CN105124342A - Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and making method of Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt - Google Patents
Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and making method of Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt Download PDFInfo
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- CN105124342A CN105124342A CN201510657734.1A CN201510657734A CN105124342A CN 105124342 A CN105124342 A CN 105124342A CN 201510657734 A CN201510657734 A CN 201510657734A CN 105124342 A CN105124342 A CN 105124342A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Dairy Products (AREA)
Abstract
The invention provides Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and a making method of the Chinese bulbous onion extract, the Chinese bulbous onion jam and the Chinese bulbous onion yoghourt. The making method of the Chinese bulbous onion yoghourt includes the following steps that (1) 5%-10% of the Chinese bulbous onion extract, a sweetening agent and preheated raw milk are mixed, homogenized, sterilized and cooled, and the percentage refers to the mass percentage; (2) a leavening agent is added for leavening and cooling; (3) the mixture is further mixed with 5%-10% of the Chinese bulbous onion jam so that the Chinese bulbous onion yoghourt can be obtained, and the percentage refers to the mass percentage. According to the provided Chinese bulbous onion yoghourt, the original pungent flavor of Chinese bulbous onion is removed in a heated mode, the Chinese bulbous onion and yoghourt can be better fused together, good stability is achieved, and the mouthfeel and the flavor are not worse than those of common yoghourt.
Description
Technical field
The present invention relates to dairy products field, relate to chinese bulbous onion extract, chinese bulbous onion jam and chinese bulbous onion Yoghourt and preparation method thereof particularly.
Background technology
Chinese bulbous onion is again Onion head, vegetable formal name Chinese onion, belongs to Liliaceae perennial root herbaceous plant.Chinese bulbous onion originates in east Asia, and China cultivates from ancient times, existing 3000 ~ 4000 years history.Have according to Chinese book " Gong Suichuan " note: " then for Bohai Sea procurator, advise the people to be engaged in agriculture mulberry, make mouth plant hundred Chinese onions." Song dynasty Zhu's long article " ink reservoir volume " records: " and during abundant soup, celestial being's light of being engaged in is planted Chinese onion and eats, fresh breeze up to ... do Chinese onion leaf vegetables." Wang Zhen: " Chinese onion is raw, and then gas is pungent, ripe then sweet and refreshing, kinds not moth-eaten, and that eats is useful." drying chinese bulbous onion be used as medicine can stomach invigorating, light phlegm, treatment chronic gastritis.
Chinese bulbous onion has certain medicinal health value.Food chinese bulbous onion improves a poor appetite, and helps digest, and separates oil removal, spleen benefiting and stimulating the appetite, and Wen Zhongtong is cloudy, relaxing muscles and tendons benefit gas, logical god's peace soul, the medical effects such as blood stasis removing analgesic.Chinese bulbous onion taste is pungent, similar garlic but do not have garlicky dense, warm in nature, enters the heart, liver, lung channel.In Chinese medicine, coronary heart diseases and angina pectoris, gastric neurosis, enterogastritis, retch can be treated.Chronic bronchitis, cough of panting, chest pain radiating to the back, protracted dysentery be cold the disease such as to rush down.
Record chinese bulbous onion from traditional medicine, to stomach, there is well nourishing and opsonic action, but the edible area of chinese bulbous onion generally concentrates on south, northerner is seldom edible, and the resting period of chinese bulbous onion is shorter, general is all based on pickled product, and these food customs limit the performance of chinese bulbous onion effect.And because chinese bulbous onion taste is pungent, if combine the mouthfeel and local flavor that may destroy dairy products itself with traditional dairy products.And Yoghourt is extensively approved as class dairy products of the conditioning enteron aisle of classics always, if chinese bulbous onion and Yoghourt can be combined to become a health products splendid to intestinal health, and the range of application of chinese bulbous onion fully can be expanded.But up to the present market there is not yet this series products.
Summary of the invention
Technical problem to be solved by this invention be that chinese bulbous onion local flavor is pungent, edible range is narrower in order to overcome, can destroy mouthfeel and this technical problem of local flavor of dairy products itself with dairy products, provides a kind of chinese bulbous onion Yoghourt and preparation method thereof.Removed better by the chinese bulbous onion Yoghourt acid obtained by preparation method of the present invention, there is the mouthfeel and local flavor that are not worse than general Yoghourt, and stability is high, also enhances the regulatory function of Yoghourt to enteron aisle simultaneously, expand the edible range of chinese bulbous onion.
The present invention provides following technical scheme for solving the problems of the technologies described above:
One of technical solution of the present invention: a kind of preparation method of chinese bulbous onion extract, it comprises the following steps: broken chinese bulbous onion and water to be mixed at 1: 2 to 1: 5 in mass ratio, be heated to 85 ~ 95 DEG C, insulation lixiviate 2 ~ 4h, filters and remove filter residue and get final product.
In the present invention, described broken chinese bulbous onion can, for this area is by the chinese bulbous onion of conventional method chopping, be preferably the fresh chinese bulbous onion of chopping.The mass ratio of described broken chinese bulbous onion and water is preferably 1: 3 ~ 1: 4, is more preferably 1: 3.The temperature of described heating is preferably 90 ~ 95 DEG C, is more preferably 93 ~ 95 DEG C, is 94 DEG C best.The time of described insulation lixiviate is preferably 3 ~ 4h, is more preferably 3.5 ~ 4h, is 4h best.
Technical solution of the present invention two: a kind of chinese bulbous onion extract, it is by obtained by aforementioned preparation process.
Technical solution of the present invention three: a kind of preparation method of chinese bulbous onion jam, it comprises the following steps: the water mixing by weight portion being the broken chinese bulbous onion of 150 ~ 250 parts, the sweetener of 0.4 ~ 80 part, the stabilizing agent of 0.5 ~ 2.5 part and 25 ~ 50 parts, be heated to 90 ~ 95 DEG C, be incubated 5 ~ 10min and get final product.
In the present invention, described broken chinese bulbous onion can, for this area is by the chinese bulbous onion of conventional method chopping, be preferably the fresh chinese bulbous onion of chopping.The weight portion of described chinese bulbous onion is preferably 200 ~ 250 parts, is more preferably 220 ~ 250 parts, is 250 parts best.Described sweetener can be the sweetener of this area routine, one or more preferably for being selected from white granulated sugar, glucose, fructose, Aspartame and acesulfame potassium, one or more more preferably for being selected from white granulated sugar, glucose, fructose are white granulated sugar best.When described sweetener be selected from white granulated sugar, glucose and fructose one or more time, the weight portion of described sweetener is preferably 60 ~ 80 parts, is more preferably 70 ~ 80 parts, is 80 parts best.When described sweetener be Aspartame and/or acesulfame potassium time, the addition of described sweetener is no more than the addition that standard GB/T 2760 food additives specify, is preferably 0.4 part.Described stabilizing agent can be the stabilizing agent of this area routine, is preferably xanthans and/or pectin, is more preferably xanthans.The weight portion of described stabilizing agent is preferably 1 ~ 2.5 part, is more preferably 2 ~ 2.5 parts, is 2 parts best.The weight portion of described water is preferably 30 ~ 50 parts, is more preferably 40 ~ 50 parts, is 40 parts best.The temperature that described heating arrives is preferably 92 ~ 95 DEG C, and being more preferably 94 ~ 95 DEG C, is 95 DEG C best.The time of described insulation is preferably 8 ~ 10min, is more preferably 9 ~ 10min, is 10min best.
Technical solution of the present invention four: a kind of chinese bulbous onion jam, it is by obtained by preceding method.
Technical solution of the present invention five: a kind of preparation method of chinese bulbous onion Yoghourt, it comprises the following steps: chinese bulbous onion extract described in 5-10%, sweetener mix with the raw milk of preheating by (1), homogeneous, sterilization, cooling, obtain mixed liquor, described percentage is the mass percent accounting for described mixed liquor quality; (2) in step (1) described mixed liquor, add leavening, fermentation, cooling, obtain Yoghourt base-material; (3) mix in described for step (2) Yoghourt base-material with chinese bulbous onion jam described in 5-10%, to obtain final product, described percentage is the mass percent accounting for described chinese bulbous onion Yoghourt gross mass.
In the present invention, step (1) for: chinese bulbous onion extract described in 5-10%, sweetener are mixed with the raw milk of preheating, homogeneous, sterilization, cooling, obtain mixed liquor, described percentage is the mass percent accounting for described mixed liquor quality.In step (1), described sweetener can be the sweetener of this area routine, one or more preferably for being selected from white granulated sugar, glucose, fructose, Aspartame and acesulfame potassium, one or more more preferably for being selected from white granulated sugar, glucose and fructose are white granulated sugar best.The content of described sweetener can be the content of this area routine.When described sweetener be selected from white granulated sugar, glucose and fructose one or more time, the content of described sweetener is preferably 6 ~ 8%, is more preferably 7 ~ 8%, is 8% best, and described percentage is the mass percent accounting for described mixed liquor quality; When described sweetener be Aspartame and/or acesulfame potassium time, the content of described sweetener is no more than the addition that standard GB/T 2760 food additives specify.Described raw milk can be the raw milk of this area routine, is preferably fresh milk and/or reconstituted milk, is more preferably fresh milk.The temperature of described preheating can be the temperature of this area routine, is preferably 45 ~ 55 DEG C, is more preferably 50 ~ 55 DEG C, is 50 DEG C best.Described mixing can be the operation of this area routine, preferably for stirring.The time of described mixing can be the duration of this area routine, is preferably 15 ~ 30min, is more preferably 15 ~ 20min, is 20min best.Described homogeneous can be the operation of this area routine.The pressure of described homogeneous can be the pressure of this area routine, is preferably 17 ~ 25MPa, is more preferably 17 ~ 20MPa, is 20MPa best.The temperature of described homogeneous can be the temperature of this area routine, is preferably 55 ~ 65 DEG C, is more preferably 55 ~ 60 DEG C, is 60 DEG C best.Described homogeneous is preferably double-stage homogenization.Described sterilization can be the sterilization operation of this area routine, and the temperature of described sterilization can be the temperature of the routine of this area sterilization, is preferably 90 ~ 95 DEG C, is more preferably 92 ~ 95 DEG C, is 95 DEG C best.The time of described sterilization can be the sterilizing time of this area routine, is preferably 5 ~ 10min, is more preferably 7 ~ 10min, is 7min best.Described cooling can be the operation of this area routine, cools preferably by tube sheet sheet or interlayer cylinder.The temperature of described cooling can be the chilling temperature of this area routine, is preferably 30 ~ 42 DEG C, is more preferably 37 ~ 42 DEG C, is 42 DEG C best.
In the present invention, step (2) is: in step (1) described mixed liquor, add leavening, and fermentation, cooling, obtain Yoghourt base-material.In step (2), described leavening can be the leavening of this area routine, preferably for being selected from streptococcus thermophilus, and one or more in lactobacillus bulgaricus and Lactobacillus casei, being more preferably streptococcus thermophilus and/or Lactobacillus casei, is streptococcus thermophilus best.The addition of described leavening can be the addition of this area routine, is preferably 0.1 × 10
6~ 1 × 10
6cfu/mL is more preferably 0.5 × 10
6~ 1 × 10
6cfu/mL is 1 × 10 best
6cfu/mL, described cfu/mL refer to the viable count in every milliliter of step (1) described mixed liquor.Described fermentation can be the operation of this area routine.The temperature of described fermentation can ask the ordinary temperature fermented in this area, is preferably 30 ~ 42 DEG C, is more preferably 37 ~ 42 DEG C, is 42 DEG C best.The time of described fermentation can be the duration of this area routine, is preferably 5 ~ 24h, is more preferably 8 ~ 10h, is 10h best.
In the present invention, step (3) for: mix in described for step (2) Yoghourt base-material with chinese bulbous onion jam described in 5-10%, to obtain final product, described percentage is the mass percent accounting for described chinese bulbous onion Yoghourt gross mass.In step (3), the amount of described chinese bulbous onion jam is preferably 7 ~ 10%, is more preferably 8 ~ 10%, is 9% best, and described percentage is the mass percent accounting for described chinese bulbous onion Yoghourt gross mass.Described mixing can be the method for this area routine, is as the criterion, preferably for mix on a production line to mix.
Preferably can also comprise filling in step (3), described filling carrying out before mixing with chinese bulbous onion jam described in 5-10% in described for step (2) Yoghourt base-material.
Technical solution of the present invention six: a kind of chinese bulbous onion Yoghourt, it is by obtained by preceding method.
Chinese bulbous onion Yoghourt of the present invention is preserved under the refrigerated condition of routine, preferably preserves at 4 ~ 10 DEG C.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
The addition of all components of the present invention does not all exceed the scope of national standard defined.
Positive progressive effect of the present invention is: chinese bulbous onion Yoghourt provided by the invention eliminates the original pungent taste of chinese bulbous onion by the mode of heating, make its can better and Yoghourt merge, there is good stability and be not worse than mouthfeel and the local flavor of general Yoghourt, be conducive to regulating intestinal canal health simultaneously; Chinese bulbous onion is prepared into chinese bulbous onion extract, gives full play to effect of chinese bulbous onion, and by preparing chinese bulbous onion jam, add the chewiness of product; In addition the present invention has also expanded chinese bulbous onion mostly just for the limitation of pickles, expands its edible range.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Reconstituted milk used in following examples is prepared in accordance with the following methods and is obtained: 11 ~ 13% milk powder and water stir 2 ~ 4h at 40 ~ 45 DEG C, obtain reconstituted milk, and described percentage is the mass percent that milk powder accounts for reconstituted milk gross mass.
Embodiment 1
Be 1: 2 mixing by the chinese bulbous onion after smashing and water with mass ratio, be heated to 95 DEG C, insulation lixiviate 2h, filters and removes filter residue, obtain chinese bulbous onion extract.
Embodiment 2
By the chinese bulbous onion after smashing and water with mass ratio be 1: 5 Hybrid Heating to 85 DEG C, insulation lixiviate 4h, filters and removes filter residue, obtain chinese bulbous onion extract.
Embodiment 3
By the chinese bulbous onion after smashing and water with mass ratio be 1: 3 Hybrid Heating to 90 DEG C, insulation lixiviate 3h, filters and removes filter residue, obtain chinese bulbous onion extract.
Embodiment 4
Be the water mixing of the chinese bulbous onion smashed of 150 parts, the white granulated sugar of 20 parts, the xanthans of 0.5 part and 25 parts by weight portion, be heated to 95 DEG C, insulation 5min, obtained chinese bulbous onion jam.
Embodiment 5
Be the water mixing of the chinese bulbous onion smashed of 250 parts, the white granulated sugar of 80 parts, the xanthans of 2.5 parts and 50 parts by weight portion, be heated to 90 DEG C, insulation 10min, obtained chinese bulbous onion jam.
Embodiment 6
Be the water mixing of the chinese bulbous onion smashed of 220 parts, the white granulated sugar of 60 parts, the xanthans of 1.5 parts and 40 parts by weight portion, be heated to 92 DEG C, insulation 8min, obtained chinese bulbous onion jam.
Embodiment 7
(1) Fresh Milk is preheating to 45 DEG C, adds the obtained chinese bulbous onion extract of 10% embodiment 1 and 6% white granulated sugar, stir 20min, 55 DEG C, 17MPa double-stage homogenization, 90 DEG C of sterilizing 10min, are cooled to 42 DEG C by tube sheet sheet, and described percentage is mass percent;
(2) streptococcus thermophilus to 0.5 × 10 are added
6cfu/mL, fermentation 8h, is cooled to 23 DEG C by tube sheet sheet;
(3) the chinese bulbous onion jam that filling, online interpolation 5% embodiment 4 is obtained, obtains chinese bulbous onion Yoghourt.
Embodiment 8
(1) reconstituted milk is preheating to 45 DEG C, add the chinese bulbous onion extract that 5% embodiment 2 is obtained, 7% white granulated sugar, stir 15min, 60 DEG C, 20MPa double-stage homogenization, 95 DEG C of sterilizing 5min, are cooled to 42 DEG C by tube sheet sheet, and described percentage is mass percent;
(2) streptococcus thermophilus to 1 × 10 are added
6cfu/mL, fermentation 6h, is cooled to 23 DEG C by tube sheet sheet;
(3) filling, online interpolation 10% embodiment 5 chinese bulbous onion jam, obtains chinese bulbous onion Yoghourt.
Embodiment 9
(1) reconstituted milk is preheating to 42 DEG C, add the obtained chinese bulbous onion extract of 7% embodiment 3 and 8% white granulated sugar, stir 15min, 57 DEG C, 18MPa homogeneous, 92 DEG C of sterilizing 7min, are cooled to 38 DEG C by interlayer cylinder, and described percentage is mass percent;
(2) streptococcus thermophilus to 1 × 10 are added
6cfu/mL, fermentation 24h, is cooled to 23 DEG C by interlayer cylinder;
(3) the chinese bulbous onion jam that filling, online interpolation 8% embodiment 6 is obtained, obtains chinese bulbous onion Yoghourt.
Embodiment 10
Be 1: 4 mixing by the chinese bulbous onion after smashing and water with mass ratio, be heated to 93 DEG C, insulation lixiviate 3.5h, filters and removes filter residue, obtain chinese bulbous onion extract.
Embodiment 11
Be the water mixing of the chinese bulbous onion smashed of 200 parts, the Aspartame of 0.2 part, the acesulfame potassium of 0.2 part, the pectin of 1 part and 25 parts by weight portion, be heated to 94 DEG C, insulation 9min, obtained chinese bulbous onion jam.
Embodiment 12
Be the water mixing of the chinese bulbous onion smashed of 150 parts, the glucose of 40 parts, the fructose of 30 parts, the xanthans of 2 parts and 30 parts by weight portion, be heated to 95 DEG C, insulation 5min, obtained chinese bulbous onion jam.
Embodiment 13
(1) Fresh Milk is preheating to 55 DEG C, adds chinese bulbous onion extract, the glucose of 4% and the fructose of 3% that 10% embodiment 10 is obtained, stir 30min, 65 DEG C, 25MPa double-stage homogenization, 90 DEG C of sterilizing 10min, are cooled to 30 DEG C by tube sheet sheet, and described percentage is mass percent;
(2) streptococcus thermophilus to 0.1 × 10 are added
6cfu/mL, fermentation 10h, is cooled to 30 DEG C by tube sheet sheet;
(3) the chinese bulbous onion jam that filling, online interpolation 7% embodiment 11 is obtained, obtains chinese bulbous onion Yoghourt.
Embodiment 14
(1) Fresh Milk is preheating to 50 DEG C, add chinese bulbous onion extract, 0.02% Aspartame and 0.02% acesulfame potassium that 10% embodiment 10 is obtained, stir 20min, 55 DEG C, 17MPa double-stage homogenization, 90 DEG C of sterilizing 10min, be cooled to 37 DEG C by tube sheet sheet, described percentage is mass percent;
(2) streptococcus thermophilus to 0.5 × 10 are added
6cfu/mL, fermentation 5h, is cooled to 23 DEG C by tube sheet sheet;
(3) the chinese bulbous onion jam that filling, online interpolation 9% embodiment 12 is obtained, obtains chinese bulbous onion Yoghourt.
Comparative example 1
Do not add chinese bulbous onion extract and chinese bulbous onion jam in embodiment 7, other are identical with embodiment 7.
Comparative example 2
Chinese bulbous onion jam in embodiment 7 adopts following method to prepare: be the chinese bulbous onion smashed of 150 parts by weight portion, the water of the white granulated sugar of 20 parts, the xanthans of 0.5 part and 25 parts mixes and obtain chinese bulbous onion jam.Other are identical with embodiment 7.
Effect example 1 local flavor acceptance detects
Subjective appreciation is completed by 20 valuation officers, and indices scoring divides for 1-5, adds up the total score that mark is 20 assessment officers, totally judge be divided into excellent in three levels.Person is then effective for the first six index score height, and evaluate high, result is as shown in table 1:
The effect data of table 1 product compares
Reference product is do not add chinese bulbous onion extract and chinese bulbous onion jam, other products identical with embodiment 7.
As can be seen from the data of table 1, the chinese bulbous onion Yoghourt in the present invention in embodiment 7-9 and embodiment 13,14 to the pungent local flavor that chinese bulbous onion itself has remove better, product acceptance is higher, is more or less the same with the general Yoghourt acceptance that contrasts.
Effect example 2 stability test
Place chinese bulbous onion Yoghourts obtained by embodiment 7 for 10 DEG C, detect its bleed situation 7,14,21 and 28 days time and viscosity.
The stability test of table 2 embodiment 7 product
As can be seen from Table 2, chinese bulbous onion sour milk stability of the present invention is good, and within the shelf-life, viscosity is constant substantially, and bleed is not obvious, can meet the basic demand to stability in the shelf-life.
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications correlated condition of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. a preparation method for chinese bulbous onion extract, is characterized in that, it comprises the following steps: broken chinese bulbous onion and water to be mixed at 1: 2 to 1: 5 in mass ratio, be heated to 85 ~ 95 DEG C, insulation lixiviate 2 ~ 4 hours, filters and remove filter residue and get final product.
2. preparation method as claimed in claim 1, is characterized in that, described broken chinese bulbous onion is the fresh chinese bulbous onion of chopping; And/or the mass ratio of described broken chinese bulbous onion and water is 1: 3 ~ 1: 4; And/or the temperature of described heating is 90 ~ 95 DEG C; And/or the time of described insulation lixiviate is 3 ~ 4 hours.
3. a chinese bulbous onion extract, is characterized in that, it is by as claimed in claim 1 or 2 obtained by preparation method.
4. the preparation method of a chinese bulbous onion jam, it is characterized in that, it comprises the following steps: the water mixing by weight portion being the broken chinese bulbous onion of 150 ~ 250 parts, the sweetener of 0.4 ~ 80 part, the stabilizing agent of 0.5 ~ 2.5 part and 25 ~ 50 parts, is heated to 90 ~ 95 DEG C, is incubated 5 ~ 10 minutes and get final product.
5. preparation method as claimed in claim 4, is characterized in that, described broken chinese bulbous onion is the fresh chinese bulbous onion of chopping; And/or the weight portion of described chinese bulbous onion is 200 ~ 250 parts; And/or, described sweetener be selected from white granulated sugar, glucose, fructose, Aspartame and acesulfame potassium one or more; And/or described stabilizing agent is xanthans and/or pectin; And/or the weight portion of described stabilizing agent is 1 ~ 2.5 part; And/or the weight portion of described water is 30 ~ 50 parts; And/or the temperature that described heating arrives is 92 ~ 95 DEG C; And/or the time of described insulation is 8 ~ 10 minutes.
6. a chinese bulbous onion jam, is characterized in that, it is by as described in claim 4 or 5 obtained by preparation method.
7. a preparation method for chinese bulbous onion Yoghourt, is characterized in that, it comprises the following steps:
(1) by 5-10% as claimed in claim 3 chinese bulbous onion extract, sweetener mix with the raw milk of preheating, homogeneous, sterilization, cooling, obtain mixed liquor, described percentage is the mass percent accounting for described mixed liquor quality;
(2) in step (1) described mixed liquor, add leavening, fermentation, cooling, obtain Yoghourt base-material;
(3) by described for step (2) Yoghourt base-material with 5-10% as claimed in claim 6 chinese bulbous onion jam mix, obtaining final product, described percentage is the mass percent accounting for described chinese bulbous onion Yoghourt gross mass.
8. preparation method as claimed in claim 7, is characterized in that, in step (1), described sweetener be selected from white granulated sugar, glucose, fructose, Aspartame and acesulfame potassium one or more; And/or described raw milk is fresh milk and/or reconstituted milk; And/or the temperature of described preheating is 45 ~ 55 DEG C; And/or, described in be mixed into stirring; And/or the time of described mixing is 15 ~ 30 minutes; And/or the pressure of described homogeneous is 17 ~ 25MPa; And/or the temperature of described homogeneous is 55 ~ 65 DEG C; And/or described homogeneous is double-stage homogenization; And/or the temperature of described sterilization is 90 ~ 95 DEG C; And/or the time of described sterilization is 5 ~ 10 minutes; And/or, described in be cooled to and cooled by tube sheet sheet or interlayer cylinder; And/or the temperature of described cooling is 30 ~ 42 DEG C;
And/or, in step (2), described leavening for being selected from streptococcus thermophilus, one or more in lactobacillus bulgaricus and Lactobacillus casei; And/or the addition of described leavening is 0.1 × 10
6~ 1 × 10
6cfu/mL, described cfu/mL refer to the viable count in every milliliter of step (1) described mixed liquor; And/or the temperature of described fermentation is 30 ~ 42 DEG C; And/or the time of described fermentation is 5 ~ 24 hours;
And/or in step (3), the amount of described chinese bulbous onion jam is 7 ~ 10%, described percentage is the mass percent accounting for described chinese bulbous onion Yoghourt gross mass; And/or, described in be mixed into and mix on a production line.
9. preparation method as claimed in claim 7, is characterized in that, described sweetener be selected from white granulated sugar, glucose and fructose one or more, the content of described sweetener is 6 ~ 8%, and described percentage is the mass percent accounting for described mixed liquor quality; And/or, step (3) also comprises filling, described filling by described for step (2) Yoghourt base-material with 5-10% as claimed in claim 6 chinese bulbous onion jam carry out before mixing, described percentage is for accounting for the mass percent of the described mixed liquor quality of step (1).
10. a chinese bulbous onion Yoghourt, is characterized in that, it is by such as according to any one of claim 7 ~ 9 obtained by preparation method.
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