CN103392816A - Egg yolk yogurt production method - Google Patents
Egg yolk yogurt production method Download PDFInfo
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- CN103392816A CN103392816A CN2013103584999A CN201310358499A CN103392816A CN 103392816 A CN103392816 A CN 103392816A CN 2013103584999 A CN2013103584999 A CN 2013103584999A CN 201310358499 A CN201310358499 A CN 201310358499A CN 103392816 A CN103392816 A CN 103392816A
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Abstract
The present invention discloses an egg yolk yogurt production method, wherein the egg yolk yogurt is prepared by adopting yogurt and egg yolk as main raw materials. The preparation method comprises: preparing an egg yolk yogurt solution, uniformly dispersing the egg yolk yogurt solution into a guar gum sugar aqueous solution, carrying out pasteurization, and cooling to obtain the finished product. The product has sour, sweet and creamy taste of the yogurt and egg yolk aroma, contains all the nutrients and advantages of the yogurt and the egg yolk, is a novel nutrition health care food combining the dairy product and the egg product, and has characteristics of easy carrying, easy taking, suitability for children taste. In addition, the production method has characteristics of low cost, simple and easy performing, and easy promotion.
Description
Technical field
The invention belongs to food and manufacture field thereof, particularly a kind of preparation method of yolk yoghourt.
Background technology
Yoghourt is the product of fresh milk after the inoculation strain fermentation, contains plurality of enzymes and a large amount of lactic acid, has abundant nutrition, can suppress the growth and breeding of intestinal toxic bacterial classification, improves micro-ecological environment in intestines, strengthens immunity of organisms.The dairy products such as Yoghourt are all liquid or curdy usually, usually need to preserve at low temperatures, in the situation that 0-4 ℃ of shelf-life mostly at 10 days, it carries preserves the edible inconvenience that has.In addition, in Yoghourt, protein content only has 3% left and right, fat content >=2.8%, and the solid thing of on-fat milk >=6.5%, the total amount of the nutriment that provides is not high.Egg is one of known the most perfect natural food of the mankind, is full price albumen, and its digestibility is 96%.Egg yolk particularly, its solid content accounts for 50% of gross weight, and high-quality protein accounts for more than 15% of gross weight, in 28% fat, has brain structure phosphatide-cephalin, the lecithin that brain tonic strengthens memory function and just accounts for more than 1/3.Can say except Vc, in egg yolk, contain grow whole nutrients of needs of human body, so egg yolk be the children student optimum food.But for a long time, it but, because of can't be instant and carry, have affected the edible of children, does not particularly all have so far a kind of the two to be combined, and can have both simultaneously product and technique that the two characteristic again can convenient and instant.
Summary of the invention
The object of the present invention is to provide a kind of by being of high nutritive value of interosculating of dairy products and the large industry of egg product two, mouthfeel is smooth, have the sour-sweet local flavor of Yoghourt and the fragrance of egg yolk, the preparation method of the yolk yoghourt of easy for carrying and eating and long shelf-life.
The objective of the invention is to realize by following measures:
A kind of preparation method of yolk yoghourt is characterized in that the method comprises the following steps:
The yolk that by weight ratio is 2-5:1 mixes the standing 20-40 minute of rear room temperature with Yoghourt, obtain yolk Yoghourt liquid, the part by weight of yolk Yoghourt liquid according to 1:1.5-2.5 is dispersed in the guar gum sugar aqueous solution, and pasteurization, cooling, obtain; Wherein, in every 1000mL guar gum sugar aqueous solution, each material mixture ratio is: guar gum 4-5g, granulated sugar 60-70g, pure water add to 1000mL.In preferred every 1000mL guar gum sugar aqueous solution, each material mixture ratio is: guar gum 4.2g, granulated sugar 64g, pure water add to 1000mL.
Preferred yolk Yoghourt liquid is dispersed in the guar gum sugar aqueous solution according to the part by weight of 1:2.
In described yolk Yoghourt liquid, also can add one or more in acid, sweetener, spices, vitamin.
In preferred yolk Yoghourt liquid, add acid and sweetener; Wherein, the weight ratio of yolk, Yoghourt, acid and sweetener is 100:24-50:0.01-0.02:0.02-0.05, preferred 100:24:0.01:0.02.
In preferred yolk Yoghourt liquid, add acid, sweetener and spices; Wherein, the weight ratio of yolk, Yoghourt, acid, sweetener and spices is 100:24-50:0.01-0.02:0.02-0.05:0.03-0.05, and preferred weight ratio is 100:24:0.01:0.02:0.03.
Above-mentioned acid is is 1 according to mass ratio: the citric acid of 0.15-0.25: 0.45-0.55, malic acid and lactic mixt, the citric acid of preferred 1: 0.2: 0.5, malic acid and lactic mixt.
Above-mentioned sweetener is Aspartame or granulated sugar.
Described spices can be Yoghourt essence.
Above-mentioned pasteurization is to be incubated 10 minutes in 85-90 ℃ of water.
Yoghourt or the boruga magma of described Yoghourt for forming through the inoculation strain fermentation take fresh milk or skimmed milk power as raw material, self-control or commercially available all can, commercially available as Erie distinguish the flavor of dense original flavor yoghurt, the ABLS of Erie probiotics yoghourt or various commercially available sour milk beverage; Described yolk is that bright egg is cleaned, and sterilization, open eggshell, separates the egg yolk after egg white or purchases chilled yolk/liquid yolk from egg product factory.
The present invention is based on following discovery and completes: when Yoghourt, these two kinds of high-qualitys of yolk have the natural food material of nutrition, health-care effect under certain conditions of mixture ratios, adopt processing technology of the present invention, impel it in conjunction with forming a kind of paste food that partly solidifies, be of high nutritive value, mouthfeel is smooth, have the sour-sweet local flavor of Yoghourt and the fragrance of egg yolk, direct-edible, become and break through the new type functional food that dairy products, egg product industry boundary, newborn egg combine.In addition, adopt cold sterilization technique, all advantages of Yoghourt all can keep, and add the nutrition of egg yolk, and this product has the characteristics of " a kind of product, two kinds of local flavors, multi-nutrition ", are particularly suitable for children, the student is edible.The yolk yoghourt that adopts the inventive method to produce, filled up the blank that there is no the instant yolk product of children, makes children can eat easily this yolk nutrition brain-care foods.This product is compared with Yoghourt, and the total amount of nutriment improves greatly, the content of its protein > 11%, fat content > 19%, every hectogram heat is 244 kilocalories approximately.In addition, the product that adopts the present invention to produce, long shelf-life, preserve 20 days without putrid and deteriorated phenomenon at 0-4 ℃, and the product shelf phase is long, is beneficial to sale.
Beneficial effect of the present invention compared with the prior art: Novel egg dairy products provided by the invention is mainly made by Yoghourt and yolk, mouthfeel is smooth, has the sour-sweet local flavor of Yoghourt and the fragrance of egg yolk, can guarantee the quality more than 20 days for 0-4 ℃, can directly eat, edible, easy to carry.The yolk yoghourt that adopts the inventive method to produce, the content of its protein > 11%, fat content > 19%, every hectogram heat is 244 kilocalories approximately, and the total amount of nutriment improves greatly.And the preparation method is simple, cost is low, simple, be convenient to promote.
The specific embodiment
The invention will be further elaborated by following examples.
Yoghourt: from market, directly purchasing, is the sour milk beverage that intercrescence bio tech ltd in Nanjing is produced.Egg yolk: fresh hen egg is cleaned, and with 84 medicining liquid dippings of 1:500, after 5 minutes, with running water, washes down and drains; Beat eggs, divide and remove egg white, obtain yolk.
Embodiment 1
Yolk Yoghourt formula of liquid: egg yolk 1000g, Yoghourt 240g, acid 0.1g, Aspartame 0.2g, Yoghourt essence 0.3g.
Preparation method: take each raw material in above-mentioned yolk Yoghourt formula of liquid, the last mixing standing 30 minutes in stainless steel cask
After, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mix, and is sub-packed in plastic cup, under 85 ℃ of conditions of water temperature, is incubated 10 minutes, cooling post heat-seal packing.Wherein, guar gum sugar aqueous solution preparation: guar gum 4.2g, granulated sugar 64g, pure water add to 1000mL, stir.Acid is that following several acid forms by weight coordinating: citric acid: malic acid: lactic acid=1: 0.2: 0.5.
Embodiment 2
Yolk Yoghourt formula of liquid: egg yolk 1000g, Yoghourt 300g, acid 0.1g, granulated sugar 0.3g, Yoghourt essence 0.3g.
Preparation method: take each raw material in above-mentioned yolk Yoghourt formula of liquid, the last mixing standing 30 minutes in stainless steel cask
After, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mix, and is sub-packed in plastic cup, under 85 ℃ of conditions of water temperature, is incubated 10 minutes, cooling post heat-seal packing.Wherein, guar gum sugar aqueous solution preparation: guar gum 4.2g, granulated sugar 64g, pure water add to 1000mL, stir.Acid is that following several acid forms by weight coordinating: citric acid: malic acid: lactic acid=1: 0.2: 0.5.
Embodiment 3
Yolk Yoghourt formula of liquid: egg yolk 1000g, Yoghourt 240g, Aspartame 0.2g, acid 0.1g, Yoghourt essence 0.3g, retinol1 000U, VD1 50U.
Preparation method: take each raw material in above-mentioned yolk Yoghourt formula of liquid, the last mixing standing 30 minutes in stainless steel cask
After, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mix, and is sub-packed in plastic cup, under 85 ℃ of conditions of water temperature, is incubated 10 minutes, cooling post heat-seal packing.Wherein, guar gum sugar aqueous solution preparation: guar gum 4.2g, granulated sugar 64g, pure water add to 1000mL, stir.Acid is that following several acid forms by weight coordinating: citric acid: malic acid: lactic acid=1: 0.2: 0.5.
Embodiment 4
Yolk Yoghourt formula of liquid: egg yolk 1000g, Yoghourt 500g.
Preparation method: take above-mentioned yolk and Yoghourt, after in stainless steel cask, mixing after standing 30 minutes, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mix, be sub-packed in plastic cup, under 85 ℃ of conditions of water temperature, be incubated 10 minutes, cooling post heat-seal packing.Wherein, in every 1000mL guar gum sugar aqueous solution, each material mixture ratio is: guar gum 4.2g, granulated sugar 64g, pure water add to 1000mL.
Embodiment 5
Yolk Yoghourt formula of liquid: egg yolk 1000g, Yoghourt 350g, acid 0.1g, white granulated sugar 0.4g.
Preparation method: take each raw material in above-mentioned yolk Yoghourt formula of liquid, after in stainless steel cask, mixing after standing 30 minutes, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mix, be sub-packed in plastic cup, under 90 ℃ of conditions of water temperature, be incubated 10 minutes, cooling post heat-seal packing.Wherein, guar gum sugar aqueous solution preparation: guar gum 4.2g, granulated sugar 64g, pure water add to 1000mL and by proportioning, stir standby.Acid is that following several acid forms by weight coordinating: citric acid: malic acid: lactic acid=1: 0.2: 0.5.
The yolk yoghourt mouthfeel that adopts above-described embodiment method to prepare is smooth, has the sour-sweet local flavor of Yoghourt and the fragrance of egg yolk, the content of protein > 11%, fat content > 19%, every hectogram heat is 244 kilocalories approximately, guarantee the quality about 20 days for 0-4 ℃, can directly eat, it is all convenient to eat, carry.
Claims (10)
1. the preparation method of a yolk yoghourt is characterized in that the method comprises the following steps:
The yolk that by weight ratio is 2-5:1 mixes the standing 20-40 minute of rear room temperature with Yoghourt, obtain yolk Yoghourt liquid, the part by weight of yolk Yoghourt liquid according to 1:1.5-2.5 is dispersed in the guar gum sugar aqueous solution, and pasteurization, cooling, obtain; Wherein, in every 1000mL guar gum sugar aqueous solution, each material mixture ratio is: guar gum 4-5g, granulated sugar 60-70g, pure water add to 1000mL.
2. the preparation method of yolk yoghourt according to claim 1, is characterized in that yolk Yoghourt liquid is dispersed in the guar gum sugar aqueous solution according to the part by weight of 1:2.
3. the preparation method of yolk yoghourt according to claim 1 and 2, is characterized in that also adding one or more in acid, sweetener, spices, vitamin in described yolk Yoghourt liquid.
4. the preparation method of yolk yoghourt according to claim 3, is characterized in that adding acid and sweetener in described yolk Yoghourt liquid; Wherein, the weight ratio of yolk, Yoghourt, acid and sweetener is 100:24-50:0.01-0.02:0.02-0.05.
5. the preparation method of yolk yoghourt according to claim 3, is characterized in that adding acid, sweetener and spices in described yolk Yoghourt liquid; Wherein, the weight ratio of yolk, Yoghourt, acid, sweetener and spices is 100:24-50:0.01-0.02:0.02-0.05:0.03-0.05.
6. the preparation method of according to claim 4 or 5 described yolk yoghourts, is characterized in that described acid is is 1 according to mass ratio: the citric acid of 0.15-0.25: 0.45-0.55, malic acid and lactic mixt.
7. the preparation method of according to claim 4 or 5 described yolk yoghourts, is characterized in that described sweetener is Aspartame or granulated sugar.
8. the preparation method of yolk yoghourt according to claim 5, is characterized in that described spices is Yoghourt essence.
9. the preparation method of yolk yoghourt according to claim 1, is characterized in that described pasteurization is insulation in 85-90 ℃ of water 10 minutes.
10. the preparation method of yolk yoghourt according to claim 1, is characterized in that Yoghourt or the boruga magma of described Yoghourt for forming through the inoculation strain fermentation as raw material take fresh milk or skimmed milk power; Described yolk is that bright egg is cleaned, and sterilization, open eggshell, separates the egg yolk after egg white.
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| 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 |
| CN112640954A (en) * | 2020-12-22 | 2021-04-13 | 临沂友康生物科技有限公司 | Formula and method for emulsifying and mixing DHA (docosahexaenoic acid) eggs and yoghourt |
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