CN104839333A - Flower drinking flavoured yoghurt and preparation method thereof - Google Patents
Flower drinking flavoured yoghurt and preparation method thereof Download PDFInfo
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- CN104839333A CN104839333A CN201510280775.3A CN201510280775A CN104839333A CN 104839333 A CN104839333 A CN 104839333A CN 201510280775 A CN201510280775 A CN 201510280775A CN 104839333 A CN104839333 A CN 104839333A
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Abstract
The invention discloses flower drinking flavoured yoghurt. The flower drinking flavoured yoghurt is prepared from the following raw materials in parts by weight: 800 parts of raw cow milk, 5-15 parts of whey protein powder, 20-80 parts of fresh flower sauce, 30.07-70.2 parts of a sweetening agent, 4-10 parts of a stabilizing agent, 0-0.1 part of edible essence, 0.05-0.1 part of a leavening agent and the balance of purified water. The invention also discloses a preparation method of the flower drinking flavoured yoghurt. The flower drinking flavoured yoghurt can achieve the health effect of edible flowers, is refreshing in taste, good in liquidity and stable in quality during shelf life, and quality requirement on drinking yoghurt can be met; meanwhile, the flower drinking flavoured yoghurt is simple and practicable in preparation technology and short in production cycle, and novel equipment does not need to be additionally arranged.
Description
Technical field
The invention belongs to dairy products preparing technical field, particularly relate to a kind of flowers and drink type local flavor yogurt and preparation method thereof.
Background technology
Local flavor yogurt be with more than 80% raw ox (sheep) breast or milk powder for raw material, add other raw material, before or after sterilization, inoculation streptococcus thermophilus and lactobacillus bulgaricus (lactobacillus delbruockii subspecies bulgaricus) fermentation, add or do not add the product that food additives, nutrition fortifier, fruits and vegetables, cereal etc. are made.
Edible flowers class is all rich in various nutrients and the functional components such as vitamin, amino acid, mineral matter, carbohydrate, alkaloid, OPC, flavonoids, has edible medical value.Along with the raising of people's living standard, various flower plant class health drink is subject to the favor of numerous consumer due to its changeable taste and nutrient health function, and its market demand is also at expanding day.Therefore, exploitation edible flower series dairy products, the development for the industry of flowers and plants and Dairy Industry has important directive significance.
Local flavor yogurt in the market is generally divided into agitating type and coagulating type, and it is less to drink type yogurt.Although the type yogurt of drinking is Yoghourt, its clean taste, good fluidity, product viscosity is lower.Current production drinking yoghourt is in order to overcome the shortcoming of its structural state thickness, homogeneous process can be carried out after Yoghourt fermentation terminates, but yogurt is through homogeneous process and makes to drink type yogurt product manufacture complexity, and contamination of products risk can be increased, after homogeneous process, yogurt destroys completely due to its structural state simultaneously, make it easily occur bleed lamination at shelf life, cause structural state deterioration.
Therefore, research and develop a technique simply, clearly agreeable to the taste flowers drinking yoghourt for promote the development of the dairy processing industry of China and product promotion significant.
Summary of the invention
For this reason, the object of the present invention is to provide a kind of delicate mouthfeel salubrious, the flowers of good mobility, stability and mouthfeel can be kept to drink the preparation method of type local flavor yogurt and this local flavor yogurt at shelf life.
On the one hand, the invention provides a kind of flowers and drink type local flavor yogurt, be made up of the raw material of following weight proportion:
Alternatively, flowers according to the present invention drink type local flavor yogurt, and described sweetener is made up of 30-70 part white granulated sugar, 0.02-0.05 part Sucralose and 0.05-0.15 part acesulfame potassium.
Alternatively, flowers according to the present invention drink type local flavor yogurt, and described stabilizing agent is made up of 3-7.5 part hydroxypropyl PASELLI EASYGEL, 0.3-0.5 part fatty acid glyceride, 0.2-0.5 gellan gum and 0.5-1.5 part low-ester pectin.
Alternatively, flowers according to the present invention drink type local flavor yogurt, and described fresh flower sauce prepares according to following step: cleaned up by the fresh flower petal after removal of impurities, and petal size controls within 5mm × 5mm; In the fresh flower petal after cleaning, add white granulated sugar, the content of adjustment soluble solid is 45-50wt%; And then adding acid, adjusted to ph is 4.0-4.3; Be incubated 20min at the sealing of the mixture of fresh flower petal, white granulated sugar and acid is placed on 95 DEG C-98 DEG C, cool after sterilization.
Alternatively, flowers according to the present invention drink type local flavor yogurt, and described fresh flower is one or more in rose, Jasmine, honeysuckle, chrysanthemum, sweet osmanthus, camellia.
On the other hand, present invention also offers the preparation method that above-mentioned flowers drink type local flavor yogurt, comprise the steps:
Material preparation step: the raw material preparing 1000 parts according to following weight proportion: raw milk 800 parts, PURE WHEY 5-15 part, fresh flower sauce 20-80 part, sweetener 30.07-70.2 part, stabilizing agent 4-10 part, flavoring essence 0-0.1 part, leavening 0.05-0.1 part, surplus is for purifying waste water;
Clean newborn step: be cooled to 2-6 DEG C by after described raw milk removal of impurities;
Hydration step: raw milk after the removal of impurities of 200-400 part is warming up to 45-50 DEG C, adds PURE WHEY, stirs after 15-20 minute and leaves standstill hydration 30-50 minute, obtain aqueous emulsions;
Adaptation step: raw milk after the removal of impurities of 200-400 part is warming up to 70-75 DEG C, adds stabilizing agent and sweetener, stirs and is cooled to 2-6 DEG C after 15-20 minute, obtain seasoning liquid;
Homogeneous sterilisation step: raw milk after described aqueous emulsions, seasoning liquid and the removal of impurities of remaining 0-400 part is mixed and obtains base-material, homogeneous, sterilization processing are carried out to described base-material;
Fermentation step: by the base-material cooling after sterilization, add leavening, at 41-43 DEG C of bottom fermentation, terminate fermentation after reaching 70 ° of T-75 ° of T to acidity, obtain acidified milk;
A breakdown of emulsion step: be cooled to 20-24 DEG C after described acidified milk is stirred 5-10 minute;
Secondary breakdown of emulsion step: the acidified milk after cooling is stirred 5-15 minute, makes its viscosity reach 1000-1200mPas;
After-ripening step: carry out canned add fresh flower sauce and flavoring essence in the acidified milk after secondary breakdown of emulsion after, and the acidified milk after canned is cooled to 2-6 DEG C carries out after-ripening.
Alternatively, preparation in accordance with the present invention, in described homogeneous sterilisation step, carry out homogeneous after described base-material is preheated to 60-65 DEG C, homogenization pressure is 18-20MPa.
Alternatively, preparation in accordance with the present invention, in described homogeneous sterilisation step, sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
Alternatively, preparation in accordance with the present invention, in described fermentation step, is cooled to 41-43 DEG C by the base-material after described sterilizing.
Alternatively, preparation in accordance with the present invention, in the rear in ripe step, ripening time is 10-12 hour.
Flowers of the present invention drink the health-care efficacy that type local flavor yogurt can play edible flower, and clean taste, good fluidity, Quality During Shelf Life is stablized, and can meet the quality demand of drinking yoghourt.Meanwhile, the invention provides the preparation method that these flowers drink type local flavor yogurt, this preparation method is simple for process, and the production cycle is shorter and without the need to increasing new equipment.
Accompanying drawing explanation
By reading hereafter detailed description of the preferred embodiment, various other advantage and benefit will become cheer and bright for those of ordinary skill in the art.Accompanying drawing only for illustrating the object of preferred embodiment, and does not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is the schematic flow sheet that flowers of the present invention drink the preparation method of type local flavor yogurt.
Detailed description of the invention
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
The invention provides a kind of flowers and drink type local flavor yogurt, be made up of the raw material of following weight proportion:
Wherein, the sweetener used in the present invention is made up of 30-70 part white granulated sugar, 0.02-0.05 part Sucralose and 0.05-0.15 part acesulfame potassium.In this sweetener composition, the Sucralose higher by a small amount of sugariness and acesulfame potassium Substitute For Partial white granulated sugar, greatly reduce the consumption of white granulated sugar, achieve product hypoglycemic and reduce production cost simultaneously, and the combination of three kinds of sweeteners makes the sweet taste of local flavor yogurt more natural, mouthfeel is also salubriouser, fine and smooth.
The stabilizing agent used in the present invention is made up of 3-7.5 part hydroxypropyl PASELLI EASYGEL, 0.3-0.5 part list/diglycerine fatty acid ester, 0.2-0.5 gellan gum and 0.5-1.5 part low-ester pectin.This combination of stabilizers is that 15.0%-18.5% is selected based on the total solids drinking type yogurt base-material, it can ensure product low viscosity conditions stability inferior, under this protein and total solids add, give the salubrious mouthfeel of product and low viscosity, form the fine and smooth low sticky mouthfeel of product simultaneously and ensure good mobility.
The fresh flower sauce used in the present invention prepares according to following step: cleaned up by the fresh flower petal after removal of impurities, petal size controls within 5mm × 5mm; In the fresh flower petal after cleaning, add white granulated sugar, the content utilizing white granulated sugar to adjust soluble solid is 45-50wt%; And then adding acid, adjusted to ph is 4.0-4.3; Be incubated 20min at finally the sealing of the mixture of fresh flower petal, white granulated sugar and acid being placed on 95 DEG C-98 DEG C, cool after sterilization.The acid used in above-mentioned preparation process can be the common acid product of such as citric acid, malic acid etc., and lemon juice also can be used to regulate acidity.The means such as existing such as pasteurize in prior art can be adopted to carry out sterilization to mixture, then the mixture after sterilization is cooled to normal temperature.
Prepare fresh flower that fresh flower sauce adopts can for rose, Jasmine, honeysuckle, chrysanthemum, sweet osmanthus, camellia or in meeting Ministry of Agriculture professional standard NY/T 1506 " pollution-free food edible flower " defined flowers in one or more.Amino acid containing multivitamin, needed by human body in flowers and trace element etc., body immunity can be improved, can also the regulation of qi and blood, the step-down that clears away heart-fire, moist skin, fresh flower sauce is prepared local flavor yogurt as raw material, not only make yogurt have the aromatic odor of fresh flower, nutritive value and the health-care effect of yogurt can also be promoted.
The leavening used in the present invention can be the common fermented bacteriums such as such as streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium.The demineralized water referring to and obtained after ultrafiltration and reverse-osmosis treated by domestic water of purifying waste water used, because treatment process is prior art, does not repeat at this.
Present invention also offers the preparation method that above-mentioned flowers drink type local flavor yogurt, Fig. 1 shows the schematic flow sheet that flowers of the present invention drink type local flavor method for preparing sour milk.As shown in Figure 1, the method comprises the steps:
Material preparation step S1100: the raw material preparing 1000 parts according to following weight proportion: raw milk 800 parts, PURE WHEY 5-15 part, fresh flower sauce 20-80 part, sweetener 30.07-70.2 part, stabilizing agent 4-10 part, flavoring essence 0-0.1 part, leavening 0.05-0.1 part, surplus is for purifying waste water;
Clean newborn step S1200: be cooled to 2-6 DEG C by after described raw milk removal of impurities;
Hydration step S1300: raw milk after the removal of impurities of 200-400 part is warming up to 45-50 DEG C, adds PURE WHEY, stirs after 15-20 minute and leaves standstill hydration 30-50 minute, obtain aqueous emulsions;
Adaptation step S1400: raw milk after the removal of impurities of 200-400 part is warming up to 70-75 DEG C, adds stabilizing agent and sweetener, stirs and is cooled to 2-6 DEG C after 15-20 minute, obtain seasoning liquid;
Homogeneous sterilisation step S1500: raw milk after described aqueous emulsions, seasoning liquid and the removal of impurities of remaining 0-400 part is mixed and obtains base-material, homogeneous, sterilization processing are carried out to described base-material;
Fermentation step S1600: by the base-material cooling after sterilization, add leavening, at 41-43 DEG C of bottom fermentation, terminate fermentation after reaching 70 ° of T-75 ° of T to acidity, obtain acidified milk;
A breakdown of emulsion step S1700: be cooled to 20-24 DEG C after described acidified milk is stirred 5-10 minute;
Secondary breakdown of emulsion step S1800: the acidified milk after cooling is stirred 5-15 minute, makes its viscosity reach 1000-1200mPas;
After-ripening step S1900: carry out canned add fresh flower sauce and flavoring essence in the acidified milk after secondary breakdown of emulsion after, and the acidified milk after canned is cooled to 2-6 DEG C carries out after-ripening.
Wherein, in described clean newborn step S1200, generally raw milk is first carried out filtering and impurity removing through duplex strainer through centrifugal pump, then pump in centrifugal milk clarifier, by centrifugal action, the fine impurities in Ruzhong is removed.
In described homogeneous sterilisation step S1500, carry out homogeneous again after preferably the described base-material be mixed to get first being preheated to 60-65 DEG C, homogenization pressure is 18-20MPa.Sterilization is pasteurize, and sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
In described fermentation step S1600, ferment after the base-material after described sterilizing is cooled to 41-43 DEG C.
In a described breakdown of emulsion step S1700, be cooled to 20-24 DEG C after acidified milk being stirred 5-10 minute under the operating condition of 10-15r/min at agitator speed.Carry out secondary breakdown of emulsion step S1800 after cooling, be stir 5-15 minute under the operating condition of 30-45r/min at agitator speed, acidified milk viscosity is reduced to 1000-1200mPas.
The present invention adopts above-mentioned secondary demulsification technology just, carries out filling again, improve product protein stability and product shelf phase after acidified milk viscosity being reduced to 1000-1200mPas by agitator.Above-mentioned breakdown of emulsion paddle used is the frame type agitating blade of stainless steel, frame type agitating blade can process the high product of viscosity, and product wall built-up can be reduced, in jar fermenter and tank to be filled, twice breakdown of emulsion is carried out to the structural state of Yoghourt, the suitable shearing to Yoghourt colloid tissue is reached by suitable rotating speed and ageing, destroy the effect such as hydrogen bond, disulfide bond in Yoghourt colloform texture, but destructiveness is unlikely to again to make product dehydrate shrink causes whey to be separated out, thus reaches the agreeable to the taste viscosity of drinking yoghourt product.
In the rear in ripe step S1900, ripening time is 10-12 hour.By Aging storage, promote that in acidified milk, aromatic substance produces, and increase the stickiness of acidified milk further.
The optional element drinking type local flavor method for preparing sour milk according to the flowers of the present invention's proposition is more, various embodiments can be designed, therefore specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and does not form limitation of the scope of the invention.In order to concrete description the present invention, following examples are selected to carry out exemplary illustration.
Embodiment 1
In the present embodiment, the raw material that preparation flowers drink type local flavor yogurt is 1000kg, and the weight proportion of each raw material is: raw milk 800kg, white granulated sugar 50kg, PURE WHEY 5kg, fresh flower sauce 60kg, Sucralose 0.05kg, acesulfame potassium 0.05kg, stabilizing agent 5kg, leavening 0.06kg, flavoring essence 0.05kg, surplus is for purifying waste water.
The preparation method that flowers drink type local flavor yogurt is:
First the raw milk of acceptance(check) is successively pumped in duplex strainer and centrifugal milk clarifier through centrifugal pump, by centrifugal action, the fine impurities in Ruzhong is removed, be then cooled to 6 DEG C, storage.
Take raw milk after 300kg removal of impurities, add PURE WHEY after being warming up to 50 DEG C, stir 15 minutes, leave standstill hydration 30 minutes, obtain aqueous emulsions.
Take raw milk after 300kg removal of impurities again, be warming up to 75 DEG C, add stabilizing agent, white granulated sugar, Sucralose and acesulfame potassium, stir after within 15 minutes, being uniformly dissolved and be cooled to 6 DEG C, obtain seasoning liquid;
Raw milk after described aqueous emulsions, seasoning liquid and remaining 200kg removal of impurities is stirred 5 minutes, mixes and obtain base-material.After described base-material is preheated to 65 DEG C, homogeneous under the homogenization pressure of 18MPa.Then the base-material after homogeneous is carried out pasteurize: at 95 DEG C, be incubated sterilization 300 seconds.
Base-material after sterilization is cooled to 43 DEG C, stirs 10 minutes after inoculating starter, at 43 DEG C, carry out heat-preservation fermentation, terminate fermentation after reaching 70 ° of T to acidity, obtain acidified milk.
Under agitator speed 15r/min condition, described acidified milk is stirred and within 5 minutes, carry out a breakdown of emulsion, be then cooled to 24 DEG C; Then under agitator speed 40r/min condition, the acidified milk after cooling is stirred and carry out secondary breakdown of emulsion in 10 minutes, make its viscosity reach 1150mPas.
Carry out canned add fresh flower sauce and flavoring essence in the acidified milk after secondary breakdown of emulsion after.Finally the product after canned is placed in freezer and is cooled to 4 DEG C, after-ripening 10 hours, through dispatching from the factory after the assay was approved.
Embodiment 2
In the present embodiment, the raw material that preparation flowers drink type local flavor yogurt is 1000kg, and the weight proportion of each raw material is: raw milk 800kg, white granulated sugar 30kg, PURE WHEY 10kg, fresh flower sauce 20kg, Sucralose 0.033kg, acesulfame potassium 0.1kg, stabilizing agent 4kg, leavening 0.1kg, flavoring essence 0.1kg, surplus is for purifying waste water.
The preparation method that flowers drink type local flavor yogurt is:
First the raw milk of acceptance(check) is successively pumped in duplex strainer and centrifugal milk clarifier through centrifugal pump, by centrifugal action, the fine impurities in Ruzhong is removed, be then cooled to 6 DEG C, storage.
Take raw milk after 400kg removal of impurities, add PURE WHEY after being warming up to 45 DEG C, stir 15 minutes, leave standstill hydration 45 minutes, obtain aqueous emulsions.
Take raw milk after 400kg removal of impurities again, be warming up to 75 DEG C, add stabilizing agent, white granulated sugar, Sucralose and acesulfame potassium, stir after within 15 minutes, being uniformly dissolved and be cooled to 4 DEG C, obtain seasoning liquid;
Described aqueous emulsions, seasoning liquid are stirred 5 minutes, mixes and obtain base-material.After described base-material is preheated to 65 DEG C, homogeneous under the homogenization pressure of 20MPa.Then the base-material after homogeneous is carried out pasteurize: at 95 DEG C, be incubated sterilization 300 seconds.
Base-material after sterilization is cooled to 43 DEG C, stirs 10 minutes after inoculating starter, at 43 DEG C, carry out heat-preservation fermentation, terminate fermentation after reaching 72 ° of T to acidity, obtain acidified milk.
Under agitator speed 10r/min condition, described acidified milk is stirred and within 8 minutes, carry out a breakdown of emulsion, be then cooled to 20 DEG C; Then under agitator speed 45r/min condition, the acidified milk after cooling is stirred and carry out secondary breakdown of emulsion in 12 minutes, make its viscosity reach 1020mPas.
Carry out canned add fresh flower sauce and flavoring essence in the acidified milk after secondary breakdown of emulsion after.Finally the product after canned is placed in freezer and is cooled to 4 DEG C, after-ripening 10 hours, through dispatching from the factory after the assay was approved.
Embodiment 3
In the present embodiment, the raw material that preparation flowers drink type local flavor yogurt is 1000kg, the weight proportion of each raw material is: raw milk 800kg, white granulated sugar 70kg, PURE WHEY 15kg, fresh flower sauce 80kg, Sucralose 0.02kg, acesulfame potassium 0.05kg, stabilizing agent 10kg, leavening 0.08kg, surplus is for purifying waste water.
The preparation method that flowers drink type local flavor yogurt is:
First the raw milk of acceptance(check) is successively pumped in duplex strainer and centrifugal milk clarifier through centrifugal pump, by centrifugal action, the fine impurities in Ruzhong is removed, be then cooled to 6 DEG C, storage.
Take raw milk after 200kg removal of impurities, add PURE WHEY after being warming up to 45 DEG C, stir 15 minutes, leave standstill hydration 45 minutes, obtain aqueous emulsions.
Take raw milk after 200kg removal of impurities again, be warming up to 70 DEG C, add stabilizing agent, white granulated sugar, Sucralose and acesulfame potassium, stir after within 18 minutes, being uniformly dissolved and be cooled to 6 DEG C, obtain seasoning liquid;
Raw milk after described aqueous emulsions, seasoning liquid and remaining 400kg removal of impurities is stirred 10 minutes, mixes and obtain base-material.After described base-material is preheated to 60 DEG C, homogeneous under the homogenization pressure of 18MPa.Then the base-material after homogeneous is carried out pasteurize: at 95 DEG C, be incubated sterilization 300 seconds.
Base-material after sterilization is cooled to 43 DEG C, stirs 15 minutes after inoculating starter, at 43 DEG C, carry out heat-preservation fermentation, terminate fermentation after reaching 74 ° of T to acidity, obtain acidified milk.
Under agitator speed 15r/min condition, described acidified milk is stirred and within 5 minutes, carry out a breakdown of emulsion, be then cooled to 24 DEG C; Then under agitator speed 45r/min condition, the acidified milk after cooling is stirred and carry out secondary breakdown of emulsion in 11 minutes, make its viscosity reach 1180mPas.
Carry out canned add fresh flower sauce and flavoring essence in the acidified milk after secondary breakdown of emulsion after.Finally the product after canned is placed in freezer and is cooled to 6 DEG C, after-ripening 12 hours, through dispatching from the factory after the assay was approved.
Through above-described embodiment 1-3, prepare the salubrious flowers of delicate mouthfeel and drunk type local flavor yogurt, its finished product fat content >=2.8%, protein >=2.5%, and good mobility, stability and mouthfeel can have been kept at shelf life.In order to the feature of local flavor yogurt of the present invention is described better, applicant drinks the sensory evaluation scores of type local flavor yogurt to the flowers that the above embodiment of the present invention 1-3 prepares and physical and chemical index detects.
Test case 1
The flowers of being prepared by embodiment 1-3 are drunk type local flavor yogurt mouthfeel and grow the test evaluation employing sense organ comprehensive scoring method of smell, sensory evaluation scores please be carried out by 50 veteran evaluating members to test specimen, standards of grading are determined after modifying with reference to " Chinese dairy processing industry industry standard cultured milk aesthetic quality criticism detailed rules and regulations ", and specific targets are shown in Table 1.
The mark sum of color and luster, structural state, taste smell is PTS, removes a best result and one minimum point in whole PTS, and the score result after rounding of averaging is the sensory evaluation scores value of this local flavor yogurt.Result is as shown in table 2.
Table 1 flowers drink type local flavor yogurt sensory evaluation scores standard
The sensory evaluation scores result of table 2 product of the present invention
| Survey item | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Color and luster | 18 | 18 | 19 |
| Structural state | 37 | 36 | 38 |
| Grow smell | 36 | 38 | 35 |
| Integrate score | 91 | 92 | 92 |
Shown by above data, drinking yoghourt of the present invention has good color and luster, grows smell and mouthfeel, can satisfy the demands of consumers.
Test case 2
The flowers of preparing embodiment 1-3 are drunk the such as physical and chemical index such as protein, fat in type local flavor yogurt and analyze, and concrete outcome is as shown in table 3 below.
Table 3 the present invention produces physical and chemical index testing result
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Protein/(g/100g) | 2.55 | 2.6 | 2.65 |
| Fat/(g/100g) | 2.85 | 2.87 | 2.82 |
| Acidity/(° T) | 78 | 76 | 80 |
| Viscosity/mPas | 1185 | 1056 | 1124 |
| Lactic acid bacterium number CFU/g | 6.5×10 8 | 4.9×10 8 | 5.1×10 8 |
Above index result shows, the requirement of drinking type yogurt and meeting standard GB/T 19302 pairs of local flavor yogurts of the present invention, and product viscosity remains within the scope of 1000 ~ 1200mPas simultaneously, can ensure the salubrious fine and smooth mouthfeel of product.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or step.Word first, second and third-class use do not represent any order, can be title by these word explanations.
Claims (10)
1. flowers drink a type local flavor yogurt, are made up of the raw material of following weight proportion:
2. flowers according to claim 1 drink type local flavor yogurt, and wherein, described sweetener is made up of 30-70 part white granulated sugar, 0.02-0.05 part Sucralose and 0.05-0.15 part acesulfame potassium.
3. flowers according to claim 1 drink type local flavor yogurt, and wherein, described stabilizing agent is made up of 3-7.5 part hydroxypropyl PASELLI EASYGEL, 0.3-0.5 part fatty acid glyceride, 0.2-0.5 gellan gum and 0.5-1.5 part low-ester pectin.
4. the flowers according to any one of claim 1-3 drink type local flavor yogurt, and wherein, described fresh flower sauce prepares according to following step:
Cleaned up by fresh flower petal after removal of impurities, petal size controls within 5mm × 5mm;
In the fresh flower petal after cleaning, add white granulated sugar, the content of adjustment soluble solid is 45-50wt%; And then adding acid, adjusted to ph is 4.0-4.3;
Be incubated 20min at the sealing of the mixture of fresh flower petal, white granulated sugar and acid is placed on 95 DEG C-98 DEG C, cool after sterilization.
5. flowers according to claim 4 drink type local flavor yogurt, and wherein, described fresh flower is one or more in rose, Jasmine, honeysuckle, chrysanthemum, sweet osmanthus, camellia.
6. the flowers according to any one of claim 1-5 drink a preparation method for type local flavor yogurt, comprise the steps:
Material preparation step: the raw material preparing 1000 parts according to following weight proportion: raw milk 800 parts, PURE WHEY 5-15 part, fresh flower sauce 20-80 part, sweetener 30.07-70.2 part, stabilizing agent 4-10 part, flavoring essence 0-0.1 part, leavening 0.05-0.1 part, surplus is for purifying waste water;
Clean newborn step: be cooled to 2-6 DEG C by after described raw milk removal of impurities;
Hydration step: raw milk after the removal of impurities of 200-400 part is warming up to 45-50 DEG C, adds PURE WHEY, stirs after 15-20 minute and leaves standstill hydration 30-50 minute, obtain aqueous emulsions;
Adaptation step: raw milk after the removal of impurities of 200-400 part is warming up to 70-75 DEG C, adds stabilizing agent and sweetener, stirs and is cooled to 2-6 DEG C after 15-20 minute, obtain seasoning liquid;
Homogeneous sterilisation step: raw milk after described aqueous emulsions, seasoning liquid and the removal of impurities of remaining 0-400 part is mixed and obtains base-material, homogeneous, sterilization processing are carried out to described base-material;
Fermentation step: by the base-material cooling after sterilization, add leavening, at 41-43 DEG C of bottom fermentation, terminate fermentation after reaching 70 ° of T-75 ° of T to acidity, obtain acidified milk;
A breakdown of emulsion step: be cooled to 20-24 DEG C after described acidified milk is stirred 5-10 minute;
Secondary breakdown of emulsion step: the acidified milk after cooling is stirred 5-15 minute, makes its viscosity reach 1000-1200mPas;
After-ripening step: carry out canned add fresh flower sauce and flavoring essence in the acidified milk after secondary breakdown of emulsion after, and the acidified milk after canned is cooled to 2-6 DEG C carries out after-ripening.
7. preparation method according to claim 6, wherein, in described homogeneous sterilisation step, carry out homogeneous after described base-material is preheated to 60-65 DEG C, homogenization pressure is 18-20MPa.
8. the preparation method according to claim 6 or 7, wherein, in described homogeneous sterilisation step, sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
9. preparation method according to claim 6, wherein, in described fermentation step, is cooled to 41-43 DEG C by the base-material after described sterilizing.
10. preparation method according to claim 6, wherein, in the rear in ripe step, ripening time is 10-12 hour.
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| CN105901135A (en) * | 2016-04-26 | 2016-08-31 | 陈小锋 | Floral flavored yogurt processing method |
| CN106259892A (en) * | 2016-08-09 | 2017-01-04 | 新希望乳业控股有限公司 | A kind of room temperature drinking yoghourt and preparation method thereof |
| CN106538685A (en) * | 2016-10-26 | 2017-03-29 | 昆明雪兰牛奶有限责任公司 | Drink type flavored fermented milk and preparation method thereof |
| CN109007028A (en) * | 2018-07-18 | 2018-12-18 | 安徽新希望白帝乳业有限公司 | A kind of butter fruit flavor high protein drinking yoghourt and preparation method thereof |
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| CN105166040A (en) * | 2015-09-15 | 2015-12-23 | 昆明雪兰牛奶有限责任公司 | Edible flower normal-temperature flavored yogurt and production method thereof |
| CN105901135A (en) * | 2016-04-26 | 2016-08-31 | 陈小锋 | Floral flavored yogurt processing method |
| CN106259892A (en) * | 2016-08-09 | 2017-01-04 | 新希望乳业控股有限公司 | A kind of room temperature drinking yoghourt and preparation method thereof |
| CN106259892B (en) * | 2016-08-09 | 2020-01-14 | 新希望乳业股份有限公司 | Normal-temperature drinking yoghurt and preparation method thereof |
| CN106538685A (en) * | 2016-10-26 | 2017-03-29 | 昆明雪兰牛奶有限责任公司 | Drink type flavored fermented milk and preparation method thereof |
| CN109007028A (en) * | 2018-07-18 | 2018-12-18 | 安徽新希望白帝乳业有限公司 | A kind of butter fruit flavor high protein drinking yoghourt and preparation method thereof |
| CN110731381A (en) * | 2019-10-16 | 2020-01-31 | 江苏美天奶业有限公司 | fermented osmanthus fragrans fermented glutinous rice flavored fermented milk and preparation method thereof |
| CN113729106A (en) * | 2020-05-29 | 2021-12-03 | 内蒙古伊利实业集团股份有限公司 | Fat-reducing ice cream and preparation method thereof |
| CN115633716A (en) * | 2021-07-19 | 2023-01-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flower-fragrance fermented milk beverage and preparation method thereof |
| CN115633716B (en) * | 2021-07-19 | 2024-01-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flower-flavored fermented milk beverage and preparation method thereof |
| CN116918866A (en) * | 2022-04-06 | 2023-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cherry flower and green plum flavored yogurt and preparation method thereof |
| CN116918866B (en) * | 2022-04-06 | 2024-04-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cherry flower and green plum flavored yogurt and preparation method thereof |
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