CN105076407A - Color yogurt and manufacturing process thereof - Google Patents
Color yogurt and manufacturing process thereof Download PDFInfo
- Publication number
- CN105076407A CN105076407A CN201510568960.2A CN201510568960A CN105076407A CN 105076407 A CN105076407 A CN 105076407A CN 201510568960 A CN201510568960 A CN 201510568960A CN 105076407 A CN105076407 A CN 105076407A
- Authority
- CN
- China
- Prior art keywords
- juice
- milk
- yoghourt
- green tea
- color
- 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.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A color yogurt is prepared from any two or more selected from a purple potato juice mixed milk, a carrot juice mixed milk, a green tea juice mixed milk and whole milk in different colors by using a glue membrane as a barrier film and then fermenting. The mixed volume ratio of the purple potato juice, carrot juice and green tea juice respectively in the purple potato juice mixed milk, carrot juice mixed milk, green tea juice mixed milk to the whole milk is 1:(1-2.5). The color yogurt is prepared by adding fruit and vegetable juices in different colors in whole milk through appropriate adjustment and processing process, separating by glue and fermenting; the novel yogurt has obvious separation, bright color, good organization condition, high ornamental appearance and rich nutritional value and health care functions, and not only inherits the advantages of yogurt, but also maintains the original bright color of fruits and vegetables. The color yogurt combines the nutritional value of foods in different colors, and is popular among consumers.
Description
Technical field
The invention belongs to foods processing technique, be specifically related to a kind of colored Yoghourt and manufacture craft thereof.
Background technology
Containing abundant liposoluble vitamin in Yoghourt; In Yoghourt containing abundant mineral matter element as calcium, potassium, magnesium, zinc, iron, phosphorus etc.; Also containing the protein easily absorbed and digestible carbohydrate in Yoghourt; Yoghourt also has plurality of health care functions: improve intestinal flora, has whole intestines effect, prevention of intestinal tract disease, has reduction cholesterol, angiocardiopathy preventing, anticancer effect.
Over nearly 20 years, the consumption figure of whole world Yoghourt progressively improves, and the designs and varieties of Yoghourt also increase gradually.Especially fruit yogurt has won liking of more and more consumer with its abundant mouthfeel and nutritive value.But the general viscosity of fruit/vegetable yoghourt common on the market is at present lower, mobility is strong, and Yoghourt and fruits and vegetables mix, and both cannot reach distinct state, and sight is more weak.
According to various countries' market information and domestic and international expert to the prediction of 21 century trends in food development, having the Yoghourt of higher nutritive value, well health care, unique local flavor and the functions such as convenient, will be market trend.Fruit/vegetable yoghourt is the product that in liquid Yoghourt, kind is maximum, and not only mouthfeel is pleasant for it, and compensate for avitaminous drawback in common sour milk, makes the nutritive value of Yoghourt more comprehensive.
Summary of the invention
Object of the present invention is just the manufacture craft providing a kind of colored Yoghourt for solving the deficiencies in the prior art.
The object of the invention is with following technical proposals realize:
A kind of colored Yoghourt, by the purple sweet potato juice mixed milk of different color and luster, carrot juice mixed milk, green tea juice mixed milk, common pure milk any two or more, with glued membrane interlayer, be prepared from through fermentation, in purple sweet potato juice mixed milk, carrot juice mixed milk, green tea juice mixed milk, purple sweet potato juice, carrot juice, green tea juice are 1:(1 ~ 2.5 with the mixed volume ratio of common pure milk again).
Described glued membrane is OK a karaoke club glued membrane.
After fermentation finished product, glued membrane can be removed.
The manufacture craft of colored Yoghourt as above, is characterized in that comprising the following steps:
1) purple sweet potato juice, carrot juice, green tea juice is made respectively;
2) purple sweet potato juice step 1) obtained respectively, carrot juice, green tea juice mix with common pure milk, obtain purple sweet potato juice mixed milk, carrot juice mixed milk, green tea juice mixed milk, for subsequent use as 4 raw material milks together with common pure milk; Purple sweet potato juice is 1:(1 ~ 2.5 with common pure milk, green tea juice with the mixed volume ratio of common pure milk with common pure milk, carrot juice);
3) OK a karaoke club rubber powder use water heating for dissolving is made hot glue liquid;
4) with the glued membrane interlayer that the hot glue liquid cooling in step 3) is but formed afterwards, in each compartment formed by interlayer, add step 2) in any one raw material milk of obtaining, the raw material milk color and luster in different compartment is different, then adds leavening and ferments.
Step 4) comprises left and right and separates Yoghourt and separate Yoghourt two schemes up and down; Yogurt is separated in left and right: first with dividing plate, container is divided at least two compartments, step 2 is added in compartment) raw material milk that obtains, freezing rear taking-up dividing plate, hot glue liquid is added in space after taking out dividing plate, after glue cooling, add leavening ferment, after fermentation finished product, glued membrane can be removed; Separating Yogurt is up and down: first add step 2 in a reservoir) raw material milk that obtains, carry out freezing, leavening is added after freezing end, at the thin adhesive layer that placement above makes of hot glue liquid, another kind of step 2 is added on thin adhesive layer) raw material milk that obtains, put into leavening and ferment.
Add water boil after purple potato in step 1), carrot section, after cooling drains and water with 1:(1 ~ 2) mass ratio pull an oar, slurries are crossed leaching filtrate and are obtained purple sweet potato juice, carrot juice; Get green tea powder and add lixiviate 3 ~ 5h in the hot water of 90 ~ 100 DEG C, the mass volume ratio example of green tea powder and water is 2:(13 ~ 17), then get supernatant, obtain green tea juice.
In step 3), card taking is drawn rubber powder to add in the hot water of 60 ~ 100 DEG C to boil 8 ~ 12min and is made hot glue liquid, and the mass ratio of OK a karaoke club rubber powder and water is 1:(25 ~ 35).
In step 4), the addition of leavening is 3.5 ~ 4.5% of raw material milk, and fermentation temperature is 42 ~ 44 DEG C, and fermentation time is 3.5 ~ 4.5h.
Add white granulated sugar in step 4) Raw milk to ferment, the addition of white granulated sugar is 8 ~ 12% of raw material milk.
Carry out after-ripening after Yoghourt fermentation, after-ripening temperature is 4 ~ 6 DEG C, and the time is 12 ~ 24h.
The color and luster of food not only can strengthen people's visual enjoyment and appetite, the more important thing is that its leading nutritive value of wholefood of different colours is not identical yet, bluish violet food is rich in anthocyanidin, and anthocyanidin has the different physiological roles such as anti-oxidant, anti-sudden change, orange-yellow food is rich in carrotene and vitamin C, and pollution-free food is rich in chlorophyll and various vitamin; The colored Yoghourt of the present invention is Juice by adding different colours in pure milk and suitable adjustment processing technology, blend compounds is separated, what fermentation was made a kind ofly separates that obvious, bright-colored, structural state is good, outward appearance has very high sight and has the novel Yoghourt of abundant nutritive value and health care, it not only inherits the advantage of Yoghourt, and maintain the original vivid color and luster of fruits and vegetables, combine the nutritive value of different colours food, be easily subject to the favor of consumer.
The present invention selects purple potato, carrot, green tea and common pure milk mixed culture fermentation to make colored Yoghourt, and one is because the nutritive value of its uniqueness, and purple potato, except having the nutrition of common Ipomoea batatas, as one of the primary raw material of anthocyanidin, is also rich in selenium, iron; Carrot master is containing beta carotene, and other vitamin contents are also very abundant simultaneously, and green tea is rich in Tea Polyphenols, catechin, chlorophyll and vitamin, and its comprehensive edible nourishing is complementary, more comprehensively; Two are through system research of the present invention, purple sweet potato juice, carrot juice, green tea juice can well with common pure milk mixed culture fermentation, make the colored Yoghourt not only comprehensive nutrition that obtains, mouthfeel is also better.
Accompanying drawing explanation
Fig. 1 is that amount of water affects result to purple sweet potato juice product quality;
Fig. 2 is that amount of water affects result to carrot juice product quality;
Fig. 3 is that amount of water affects result to spinach juice product quality;
Fig. 4 is that amount of water affects result to kiwi-fruit juice product quality;
Fig. 5 is that amount of water affects result to strawberry juice product quality;
Fig. 6 is that amount of water affects result to pineapple juice product quality;
Fig. 7 is that amount of water affects result to tomato juice product quality;
Fig. 8 is the colored Yoghourt of purple sweet potato juice milk, carrot juice milk, green tea juice milk, common milk composition;
Fig. 9 is the colored Yoghourt of purple sweet potato juice milk, carrot juice milk composition.
Detailed description of the invention
embodiment 1
A kind of colored Yoghourt, by the purple sweet potato juice mixed milk of different color and luster, carrot juice mixed milk, green tea juice mixed milk, common pure milk any two or more, with glued membrane interlayer, be prepared from through fermentation, in purple sweet potato juice mixed milk, carrot juice mixed milk, green tea juice mixed milk, purple sweet potato juice, carrot juice, green tea juice are 1:(1 ~ 2.5 with the mixed volume ratio of common pure milk again).
Described glued membrane is OK a karaoke club glued membrane.
The manufacture craft of colored Yoghourt as above, is characterized in that comprising the following steps:
1) purple sweet potato juice, carrot juice, green tea juice is made respectively; Add water boil after purple potato, carrot section, after cooling drains and water with 1:(1 ~ 2) mass ratio pull an oar, slurries are crossed leaching filtrate and are obtained purple sweet potato juice, carrot juice; Get green tea powder and add lixiviate 3 ~ 5h in the hot water of 90 ~ 100 DEG C, the mass volume ratio example of green tea powder and water is 2:(13 ~ 17), then get supernatant, obtain green tea juice;
2) purple sweet potato juice step 1) obtained respectively, carrot juice, green tea juice mix with common pure milk, obtain purple sweet potato juice mixed milk, carrot juice mixed milk, green tea juice mixed milk, for subsequent use as 4 raw material milks together with common pure milk; Purple sweet potato juice is 1:(1 ~ 2.5 with common pure milk, green tea juice with the mixed volume ratio of common pure milk with common pure milk, carrot juice); Juice and common pure milk mixed volume ratio are 1:(1 ~ 2.5); And adding white granulated sugar, the addition of white granulated sugar is 8 ~ 12% of raw material milk;
3) adopt pasteurization to carry out sterilization to feed liquid, control sterilization temperature 80 ~ 85 DEG C, time 30min;
4) OK a karaoke club rubber powder heating water is dissolved making hot glue liquid; Card taking is drawn rubber powder to add in the hot water of 60 ~ 100 DEG C to boil 8 ~ 12min and is made hot glue liquid, the mass ratio of OK a karaoke club rubber powder and water is 1:(25 ~ 35), the hot glue liquid of 10mL is measured with graduated cylinder, join in a certain size culture dish, pave hot glue liquid (this process is carried out in a water bath), again culture dish is taken out water-bath cooling, then the glued membrane made is taken out for subsequent use from culture dish; The size of glued membrane, thickness, shape can control as required;
5) with the glued membrane interlayer that the hot glue liquid cooling in step 4) is but formed afterwards, in each compartment formed by interlayer, add step 2) in any one raw material milk of obtaining, the raw material milk color and luster in different compartment is different, then adds leavening and ferments.Specifically comprise left and right separate Yoghourt and separate Yoghourt two schemes up and down; Yogurt is separated in left and right: first with dividing plate, container is divided at least two compartments, step 2 is added in compartment) raw material milk that obtains, freezing rear taking-up dividing plate, hot glue liquid is added in space after taking out dividing plate, after glue cooling, add leavening ferment, after fermentation finished product, glued membrane can be removed; Separating Yogurt is up and down: first add step 2 in a reservoir) raw material milk that obtains, carry out freezing, leavening is added after freezing end, at the thin adhesive layer that placement above makes of hot glue liquid, another kind of step 2 is added on thin adhesive layer) raw material milk that obtains, put into leavening and ferment, the addition of leavening is 3.5 ~ 4.5% of raw material milk, fermentation temperature is 42 ~ 44 DEG C, and fermentation time is 3.5 ~ 4.5h;
6) after-ripening: put into refrigerator after being cooled by Yoghourt and carry out after-ripening, after-ripening temperature is 4 ~ 6 DEG C, and the time is 12 ~ 24h.
Described container is transparent vessel.
embodiment 2
A kind of colored Yoghourt, it is with OK a karaoke club glued membrane interlayer, by purple sweet potato juice mixed milk, carrot juice mixed milk, green tea juice mixed milk, the common pure milk of different color and luster, with glued membrane interlayer, then is prepared from through fermentation.
The manufacture craft of colored Yoghourt as above, comprises the following steps:
1) purple sweet potato juice, carrot juice, green tea juice is made; Add water boil after purple potato, carrot section, cooling drains afterwards and water is pulled an oar with the mass ratio of 1:1.5, and slurries are crossed leaching filtrate and obtained purple sweet potato juice, carrot juice; Get green tea powder and add lixiviate 4h in the hot water of 100 DEG C, the mass volume ratio example of green tea powder and water is 2:15, then gets supernatant, obtains green tea juice;
2) juice step 1) obtained mixes with pure milk respectively; Juice and pure milk mixed volume ratio are 1:1.5; And adding white granulated sugar, the addition of white granulated sugar is 12% of mixed milk, separately gets the white granulated sugar that pure milk adds 12%;
3) adopt pasteurization to carry out sterilization to feed liquid, control sterilization temperature 80 DEG C, time 30min;
4) OK a karaoke club rubber powder heating water is dissolved making hot glue liquid; Card taking is drawn rubber powder to add in the hot water of 60 DEG C to boil 12min and is made hot glue liquid, the mass ratio of OK a karaoke club rubber powder and water is 1:35, the hot glue liquid of 10mL is measured with graduated cylinder, join in a certain size culture dish, pave hot glue liquid (this process is carried out in a water bath), again culture dish is taken out water-bath cooling, then the glued membrane made is taken out for subsequent use from culture dish; The size of glued membrane, thickness, shape can control as required;
5) Yogurt is separated in left and right: first with dividing plate, container is divided into 4 compartments, the space of dividing plate and cup contact surface is lived with hot glue fluid-tight, each compartment adds a kind of step 2 respectively) mixed milk that obtains and pure milk, freezing rear taking-up dividing plate, replace dividing plate to seal with hot glue liquid and take out the gap after dividing plate, after glue cooling, add leavening put into constant water bath box and ferment; Glue-line can be taken out after fermentation ends, glue-line takes out various Yoghourt and can not mix;
6) addition of leavening is 4% of mixed milk or pure milk, and fermentation temperature is 43 DEG C, and fermentation time is 4h;
7) after-ripening: put into refrigerator after being cooled by Yoghourt and carry out after-ripening, after-ripening temperature is 4 DEG C, and the time is 20h.
Described container is transparent vessel.
embodiment 3
A kind of colored Yoghourt, it is with OK a karaoke club glued membrane interlayer, is prepared from through fermentation by the purple sweet potato juice mixed milk of different color and luster, carrot juice mixed milk.
The manufacture craft of colored Yoghourt as above, comprises the following steps:
1) purple sweet potato juice, carrot juice is made; Add water boil after purple potato, carrot section, cooling drains afterwards and water is pulled an oar with the mass ratio of 1:2, and slurries are crossed leaching filtrate and obtained purple sweet potato juice, carrot juice;
2) juice step 1) obtained mixes with pure milk respectively; Juice and pure milk mixed volume ratio are 1:2.5; And adding white granulated sugar, the addition of white granulated sugar is 10% of mixed milk or pure milk;
3) adopt pasteurization to carry out sterilization to feed liquid, control sterilization temperature 85 DEG C, time 30min;
4) OK a karaoke club rubber powder heating water is dissolved making hot glue liquid; Card taking is drawn rubber powder to add in the hot water of 80 DEG C to boil 10min and is made hot glue liquid, the mass ratio of OK a karaoke club rubber powder and water is 1:30, the hot glue liquid of 10mL is measured with graduated cylinder, join in a certain size culture dish, pave hot glue liquid (this process is carried out in a water bath), again culture dish is taken out water-bath cooling, then the glued membrane made is taken out for subsequent use from culture dish; The size of glued membrane, thickness, shape can control as required;
5) Yogurt is separated up and down: first add step 2 in a reservoir) the purple sweet potato juice mixed milk that obtains, put into refrigerator and cooled to freeze, leavening is added after freezing end, at the thin adhesive layer that placement above makes of hot glue liquid, reusable heat sol solution seals the place that thin adhesive layer edge contacts with wall of cup, on thin adhesive layer, add carrot juice mixed milk, put into leavening and ferment;
6) addition of leavening is 4.5% of mixed milk, and fermentation temperature is 42 DEG C, and fermentation time is 3.5h;
7) after-ripening: put into refrigerator after being cooled by Yoghourt and carry out after-ripening, after-ripening temperature is 6 DEG C, and the time is 24h.
Described container is transparent vessel.
embodiment 4
A kind of colored Yoghourt, it is with OK a karaoke club glued membrane interlayer, is made up of the purple potato mixed culture fermentation Yoghourt of different color and luster, carrot mixed culture fermentation Yoghourt, green tea juice mixed culture fermentation Yoghourt.
The manufacture craft of colored Yoghourt as above, comprises the following steps:
1) purple sweet potato juice, carrot juice is made; Add water boil after purple potato, carrot section, cooling drains afterwards and water is pulled an oar with the mass ratio of 1:1, and slurries are crossed leaching filtrate and obtained purple sweet potato juice, carrot juice; Get green tea powder and add lixiviate 3h in the hot water of 90 DEG C, the mass volume ratio example of green tea powder and water is 2:13, then gets supernatant, obtains green tea juice;
2) juice step 1) obtained mixes with pure milk respectively; Juice and pure milk mixed volume ratio are 1:1; And adding white granulated sugar, the addition of white granulated sugar is 8% of mixed milk;
3) adopt pasteurization to carry out sterilization to feed liquid, control sterilization temperature 83 DEG C, time 30min;
4) OK a karaoke club rubber powder heating water is dissolved making hot glue liquid; Card taking is drawn rubber powder to add in the hot water of 100 DEG C to boil 8min and is made hot glue liquid, the mass ratio of OK a karaoke club rubber powder and water is 1:25, the hot glue liquid of 10mL is measured with graduated cylinder, join in a certain size culture dish, pave hot glue liquid (this process is carried out in a water bath), again culture dish is taken out water-bath cooling, then the glued membrane made is taken out for subsequent use from culture dish; The size of glued membrane, thickness, shape can control as required;
5) Yogurt is separated in left and right: first with dividing plate, container is divided into 3 compartments, the space of dividing plate and cup contact surface is lived with hot glue fluid-tight, each compartment adds a kind of step 2) mixed milk that obtains, freezing rear taking-up dividing plate, replace dividing plate to seal with hot glue liquid and take out the gap after dividing plate, after glue cooling, add leavening put into constant water bath box and ferment; Glue-line can be taken out after fermentation ends, glue-line takes out various Yoghourt and can not mix;
6) addition of leavening is 3.5% of mixed milk, and fermentation temperature is 44 DEG C, and fermentation time is 4.5h;
7) after-ripening: put into refrigerator after being cooled by Yoghourt and carry out after-ripening, after-ripening temperature is 5 DEG C, and the time is 12h.
Described container is transparent vessel.
embodiment 5
A kind of colored Yoghourt, it is with OK a karaoke club glued membrane interlayer, is made up of the purple potato mixed culture fermentation Yoghourt of different color and luster, green tea juice mixed culture fermentation Yoghourt, pure milk fermented yoghourt.
The manufacture craft of colored Yoghourt as above, comprises the following steps:
1) purple sweet potato juice is made; Add water boil after purple potato section, cooling drains afterwards and water is pulled an oar with the mass ratio of 1:1.5, and slurries four layers of filtered through gauze, get filtrate and obtain purple sweet potato juice; Get green tea powder and add lixiviate 5h in the hot water of 95 DEG C, the mass volume ratio example of green tea powder and water is 2:17, then gets supernatant, obtains green tea juice;
2) juice step 1) obtained mixes with pure milk respectively; Juice and pure milk mixed volume ratio are 1:2; And adding white granulated sugar, the addition of white granulated sugar is 9% of mixed milk; Get the white granulated sugar that pure milk adds 9% in addition;
3) adopt pasteurization to carry out sterilization to feed liquid, control sterilization temperature 82 DEG C, time 30min;
4) OK a karaoke club rubber powder heating water is dissolved making hot glue liquid; Card taking is drawn rubber powder to add in the hot water of 90 DEG C to boil 10min and is made hot glue liquid, the mass ratio of OK a karaoke club rubber powder and water is 1:30, the hot glue liquid of 10mL is measured with graduated cylinder, join in a certain size culture dish, pave hot glue liquid (this process is carried out in a water bath), again culture dish is taken out water-bath cooling, then the glued membrane made is taken out for subsequent use from culture dish; The size of glued membrane, thickness, shape can control as required;
5) Yogurt is separated in left and right: first with dividing plate, container is divided into 3 compartments, the space of dividing plate and cup contact surface is lived with hot glue fluid-tight, each compartment adds a kind of step 2) mixed milk that obtains and pure milk, freezing rear taking-up dividing plate, replace dividing plate to seal with hot glue liquid and take out the gap after dividing plate, after glue cooling, add leavening put into constant water bath box and ferment; Glue-line can be taken out after fermentation ends, glue-line takes out various Yoghourt and can not mix;
6) addition of leavening is 4% of mixed milk or pure milk, and fermentation temperature is 43 DEG C, and fermentation time is 4h;
7) after-ripening: put into refrigerator after being cooled by Yoghourt and carry out after-ripening, after-ripening temperature is 4 DEG C, and the time is 18h.
Described container is transparent vessel.
embodiment 6
A kind of colored Yoghourt, it is with OK a karaoke club glued membrane interlayer, is made up of the carrot juice mixed culture fermentation Yoghourt of different color and luster, green tea juice mixed culture fermentation Yoghourt, pure milk fermented yoghourt.
The manufacture craft of colored Yoghourt as above, comprises the following steps:
1) carrot juice is made; Add water boil after carrot section, cooling drains afterwards and water is pulled an oar with the mass ratio of 1:2, and slurries four layers of filtered through gauze, get filtrate and obtain carrot juice; Get green tea powder and add lixiviate 4h in the hot water of 90 DEG C, the mass volume ratio example of green tea powder and water is 2:15, then gets supernatant, obtains green tea juice;
2) juice step 1) obtained mixes with pure milk respectively; Juice and pure milk mixed volume ratio are 1:1.5; And adding white granulated sugar, the addition of white granulated sugar is mixed milk 10%, separately gets pure milk, adds the white granulated sugar of 10%;
3) adopt pasteurization to carry out sterilization to feed liquid, control sterilization temperature 84 DEG C, time 30min;
4) OK a karaoke club rubber powder heating water is dissolved making hot glue liquid; Card taking is drawn rubber powder to add in the hot water of 70 DEG C to boil 10min and is made hot glue liquid, and the mass ratio of OK a karaoke club rubber powder and water is 1:30;
5) Yogurt is separated in left and right: first with dividing plate, container is divided into 3 compartments, the space of dividing plate and cup contact surface is lived with hot glue fluid-tight, each compartment adds a kind of step 2) mixed milk that obtains or pure milk, freezing rear taking-up dividing plate, replace dividing plate to seal with hot glue liquid and take out the gap after dividing plate, after glue cooling, add leavening put into constant water bath box and ferment; Glue-line can be taken out after fermentation ends, glue-line takes out various Yoghourt and can not mix;
6) addition of leavening is 4% of mixed milk or pure milk, and fermentation temperature is 43 DEG C, and fermentation time is 4h;
7) after-ripening: put into refrigerator after being cooled by Yoghourt and carry out after-ripening, after-ripening temperature is 6 DEG C, and the time is 16h.
Described container is transparent vessel.
embodiment 7
A kind of colored Yoghourt, it is with OK a karaoke club glued membrane interlayer, is made up of the carrot juice mixed culture fermentation Yoghourt of different color and luster, green tea juice mixed culture fermentation Yoghourt.
The manufacture craft of colored Yoghourt as above, comprises the following steps:
1) carrot juice is made; Add water boil after carrot section, cooling drains afterwards and water is pulled an oar with the mass ratio of 1:1, and slurries four layers of filtered through gauze, get filtrate and obtain carrot juice; Get green tea powder and add lixiviate 4.5h in the hot water of 100 DEG C, the mass volume ratio example of green tea powder and water is 2:16, then gets supernatant, obtains green tea juice;
2) juice step 1) obtained mixes with pure milk respectively; Juice and pure milk mixed volume ratio are 1:2; And adding white granulated sugar, the addition of white granulated sugar is 10% of mixed milk;
3) with pasteurization, sterilization is carried out to feed liquid, control sterilization temperature 83 DEG C, time 30min;
4) OK a karaoke club rubber powder heating water dissolves and makes hot glue liquid; Card taking is drawn rubber powder to add in the hot water of 70 DEG C to boil 12min and is made hot glue liquid, and the mass ratio of OK a karaoke club rubber powder and water is 1:35;
5) Yogurt is separated up and down: first add step 2 in a reservoir) the carrot mixed milk that obtains, put into refrigerator and cooled to freeze, leavening is added after freezing end, at the thin adhesive layer that placement above makes of hot glue liquid, reusable heat sol solution seals the place that thin adhesive layer edge contacts with wall of cup, on thin adhesive layer, add green tea mixed milk, put into leavening and ferment;
6) addition of leavening is 4% of mixed milk, and fermentation temperature is 43 DEG C, and fermentation time is 4h;
7) after-ripening: put into refrigerator after being cooled by Yoghourt and carry out after-ripening, after-ripening temperature is 4 DEG C, and the time is 14h.
Described container is transparent vessel.
The Study on manufacturing process of Yoghourt of the present invention is elaborated further below by test example.
1 testing equipment
MP2002 electronic balance, Shanghai company of Shun Ninghengping scientific instrument Co., Ltd; HH-600 thermostat water bath, Changzhou Nuo Ji Instrument Ltd.; The positive soy bean milk making machine of GYL-350A nine, nine positive Co., Ltds; SW-CJ-ZD superclean bench, Purifying Equipment Co., Ltd., Suzhou; LDZH-100KBS autoclave, Shen, Shanghai peace medicine equipment; BC/BD-829HN refrigerator, Qingdao HaiEr Co., Ltd; RL-2022C electromagnetic oven, Wei Wang daily-use electrical appliance Co., Ltd of Foshan City.
2 test materials
The pure milk of Mongolia Ox; Purple potato, capital affixes one's name to No. 6; Carrot, No. mono-, Xia Hong; Green tea, Tea Industry Group Co., Ltd of Anhui old name for the Arabian countries in the Middle East; Carragheen, Henan Wan Jiang food additives Co., Ltd; Leavening, Harbin Meihua Biologic Technology Co., Ltd..
3 test methods
The preparation method of 3.1 Juices (green tea juice)
Fruits and vegetables → clean → remove the peel, → slaking → making beating → filtration → Juice of cutting into slices → weigh
Select without going rotten, smooth in appearance, color is vivid, ripe fruits and vegetables, repeatedly wash its epidermis by rubbing with the hands with clear water, clean up, peeling is cut into flake of uniform size after weighing, adding water on electromagnetic oven boils boils rear taking-up, after cooling drains, pulls an oar after adding a certain proportion of water.
(1) choose purple potato (carrot) thin slice respectively, adding water on electromagnetic oven boils boil 5min after take out, after cooling drains, with water with 1:0.5,1:1,1:1.5,1:2.5,1:3(g/mL) ratio pull an oar.The slurry accomplished fluently is put on four layers of gauze and crosses its filtrate of leaching, the purple sweet potato juice obtained, carrot juice.
(2) choose tomato (pineapple, strawberry, Kiwi berry) thin slice respectively, adding water on electromagnetic oven boils boil 3min after take out, after cooling drains, with water with 1:0.5,1:1,1:1.5,1:2.5,1:3(g/mL) ratio pull an oar.The slurry accomplished fluently is put on four layers of gauze and crosses its filtrate of leaching, the tomato juice obtained, pineapple juice, strawberry juice, kiwi-fruit juice.
(3) spinach after weighing is pulled an oar after adding a certain proportion of water after cooling with poach 2min.Spinach and water ratio are respectively: 1:0.5,1:1,1:1.5,1:2.5,1:3 (g/mL) are put in beater and break into even, fine and smooth pasty state, then use four layers of filtered through gauze, obtain the spinach juice of variable concentrations.
(4) first-class green tea powder is selected to join in boiling water, the ratio (g/mL) of green tea powder and water: 2:20,2:15,2:10 extraction time is 4h, then gets its supernatant, obtains green tea juice.
3.2 Juices (green tea juice) mix with pure milk
The above-mentioned juice made is mixed with different ratios from pure milk, mixes with the ratio of 1:0.5,1:1,1:1.5,1:2.5,1:3,1:4 respectively.
The zymotechnique of 3.3 Yoghourts
Batching (plain chocolate, white granulated sugar, Juice or green tea juice) → sterilization → cooling → inoculation → sealing → fermentation → cooling → after-ripening → refrigeration
(1) screening of raw material: select within the shelf-life, the good plain chocolate of quality.
(2) prepare burden: in milk, add certain above-mentioned juice, white granulated sugar.
(3) sterilizing: adopt pasteurization to carry out sterilization to feed liquid, control sterilization temperature 80 ~ 85 DEG C, time 30min.
(4) cool: after sterilizing, be cooled to room temperature.
(5) inoculate: stir with glass bar after adding leavening after milk cooling to be mixed.
(6) seal: after allotment evenly, seal cup rim of a cup with preservative film.
(7) ferment: placed in 43 DEG C of incubators and ferment, fermentation time controls at 4h.
(8) after-ripening: put into refrigerator after being cooled by Yoghourt and carry out after-ripening, after-ripening temperature is 4 ~ 6 DEG C, and the time is 12 ~ 24h.
3.4 fermentation
Choose the mixed proportion of above-mentioned different fruits and vegetables (green tea) milk, the addition 10% of white granulated sugar, the addition 4% of leavening, fermentation time 4h, fermentation temperature 43 DEG C, ferments with this understanding.
The making of 3.5 glue
Select xanthan rubber powder, jelly powder, agar strip, OK a karaoke club rubber powder respectively, various rubber powder is added to when boiling 10min in the hot water of 60 DEG C ~ 100 DEG C and stirs, the ratio 1:30 of powder and glue, make the complete water-soluble formation lysate of glue.Measure the hot glue liquid of 10mL with graduated cylinder, join in a certain size culture dish, pave hot glue liquid (this process is carried out in a water bath), then culture dish is taken out water-bath cooling, then the glued membrane made is taken out for subsequent use from culture dish.The size of glued membrane, thickness, shape can control as required.
3.6 colored yogurt productions
(1) Yogurt is separated in left and right: the space segment dividing plate in cup is divided into four parts, the space of dividing plate and cup contact surface is lived with hot glue fluid-tight, the deployed pure milk of different colours is added in these four parts, putting into refrigerator carries out freezing, dividing plate is taken out after freezing end, dividing plate is replaced to seal the gap after taking out dividing plate with hot glue liquid, after glue cooling, add leavening put into constant water bath box and ferment, finally interlayer is taken out and just define a kind of novel colored Yoghourt.
(2) Yogurt is separated up and down: first in cup, add a certain amount of deployed fruit-vegetable milk liquid, put into refrigerator and cooled to freeze, on ice cube, add leavening after freezing end, put one deck thin adhesive layer above, reusable heat sol solution seals the place that thin adhesive layer edge contacts with wall of cup.Adding the mixed liquor of the deployed fruit-vegetable milk of another color and putting into leavening above then glue-line, form the state of upper and lower different colours, seal rim of a cup, be put in constant incubator and ferment.
3.7 sensory evaluations and Yoghourt GB
The student randomly drawing 10 ~ 15 Majors of Foods carries out subjective appreciation, and marks (see table 1) according to subjective appreciation standard to the color and luster of product, fragrance, flavour, structural state.
table 1 subjective appreciation table
Yoghourt quality standard
With reference to the organoleptic attribute of the known Yoghourt of GB GB2746-1999
Color and luster: pure Yoghourt color and luster is homogeneous milky, allotment Yoghourt is the color of Juice.
Fragrance: the fragrance that pure Yoghourt is intrinsic, allotment Yoghourt should have the fragrance of Juice.
Flavour and structural state: exquisiteness is tasty and refreshing, structural state even, a small amount of whey can be had to separate out.
With reference to the physical and chemical index examination criteria of the known Yoghourt of GB GB2746-1999
Fat >=2.5%; Protein >=2.3%; Non-fat solid >=6.5%; Acidity >=70 ° T
With reference to the microorganism detection standard of the known Yoghourt of GB GB2746-1999
The total number of bacterial colonies (280cfu/g) of Yoghourt, lactic acid bacteria>=1 × 10
6cfu/mL), Escherichia coli≤90MNP/100mL), pathogenic bacteria (pathogenic entero becteria and pathogenic coccus) do not detect.
4 results and analysis
4.1 amount of water affect results and analysis to Juice (green tea juice) product quality
4.1.1 amount of water affects results and analysis to fruit and vegetable juice product quality
(1) the affect results and analysis of amount of water on purple sweet potato juice product quality is shown in Fig. 1
studied by Fig. 1 and show: the purple potato of same amount mixes from the water of different amount squeezes the juice, the structural state of the purple sweet potato juice obtained and color and luster have obvious impact, wherein the purple sweet potato juice liquid status that obtains of 1:0.5 ratio is more sticky, color and luster is more purple, the purple sweet potato juice liquid status that 1:1 ratio obtains is slightly sticky, color and luster is slightly purple, the purple sweet potato juice liquid status that 1:1.5 ratio obtains is moderate, color and luster is medium purple look, the purple sweet potato juice state that 1:2.5 ratio obtains is slightly rare, color and luster is slightly light purple, and the purple sweet potato juice liquid status that 1:3 ratio obtains is rare, color and luster is light purple.By contrast, the purple sweet potato juice liquid structural state that 1:1.5 ratio obtains and the best sensory evaluation scores of color and luster are also the highest, so carry out the mixing of follow-up purple sweet potato juice milk by the purple sweet potato juice of 1:1.5 ratio.
(2) the affect results and analysis of amount of water on carrot juice product quality is shown in Fig. 2
Studied by Fig. 2 and show: the carrot of same amount mixes from the water of different amount squeezes the juice, the structural state of the carrot juice obtained and color and luster have obvious impact, wherein the carrot juice liquid status that obtains of 1:0.5 ratio is more sticky, color and luster is strong reddish yellow, the carrot juice liquid status that 1:1 ratio obtains is slightly sticky, color and luster is slightly strong reddish yellow, the carrot juice liquid status that 1:1.5 ratio obtains is moderate, color and luster is moderate reddish yellow, the carrot juice state that 1:2.5 ratio obtains is slightly rare, color and luster is slightly light reddish yellow, the carrot juice liquid status that 1:3 ratio obtains is rare, color and luster is light reddish yellow.By contrast, the carrot juice structural state that 1:1.5 ratio obtains and the best sensory evaluation scores of color and luster are also the highest, so carry out the mixing of follow-up carrot juice milk with the carrot juice of 1:1.5 ratio.
(3) the affect results and analysis of amount of water on spinach juice product quality is shown in Fig. 3
Studied by Fig. 3 and show: the spinach of same amount mixes from the water of different amount squeezes the juice; the structural state of the spinach juice obtained and color and luster have obvious impact; wherein the spinach juice liquid status that obtains of 1:0.5 ratio is more sticky, color and luster is greener, and the spinach juice liquid status that 1:1 ratio obtains is slightly sticky, color and luster is slightly green, and 1; The spinach juice liquid status that 1.5 ratios obtain is moderate, color and luster is moderate green, and the spinach juice state that 1:2.5 ratio obtains is slightly rare, color and luster is slightly light green, and the spinach juice liquid status that 1:3 ratio obtains is rare, color and luster is light green.By contrast, 1; The spinach juice structural state that 1.5 ratios obtain and the best sensory evaluation scores of color and luster are also the highest.So carry out the mixing of follow-up spinach juice milk with the spinach juice of 1:1.5 ratio.
(4) the affect results and analysis of amount of water on kiwi-fruit juice product quality is shown in Fig. 4
Studied by Fig. 4 and show: the Kiwi berry of same amount mixes from the water of different amount squeezes the juice, the structural state of the kiwi-fruit juice obtained and color and luster have obvious impact, wherein slightly sticky, the color and luster of the state of kiwi-fruit juice that obtains of 1:0.5 ratio is slightly strong green, the state of the kiwi-fruit juice that 1:1 ratio obtains is moderate, color and luster is moderate green, the state of the kiwi-fruit juice that 1:1.5 ratio obtains is slightly rare, color and luster is slightly light green, and the state of the kiwi-fruit juice that 1:1.5,1:2.5,1:3 ratio obtains is poor, color and luster is lighter.By contrast, the kiwi-fruit juice that obtains of 1:1 ratio is best.
So carry out the mixing of follow-up kiwi-fruit juice milk with the kiwi-fruit juice of 1:1 ratio.
(5) the affect results and analysis of amount of water on strawberry juice product quality is shown in Fig. 5
Studied by Fig. 5 and show: the strawberry with amount mixes from the water of different amount squeezes the juice, and the structural state of the strawberry juice obtained and color and luster have obvious impact, wherein 1; The state of the strawberry juice that 0.5 ratio obtains is slightly sticky, color and luster is slightly strong redness, the state of the strawberry juice that 1:1 ratio obtains is moderate, color and luster is moderate redness, 1:1, the state of the strawberry juice that 5 ratios obtain is slightly rare, color and luster is slightly light redness, and the state of the strawberry juice that 1:1.5,1:2.5,1:3 ratio obtains is poor, color and luster is lighter.By contrast, the strawberry juice that obtains of 1:1 ratio is best.So carry out the mixing of follow-up strawberry juice milk with the strawberry juice of 1:1 ratio.
(6) the affect results and analysis of amount of water on pineapple juice product quality is shown in Fig. 6
Studied by Fig. 6 and show: the pineapple of same amount mixes from the water of different amount squeezes the juice, the structural state of the pineapple juice obtained and color and luster have obvious impact, wherein slightly sticky, the color and luster of the state of pineapple juice that obtains of 1:0.5 ratio is slightly strong yellow, the state of the pineapple juice that 1:1 ratio obtains is moderate, color and luster is moderate yellow, the state of the pineapple juice that 1:1.5 ratio obtains is slightly rare, color and luster is slightly light yellow, and the state of the pineapple juice that 1:1.5,1:2.5,1:3 ratio obtains is poor, color and luster is lighter.By contrast, the pineapple juice that obtains of 1:1 ratio is best.So carry out the mixing of follow-up pineapple juice milk with the pineapple juice of 1:1 ratio.
(7) amount of water is shown in Fig. 7 to the results and analysis that affects of tomato juice on product quality
Studied by Fig. 7 and show: the tomato of same amount mixes from the water of different amount squeezes the juice, the structural state of the tomato juice obtained and color and luster have obvious impact, wherein slightly sticky, the color and luster of the state of tomato juice that obtains of 1:0.5 ratio is slightly strong reddish yellow, the state of the tomato juice that 1:1 ratio obtains is moderate, color and luster is moderate reddish yellow, the state of the tomato juice that 1:1.5 ratio obtains is slightly rare, color and luster is slightly light reddish yellow, and the state of the tomato juice that 1:1.5,1:2.5,1:3 ratio obtains is poor, color and luster is lighter.By contrast, the tomato juice that obtains of 1:1 ratio is best.So carry out the mixing of follow-up tomato juice milk with the tomato juice of 1:1 ratio.
4.1.2 amount of water affects result to green tea juice color and luster
table 2 amount of water affects result to green tea juice color and luster
Shown by table 2 research: the green tea with amount mixes from the water of different amount places the different time, and the color and luster of the green tea juice obtained has obvious impact, wherein the color and luster of green tea juice that obtains of No. 1 ratio is somewhat light.And the color and luster of green tea juice that No. 3 ratios obtain has darker.But the color and luster of green tea juice that obtains of No. 2 ratios is more moderate by contrast, so carry out the mixing of follow-up green tea juice milk with the green tea juice of 2:15 ratio.
The addition of 4.2 Juices (green tea juice) affects results and analysis to Juice dairy products quality
4.2.1 the addition of Juice affects results and analysis to Juice dairy products quality
the addition of table 3 Juice affects results and analysis to Juice dairy products quality
(1) purple sweet potato juice mixes with different ratios from pure milk, affects results and analysis to purple sweet potato juice dairy products quality
Shown: purple sweet potato juice mixes from the milk of different amount ratio have obvious impact to the structural state of purple sweet potato juice milk mixed liquor and color and luster by table 3 research.Wherein No. 1 ratio obtain purple sweet potato juice milk slightly precipitates, color and luster is strong purple, the purple sweet potato juice milk that No. 2 ratios obtain is slightly strong purple without precipitation, color and luster, the purple sweet potato juice milk that No. 3 ratios obtain is without precipitation, color and luster is medium purple look, the purple sweet potato juice milk that No. 4 ratios obtain is slightly light purple without precipitation, color and luster, and the purple sweet potato juice milk that No. 5 ratios obtain is light purple without precipitation, color and luster.According to the requirement of this test to color, so select 2,3, No. 4 ratios to carry out follow-up fermentation test.
(2) carrot juice mixes with different ratios from pure milk, affects results and analysis to carrot juice dairy products quality
Shown: carrot juice mixes from the milk of different amount ratio have obvious impact to the structural state of carrot juice milk mixed liquor and color and luster by table 3 research.Wherein No. 1 ratio obtain carrot juice milk slightly precipitates, color and luster is strong reddish yellow, the carrot juice milk that No. 2 ratios obtain is slightly strong reddish yellow without precipitation, color and luster, the carrot juice milk that No. 3 ratios obtain is without precipitation, color and luster is moderate reddish yellow, the carrot juice milk that No. 4 ratios obtain is slightly light reddish yellow without precipitation, color and luster, and the carrot juice milk that No. 5 ratios obtain is light reddish yellow without precipitation, color and luster.According to the requirement of this test to color, so select 2,3, No. 4 ratios to carry out follow-up fermentation test.
(3) spinach juice mixes with different ratios from pure milk, affects results and analysis to spinach juice dairy products quality
Shown: spinach juice mixes from the milk of different amount ratio have obvious impact to the structural state of spinach juice milk mixed liquor and color and luster by table 3 research.Wherein No. 1 ratio obtain spinach juice milk slightly precipitates, color and luster is strong green, the spinach juice milk that No. 2 ratios obtain is slightly strong green without precipitation, color and luster, the spinach juice milk that No. 3 ratios obtain is without precipitation, color and luster is moderate green, the spinach juice milk that No. 4 ratios obtain is slightly light green without precipitation, color and luster, and the spinach juice milk that No. 5 ratios obtain is light green without precipitation, color and luster.According to the requirement of this test to color, so select 2,3, No. 4 ratios to carry out follow-up fermentation test.
(4) kiwi-fruit juice mixes with different ratios from pure milk, affects results and analysis to kiwi-fruit juice dairy products quality
Shown: kiwi-fruit juice mixes in certain proportion from the milk of different amount have obvious impact to the structural state of spinach juice milk mixed liquor and color and luster by table 3 research.Wherein No. 1 ratio obtain kiwi-fruit juice milk slightly precipitates, color and luster is slightly dense green, the kiwi-fruit juice milk that No. 2 ratios obtain is moderate green without precipitation, color and luster, the kiwi-fruit juice milk that No. 3 ratios obtain is slightly light green without precipitation, color and luster, and 4, No. 5 kiwi-fruit juice milk obtained are lighter without precipitation, color and luster.But according to the requirement of this test to color, the green of spinach juice milk and green tea juice milk is more bright-coloured by contrast, so kiwi-fruit juice does not carry out follow-up fermentation test.
(5) strawberry juice mixes with different ratios from pure milk, affects results and analysis to strawberry juice dairy products quality
Shown: strawberry juice mixes in certain proportion from the milk of different amount have obvious impact to the structural state of strawberry juice milk mixed liquor and color and luster by table 3 research.Wherein No. 1 ratio obtain strawberry juice milk slightly precipitates, color and luster is slightly dense redness, the strawberry juice milk that No. 2 ratios obtain is moderate redness without precipitation, color and luster, the strawberry juice milk that No. 3 ratios obtain is slightly light redness without precipitation, color and luster, and 4, No. 5 strawberry juice milk obtained are lighter without precipitation, color and luster.But according to the requirement of this test to color, the redness of carrot juice milk is more bright-coloured by contrast, so strawberry juice does not carry out follow-up fermentation test.
(6) pineapple juice mixes with different ratios from pure milk, affects results and analysis to pineapple juice dairy products quality
Shown: pineapple juice mixes in certain proportion from the milk of different amount have obvious impact to the structural state of pineapple juice milk mixed liquor and color and luster by table 3 research.All test final result colors are all lighter.According to the requirement of this test to color, pineapple juice milk mixed liquor all undesirable.So pineapple juice does not carry out follow-up fermentation test.
(7) tomato juice mixes with different ratios from pure milk, affects results and analysis to tomato juice dairy products quality
Shown: tomato juice mixes in certain proportion from the milk of different amount have obvious impact to the structural state of tomato juice milk mixed liquor and color and luster by table 3 research.Wherein No. 1 ratio obtain tomato juice milk slightly precipitates, color and luster is slightly dense reddish yellow, the tomato juice milk that No. 2 ratios obtain is moderate reddish yellow without precipitation, color and luster, the tomato juice milk that No. 3 ratios obtain is slightly light reddish yellow without precipitation, color and luster, and 4, No. 5 tomato juice milk obtained are lighter without precipitation, color and luster.But according to the requirement of this test to color, the reddish yellow of carrot juice milk is more bright-coloured by contrast, so tomato juice does not carry out follow-up fermentation test.
4.2.2 the addition of green tea juice affects results and analysis to green tea juice dairy products quality
the addition of table 4 green tea juice affects results and analysis to green tea juice dairy products quality
Shown by table 4 research: the color overrich of No. 1 green tea juice, and the excessively light requirement being not suitable for the colored Yoghourt research of this problem of the color of No. 5 green tea juices.2, the color of 3, No. 4 green tea juices and concentration are applicable to the requirement that the colored Yoghourt of this problem is studied.So select 2,3, No. 4 ratios to carry out follow-up fermentation test
The fruit-vegetable milk of 4.3 different proportions mixing affects results and analysis to sour milk products quality
the fruit-vegetable milk of table 5 different proportion mixing affects results and analysis to sour milk products quality
Shown by table 5 research: the purple sweet potato yoghourt after fermentation, the Yoghourt structural state that No. 1 ratio obtains is good, and mouthfeel is sticky, and purple potato taste is slightly dense, slightly strong purple.The Yoghourt uniform and smooth that No. 2 ratios obtain, without precipitation and layering, delicate mouthfeel, sour-sweet moderate, free from extraneous odour, purple potato taste is moderate, medium purple look.The purple potato taste of the Yoghourt that No. 3 ratios obtain is slightly light, slightly light purple.The ratio of No. 2 is best by contrast, is applicable to the requirement of follow-up colored Yoghourt fermentation.
Shown by table 5 research: the carrot Yoghourt after fermentation, the Yoghourt structural state that No. 1 ratio obtains is good, and mouthfeel is sticky, and carrot taste is slightly dense, slightly strong reddish yellow.The Yoghourt uniform and smooth that No. 2 ratios obtain, without precipitation and layering, delicate mouthfeel, sour-sweet moderate, carrot taste is moderate, moderate reddish yellow.No. 3 Yoghourt carrot tastes obtained are slightly light, slightly light reddish yellow.The ratio of No. 2 is best by contrast, is applicable to the requirement of follow-up colored Yoghourt fermentation.
Shown by table 5 research: the spinach Yoghourt color and luster after fermentation and structural state all change, and therefore spinach is not suitable for the making carrying out follow-up colored Yoghourt.
The green tea milk of 4.4 different proportions mixing affects results and analysis to sour milk products quality
the green tea milk of table 6 different proportion mixing affects results and analysis to fermented yoghourt
Shown by table 6 research: the green tea yoghourt after fermentation, the Yoghourt structural state that No. 1 ratio obtains is good, and mouthfeel is sticky, and green tea taste is slightly dense, slightly strong green.The Yoghourt uniform and smooth that No. 2 ratios obtain, without precipitation and layering, delicate mouthfeel, sour-sweet moderate, green tea taste is moderate, moderate green.The Yoghourt green tea taste that No. 3 ratios obtain is slightly light, slightly light green.The ratio of No. 2 is best by contrast, is applicable to the requirement of follow-up colored Yoghourt fermentation.
The results and analysis that 4.5 glued membranes make
After xanthans, pectin, agar strip are dissolved in hot water, the glued membrane made is micro-yellow, and transparency does not have OK a karaoke club glued membrane good.The hot glue that the hot water that OK a karaoke club rubber powder is dissolved in more than 60 DEG C is formed, the glued membrane be made into is white free from extraneous odour, transparency is high, non-foaming, good toughness, coagulability are good, and size, the thickness of glued membrane easily control, and meet the requirement of this experiment.
The results and analysis of 4.6 colored Yoghourts
Choose purple sweet potato juice milk, carrot juice milk, green tea juice milk respectively as the raw material making colored Yoghourt, best manufacture craft is: purple potato, carrot, green tea respectively with the ratio 1:1.5(g/mL of water), purple sweet potato juice, carrot juice, green tea juice respectively with pure milk ratio 1:1.5(mL/mL), white sugar adds 10%, the ratio 1:30(g/mL of OK a karaoke club rubber powder and water), bacterial classification addition 4%, fermentation temperature 43 DEG C, fermentation time 4h.Finished product is as follows:
(1) the colored Yoghourt of fermentation is separated in left and right: four parts be divided into are respectively purple sweet potato milk, carrot milk, green tea milk, do not add the common sour milk of any Juice.Known by sensory evaluation: the layering of the colored Yoghourt made is obvious, structural state is good, delicate mouthfeel, color and luster are homogeneous, have Yoghourt fermentation fragrance and strong purple potato, carrot, green tea fragrance, as Fig. 8.
(2) the colored Yoghourt separated up and down: bottom is divided into purple sweet potato yoghourt, top section is carrot Yoghourt.Known by sensory evaluation: the layering of the colored Yoghourt made is obvious, structural state is good, delicate mouthfeel, color and luster are homogeneous, have Yoghourt fermentation fragrance and strong purple potato, carrot, green tea fragrance, as Fig. 9.
4.7 colored Yoghourt quality index testing results
The color and luster of the colored Yoghourt of final products is homogeneous, structural state good, delicate mouthfeel, not only have the local flavor of Yoghourt uniqueness, and also has the distinctive fragrance of fruits and vegetables.The total number of bacterial colonies (280cfu/g) of colored Yoghourt, lactic acid bacteria (5 × 10
8cfu/mL),
Escherichia coli (25MNP/100mL), pathogenic bacteria (pathogenic entero becteria and pathogenic coccus) do not detect, and show that the quality index of colored Yoghourt meets microbial standard.The protein (3%) of colored Yoghourt; Fat (3.5%); Acidity is (90 ° of T); Non-milk solids mass fraction is (10%).Above result all meets GB.
Claims (10)
1. a colored Yoghourt, it is characterized in that: by the purple sweet potato juice mixed milk of different color and luster, carrot juice mixed milk, green tea juice mixed milk, common pure milk any two or more, with glued membrane interlayer, be prepared from through fermentation, in purple sweet potato juice mixed milk, carrot juice mixed milk, green tea juice mixed milk, purple sweet potato juice, carrot juice, green tea juice are 1:(1 ~ 2.5 with the mixed volume ratio of common pure milk again).
2. colored Yoghourt as claimed in claim 1, is characterized in that: described glued membrane is OK a karaoke club glued membrane.
3. colored Yoghourt as claimed in claim 1, is characterized in that: after fermentation finished product, glued membrane can be removed.
4. the manufacture craft of the colored Yoghourt as described in any one of claim 1 ~ 3, is characterized in that comprising the following steps:
1) purple sweet potato juice, carrot juice, green tea juice is made respectively;
2) purple sweet potato juice step 1) obtained respectively, carrot juice, green tea juice mix with common pure milk, obtain purple sweet potato juice mixed milk, carrot juice mixed milk, green tea juice mixed milk, for subsequent use as 4 raw material milks together with common pure milk; Purple sweet potato juice is 1:(1 ~ 2.5 with common pure milk, green tea juice with the mixed volume ratio of common pure milk with common pure milk, carrot juice);
3) OK a karaoke club rubber powder use water heating for dissolving is made hot glue liquid;
4) with the glued membrane interlayer that the hot glue liquid cooling in step 3) is but formed afterwards, in each compartment formed by interlayer, add step 2) in any one raw material milk of obtaining, the raw material milk color and luster in different compartment is different, then adds leavening and ferments.
5. the manufacture craft of colored Yoghourt as claimed in claim 4, is characterized in that step 4) comprises left and right and separates Yoghourt and separate Yoghourt two schemes up and down; Yogurt is separated in left and right: first with dividing plate, container is divided at least two compartments, step 2 is added in compartment) raw material milk that obtains, freezing rear taking-up dividing plate, hot glue liquid is added in space after taking out dividing plate, after glue cooling, add leavening ferment, after fermentation finished product, glued membrane can be removed; Separating Yogurt is up and down: first add step 2 in a reservoir) raw material milk that obtains, carry out freezing, leavening is added after freezing end, at the thin adhesive layer that placement above makes of hot glue liquid, another kind of step 2 is added on thin adhesive layer) raw material milk that obtains, put into leavening and ferment.
6. the manufacture craft of colored Yoghourt as claimed in claim 4, it is characterized in that purple potato in step 1), carrot section after add water boil, cooling drain after and water with 1:(1 ~ 2) mass ratio pull an oar, slurries are crossed leaching filtrate and are obtained purple sweet potato juice, carrot juice; Get green tea powder and add lixiviate 3 ~ 5h in the hot water of 90 ~ 100 DEG C, the mass volume ratio example of green tea powder and water is 2:(13 ~ 17), then get supernatant, obtain green tea juice.
7. the manufacture craft of colored Yoghourt as claimed in claim 4, to it is characterized in that in step 3) that card taking draws rubber powder to add in the hot water of 60 ~ 100 DEG C to boil 8 ~ 12min and make hot glue liquid, the mass ratio of OK a karaoke club rubber powder and water is 1:(25 ~ 35).
8. the manufacture craft of colored Yoghourt as claimed in claim 4, it is characterized in that the addition of leavening in step 4) is 3.5 ~ 4.5% of raw material milk, fermentation temperature is 42 ~ 44 DEG C, and fermentation time is 3.5 ~ 4.5h.
9. the manufacture craft of colored Yoghourt as claimed in claim 4, it is characterized in that adding white granulated sugar in step 4) Raw milk ferments, the addition of white granulated sugar is 8 ~ 12% of raw material milk.
10. the manufacture craft of colored Yoghourt as claimed in claim 4, carries out after-ripening after it is characterized in that Yoghourt fermentation, and after-ripening temperature is 4 ~ 6 DEG C, and the time is 12 ~ 24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510568960.2A CN105076407A (en) | 2015-09-09 | 2015-09-09 | Color yogurt and manufacturing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510568960.2A CN105076407A (en) | 2015-09-09 | 2015-09-09 | Color yogurt and manufacturing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105076407A true CN105076407A (en) | 2015-11-25 |
Family
ID=54558470
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510568960.2A Pending CN105076407A (en) | 2015-09-09 | 2015-09-09 | Color yogurt and manufacturing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105076407A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494637A (en) * | 2015-12-29 | 2016-04-20 | 重庆大学 | Natural three-primary color yoghourt and preparation method thereof |
| CN108112693A (en) * | 2017-12-25 | 2018-06-05 | 哈尔滨学院 | A kind of coagulating type is layered more taste Yoghourts and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595914A (en) * | 2009-05-23 | 2009-12-09 | 云南乍甸乳业有限责任公司 | Green tea yoghourt and production method |
| CN102986873A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Method for making purple sweet potato yoghourt |
| CN103070238A (en) * | 2013-01-23 | 2013-05-01 | 山东轻工业学院 | Carrot yogurt, producing method and producing device |
| CN104082413A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | Preparation method for sugar-free purple-sweet-potato yoghourt |
| CN104397175A (en) * | 2014-11-17 | 2015-03-11 | 周口师范学院 | Carrot and purple sweet potato mixed yogurt and preparation method thereof |
-
2015
- 2015-09-09 CN CN201510568960.2A patent/CN105076407A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595914A (en) * | 2009-05-23 | 2009-12-09 | 云南乍甸乳业有限责任公司 | Green tea yoghourt and production method |
| CN102986873A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Method for making purple sweet potato yoghourt |
| CN103070238A (en) * | 2013-01-23 | 2013-05-01 | 山东轻工业学院 | Carrot yogurt, producing method and producing device |
| CN104082413A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | Preparation method for sugar-free purple-sweet-potato yoghourt |
| CN104397175A (en) * | 2014-11-17 | 2015-03-11 | 周口师范学院 | Carrot and purple sweet potato mixed yogurt and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494637A (en) * | 2015-12-29 | 2016-04-20 | 重庆大学 | Natural three-primary color yoghourt and preparation method thereof |
| CN108112693A (en) * | 2017-12-25 | 2018-06-05 | 哈尔滨学院 | A kind of coagulating type is layered more taste Yoghourts and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Amal et al. | Fruit flavored yogurt: Chemical, functional and rheological properties | |
| Lante et al. | Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES | |
| Hossain et al. | Quality comparison and acceptability of yoghurt with different fruit juices | |
| CN106135415A (en) | Milk lid tea and preparation method thereof | |
| CN103783164A (en) | Avocado-containing condensed milk and preparation method thereof | |
| CN105813478A (en) | Beverage containing ferrous picolinate | |
| Tarakci et al. | The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage | |
| CN103404593B (en) | Black tea sugarcane juice yoghourt and preparation method thereof | |
| CN101664059A (en) | Yoghurt containing daucus carrot particles and production method thereof | |
| JP2005278517A (en) | Lactic fermented food containing mulberry fruit juice | |
| CN104170973A (en) | Preparation method of five-cereal yoghourt | |
| CN105076407A (en) | Color yogurt and manufacturing process thereof | |
| Mohamed et al. | Physicochemical and microbiological properties of papaya functional beverages based on sweet cheese whey | |
| Akubor | Quality evaluation and storage properties of yoghurt supplemented with pineapple juice | |
| CN105053203A (en) | Fruity yogurt with diversified nutrition and preparation method thereof | |
| CN107960603A (en) | A kind of Yoghourt jam pudding containing active probiotic and preparation method thereof | |
| KR101452741B1 (en) | Ice cream mix, tofu, noodles and bread added with laver(porphyra tenera) water extracts and preparation method thereof | |
| Sangheetha et al. | Optimization of palmyrah (Borrasus flabellifer) fruit pulp in different varieties of fruit yoghurts | |
| Poonia et al. | Development and shelf-life evaluation of functional Rabadi (a fermented pearl millet product) by incorporation of whey | |
| KR101403593B1 (en) | Yogurt comprising barley and preparation method thereof | |
| CN209300173U (en) | Frozen | |
| CN105695259A (en) | Lemon sparkling wine and preparation method thereof | |
| KR101017579B1 (en) | Makgeolli cocktail making method | |
| Sarker et al. | Physicochemical, microbiological and sensory properties of carrot juice fortified set-style yoghurt | |
| Khalifa et al. | Functional yoghurt beverages fortified with different sorts of carrot products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151125 |