CN104255924A - Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition - Google Patents
Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition Download PDFInfo
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Abstract
The invention discloses cornus officinalis juice, yoghourt, preparation methods of the cornus officinalis juice and the yoghourt, as well as a raw material composition. The preparation method of the cornus officinalis juice disclosed by the invention comprises the following steps: taking fresh cornus officinalis fruits; cleaning, squeezing juice and filtering; mixing skim milk with filtered fresh cornus officinalis fruits, standing and taking away the puckery taste; and filtering again. Both the raw material composition and the yoghourt which are disclosed by the invention contain the cornus officinalis juice. The preparation method of the cornus officinalis juice disclosed by the invention is simple in steps, convenient to operate, and low in energy consumption; and the prepared cornus officinalis juice is ruby red in color and luster, clear in texture, sour in taste, and free of a bitter taste. The yoghourt disclosed by the invention contains the cornus officinalis juice and yam flour, is comprehensive in nutrition, has multi-health efficacies, is fine and uniform in texture, and moderate in viscosity, does not separate out whey, has unique aroma of the cornus officinalis and frankincense of fermented milk, and is moderate in acidity and sweetness, fresh and smooth in taste, and free of peculiar smell. The preparation methods of the cornus officinalis juice and the yoghourt, which are disclosed by the invention, are simple in processes, and suitable for industrial production.
Description
Technical field
The present invention is specifically related to a kind of Fructus Corni juice, Yoghourt and preparation method thereof and a kind of feedstock composition.
Background technology
Fermented yoghourt is generally take cow's milk as the product of raw material through lactobacillus-fermented, Yoghourt except retaining whole nutrition of milk, also containing a large amount of lactic acid and benefit the biodiasmin of health.Along with deepening continuously of related science research, biodiasmin is disclosed out for the benefit of health more and more, safeguards the gut flora ecological balance; Suppress harmful bacteria to the invasion of enteron aisle; Prevent constipation; Promotion is digested and assimilated; Prevent aging; Human immunity can be improved; Prevent disease; Promote body absorbing nutritional labeling; Maintain the microecological balance of gut flora; Enhanced machine body immunity functions etc., are more and more subject to the favor of consumer.On market, Yoghourt is wide in variety is cereals, fruits, and the sour milk products of dietotherapy nourishing has no.
Fructus Corni (Cornus officinalis Siebet Zucc) is Cornaceae Fructus Corni plant, and the skin and flesh of its dry mature fruit, having another name called red date skin, dogwood fruit, medicine jujube etc., is a kind of wild plant resource.Mainly be distributed in the provinces such as Qinling Mountains in Shaanxi, Henan, Zhejiang, Anhui, Shanxi, Sichuan, wherein Fuping County, Shaanxi is according to advantageous natural conditions, the Fructus Corni produced is large with fruit, cortical hypertrophy, color and luster are ruddy, go out that skin rate is high, taste just (acid, puckery), the harm of anosis worm, without air and pollution by pesticides, the abundant and rich great reputation of nutrition.Therefore have the name in " township of Chinese Fructus Corni ".The rich in nutrition content of Fructus Corni pulp, containing 23 kinds of trace elements, wherein the relative amount of calcium is 52.97%, in addition also containing vitamin V
e, V
c, V
b2and V
b12, organic acid and glucoside etc., containing the material of multiple medical value in its pulp, have stomach invigorating of enriching blood, antitumor, protect the liver, reducing blood lipid, hypotensive, hypoglycemic, antibacterial, anti-oxidant and Promote immunity effect and edible safety.It is the primary raw material of traditional tonics such as Liuwei Dihuang Wan, general tonic pill, chinkuei shin chewan pills.Its pharmacology and health care have obtained the concern of more and more food worker.
Fructus Corni and Chinese yam are as traditional Chinese medicine, and traditional medicine and modern medicine all prove that they have very high medicinal and nutritional values, and edible safety.Paid close attention to by more and more food worker.Because Fructus Corni taste is bitter and puckery, inconvenient eating, constrains its exploitation in food.Current Fructus Corni to utilize scope to be still confined to medicinal, in the application in dairy products field, also do not have the report of relevant listing.According to integration of drinking and medicinal herbs and the diet-therapy health-preserving theory of the traditional Chinese medical science, Fructus Corni has stomach invigorating of enriching blood, hypotensive, dietotherapy effect of hypoglycemic, reducing blood lipid, raising cellular immune function, can infer, Yoghourt then containing Fructus Corni also can have relevant healthcare effect, and consumer is without the need to changing eating habit, as long as eat a cuvette every day, just can supplement the nutrients, reach disease-resistant, diseases prevention effect and instant.For the new way exploring Fructus Corni further, Chinese yam eats, just need to do deep research to it in processing technology and quality, produce for the industrialization of Fructus Corni yam Yogurt and simple and practical feasible production technology is provided, thus develop a kind of novel tonic dairy products of effect integrating Fructus Corni, Chinese yam and Yoghourt.
Summary of the invention
The technical problem to be solved in the present invention is bitter and puckery in order to overcome Fructus Corni taste in prior art, the defect of inconvenient eating, and the defect that in prior art, the preparation technology of Fructus Corni juice is loaded down with trivial details, technique power consumption is high, mouthfeel is not good, and provide a kind of Fructus Corni juice, Yoghourt and preparation method thereof and a kind of feedstock composition.Preparation method's step of Fructus Corni juice of the present invention is simple, easy to operate, low power consuming, and the Fructus Corni juice color and luster prepared to be ruby, texture limpid, local flavor meta-acid and without bitter taste.Yoghourt of the present invention contains described Fructus Corni juice and yam flour, comprehensive nutrition, there is even, sticky moderate, the no whey of multiple health care, structural state exquisiteness separate out, and there is the frankincense taste of the peculiar fragrance of Fructus Corni juice and acidified milk, sour-sweet moderate, mouthfeel is smooth, and does not have smell.Simple, the applicable suitability for industrialized production of preparation method's technique of Fructus Corni juice of the present invention and Yoghourt.
The invention provides a kind of preparation method of Fructus Corni juice, it comprises the steps:
(1) get fresh dogwood fruits, after cleaning, squeeze the juice, fruit juice is separated with pulp and fruit stone, then filters, after removing filter residue, obtain Fructus Corni Normal juice;
(2) with the cold water of 4 DEG C ~ 6 DEG C, skimmed milk powder is made into the skimmed milk of 10% ~ 13% concentration, percentage is the mass percent that the quality of skimmed milk powder accounts for skimmed milk gross mass; Then by described skimmed milk: the volume ratio of described Fructus Corni Normal juice is that described skimmed milk mixes with described Fructus Corni Normal juice by the amount of 5:1000 ~ 8:1000, then leaves standstill and makes clarification take away the puckery taste 30 minutes ~ 40 minutes, filter and obtain Fructus Corni juice.
Described skimmed milk: the preferred 7:1000 of volume ratio of described Fructus Corni Normal juice.The skimmed milk of 10% ~ 13% described concentration, its concentration preferably 12%.
According to this area general knowledge, described fresh dogwood fruits normally eliminate the maturity of carpopodium and fruit leaf high, without rotting, without the cornus fruit of disease and pest.
The described method of squeezing the juice can be conventional juice press method, is as the criterion not crush fruit stone.The described method of squeezing the juice preferably adopts the method for screw rod propelling extrusion.The preferred spiral juice extractor of equipment that the method for described screw rod propelling extrusion is used.When the described method of squeezing the juice adopts the method for screw rod propelling extrusion, adjustment screw rod fltting speed to be noted in the described process of squeezing the juice, prevent fruit stone from breaking and cause the bitter taste in fruit stone to enter in fruit juice.Described screw rod fltting speed preferably 100 ~ 200r/min.
The temperature of described cold water preferably 5 DEG C.
The described method mixed preferably stirs and makes to mix.Described stirring is generally slow stirring.The speed of described stirring is preferably 150 ~ 200r/min.
The equipment preferred filters of described filtration.
The preparation method of described Fructus Corni juice also can comprise post processing further, the preferred following steps of described post processing: by homogeneous, sterilization, cooling after the Fructus Corni juice preheating for preparing, finally storage after cooling.The temperature of described preheating preferably 65 ~ 75 DEG C.Homogeneous under the preferred 20Mpa condition of condition of described homogeneous.Method preferably 100 DEG C of pasteurize 30s of described sterilization.Described cooling is preferably down to 75 DEG C.In the step of described post processing, after cooling, preferably first carry out filling, and then cooling storage.Described storage is generally stored in 2 ~ 6 DEG C of refrigerators.
Described Fructus Corni juice obtained by the preparation method of described Fructus Corni juice after measured its physical and chemical index meets: the amount of soluble solid is 14% ~ 16% (compound microcapsule GB12143.1-88), percentage is the percentage that the quality of described soluble solid accounts for the gross mass of described Fructus Corni juice, pH3.0 ~ 3.5.
Described skimmed milk powder general satisfaction quality index: protein content >=34%, fat content >=0.8% and lactose content 54.1%.
Preferably, the preparation method of described Fructus Corni juice is only made up of described step (1) and described step (2).
Present invention also offers a kind of according to the Fructus Corni juice prepared by above-mentioned preparation method.
The amount of described Fructus Corni juice general satisfaction soluble solid is 14% ~ 16%, percentage is the percentage that the quality of described soluble solid accounts for the gross mass of described Fructus Corni juice, and the assay method of the amount of described soluble solid is compound microcapsule GB12143.1-88.Described Fructus Corni juice general satisfaction pH3.0 ~ 3.5.
Present invention also offers a kind of feedstock composition, it comprises raw milk 77.92% ~ 95.78%, yam flour 1.0% ~ 2.0%, described Fructus Corni juice 2% ~ 8%, sweetener 0.02% ~ 8.0% and thickener 0.5% ~ 1.5% and, and percentage is the percentage that the quality of each composition accounts for feedstock composition gross mass; Also comprise leavening in described feedstock composition, the consumption of described leavening is 1U ~ 41U/ ton feedstock composition.
The consumption preferred 40U/ ton feedstock composition of described leavening.
The consumption of described Fructus Corni juice preferably 2% ~ 6%, more preferably 3%, 4% or 5%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described Fructus Corni juice.
Described yam flour is except containing except a large amount of protein, vitamin and cement polysaccharide, also be rich in the nutritional labelings such as soap is general, allantoin, choline and amylase, there is the effect strengthening the aspects such as human immunological competence, anti-ageing, antitumor, hypoglycemic and reducing blood lipid.Described yam flour generally refers to the pure natural Chinese yam of fresh high-quality for raw material, and through the medicinal food that low temperature 45 DEG C of hot-air drying technologies process, natural nutrition, remains original local flavor of Chinese yam to greatest extent, and the medicine healthy sofa effect of itself.The dry product of described yam flour is generally containing protein 12.7%, fatty 1.06%, containing saponin 0.12%, also have the nutritional labelings such as digestive ferment, choline, iodine matter, vitamin and mineral matter, percentage is the mass percent that each composition accounts for the dry product gross mass of yam flour.The consumption of described yam flour preferably 1.0% ~ 1.5%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described yam flour.
Described raw milk is that the routine of this area is selected, and can be one or more in fresh milk, recombined milk, rich milk, low fat milk and skimmed milk, one or more in preferred fresh milk, low fat milk and skimmed milk, more preferably low fat milk and/or skimmed milk.Time in described raw milk containing recombined milk, milk powder and the preferred 1:7 ~ 1:12 of mass ratio purified waste water in described recombined milk.Described milk powder can be one or more in whole-fat milk powder, half skimmed milk powder and skimmed milk powder.Time in described raw milk containing fresh milk, the preferred raw milk of described fresh milk and/or raw sheep breast.Described low fat milk and/or skimmed milk can reduce fat intake, are conducive to the risk avoiding high fat of blood, hypertension, hyperglycaemia.The consumption of described raw milk preferably 81.92% ~ 95.78%, more preferably 82.6%, 90.26% or 91.61%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described raw milk.
Described sweetener refers to the additive giving flavour of food products and mouthfeel further, preferably comprises white granulated sugar and/or product of replacing sugar.Described product of replacing sugar is a kind of empty calory, does not substantially absorb in human body, high-intensity sweeteners, one or more in preferred Sucralose, acesulfame potassium, Aspartame and xylitol, one or more more preferably in Sucralose, acesulfame potassium and Aspartame.Described sweetener consumption can carry out routine according to GB2760-2011 and select.Described sweetener consumption preferably 0.03% ~ 8.0%.Time in described sweetener containing white granulated sugar, the consumption of described white granulated sugar preferably 8%.Time in described sweetener containing product of replacing sugar, the consumption of described product of replacing sugar preferably 0.02% ~ 2.03%, more preferably 0.03%.The consumption of described acesulfame potassium preferably 0.01% ~ 0.015%.The consumption of described Aspartame preferably 0.015% ~ 0.02%.The consumption of described xylitol preferably 2%.The consumption of described Sucralose preferably 0.02%.The quality that percentage in this section of words is each composition accounts for the percentage of described feedstock composition gross mass.
Described thickener is the various thickeners of this area routine, its function is improve acidified milk viscosity and increase smooth mouthfeel, one or more in preferred gelatin, pectin, propylene glycol alginate, converted starch and agar, described thickener is more preferably the combination of converted starch, gelatin, pectin and agar, or, the combination of converted starch, pectin and agar.The consumption of described thickener preferably 0.5% ~ 1.0%, more preferably 0.75%, 0.8% or 0.85%.The consumption of described converted starch preferably 0.2% ~ 0.8%, more preferably 0.3% or 0.5%.The consumption of described agar preferably 0.05% ~ 0.25%, more preferably 0.1% or 0.15%.The consumption of described gelatin preferably 0.05% ~ 0.25%, more preferably 0.1% or 0.15%.The consumption of described pectin preferably 0.1% ~ 0.3%, more preferably 0.15% or 0.2%.Percentage is the mass percent of quality relative to the gross mass of described feedstock composition of each composition.The quality that percentage in this section of words is each composition accounts for the percentage of described feedstock composition gross mass.
Described leavening is the leavening product of conventional commercial.One or more in the bacterial classification in supervision (2010) No. 65 " can be used for the bacterial classification list of food " are done in the optional self-defence of bacterial classification contained in described leavening, can be traditionally for the bacterial classification of food production processing, preferably include in lactobacillus (Lactobacillus), streptococcus (Streptococcus thermophilus) and Bifidobacterium (Bifidobacterium) one or more.Described lactobacillus (Lactobacillus) is lactobacillus acidophilus (Lactobacillus acidophilus) preferably, Lactobacillus casei (Lactobacillus casei), lactobacillus bulgaricus (Lactobacillus.Bulgaricus), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus plantarum (Lactobacillus plantarum), one or more in lactobacillus paraceasi (Lactobacillus paracasei) and Lactobacillus rhamnosus (Lactobacillus rhamnosus).Described Bifidobacterium (Bifidobacterium) is bifidobacterium lactis (Bifidobacterium lactis) and/or bifidobacterium bifidum (Bifidobacterium bifidum) preferably.Described streptococcus (Streptococcus thermophilus) is streptococcus thermophilus (Streptococcus thermophilus) preferably.Described leavening is preferably made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus and Lactobacillus casei, is more preferably Cheesecake lactobacillus, lactobacillus bulgaricus and streptococcus thermophilus composition.
One or more in the leavening of the model 0925-A of the leavening that described leavening is preferably MY-1821 by the model of DSM food ingredient (Shanghai) Co., Ltd., leavening that the model of DSM food ingredient (Shanghai) Co., Ltd. is LAFTI-L26DSL and Danisco (China) Co., Ltd are formed.
Described feedstock composition can also comprise flavoring essence further, and described flavoring essence is that this area routine is used, and its function improves or increase the local flavor of acidified milk, is preferably milk flavour, yoghurt flavours and fruit essence one or both.The consumption of described flavoring essence preferably 0 ~ 0.08%, more preferably 0.05% ~ 0.06%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described flavoring essence.
Described feedstock composition can also comprise WPC further, and described WPC is the various WPCs that this area routine uses.Protein content in described WPC is generally 34%, and percentage is the percentage that the quality of albumen in WPC accounts for the gross mass of WPC.Described WPC general satisfaction technical indicator: lactalbumin: 28% ~ 32%, lactose: 47% ~ 54%, fat: 2.0% ~ 3.5%.WPC not only can improve protein content in product, can also play the local flavor that improves yogurt and quality, minimizing whey are separated out thus extend shelf life of products.The consumption of described WPC is preferably 0.5% ~ 2.0%, more preferably 0.5% ~ 1.5%, and percentage is the percentage of quality relative to the gross mass of described feedstock composition of described WPC.
Described feedstock composition can also comprise water-soluble dietary fiber further.Described water-soluble dietary fiber is the conventional water-soluble dietary fiber used in this area, is preferably one or more in inulin, FOS, oligoisomaltose and xylo-oligosaccharide.The consumption of described water-soluble dietary fiber is preferably 0.2% ~ 1.0%, is more preferably 0.5% ~ 0.8%, and percentage is the percentage of quality relative to the gross mass of described feedstock composition of described water-soluble dietary fiber.Water-soluble dietary fiber has anti-treating constipation and hemorrhoid, prevents colon cancer, the carcinoma of the rectum and coronary heart disease, reduction blood fat, improves the benefits such as diabetic symptom.
In the present invention, preferably, described feedstock composition is be made up of following composition and consumption thereof: raw milk 77.92% ~ 95.78%, yam flour 1.0% ~ 2.0%, described Fructus Corni juice 2% ~ 8%, sweetener 0.02% ~ 8.0%, thickener 0.5% ~ 1.5% and leavening, and percentage is the percentage that the quality of each composition accounts for feedstock composition gross mass; The consumption of described leavening is 1U ~ 41U/ ton feedstock composition.
Better, described feedstock composition is for be made up of following composition and consumption thereof: raw milk 81.92% ~ 95.78%, described Fructus Corni juice 2% ~ 5%, yam flour 1.0% ~ 1.5%, WPC 0.5% ~ 1.5%, sweetener 0.02% ~ 8.0%, thickener 0.5% ~ 1.0%, water-soluble dietary fiber 0.2% ~ 1.0%, flavoring essence 0 ~ 0.08% and leavening, percentage is the percentage of quality relative to the gross mass of described feedstock composition of each composition, and described leavening consumption is 1U ~ 40U/ ton feedstock composition.
Present invention also offers a kind of preparation method of Yoghourt, it comprises the steps:
1) by the yam flour in described feedstock composition, sweetener and thickener, mix with the raw milk being preheating to 50 ~ 70 DEG C, obtain feed liquid;
2) by step 1) feed liquid be cooled to 10 DEG C ~ 25 DEG C, mix with described Fructus Corni juice; Obtain semi-finished product;
3) by step 2) semi-finished product carry out homogeneous, sterilization;
4) by step 3) feed liquid after the sterilization of gained is cooled to 35 DEG C ~ 43 DEG C, and add described leavening, be stirred to leavening and mix with feed liquid, 35 DEG C ~ 43 DEG C bottom fermentations 6 ~ 10 hours;
5) when step 4) middle fermentation arrival fermentation termination, when namely acidity arrives 70 ~ 80 ° of T, cooling, obtains acidified milk;
6) by step 5) in cooled acidified milk refrigeration after-ripening.
Described step 1) in be preheating to the raw milk of 50 ~ 70 DEG C temperature be more preferably 60 DEG C or 65 DEG C.
Step 1 when described) in thickener when containing two kinds and two or more compositions, preferably first the various compositions of thickener to be mixed, and then by thickener and described step 1) in other except thickener form and mix.
Time in described feedstock composition containing WPC, step 1 described) be preferably the yam flour in described feedstock composition, sweetener, thickener and WPC, mix with the raw milk being preheating to 50 ~ 70 DEG C, obtain feed liquid.
Time in described feedstock composition containing water-soluble dietary fiber, the step 2 described) in, after described feed liquid is cooled to 10 DEG C ~ 25 DEG C, preferably also adds water-soluble dietary fiber and mix.Described water-soluble dietary fiber can be add before described Fructus Corni juice adds, and also can be add after described Fructus Corni juice adds, also can be add together with Fructus Corni juice.
Described step 3) described in homogeneous and sterilization conditions all can be this area routine operation.Described step 3) described in the temperature preferably 60 DEG C ~ 70 DEG C of homogeneous, more preferably 65 DEG C.Described step 3) described in the pressure preferably 18 ~ 22MPa of homogeneous, more preferably 22Mpa.Described step 3) described in the temperature preferably 90 DEG C ~ 95 DEG C of sterilization.Described step 3) described in preferably 5 ~ 10 minutes time of sterilization.
Described step 5) described in the temperature preferably 16 DEG C ~ 22 DEG C of cooling.
When described feedstock composition contains flavoring essence, the preparation method of described Yoghourt also comprises blending step, the method of described blending can be carried out according to this area conventional method, preferably in described step 5) in cooling after, add described flavoring essence and circulation stirring 1 ~ 10 minute, make to mix.
Described step 6) in acidified milk preferably first carry out filling before refrigeration.
Described step 6) described in refrigeration after-ripening be the conventional post processing mode in this area, preferably cooled acidified milk is filled in packing container, then refrigerates after-ripening 12 ~ 24 hours.
Present invention also offers the Yoghourt obtained by a kind of preparation method according to above-mentioned Yoghourt.
The organoleptic indicator of Yoghourt of the present invention: product color uniformity; In uniform baby pink, structural state is evenly fine and smooth, sticky moderate, and no whey is separated out.Have the frankincense taste of the peculiar fragrance of Fructus Corni juice and acidified milk, sour-sweet moderate, mouthfeel is smooth and do not have smell.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
1, the preparation method of Fructus Corni juice of the present invention is easy and simple to handle, remains original local flavor of Fructus Corni juice, and the Fructus Corni juice color and luster prepared to be ruby, local flavor soft, sweet mouthfeel and without puckery bitter taste.
2, Yoghourt of the present invention, overcomes and solves the not good enough problem of Fructus Corni inconvenient eating taste, be successfully applied in sour milk product.And contain Fructus Corni juice and yam flour due to its raw material of Yoghourt of the present invention, be a kind of health care yoghourt of integration of drinking and medicinal herbs, have stomach invigorating of enriching blood, antitumor, protect the liver, reducing blood lipid, hypotensive, hypoglycemic, strengthen the effects such as human immunological competence, be beneficial to healthy.
3, the preparation method of Yoghourt of the present invention can be met by existing common sour milk fermented product equipment, meet industrial scale development and consumer to requirements such as food diversity, instants.Enrich the kind of dairy products.
4, Yoghourt of the present invention is nutritious, unique flavor, structural state fine and smooth, and sour milk stability is good.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In following embodiment, raw material and source thereof:
Raw milk: meet lactogenesis acquisition criteria, derive from Shanghai Bright Dairy & Food Co., Ltd.;
Whole-fat milk powder, skimmed milk powder: permanent natural commerce and trade (Shanghai) Co., Ltd.;
Converted starch: National Starch chemistry trade Co., Ltd, product type THERMTEX;
White granulated sugar: Xi'an candy companies;
Agar: Qingdao Li Bangda food additives Co., Ltd, product type 172-1;
WPC (Esprion300): Pan Asia dairy products (Shanghai) Co., Ltd.;
Gelatin: Jia Ji food additives (Shanghai) Co., Ltd., product type AYS63;
Pectin: Beijing Qiao Fu food industry Co., Ltd, product type LM-106AS-YA;
The leavening of model MY-1821: DSM food ingredient (Shanghai) Co., Ltd., containing lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus and Lactobacillus casei;
The leavening of model LAFTI-L26DSL: DSM food ingredient (Shanghai) Co., Ltd., containing Lactobacillus casei;
The leavening of model 0925-A: Danisco (China) Co., Ltd, containing lactobacillus bulgaricus, streptococcus thermophilus;
Yam flour: Beijing Sheng Lun Food Co., Ltd;
FOS, oligoisomaltose: BaoLingBao Biology Co., Ltd;
Yoghurt flavours BD-0268: Qi Huadun (Shanghai) Co., Ltd.;
Each raw material is all buied by conventional commercial approach.Each material performance index meets related quality criterion requirement.
The preparation of embodiment 1 Fructus Corni juice
Select the cornus fruit that maturity is high, without rotting, without disease and pest, removing carpopodium, the impurity such as fruit leaf, put into tank and clean up.Fruit is sent into pressafiner squeeze the juice, fruit juice is separated with pulp, this process notes adjustment screw rod fltting speed, must not crush fruit stone, prevent the bitter taste in fruit stone from entering in fruit juice.Then filter, after removing filter residue, obtain Fructus Corni Normal juice.
With the cold water of 4 DEG C ~ 6 DEG C, skimmed milk powder is made into the skimmed milk that concentration is 12%, percentage is the mass percent that the quality of skimmed milk powder accounts for skimmed milk gross mass.Then by the amount in table 1, skimmed milk is mixed with 100ml Fructus Corni Normal juice respectively, then leave standstill and clarification is taken away the puckery taste 30 minutes, filter and obtain Fructus Corni juice.Then carry out sensory evaluation to obtained Fructus Corni juice, evaluation result is in table 1.
Table 1:
The preparation of embodiment 2 Fructus Corni juice
Select the cornus fruit that maturity is high, without rotting, without disease and pest, removing carpopodium, the impurity such as fruit leaf, put into tank and clean up.Fruit is sent into pressafiner squeeze the juice, fruit juice is separated with pulp, this process notes adjustment screw rod fltting speed, must not crush fruit stone, prevent the bitter taste in fruit stone from entering in fruit juice.Then filter, after removing filter residue, obtain Fructus Corni Normal juice.
With the cold water of 4 DEG C ~ 6 DEG C, skimmed milk powder is made into the skimmed milk that concentration is respectively 9%, 10%, 12%, 13%, 14%, percentage is the mass percent that the quality of skimmed milk powder accounts for skimmed milk gross mass.Then these skimmed milks are got respectively 0.5ml to mix with 100ml Fructus Corni Normal juice respectively, then leave standstill and clarification is taken away the puckery taste 30 minutes, filter and obtain Fructus Corni juice.Then carry out sensory evaluation to obtained Fructus Corni juice, evaluation result is in table 2.
Table 2:
The post processing of Fructus Corni juice:
Fructus Corni juice obtained by the skimmed milk being 12% by the 0.7ml concentration in the present embodiment mixes with 100ml Fructus Corni Normal juice is preheated to 65 ~ 75 DEG C, homogeneous under 20Mpa condition, 100 DEG C of sterilization 30s, be cooled to 75 DEG C filling, be stored in after cooling in 2 ~ 6 DEG C of refrigerators.Meeting physical and chemical index is after measured: the amount of soluble solid is 14% ~ 16% (compound microcapsule GB12143.1-88), and percentage is the percentage that the quality of described soluble solid accounts for the gross mass of described Fructus Corni juice, pH3.0 ~ 3.5.Fructus Corni juice used in following examples 3 ~ 8 and comparative example 1, is here through post processing and the Fructus Corni juice be finally stored in 2 ~ 6 DEG C of refrigerators.
Embodiment 3
Table 3 embodiment 3 Raw composite formula:
| Raw material | Addition (kg) |
| Raw milk | 779.2 |
| Agar | 0.5 |
| Converted starch | 8 |
| Pectin | 1.5 |
| White granulated sugar | 80 |
| Yam flour | 20 |
| WPC (Esprion300) | 20 |
| Fructus Corni juice | 80 |
| Oligoisomaltose | 10 |
| Yoghurt flavours | 0.8 |
| Leavening YM-1821 | 1U |
Preparation method:
(1) by Water powdery mixer, the agar in table 3, converted starch, pectin, white granulated sugar, yam flour and WPC (Esprion300) are added in the raw milk being preheated to 60 DEG C by proportional quantity in table 3, circulation stirring makes raw material mix in 10 minutes, obtains mixed material.Add Fructus Corni juice, oligoisomaltose circulation stirring 10 minutes after being cooled to by mixed material 25 DEG C to spend, mix to all materials, obtain semi-finished product.
(2) homogeneous, sterilization: the semi-finished product in step (1) are warmed up to 65 DEG C, homogeneous under 20Mpa pressure, the temperature of sterilization 95 DEG C, the time is 5 minutes, obtains the mixed material of sterilization;
(3) mixed material of the sterilization of step (2) gained is cooled to 39 DEG C, by the proportional quantity inoculating starter in table 3; Cultivate 7 hours under 39 DEG C of constant temperatures;
(4) when fermentation termination acidity reaches 70 ° of T, acidified milk temperature is cooled to 16 DEG C; In acidified milk, add yoghurt flavours, circulation stirring 10 minutes, mixes;
(5) by the acidified milk after cool tone perfume (or spice), filling and in 2 DEG C of refrigeration after-ripening 24 hours.
Embodiment 4
Table 4 embodiment 4 Raw composite formula:
| Raw material | Addition (kg) |
| Full-cream recombined milk | 902.6 |
| Agar | 1.5 |
| Converted starch | 6 |
| Pectin | 1.0 |
| Acesulfame potassium | 0.1 |
| Aspartame | 0.2 |
| FOS | 8 |
| Xylitol | 20 |
| Yam flour | 15 |
| WPC (Esprion300) | 15 |
| Fructus Corni juice | 30 |
| Yoghurt flavours | 0.6 |
| Leavening YM-1821 | 1U |
Note: the full-cream recombined milk in table 4 is contain the recombined milk that mass percent is the whole-fat milk powder of 12% and the water of mass percent 88%.
Preparation method:
(1) first the agar in table 4, converted starch and pectin are mixed by Water powdery mixer by the proportional quantity in table 4, and then add acesulfame potassium, Aspartame, yam flour, xylitol and WPC (Esprion300) and mix, obtain premixed material, then being added to by premixed material is preheated in the full-cream recombined milk of 65 DEG C, circulation stirring makes raw material mix in 5 minutes, obtains mixed material.Add Fructus Corni juice and FOS, circulation stirring 5 minutes after being cooled to by mixed material 20 DEG C to spend, mix to all materials, obtain semi-finished product.
(2) homogeneous, sterilization: product of accomplishing are warmed up to 70 DEG C, homogeneous under 18Mpa pressure, the temperature of sterilization 95 DEG C, the time is 5 minutes, obtains the mixed material of sterilization;
(3) mixed material of the sterilization of step (2) gained is cooled to 40 DEG C, by the proportional quantity inoculating starter in table 4; Cultivate 8.5 hours under 40 DEG C of constant temperatures;
(4) when fermentation termination acidity reaches 75 ° of T, acidified milk temperature is cooled to 20 DEG C, in acidified milk, adds yoghurt flavours, circulation stirring 8 minutes, mixes;
(5) acidified milk of 20 DEG C will be cooled to, filling and in 6 DEG C of refrigeration after-ripening 12 hours.
Embodiment 5
Table 5 embodiment 5 Raw composite formula:
| Raw material | Addition (kg) |
| Raw milk | 957.8 |
| Agar | 1.0 |
| Pectin | 1.0 |
| Converted starch | 2 |
| Gelatin | 1.0 |
| Sucralose | 0.2 |
| Yam flour | 10 |
| Inulin | 2 |
| WPC (Esprion300) | 5 |
| Fructus Corni juice | 20 |
| Leavening 0925-A | 40U |
Preparation method:
(1) by Water powdery mixer, described agar, converted starch, pectin, gelatin, yam flour, Sucralose, WPC (Esprion300) are added in the raw milk being preheated to 50 DEG C by the proportional quantity in table 5, circulation stirring makes raw material mix in 8 minutes, obtains mixed material.Add Fructus Corni juice and inulin, circulation stirring 8 minutes after being cooled to by mixed material 15 DEG C to spend, mix to all materials, obtain semi-finished product.
(2) homogeneous, sterilization: semi-finished product are warmed up to 60 DEG C, homogeneous under 22Mpa pressure, the temperature of sterilization 90 DEG C, the time is 10 minutes, obtains the mixed material of sterilization;
(3) mixed material of the sterilization of step (2) gained is cooled to 35 DEG C, by the proportional quantity inoculating starter in table 5; Cultivate 10 hours under 35 DEG C of constant temperatures;
(4) when fermentation termination acidity reaches 70 ° of T, acidified milk temperature is cooled to 18 DEG C;
(5) acidified milk of 18 DEG C will be cooled to, filling and in 10 DEG C of refrigeration after-ripening 12 hours.
Embodiment 6
Table 6 embodiment 6 Raw composite formula
| Raw material | Addition (kg) |
| Full-cream recombined milk | 819.2 |
| Agar | 2.5 |
| Converted starch | 2 |
| Pectin | 3.0 |
| Gelatin | 2.5 |
| White granulated sugar | 80 |
| Xylo-oligosaccharide | 10 |
| Yam flour | 15 |
| WPC (Esprion300) | 15 |
| Fructus Corni juice | 50 |
| Yoghurt flavours | 0.8 |
| Leavening YM-1821 | 1U |
Note: the full-cream recombined milk in table 4 is contain the recombined milk that mass percent is the whole-fat milk powder of 12% and the water of mass percent 88%.
Preparation method:
(1) by Water powdery mixer described white granulated sugar, agar, converted starch, gelatin, pectin, yam flour, WPC (Esprion300) to be added to by the proportional quantity in table 6 and be preheated in the full-cream recombined milk of 65 DEG C, circulation stirring makes raw material mix in 10 minutes, obtains mixed material.Add Fructus Corni juice and xylo-oligosaccharide, circulation stirring 10 minutes after being cooled to by mixed material 10 DEG C to spend, mix to all materials, obtain semi-finished product.
(2) homogeneous, sterilization: semi-finished product are warmed up to 65 DEG C, homogeneous under 20Mpa pressure, the temperature of sterilization 95 DEG C, the time is 5 minutes, obtains the mixed material of sterilization;
(3) mixed material of the sterilization of step (2) gained is cooled to 40 DEG C, according to the proportional quantity inoculating starter in table 6; Cultivate 7 hours under 40 DEG C of constant temperatures;
(4) when fermentation termination acidity reaches 75 ° of T, acidified milk temperature is cooled to 18 DEG C; In acidified milk, add yoghurt flavours, circulation stirring 10 minutes, mixes;
(5) acidified milk of 18 DEG C will be cooled to, filling and in 4 DEG C of refrigeration after-ripening 12 hours.
Embodiment 7
Table 7 embodiment 7 Raw composite formula
| Raw material | Addition (kg) |
| Degreasing raw milk | 916.1 |
| Gelatin | 0.5 |
| Pectin | 1 |
| Converted starch | 6 |
| Agar | 0.5 |
| Aspartame | 0.15 |
| Acesulfame potassium | 0.15 |
| FOS | 5 |
| Yam flour | 15 |
| WPC (Esprion300) | 15 |
| Fructus Corni juice | 40 |
| Yoghurt flavours | 0.6 |
| Leavening 0925-A | 40U |
| Leavening LAFTI-L26DSL | 1U |
Note: the degreasing raw milk in table 7 is the skimmed milk of fat content 1.06%, protein content 2.9%, and percentage is mass percent.
Preparation method:
(1) by Water powdery mixer described agar, converted starch, gelatin, pectin, yam flour, Aspartame, acesulfame potassium, WPC (Esprion300) to be added to by proportional quantity and be preheated in the degreasing raw milk of 65 DEG C, circulation stirring makes raw material mix in 10 minutes, obtains mixed material.Add Fructus Corni juice and FOS, circulation stirring 10 minutes after being cooled to by mixed material 20 DEG C to spend, mix to all materials, obtain semi-finished product.
(2) homogeneous, sterilization: semi-finished product are warmed up to 65 DEG C, homogeneous under 20Mpa pressure, the temperature of sterilization 95 DEG C, the time is 5 minutes, obtains the mixed material of sterilization;
(3) mixed material of the sterilization of step (2) gained is cooled to 43 DEG C, by the proportional quantity inoculating starter in table 7; Cultivate 6 hours under 43 DEG C of constant temperatures;
(4) when fermentation termination acidity reaches 80 ° of T, acidified milk temperature is cooled to 22 DEG C; In acidified milk, add yoghurt flavours, circulation stirring 10 minutes, mixes;
(5) acidified milk of 22 DEG C will be cooled to, filling and in 6 DEG C of refrigeration after-ripening 12 hours.
Embodiment 8
Table 8 embodiment 8 Raw composite formula
| Raw material | Addition (kg) |
| Raw milk | 826 |
| Agar | 1.5 |
| Converted starch | 3.0 |
| Pectin | 1.5 |
| Gelatin | 1.5 |
| White granulated sugar | 80 |
| Xylo-oligosaccharide | 6 |
| Yam flour | 10 |
| WPC (Esprion300) | 10 |
| Fructus Corni juice | 60 |
| Yoghurt flavours | 0.5 |
| Leavening YM-1821 | 1U |
Preparation method:
(1) by Water powdery mixer, described white granulated sugar, agar, converted starch, gelatin, pectin, yam flour, WPC (Esprion300) are added in the raw milk being preheated to 60 DEG C by proportional quantity, circulation stirring makes raw material mix in 5 minutes, obtains mixed material.Add Fructus Corni juice and xylo-oligosaccharide after mixed material being cooled to 20 DEG C, circulation stirring 5 minutes, mix to all materials, obtain semi-finished product.
(2) homogeneous, sterilization: semi-finished product are warmed up to 70 DEG C, homogeneous under 18Mpa pressure, the temperature of sterilization 95 DEG C, the time is 5 minutes, obtains the mixed material of sterilization;
(3) mixed material of the sterilization of step (2) gained is cooled to 42 DEG C, according to the proportional quantity inoculating starter in table 8; Cultivate 6.0 hours under 42 DEG C of constant temperatures;
(4) when fermentation termination acidity reaches 75 ° of T, acidified milk temperature is cooled to 16 DEG C; In acidified milk, add yoghurt flavours, circulation stirring 5 minutes, mixes;
(5) acidified milk of 20 DEG C will be cooled to, filling and in 6 DEG C of refrigeration after-ripening 12 hours.
Comparative example 1
Table 9 comparative example 1 Raw composite formula
| Raw material | Addition (kg) |
| Raw milk | 779.2 |
| Agar | 0.5 |
| Converted starch | 8 |
| Pectin | 1.5 |
| White granulated sugar | 90 |
| Yam flour | 20 |
| WPC (Esprion300) | 10 |
| Fructus Corni juice | 80 |
| Oligoisomaltose | 10 |
| Yoghurt flavours | 0.8 |
| Leavening YM-1821 | 1U |
Preparation method:
(1) by Water powdery mixer, described Fructus Corni juice is added in the raw milk being preheated to 60 DEG C by proportional quantity in table 9, white granulated sugar, agar, converted starch, pectin, yam flour and WPC (Esprion300) is added again by proportional quantity in table 9, circulation stirring makes raw material mix in 10 minutes, obtains mixed material.Add oligoisomaltose circulation stirring 10 minutes after being cooled to by mixed material 25 DEG C to spend, mix to all materials, obtain semi-finished product.Operation preparation is carried out again by the step (2) of embodiment 1, (3), (4) and (5).
Comparative example 2
Table 10 comparative example 2 Raw composite formula:
| Raw material | Addition (kg) |
| Raw milk | 787.2 |
| Agar | 0.1 |
| Converted starch | 1.6 |
| Pectin | 0.3 |
| White granulated sugar | 80 |
| Yam flour | 20 |
| WPC (Esprion300) | 20 |
| Fructus Corni juice | 80 |
| Oligoisomaltose | 10 |
| Yoghurt flavours | 0.8 |
| Leavening YM-1821 | 1U |
Preparation method:
(1) by Water powdery mixer, the agar in table 10, converted starch, pectin, white granulated sugar, yam flour and WPC (Esprion300) are added in the raw milk being preheated to 60 DEG C by proportional quantity in table 10, circulation stirring makes raw material mix in 10 minutes, obtains mixed material.Add Fructus Corni juice, oligoisomaltose circulation stirring 10 minutes after being cooled to by mixed material 25 DEG C to spend, mix to all materials, obtain semi-finished product.
(2) homogeneous, sterilization: the semi-finished product in step (1) are warmed up to 65 DEG C, homogeneous under 20Mpa pressure, the temperature of sterilization 95 DEG C, the time is 5 minutes, obtains the mixed material of sterilization;
(3) mixed material of the sterilization of step (2) gained is cooled to 39 DEG C, by the proportional quantity inoculating starter in table 10; Cultivate 7 hours under 39 DEG C of constant temperatures;
(4) when fermentation termination acidity reaches 70 ° of T, acidified milk temperature is cooled to 16 DEG C; In acidified milk, add yoghurt flavours, circulation stirring 10 minutes, mixes;
(5) by the acidified milk after cool tone perfume (or spice), filling and in 2 DEG C of refrigeration after-ripening 24 hours.
Effect example 1
Embodiments of the invention 3 ~ 8 and comparative example 1 ~ 2 gained Yoghourt are evaluated and tested.Trial test mode: select have 18 laboratory technicians (men and women half and half) tasting yogurt experience to give a mark by table 11 to the mouthfeel of product, flavour and fragrance, structural state, get its mean value.Result of the test is in table 12.
Table 11 Yoghourt sensory evaluation scores standard
Table 12 subjective appreciation data
The visible embodiment of the present invention 3 ~ 8 gained Yoghourt uniform color from table 12, mouthfeel better, unique flavor, curdled milk are even, without layering, nothing or the precipitation of rare whey, stable texture state, has the acceptable excellent flavor of consumer.From table 12, visual contrast embodiment 1 Product Status is thin, and whey is separated out many, and mouthfeel is bad, grittiness sense, fineless and smooth.From table 12, visual contrast embodiment 2 products taste is comparatively face (eking out a living), coarse, has milk particle.
Effect example 2
To the embodiment of the present invention 3,5,7,8 gained sample, the validity check in the stability of having carried out 18 days under 10 DEG C of refrigerated conditions.
Acidity assaying method: get 10ml acidified milk in 150ml triangular flask, adds 40ml deionized water and 0.5% phenolphthalein alcoholic solution 0.5ml shakes up; Be titrated to blush with the NaoH solution of 0.1mol/L and 30 seconds colour-fast, calculate the volume V of NaoH solution consumed.Titratable acidity (
ot)=Vx10.
The mensuration of viscosity: adopt LVDV-II+ type viscosity measurement instrument (U.S.) 2
#rotor, fixed rotating speed 64r/s, shear time 10s.Measure at 10 DEG C of temperature.
Testing result is in table 13.
The stability test result of table 13 embodiment 3,5,7,8 gained sample
As can be seen from Table 13, Yoghourt of the present invention excursion in 18 days is little, all keeps good acidity and viscosity, also separates out phenomenon without obvious whey, illustrates that Yoghourt of the present invention has good stability.
Effect example 3
Quality test and appraisal are carried out to the embodiment of the present invention 3 ~ 8 gained sample.Result is as follows: Yoghourt and fruit juice merge mutually, gain, makes Total Product taste novel salubrious; Add Fructus Corni juice, yam flour incorporates medical concept, give product nutrient health intension; Product property is stablized, and homogeneous soft, sour-sweet in light pink colour, mouthfeel than keeping good, sample self-consistentency, no whey is analysed, and without granular sensation, stir sensation vicidity with spoon good, exquisiteness, has strong yoghourt-flavored and the peculiar fragrance of Fructus Corni juice.
Claims (12)
1. a preparation method for Fructus Corni juice, is characterized in that, comprises the steps:
(1) get fresh dogwood fruits, after cleaning, squeeze the juice, fruit juice is separated with pulp and fruit stone, then filters, after removing filter residue, obtain Fructus Corni Normal juice;
(2) with the cold water of 4 DEG C ~ 6 DEG C, skimmed milk powder is made into the skimmed milk of 10% ~ 13% concentration, percentage is the mass percent that the quality of skimmed milk powder accounts for skimmed milk gross mass; Then by described skimmed milk: the volume ratio of described Fructus Corni Normal juice is that described skimmed milk mixes with described Fructus Corni Normal juice by the amount of 5:1000 ~ 8:1000, then leaves standstill and makes clarification take away the puckery taste 30 minutes ~ 40 minutes, filter and obtain Fructus Corni juice.
2. preparation method as claimed in claim 1, is characterized in that, described skimmed milk: the volume ratio of described Fructus Corni Normal juice is 7:1000;
And/or, the skimmed milk of 10% ~ 13% described concentration, its concentration is 12%;
And/or the described method of squeezing the juice adopts the method for screw rod propelling extrusion;
And/or the temperature of described cold water is 5 DEG C;
And/or the described method mixed is that stirring makes to mix;
And/or the equipment of described filtration is filter;
And/or the preparation method of described Fructus Corni juice also comprises post processing further, described post processing is following steps: by homogeneous, sterilization, cooling after the Fructus Corni juice preheating for preparing, finally storage after cooling.
3. preparation method as claimed in claim 2, it is characterized in that, the equipment that the method for described screw rod propelling extrusion is used is spiral juice extractor;
And/or the speed of described stirring is 150 ~ 200r/min;
And/or in described post processing, the temperature of described preheating is 65 ~ 75 DEG C; And/or the condition of described homogeneous is homogeneous under 20Mpa condition; And/or the method for described sterilization is 100 DEG C of pasteurize 30s; And/or described cooling is for being down to 75 DEG C; And/or, in the step of described post processing, after cooling, first carry out filling, and then cooling storage.
4. the preparation method according to any one of claims 1 to 3, is characterized in that, the preparation method of described Fructus Corni juice is only made up of described step (1) and described step (2).
5. one kind according to the Fructus Corni juice prepared by the preparation method according to any one of Claims 1 to 4.
6. a feedstock composition, it is characterized in that, it comprises raw milk 77.92% ~ 95.78%, yam flour 1.0% ~ 2.0%, described Fructus Corni juice 2% ~ 8%, sweetener 0.02% ~ 8.0% and thickener 0.5% ~ 1.5% and, and percentage is the percentage that the quality of each composition accounts for feedstock composition gross mass; Also comprise leavening in described feedstock composition, the consumption of described leavening is 1U ~ 41U/ ton feedstock composition.
7. feedstock composition as claimed in claim 6, it is characterized in that, the consumption of described Fructus Corni juice is 2% ~ 6%, and percentage is the percentage of quality relative to the gross mass of described feedstock composition of described Fructus Corni juice;
And/or the consumption of described yam flour is 1.0% ~ 1.5%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described yam flour;
And/or described raw milk is one or more in fresh milk, recombined milk, rich milk, low fat milk and skimmed milk;
And/or the consumption of described raw milk is 81.92% ~ 95.78%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described raw milk;
And/or described sweetener consumption is 0.03% ~ 8.0%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described sweetener;
And/or described sweetener comprises white granulated sugar and/or product of replacing sugar;
And/or the consumption of described thickener is 0.5% ~ 1.0%;
And/or described thickener is one or more in gelatin, pectin, propylene glycol alginate, converted starch and agar;
And/or the consumption of described leavening is 40U/ ton feedstock composition;
And/or, described leavening comprise in lactobacillus (Lactobacillus), streptococcus (Streptococcus thermophilus) and Bifidobacterium (Bifidobacterium) one or more;
And/or described feedstock composition also comprises flavoring essence;
And/or described feedstock composition also comprises WPC;
And/or described feedstock composition also comprises water-soluble dietary fiber.
8. feedstock composition as claimed in claim 7, is characterized in that, described raw milk is one or more in fresh milk, low fat milk and skimmed milk;
And/or time in described raw milk containing recombined milk, in described recombined milk, milk powder is 1:7 ~ 1:12 with the mass ratio of purifying waste water; Described milk powder is one or more in whole-fat milk powder, half skimmed milk powder and skimmed milk powder;
And/or time in described raw milk containing fresh milk, described fresh milk is raw milk and/or raw sheep breast;
And/or described product of replacing sugar is one or more in Sucralose, acesulfame potassium, Aspartame and xylitol;
And/or time in described sweetener containing white granulated sugar, the consumption of described white granulated sugar is 8%; Percentage is the percentage that the quality of described white granulated sugar accounts for described feedstock composition gross mass;
And/or time in described sweetener containing product of replacing sugar, the consumption of described product of replacing sugar is 0.02% ~ 2.03%; Percentage is the percentage that the quality of described product of replacing sugar accounts for described feedstock composition gross mass;
And/or described thickener is the combination of converted starch, gelatin, pectin and agar, or, the combination of converted starch, pectin and agar;
And/or described flavoring essence is one or both of milk flavour, yoghurt flavours and fruit essence;
And/or the consumption of described flavoring essence is 0 ~ 0.08%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described flavoring essence;
And/or the consumption of described WPC is 0.5% ~ 2.0%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described WPC;
And/or described water-soluble dietary fiber is one or more in inulin, FOS, oligoisomaltose and xylo-oligosaccharide;
And/or the consumption of described water-soluble dietary fiber is 0.2% ~ 1.0%, percentage is the percentage of quality relative to the gross mass of described feedstock composition of described water-soluble dietary fiber.
9. feedstock composition as claimed in claim 6, it is characterized in that, described feedstock composition is made up of following composition and consumption thereof: raw milk 77.92% ~ 95.78%, yam flour 1.0% ~ 2.0%, described Fructus Corni juice 2% ~ 8%, sweetener 0.02% ~ 8.0%, thickener 0.5% ~ 1.5% and leavening, and percentage is the percentage that the quality of each composition accounts for feedstock composition gross mass; The consumption of described leavening is 1U ~ 41U/ ton feedstock composition.
10. a preparation method for Yoghourt, is characterized in that, it comprises the steps:
1) by the yam flour in the feedstock composition according to any one of claim 6 ~ 9, sweetener and thickener, mix with the raw milk being preheating to 50 ~ 70 DEG C, obtain feed liquid;
2) by step 1) feed liquid be cooled to 10 DEG C ~ 25 DEG C, mix with described Fructus Corni juice; Obtain semi-finished product;
3) by step 2) semi-finished product carry out homogeneous, sterilization;
4) by step 3) feed liquid after the sterilization of gained is cooled to 35 DEG C ~ 43 DEG C, and add described leavening, be stirred to leavening and mix with feed liquid, 35 DEG C ~ 43 DEG C bottom fermentations 6 ~ 10 hours;
5) when step 4) middle fermentation arrival fermentation termination, when namely acidity arrives 70 ~ 80 ° of T, cooling, obtains acidified milk;
6) by step 5) in cooled acidified milk refrigeration after-ripening.
The preparation method of 11. Yoghourts as claimed in claim 10, is characterized in that, described step 1) in be preheating to the raw milk of 50 ~ 70 DEG C temperature be 60 DEG C or 65 DEG C;
And/or, the step 1 when described) in thickener when containing two kinds and two or more compositions, first the various compositions of thickener to be mixed, and then by thickener and described step 1) in other except thickener form and mix;
And/or, time in described feedstock composition containing WPC, step 1 described) be by the yam flour in described feedstock composition, sweetener, thickener and WPC, mix with the raw milk being preheating to 50 ~ 70 DEG C, obtain feed liquid;
And/or, time in described feedstock composition containing water-soluble dietary fiber, the step 2 described) in, after described feed liquid is cooled to 10 DEG C ~ 25 DEG C, also adds water-soluble dietary fiber and mix;
And/or, described step 3) described in the temperature of homogeneous be 60 DEG C ~ 70 DEG C;
And/or, described step 3) described in the pressure of homogeneous be 18 ~ 22MPa;
And/or, described step 3) described in the temperature of sterilization be 90 DEG C ~ 95 DEG C;
And/or, described step 3) described in time of sterilization be 5 ~ 10 minutes;
And/or, described step 5) described in the temperature of cooling be 16 DEG C ~ 22 DEG C;
And/or, when described feedstock composition contains flavoring essence, the preparation method of described Yoghourt also comprises blending step, and the method for described blending is in described step 5) in cooling after, add described flavoring essence and circulation stirring 1 ~ 10 minute, make to mix;
And/or, described step 6) in acidified milk first carry out filling before refrigeration;
And/or, described step 6) described in refrigeration after-ripening for cooled acidified milk is filled in packing container, then refrigerate after-ripening 12 ~ 24 hours.
Yoghourt obtained by 12. 1 kinds of preparation methods according to the Yoghourt described in claim 10 or 11.
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| CN201410441326.8A CN104255924A (en) | 2014-09-01 | 2014-09-01 | Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition |
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|---|---|---|---|
| CN201410441326.8A CN104255924A (en) | 2014-09-01 | 2014-09-01 | Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394181A (en) * | 2015-10-27 | 2016-03-16 | 江西美庐乳业集团有限公司 | Nutritional steamed stuffed bun for improving constipation and helping intestinal tract health maintenance |
| CN106135409A (en) * | 2016-06-30 | 2016-11-23 | 南阳师范学院 | A kind of Fructus Corni fermented milk and preparation method thereof |
| CN114365767A (en) * | 2022-02-15 | 2022-04-19 | 江西师范大学 | Light-eating milk shake and preparation method thereof |
| CN114568522A (en) * | 2022-03-17 | 2022-06-03 | 重庆市天友乳业股份有限公司 | Functional milk and preparation method thereof |
-
2014
- 2014-09-01 CN CN201410441326.8A patent/CN104255924A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394181A (en) * | 2015-10-27 | 2016-03-16 | 江西美庐乳业集团有限公司 | Nutritional steamed stuffed bun for improving constipation and helping intestinal tract health maintenance |
| CN106135409A (en) * | 2016-06-30 | 2016-11-23 | 南阳师范学院 | A kind of Fructus Corni fermented milk and preparation method thereof |
| CN114365767A (en) * | 2022-02-15 | 2022-04-19 | 江西师范大学 | Light-eating milk shake and preparation method thereof |
| CN114365767B (en) * | 2022-02-15 | 2023-12-08 | 江西师范大学 | Light milk shake and preparation method thereof |
| CN114568522A (en) * | 2022-03-17 | 2022-06-03 | 重庆市天友乳业股份有限公司 | Functional milk and preparation method thereof |
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Application publication date: 20150107 |