CN104472690A - Yogurt and preparation method thereof - Google Patents
Yogurt and preparation method thereof Download PDFInfo
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- CN104472690A CN104472690A CN201410747966.1A CN201410747966A CN104472690A CN 104472690 A CN104472690 A CN 104472690A CN 201410747966 A CN201410747966 A CN 201410747966A CN 104472690 A CN104472690 A CN 104472690A
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Abstract
The invention discloses yogurt and a preparation method thereof. The yogurt is prepared from the following raw material components in percentage by weight: 80-90 percent of raw milk, 1-4 percent of working fermenting fungicide, 4-5 percent of a sweetening agent and 0.1-0.5 percent of essence. The yogurt is rich in nutrition and low in sugar, has the effects of regulating appetite, nourishing and protecting stomach, and has unique flavor and proper fresh sour taste.
Description
Technical field
The invention belongs to dairy produce and dairy produce manufacture field, relate to a kind of Yoghourt and preparation method thereof.
Background technology
Yoghourt not only mouthfeel is good, and its nutritive value and health care more merit attention.Yoghourt has raising appetite and is easy to digestion, reduces cholesterol, Prevention and Curation constipation, gives protection against cancer, puts osteoporotic effect.But the ratio of the bacterial classification that Yoghourt preparation is selected and various bacterial classification is unstable, and preparation condition is defective, all can cause Yoghourt mouthfeel sour and astringent, produce fragrant not enough.
Summary of the invention
For the problems referred to above, the invention provides a kind of kind of various bacterial classifications of Yoghourt and the preparation method of ratio and Yoghourt.
For achieving the above object, the invention provides following technical scheme: a kind of Yoghourt, the weight proportion of material composition is as follows: former milk 80% ~ 90%, hybrid working fermenting agent 1% ~ 4%, sweetener 4% ~ 5%, essence 0.1% ~ 0.5%.
Further, described Yoghourt, comprises following formula components according to mass fraction: former milk 80%, hybrid working fermenting agent 1%, sweetener 4%, essence 0.1%, surplus.
Further, described Yoghourt, comprises following formula components according to mass fraction:
Former milk 90%, hybrid working fermenting agent 4%, sweetener 5%, essence 0.5%, surplus.
Further, described Yoghourt, comprises following formula components according to mass fraction:
Former milk 85%, hybrid working fermenting agent 3%, sweetener 4.5%, essence 0.3%, surplus.
Further, hybrid working fermenting agent in described Yoghourt is mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1:0.5-0.9:0.1-0.3.
Further, hybrid working fermenting agent in described Yoghourt is mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1:0.5:0.1.
Further, hybrid working fermenting agent in described Yoghourt is mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1:0.9:0.3.
The present invention also provides the preparation method of Yoghourt: preparation method's step is as follows
(1) choose milky or micro-yellow, temperature is 4 degree, noresidue antibiotic, bactericide, anticorrisive agent, without adulterated fresh milk, adopt sterilizer, high temperature pasteurize, temperature 93 degree, time 5min;
(2) prepare burden after former milk fat, protein standard, when former milk being squeezed in material-compound tank, circulating-heating to temperature reaches 45 degree, add sweetener, essence, open simultaneously and to stir and emulsify at a high speed pump carries out material, circulation timei 30min;
(3) milk is degassed through degassing tank, be heated to 60 degree, under 17.0Pa pressure condition, carry out homogeneous process, the material after homogeneous carries out sterilization by heat exchanger, and condition is 95 degree, and the time is 5min
(4) material after sterilization, is cooled to 45 degree, adds mixed fermenting agent, and open and stir, stop after 15min, fermentation jar temperature remains on 43 degree, ferments 3 hours, when pH is 4.7, stops fermentation;
(5) filling after cooling, be cooled to rapidly about 10 degree with cold wind, be placed in 0 degree of freezer and carry out 24 h refrigeration, and product is cooled to 4 degree at warehouse-in in latter 10 hours, the material obtained is described Yoghourt.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one:
A kind of Yoghourt, the weight proportion of material composition is as follows: former milk 80% ~ 90%, hybrid working fermenting agent 1% ~ 4%, sweetener 4% ~ 5%, essence 0.1% ~ 0.5%.
Embodiment two:
A kind of Yoghourt, comprises following formula components according to mass fraction:
Former milk 80%, hybrid working fermenting agent 1%, sweetener 4%, essence 0.1%, surplus,
Or former milk 90%, hybrid working fermenting agent 4%, sweetener 5%, essence 0.5%, surplus,
Or former milk 85%, hybrid working fermenting agent 3%, sweetener 4.5%, essence 0.3%, surplus.
Embodiment three
A kind of Yoghourt, comprises following formula components according to mass fraction: former milk 80% ~ 90%, hybrid working fermenting agent 1% ~ 4%, sweetener 4% ~ 5%, essence 0.1% ~ 0.5%; Wherein hybrid working fermenting agent is mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1:0.5-0.9:0.1-0.3.
Embodiment four:
A kind of Yoghourt, comprises following formula components according to mass fraction: former milk 80% ~ 90%, hybrid working fermenting agent 1% ~ 4%, sweetener 4% ~ 5%, essence 0.1% ~ 0.5%; Wherein hybrid working fermenting agent is mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1:0.5:0.1 or 1:0.9:0.3.
Embodiment five:
A kind of Yoghourt, comprises following formula components according to mass fraction: former milk 80% ~ 90%, hybrid working fermenting agent 1% ~ 4%, sweetener 4% ~ 5%, essence 0.1% ~ 0.5%; Wherein hybrid working fermenting agent is mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1:0.5-0.9:0.1-0.3.
Its preparation methods steps is: (1) chooses milky or micro-yellow, temperature is 4 degree, noresidue antibiotic, bactericide, anticorrisive agent, without adulterated fresh milk, adopts sterilizer, high temperature pasteurize, temperature 93 degree, time 5min;
(2) prepare burden after former milk fat, protein standard, when former milk being squeezed in material-compound tank, circulating-heating to temperature reaches 45 degree, add sweetener, essence, open simultaneously and to stir and emulsify at a high speed pump carries out material, circulation timei 30min;
(3) milk is degassed through degassing tank, be heated to 60 degree, under 17.0Pa pressure condition, carry out homogeneous process, the material after homogeneous carries out sterilization by heat exchanger, and condition is 95 degree, and the time is 5min
(4) material after sterilization, is cooled to 45 degree, adds mixed fermenting agent, and open and stir, stop after 15min, fermentation jar temperature remains on 43 degree, ferments 3 hours, when pH is 4.7, stops fermentation;
(5) filling after cooling, be cooled to rapidly about 10 degree with cold wind, be placed in 0 degree of freezer and carry out 24 h refrigeration, and product is cooled to 4 degree at warehouse-in in latter 10 hours, the material obtained is described Yoghourt.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (9)
1. a Yoghourt, is characterized in that: the weight proportion of the material composition of described Yoghourt comprises: former milk 80% ~ 90%, hybrid working fermenting agent 1% ~ 4%, sweetener 4% ~ 5%, essence 0.1% ~ 0.5%.
2. a kind of Yoghourt according to claim 1, is characterized in that: the weight proportion of the material composition of described Yoghourt is: former milk 80%, hybrid working fermenting agent 1%, sweetener 4%, essence 0.1%, surplus.
3. a kind of Yoghourt according to claim 1, is characterized in that: the weight proportion of the material composition of described Yoghourt is: former milk 90%, hybrid working fermenting agent 4%, sweetener 5%, essence 0.5%, surplus.
4. a kind of Yoghourt according to claim 1, is characterized in that: the weight proportion of the material composition of described Yoghourt is: former milk 85%, hybrid working fermenting agent 3%, sweetener 4.5%, essence 0.3%, surplus.
5. a kind of Yoghourt as requested described in 1 to 4, is characterized in that: hybrid working fermenting agent, is to be mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 2:0.5-0.9:0.2-0.5.
6. a kind of Yoghourt as requested described in 1 to 4, is characterized in that: hybrid working fermenting agent, is to be mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 2:0.5:0.2.
7. a kind of Yoghourt as requested described in 1 to 4, is characterized in that: hybrid working fermenting agent, is to be mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 2:0.9:0.5.
8. a kind of Yoghourt as requested described in 1 to 4, is characterized in that: hybrid working fermenting agent, is to be mixed by Lactobacillus plantarum, lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 2:0.8:0.3.
9. prepare a method for Yoghourt according to claim 1, it is characterized in that: preparation method is as follows:
(1) choose milky or micro-yellow, temperature is the fresh milk of 4 degree, adopts sterilizer, high temperature pasteurize, temperature 93 degree, time 5min;
(2) prepare burden after former milk fat, protein standard, former milk is heated to temperature when reaching 45 degree, adds sweetener, essence, stir, mixing time 30 ~ 35min;
(3) Milk During Heating to 60 is spent, under 16.0 ~ 17.0Pa pressure condition, after carrying out homogeneous process, pasteurization, condition is 95 ~ 100 degree, and the time is 5 ~ 10min;
(4) material after sterilization, is cooled to 45 degree, adds mixed fermenting agent, after stirring 15min, at 43 ~ 45 degree of temperature, ferments 3 hours, when pH is 4.5 ~ 4.7, stops fermentation;
(5) filling after cooling, be cooled to rapidly about 10 degree with cold wind, be placed in 0 degree of freezer and carry out 24 h refrigeration, and product is cooled to 4 degree at warehouse-in in latter 10 hours, the material obtained is described Yoghourt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410747966.1A CN104472690A (en) | 2014-12-09 | 2014-12-09 | Yogurt and preparation method thereof |
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| CN201410747966.1A CN104472690A (en) | 2014-12-09 | 2014-12-09 | Yogurt and preparation method thereof |
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| CN104472690A true CN104472690A (en) | 2015-04-01 |
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| CN201410747966.1A Pending CN104472690A (en) | 2014-12-09 | 2014-12-09 | Yogurt and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105519668A (en) * | 2016-02-05 | 2016-04-27 | 王宏铭 | Production method of low-sugar yogurt |
| CN105558014A (en) * | 2016-01-02 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105558010A (en) * | 2016-01-10 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105558020A (en) * | 2016-01-04 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105660857A (en) * | 2016-02-05 | 2016-06-15 | 王宏铭 | Technology for processing yogurt |
| CN105660853A (en) * | 2016-02-02 | 2016-06-15 | 王宏铭 | Method for making low-sugar yogurt |
| CN105685218A (en) * | 2016-02-02 | 2016-06-22 | 王宏铭 | Method for preparing low-sugar yogurt |
| CN105685224A (en) * | 2016-02-02 | 2016-06-22 | 王宏铭 | Preparation process of yogurt |
| CN105685225A (en) * | 2016-02-05 | 2016-06-22 | 王宏铭 | Yogurt processing technique |
| CN105707236A (en) * | 2016-02-02 | 2016-06-29 | 王宏铭 | Technology for making yoghourt |
| CN105724568A (en) * | 2016-03-01 | 2016-07-06 | 王宏铭 | Preparation process for tea flavor yogurt |
| CN106106734A (en) * | 2016-04-18 | 2016-11-16 | 王宏铭 | A kind of technique preparing tea smell Yoghourt |
| CN107279287A (en) * | 2017-06-21 | 2017-10-24 | 福建中医药大学 | A kind of preparation method of bird's nest Yoghourt |
-
2014
- 2014-12-09 CN CN201410747966.1A patent/CN104472690A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558014A (en) * | 2016-01-02 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105558020A (en) * | 2016-01-04 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105558010A (en) * | 2016-01-10 | 2016-05-11 | 王宏铭 | Preparation method of yoghurt |
| CN105685218A (en) * | 2016-02-02 | 2016-06-22 | 王宏铭 | Method for preparing low-sugar yogurt |
| CN105660853A (en) * | 2016-02-02 | 2016-06-15 | 王宏铭 | Method for making low-sugar yogurt |
| CN105685224A (en) * | 2016-02-02 | 2016-06-22 | 王宏铭 | Preparation process of yogurt |
| CN105707236A (en) * | 2016-02-02 | 2016-06-29 | 王宏铭 | Technology for making yoghourt |
| CN105660857A (en) * | 2016-02-05 | 2016-06-15 | 王宏铭 | Technology for processing yogurt |
| CN105519668A (en) * | 2016-02-05 | 2016-04-27 | 王宏铭 | Production method of low-sugar yogurt |
| CN105685225A (en) * | 2016-02-05 | 2016-06-22 | 王宏铭 | Yogurt processing technique |
| CN105724568A (en) * | 2016-03-01 | 2016-07-06 | 王宏铭 | Preparation process for tea flavor yogurt |
| CN106106734A (en) * | 2016-04-18 | 2016-11-16 | 王宏铭 | A kind of technique preparing tea smell Yoghourt |
| CN107279287A (en) * | 2017-06-21 | 2017-10-24 | 福建中医药大学 | A kind of preparation method of bird's nest Yoghourt |
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Application publication date: 20150401 |