CN104351340A - Processing method of waxberry yogurt - Google Patents
Processing method of waxberry yogurt Download PDFInfo
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- CN104351340A CN104351340A CN201410542025.4A CN201410542025A CN104351340A CN 104351340 A CN104351340 A CN 104351340A CN 201410542025 A CN201410542025 A CN 201410542025A CN 104351340 A CN104351340 A CN 104351340A
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Abstract
The invention discloses a processing method of waxberry yogurt. The method comprises steps as follows: 1) preparation of mixed waxberry juice; 2) preparation of nutritional type reconstituted milk; 3) blending, homogenization and sterilization of raw materials; 4) preparation of a leavening agent; 5) fermentation: (1) inoculation: inoculating the prepared leavening agent to blended waxberry reconstituted milk in the additive amount of about 4% of the weight, and fully mixing and canning the milk; (2) fermentation: culturing the canned mixed milk at the temperature of 42 DEG C until the PH is in a range of 4.6+/-0.1 and the yogurt is solidified, then cooling the yogurt quickly, stopping fermentation, and refrigerating the cooled yogurt at the temperature of 4 DEG C. The low temperature can deactivate lactic acid bacteria, decrease the acid production speed and promote the yogurt to mature, so that the yogurt has the good and pure flavor. According to the waxberry yogurt produced with the processing method of the waxberry yogurt, the single color and the flavor of the yogurt can be improved, the nutritional value of the yogurt can be increased, and meanwhile, the processing method is simple and high in operability.
Description
Technical field
The present invention relates to and a kind ofly improve the single color of yogurt and local flavor, and the processing method of the myricinic acid milk beverage of the nutritive value of yogurt itself can be improved.
Background technology
Yogurt is with cow's milk or reconstituted milk for primary raw material, the product made by fermentation.Yogurt has promotion human body to the absorption of mineral matter, maintains B family vitamin balance, improves intestinal microecology, reduce cholesterol, prevent cardiovascular and liver diseases, improve the several functions such as body immunity.
Red bayberry fruity sweet and sour taste, color is dark reddish purple scarlet.And containing multiple organic acid, Vitamin C content is also very abundant, not only participates in metabolism and the oxidation-reduction process of sugar in body directly, strengthen the permeability of capillary, but also reducing blood lipid recklessly, stop effect that cancer cell generates in vivo.Contained tartaric acid can whet the appetite and promote the production of body fluid, and help digestion relieving summer-heat, recklessly stops again sugar in body to the function of adipose conversion, to contribute to fat-reducing.Red bayberry has resistancing action to the bacterium such as Escherichia coli, shigella dysenteriae, and can control dysentery stomachache, to diarrhea, more than person has good general.Containing Hu vitamin C, B in red bayberry, to cancer-resisting positive role recklessly.Laetrile contained in red bayberry fruit nut has the effect of resisting cancer cell.
For this reason, we have developed and a kind ofly improve the single color of yogurt and local flavor, and can improve the processing method of the myricinic acid milk beverage of the nutritive value of yogurt itself.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: propose and a kind ofly improve the single color of yogurt and local flavor, and the processing method of the myricinic acid milk beverage of the nutritive value of yogurt itself can be improved.
Technical solution of the present invention is achieved in that a kind of processing method of myricinic acid milk beverage, comprises following steps:
1), the preparation of red bayberry blended fruit juice: select juice multinuclear little, the red bayberry of fresh mature, extract carpopodium, remove weeds and dry branches and fallen leaves, and wash with water clean, with beater by the Waxberry enucleation after process, pull an oar, squeeze the juice, centrifugal after get fruit juice, then by fruit juice with residual fruit grain according to weight ratio 1:1 mixing for standby use;
2) preparation of auxotype reconstituted milk: milk powder is mixed according to weight ratio 1:8 with industrial water, the temperature 45-50 degree Celsius of water, stirs and evenly mixs about 30min, fully mixes, stand-by;
3) allotment of raw material, homogeneous, sterilization: by 1) in the red bayberry blended fruit juice and above-mentioned 2 of acquisition) the recovery emulsion that formed mixes according to weight ratio 1:9, add sugar and 5 ± 0.2% stabilizing agents of 8 ± 0.5%, after mixing, mixed liquor is preheated to 55 DEG C, then homogeneous, wherein homogenization pressure: 25-30MPa, temperature 65-70 DEG C, finally, sterilizing, sterilising conditions is not higher than 85 DEG C, time 15 ± 1, after sterilizing, be cooled to 42-44 DEG C rapidly;
4) preparation of leavening:
actication of culture: the culture medium that activation adopts: cow's milk; Inoculate after medium sterilization, can curdled milk be produced after being placed in 42 DEG C of constant temperature culture 6-7h, show to activate successfully;
domesticated strain: domestication culture medium is mixing red bayberry juice: the weight ratio of reconstituted milk is 1:9;
expand and cultivate: get
middle mixed emulsion is in 100ml triangular flask, and after sterilizing, cooling accesses the bacterial classification after activating, and 42 DEG C of constant temperature culture 6-7h, until emulsion is solidified, so expand the amount needed for inoculation to, refrigerate for subsequent use at 4 DEG C, and wherein, in leavening, lactic acid bacteria amount should be greater than 108/ml;
5), ferment:
inoculation: the leavening prepared is restored in emulsion according to the red bayberry that the addition access of weight about 4% is deployed, fully tinning after mixing;
fermentation: the mixing breast after filling is cultivated under 42 DEG C of conditions, fermentation termination: PH4.6 ± 0.1, yogurt form is solidified, now cooling stops fermentation rapidly, cooled yogurt is once refrigerated in 4 DEG C, low temperature can reduce the vigor of lactic acid bacteria and produce the speed of acid, impels it ripe simultaneously, allows yogurt have well pure local flavor.
Preferably, described sugar is made up of white granulated sugar and F-55 high fructose corn oar, wherein the interpolation weight ratio of white granulated sugar and F-55 high fructose corn oar: 5:3.
Preferably, described stabilizing agent contains 0.2% LM, 0.2% CMC and 0.1% cornstarch.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The myricinic acid milk beverage that the processing method of myricinic acid milk beverage of the present invention is produced can improve the single color of yogurt and local flavor, and can improve the nutritive value of yogurt itself, and its processing method is simple simultaneously, workable.
Detailed description of the invention
The processing method of a kind of myricinic acid milk beverage of the present invention, comprises following steps:
1), the preparation of red bayberry blended fruit juice: select juice multinuclear little, the red bayberry of fresh mature, extract carpopodium, remove weeds and dry branches and fallen leaves, and wash with water clean, with beater by the Waxberry enucleation after process, pull an oar, squeeze the juice, centrifugal after get fruit juice, then by fruit juice with residual fruit grain according to weight ratio 1:1 mixing for standby use;
2) preparation of auxotype reconstituted milk: milk powder is mixed according to weight ratio 1:8 with industrial water, the temperature 45-50 degree Celsius of water, stirs and evenly mixs about 30min, fully mixes, stand-by;
3) allotment of raw material, homogeneous, sterilization: by 1) in the red bayberry blended fruit juice and above-mentioned 2 of acquisition) the recovery emulsion that formed mixes according to weight ratio 1:9, add sugar and 5 ± 0.2% stabilizing agents of 8 ± 0.5%, after mixing, mixed liquor is preheated to 55 DEG C, then homogeneous, wherein homogenization pressure: 25-30MPa, temperature 65-70 DEG C, finally, sterilizing, sterilising conditions is not higher than 85 DEG C, time 15 ± 1, after sterilizing, be cooled to 42-44 DEG C rapidly;
4) preparation of leavening:
actication of culture: the culture medium that activation adopts: cow's milk; Inoculate after medium sterilization, can curdled milk be produced after being placed in 42 DEG C of constant temperature culture 6-7h, show to activate successfully; Now need the bacterial classification after to activation to carry out microscopy, whether whether observation of cell form is good, by other living contaminantses;
domesticated strain: domestication culture medium is mixing red bayberry juice: the weight ratio of reconstituted milk is 1:9;
expand and cultivate: get
middle mixed emulsion is in 100ml triangular flask, and after sterilizing, cooling accesses the bacterial classification after activating, and 42 DEG C of constant temperature culture 6-7h, until emulsion is solidified, so expand the amount needed for inoculation to, refrigerate for subsequent use at 4 DEG C, and wherein, in leavening, lactic acid bacteria amount should be greater than 108/ml;
5), ferment:
inoculation: the leavening prepared is restored in emulsion according to the red bayberry that the addition access of weight about 4% is deployed, fully tinning after mixing;
fermentation: the mixing breast after filling is cultivated under 42 DEG C of conditions, fermentation termination: PH4.6 ± 0.1, yogurt form is solidified, now cooling stops fermentation rapidly, cooled yogurt is once refrigerated in 4 DEG C, low temperature can reduce the vigor of lactic acid bacteria and produce the speed of acid, impels it ripe simultaneously, allows yogurt have well pure local flavor.
Preferably, described sugar is made up of white granulated sugar and F-55 high fructose corn oar, wherein the interpolation weight ratio of white granulated sugar and F-55 high fructose corn oar: 5:3.
Preferably, described stabilizing agent contains 0.2% LM, 0.2% CMC and 0.1% cornstarch.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The myricinic acid milk beverage that the processing method of myricinic acid milk beverage of the present invention is produced can improve the single color of yogurt and local flavor, and can improve the nutritive value of yogurt itself, and its processing method is simple simultaneously, workable.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (3)
1. a processing method for myricinic acid milk beverage, comprises following steps:
1), the preparation of red bayberry blended fruit juice: select juice multinuclear little, the red bayberry of fresh mature, extract carpopodium, remove weeds and dry branches and fallen leaves, and wash with water clean, with beater by the Waxberry enucleation after process, pull an oar, squeeze the juice, centrifugal after get fruit juice, then by fruit juice with residual fruit grain according to weight ratio 1:1 mixing for standby use;
2) preparation of auxotype reconstituted milk: milk powder is mixed according to weight ratio 1:8 with industrial water, the temperature 45-50 degree Celsius of water, stirs and evenly mixs about 30min, fully mixes, stand-by;
3) allotment of raw material, homogeneous, sterilization: by 1) in the red bayberry blended fruit juice and above-mentioned 2 of acquisition) the recovery emulsion that formed mixes according to weight ratio 1:9, add sugar and 5 ± 0.2% stabilizing agents of 8 ± 0.5%, after mixing, mixed liquor is preheated to 55 DEG C, then homogeneous, wherein homogenization pressure: 25-30MPa, temperature 65-70 DEG C, finally, sterilizing, sterilising conditions is not higher than 85 DEG C, time 15 ± 1, after sterilizing, be cooled to 42-44 DEG C rapidly;
4) preparation of leavening:
actication of culture: the culture medium that activation adopts: cow's milk; Inoculate after medium sterilization, can curdled milk be produced after being placed in 42 DEG C of constant temperature culture 6-7h, show to activate successfully;
domesticated strain: domestication culture medium is mixing red bayberry juice: the weight ratio of reconstituted milk is 1:9;
expand and cultivate: get
middle mixed emulsion is in 100ml triangular flask, and after sterilizing, cooling accesses the bacterial classification after activating, and 42 DEG C of constant temperature culture 6-7h, until emulsion is solidified, so expand the amount needed for inoculation to, refrigerate for subsequent use at 4 DEG C, and wherein, in leavening, lactic acid bacteria amount should be greater than 108/ml;
5), ferment:
inoculation: the leavening prepared is restored in emulsion according to the red bayberry that the addition access of weight about 4% is deployed, fully tinning after mixing;
fermentation: the mixing breast after filling is cultivated under 42 DEG C of conditions, fermentation termination: PH4.6 ± 0.1, yogurt form is solidified, now cooling stops fermentation rapidly, cooled yogurt is once refrigerated in 4 DEG C, low temperature can reduce the vigor of lactic acid bacteria and produce the speed of acid, impels it ripe simultaneously, allows yogurt have well pure local flavor.
2. the processing method of myricinic acid milk beverage according to claim 1, is characterized in that: described sugar is made up of white granulated sugar and F-55 high fructose corn oar, wherein the interpolation weight ratio of white granulated sugar and F-55 high fructose corn oar: 5:3.
3. the processing method of myricinic acid milk beverage according to claim 1, is characterized in that: described stabilizing agent contains 0.2% LM, 0.2% CMC and 0.1% cornstarch.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410542025.4A CN104351340A (en) | 2014-10-15 | 2014-10-15 | Processing method of waxberry yogurt |
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| CN201410542025.4A CN104351340A (en) | 2014-10-15 | 2014-10-15 | Processing method of waxberry yogurt |
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| CN104351340A true CN104351340A (en) | 2015-02-18 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280355A (en) * | 2020-03-25 | 2020-06-16 | 河北农业大学 | Lactobacillus plantarum P _17 and method for preparing fermented apple juice by using same |
| CN114190435A (en) * | 2021-09-17 | 2022-03-18 | 湖州师范学院 | Method for producing novel kefir fermented milk by fermenting kefir grains pre-cultured with fruit and vegetable juice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101406215A (en) * | 2008-08-26 | 2009-04-15 | 陈杰 | Milk beverage containing nanometer SOD and preparation method thereof |
| CN103549003A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN104082400A (en) * | 2014-07-18 | 2014-10-08 | 重庆市南川区金佛山食品有限公司 | Novel preservation process of square bamboo shoots |
-
2014
- 2014-10-15 CN CN201410542025.4A patent/CN104351340A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406215A (en) * | 2008-08-26 | 2009-04-15 | 陈杰 | Milk beverage containing nanometer SOD and preparation method thereof |
| CN103549003A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN104082400A (en) * | 2014-07-18 | 2014-10-08 | 重庆市南川区金佛山食品有限公司 | Novel preservation process of square bamboo shoots |
Non-Patent Citations (1)
| Title |
|---|
| 梁桂荣等: "杨梅酸乳饮料的研制", 《乳品加工》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280355A (en) * | 2020-03-25 | 2020-06-16 | 河北农业大学 | Lactobacillus plantarum P _17 and method for preparing fermented apple juice by using same |
| CN111280355B (en) * | 2020-03-25 | 2022-08-02 | 河北农业大学 | Lactobacillus plantarum P _17 and method for preparing fermented apple juice by using same |
| CN114190435A (en) * | 2021-09-17 | 2022-03-18 | 湖州师范学院 | Method for producing novel kefir fermented milk by fermenting kefir grains pre-cultured with fruit and vegetable juice |
| CN114190435B (en) * | 2021-09-17 | 2023-10-31 | 湖州师范学院 | Method for producing kefir fermented milk by fermenting kefir grains pre-cultured by fruit and vegetable juice |
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Application publication date: 20150218 |
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