CN103549004B - Preparation method of yoghourt containing special-flavor vegetable particles - Google Patents

Abstract

The invention relates to a preparation method of yoghourt containing special-flavor vegetable particles. The preparation method comprises the specific operation steps of (1) preparing a vegetable base material, namely mixing the vegetable particles, dextrin and water to form a mixed liquid, preparing a dextrin-embedded vegetable particle liquid by virtue of a colloid mill, mixing agar, pectin, white granulated sugar and water to form an additive solution, homogenizing the vegetable particle liquid and the additive solution to obtain a material liquid, and regulating the pH value of the material liquid by citric acid so as to obtain the vegetable base material; (2) preparing the vegetable particle yoghourt, namely uniformly mixing a yoghourt base material with the vegetable base material so as to obtain the yoghourt containing the special-flavor vegetable particles, wherein the yoghourt is free of whey separation and sediment within 20 days under a low-temperature preserve condition of 0-4 DEG C, and the flavor and the color of the yoghourt cannot be unacceptably changed. According to the preparation method, the special fragrant-sweet aroma of the yoghourt is utilized for covering up the special smells of the vegetable particles without damaging the beneficial components of the vegetable particles by an embedding technique, and the vegetables with bitterness or other special smells can be easily accepted by people.

Description

The preparation method of the Yoghourt containing particular tastes vegetable particles

Technical field

The invention belongs to dairy products field.In particular to a kind of preparation method of the Yoghourt containing particular tastes vegetables.

Background technology

Yoghourt (yogurt, yoghurt) is with fresh milk for raw material, after pasteurize, add beneficial bacterium (leavening) again in milk, after fermentation, then cools filling a kind of milk product.Yoghourt is nutritious, can secrete the material useful to health, also can improve body immunity to a certain extent when its lactic acid bacteria contained breeds in human body intestinal canal.Yoghourt can also promote gastric secretion, improves appetite, strengthens digestion, safeguards the gut flora ecological balance, suppress harmful bacteria to effects such as the invasions of enteron aisle.Sour milk product is mainly with coagulating type in the market, and the fruit-flavor type of the auxiliary materials such as agitating type and the various fruit juice jam of interpolation is in the majority.Add can to increase after auxiliary material and chew mouthfeel and the rich and varied nutritional labeling of kind taste.The fruit-flavor type Yoghourt of this interpolation auxiliary material is developing into a kind of trend, is more applicable to the taste of each age group crowd.But for some vegetables with particular tastes, such as balsam pear, onion, celery and carrot etc., although very useful to human body, because its mouthfeel is with pained or other special odors, not easily process according to the operation measure of fruit-flavor type Yoghourt.

Embedding techniques (microencapsulation) is also known as microcapsules technology, refer to and utilize macromolecular material (being commonly referred to as wall material) that is natural or synthesis, by solid, liquid or gas material (being commonly referred to as heartwood), through a kind of technology with semi permeability or sealing cyst membrane microencapsulation that packing is formed, extensive use in the fields such as pharmacy, food, spices, agricultural chemicals.

Maltodextrin (also referred to as wheat Trane) is made up, not containing the starch derivatives of free starch through minuent hydrolysis, purification, spraying dry of starch.English abbreviation is MD.Have that viscosity is large, thickening property is strong, dissolubility is good, instant capacity is good, carrier-mediated good, ferment little, moisture absorption is low, free from extraneous odour, sugariness are low, human body is easy to digest and assimilate, the feature such as low-heat, low fat, is one of optimal basic material in food industry.

Summary of the invention

Combining with the Yoghourt with fragrant and sweet smell with vegetables that are pained or other special odors to solve, reaching popular acceptable degree, the invention provides a kind of preparation method of the Yoghourt containing particular tastes vegetable particles.

The present invention is in the processing procedure of the vegetables base-material with special odor, employ embedding and homogeneous technology, by the vegetable particles with special odor, after embedding, fully mix with Yoghourt, avoid the layering in production preservation and shelf life and cause the non-uniform phenomenon of mouthfeel.By using rational proportioning, the vegetables reducing special odor being combined with the Yoghourt with fragrant and sweet smell, reaches popular acceptable degree, thus become the sour milk products with unique taste liked by people.

Concrete operation step of the present invention is as follows:

(1) vegetables base-material is prepared

Cleaned by vegetables, be cut into the bulk of 12 ~ 15mm, subzero 50 degree of vacuum freeze dryings 48 hours, pulverizer is pulverized, and obtains the vegetable particles that grain diameter is less than or equal to 1mm; Vegetable particles is mixed with the mass ratio of dextrin according to 1:8, is scattered in the water of mixture 2 times of quality, obtains mixed liquor; Mixed liquor is polished 2 hours by colloid mill; Degassed sterilization, dry process, make the vegetable particles liquid of dextrin embedding; By account for the agar of final products gross mass 0.25 ~ 0.5%, the pectin of 0.25 ~ 0.5% and 8 ~ 12% the mixing of white granulated sugar three kinds of additives, be dissolved in the water of three kinds of additives, 2 times of quality of temperature 40 ~ 50 DEG C, treat to dissolve completely, obtain additive solution; The homogeneous under 15 ~ 20MP condition by vegetable particles liquid and additive solution again, at temperature 90 DEG C, homogenizing time 20min, is cooled to 20 ~ 30 DEG C, obtains feed liquid; Use citric acid to regulate material liquid pH value to be 4.0, obtain vegetables base-material, in gained vegetables base-material, the uniform suspended dispersed of vegetable particles, does not cohere between particle; The net content of the vegetable particles be embedded in vegetables base-material is about 50%;

(2) vegetable particles Yoghourt is prepared

780 ~ 820kg Yoghourt base-material and 180 ~ 220kg vegetables base-material are mixed, obtains the Yoghourt containing particular tastes vegetable particles; Under low temperature 0 ~ 4 DEG C of storage conditions, in 20 days, do not occur that whey is separated, the phenomenon of precipitation; All there is not unacceptable change in fragrance and color; Described Yoghourt base-material is the Yoghourt prepared according to a conventional method.

Advantageous Effects of the present invention embodies in the following areas:

1. utilize the special fragrant and sweet smell of embedding techniques and Yoghourt, ensureing under the condition that vegetable particles beneficial is not destroyed, cover its with special odor, make more easily to be accepted with vegetables that are pained or other special odors;

2. utilize homogeneous technology, product is fully mixed, avoid the layering in production preservation and shelf life and cause the non-uniform phenomenon of mouthfeel.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further described.

embodiment 1

Balsam pear yoghourt and preparation method thereof

Composition of raw materials: Yoghourt: 800kg; Balsam pear: 200kg; Comprising stabilizing agent (agar, gelatin, pectin, sodium alginate) 1%; Leavening (lactobacillus bulgaricus: streptococcus thermophilus=1:1) 1%, white granulated sugar 11%;

Prepare balsam pear base-material: get ripe apparently sound balsam pear, after cleaning, go seed to remove flesh, more subzero 50 degree of vacuum freeze dryings 48 hours after bulk balsam pear being cut into 12-15mm, then enter pulverizer, obtain the balsam pear particle that grain diameter is less than or equal to 1mm.Balsam pear particle is mixed with the mass ratio of dextrin according to 1:8, is scattered in mixture 2 times of quality water.Again mixed liquor to be polished 2h by colloid mill.Carry out drying process after degassed sterilization, make the vegetable particles of dextrin embedding.5kg agar, 5kg pectin are dissolved in after mixing with 110kg white granulated sugar in the water of three kinds of additives, 2 times of quality of 45 DEG C, treat to dissolve completely, obtain additive solution; Again by balsam pear particle and additive solution under 15MP condition through homogenizer, then mixed liquor is stirred and evenly mixed at 90 DEG C, continues process 20min, be then cooled to 25 DEG C, obtain feed liquid; Citric acid is used to regulate material liquid pH value to be 4.0.In gained mixed liquor, the evengranular suspended dispersed of balsam pear, does not cohere between particle.The net content of the balsam pear particle be embedded in balsam pear base-material is about 50%;

Milk products prepare: after raw material milk standardization, be preheating to 60 ~ 70 DEG C, add white granulated sugar, stabilizing agent uniform stirring, then under 15 ~ 20MP, carry out homogeneous;

Sterilization and inoculation fermentation: the raw material milk adding auxiliary material is carried out pasteurize, is cooled to 40 ~ 45 DEG C.Add leavening, mix.The starter culture of raw material milk inoculation, heat-preservation fermentation 3.5 ~ 5h, is then cooled to rapidly 10 ~ 22 DEG C, obtains Yoghourt base-material, refrigerates for subsequent use at 4 DEG C;

On-line mixing and filling: by after balsam pear base-material and fermentation gained Yoghourt base-material on-line mixing, filling through hygiene-type bottle placer, sealing.All dispersed balsam pear particle in the every tank of products obtained therefrom.Under low temperature 0 ~ 4 DEG C of storage conditions, in 20 days, do not occur that whey is separated, the phenomenon of precipitation.All there is not unacceptable change in fragrance and color.

embodiment 2

Carrot Yoghourt and preparation method thereof

Composition of raw materials: Yoghourt base-material: 790kg; Carrot base-material: 210kg; Comprising stabilizing agent (agar, gelatin, pectin, sodium alginate) about 1%; Leavening (lactobacillus bulgaricus: streptococcus thermophilus=1:1) 1%, white granulated sugar 8%;

Preparation carrot base-material: get intact carrot, clear water is cleaned, then carrot is broken into be about 15mm bulk after subzero 50 degree of vacuum freeze dryings 48 hours, then enter pulverizer, obtain the daucus carrot particles that grain diameter is less than or equal to 1mm.Daucus carrot particles is mixed according to the ratio that mass ratio is 1:8 with dextrin, is scattered in mixture 2 times of quality water.Again mixed liquor to be polished 2h by colloid mill.Carry out drying process after degassed sterilization, make the vegetable particles of dextrin embedding.3kg agar, 3kg pectin are dissolved in the water of 2 times of quality of 45 DEG C after mixing with 80kg white granulated sugar, make additive solution, after again daucus carrot particles being mixed with additive solution, through homogenizer under 15MP condition, then mixed liquor is stirred and evenly mixed at 90 DEG C, continue process 20min, be then cooled to 25 DEG C, obtain feed liquid; Citric acid is used to regulate material liquid pH value to be 4.0.In gained mixed liquor, the uniform suspended dispersed of daucus carrot particles, does not cohere between particle.The net content of the daucus carrot particles be embedded in carrot base-material is about 50%;

Milk products prepare: after raw material milk standardization, be preheating to 60 ~ 70 DEG C, add white granulated sugar, stabilizing agent uniform stirring, then under 15 ~ 20MP, carry out homogeneous;

Sterilization and inoculation fermentation: the raw material milk adding auxiliary material is carried out pasteurize, is cooled to 40 ~ 45 DEG C.Add leavening, mix.The starter culture of raw material milk inoculation, heat-preservation fermentation 3.5 ~ 5h, is then cooled to rapidly 10 ~ 22 DEG C, obtains Yoghourt base-material, refrigerates for subsequent use at 4 DEG C;

On-line mixing and filling: by after carrot base-material and fermentation gained Yoghourt base-material on-line mixing, filling through hygiene-type bottle placer, sealing.All dispersed daucus carrot particles in the every tank of products obtained therefrom.Under low temperature 0 ~ 4 DEG C of storage conditions, in 20 days, do not occur that whey is separated, the phenomenon of precipitation; All there is not unacceptable change in fragrance and color.

embodiment 3

Carrot Yoghourt and preparation method thereof

Composition of raw materials: Yoghourt base-material: 800kg; Carrot base-material: 200kg; Comprising stabilizing agent (agar, gelatin, pectin, sodium alginate) about 1%; Leavening (lactobacillus bulgaricus: streptococcus thermophilus=1:1) 1%, white granulated sugar 10%;

Preparation carrot base-material: get intact carrot, clear water is cleaned, then carrot is broken into be about 15mm bulk after subzero 50 degree of vacuum freeze dryings 48 hours, then enter pulverizer, obtain the daucus carrot particles that grain diameter is less than or equal to 1mm.Daucus carrot particles is mixed according to the ratio that mass ratio is 1:8 with dextrin, is scattered in mixture 2 times of quality water.Again mixed liquor to be polished 2h by colloid mill.Carry out drying process after degassed sterilization, make the vegetable particles of dextrin embedding.5kg agar, 5kg pectin are dissolved in the water of 2 times of quality of 45 DEG C after mixing with 100kg white granulated sugar, make additive solution, after again daucus carrot particles being mixed with additive solution, through homogenizer under 15MP condition, then mixed liquor is stirred and evenly mixed at 90 DEG C, continue process 20min, be then cooled to 25 DEG C, obtain feed liquid; Citric acid is used to regulate material liquid pH value to be 4.0.In gained mixed liquor, the uniform suspended dispersed of daucus carrot particles, does not cohere between particle.The net content of the daucus carrot particles be embedded in carrot base-material is about 50%;

Milk products prepare: after raw material milk standardization, be preheating to 60 ~ 70 DEG C, add white granulated sugar, stabilizing agent uniform stirring, then under 15 ~ 20MP, carry out homogeneous;

Sterilization and inoculation fermentation: the raw material milk adding auxiliary material is carried out pasteurize, is cooled to 40 ~ 45 DEG C.Add leavening, mix.The starter culture of raw material milk inoculation, heat-preservation fermentation 3.5 ~ 5h, is then cooled to rapidly 10 ~ 22 DEG C, obtains Yoghourt base-material, refrigerates for subsequent use at 4 DEG C;

On-line mixing and filling: by after carrot base-material and fermentation gained Yoghourt base-material on-line mixing, filling through hygiene-type bottle placer, sealing.All dispersed daucus carrot particles in the every tank of products obtained therefrom.Under low temperature 0 ~ 4 DEG C of storage conditions, in 20 days, do not occur that whey is separated, the phenomenon of precipitation; All there is not unacceptable change in fragrance and color.

Claims (1)

1. the preparation method of the Yoghourt containing particular tastes vegetable particles, it is characterized in that, concrete operation step is as follows:

(1) vegetables base-material is prepared

Cleaned by vegetables, be cut into the bulk of 12 ~ 15mm, subzero 50 degree of vacuum freeze dryings 48 hours, pulverizer is pulverized, and obtains the vegetable particles that grain diameter is less than or equal to 1mm; Vegetable particles is mixed with the mass ratio of dextrin according to 1:8, is scattered in the water of mixture 2 times of quality, obtains mixed liquor; Mixed liquor to be polished 2h by colloid mill; Degassed sterilization, dry process, make the vegetable particles liquid of dextrin embedding; By account for the agar of final products gross mass 0.25 ~ 0.5%, the pectin of 0.25 ~ 0.5% and 8 ~ 12% the mixing of white granulated sugar three kinds of additives, be dissolved in the water of three kinds of additives, 2 times of quality of temperature 40 ~ 50 DEG C, treat to dissolve completely, obtain additive solution; The homogeneous under 15 ~ 20MP condition by vegetable particles liquid and additive solution again, at temperature 90 DEG C, homogenizing time 20min, is cooled to 20 ~ 30 DEG C, obtains feed liquid; Use citric acid to regulate material liquid pH value to be 4.0, obtain vegetables base-material, in gained vegetables base-material, the uniform suspended dispersed of vegetable particles, does not cohere between particle; The net content of the vegetable particles be embedded in vegetables base-material is 50%;

(2) vegetable particles Yoghourt is prepared

780 ~ 820kg Yoghourt base-material and 180 ~ 220kg vegetables base-material are mixed, obtains the Yoghourt containing particular tastes vegetable particles; Under low temperature 0 ~ 4 DEG C of storage conditions, in 20 days, do not occur that whey is separated, the phenomenon of precipitation; All there is not unacceptable change in fragrance and color; Described Yoghourt base-material is the Yoghourt prepared according to a conventional method.