CN101664056A - Yoghurt and production method thereof - Google Patents
Yoghurt and production method thereof Download PDFInfo
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- CN101664056A CN101664056A CN200910176839A CN200910176839A CN101664056A CN 101664056 A CN101664056 A CN 101664056A CN 200910176839 A CN200910176839 A CN 200910176839A CN 200910176839 A CN200910176839 A CN 200910176839A CN 101664056 A CN101664056 A CN 101664056A
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Abstract
The invention provides yoghurt and a production method thereof, comprising the following raw materials by weight part: 50-80 parts of white granulated sugar, 3-8 parts of thickening agents, 0.02-0.08part of lactic acid bacteria, 50-500 parts of mixed sauce of legume and grains and 412-897 parts of fresh milk. The mixed sauce of legume and grains is prepared by soya beans, mung beans, black soya beans, red beans and black rice. The thickening agent chooses one of modified starch, pectin, glutin and agar or the combination of one or a plurality of modified starch, pectin, glutin and agar. The invention also provides a method for manufacturing the yoghurt. The yoghurt can condition internal organs of the body to be balanced, so as to cause qi and blood in the body to be sufficient and achieve the beautifying purpose.
Description
Technical field
The present invention relates to a kind of yoghurt, especially a kind of yoghurt and production method thereof with beauty functions.
Background technology
Pursuing healthy living and beautiful appearance is people's nature, and the basis of external beauty is inherent health, has only the mutual coordination of the inherent vital organs of the human body and balance could guarantee external health and beautiful.
This traditional Chinese medical science is thought face wins relevant with declining of internal organs qi and blood.The key that face is aging is that asthenia of qi and blood loses.Qi and blood is nourishes rough skin, makes the young material base of face maintenance, gas make skin jade-like stone profit smooth that blood makes skin color ruddy.Qi-blood deficiency is cause face aging with deficient basic place, if the qi and blood abundance, skin fitness then, appearance is moist.Traditional culture of health preserving more has its distinctive feature aspect anti-ageing preserving youthful looks.The qi and blood of human body inherence has often determined the external manifestation of face skin, healthy appearance, must be from the inside conditioning of health.
Therefore, need provide a kind of food that can promote the internal organs balance, especially a kind of healthy food that combines with sour milk.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of yoghurt, can nurse one's health the vital organs of the human body and make it mutual balance, makes the energy and blood of human body abundance, thereby reaches the purpose of beauty treatment.
Yoghurt provided by the invention is produced by the raw material of following weight portion:
White granulated sugar 50-80 part, thickener 3-8 part, lactic acid bacteria 0.02-0.08 part, beans material cereal mixing sauce 50-500 part, fresh milk 412-897 part.
Yoghurt provided by the invention, beans material cereal mixing sauce is wherein made by soya bean, mung bean, black soya bean, red bean and black rice.
Yoghurt provided by the invention, thickener wherein are selected from one or more the combination in converted starch, pectin, gelatin, the agar.
Preferably, the invention provides a kind of yoghurt, produce by the raw material of following weight portion: white granulated sugar 60-70 part, thickener 5-6 part, lactic acid bacteria 0.04-0.06 part, beans material cereal mixing sauce 50-150 part, fresh milk 774-885 part.
The present invention also provides a kind of method of producing this yoghurt, comprises the steps:
1) fresh milk is newborn only;
2) batching: described stabilizing agent, described white granulated sugar and described lactic acid bacteria are mixed the back add in the described fresh milk of circulation, open during the batching beginning and stir, after batching is finished, stop circulation, directly carry out the push pipe operation;
3) constant volume;
4) preheating: preheat temperature 60-65 ℃;
5) degassing: degassing temperature is 60-65 ℃, and pressure is-90 to-80Kpa;
6) homogeneous: homogenization pressure is 150-180bar;
7) sterilization: sterilization temperature is 95 ± 3 ℃, and the time is 300 seconds;
8) cooling: be cooled to 42 ± 1 ℃;
9) inoculation, fermentation: when cooled feed liquid is entered fermentation tank 1/3, start and stir, add bacterial classification in proportion, treat that charging finishes the back and continues to stir 10-15 minute; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃;
10) fermentation termination is measured: fermentation termination is controlled at 70-75 ° of T;
11) cool off can: the feed liquid after acidity is touched the mark is cooled to 18-25 ℃, squeezes into the sour milk storage tank, and this feed liquid stirred 15 seconds after all entering storage tank, and described beans material cereal mixing sauce is added into the yoghurt that ferments.
Preferably, in the production method of yoghurt provided by the invention, also comprise hydration step between constant volume and the preheating step, the time of hydration is 20 minutes.
The production method of a kind of yoghurt provided by the invention, also comprise and make behind the beans material cereal sauce described soya bean, mung bean, black soya bean, red bean and black rice slaking standby, in described can step, described beans material cereal mixing sauce is expected that by fruit online add-on system dynamically carries out on-line mixing, is added in the ready-made yoghurt.
The production method of a kind of yoghurt provided by the invention, the slaking of described beans material cereal comprises:
1) boiling: soya bean, mung bean, black soya bean, red bean and black rice boiling deliquescing cannot not make it brokenly skin, no hard-core; Steam pressure is controlled at 0.1Mpa, and the time is 70 minutes;
2) candied: once candied 62% syrup of using, candied 1.5 hours; Candied 65% syrup of using of secondary, candied 1.5 hours; Three candied 68% syrup of using, candied 2 hours, control honey made it naturally cool to normal temperature more than 10 hours;
3) sterilization: autoclaving 98-110 ℃, 60-70 minute, or cooking disinfection: more than 98 ℃, 60 minutes.
Beans material cereal mixing sauce in the yoghurt provided by the invention is made by soya bean, mung bean, black soya bean, red bean and black rice, and they have following characteristic respectively:
Soya bean: it is sweet to distinguish the flavor of, and property is flat.Go into spleen, lung, large intestine channel.Air making-up and spleen enlivening, promoting the circulation of qi is led stagnant, enriching the blood to restore normal menstruation, inducing diuresis for removing edema.
Mung bean: it is sweet, cool in nature to distinguish the flavor of.Go into the heart, stomach warp.Clearing heat and detoxicating, inducing diuresis for removing edema, Appetizing spleen-tonifying.
Black soya bean: it is sweet to distinguish the flavor of, and property is flat.Go into spleen, stomach warp.Nourishing yin and nourishing blood, activating blood and promoting diuresis, qi-restoratives is black sends out the detoxifcation of dispeling the wind.
Red bean (red bean): sweet, sour, the property of distinguishing the flavor of is flat.Go into spleen, liver, urinary bladder channel.Inducing diuresis for removing edema removes the ruffian that disappears that expands, spleen strengthening and blood enriching." feeding habits book on Chinese herbal medicine " thinks its " following oedema is eaten the lath for a long time ", it seems the effect of fat-reducing.
Purple rice: it is sweet, warm in nature to distinguish the flavor of.Go into the heart, spleen, kidney channel.Mental-tranquilization, spleen strengthening and blood enriching, strong kidney benefit is smart.
Contain " available carbohydrate " and " carbohydrate that can not utilize " in the sour milk, " available carbohydrate " is considered to the carbohydrate that all can be absorbed by the body, thereby can be used as metabolic energy source.Sour milk is after fermentation, and lactose is broken down into lactic acid, only has the part lactose residual, can make things convenient for those to have lactose intolerance and lactose dyspeptic drunk by people like this." carbohydrate that can not utilize " be meant and add in the sour milk process, and product is played the material of stabilization, and as starch, pectin etc., they also help the absorption of human nutrition, and following effect is arranged:
(a), thereby can stimulate the wriggling of enteron aisle and avoid some danger of colon dysfunction for enteron aisle provides filler.
(b) owing to the effect of bacterium, their grams absorb some chemical substance with genotoxic potential that forms in large intestine.
(c) stop carbohydrate to the diffusion of intestines wall, like this, those are had the people of hyperglycemia after meal is useful.
(d) reduce cholesterol level in the blood.
(e) and the protein acting in conjunction of condensing, the time of the lactose that can slow down by caecum, therefore, guarantee the hydrolysis of microbiological lactase to lactose, alleviate not anti-disease patient's misery.
Protein in the sour milk has good biological characteristics, and casein and lactalbumin all contain whole essential amino acids.The yogurt excellent characteristic is exactly that protein of milk can all be digested and assimilated, and this is the result that the fermentation thalline in the sour milk works, and albumen all is broken down into the amino acid of easy absorption.
Human body is to the requirement of fat: store the fat of being made up of saturated fatty acid, in order to energy to be provided or to protect vitals.Structural fatty and protein form many very important films, the especially place as the brain in the zooblast together.Therefore, the diet of human body must have the sufficient fat source, and fat is the energy source that has value most.Provide a certain amount of fat to replenish needed by human body fat in the sour milk.
Sour milk is during the fermentation, and strain fermentation can produce a part of B family vitamin.Sour milk itself is to be raw material with milk, the milk calcium that wherein contains play a part aspect skeletal metabolism and the osteoporosis prevention certain.
The host of lactic acid bacteria source, can guarantee that probio enters behind the enteron aisle can definite value and ramp breeding, is beneficial to the performance benefit and gives birth to function.By various evidence bacterial classifications is safe.Benefit natural disposition is that the lactic acid bacteria culturers that is used to produce should be proved to be the host is useful.A large amount of evidences: lactic acid bacteria can provide nutritive value of food, improves product special flavour, prolongs the holding time; Promote the digestion of food, replenish the quantity of human body bacterial classification.
The collocation of cereal and sour milk, nutrient is arranged in pairs or groups mutually, and synergy makes the vital organs of the human body that incorporate into of beans material cereal, and the fever and chills collocation is not cool not dry, rushes down the not impairment of the spleen, mends not increase the stasis of blood and stagnate.When drinking sour milk, by the inherence mediation of the vital organs of the human body being played the purpose of external beauty treatment.
The specific embodiment
Understand for technical characterictic of the present invention, purpose and effect being had more clearly, embodiments of the invention now are described.
Embodiment 1
A kind of yoghurt and production method thereof
Produce by following raw material:
White granulated sugar: 70g
Converted starch: 5g
Lactic acid bacteria: 0.06 unit of activity
Beans material cereal mixing sauce: 150g
Fresh milk: 775g.
Its production process is as follows:
1) fresh milk is newborn only;
2) batching: converted starch, white granulated sugar and lactic acid bacteria are mixed the back add in the fresh milk of circulation, open during the batching beginning and stir, after batching is finished, stop circulation, directly carry out the push pipe operation;
3) constant volume;
4) preheating: 60 ℃ of preheat temperatures;
5) degassing: degassing temperature is 60 ℃, and pressure is-90Kpa;
6) homogeneous: homogenization pressure is 150bar;
7) sterilization: sterilization temperature is 95 ℃ ± 3 ℃, and the time is 300 seconds;
8) cooling: be cooled to 42 ± 1 ℃;
9) inoculation, fermentation: when cooled feed liquid is entered fermentation tank 1/3, start and stir, add bacterial classification in proportion, treat that charging finishes the back and continues to stir 10 minutes; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃;
10) fermentation termination is measured: fermentation termination is controlled at 70 ° of T;
11) cool off can: the feed liquid after acidity is touched the mark is cooled to 18 ℃, squeezes into the sour milk storage tank, and this feed liquid stirred 15 seconds after all entering storage tank, and described beans material cereal mixing sauce is added into the yoghurt that ferments.
On the other hand, with the slaking of beans material cereal, detailed process comprises:
1) metering: with each pot 150kg is the unit metering;
2) boiling: described soya bean, mung bean, black soya bean, red bean and black rice are boiled the back deliquescing, cannot not make it brokenly skin, no hard-core; Steam pressure is controlled at 0.1Mpa, and the time is 70 minutes;
3) peeling: 60 order hexagonal reels peeling;
4) wash sand: wash twice and remove starch;
5) dehydration: dehydration back sweetened bean paste moisture remains between the 64-69%;
6) refining filling: steam pressure is controlled at 0.3Mpa, and the time is about 120 minutes;
7) candied beans material: once candied 62% syrup of using, candied 1.5 hours; Candied 65% syrup of using of secondary, candied 1.5 hours; Three candied 68% syrup of using, candied 2 hours;
Control honey made it naturally cool to normal temperature more than 10 hours;
8) autoclaving: 98 ℃, 60 minutes;
9) filling: filling can automatically;
10) cooling: water cooling 1 hour;
11) place: naturally cool to room temperature.
In the can step, the beans material cereal mixing sauce of slaking is expected that by fruit online add-on system dynamically carries out on-line mixing, is added in the ready-made yoghurt.
Embodiment 2
A kind of yoghurt and production method thereof
Produce by following raw material:
White granulated sugar: 50g
Pectin: 3g
Lactic acid bacteria: 0.02 unit of activity
Beans material cereal mixing sauce: 50g
Fresh milk: 897g.
Its production process is as follows:
(1) fresh milk is newborn only;
(2) batching: pectin, white granulated sugar and lactic acid bacteria are mixed the back add in the fresh milk of circulation, open during the batching beginning and stir, after batching is finished, stop circulation, directly carry out the push pipe operation;
(3) constant volume;
(4) preheating: 65 ℃ of preheat temperatures;
(5) degassing: degassing temperature is 65 ℃, and pressure is-88Kpa;
(6) homogeneous: homogenization pressure is 160bar;
(7) sterilization: sterilization temperature is 95 ± 3 ℃, and the time is 300 seconds;
(8) cooling: be cooled to 42 ± 1 ℃;
(9) inoculation, fermentation: when cooled feed liquid is entered fermentation tank 1/3, start and stir, add bacterial classification in proportion, treat that charging finishes the back and continues to stir 12 minutes; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃;
(10) fermentation termination is measured: fermentation termination is controlled at 72 ° of T;
(11) cool off can: the feed liquid after acidity is touched the mark is cooled to 18 ℃, squeezes into the sour milk storage tank, and this feed liquid stirred 15 seconds after all entering storage tank, and described beans material cereal mixing sauce is added into the yoghurt that ferments.
On the other hand, with the slaking of beans material cereal, detailed process comprises:
1) metering: with each pot 150kg is the unit metering;
2) boiling: described soya bean, mung bean, black soya bean, red bean and black rice are boiled the back deliquescing, cannot not make it brokenly skin, no hard-core; Steam pressure is controlled at 0.1Mpa, and the time is 70 minutes;
3) peeling: 60 order hexagonal reels peeling;
4) wash sand: wash twice and remove starch;
5) dehydration: dehydration back sweetened bean paste moisture remains between the 64-69%;
6) refining filling: steam pressure is controlled at 0.3Mpa, and the time is about 120 minutes;
7) candied beans material: once candied 62% syrup of using, candied 1.5 hours; Candied 65% syrup of using of secondary, candied 1.5 hours; Three candied 68% syrup of using, candied 2 hours; Control honey made it naturally cool to normal temperature more than 10 hours;
8) cooking disinfection: 150 ℃, 60 minutes;
9) filling: filling can automatically;
10) cooling: water cooling 1 hour;
11) place: naturally cool to room temperature.
In the can step, the beans material cereal mixing sauce of slaking is expected that by fruit online add-on system dynamically carries out on-line mixing, is added in the ready-made yoghurt.
Embodiment 3
A kind of yoghurt and production method thereof
Produce by following raw material:
White granulated sugar: 60g
Gelatin: 4g
Lactic acid bacteria: 0.04 unit of activity
Beans material cereal mixing sauce: 100g
Fresh milk: 836g.
Its production process is as follows:
1) fresh milk is newborn only;
2) batching: gelatin, white granulated sugar and lactic acid bacteria are mixed the back add in the fresh milk of circulation, open during the batching beginning and stir, after batching is finished, stop circulation, directly carry out the push pipe operation;
3) constant volume;
4) hydration is 20 minutes;
5) preheating: 61 ℃ of preheat temperatures;
6) degassing: degassing temperature is 61 ℃, and pressure is-86Kpa;
7) homogeneous: homogenization pressure is 170bar;
8) sterilization: sterilization temperature is 95 ± 3 ℃, and the time is 300 seconds;
9) cooling: be cooled to 42 ± 1 ℃;
10) inoculation, fermentation: when cooled feed liquid is entered fermentation tank 1/3, start and stir, add bacterial classification in proportion, treat that charging finishes the back and continues to stir 13 minutes; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃;
11) fermentation termination is measured: fermentation termination is controlled at 72 ° of T;
12) cool off can: the feed liquid after acidity is touched the mark is cooled to 20 ℃, squeezes into the sour milk storage tank, and this feed liquid stirred 15 seconds after all entering storage tank, and described beans material cereal mixing sauce is added into the yoghurt that ferments.
On the other hand, with the slaking of beans material cereal, detailed process comprises:
1) metering: with each pot 150kg is the unit metering;
2) boiling: boiling soya bean, mung bean, black soya bean, red bean and black rice deliquescing cannot not make it brokenly skin, no hard-core; Steam pressure is controlled at 0.1Mpa, and the time is 70 minutes;
3) peeling: 60 order hexagonal reels peeling;
4) wash sand: wash twice and remove starch;
5) dehydration: dehydration back sweetened bean paste moisture remains between the 64-69%;
6) refining filling: steam pressure is controlled at 0.3Mpa, and the time is about 120 minutes.
7) candied beans material: once candied 62% syrup of using, candied 1.5 hours; Candied 65% syrup of using of secondary, candied 1.5 hours; Three candied 68% syrup of using, candied 2 hours; Control honey made it naturally cool to normal temperature more than 10 hours.
8) cooking disinfection: 98 ℃, 60 minutes;
9) filling: filling can automatically;
10) cooling: water cooling 1 hour;
11) place: naturally cool to room temperature.
In the can step, the beans material cereal mixing sauce of slaking is expected that by fruit online add-on system dynamically carries out on-line mixing, is added in the ready-made yoghurt.
Embodiment 4
A kind of yoghurt and production method thereof
Produce by following raw material:
White granulated sugar: 75g
Agar: 7g
Lactic acid bacteria: 0.07 unit of activity
Beans material cereal mixing sauce: 300g
Fresh milk: 617g.
Its production process is as follows:
1) fresh milk is newborn only;
2) batching: agar, white granulated sugar and lactic acid bacteria are mixed the back add in the fresh milk of circulation, open during the batching beginning and stir, after batching is finished, stop circulation, directly carry out the push pipe operation;
3) constant volume;
4) hydration is 20 minutes;
5) preheating: 62 ℃ of preheat temperatures;
6) degassing: degassing temperature is 62 ℃, and pressure is-84Kpa;
7) homogeneous: homogenization pressure is 175bar;
8) sterilization: sterilization temperature is 95 ± 3 ℃, and the time is 300 seconds;
9) cooling: be cooled to 42 ± 1 ℃;
10) inoculation, fermentation: when cooled feed liquid is entered fermentation tank 1/3, start and stir, add bacterial classification in proportion, treat that charging finishes the back and continues to stir 14 minutes; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃;
11) fermentation termination is measured: fermentation termination is controlled at 73 ° of T;
12) cool off can: the feed liquid after acidity is touched the mark is cooled to 22 ℃, squeezes into the sour milk storage tank, and this feed liquid stirred 15 seconds after all entering storage tank, and described beans material cereal mixing sauce is added into the yoghurt that ferments.
On the other hand, with the slaking of beans material cereal, detailed process comprises:
1) metering: with each pot 150kg is the unit metering.
2) boiling: described soya bean, mung bean, black soya bean, red bean and black rice are boiled the back deliquescing, cannot not make it brokenly skin, no hard-core; Steam pressure is controlled at 0.1Mpa, and the time is 70 minutes.
3) peeling: 60 order hexagonal reels peeling.
4) wash sand: wash twice and remove starch.
5) dehydration: dehydration back sweetened bean paste moisture remains between the 64-69%.
6) refining filling: steam pressure is controlled at 0.3Mpa, and the time is about 120 minutes.
7) candied beans material: once candied 62% syrup of using, candied 1.5 hours; Candied 65% syrup of using of secondary, candied 1.5 hours; Three candied 68% syrup of using, candied 2 hours; Control honey made it naturally cool to normal temperature more than 10 hours.
8) cooking disinfection: 100 ℃, 60 minutes;
9) filling: filling can automatically.
10) cooling: water cooling 1 hour.
11) place: naturally cool to room temperature.
In the can step, the beans material cereal mixing sauce of slaking is expected that by fruit online add-on system dynamically carries out on-line mixing, is added in the ready-made yoghurt.
Embodiment 5
A kind of yoghurt and production method thereof
Produce by following raw material:
White granulated sugar: 80g
Agar and pectin: 8g, the two ratio is 1: 1
Lactic acid bacteria: 0.08 unit of activity
Beans material cereal mixing sauce: 500g
Fresh milk: 412g.
Its production process is as follows:
1) fresh milk is newborn only;
2) batching: agar, pectin, white granulated sugar and lactic acid bacteria are mixed the back add in the fresh milk of circulation, open during the batching beginning and stir, after batching is finished, stop circulation, directly carry out the push pipe operation;
3) constant volume;
4) hydration is 20 minutes;
5) preheating: 63 ℃ of preheat temperatures;
6) degassing: degassing temperature is 63 ℃, and pressure is-82Kpa;
7) homogeneous: homogenization pressure is 180bar;
8) sterilization: sterilization temperature is 95 ± 3 ℃, and the time is 300 seconds;
9) cooling: be cooled to 42 ± 1 ℃;
10) inoculation, fermentation: when cooled feed liquid is entered fermentation tank 1/3, start and stir, add bacterial classification in proportion, treat that charging finishes the back and continues to stir 15 minutes; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃;
11) fermentation termination is measured: fermentation termination is controlled at 75 ° of T;
12) cool off can: the feed liquid after acidity is touched the mark is cooled to 23 ℃, squeezes into the sour milk storage tank, and this feed liquid stirred 15 seconds after all entering storage tank, and described beans material cereal mixing sauce is added into the yoghurt that ferments.
On the other hand, with the slaking of beans material cereal, detailed process comprises:
1) metering: with each pot 150kg is the unit metering.
2) boiling: described soya bean, mung bean, black soya bean, red bean and black rice are boiled the back deliquescing, cannot not make it brokenly skin, no hard-core; Steam pressure is controlled at 0.1Mpa, and the time is 70 minutes.
3) peeling: 60 order hexagonal reels peeling.
4) wash sand: wash twice and remove starch.
5) dehydration: dehydration back sweetened bean paste moisture remains between the 64-69%.
6) refining filling: steam pressure is controlled at 0.3Mpa, and the time is about 120 minutes.
7) candied beans material: once candied 62% syrup of using, candied 1.5 hours; Candied 65% syrup of using of secondary, candied 1.5 hours; Three candied 68% syrup of using, candied 2 hours; Control honey made it naturally cool to normal temperature more than 10 hours.
8) high-temperature sterilization: 105 ℃, 65 minutes;
9) filling: filling can automatically.
10) cooling: water cooling 1 hour.
11) place: naturally cool to room temperature.
In the can step, the beans material cereal mixing sauce of slaking is expected that by fruit online add-on system dynamically carries out on-line mixing, is added in the ready-made yoghurt.
Embodiment 6
A kind of yoghurt and production method thereof
Produce by following raw material:
White granulated sugar: 55g
Agar, pectin and gelatin: be total to 6g, the two ratio is 1: 1: 1
Lactic acid bacteria: 0.03 unit of activity
Beans material cereal mixing sauce: 350g
Fresh milk: 637g.
Its production process is as follows:
1) fresh milk is newborn only;
2) batching: agar, pectin, gelatin, white granulated sugar and lactic acid bacteria are mixed the back add in the fresh milk of circulation, open during the batching beginning and stir, after batching is finished, stop circulation, directly carry out the push pipe operation;
3) constant volume;
4) preheating: 64 ℃ of preheat temperatures;
5) degassing: degassing temperature is 64 ℃, and pressure is-80Kpa;
6) homogeneous: homogenization pressure is 180bar;
7) sterilization: sterilization temperature is 95 ± 3 ℃, and the time is 300 seconds;
8) cooling: be cooled to 42 ± 1 ℃;
9) inoculation, fermentation: when cooled feed liquid is entered fermentation tank 1/3, start and stir, add bacterial classification in proportion, treat that charging finishes the back and continues to stir 13 minutes; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃;
10) fermentation termination is measured: fermentation termination is controlled at 75 ° of T;
11) cool off can: the feed liquid after acidity is touched the mark is cooled to 25 ℃, squeezes into the sour milk storage tank, and this feed liquid stirred 15 seconds after all entering storage tank, and described beans material cereal mixing sauce is added into the yoghurt that ferments.
On the other hand, with the slaking of beans material cereal, detailed process comprises:
1) metering: with each pot 150kg is the unit metering;
2) boiling: described soya bean, mung bean, black soya bean, red bean and black rice are boiled the back deliquescing, cannot not make it brokenly skin, no hard-core; Steam pressure is controlled at 0.1Mpa, and the time is 70 minutes;
3) peeling: 60 order hexagonal reels peeling;
4) wash sand: wash twice and remove starch;
5) dehydration: dehydration back sweetened bean paste moisture remains between the 64-69%;
6) refining filling: steam pressure is controlled at 0.3Mpa, and the time is about 120 minutes;
7) candied beans material: once candied 62% syrup of using, candied 1.5 hours; Candied 65% syrup of using of secondary, candied 1.5 hours; Three candied 68% syrup of using, candied 2 hours; Control honey made it naturally cool to normal temperature more than 10 hours;
8) autoclaving is 110 ℃, 70 minutes;
9) filling: filling can automatically;
10) cooling: water cooling 1 hour;
11) place: naturally cool to room temperature;
In the can step, the beans material cereal mixing sauce of slaking is expected that by fruit online add-on system dynamically carries out on-line mixing, is added in the ready-made yoghurt.
The above only is the schematic specific embodiment of the present invention, is not in order to limit scope of the present invention.Any those skilled in the art, equivalent variations, the modification of being done under the prerequisite that does not break away from design of the present invention and principle and combining all should belong to the scope of protection of the invention.
Claims (8)
1. yoghurt, it is characterized in that: described yoghurt is produced by the raw material of following weight portion: white granulated sugar 50-80 part, thickener 3-8 part, lactic acid bacteria 0.02-0.08 part, beans material cereal mixing sauce 50-500 part, fresh milk 412-897 part.
2. yoghurt as claimed in claim 1 is characterized in that: the raw material by following weight portion produces: white granulated sugar 60-70 part, thickener 5-6 part, lactic acid bacteria 0.04-0.06 part, beans material cereal mixing sauce 50-150 part, fresh milk 774-885 part.
3. yoghurt as claimed in claim 1 or 2 is characterized in that, described beans material cereal mixing sauce is made by soya bean, mung bean, black soya bean, red bean and black rice.
4. yoghurt as claimed in claim 1 or 2 is characterized in that, described thickener is selected from one or more the combination in converted starch, pectin, gelatin, the agar.
5. as the production method of any described yoghurt of claim 1-4, it is characterized in that, comprise the steps:
1) fresh milk is newborn only;
2) batching: described stabilizing agent, described white granulated sugar and described lactic acid bacteria are mixed the back add in the described fresh milk of circulation, open during the batching beginning and stir, after batching is finished, stop circulation, directly carry out the push pipe operation;
3) constant volume;
4) preheating: preheat temperature 60-65 ℃;
5) degassing: degassing temperature is 60-65 ℃, pressure be-90Kpa extremely-80Kpa;
6) homogeneous: homogenization pressure is 150-180bar;
7) sterilization: sterilization temperature is 95 ± 3 ℃, and the time is 300 seconds;
8) cooling: be cooled to 42 ± 1 ℃;
9) inoculation, fermentation: when cooled feed liquid is entered fermentation tank 1/3, start and stir, add bacterial classification in proportion, treat that charging finishes the back and continues to stir 10 to 15 minutes; Stop to stir, begin fermentation, fermentation temperature is 42 ± 1 ℃;
10) fermentation termination is measured: fermentation termination is controlled at 70-75 ° of T;
11) cool off can: the feed liquid after acidity is touched the mark is cooled to 18-25 ℃, squeezes into the sour milk storage tank, and this feed liquid stirred 15 seconds after all entering storage tank, and described beans material cereal mixing sauce is added into the yoghurt that ferments.
6. as the production method of a kind of yoghurt as described in the claim 5, it is characterized in that also comprise a hydration step between described constant volume and the described preheating step, the time of hydration is 20 minutes.
7. as the production method of a kind of yoghurt as described in the claim 6, it is characterized in that, also comprise and make behind the beans material cereal sauce beans material cereal slaking of described soya bean, mung bean, black soya bean, red bean and black rice standby, in described can step, described beans material cereal mixing sauce is expected that by fruit online add-on system dynamically carries out on-line mixing, is added in the ready-made yoghurt.
8. as the production method of a kind of yoghurt as described in the claim 7, it is characterized in that the slaking of described beans material cereal comprises:
1) boiling: described soya bean, mung bean, black soya bean, red bean and black rice are boiled the back deliquescing, cannot not make it brokenly skin, no hard-core; Steam pressure is controlled at 0.1Mpa, and the time is 70 minutes;
2) candied: once candied 62% syrup of using, candied 1.5 hours; Candied 65% syrup of using of secondary, candied 1.5 hours; Three candied 68% syrup of using, candied 2 hours, control honey made it naturally cool to normal temperature more than 10 hours;
3) autoclaving: 98-110 ℃, 60-70 minute sterilization, perhaps cooking disinfection: more than 98 ℃, 60 minutes.
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| CN102379346A (en) * | 2010-09-03 | 2012-03-21 | 天津市恒安食品有限公司 | Black bean rice milk beverage and production process thereof |
| CN102396598A (en) * | 2011-11-11 | 2012-04-04 | 内蒙古伊利实业集团股份有限公司 | Yoghurt added with rice flour and preparation method thereof |
| WO2013010908A1 (en) | 2011-07-15 | 2013-01-24 | Dsm Ip Assets B.V. | A cereal yogurt and preparation method thereof |
| CN103125603A (en) * | 2011-04-20 | 2013-06-05 | 重庆市天友乳品二厂有限公司 | Production method of liquid milk |
| CN106035659A (en) * | 2016-06-13 | 2016-10-26 | 宁夏海达生物科技开发有限公司 | Stirring type black rice and highland barley yoghourt and preparation method thereof |
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| CN1820613A (en) * | 2006-03-29 | 2006-08-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit juice and grain seasoning milk |
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| CN101180988A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Soybean dessert sour milk and preparation method thereof |
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| CN103125603B (en) * | 2011-04-20 | 2014-03-05 | 重庆市天友乳品二厂有限公司 | Production method of liquid milk |
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| CN107467188A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of lichee Yoghourt and preparation method thereof |
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| CN106973995A (en) * | 2017-05-23 | 2017-07-25 | 邓子坚 | A kind of black soy-yogurt |
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