CN102550666A - Preparation method of low-sugar mixing type yoghurt - Google Patents

Abstract

The invention provides a preparation method of low-sugar mixing type yoghurt, which comprises the following steps: firstly pretreating fresh milk and the like and adding strain for fermentation; adding xylo-oligosaccharide and SR healthy sugar and carrying out chemical glue treatment; and mixing, homogenizing, sterilizing, cooling, inoculating the strain, fermenting, post-fermenting, agitating, aseptically-filling and finally obtaining the low-sugar mixing type yoghurt.

Description

The preparation method of low sugar stirred yoghurt

Technical field

The present invention relates to a kind of preparation method of low sugar stirred yoghurt.

Background technology

Xylo-oligosaccharide is the strongest a kind of of propagation Bifidobacterium function in the polymerization carbohydrate, and its effect property exceeds 20 times of other carbohydrate.Malto-oligosaccharide only has activity, a very low even complete obiteration of the activity in enteron aisle external; Though and milk ketose can promote the growth of Bifidobacterium, also promote Escherichia coli and clostridial growth simultaneously, the propagation of flora in the enteron aisle there is not selectivity.Can not digest xylo-oligosaccharide in the human body intestines and stomach, so xylo-oligosaccharide can get into directly and be preferably Bifidobacterium in the large intestine and utilize, have the function of fabulous promotion Bifidobacterium propagation.

Summary of the invention

The objective of the invention is to overcome the deficiency that prior art exists, a kind of preparation method of low sugar stirred yoghurt is provided.

The object of the invention is realized through following technical scheme:

The preparation method of low sugar stirred yoghurt is characterized in that may further comprise the steps:

1. milk standardised preliminary treatment is warming up to 60-70 ℃;

2. add SR health sugar, xylo-oligosaccharide, stabilizing agent, excellent junket powder down at the state that slowly stirs in the milk, be heated to 60-70 ℃, be incubated 10-15 minute, dissolve fully to colloid;

3. the back adds big red date extract, is warming up to 80-85 ℃;

4. homogenization pressure 18-20/5Mpa, 80 ℃ of homogenizing temperatures;

5. sterilization: 95 ℃ of sterilization temperatures; Sterilizing time 10-15 ℃ minute;

6. be cooled to 37-44 ℃ of inoculation, in proportion, bacillus bulgaricus+streptococcus thermophilus ratio added composite good bacterial classification, 100U in 5: 1 to 1: 5;

7. fermentation temperature 43-44 ℃, fermentation time 4-5 hour, to fermentation termination acidity PH 4.5-4.7;

8. 8-12 hour after fermentation time;

9. stir sterile filling.

Further, the preparation method of above-mentioned low sugar stirred yoghurt, said SR is healthy, and sugared composition comprises oligoisomaltose, xylitol and Sucralose.

Substantive distinguishing features and obvious improvement that technical scheme of the present invention is outstanding are mainly reflected in:

The present invention relates to xylo-oligosaccharide, the healthy sugar of SR, fresh milk, fruit juice, jujube juice, red date extract and stabilizing agent and prepare low sugar stirred yoghurt production method.Pre-treatments such as elder generation's fresh milk, adding bacterial classification ferments; Add xylo-oligosaccharide, the healthy sugar of SR, change glue and handle; Allocate, homogeneous, sterilization, cooling connects bacterial classification, fermentation, after fermentation is stirred, and sterile filling makes the low sugar stirred yoghurt at last.

The specific embodiment

Technological process:

The healthy sugar of milk standardised → SR, xylo-oligosaccharide, other auxiliary material of stabilizing agent dissolving → adding → add thermally homogenising → sterilization → cool off → connect bacterial classification → fermentation → after fermentation → stirring → sterile filling → finished product.

Embodiment

The milk standardised preliminary treatment is warming up to 60-70 ℃;

Add SR health sugar, xylo-oligosaccharide, stabilizing agent, excellent junket powder down at the state that slowly stirs in the milk, be heated to 60-70 ℃, be incubated 10-15 minute, dissolve fully to colloid;

The back adds big red date extract, is warming up to 80-85 ℃;

Homogenization pressure 18-20/5Mpa, 80 ℃ of homogenizing temperatures;

Sterilization: 95 ℃ of sterilization temperatures; Sterilizing time 10-15 ℃ minute;

Be cooled to 37-44 ℃ of inoculation, in proportion, bacillus bulgaricus+streptococcus thermophilus ratio added composite good bacterial classification, 100U in 5: 1 to 1: 5;

Fermentation temperature 43-44 ℃, fermentation time 4-5 hour, to fermentation termination acidity PH 4.5-4.7;

8-12 hour after fermentation time;

Stir sterile filling.

What need understand is: the above only is a preferred implementation of the present invention; For those skilled in the art; Under the prerequisite that does not break away from the principle of the invention, can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.

Claims (2)

1. the preparation method of low sugar stirred yoghurt is characterized in that may further comprise the steps:

1. milk standardised preliminary treatment is warming up to 60-70 ℃;

2. add SR health sugar, xylo-oligosaccharide, stabilizing agent, excellent junket powder down at the state that slowly stirs in the milk, be heated to 60-70 ℃, be incubated 10-15 minute, dissolve fully to colloid;

3. the back adds big red date extract, is warming up to 80-85 ℃;

4. homogenization pressure 18-20/5Mpa, 80 ℃ of homogenizing temperatures;

5. sterilization: 95 ℃ of sterilization temperatures; Sterilizing time 10-15 ℃ minute;

6. be cooled to 37-44 ℃ of inoculation, in proportion, bacillus bulgaricus+streptococcus thermophilus ratio added composite good bacterial classification, 100U in 5: 1 to 1: 5;

7. fermentation temperature 43-44 ℃, fermentation time 4-5 hour, to fermentation termination acidity PH 4.5-4.7;

8. 8-12 hour after fermentation time;

9. stir sterile filling.

2. the preparation method of low sugar stirred yoghurt according to claim 1 is characterized in that: said SR is healthy, and sugared composition comprises oligoisomaltose, xylitol and Sucralose.