CN102228086A - Probiotic fruit material yoghurt and production process thereof - Google Patents
Probiotic fruit material yoghurt and production process thereof Download PDFInfo
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- CN102228086A CN102228086A CN 201110184378 CN201110184378A CN102228086A CN 102228086 A CN102228086 A CN 102228086A CN 201110184378 CN201110184378 CN 201110184378 CN 201110184378 A CN201110184378 A CN 201110184378A CN 102228086 A CN102228086 A CN 102228086A
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Abstract
The invention discloses probiotic fruit material yoghurt and a production process thereof. The production process comprises the steps of preheating, homogenizing, sterilizing, inoculating, fermenting, cooling, adding a fruit material, packaging, and refrigerating. Through the detection, a product obtained by adopting the formula and the process has stable quality and good mouthfeel. In the process, five kinds of probiotics, namely Lactobacillus bulgaricus, Streptococcus thermophilus, bifidobacteria, Lactobacillus acidophilus and Lactobacillus paracasei are adopted for fermentation; the five kinds of probiotics are perfectly matched; through the detection, the flavor, the structure state as well as nutrition and health properties of the obtained product are greatly improved; the fruit material is added after the fermentation is finished, so that the fruit material is not fermented; and the fresh fruit material ensures that the product has better mouthfeel and is more nutritious and healthy.
Description
Technical field
The present invention relates to the food engineering field, relate in particular to a kind of probio and really expect cultured milk and production technology thereof.
Background technology
Most in the market common acids cow's milk is to be formed by simple streptococcus thermophilus and bulgaria lactobacillus fermentation, also there is the minority sour milk to add a kind of probio in addition again, but these sour milks make product special flavour and structural state all be not so good as common acids cow's milk owing to additionally having added probio, and aspect nutrient health, also do not utilized well, can not satisfy the demand of consumer to nutrition.
In addition, great majority have added the matched well that the cultured milk of really expecting is not all accomplished fruit material and milk in the market, make the product mouthfeel can not satisfy consumer's demand.
Summary of the invention
For overcoming the above problems, the invention discloses the production technology that a kind of probio is really expected cultured milk.
The present invention can be realized by following technical scheme:
A kind of probio is really expected cultured milk, comprise following composition: raw milk content is 70-80%, white sugar content is 2.38-4.7%, fruit fruit grain sauce content is 5-10%, condensed milk content is 8-15%, rare cream content is 2-4%, pectin content is 0.05-0.12%, single-stearic acid glyceride content is 0.05-0.1%, and converted starch content is 0.2-0.4%, and Bifidobacterium content is 50-100g/T, lactobacillus acidophilus content is 5-10g/T, lactobacillus paraceasi content is 5-10g/T, and lactobacillus bulgaricus content is 100u/T, and streptococcus thermophilus content is 100u/T.Described fruit fruit grain sauce is a kind of in coconut palm fruit fruit grain sauce, corn fruit grain sauce, blueberry fruit grain sauce, the yellow peach fruit grain sauce.Described coconut palm fruit fruit grain sauce comprises coconut palm fruit 40-45%, white granulated sugar 40-45%, water 9.6-19.6%, sodium cellulose glycolate 0.4-0.8%.Described corn fruit grain sauce comprises fresh corn 40-45%, white granulated sugar 40-45%, water 8.9-19.4%, pectin 0.1-0.3%, converted starch 0.5-0.8%.Described blueberry fruit grain sauce comprises fresh water blueberry 40-45%, white granulated sugar 40-45%, water 8.9-19.4%, pectin 0.1-0.3%, converted starch 0.5-0.8%.Described yellow peach fruit grain sauce comprises new cadmium yellow peach 45-50%, white granulated sugar 40-45%, water 8.9-19.4%, pectin 0.1-0.3%, converted starch 0.5-0.8%.
This probio is really expected the production technology of cultured milk, may further comprise the steps:
1) make fruit fruit grain sauce: fruit is diced, add white granulated sugar in the fruit fourth and mix, with other auxiliary material water dissolvings, and join in the mixture of fruit and white granulated sugar, mixing boils it 10-15 minute at 85-89 ℃ then, hot filling, and cooling is stand-by naturally;
2) will be except that all the supplementary material mixed dissolutions bacterial classification, the fruit fruit grain sauce, pre-heating temperature elevation is to 63-67 ℃;
3) homogeneous: under 20Mpa, material is carried out homogeneous;
4) sterilization: at 93-97 ℃ with material sterilization 5 minutes;
5) material is cooled to 40-42 ℃, and changes fermentation tank over to;
6) inoculating lactic acid bacterium;
7) fermentation: at 40-42 ℃ material is fermented, fermentation termination acidity is 76-80 ° of T;
8) stir material, and be cooled to 20-25 ℃;
9) add fruit fruit grain sauce;
10) packing is gone into freezer and is preserved, and temperature is: 4 ℃.
Described lactic acid bacteria comprises Bifidobacterium 50-100g/T, lactobacillus acidophilus 5-10g/T, lactobacillus paraceasi 5-10g/T, lactobacillus bulgaricus 100u/T, streptococcus thermophilus 100u/T.
The present invention adopts lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, five kinds of probiotics fermentions of lactobacillus paraceasi, five kinds of perfect couplings of probio, products obtained therefrom proves that after testing its product special flavour, structural state and nutrient health performance are all greatly improved; In addition, proof after testing, by prescription of the present invention and technology products obtained therefrom steady quality, good mouthfeel adds raisins-adding after especially adopting fermentation again, makes the fruit material not participate in sweat, and fresh fruit material makes product have better mouthfeel, and nutrient health more.
The specific embodiment
Embodiment one
A kind of probio is really expected cultured milk, comprises following composition: raw milk 72.5%, white granulated sugar 4.0%, fruit fruit grain sauce 10%, condensed milk 10%, rare cream 3%, pectin 0.1%, single-stearic acid glyceride 0.1%, converted starch 0.3%, lactobacillus bulgaricus 100u/T, streptococcus thermophilus 100u/T, Bifidobacterium 100g/T, lactobacillus acidophilus 10g/T, lactobacillus paraceasi 10g/T.Described fruit fruit grain sauce is coconut palm fruit fruit grain sauce, and described coconut palm fruit fruit grain sauce comprises coconut palm fruit 45%, white granulated sugar 45%, water 9.5%, sodium cellulose glycolate 0.5%.
This probio is really expected the production technology of cultured milk, may further comprise the steps:
1) make fruit fruit grain sauce: coconut palm is really diced, add white granulated sugar in the fruit fourth and mix, with other auxiliary material water dissolvings, and join in the mixture of fruit and white granulated sugar, mixing boils it 10-15 minute at 85-89 ℃ then, hot filling, and cooling is stand-by naturally;
2) will be except that all the supplementary material mixed dissolutions bacterial classification, the fruit fruit grain sauce, pre-heating temperature elevation is to 63-67 ℃;
3) homogeneous: under 20Mpa, material is carried out homogeneous;
4) sterilization: at 93-97 ℃ with material sterilization 5 minutes;
5) material is cooled to 40-42 ℃, and changes fermentation tank over to;
6) inoculating lactic acid bacterium;
7) fermentation: at 40-42 ℃ material is fermented, fermentation termination acidity is 76-80 ° of T;
8) stir material, and be cooled to 20-25 ℃;
9) add fruit fruit grain sauce;
10) packing is gone into freezer and is preserved, and temperature is: 4 ℃.
Described lactic acid bacteria comprises Bifidobacterium 50-100g/T, lactobacillus acidophilus 5-10g/T, lactobacillus paraceasi 5-10g/T, lactobacillus bulgaricus 100u/T, streptococcus thermophilus 100u/T.
Embodiment two
A kind of probio is really expected cultured milk, comprises following composition: raw milk 72.12%, white granulated sugar 4.5%, fruit fruit grain sauce 9%, condensed milk 12%, rare cream 2%, pectin 0.08%, single-stearic acid glyceride 0.1%, converted starch 0.2%, lactobacillus bulgaricus 100u/T, streptococcus thermophilus 100u/T, Bifidobacterium 100g/T, lactobacillus acidophilus 10g/T, lactobacillus paraceasi 10g/T.Described fruit fruit grain sauce is corn fruit grain sauce.Described corn fruit grain sauce comprises fresh corn 45%, white granulated sugar 40%, water 14.35%, pectin 0.15%, converted starch 0.5%.This probio is really expected the production technology of cultured milk, may further comprise the steps:
1) make fruit fruit grain sauce: iblet is diced, add white granulated sugar in the fruit fourth and mix, with other auxiliary material water dissolvings, and join in the mixture of fruit and white granulated sugar, mixing boils it 10-15 minute at 85-89 ℃ then, hot filling, and cooling is stand-by naturally;
2) will be except that all the supplementary material mixed dissolutions bacterial classification, the fruit fruit grain sauce, pre-heating temperature elevation is to 63-67 ℃;
7) homogeneous: under 20Mpa, material is carried out homogeneous;
8) sterilization: at 93-97 ℃ with material sterilization 5 minutes;
9) material is cooled to 40-42 ℃, and changes fermentation tank over to;
10) inoculating lactic acid bacterium;
7) fermentation: at 40-42 ℃ material is fermented, fermentation termination acidity is 76-80 ° of T;
8) stir material, and be cooled to 20-25 ℃;
9) add fruit fruit grain sauce;
10) packing is gone into freezer and is preserved, and temperature is: 4 ℃.
Described lactic acid bacteria comprises Bifidobacterium 50-100g/T, lactobacillus acidophilus 5-10g/T, lactobacillus paraceasi 5-10g/T, lactobacillus bulgaricus 100u/T, streptococcus thermophilus 100u/T.
Embodiment three
A kind of probio is really expected cultured milk, comprises following composition: raw milk 72.88%, white granulated sugar 3.5%, fruit fruit grain sauce 11%, condensed milk 8%, rare cream 4%, pectin 0.12%, single-stearic acid glyceride 0.1%, converted starch 0.4%, lactobacillus bulgaricus 100u/T, streptococcus thermophilus 100u/T, Bifidobacterium 100g/T, lactobacillus acidophilus 10g/T, lactobacillus paraceasi 10g/T.Described fruit fruit grain sauce is yellow peach fruit grain sauce.Described yellow peach fruit grain sauce comprises new cadmium yellow peach 45%, white granulated sugar 40%, water 14.35%, pectin 0.15%, converted starch 0.5%.
This probio is really expected the production technology of cultured milk, may further comprise the steps:
1) make fruit fruit grain sauce: yellow peach is diced, add white granulated sugar in the yellow peach fruit fourth and mix, with other auxiliary material water dissolvings, and join in the mixture of fruit and white granulated sugar, mixing boils it 10-15 minute at 85-89 ℃ then, hot filling, and cooling is stand-by naturally;
2) will be except that all the supplementary material mixed dissolutions bacterial classification, the fruit fruit grain sauce, pre-heating temperature elevation is to 63-67 ℃;
11) homogeneous: under 20Mpa, material is carried out homogeneous;
12) sterilization: at 93-97 ℃ with material sterilization 5 minutes;
13) material is cooled to 40-42 ℃, and changes fermentation tank over to;
14) inoculating lactic acid bacterium;
7) fermentation: at 40-42 ℃ material is fermented, fermentation termination acidity is 76-80 ° of T;
8) stir material, and be cooled to 20-25 ℃;
9) add fruit fruit grain sauce;
10) packing is gone into freezer and is preserved, and temperature is: 4 ℃.
Described lactic acid bacteria comprises Bifidobacterium 50-100g/T, lactobacillus acidophilus 5-10g/T, lactobacillus paraceasi 5-10g/T, lactobacillus bulgaricus 100u/T, streptococcus thermophilus 100u/T.
Above embodiment only is several among numerous embodiment, and all belong to technical protection scope of the present invention according to the present invention and without the specific embodiments of creative work gained.
Claims (9)
1. a probio is really expected cultured milk, it is characterized in that comprising following composition: raw milk 70-80%, white granulated sugar 2.38-4.7%, fruit fruit grain sauce 5-10%, condensed milk 8-15%, rare cream 2-4%, pectin 0.05-0.12%, single-stearic acid glyceride 0.05-0.1%, converted starch 0.2-0.4%, Bifidobacterium content are 50-100g/T, lactobacillus acidophilus content is 5-10g/T, lactobacillus paraceasi content is 5-10g/T, and lactobacillus bulgaricus content is 100u/T, and streptococcus thermophilus content is 100u/T.
2. really expect cultured milk according to the described probio of claim 1, it is characterized in that: described fruit fruit grain sauce is a kind of of coconut palm fruit fruit grain sauce, corn fruit grain sauce, blueberry fruit grain sauce, yellow peach fruit grain sauce.
3. really expect cultured milk according to the described probio of claim 2, it is characterized in that: described coconut palm fruit fruit grain sauce comprises coconut palm fruit 40-45%, white granulated sugar 40-45%, water 9.6-19.6%, sodium cellulose glycolate 0.4-0.8%.
4. really expect cultured milk according to the described probio of claim 2, it is characterized in that: described corn fruit grain sauce comprises fresh corn 40-45%, white granulated sugar 40-45%, water 8.9-19.4%, pectin 0.1-0.3%, converted starch 0.5-0.8%.
5. really expect cultured milk according to the described probio of claim 2, it is characterized in that: described blueberry fruit grain sauce comprises fresh water blueberry 40-45%, white granulated sugar 40-45%, water 8.9-19.4%, pectin 0.1-0.3%, converted starch 0.5-0.8%.
6. really expect cultured milk according to the described probio of claim 2, it is characterized in that: described yellow peach fruit grain sauce comprises new cadmium yellow peach 45-50%, white granulated sugar 40-45%, water 8.9-19.4%, pectin 0.1-0.3%, converted starch 0.5-0.8%.
7. a probio is really expected the production technology of cultured milk, it is characterized in that may further comprise the steps:
1) make fruit fruit grain sauce: fruit is diced, add white granulated sugar in the fruit fourth and mix, with other auxiliary material water dissolvings, and join in the mixture of fruit and white granulated sugar, mixing boils it 10-15 minute at 85-89 ℃ then, hot filling, and cooling is stand-by naturally;
2) will be except that all the supplementary material mixed dissolutions bacterial classification, the fruit fruit grain sauce, pre-heating temperature elevation to 65 ℃;
3) homogeneous: under 20Mpa, material is carried out homogeneous;
4) sterilization: at 93-97 ℃ with material sterilization 5 minutes;
5) material is cooled to 40-42 ℃, and changes fermentation tank over to;
6) inoculating lactic acid bacterium;
7) fermentation: at 40-42 ℃ material is fermented, fermentation termination acidity is 78 ° of T;
8) stir material, and be cooled to 20-25 ℃;
9) add fruit fruit grain sauce;
10) packing is gone into freezer and is preserved, and temperature is: 4 ℃.
8. really expect the production technology of cultured milk according to the described probio of claim 7, it is characterized in that: described lactic acid bacteria comprises Bifidobacterium, lactobacillus acidophilus, lactobacillus paraceasi, lactobacillus bulgaricus, streptococcus thermophilus.
9. described according to Claim 8 probio is really expected the production technology of cultured milk, it is characterized in that: described lactobacillus bulgaricus addition is 100u/T, described streptococcus thermophilus addition is 100u/T, described Bifidobacterium addition is 50-100g/T, described lactobacillus acidophilus addition is 5-10g/T, and described lactobacillus paraceasi addition is 5-10g/T.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613291A (en) * | 2012-02-01 | 2012-08-01 | 绿雪生物工程(深圳)有限公司 | Wheat seedling juice-containing yogurt and preparation method thereof |
| CN103583688A (en) * | 2013-11-19 | 2014-02-19 | 绿雪生物工程(深圳)有限公司 | Preparation method for low-fat stirred probiotics acidified milk |
| CN104430879A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Process for producing corn-konjak-flavor probiotic yogurt |
| CN104430866A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Production technology of probiotic yogurt with yellow peach flavor |
| CN104542965A (en) * | 2013-10-10 | 2015-04-29 | 内蒙古伊利实业集团股份有限公司 | Brown drinking yoghurt and preparation method thereof |
| CN104996567A (en) * | 2015-08-17 | 2015-10-28 | 山东得益乳业股份有限公司 | Cereal popping bubble probiotic flavored fermented milk and preparation method thereof |
| CN105248639A (en) * | 2015-09-25 | 2016-01-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt and preparation method thereof |
| CN105638884A (en) * | 2016-01-25 | 2016-06-08 | 宿州学院 | Corn kernel and blueberry yoghourt and preparing method thereof |
| CN113207966A (en) * | 2021-05-24 | 2021-08-06 | 上海应用技术大学 | Pineapple and fingered citron flavored yoghurt beverage and preparation method thereof |
| CN113207962A (en) * | 2021-04-30 | 2021-08-06 | 宁波益富乐生物科技有限公司 | Fruity lactobacillus beverage and production process thereof |
| CN113632839A (en) * | 2021-07-20 | 2021-11-12 | 卡士乳业(深圳)有限公司 | Pasteurized milk containing probiotics and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613291A (en) * | 2012-02-01 | 2012-08-01 | 绿雪生物工程(深圳)有限公司 | Wheat seedling juice-containing yogurt and preparation method thereof |
| CN104542965B (en) * | 2013-10-10 | 2018-05-04 | 内蒙古伊利实业集团股份有限公司 | A kind of brown drinking yoghourt and preparation method thereof |
| CN104542965A (en) * | 2013-10-10 | 2015-04-29 | 内蒙古伊利实业集团股份有限公司 | Brown drinking yoghurt and preparation method thereof |
| CN103583688B (en) * | 2013-11-19 | 2015-06-03 | 绿雪生物工程(深圳)有限公司 | Preparation method for low-fat stirred probiotics acidified milk |
| CN103583688A (en) * | 2013-11-19 | 2014-02-19 | 绿雪生物工程(深圳)有限公司 | Preparation method for low-fat stirred probiotics acidified milk |
| CN104430866A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Production technology of probiotic yogurt with yellow peach flavor |
| CN104430879A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Process for producing corn-konjak-flavor probiotic yogurt |
| CN104996567A (en) * | 2015-08-17 | 2015-10-28 | 山东得益乳业股份有限公司 | Cereal popping bubble probiotic flavored fermented milk and preparation method thereof |
| CN105248639A (en) * | 2015-09-25 | 2016-01-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt and preparation method thereof |
| CN105248639B (en) * | 2015-09-25 | 2019-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN105638884A (en) * | 2016-01-25 | 2016-06-08 | 宿州学院 | Corn kernel and blueberry yoghourt and preparing method thereof |
| CN113207962A (en) * | 2021-04-30 | 2021-08-06 | 宁波益富乐生物科技有限公司 | Fruity lactobacillus beverage and production process thereof |
| CN113207966A (en) * | 2021-05-24 | 2021-08-06 | 上海应用技术大学 | Pineapple and fingered citron flavored yoghurt beverage and preparation method thereof |
| CN113632839A (en) * | 2021-07-20 | 2021-11-12 | 卡士乳业(深圳)有限公司 | Pasteurized milk containing probiotics and preparation method thereof |
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Application publication date: 20111102 |