CN104839333B - A kind of flowers drink type flavor yogurt and preparation method thereof - Google Patents
A kind of flowers drink type flavor yogurt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of flowers to drink type flavor yogurt, is prepared from the following raw materials in parts by weight：800 parts of raw milk, 5 15 parts of PURE WHEY, 20 80 parts of fresh flower sauce, 30.07 70.2 parts of sweetener, 4 10 parts of stabilizer, 0 0.1 parts of food flavor, 0.05 0.1 parts of leavening, purified water adds to 1000 parts.The invention also discloses the preparation methods that above-mentioned flowers drink type flavor yogurt.Flowers of the present invention, which drink type flavor yogurt, can play the health-care efficacy of edible flower, and clean taste, good fluidity, and Quality During Shelf Life is stablized, and disclosure satisfy that the quality demand of drinking yoghourt.Meanwhile flowers of the invention drink type flavor yogurt preparation is simple, the production cycle is shorter and need not increase new equipment.
Description
Technical field
The invention belongs to dairy products preparing technical fields more particularly to a kind of flowers to drink type flavor yogurt and its preparation side
Method.
Background technology
Flavor yogurt is using more than 80% raw ox (sheep) breast or milk powder as raw material, adds other raw materials, thermophilic through sterilizing, being inoculated with
It is added before or after hot streptococcus and lactobacillus bulgaricus (lactobacillus delbruockii subspecies bulgaricus) fermentation or does not add food additive
Add product made of agent, nutrition fortifier, fruits and vegetables, cereal etc..
Edible flowers class is rich in vitamin, amino acid, minerals, carbohydrate, alkaloid, procyanidine, Huang
The various nutrients such as ketone and functional component, great edible medical value.As the improvement of people's living standards, various flowers are planted
Since its changeable taste and nutrient health function are favored by numerous consumers, the market demand also exists species health drink
It is growing.Therefore, edible flower series dairy products are developed, are had for the development of the industry of flowers and plants and Dairy Industry important
Directive significance.
Flavor yogurt currently on the market is generally divided into stirred type and coagulating type, and it is less to drink type yogurt.Drink type acid
Although breast is Yoghourt, its clean taste, good fluidity, product viscosity is relatively low.Drinking yoghourt is produced at present in order to overcome
The shortcomings that its structural state is sticky can carry out homogenization, but yogurt is caused by homogenization after Yoghourt fermentation
Drink type yogurt product manufacture complexity, and contamination of products risk can be increased, at the same after homogenization yogurt due to
Its structural state destroys completely so that it is susceptible to bleed lamination in shelf life, leads to structural state deterioration.
Therefore, a agreeable to the taste flowers drinking yoghourt simple for process, salubrious is researched and developed for the breast in China is promoted to make
Product industrial development and product promotion are of great significance.
Invention content
For this purpose, the purpose of the present invention is to provide a kind of delicate mouthfeel is salubrious, good flowing can be kept in shelf life
The flowers of property, stability and mouthfeel drink the preparation method of type flavor yogurt and the flavor yogurt.
On the one hand, the present invention provides a kind of flowers to drink type flavor yogurt, is prepared from the following raw materials in parts by weight：
Optionally, flowers according to the present invention drink type flavor yogurt, and the sweetener is by 30-70 parts of white granulated sugars, 0.02-
0.05 part of Sucralose and 0.05-0.15 parts of acesulfame potassium compositions.
Optionally, flowers according to the present invention drink type flavor yogurt, and the stabilizer is by 3-7.5 parts of two starch of hydroxypropyl
Phosphate, 0.3-0.5 part fatty acid glyceride, 0.2-0.5 gellan gums and 0.5-1.5 parts of low-ester pectin compositions.
Optionally, flowers according to the present invention drink type flavor yogurt, and the fresh flower sauce is to be prepared into as steps described below
It arrives：Fresh flower petal after removal of impurities is cleaned up, petal size is controlled within 5mm × 5mm；Fresh flower petal after cleaning
Middle addition white granulated sugar, the content for adjusting soluble solid are 45-50wt%；Then acid is added, adjustment pH value is
4.0-4.3；The mixture sealing of fresh flower petal, white granulated sugar and acid is placed at 95 DEG C -98 DEG C and keeps the temperature 20min, is killed
Bacterium postcooling.
Optionally, flowers according to the present invention drink type flavor yogurt, the fresh flower is rose, Jasmine, honeysuckle,
It is one or more in chrysanthemum, sweet osmanthus, camellia.
On the other hand, the present invention also provides the preparation method that above-mentioned flowers drink type flavor yogurt, include the following steps：
Material preparation step：Prepare 1000 parts of raw material according to following weight proportion：800 parts of raw milk, PURE WHEY 5-15
Part, 20-80 parts of fresh flower sauce, 30.07-70.2 parts of sweetener, 4-10 parts of stabilizer, 0-0.1 parts of food flavor, leavening 0.05-
0.1 part, surplus is purified water；
Net breast step：The raw milk is cleaned into postcooling to 2-6 DEG C；
Hydration step：Raw milk after 200-400 parts of removal of impurities is warming up to 45-50 DEG C, PURE WHEY is added in, stirs 15-
Hydration 30-50 minutes are stood after twenty minutes, obtain aqueous emulsions；
Adaptation step：Raw milk after 200-400 parts of removal of impurities is warming up to 70-75 DEG C, adds in stabilizer and sweetener, stirring
2-6 DEG C is cooled to after 15-20 minutes, obtains seasoning liquid；
Homogeneous sterilisation step：Raw milk after the aqueous emulsions, seasoning liquid and remaining 0-400 parts of removal of impurities is mixed equal
It is even to obtain base-material, homogeneous, sterilization processing are carried out to the base-material；
Fermentation step：Base-material after sterilization is cooled down, leavening is added in, ferments at 41-43 DEG C, until acidity reaches 70 °
Terminate fermentation after T-75 ° of T, obtain acidified milk；
Primary demulsification step：20-24 DEG C is cooled to after the acidified milk is stirred 5-10 minutes；
Secondary demulsification step：Acidified milk after cooling is stirred 5-15 minutes, its viscosity is made to reach 1000-1200mPa
s；
After-ripening step：Added in into the acidified milk after secondary demulsification after fresh flower sauce and food flavor carry out it is canned, and by tank
Acidified milk after dress is cooled to 2-6 DEG C of progress after-ripening.
Optionally, preparation in accordance with the present invention, in the homogeneous sterilisation step, the base-material is to be preheated to 60-
Homogeneous, homogenization pressure 18-20MPa are carried out after 65 DEG C.
Optionally, preparation in accordance with the present invention, in the homogeneous sterilisation step, sterilization temperature is 95 DEG C, sterilization
Time is 300 seconds.
Optionally, in the fermentation step, the base-material after the sterilizing is cooled to for preparation in accordance with the present invention
41-43℃。
Optionally, preparation in accordance with the present invention, in the rear in ripe step, ripening time is 10-12 hours.
Flowers of the present invention, which drink type flavor yogurt, can play the health-care efficacy of edible flower, and clean taste,
Good fluidity, Quality During Shelf Life are stablized, and disclosure satisfy that the quality demand of drinking yoghourt.Meanwhile the present invention provides the flowers
Grass drinks the preparation method of type flavor yogurt, and the preparation method is simple for process, and the production cycle is shorter and is newly set without increasing
It is standby.
Description of the drawings
By reading the detailed description of hereafter preferred embodiment, it is various other the advantages of and benefit it is common for this field
Technical staff will become clear.Attached drawing is only used for showing the purpose of preferred embodiment, and is not considered as to the present invention
Limitation.In the accompanying drawings：
Fig. 1 is the flow diagram for the preparation method that flowers of the present invention drink type flavor yogurt.
Specific embodiment
The invention will be further described with specific embodiment below in conjunction with the accompanying drawings.
The present invention provides a kind of flowers to drink type flavor yogurt, is prepared from the following raw materials in parts by weight：
Wherein, the sweetener used in the present invention is by 30-70 portions of white granulated sugars, 0.02-0.05 parts of Sucraloses and 0.05-
0.15 part of acesulfame potassium composition.In sweetener composition, part white sand is substituted with the higher Sucralose of a small amount of sugariness and acesulfame potassium
Sugar greatly reduces the dosage of white granulated sugar, and realize product hypoglycemic reduces production cost, and the combination of three kinds of sweeteners simultaneously
So that the sweet taste of flavor yogurt is more naturally, mouthfeel is also more salubrious, fine and smooth.
The stabilizer used in the present invention is by 3-7.5 parts of hydroxypropyl PASELLI EASYGELs, 0.3-0.5 portions of mono-/bis-glyceride
Fat acid esters, 0.2-0.5 gellan gums and 0.5-1.5 parts of low-ester pectin compositions.The combination of stabilizers is to be based on drinking type yogurt base
What the total solids of material was selected for 15.0%-18.5%, it can ensure product low viscosity conditions stability inferior, in the protein
And the mouthfeel and low viscosity that the lower imparting product of total solids addition is salubrious, it is formed simultaneously the fine and smooth low viscous mouthfeel of product and ensures good
Good mobility.
The fresh flower sauce used in the present invention is prepared as steps described below：Fresh flower petal cleaning after removal of impurities is dry
Only, the control of petal size is within 5mm × 5mm；White granulated sugar is added in fresh flower petal after cleaning, it can using white granulated sugar adjustment
The content of dissolubility solid content is 45-50wt%；Then acid is added, adjustment pH value is 4.0-4.3；Finally fresh flower is spent
The mixture sealing of valve, white granulated sugar and acid, which is placed at 95 DEG C -98 DEG C, keeps the temperature 20min, sterilizes postcooling.Above-mentioned preparation
The acid used in step can be the common acid products such as citric acid, malic acid, can also use lemon juice
To adjust acidity.The means such as existing pasteurize in the prior art can be used to sterilize mixture, then will kill
Mixture after bacterium is cooled to room temperature.
Prepare fresh flower used by fresh flower sauce can be rose, Jasmine, honeysuckle, chrysanthemum, sweet osmanthus, camellia or
It is to meet Ministry of Agriculture professional standard NY/T 1506《Pollution-free food edible flower》It is one or more in the flowers of middle defined.
Containing multivitamin, the amino acid of needed by human body and trace element etc. in flowers, can improve the immunity of the human body, moreover it is possible to reconcile
Qi and blood, the decompression that clears away heart-fire, moist skin, flavor yogurt is prepared using fresh flower sauce as raw material, not only so that yogurt has the virtue of fresh flower
Fragrance taste, additionally it is possible to promote the nutritive value and health-care effect of yogurt.
The leavening used in the present invention can be such as streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, double
The common fermenting microbe such as discrimination bacillus.Used purified water refers to obtain domestic water after ultrafiltration and reverse-osmosis treated
Softened water, since treatment process is the prior art, this will not be repeated here.
The present invention also provides the preparation method that above-mentioned flowers drink type flavor yogurt, Fig. 1 shows flower of the present invention
Grass drinks the flow diagram of type flavor method for preparing sour milk.As shown in Figure 1, this method comprises the following steps：
Material preparation step S1100：Prepare 1000 parts of raw material according to following weight proportion：800 parts of raw milk, PURE WHEY
5-15 parts, 20-80 parts of fresh flower sauce, 30.07-70.2 parts of sweetener, 4-10 parts of stabilizer, 0-0.1 parts of food flavor, leavening
0.05-0.1 parts, surplus is purified water；
Net breast step S1200：The raw milk is cleaned into postcooling to 2-6 DEG C；
Hydration step S1300：Raw milk after 200-400 parts of removal of impurities is warming up to 45-50 DEG C, PURE WHEY is added in, stirs
Hydration 30-50 minutes are stood after mixing 15-20 minutes, obtain aqueous emulsions；
Adaptation step S1400：Raw milk after 200-400 parts of removal of impurities is warming up to 70-75 DEG C, adds in stabilizer and sweet taste
Agent, stirring are cooled to 2-6 DEG C after 15-20 minutes, obtain seasoning liquid；
Homogeneous sterilisation step S1500：By raw milk after the aqueous emulsions, seasoning liquid and remaining 0-400 parts of removal of impurities
It is uniformly mixed and obtains base-material, homogeneous, sterilization processing are carried out to the base-material；
Fermentation step S1600：Base-material after sterilization is cooled down, leavening is added in, ferments at 41-43 DEG C, until acidity reaches
Terminate fermentation after to 70 ° of T-75 ° of T, obtain acidified milk；
Primary demulsification step S1700：20-24 DEG C is cooled to after the acidified milk is stirred 5-10 minutes；
Secondary demulsification step S1800：Acidified milk after cooling is stirred 5-15 minutes, its viscosity is made to reach 1000-
1200mPa·s；
After-ripening step S1900：Added in into the acidified milk after secondary demulsification after fresh flower sauce and food flavor carry out it is canned, and
Acidified milk after will be canned is cooled to 2-6 DEG C of progress after-ripening.
Wherein, in the net newborn step S1200, raw milk is generally first passed through into duplex strainer through centrifugal pump and was carried out
Filter out it is miscellaneous, be then pumped into centrifugation milk clarifier in, by centrifugal action by breast fine impurities remove.
In the homogeneous sterilisation step S1500, after the base-material being mixed to get first preferably is preheated to 60-65 DEG C again
Carry out homogeneous, homogenization pressure 18-20MPa.It sterilizes as pasteurize, sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
In the fermentation step S1600, ferment after the base-material after the sterilizing is cooled to 41-43 DEG C.
It, will fermentation in the case where agitator speed is the operating condition of 10-15r/min in the primary demulsification step S1700
Breast stirring is cooled to 20-24 DEG C after 5-10 minutes.Secondary demulsification step S1800 is carried out after cooling, is 30- in agitator speed
It is stirred 5-15 minutes under the operating condition of 45r/min, acidified milk viscosity is reduced to 1000-1200mPas.
The present invention is exactly to use above-mentioned secondary demulsification technology, and acidified milk viscosity is reduced to 1000- by blender
It carries out again filling after 1200mPas, improves product protein stability and shelf life.Stirring used in above-mentioned demulsification
Paddle is the frame type agitating blade of stainless steel, and frame type agitating blade can handle the high product of viscosity, and can reduce product wall built-up,
It is demulsified to the structural state of Yoghourt in jar fermenter and tank to be filled, is reached pair by suitable rotating speed and ageing twice
The suitable shearing of Yoghourt colloid tissue, destroy Yoghourt colloform texture in hydrogen bond, disulfide bond the effects that, but extent of the destruction again not
As for making product dehydrate contraction that whey be caused to be precipitated, so as to reach the agreeable to the taste viscosity of drinking yoghourt product.
In the rear in ripe step S1900, ripening time is 10-12 hours.By Aging storage, promote virtue in acidified milk
Studies of The Aromatic Substances generates, and further increases the stickiness of acidified milk.
The optional factor that type flavor method for preparing sour milk is drunk according to flowers proposed by the present invention is more, can be designed that more
Kind embodiment, therefore exemplary illustration of the specific embodiment only as the specific implementation of the present invention, without forming to this
The limitation of invention scope.In order to specifically describe the present invention, selection following embodiment illustrates.
Embodiment 1
In the present embodiment, the raw material that preparation flowers drink type flavor yogurt is 1000kg, and the weight proportion of each raw material is：It is raw
Cow's milk 800kg, white granulated sugar 50kg, PURE WHEY 5kg, fresh flower sauce 60kg, Sucralose 0.05kg, acesulfame potassium 0.05kg, surely
Determine agent 5kg, leavening 0.06kg, food flavor 0.05kg, surplus is purified water.
The preparation method that flowers drink type flavor yogurt is：
The raw milk of acceptance(check) is successively pumped by centrifugal pump in duplex strainer and centrifugation milk clarifier first, is passed through
Centrifugal action removes the fine impurities in breast, is subsequently cooled to 6 DEG C, storage.
Raw milk after 300kg cleans is weighed, PURE WHEY is added in after being warming up to 50 DEG C, is stirred 15 minutes, stands hydration
30 minutes, obtain aqueous emulsions.
Raw milk after 300kg cleans is weighed again, is warming up to 75 DEG C, adds in stabilizer, white granulated sugar, Sucralose and An Sai
Honey, stirring are cooled to 6 DEG C after being uniformly dissolved within 15 minutes, obtain seasoning liquid；
Raw milk stirs 5 minutes after the aqueous emulsions, seasoning liquid and remaining 200kg are cleaned, and is uniformly mixed
To base-material.After the base-material is preheated to 65 DEG C, the homogeneous under the homogenization pressure of 18MPa.Then the base-material after homogeneous is carried out
Pasteurize：Heat preservation sterilization 300 seconds at 95 DEG C.
Base-material after sterilization is cooled to 43 DEG C, is stirred 10 minutes after inoculating starter, heat-preservation fermentation is carried out at 43 DEG C,
Terminate fermentation after reaching 70 ° of T to acidity, obtain acidified milk.
The acidified milk is stirred 5 minutes under the conditions of agitator speed 15r/min and is once demulsified, is then cooled to
24℃；Then the acidified milk after cooling is stirred 10 minutes under the conditions of agitator speed 40r/min and carries out secondary demulsification, make it
Viscosity reaches 1150mPas.
Added in into the acidified milk after secondary demulsification after fresh flower sauce and food flavor carry out it is canned.Production after finally will be canned
Product, which are placed in freezer, is cooled to 4 DEG C, after-ripening 10 hours, through that can dispatch from the factory after the assay was approved.
Embodiment 2
In the present embodiment, the raw material that preparation flowers drink type flavor yogurt is 1000kg, and the weight proportion of each raw material is：It is raw
Cow's milk 800kg, white granulated sugar 30kg, PURE WHEY 10kg, fresh flower sauce 20kg, Sucralose 0.033kg, acesulfame potassium 0.1kg, surely
Determine agent 4kg, leavening 0.1kg, food flavor 0.1kg, surplus is purified water.
The preparation method that flowers drink type flavor yogurt is：
The raw milk of acceptance(check) is successively pumped by centrifugal pump in duplex strainer and centrifugation milk clarifier first, is passed through
Centrifugal action removes the fine impurities in breast, is subsequently cooled to 6 DEG C, storage.
Raw milk after 400kg cleans is weighed, PURE WHEY is added in after being warming up to 45 DEG C, is stirred 15 minutes, stands hydration
45 minutes, obtain aqueous emulsions.
Raw milk after 400kg cleans is weighed again, is warming up to 75 DEG C, adds in stabilizer, white granulated sugar, Sucralose and An Sai
Honey, stirring are cooled to 4 DEG C after being uniformly dissolved within 15 minutes, obtain seasoning liquid；
The aqueous emulsions, seasoning liquid are stirred 5 minutes, is uniformly mixed and obtains base-material.The base-material is preheated to 65 DEG C
Afterwards, the homogeneous under the homogenization pressure of 20MPa.Then the base-material after homogeneous is subjected to pasteurize：The heat preservation sterilization 300 at 95 DEG C
Second.
Base-material after sterilization is cooled to 43 DEG C, is stirred 10 minutes after inoculating starter, heat-preservation fermentation is carried out at 43 DEG C,
Terminate fermentation after reaching 72 ° of T to acidity, obtain acidified milk.
The acidified milk is stirred 8 minutes under the conditions of agitator speed 10r/min and is once demulsified, is then cooled to
20℃；Then the acidified milk after cooling is stirred 12 minutes under the conditions of agitator speed 45r/min and carries out secondary demulsification, make it
Viscosity reaches 1020mPas.
Added in into the acidified milk after secondary demulsification after fresh flower sauce and food flavor carry out it is canned.Production after finally will be canned
Product, which are placed in freezer, is cooled to 4 DEG C, after-ripening 10 hours, through that can dispatch from the factory after the assay was approved.
Embodiment 3
In the present embodiment, the raw material that preparation flowers drink type flavor yogurt is 1000kg, and the weight proportion of each raw material is：It is raw
Cow's milk 800kg, white granulated sugar 70kg, PURE WHEY 15kg, fresh flower sauce 80kg, Sucralose 0.02kg, acesulfame potassium 0.05kg, surely
Determine agent 10kg, leavening 0.08kg, surplus is purified water.
The preparation method that flowers drink type flavor yogurt is：
The raw milk of acceptance(check) is successively pumped by centrifugal pump in duplex strainer and centrifugation milk clarifier first, is passed through
Centrifugal action removes the fine impurities in breast, is subsequently cooled to 6 DEG C, storage.
Raw milk after 200kg cleans is weighed, PURE WHEY is added in after being warming up to 45 DEG C, is stirred 15 minutes, stands hydration
45 minutes, obtain aqueous emulsions.
Raw milk after 200kg cleans is weighed again, is warming up to 70 DEG C, adds in stabilizer, white granulated sugar, Sucralose and An Sai
Honey, stirring are cooled to 6 DEG C after being uniformly dissolved within 18 minutes, obtain seasoning liquid；
Raw milk stirs 10 minutes after the aqueous emulsions, seasoning liquid and remaining 400kg are cleaned, and is uniformly mixed
To base-material.After the base-material is preheated to 60 DEG C, the homogeneous under the homogenization pressure of 18MPa.Then the base-material after homogeneous is carried out
Pasteurize：Heat preservation sterilization 300 seconds at 95 DEG C.
Base-material after sterilization is cooled to 43 DEG C, is stirred 15 minutes after inoculating starter, heat-preservation fermentation is carried out at 43 DEG C,
Terminate fermentation after reaching 74 ° of T to acidity, obtain acidified milk.
The acidified milk is stirred 5 minutes under the conditions of agitator speed 15r/min and is once demulsified, is then cooled to
24℃；Then the acidified milk after cooling is stirred 11 minutes under the conditions of agitator speed 45r/min and carries out secondary demulsification, make it
Viscosity reaches 1180mPas.
Added in into the acidified milk after secondary demulsification after fresh flower sauce and food flavor carry out it is canned.Production after finally will be canned
Product, which are placed in freezer, is cooled to 6 DEG C, after-ripening 12 hours, through that can dispatch from the factory after the assay was approved.
By above-described embodiment 1-3, the salubrious flowers of delicate mouthfeel are prepared and have drunk type flavor yogurt, finished product fat
Fat content >=2.8%, protein >=2.5%, and can keep good mobility, stability and mouthfeel in shelf life.In order to
The characteristics of flavor yogurt of the present invention is better described, applicant drink the above embodiment of the present invention 1-3 flowers being prepared
The sensory evaluation scores and physical and chemical index of type flavor yogurt are detected.
Test case 1
The test evaluation that the embodiment 1-3 flowers prepared are drunk type flavor yogurt mouthfeel and grow smell is integrated using sense organ
Point system asks 50 veteran evaluating members to carry out sensory evaluation scores, standards of grading reference to test specimen《Chinese dairy products
Industrial trade specification cultured milk aesthetic quality's criticism detailed rules and regulations》It is determined after modifying, specific targets are shown in Table 1.
Color and luster, structural state, the sum of the score of growing smell are total score, remove in whole total scores a best result and
One minimum point, the score result after rounding of averaging is the sensory evaluation scores value of the flavor yogurt.The results are shown in Table 2.
1 flowers of table drink type flavor yogurt sensory evaluation scores standard
The sensory evaluation scores result of 2 product of the present invention of table
| Survey item | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Color and luster | 18 | 18 | 19 |
| Structural state | 37 | 36 | 38 |
| Grow smell | 36 | 38 | 35 |
| Comprehensive score | 91 | 92 | 92 |
It is shown by data above, drinking yoghourt of the invention has good color and luster, grows smell and mouthfeel, disclosure satisfy that
Consumer demand.
Test case 2
The physical and chemical indexes such as protein, fat in type flavor yogurt are drunk to the embodiment 1-3 flowers prepared to carry out
Analysis, concrete outcome are as shown in table 3 below.
3 present invention production physical and chemical index testing result of table
| 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 | 6.5×108 | 4.9×108 | 5.1×108 |
More than index the result shows that, it is of the invention drink type yogurt and meet standard GB/T 19302 flavor yogurt is wanted
It asks, while product viscosity is maintained in the range of 1000~1200mPas, can ensure the salubrious fine and smooth mouthfeel of product.
It should be noted that the present invention will be described rather than limits the invention for above-described embodiment, and this
Field technology personnel can design alternative embodiment without departing from the scope of the appended claims.In claim
In, any reference mark between bracket should not be configured to limitations on claims.Word "comprising" is not excluded for depositing
In element or step not listed in the claims.The use of word first, second and third etc. does not indicate that any sequence, can
These words are construed to title.
Claims (5)
1. a kind of flowers drink the preparation method of type flavor yogurt, include the following steps：
Material preparation step：Prepare 1000 parts of raw material according to following weight proportion：800 parts of raw milk, 5-15 parts of PURE WHEY are fresh
20-80 parts of flower sauce, 30.07-70.2 parts of sweetener, 4-10 parts of stabilizer, 0-0.1 parts of food flavor, 0.05-0.1 parts of leavening,
Surplus is purified water；The stabilizer is by 3-7.5 parts of hydroxypropyl PASELLI EASYGELs, 0.3-0.5 parts of fatty acid glycerides, 0.2-
0.5 gellan gum and 0.5-1.5 parts of low-ester pectin compositions；
Net breast step：The raw milk is cleaned into postcooling to 2-6 DEG C；
Hydration step：Raw milk after 200-400 parts of removal of impurities is warming up to 45-50 DEG C, adds in PURE WHEY, 15-20 points of stirring
Hydration 30-50 minutes are stood after clock, obtain aqueous emulsions；
Adaptation step：Raw milk after 200-400 parts of removal of impurities is warming up to 70-75 DEG C, stabilizer and sweetener is added in, stirs 15-
It is cooled to 2-6 DEG C after twenty minutes, obtains seasoning liquid；
Homogeneous sterilisation step：Raw milk after the aqueous emulsions, seasoning liquid and remaining 0-400 parts of removal of impurities is uniformly mixed
To base-material, homogeneous, sterilization processing are carried out to the base-material；
Fermentation step：Base-material after sterilization is cooled down, leavening is added in, ferments at 41-43 DEG C, until acidity reaches 70 ° T-75 °
Terminate fermentation after T, obtain acidified milk；
Primary demulsification step：The acidified milk is stirred 5-10 minutes in the case where agitator speed is the operating condition of 10-15r/min
After be cooled to 20-24 DEG C；
Secondary demulsification step：The acidified milk after cooling is stirred into 5-15 in the case where agitator speed is the operating condition of 30-45r/min
Minute, its viscosity is made to reach 1000-1200mPas；
After-ripening step：Added in into the acidified milk after secondary demulsification after fresh flower sauce and food flavor carry out it is canned, and will be canned after
Acidified milk be cooled to 2-6 DEG C progress after-ripening.
2. preparation method according to claim 1, wherein, in the homogeneous sterilisation step, the base-material is to be preheated to
Homogeneous, homogenization pressure 18-20MPa are carried out after 60-65 DEG C.
3. preparation method according to claim 1 or 2, wherein, in the homogeneous sterilisation step, sterilization temperature 95
DEG C, sterilizing time is 300 seconds.
4. preparation method according to claim 1, wherein, it is in the fermentation step, the base-material after the sterilizing is cold
But to 41-43 DEG C.
5. preparation method according to claim 1, wherein, in the rear in ripe step, ripening time is 10-12 hours.
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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 |
| 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 |
| 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 |
| 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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| CN103783158A (en) * | 2014-01-18 | 2014-05-14 | 红河云牛乳业有限责任公司 | Fresh flower yoghourt and production method |
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| CN103053688A (en) * | 2012-12-28 | 2013-04-24 | 昆明雪兰牛奶有限责任公司 | Fermented milk and preparation method thereof |
| CN103783158A (en) * | 2014-01-18 | 2014-05-14 | 红河云牛乳业有限责任公司 | Fresh flower yoghourt and production method |
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