CN105010536A - Yoghourt with taste of blueberries and long quality guarantee period and preparation method of yoghourt - Google Patents
Yoghourt with taste of blueberries and long quality guarantee period and preparation method of yoghourt Download PDFInfo
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- CN105010536A CN105010536A CN201510459759.0A CN201510459759A CN105010536A CN 105010536 A CN105010536 A CN 105010536A CN 201510459759 A CN201510459759 A CN 201510459759A CN 105010536 A CN105010536 A CN 105010536A
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Abstract
The invention provides yoghourt with taste of blueberries and a long quality guarantee period and a preparation method of the yoghourt. The yoghourt with the taste of blueberries and a long quality guarantee period and the preparation method of the yoghourt comprise the following technological steps: selecting 600kg of fresh milk, 10kg of whey powder, 80kg of white granulated sugar, 20kg of a stabilizing agent and 30kg of watery cream, and stirring the fresh milk, the whey powder, the white granulated sugar, the stabilizing agent and the watery cream at the temperature of 50-80 DEG C so as to make the fresh milk, the whey powder, the white granulated sugar, the stabilizing agent and the watery cream to be uniformly dissolved; performing constant volume on the dissolved feed liquid with 260kg of fresh milk, wherein the homogenizing temperature is 58 DEG C, and the homogenizing pressure is 20MPa, and performing homogenizing once; performing pasteurization on the homogenized feed liquid for 5 minutes at the temperature of 95 DEG C, and then cooling the feed liquid on which the pasteurization is performed to 43 DEG C; enabling 0.01-0.05kg of fermented strains to be led into the feed liquid under aseptic conditions, continuously stirring the fermented strains and the feed liquid until the fermented strains and the feed liquid are uniformly mixed, and continuously fermenting the feed liquid for 6 hours in a thermotank of 42 DEG C until the pH is 4.27; adding blueberry juice of which the mass ratio is 2%, and edible essence with the taste of blueberries to the feed liquid after the fermentation, and stirring the feed liquid, the blueberry juice and the edible essence continuously, slowly and uniformly. The yoghourt with the taste of the blueberries and a long quality guarantee period, provided by the invention, is convenient to transport and store, long in the quality guarantee period and rich in nutrition.
Description
Technical field
The present invention relates to beverage technology field, especially, relate to a kind of blue berry flavor yoghourt with long shelf life and preparation method thereof.
Background technology
Blueberry formal name used at school cowberry, also known as blue berry, pulp is fine and smooth, and seed is minimum, and fruity is sour-sweet moderate, unique flavor, and fragrance perfume is refreshing pleasant.Research shows: blueberry is rich in anthocyanin; there is low sugar, low fat, the feature such as anti-oxidant; in addition; the mineral matters such as vitamin E, vitamin A, Cobastab and K, Fe, Ca are also rich in blueberry; not only rich in nutritive value; but also have protection depending on Li ﹑ prevent cranial nerve aging, strengthen the health-care efficacy such as body immunity, FAO (Food and Agriculture Organization of the United Nation) is classified as one of large healthy food of the mankind five, can be rated as " king of third generation in the world fruit ".Yoghourt is the dairy products often drunk in present people's daily life, also there is now the yogurt drink of various brand on the market.Yoghourt is combined with the nutritional labeling of blueberry, a delicious food can be made and the drink that more enriches of nutritional labeling.
Yoghourt is nutritious, it is the good culture medium of microorganism, but also very easily infect harmful microorganism simultaneously, therefore, the Yoghourt that general processing method is produced should not be preserved at normal temperatures, all needs refrigeration in transport and sales process, and the shelf-life under refrigeration is generally only 21 days or shorter, also may there is the problems such as whey is separated out, curdled milk is broken, coagulability difference simultaneously, affect mouthfeel and the aesthetic quality of Yoghourt.On the whole, the Yoghourt that general processing method is produced there is transport and storage is inconvenient, the shelf-life is short and the technical problem that nutritional labeling is single.
Summary of the invention
In order to solve the transport of above-mentioned Yoghourt and store inconvenience, the shelf-life short and technical problem that nutritional labeling is single, the invention provides a kind of transport and store conveniently, long shelf-life and nutritious blue berry flavor yoghourt with long shelf life and preparation method thereof.
The preparation method of a kind of blue berry flavor yoghourt with long shelf life provided by the invention, comprises following processing step:
Step one, batching and mixing: select 600kg fresh milk, 10kg whey powder, 80kg white granulated sugar, 20kg stabilizing agent and the rare cream of 30kg stirring and dissolving at 50 DEG C of-80 DEG C of temperature even;
Step 2, homogeneous constant volume: by the feed liquid 260kg fresh milk constant volume dissolved in step one, homogenizing temperature 58 DEG C, homogenization pressure 20MPa, homogeneous is once;
Step 3, sterilization: by the pasteurize 5min at 95 DEG C of temperature of the feed liquid after homogeneous, be then cooled to 43 DEG C;
Step 4, fermentation: be aseptically linked in feed liquid by the fermented bacterium of 0.01-0.05kg, continue stirring until after mixing, and by feed liquid continuing fermentation 6h in 42 DEG C of insulating boxs, is 4.27 to pH;
Step 5, reinforced: in the feed liquid of fermentation ends, to add the blueberry juice of mass ratio 2% and the flavoring essence with taste, continue slowly to stir.
In a kind of preferred embodiment of blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof, step 6, sterilizing and filling is also comprised: the liquid after homogeneous continues to carry out sterilizing in 25 seconds at 75 DEG C of temperature after described step 5,18 DEG C are cooled to after sterilizing completes, then load aseptic storage tank, then carry out sterile filling.
In a kind of preferred embodiment of blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof, described step one is specially,
Step one, select 600kg fresh milk, and be heated to 50 DEG C;
Step 2,10kg whey powder is put into fresh milk, stir and dissolve completely, then continuing to be warming up to 77 DEG C;
Step 3, pour into wherein by uniform for dry mixing 80kg white granulated sugar and 20kg stabilizing agent, limit bevelling stirs, then adds the rare cream of 30kg, dissolves 15min and stabilizing agent is dissolved to completely without naked eyes visible particle.
In a kind of preferred embodiment of blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof, its kind of described whey powder in described step one is: whey powder 34 type.
In a kind of preferred embodiment of blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof, the described stabilizing agent in described step one is: Jinan Quan Kang acidified milk stabilizing agent D-3.
In a kind of preferred embodiment of blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof, the described fermented bacterium in described step 4 is: the mixture of bacillus bulgaricus and streptococcus thermophilus.
In a kind of preferred embodiment of blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof, the described blueberry juice in described step 4 is that blueberries obtains through peeling, cleaning, making beating, filtration and sterilization.
In a kind of preferred embodiment of blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof, its kind of essence described in described step 4 and consumption are: blue or green new GS014027 yoghurt flavours consumption 0.5kg, blue or green new 10617 fermented yoghourt essence consumption 0.2kg, the pure strange blueberry CQF009 consumption 0.3kg in Beijing.
Compared to prior art, blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof has following beneficial effect:
One, described blue berry flavor yoghourt with long shelf life and preparation thereof, adopts the sterilization 25 seconds at 75 DEG C of temperature of pasteurization mode, the miscellaneous bacteria in Yoghourt is killed, thus ensure that the composition of product, Yoghourt also can be guaranteed the quality at normal temperatures, be convenient to transport and store.
Two, described blue berry flavor yoghourt with long shelf life and preparation method thereof adds described stabilizing agent, make product in pasteurization processes, the maintenance of the nutritional labelings such as Yoghourt internal protein can be ensured, improve the quality of product, ensure the safety of food, extend the shelf-life of product.
Three, add treated blueberry juice in described blue berry flavor yoghourt with long shelf life and preparation method thereof, improve the mouthfeel of Yoghourt, also make the nutritive value of Yoghourt abundanter.
Accompanying drawing explanation
In order to be illustrated more clearly in the technical scheme in the embodiment of the present invention, below the accompanying drawing used required in describing embodiment is briefly described, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings, wherein:
Fig. 1 is the step schematic diagram of blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof.
Fig. 2 is the schematic diagram of its preparation methods steps one of the blue berry flavor yoghourt with long shelf life shown in Fig. 1.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.
See also Fig. 1 and Fig. 2, wherein Fig. 1 is the step schematic diagram of blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof, and Fig. 2 is the schematic diagram of its preparation methods steps one of the blue berry flavor yoghourt with long shelf life shown in Fig. 1.Described method comprises the steps:
S1, batching and mixing: select 600kg fresh milk, 10kg whey powder, 80kg white granulated sugar, 20kg stabilizing agent and the rare cream of 30kg stirring and dissolving at 50 DEG C of-80 DEG C of temperature even;
Particularly, the concrete operations of described batching and mixing comprise the steps:
S11, select 600kg fresh milk, and be heated to 50 DEG C;
S12,10kg whey powder is put into fresh milk, stir and dissolve completely, then continuing to be warming up to 77 DEG C;
S13, pour into wherein by uniform for dry mixing 80kg white granulated sugar and 20kg stabilizing agent, limit bevelling stirs, then adds the rare cream of 30kg, dissolves 15min and stabilizing agent is dissolved to completely without naked eyes visible particle.
S2, homogeneous constant volume: by the feed liquid 260kg fresh milk constant volume dissolved in step one, homogenizing temperature 58 DEG C, homogenization pressure 20MPa, homogeneous is once;
Particularly, its kind of described whey powder is: whey powder 34 type.
S3, sterilization: by the pasteurize 5min at 95 DEG C of temperature of the feed liquid after homogeneous, be then cooled to 43 DEG C;
Particularly, described stabilizing agent is: Jinan Quan Kang acidified milk stabilizing agent D-3.
S4, fermentation: be aseptically linked in feed liquid by the fermented bacterium of 0.01-0.05kg, continue stirring until after mixing, and by feed liquid continuing fermentation 6h in 42 DEG C of insulating boxs, is 4.27 to pH;
Particularly, described fermented bacterium is: the mixture of bacillus bulgaricus and streptococcus thermophilus.
S5, reinforced: in the feed liquid of fermentation ends, to add the blueberry juice of mass ratio 2% and the flavoring essence with taste, continue slowly to stir.
Particularly, described blueberry juice is that blueberries obtains through peeling, cleaning, making beating, filtration and sterilization.
S6, sterilizing and filling: the liquid after homogeneous continues to carry out sterilizing in 25 seconds at 75 DEG C of temperature, is cooled to 18 DEG C, then loads aseptic storage tank, then carry out sterile filling after sterilizing completes.
Blue berry flavor yoghourt with long shelf life provided by the invention and preparation method thereof 1 has following beneficial effect:
One, described blue berry flavor yoghourt with long shelf life and preparation thereof, adopts the sterilization 25 seconds at 75 DEG C of temperature of pasteurization mode, the miscellaneous bacteria in Yoghourt is killed, thus ensure that the composition of product, Yoghourt also can be guaranteed the quality at normal temperatures, be convenient to transport and store.
Two, described blue berry flavor yoghourt with long shelf life and preparation method thereof adds described stabilizing agent, make product in pasteurization processes, the maintenance of the nutritional labelings such as Yoghourt internal protein can be ensured, improve the quality of product, ensure the safety of food, extend the shelf-life of product.
Three, add treated blueberry juice in described blue berry flavor yoghourt with long shelf life and preparation method thereof, improve the mouthfeel of Yoghourt, also make the nutritive value of Yoghourt abundanter.
The foregoing is only a kind of embodiment of the present invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention and accompanying drawing content to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (9)
1. a preparation method for blue berry flavor yoghourt with long shelf life, is characterized in that, comprises following processing step:
Step one, batching and mixing: select 600kg fresh milk, 10kg whey powder, 80kg white granulated sugar, 20kg stabilizing agent and the rare cream of 30kg stirring and dissolving at 50 DEG C of-80 DEG C of temperature even;
Step 2, homogeneous constant volume: by the feed liquid 260kg fresh milk constant volume dissolved in step one, homogenizing temperature 58 DEG C, homogenization pressure 20MPa, homogeneous is once;
Step 3, sterilization: by the pasteurize 5min at 95 DEG C of temperature of the feed liquid after homogeneous, be then cooled to 43 DEG C;
Step 4, fermentation: be aseptically linked in feed liquid by the fermented bacterium of 0.01-0.05kg, continue stirring until after mixing, and by feed liquid continuing fermentation 6h in 42 DEG C of insulating boxs, is 4.27 to pH;
Step 5, reinforced: in the feed liquid of fermentation ends, to add the blueberry juice of mass ratio 2% and the flavoring essence with taste, continue slowly to stir.
2. blue berry flavor yoghourt with long shelf life according to claim 1 and preparation method thereof, it is characterized in that, step 6, sterilizing and filling is also comprised: the liquid after homogeneous continues to carry out sterilizing in 25 seconds at 75 DEG C of temperature after described step 5,18 DEG C are cooled to after sterilizing completes, then load aseptic storage tank, then carry out sterile filling.
3. blue berry flavor yoghourt with long shelf life according to claim 1 and preparation method thereof, is characterized in that, described step one specifically comprises the steps:
Step one, select 600kg fresh milk, and be heated to 50 DEG C;
Step 2,10kg whey powder is put into fresh milk, stir and dissolve completely, then continuing to be warming up to 77 DEG C;
Step 3, pour into wherein by uniform for dry mixing 80kg white granulated sugar and 20kg stabilizing agent, limit bevelling stirs, then adds the rare cream of 30kg, dissolves 15min and stabilizing agent is dissolved to completely without naked eyes visible particle.
4. blue berry flavor yoghourt with long shelf life according to claim 1 and preparation method thereof, is characterized in that, its kind of described whey powder in step one is: whey powder 34 type.
5. blue berry flavor yoghourt with long shelf life according to claim 1 and preparation method thereof, is characterized in that, the described stabilizing agent in described step one is: Jinan Quan Kang acidified milk stabilizing agent D-3.
6. blue berry flavor yoghourt with long shelf life according to claim 1 and preparation method thereof, is characterized in that, the described fermented bacterium in described step 4 is: the mixture of bacillus bulgaricus and streptococcus thermophilus.
7. blue berry flavor yoghourt with long shelf life according to claim 1 and preparation method thereof, is characterized in that, the described blueberry juice in described step 4 is that blueberries obtains through peeling, cleaning, making beating, filtration and sterilization.
8. blue berry flavor yoghourt with long shelf life according to claim 1 and preparation method thereof, it is characterized in that, its kind of essence described in described step 4 and consumption are: blue or green new GS014027 yoghurt flavours consumption 0.5kg, blue or green new 10617 fermented yoghourt essence consumption 0.2kg, the pure strange blueberry CQF009 consumption 0.3kg in Beijing.
9. a blue berry flavor yoghourt with long shelf life, it is characterized in that, its raw material comprises fresh milk, white sugar, Jinan Quan Kang acidified milk stabilizing agent D-3, rare cream, whey powder 34 type, Danisco bacterial classification 883, blueberry juice, essence, described Danisco bacterial classification 883 component is bacillus bulgaricus and streptococcus thermophilus, described blueberry juice component is the liquid that blueberries obtains through peeling, cleaning, making beating, filtration, sterilization, described essence component is blue or green new GS014027 yoghurt flavours, blue or green new 10617 fermented yoghourt essence, the pure strange blueberry CQF009 in Beijing.
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| CN201510459759.0A CN105010536A (en) | 2015-07-31 | 2015-07-31 | Yoghourt with taste of blueberries and long quality guarantee period and preparation method of yoghourt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106135407A (en) * | 2016-07-01 | 2016-11-23 | 沈阳农业大学 | A kind of blue berry fructus zizaniae caduciflorae Yoghourt and preparation method thereof |
| CN109122851A (en) * | 2018-08-06 | 2019-01-04 | 燕山大学 | A kind of fruit acid milk powder and preparation method thereof |
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| WO2008031971A1 (en) * | 2006-09-11 | 2008-03-20 | Compagnie Gervais Danone | Milk product |
| CN101579016A (en) * | 2009-06-24 | 2009-11-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Plant-type yoghurt and preparation method thereof |
| CN103168853A (en) * | 2011-12-21 | 2013-06-26 | 光明乳业股份有限公司 | Fermentation dairy product and preparation method thereof |
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2015
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Patent Citations (3)
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|---|---|---|---|---|
| WO2008031971A1 (en) * | 2006-09-11 | 2008-03-20 | Compagnie Gervais Danone | Milk product |
| CN101579016A (en) * | 2009-06-24 | 2009-11-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Plant-type yoghurt and preparation method thereof |
| CN103168853A (en) * | 2011-12-21 | 2013-06-26 | 光明乳业股份有限公司 | Fermentation dairy product and preparation method thereof |
Non-Patent Citations (3)
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| 胡丽娜，等: "蓝莓酸奶的研制", 《乳业科学与技术》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135407A (en) * | 2016-07-01 | 2016-11-23 | 沈阳农业大学 | A kind of blue berry fructus zizaniae caduciflorae Yoghourt and preparation method thereof |
| CN109122851A (en) * | 2018-08-06 | 2019-01-04 | 燕山大学 | A kind of fruit acid milk powder and preparation method thereof |
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