CN104322684A - Compound yogurt and preparation method thereof - Google Patents
Compound yogurt and preparation method thereof Download PDFInfo
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- CN104322684A CN104322684A CN201410644639.3A CN201410644639A CN104322684A CN 104322684 A CN104322684 A CN 104322684A CN 201410644639 A CN201410644639 A CN 201410644639A CN 104322684 A CN104322684 A CN 104322684A
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Abstract
The invention provides compound yogurt. The compound yogurt comprises the following components in parts by mass: 0.1-0.2 part of pomelo flesh, 0.2-0.5 part of orange flesh, 0.5-0.8 part of kumquat flesh, 80-85 parts of fresh milk, 3-5 parts of bee honey, 3-4 parts of lactic acid bacteria and 0.2-0.4 part of a stabilizing agent. The invention also provides a preparation method of the compound yogurt. The compound yogurt provided by the invention keeps all the advantages of sour milk, is also added with a variety of fruit juices with sour and sweet taste to ensure that the yogurt is relatively mellow in flavor and heavy in layering sense, and can meet the requirements of people for the yogurt with different flavors.
Description
Technical field
The present invention relates to a kind of composite yoghourt.
Background technology
Yoghourt is with fresh milk for raw material, after pasteurize, add beneficial bacterium again in milk, cools filling a kind of milk product by fermentation again.Yoghourt not only remains all advantages of milk, and also maximizes favourable factors and minimizes unfavourable ones through process in some aspect, becomes the nutrient and healthcare products being more suitable for the mankind.
Current Yoghourt improves not quite in mouthfeel, local flavor and nutrition, and mouthfeel, local flavor are single, and trophic structure collocation is not comprehensive, cannot meet consumer to requirements at the higher level that are natural, green and nutrition.
Summary of the invention
In order to solve Yoghourt mouthfeel in prior art, shortcoming that local flavor is single, the invention provides a kind of composite yoghourt; For this reason, the present invention also provides its preparation method.
The invention provides a kind of composite yoghourt, described composite yoghourt comprises each component of following mass fraction: grapefruit flesh 0.1-0.2 part, orange pulp 0.2-0.5 part, kumquat pulp 0.5-0.8 part, fresh milk 80-85 part, honey 3-5 part, lactic acid bacteria 3-4 part, stabilizing agent 0.2-0.4 part.
Preferably, described composite yoghourt comprises each component of following mass fraction: grapefruit flesh 0.15 part, orange pulp 0.3 part, kumquat pulp 0.6 part, fresh milk 83 parts, honey 4 parts, lactic acid bacteria 3.5 parts, stabilizing agent 0.3 part.
Preferably, described stabilizing agent is made up of by mass fraction 3:2 sodium carboxymethylcellulose, xanthans.
The present invention also provides the preparation method of above-mentioned composite yoghourt, and step is as follows: mix after the grapefruit flesh of formula ratio, orange pulp and kumquat pulp being squeezed the juice respectively, obtain Compound Water fruit juice; Stir after the fresh milk of Compound Water fruit juice and formula ratio, honey, stabilizing agent mixing, at 45 DEG C, homogeneous under 15Mpa, obtain virgin pulp liquid, introduce inoculation container by after virgin pulp liquid sterilizing, add lactic acid bacteria after being cooled to 40 DEG C, stir, 40 DEG C of fermentations 3 hours, refrigerate after 12 hours at 0-4 DEG C and get final product.
The present invention not only remains all advantages of yoghurt, and add again the fruit syrup of multiple sour-sweet taste, local flavor is stronger, and stereovision is thick and heavy, meets the demand of people to different flavor Yoghourt.
Detailed description of the invention
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is conventional method.
embodiment 1
The formula of composite yoghourt of the present invention is as follows:
Grapefruit flesh 0.15kg, orange pulp 0.3kg, kumquat pulp 0.6kg, fresh milk 83kg, honey 4kg, lactic acid bacteria 3.5kg, stabilizing agent 0.3kg.
Wherein, in stabilizing agent: sodium carboxymethylcellulose 0.18kg, xanthans 0.12kg.
The preparation method of composite yoghourt of the present invention is: mix after the grapefruit flesh of formula ratio, orange pulp and kumquat pulp being squeezed the juice respectively, obtain Compound Water fruit juice; Stir after the fresh milk of Compound Water fruit juice and formula ratio, honey, stabilizing agent mixing, at 45 DEG C, homogeneous under 15Mpa, obtain virgin pulp liquid, introduce inoculation container by after virgin pulp liquid sterilizing, add lactic acid bacteria after being cooled to 40 DEG C, stir, 40 DEG C of fermentations 3 hours, refrigerate after 12 hours at 2 DEG C and get final product.
embodiment 2
The formula of composite yoghourt of the present invention is as follows:
Grapefruit flesh 0.1kg, orange pulp 0.5kg, kumquat pulp 0.8kg, fresh milk 85kg, honey 5kg, lactic acid bacteria 3kg, stabilizing agent 0.2kg.
Wherein, in stabilizing agent: sodium carboxymethylcellulose 0.12kg, xanthans 0.08kg.
The preparation method of composite yoghourt of the present invention is: mix after the grapefruit flesh of formula ratio, orange pulp and kumquat pulp being squeezed the juice respectively, obtain Compound Water fruit juice; Stir after the fresh milk of Compound Water fruit juice and formula ratio, honey, stabilizing agent mixing, at 45 DEG C, homogeneous under 15Mpa, obtain virgin pulp liquid, introduce inoculation container by after virgin pulp liquid sterilizing, add lactic acid bacteria after being cooled to 40 DEG C, stir, 40 DEG C of fermentations 3 hours, refrigerate after 12 hours at 0 DEG C and get final product.
embodiment 3
The formula of composite yoghourt of the present invention is as follows:
Grapefruit flesh 0.2kg, orange pulp 0.2kg, kumquat pulp 0.5kg, fresh milk 80kg, honey 3kg, lactic acid bacteria 4kg, stabilizing agent 0.4kg.
Wherein, in stabilizing agent: sodium carboxymethylcellulose 0.24kg, xanthans 0.16kg.
The preparation method of composite yoghourt of the present invention is: mix after the grapefruit flesh of formula ratio, orange pulp and kumquat pulp being squeezed the juice respectively, obtain Compound Water fruit juice; Stir after the fresh milk of Compound Water fruit juice and formula ratio, honey, stabilizing agent mixing, at 45 DEG C, homogeneous under 15Mpa, obtain virgin pulp liquid, introduce inoculation container by after virgin pulp liquid sterilizing, add lactic acid bacteria after being cooled to 40 DEG C, stir, 40 DEG C of fermentations 3 hours, refrigerate after 12 hours at 4 DEG C and get final product.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a composite yoghourt, is characterized in that: described composite yoghourt comprises each component of following mass fraction: grapefruit flesh 0.1-0.2 part, orange pulp 0.2-0.5 part, kumquat pulp 0.5-0.8 part, fresh milk 80-85 part, honey 3-5 part, lactic acid bacteria 3-4 part, stabilizing agent 0.2-0.4 part.
2. composite yoghourt according to claim 1, is characterized in that: described composite yoghourt comprises each component of following mass fraction: grapefruit flesh 0.15 part, orange pulp 0.3 part, kumquat pulp 0.6 part, fresh milk 83 parts, honey 4 parts, lactic acid bacteria 3.5 parts, stabilizing agent 0.3 part.
3. composite yoghourt according to claim 1 and 2, is characterized in that: described stabilizing agent is made up of by mass fraction 3:2 sodium carboxymethylcellulose, xanthans.
4. the preparation method of the arbitrary described composite yoghourt of claim 1-3, is characterized in that: step is as follows: mix after the grapefruit flesh of formula ratio, orange pulp and kumquat pulp being squeezed the juice respectively, obtain Compound Water fruit juice; Stir after the fresh milk of Compound Water fruit juice and formula ratio, honey, stabilizing agent mixing, at 45 DEG C, homogeneous under 15Mpa, obtain virgin pulp liquid, introduce inoculation container by after virgin pulp liquid sterilizing, add lactic acid bacteria after being cooled to 40 DEG C, stir, 40 DEG C of fermentations 3 hours, refrigerate after 12 hours at 0-4 DEG C and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410644639.3A CN104322684A (en) | 2014-11-14 | 2014-11-14 | Compound yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410644639.3A CN104322684A (en) | 2014-11-14 | 2014-11-14 | Compound yogurt and preparation method thereof |
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| CN104322684A true CN104322684A (en) | 2015-02-04 |
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| CN201410644639.3A Pending CN104322684A (en) | 2014-11-14 | 2014-11-14 | Compound yogurt and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661548A (en) * | 2016-04-05 | 2016-06-15 | 海南南派实业有限公司 | Green kumquat ferment as well as preparation method and application thereof |
| CN106259922A (en) * | 2016-08-16 | 2017-01-04 | 唐海玲 | A kind of yellow peach Yoghourt |
| CN106578069A (en) * | 2016-11-29 | 2017-04-26 | 卢林发 | Avocado yogurt and preparation method thereof |
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| CN101036485A (en) * | 2007-04-23 | 2007-09-19 | 河南省南街村（集团）有限公司 | Wheat germ sour milk and the technique of preparing the same |
| CN101411360A (en) * | 2008-09-02 | 2009-04-22 | 昆明理工大学 | Low-sugar type yoghourt containing mulberry pulp and preparation method thereof |
| CN102578230A (en) * | 2012-02-21 | 2012-07-18 | 常熟市方塔涂料化工有限公司 | Health-care yoghourt and preparation method thereof |
| CN103190476A (en) * | 2013-04-24 | 2013-07-10 | 芮寅生 | Freshly-made yoghourt formulation and making technology thereof |
| CN103392806A (en) * | 2013-08-16 | 2013-11-20 | 马健 | Grapefruit yogurt and processing method thereof |
| CN104026228A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Health-care yoghourt and preparation method thereof |
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2014
- 2014-11-14 CN CN201410644639.3A patent/CN104322684A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036485A (en) * | 2007-04-23 | 2007-09-19 | 河南省南街村（集团）有限公司 | Wheat germ sour milk and the technique of preparing the same |
| CN101411360A (en) * | 2008-09-02 | 2009-04-22 | 昆明理工大学 | Low-sugar type yoghourt containing mulberry pulp and preparation method thereof |
| CN102578230A (en) * | 2012-02-21 | 2012-07-18 | 常熟市方塔涂料化工有限公司 | Health-care yoghourt and preparation method thereof |
| CN103190476A (en) * | 2013-04-24 | 2013-07-10 | 芮寅生 | Freshly-made yoghourt formulation and making technology thereof |
| CN103392806A (en) * | 2013-08-16 | 2013-11-20 | 马健 | Grapefruit yogurt and processing method thereof |
| CN104026228A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Health-care yoghourt and preparation method thereof |
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| 王丽娜等: "柠檬红茶酸奶的加工工艺", 《中国乳品工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661548A (en) * | 2016-04-05 | 2016-06-15 | 海南南派实业有限公司 | Green kumquat ferment as well as preparation method and application thereof |
| CN106259922A (en) * | 2016-08-16 | 2017-01-04 | 唐海玲 | A kind of yellow peach Yoghourt |
| CN106578069A (en) * | 2016-11-29 | 2017-04-26 | 卢林发 | Avocado yogurt and preparation method thereof |
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Application publication date: 20150204 |
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