CN102578232B - Nutritional yoghurt with egg ingredients - Google Patents
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Abstract
The invention provides nutritional yoghurt with egg ingredients. Dairy products are matched with stabilizing agents, inulin, concentrated whey protein, single cream, egg liquid and sugarcane to be subjected to strain fermentation, and obtained materials are mixed with particles of fruits and vegetables, grains and nuts. According to the yoghurt provided by the invention, the egg liquid is added, meanwhile, the single cream is added, the egg liquid and the single cream are matched and mixed, the nutrition ingredients of the eggs can be increased, and in addition, the fat and cream flavor in the single cream can be added and obviously shown, so the obtained yoghurt has rich fat and cream flavor. The nutritional yoghurt provided by the invention has the characteristics that the nutrition is rich, various health care functions are realized, the balanced diet is realized, and the nutritional yoghurt is conducive to digestion. The nutritional yoghurt belongs to good yoghurt meal replacing food.
Description
Technical field
The present invention relates to a kind of sour milk products and preparation method thereof, more specifically, the present invention relates to a kind of nutritional yogurt that contains egg ingredients and preparation method thereof.
Background technology
Economic crisis causes people's economical consciousness, and beyond the consumption quantity of luxury goods descended, the consumer also can reduce the cost at invisible services such as tourism, leisure.People may not be to disappear in some luxury goods consumption, but transfer to the dense mouthfeel of Yoghourt on inferior luxury goods, and strong local flavor, be applicable to and multiple sweets material matching.Compare the sweets of the high oil of the high sugar of tradition, Yoghourt can bring delicious the enjoyment equally, and healthy free of a burden, likes for paying close attention to healthy people, and increasing people, particularly Ms eat Yoghourt as daily sweets.
In the economic crisis situation, driven sweets market; people meet the slight hope of taste and spiritual enjoyment by sweets, and don't with too much spending, Muesli nutrition is for eating assorted Yoghourt when meeting the delicious desire of enjoyment; breakfast of abundant nutrition is provided again, is to achieve many things at one stroke.
Muesli is a kind of muesli that liked by the westerner, contains oatmeal, dry fruit, and the Multiple components such as nut, brew with milk, Yoghourt or fruit juice.About 1900, a Switzerland doctor
Maximilian Bircher-BennerFor his patient invents the nutrient breakfast of design, due to its characteristics such as convenient, delicious, nutritious, fashionable coming, be breakfast first-selection of a lot of westerners at present rapidly.
CN101011085A discloses a kind of grain flavouring milk that contains nut granule and preparation method thereof.The present invention contains the grain flavouring milk of nut granule, contains the component of following weight portion: milk 75-95, nut granule 1-15, cereal material 0.05-10, sugared 3-12, stabilizing agent 0.1-1, flavorant 0.05-0.2.CN101011086A discloses a kind of grain flavouring milk that contains fruit-vegetable granules, and it comprises the component of following weight portion: milk 75-95 fruit-vegetable granules 1-20 cereal material 0.05-10 sugar 3-15 stabilizing agent 0.1-1 flavoring essence 0.05-0.2.These technical schemes are all that cereal, nut or fruit-vegetable granules are simply mixed with cow's milk, in cow's milk, increase these compositions, but, as nutritional meal replacing food, also lack enough nutrient balances.
Summary of the invention
Problem to be solved by this invention is to solve the defect of adding the inadequate balance of nutrition in cereal, nut and fruit dairy products in prior art, provide a kind of and can keep nutritional well balance, be beneficial to digestion, and can substitute the particularly nutritional yogurt of breakfast food of food.The inventor is by the basis in existing research, and the composition and engineering for interpolation and the nutrient balance problem of cereal, nut and fruit have been developed a kind of Yoghourt, solved technical barrier, proposed assorted Yoghourt of a kind of Muesli formula and preparation method thereof.
Therefore, the invention provides a kind of nutritional yogurt that contains egg ingredients, stabilizing agent, inulin, WPC, rare cream, egg liquid and sucrose, through strain fermentation, with the particle of fruits and vegetables, cereal and nut, be mixed, it is characterized in that, raw materials used proportioning comprises as follows: dairy products: 800-900kg; Stabilizing agent: 2-8kg; Sucrose: 30-90kg; Inulin: 1-5kg; WPC: 10-25kg; Bacterial classification: 200-250DCU; Rare cream: 10-20kg; Egg liquid: 10-50kg; Cereal, fruits and vegetables and nut granule: 30-70kg.
Nutritional yogurt of the present invention, except above-mentioned raw materials, raw material used can also comprise galactooligosaccharide 1-5kg.
In the present invention, except above-mentioned raw materials, Yoghourt meal replacing food of the present invention can also contain other material compositions, for example, for increasing the essence of fragrance, as various fruit essences, as orange flavor; For further increasing the thickener of denseness, as xanthans; Other flavor enhancements, as honey etc.The addition of other material compositions can be 0.1-1.3kg.
In the present invention, dairy products can be that any routine is for fermented yoghourt raw material milk used or dairy products, as cow's milk, reconstituted milk etc.Reconstituted milk claims again " recombined milk " or " recombined milk ", refers to that, drying concentrated milk becomes concentrated breast or milk powder, then adds suitable quantity of water, makes and former Ru Zhongshui, emulsion that the solids ratio is suitable.Generally, reconstituted milk is exactly to blend with milk powder the cow's milk that reduction forms.Preferably, dairy products are fresh milk or reconstituted milk, its fat content >=3.1%, and protein >=2.95%, non-fat solid >=8.1%, in order to reach required condition and the level of fermentation good yoghurt.
In the present invention, add egg liquid, add simultaneously rare cream, the two collocation is mixed, not only can increase the nutritional labeling of egg, and can increase and highlight the fragrance of fatty in rare cream and cream, make the Yoghourt of gained have strong fat and butter aroma.
Bacterial classification
Yoghourt is a kind of of acidified milk, is to produce through lactobacillus bulgaricus and streptococcus thermophilus fermentation the solid product of acid cure that acid forms.Therefore, in Yoghourt fermentation, bacterial classification commonly used is lactobacillus bulgaricus and streptococcus thermophilus.
Through the Yoghourt that lactobacillus bulgaricus and streptococcus thermophilus fermentation obtain, can suppress pathogenic bacteria in enteron aisle and the breeding of spoilage organisms, the effect that reduces blood cholesterol is arranged.In addition, Yoghourt has antitumaous effect.
In the present invention, bacterial classification used contains lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, and their ratio is 3:3:2:2 or 3:4:2:1 or 4:4:1:1 or 4:3:2:1.
Wherein, Bifidobacterium has result for the treatment of and nutritive validity, and aspect result for the treatment of, Bifidobacterium can (1) be safeguarded enteron aisle normal bacteria colony balance, suppresses the growth of pathogen, prevents constipation, diarrhea and gastrointestinal disorders etc.; (2) antitumor; (3) synthetic vitamin, amino acid and the raising body absorption to calcium ion in enteron aisle; (4) reduce the Blood Cholesterol level, prevent and treat hypertension; (5) improve the anti-lactose of dairy products, improve digestibility; (6) strengthen the human immunologic function, prevent antibiotic side effect, anti-ageing, promote longevity.
Aspect nutrition, Bifidobacterium can produce lactic acid and acetic acid after in the human body intestines, fermenting, and can improve the utilization rate of calcium, phosphorus, iron, promotes the absorption of iron and vitamin D.The bifidobacterium fermentation lactose produces galactolipin, is to form cerebronic composition in cerebral nervous system, with the ramp of baby due hindbrain, substantial connection is arranged.Bifidobacterium can produce the nutriment of the needed by human such as vitamin B1, B2, B6, B12 and alanine, valine, aspartic acid and threonine, for human body, has the important trophism can not be ignored.
Lactobacillus acidophilus has the gut flora of adjustment balance, suppresses the propagation of enteron aisle undesirable microorganism.Lactobacillus acidophilus can secrete antibiotin class material (acidolin (acidolin), bacillus acidophilus's element (acidophilin), lactein (1aetocidon)), can produce antagonism to pathogenic entero becteria.
According to the study, lactobacillus acidophilus and Bacillus bifidus are mixed, the dairy products that absorption contains these two kinds of viable bacterias is beneficial to digestive organs, the patient the who particularly infant of gastrointestinal dysfunction and some Long-term Oral antibiotic is caused to gastrointestinal dysfunction, edible contain the acidified milk of these two kinds of viable bacterias after, can make rapidly the flora in enteron aisle recover normal equilibrium, suppress the propagation of spoilage organisms, so have good nutrition health-care functions.
It is found that, on the basis of the lactobacillus bulgaricus of common use and streptococcus thermophilus, increasing Bifidobacterium and lactobacillus acidophilus, form a certain proportion of combination bacterial classification, as fermented bacterium of the present invention, the nutrient balance brought because adding cereal, nut in Yoghourt of balance, be beneficial to the digestion of fibrous matter in cereal, nut significantly.
In addition, use this particular combinations bacterial classification, after can also improving interpolation nut and cereal, the impact of their tastes on the mouthfeel of Yoghourt own.It is believed that, because described four kinds of bacterium exist with certain proportion, " native raw meat " taste of nut and cereal can be covered and cover to the various local flavors that fermentation produces well, " Gu Xiang " taste of outstanding nut and cereal, thereby the local flavor that makes Yoghourt not only can not be subject to disadvantageous local flavor impact, but also has increased the strong cereal fragrance in the product.
Cereal, nut and fruit-vegetable granules
In cereal, nut and fruits and vegetables, contain the trace elements such as abundant vitamin, dietary fiber, vegetable protein and magnesium, potassium, phosphorus, iron.Cereal, nut, fruits and vegetables can be selected the multiple of one or any ratio separately.Cereal of the present invention, can be any edible cereal, and preferably cereal-granules is selected from Fructus Hordei Germinatus, barley, black rice, corn, oat, buckwheat, glutinous rice, the particle of one or more of the particle of brown rice and the seed of Job's tears.Nut of the present invention, can be any edible nut, and preferably nut granule is selected from peanut, fibert, walnut, sunflower seeds, almond, cashew nut, one or more of the particle of American pistachios and pine nut.Fruits and vegetables of the present invention, can be any edible fruit or vegetables, preferably fruit-vegetable granules be selected from one or more of particle of coconut palm fruit, peach, pomegranate, apple, banana, orange, pineapple, grape, pawpaw, strawberry, pears, aloe, cucumber, celery and tomato.The particle of cereal and nut can be through expanded, boiling, baking, pickle etc. the particle of processing, and is not limited to this, so long as the degree that can directly eat gets final product.
Proportionate relationship between cereal, nut, fruit-vegetable granules is inessential, can be any ratio, as long as reach cereal, nut and the fruit-vegetable granules total amount of required 30-70kg.The size of particle can be conventional edible size, unrestricted.For example, particle can be processed into to the spherical particle that particle diameter is 10-18mm, or length is 2-20mm, width is 2-12mm, and thickness is the particle of 2-12mm.
Stabilizing agent
The effect of stabilizing agent in Yoghourt is water-retaining property and the stability of viscidity that improves product.At present, in Yoghourt Production, stabilizing agent commonly used has the compound stabilizer of dextrin, agar, gelatin, locust bean gum, guar gum, carrageenan, sodium alginate, sodium carboxymethylcellulose and multiple combination thereof.
The present invention can use this area any stabilizing agent commonly used or the combination of plurality of stable agent.Preferably choice for use pectin, gelatin and converted starch a kind of, two or three.Converted starch is a kind of starch through modification.Through modification, through modification, increased the natural characteristic of starch, as: gelatinization point, thermoviscosity and stability thereof, freeze-thaw stability, gel force, film forming, the transparency etc.Pectin not only can play stabilizer function, can also play the effect of gelling agent, thickener, suspending agent and emulsifying agent.Gelatin is not only stabilizing agent, or a kind of strong protecting colloid, and emulsifying ability is strong, can suppress the cohesion that the protein such as milk, soya-bean milk cause because of the hydrochloric acid in gastric juice effect after entering stomach, is conducive to food digestion.
The inventor finds, if use the combination of pectin, gelatin and converted starch obviously to strengthen in Yoghourt to add the stability action after cereal, nut and fruits and vegetables.
In the combinative stability agent of described pectin, gelatin and converted starch, the consumption of each composition is proportioning arbitrarily, all can reach stable effect.Preferably, stabilizing agent is the combination of pectin 0.3-1.2kg, gelatin 0.2-0.8kg and converted starch 1.5-6kg, and its total amount reaches in desired 2-8kg scope.
WPC
Except fruits and vegetables, cereal and nut granule, nutrition adding ingredient of the present invention also comprises WPC (WPC), and lactalbumin is from milk, extracting, and in the composition of milk, 87% is water, the 13%th, and milk solids.And 27% be lactoprotein in milk solids, in lactoprotein, only have 20% to be lactalbumin, all the other 80% are all caseins, so the content of lactalbumin in milk is only 0.7%, precious as seen.
At first, in range protein, the nutritive value of lactalbumin is the highest.Lactalbumin belongs to the complete protein of high-quality.It contains 8 seed amino acids of needed by human, and reasonable mixture ratio, near the demand percentage of human body, is people's bulk-growth, growth, the indispensable elite material of the anti-ageing vital movement of waiting for a long time.
The second, the easier digested absorption of lactalbumin.In addition, in whey, be rich in cysteine and methionine, they can maintain the level of antioxidant in human body.Also have many experimental studies all to prove, take whey protein concentrate and can promote humoral immunity and cellular immunity, stimulate the human immune system, stop the generation of chemically induced property cancer.So lactalbumin is again a kind of albumen of extraordinary enhancing immunity.
The 3rd, fat in lactalbumin, lactose content is low, but it contains beta lactoglobulin, ALA, immunoglobulin (Ig), also has other various active compositions.These active components have possessed lactalbumin just is of value to many health cares of human body, so it is considered to one of good protein source of needed by human body.
Therefore, lactalbumin, as high-quality protein, especially is applicable to infant, the elderly, sport people and preoperative and postoperative patient.
WPC can be by protein in the hyperfiltration technique condensed whey, and then drying makes soluble powder and obtains.At present, the production of WPC has become prior art, can obtain WPC by being purchased also, for example WPC80 be exactly at present can be commercially available a kind of brand WPC, wherein wpc means the concentrated type lactalbumin, and 80 mean that protein content is 80%.
Inulin
Inulin is also the another kind of nutriment added in Yoghourt of the present invention, and inulin is the mixture of a class natural fruit glycan.
The effect of inulin comprises (1) control blood fat, proved that inulin has the effect of dietary fiber, it can reduce the blood lipid level of humans and animals, serum cholesterol and the fat (triglyceride) of people and small white mouse are significantly reduced, (2) reduce blood sugar, inulin be a kind of can not cause urinating in the carbohydrate that raises of glucose.It can not be hydrolyzed into monose on the top of enteron aisle, thereby can not raise blood sugar level and insulin content.(3) promote the absorption of mineral matter, inulin can improve the absorption of the mineral matters such as Ca2+, Mg2+, Zn2+, Cu2+, Fe2+ greatly, and dietary fiber is at alimentary canal energy bind metal ion.And research shows, the slaine of SCFA is butyrate particularly, can stimulate the growth of colonic mucosa cell, improves the absorbability of intestinal mucosa.Inulin can also improve the combination of certain section colon calcium to protein.(4) intestinal bifidobacteria is increased, research shows, the inulin of ingesting every day can make the beneficial bacterium in colon greatly increase (approximately 10 times), reduces pathogen and spoilage organisms, as salmonella, Listeria, staphylococcus aureus, coliform etc.Its mechanism is the not digested absorption of inulin and directly enter large intestine and preferentially utilized by Bifidobacterium, produces acetate and lactate, has reduced the pH value of large intestine, thereby has suppressed the growth of harmful bacteria.So inulin is the MF of Bifidobacterium.(5) anti-constipation and treatment of obesity dietary fiber reduce food in the time of staying of stomach and intestine, and increase the ight soil amount, effectively treat constipation.Its antiobesity action is the viscosity that improves content, reduces food and from stomach, enters the speed of small intestine, thereby reduce hunger, reduces the food ration of food.
As can be seen here, inulin is very good functional food ingredient.The production of inulin has become prior art, also can be by being purchased the inulin product.
Galactooligosaccharide
As optional member, can also comprise galactooligosaccharide in the raw material of nutritional yogurt of the present invention.Adding galactooligosaccharide can further increase nutritional labeling and the health care of sour milk products of the present invention.
Galactooligosaccharide (Galactooligosaccharides, GOS) is a kind of functional oligose with natural attribute, and its molecular structure is generally on galactolipin or glucose molecule, to connect 1-7 galactosyl.2008 No. 20 bulletin approval galactooligosaccharide of Ministry of Health of the People's Republic of China is new resource food.
Galactooligosaccharide (GOS) and the characteristics such as physiology of FOS (FOS) and three kinds of compound sugar of oligoisomaltose (IMO) are compared.Find, in three kinds of compound sugar, galactooligosaccharide is unique can both the utilization by 8 large beneficial bacteriums in the human body intestines.Galactooligosaccharide can suppress the growth and breeding of human body intestinal toxic bacterium.In addition, galactooligosaccharide has stronger acid resistance, heat resistance, can not decompose and lose the characteristic that it should have originally because of the high temperature sterilization in process and human body hydrochloric acid in gastric juice, and FOS does not possess these characteristics.
Galactooligosaccharide be that the prior art production standard is that the lactose of take in cow's milk is raw material, through beta galactosidase catalyzing hydrolysis galactolipin glycosidic bond, generate galactolipin and glucose, and by the effect of transgalactosidation, the galactoside be hydrolyzed is transferred to lactose molecule, generate galactooligosaccharide.The production technology that discloses a lot of galactooligosaccharides is also arranged in prior art, for example, " journal of Shandong university (Edition) ", Journal of Shandong University (Natural Science), 01 phase in 2006 " glycosyl transferred beta-galactosidase bacteria screening and identification and enzymatic generate galactooligosaccharide "; " Food Science " 05 phase in 2007 " glycosyl transferred beta-galactosidase production contains the low-lactose milk of galactooligosaccharide ".At present, this product also can be commercially available.
The present invention also provides a kind of preparation method of nutritional yogurt of the present invention.Method of the present invention comprises the steps: (1) batching; (2) homogeneous sterilization; (3) fermentation; (4) beat cold; (5) mix; Wherein:
Described batching step comprises: after being pre-mixed egg liquid and rare cream evenly, making an addition in the part dairy products of 40-45 ℃ and mix; After being pre-mixed stabilizing agent, inulin, sucrose and WPC evenly, making an addition in the part dairy products of 55-65 ℃ and mix; Then, mentioned component is mixed with remaining dairy products;
Described homogeneous sterilisation step comprises: by feed liquid at Pressure/Temperature: 18-25mPa/65-70 ℃ of lower homogeneous, then 95-100 ℃ of lower sterilization;
Described fermentation step comprises: material is cooled to 40-45 ℃, accesses described bacterial classification, at 43 ± 2 ℃ of ferment at constant temperature;
Describedly beat cold step and comprise: the Yoghourt after fermenting stirs, and is cooled to 20-25 ℃.
Described blend step comprises: by Yoghourt with boil fruit particle, cereal and nut granule and mix.
In the preparation method of the nutritional yogurt of the present invention that adds galactooligosaccharide, comprise the steps: (1) batching; (2) homogeneous sterilization; (3) fermentation; (4) beat cold; (5) mix; Wherein said batching step comprises: after being pre-mixed egg liquid and rare cream evenly, making an addition in the part dairy products of 40-45 ℃ and mix; After being pre-mixed stabilizing agent, inulin, sucrose, galactooligosaccharide and WPC evenly, making an addition in the part dairy products of 55-65 ℃ and mix; Then, mentioned component is mixed with remaining dairy products.All the other steps are with recited above identical.
In addition, in two kinds of methods of the present invention, can also comprise: mixed Yoghourt is placed on to refrigeration under 2-6 ℃.
It is found that, in method of the present invention, in described batching step, egg liquid and rare cream at room temperature are pre-mixed evenly, together with other materials, add in raw material milk and ferment again afterwards, can significantly improve and increase fat and cream fragrance in Yoghourt.
In method of the present invention, before batching, can also comprise that former milk detects and former milk normalization step.The raw material milk detecting step is specifically: 72
OThe alcohol protein stabilization, acidity≤18
OT, boil normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; Described raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), after standardization, milk protein content and non-fat solid must reach requirement, i.e. protein content>=2.95%, non-fat solid>=8.1%.
Nutritional yogurt of the present invention, have nutritiously, has plurality of health care functions, and diet balance is beneficial to the characteristics of digestion, can be used as the Yoghourt meal replacing food edible.
The specific embodiment
In the present invention, " DCU " or " u " is the bacterial classification measurement unit, means the unit of activity of bacterial classification.At present often adding in the mode of direct putting type bacterium powder of bacterial classification, " DCU " or " u " is the measurement unit of direct putting type bacterium powder.。"
OT " refer to the acidity of cow's milk, be generally with in and the milliliter number of 100 milliliters of 0.1N NaOH that cow's milk was consumed mean, this is titratable acidity, referred to as acidity.Usually, the acidity of Yoghourt fermentation terminal is controlled at 65-75
OT.The particle of cereal and nut can be through expanded, boiling, baking, pickle etc. the particle of processing, and is not limited to this, so long as the degree that can directly eat gets final product.Egg liquid refers to the shell egg liquid after shelling of egg shell egg stirred.
Following examples are only to illustrate of the present invention, and scope of the present invention is not limited to this.
Embodiment 1
Bacterial classification is comprised of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 3:3:2:2, and stabilizing agent is comprised of pectin 0.3kg, gelatin 0.2kg and converted starch 1.5kg.Cereal-granules is by Fructus Hordei Germinatus, and the particle of barley and oat forms.Nut granule is by peanut, and the particle of fibert and walnut forms.Fruit-vegetable granules is comprised of coconut palm fruit fruit grain.The size of particle is processed into the spherical particle that particle diameter is 18mm.
(1) after the rare cream of 10kg, 10kg egg liquid are mixed, add in 40 ℃ of fresh milks of 400kg.30kg sucrose, 2kg stabilizing agent, 1kg inulin, 10kg WPC are mixed, dissolve and stir 10min by 55 ℃ of fresh milk milks of 400kg, standby.
(2) above-mentioned feed liquid is mixed, squeeze in residue 100kg fresh milk, mix.
(3) by material homogeneous under 20mPa/70 ℃ of condition, homogeneous evenly after at 95 ℃ of lower sterilization 300s.
(4) material is cooled to 42 ℃, access bacterial classification 250u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal acidity is controlled at 70
OT.
(6) after reaching required acidity, open ice water circulation, start agitator, be cooled to 20 ℃.
The Yoghourt material that (7) will ferment is total to 30kg with fruits and vegetables, cereal and nut granule to be mixed.
Embodiment 2
Bacterial classification is comprised of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 3:4:2:1, and stabilizing agent is comprised of guar gum 2.5kg, carrageenan 1.5kg, sodium alginate 1kg.Cereal-granules is comprised of the oat particle.Nut granule is comprised of the fibert particle.Fruit-vegetable granules is comprised of the particle of apple and banana.It is that length is 20mm that the size of particle is processed into particle diameter, and width is 12mm, and thickness is the particle of 2mm.
(1) after the rare cream of 15kg, 50kg egg liquid are mixed, add in 45 ℃ of reconstituted milks of 300kg.50kg sucrose, 5kg stabilizing agent, 3kg inulin, 20kg WPC are mixed, dissolve and stir 10min by 65 ℃ of reconstituted milk milks of 400kg, standby.
(2) above-mentioned feed liquid is mixed, squeeze in remaining 100kg reconstituted milk, mix.
(3) by material homogeneous under 22mPa/67 ℃ of condition, homogeneous evenly after at 100 ℃ of lower sterilization 250s.
(4) material is cooled to 44 ℃, access bacterial classification 200u.Mix 30min.
(5) 45 ℃ of condition bottom fermentations, terminal acidity is controlled at 65
OT.
(6) after reaching required acidity, open ice water circulation, start agitator, be cooled to 22 ℃.
The Yoghourt material that (7) will ferment is total to 50kg with fruits and vegetables, cereal and nut granule to be mixed.Be placed in refrigeration under 2-6 ℃.
Embodiment 3
Bacterial classification is comprised of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 4:4:1:1, and stabilizing agent is comprised of pectin 0.8kg, gelatin 0.5kg and converted starch 3.7kg.Cereal-granules is by black rice, corn, and glutinous rice, the particle of brown rice and the seed of Job's tears forms.Nut granule is comprised of almond and American pistachios particle.Fruit-vegetable granules is comprised of the particle of banana, orange, pineapple, grape, pawpaw.It is that length is 20mm that the size of particle is processed into particle diameter, and width is 12mm, and thickness is the particle of 2mm.
Use reconstituted milk, 72
OThe alcohol protein stabilization, acidity≤18
OT, boil normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; Described raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), after standardization, milk protein content and non-fat solid reach requirement, i.e. protein content>=2.95%, non-fat solid>=8.1%.
(1) after the rare cream of 20kg, 30kg egg liquid are mixed, add in 43 ℃ of reconstituted milks of 400kg.90kg sucrose, 5kg stabilizing agent, 5kg inulin, 25kg WPC are mixed, dissolve and stir 10min by 57 ℃ of reconstituted milk milks of 300kg, standby.
(2) above-mentioned feed liquid is mixed, squeeze in residue 200kg reconstituted milk, mix.
(3) by material homogeneous under 25mPa/70 ℃ of condition, homogeneous evenly after at 100 ℃ of lower sterilization 200s.
(4) material is cooled to 45 ℃, access bacterial classification 220u, and add the 1kg orange flavor.Mix 30min.
(5) 41 ℃ of condition bottom fermentations, terminal acidity is controlled at 75
OT.
(6) after reaching required acidity, open ice water circulation, start agitator, be cooled to 25 ℃.
The Yoghourt material that (7) will ferment is total to 50kg with fruits and vegetables, cereal and nut granule to be mixed.Be placed in refrigeration under 2-6 ℃.
Embodiment 4
Bacterial classification is comprised of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 4:3:2:1, and stabilizing agent is comprised of pectin 1.2kg, gelatin 0.8kg and converted starch 6kg.Cereal-granules is by Fructus Hordei Germinatus, barley, and black rice, corn, oat, buckwheat, glutinous rice, the particle of brown rice and the seed of Job's tears forms.Nut granule is by peanut, fibert, and walnut, sunflower seeds, almond, cashew nut, American pistachios and pine nut particle form.Fruit particle is comprised of the particle of aloe, cucumber, celery, tomato, and boils in advance.The size of particle is processed into the spherical particle that particle diameter is 10mm.
(1) after the rare cream of 20kg, 50kg egg liquid are mixed, add in 42 ℃ of 200kg fresh milks.35kg sucrose, 8kg stabilizing agent, 1kg inulin, 25kg WPC are mixed, dissolve and stir 10min by 43 ℃ of fresh milk milks of 300kg, standby.
(2) above-mentioned feed liquid is mixed, squeeze in remaining 400kg raw material milk, mix.
(3) by material homogeneous under 23mPa/67 ℃ of condition, homogeneous evenly after at 95 ℃ of lower sterilization 300s.
(4) material is cooled to 42 ℃, access bacterial classification 220u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal acidity is controlled at 70
OT.
(6) after reaching required acidity, open ice water circulation, start agitator, be cooled to 22 ℃.
The Yoghourt material that (7) will ferment, add thickener xanthans 1kg and honey 1.3kg, with fruits and vegetables, cereal and nut granule, is total to 70kg and mixes.
Embodiment 5
Bacterial classification is comprised of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 3:3:2:2, and stabilizing agent is comprised of pectin 1.2kg, gelatin 0.2kg and converted starch 4.6kg.Cereal-granules is by Fructus Hordei Germinatus, barley, and the particle of oat forms.Nut granule is by peanut, fibert, and walnut, sunflower seeds, the particle of almond and cashew nut forms.Fruit-vegetable granules is comprised of the particle of coconut palm fruit and pomegranate.The size of particle is processed into the spherical particle that particle diameter is 18mm.
(1) after the rare cream of 10kg, 10kg egg liquid are mixed, add in 40 ℃ of fresh milks of 400kg.30kg sucrose, 6kg stabilizing agent, 1kg inulin, 10kg WPC, 1kg galactooligosaccharide are mixed, dissolve and stir 10min by 55 ℃ of fresh milk milks of 400kg, standby.
(2) above-mentioned feed liquid is mixed, squeeze in residue 100kg fresh milk, mix.
(3) by material homogeneous under 20mPa/70 ℃ of condition, homogeneous evenly after at 95 ℃ of lower sterilization 300s.
(4) material is cooled to 42 ℃, access bacterial classification 250u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal acidity is controlled at 70
OT.
(6) after reaching required acidity, open ice water circulation, start agitator, be cooled to 20 ℃.
The Yoghourt material that (7) will ferment is total to 45kg with fruits and vegetables, cereal and nut granule to be mixed.
Embodiment 6
Bacterial classification is comprised of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 4:4:1:1, and stabilizing agent is comprised of pectin 0.3kg, gelatin 0.7kg and converted starch 6kg.Cereal-granules is by black rice, corn, and glutinous rice, brown rice, the particle of Fructus Hordei Germinatus and the seed of Job's tears forms.Nut granule is comprised of almond and American pistachios particle.Fruit-vegetable granules is comprised of the particle of banana, orange, pineapple, grape and pawpaw.It is that length is 20mm that the size of particle is processed into particle diameter, and width is 12mm, and thickness is the particle of 2mm.
Use reconstituted milk, 72
OThe alcohol protein stabilization, acidity≤18
OT, boil normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; Described raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), after standardization, milk protein content and non-fat solid reach requirement, i.e. protein content>=2.95%, non-fat solid>=8.1%.
(1) after the rare cream of 20kg, 30kg egg liquid are mixed, add in 43 ℃ of reconstituted milks of 400kg.90kg sucrose, 7kg stabilizing agent, 5kg inulin, 25kg WPC, 5kg galactooligosaccharide are mixed, dissolve and stir 10min by 57 ℃ of reconstituted milk milks of 300kg, standby.
(2) above-mentioned feed liquid is mixed, squeeze in residue 200kg reconstituted milk, mix.
(3) by material homogeneous under 25mPa/70 ℃ of condition, homogeneous evenly after at 100 ℃ of lower sterilization 200s.
(4) material is cooled to 45 ℃, access bacterial classification 220u, and add the 1kg orange flavor.Mix 30min.
(5) 41 ℃ of condition bottom fermentations, terminal acidity is controlled at 65
OT.
(6) after reaching required acidity, open ice water circulation, start agitator, be cooled to 25 ℃.
The Yoghourt material that (7) will ferment is total to 65kg with fruits and vegetables, cereal and nut granule to be mixed.Be placed in refrigeration under 2-6 ℃.
Embodiment 7
Bacterial classification is comprised of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 4:3:2:1, and stabilizing agent is comprised of pectin 1.2kg, gelatin 0.3kg and converted starch 1.5kg.Cereal-granules is by Fructus Hordei Germinatus, barley, and black rice, corn, oat, buckwheat, glutinous rice, the particle of brown rice and the seed of Job's tears forms.Nut granule is by peanut, fibert, and walnut, sunflower seeds, almond, cashew nut, American pistachios and pine nut particle form.Fruit particle is comprised of the particle of aloe, cucumber, celery, tomato, and boils in advance.The size of particle is processed into the spherical particle that particle diameter is 10mm.
(1) after the rare cream of 20kg, 50kg egg liquid are mixed, add in 42 ℃ of 200kg fresh milks.35kg sucrose, 3kg stabilizing agent, 1kg inulin, 25kg WPC, 3kg galactooligosaccharide are mixed, dissolve and stir 10min by 43 ℃ of fresh milk milks of 300kg, standby.
(2) above-mentioned feed liquid is mixed, squeeze in remaining 400kg raw material milk, mix.
(3) by material homogeneous under 23mPa/67 ℃ of condition, homogeneous evenly after at 95 ℃ of lower sterilization 300s.
(4) material is cooled to 42 ℃, access bacterial classification 220u.Mix 30min.
(5) 42 ℃ of condition bottom fermentations, terminal acidity is controlled at 70
OT.
(6) after reaching required acidity, open ice water circulation, start agitator, be cooled to 22 ℃.
The Yoghourt material that (7) will ferment,, add thickener xanthans 1kg and 1kg honey, with fruits and vegetables, cereal and nut granule, be total to 70kg and mix.
Claims (2)
1. nutritional yogurt that contains egg ingredients; dairy products are equipped with to stabilizing agent, inulin, WPC, rare cream, egg liquid and sucrose, through strain fermentation, are mixed with the particle of fruits and vegetables, cereal and nut; it is characterized in that, raw materials used proportioning is as follows:
Dairy products: 800-900kg
Stabilizing agent: 2-8kg
Sucrose: 30-90kg
Inulin: 1-5kg
WPC: 10-25kg
Rare cream: 10-20kg
Egg liquid: 10-50kg
Galactooligosaccharide 1-5kg
Bacterial classification: 200-250DCU
Cereal, fruits and vegetables and nut granule: 30-70kg;
Wherein said fruit-vegetable granules is selected from one or more of particle of coconut palm fruit, peach, pomegranate, apple, banana, orange, pineapple, grape, pawpaw, strawberry, pears, aloe, cucumber, celery and tomato; Cereal-granules is selected Fructus Hordei Germinatus, barley, black rice, corn, oat, buckwheat, glutinous rice, one or more of the particle of brown rice and the seed of Job's tears; Nut granule is selected from peanut, fibert, walnut, sunflower seeds, almond, cashew nut, one or more of the particle of American pistachios and pine nut; The particle diameter of particle is the spherical particle of 10-18mm, or length is 2-20mm, and width is 2-12mm, and thickness is the particle of 2-12mm;
Described bacterial classification is lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and lactobacillus acidophilus, and the proportionate relationship of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus is 3:3:2:2 or 3:4:2:1 or 4:4:1:1 or 4:3:2:1;
Described stabilizing agent is the combination of pectin 0.3-1.2kg, gelatin 0.2-0.8kg and converted starch 1.5-6kg, and its total amount reaches 2-8kg;
Described dairy products are fresh milk or reconstituted milk, its fat content >=3.1%, protein >=2.95%, non-fat solid >=8.1%.
2. the preparation method of nutritional yogurt according to claim 1, comprise the steps: (1) batching; (2) homogeneous sterilization; (3) fermentation; (4) beat cold; (5) mix; It is characterized in that:
Described batching step comprises: after being pre-mixed egg liquid and rare cream evenly, making an addition in the part dairy products of 40-45 ℃ and mix; After being pre-mixed stabilizing agent, inulin, sucrose, galactooligosaccharide and WPC evenly, making an addition in the part dairy products of 55-65 ℃ and mix; Then, mentioned component is mixed with remaining dairy products;
Described homogeneous sterilisation step comprises: by feed liquid at Pressure/Temperature: 18-25MPa/65-70 ℃ of lower homogeneous, then 95-100 ℃ of lower sterilization;
Described fermentation step comprises: material is cooled to 40-45 ℃, and the access bacterial classification, at 43 ± 2 ℃ of ferment at constant temperature;
Describedly beat cold step and comprise: the Yoghourt after fermenting stirs, and is cooled to 20-25 ℃;
Described blend step comprises: by Yoghourt with boil fruit particle, cereal and nut granule and mix.
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| CN102986872B (en) * | 2012-12-28 | 2014-05-07 | 北京德青源农业科技股份有限公司 | Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt |
| CN103392807A (en) * | 2013-07-15 | 2013-11-20 | 安徽省王巢食品有限公司 | Mixed type honey-aloe yoghurt and preparation method thereof |
| CN103535436A (en) * | 2013-09-18 | 2014-01-29 | 安徽省蚌埠市花乡食品有限责任公司 | Lung-moistening black peanut yoghurt powder |
| CN106804711B (en) * | 2015-11-30 | 2020-12-08 | 内蒙古伊利实业集团股份有限公司 | Drinking type flavored fermented milk containing particles and preparation method thereof |
| CN105746710A (en) * | 2016-04-15 | 2016-07-13 | 湖北神地生物科技有限公司 | Healthcare egg yoghourt based on full utilization of egg ingredients and preparation method of healthcare egg yoghourt |
| CN108208172A (en) * | 2016-12-22 | 2018-06-29 | 关喜春 | A kind of milk and its dairy produce for being capable of fully degraded |
| CN111406802A (en) * | 2019-01-07 | 2020-07-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | A milk-based food containing vegetable and meat particles and its preparation method |
| CN109645121A (en) * | 2019-02-01 | 2019-04-19 | 河南科技大学 | A kind of preparation method of egg polypeptide coagulating type flavor yoghourt |
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