CN104489088A - Preparation method of solid yoghourt - Google Patents
Preparation method of solid yoghourt Download PDFInfo
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- CN104489088A CN104489088A CN201410791229.1A CN201410791229A CN104489088A CN 104489088 A CN104489088 A CN 104489088A CN 201410791229 A CN201410791229 A CN 201410791229A CN 104489088 A CN104489088 A CN 104489088A
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Abstract
The invention discloses a preparation method of solid yoghourt. The preparation method comprises the following steps: uniformly stirring 60-65 parts by weigh of milk with 5-10 parts by weight of sugar, heating until boiling, further heating for 10-20 minutes, and cooling to be 70 DEG C; adding 20-27 parts by weight of unsalted butter, and uniformly stirring; and adding 10-12 parts by weight of a fermentation fungicide, and uniformly stirring; introducing milk syrup into a mold, and fermenting at 60-70 DEG C for 1-3 days, so as to obtain the solid yoghourt. According to the preparation method of the solid yoghourt, no preservative, additive and thickening agent are added, and the guarantee period is 3-4 days; the solid yoghourt is prepared by fermenting microorganisms in the fermentation fungicide in a single-cup fermentation manner and a fresh milk source and has the rich milk flavor and smooth taste and is dense; the contents of protein, calcium and vitamins are relatively high, nutrients are beneficially digested by human bodies, the cholesterol is reduced, and the intestinal tract movement and absorption are promoted.
Description
Technical field
The present invention relates to dairy products processing and manufacturing field, particularly relate to a kind of preparation method of solid sour milk.
Background technology
Yoghourt be with fresh breast or reconstituted milk for raw material, after pasteurize, add lactic acid bacteria fermenting agent wherein, the fermented milk products be prepared from.Because Yoghourt has the nutritional labeling compared with horn of plenty, the parent being subject to all age group crowd looks at.Expert claims it to be " food of 21 century ", is a kind of " nutriment of function uniqueness ", the balance of energy conditioner internal microorganism.
Compare with fresh milk, Yoghourt not only has whole signboard nutrients of fresh milk, and Yoghourt can make protein form trickle newborn block, and lactic acid and calcium combine and generates calcium lactate, easier digested absorption.Picked-up yoghurt product can Constipation, suppress pathogen, activating human body immune system, remove human carcinogen material, reduce blood cholesterol, regulate stomach flora, improve the dysbolism of lactose intolerance, control endotoxin, the absorption of radiation resistance, raising mineral matter even Yoghourt have curative effect to a certain degree to diarrhoea.
But the shelf-life of Yoghourt is shorter, usually need to add a large amount of anticorrisive agent, stabilizing agent, edible too much additive can produce some negative impacts to health, and can affect the mouthfeel of Yoghourt.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, provides a kind of preparation method not needing the solid sour milk adding anticorrisive agent.
A preparation method for solid sour milk, comprises the following steps:
1), the sugar of the milk of 60 ~ 65 weight portions and 5 ~ 10 weight portions is stirred after, be heated to boiling, continue heating 10 ~ 20 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 20 ~ 27 weight portions, stir;
3), add the fermenting agent of 10 ~ 12 weight portions, stir; Described fermenting agent is the mix bacterium agent of streptococcus thermophilus, Bu Shi lactobacillus; Or the mix bacterium agent of streptococcus thermophilus, Bu Shi lactobacillus and lactobacillus bulgaricus.
4), by above-mentioned milk slurry import in mould, at 60 ~ 70 DEG C of bottom fermentations, 1 ~ 3 day, obtain described solid sour milk.
Further, described fermenting agent is streptococcus thermophilus in the mix bacterium agent of streptococcus thermophilus, Bu Shi lactobacillus and lactobacillus bulgaricus: Bu Shi lactobacillus: lactobacillus bulgaricus=10:6 ~ 8:2 ~ 4.
Further, in order to ensure the mouthfeel of Yoghourt, after step 4), also comprise the step of second homogenate, namely to 4) in fermentation termination Yoghourt in add the sugar of 1 ~ 4 weight portion, at 16 ~ 20Mpa, homogeneous at 60 ~ 65 DEG C.
Further, can in step 2) in add cheese's powder of 0.05 ~ 0.2 total amount part.
Preferably, the preparation method of solid sour milk of the present invention, comprises the following steps:
1), the sugar of the milk of 60 ~ 65 weight portions and 6 ~ 8 weight portions is stirred after, be heated to boiling, continue heating 15 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 25 weight portions, cheese's powder of 0.1 part, stirs;
3), add the fermenting agent of 10 ~ 12 weight portions, stir;
4), by above-mentioned milk slurry import in mould, at 60 ~ 70 DEG C of bottom fermentations, 1.5 days, obtain solid sour milk.
Preferably, the preparation method of solid sour milk of the present invention, comprises the following steps:
1), the sugar of the milk of 60 ~ 65 weight portions and 6 ~ 8 weight portions is stirred after, be heated to boiling, continue heating 15 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 25 weight portions, cheese's powder of 0.1 part, stirs;
3), add the fermenting agent of 10 ~ 12 weight portions, stir; Described fermenting agent is streptococcus thermophilus: Bu Shi lactobacillus: lactobacillus bulgaricus=10: 8:3.
4), above-mentioned milk slurry is imported in mould, at 60 ~ 70 DEG C of bottom fermentations, 1.5 days;
5) in above-mentioned Yoghourt, add the sugar of 2 weight portions, at 18Mpa, 60 times homogeneous, packing and get final product.
The beneficial effect that the present invention reaches is:
Solid sour milk manufacture craft of the present invention does not add any anticorrisive agent, thickener, additive, and the shelf-life is 3 ~ 4 days, and fresh milk milk source is selected in single glass of fermentation, utilizes the fermentable in fermenting agent to form, has strong milk, and mouthfeel is smooth, dense thick; The content of protein, calcium, vitamin etc. is higher, and nutritional labeling is more conducive to human consumption, reduces cholesterol, promotes intestines peristalsis and absorption.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
embodiment 1
A preparation method for solid sour milk, comprises the following steps:
1), the sugar of the milk of 60 weight portions and 5 weight portions is stirred after, be heated to boiling, continue heating 10 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 27 weight portions, stir;
3), by the fermenting agent be made up of streptococcus thermophilus, Bu Shi lactobacillus of 10 weight portions, stir;
4), by above-mentioned milk slurry import in mould, at 70 DEG C of bottom fermentations, 1 day, obtain described solid sour milk.
embodiment 2
A preparation method for solid sour milk, comprises the following steps:
1), the sugar of the milk of 65 weight portions and 10 weight portions is stirred after, be heated to boiling, continue heating 20 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 20 weight portions, stir;
3), by the fermenting agent be made up of streptococcus thermophilus, Bu Shi lactobacillus of 12 weight portions, stir;
4), by above-mentioned milk slurry import in mould, at 60 DEG C of bottom fermentations, 3 days, obtain described solid sour milk.
Mix bacterium agent.
embodiment 3
A preparation method for solid sour milk, comprises the following steps:
1), the sugar of the milk of 62 weight portions and 8 weight portions is stirred after, be heated to boiling, continue heating 15 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 25 weight portions, cheese's powder of 0.05 weight portion, stirs;
3) fermenting agent, by the lactobacillus bulgaricus of the Bu Shi lactobacillus of the streptococcus thermophilus of 5 weight portions, 4 weight portions, 1 weight portion formed, stirs;
4), by above-mentioned milk slurry import in mould, at 65 DEG C of bottom fermentations, 2 days, obtain described solid sour milk.
embodiment 4
A preparation method for solid sour milk, comprises the following steps:
1), the sugar of the milk of 65 weight portions and 6 weight portions is stirred after, be heated to boiling, continue heating 18 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 26 weight portions, cheese's powder of 0.1 weight portion, stirs;
3), by the Bu Shi lactobacillus of the streptococcus thermophilus of 6 weight portions, 3 weight portions, the bulgaria lactobacillus fermentation microbial inoculum of 2 weight portions, stir;
4), above-mentioned milk slurry is imported in mould, at 60 ~ 70 DEG C of bottom fermentations, 1.5 days;
5), the sugar of 1 weight portion is added, at 16Mpa, homogeneous at 60 ~ 65 DEG C, packing and get final product.
embodiment 5
A preparation method for solid sour milk, comprises the following steps:
1), the sugar of the milk of 60 weight portions and 5 weight portions is stirred after, be heated to boiling, continue heating 12 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 22 weight portions, cheese's powder of 0.2 weight portion, stirs;
3), add streptococcus thermophilus, the Bu Shi lactobacillus of 4 weight portions, the lactobacillus bulgaricus of 2 weight portions of 6 weight portions, stir;
4), above-mentioned milk slurry is imported in mould, at 60 ~ 70 DEG C of bottom fermentations, 1 ~ 3 day;
5), the sugar of 4 weight portions is added, at 20Mpa, homogeneous at 65 DEG C, packing and get final product.
embodiment 6
A preparation method for solid sour milk, comprises the following steps:
1), the sugar of the milk of 64 weight portions and 8 weight portions is stirred after, be heated to boiling, continue heating 15 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 25 weight portions, cheese's powder of 0.1 weight portion, stirs;
3), add streptococcus thermophilus, the Bu Shi lactobacillus of 4 weight portions, the lactobacillus bulgaricus of 1.5 weight portions of 6 weight portions, stir;
4), above-mentioned milk slurry is imported in mould, at 60 ~ 70 DEG C of bottom fermentations, 1.5 days;
5) in above-mentioned Yoghourt, add the sugar of 2 weight portions, at 18Mpa, 60 times homogeneous, packing 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 (8)
1. a preparation method for solid sour milk, is characterized in that, comprises the following steps:
1), the sugar of the milk of 60 ~ 65 weight portions and 5 ~ 10 weight portions is stirred after, be heated to boiling, continue heating 10 ~ 20 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 20 ~ 27 weight portions, stir;
3), add the fermenting agent of 10 ~ 12 weight portions, stir;
4), by above-mentioned milk slurry import in mould, at 60 ~ 70 DEG C of bottom fermentations, 1 ~ 3 day, obtain described solid sour milk.
2. the preparation method of a kind of solid sour milk as claimed in claim 1, is characterized in that, described fermenting agent is the mix bacterium agent of streptococcus thermophilus, Bu Shi lactobacillus.
3. the preparation method of a kind of solid sour milk as claimed in claim 1, it is characterized in that, described fermenting agent is the mix bacterium agent of streptococcus thermophilus, Bu Shi lactobacillus and lactobacillus bulgaricus, wherein streptococcus thermophilus: Bu Shi lactobacillus: lactobacillus bulgaricus=10:6 ~ 8:2 ~ 4.
4. the preparation method of a kind of solid sour milk as claimed in claim 1, is characterized in that, also comprises the step of second homogenate, namely to 4 after step 4)) in fermentation termination Yoghourt in add the sugar of 1 ~ 4 weight portion, at 16 ~ 20Mpa, homogeneous at 60 ~ 65 DEG C.
5. the preparation method of a kind of solid sour milk as described in any one of claim 1-4, is characterized in that, in step 2) in be also added with cheese's powder of 0.05 ~ 0.2 weight portion.
6. the preparation method of a kind of solid sour milk as claimed in claim 5, is characterized in that, comprise the following steps:
1), the sugar of the milk of 60 ~ 65 weight portions and 6 ~ 8 weight portions is stirred after, be heated to boiling, continue heating 15 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 25 weight portions, cheese's powder of 0.1 part, stirs;
3), add the fermenting agent of 10 ~ 12 weight portions, stir;
4), by above-mentioned milk slurry import in mould, at 60 ~ 70 DEG C of bottom fermentations, 1.5 days, obtain described solid sour milk.
7. the preparation method of a kind of solid sour milk as claimed in claim 5, is characterized in that, comprise the following steps:
1), the sugar of the milk of 60 ~ 65 weight portions and 6 ~ 8 weight portions is stirred after, be heated to boiling, continue heating 15 minutes, be then cooled to 70 DEG C;
2), add the whipping cream of 25 weight portions, cheese's powder of 0.1 part, stirs;
3), add the fermenting agent of 10 ~ 12 weight portions, stir;
4), above-mentioned milk slurry is imported in mould, at 60 ~ 70 DEG C of bottom fermentations, 1.5 days;
5) in above-mentioned Yoghourt, add the sugar of 2 weight portions, at 18Mpa, 60 times homogeneous, packing and get final product.
8. the preparation method of a kind of solid sour milk as claimed in claim 7, is characterized in that, described fermenting agent is streptococcus thermophilus: Bu Shi lactobacillus: lactobacillus bulgaricus=10: 8:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410791229.1A CN104489088A (en) | 2014-12-19 | 2014-12-19 | Preparation method of solid yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410791229.1A CN104489088A (en) | 2014-12-19 | 2014-12-19 | Preparation method of solid yoghourt |
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| CN104489088A true CN104489088A (en) | 2015-04-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410791229.1A Pending CN104489088A (en) | 2014-12-19 | 2014-12-19 | Preparation method of solid yoghourt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879674A (en) * | 2017-04-28 | 2017-06-23 | 苏州花园饼屋有限公司 | A kind of Yoghourt butter cake and preparation method thereof |
| CN107114474A (en) * | 2017-05-26 | 2017-09-01 | 余之水 | The preparation method of Yoghourt |
-
2014
- 2014-12-19 CN CN201410791229.1A patent/CN104489088A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 西崽芭桥273: ""淡奶油酸奶"", 《百度百科》 * |
| 韩建春 等，: "《酸奶加工技术》", 31 August 2011 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879674A (en) * | 2017-04-28 | 2017-06-23 | 苏州花园饼屋有限公司 | A kind of Yoghourt butter cake and preparation method thereof |
| CN107114474A (en) * | 2017-05-26 | 2017-09-01 | 余之水 | The preparation method of Yoghourt |
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Application publication date: 20150408 |