CN101411360A - Low-sugar type yoghourt containing mulberry pulp and preparation method thereof - Google Patents
Low-sugar type yoghourt containing mulberry pulp and preparation method thereof Download PDFInfo
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- CN101411360A CN101411360A CNA2008100588713A CN200810058871A CN101411360A CN 101411360 A CN101411360 A CN 101411360A CN A2008100588713 A CNA2008100588713 A CN A2008100588713A CN 200810058871 A CN200810058871 A CN 200810058871A CN 101411360 A CN101411360 A CN 101411360A
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- Dairy Products (AREA)
Abstract
The invention relates to mulberry flesh low-sugar type sour milk and a method for preparing the same. The formula of the mulberry flesh low-sugar type sour milk mainly comprises fresh cow milk, stevia sugar, mulberry, milk powder, stabilizing agent and starter. The preparation method is as follows: the fresh cow milk is taken as a material; the material is pasteurized and added with pulp materials of the milk powder, the stevia sugar and the stabilizing agent; and the mixing material is sterilized at the high temperature, cooled down to the temperature of between 39 and 45 DEG C, inoculated with the starter in a fermenter at the temperature of between 40 and 45 DEG C for 2 to 4 hours, added with the treated mulberry flesh pulp, evenly stirred, cooled down to the room temperature, and canned to obtain the stirring type finished product; and another method comprises the following steps: the mixing material is added with the treated mulberry flesh pulp before fermentation, inoculated with the starter, canned, fermented at the temperature of between 40 and 45 DEG C for 2 to 4 hours, cooled down and subjected to low-temperature post-maturation to obtain the set finished product.
Description
Technical field
The present invention relates to a kind of preparation method of low-sugar type yoghourt containing mulberry pulp, belong to dairy product processing field.
Background technology
Yogurt typically refers in the cow's milk that adds (or not adding) milk powder and sucrose, owing to the curdy product that lactic fermentation is made is carried out in the effect of bacillus bulgaricus and streptococcus thermophilus, must contain a large amount of corresponding viable bacterias (probio) in the finished product.
The yogurt product can be divided into yogurt different classes of according to the composition of butter oil content, additive, production technology and bacterial classification in the structural state of finished product, taste, the raw material usually.The local flavor yogurt is to add spices to form in natural yogurt or sugaring yogurt; Fruit expects that yogurt (Yoghurt with Fruit) finished product is to be mixed by natural yogurt and sugar, fruit material, and the yogurt that the bottom of yogurt container is added with jam is called sundae yogurt (Sandae yoghurt); Compound or nutrient health type yogurt is strengthened different nutrients (vitamin, edible cellulose etc.) usually or sneak into different auxiliary material (as cereal, dry fruit, mushroom class, vegetable juice etc.) in yogurt and forms in yogurt; Curative effect sour milk (CurativeEffect Yoghurt) comprises low lactose sour milk, low calorie yoghurt, vitamin sour milk or protein fortification sour milk.
Summary of the invention
The object of the invention provides a kind of preparation method of low-sugar type yoghourt containing mulberry pulp, be to have the mulberry fruit of health care and the production that the combination of empty calory natural sweetener stevioside is used for yogurt, thereby preparation contains the low sugar health yogurt of health-care components, increases more valuable functional yogurt kind in the yogurt product.
Stevioside is the natural sweetener that extracts in the stevioside leaf, and sugariness is 150～350 times of sucrose, empty calory almost, and pure taste, similar to sucrose, the taste sweetness, edible safety is diabetes patient, overweight people's a health-care sweetening agent.Mulberry fruit has another name called sorosis, and it contains abundant activated protein, vitamin, amino acid, carrotene, resveratrol, mineral matter and other components, and nutrition is 5～6 times of apple, is 4 times of grape.Mulberry fruit has multiple efficacies, it can promote the growth of erythrocyte, prevent that leucocyte from reducing, and illnesss such as treatment diabetes, anaemia, hypertension, high fat of blood, coronary heart disease, neurasthenia had auxiliary effect, eat raw and have promoting the production of body fluid to quench thirst, promote digestion, help effect such as defecation, proper amount of edible can promote that gastric secretion, easing eyes fatigue are dry and astringent, stimulate enterocinesia and remove scorching.Motherland's medical science thinks that mulberry fruit is sweet in flavor and cold in property, has liver-kidney tonifying, an effect such as the ease constipation of promoting the production of body fluid, black invention order, thereby is described as " the best health fruit of 21st century " by medical circle.
The technical solution adopted for the present invention to solve the technical problems is:
1, the preparation of mulberry pulp slurry
The ripe mulberry fruit of selected no disease and pest, after water cleans, boiling 30～180s in steam; Pulp is slightly pulled an oar with beater, mulberry pulp after the fragmentation and fruit juice mixt are heated to 75～120 ℃, insulation 0.5～25min sterilization processing, cooling packing is in store for (this raw material is called parchment).
2, the preparation of stabilizing agent colloidal sol
Select suitable stabilizers, preferably select CMC (sodium carboxymethylcellulose), pectin, xanthans, starch and starch derivatives for use.
Stabilizing agent is scattered in the water, and fully stirring is dissolved it, and pasteurization promptly gets stabilizing agent colloidal sol, and is standby.
3, the preparation of leavening
Select suitable fermented bacterium, preferably use freeze-drying lactobacillus.Make working stock culture according to conventional method during production.
4, the allotment of zymotic fluid and fermentation
Process route 1: with the fresh milk is raw material, raw milk is through pasteurize, add milk powder, stevioside and stabilizing agent slurry, and then add the mulberry pulp slurry of handling well, inoculate working stock culture, can, in 40～45 ℃ of fermentations 2～4 hours, cool, the low temperature after-ripening promptly gets the coagulating type finished product.
Process route 2: with the fresh milk is raw material, and raw milk adds milk powder, stevioside and stabilizing agent slurry through pasteurize, and inoculating starter fermented 2～4 hours in 40～45 ℃ in fermentation tank; And then add the mulberry pulp slurry of handling well, and stir, cool, can promptly gets the agitating type finished product.
The beneficial effect of low-sugar type yoghourt containing mulberry pulp of the present invention is:
1. the primary raw material mulberry fruit contains the beneficiating ingredient to health, and mulberry fruit is added in the sour milk together with pulp and fruit juice through the making beating back, has strengthened the health-care efficacy of sour milk.
2. adopted stevioside to replace most of or whole sucrose, when not influencing product special flavour, had better health-care effect, for can not edible sucrose and the obese patient better food kind is provided.
3. the local flavor of product and mouthfeel uniqueness, and integrate nutrition and health care, the yogurt color is natural tempting simultaneously, has the visual impact of commodity.
4. provide a kind of nutritious new type of health sour milk for consumers in general.
5. mulberry fruit can be made into the parchment storage, has alleviated mulberry fruit and has been unfavorable for unfavorable factors such as storage transportation, for new approach has been developed in the reasonable utilization of mulberry fruit fruit.
The specific embodiment
Embodiment 1:
1. the preparation of mulberry pulp slurry
The ripe mulberry fruit of selected no disease and pest, after water cleans, boiling 30～180s in steam; Pulp is slightly pulled an oar with beater, mulberry pulp after the fragmentation and fruit juice mixt are heated to 75～120 ℃, insulation 0.5～25min sterilization processing, cooling packing is in store for (this raw material is called parchment).
2. the preparation of leavening
Select suitable fermented bacterium, enlarge cultivation step by step according to conventional method during production, make working stock culture, the consumption of leavening is 3～5% of a finished product.Or employing direct putting type freeze-drying lactobacillus.
3. the preparation of stabilizing agent colloidal sol
Selecting CMC (sodium carboxymethylcellulose) for use is stabilizing agent, and consumption is 0.4% of a finished product, and stabilizing agent is scattered in the 90kg water, fully stirs it is dissolved, and pasteurization promptly gets stabilizing agent colloidal sol, and is standby.
4. allotment and fermentation
Fresh milk 500kg, milk powder 50kg, stevioside 0.4kg, the about 300kg of water.Milk powder, stevioside is soluble in water, filter the back and mixes with raw milk, add the stabilizing agent slurry, stir, the process pasteurize also is cooled to 40～45 ℃; And then add 25kg mulberry pulp slurry, and the working stock culture of inoculation 3% stirs, and water replenishes quantitatively to 1000kg; Can in 40～45 ℃ of fermentations 2～4 hours, cools, and the low temperature after-ripening promptly gets the coagulating type finished product.
Embodiment 2:
1. make the mulberry pulp slurry with reference to embodiment 1.
2. make working stock culture with reference to embodiment 1.
3. the preparation of stabilizing agent colloidal sol
Selecting CMC (sodium carboxymethylcellulose) and xanthans for use is compound stabilizer, and the ratio of the two is 4:1, and total consumption is 0.2% of a finished product, and stabilizing agent is scattered in about 80kg water, fully stirs it is dissolved, and pasteurization promptly gets stabilizing agent colloidal sol, and is standby.
4. allotment and fermentation
Fresh milk 800kg, milk powder 5kg, stevioside 0.2kg, the about 50kg of water.Milk powder, stevioside is soluble in water, filter the back and mixes with raw milk, add the stabilizing agent slurry, stir, the process pasteurize also is cooled to 40～45 ℃; And then add 50kg mulberry pulp slurry, and the working stock culture of inoculation 4% stirs, and water replenishes quantitatively to 1000kg, and can in 40～45 ℃ of fermentations 2～4 hours, cools, and the low temperature after-ripening promptly gets the coagulating type finished product.The former pulp content of this scheme doubles than embodiment 1.
Embodiment 3:
1. make the mulberry pulp slurry with reference to embodiment 1.
2. make working stock culture with reference to embodiment 1.
3. the preparation of stabilizing agent colloidal sol
Selecting CMC (sodium carboxymethylcellulose), starch, xanthans, pectin for use is compound stabilizer, and each components in proportions is 4:2:1:1, and total consumption is 0.3% of a finished product.Stabilizing agent is scattered in about 80kg water, and heating and abundant the stirring are dissolved it, and sterilization promptly gets stabilizing agent colloidal sol, and is standby.
4. allotment and fermentation
Fresh milk 650kg, milk powder 30kg, stevioside 0.6kg, the about 150kg of water.Milk powder, stevioside is soluble in water, mix with raw milk, add the stabilizing agent slurry, stir, compound also is cooled to 40～45 ℃ through pasteurize; The working stock culture of inoculation 5% stirs, and in 40～45 ℃ of fermentations 2～3 hours, cools in fermentation tank, adds 80kg mulberry pulp slurry, stirs, and can promptly gets the agitating type finished product.
Claims (5)
1. the preparation method of a low-sugar type yoghourt containing mulberry pulp is characterized in that: with cow's milk, milk powder, mulberry pulp slurry, stevioside, stabilizing agent, yogurt bacterial classification etc. is raw material production low sugar fruit pulp type health care yogurt.
2. the preparation method of low-sugar type yoghourt containing mulberry pulp according to claim 1, it is characterized in that: be raw material with the fresh milk, raw milk is through pasteurize, add milk powder, stevioside and stabilizing agent slurry, and then the mulberry pulp that adding is handled well is starched inoculating starter, can.In 40～45 ℃ of fermentations 2～4 hours, cool, the low temperature after-ripening promptly gets the coagulating type finished product.
3. the preparation method of low-sugar type yoghourt containing mulberry pulp according to claim 1, it is characterized in that: be raw material with the fresh milk, raw milk is through pasteurize, add milk powder, stevioside and stabilizing agent slurry, inoculating starter fermented 2～4 hours in 40～45 ℃ in fermentation tank. and then add mulberry pulp or the mulberry fruit pulp of handling well, stir, cool, can promptly gets the agitating type finished product.
4. the preparation method of low-sugar type yoghourt containing mulberry pulp according to claim 1, it is characterized in that finished product in 1000kg, its prescription consists of: cow's milk 500～800kg, milk powder 5～50kg, mulberry pulp are starched 25～80kg, stabilizing agent 2～4kg, stevioside 0.2～0.6kg, by producing the local flavor material that needs to add an amount of leavening, necessity.
5. the preparation method of low-sugar type yoghourt containing mulberry pulp according to claim 1 is characterized in that the preparation technology of used mulberry pulp slurry is: the ripe mulberry fruit of selected no disease and pest, and after water cleans, boiling 30～180s in steam; Pulp is slightly pulled an oar with beater, mulberry pulp after the fragmentation and fruit juice mixt are heated to 75～120 ℃, insulation 0.5～25min sterilization processing, cooling packing promptly gets mulberry pulp slurry (former pulp), is in store for.
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| CNA2008100588713A CN101411360A (en) | 2008-09-02 | 2008-09-02 | Low-sugar type yoghourt containing mulberry pulp and preparation method thereof |
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| CNA2008100588713A CN101411360A (en) | 2008-09-02 | 2008-09-02 | Low-sugar type yoghourt containing mulberry pulp and preparation method thereof |
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2008
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| CN104430858A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Zn sour milk |
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