CN101715823B - Degreased layered yoghurt and preparation method thereof - Google Patents
Degreased layered yoghurt and preparation method thereof Download PDFInfo
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- CN101715823B CN101715823B CN2009102653891A CN200910265389A CN101715823B CN 101715823 B CN101715823 B CN 101715823B CN 2009102653891 A CN2009102653891 A CN 2009102653891A CN 200910265389 A CN200910265389 A CN 200910265389A CN 101715823 B CN101715823 B CN 101715823B
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Abstract
The invention provides degreased layered yoghurt, comprising 50-200 parts of fruit juice or jam and 950-800 parts of degreased yoghurt by weight. The components of the fruit juice or jam are selected from apple, hami melon, guava, mango, lemon or pawpaw. The invention further provides a preparation method for the degreased layered yoghurt, comprising the steps of: proportioning, metering volume, preheating, homogenizing, sterilizing, inoculating, fermenting, adding the components of the fruit juice or jam and filling. The fruit juice or jam flows downwards along the side wall of a container by a way of filling at four corners through an online mixing system and is filled above the yoghurt and below the yoghurt. The degreased layered yoghurt can provide rich fruit nutrition and is particularly suitable for ladies who have high requirements of the health and weight or obesity people thanks to intake of low fat or zero fat foods.
Description
Technical field
The present invention relates to a kind of sour milk, degreased layered yoghurt of especially a kind of fruit juice or jam and preparation method thereof.The technical field that belongs to dairy products.
Background technology
Lactic acid bacteria, milk and fruit type raw material are combined making be rich in carbohydrate, vitamin, mineral matter, protein and more low-fat yogurt drink, existing health-care effect is not worried Excessive Intake fat yet and is caused obesity, is one of development trend of present functional beverage.Disclose as CN02128054.1 " a kind of mung bean cultured milk and preparation method thereof " and a kind ofly to have sneaked into milk fermentation with mung bean milk and make the mung bean cultured milk, not only had the clearing heat and detoxicating effect of mung bean but also the nutrition of cultured milk is arranged.This invention be with soya-bean milk and milk as the fermentation base-material, make bean milk yoghurt.CN03140123.6 " coconut palm tartaric acid cow's milk and production method thereof " discloses a kind of cultured milk of sneaking into the coconut palm fruit in whole milk powder, makes it have coconut palm fruit local flavor, and mouthfeel is rather good.CN200610041505.8 " pumpkin cultured milk and preparation method thereof " discloses a kind of pumpkin cultured milk with fresh pumpkin, lactic acid, honey element, pumpkin essence, pectin, skimmed milk power and drinking water preparation.These methods all combine with full fat yoghourt and fruit material, generally all are to add the fruit grain or the fruit piece is mixed in the sour milk it in full fat yoghourt.
Summary of the invention
The present invention will provide a kind of degreased layered yoghurt, be not in yogurt made with skim milk, to add the fruit material, but be cast in jam or fruit juice above the yogurt made with skim milk or be layered on sour milk below, and make jam and/or fruit juice and yogurt made with skim milk layering.
The invention provides a kind of degreased layered yoghurt, the feedstock production that comprises 1000 parts of following components by weight percent forms:
Fruit juice and/or jam: 50-200 part;
Albumen powder: 0-15 part;
White granulated sugar: 0-70 part;
For sugared 0.1-0.2 part;
Stabilizing agent: 0.5-10 part;
Flavoring essence: 0-5 part;
All the other are the degreasing fresh milk;
The described raw material of wherein per 1000 grams adds 0.02-0.08 unit of activity lactobacillus-fermented.
It is the hydroxypropyl two starch acid fat of 0.4-6 part, the gelatin of 0.3-3 part and/or the pectin of 0.3-1 part that stabilizing agent is preferably percentage by weight.
Fruit juice is selected from apple in the degreased layered yoghurt provided by the invention, "Hami" melon, pomegranate, mango, the combination of one or more in lemon, the pawpaw, preferably apple juice.
Jam is selected from apple in the degreased layered yoghurt provided by the invention, "Hami" melon, pomegranate, mango, the combination of one or more in lemon, the pawpaw, preferred mango jam.
The used flavoring essence of the present invention can be buied on market, preferably strawberry essence and fragrant citrus essence.
Fruit juice and jam that the present invention uses all can be buied on market.
A kind of method for preparing degreased layered yoghurt provided by the invention, wherein fruit juice or jam are by the on-line mixing system, mode by four-head perfusion flows down along the sidewall of container, not only the yogurt made with skim milk that can pour into above, also can be filled into yogurt made with skim milk below.Wherein cow's milk is through after the fatty seperator, and the fat content of product is lower than 0.5%.Jam or fruit juice adopt the mode of four-head perfusion, are layered on after the sidewall of cup flows down above the yogurt made with skim milk after the fermentation.The impulsive force that assurance jam or fruit juice add can not destroyed the structure of cultured milk.Mode that also can be by four-head perfusion flows down along the sidewall of container, be filled into yogurt made with skim milk below make that jam solidifies in its 5 second, with the mode of four-head perfusion, fresh milk is filled in the cup uniformly again, do not destroy the structure of jam, then fermentation.
Since jam or fruit juice both can be layered on yogurt made with skim milk above, also can be filled into yogurt made with skim milk below.So the step that causes fermenting among the preparation method has the branch of priority.When the layered yoghurt that preparation degreased layered yoghurt method provided by the invention produces, when fruit juice and/or jam were layered on the upper strata of yogurt made with skim milk, step comprised:
1) the check raw milk is fresh milk after qualified, then described fresh milk is carried out an acceptance inspection and clean breast, at last the described fresh milk behind the clean breast is placed storage tank;
2) carry out degreasing with the milk separator;
3) in material-compound tank, add defatted fresh milk in the storage tank, start and stir, with stabilizing agent, albumen powder, generation sugar, white granulated sugar and flavoring essence slowly add in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
4) feed liquid after stirring is carried out constant volume, feed temperature is reduced to and is not higher than 15 ℃ behind the constant volume;
5) feed liquid that obtains of preheating makes its temperature reach 60 ℃-65 ℃;
6) feed liquid is carried out homogeneous, the pressure of homogeneous is 150-170bar;
7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
8) temperature of described feed liquid is reduced to 42 ℃ ± 1 ℃, start and stir and the adding lactic acid bacteria, continue to stir 10-15 minute;
9) feed liquid is poured in the sour milk cup while stirring, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
10) with after 20 ± 2 ℃ of the sour milk cup temperature coolings, pour into a mould fruit juice and/or jam by the on-line mixing system by the mode of four-head perfusion, fruit juice and/or jam flow down along the sidewall of container, be layered on yogurt made with skim milk above;
11) degreased layered yoghurt that obtains is refrigerated.
When the layered yoghurt that preparation degreased layered yoghurt method provided by the invention produces, when fruit juice and/or jam were layered on the lower floor of sour milk, step comprised:
1) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
2) carry out degreasing with the milk separator;
3) in material-compound tank, add defatted fresh milk in the described storage tank, start and stir, with stabilizing agent, albumen powder, generation sugar, white granulated sugar and flavoring essence slowly add in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
4) the described feed liquid after stirring is carried out constant volume, feed temperature is reduced to and is not higher than 15 ℃ behind the constant volume;
5) feed liquid that obtains of preheating makes its temperature reach 60 ℃-65 ℃;
6) feed liquid is carried out homogeneous, the pressure of homogeneous is 150-170bar;
7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃;
9) in above-mentioned feed liquid, add described lactic acid bacteria, treat that charging finishes the back and continues to stir 10-15 minute;
10) fruit juice and/or described jam at first are injected in the fermentation tank by the on-line mixing system, solidify fruit juice and/or jam in 5 seconds;
11) with the mode of four-head perfusion, described feed liquid is filled into the upper strata of flavoring essence, fruit juice and/or jam uniformly, do not destroy the structure of jam;
12) pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
13) inoculation begins to test the pH value of described feed liquid after 4 hours, is cooled to 20 ± 2 ℃ when the pH value is 4.60 immediately;
14) degreased layered yoghurt that obtains is refrigerated.
Yogurt made with skim milk is because fat content is low, and taste is more flat, can promote the whole local flavor of yogurt made with skim milk after adding fruit juice or the jam, becomes not only nice but also healthy.Fruit juice or jam and yogurt made with skim milk proportion control were lower than 1: 19 between 1: 19 to 1: 4, fruit-like flavour is lighter, does not have castering action; Be higher than 1: 4, fruit-like flavour is too strong, has covered milk.
The specific embodiment
Understand the existing the specific embodiment of the present invention that illustrates in conjunction with the embodiments for technical characterictic of the present invention, purpose and effect being had more clearly.
Embodiment 1
1000 gram apple juice degreased layered yoghurts, raw material comprises following component:
Apple juice: 50 grams;
White granulated sugar: 60 grams;
Abbas is sweet: 0.1 gram;
Pectin: 1 gram;
All the other are defatted fresh milks;
Add lactic acid bacteria (available from Danisco A/S BJ Rep Office): 0.02 unit of activity.
The concrete preparation method of present embodiment is as follows:
(1) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(2) degreasing: carry out degreasing with the milk separator;
(3) in material-compound tank, add defatted fresh milk in the described storage tank, start and stir, with pectin, Abbas is sweet and white granulated sugar slowly adds in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, described feed temperature is reduced to 14 ℃ behind the constant volume;
(5) feed liquid that obtains of preheating makes its temperature reach 60 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 150bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃; Start and stir and the adding lactic acid bacteria, continue to stir 10 minutes;
(9) feed liquid is poured in the sour milk cup while stirring, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(10) with after 20 ± 2 ℃ of the sour milk cup coolings, pour into a mould apple juice by the on-line mixing system by the mode of four-head perfusion, apple juice flows down along the sidewall of container, be layered on described sour milk above;
(11) degreased layered yoghurt that obtains is refrigerated.
Embodiment 2
1000 gram mango jam degreased layered yoghurts, raw material comprises following component:
Mango jam: 150 grams;
Albumen powder: 2 grams;
White granulated sugar: 20 grams;
Aspartame: 0.2 gram;
Hydroxypropyl two starch acid fat: 6 grams, gelatin 3 grams, pectin 1 gram;
Strawberry essence: 0.5 gram;
All the other are defatted fresh milks;
Add lactic acid bacteria (available from Danisco A/S BJ Rep Office): 0.03 unit of activity.
The concrete preparation method of present embodiment is as follows:
(1) the check raw milk is defatted fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(2) degreasing: carry out degreasing with the milk separator;
(3) in material-compound tank, add fresh milk in the described storage tank, start and stir, hydroxypropyl PASELLI EASYGEL, gelatin, pectin, albumen powder, Aspartame and white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, feed temperature is reduced to 12 ℃ behind the constant volume;
(5) feed liquid that obtains of preheating makes its temperature reach 60 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 150bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃;
(9) in above-mentioned feed liquid, add lactic acid bacteria, treat that charging finishes the back and continues to stir 10 minutes;
(10) mango jam at first is injected in the fermentation tank by the on-line mixing system, and jam solidifies in 5 seconds;
(11) with the mode of four-head perfusion, feed liquid is filled into mango jam upper strata uniformly, does not destroy the structure of jam;
(12) pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(13) inoculation begins to test the pH value of described feed liquid after 4 hours, is cooled to 20 ± 2 ℃ when the pH value is 4.60 immediately;
(14) degreased layered yoghurt that obtains is refrigerated.
Embodiment 3
1000 gram lemon juice degreased layered yoghurts, raw material comprises following component:
Lemon juice: 80 grams;
Albumen powder: 5 grams;
White granulated sugar: 70 grams;
Acesulfame potassium: 0.1 gram;
Hydroxypropyl two starch acid fat: 5 grams, gelatin 2 grams, pectin 0.3 gram;
Fragrant citrus essence: 2 grams;
All the other are defatted fresh milks;
Add lactic acid bacteria (available from Danisco A/S BJ Rep Office): 0.04 unit of activity;
The concrete preparation method of present embodiment is as follows:
(1) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(2) degreasing: carry out degreasing with the milk separator.
(3) defatted fresh milk in the described storage tank of adding in material-compound tank, start and stir, fragrant citrus essence, albumen powder, acesulfame potassium, hydroxypropyl two starch acid fat, gelatin, pectin and white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, described feed temperature is reduced to 10 ℃ behind the constant volume;
(5) feed liquid that obtains of preheating makes its temperature reach 62 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 165bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃, start and stir and the adding lactic acid bacteria, continue to stir 13 minutes;
(9) feed liquid is poured in the sour milk cup while stirring, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃, picks up counting and ferments, and fermentation temperature is 42 ± 1 ℃;
(10) with after 20 ± 2 ℃ of the feed temperature that the obtains coolings, pour into a mould lemon juice by the on-line mixing system by the mode of four-head perfusion, lemon juice flows down along the sidewall of container, be layered on described sour milk above;
(11) degreased layered yoghurt that obtains is refrigerated.
Embodiment 4
1000 gram "Hami" melon pomegranate degreased layered yoghurts, raw material comprises following component:
"Hami" melon pomegranate blended fruit juice: 100 grams, wherein apple juice 20 grams, "Hami" melon fruit juice 30 grams, guava juice 30 grams and lemon juice 20 grams;
Albumen powder: 6 grams;
White granulated sugar: 10 grams;
Acesulfame potassium: 0.2 gram;
Hydroxypropyl two starch acid fat: 0.4 gram, gelatin 0.3 gram, pectin 0.6 gram;
Fragrant citrus essence: 1 gram;
All the other are defatted fresh milks;
Add lactic acid bacteria (available from Danisco A/S BJ Rep Office): 0.06 unit of activity.
The concrete preparation method of present embodiment is as follows:
(1) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(2) degreasing: carry out degreasing with the milk separator.
(3) defatted fresh milk in the described storage tank of adding in material-compound tank, start and stir, hydroxypropyl two starch acid fat, gelatin, pectin, fragrant citrus essence, albumen powder, acesulfame potassium and white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, described feed temperature is reduced to 5 ℃ behind the constant volume;
(5) feed liquid that obtains of preheating makes its temperature reach 65 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 170bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃; Start stirring and add described lactic acid bacteria, continue to stir 15 minutes;
(9) feed liquid is poured in the sour milk cup while stirring, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(10) with after 20 ± 2 ℃ of the sour milk cup temperature coolings, pour into a mould apple, "Hami" melon, pomegranate and lemon blended fruit juice by the on-line mixing system by the mode of four-head perfusion, blended fruit juice flows down along the sidewall of container, be layered on described sour milk above;
(11) degreased layered yoghurt that obtains is refrigerated.
Embodiment 5
1000 gram apples, "Hami" melon, mango and pawpaw jam degreased layered yoghurt, raw material comprises following component:
Apple, "Hami" melon, mango and pawpaw mixed jam 180 grams, wherein apple jam 50 grams, "Hami" melon jam 50 grams, mango 20 grams, pawpaw jam 60 grams;
Albumen powder: 12 grams;
White granulated sugar: 30 grams;
Acesulfame potassium: 0.1 gram;
Gelatin 0.3 gram;
Fragrant citrus essence: 2 grams;
All the other are defatted fresh milks;
Lactic acid bacteria (available from Danisco A/S BJ Rep Office): 0.04 unit of activity.
The concrete preparation method of present embodiment is as follows:
(1) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(2) degreasing: carry out degreasing with the milk separator;
(3) in material-compound tank, add defatted fresh milk in the described storage tank, start and stir, fragrant citrus essence, albumen powder, acesulfame potassium, gelatin and white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, described feed temperature is reduced to 10 ℃ behind the constant volume;
(5) feed liquid that obtains of preheating makes its temperature reach 65 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 170bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃, start and stir and the adding lactic acid bacteria, continue to stir 15 minutes;
(9) apple, "Hami" melon, mango and pawpaw mixed jam at first are injected in the sour milk cup by the on-line mixing system, and jam solidifies in 5 seconds,
(10) with the mode of four-head perfusion, described feed liquid is filled into the upper strata of jam uniformly, do not destroy the structure of jam;
(11) pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(12) inoculation begins to test the pH value of described feed liquid after 4 hours, is cooled to 20 ± 2 ℃ when the pH value is 4.60 immediately;
(13) degreased layered yoghurt that obtains is sent into freezer;
Embodiment 6
1000 gram fruit juice jam degreased layered yoghurts comprise following component:
Apple juice 100 grams and mango jam 100 grams
Albumen powder: 15 grams;
Acesulfame potassium: 0.2 gram;
Gelatin 0.3 gram, pectin 0.2 gram;
Strawberry essence: 2 grams;
All the other are defatted fresh milks;
Lactic acid bacteria (available from Danisco A/S BJ Rep Office): 0.04 unit of activity.
The concrete preparation method of present embodiment is as follows:
(1) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(2) degreasing: carry out degreasing with the milk separator;
(3) in material-compound tank, add defatted fresh milk in the described storage tank, start and stir, strawberry essence, albumen powder, acesulfame potassium, gelatin, pectin and white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, described feed temperature is reduced to 5 ℃ behind the constant volume;
(5) feed liquid that obtains of preheating makes its temperature reach 63 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 165bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃, start and stir and the adding lactic acid bacteria, continue to stir 15 minutes;
(9) apple juice and mango jam at first are injected in the sour milk cup by the on-line mixing system, and jam solidifies in 5 seconds,
(10) with the mode of four-head perfusion, described feed liquid is filled into the upper strata of fruit juice and jam uniformly, do not destroy the structure of jam;
(11) pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(12) inoculation begins to test the pH value of described feed liquid after 4 hours, is cooled to 20 ± 2 ℃ when the pH value is 4.60 immediately;
(13) degreased layered yoghurt that obtains is refrigerated.
The degreased layered yoghurt that invention provides can provide abundant fruit nutrition, owing to the absorption of low fat or zero fat, is particularly suitable for health requirements and demanding Ms of body weight or obese people simultaneously.
Claims (3)
1. the raw material that degreased layered yoghurt, described sour milk comprise 1000 parts of following components by weight percent is prepared from through check, degreasing, batching, constant volume, preheating, homogeneous, sterilization, cooling, inoculation fermentation, cast and refrigeration:
Fruit juice and/or jam: 50-200 part;
Albumen powder: 0-15 part;
White granulated sugar: 0-70 part;
For sugared 0. 1-0.2 part;
Stabilizing agent: 0.3-10 part;
Flavoring essence: 0-5 part;
All the other are defatted fresh milk;
The described raw material of wherein per 1000 grams adds 0.02-0.08 unit of activity lactobacillus-fermented;
It is characterized in that: described stabilizing agent is the hydroxypropyl two starch acid fat of 0.4-6 part, the gelatin of 0.3-3 part and/or the pectin of 0.3-1 part.
2. method for preparing degreased layered yoghurt as claimed in claim 1 comprises:
1) the check raw milk is fresh milk after qualified, then described fresh milk is carried out an acceptance inspection and clean breast, at last the described fresh milk behind the clean breast is placed storage tank;
2) carry out degreasing with the described fresh milk of milk separator after, obtain defatted fresh milk clean breast;
3) the described defatted fresh milk in the described storage tank of adding in material-compound tank, start and stir, with described albumen powder, described white granulated sugar, described generation sugar, described stabilizing agent and described flavoring essence slowly add in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
4) the described feed liquid after stirring is carried out constant volume, described feed temperature is reduced to and is not higher than 15 ℃ behind the constant volume;
5) the described feed liquid that obtains of preheating makes its temperature reach 60 ℃-65 ℃;
6) described feed liquid is carried out homogeneous, the pressure of homogeneous is 150-170bar;
7) described feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
8) temperature of described feed liquid is reduced to 42 ℃ ± 1 ℃; Start stirring and add described lactic acid bacteria, continue to stir 10-15 minute;
9) feed liquid that obtains is poured in the sour milk cup while stirring, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃, obtains yogurt made with skim milk;
10) with after 20 ± 2 ℃ of the described sour milk cup temperature coolings, pour into a mould described fruit juice and/or described jam by the on-line mixing system by the mode of four-head perfusion, described fruit juice and/or described jam flow down along the sidewall of container, be layered on described yogurt made with skim milk above;
11) degreased layered yoghurt that obtains is refrigerated.
3. method for preparing degreased layered yoghurt as claimed in claim 1 comprises:
1) the check raw milk is fresh milk after qualified, then described fresh milk is carried out an acceptance inspection and clean breast, at last the described fresh milk behind the clean breast is placed storage tank;
2) carry out degreasing with the described fresh milk of milk separator after, obtain defatted fresh milk clean breast;
3) the described defatted fresh milk in the described storage tank of adding in material-compound tank, start and stir, with described albumen powder, described white granulated sugar, described generation sugar, described stabilizing agent and described flavoring essence slowly add in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
4) the described feed liquid after stirring is carried out constant volume, described feed temperature is reduced to and is not higher than 15 ℃ behind the constant volume;
5) the described feed liquid that obtains of preheating makes its temperature reach 60 ℃-65 ℃;
6) described feed liquid is carried out homogeneous, the pressure of homogeneous is 150-170bar;
7) described feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
8) temperature of described feed liquid is reduced to 42 ℃ ± 1 ℃;
9) in above-mentioned feed liquid, add described lactic acid bacteria, treat that charging finishes the back and continues to stir 10-15 minute;
10) described fruit juice and/or described jam at first are injected in the sour milk cup by the on-line mixing system, solidify jam in 5 seconds;
11) with the mode of four-head perfusion, described feed liquid is filled into the upper strata of described fruit juice and/or described jam uniformly, do not destroy the structure of jam;
12) pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
13) inoculation begins to test the pH value of described feed liquid after 4 hours, is cooled to 20 ± 2 ℃ when the pH value is 4.60 immediately;
14) degreased layered yoghurt that obtains is refrigerated.
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| CN108112693A (en) * | 2017-12-25 | 2018-06-05 | 哈尔滨学院 | A kind of coagulating type is layered more taste Yoghourts and preparation method thereof |
| CN109845819A (en) * | 2019-01-10 | 2019-06-07 | 福建长富乳品有限公司 | A kind of Yoghourt with jam lines and preparation method thereof and equipment |
| CN110558381A (en) * | 2019-09-30 | 2019-12-13 | 福建长富乳品有限公司 | Double-color solidified tortoise jelly yoghourt and preparation process thereof |
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