CN104904853A - Waxberry yoghourt and preparation method thereof - Google Patents
Waxberry yoghourt and preparation method thereof Download PDFInfo
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- CN104904853A CN104904853A CN201510307305.1A CN201510307305A CN104904853A CN 104904853 A CN104904853 A CN 104904853A CN 201510307305 A CN201510307305 A CN 201510307305A CN 104904853 A CN104904853 A CN 104904853A
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Abstract
The invention provides waxberry yoghourt. The waxberry yoghourt is mainly prepared from the following raw materials in parts by weight: 100 parts of waxberry juice, 120-180 parts of milk, 20-60 parts of white granulated sugar, 60-80 parts of anhydrous cream, 20-40 parts of xanthan gum, 0.01-0.05 part of bifidobacterium and 0.04-0.08 part of lactobacillus. The invention further provides a preparation method of the waxberry yoghourt. Compared with the prior art, the waxberry yoghourt provided by the invention has the advantages of fine and smooth mouth feel, abundant nutrition, good stability and long guarantee period in the prior art; and more importantly, two times of fermentation of the bifidobacterium and the lactobacillus are carried out so that the content of the lactobacillus in the yoghourt is greatly increased and the nutrition of the yoghourt is greatly improved.
Description
Technical field
The present invention relates to a kind of red bayberry Yoghourt and preparation method thereof, belong to technical field of food preparation.
Background technology
Red bayberry is flourishing, tree crown rounding, has again early summer haw innumerable, very lovely, is that afforestation combines the fine tree species produced.Isolated planting, group planting in lawn, garden, or avenue system is all very suitable in roadside; Carry out the compartment according to dense planting mode or play bridging effect also very desirable.Economic use fruity is sour-sweet moderate, both direct-edible, can be processed into again that red bayberry is dry, sauce, preserved fruit etc.
Yoghourt is raw material with milk, after pasteurize, add beneficial bacterium (leavening) again in milk, after fermentation, then cools filling a kind of milk product.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Yoghourt not only remains all advantages of milk, and also maximizes favourable factors and minimizes unfavourable ones through process in some aspect, becomes the nutrient and healthcare products being more suitable for the mankind.
At present, the research of red bayberry Yoghourt is fewer, focuses on the nutritive value enriching red bayberry Yoghourt in prior art more, and color and luster, mouthfeel and stability etc., and wherein topmost content of lactic acid bacteria is often left in the basket, and causes some red bayberry Yoghourt content of lactic acid bacteria too low.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of red bayberry Yoghourt and preparation method thereof.
Technical scheme: for achieving the above object, the invention provides a kind of red bayberry Yoghourt, it primarily of following weight portion raw material made by:
Cranberry juice 100 parts, milk 120-180 part, white granulated sugar 20-60 part, anhydrous butter oil 60-80 part,
Xanthans 20-40 part, Bifidobacterium 0.01-0.05 part, lactobacillus 0.04-0.08 part.
As preferably, described red bayberry Yoghourt is mainly made by the raw material of following weight portion:
Cranberry juice 100 parts, milk 140-160 part, white granulated sugar 30-50 part, anhydrous butter oil 65-75 part,
Xanthans 25-35 part, Bifidobacterium 0.02-0.04 part, lactobacillus 0.05-0.07 part.
Preferred as another kind, described red bayberry Yoghourt is mainly made by the raw material of following weight portion:
Cranberry juice 100 parts, 150 parts, milk, white granulated sugar 40 parts, anhydrous butter oil 70 parts,
Xanthans 30 parts, Bifidobacterium 0.03 part, lactobacillus 0.06 part.
Preferred as another kind, described cranberry juice removes stalk by red bayberry, and stoning, smashs to pieces, squeezes the juice, and to obtain final product.
Present invention also offers the preparation method of described red bayberry Yoghourt, it is characterized in that: comprise the steps:
(1) pre-treatment: by Milk During Heating to 50-60 DEG C, adds white granulated sugar, anhydrous butter oil and xanthans, stirs 30-50min, obtains pretreatment liquid;
(2) homogeneous: above-mentioned pretreatment liquid is mixed with cranberry juice, homogeneous under 22-32MPa condition, obtains homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 95-100 DEG C of sterilizing 5-10min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 34-40 DEG C, adds bifidobacterium fermentation 8-12h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, at 40-50 DEG C of condition bottom fermentation 6-8 hour, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to 4-6 DEG C rapidly, static 6-8 hour, expansion drum expand, filling, refrigeration, to obtain final product.
As preferably, during described step (2) homogeneous, temperature is 40-50 DEG C.
Beneficial effect: relative to prior art, gained red bayberry Yoghourt of the present invention, except having the advantage of delicate mouthfeel in prior art, nutritious, good stability, long shelf-life, the most important thing is the fermenting twice by Bifidobacterium and lactobacillus, considerably increase the content of lactic acid bacteria in Yoghourt, significantly improve Yoghourt nutrition.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1
Prescription:
Cranberry juice 100 parts, 120 parts, milk, white granulated sugar 20 parts, anhydrous butter oil 60 parts,
Xanthans 20 parts, Bifidobacterium 0.01 part, lactobacillus 0.04 part
Preparation method:
(1) pre-treatment: by Milk During Heating to 50 DEG C, adds white granulated sugar, anhydrous butter oil and xanthans, stirs 30min, obtains pretreatment liquid;
(2) homogeneous: above-mentioned pretreatment liquid is mixed with cranberry juice, temperature is 40 DEG C, and homogeneous under 22MPa condition, obtains homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 95 DEG C of sterilizing 5min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 34 DEG C, adds bifidobacterium fermentation 8h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 40 DEG C of condition bottom fermentations 6 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 4 DEG C, static 6 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Embodiment 2
Prescription:
Cranberry juice 100 parts, 180 parts, milk, white granulated sugar-60 parts, anhydrous butter oil 80 parts,
Xanthans 40 parts, Bifidobacterium 0.05 part, lactobacillus 0.08 part
Preparation method:
(1) pre-treatment: by Milk During Heating to 60 DEG C, adds white granulated sugar, anhydrous butter oil and xanthans, stirs 50min, obtains pretreatment liquid;
(2) homogeneous: above-mentioned pretreatment liquid is mixed with cranberry juice, temperature is 50 DEG C, and homogeneous under 32MPa condition, obtains homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 100 DEG C of sterilizing 10min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 40 DEG C, adds bifidobacterium fermentation 12h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 50 DEG C of condition bottom fermentations 8 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 6 DEG C, static 8 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Embodiment 3
Prescription:
Cranberry juice 100 parts, 150 parts, milk, white granulated sugar 40 parts, anhydrous butter oil 70 parts,
Xanthans 30 parts, Bifidobacterium 0.03 part, lactobacillus 0.06 part
Preparation method:
(1) pre-treatment: by Milk During Heating to 55 DEG C, adds white granulated sugar, anhydrous butter oil and xanthans, stirs 40min, obtains pretreatment liquid;
(2) homogeneous: above-mentioned pretreatment liquid is mixed with cranberry juice, temperature is 45 DEG C, and homogeneous under 27MPa condition, obtains homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 98 DEG C of sterilizing 8min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 37 DEG C, adds bifidobacterium fermentation 10h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 45 DEG C of condition bottom fermentations 7 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 5 DEG C, static 7 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Embodiment 4
Prescription:
Cranberry juice 100 parts, 140 parts, milk, white granulated sugar 30 parts, anhydrous butter oil 65 parts,
Xanthans 25 parts, Bifidobacterium 0.02 part, lactobacillus 0.05 part
Preparation method:
(1) pre-treatment: by Milk During Heating to 52 DEG C, adds white granulated sugar, anhydrous butter oil and xanthans, stirs 35min, obtains pretreatment liquid;
(2) homogeneous: above-mentioned pretreatment liquid is mixed with cranberry juice, temperature is 42 DEG C, and homogeneous under 24MPa condition, obtains homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 96 DEG C of sterilizing 6min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 35 DEG C, adds bifidobacterium fermentation 9h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 42 DEG C of condition bottom fermentations 7 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 5 DEG C, static 7 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Embodiment 5
Prescription:
Cranberry juice 100 parts, 160 parts, milk, white granulated sugar 50 parts, anhydrous butter oil 75 parts,
Xanthans 35 parts, Bifidobacterium 0.04 part, lactobacillus 0.07 part
Preparation method:
(1) pre-treatment: by Milk During Heating to 58 DEG C, adds white granulated sugar, anhydrous butter oil and xanthans, stirs 45min, obtains pretreatment liquid;
(2) homogeneous: above-mentioned pretreatment liquid is mixed with cranberry juice, temperature is 48 DEG C, and homogeneous under 30MPa condition, obtains homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 98 DEG C of sterilizing 9min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 38 DEG C, adds bifidobacterium fermentation 11h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, 48 DEG C of condition bottom fermentations 7 hours, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to rapidly 5 DEG C, static 7 hours, expansion drum expand, filling, refrigeration, to obtain final product.
Experimental example 1 red bayberry Yoghourt of the present invention content of lactic acid bacteria detects
Carry out lactic acid bacteria detection according to " inspection of GB 4789.35-2010 national food safety standard food microbiological examination lactic acid bacteria ", measure the content of lactic acid bacteria in fro-yo
Control group is according to the embodiment of the present invention 3 prescription and preparation method, and step (4) uses lactobacillus to replace Bifidobacterium to ferment, other all identical gained red bayberry Yoghourts;
Embodiment 3 groups, embodiment 4 groups and embodiment 5 groups are according to the embodiment of the present invention 3,4 and 5 prescription and preparation method's gained red bayberry Yoghourt;
Content of lactic acid bacteria testing result is in table 1
Table 1 is group content of lactic acid bacteria testing result respectively
| Group | Initial content (cfu/ gram) | Content (cfu/ gram) after 3 months |
| Control group | 1×10 9 | 1×10 9 |
| Embodiment 3 groups | 1×10 11 | 1×10 11 |
| Embodiment 4 groups | 1×10 11 | 1×10 11 |
| Embodiment 5 groups | 1×10 11 | 1×10 11 |
Can be obtained by upper table 1, the present invention's three embodiment gained red bayberry Yoghourts, its content of lactic acid bacteria all can reach 1 × 10
11cfu/ gram, is significantly higher than 1 × 10 of control group
9cfu/ gram; And content of lactic acid bacteria is still 1 × 10 after 3 months
11cfu/ gram, does not change substantially, stable in properties, and content of lactic acid bacteria maintains high level always.
Claims (6)
1. a red bayberry Yoghourt, is characterized in that, it primarily of following weight portion raw material made by:
Cranberry juice 100 parts, milk 120-180 part, white granulated sugar 20-60 part, anhydrous butter oil 60-80 part,
Xanthans 20-40 part, Bifidobacterium 0.01-0.05 part, lactobacillus 0.04-0.08 part.
2. red bayberry Yoghourt according to claim 1, is characterized in that, it is mainly made by the raw material of following weight portion:
Cranberry juice 100 parts, milk 140-160 part, white granulated sugar 30-50 part, anhydrous butter oil 65-75 part,
Xanthans 25-35 part, Bifidobacterium 0.02-0.04 part, lactobacillus 0.05-0.07 part.
3. red bayberry Yoghourt according to claim 1, is characterized in that, it is mainly made by the raw material of following weight portion:
Cranberry juice 100 parts, 150 parts, milk, white granulated sugar 40 parts, anhydrous butter oil 70 parts,
Xanthans 30 parts, Bifidobacterium 0.03 part, lactobacillus 0.06 part.
4. red bayberry Yoghourt according to claim 1, is characterized in that: described cranberry juice removes stalk by red bayberry, and stoning, smashs to pieces, squeezes the juice, and to obtain final product.
5. the preparation method of the red bayberry Yoghourt described in any one of claim 1-4, is characterized in that: comprise the steps:
(1) pre-treatment: by Milk During Heating to 50-60 DEG C, adds white granulated sugar, anhydrous butter oil and xanthans, stirs 30-50min, obtains pretreatment liquid;
(2) homogeneous: above-mentioned pretreatment liquid is mixed with cranberry juice, homogeneous under 22-32MPa condition, obtains homogenizing fluid;
(3) sterilizing: by above-mentioned homogenizing fluid at 95-100 DEG C of sterilizing 5-10min, obtain sterilized solution;
(4) one time fermentation: above-mentioned sterilized solution is cooled to 34-40 DEG C, adds bifidobacterium fermentation 8-12h, obtains one time fermentation liquid;
(5) secondary fermentation: add lactobacillus in above-mentioned one time fermentation liquid, at 40-50 DEG C of condition bottom fermentation 6-8 hour, obtains secondary fermentation liquid;
(6) lower the temperature filling: above-mentioned secondary fermentation liquid is cooled to 4-6 DEG C rapidly, static 6-8 hour, expansion drum expand, filling, refrigeration, to obtain final product.
6. the preparation method of red bayberry Yoghourt according to claim 5, it is characterized in that, during described step (2) homogeneous, temperature is 40-50 DEG C.
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| CN201510307305.1A CN104904853A (en) | 2015-06-05 | 2015-06-05 | Waxberry yoghourt and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982523A (en) * | 2015-06-12 | 2015-10-21 | 光明乳业股份有限公司 | Fermented milk without food additives and preparation method thereof |
| CN106234591A (en) * | 2016-09-30 | 2016-12-21 | 浙江鸣食品股份有限公司 | A kind of high target base material secondary prepares the formula of Yoghourt, processing technology and using method thereof |
| CN110637882A (en) * | 2019-10-23 | 2020-01-03 | 常腾 | Preparation method of fruit yoghourt |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103549003A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN104082411A (en) * | 2014-06-10 | 2014-10-08 | 南京泽朗农业发展有限公司 | Waxberry yogurt and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103549003A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN104082411A (en) * | 2014-06-10 | 2014-10-08 | 南京泽朗农业发展有限公司 | Waxberry yogurt and preparation method thereof |
Non-Patent Citations (3)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982523A (en) * | 2015-06-12 | 2015-10-21 | 光明乳业股份有限公司 | Fermented milk without food additives and preparation method thereof |
| CN106234591A (en) * | 2016-09-30 | 2016-12-21 | 浙江鸣食品股份有限公司 | A kind of high target base material secondary prepares the formula of Yoghourt, processing technology and using method thereof |
| CN110637882A (en) * | 2019-10-23 | 2020-01-03 | 常腾 | Preparation method of fruit yoghourt |
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Application publication date: 20150916 |
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