CN103609698A - Production method of stirred fruit-ingredient fermented yoghurt - Google Patents

Abstract

The invention discloses a production method of a stirred fruit-ingredient fermented yoghurt. The production method comprises the following steps: performing heat exchange on the qualified raw milk by using a heat exchanger in an emulsification tank until the temperature of the raw milk ranges from 65 to 70 DEG C, dry mixing white granulated sugar accounting for 3-5% of the weight of the raw milk with low-acyl gellan gum accounting for 0.4-0.7% of the weight of the raw milk evenly and then adding the mixture to the raw milk, circulating for 10-15 minutes till no particles exist, and when an even colloid is formed, feeding the even colloid to a blending tank, and simultaneously, opening an ice water valve, reducing the temperature below 10 DEG C, starting a blending tank stirrer and adding a plurality of types of fruits simultaneously. As a result, the taste of the yoghurt is greatly improved and rich celluloses are provided; and the yoghurt is capable of meeting the nutritional requirements of children and middle aged and elderly people.

Description

A kind of agitating type really expect to ferment production method of yoghurt

Technical field

The present invention relates to a kind of agitating type really expect to ferment production method of yoghurt.

Background technology

At present, the kind of Yoghourt is a lot, there are good mouthfeel and certain nutritional labeling, boruga is to maintaining colony balance in human body intestinal canal, stimulate intestinal movement, improve defecation, suppress pernicious bacteria propagation in enteron aisle, reducing harmful intestinal tract material generates, the disorder for the treatment of function of intestinal canal has remarkable result, and the drinking of applicable lactose intolerance crowd, lifting day by day along with present people's living standard, people start healthy living constantly to pay attention to, boruga is due to its health, palatability, gradually grow up as the new lover in milk beverage market, the parent who is more and more subject to consumer looks at.

Summary of the invention

The object of the present invention is to provide a kind of agitating type really expect to ferment production method of yoghurt.

The present invention adopts following scheme to achieve these goals:

Agitating type really expect the to ferment production method of yoghurt, comprises the following steps:

(1), raw milk is through after the assay was approved, in emulsion tank and with heat exchanger heat exchange to 65 ℃-70 ℃, by being equivalent to, after the white granulated sugar of raw milk weight 3-5% and the low-acyl gellan gum dry mixing of 0.4-0.7 % evenly, add wherein, circulation 10-15 minute, extremely without particle, while becoming even colloidal, send into material-compound tank, open frozen water valve simultaneously, be cooled to below 10 ℃, start material-compound tank agitator;

(2), in 60-65 ℃, 18-20Mpa homogeneous, then the 3-5 minute that sterilizes at 90 ℃ of-95 ℃ of temperature, fermentation tank is delivered in outlet, outlet temperature is controlled at 43 ± 1 ℃;

(3), first use 75% alcoholic solution to fermentation tank mouth spray disinfectant before inoculation, then the fermented bacterium that is equivalent to raw milk weight 0.004-0.006% is directly added in fermentation tank, after stirring, stop stirring timing fermentation;

(4), when yeastiness is to grumeleuse, in the time of between sampling titratable acidity to 70.0 ° T-85.0 ° T, open heat exchanger frozen water, use impeller pump to be cooled to below 20 ℃ through heat exchanger, open and stir, agitator speed, lower than 50 revs/min, adds essence and appropriate fruit material, stops stirring after stirring;

(5), after the inspection of semifinished product is qualified, the subsequent processing of letting pass;

(6), the product that starts to roll off the production line, through after the assay was approved, can be produced in batches by water in pipeline with milk top to the greatest extent when packing.

Beneficial effect of the present invention:

The present invention adds in after Yoghourt fermentation completes fruit material to stir, and can improve greatly mouthfeel and abundant cellulose, can meet children and the elderly's nutritional need, and a kind of new Yoghourt is provided.

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The specific embodiment

embodiment 1:

Agitating type really expect the to ferment production method of yoghurt, comprises the following steps:

(1), raw milk is through after the assay was approved, in emulsion tank and with heat exchanger heat exchange to 65 ℃-70 ℃, by being equivalent to, after the white granulated sugar of raw milk weight 3-5% and the low-acyl gellan gum dry mixing of 0.4-0.7 % evenly, add wherein, circulation 10-15 minute, extremely without particle, while becoming even colloidal, send into material-compound tank, open frozen water valve simultaneously, be cooled to below 10 ℃, start material-compound tank agitator;

(2), in 60--65 ℃, 18-20Mpa homogeneous, 90 ℃-95 ℃, sterilization, outlet deliver to fermentation tank, outlet temperature is controlled at 43 ± 1 ℃;

(3), before inoculation, the alcoholic solution with 75%, to fermentation tank mouth spray disinfectant, then directly adds fermented bacterium in fermentation tank, stops stirring timing and ferment after stirring;

(4), when yeastiness is to grumeleuse, in the time of between sampling titratable acidity to 70.0 ° T-85.0 ° T, open heat exchanger frozen water, use impeller pump to be cooled to below 20 ℃ through heat exchanger, open and stir, agitator speed, lower than 50 revs/min, adds essence and appropriate fruit material, stops stirring after stirring;

(5), after the inspection of semifinished product is qualified, the subsequent processing of letting pass;

(6), the product that starts to roll off the production line, through after the assay was approved, can be produced in batches by water in pipeline with milk top to the greatest extent when packing.

embodiment 2:

Agitating type really expect the to ferment production method of yoghurt, is characterized in that comprising the following steps:

(1), raw milk is through after the assay was approved, in emulsion tank and with heat exchanger heat exchange to 65 ℃-70 ℃, by being equivalent to, after the white granulated sugar of raw milk weight 3-5% and the low-acyl gellan gum dry mixing of 0.4-0.7 % evenly, add wherein, add the health-care components extract of 3-4%, circulation 10-15 minute simultaneously, extremely without particle, while becoming even colloidal, send into material-compound tank, open frozen water valve simultaneously, be cooled to below 10 ℃, start material-compound tank agitator;

Described health-care components extract is by the raw material Chinese medicine water extraction of following weight ratio or alcohol extracting and obtain extract, and the extract of the raw material Chinese medicine (always) of every 100 weight portions is released to 80-120 weight portion and obtained by deionized water, and the weight ratio of raw material Chinese medicine is as follows:

Pseudo-ginseng 5, black tea 3, American Ginseng 2, Radix Angelicae Sinensis 3, overlord spend 2, dish 2 is revealed on mountain, sugarcane top 2, large peach leaves 3, pearl powder 1, rhodiola root 3, camellia 3, celestial grass 2, peanut shell 3;

(2), in 60--65 ℃, 18-20Mpa homogeneous, 90 ℃-95 ℃, sterilization, outlet deliver to fermentation tank, outlet temperature is controlled at 43 ± 1 ℃;

(3), before inoculation, the alcoholic solution with 75%, to fermentation tank mouth spray disinfectant, then directly adds fermented bacterium in fermentation tank, stops stirring timing and ferment after stirring;

(4), when yeastiness is to grumeleuse, in the time of between sampling titratable acidity to 70.0 ° T-85.0 ° T, open heat exchanger frozen water, use impeller pump to be cooled to below 20 ℃ through heat exchanger, open and stir, agitator speed, lower than 50 revs/min, adds essence and appropriate fruit material, stops stirring after stirring;

(5), after the inspection of semifinished product is qualified, the subsequent processing of letting pass;

(6), the product that starts to roll off the production line, through after the assay was approved, can be produced in batches by water in pipeline with milk top to the greatest extent when packing.

embodiment 3:

Agitating type really expect the to ferment production method of yoghurt, comprises the following steps:

(1), by the raw milk of 30-50% through after the assay was approved, in emulsion tank and with heat exchanger heat exchange to 65 ℃-70 ℃, to after the emulsion stabilizer dry mixing of the white granulated sugar of 5-7% and 0.4-0.6% evenly, add wherein, and then add 2-3% Chinese herbal medicine extract, 10-20% fruit juice, circulate 15 minutes, extremely without particle, while becoming even colloidal, send into material-compound tank, open frozen water valve simultaneously, be cooled to below 10 ℃, start material-compound tank agitator;

(2) compound, after step (1) is processed is in 60 ℃-65 ℃, 18-20Mpa homogeneous, then sterilization 5 minutes at temperature 90-95 ℃, controls outlet temperature at 43 ± 1 ℃;

(3), before inoculation, the alcoholic solution with 75%, to fermentation tank mouth spray disinfectant, then directly adds 0.004-0.006% lactic acid bacteria in tank, stirs within 20 minutes, to stop stirring timing later and ferment;

(4), when yeastiness is to grumeleuse, in the time of between sampling titratable acidity to 70.0-85.0 ° T, open heat exchanger frozen water, use impeller pump to be cooled to below 20 ℃ through heat exchanger, open and stir, agitator speed is lower than 50 revs/min, the essence that adds 0.004-0.006%, after stirring, stop stirring, move into immediately freezer, packing.

Described Chinese herbal medicine extract is kudzu root extract, eucommia ulmoides extracts, Semen Nelumbinis extract, Herb Gynostemmae Pentaphylli extract, Notogineng Extract and the Cortex Moutan extract of equal proportion;

Described fruit juice is selected from grape juice, cider, blueberry juice, bananas juice, mango juice, Chinese flowering quince juice and the mud monkey peach juice of equal proportion;

The agitating type that above-described embodiment 1 makes really expect to ferment yoghurt stability, local flavor and mouthfeel evaluation: stability has a little layering while being 25d, local flavor is divided into 8.8, and mouthfeel is divided into 9.2 minutes.

Note: the full marks of above-mentioned mouthfeel and local flavor are 10 minutes, and the evaluation criterion of its mouthfeel and local flavor is: flavor evaluation

Comprise milk fragrance, fermenting aroma two aspects, its milk fragrance is denseer, and fermenting aroma is more mellow, is easily accepted, and there is no bad flavor, and its score is higher; Mouthfeel comprises viscosity, smooth sense two aspects, and its viscosity is moderate, and mouthfeel is more smooth, there is no granular sensation, and its score is higher.

Claims (1)

1. the agitating type production method for yoghurt of really expecting to ferment, is characterized in that comprising the following steps:

(1), raw milk is through after the assay was approved, in emulsion tank and with heat exchanger heat exchange to 65 ℃-70 ℃, by being equivalent to, after the white granulated sugar of raw milk weight 3-5% and the low-acyl gellan gum dry mixing of 0.4-0.7 % evenly, add wherein, circulation 10-15 minute, extremely without particle, while becoming even colloidal, send into material-compound tank, open frozen water valve simultaneously, be cooled to below 10 ℃, start material-compound tank agitator;

(2), in 60-65 ℃, 18-20Mpa homogeneous, then the 3-5 minute that sterilizes at 90 ℃ of-95 ℃ of temperature, fermentation tank is delivered in outlet, outlet temperature is controlled at 43 ± 1 ℃;

(3), first use 75% alcoholic solution to fermentation tank mouth spray disinfectant before inoculation, then the fermented bacterium that is equivalent to raw milk weight 0.004-0.006% is directly added in fermentation tank, after stirring, stop stirring timing fermentation;

(4), when yeastiness is to grumeleuse, in the time of between sampling titratable acidity to 70.0 ° T-85.0 ° T, open heat exchanger frozen water, use impeller pump to be cooled to below 20 ℃ through heat exchanger, open and stir, agitator speed, lower than 50 revs/min, adds essence and appropriate fruit material, stops stirring after stirring;

(5), after the inspection of semifinished product is qualified, the subsequent processing of letting pass;

(6), the product that starts to roll off the production line, through after the assay was approved, can be produced in batches by water in pipeline with milk top to the greatest extent when packing.