CN104322683A - Method for preparing stirred longan walnut yogurt - Google Patents
Method for preparing stirred longan walnut yogurt Download PDFInfo
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- CN104322683A CN104322683A CN201410501214.7A CN201410501214A CN104322683A CN 104322683 A CN104322683 A CN 104322683A CN 201410501214 A CN201410501214 A CN 201410501214A CN 104322683 A CN104322683 A CN 104322683A
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Abstract
A method for preparing a stirred longan walnut yogurt belongs to the technical field of preparation of yogurt. Firstly, raw and fresh milk is obtained, sugar and stabilizer are added into the raw and fresh milk, the mixture is homogenized, sterilized, cooled to 43 DEGC and inoculated with the mixture of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium according to the proportion of 1:1:1, and then the mixture is fermented in a 42 DEG C constant temperature incubator for 3.5-6.5 h; longan pulp and walnut paste which are obtained by crushing, sterilizing and cooling are added into the fermented yogurt, the mixture is uniformly stirred, chitosan is added into the mixture and then the mixture is uniformly stirred again, and the yogurt is placed at 4-6 DEG C for 12-20 hours, and finished yogurt is obtained. The stirred longan walnut yogurt is rich in nutrition, and smooth and exquisite in taste, without any bitter taste of walnut. The postacidification phenomenon of yogurt is weak.
Description
Technical field
The present invention relates to the preparing technical field of Yoghourt, be specifically related to a kind of preparation method of agitating type longan walnut sour milk.
Background technology
Flavor yoghourt is development in recent years class dairy products faster, wherein, fruit-flavoured yogurt because of containing nutrients such as fruits and vegetables, its nutrition and taste abundanter, quite by consumers.Longan delicious flavour and have strong nourishing effect, can play the effect of Appetizing spleen-tonifying, nourishing blood and tranquilization, establishing-Yang benefit gas, qi-restoratives intelligence development.Walnut is rich in the mineral element such as protein, aliphatic acid, multivitamin and calcium, phosphorus, iron, zinc, and having very high nutritive value, and have brain strengthening function, is the natural tonic of neurasthenia crowd.Longan, walnut and Yoghourt are integrated, its nutritional labeling is supplemented mutually, and comparatively common fermentation Yoghourt nutritional labeling is more comprehensive, and health care is more obvious, and taste is unique, meets the demand of modern to local flavor dairy products.
Summary of the invention
Object of the present invention is just to provide a kind of preparation method of agitating type longan walnut sour milk, and prepared Yoghourt is nutritious, delicate mouthfeel lubrication, do not have the bitter taste of walnut completely, and the rear acidification phenomenon of Yoghourt is more weak.
For achieving the above object, technical scheme of the present invention is: a kind of preparation method of agitating type longan walnut sour milk, comprises the steps:
(1), the pretreatment of raw material
The pretreatment of fresh milk: add sucrose and stabilizing agent to fresh milk, homogenize process, then at 60 ~ 65 DEG C sterilization processing 20 ~ 30min, be then cooled to 43 DEG C, for subsequent use;
The pretreatment of longan: the pulp of fresh longan is made fragment, then sterilization processing 20 ~ 30min at 60 ~ 65 DEG C, be placed on 4 DEG C at refrigeration, for subsequent use;
The pretreatment of walnut: walnut kernel is pulverized, add water slurrying, the walnut paste sterilization processing 20 ~ 30min at 60 ~ 65 DEG C obtained after being filtered by slurries, refrigerates at being then placed in 4 DEG C, for subsequent use;
(2), inoculation and fermentation
Be the mixture of the lactobacillus bulgaricus of 1:1:1, streptococcus thermophilus and Bifidobacterium by pretreated for step (1) fresh milk inoculative proportion, be then placed in 42 DEG C of constant incubators fermentation 3.5 ~ 6.5h;
(3), the interpolation of auxiliary material
Complete in the yogurt of fermentation to step (2) and add step (1) pretreated longan and walnut, stir, then add shitosan, stir;
(4), after-ripening
The yogurt of step (3) is placed 12 ~ 20h at 4 ~ 6 DEG C, and get product Yoghourt.
Described fresh milk is cow's milk or sheep breast.
In the pretreatment of step (1) fresh milk, the weight ratio of described fresh milk and sucrose is 100 ~ 1000:2 ~ 60.
In step (3), the weight ratio of longan, walnut, shitosan and yogurt is 1 ~ 150:1 ~ 100:0.5 ~ 5:100 ~ 1000.
In step (1), stabilizing agent is sodium carboxymethylcellulose (CMC), and the addition of stabilizing agent is 0.2% ~ 0.5%.
Beneficial effect: the present invention adds longan and walnut after Yoghourt completes fermentation, can retain the nutritional labeling of longan and walnut completely, makes the nutrition of Yoghourt abundanter.Longan is selected to join in Yoghourt as auxiliary material together with walnut, not only enriched the nutrition of Yoghourt, and containing more polysaccharide in longan, walnut contains more fat, polysaccharide and fat can suppress the rear acidification phenomenon of Yoghourt to a certain extent, extend the storage life of Yoghourt.And containing more sugar in longan, it can also hide the bitter taste of walnut itself.Shitosan add the bitter taste can eliminating walnut further, the mouthfeel of Yoghourt is lubricated more.Longan walnut sour milk of the present invention also has Appetizing spleen-tonifying, nourishing blood and tranquilization, health-care efficacy such as establishing-Yang benefit gas, qi-restoratives intelligence development etc.
Detailed description of the invention
Embodiment 1
The pretreatment of fresh milk: after Fresh Milk purification, standardization, add sucrose and sodium carboxymethylcellulose, and the process that homogenizes, then at 63 DEG C of sterilization processing 30min, be cooled to 43 DEG C, for subsequent use.The sucrose of 6 weight portions and the sodium carboxymethylcellulose of 0.5 weight portion is added in the Fresh Milk of wherein 100 weight portions.
The pretreatment of longan: by the peeling of fresh longan, stoning, pulp makes fragment, then sterilization processing 30min at 63 DEG C, and sterilization refrigerates under terminating to be placed on 4 DEG C of conditions, for subsequent use.
The pretreatment of walnut: by walnut peeling, gets walnut kernel and pulverizes, and then add water slurrying, and the walnut paste sterilization processing 30min at 63 DEG C obtained after being filtered by slurries, sterilization refrigerates under terminating to be placed on 4 DEG C of conditions, for subsequent use.
The above-mentioned pretreated Fresh Milk inoculative proportion getting 100 weight portions is the mixture of the lactobacillus bulgaricus of 1:1:1, streptococcus thermophilus and Bifidobacterium, is then placed in 42 DEG C of constant incubators and ferments 3.5h.After fermentation ends, get the above-mentioned longan of pretreated 1 weight portion and the walnut of 1 weight portion joins in yogurt, stir, then add the shitosan of 0.5 weight portion, after stirring, yogurt is placed 20h at 4 DEG C, get product Yoghourt.
Embodiment 2
The pretreatment of fresh milk: after Fresh Milk purification, standardization, add sucrose and sodium carboxymethylcellulose, and the process that homogenizes, then at 60 DEG C of sterilization processing 30min, be cooled to 43 DEG C, for subsequent use.The sucrose of 2 weight portions and the sodium carboxymethylcellulose of 0.2 weight portion is added in the Fresh Milk of wherein 100 weight portions.
The pretreatment of longan: by the peeling of fresh longan, stoning, pulp makes fragment, then sterilization processing 30min at 60 DEG C, and sterilization refrigerates under terminating to be placed on 4 DEG C of conditions, for subsequent use.
The pretreatment of walnut: by walnut peeling, gets walnut kernel and pulverizes, and then add water slurrying, and the walnut paste sterilization processing 30min at 60 DEG C obtained after being filtered by slurries, sterilization refrigerates under terminating to be placed on 4 DEG C of conditions, for subsequent use.
The above-mentioned pretreated Fresh Milk inoculative proportion getting 1000 weight portions is the mixture of the lactobacillus bulgaricus of 1:1:1, streptococcus thermophilus and Bifidobacterium, is then placed in 42 DEG C of constant incubators and ferments 6.5h.After fermentation ends, get the above-mentioned longan of pretreated 150 weight portions and the walnut of 100 weight portions joins in yogurt, stir, then add the shitosan of 5 weight portions, after stirring, yogurt is placed 18h at 6 DEG C, get product Yoghourt.
Embodiment 3
The pretreatment of fresh milk: after the purification of fresh sheep breast, standardization, add sucrose and sodium carboxymethylcellulose, and the process that homogenizes, then at 65 DEG C of sterilization processing 20min, be cooled to 43 DEG C, for subsequent use.Wherein the fresh sheep Ruzhong of 100 weight portions adds the sucrose of 30 weight portions and the sodium carboxymethylcellulose of 0.5 weight portion.
The pretreatment of longan: by the peeling of fresh longan, stoning, pulp makes fragment, then sterilization processing 20min at 65 DEG C, and sterilization refrigerates under terminating to be placed on 4 DEG C of conditions, for subsequent use.
The pretreatment of walnut: by walnut peeling, gets walnut kernel and pulverizes, and then add water slurrying, and the walnut paste sterilization processing 20min at 65 DEG C obtained after being filtered by slurries, sterilization refrigerates under terminating to be placed on 4 DEG C of conditions, for subsequent use.
The above-mentioned pretreated fresh sheep breast inoculative proportion getting 500 weight portions is the mixture of the lactobacillus bulgaricus of 1:1:1, streptococcus thermophilus and Bifidobacterium, is then placed in 42 DEG C of constant incubators and ferments 4.5h.After fermentation ends, get the above-mentioned longan of pretreated 30 weight portions and the walnut of 20 weight portions joins in yogurt, stir, then add the shitosan of 3 weight portions, after stirring, yogurt is placed 12h at 6 DEG C, get product Yoghourt.
Claims (4)
1. a preparation method for agitating type longan walnut sour milk, is characterized in that: comprise the steps:
(1), the pretreatment of raw material
The pretreatment of fresh milk: add sucrose and stabilizing agent to fresh milk, homogenize process, then at 60 ~ 65 DEG C sterilization processing 20 ~ 30min, be then cooled to 43 DEG C, for subsequent use;
The pretreatment of longan: the pulp of fresh longan is made fragment, then sterilization processing 20 ~ 30min at 60 ~ 65 DEG C, be placed on 4 DEG C at refrigeration, for subsequent use;
The pretreatment of walnut: walnut kernel is pulverized, add water slurrying, the walnut paste sterilization processing 20 ~ 30min at 60 ~ 65 DEG C obtained after being filtered by slurries, refrigerates at being then placed in 4 DEG C, for subsequent use;
(2), inoculation and fermentation
Be the mixture of the lactobacillus bulgaricus of 1:1:1, streptococcus thermophilus and Bifidobacterium by pretreated for step (1) fresh milk inoculative proportion, be then placed in 42 DEG C of constant incubators fermentation 3.5 ~ 6.5h;
(3), the interpolation of auxiliary material
Complete in the yogurt of fermentation to step (2) and add step (1) pretreated longan and walnut, stir, then add shitosan, stir;
(4), after-ripening
The yogurt of step (3) is placed 12 ~ 20h at 4 ~ 6 DEG C, and get product Yoghourt.
2. the preparation method of a kind of agitating type longan walnut sour milk as claimed in claim 1, is characterized in that: described fresh milk is cow's milk or sheep breast.
3. the preparation method of a kind of agitating type longan walnut sour milk as claimed in claim 1, is characterized in that: in the pretreatment of step (1) fresh milk, and the weight ratio of described fresh milk and sucrose is 100 ~ 1000:2 ~ 60.
4. the preparation method of a kind of agitating type longan walnut sour milk as claimed in claim 1, is characterized in that: in step (3), the weight ratio of longan, walnut, shitosan and yogurt is 1 ~ 150:1 ~ 100:0.5 ~ 5:100 ~ 1000.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104904854A (en) * | 2015-06-26 | 2015-09-16 | 苏亚平 | Walnut yoghourt and preparation method thereof |
| CN105558030A (en) * | 2015-12-21 | 2016-05-11 | 云南农业大学 | Stirred LAOHEIGU rice flavored yoghurt and making method thereof |
| CN105580893A (en) * | 2015-12-21 | 2016-05-18 | 云南农业大学 | Stirring-type highland barley yoghourt and preparation method thereof |
| CN105594859A (en) * | 2015-11-04 | 2016-05-25 | 安徽真心食品有限公司 | Preparation method of pilinuts yoghourt |
| CN106106732A (en) * | 2016-06-29 | 2016-11-16 | 云南农业大学 | A kind of purple rice flavor yoghourt and preparation method thereof |
| CN110367333A (en) * | 2019-09-01 | 2019-10-25 | 青岛农业大学 | A kind of dense milk fragrance stirred type acidified milk of health-care natural and its production method |
| CN111011498A (en) * | 2019-12-13 | 2020-04-17 | 枣庄学院 | Preparation method of pumpkin polysaccharide yoghourt |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904854A (en) * | 2015-06-26 | 2015-09-16 | 苏亚平 | Walnut yoghourt and preparation method thereof |
| CN105594859A (en) * | 2015-11-04 | 2016-05-25 | 安徽真心食品有限公司 | Preparation method of pilinuts yoghourt |
| CN105558030A (en) * | 2015-12-21 | 2016-05-11 | 云南农业大学 | Stirred LAOHEIGU rice flavored yoghurt and making method thereof |
| CN105580893A (en) * | 2015-12-21 | 2016-05-18 | 云南农业大学 | Stirring-type highland barley yoghourt and preparation method thereof |
| CN106106732A (en) * | 2016-06-29 | 2016-11-16 | 云南农业大学 | A kind of purple rice flavor yoghourt and preparation method thereof |
| CN110367333A (en) * | 2019-09-01 | 2019-10-25 | 青岛农业大学 | A kind of dense milk fragrance stirred type acidified milk of health-care natural and its production method |
| CN111011498A (en) * | 2019-12-13 | 2020-04-17 | 枣庄学院 | Preparation method of pumpkin polysaccharide yoghourt |
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Application publication date: 20150204 |