CN103549003B - Honey-waxberry yoghourt and production method thereof - Google Patents

Honey-waxberry yoghourt and production method thereof Download PDF

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Publication number
CN103549003B
CN103549003B CN201310508436.7A CN201310508436A CN103549003B CN 103549003 B CN103549003 B CN 103549003B CN 201310508436 A CN201310508436 A CN 201310508436A CN 103549003 B CN103549003 B CN 103549003B
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honey
yoghourt
component
red bayberry
waxberry
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CN201310508436.7A
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CN103549003A (en
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华景清
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苏州农业职业技术学院
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Abstract

The invention relates to honey-waxberry yoghourt and a production method thereof. The honey-waxberry yoghourt is characterized by comprising a component A, a component B and a component C, wherein the component A is milk; the component B comprises the following components according to the weight percent of the component A: 4%-8% of honey water solution, 8%-24% of waxberry juice and 4%-8% of cane sugar; the component C is strain powder, and the adding amount of the strain powder is equal to 2%-3% of the component A according to weight percent. According to the production method, the honey, the waxberry and the milk are processed into a yoghourt beverage in certain proportion, the nutrition and the taste are integrated, the honey-waxberry yoghourt has the nutrition and healthcare functions of the honey, the waxberry and the yoghourt, the assortment of yoghourt products are enriched, and particularly, the market blank of honey-waxberry yoghourt is made up. Specifically, the honey-waxberry yoghourt has the advantages that the color is uniform and is pale violet red, the aroma of the waxberry and the honey and the milk fragrance are properly coordinated, the sweetness is moderate, the taste is fine, the honey-waxberry yoghourt is in a uniform curdled milk state, and no or few whey is separated out.

Description

A kind of honey red bayberry Yoghourt and preparation method thereof
Technical field
The present invention relates to a kind of milk drink, particularly relate to a kind of Yoghourt.
Background technology
Honey is the nectar of honeybee herborization, secretion or honeydew, after being combined with self secretion, and the crude sweet material through fully brewageing.Honey is a kind of nutritious pure natural nourishing food.Existing nutrient and healthcare products resource seldom can match in excellence or beauty with it.The main component of honey is carbohydrate, accounts for 70% ~ 80% of its gross mass, and wherein monose accounts for more than 47% of total reducing sugar, do not need digestion just can be directly absorbed by the body, caloric value is higher.Honey is also rich in the various nutriments such as several mineral materials, organic acid, protein, vitamin, has the effect improved immunologic function, eliminate toxic radicals, prevent gastroenteritis, improve microcirculqtory system in body, prevent various diseases.Therefore the king in healthy friend, old man's milk, sugar is described as.
Red bayberry is one of subtropical fruit tree originating in China, the provinces such as main product Zhejiang, Jiangsu and Guangdong.The tender and lovely succulence of red bayberry fruit matter, the sweet acid of fruity is tasty and refreshing, be not only fruit in season, also containing abundant mineral matter, vitamin, multiple human body essential amino acid etc., also have certain health care and medical value, its fruit, benevolence, leaf, Pi Junke are used as medicine, it not only has and helps digestion, dehumidifies, relieving summer-heat, cough-relieving of promoting the production of body fluid, aid digestion, resisting cold, antidiarrheal, diuresis, prevents and treats the functions such as cholera, also containing cancer-resisting substance, there is inhibitory action etc. to the growth of tumour cell, have the reputation of " in fruit agate ".
But the plum rain season results of red bayberry high temperature, high humidity in early summer, fruit soft and succulency, epidermis be very thin, it is vigorous to adopt rear breathing, and aging is very fast, storage and transport very difficulty, has saying of " variable color on the one, next day is spoiled; go bad for 3rd ", often can not sell in time and process and cause a large amount of waste.Therefore, deep processing is the best outlet of red bayberry, and to be processed into fruit juice be one of feasible way.
Yoghourt is with fresh milk for raw material, after pasteurize, add beneficial bacterium again in milk, after fermentation, then cools filling a kind of milk product.Yoghourt has antidiarrheal and promotes the effect of digestion, Yoghourt have anti-ageing, promote longevity, improve immunity of organisms effect, edible Yoghourt can reduce the cholesterol level of serum, reduces the incidence of disease of the elderly's cardiovascular disease.
At present, lack in market and combine red bayberry and honey and the yogurt drink taking into account local flavor and nutrition simultaneously.
Summary of the invention
Instant invention overcomes the deficiencies in the prior art, provide a kind of and have honey, red bayberry and the nutrition of Yoghourt and the honey red bayberry Yoghourt of local flavor concurrently.
For achieving the above object, the technical solution used in the present invention is: a kind of honey red bayberry Yoghourt, is characterized in that, raw material composition comprises:
Component A: milk;
B component: by the weight percent meter accounting for described component A, honey aqueous solution 4-8%, cranberry juice 8-24%, sucrose 4-8%;
Component C: strain powder, the percentage by weight that addition accounts for described component A is 2-3%.
Preferably, the addition of described component C accounts for the percentage by weight of described component A is 2.5%.
Preferably, described honey aqueous solution accounts for the 4-7% of described component A weight.
Preferably, described cranberry juice accounts for the 16-24% of described component A weight.
Also provide the preparation method of above-mentioned honey red bayberry Yoghourt, its technical scheme is: comprise the steps:
(1) pretreatment: red bayberry is cleaned, and utilizes tissue mashing machine to pull an oar, filters to obtain described cranberry juice; After honey is diluted with water, adds calcium carbonate and fully neutralize acidity, obtain described honey aqueous solution;
(2) sterilizing: by above-mentioned honey aqueous solution prior to 60-80 DEG C of sterilizing, then be mixed into B component in proportion with described cranberry juice and sucrose, in 105-125 DEG C of sterilizing;
(3) allocate: in described milk, add the B component after step (2) sterilizing, allotment, filter and remove residue obtain mixed liquor, then are preheated to 40-44 DEG C of insulation;
(4) inoculate: in described mixed liquor, access described strain powder, stir;
(5) ferment: 40-44 DEG C of fermentation in constant incubator;
(6) after-ripening is refrigerated: put into refrigerator 1-5 DEG C of refrigeration after fermenting, after-ripening 20-30h.
Preferably, described fermentation temperature is 42-43 DEG C.
Preferably, described fermentation time is 5.5-6h.
Preferably, in described step (1), red bayberry clean after, before making beating need under temperature is 90-99 DEG C of condition blanching 3-7min.
Preferably, in described step (1), filter in the juice obtained add the pectase accounting for juice weight 0.1% in red bayberry, 47-52 DEG C of insulation 2-4h obtains described cranberry juice afterwards.
The invention solves the defect existed in background technology, there is following beneficial effect:
1. honey, red bayberry and milk are processed into yogurt drink by certain proportioning by the present invention, integrate nutrition and mouthfeel, not only there is honey, the nutrition of red bayberry and Yoghourt and health care, but also enriched the designs and varieties of sour milk products, particularly compensate for the market vacancy of honey red bayberry Yoghourt.Concrete, obtained product color is even, and in lilac red, red bayberry honey fragrance and milk smell coordination are suitable for, and sugariness is moderate, delicate mouthfeel, and in uniform curdy, nothing or minute quantity whey are separated out.
2. in the formula of Yoghourt of the present invention, bacterial classification having the greatest impact to product quality, honey, cranberry juice and sucrose take second place, therefore as further the addition of strain powder being set to 2.5%, be conducive to optimizing Yoghourt tissue morphology, fragrance and mouthfeel, further control honey aqueous solution 4-7%, cranberry juice 16-24%, then can obtain better quality.
3. in preparation method of the present invention, control fermentation time can be maximum affect product quality, when the control time at 5.5-6h time, good Yoghourt structural state, fragrance and mouthfeel can be obtained.Further control fermentation temperature is 42-43 DEG C, can better improving product quality.
4. in the inventive method, red bayberry is carried out blanching before making beating, the effect of passive oxidation enzymatic activity can be reached, prevent the oxidized variable color of red bayberry, also have softening effect, be beneficial to making beating, thus improve the quality of cranberry juice, itself and milk are better fused, optimizes mouthfeel and the color and luster of Yoghourt.
Accompanying drawing explanation
Below in conjunction with drawings and Examples, the present invention is further described.
Fig. 1 is the impact of fermentation time on Quality of Yoghourt;
Fig. 2 is the impact of fermentation temperature on Quality of Yoghourt;
Fig. 3 is the impact of honey aqueous solution addition on Quality of Yoghourt;
Fig. 4 is the impact of cranberry juice addition on Quality of Yoghourt;
Fig. 5 is the impact of sucrose addition on Quality of Yoghourt;
Fig. 6 is the impact of bacterial classification addition on Quality of Yoghourt.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A kind of honey red bayberry Yoghourt, raw material is composed as follows:
Component A: milk;
B component: by the weight percent meter accounting for component A, honey aqueous solution 7%, cranberry juice 24%, sucrose 4%;
Component C: strain powder, the percentage by weight that addition accounts for described component A is 2.5%.
The preparation method of above-mentioned honey red bayberry Yoghourt, comprises the steps:
(1) pretreatment:
After red bayberry being carried out select, removing the non-edible parts such as impurity, foreign matter and carpopodium, with clean running water, removing silt, dust and part surface microorganism.Use the saline sook 10min of 1% again, reach the object of expelling parasite, wash with clear water more subsequently.The red bayberry of wash clean, drains the water, and cuts waxberry flesh, stoning, and put in salt solution that waxberry flesh enters 1% for subsequent use, now the salt solution of 1% plays the effect protecting look in batches.
Blanching 5min under temperature is 95 DEG C of conditions, passive oxidation enzymatic activity, prevents the oxidized variable color of red bayberry, softens simultaneously to red bayberry, is beneficial to making beating.After the cooling of red bayberry flowing water, break into homogenate with tissue mashing machine, by 8 layers of filtered through gauze after making beating, filter in the juice obtained and add the pectase accounting for juice weight 0.1%, 50 DEG C of insulation 3h obtain cranberry juice afterwards.
Honey is diluted with water, and 100 parts of water joined by ratio 6-8 part honey by weight, and solution is in acid, and add calcium carbonate afterwards and stir, static 15min fully neutralizes acidity, obtains honey aqueous solution.Thus the growth avoiding acid honey solution directly to join in raw milk affecting lactobacillus and cause the sex change of part lactoprotein thus affect the quality of Yoghourt.
(2) sterilizing: by above-mentioned honey aqueous solution prior to 70 DEG C of ultrasonic sterilization 15 min, then be mixed into B component in proportion with cranberry juice and sucrose, in 115 DEG C of sterilizing 15min.
(3) allotment and homogeneous: add the B component after step (2) sterilizing in milk, allocate, remove slag with 120 eye mesh screens, and use homogenizer homogeneous, obtain mixed liquor, then mixed liquor is preheated to 43 DEG C and is incubated.
(4) inoculate: in mixed liquor, access strain powder in proportion, stir.
(5) ferment: 42 DEG C of fermentations in constant incubator, time 5.5h.
(6) after-ripening is refrigerated: put into the refrigeration of 4 DEG C, refrigerator after fermenting, after-ripening 24h.
Embodiment 2
A kind of honey red bayberry Yoghourt, raw material is composed as follows:
Component A: milk;
B component: by the weight percent meter accounting for component A, honey aqueous solution 4%, cranberry juice 16%, sucrose 8%;
Component C: strain powder, the percentage by weight that addition accounts for described component A is 2.5%.
The preparation method of honey red bayberry Yoghourt, and being different from of embodiment 1:, above-mentioned raw materials formula rate is different; Two, fermentation time is 6h, and fermentation temperature is 43 DEG C.
Embodiment 3
A kind of honey red bayberry Yoghourt, raw material is composed as follows:
Component A: milk;
B component: by the weight percent meter accounting for component A, honey aqueous solution 8%, cranberry juice 8%, sucrose 5%;
Component C: strain powder, the percentage by weight that addition accounts for described component A is 3%.
The preparation method of honey red bayberry Yoghourt, is from the difference of embodiment 1: one, above-mentioned raw materials formula rate is different; Two, fermentation time is 5.5h, and fermentation temperature is 43 DEG C.
Embodiment 4
A kind of honey red bayberry Yoghourt, raw material is composed as follows:
Component A: milk;
B component: by the weight percent meter accounting for component A, honey aqueous solution 8%, cranberry juice 12%, sucrose 7%;
Component C: strain powder, the percentage by weight that addition accounts for described component A is 2%.
The preparation method of honey red bayberry Yoghourt, is from the difference of embodiment 1: one, above-mentioned raw materials formula rate is different; Two, fermentation time is 6h, and fermentation temperature is 42 DEG C.
Wherein, the raw material composition of honey red bayberry Yoghourt is determined by following test.
One, sensory evaluation standard is determined
The evaluation criterion of honey red bayberry Yoghourt is in table 1.
Table 1
Two, single factor experiment
Test prepares honey red bayberry Yoghourt by lactobacillus-fermented, respectively fermentation time, fermentation temperature, honey aqueous solution addition, cranberry juice addition, sucrose addition, each factor of strain powder addition are respectively chosen 10 levels and tested, find out each monofactorial optimized parameter.
2.1 fermentation times are tested the impact of Quality of Yoghourt
Get plain chocolate 100 mL, by the weight percent meter accounting for plain chocolate, cranberry juice addition is 24%, sucrose addition is 4%, and honey aqueous solution addition is 7%, and the percentage by weight that strain powder addition accounts for plain chocolate is 3%, when fermentation temperature is 42 DEG C, fermentation time is chosen respectively from 3.5h ~ 8h 10 levels totally, by the subjective appreciation to product, determines best fermentation time.
2.2 fermentation temperatures are tested the impact of Quality of Yoghourt
Get plain chocolate 100 mL, by the weight percent meter accounting for plain chocolate, cranberry juice addition is 24%, sucrose addition is 4%, and honey aqueous solution addition is 7%, and the percentage by weight that strain powder addition accounts for plain chocolate is 2.5%, when fermentation time is 5.5h, fermentation temperature chooses 38 DEG C ~ 44 DEG C totally 10 levels respectively, by the subjective appreciation to product, determines best fermentation time.
2.3 honey aqueous solution additions are tested the impact of Quality of Yoghourt
Get plain chocolate 100 mL, by the weight percent meter accounting for plain chocolate, cranberry juice addition is 24%, sucrose addition is 4%, and fermentation temperature is 42 DEG C, and the percentage by weight that strain powder addition accounts for plain chocolate is 2.5%, when fermentation time is 5.5h, honey aqueous solution addition chooses 1% ~ 10% totally 10 levels respectively, by the subjective appreciation to product, determines best fermentation time.
2.4 cranberry juice additions are tested the impact of Quality of Yoghourt
Get plain chocolate 100 mL, by the weight percent meter accounting for plain chocolate, honey aqueous solution addition is 7%, sucrose addition is 4%, and fermentation temperature is 42 DEG C, and the percentage by weight that strain powder addition accounts for plain chocolate is 2.5%, when fermentation time is 5.5h, cranberry juice addition chooses 4% ~ 40% totally 10 levels respectively, by the subjective appreciation to product, determines best fermentation time.
2.5 sucrose additions are tested the impact of Quality of Yoghourt
Get plain chocolate 100 mL, by the weight percent meter accounting for plain chocolate, honey aqueous solution addition is 7%, cranberry juice addition is 24%, and fermentation temperature is 42 DEG C, and the percentage by weight that strain powder addition accounts for plain chocolate is 2.5%, when fermentation time is 5.5h, sucrose addition chooses 1% ~ 10% totally 10 levels respectively, by the subjective appreciation to product, determines best fermentation time.
2.6 bacterial classification additions are tested the impact of Quality of Yoghourt
Get plain chocolate 100 mL, by the weight percent meter accounting for plain chocolate, honey aqueous solution addition is 7%, sucrose addition is 4%, and cranberry juice addition is 24%, and fermentation temperature is 42 DEG C, when fermentation time is 5.5h, the percentage by weight that strain powder addition accounts for plain chocolate chooses 1% ~ 5.5% totally 10 levels respectively, by the subjective appreciation to product, determines best fermentation time.
Three, orthogonal test
By conclusions determination single factor experiment best region, adopt the orthogonal test determination optimum formula of 6 factor 5 levels.
Four, results and analysis
4.1 single factor experiment results
According to hedonic scoring system, with reference to table 1 standard, carry out subjective appreciation to the product under each factor varying level, appraisal result is as follows:
4.1.1 fermentation time is on the impact of Quality of Yoghourt
Fig. 1 shows the impact of fermentation time on Quality of Yoghourt, and from Fig. 1 result, fermentation time is very large on the impact of Quality of Yoghourt, and under the condition that other conditions are identical, the Yoghourt of 5.5 h that ferment is the best in quality; Lower than 5h, produce subacidity, the local flavor of formation is bad; Higher than 7h, some is partially long, and produce acid amount too much, structural state is bad, and whey is separated out in a large number, and local flavor is bad.Therefore 5 h, 5.5 h, 6 h, 6.5 h, 7 h are selected to be 5 levels of orthogonal test.
4.1.2 fermentation temperature is on the impact of Quality of Yoghourt
Fig. 2 shows the impact of fermentation temperature on Quality of Yoghourt, and from Fig. 2 result, the product under 42 DEG C of temperature conditions is sour and curdled milk is in the best state.Produce subacidity under 40 DEG C of temperature conditions, honey flavour is heavier; Cultivate under 41 DEG C and 43 DEG C of temperature conditions, quality status is better; Due to temperature drift when cultivating under 44 DEG C of temperature conditions, be not suitable for the growth of lactic acid bacteria, not only produce subacidity, curdled milk state is also poor.Therefore selection 40 DEG C, 41 DEG C, 42 DEG C, 43 DEG C, 44 DEG C is 5 levels of orthogonal test.
4.1.3 honey aqueous solution addition is on the impact of Quality of Yoghourt
Fig. 3 shows severe honey addition to the impact of Quality of Yoghourt, and from Fig. 3 result, when honey aqueous solution addition is 7%, the combination property of products obtained therefrom is best; When honey addition is on the low side, cause Yoghourt to solidify bad, whey is separated out too much; And addition too much time, then because sugar content too much lactic acid bacteria inhibiting growth, make longer fermentation times.Therefore selection 4%, 5%, 6%, 7%, 8% is 5 levels of orthogonal test.
4.1.4 cranberry juice addition is on the impact of Quality of Yoghourt
Fig. 4 shows the impact of cranberry juice addition on Quality of Yoghourt, and from Fig. 4 result, when red bayberry addition is 24%, Yoghourt is natural light violet magenta or pale red, has strong red bayberry natural flavor, free from extraneous odour; As addition is few, Yoghourt red bayberry taste is light, does not reach effect; Addition is too much, and not only cost increases, and the red bayberry taste of Yoghourt is overweight, and taste meta-acid, color is excessively dark.Therefore selection 8%, 12%, 16%, 20%, 24% is 5 levels of orthogonal test.
4.1.5 sucrose addition is on the impact of Quality of Yoghourt
Fig. 5 shows the impact of sucrose addition on Quality of Yoghourt, and from Fig. 5 result, when sucrose addition is 4%, carbon source supply is sufficient, and lactic acid bacteria propagation is fast, and quantity is many, and acid production speed is fast, and yogurt solidifies also very fast, Yoghourt sugariness and mild acidity, and taste is aromatic; Sucrose amount is very few, carbon source undersupply, and yogurt solidifies also comparatively slow, Yoghourt taste peracid; When cane sugar content is too high, causes osmotic pressure higher, inhibit lactobacter growth, acid production speed is slow, and the now poor stability of yogurt, Yoghourt is excessively sweet.Therefore 5 levels of 4%, 5%, 6%, 7%, 8% orthogonal test are chosen as.
4.1.6 bacterial classification addition is on the impact of Quality of Yoghourt
Fig. 6 shows the impact of bacterial classification addition on Quality of Yoghourt, from Fig. 6 result, when strain powder addition is 2.5%, and Yoghourt sugariness and mild acidity, taste is aromatic, and mouthfeel is better; As bacterial classification adds too much, lactic fermentation is too much, can make Yoghourt souring; Bacterial classification addition is few, and fermentation not exclusively, affects mouthfeel and the curdled appearance of Yoghourt.Therefore 5 levels of 2%, 2.5%, 3%, 3.5%, 4% orthogonal test are chosen as.
4.2 orthogonal experiments
After subjective appreciation to each single factor experiment above, determine 5 optimum levels of wherein each factor, so just obtain a horizontal L25(56 of 6 factor 5) orthogonal test.Specifically as shown in table 2, table 3.
Table 2
Table 3
The result of table 3 shows, the impact of each factor on product quality is followed successively by B > A > F > C > D > E, namely fermentation temperature and fermentation time have the greatest impact to product quality, next is bacterial classification addition and honey aqueous solution addition, and the organoleptic effects of addition to product of cranberry juice, sugar amount is less.
In table 3, the honey red bayberry Yoghourt of 8-9,13-14 item is obtained for the sensory evaluation scores of more than 90 points respectively, has preferably product quality.And B3A2F2C4D5E1 is optimum process condition, namely fermentation temperature is 42 DEG C, and fermentation time is 5.5h, and strain powder addition is 2.5%, and honey aqueous solution addition is 7%, and cranberry juice addition is 24%, and sucrose addition is 4%.Now, the performance optimal of product.
Five, conclusion
Optimum process condition can be drawn: in every 100mL plain chocolate by this single factor experiment and orthogonal test, by the weight percent meter accounting for plain chocolate, cranberry juice addition is 24%, honey aqueous solution addition is 7%, sucrose addition is 4%, fermentation time is 5.5h, fermentation temperature is 42 DEG C, strain powder is 2.5% to add by the percentage by weight accounting for plain chocolate, and the Yoghourt structural state, fragrance and the mouthfeel that obtain are the best.
It should be noted that, honey red bayberry Yoghourt of the present invention, its milk used, honey, red bayberry, sucrose, strain powder all can select the corresponding raw material that the industry is general, and wherein milk can select one or more mixing in fresh milk, condensed milk and milk powder, milk can be full-cream, also can be degreasing.Concrete, in embodiment 1-4 and correlation test, the milk that inventor uses is the full-cream fresh milk of double happiness board, it is sterilizing plain chocolate, the honey used is commercially available Ling Feng Peak board honey, and red bayberry is the thin base of a fruit of mountain, Dongting Lake great Ye, and the strain powder of use is mixed culture fermentation bacterium powder, produced by Yi Junjia bio tech ltd, Changzhou, lactobacillus bulgaricus and streptococcus thermophilus ratio are 1: 2.
The items of equipment that the present invention uses can select the relevant device that the industry is general, and concrete, in embodiment 1-4 and correlation test, heat-preserving equipment is the DNP-908 electro-heating standing-temperature cultivator that the trade mark of the grand experimental facilities Co., Ltd of upper Nereid is; Sterilizing installation is the trade mark of Shanghai Huaxian Medical Nuclear Instruments Co., Ltd. is the high-pressure sterilizing pot of LS-B50L; Weighing equipment is the trade mark of Shanghai Ya Jin Electronic Science and Technology Co., Ltd. is the electronic balance of BL1000; Refrigerating equipment is the trade mark of Qingdao HaiEr Co., Ltd is the refrigerator of BCD-278WBCSJ; Beating equipment is the trade mark of Guo Wang laboratory apparatus factory of Jintan City is the tissue mashing machine of DS-1; The high pressure homogenizer of homogenizer to be the trade mark of Shanghai Nuo Ni light industry and machinery Co., Ltd be GJJ series.Also use the SW-CJ-2F superclean bench of safe and sound company of Su Jing group and the PHs-25 type acidometer of Shanghai Hegong Scientific Instrument Co., Ltd..
Above according to desirable embodiment of the present invention for enlightenment, by above-mentioned description, related personnel in the scope not departing from this invention technological thought, can carry out various change and amendment completely.The technical scope of this invention is not limited to the content on description, must determine technical scope according to right.

Claims (5)

1. a preparation method for honey red bayberry Yoghourt, is characterized in that, the raw material composition of described honey red bayberry Yoghourt comprises:
Component A: milk;
B component: by the weight percent meter accounting for described component A, honey aqueous solution 4-7%, cranberry juice 16-24%, sucrose 4-8%;
Component C: strain powder, the percentage by weight that addition accounts for described component A is 2-3%;
Described method comprises the steps:
(1) pretreatment: red bayberry is cleaned, and utilizes tissue mashing machine to pull an oar, filters to obtain described cranberry juice; After honey is diluted with water, adds calcium carbonate and fully neutralize acidity, obtain described honey aqueous solution;
(2) sterilizing: by above-mentioned honey aqueous solution prior to 60-80 DEG C of sterilizing, then be mixed into B component in proportion with described cranberry juice and sucrose, in 105-125 DEG C of sterilizing;
(3) allocate: in described milk, add the B component after step (2) sterilizing, allotment, filter and remove residue obtain mixed liquor, then are preheated to 40-44 DEG C of insulation;
(4) inoculate: in described mixed liquor, access described strain powder, stir;
(5) ferment: 42-43 DEG C of fermentation in constant incubator;
(6) after-ripening is refrigerated: put into refrigerator 1-5 DEG C of refrigeration after fermenting, after-ripening 20-30h.
2. the preparation method of a kind of honey red bayberry Yoghourt according to claim 1, is characterized in that: the percentage by weight that the addition of described component C accounts for described component A is 2.5%.
3. the preparation method of a kind of honey red bayberry Yoghourt according to claim 1, is characterized in that: described fermentation time is 5.5-6h.
4. the preparation method of a kind of honey red bayberry Yoghourt according to claim 1, is characterized in that: in described step (1), red bayberry clean after, before making beating need under temperature is 90-99 DEG C of condition blanching 3-7min.
5. the preparation method of a kind of honey red bayberry Yoghourt according to claim 1, is characterized in that: in described step (1), filters in the juice obtained add the pectase accounting for juice weight 0.1% in red bayberry, and 47-52 DEG C of insulation 2-4h obtains described cranberry juice afterwards.
CN201310508436.7A 2013-10-25 2013-10-25 Honey-waxberry yoghourt and production method thereof CN103549003B (en)

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