CN103988903A - Refrigerated stirred yoghurt and preparation method thereof - Google Patents
Refrigerated stirred yoghurt and preparation method thereof Download PDFInfo
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- CN103988903A CN103988903A CN201310052143.2A CN201310052143A CN103988903A CN 103988903 A CN103988903 A CN 103988903A CN 201310052143 A CN201310052143 A CN 201310052143A CN 103988903 A CN103988903 A CN 103988903A
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Abstract
The invention relates to the field of food processing, and especially relates to refrigerated stirred yoghurt and a preparation method thereof. The refrigerated stirred yoghurt is prepared by employing milk, white sugar, lactobacillus bulgaricus and streptococcus thermophilus as main raw materials and performing boiling, cooling, high-temperature fermentation, low-temperature fermentation, stirring, packaging, quick-freezing and the like. According to the product, milk, lactobacillus bulgaricus and streptococcus thermophilus are combined, high-temperature fermentation and low-temperature fermentation are employed, and quick freezing is performed after fermentation is finished, so that the product is relatively safe, nutrition is relatively abundant, large-scale production is facilitated, and the refrigerated stirred yoghurt is convenient to eat and suitable for people of all ages, can be sold in supermarkets and all convenience stores and can be eaten by people at home or in travel.
Description
Technical field
The present invention relates to food processing field, especially a kind of freezing stirred yoghurt and preparation method thereof.
Background technology
The present invention system is primary raw material by milk, white sugar, Bulgarian Lactobacillus and streptococcus thermophilus; make by steps such as boiling, cooling, hot fermentation, cold fermentation, stirring, packaging, quick-frozens; product of the present invention adopts milk, Bulgarian Lactobacillus and streptococcus thermophilus to combine; high temperature, low temperature fermenting twice; snap frozen after fermentation ends; product is safer; nutrition is abundanter; be easy to large-scale production; instant; all-ages, can enter supermarket and vast convenience store for people family and go out to eat.
Summary of the invention
The object of the invention is to overcome Yoghourt after fermentation completes, if Yoghourt is not freezing, Bacillus acidi lactici and streptococcus thermophilus also can be grown, very sour mouthfeel and taste that Yoghourt will become are all bad, greatly shorten the shelf life of Yoghourt, make troubles to the popularization of product, some low temperature fungus grown can cause Yoghourt rotten simultaneously, the shortcoming that the quality of Yoghourt cannot be ensured, and Bulgarian Lactobacillus and streptococcus thermophilus can't lose activity under-40 DEG C of freezing conditions, just in resting state, this has just ensured effect of Yoghourt lactic acid bacteria, can make a large amount of wheys of oozing out in Yoghourt again be absorbed by lactoprotein by stirring at low speed, mouthfeel is more soft.The invention provides the preparation method of the simple fro-yo of a kind of preparation method, have that mouthfeel is good, taste is fragrant, biodiasmin is many, the product shelf phase extends, to advantages such as health are useful.
The present invention is a kind of freezing stirred yoghurt and preparation method thereof, is primary raw material by milk, white sugar, Bulgarian Lactobacillus and streptococcus thermophilus, makes by steps such as boiling, cooling, hot fermentation, cold fermentation, stirring, packaging, quick-frozens.
Preparation method is characterized in that (1) milk sterilizing: the fresh milk after filtering is added to the medium and small fire heating of Sandwiched digester, and sterilizing is squeezed in plate type heat exchanger cooling with stainless steel pipes pump in 30 minutes at 85 DEG C; (2) inoculation: milk is cooled in 43 DEG C of 20 kilograms of stainless steel cylinders that are sub-packed in the bacterium of having gone out, by milk 4% (Bulgarian Lactobacillus: streptococcus lactis=1: inoculum concentration 1) is being inoculated indoor inoculation and stirring, do not interspace and seal immediately, to ensure lactic acid fermented anaerobic condition; (3) hot fermentation: the milk of access mixed bacteria ferments 9 hours in the thermostatic chamber of 42 DEG C; (4) cold fermentation: be placed in 0--4 DEG C of thermostatic chamber and ferment 6 hours; (5) stir: the Yoghourt fermenting is put into 7% white sugar low-speed mixer and stirred and within 5 minutes, carry out canning sealing; (6) quick-frozen: the Yoghourt that quick-frozen is good is put into-28 DEG C of quick freezing repositories and carry out quick-frozen, then proceed in-18 DEG C of freezers and store, obtain product.
Detailed description of the invention
The freezing stirred yoghurt preparation of embodiment
(1) milk sterilizing: the fresh milk after filtering is added to the medium and small fire heating of Sandwiched digester, and sterilizing is squeezed in plate type heat exchanger cooling with stainless steel pipes pump in 30 minutes at 85 DEG C.
(2) inoculation: milk is cooled in 43 DEG C of 20 kilograms of stainless steel cylinders that are sub-packed in the bacterium of having gone out, by milk 4% (Bulgarian Lactobacillus: streptococcus lactis=1: inoculum concentration 1) is being inoculated indoor inoculation and stirring, do not interspace and seal immediately, to ensure lactic acid fermented anaerobic condition.(3) hot fermentation: the milk of access mixed bacteria ferments 9 hours in the thermostatic chamber of 42 DEG C.
(4) cold fermentation: be placed in 0--4 DEG C of thermostatic chamber and ferment 6 hours.
(5) stir: the Yoghourt fermenting is put into 7% white sugar low-speed mixer and stirred and within 5 minutes, carry out canning sealing.
(6) quick-frozen: the Yoghourt that quick-frozen is good is put into-28 DEG C of quick freezing repositories and carry out quick-frozen, then proceed in-18 DEG C of freezers and store, obtain product.
The present invention adopts milk, Bulgarian Lactobacillus and streptococcus thermophilus to combine; change traditional manufacturing process; thereby the inventive method is Yoghourt controls the long-acting sour milk of producing the lactic acid bacteria that has high-purity and concentration in different time sections different temperatures; taste and the mouthfeel of Yoghourt are better improved; prevent harmful microbe growth and breeding; security is higher; and nutrition and effect of product are greatly improved; be easy to large-scale production; instant is all-ages; without any food additives, taste is more beautiful, nutrition is abundanter, more comprehensively.
The invention provides a kind of freezing stirred yoghurt and preparation method thereof.There is very high use value and nutritive value, should be widely promoted.
Claims (1)
1. the present invention system is primary raw material by milk, white sugar, Bulgarian Lactobacillus and streptococcus thermophilus; make by steps such as boiling, cooling, hot fermentation, cold fermentation, stirring, packaging, quick-frozens; product of the present invention adopts milk, Bulgarian Lactobacillus and streptococcus thermophilus to combine; high temperature, low temperature fermenting twice; snap frozen after fermentation ends; product is safer; nutrition is abundanter; be easy to large-scale production; instant; all-ages, can enter supermarket and vast convenience store for people family and go out to eat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310052143.2A CN103988903A (en) | 2013-02-18 | 2013-02-18 | Refrigerated stirred yoghurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310052143.2A CN103988903A (en) | 2013-02-18 | 2013-02-18 | Refrigerated stirred yoghurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103988903A true CN103988903A (en) | 2014-08-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310052143.2A Pending CN103988903A (en) | 2013-02-18 | 2013-02-18 | Refrigerated stirred yoghurt and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103988903A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125317A (en) * | 2017-05-08 | 2017-09-05 | 蚌埠市和平乳业有限责任公司 | A kind of method based on fresh milk and pineapple ferment local-flavor Yoghourt |
-
2013
- 2013-02-18 CN CN201310052143.2A patent/CN103988903A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125317A (en) * | 2017-05-08 | 2017-09-05 | 蚌埠市和平乳业有限责任公司 | A kind of method based on fresh milk and pineapple ferment local-flavor Yoghourt |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140820 |