CN109007025A - A kind of multipurpose Yoghourt and preparation method thereof - Google Patents
A kind of multipurpose Yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN109007025A CN109007025A CN201810729892.7A CN201810729892A CN109007025A CN 109007025 A CN109007025 A CN 109007025A CN 201810729892 A CN201810729892 A CN 201810729892A CN 109007025 A CN109007025 A CN 109007025A
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- CN
- China
- Prior art keywords
- multipurpose
- yoghourt
- preparation
- lactogenesis
- essence
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23C9/1307—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
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of multipurpose Yoghourts and preparation method thereof, comprising the following steps: (1) the pre- hot feed shearing of lactogenesis, (2) constant volume, homogeneous (3) sterilization, it is cooling, strain heat-preservation fermentation is added to required acidity, (4) it is demulsified, cooling, blending, (5) refrigeration inflates, is filling.Through the above way, multipurpose Yoghourt of the present invention and preparation method thereof prepares Puffer-type Yoghourt by using novel specific preparation method, expansion rate is good, it can accomplish that holding bubble does not disappear at normal temperature, eating method multiplicity, it is direct-edible, it is eaten after also can be applied, has extensive market prospects in popularizing for multipurpose Yoghourt and preparation method thereof.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of multipurpose Yoghourt and preparation method thereof.
Background technique
In recent years, with the enhancing that consumer health realizes, Yoghourt is due to having nutritional ingredient more abundant, by each
The pro-gaze of a age bracket crowd.Yoghourt sweet mouthfeel is fine and smooth, full of nutrition.When lactic acid bacteria in Yoghourt breeds in human body intestinal canal
The substance beneficial to human health can be secreted, the digestion power of people can be enhanced, promotes appetite, improves intestinal environment, Yoghourt may be used also
Effectively improve the utilization rate of calcium, phosphorus in human body.
Currently, therefore relatively common on the market, study substantially based on drinking for low-temperature yoghurt and normal-temperature yoghourt
A Yoghourt that both can directly eat, and eat after also can be applied is developed, there is weight for promoting China's Yoghourt to develop and promoting
Want meaning.
Summary of the invention
The invention mainly solves the technical problem of providing a kind of multipurpose Yoghourts and preparation method thereof, by using novelty
Specific preparation method prepares Puffer-type Yoghourt, and expansion rate is good, can accomplish that holding bubble does not disappear at normal temperature, eating method multiplicity can
It is directly edible, it is eaten after also can be applied, has extensive market prospects in popularizing for multipurpose Yoghourt and preparation method thereof.
In order to solve the above technical problems, the present invention provides a kind of multipurpose Yoghourt, a kind of multipurpose Yoghourt, the quality of component
Proportion includes:
Lactogenesis 80-90%,
Sweetener 0.1-12%,
Stabilizer 0.1-3%,
Essence 0.01-0.1%,
Strain 0.01-0.1%,
Surplus is water.
In a preferred embodiment of the present invention, the lactogenesis includes cow's milk or sheep cream.
In a preferred embodiment of the present invention, the sweetener includes white granulated sugar, fructose, glucose, Sucralose, sweet tea
One or more of sweet element, acesulfame potassium, Aspartame.
In a preferred embodiment of the present invention, the stabilizer includes thickener and emulsifier, and wherein thickener includes
One or more of guar gum, sodium carboxymethylcellulose, carragheen, locust bean gum, pectin, microcrystalline cellulose, converted starch,
The emulsifier is mono-fatty acid glyceride, diglycerine fatty acid ester, sucrose fatty ester, lecithin, sorbitol anhydride list oleic acid
One or more of ester, lactic acid fatty glyceride.
In a preferred embodiment of the present invention, the essence includes cheese flavors, lemon extract, flavoring banana essence, jujube
The one or more of essence, cocoanut flavour, cucumber essence etc..
A kind of production method of multipurpose Yoghourt, comprising the following steps:
(1) lactogenesis preheats and is added stabilizer and the mixed material of white sugar is sheared,
(2) it is settled to required dosage with lactogenesis or purified water, and the homogeneous that heats up,
(3) it sterilizes, cooling, addition strain heat-preservation fermentation to required acidity,
(4) it is demulsified, cooling, blending,
(5) it refrigerates, inflates, is filling.
In a preferred embodiment of the present invention, processing condition is 60-65 DEG C, 20-25MPa in step (2).
In a preferred embodiment of the present invention, fermentation termination is 70-75 in step (3)0T。
In a preferred embodiment of the present invention, refrigerated storage temperature is 10 DEG C or less in step (5).
In a preferred embodiment of the present invention, airing form is inflation to be beaten after 24 hours or in line charge in step (5)
Gas.
The beneficial effects of the present invention are: multipurpose Yoghourt of the present invention and preparation method thereof is by using novel specific preparation
Method prepares Puffer-type Yoghourt, and expansion rate is good, can accomplish that holding bubble does not disappear at normal temperature, and eating method multiplicity is direct-edible,
It is eaten after smearable, has extensive market prospects in popularizing for multipurpose Yoghourt and preparation method thereof.
Detailed description of the invention
To describe the technical solutions in the embodiments of the present invention more clearly, make required in being described below to embodiment
Attached drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for
For those of ordinary skill in the art, without creative efforts, it can also be obtained according to these attached drawings other
Attached drawing, in which:
Fig. 1 is the flow chart of one preferred embodiment of production method of multipurpose Yoghourt of the present invention and preparation method thereof.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Specific embodiment one
(1) 80% lactogenesis of quality proportioning is preheated, be added by 1% stabilizer of quality proportioning with by the mixture of 3% white sugar of quality proportioning
Material shearing,
(2) it is settled to required dosage with lactogenesis, and is warming up to 60-65 DEG C of homogeneous,
(3) 95 DEG C of sterilizations, cooling, addition strain heat-preservation fermentation to required acidity,
(4) it is demulsified, is cooling, lemon extract blending is added,
(5) it is inflated in 10 DEG C or less refrigerations, whipping, is filling.
Specific embodiment two
(1) 85% raw milk of quality proportioning is preheated, is added 0.5% stabilizer of quality proportioning and mixing 3% white sugar of quality proportioning
Material cutting is closed,
(2) it is settled to required dosage with raw milk cream, and is warming up to 60-65 DEG C of homogeneous, homogenization pressure 20-15MPa,
(3) 95 DEG C of sterilizations, cooling, addition strain heat-preservation fermentation to required acidity,
(4) it is demulsified, is cooling, lemon extract blending is added,
(5) it is inflated in 10 DEG C or less refrigerations, whipping, is filling.
The beneficial effect of multipurpose Yoghourt of the present invention and preparation method thereof is:
Multipurpose Yoghourt is prepared by using novel specific preparation method, expansion rate is good, can accomplish to hold bubble at normal temperature
Do not disappear, eating method multiplicity is direct-edible, eats after also can be applied, can also freeze to form articles of ice confectionery.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (10)
1. a kind of multipurpose Yoghourt, which is characterized in that the quality proportioning of the component of the multipurpose Yoghourt includes:
Lactogenesis 80-90%,
Sweetener 0.1-12%,
Stabilizer 0.1-3%,
Essence 0.01-0.1%,
Strain 0.01-0.1%,
Surplus is water.
2. a kind of multipurpose Yoghourt according to claim 1, which is characterized in that the lactogenesis includes cow's milk or sheep cream.
3. a kind of multipurpose Yoghourt according to claim 1, which is characterized in that the sweetener include white granulated sugar, fructose,
One or more of glucose, Sucralose, honey element, acesulfame potassium, Aspartame.
4. a kind of multipurpose Yoghourt according to claim 1, which is characterized in that the stabilizer includes thickener and emulsification
Agent, wherein thickener includes guar gum, sodium carboxymethylcellulose, carragheen, locust bean gum, pectin, microcrystalline cellulose, denaturation shallow lake
One or more of powder, the emulsifier are mono-fatty acid glyceride, diglycerine fatty acid ester, sucrose fatty ester, lecithin
One or more of rouge, sorbitan mono-oleic acid ester, lactic acid fatty glyceride.
5. a kind of multipurpose Yoghourt according to claim 1, which is characterized in that the essence includes cheese flavors, lemon
The one or more of essence, flavoring banana essence, Red jujube flavor, cocoanut flavour, cucumber essence etc..
6. a kind of production method for any multipurpose Yoghourt of claim 1-5, which is characterized in that including following step
It is rapid:
(1) lactogenesis preheats and is added stabilizer and the mixed material of white sugar is sheared,
(2) it is settled to required dosage with lactogenesis or purified water, and the homogeneous that heats up,
(3) it sterilizes, cooling, addition strain heat-preservation fermentation to required acidity,
(4) it is demulsified, cooling, blending,
Refrigeration inflates, is filling.
7. a kind of multipurpose Yoghourt according to claim 6 and preparation method thereof, which is characterized in that homogeneous in step (2)
Condition is 60-65 DEG C, 20-25MPa.
8. a kind of multipurpose Yoghourt according to claim 6 and preparation method thereof, which is characterized in that fermentation in step (3)
Terminal is 70-750T。
9. a kind of multipurpose Yoghourt according to claim 6 and preparation method thereof, which is characterized in that refrigeration in step (5)
Temperature is 10 DEG C or less.
10. a kind of multipurpose Yoghourt according to claim 6 and preparation method thereof, which is characterized in that inflation in step (5)
Mode is that inflation or online inflation are beaten after 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810729892.7A CN109007025A (en) | 2018-07-05 | 2018-07-05 | A kind of multipurpose Yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810729892.7A CN109007025A (en) | 2018-07-05 | 2018-07-05 | A kind of multipurpose Yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007025A true CN109007025A (en) | 2018-12-18 |
Family
ID=64640308
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810729892.7A Pending CN109007025A (en) | 2018-07-05 | 2018-07-05 | A kind of multipurpose Yoghourt and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497602A (en) * | 2018-12-11 | 2019-03-22 | 济南恒辉科济食品配料有限公司 | Yoghourt beats technique |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057609A (en) * | 2007-05-22 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-acting sour milk containing beneficial bacteria factor and its producing method |
| CN103766488A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Solidified heat-treated flavored fermented milk |
| CN105767175A (en) * | 2016-03-31 | 2016-07-20 | 黑龙江龙丹乳业科技股份有限公司 | Kvass flavored yogurt and preparation method thereof |
| CN108184999A (en) * | 2017-12-28 | 2018-06-22 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt and preparation method thereof |
-
2018
- 2018-07-05 CN CN201810729892.7A patent/CN109007025A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057609A (en) * | 2007-05-22 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-acting sour milk containing beneficial bacteria factor and its producing method |
| CN103766488A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Solidified heat-treated flavored fermented milk |
| CN105767175A (en) * | 2016-03-31 | 2016-07-20 | 黑龙江龙丹乳业科技股份有限公司 | Kvass flavored yogurt and preparation method thereof |
| CN108184999A (en) * | 2017-12-28 | 2018-06-22 | 光明乳业股份有限公司 | A kind of normal-temperature yoghourt and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497602A (en) * | 2018-12-11 | 2019-03-22 | 济南恒辉科济食品配料有限公司 | Yoghourt beats technique |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181218 |
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| WD01 | Invention patent application deemed withdrawn after publication |