CN105851234A - Sea backthern flavor normal temperature yoghourt and preparation method thereof - Google Patents
Sea backthern flavor normal temperature yoghourt and preparation method thereof Download PDFInfo
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- CN105851234A CN105851234A CN201610259635.2A CN201610259635A CN105851234A CN 105851234 A CN105851234 A CN 105851234A CN 201610259635 A CN201610259635 A CN 201610259635A CN 105851234 A CN105851234 A CN 105851234A
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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
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Abstract
The invention discloses sea backthern flavor normal temperature yoghourt and a preparation method thereof, and belongs to the field of dairy product preparation. Each 1000Kg of yoghourt is prepared from the following ingredients: 850 to 900Kg of fresh milk, 60 to 90Kg of white granulated sugar, 20 to 35Kg of sea backthern jam, 15 to 25Kg of stabilizing agents and 0.01 to 0.02Kg of lactobacilli. The preparation method comprises the following steps that fresh cow milk is sterilized into fresh milk; the sterilized fresh milk is mixed with the white granulated sugar, the stabilizing agents and the sea backthern jam; the mixture is uniformly stirred to obtain mixed material liquid; homogenation is performed to obtain homogenated material liquid; after the homogenated material liquid is sterilized, the lactobacillus are inoculated; the mixture is fermented for 4 to 8 hours at 37 to 41 DEG C to obtain fermented material liquid; the fermented material liquid is subjected to demulsification and cooling to obtain cooled fermented material liquid; the cooled fermented material liquid is subjected to pasteurization to obtain pasteurized fermented material liquid; after the pasteurized fermented material liquid is subjected to sterile filling, the sea backthern flavor normal temperature yoghourt is obtained. Essence is not added, so that the sea backthern flavor of the yoghourt is ensured through the sea backthern jam; the natural and pure effects of the product are also ensured.
Description
Technical field
The invention belongs to dairy produce manufacture field, particularly relate to a kind of sea-buckthorn local flavor normal-temperature yoghourt and preparation method thereof.
Background technology
On milk product enterprise, normal-temperature yoghourt increases more rapid, due to its long shelf-life, it is not necessary to cold chain support, realm of sale at present
Relatively wide, Yoghourt has higher nutritive value simultaneously, is deeply welcome by everybody.But normal-temperature yoghourt taste in the market is with former
Taste is main, fruit taste less, and function is the most single.
Sea-buckthorn has good nutrition and health care function.Modern medicine study shows, sea-buckthorn is rich in multivitamin, trace
Element, amino acid, it has been found that the up to kind more than 190 of the active component in sea buckthorn fruit, have relieving cough and asthma, expand crown blood
Pipe, stomach strengthening and digestion promoting, reduction cholesterol, prevent and treat atherosclerotic and cardiopathic effect.Although sea buckthorn fruit is nutritious,
But its smell is special, and mouthfeel is bad, does not approves for consumer.Part sea-buckthorn goods in the market are for confirming not by mouth
The sea-buckthorn taste impact that taste is bad, with the addition of essence and flavoring agent mostly, is processed by essence and flavoring agent that sea-buckthorn smell is special and mouthfeel
Bad problem, but thus cannot meet the modern's natural pure, requirement of health-nutrition to sour milk product.
Summary of the invention
Based on the problem existing for above-mentioned prior art, the present invention provides a kind of sea-buckthorn local flavor normal-temperature yoghourt and preparation method thereof,
It is without essence and flavoring agent, it is confirmed that Yoghourt the smell of fruits is very sweet, mouthfeel is unique and nutritious, meet people to acid
Natural pure, the requirement of health-nutrition of dairy produce.
For solving above-mentioned technical problem, the present invention provides a kind of sea-buckthorn local flavor normal-temperature yoghourt, and the every 1000Kg of this Yoghourt contains as follows
Component:
Fresh milk 850～900Kg, white granulated sugar 60～90Kg, seabuckthorn jam 20～35Kg, stabilizer 15～25Kg, lactic acid bacteria
0.01～0.02Kg.
In above-mentioned Yoghourt, fresh milk uses the protein content pasture milk more than 2.9%, use whole milk, defatted milk, half
The combination of one or more of defatted milk.
In above-mentioned Yoghourt, containing following component in seabuckthorn jam described in every 1000Kg: Seabuckthorn fruit plasmogen 450～650Kg, mango
Inspissated juice 80～150Kg, pineapple concentrated juice 60～100Kg, honey peach inspissated juice 80～100Kg, apricot inspissated juice 50～80Kg,
Passionflower inspissated juice 40～60Kg, orange inspissated juice 20～40Kg, white granulated sugar 10～30Kg, pectin 1～5Kg.
In above-mentioned Yoghourt, Seabuckthorn fruit plasmogen, with Xinjiang sea buckthorn fruit as raw material, uses low temperature fresh squeezing technology in original producton location to produce；Described
Mango concentrated juice, pineapple concentrated juice, honey peach inspissated juice, apricot inspissated juice, passionflower inspissated juice and orange inspissated juice are 6 times
Inspissated juice.
In above-mentioned Yoghourt, seabuckthorn jam prepares in the following manner:
By each raw material mix after through boiling adjust, sterilization, filling prepare, wherein boiling temperature 85 DEG C, the 30 minutes time,
Sterilization temperature is 115 DEG C, 30 seconds time.
In above-mentioned Yoghourt, the stabilizer combination of one or more in physically denatured starch, pectin, agar；
Described lactic acid bacteria includes streptococcus thermophilus and lactobacillus bulgaricus.
The embodiment of the present invention also provides for the preparation method of a kind of sea-buckthorn local flavor normal-temperature yoghourt, is used for preparing sea-buckthorn of the present invention
Local flavor normal-temperature yoghourt, each raw material comprised in taking Yoghourt by inventive formulation, comprise the following steps:
By fresh cow milk sterilizing, obtain fresh milk after sterilizing；
Described fresh milk after sterilizing is mixed with white granulated sugar, stabilizer and seabuckthorn jam, stirs, mixed
Feed liquid；
By described mixed liquor homogeneous, obtain feed liquid after homogeneous；
Feed liquid after described homogeneous is sterilized, feed liquid after being sterilized；
Feed liquid after described sterilization is accessed lactic acid bacteria, ferments 4 to 8 hours in 37 to 41 DEG C, feed liquid after being fermented；
By feed liquid breakdown of emulsion, cooling after described fermentation, obtain cooling down after fermentation feed liquid；
By described cooling after fermentation feed liquid pasteurize, obtain bar and kill after fermentation feed liquid；
After described bar is killed after fermentation feed liquid sterile filling, i.e. obtain sea-buckthorn local flavor normal-temperature yoghourt.
In above-mentioned preparation method, during by fresh cow milk sterilizing, first use 95 DEG C, the super pasteurize of 15 seconds, then carry out UHT
Sterilization, sterilization temperature 135～139 DEG C, 4 seconds time.
In above-mentioned preparation method, stir, obtain in mixed liquor step, during by each raw material mixed dissolution, mixing
The temperature of feed liquid is 50 to 55 DEG C.
In above-mentioned preparation method, being 58 to 62 DEG C by the temperature of described mixed liquor homogeneous, pressure is 140 to 160bar；
The temperature of feed liquid sterilization after described homogeneous is 93 to 97 DEG C, duration 300 seconds；
It it is 20～22 DEG C by chilling temperature after feed liquid breakdown of emulsion after described fermentation；
The temperature of described cooling after fermentation feed liquid pasteurize is 73 to 77 DEG C, duration 20～25 seconds.
It is an advantage of the current invention that: (1) is by by multiple natural water fruit juice and the ingenious collocation of Hippophae Rhamnoides L. juice, need not interpolation perfume
In the case of essence, i.e. can get sea-buckthorn local flavor unique than simple sea-buckthorn dense, it is easier to the Yoghourt accepted for consumer；(2)
The nutritive value abundant by sea-buckthorn and medical value are combined with normal temperature acid milk, and science adjusts each nutritional labeling ratio, more favorably
In absorption of human body；(3) owing to without essence, product is more healthy；(4) appropriate proportioning between supplementary material in this Yoghourt
And suitable process conditions, can steady production, it is adaptable to preparation of industrialization should be without the sea-buckthorn local flavor normal-temperature yoghourt of essence.
Accompanying drawing explanation
In order to be illustrated more clearly that the technical scheme of the embodiment of the present invention, in describing embodiment below, required use is attached
Figure is briefly described, it should be apparent that, the accompanying drawing in describing below is only some embodiments of the present invention, for ability
From the point of view of the those of ordinary skill in territory, on the premise of not paying creative work, it is also possible to obtain other according to these accompanying drawings attached
Figure.
The preparation method flow chart that Fig. 1 provides for the embodiment of the present invention.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only
It is only a part of embodiment of the present invention rather than whole embodiments.Based on embodiments of the invention, ordinary skill
The every other embodiment that personnel are obtained under not making creative work premise, broadly falls into protection scope of the present invention.
The embodiment of the present invention provides a kind of sea-buckthorn local flavor normal-temperature yoghourt, this sour milk products have the distinctive color and luster of sea-buckthorn, flavour,
Smell, delicate mouthfeel, the smell of fruits is very sweet, but without essence, pigment, containing following component in this Yoghourt of every 1000Kg:
Fresh milk 850-900Kg, white granulated sugar 60-90Kg, seabuckthorn jam 20-35Kg, stabilizer 15-25Kg, lactic acid bacteria 0.01-0.02
Kg。
In above-mentioned Yoghourt, fresh milk uses high-quality pasture milk, and protein content is more than 2.9%, optional whole milk, defatted milk,
The combination of one or more of half defatted milk.
In above-mentioned Yoghourt, seabuckthorn jam is without essence, pigment, containing following component in every 1000Kg seabuckthorn jam: husky
Spine magma 450-650Kg, mango concentrated juice 80-150Kg, pineapple concentrated juice 60-100Kg, honey peach inspissated juice 80-100Kg,
Apricot inspissated juice 50-80Kg, passionflower inspissated juice 40-60Kg, orange inspissated juice 20-40Kg, white granulated sugar 10-30Kg, pectin 1-5Kg,
Wherein, Seabuckthorn fruit plasmogen, with Xinjiang sea buckthorn fruit as raw material, uses low temperature fresh squeezing technology in original producton location to produce, at utmost remains
Nutriment in sea buckthorn fruit.Mango concentrated juice, pineapple concentrated juice, honey peach inspissated juice, apricot inspissated juice, passionflower are dense
Contracting juice and orange inspissated juice are 6 times of inspissated juices.This seabuckthorn jam prepares by the following method: through boiling after being mixed by each raw material
Adjust, sterilization, filling prepare, wherein boiling temperature 85 DEG C, the 30 minutes time, sterilization temperature is 115 DEG C, time 30
Second.
In above-mentioned Yoghourt, the stabilizer combination of one or more in physically denatured starch, pectin, agar；Lactic acid bacteria
Including streptococcus thermophilus and lactobacillus bulgaricus.
Prepare the method (idiographic flow sees Fig. 1) of the sea-buckthorn local flavor normal-temperature yoghourt of the present embodiment, comprise the following steps:
By fresh cow milk sterilizing, obtain fresh milk after sterilizing；
Fresh milk after sterilizing is mixed with white granulated sugar, stabilizer and seabuckthorn jam, stirs, obtain mixed liquor；
By mixed liquor homogeneous, obtain feed liquid after homogeneous；
Feed liquid after homogeneous is sterilized, feed liquid after being sterilized；
After being sterilized, feed liquid accesses lactic acid bacteria, ferments 4 to 8 hours in 37 to 41 DEG C, feed liquid after being fermented；
Feed liquid breakdown of emulsion, cooling after fermenting, obtain cooling down after fermentation feed liquid；
After fermentation feed liquid pasteurize will be cooled down, obtain bar and kill after fermentation feed liquid；
After bar is killed after fermentation feed liquid sterile filling, i.e. obtain sea-buckthorn local flavor normal-temperature yoghourt product.
In above-mentioned preparation method, during by fresh cow milk sterilizing, first use 95 DEG C, the super pasteurize of 15 seconds, then carry out UHT
Sterilization, sterilization temperature 135-139 DEG C, 4 seconds time.
In above-mentioned preparation method, fresh milk after sterilizing is mixed with white granulated sugar, stabilizer and seabuckthorn jam, stirs,
Obtaining in mixed liquor, during each raw material mixed dissolution, the temperature of feed liquid is 50 to 55 DEG C.
In above-mentioned preparation method, being 58 to 62 DEG C by the temperature of mixed liquor homogeneous, pressure is 140 to 160bar.
In above-mentioned preparation method, when being sterilized feed liquid after homogeneous, temperature is 93 to 97 DEG C, duration 300 seconds.
In above-mentioned preparation method, chilling temperature after feed liquid breakdown of emulsion after fermentation is 20-22 DEG C.
In above-mentioned preparation method, the temperature of cooling after fermentation feed liquid pasteurize is 73 to 77 DEG C, the duration 20-25 second.
Below in conjunction with specific embodiment, Yoghourt and the preparation method of the present invention are described further.
Embodiment 1
The present embodiment provides a kind of sea-buckthorn local flavor normal-temperature yoghourt, and as a example by producing one ton of product of the present invention, its dispensing is as follows:
Milk 850Kg, white granulated sugar 90Kg, seabuckthorn jam 35Kg, stabilizer 25Kg, lactic acid bacteria 0.01Kg.Wherein, husky
Spine jam dispensing is (in terms of one ton): Seabuckthorn fruit plasmogen 650Kg, mango concentrated juice 80Kg, pineapple concentrated juice 60Kg, water honey
Peach inspissated juice 80Kg, apricot inspissated juice 50Kg, passionflower inspissated juice 40Kg, orange inspissated juice 20Kg, white granulated sugar 15Kg, pectin
5Kg。
The preparation method of this Yoghourt comprises the steps:
(1) fresh cow milk first uses 95 DEG C, the super pasteurize of 15 seconds, then carries out UHT sterilization, sterilization temperature 135 DEG C,
4 seconds time, obtain fresh milk after sterilizing；
(2) fresh milk after sterilizing is warming up to 50 DEG C, adds white granulated sugar, stabilizer and seabuckthorn jam and be sufficiently mixed dissolving；
(3) homogeneous, sterilization: homogenizing temperature is 62 DEG C, pressure is 160bar.Sterilization temperature is 95 DEG C, duration 300 seconds；
(4) access lactic acid bacteria, ferment 8 hours in 37 DEG C, breakdown of emulsion, be cooled to 20 DEG C；
(5) pasteurize: sterilization temperature is 77 DEG C, duration 20 seconds；
(6) sterile filling, i.e. obtains sea-buckthorn local flavor normal-temperature yoghourt.
The product of embodiment 1 carries out tasting test:
Trial test mode: participate in panelist totally 50 people of trial test, uses non-tangible mode, respectively to entirety sensation, sweet acid
Ratio, milk fragrance, sea-buckthorn fragrance, sophistication and six indexs of aftertaste are evaluated, result such as table 1.
Table 1 seabuckthorn yogurt taste tests result (embodiment 1)
Embodiment 2
The present embodiment provides a kind of sea-buckthorn local flavor normal-temperature yoghourt, and as a example by producing one ton of product of the present invention, its dispensing is as follows:
Milk 900Kg, white granulated sugar 60Kg, seabuckthorn jam 20Kg, stabilizer 20Kg, lactic acid bacteria 0.02Kg.Wherein, husky
Spine jam dispensing is (in terms of one ton): Seabuckthorn fruit plasmogen 450Kg, mango concentrated juice 150Kg, pineapple concentrated juice 100Kg, water
Honey peach inspissated juice 100Kg, apricot inspissated juice 80Kg, passionflower inspissated juice 45Kg, orange inspissated juice 40Kg, white granulated sugar 30Kg,
Pectin 5Kg.
The preparation method of this Yoghourt comprises the steps:
(1) fresh cow milk first uses 95 DEG C, the super pasteurize of 15 seconds, then carries out UHT sterilization, sterilization temperature 135 DEG C,
4 seconds time, obtain fresh milk after sterilizing；
(2) fresh milk after sterilizing is warming up to 55 DEG C, adds white granulated sugar, stabilizer and seabuckthorn jam and be sufficiently mixed dissolving；
(3) homogeneous, sterilization: homogenizing temperature is 58 DEG C, pressure is 140bar.Sterilization temperature is 93 DEG C, duration 300
Second.
(4) access lactic acid bacteria, ferment 6 hours in 39 DEG C, breakdown of emulsion, be cooled to 20 DEG C；
(5) pasteurize: sterilization temperature is 75 DEG C, duration 20 seconds；
(6) sterile filling, i.e. obtains sea-buckthorn local flavor normal-temperature yoghourt.
The product of embodiment 2 carries out tasting test:
Trial test mode: participate in panelist totally 50 people of trial test, uses non-tangible mode, respectively to entirety sensation, sweet acid
Ratio, milk fragrance, sea-buckthorn fragrance, sophistication and six indexs of aftertaste are evaluated, result such as table 2.
Table 2 seabuckthorn yogurt taste tests result (embodiment 2)
Embodiment 3
The present embodiment provides a kind of sea-buckthorn local flavor normal-temperature yoghourt, and as a example by producing one ton of product of the present invention, its dispensing is as follows:
Milk 880Kg, white granulated sugar 85Kg, seabuckthorn jam 20Kg, stabilizer 15Kg, lactic acid bacteria 0.02Kg.Wherein, husky
Spine jam dispensing is (in terms of one ton): Seabuckthorn fruit plasmogen 550Kg, mango concentrated juice 109Kg, pineapple concentrated juice 60Kg, water
Honey peach inspissated juice 100Kg, apricot inspissated juice 80Kg, passionflower inspissated juice 60Kg, orange inspissated juice 30Kg, white granulated sugar 10Kg,
Pectin 1Kg.
The preparation method of this Yoghourt comprises the steps:
(1) fresh cow milk first uses 95 DEG C, the super pasteurize of 15 seconds, then carries out UHT sterilization, sterilization temperature 139 DEG C,
4 seconds time, obtain fresh milk after sterilizing；
(2) fresh milk after sterilizing is warming up to 50 DEG C, adds white granulated sugar, stabilizer and seabuckthorn jam and be sufficiently mixed dissolving；
(3) homogeneous, sterilization: homogenizing temperature is 60 DEG C, pressure is 145bar.Sterilization temperature is 96 DEG C, duration 300 seconds；
(4) access lactic acid bacteria, ferment 4 hours in 41 DEG C, breakdown of emulsion, be cooled to 22 DEG C；
(5) pasteurize: sterilization temperature is 75 DEG C, duration 21 seconds；
(6) sterile filling, i.e. obtains sea-buckthorn local flavor normal-temperature yoghourt.
The product of embodiment 3 carries out tasting test:
Trial test mode: participate in panelist totally 50 people of trial test, uses non-tangible mode, respectively to entirety sensation, sweet acid
Ratio, milk fragrance, sea-buckthorn fragrance, sophistication and six indexs of aftertaste are evaluated, result such as table 3.
Table 3 seabuckthorn yogurt taste tests result (embodiment 3)
Embodiment 4
The present embodiment provides a kind of sea-buckthorn local flavor normal-temperature yoghourt, and as a example by producing one ton of product of the present invention, its dispensing is as follows:
Milk 900Kg, white granulated sugar 60Kg, seabuckthorn jam 25Kg, stabilizer 15Kg, lactic acid bacteria 0.015Kg.Wherein,
Seabuckthorn jam dispensing is (in terms of one ton): Seabuckthorn fruit plasmogen 534Kg, mango concentrated juice 140Kg, pineapple concentrated juice 70Kg,
Honey peach inspissated juice 90Kg, apricot inspissated juice 75Kg, passionflower inspissated juice 40Kg, orange inspissated juice 20Kg, white granulated sugar 30Kg,
Pectin 1Kg.
The preparation method of this Yoghourt comprises the steps:
(1) fresh cow milk first uses 95 DEG C, the super pasteurize of 15 seconds, then carries out UHT sterilization, sterilization temperature 137 DEG C,
4 seconds time, obtain fresh milk after sterilizing；
(2) fresh milk after sterilizing is warming up to 52 DEG C, adds white granulated sugar, stabilizer and seabuckthorn jam and be sufficiently mixed dissolving；
(3) homogeneous, sterilization: homogenizing temperature is 58 DEG C, pressure is 140bar.Sterilization temperature is 96 DEG C, duration 300
Second；
(4) access lactic acid bacteria, ferment 7 hours in 37 DEG C, breakdown of emulsion, be cooled to 22 DEG C；
(5) pasteurize: sterilization temperature is 73 DEG C, duration 25 seconds；
(6) sterile filling, i.e. obtains sea-buckthorn local flavor normal-temperature yoghourt.
Embodiment 5
The present embodiment provides a kind of sea-buckthorn local flavor normal-temperature yoghourt, and as a example by producing one ton of product of the present invention, its dispensing is as follows:
Milk 865Kg, white granulated sugar 75Kg, seabuckthorn jam 35Kg, stabilizer 25Kg, lactic acid bacteria 0.02Kg.Wherein,
Seabuckthorn jam dispensing is (in terms of one ton): Seabuckthorn fruit plasmogen 572Kg, mango concentrated juice 80Kg, pineapple concentrated juice 90Kg, water
Honey peach inspissated juice 85Kg, apricot inspissated juice 50Kg, passionflower inspissated juice 60Kg, orange inspissated juice 35Kg, white granulated sugar 25Kg, really
Glue 3Kg.
The preparation method of this Yoghourt comprises the steps:
(1) fresh cow milk first uses 95 DEG C, the super pasteurize of 15 seconds, then carries out UHT sterilization, sterilization temperature 139 DEG C,
4 seconds time, obtain fresh milk after sterilizing；
(2) fresh milk after sterilizing is warming up to 55 DEG C, adds white granulated sugar, stabilizer and seabuckthorn jam and be sufficiently mixed dissolving；
(3) homogeneous, sterilization: homogenizing temperature is 62 DEG C, pressure is 155bar.Sterilization temperature is 97 DEG C, duration 300 seconds；
(4) access lactic acid bacteria, ferment 7 hours in 38 DEG C, breakdown of emulsion, be cooled to 21 DEG C；
(5) pasteurize: sterilization temperature is 77 DEG C, duration 25 seconds；
(6) sterile filling, i.e. obtains sea-buckthorn local flavor normal-temperature yoghourt.
Embodiment 6
The present embodiment provides a kind of sea-buckthorn local flavor normal-temperature yoghourt, and as a example by producing one ton of product of the present invention, its dispensing is as follows:
Milk 890Kg, white granulated sugar 62Kg, seabuckthorn jam 30Kg, stabilizer 18Kg, lactic acid bacteria 0.01Kg.Wherein,
Seabuckthorn jam dispensing is (in terms of one ton): Seabuckthorn fruit plasmogen 450Kg, mango concentrated juice 150Kg, pineapple concentrated juice 100Kg,
Honey peach inspissated juice 100Kg, apricot inspissated juice 78Kg, passionflower inspissated juice 50Kg, orange inspissated juice 40Kg, white granulated sugar 30Kg,
Pectin 2Kg.
The preparation method of this Yoghourt comprises the steps:
(1) fresh cow milk first uses 95 DEG C, the super pasteurize of 15 seconds, then carries out UHT sterilization, sterilization temperature 137 DEG C,
4 seconds time, obtain fresh milk after sterilizing；
(2) fresh milk after sterilizing is warming up to 53 DEG C, adds white granulated sugar, stabilizer and seabuckthorn jam and be sufficiently mixed dissolving；
(3) homogeneous, sterilization: homogenizing temperature is 59 DEG C, pressure is 160bar.Sterilization temperature is 97 DEG C, duration 300 seconds；
(4) access lactic acid bacteria, ferment 5 hours in 41 DEG C, breakdown of emulsion, be cooled to 21 DEG C；
(5) pasteurize: sterilization temperature is 73 DEG C, duration 23 seconds；
(6) sterile filling, i.e. obtains sea-buckthorn local flavor normal-temperature yoghourt.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, and appoints
How those familiar with the art is in the technical scope of present disclosure, the change that can readily occur in or replacement, all
Should contain within protection scope of the present invention.Therefore, protection scope of the present invention should be with the protection domain of claims
It is as the criterion.
Claims (10)
1. a sea-buckthorn local flavor normal-temperature yoghourt, it is characterised in that the every 1000Kg of this Yoghourt contains following component:
Fresh milk 850～900Kg, white granulated sugar 60～90Kg, seabuckthorn jam 20～35Kg, stabilizer 15～25Kg, lactic acid bacteria
0.01～0.02Kg.
A kind of sea-buckthorn local flavor normal-temperature yoghourt the most according to claim 1, it is characterised in that described fresh milk uses egg
The white matter content pasture milk more than 2.9%, uses whole milk, defatted milk, the combination of one or more of half defatted milk.
A kind of sea-buckthorn local flavor normal-temperature yoghourt, it is characterised in that fructus hippophae described in every 1000Kg
Containing following component in sauce: Seabuckthorn fruit plasmogen 450～650Kg, mango concentrated juice 80～150Kg, pineapple concentrated juice 60～100Kg,
Honey peach inspissated juice 80～100Kg, apricot inspissated juice 50～80Kg, passionflower inspissated juice 40～60Kg, orange inspissated juice 20～
40Kg, white granulated sugar 10～30Kg, pectin 1～5Kg.
A kind of sea-buckthorn local flavor normal-temperature yoghourt, it is characterised in that described Seabuckthorn fruit plasmogen is with Xinjiang
Sea buckthorn fruit is raw material, uses low temperature fresh squeezing technology in original producton location to produce；Described mango concentrated juice, pineapple concentrated juice, honey peach
Inspissated juice, apricot inspissated juice, passionflower inspissated juice and orange inspissated juice are 6 times of inspissated juices.
5. according to sea-buckthorn local flavor normal-temperature yoghourt a kind of described in claim 3 or 4, it is characterised in that described seabuckthorn jam is led to
Cross in the following manner to prepare:
By each raw material mix after through boiling adjust, sterilization, filling prepare, wherein boiling temperature 85 DEG C, the 30 minutes time,
Sterilization temperature is 115 DEG C, 30 seconds time.
6. according to a kind of sea-buckthorn local flavor normal-temperature yoghourt described in any one of Claims 1-4, it is characterised in that: described surely
Determine the agent combination of one or more in physically denatured starch, pectin, agar；
Described lactic acid bacteria includes streptococcus thermophilus and lactobacillus bulgaricus.
7. the preparation method of a sea-buckthorn local flavor normal-temperature yoghourt, it is characterised in that be used for preparing claim 1 to 5 arbitrary
Sea-buckthorn local flavor normal-temperature yoghourt described in Xiang, each raw material comprised in taking Yoghourt by any one of claim 1 to 5, including following
Step:
By fresh cow milk sterilizing, obtain fresh milk after sterilizing；
Described fresh milk after sterilizing is mixed with white granulated sugar, stabilizer and seabuckthorn jam, stirs, mixed
Feed liquid；
By described mixed liquor homogeneous, obtain feed liquid after homogeneous；
Feed liquid after described homogeneous is sterilized, feed liquid after being sterilized；
Feed liquid after described sterilization is accessed lactic acid bacteria, ferments 4 to 8 hours in 37 to 41 DEG C, feed liquid after being fermented；
By feed liquid breakdown of emulsion, cooling after described fermentation, obtain cooling down after fermentation feed liquid；
By described cooling after fermentation feed liquid pasteurize, obtain bar and kill after fermentation feed liquid；
After described bar is killed after fermentation feed liquid sterile filling, i.e. obtain sea-buckthorn local flavor normal-temperature yoghourt.
The preparation method of a kind of sea-buckthorn local flavor normal-temperature yoghourt the most as claimed in claim 7, it is characterised in that described by fresh
During milk sterilization, first use 95 DEG C, the super pasteurize of 15 seconds, then carry out UHT sterilization, sterilization temperature 135～139 DEG C,
4 seconds time.
9. the preparation method of as claimed in claim 7 or 8 sea-buckthorn local flavor normal-temperature yoghourt, it is characterised in that described fully
Stirring, obtain in mixed liquor step, during by each raw material mixed dissolution, the temperature of mixed liquor is 50 to 55 DEG C.
10. the preparation method of sea-buckthorn local flavor normal-temperature yoghourt as claimed in claim 7 or 8, it is characterised in that described method
In, the temperature of described mixed liquor homogeneous is 58 to 62 DEG C, pressure is 140 to 160bar；
The temperature of feed liquid sterilization after described homogeneous is 93 to 97 DEG C, duration 300 seconds；
It it is 20～22 DEG C by chilling temperature after feed liquid breakdown of emulsion after described fermentation；
The temperature of described cooling after fermentation feed liquid pasteurize is 73 to 77 DEG C, duration 20～25 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259635.2A CN105851234A (en) | 2016-04-22 | 2016-04-22 | Sea backthern flavor normal temperature yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610259635.2A CN105851234A (en) | 2016-04-22 | 2016-04-22 | Sea backthern flavor normal temperature yoghourt and preparation method thereof |
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| CN107183186A (en) * | 2017-07-10 | 2017-09-22 | 四川新希望乳业有限公司 | A kind of normal-temperature yoghourt preparation technology |
| CN108112700A (en) * | 2018-01-04 | 2018-06-05 | 白银永乾商贸有限公司 | A kind of lily Yoghourt and its processing technology |
| CN108208165A (en) * | 2016-12-15 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of yoghourt with long shelf life for not adding stabilizer and preparation method thereof |
| CN109769941A (en) * | 2017-11-15 | 2019-05-21 | 内蒙古伊利实业集团股份有限公司 | A kind of additive-free jam, Yoghourt and preparation method containing the jam |
| CN109965012A (en) * | 2017-12-28 | 2019-07-05 | 江西恒顶食品有限公司 | A kind of preparation method that fruit flavoured milk drink postposition is tasty |
| CN110384130A (en) * | 2018-04-19 | 2019-10-29 | 内蒙古伊利实业集团股份有限公司 | A kind of long guarantor's Yoghourt and preparation method thereof containing fruit ingredient |
| CN110521775A (en) * | 2019-09-27 | 2019-12-03 | 青海生福农牧科技集团有限公司 | A kind of sour milk of peach and preparation method thereof |
| CN110537582A (en) * | 2019-09-27 | 2019-12-06 | 青海生福农牧科技集团有限公司 | Peach gum yoghourt and preparation method thereof |
| CN112616927A (en) * | 2020-12-03 | 2021-04-09 | 南京优格特生物科技有限公司 | Preparation method of sea-buckthorn yoghourt |
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| CN109769941A (en) * | 2017-11-15 | 2019-05-21 | 内蒙古伊利实业集团股份有限公司 | A kind of additive-free jam, Yoghourt and preparation method containing the jam |
| CN109965012A (en) * | 2017-12-28 | 2019-07-05 | 江西恒顶食品有限公司 | A kind of preparation method that fruit flavoured milk drink postposition is tasty |
| CN108112700A (en) * | 2018-01-04 | 2018-06-05 | 白银永乾商贸有限公司 | A kind of lily Yoghourt and its processing technology |
| CN110384130A (en) * | 2018-04-19 | 2019-10-29 | 内蒙古伊利实业集团股份有限公司 | A kind of long guarantor's Yoghourt and preparation method thereof containing fruit ingredient |
| CN110521775A (en) * | 2019-09-27 | 2019-12-03 | 青海生福农牧科技集团有限公司 | A kind of sour milk of peach and preparation method thereof |
| CN110537582A (en) * | 2019-09-27 | 2019-12-06 | 青海生福农牧科技集团有限公司 | Peach gum yoghourt and preparation method thereof |
| CN112616927A (en) * | 2020-12-03 | 2021-04-09 | 南京优格特生物科技有限公司 | Preparation method of sea-buckthorn yoghourt |
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