CN102370003A

CN102370003A - Processing technology of kiwi yoghourt

Info

Publication number: CN102370003A
Application number: CN2010102555887A
Authority: CN
Inventors: 徐进富
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-08-11
Filing date: 2010-08-11
Publication date: 2012-03-14

Abstract

The invention discloses a processing method of kiwi yoghourt. By using the method, a novel beverage which has nutrition of yoghourt and kiwi flavor can be produced. The method comprises the following steps: cleaning a kiwi fruit, removing the peel, preparing into a slurry, heating and condensing, adding granulated sugar, sodium alginate, and potassium sorbate, processing into a kiwi jam, then adding milk powder, sodium alginate, white sugar, citric acid, and potassium sorbate, mixing through a stirrer and preparing into the yoghourt.

Description

Kiwi berry sour milk process technology

Technical field:

The invention relates to the processing method of sour milk, a kind of processing method of more specifically saying so about the Kiwi berry sour milk.

Background technology:

The sour milk of on market, selling at present has through lactic acid fermented, and it is without lactic acid fermented that the blending type sour milk is also arranged, and refers to the product that the blending type sour milk adds Kiwi berry jam here.

Summary of the invention:

The objective of the invention is to overcome the shortcoming of prior art, a kind of new Chinese gooseberry beverage and new process technology are provided.Utilize the present technique method can produce existing sour milk nutrition, the new beverage of Kiwi berry local flavor is arranged again.The present invention realizes through following technical scheme:

1, the processing of Kiwi berry jam: Kiwi berry is selected and rinse well; Drain away the water; Peel off skin (available lye dipping in the production), go into beater and break into pulpous state, heating concentrates in stainless-steel pan; Add granulated sugar, sodium alginate thickener, potassium sorbate, heating is concentrated to solid content and reaches 45% and just can stop heating.

2, the processing of blending type sour milk: use milk powder to add entry, constantly stir, add simultaneously and add sodium alginate, Kiwi berry jam, 5% white granulated sugar, citric acid, potassium sorbate mix through agitator.

3. high-pressure homogeneous: mixed liquor is through high pressure homogeneous pump, make in the feed liquid solids broken more tiny evenly, avoid deposition serious.

4. preheating: the Kiwi berry sour milk is heated through plate heat exchanger.

5. sterilization.

The specific embodiment:

1. the processing of Kiwi berry jam: Kiwi berry is selected and rinse well, drains away the water, and peels off skin (available lye dipping in the production); Go into beater and break into pulpous state; Heating concentrates in stainless-steel pan, adds raw material and weighs 1: 1 or 0.5 granulated sugar, and add 0.6% sodium alginate thickener; 0.05% potassium sorbate, the heating be concentrated to solid content reach 45% just can stop the heating.Put in the big packaging plastic bottle of 5-10 kilogram for use.

2. the processing of blending type sour milk: use milk powder to add 10 parts of water for 1 part, constantly stir, add additive 0.2% sodium alginate simultaneously; The Kiwi berry jam of adding and milk powder identical weight, 5% white granulated sugar, 0.5% citric acid; 0.05% potassium sorbate mixes through agitator.

3. high-pressure homogeneous: mixed liquor is through high pressure homogeneous pump, and purpose is feed liquid to be reached at every square centimeter make the material molecule more tiny evenly broken under 170 atmospheric pressure, avoids deposition serious.

4. preheating: the Kiwi berry sour milk is heated to 80-90 degree centigrade through plate heat exchanger.

5. bottling or tinning: available polypropylene plastics bottle 100-150 milliliter capacity is a manner of packing, bottles, and seals.

6. sterilization: heating is 10 minutes in 95 degrees centigrade of water.

7. cooling.Finished product: local flavor sour-sweet, Kiwi berry milk local flavor is arranged, have certain nutritive value.

Claims

1. Kiwi berry sour milk process technology is characterized in that: raw materials usedly be Kiwi berry, through system sauce, join milk, high-pressure homogeneous, preheating, bottling, sterilization and form.

2. according to the said Kiwi berry sour milk of claim 1 process technology; It is characterized in that: said system sauce is to pull an oar Kiwi berry, heat concentrated, adds raw material and weighs 1: 1 granulated sugar, and add 0.6% sodium alginate thickener; 0.05% potassium sorbate, heating is concentrated to solid content and reaches 45%.

3. according to the said Kiwi berry sour milk of claim 1 process technology, it is characterized in that: the said milk of joining, use 1 part of milk powder to add 10 parts of water and mix thoroughly; Add additive 0.2% sodium alginate simultaneously; The Kiwi berry jam of adding and milk powder identical weight, 5% white granulated sugar, 0.5% citric acid; 0.05% potassium sorbate stirs.

4. according to the said Kiwi berry sour milk of claim 1 process technology, it is characterized in that: said high-pressure homogeneous be through high pressure homogeneous pump, make every square centimeter of feed liquid reach 170 atmospheric pressure.

5. according to the said Kiwi berry sour milk of claim 1 process technology, it is characterized in that: said preheating is that the Kiwi berry sour milk is heated to 80-90 degree centigrade through plate heat exchanger.

6. according to the said Kiwi berry sour milk of claim 1 process technology, it is characterized in that: said sterilization is in 95 degrees centigrade of water, to heat 10 minutes.