CN103385297A

CN103385297A - Acidophilus milk containing shredded coconut stuffing particles and preparation method of acidophilus milk

Info

Publication number: CN103385297A
Application number: CN2013103284890A
Authority: CN
Inventors: 佘延英
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-31
Filing date: 2013-07-31
Publication date: 2013-11-13

Abstract

The invention discloses acidophilus milk containing shredded coconut stuffing particles and a preparation method of the acidophilus milk. The acidophilus milk is prepared from the following raw materials by weight percent: 5% to 10% of white granulated sugar, 0.1% to 5% of whey protein, 1% to 4% of starch, 0.1% to 1% of gellan gum, 0.01% to 0.5% of an emulsifying agent, 1% to 3% of strains, 3% to 10% of shredded coconut stuffing particles and the balance of milk. Specially, the shredded coconut stuffing particles are added into the acidophilus milk, so that vitamins, minerals, celluloses and other ingredients in the shredded coconut stuffing are effectively proportioned and mixed with milk protein. Thus, the nutrition of the acidophilus milk is balanced. By adding the shredded coconut stuffing particles, the variety of the acidophilus milk is enriched; the flavor and the taste of the acidophilus milk are improved. As a result, the increasingly-diversified consumption needs of consumers are satisfied well.

Description

Contain Yoghourt of shredded coconut stuffing particle and preparation method thereof

Technical field

The invention belongs to the dairy products technical field, be specifically related to a kind of Yoghourt that contains the shredded coconut stuffing particle and preparation method thereof.

Background technology

Yoghourt is a kind of viscid fermented dairy product, and because containing lactic component with soft tart flavour, it is dairy products the most popular in current fermented dairy product.Yoghourt is except the whole nutrients that kept fresh milk, and lactic acid bacteria can also produce the necessary multivitamin of human body during the fermentation.Simultaneously, the lactic acid in Yoghourt can improve the utilization rates in human body such as calcium, phosphorus effectively.In addition, the lactic acid bacteria in Yoghourt can be safeguarded the ecological balance of gut flora, suppresses the growth of saprophytic bacteria at enteron aisle, thereby stops the generation of toxin and carcinogen, makes liver and brain avoid the harm of these toxin, then reaches the purpose of pre-anti-cancer.The production of China's Yoghourt is in developing stage, and the kind of Yoghourt and taste also in constantly exploring, exist taste dull deficient, and attraction is single on market, can not effective stimulus consumer desire to purchase.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of Yoghourt that contains the shredded coconut stuffing particle and preparation method thereof,, by adding the shredded coconut stuffing particle, obtains a kind of brand-new composite yoghourt, and nutrition is more balanced, the richer stereovision of mouthfeel and local flavor.

Technical scheme provided by the invention is a kind of Yoghourt that contains the shredded coconut stuffing particle, it is to be made by the raw material of following percentage by weight: white granulated sugar 5～10%, lactalbumin 0.1～5%, starch 1～4%, gellan gum 0.1～1%, emulsifying agent 0.01～0.5%, bacterial classification 1～3%, shredded coconut stuffing particle 3～10%, surplus are milk.

Mentioned emulsifier is citric acid monoglyceride, butanedioic acid monoglyceride or acetic acid monoglyceride.

Above-mentioned bacterial classification is lactobacillus bulgaricus, Bacillus acidi lactici or streptococcus thermophilus.

Above-mentioned milk is fresh milk, fat-enriched milk, whole milk, skim milk or partly defatted milk.

The present invention also provides the above-mentioned preparation method who contains the Yoghourt of shredded coconut stuffing particle, comprises the following steps:

1) lactalbumin, starch, gellan gum, emulsifying agent and part white granulated sugar are mixed, obtain premix;

Add remaining white granulated sugar during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 50～60 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;

3), with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation bacterial classification,, at 40～43 ℃ of bottom fermentation 4～6h, when mixed material acidity reaches 72～78 ° of T, stop fermentation, obtain Yoghourt;

4) the shredded coconut stuffing particle is placed in sterilizing 10～15min under 85～95 ℃;

5) the shredded coconut stuffing particle after sterilizing is sneaked in Yoghourt, stir, filling, obtain.

Compared with prior art, this product except containing abundant Yoghourt, has also added the shredded coconut stuffing particle especially, and the compositions such as vitamin in shredded coconut stuffing, mineral matter, cellulose are combined with the effective proportioning of cow's milk protein, make the nutrition of product more reasonable, more balanced, improved nutritive value.Simultaneously, the interpolation of natural shredded coconut stuffing particle, enriched the Yoghourt kind, obviously improved local flavor and the mouthfeel of product, makes the consumer in mouthfeel and visually feel the existence of shredded coconut stuffing particle really.

The specific embodiment

The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.

Embodiment 1

Batching: white granulated sugar 5%, lactalbumin 0.1%, starch 1%, gellan gum 0.1%, citric acid monoglyceride 0.01%, lactobacillus bulgaricus 1%, shredded coconut stuffing particle 3%, surplus are milk.

The preparation method:

1) lactalbumin, starch, gellan gum, citric acid monoglyceride and part white granulated sugar are mixed, obtain premix;

Add remaining white granulated sugar during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 50 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;

3), with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation lactobacillus bulgaricus,, at 40 ℃ of bottom fermentation 4h, when mixed material acidity reaches 72 ° of T, stop fermentation, obtain Yoghourt;

4) the shredded coconut stuffing particle is placed in sterilizing 10min under 85 ℃;

Embodiment 2

Batching: white granulated sugar 10%, lactalbumin 5%, starch 4%, gellan gum 1%, butanedioic acid monoglyceride 0.5%, Bacillus acidi lactici 3%, shredded coconut stuffing particle 10%, surplus are milk.

The preparation method:

1) lactalbumin, starch, gellan gum, butanedioic acid monoglyceride and part white granulated sugar are mixed, obtain premix;

Add remaining white granulated sugar during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 60 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculating lactobacillus,, at 43 ℃ of bottom fermentation 6h, when mixed material acidity reaches 78 ° of T, stop fermentation, obtain Yoghourt;

4) the shredded coconut stuffing particle is placed in sterilizing 15min under 95 ℃;

Embodiment 3

Batching: white granulated sugar 7%, lactalbumin 2.5%, starch 3%, gellan gum 0.5%, acetic acid monoglyceride 0.15%, streptococcus thermophilus 1.5%, shredded coconut stuffing particle 6%, surplus are milk.

The preparation method:

1) lactalbumin, starch, gellan gum, acetic acid monoglyceride and part white granulated sugar are mixed, obtain premix;

Add remaining white granulated sugar during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 58 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;

3), with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation streptococcus thermophilus,, at 42 ℃ of bottom fermentation 5.5h, when mixed material acidity reaches 75 ° of T, stop fermentation, obtain Yoghourt;

4) the shredded coconut stuffing particle is placed in sterilizing 12min under 90 ℃;

Embodiment 4

Batching: white granulated sugar 5%, lactalbumin 5%, starch 1%, gellan gum 1%, citric acid monoglyceride 0.01%, streptococcus thermophilus 3%, shredded coconut stuffing particle 3%, surplus are milk.

The preparation method:

3), with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation streptococcus thermophilus,, at 40 ℃ of bottom fermentation 6h, when mixed material acidity reaches 72 ° of T, stop fermentation, obtain Yoghourt;

4) the shredded coconut stuffing particle is placed in sterilizing 10min under 95 ℃;

Claims

1. Yoghourt that contains the shredded coconut stuffing particle, it is characterized in that: the raw material by following percentage by weight is made: white granulated sugar 5～10%, lactalbumin 0.1～5%, starch 1～4%, gellan gum 0.1～1%, emulsifying agent 0.01～0.5%, bacterial classification 1～3%, shredded coconut stuffing particle 3～10%, surplus are milk.

2. the Yoghourt that contains the shredded coconut stuffing particle according to claim 1, it is characterized in that: described emulsifying agent is citric acid monoglyceride, butanedioic acid monoglyceride or acetic acid monoglyceride.

3. the Yoghourt that contains the shredded coconut stuffing particle according to claim 1, it is characterized in that: described bacterial classification is lactobacillus bulgaricus, Bacillus acidi lactici or streptococcus thermophilus.

4. the Yoghourt that contains the shredded coconut stuffing particle according to claim 1, it is characterized in that: described milk is fresh milk, fat-enriched milk, whole milk, skim milk or partly defatted milk.

5. the described preparation method who contains the Yoghourt of shredded coconut stuffing particle of any one in claim 1～4 is characterized in that: comprise the following steps: