CN104273218A - Celery yogurt and production method thereof - Google Patents
Celery yogurt and production method thereof Download PDFInfo
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- CN104273218A CN104273218A CN201310281810.4A CN201310281810A CN104273218A CN 104273218 A CN104273218 A CN 104273218A CN 201310281810 A CN201310281810 A CN 201310281810A CN 104273218 A CN104273218 A CN 104273218A
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Abstract
The invention provides a celery yogurt and a production method thereof, the celery yogurt is prepared from milk as a main raw material by adding of celery juice and inoculation of a fermentation agent for fermentation, and the celery yogurt comprises the following raw materials by weight: 11%-18% of the celery juice; 0.2%-0.4% of the basic strain fermentation agent; and 0.1%-0.15% of Kefir fermentation liquor. Through use of a basic strain and a Kefir strain for synergistic fermentation, by a reasonable formula and a proper technique, the prepared yoghurt has good flavor, taste and organization state.
Description
Technical field
The invention provides a kind of celery yoghurt and preparation method thereof; specifically refer to and a kind ofly make the method for celery yoghurt and preparation-obtained celery yoghurt with Kefir granule or its zymotic fluid and the mixed culture fermentation of yogurt base bacterial classification, belong to fermented dairy product processing technique field.
Background technology
Yoghourt (yogurt, yoghurt) is divided into pure yogurt, seasoning yogurt, fruit expects yogurt.Wherein, fruit material yogurt refers to that with more than 80% breast or reconstituted milk be raw material, through degreasing, partially skimmed or not degreasing, and inoculation fermentation strain fermentation the product that other raw material such as interpolation flavor enhancement, fruits and vegetables, cereal etc. is made before or after fermentation.Fruit material yogurt is owing to having the abundant nutrition of Yoghourt and fruits and vegetables, and taste, numerous in variety, is more and more subject to the favor of consumer.
Celery is the vegetables that a kind of China generally cultivates, and is the cauline leaf of samphire celery Otnanthe Ljavanica (B.) DC..Containing the abundant composition such as vitamin, organic acid, cellulose family in celery.Research shows, celery has the effects such as clearing heat and relieving fidgetness, flat liver step-down, inducing diuresis for removing edema, tranquilizing and allaying excitement, and celery is also a kind of desirable green diet food.
Combine celery with Yoghourt production celery yoghurt, and product will have the double health effect of celery and sour milk beverage concurrently, and nutritional labeling improves greatly than common sour milk.The research report of existing celery yoghurt at present.Such as: " development of celery yoghurt " (horse pari, Wu Caie, Gao Qinling, Liu Runsheng, " Agricultural University Of Shanxi's journal " 04 phase in 1999) disclose a kind of preparation method of celery yoghurt, wherein on Yogurt basis, Celery Juice is added in cow's milk, product is obtained through lactic fermentation, the document is mainly from the adding proportion of Celery Juice cow's milk, lactobacillus inoculum amount, the Optimal technique process fermented through orthogonal test determination celery yoghurt in the aspects such as sucrose addition, result shows: Celery Juice addition is 8%, bacillus is pricked by Bulgaria and thermophilic lactic coccus (1:1) addition is 2%, sucrose addition is 7%, quality exquisiteness can be obtained, the celery yoghurt of excellent in flavor." development of celery and soybean yoghurt " (Dai Yonggang, Wu Qiong, Nan Xiping, " beverage industry " the 6th phase in 2003) disclose a kind of preparation method of celery and soybean yoghurt, wherein with celery and soybean for raw material, Celery Juice is added in soya-bean milk, again with lactobacillus bulgaricus and streptococcus thermophilus for leavening carries out lactic fermentation, show that optimum proportion combines by orthogonal test, result shows that Celery Juice addition is 8%, lactobacillus bulgaricus and streptococcus thermophilus (1:1) addition are 4%, white granulated sugar addition is 7%, stabilizing agent dosage is 0.13%, at 43 DEG C of condition bottom fermentation 4 ~ 5h, local flavor can be obtained, the celery Fermented Soybean Milk that mouthfeel is all good.
In above-mentioned celery yoghurt, Celery Juice is (because celery itself is difficult to direct making beating, described Celery Juice is normally obtained through mix with water 1:1 ~ 1.5 to pull an oar by fresh celery) addition about 8%, it is reported that the addition of Celery Juice is all no more than 10% in current celery yoghurt product, mainly because the addition of Celery Juice increases, macromolecular substances in celery, organic acid, cellulose families etc. can affect the normal fermentation of yoghurt bacterium, can become inharmonious with the interaction of other components in Yoghourt, so that form some particle mechanisms, thus affect the smell of Yoghourt, flavour and structural state.These problems are by increasing the addition of leavening and can not get solving, and the addition increasing leavening is also not obvious to the effect improving celery content in celery yoghurt, how to improve the technical barrier that the addition of celery in celery yoghurt is existing celery yoghurt.
Conventional Yoghourt fermentation bacterial classification comprises the streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus bulgaricus (Lactobacillus bulgaricus) with collaborative synbiosis, usually claims streptococcus thermophilus, lactobacillus bulgaricus to be the basic bacterial classification of Yoghourt in this area.Namely be adopt these two kinds of basic bacterial classifications to ferment in the correlative study of above-mentioned celery yoghurt, but research shows, these two kinds of lactic acid bacterias are unable to bear the lethal effect of hydrochloric acid in gastric juice and bile, and the amount of survival in enteron aisle is little.
Kefir granule (kefir grain) is a kind of acidified milk bacterial classification, and it is the microbe symbiotic system in granular complexity.Have the multiple-microorganisms such as saccharomycete, lactic acid bacteria, acetic acid bacteria in Kefir granule, these bacterial classifications define complicated bacterium phase through long-term mutual adaptation, produce alcohol, lactic acid, acetic acid during the fermentation, make acidified milk have unique ferment local-flavor and mouthfeel.A large amount of correlative studys has been carried out to Kefir granule and zymotic fluid thereof in current domestic and international many laboratories.Kefir granule or its zymotic fluid are all generally independent fermentations as the application of kind of bacterium, also do not have correlative study by Kefir granule or its zymotic fluid more further with other leavening mixed culture fermentation.Through looking into, do not find the research report being used for Kefir granule or its zymotic fluid to make celery yoghurt yet.
Summary of the invention
One object of the present invention is to provide a kind of celery yoghurt, and containing more Celery Juice in its raw material composition, and this Yoghourt has good flavor taste and stability.
Another object of the present invention is to the preparation method that a kind of described celery yoghurt is provided.
Inventor finds under study for action; by Kefir grains bacterial classification (Kefir granule or its zymotic fluid) with conventional yogurt base bacterial classification (lactobacillus bulgaricus and streptococcus thermophilus) according to the special ratios fermentation carrying out celery yoghurt used in combination; the problem that in traditional celery yoghurt, celery addition is limited can be solved, thus have developed celery yoghurt of the present invention and preparation method thereof.
On the one hand, the invention provides a kind of celery yoghurt, this celery yoghurt is take cow's milk as main material, add Celery Juice, inoculating starter fermentation is made.According to preferred specific embodiments of the present invention, with the total weight of this celery yoghurt, its raw material composition comprises:
Celery Juice 11% ~ 18%;
Basis bacteria leaven 0.2% ~ 0.4%;
Kefir grains zymotic fluid 0.1% ~ 0.15% or Kefir granule 0.005% ~ 0.01%.
The all commercially available acquisition of each raw material used in the present invention.Each raw material should meet related quality criterion requirement.Wherein, Celery Juice can celery add water making beating prepare voluntarily, Kefir grains zymotic fluid also can carry out fermenting and preparing voluntarily by Kefir granule in cow's milk.Yoghourt of the present invention, its sanitary index, physical and chemical index etc. also should meet the regulation of related quality criterion.Unless otherwise indicated, content described in the present invention and ratio are weight content and ratio.
According to specific embodiment of the invention scheme, in the present invention, raw materials used cow's milk (milk) refers to the fresh milk meeting China Fresh Milk acquisition criteria GB6914, also can be by the milk constituents such as milk powder, condensed milk, lactalbumin reduce make go back original product, can be the milk of high fat, full-cream, degreasing or partially skimmed, be preferably whole milk.As the preferred embodiments of the invention, raw material milk total dry content, 11% ~ 14%, is more preferably 12% ~ 14%, and non-fat milk solids is not less than 8.5%.The amount of milk mainly makes protein content in sour milk products meet related quality criterion to require and in the raw material of Yoghourt composition, each material sum is 100%.
According to specific embodiment of the invention scheme, in the present invention, described Celery Juice is that fresh celery mixes according to the weight ratio of 1:1 ~ 1.5 obtained Celery Juice of pulling an oar with water.Can suitable some thick particles of filtering as required.
According to specific embodiment of the invention scheme, in the present invention, described basic bacterial classification comprises lactobacillus bulgaricus and streptococcus thermophilus, and lactobacillus bulgaricus is 1:2 with the bacterium vigor ratio of streptococcus thermophilus.
According to specific embodiment of the invention scheme, in the present invention, described Kefir granule can be purchased from domestic and international each producer, such as, can be that Kefir grains zymotic fluid is commercially available acquisition also purchased from Denmark.According to preferred specific embodiments of the present invention, the zymotic fluid of Kefir grains described in the present invention prepares in accordance with the following methods: Kefir granule is placed in cow's milk, after cultivating 16 ~ 20h in 26 ~ 28 DEG C, in 18 ~ 20 DEG C of maturation 12 ~ 14h, filter with sterile gauze, gained filtrate is in the centrifugal 10 ~ 15min of 5000-6000g, and gained supernatant concentration, to 1/3 ~ 1/4 of original volume, obtains described Kefir grains zymotic fluid.The present invention proves Kefir grains zymotic fluid or the Kefir granule of Different sources or producer through test, according to special ratios and the conventional yogurt base bacterial classification fermentation carrying out celery yoghurt used in combination, all can solve the problem that in traditional celery yoghurt, celery addition is limited, there is the effect promoting yoghourt-flavored and ensure stability.
According to specific embodiment of the invention scheme, Yoghourt of the present invention has good local flavor, mouthfeel, and has good shelf life stability.
According to specific embodiment of the invention scheme, Yoghourt of the present invention can be made into high fat, the agitating type of full-cream, degreasing or partially skimmed, coagulating type or drinking yoghourt.
According to preferred specific embodiments of the present invention, the raw material of Yoghourt of the present invention composition also can comprise in the conventional composition such as appropriate carbohydrate, stabilizing agent, flavoring essence and fortification thing one or more.
Carbohydrate of the present invention can be selected from white granulated sugar, fructose, syrup, compound sugar, for one or more in sugar; Described generation sugar be selected from that acesulfame potassium, Aspartame, knob are sweet, one or more combination in Sucralose, xylitol, maltitol, D-sorbite.In Yoghourt of the present invention, the amount of carbohydrate preferably makes Yoghourt sugariness amount in its raw material the sugariness of the sucrose containing 6% ~ 7%.
Stabilizing agent described in the present invention can be selected from pectin, cmc, gellan gum, propylene glycol alginate, converted starch, gelatin etc. one or more.Stabilizing agent can ensure the structural state of Yoghourt of the present invention further.The concrete selection of described stabilizing agent and consumption can refer to the ordinary skill in the art.
For regulating the mouthfeel of celery yoghurt of the present invention and local flavor further or improving product appearance, in Yoghurt formulation of the present invention, also flavoring essence can be contained.Described flavoring essence can be one or more in Prof. Du Yucang essence, natural essence and natural equivalent essence, and the kind of essence selects and addition all can operate according to the ordinary skill in the art.
According to a specific embodiments of the present invention, the raw material of Yoghourt of the present invention consists of:
Celery Juice 11% ~ 18%;
Other carbohydrates of white granulated sugar 6% ~ 7% or equal sweetness;
Basis bacteria leaven 0.2% ~ 0.4%;
Kefir grains zymotic fluid 0.1% ~ 0.15% or Kefir granule 0.005% ~ 0.01%;
Cow's milk surplus.
According to another specific embodiments of the present invention, the raw material of Yoghourt of the present invention consists of:
Celery Juice 11% ~ 18%;
Cow's milk 75% ~ 82%;
White granulated sugar 6% ~ 7%;
Basis bacteria leaven 0.2% ~ 0.4%;
Kefir grains zymotic fluid 0.1% ~ 0.15% or Kefir granule 0.005% ~ 0.01%.
In the leavening of Yoghourt of the present invention, the optimum addition of Kefir grains zymotic fluid or Kefir granule and conventional Yoghourt fermented bacterium is respectively: Kefir grains zymotic fluid 0.1% ~ 0.15% or Kefir granule 0.005 ~ 0.01%.Conventional Yoghourt basal fermentation bacterial classification 0.2% ~ 0.4% (percentage by weight).Inventor finds under study for action, if Kefir grains zymotic fluid or Kefir granule addition are lower than scope of the present invention, when celery addition is greater than 9%, the tissue morphology of celery yoghurt can be influenced.If when Kefir grains zymotic fluid or Kefir granule addition are higher than scope of the present invention, fermentation finished product in good shape but its mouthfeel is sour and astringent is not easily accepted.Table 1 is Celery Juice (fresh celery and water mix according to the weight ratio of 1:1 pull an oar) when addition is 10%, basic bacteria leaven addition is 0.15%, Kefir grains zymotic fluid addition is different, and the mouthfeel state of Yoghourt is with the result of the test storing number of days change.Table 2 is Celery Juice (fresh celery and water mix according to the weight ratio of 1:1 pull an oar) when addition is 10%, basic bacteria leaven addition is 0.15%, Kefir granule addition is different, and the mouthfeel state of Yoghourt is with the result of the test storing number of days change.
Table 1 Kefir grains zymotic fluid addition is on the impact (amount of precipitation: a little > of layering > part > slightly) of Yoghourt mouthfeel and state
Table 2 Kefir granule addition is on the impact (amount of precipitation: a little > of layering > part > slightly) of Yoghourt mouthfeel and state
When the addition of Kefir grains zymotic fluid be 0.15%, the addition of basic bacteria leaven be 0.4% time, different Celery Juice (fresh celery and water mix according to the weight ratio of 1:1 pull an oar) addition affects result of the test in table 3 to Yoghourt mouthfeel state.
Table 3 different celery addition is on the impact (amount of precipitation: a little > of layering > part > slightly) of Yoghourt mouthfeel and state
When the addition of Kefir granule be 0.008%, the addition of basic bacteria leaven be 0.4% time, different Celery Juice (fresh celery and water mix according to the weight ratio of 1:1 pull an oar) addition affects result of the test in table 4 to Yoghourt mouthfeel state.
Table 4 different celery addition is on the impact (amount of precipitation: a little > of layering > part > slightly) of Yoghourt mouthfeel and state
On the other hand, present invention also offers the preparation method of described Yoghourt, the method comprises:
The temperature of milk is raised to 50 ~ 60 DEG C, and add Celery Juice (if prepared burden as stabilizing agent, flavoring essence, fortification thing etc. containing white granulated sugar or other in batching, also adding in this step), circulation stirring 15 ~ 30min, obtains the milk prepared;
The above-mentioned milk prepared is carried out homogeneous; and sterilization, be cooled to 41 DEG C ~ 43 DEG C afterwards, inoculate basic bacteria leaven and Kefir granule or Kefir grains zymotic fluid; 41 DEG C ~ 43 DEG C temperature fermentation 5 ~ 6h, reach when 70 ~ 80 ° of T or pH reach about 4.2 until acidity and stop fermentation.
According to specific embodiment of the invention scheme, in method of the present invention, described processing condition is: 55 ~ 70 DEG C, 15 ~ 30Mpa; Described sterilization conditions is: sterilization 5 ~ 10 minutes at 95 DEG C.
Stop the Yoghourt after fermentation conveniently Yoghourt operation carry out lowering the temperature, filling, refrigeration after-ripening, namely obtain celery yoghurt product of the present invention.
In the present invention, particular requirement be there is no to the packaged form of product, the packaged form of Yoghourt common in the market can be adopted.
According to the present invention produce the Yoghourt obtained, product special flavour and mouthfeel are all good, and do not occur unacceptable layering, precipitation and fat floating phenomenon at 2 DEG C ~ 10 DEG C refrigeration 10d, produce without obvious peculiar smell.
In sum, the nutrition of celery and Yoghourt combines by product of the present invention, the special ratios of basis bacterial classification and Kefir grains bacterial classification adds for promoting that the fermentation of Celery Juice serves synergy, make use of some macromolecular substances in celery, the addition of celery is improved can not be impacted the structural state of Yoghourt.In addition, in the present invention, the basic bacterial classification of special ratios and the application of Kefir grains bacterial classification also contribute to the local flavor improving product, solve the problem of the celery local flavor overrich that the increase of Celery Juice addition brings.The general population that celery yoghurt is applicable to each age group eats for a long time as diet, is particularly suitable for hypertension, and artery sclerosis crowd's is edible, is conducive to health.Further, the present invention, by reasonably filling a prescription and appropriate technique, makes obtained acidified milk series of products have good local flavor, mouthfeel and good tissue morphology.
Detailed description of the invention
Describe technology of the present invention and feature in detail below by way of specific embodiment, but these embodiments and be not used to limit protection scope of the present invention.
Celery Juice used in following embodiment, for commercially available fresh celery, remove root and Huang Yehou, clean with clear water, draining sky is dry, be cut into the segment that 4 ~ 5cm is long, first shredded with tissue mashing machine, then mix with the weight ratio of water according to 1:1, juice extractor is adopted to squeeze it, the material squeezed adopts two layer of 75 order gauze to filter, and removes residue, obtained Celery Juice.
The basic bacteria leaven used in each embodiment is purchased from Danisco A/S BJ Rep Office, wherein lactobacillus bulgaricus: the bacterium vigor of streptococcus thermophilus is than being 1:2.The Kefir granule used is purchased from Denmark.The Kefir grains zymotic fluid used is purchased from Nanjing life and biotechnology, it is raw milk Kefir granule being placed in sterilizing, after cultivating 18h in 27 DEG C, in 20 DEG C of ripe 12h, filter with sterile gauze, gained filtrate in the centrifugal 10min of 5000-6000g, then is concentrated into about 1/3 of original volume and obtains.
Embodiment 1
One, composition of raw materials (in 1000g)
Two, the making of the Yoghourt of the present embodiment is mainly carried out according to following operation:
1, the selection of former milk: select the fresh milk through being up to the standards, protein content >=2.9%, fat content >=3.1%, dry matter content about 13%;
2, prepare burden: the temperature of milk is raised to 55 DEG C, adds Celery Juice, white granulated sugar, circulation stirring 20min, obtain the milk material prepared;
3, the above-mentioned milk material prepared is preheated to 65 DEG C, carries out homogeneous, homogenization pressure is 20Mpa; Material after homogeneous is sterilization 300s at 95 DEG C; Material after sterilization is cooled to 41 DEG C ~ 43 DEG C, inoculates basic bacteria leaven and Kefir granule fermentation 5 ~ 6h, when acidity reaches 75 ° of T, stops fermentation, Yoghourt breakdown of emulsion is also cooled to 25 DEG C immediately, filling, at 2 ~ 6 DEG C, refrigerate after-ripening 24h after filling, get product.
According to the present embodiment produce the Yoghourt obtained, product special flavour is soft, unique fine, delicate mouthfeel, smooth, and there is good tissue morphology, can 2 DEG C ~ 10 DEG C refrigerations more than 15 days, unacceptable layering, precipitation and fat floating phenomenon is there is not in shelf-life, within the storage life, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without changing.
Embodiment 2
One, composition of raw materials (in 1000g)
Two, the present embodiment makes and mainly carries out according to following operation:
1, the selection of former milk: select the fresh milk through being up to the standards, protein content >=2.9%, fat content >=3.1%, dry matter content about 13%;
2, prepare burden: the temperature of milk is raised to 50 DEG C, adds Celery Juice, white granulated sugar, circulation stirring 25min, obtain the milk material prepared;
3, the above-mentioned milk material prepared is preheated to 60 DEG C, carries out homogeneous, homogenization pressure is 25Mpa; Material after homogeneous is sterilization 300s at 95 DEG C; Material after sterilization is cooled to 41 DEG C ~ 43 DEG C, inoculates basic bacteria leaven and Kefir granule fermentation 5 ~ 6h, when acidity reaches 80 ° of T, stops fermentation, Yoghourt breakdown of emulsion is also cooled to 25 DEG C immediately, filling, at 2 ~ 6 DEG C, refrigerate after-ripening 24h after filling, get product.
According to the present embodiment produce the Yoghourt obtained, product special flavour is soft, unique fine, delicate mouthfeel, smooth, and there is good tissue morphology, can 2 DEG C ~ 10 DEG C refrigerations more than 15 days, unacceptable layering, precipitation and fat floating phenomenon is there is not in shelf-life, within the storage life, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without changing.
Embodiment 3
One, composition of raw materials (in 1000g)
Method makes the celery yoghurt of the present embodiment as described in Example 1.
According to the present embodiment produce the Yoghourt obtained, product special flavour is soft, unique fine, delicate mouthfeel, smooth, and there is good tissue morphology, can 2 DEG C ~ 10 DEG C refrigerations more than 15 days, unacceptable layering, precipitation and fat floating phenomenon is there is not in shelf-life, within the storage life, product keeps fine and smooth, smooth mouthfeel, local flavor compared with fresh products substantially without changing.
Comparative example 1
One, composition of raw materials (in 1000g)
The preparation method of the celery yoghurt of this comparative example 1 substantially with embodiment 1, in contrast.
Comparative example 2
Do not add Kefir grains zymotic fluid in formula for a product in this comparative example 2, the addition of basic bacteria leaven is that 4g(is in 1000g Yoghourt), other components and preparation method, with embodiment 3, prepare the active lactic acid bacteria drink of this comparative example 2, in contrast.
Comparative example 3
Kefir grains zymotic fluid is only added (in 1000g Yoghourt in the formula for a product of this comparative example 3, Kefir grains zymotic fluid addition is 3g), do not add basic bacteria leaven, other components and preparation method are with embodiment 3, prepare the active lactic acid bacteria drink of this comparative example 3, in contrast.
The mouthfeel of celery yoghurt goods, local flavor experiment
With the product of embodiment 1 ~ 3 and comparative example 1 ~ 3 for sample, carry out the trial test experiment of mouthfeel and local flavor.Trial test mode: adopt the mode of blank marking to taste; Give a mark separately to the structural state of sample, color and luster, sour-sweet ratio, local flavor, mouthfeel item respectively, the full marks of each are 10 points, and statistics total score, calculates average mark; Average mark is higher, represents effect better; And suggestion is provided to the overall fancy grade of product, add up the hobby number to each single product; Statistics is recorded in following table 5.
Table 5 product of the present invention tastes result data table
As can be seen from the statistics of upper table, the celery yoghurt that with the addition of specified quantitative basis bacterial classification and Kefir grains zymotic fluid in the present invention obtains the accreditation of most of taster in local flavor, mouthfeel etc., and effect is fine.
Each embodiment and the experiment of the study on the stability in the comparative example product shelf phase, in table 6.
Study on the stability experiment (amount of precipitation: a little > of layering > part > slightly) in the table 6 product shelf phase
As can be seen from the statistics of upper table, the celery yoghurt of the basic bacterial classification and Kefir grains zymotic fluid that with the addition of specified quantitative in the present invention can 2 DEG C ~ 10 DEG C refrigerations more than 15 days, unacceptable layering, precipitation and fat floating phenomenon is there is not in shelf-life, within the storage life, product keeps fine and smooth, smooth mouthfeel, and local flavor substantially changes without remarkable compared with fresh products.
Claims (10)
1. a celery yoghurt, this celery yoghurt is take cow's milk as main material, add Celery Juice, inoculating starter fermentation is made, and with the total weight of this celery yoghurt, its raw material composition comprises:
Celery Juice 11% ~ 18%;
Basis bacteria leaven 0.2% ~ 0.4%;
Kefir grains zymotic fluid 0.1% ~ 0.15% or Kefir granule 0.005% ~ 0.01%.
2. celery yoghurt according to claim 1, wherein, described Celery Juice is that fresh celery is through mixing obtained Celery Juice of pulling an oar with water 1:1 ~ 1.5.
3. celery yoghurt according to claim 1, wherein, described basic bacterial classification comprises lactobacillus bulgaricus and streptococcus thermophilus, and lactobacillus bulgaricus is 1:2 with the bacterium vigor ratio of streptococcus thermophilus.
4. the celery yoghurt according to claim 1 or 3, wherein, described Kefir grains zymotic fluid prepares in accordance with the following methods: Kefir granule is placed in cow's milk, after cultivating 16 ~ 20h in 26 ~ 28 DEG C, in 18 ~ 20 DEG C of maturation 12 ~ 14h, filter with sterile gauze, gained filtrate is in the centrifugal 10 ~ 15min of 5000-6000g, gained supernatant concentration, to 1/3 ~ 1/4 of original volume, obtains described Kefir grains zymotic fluid.
5. celery yoghurt according to claim 1, with the total weight of this celery yoghurt, also comprise in carbohydrate, stabilizing agent, flavoring essence and fortification thing in its raw material composition one or more; Wherein said carbohydrate is selected from white granulated sugar, fructose, syrup, compound sugar, for one or more in sugar, the amount of carbohydrate amounts to into sugariness containing the sucrose of 6% ~ 7% in its raw material for making Yoghourt sugariness; Described stabilizing agent be selected from pectin, cmc, gellan gum, propylene glycol alginate, converted starch, gelatin etc. one or more.
6. celery yoghurt according to claim 1, with the total weight of this celery yoghurt, its raw material composition comprises:
Celery Juice 11% ~ 18%;
Cow's milk 75% ~ 82%;
White granulated sugar 6% ~ 7%;
Basis bacteria leaven 0.2% ~ 0.4%;
Kefir grains zymotic fluid 0.1% ~ 0.15% or Kefir granule 0.005% ~ 0.01%.
7. celery yoghurt according to claim 1, in this Shelf-Life of Yogurt, lactic acid bacteria sum is 10
6more than cfu/ml.
8. celery yoghurt according to claim 1, this Yoghourt is the agitating type of full-cream, degreasing or partially skimmed, coagulating type or drinking yoghourt.
9. the preparation method of celery yoghurt described in any one of claim 1 ~ 8, the method comprises:
The temperature of milk is raised to 50 ~ 60 DEG C, adds Celery Juice, white granulated sugar, circulation stirring 15 ~ 30min, obtain the milk prepared;
The above-mentioned milk prepared is carried out homogeneous, and sterilization, be cooled to 41 DEG C ~ 43 DEG C afterwards, inoculate basic bacteria leaven and Kefir grains zymotic fluid or Kefir granule, 41 DEG C ~ 43 DEG C heat-preservation fermentation 5 ~ 6h, stop fermentation when acidity reaches 70 ~ 80 ° of T.
10. method according to claim 9, wherein, described processing condition is: 55 ~ 70 DEG C, 15 ~ 30Mpa; Described sterilization conditions is: sterilization 5 ~ 10 minutes at 95 DEG C.
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| CN105285106A (en) * | 2015-11-02 | 2016-02-03 | 桐城市牯牛背农业开发有限公司 | Processing technology of celery juice acidsoy milk |
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| CN105285106A (en) * | 2015-11-02 | 2016-02-03 | 桐城市牯牛背农业开发有限公司 | Processing technology of celery juice acidsoy milk |
| CN106615097A (en) * | 2016-07-02 | 2017-05-10 | 江苏太子乳业有限公司 | Brown sour milk with slimming function and preparation technology thereof |
| CN106212679A (en) * | 2016-07-27 | 2016-12-14 | 湖北大学 | A kind of Folium Braseniae Schreberi Yoghourt and preparation method thereof |
| CN106359596A (en) * | 2016-08-30 | 2017-02-01 | 广西慧投互联网金融服务有限公司 | Preparation method of fermentation type composite fruit and vegetable milk beverage |
| CN111227049A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining tissue state stability of brown plant amino acid milk in shelf life |
| CN111227049B (en) * | 2018-11-29 | 2022-08-12 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining tissue state stability of brown plant amino acid milk in shelf life |
| CN111248271A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Preparation of high-protein pasteurization stirring type yogurt |
| CN111248274A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Preparation of high-protein pasteurized drinking yoghurt |
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