CN105076404A - Preparation method of fermented glutinous rice yoghurt - Google Patents
Preparation method of fermented glutinous rice yoghurt Download PDFInfo
- Publication number
- CN105076404A CN105076404A CN201410190228.1A CN201410190228A CN105076404A CN 105076404 A CN105076404 A CN 105076404A CN 201410190228 A CN201410190228 A CN 201410190228A CN 105076404 A CN105076404 A CN 105076404A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- fermented glutinous
- preparation
- yoghurt
- sterilization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation method of fermented glutinous rice yoghurt. The preparation method comprises the following steps: evenly mixing the following raw materials in parts by weight: 30 to 70 parts of fermented glutinous rice, 0.1 to 0.45 part of thickening agent, 0.1 to 2 parts of starch, 20 to 30 parts of high fructose syrup and/or white granulate sugar, and 9 to 38 parts of water and/or fermented glutinous rice supernate, sterilizing the mixture at a temperature of 90 to 95 DEG C for 10 to 15 minutes so as to obtain fermented glutinous rice sauce; and mixing the obtain fermented glutinous rice sauce with yoghurt according to a mass ratio of 1:(5-19) at a temperature of 15 to 25 DEG C; wherein the thickening agent is one or more of carrageenan, pectin, xanthan gum, locust bean gum and guar gum. The total content of solids in yoghurt is in a range of 18 to 22.5%. The prepared fermented glutinous rice yoghurt can be stably stored under a refrigeration condition, is suitable for massive industrial production, and can be stored for 21 days at a temperature of 2 to 6 DEG C.
Description
Technical field
The present invention relates to a kind of preparation method of Yoghourt, especially a kind of preparation method of the Yoghourt containing the fermented glutinous rice grain of rice.
Background technology
Fermented glutinous rice is a kind of typical local food be made up through culture propagation of glutinous rice or rice.Fermented glutinous rice taste is fragrant and sweet pure and sweet, sugary, organic acid, vitamin B1, B2 etc., can beneficial gas, promote the production of body fluid, invigorate blood circulation, ethanol content is few, is therefore loved by the people.
Yoghourt represents as a kind of diet of health, and while enriching its kind, the local flavor of sour milk products also carries out the change emerged in an endless stream.Fermented glutinous rice yoghurt, as a kind of product of brand-new category, had both been rich in the nutrient health of Yoghourt, and possess again the delicious food of fermented glutinous rice, be a kind of novel, healthy, delicious product simultaneously.Mostly existing fermented glutinous rice yoghurt is that the product quality situation of making like this is wayward, and shelf life of products is shorter, and 2-6 DEG C of storage conditions lower shelf-life can only reach 5-7 days at most by will simply fermented glutinous rice and Yoghourt be mixed.So both be not easy to store, be also unfavorable for large-scale industrial production.
Summary of the invention
The object of this invention is to provide a kind of preparation method of the Yoghourt containing fermented glutinous rice, its obtained fermented glutinous rice yoghurt has double nutrition and the local flavor of fermented glutinous rice and Yoghourt, and stability is better.
The invention provides a kind of preparation method of fermented glutinous rice yoghurt, comprise: 30 to the 70 weight portion fermented glutinous rice grain of rices, 0.1 to 0.45 parts by weight of thickening agent, 0.1 to 2 weight starch, 20 to 30 weight portion high fructose syrups and/or white granulated sugar and 9 to 38 weight parts waters and/or fermented glutinous rice supernatant are mixed rear sterilization, the temperature of sterilization is 90 to 95 DEG C, duration is 10 to 15 minutes, obtains fermented glutinous rice sauce; And by fermented glutinous rice sauce and Yoghourt 1:(5-19 in mass ratio) mix, the temperature of mixing is 15 to 25 DEG C; Wherein, thickener is selected from carragheen, pectin, xanthans, the combination of one or more in locust bean gum and guar gum; The total solids content of Yoghourt is 18% to 22.5%.
The fermented glutinous rice grain of rice in the present invention is filtered by fermented glutinous rice, filtering wherein Rice & peanut milk and get final product; And the Rice & peanut milk of filtering is fermented glutinous rice supernatant.
The temperature that fermented glutinous rice sauce in the present invention and the temperature that Yoghourt mixes keep when referring to respective temperature before two kinds of base-materials are together with being mixed into and mix.
In a kind of exemplary embodiment of the preparation method of fermented glutinous rice yoghurt, thickener is carragheen, and consumption is 0.15 to 0.45 weight portion.
In a kind of exemplary embodiment of the preparation method of fermented glutinous rice yoghurt, when preparing fermented glutinous rice sauce, the blend step of raw material comprises: mixed with water by starch, obtains mixture A; High fructose syrup or white granulated sugar are mixed with thickener, obtains mixture B; And in the fermented glutinous rice grain of rice, add mixture A and mix, then be warming up to 70 DEG C and insulation make starch gelatinization, finally add mixture B and mix.Wherein, the time required for starch gelatinization is made to be 10-15 minute.
In a kind of exemplary embodiment of the preparation method of fermented glutinous rice yoghurt, the raw material of Yoghourt comprises milk 80 to 90 weight portion, white granulated sugar 6 to 9 weight portion, PURE WHEY 0.2 to 2 weight portion, and thickener and/or starch 0.3 to 1.7 weight portion.
In a kind of exemplary embodiment of the preparation method of fermented glutinous rice yoghurt, the preparation method of Yoghourt comprises: by milk, white granulated sugar, thickener and/or starch, PURE WHEY mixing; Homogeneous after mixed material is warming up to 65 DEG C, homogenization pressure 150 to 170bar; By the material sterilization obtained after homogeneous, sterilization temperature is 95 DEG C, and duration is 5 minutes; And the material obtained after sterilization is cooled to 42 DEG C, inoculating lactic acid bacterium leavening agent, ferment cold to beating during pH to 4.6.
Preparation method's exploitativeness of fermented glutinous rice yoghurt provided by the invention is comparatively strong, and the fermented glutinous rice yoghurt refrigerated condition stability inferior that it prepares is better, is suitable for large-scale industrial production, and can under 2-6 DEG C of storage conditions the shelf-life can reach 21 days.
Detailed description of the invention
In order to the technical characteristic to invention, object and effect have understanding clearly, now with the following Examples the specific embodiment of the present invention is described.
embodiment 1.
1, raw material.
1.1, the raw material of fermented glutinous rice sauce:
The fermented glutinous rice grain of rice: 30 kilograms;
Thickener: carragheen 0.15 kilogram;
Starch: 2 kilograms;
High fructose syrup: 30 kilograms;
Fermented glutinous rice supernatant: 37.85 kilograms.
1.2, Yoghourt raw material:
Milk: 80 kilograms;
White granulated sugar: 9 kilograms;
PURE WHEY: 2 kilograms;
Thickener: pectin 0.2 kilogram, 0.1 kilogram, agar.
2, preparation method.
2.1, the preparation method of fermented glutinous rice sauce:
A, the water being 4 DEG C by starch and temperature mix, and obtain mixture A;
B, high fructose syrup to be mixed with thickener, obtain mixture B;
C, in the fermented glutinous rice grain of rice, add mixture A and mix, then being warming up to 70 DEG C, being incubated and making starch gelatinization in 15 minutes, finally add mixture B and mix, obtaining mixed material;
D, by mixed material sterilization, the temperature of sterilization is 90 DEG C, and duration is 15 minutes, obtains fermented glutinous rice sauce.
2.2, the preparation method of Yoghourt:
A, milk, white granulated sugar, PURE WHEY and thickener to be mixed;
B, mixed material is warming up to 65 DEG C after homogeneous, homogenization pressure 150bar;
C, the material sterilization will obtained after homogeneous, sterilization temperature is 95 DEG C, and duration is 5 minutes;
D, the material obtained after sterilization is cooled to 42 DEG C, inoculating lactic acid bacterium leavening agent, fermenting cold to beating during pH to 4.6, obtaining Yoghourt, its total solids content is 20.3%.
2.3, by fermented glutinous rice sauce and Yoghourt in mass ratio 1:5 mix, the temperature of mixing is 15 DEG C, obtains fermented glutinous rice yoghurt.
Obtained fermented glutinous rice yoghurt refrigerated condition (2-6 DEG C) stability inferior better and the shelf-life can reach 21 days.
embodiment 2.
1, raw material.
1.1, the raw material of fermented glutinous rice sauce:
The fermented glutinous rice grain of rice: 50 kilograms;
Thickener: carragheen 0.3 kilogram;
Starch: 0.6 kilogram;
High candy slurry: 14 kilograms;
White granulated sugar: 11 kilograms;
Fermented glutinous rice supernatant: 24.1 kilograms.
1.2, Yoghourt raw material:
Milk: 85 kilograms;
White granulated sugar: 7 kilograms;
PURE WHEY: 1 kilogram;
Starch: 0.93 kilogram;
Thickener: pectin 0.03 kilogram, 0.04 kilogram, agar.
2, preparation method.
2.1, the preparation method of fermented glutinous rice sauce:
A, the water being 15 DEG C by starch and temperature mix, and obtain mixture A;
B, high fructose syrup to be mixed with thickener, obtain mixture B;
C, in the fermented glutinous rice grain of rice, add mixture A and mix, then being warming up to 70 DEG C, being incubated and making starch gelatinization in 10 minutes, finally add mixture B and mix, obtaining mixed material;
D, by mixed material sterilization, the temperature of sterilization is 93 DEG C, and duration is 13 minutes, obtains fermented glutinous rice sauce.
2.2, the preparation method of Yoghourt:
A, milk, white granulated sugar, PURE WHEY, starch and thickener to be mixed;
B, mixed material is warming up to 65 DEG C after homogeneous, homogenization pressure 160bar;
C, the material sterilization will obtained after homogeneous, sterilization temperature is 95 DEG C, and duration is 5 minutes;
D, the material obtained after sterilization is cooled to 42 DEG C, inoculating lactic acid bacterium leavening agent, fermenting cold to beating during pH to 4.6, obtaining Yoghourt, its total solids content is 18.74%.
2.3, by fermented glutinous rice sauce and Yoghourt in mass ratio 1:9 mix, the temperature of mixing is 20 DEG C, obtains fermented glutinous rice yoghurt.
Obtained fermented glutinous rice yoghurt refrigerated condition (2-6 DEG C) stability inferior better and the shelf-life can reach 21 days.
embodiment 3.
1, raw material.
1.1, the raw material of fermented glutinous rice sauce:
The fermented glutinous rice grain of rice: 70 kilograms;
Thickener: carragheen 0.45 kilogram;
Starch: 0.1 kilogram;
White granulated sugar: 20 kilograms;
Water: 9.45 kilograms.
1.2, Yoghourt raw material:
Milk: 90 kilograms;
White granulated sugar: 6 kilograms;
PURE WHEY: 0.2 kilogram;
Starch: 1.6 kilograms;
Thickener: pectin 0.05 kilogram, 0.05 kilogram, agar.
2, preparation method.
2.1, the preparation method of fermented glutinous rice sauce:
A, the water being 25 DEG C by starch and temperature mix, and obtain mixture A;
B, high fructose syrup to be mixed with thickener, obtain mixture B;
C, in the fermented glutinous rice grain of rice, add mixture A and mix, then being warming up to 70 DEG C, being incubated and making starch gelatinization in 12 minutes, finally add mixture B and mix, obtaining mixed material;
D, by mixed material sterilization, the temperature of sterilization is 95 DEG C, and duration is 10 minutes, obtains fermented glutinous rice sauce.
2.2, the preparation method of Yoghourt:
A, milk, white granulated sugar, PURE WHEY, starch and thickener to be mixed;
B, mixed material is warming up to 65 DEG C after homogeneous, homogenization pressure 170bar;
C, the material sterilization will obtained after homogeneous, sterilization temperature is 95 DEG C, and duration is 5 minutes;
D, the material obtained after sterilization is cooled to 42 DEG C, inoculating lactic acid bacterium leavening agent, fermenting cold to beating during pH to 4.6, obtaining Yoghourt, its total solids content is 18.3%.
2.3, by fermented glutinous rice sauce and Yoghourt in mass ratio 1:19 mix, the temperature of mixing is 25 DEG C, obtains fermented glutinous rice yoghurt.
Obtained fermented glutinous rice yoghurt refrigerated condition (2-6 DEG C) stability inferior better and the shelf-life can reach 21 days.
embodiment 4.
1, raw material.
1.1, the raw material of fermented glutinous rice sauce:
The fermented glutinous rice grain of rice: 50 kilograms;
Thickener: locust bean gum 0.05 kilogram, guar gum 0.05 kilogram;
Starch: 1 kilogram;
High candy slurry: 27 kilograms;
Fermented glutinous rice supernatant: 21.9 kilograms.
1.2, Yoghourt raw material:
Milk: 87 kilograms;
White granulated sugar: 9 kilograms;
PURE WHEY: 2 kilograms;
Starch: 1.59 kilograms;
Thickener: pectin 0.07 kilogram, 0.04 kilogram, agar.
2, preparation method.
2.1, the preparation method of fermented glutinous rice sauce:
A, the water being 20 DEG C by starch and temperature mix, and obtain mixture A;
B, high fructose syrup to be mixed with thickener, obtain mixture B;
C, in the fermented glutinous rice grain of rice, add mixture A and mix, then being warming up to 70 DEG C, being incubated and making starch gelatinization in 15 minutes, finally add mixture B and mix, obtaining mixed material;
D, by mixed material sterilization, the temperature of sterilization is 93 DEG C, and duration is 13 minutes, obtains fermented glutinous rice sauce.
2.2, the preparation method of Yoghourt:
A, milk, white granulated sugar, PURE WHEY, starch and thickener to be mixed;
B, mixed material is warming up to 65 DEG C after homogeneous, homogenization pressure 160bar;
C, the material sterilization will obtained after homogeneous, sterilization temperature is 95 DEG C, and duration is 5 minutes;
D, the material obtained after sterilization is cooled to 42 DEG C, inoculating lactic acid bacterium leavening agent, fermenting cold to beating during pH to 4.6, obtaining Yoghourt, its total solids content is 22.5%.
2.3, by fermented glutinous rice sauce and Yoghourt in mass ratio 1:5 mix, the temperature of mixing is 20 DEG C, obtains fermented glutinous rice yoghurt.
Obtained fermented glutinous rice yoghurt refrigerated condition (2-6 DEG C) stability inferior better and the shelf-life can reach 21 days.
embodiment 5.
1, raw material.
1.1, the raw material of fermented glutinous rice sauce:
The fermented glutinous rice grain of rice: 50 kilograms;
Thickener: pectin 0.15 kilogram, xanthans 0.15 kilogram;
Starch: 0.8 kilogram;
High candy slurry: 27 kilograms;
Fermented glutinous rice supernatant: 21.9 kilograms.
1.2, Yoghourt raw material:
Milk: 80 kilograms;
White granulated sugar: 7.5 kilograms;
PURE WHEY: 0.5 kilogram;
Starch: 0.7 kilogram;
Thickener: pectin 0.05 kilogram, 0.05 kilogram, agar.
2, preparation method.
2.1, the preparation method of fermented glutinous rice sauce:
A, by starch and temperature be the water of 20 DEG C by weight mixing, obtain mixture 1;
B, high fructose syrup to be mixed with thickener, obtain mixture 2;
C, in the fermented glutinous rice grain of rice, add mixture 1 and mix, then being warming up to 70 DEG C, being incubated and making starch gelatinization in 15 minutes, finally add mixture 2 and mix, obtaining mixed material;
D, by mixed material sterilization, the temperature of sterilization is 93 DEG C, and duration is 13 minutes, obtains fermented glutinous rice sauce.
2.2, the preparation method of Yoghourt:
A, milk, white granulated sugar, PURE WHEY, starch and thickener to be mixed;
B, mixed material is warming up to 65 DEG C after homogeneous, homogenization pressure 160bar;
C, the material sterilization will obtained after homogeneous, sterilization temperature is 95 DEG C, and duration is 5 minutes;
D, the material obtained after sterilization is cooled to 42 DEG C, inoculating lactic acid bacterium leavening agent, fermenting cold to beating during pH to 4.6, obtaining Yoghourt, its total solids content is 18%.
2.3, by fermented glutinous rice sauce and Yoghourt in mass ratio 1:9 mix, the temperature of mixing is 20 DEG C, obtains fermented glutinous rice yoghurt.
Obtained fermented glutinous rice yoghurt refrigerated condition (2-6 DEG C) stability inferior better and the shelf-life can reach 21 days.
comparative example 1.
1, raw material.
1.1, the raw material of fermented glutinous rice sauce:
The fermented glutinous rice grain of rice: 50 kilograms;
Thickener: carragheen 0.3 kilogram;
Starch: 0.6 kilogram;
High candy slurry: 28 kilograms;
Fermented glutinous rice supernatant: 21.1 kilograms.
1.2, Yoghourt raw material:
Milk: 85 kilograms;
White granulated sugar: 8 kilograms;
PURE WHEY: 3 kilograms;
Starch: 8 kilograms;
Thickener: pectin 0.3 kilogram, 0.7 kilogram, agar.
2, preparation method.
2.1, the preparation method of fermented glutinous rice sauce:
A, by starch and temperature be the water of 15 DEG C by weight mixing, obtain mixture A;
B, high fructose syrup to be mixed with thickener, obtain mixture B;
C, in the fermented glutinous rice grain of rice, add mixture A and mix, then being warming up to 70 DEG C, being incubated and making starch gelatinization in 10 minutes, finally add mixture B and mix, obtaining mixed material;
D, by mixed material sterilization, the temperature of sterilization is 90 DEG C, and duration is 15 minutes, obtains fermented glutinous rice sauce.
2.2, the preparation method of Yoghourt:
A, milk, white granulated sugar, PURE WHEY, starch and thickener to be mixed;
B, mixed material is warming up to 65 DEG C after homogeneous, homogenization pressure 150bar;
C, the material sterilization will obtained after homogeneous, sterilization temperature is 95 DEG C, and duration is 5 minutes;
D, the material obtained after sterilization is cooled to 42 DEG C, inoculating lactic acid bacterium leavening agent, fermenting cold to beating during pH to 4.6, obtaining Yoghourt, its total solids content is 29.1%.
2.3, by fermented glutinous rice sauce and Yoghourt in mass ratio 1:5 mix, the temperature of mixing is 15 DEG C, obtains fermented glutinous rice yoghurt.
Obtained fermented glutinous rice yoghurt refrigerated condition (2-6 DEG C) stability inferior is poor, and granular sensation is stronger.
comparative example 2.
Raw material is identical with embodiment 1.Preparation method is on the basis of embodiment 1, and sterilization conditions in fermented glutinous rice sauce preparation process is replaced with 110 DEG C, and sterilization 20 minutes, all the other method steps are with embodiment 1.The result done like this have impact on the color of final products, state and local flavor.
comparative example 3.
Raw material is identical with embodiment 1.Preparation method is on the basis of embodiment 1, and the temperature that fermented glutinous rice sauce mixes with Yoghourt is adjusted to 42 DEG C, and all the other method steps are with embodiment 1.The result done like this is the stability that have impact on the viscosity of fermented glutinous rice sauce and Yoghourt, state and final products.
comparative example 4.
Thickener consumption in fermented glutinous rice sauce raw material is only adjusted to 0.8 kilogram by the basis of embodiment 1, all the other amounts of components and preparation method constant.The result done like this is that the viscosity of fermented glutinous rice sauce can become large, affects viscosity and the local flavor of fermented glutinous rice sauce, finally affects viscosity and the local flavor of product.
clean taste degree detects.
Method: sensory evaluation is tested.
Testing result:
| Before product refrigeration | After product refrigerates 21 days at 2-6 DEG C | |
| Embodiment 1 | Clean taste | Clean taste |
| Embodiment 2 | Clean taste | Clean taste |
| Embodiment 3 | Clean taste | Clean taste |
| Embodiment 4 | Clean taste | Clean taste |
| Embodiment 5 | Clean taste | Clean taste |
| Comparative example 1 | Product is stiff too, and particle appears in its product, fine and smooth not, and product is clouding, comparatively ekes out a living | Product is stiff too, and particle appears in its product, fine and smooth not, and product is clouding, comparatively ekes out a living |
| Comparative example 2 | Mouthfeel is excessive rarefied | Mouthfeel is excessive rarefied, has bleed phenomenon |
| Comparative example 3 | Mouthfeel is salubriouser | Mouthfeel is clouding, and taste slightly changes |
| Comparative example 4 | Mouthfeel is thickness comparatively | Mouthfeel thickness, ekes out a living |
detection of Stability.
Method: leave standstill and observe.
Testing result:
| Before product refrigeration | After product refrigerates 21 days at 2-6 DEG C | |
| Embodiment 1 | State is homogeneous, stability is better | State is homogeneous, stability is better |
| Embodiment 2 | State is homogeneous, stability is better | State is homogeneous, stability is better |
| Embodiment 3 | State is homogeneous, stability is better | State is homogeneous, stability is better |
| Embodiment 4 | State is homogeneous, stability is better | State is homogeneous, stability is better |
| Embodiment 5 | State is homogeneous, stability is better | State is homogeneous, stability is better |
| Comparative example 1 | Less stable, has particle, fineless and smooth | Less stable, has particle, fineless and smooth |
| Comparative example 2 | Product quality and state thin, poor stability | Product quality and state thin, there is slight layering and bleed in poor stability |
| Comparative example 3 | Stability is better | Less stable, has layering bleed phenomenon |
| Comparative example 4 | Have gluey caking, state is not too even | Less stable, Flavor release is bad |
Particle in upper table refers to the particle in Yoghourt, not refers to the fermented glutinous rice grain of rice.
In this article, " schematically " expression " serves as example, example or explanation ", any embodiment being described to " schematically " in this article should be interpreted as a kind of preferred or have more the technical scheme of advantage.
Number range herein not only comprises the gamut in two end points, also comprises the some subranges be contained in wherein.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention; allly do not depart from the skill of the present invention equivalent embodiments done of spirit or change; as the combination of feature, segmentation or repetition, all should be included within protection scope of the present invention.
Claims (5)
1. a preparation method for fermented glutinous rice yoghurt, is characterized in that, comprising:
30 to the 70 weight portion fermented glutinous rice grain of rices, 0.1 to 0.45 parts by weight of thickening agent, 0.1 to 2 weight starch, 20 to 30 weight portion high fructose syrups and/or white granulated sugar and 9 to 38 weight parts waters and/or fermented glutinous rice supernatant are mixed rear sterilization, the temperature of described sterilization is 90 to 95 DEG C, duration is 10 to 15 minutes, obtains fermented glutinous rice sauce; And
By described fermented glutinous rice sauce and Yoghourt 1:(5-19 in mass ratio) mix, the temperature of mixing is 15 to 25 DEG C;
Wherein, described thickener is selected from carragheen, pectin, xanthans, the combination of one or more in locust bean gum and guar gum; The total solids content of described Yoghourt is 18% to 22.5%.
2. the preparation method of fermented glutinous rice yoghurt as claimed in claim 1, wherein, described thickener is carragheen, and consumption is 0.15 to 0.45 weight portion.
3. the preparation method of fermented glutinous rice yoghurt as claimed in claim 1, wherein, when preparing described fermented glutinous rice sauce, the blend step of raw material comprises:
Starch is mixed with water, obtains mixture A;
High fructose syrup or white granulated sugar are mixed with thickener, obtains mixture B; And
In the fermented glutinous rice grain of rice, add described mixture A and mix, then be warming up to 70 DEG C and insulation make starch gelatinization, finally add described mixture B and mix.
4. the preparation method of fermented glutinous rice yoghurt as claimed in claim 1, wherein, the raw material of described Yoghourt comprises milk 80 to 90 weight portion, white granulated sugar 6 to 9 weight portion, PURE WHEY 0.2 to 2 weight portion, and thickener and/or starch 0.3 to 1.7 weight portion.
5. the preparation method of fermented glutinous rice yoghurt as claimed in claim 4, wherein, the preparation method of described Yoghourt comprises:
By milk, white granulated sugar, thickener and/or starch, PURE WHEY mixing;
Homogeneous after mixed material is warming up to 65 DEG C, homogenization pressure 150 to 170bar;
By the material sterilization obtained after homogeneous, sterilization temperature is 95 DEG C, and duration is 5 minutes; And
The material obtained after sterilization being cooled to 42 DEG C, inoculating lactic acid bacterium leavening agent, fermenting cold to beating during pH to 4.6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190228.1A CN105076404B (en) | 2014-05-07 | 2014-05-07 | A kind of preparation method of fermented glutinous rice yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190228.1A CN105076404B (en) | 2014-05-07 | 2014-05-07 | A kind of preparation method of fermented glutinous rice yoghurt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105076404A true CN105076404A (en) | 2015-11-25 |
| CN105076404B CN105076404B (en) | 2019-09-06 |
Family
ID=54558467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410190228.1A Active CN105076404B (en) | 2014-05-07 | 2014-05-07 | A kind of preparation method of fermented glutinous rice yoghurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105076404B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788121A (en) * | 2016-08-30 | 2018-03-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal temperature fermented glutinous rice yoghurt and preparation method thereof |
| CN109105492A (en) * | 2018-08-06 | 2019-01-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN109393321A (en) * | 2017-08-16 | 2019-03-01 | 南京卫岗乳业有限公司 | A kind of preparation process of fresh flower fermented glutinous rice freeze-dried powder and the application in solidification type yoghourt |
| CN109744315A (en) * | 2019-02-19 | 2019-05-14 | 临清乳泰奶业有限公司 | A kind of bright nurse yoghurt and preparation method thereof |
| CN111149863A (en) * | 2020-02-19 | 2020-05-15 | 上海宝珠餐饮有限公司 | Fermented glutinous rice yoghourt and preparation method thereof |
| CN111184067A (en) * | 2018-11-15 | 2020-05-22 | 内蒙古伊利实业集团股份有限公司 | Yoghourt capable of producing aromatic gas and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1198305A (en) * | 1997-05-05 | 1998-11-11 | 罗定超 | Nutritious health care fermented glutinous rice and preparing method thereof |
| CN1237363A (en) * | 1999-06-07 | 1999-12-08 | 徐孝纯 | Eight precious fermented glutinous rice |
| CN1663433A (en) * | 2005-03-14 | 2005-09-07 | 北京得昊力新科技发展有限公司 | Yoghurt and rice wine composite milk and its manufacturing method |
-
2014
- 2014-05-07 CN CN201410190228.1A patent/CN105076404B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1198305A (en) * | 1997-05-05 | 1998-11-11 | 罗定超 | Nutritious health care fermented glutinous rice and preparing method thereof |
| CN1237363A (en) * | 1999-06-07 | 1999-12-08 | 徐孝纯 | Eight precious fermented glutinous rice |
| CN1663433A (en) * | 2005-03-14 | 2005-09-07 | 北京得昊力新科技发展有限公司 | Yoghurt and rice wine composite milk and its manufacturing method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788121A (en) * | 2016-08-30 | 2018-03-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal temperature fermented glutinous rice yoghurt and preparation method thereof |
| CN109393321A (en) * | 2017-08-16 | 2019-03-01 | 南京卫岗乳业有限公司 | A kind of preparation process of fresh flower fermented glutinous rice freeze-dried powder and the application in solidification type yoghourt |
| CN109105492A (en) * | 2018-08-06 | 2019-01-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN111184067A (en) * | 2018-11-15 | 2020-05-22 | 内蒙古伊利实业集团股份有限公司 | Yoghourt capable of producing aromatic gas and preparation method thereof |
| CN109744315A (en) * | 2019-02-19 | 2019-05-14 | 临清乳泰奶业有限公司 | A kind of bright nurse yoghurt and preparation method thereof |
| CN111149863A (en) * | 2020-02-19 | 2020-05-15 | 上海宝珠餐饮有限公司 | Fermented glutinous rice yoghourt and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105076404B (en) | 2019-09-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101057609B (en) | Long-acting sour milk containing beneficial bacteria factor and its producing method | |
| CN104886256B (en) | A kind of pure walnut acidified milk and preparation method thereof | |
| CN102578234B (en) | Set yoghurt and preparation method thereof | |
| CN105076404A (en) | Preparation method of fermented glutinous rice yoghurt | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN102687752B (en) | Method for making brown soybean lactobacillus drink | |
| CN106616144B (en) | Live bacterium type aerated beverage and preparation method thereof | |
| CN108094790A (en) | A kind of fermented apple juice and preparation method thereof | |
| CN105166037A (en) | Brown lactobacillus beverage and preparation method thereof | |
| CN101731334B (en) | Yoghourt containing fragrant rice grains, and preparation method thereof | |
| CN108936103A (en) | Active lactobacillus fermented fruits and vegetables juice beverage and preparation method thereof | |
| CN107125427B (en) | Double-fermentation frozen drink and preparation method thereof | |
| CN1198513C (en) | Process for producing drinks containing lactate | |
| CN109497151A (en) | A kind of oat base normal-temperature yoghourt and preparation method thereof | |
| CN107873841A (en) | Lactic acid bacteria beverage and its production technology | |
| CN107897386A (en) | Low alcohol Sourbean milk of a kind of aerogenesis and preparation method thereof | |
| CN108576737A (en) | A kind of meter of sour soup and preparation method thereof | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN111227042A (en) | Milk beverage and preparation method thereof | |
| CN107889994A (en) | Fermentation type active lactic acid bacteria carrot juice beverage and preparation method thereof | |
| CN111165577A (en) | Yeast and lactobacillus fermented flavored milk beverage and preparation method thereof | |
| CN101601488A (en) | A kind of longan fruit vinegar drink and production method thereof | |
| CN106578104B (en) | Composite beverage rich in vegetable protein and vitamins and preparation method thereof | |
| CN103355573A (en) | Low-sugar fruit jam with fruit grains and preparation method thereof | |
| RU2637386C1 (en) | Method for production of cultured milk product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200826 Address after: 11 Minfeng Road, Jingbin Industrial Park, Wuqing District, Tianjin Patentee after: MENGNIU DAIRY PRODUCTS (TIANJIN) Co.,Ltd. Address before: Helingeer Shengle Economic Zone Hohhot city the Inner Mongolia Autonomous Region 011517 Patentee before: Inner Mongolia Mengniu Dairy (Group) Co.,Ltd. |
|
| TR01 | Transfer of patent right |