preparing Yoghourt described in any one of claim 1~6, it is characterised in that including：
Prepare yogurt base material；
Prepare jam；And
The yogurt base material and jam are carried out into mixed processing, to obtain the Yoghourt.
8. method according to claim 7, it is characterised in that the yogurt base material is prepared in the following manner：
The raw material of the yogurt base material is carried out successively the first mixed processing, homogenization, the first sterilization processing, at the first cooling
Reason and fermentation process, to obtain the yogurt base material.
9. method according to claim 7, it is characterised in that the jam is prepared in the following manner：
By the fruit, flower class, white granulated sugar, concentration Juice, pectin, calcium lactate, starch, citric acid, flavoring essence and water
Steaming mixed treatment is carried out, boiling product is obtained；
The boiling product is carried out into the second sterilization processing, sterilized product is obtained；And
The sterilized product is carried out into the second cooling treatment, to obtain the jam.
10. method according to claim 8 or claim 9, it is characterised in that
The homogenization is carried out at a temperature of the pressure of 160~180bar and 60~65 DEG C；
First sterilization processing is to be carried out at 95 DEG C 5 minutes；
First cooling treatment is that the product obtained by first sterilization processing is cooled into 39~41 DEG C；
The fermentation process is to carry out to the pH value of zymotic fluid being 4.3~4.6 at 39~41 DEG C；
Second sterilization processing is to be carried out at 80~90 DEG C 5~10 minutes；
Second cooling treatment is that the sterilized product is cooled into 35~45 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108077429A (en) * | 2017-12-21 | 2018-05-29 | 苏州希尔盖森新材料有限公司 | A kind of indigo fruit yoghourt |
| CN109007028A (en) * | 2018-07-18 | 2018-12-18 | 安徽新希望白帝乳业有限公司 | A kind of butter fruit flavor high protein drinking yoghourt and preparation method thereof |
| CN109380507A (en) * | 2017-08-11 | 2019-02-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Room temperature coconut Yoghourt and preparation method thereof |
| CN109832593A (en) * | 2017-11-28 | 2019-06-04 | 内蒙古伊利实业集团股份有限公司 | A kind of fermentation fresh flower, containing its jam and their applications in Yoghourt |
| CN111011505A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Relieving and pressure-reducing yoghourt and preparation method thereof |
| CN111248281A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Method for adding milk mineral salt into yoghourt, jam containing milk mineral salt and yoghourt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111248281A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Method for adding milk mineral salt into yoghourt, jam containing milk mineral salt and yoghourt |
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