CN102113558A - Method for preparing tremella and jujube juice yoghourt - Google Patents

Abstract

The invention discloses a method for preparing tremella and jujube juice yoghourt, relating to the technical field of a yoghourt preparation method. In the method, tremella, jujube and skim milk powder serve as main raw materials and are processed according to the following flows: preparing tremella sauce; pre-processing jujube; blending jujube juice fermentation ground mass; homogenizing; sterilizing; cooling; inoculating; fermenting; cooling, mixing and stirring; filling; and obtaining a finished product. The tremella and jujube juice yoghourt has the advantages of abundant nutrition and excellent taste and health-care function.

Description

The preparation method of white fungus jujube juice sour milk

Technical field

The present invention relates to a kind of technical field of yogurt production method, specifically is a kind of preparation method of white fungus jujube juice sour milk.

Background technology

White fungus contains 17 seed amino acids of eight kinds of necessary amino acid that comprise needed by human body, multiple polysaccharide, organic acid, crude fibre, multivitamin, wherein polysaccharide accounts for dry weight 72%～78%, have nourishment for vitality, nourishing the stomach to improve the production of body fluid, heart tonifying and brain strengthening, the effect of strengthening the body resistance to consolidate the constitution.It has reducing blood lipid, hypotensive, prevent artery sclerosis, strengthen body's immunity, delay senility, the effect of skin care, cure the effect that gastric ulcer more shows its uniqueness.Red date is described as the king of Vc, tonifying spleen benefit stomach is arranged, the effect of building up healthful vital energy.White fungus and red date are not too many edible in life at ordinary times, can not well combine though this two things is fine, at most just boil a white fungus jujube decoction, are not to be popular owing to taste is not good enough.

Summary of the invention

At above-mentioned the deficiencies in the prior art, the invention provides a kind of method of making of white fungus jujube juice sour milk, with white fungus, red date, skimmed milk power is primary raw material, preliminary treatment → jujube juice fermentation base-material allotment → homogeneous → sterilization → cooling → inoculation → fermentation → cooling and mixing stirring white fungus sauce → can → this flow process of finished product according to the preparation → red date of white fungus sauce is carried out, make not only nutritious, the excellent in taste of white fungus jujube juice sour milk, and have health care.

The present invention realizes with following technical scheme: a kind of preparation method of white fungus jujube juice sour milk, it is characterized in that: this method is a primary raw material with white fungus, red date, skimmed milk power, carries out according to following operation: the preliminary treatment of the preparation → red date of white fungus sauce → jujube juice fermentation base-material allotment → homogeneous → sterilization → cooling → inoculation → fermentation → cooling and mixing stirring → can → finished product; Each operation is specially:

(1) preparation of white fungus sauce, taken by weighing white fungus, wash the impurity on white fungus surface earlier with clear water off, soak softening white fungus with 20 times of clear water then, white fungus is cut into the fragment of 2～3mm, with white fungus soak dissolving pectin and white granulated sugar, pour the white fungus infusion of chopping again into, infusion is thoroughly softening to white fungus, slaking gets final product, and is 4.0 with newborn acid for adjusting pH value, make the white fungus sauce, sauce sealing be cooled to 4 ℃ stand-by;

(2) preliminary treatment of red date, the red date of selecting bright-coloured glossy, the free from insect pests of skin, nothing to go mouldy with the cleaning up red dates of select, is examined with the softening jujube of removing of 5 times of emerge in worm water, and then add 10 times of water, merge former soak, heating is earlier boiled half an hour, the well-done and sterilization with red date, coolant-temperature gage is remained on 85 ℃ at last, soak 3h, after sap extraction finishes, filter extraction jujube juice with 160 order filter clothes;

(3) jujube juice fermentation base-material allotment, earlier white granulated sugar is mixed with compound stabilizer, add the hot water stirring and make syrup, skimmed milk power is in 10% weighing of fermentation base-material ratio, with an amount of warm water dissolving, add in the syrup that has made, add the jujube juice for preparing then, with the abundant stirring and evenly mixing of feed liquid, temperature remains on 60 ℃～80 ℃;

(4) homogeneous is with deployed jujube juice fermentation base-material homogeneous while hot, homogenization pressure 35Mpa;

(5) sterilization is fermented base-material through 95 ℃, 15h water-bath sterilization with the jujube juice behind the homogeneous;

(6) cooling is cooled to 37～40 ℃;

(7) inoculation inserts lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria by 4% of fermentation base-material amount, and the two ratio is 1: 2;

(8) fermentation, anoxic fermentation 5～6h in 37 ℃ of incubators, acidity reaches 60～80 ° of T, and pH value≤4.2 an o'clock fermentation is finished;

(9) cooling and mixing stirs, and after the fermentation ends, is quickly cooled to below 30 ℃, continues to be cooled to 18 ℃ then, and beginning is evenly stirred under constantly lowering the temperature, and adds the white fungus sauce that process is handled well simultaneously, and jujube juice fermentation base-material and white fungus sauce proportioning are 9: 1;

(10) can begins filling and sealing when being cooled to 10 ℃, earlier jar is carried out sterilization before the can,,

(11) finished product, can are well then preserved 12～24h and are got final product in Cool Room 4.

The invention has the beneficial effects as follows: with white fungus, red date, skimmed milk power is primary raw material, preliminary treatment → jujube juice fermentation base-material allotment → homogeneous → sterilization → cooling → inoculation → fermentation → cooling and mixing stirring white fungus sauce → can → this flow process of finished product according to the preparation → red date of white fungus sauce is carried out, make not only nutritious, the excellent in taste of white fungus jujube juice sour milk, and have health care.

The specific embodiment

The invention will be further described below in conjunction with specific embodiment.

Embodiment

A kind of preparation method of white fungus jujube juice sour milk, it is characterized in that: this method is a primary raw material with white fungus, red date, skimmed milk power, carries out according to following operation: the preliminary treatment of the preparation → red date of white fungus sauce → jujube juice fermentation base-material allotment → homogeneous → sterilization → cooling → inoculation → fermentation → cooling and mixing stirring → can → finished product; Each operation is specially:

(1) preparation of white fungus sauce, taken by weighing white fungus, wash the impurity on white fungus surface earlier with clear water off, soak softening white fungus with 20 times of clear water then, white fungus is cut into the fragment of 2mm, with white fungus soak dissolving pectin and white granulated sugar, pour the white fungus infusion of chopping again into, infusion is thoroughly softening to white fungus, slaking gets final product, and is 4.0 with newborn acid for adjusting pH value, make the white fungus sauce, sauce sealing be cooled to 4 ℃ stand-by;

(2) preliminary treatment of red date, the red date of selecting bright-coloured glossy, the free from insect pests of skin, nothing to go mouldy with the cleaning up red dates of select, is examined with the softening jujube of removing of 5 times of emerge in worm water, and then add 10 times of water, merge former soak, heating is earlier boiled half an hour, the well-done and sterilization with red date, coolant-temperature gage is remained on 85 ℃ at last, soak 3h, after sap extraction finishes, filter extraction jujube juice with 160 order filter clothes;

(3) jujube juice fermentation base-material allotment, earlier white granulated sugar is mixed with compound stabilizer, compound stabilizer adopts and meets CMC, PGA, the edible pectin that GB-2760 requires, add the hot water stirring and make syrup, skimmed milk power is in 10% weighing of fermentation base-material ratio, with an amount of warm water dissolving, add in the syrup that has made, add the jujube juice for preparing then, with the abundant stirring and evenly mixing of feed liquid, temperature remains on 70 ℃;

(4) homogeneous is with deployed jujube juice fermentation base-material homogeneous while hot, homogenization pressure 35Mpa;

(5) sterilization is fermented base-material through 95 ℃, 15h water-bath sterilization with the jujube juice behind the homogeneous;

(6) cooling is cooled to 40 ℃;

(7) inoculation inserts lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria by 4% of fermentation base-material amount, and the two ratio is 1: 2;

(8) fermentation, anoxic fermentation 5h in 37 ℃ of incubators, acidity reaches 70 ° of T, and pH value≤4.2 an o'clock fermentation is finished;

(9) cooling and mixing stirs, and after the fermentation ends, is quickly cooled to below 30 ℃, with lactic acid bacteria inhibiting propagation, continue to be cooled to 18 ℃ then, and constantly beginning evenly to stir under the cooling, add the white fungus sauce through handling well simultaneously, jujube juice fermentation base-material and white fungus sauce proportioning are 9: 1;

(10) can begins filling and sealing when being cooled to 10 ℃, earlier jar is carried out sterilization before the can,,

(11) finished product, can back preservation 20h in Cool Room 4 well get final product.

Claims (2)

1. the preparation method of a white fungus jujube juice sour milk, it is characterized in that: this method is a primary raw material with white fungus, red date, skimmed milk power, carries out according to following operation: the preliminary treatment of the preparation → red date of white fungus sauce → jujube juice fermentation base-material allotment → homogeneous → sterilization → cooling → inoculation → fermentation → cooling and mixing stirring → can → finished product; Each operation is specially:

(1) preparation of white fungus sauce, taken by weighing white fungus, wash the impurity on white fungus surface earlier with clear water off, soak softening white fungus with 20 times of clear water then, white fungus is cut into the fragment of 2～3mm, with white fungus soak dissolving pectin and white granulated sugar, pour the white fungus infusion of chopping again into, infusion is thoroughly softening to white fungus, slaking gets final product, and is 4.0 with newborn acid for adjusting pH value, make the white fungus sauce, sauce sealing be cooled to 4 ℃ stand-by;

(2) preliminary treatment of red date, the red date of selecting bright-coloured glossy, the free from insect pests of skin, nothing to go mouldy with the cleaning up red dates of select, is examined with the softening jujube of removing of 5 times of emerge in worm water, and then add 10 times of water, merge former soak, heating is earlier boiled half an hour, the well-done and sterilization with red date, coolant-temperature gage is remained on 85 ℃ at last, soak 3h, after sap extraction finishes, filter extraction jujube juice with 160 order filter clothes;

(3) jujube juice fermentation base-material allotment, white granulated sugar and compound stabilizer Hybrid Heating water stir makes syrup, skimmed milk power is in 10% weighing of fermentation base-material ratio, with an amount of warm water dissolving, add in the syrup that has made, add the jujube juice for preparing then, with the abundant stirring and evenly mixing of feed liquid, temperature remains on 60 ℃～80 ℃;

(4) homogeneous is with deployed jujube juice fermentation base-material homogeneous while hot, homogenization pressure 35Mpa;

(5) sterilization is fermented base-material through 95 ℃, 15h water-bath sterilization with the jujube juice behind the homogeneous;

(6) cooling is cooled to 37～40 ℃;

(7) inoculation inserts lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria by 4% of fermentation base-material amount, and the two ratio is 1: 2;

(8) fermentation, anoxic fermentation 5～6h in 37 ℃ of incubators, acidity reaches 60～80 ° of T, and pH value≤4.2 an o'clock fermentation is finished;

(9) cooling and mixing stirs, and after the fermentation ends, is quickly cooled to below 30 ℃, continues to be cooled to 18 ℃ then, and beginning is evenly stirred under constantly lowering the temperature, and adds the white fungus sauce that process is handled well simultaneously, and jujube juice fermentation base-material and white fungus sauce proportioning are 9: 1;

(10) can begins filling and sealing when being cooled to 10 ℃, earlier jar is carried out sterilization before the can,,

(11) finished product, can are well then preserved 12～24h and are got final product in Cool Room 4.

2. the preparation method of white fungus jujube juice sour milk according to claim 1 is characterized in that: described compound stabilizer adopts and meets CMC, PGA, the edible pectin that GB-2760 requires.