CN103392816B - Egg yolk yogurt production method - Google Patents
Egg yolk yogurt production method Download PDFInfo
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- CN103392816B CN103392816B CN201310358499.9A CN201310358499A CN103392816B CN 103392816 B CN103392816 B CN 103392816B CN 201310358499 A CN201310358499 A CN 201310358499A CN 103392816 B CN103392816 B CN 103392816B
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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 inoculation strain fermentation, containing multiple enzyme and a large amount of lactic acid, has abundant nutrition, can suppress the growth and breeding of intestinal toxic bacterial classification, improve micro-ecological environment in intestines, strengthen immunity of organisms.The dairy products such as Yoghourt are all liquid or curdy usually, and usually need preserve at low temperatures, when 0-4 DEG C, the shelf-life is mostly at 10 days, and it carries to preserve to eat inconvenience.In addition, in Yoghourt, protein content only has about 3%, fat content >=2.8%, and solid thing >=6.5% of on-fat milk, the total amount of the nutriment provided is not high.Egg is one of known the most perfect natural food of the mankind, and be full price albumen, its digestibility is 96%.Particularly egg yolk, its solid content accounts for 50% of gross weight, and high-quality protein accounts for more than 15% of gross weight, and brain structure phosphatide-cephalin, the lecithin in the fat of 28% with brain tonic enhancing memory function just account for more than 1/3.Can say except Vc, grow whole nutrients of needs in egg yolk containing growth in humans, therefore egg yolk is children student optimum food.But for a long time, it but because of cannot be instant and carry, have impact on the edible of children, particularly all do not have so far a kind ofly the two to be combined, can have both the two feature again can the product of convenient and instant and technique simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of large to dairy products and egg product two industry is combined with each other be of high nutritive value, smooth in taste, there is the sour-sweet local flavor of Yoghourt and the fragrance of egg yolk, the easy for carrying and eating and preparation method of the yolk yoghourt of long shelf-life.
The object of the invention is to be realized by following measures:
A preparation method for yolk yoghourt, is characterized in that the method comprises the following steps:
Be that the yolk of 2-5:1 mixes rear room temperature and leaves standstill 20-40 minute with Yoghourt by weight ratio, obtain yolk Yoghourt liquid, be dispersed in guar gum sugar aqueous solution, pasteurization by yolk Yoghourt liquid according to the part by weight of 1:1.5-2.5, cooling, to obtain final product; 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.Preferably 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.
Preferred yolk Yoghourt liquid is dispersed in guar gum sugar aqueous solution according to the part by weight of 1:2.
One or more in acid, sweetener, spices, vitamin also can be added in described yolk Yoghourt liquid.
Acid and sweetener is added in preferred 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, preferred 100:24:0.01:0.02.
Acid, sweetener and spices is added in preferred 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, and preferred weight ratio is 100:24:0.01:0.02:0.03.
Above-mentioned acid be according to mass ratio be 1: 0.15-0.25: 0.45-0.55 citric acid, malic acid and lactic mixt, preferably 1: 0.2: 0.5 citric acid, malic acid and lactic mixt.
Above-mentioned sweetener is Aspartame or granulated sugar.
Described spices can be yoghurt flavours.
Above-mentioned pasteurization is be incubated 10 minutes in 85-90 DEG C of water.
Described Yoghourt is for raw material is through inoculating Yoghourt or the boruga magma of strain fermentation, self-control or commercially available, commercially available plain yoghurt as dense in Erie's taste, Erie ABLS probiotics yoghourt or various commercially available sour milk beverage with fresh milk or skimmed milk power; Described yolk is that fresh egg is cleaned, and sterilization, opens eggshell, separate the egg yolk after egg white or purchase chilled yolk/liquid yolk from egg product factory.
The present invention completes based on following discovery: when Yoghourt, these two kinds of high-qualitys of yolk have nutrition, health-care effect natural food material under certain conditions of mixture ratios, adopt processing technology of the present invention, impel it to combine formation one and partly solidify paste food, be of high nutritive value, smooth in taste, there is the sour-sweet local flavor of Yoghourt and the fragrance of egg yolk, direct-edible, become break through dairy products, new type functional food that egg product industry boundary, newborn egg combine.In addition, adopt cold sterilization technique, all advantages of Yoghourt all can retain, and add the nutrition of egg yolk, the feature that this product has " a kind of product, two kinds of local flavors, multi-nutrition ", be particularly suitable for children, student eats.The yolk yoghourt adopting the inventive method to produce, has filled up the blank not having the instant yolk product of children, enables children's this yolk nutrition brain-care foods edible easily.This product is compared with Yoghourt, and the total amount of nutriment improves greatly, the content >11% of its protein, fat content >19%, every hectogram heat about 244 kilocalorie.In addition, adopt the product that the present invention produces, long shelf-life, preserve 20 days without putrid and deteriorated phenomenon at 0-4 DEG C, 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 made primarily of Yoghourt and yolk, smooth in taste, 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 DEG C, can directly eat, edible, easy to carry.Adopt the yolk yoghourt that the inventive method is produced, the content >11% of its protein, fat content >19%, every hectogram heat about 244 kilocalorie, the total amount of nutriment improves greatly.Further, preparation method is simple, cost is low, simple, be convenient to promote.
Detailed description of the invention
By following examples, the invention will be further elaborated.
Yoghourt: directly purchase from market is the sour milk beverage that intercrescence bio tech ltd, Nanjing produces.Egg yolk: fresh hen egg is cleaned, washes down with running water after 5 minutes with 84 medicining liquid dippings of 1:500 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, yoghurt flavours 0.3g.
Preparation method: take each raw material in above-mentioned yolk Yoghourt formula of liquid, leaves standstill 30 minutes after mixing in stainless steel cask
After, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mixes, and is sub-packed in plastic cup, under water temperature 85 DEG C of conditions, is incubated 10 minutes, cooling post heat-seal packaging.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, yoghurt flavours 0.3g.
Preparation method: take each raw material in above-mentioned yolk Yoghourt formula of liquid, leaves standstill 30 minutes after mixing in stainless steel cask
After, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mixes, and is sub-packed in plastic cup, under water temperature 85 DEG C of conditions, is incubated 10 minutes, cooling post heat-seal packaging.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, yoghurt flavours 0.3g, retinol1 000U, vitamine D1 50U.
Preparation method: take each raw material in above-mentioned yolk Yoghourt formula of liquid, leaves standstill 30 minutes after mixing in stainless steel cask
After, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mixes, and is sub-packed in plastic cup, under water temperature 85 DEG C of conditions, is incubated 10 minutes, cooling post heat-seal packaging.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, leave standstill after 30 minutes after mixing in stainless steel cask, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mixes, be sub-packed in plastic cup, under water temperature 85 DEG C of conditions, be incubated 10 minutes, cooling post heat-seal packaging.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, leave standstill after 30 minutes after mixing in stainless steel cask, obtain yolk Yoghourt liquid, get yolk Yoghourt liquid 50g, guar gum sugar aqueous solution 100g, mixes, be sub-packed in plastic cup, under water temperature 90 DEG C of conditions, be incubated 10 minutes, cooling post heat-seal packaging.Wherein, guar gum sugar aqueous solution preparation: guar gum 4.2g, granulated sugar 64g, pure water add to 1000mL and stir by proportioning for subsequent use.Acid is that following several acid forms by weight coordinating: citric acid: malic acid: lactic acid=1: 0.2: 0.5.
Adopt the yolk yoghourt smooth in taste that above-described embodiment method prepares, there is the sour-sweet local flavor of Yoghourt and the fragrance of egg yolk, the content >11% of protein, fat content >19%, every hectogram heat about 244 kilocalorie, guarantee the quality about 20 days for 0-4 DEG C, directly can eat, eat, carry all convenient.
Claims (9)
1. a preparation method for yolk yoghourt, is characterized in that the method comprises the following steps:
Be that the yolk of 2-5:1 mixes rear room temperature and leaves standstill 20-40 minute with Yoghourt by weight ratio, obtain yolk Yoghourt liquid, be dispersed in guar gum sugar aqueous solution, pasteurization by yolk Yoghourt liquid according to the part by weight of 1:2, cooling, to obtain final product; Wherein, in every 1000 mL guar gum sugar aqueous solutions, each material mixture ratio is: guar gum 4-5g, granulated sugar 60-70 g, pure water add to 1000mL.
2. the preparation method of yolk yoghourt according to claim 1, is characterized in that also adding one or more in acid, sweetener, spices, vitamin in described yolk Yoghourt liquid.
3. the preparation method of yolk yoghourt according to claim 2, 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.
4. the preparation method of yolk yoghourt according to claim 2, 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.
5. the preparation method of the yolk yoghourt according to claim 3 or 4, it is characterized in that described acid be according to mass ratio be 1: 0.15-0.25: 0.45-0.55 citric acid, malic acid and lactic mixt.
6. the preparation method of the yolk yoghourt according to claim 3 or 4, is characterized in that described sweetener is Aspartame or granulated sugar.
7. the preparation method of yolk yoghourt according to claim 4, is characterized in that described spices is yoghurt flavours.
8. the preparation method of yolk yoghourt according to claim 1, is characterized in that described pasteurization for being incubated 10 minutes in 85-90 DEG C of water.
9. the preparation method of yolk yoghourt according to claim 1, is characterized in that described Yoghourt is for raw material is through inoculating Yoghourt or the boruga magma of strain fermentation with fresh milk or skimmed milk power; Described yolk is that fresh egg is cleaned, and sterilization, opens eggshell, separate 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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- 2013-08-16 CN CN201310358499.9A patent/CN103392816B/en active Active
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| CN1422533A (en) * | 2002-11-26 | 2003-06-11 | 锡林郭勒盟鑫泰生物制品有限责任公司 | Lactic-acid-bacteria peptide milk beverage and its preparation technology |
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