CN103999938A - Preparation technology for yogurt - Google Patents
Preparation technology for yogurt Download PDFInfo
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- CN103999938A CN103999938A CN201410157447.XA CN201410157447A CN103999938A CN 103999938 A CN103999938 A CN 103999938A CN 201410157447 A CN201410157447 A CN 201410157447A CN 103999938 A CN103999938 A CN 103999938A
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- fermentation
- yoghourt
- wild cabbage
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Abstract
Relating to the technical field of food preparation technologies, the invention discloses a preparation technology for yogurt. The preparation technology consists of: blending of fresh milk and white granulated sugar, preheating, homogenization, sterilization, cooling, inoculation of cooled milk and purple cabbage reconstituted milk, filling, fermentation, cooling after-ripening, finished product acquiring, and inspection. The technology provided by the invention is conducive to expanding the market. The technology can be used for making set yogurt and stirred yoghurt, thus having high selectivity. As a natural plant chemical substance, the purple cabbage pigment has a strong antioxidant effect, and is beneficial to human body health. The color is beautiful and natural, and no pigment is needed, thus meeting the food safety consumption demands of consumers.
Description
Technical field:
The present invention relates to a kind of preparation technology of Yoghourt, belong to food fabricating technology field.
Background technology:
Yoghourt claims again acidified milk, and taking more than 80% raw ox (sheep) breast or milk powder as raw material, add other raw material, after sterilization, fermentation, pH value reduces, before or after fermentation, add or do not add the product that food additives, nutrition fortifier, fruits and vegetables, cereal etc. are made, being called flavored fermented milk.According to external investigation, the consumption of Yoghourt is taking healthy and hobby as two great development directions, and current Chinese are taking health as focal point.
Yoghourt is nutritious, easily digested, for example, and Yoghourt and some biodiasmin of wherein having have some special effects: intestinal cancer prevention that carcinogen causes, reduce cholesterolemia content, improve systemic immune function, alleviate allergic reaction and prevent and treat the functions such as diabetes.
Functional food refer to there is trophic function, the food of sensory function and adjusting physiological activity function.Functional yoghourt goods refer to except having general Yoghourt intrinsic chemical composition and trophism, also contain some special dietary material or functional components, are the dairy products that have one or more specific physiological hygiene functions concurrently.At present kind relates to and adopts probio, adds nutrition fortifier, adds pulp (Bright brand aloe yogurt) etc.Therefore, if add the fruits and vegetables with special physiological function in Yoghourt, be exactly, Functional Yogurt.Phytochemicals has stronger oxidation resistance, and cancer, angiocardiopathy and diabetes and complication thereof are had to better effect, and more studies show that phytochemicals may have and be greater than the health-benefiting of understanding at present.Vegetalitas chemistry material is extensively present in fruits and vegetables, and fruit yoghurt drinks kind is various at present, but the research of vegetables Yoghourt is less.Purple cabbage pigment belongs to bioflavonoid, is one of study hotspot of current phytochemicals.There is stronger oxidation resistance, there is the several functions such as the interior free yl, resistance of removing is different, antitumor, antiallergy, protection gastric mucosa.Therefore, study purple wild cabbage Yoghourt and there is certain theory significance and practical significance.
Yogurt flow process is as follows:
1. lactic acid bacteria pure culture → mother culture → production leavening;
2. raw milk pretreatment → standardization → batching → homogeneous → sterilization → cooling → with leavening → filling in retail container → at fermenting cellar fermentation → cooling → after-ripening → solidification type yoghourt;
3. raw milk pretreatment → standardization → batching → homogeneous → sterilization → cooling → with leavening → at fermentation cylinder for fermentation → cooling → add raisins-adding → stirring → filling → after-ripening → stirred yoghurt.
The technical scheme of prior art one:
The development of purple wild cabbage Yoghourt Production technique, wherein relates to two schemes:
Scheme 1:
Fresh milk → sugaring (8% sucrose) → add purple wild cabbage juice (8%) → stirring → sterilizing (95 DEG C, 1min) → cooling → inoculation (accessing respectively 2%, 3%, 4%, 5% leavening) → fermentation (after 42 DEG C, 3h tracing study structural state and measure acidity) → after-ripening (4 DEG C, 24h) → finished product.
Scheme 2:
Fresh milk → add stabilizing agent (0.05%CMC) → sugaring (8%) → (95 DEG C of sterilizings, 1min) → cooling (42 DEG C of <) → inoculation (4%) → fermentation (42 DEG C, 4.5h) → add purple wild cabbage juice (55 DEG C of sterilizing 30min, 0.04% citric acid protects look) → stirring → after-ripening (4 DEG C, 24h) → finished product.
The shortcoming of the technical scheme of prior art one is as follows:
One, above-mentioned preferred plan is scheme 2, and shortcoming is to add purple wild cabbage juice after belonging to fermentation again, and originally the nutritional labeling ratio in Yoghourt reduces, and the structural state of Yoghourt is bad, and rare, denseness is inadequate.
Two if keep good denseness, just need to add thickener, and the use that this has just increased food additives, has increased cost, has increased food-safety problem hidden danger.
Three, scheme 1 is due to its technical problem, and product is undesirable.
Prior art scheme two:
The shortcoming of prior art two is:
One, raw material used is carrot; Two, if fruit-milk powder is according to 12% reconstituted milk rehydration, product is undesirable.
Summary of the invention:
For the problems referred to above, the technical problem to be solved in the present invention is to provide a kind of preparation technology of Yoghourt.
The preparation technology of a kind of Yoghourt of the present invention, its preparation technology is: the inoculate → filling → fermentation → cooling after-ripening → finished product → inspection of allocate → preheating → homogeneous → sterilizing of fresh milk and white granulated sugar → cooling → cooled milk and purple wild cabbage reconstituted milk.
As preferably, the temperature of described sterilizing is 85 DEG C～90 DEG C, continues constant temperature 10～15min.Due to purple cabbage pigment 85 DEG C unstable, purple wild cabbage reconstituted milk and fresh cow milk are taked to sterilization respectively, the sterilization temperature of purple wild cabbage reconstituted milk is 62 DEG C～65 DEG C, continues constant temperature 30min.
As preferably, described purple wild cabbage reconstituted milk adds under the condition of lucifuge; In the time making, the solid content of fermentation substrate is 17.4% (solid content >=10%, meets just applicable fermentation of this condition, badly easily has whey to separate out otherwise solidify).
As preferably, described fermentation is that lucifuge is fermented.
As preferably, the described light tight packaging of filling employing.
As preferably, the addition of described purple wild cabbage reconstituted milk is 15%, inoculum concentration 5%, fermentation time 4h, white granulated sugar addition 7%.
Beneficial effect of the present invention is:
One, enrich the kind of flavored fermented milk (Yoghourt), be conducive to expand market;
Two, can make solidification type yoghourt, also can make stirred yoghurt, selectively high;
Three, color and luster is beautiful natural, need not add pigment, meets the consumption demand of consumer's food security.
Brief description of the drawings:
For ease of explanation, the present invention is described in detail by following concrete enforcement and accompanying drawing.
Fig. 1 is flow chart of the present invention.
Detailed description of the invention:
For making the object, technical solutions and advantages of the present invention more cheer and bright, below by the specific embodiment shown in accompanying drawing, the present invention is described.But should be appreciated that, these descriptions are exemplary, and do not really want to limit the scope of the invention.In addition, in the following description, omitted the description to known features and technology, to avoid unnecessarily obscuring concept of the present invention.
As shown in Figure 1, this detailed description of the invention by the following technical solutions: its preparation technology is: the inoculate → filling → fermentation → cooling after-ripening → finished product → inspection of allocate → preheating → homogeneous → sterilizing of fresh milk and white granulated sugar → cooling → cooled milk and purple wild cabbage reconstituted milk.
Further, the temperature of described sterilizing is 85 DEG C～90 DEG C, continues constant temperature 10～15min; Due to purple cabbage pigment 85 DEG C unstable, purple wild cabbage reconstituted milk and fresh cow milk are taked to sterilization respectively, the sterilization temperature of purple wild cabbage reconstituted milk is 62 DEG C～65 DEG C, continues constant temperature 30min.
Further, described purple wild cabbage reconstituted milk adds under the condition of lucifuge; In the time making, the solid content of fermentation substrate is 17.4% (solid content >=10%, meets just applicable fermentation of this condition, badly easily has whey to separate out otherwise solidify).
Further, described fermentation is that lucifuge is fermented.
Further, the described light tight packaging of filling employing.
Further, the addition of described purple wild cabbage reconstituted milk is 15%, inoculum concentration 5%, fermentation time 4h, white granulated sugar addition 7%.
Before the fermentation of this detailed description of the invention, in raw milk, add purple wild cabbage juice, by fermentation, make solidification type yoghourt (stirred yoghurt), sense organ is good, purple cabbage pigment, as a kind of natural phytochemicals, has very strong antioxidation, useful to health.
This detailed description of the invention can adopt skimmed milk powder, whole-fat milk powder, full-cream sweet milk powder etc. to make purple wild cabbage reconstituted milk; Use other lactic acid bacterias, as lactobacillus acidophilus, Bifidobacterium, Lactobacillus helveticus etc.; Can adopt fresh cow milk, reconstituted milk, all kinds of milk powder to make.After fermentation, add purple wild cabbage or purple wild cabbage reconstituted milk.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (6)
1. a preparation technology for Yoghourt, is characterized in that: its preparation technology is: the inoculate → filling → fermentation → cooling after-ripening → finished product → inspection of allocate → preheating → homogeneous → sterilizing of fresh milk and white granulated sugar → cooling → cooled milk and purple wild cabbage reconstituted milk.
2. the preparation technology of a kind of Yoghourt according to claim 1, is characterized in that: the temperature of described sterilizing is 85 DEG C～90 DEG C, continues constant temperature 10～15min; Purple wild cabbage reconstituted milk and fresh cow milk are taked to sterilization respectively, and the sterilization temperature of purple cabbage pigment is 62 DEG C～65 DEG C, continues constant temperature 30min.
3. the preparation technology of a kind of Yoghourt according to claim 1, is characterized in that: described purple wild cabbage reconstituted milk adds under the condition of lucifuge; In the time making, the solid content of fermentation substrate is 17.4%.
4. the preparation technology of a kind of Yoghourt according to claim 1, is characterized in that: described fermentation is that lucifuge is fermented.
5. the preparation technology of a kind of Yoghourt according to claim 1, is characterized in that: the described light tight packaging of filling employing.
6. the preparation technology of a kind of Yoghourt according to claim 1, is characterized in that: the addition of described purple wild cabbage reconstituted milk is 15%, inoculum concentration 5%, fermentation time 4h, white granulated sugar addition 7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157447.XA CN103999938A (en) | 2014-04-18 | 2014-04-18 | Preparation technology for yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410157447.XA CN103999938A (en) | 2014-04-18 | 2014-04-18 | Preparation technology for yogurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103999938A true CN103999938A (en) | 2014-08-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410157447.XA Pending CN103999938A (en) | 2014-04-18 | 2014-04-18 | Preparation technology for yogurt |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757114A (en) * | 2015-04-24 | 2015-07-08 | 广东医学院 | Astaxanthin-containing health yoghourt and preparation method thereof |
| CN105532877A (en) * | 2015-12-08 | 2016-05-04 | 广西科技大学 | Hericium erinaceus yogurt and manufacturing method thereof |
| CN105724568A (en) * | 2016-03-01 | 2016-07-06 | 王宏铭 | Preparation process for tea flavor yogurt |
Citations (5)
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| FR2866206A1 (en) * | 2004-02-16 | 2005-08-19 | Marc Cador | Food product based on yoghurt and vegetables is made from salted pasteurised yoghurt with added vegetables prepared by lacto-fermentation |
| CN1933734A (en) * | 2004-03-19 | 2007-03-21 | 雀巢技术公司 | Delivery of functional ingredients |
| CN102657261A (en) * | 2012-05-22 | 2012-09-12 | 光明乳业股份有限公司 | Carrot-containing yogurt and method for producing same |
| CN103070238A (en) * | 2013-01-23 | 2013-05-01 | 山东轻工业学院 | Carrot yogurt, producing method and producing device |
| CN103504445A (en) * | 2012-06-25 | 2014-01-15 | 蔡洪亮 | Beverages added with resveratrol and OPC |
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2014
- 2014-04-18 CN CN201410157447.XA patent/CN103999938A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2866206A1 (en) * | 2004-02-16 | 2005-08-19 | Marc Cador | Food product based on yoghurt and vegetables is made from salted pasteurised yoghurt with added vegetables prepared by lacto-fermentation |
| CN1933734A (en) * | 2004-03-19 | 2007-03-21 | 雀巢技术公司 | Delivery of functional ingredients |
| CN102657261A (en) * | 2012-05-22 | 2012-09-12 | 光明乳业股份有限公司 | Carrot-containing yogurt and method for producing same |
| CN103504445A (en) * | 2012-06-25 | 2014-01-15 | 蔡洪亮 | Beverages added with resveratrol and OPC |
| CN103070238A (en) * | 2013-01-23 | 2013-05-01 | 山东轻工业学院 | Carrot yogurt, producing method and producing device |
Non-Patent Citations (1)
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| 贾长虹，等: "紫甘蓝酸奶生产工艺的研制", 《中国酿造》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757114A (en) * | 2015-04-24 | 2015-07-08 | 广东医学院 | Astaxanthin-containing health yoghourt and preparation method thereof |
| CN105532877A (en) * | 2015-12-08 | 2016-05-04 | 广西科技大学 | Hericium erinaceus yogurt and manufacturing method thereof |
| CN105724568A (en) * | 2016-03-01 | 2016-07-06 | 王宏铭 | Preparation process for tea flavor yogurt |
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| C06 | Publication | ||
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| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Haiyan Inventor after: Liu Jing Inventor after: Liu Huanyun Inventor after: Wei Liu Inventor before: Wang Haiyan Inventor before: Liu Huanyun Inventor before: Wei Liu |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: WANG HAIYAN LIU HUANYUN WEI LIU TO: WANG HAIYAN LIU JING LIU HUANYUN WEI LIU |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20140827 |