CN101253891A - Yoghourt affixing sweetening agent package and method of preparing the same - Google Patents
Yoghourt affixing sweetening agent package and method of preparing the same Download PDFInfo
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- CN101253891A CN101253891A CNA2008100936980A CN200810093698A CN101253891A CN 101253891 A CN101253891 A CN 101253891A CN A2008100936980 A CNA2008100936980 A CN A2008100936980A CN 200810093698 A CN200810093698 A CN 200810093698A CN 101253891 A CN101253891 A CN 101253891A
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Abstract
The invention relates to a yoghourt, in particular to a yoghourt with a bag of sweetening agent added on the yoghourt cup body, which belongs to the food technology field. The inventive yoghourt with the sweetening agent is a light yoghourt and has the advantage of providing healthy food for those who can not or would not eat sugar.
Description
Technical field
The present invention relates to a kind of sour milk, the sour milk of an additional bag sweetener on especially a kind of sour milk cup.Belong to food technology field.
Background technology
Along with the raising of people's living standard, the incidence of disease of diabetes also rises day by day.The World Health Organization classifies it and tumour, cardiovascular and cerebrovascular diseases as worldwide three disaster diseases together.And warn that there are 6,000 ten thousand diabetics in the whole world, then may surpass 100,000,000 to last century end, both from nineteen ninety to 2000 year 10 in the period of increase by 40,000,000 people.At present, the diabetic in the whole world 85 percent belongs to (NIDDM, II type) Non-Insulin Dependent Diabetes Mellitus.This diabetes as if mainly by fat, lack exercise and bad eating habit caused.According to estimates, China has 700,000 people's kainogenesis diabetes approximately, has become to have a strong impact on one of chronic disease of health of people.Active prevention and treatment diabetes are extremely urgent.
According to investigation, city crowd and economic development be the area rapidly, especially original relatively poorer rich later onset diabetes rates in some areas increase rapidly considerably beyond developed country.This main cause is that people have abandoned traditional pattern of life, and the eating habit of the plain tea and simple food of changing on diet is eaten too much sweet food, food rich in fat and refining rice and flour, causes the total amount of heat Excessive Intake.The element insufficiency of intake of needed by human especially lacks the glycometabolic chromium element of participation.Momental minimizing on life style, the working method that is seated for a long time now all are the main causes that trigger type ii diabetes.The expert points out, if after China people's the life westization, the incidence of disease of type ii diabetes will be higher.Under severe like this environment, also be necessary to work out more healthy food as enterprise, so the pure sour milk of sugar-free arises at the historic moment under this background.
Summary of the invention
The object of the invention realizes being realized by following technical scheme: the present invention includes the additional bag sweetener of packaged pure sour milk, the sweetener content is instant white granulated sugar or xylitol or liquid sugar sirup or compound sugar.
A kind of sour milk of affixing sweetening agent, wherein, an additional bag sweetener in the sour milk external packing, wherein, described sour milk is a dilture acid milk; Described dilture acid milk is pure sour milk, and pure sour milk meets the pure sour milk national standard of GB2760.
The preparation method of above-mentioned pure sour milk is as follows: get fresh milk, clean breast, constant volume, preheating, the degassing, homogeneous, sterilization, cooling, inoculation, fermentation, cooling, can, packing.
Above-mentioned sweetener is: one or more in instant white granulated sugar or xylitol or liquid sugar sirup or the compound sugar.
Above-mentioned external packing is the cup-shaped packing, and is preferred: triangle cup, square cup or circular cup.
Above-mentioned sweetener packets is between sour milk packing envelope film and enclosing cover.
Above-mentioned sweetener is bonded on the envelope film or does not connect as one with the envelope film.
Being packaged as of above-mentioned sweetener: wafer, paper bag, tinfoil, aluminium foil or polybag.
The basic recipe constituent of pure sour milk is: fresh cow milk, lactic acid bacteria
The following method of preferred employing is produced pure sour milk:
Get fresh milk, clean breast, constant volume, preheating, the degassing, homogeneous, sterilization, cooling, inoculation, fermentation, cooling, can, packing.
The technology point explanation:
Clean breast: fresh milk is breast only.
Constant volume: constant volume is to 1000ml, and constant volume finishes the back and stirs 15min, and sampling detects.
Preheating: temperature: 60 ℃～65 ℃.
The degassing: temperature: 60 ℃～65 ℃; Pressure :-90～-80KPa.
Homogeneous: pressure: 150～170bar.
Sterilization: temperature: 95 ± 3 ℃; Time: 300 seconds.
Cooling: be cooled to 42 ± 1 ℃.
Inoculation, fermentation: when feed liquid enters fermentation tank 1/3, start stirring and proportionally add bacterial classification, the MY812 of preferred Hansens Lab treats that charging finishes the back continuation and stirred 10～15 minutes; Stop to stir the fermentation that picks up counting (fermentation temperature is 42 ± 1 ℃).Treat that charging finishes the back and continues to stir 10～15 minutes; Stop to stir, fermentation picks up counting.
Require: 1., cut short nail, wear masks operative employee's requirement;
Earlier with hand, with 75% alcohol spraying disinfection, sterilize with naked light again around strain bag and the bacterial classification add-on system mouth when 2. inoculating;
Fermenting acidity is measured: behind the fermentation certain hour (preferred 4 hours), begin to survey acid with conventional method, reach home the back in time breakdown of emulsion, beat cold.
Play cold, detection: the cultured milk is all squeezed into basin be cooled to 20 ± 2 ℃, stir after 15～100 seconds, can in time.
Can: (cooling finish pick up counting) certainly irritated in the feed liquid in the sour milk basin 12 hours.
Warehouse-in: product was put in storage in 2 hours, and placed more than 6 hours in 2～6 ℃ freezer.
Outbound: detect qualified back outbound.
The content of various functional components in the final products of the present invention:
Lactic acid bacteria sum 〉=1 * 10
6Cfu/ml.
Advantage of the present invention is that giving can not eat sugar or think to eat less sugared people provides a kind of healthy food.
Specific embodiments
500 gram pure sour milks (pure sour milk meets the pure sour milk national standard of GB2760), the instant white granulated sugar of an additional bag (content weight is 8 grams).
Above-mentioned external packing is square cup-shaped packing.
Above-mentioned steamed bun stuffed with sugar is between sour milk packing envelope film and enclosing cover.
Above-mentioned steamed bun stuffed with sugar be packaged as polybag.
The basic recipe constituent of pure sour milk is: fresh cow milk, lactic acid bacteria
The following method of preferred employing is produced pure sour milk:
Get fresh milk, clean breast, constant volume, preheating, the degassing, homogeneous, sterilization, cooling, inoculation, fermentation, cooling, can, packing.
The technology point explanation:
Clean breast: fresh milk is breast only.
Constant volume: constant volume is to 1000ml, and constant volume finishes the back and stirs 15min, and sampling detects.
Preheating: temperature: 60 ℃～65 ℃.
The degassing: temperature: 60 ℃～65 ℃; Pressure :-90～-80KPa.
Homogeneous: pressure: 150～170bar.
Sterilization: temperature: 95 ± 3 ℃; Time: 300 seconds.
Cooling: be cooled to 42 ± 1 ℃.
Inoculation, fermentation: when feed liquid enters fermentation tank 1/3, start stirring and proportionally add bacterial classification, the MY812 of preferred Hansens Lab treats that charging finishes the back continuation and stirred 10～15 minutes; Stop to stir the fermentation that picks up counting (fermentation temperature is 42 ± 1 ℃).Treat that charging finishes the back and continues to stir 10～15 minutes; Stop to stir, fermentation picks up counting.
Require: 1., cut short nail, wear masks operative employee's requirement;
Earlier with hand, with 75% alcohol spraying disinfection, sterilize with naked light again around strain bag and the bacterial classification add-on system mouth when 2. inoculating;
Fermenting acidity is measured: behind the fermentation certain hour (preferred 4 hours), begin to survey acid with conventional method, reach home the back in time breakdown of emulsion, beat cold.
Play cold, detection: the cultured milk is all squeezed into basin be cooled to 20 ± 2 ℃, stir after 15～100 seconds, can in time.
Can: (cooling finish pick up counting) certainly irritated in the feed liquid in the sour milk basin 12 hours.
Warehouse-in: product was put in storage in 2 hours, and placed more than 6 hours in 2～6 ℃ freezer.
Outbound: detect qualified back outbound.
The content of various functional components in the final products of the present invention:
Lactic acid bacteria sum 〉=1 * 10
6Cfu/ml.
A kind of sour milk of affixing sweetening agent bag, an additional bag sweetener in the sour milk external packing, above-mentioned sour milk is a dilture acid milk; Above-mentioned dilture acid milk is pure sour milk, and pure sour milk meets the pure sour milk national standard of GB2760.
Above-mentioned sweetener is: instant white granulated sugar.
Above-mentioned external packing is the triangle cup.
Being packaged as of above-mentioned sweetener: wafer.
Though below design and embodiment according to the object of the invention have been done to elaborate with reference to accompanying drawing; but those of ordinary skills can recognize; under the precondition that does not break away from the claim limited range; still can make various improvement and conversion to the present invention, and this improvement and conversion still should belong to protection scope of the present invention.
Claims (10)
1, a kind of sour milk of affixing sweetening agent bag is characterized in that: an additional bag sweetener in the sour milk external packing, wherein, described sour milk is a dilture acid milk.
2, the pure sour milk of affixing sweetening agent according to claim 1 is characterized in that, described dilture acid milk is pure sour milk.
3, sour milk according to claim 2 is characterized in that: described pure sour milk meets the pure sour milk national standard of GB2760.
4, sour milk according to claim 1 is characterized in that: described sweetener is: one or more in instant white granulated sugar or xylitol or liquid sugar sirup or the compound sugar.
5, sour milk according to claim 1 is characterized in that: described external packing is the cup-shaped packing, and is preferred: triangle cup, square cup or circular cup.
6, sour milk according to claim 1 is characterized in that: described sweetener packets is between sour milk packing envelope film and enclosing cover.
7, sour milk according to claim 6 is characterized in that: described sweetener packets is bonded on the envelope film or does not connect as one with the envelope film.
8, sour milk according to claim 1 is characterized in that: being packaged as of described sweetener: wafer, paper bag, tinfoil, aluminium foil or polybag.
9, the preparation method of sour milk according to claim 1 is characterized in that: the preparation method of described pure sour milk is as follows: get fresh milk, clean breast, constant volume, preheating, the degassing, homogeneous, sterilization, cooling, inoculation, fermentation, cooling, can, packing.
10, the preparation method of sour milk according to claim 9 is characterized in that: the parameter among the preparation method of described pure sour milk is as follows:
Preheating: temperature: 60 ℃～65 ℃;
The degassing: temperature: 60 ℃～65 ℃; Pressure :-90～-80Kpa;
Homogeneous: pressure: 150～170bar;
Sterilization: temperature: 95 ± 3 ℃; Time: 300 seconds;
Cooling: be cooled to 42 ± 1 ℃;
Inoculation, fermentation: when feed liquid enters fermentation tank 1/3, start stirring and proportionally add bacterial classification, the MY812 of preferred Hansens Lab treats that charging finishes the back continuation and stirred 10～15 minutes; Stop to stir, the fermentation that picks up counting (fermentation temperature is 42 ± 1 ℃) treats that charging finishes the back and continues to stir 10～15 minutes; Stop to stir, fermentation picks up counting;
Fermenting acidity is measured: after ferment 2-8 hour (preferred 4 hours), begin to survey acid with conventional method, the timely breakdown of emulsion in the back of reaching home, beat cold;
Play cold, detection: the cultured milk is all squeezed into basin be cooled to 20 ± 2 ℃, stir after 15～100 seconds, can in time;
Can: (cooling finish pick up counting) certainly irritated in the feed liquid in the sour milk basin 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100936980A CN101253891A (en) | 2008-04-22 | 2008-04-22 | Yoghourt affixing sweetening agent package and method of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100936980A CN101253891A (en) | 2008-04-22 | 2008-04-22 | Yoghourt affixing sweetening agent package and method of preparing the same |
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| Publication Number | Publication Date |
|---|---|
| CN101253891A true CN101253891A (en) | 2008-09-03 |
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| CNA2008100936980A Pending CN101253891A (en) | 2008-04-22 | 2008-04-22 | Yoghourt affixing sweetening agent package and method of preparing the same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550674A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sugar-free solidified-type fermented milk and preparation method thereof |
| CN102550667A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Preparation method of carbonated lactobacillus beverage |
| CN105558010A (en) * | 2016-01-10 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105558020A (en) * | 2016-01-04 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105724568A (en) * | 2016-03-01 | 2016-07-06 | 王宏铭 | Preparation process for tea flavor yogurt |
-
2008
- 2008-04-22 CN CNA2008100936980A patent/CN101253891A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550674A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sugar-free solidified-type fermented milk and preparation method thereof |
| CN102550667A (en) * | 2010-12-21 | 2012-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Preparation method of carbonated lactobacillus beverage |
| CN105558020A (en) * | 2016-01-04 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105558010A (en) * | 2016-01-10 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105724568A (en) * | 2016-03-01 | 2016-07-06 | 王宏铭 | Preparation process for tea flavor yogurt |
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Open date: 20080903 |