CN105660855A - Preparation technology of blueberry yogurt - Google Patents
Preparation technology of blueberry yogurt Download PDFInfo
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- CN105660855A CN105660855A CN201510929062.5A CN201510929062A CN105660855A CN 105660855 A CN105660855 A CN 105660855A CN 201510929062 A CN201510929062 A CN 201510929062A CN 105660855 A CN105660855 A CN 105660855A
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- blue berry
- blueberry
- temperature
- yogurt
- preparation technology
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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
Abstract
The present invention relates to the technical field of yogurt and particularly a preparation technology of blueberry yogurt. The preparation technology of the blueberry yogurt comprises the following steps: sorting, cleaning, enzyme inactivating, color protecting, pulping, enzymatic hydrolyzing, filtering, clarifying, blending, homogenizing, sterilizing, inoculating, refrigerating, after-ripening, culturing, fermenting, finished product obtaining, and inspecting. The blueberry yogurt preparation technology adds blueberry juice into milk to conduct fermentation during production, so that the blueberry yogurt not only has nutrients of the milk, but also increases the nutritional components of the blueberries. The prepared blueberry yogurt maintains the original yogurt nutrients and after fusion of blueberries accessory materials, the blueberry yogurt has functions of improving eyesight, resisting cancer, softening blood vessels and enhancing human body immunity. The finished products are all uniform in color and luster, present a light blue color, are sour and sweet in tastes, delicate and smooth, have blueberry fruit fragrance and milk fragrance, are delicate in body liquid clot, do not separate out whey, and are uniform and free of bubbles and layers.
Description
Technical field
The present invention relates to Yoghourt technical field, specifically the preparation technology of a kind of blue berry Yoghourt.
Background technology
Yoghourt is with milk for raw material, adds probiotics (lactic acid bacteria) again, after fermented, then cool down a kind of milk product of fill after pasteurize in milk. The many fruit-flavor types with adjuvants such as the various fruit juice fruit jam of coagulating type, agitating type and interpolation of Yoghourt product are for many in the market. Yoghourt not only remains all advantages of milk, and the processed process of some aspect is also maximized favourable factors and minimized unfavourable ones, and becomes the nutrient and healthcare products being more suitable for the mankind.
Blue berry, English name: Blueberry, mean blue berry, belong to Ericaceae, Vaccinium plant. Originate from North America, perennial shrub small berries fruit tree. Because fruit is in blueness, therefore it is called blue berry. Containing abundant nutritional labeling in Blueberry, have prevent that cranial nerve is aging, protection vision, heart tonifying, anticancer, vessel softening, the function such as enhancing human organism immunity, nutritional labeling is high. Wherein, owing to blue berry is rich in anthocyanidin, there is activation retina effect, it is possible to strengthening vision, it is prevented that eyeball is tired and enjoys and gazes at. One of five big healthy fruit that Ye Shi the World Food Programme is recommended. And according to the U.S., Japan, European Section scholar research, often edible blue berry goods, also can vision enhancing, anti-eye strain significantly. Clinical medicine report displays that, the anthocyanidin in blue berry can promote that the rhodopsin in retina cell regenerates, pre-myopia prevention, promotes vision.
In prior art, existing Yoghourt nutritional labeling is more single, also without improving eyesight, anticancer, vessel softening and the Yoghourt strengthening body immunity, it is impossible to meet the nourishing healthy demand of people.
Summary of the invention
For above-mentioned weak point of the prior art, it is desirable to provide a kind of nutritious, improving eyesight, anticancer, vessel softening and strengthen the preparation technology of blue berry Yoghourt of body immunity.
For solving above-mentioned technical problem, the preparation technology of the blue berry Yoghourt of the present invention, comprise the following steps:
(1), sorting, cleaning
After being undertaken blue berry selecting, removing impurity, remove foreign body and remove the non-edible parts such as carpopodium, with the running water of cleaning, remove silt, dust and surface microorganism;
(2), enzyme denaturing, color fixative
It is blanching 5min under 95 DEG C of conditions in temperature, passive oxidation enzymatic activity, it is prevented that the oxidized variable color of blue berry, blue berry is softened simultaneously;
(3), making beating, enzymolysis
Blue berry temperature in step (2) is dropped to 50 DEG C, sends into beater and pull an oar, after making beating, add the pectase of 0.1% and the SO of 50mg/L2Solution, is be incubated 2～3h under 50 DEG C of conditions to carry out enzymolysis in temperature;
(4), filter, clarify
Fruit juice after enzymolysis adopts plate and frame filter to filter, and is filtered with polyster fibre filter medium, removes solid content, and filtrate stands 24h under the cryogenic conditions that temperature is 0～4 DEG C, it is thus achieved that as clear as crystal blueberry juice is standby;
(5), allotment, homogenizing
Milk is added blueberry juice, stabilizer and sucrose, allocates, then mixed liquor is preheated to 55～60 DEG C, homogenizing under 10～15MPa pressure;
(6), sterilizing, inoculation
By mixed liquor heat to 90～95 DEG C, continue 5～10min, to be cooled to 43 DEG C～47 DEG C time inoculate, by lactic acid bacteria add wherein be sufficiently stirred for, make thalline mix homogeneously;
(7), cultivate, ferment
Postvaccinal Yoghourt is put in constant incubator, ferment at constant temperature, fermentation temperature 43 DEG C, fermentation time 5h, until producing curdled milk;
(8), cold preservation, after-ripening
Blue berry Yoghourt after fermentation is immediately placed in the refrigerator that temperature is 4 DEG C, after-ripening 24h;
(9), finished product, inspection
Packaging of being tested by blue berry Yoghourt in step (8) prepares finished product.
The preparation technology of the blue berry Yoghourt of the present invention, in milk, add blueberry juice during production ferment, not only there is the nutritional labeling of milk, also add the nutritional labeling of blue berry, the blue berry Yoghourt made, not only maintain the nutritional labeling that Yoghourt is original, after the fusion of blue berry adjuvant, have improving eyesight, anticancer, vessel softening and strengthen the effect of body immunity, finished product color and luster is all consistent, being light blue color, sweet and sour, exquisiteness is lubricious, there are blue berry fruital and Olibanum, body fluid grumeleuse exquisiteness, no whey precipitation, uniform bubble-free and layering.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described. Obviously, described embodiment is only a part of embodiment of the present invention, rather than whole embodiments. Based on the embodiment in the present invention, all other embodiments that those of ordinary skill in the art obtain under not making creative work premise, broadly fall into the scope of protection of the invention.
The preparation technology of blue berry Yoghourt of the present invention, including following operating procedure:
(1), sorting, cleaning
After being undertaken blue berry selecting, removing impurity, remove foreign body and remove the non-edible parts such as carpopodium, with the running water of cleaning, remove silt, dust and surface microorganism.
Plucking fresh blue berry, the blue berry selecting completely filled fruit is removed impurity, foreign body and carpopodium, carries out running water with the water after sterilization, removes the silt on blue berry, dust and surface microorganism.
(2), enzyme denaturing, color fixative
It is blanching 5min under 95 DEG C of conditions in temperature, passive oxidation enzymatic activity, it is prevented that the oxidized variable color of blue berry, blue berry is softened simultaneously.
Pot adds clear water, heats the water to 95 DEG C, add cleaned blue berry, the reactiveness of passive oxidation enzyme, it is prevented that the oxidized variable color of blue berry, blue berry is softened simultaneously, be conducive to making beating.
(3), making beating, enzymolysis
Blue berry temperature in step (2) is dropped to 50 DEG C of feeding beaters pull an oar, after making beating, add the pectase of 0.1% and the SO of 50mg/L2Solution, is be incubated 2～3h under 50 DEG C of conditions to carry out enzymolysis in temperature.
When blue berry temperature is reduced to 50 DEG C, sends in beater and pull an oar, after making beating, add the pectase of 0.1% and the SO of 50mg/L2Solution, is be incubated 2～3h under 50 DEG C of conditions to carry out enzymolysis in temperature, promotes leaching and the hydrolyzed pectin of anthocyanidin.
(4), filter, clarify
Fruit juice after enzymolysis adopts plate and frame filter to filter, and is filtered with polyster fibre filter medium, removes solid content, and filtrate stands 24h under the cryogenic conditions that temperature is 0～4 DEG C, it is thus achieved that as clear as crystal blueberry juice is standby.
(5), allotment, homogenizing
Milk is added blueberry juice, stabilizer and sucrose, allocates, then mixed liquor is preheated to 55～60 DEG C, homogenizing under 10～15MPa pressure.
After milk is added blueberry juice, stabilizer and sucrose, allocate, then mixed liquor is preheated to 55～60 DEG C, after removing slag with 120 eye mesh screens, homogenizing under 10～15MPa pressure.
(6), sterilizing, inoculation
By mixed liquor heat to 90～95 DEG C, continue 5～10min, to be cooled to 43 DEG C～47 DEG C time inoculate, by lactic acid bacteria add wherein be sufficiently stirred for, make thalline mix homogeneously.
(7), cultivate, ferment
Putting in constant incubator by postvaccinal Yoghourt, ferment at constant temperature, fermentation temperature 43 DEG C, fermentation time 5h, until producing curdled milk.
(8), cold preservation, after-ripening
Blue berry Yoghourt after fermentation is immediately placed in the refrigerator that temperature is 4 DEG C, after-ripening 24h.
(9), finished product, inspection
Packaging of being tested by blue berry Yoghourt in step (8) prepares finished product.
Further, described step (5) milk adds the addition of blueberry juice be 10%, sucrose amount be 8%. Described milk is 100 points, blueberry juice 10 points, sucrose 8 points.
Further, in described step (6), inoculation temperature is 45 DEG C, and inoculum concentration is 3%. Described inoculum concentration is 3 points, and mixed solution is 100 points.
The preparation technology of the blue berry Yoghourt of the present invention, in milk, add blueberry juice during production ferment, not only there is the nutritional labeling of milk, also add the nutritional labeling of blue berry, the blue berry Yoghourt made, not only maintain the nutritional labeling that Yoghourt is original, after the fusion of blue berry adjuvant, have improving eyesight, anticancer, vessel softening and strengthen the effect of body immunity, finished product color and luster is all consistent, being light blue color, sweet and sour, exquisiteness is lubricious, there are blue berry fruital and Olibanum, body fluid grumeleuse exquisiteness, no whey precipitation, uniform bubble-free and layering.
Claims (3)
1. the preparation technology of a blue berry Yoghourt, it is characterised in that comprise the following steps:
(1), sorting, cleaning
After being undertaken blue berry selecting, removing impurity, remove foreign body and remove the non-edible parts such as carpopodium, with the running water of cleaning, remove silt, dust and surface microorganism;
(2), enzyme denaturing, color fixative
It is blanching 5min under 95 DEG C of conditions in temperature, passive oxidation enzymatic activity, it is prevented that the oxidized variable color of blue berry, blue berry is softened simultaneously;
(3), making beating, enzymolysis
Blue berry temperature in step (2) is dropped to 50 DEG C, sends into beater and pull an oar, after making beating, add the pectase of 0.1% and the SO of 50mg/L2Solution, is be incubated 2～3h under 50 DEG C of conditions to carry out enzymolysis in temperature;
(4), filter, clarify
Fruit juice after enzymolysis adopts plate and frame filter to filter, and is filtered with polyster fibre filter medium, removes solid content, and filtrate stands 24h under the cryogenic conditions that temperature is 0～4 DEG C, it is thus achieved that as clear as crystal blueberry juice is standby;
(5), allotment, homogenizing
Milk is added blueberry juice, stabilizer and sucrose, allocates, then mixed liquor is preheated to 55～60 DEG C, homogenizing under 10～15MPa pressure;
(6), sterilizing, inoculation
By mixed liquor heat to 90～95 DEG C, continue 5～10min, to be cooled to 43 DEG C～47 DEG C time inoculate, by lactic acid bacteria add wherein be sufficiently stirred for, make thalline mix homogeneously;
(7), cultivate, ferment
Postvaccinal Yoghourt is put in constant incubator, ferment at constant temperature, fermentation temperature 43 DEG C, fermentation time 5h, until producing curdled milk;
(8), cold preservation, after-ripening
Blue berry Yoghourt after fermentation is immediately placed in the refrigerator that temperature is 4 DEG C, after-ripening 24h;
(9), finished product, inspection
Packaging of being tested by blue berry Yoghourt in step (8) prepares finished product.
2. the preparation technology of blue berry Yoghourt according to claim 1, it is characterised in that: described step (5) milk adds the addition of blueberry juice be 10%, sucrose amount be 8%.
3. the preparation technology of blue berry Yoghourt according to claim 1, it is characterised in that: in described step (6), inoculation temperature is 45 DEG C, and inoculum concentration is 3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510929062.5A CN105660855A (en) | 2015-12-15 | 2015-12-15 | Preparation technology of blueberry yogurt |
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| CN201510929062.5A CN105660855A (en) | 2015-12-15 | 2015-12-15 | Preparation technology of blueberry yogurt |
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| CN105660855A true CN105660855A (en) | 2016-06-15 |
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| CN201510929062.5A Pending CN105660855A (en) | 2015-12-15 | 2015-12-15 | Preparation technology of blueberry yogurt |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720327A (en) * | 2016-12-05 | 2017-05-31 | 吉林大学 | A kind of preparation method of ginseng blueberry leben |
| CN106819701A (en) * | 2017-01-20 | 2017-06-13 | 大兴安岭中北农业科技股份有限公司 | The preparation method of nutrition blueberry protoplasm |
| CN107372821A (en) * | 2017-07-25 | 2017-11-24 | 芜湖职业技术学院 | Eyeshield health care yoghourt and preparation method thereof |
| CN108617774A (en) * | 2018-05-03 | 2018-10-09 | 齐鲁工业大学 | A kind of mulberry fruit blueberry fermentation sheep breast and preparation method thereof |
| CN110477113A (en) * | 2018-06-01 | 2019-11-22 | 高国鹏 | A kind of production technology of blue berry flavor plain chocolate |
| CN111493144A (en) * | 2020-05-26 | 2020-08-07 | 广东温氏乳业有限公司 | Blueberry-flavored fermented milk and preparation method thereof |
Citations (3)
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|---|---|---|---|---|
| US20060165844A1 (en) * | 2002-07-17 | 2006-07-27 | O'sullivan Heidi | Preparation of yogurt containing confectionery pieces and product thereof |
| CN103598331A (en) * | 2013-12-03 | 2014-02-26 | 河南师范大学 | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof |
| CN104814131A (en) * | 2015-05-06 | 2015-08-05 | 李凤玉 | Preparation method of live-bacteria yogurt containing blueberries and honey |
-
2015
- 2015-12-15 CN CN201510929062.5A patent/CN105660855A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060165844A1 (en) * | 2002-07-17 | 2006-07-27 | O'sullivan Heidi | Preparation of yogurt containing confectionery pieces and product thereof |
| CN103598331A (en) * | 2013-12-03 | 2014-02-26 | 河南师范大学 | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof |
| CN104814131A (en) * | 2015-05-06 | 2015-08-05 | 李凤玉 | Preparation method of live-bacteria yogurt containing blueberries and honey |
Non-Patent Citations (1)
| Title |
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| 李丹丹，等: "《微生物学基础》", 28 February 2013, 中国医药科技出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720327A (en) * | 2016-12-05 | 2017-05-31 | 吉林大学 | A kind of preparation method of ginseng blueberry leben |
| CN106819701A (en) * | 2017-01-20 | 2017-06-13 | 大兴安岭中北农业科技股份有限公司 | The preparation method of nutrition blueberry protoplasm |
| CN106819701B (en) * | 2017-01-20 | 2020-04-03 | 大兴安岭中北农业科技股份有限公司 | Preparation method of nutritional blueberry puree |
| CN107372821A (en) * | 2017-07-25 | 2017-11-24 | 芜湖职业技术学院 | Eyeshield health care yoghourt and preparation method thereof |
| CN108617774A (en) * | 2018-05-03 | 2018-10-09 | 齐鲁工业大学 | A kind of mulberry fruit blueberry fermentation sheep breast and preparation method thereof |
| CN110477113A (en) * | 2018-06-01 | 2019-11-22 | 高国鹏 | A kind of production technology of blue berry flavor plain chocolate |
| CN111493144A (en) * | 2020-05-26 | 2020-08-07 | 广东温氏乳业有限公司 | Blueberry-flavored fermented milk and preparation method thereof |
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Application publication date: 20160615 |