CN104430878A - Production technology of cranberry flavor probiotic yogurt - Google Patents
Production technology of cranberry flavor probiotic yogurt Download PDFInfo
- Publication number
- CN104430878A CN104430878A CN201410744051.5A CN201410744051A CN104430878A CN 104430878 A CN104430878 A CN 104430878A CN 201410744051 A CN201410744051 A CN 201410744051A CN 104430878 A CN104430878 A CN 104430878A
- Authority
- CN
- China
- Prior art keywords
- milk
- cranberry
- temperature
- bifidobacterium
- weight portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a production technology of cranberry flavor probiotic yogurt. The production technology comprises the following steps: collecting milk; pretreating; blending; preheating; degassing; homogenizing; sterilizing; inoculating bacteria including bifidobacterium, lactobacillus acidophilus and enterococcus with the volume ratio of 0.5 to 0.5 to 1.8, wherein the inoculating amount is 3-4%, and the inoculating temperature is 40-42 DEG C; stirring for 15-20 minutes after inoculation; fermenting, namely, fermenting the uniformly mixed materials at the temperature of 40-42 DEG C for 4-6 hours, controlling the acidity in the fermentation process, demulsifying until fermenting to the terminal acidity, and reducing the temperature to 18-24 DEG C; adding cranberry pulp; and filling and refrigerating. The cranberry flavor probiotic yogurt is sour and sweet, is unique in flavor, has the health and nutritional functions of cranberries, and has good health efficacy.
Description
Technical field
The present invention relates to a kind of Cranberry taste probiotic acid milk producing technology.
Background technology
Probio, this concept derives from Greek the earliest, is meant to " useful to life ".As far back as the ancient times, the food just containing lactic fermentation class in the diet of the mankind.So-called probio can live arrival small intestine exactly, and suppresses the breeding of harmful bacteria in intestines, promotes intestinal movement, thus improves enteron aisle function, improve the beneficial bacterium of defecation condition.Probio is that they can strengthen and keep the natural equilibrium of enteron aisle to healthy useful friendly bacterium, is also to whole body health and the very important balance of immune system.
Develop hundreds of probio health product abroad, comprising: containing the yoghurt of probio, yogurt, Fermented Soybean Milk and oral liquid, tablet, capsule, powder agent etc. containing multiple probio.Up to now, the probio that scientist has found can be divided into three major types substantially, comprising:
1. lactobacillus class (as lactobacillus acidophilus, Lactobacillus casei, Lactobacillus Jensenii, Raman lactobacillus etc.);
2. Bifidobacterium class (as bifidobacterium longum, bifidobacterium breve, avette Bifidobacterium, bifidobacterium thermophilum etc.);
3. gram-positive cocci (as streptococcus fecalis, galactococcus, intermediary streptococcus etc.).In addition, some saccharomycete and enzyme is also had also can be included into the category of probio.
Beneficial flora passes through to produce H in enteron aisle
2o
2, ablastins, organic acid, diacetyl, material and other factors such as acetaldehyde, effectively can suppress enteron aisle spoilage organisms growth and breeding, reduce toxin, promote defecation, improve gut function, play antitumor, the health cares such as immunological regulation.Its health care of different strains is different, cooperatively interacts and appropriately can play good physiological function.The efficacy study of probio has related at present and has improved hypertension, high fat of blood, hyperglycaemia, reduces cancer incidence, improves immunity and control volume double recipe face.
At present, on milk product enterprise, " probio " is a very fiery word, such as AB100 probio, LABS beneficial flora, BB-12 active Bifidobacterium, imperial root B bacterium, lactobacillus bulgaricus etc.Except different mushroom titles, some brand Yoghourts also challenge Microflora, as being every kilogram 2,000,000,000 etc. in packaging remarkable position lined out activity probio quantity.All these, be all because the special health care that probiotic yogurt has becomes the new marketing concept of each Dairy Enterprise, for each enterprise occupies one seat in dairy products sectionalization market, form new growth engines.
Yoghourt exists because of probio, makes the shelf-life of Yoghourt short, the longlyest 4 DEG C time preserves 7 days, and lactic acid bacteria still has fermenting power at such a temperature, and with the prolongation of preservation time, content of lactic acid bacteria reduces, thus have impact on Yoghourt health care.For keeping Quality of Yoghourt, Yoghourt controls below 8 DEG C at the temperature General Requirements of sales section.
Along with the growth of China New Generation people, the raising of living standards of the people, the consumption demand of people also has a very large change, and has exceeded any period in the past to the requirement of food nutrition, health care and taste.Compared with pure milk, soymilk, the healthy nutritive value of Yoghourt is the highest.For this reason, sour milk products and output will obtain unprecedented development.
Cranberry contains 17 seed amino acids, rich in protein, fat, sugar, vitamin, calcium, phosphorus, iron, potassium, SOD enzyme and superfluorescent fibers etc. 165 kinds are to human body benefit materials, more be called as the VC(vitamin in fruit) king, mouthfeel is unique, not yet occurs Cranberry local flavor probiotic yogurt in the market.
Summary of the invention
The invention provides a kind of Cranberry taste probiotic acid milk producing technology, owing to adding appropriate Cranberry, the mouthfeel sweet and sour taste more of the Yoghourt being.
The invention provides a kind of Cranberry taste probiotic acid milk producing technology, step is as follows: up-to-standard fresh milk milk collection is put in storage by (1);
(2) pretreatment is carried out to former milk;
(3) prepare burden: raw material is: former milk 90-95 weight portion, white granulated sugar 7-10 weight portion, butter 1-2 weight portion, stabilizing agent 1-2 weight portion;
(4) preheating; Degassed; Homogeneous; Sterilization;
(5) inoculate; Described bacterial classification is Bifidobacterium, lactobacillus acidophilus and enterococcus, volume ratio is Bifidobacterium: lactobacillus acidophilus: enterococcus=0.5:0.5:1.8, and inoculum concentration is 3-4%, and inoculation temperature is at 40-42 DEG C, 15-20 minute is stirred, so that make each material evenly spread in milk after inoculation;
(6) ferment: by the material of mixing at 40-42 DEG C of temperature bottom fermentation 4-6 hour, fermentation processes acidity, acidity (pH4.55) to terminal of fermenting carries out breakdown of emulsion in turn on agitator 1-2 minute afterwards, opens temperature 18-24 DEG C when frozen water cools the temperature to filling;
(7) Cranberry is obtained Cranberry slurries through pretreatment, add Cranberry slurries in material after fermentation, addition is the 10-12% of quality of material;
(8) filling, refrigeration: product carries out 24 h refrigeration after-ripening in freezer, and after warehouse-in 8-12 hour (comprising in 24 hours ripening times) product is cooled to 2-6 DEG C.
Preferably, described stabilizing agent is selected from one or more in pectin, gelatin, converted starch or sodium pyrophosphate.
Preferably, described batching is dry mixed stabilizing agent and white granulated sugar, when former milk temperature reaches 45 DEG C, adds the material after being dry mixed and butter, be warming up to 60 DEG C, carry out material, needs to open to stir and emulsify at a high speed pump while material, circulates about 25 minutes.
Preferably, also polydextrose is added during described inoculation.
Preferably, the addition of described polydextrose is the 1/(48-50 of Bifidobacterium volume).
Cranberry taste probiotic yogurt sweet and sour taste of the present invention, unique flavor, has health care and the trophic function of Cranberry, possesses good health-care efficacy.
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.
Cranberry taste probiotic yogurt production craft step of the present invention is as follows:
1, by goat's horn mountain dairy farm, francolin river dairy farm collection antibiotic-free fresh milk that enterprise is own, carry out quality testing and examination to the fresh milk collected, up-to-standard fresh milk milk collection warehouse-in, as the former milk of probiotic yogurt.Organoleptic standard when wherein detecting is see table 1, and physical and chemical standards is see table 2.
Organoleptic indicator in the former milk inspection of table 1
。
Physical and chemical index in the former milk inspection of table 2
。
2, former milk is carried out pretreatment: first former milk is preheated to 50-60 DEG C, breast, is separated the impurity in former milk only; According to actual needs standardization is carried out to former milk, when needing concentrated, concentrate; Former milk is carried out sterilization by sterilizer, and sterilization conditions is 85 DEG C, 15s, makes dry in former milk reach more than 13%; 2-5 DEG C of storage is cooled to after sterilization; Should remain that in storage process milk temperature is at 2-5 DEG C, and must in 24 hours for the production of.
3, prepare burden: feed temperature controlled at 45 DEG C ~ 55 DEG C and prepare burden: raw material is: former milk 90-95 weight portion, white granulated sugar 7-10 weight portion, butter 1-2 weight portion, stabilizing agent 1-2 weight portion; Wherein stabilizing agent is selected from one or more in pectin, gelatin, converted starch or sodium pyrophosphate.Stabilizing agent and white granulated sugar are dry mixed, when former milk temperature reaches 45 DEG C, add the material after being dry mixed and butter, be warming up to 60 DEG C, carry out material, need while material to open and stir and emulsify at a high speed pump, circulate about 25 minutes.
4, preheating: be preheated to 65 DEG C ~ 85 DEG C through sterilization machine after proportioning materials;
5, degassed: after preheating, milk carries out degassed through degassing tank, pressure should be controlled well at this.
6, homogeneous: after degassed, milk is squeezed into homogenizer, carries out homogeneous process under 55 DEG C ~ 65 DEG C temperature, 18-25MPa condition;
7, sterilization: after homogeneous, material carries out sterilization by heat exchanger, sterilization conditions is 135 DEG C, 6s.
8, cool: the material after sterilization changes through plate and is cooled to 40-42 DEG C and squeezes in fermentation tank.
9, inoculate: bacterial classification is Bifidobacterium, lactobacillus acidophilus and enterococcus, and volume ratio is Bifidobacterium: lactobacillus acidophilus: enterococcus=0.5:0.5:1.8, and inoculum concentration is 3-4%, inoculation temperature must be constant, guarantees at 40-42 DEG C.Add polydextrose afterwards, the volume ratio of polydextrose and Bifidobacterium is 1:48-50, polydextrose not only contributes to Yoghourt fermentation, slow down whey separate out or do not separate out, improve the structural state of product, improve milk fragrance, and there is the effect promoting Bifidobacterium propagation, the alimentary health-care function of Yoghourt can be supplemented.15-20 minute is stirred, so that make each material evenly spread in milk after inoculation.
10, ferment: by the material of mixing at 40-42 DEG C of temperature bottom fermentation 4-6 hour, make it solidify, during the fermentation, must not stirring be opened.Fermentation processes acidity, acidity (pH4.55) to terminal of fermenting carries out breakdown of emulsion in turn on agitator 1-2 minute afterwards, opens temperature 18-24 DEG C when frozen water cools the temperature to filling.Squeeze into and prepare filling in the packed tank of Yoghourt, observe and treat the sensory modalities such as viscosity, mouthfeel, particle of tinning feed liquid, and detect full item physical and chemical index.Physical and chemical index: fat >=2.5 ﹪, protein >=2.3 ﹪, non-fat solid >=6.5 ﹪, acidity (° T): 70 ° of T ~ 110 ° T, white granulated sugar >=5.0 ﹪, probiotics viable bacteria group: 106 ~ 108CFU/ml.
11, Cranberry is shelled, pulp high speed (2000-2500r/min) is stirred 2 minutes, obtains Cranberry slurries, high temperature sterilization (120 DEG C, 5min); Add in the material after fermentation by the Cranberry slurries of sterilization, addition is the 10-12% of quality of material, stirs;
12, filling;
13, product carries out 24 h refrigeration after-ripening in freezer, and after warehouse-in 8-12 hour (comprising in 24 hours ripening times) product is cooled to 2-6 DEG C.
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 (5)
1. a Cranberry taste probiotic acid milk producing technology, is characterized in that: step is as follows: up-to-standard fresh milk milk collection is put in storage by (1);
(2) pretreatment is carried out to former milk;
(3) prepare burden: raw material is: former milk 90-95 weight portion, white granulated sugar 7-10 weight portion, butter 1-2 weight portion, stabilizing agent 1-2 weight portion;
(4) preheating; Degassed; Homogeneous; Sterilization;
(5) inoculate; Described bacterial classification is Bifidobacterium, lactobacillus acidophilus and enterococcus, volume ratio is Bifidobacterium: lactobacillus acidophilus: enterococcus=0.5:0.5:1.8, and inoculum concentration is 3-4%, and inoculation temperature is at 40-42 DEG C, 15-20 minute is stirred, so that make each material evenly spread in milk after inoculation;
(6) ferment: by the material of mixing at 40-42 DEG C of temperature bottom fermentation 4-6 hour, fermentation processes acidity, acidity (pH4.55) to terminal of fermenting carries out breakdown of emulsion in turn on agitator 1-2 minute afterwards, opens temperature 18-24 DEG C when frozen water cools the temperature to filling;
(7) Cranberry is obtained Cranberry slurries through pretreatment, add Cranberry slurries in material after fermentation, addition is the 10-12% of quality of material;
(8) filling, refrigeration: product carries out 24 h refrigeration after-ripening in freezer, and after warehouse-in 8-12 hour (comprising in 24 hours ripening times) product is cooled to 2-6 DEG C.
2. technique according to claim 1, is characterized in that: described stabilizing agent is selected from one or more in pectin, gelatin, converted starch or sodium pyrophosphate.
3. technique according to claim 1, it is characterized in that: described batching is dry mixed stabilizing agent and white granulated sugar, when former milk temperature reaches 45 DEG C, add the material after being dry mixed and butter, be warming up to 60 DEG C, carry out material, need while material to open and stir and emulsify at a high speed pump, circulate about 25 minutes.
4. technique according to claim 1, is characterized in that: also add polydextrose during described inoculation.
5. technique according to claim 4, is characterized in that: the addition of described polydextrose is the 1/(48-50 of Bifidobacterium volume).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410744051.5A CN104430878A (en) | 2014-12-09 | 2014-12-09 | Production technology of cranberry flavor probiotic yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410744051.5A CN104430878A (en) | 2014-12-09 | 2014-12-09 | Production technology of cranberry flavor probiotic yogurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104430878A true CN104430878A (en) | 2015-03-25 |
Family
ID=52878228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410744051.5A Pending CN104430878A (en) | 2014-12-09 | 2014-12-09 | Production technology of cranberry flavor probiotic yogurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104430878A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024856A (en) * | 2019-04-17 | 2019-07-19 | 杭州新希望双峰乳业有限公司 | Gently moisten the formula and processing technology of super fruit-like flavour yogurt |
| CN115226771A (en) * | 2022-07-19 | 2022-10-25 | 广州喜乐食品企业有限公司 | Flavored yogurt capable of inhibiting helicobacter pylori and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060165844A1 (en) * | 2002-07-17 | 2006-07-27 | O'sullivan Heidi | Preparation of yogurt containing confectionery pieces and product thereof |
| CN101674732A (en) * | 2007-04-02 | 2010-03-17 | 达能日尔维公司 | The method for preparing frozen confectionery by frozen composition |
| CN104026235A (en) * | 2014-06-30 | 2014-09-10 | 广西南宁至简至凡科技咨询有限公司 | Cranberry collagen polypeptide Ca yoghurt |
-
2014
- 2014-12-09 CN CN201410744051.5A patent/CN104430878A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060165844A1 (en) * | 2002-07-17 | 2006-07-27 | O'sullivan Heidi | Preparation of yogurt containing confectionery pieces and product thereof |
| CN101674732A (en) * | 2007-04-02 | 2010-03-17 | 达能日尔维公司 | The method for preparing frozen confectionery by frozen composition |
| CN104026235A (en) * | 2014-06-30 | 2014-09-10 | 广西南宁至简至凡科技咨询有限公司 | Cranberry collagen polypeptide Ca yoghurt |
Non-Patent Citations (4)
| Title |
|---|
| 任国谱 等: "《乳制品工艺学》", 31 October 2013, 中国农业科学技术出版社 * |
| 李绍波 等: "聚葡萄糖对酸奶品质的影响", 《农业应用与研究》 * |
| 欧国兵: "蔓越莓果粒酸奶的开发和研究", 《中国奶牛》 * |
| 马莺等: "《改善胃肠道功能食品》", 31 January 2007, 化学工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110024856A (en) * | 2019-04-17 | 2019-07-19 | 杭州新希望双峰乳业有限公司 | Gently moisten the formula and processing technology of super fruit-like flavour yogurt |
| CN115226771A (en) * | 2022-07-19 | 2022-10-25 | 广州喜乐食品企业有限公司 | Flavored yogurt capable of inhibiting helicobacter pylori and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Shiby et al. | Fermented milks and milk products as functional foods—A review | |
| CN104146061B (en) | Low-temperature fermented milk as well as raw material composition and preparation method thereof | |
| CN103125595B (en) | Dessert type flavored fermented milk and preparation method thereof | |
| CN103564044B (en) | A kind of Yoghourt containing marine alga and preparation method thereof | |
| CN102177966B (en) | Preparation method of health-care active lactobacillus beverage | |
| CN100584204C (en) | Sour lotus milk and process for making same | |
| CN102972522B (en) | Probiotic milk and preparation method thereof | |
| CN106172775A (en) | A kind of fruity flavored fermented milk and preparation method thereof | |
| CN106879820A (en) | A kind of preparation method of fruit/vegetable yoghourt beans | |
| EP1169925A1 (en) | Foodstuffs containing a fermented vegetable matrix and relevant preparation process | |
| CN104542974A (en) | Omega-3 yoghurt powder and preparation process thereof | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN109497150A (en) | A kind of preparation method of cheese Yoghourt | |
| JPS6041441A (en) | Multi-culture yogurt, solid spread, cottage cheese and production thereof | |
| CN104920605A (en) | Hot-filled fermented milk and preparation method thereof | |
| CN104430880A (en) | Production process of passion fruit and water-chestnut flavored probiotic yoghourt | |
| CN103238671B (en) | Sour buttermilk and preparation method of sour buttermilk | |
| CN104430877A (en) | Production process of passion fruit flavored probiotic yoghourt | |
| RU2637386C1 (en) | Method for production of cultured milk product | |
| WO2013017905A1 (en) | Composition comprising gellan gum, buttermilk and lactic acid bacteria process of making the same | |
| CN104430878A (en) | Production technology of cranberry flavor probiotic yogurt | |
| CN103947764B (en) | A kind of cheese drink containing probio and preparation method thereof | |
| CN104522168A (en) | Strawberry-state probiotic yogurt production process | |
| CN104430846A (en) | Process for producing natural probiotic yogurt | |
| CN104472706A (en) | Production process of water chestnut flavor probiotic yogurt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Xia Qixiong Inventor after: Ning Wudi Inventor after: Wei Qibiao Inventor after: Huang Ling Inventor after: Wu Rixin Inventor after: Ma Dan Inventor before: Xia Qixiong Inventor before: Ning Wudi Inventor before: Ma Dan Inventor before: Wu Rixin Inventor before: Wei Qibiao |
|
| COR | Change of bibliographic data | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
|
| RJ01 | Rejection of invention patent application after publication |