CN106106737A - A kind of processing method of fruit-flavored tremella yoghurt - Google Patents
A kind of processing method of fruit-flavored tremella yoghurt Download PDFInfo
- Publication number
- CN106106737A CN106106737A CN201610500547.7A CN201610500547A CN106106737A CN 106106737 A CN106106737 A CN 106106737A CN 201610500547 A CN201610500547 A CN 201610500547A CN 106106737 A CN106106737 A CN 106106737A
- Authority
- CN
- China
- Prior art keywords
- tremella
- milk
- fruit
- leaven
- cold preservation
- 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.)
- Withdrawn
Links
- 241001506047 Tremella Species 0.000 title claims abstract description 38
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 15
- 238000004321 preservation Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000007689 inspection Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims description 16
- 239000008267 milk Substances 0.000 claims description 16
- 210000004080 milk Anatomy 0.000 claims description 16
- 239000001963 growth medium Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002054 inoculum Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000020183 skimmed milk Nutrition 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- 235000021262 sour milk Nutrition 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 239000007858 starting material Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000003014 reinforcing effect Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 description 4
- 208000003351 Melanosis Diseases 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008570 Chloasma Diseases 0.000 description 1
- 201000006306 Cor pulmonale Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004186 Pulmonary Heart Disease Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
- A23C9/133—Fruit or vegetables
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The processing method that the invention discloses a kind of fruit-flavored tremella yoghurt, belongs to beverage production field.It is characterized in that: use the → → processing process of defibrination → filtration → dispensing → sterilization → cooling → inoculation → subpackage → fermentation → cold preservation → inspection → finished product → packaging of precooking of selecting materials → soak.Beneficial effect: product of the present invention is creamy white, delicate mouthfeel is sliding tender, and sour and sweet palatability has Tremella and fermented yoghourt distinctive delicate fragrance local flavor.This product is the most nutritious, it is also possible to strengthens body immunity, has spleen reinforcing appetizing, effect of QI invigorating bowel relieving, is healthy, the purest pollution-free food of a kind of delicious food.
Description
Technical field
The processing method that the present invention relates to a kind of beverage, the processing method especially relating to a kind of fruit-flavored tremella yoghurt.
Background technology
Tremella, also known as Tremella, Tremella, Tremella, has the laudatory title of " hat in bacterium ".Tremella is put down, sweet in the mouth, light, nontoxic,
It is born in summer and autumn on broad leaf tree corruption wood.Tremella is famous and precious nutritious tonifying good merchantable brand, is again the strong tonic of righting.Successive dynasties are imperial
Tremella is regarded as " product of life lengthening ", " good medicine alive for evermore " by noble.Tremella is put down nontoxic, the merit of existing spleen reinforcing appetizing
Effect, has again the effect of QI invigorating bowel relieving, it is also possible to nourishing YIN and moistening the lung.It addition, Tremella can also strengthen body immunity, and strengthen tumor
Patient's tolerance to Radiotherapy chemotherapy.The effect of Tremella: Tremella, rich in vitamin D, can prevent the loss of calcium, to growth promoter ten
Divide useful, also rich in selenium and other trace elements, can be with enhancing body antineoplastic immunity.Tremella has nourishing the lung to arrest cough, tonification lung
Effect of gas, can improve the defense function of lung tissue, the immunocompetence of raising body, thus health invigorating.Tremella can improve
Liver detoxification ability, plays hepatoprotective effect, senile chronic bronchitis, pulmonary heart disease is also had certain curative effect.Tremella rich in
Natural plant colloid, adds its nourishing yin effect, and long-term taking with skin moistening, and can have the merit dispelling face's chloasma, freckle
Effect.Tremella also has the effect that spleen reinforcing is calmed the nerves, and is the superior good merchantable brand nourished the autumn and winter.
Tremella is of high nutritive value, effect is many, is processed into fruit-flavored tremella yoghurt and can realize the comprehensive utilization to Tremella, it is simple to storage
Deposit, improve its nutritive value and economic worth.
Summary of the invention
Present invention aim to address the problem that Tremella is difficult to storage, it is provided that the processing method of a kind of fruit-flavored tremella yoghurt.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing method of fruit-flavored tremella yoghurt, it is characterised in that: use select materials → soak → precook → defibrination → filtration →
The processing process of dispensing → sterilization → cooling → inoculation → subpackage → fermentation → cold preservation → inspection → finished product → packaging, specifically
Operating procedure is:
(1) select materials and pretreatment: choosing is dried, color plain boiled pork is thick, a big high-quality Tremella, abundant steep raising in clear water, the rejecting ear base of a fruit,
Clear water rinses, and puts and boils in boiling water 15 minutes, pulls out during in glue-like, uses colloid mill defibrination, crosses 160 mesh filter clothes, takes filter pulp standby
With；By fresh milk with front white gauze through twice filtration, it is strictly on guard against that impurity is mixed into；
(2) preparation of ferment agent for Yoghourt:
1. prepared by mother culture: make culture medium with skim milk, and skimmed milk is sterilizing 30 minutes at 112 DEG C, is cooled to 35 DEG C, connects
The dry powder leaven entering 1.5% carries out test tube activation 3-4 time, can inoculate middle leaven and expand strain when spawn activity is stronger；
2. in the middle of prepared by leaven: mother culture loading 250 milliliters of triangular flasks and is enlarged cultivating, inoculum concentration controls at 2-
2.5%, cultivate 8-10 hour at 32 DEG C；
3. prepared by bulk starter: make culture medium with defat fresh milk, sterilizing 15 minutes at 85 DEG C, is cooled at 23 DEG C connect
Kind, inoculum concentration is advisable with 2-3%, cultivates 6-8 hour at 38 DEG C, takes out after culture medium solidifying；
(3) dispensing: Tremella filter pulp, fresh milk are mixed in the ratio of 1:12, add high-quality maltose 6%, high-quality protein Icing Sugar
2%, mango pulp 3%, Flos Sophorae powder 1%, stabilizer 0.5%, mix homogeneously；
(4) process of compound: be first heated to 65 DEG C, homogenizing under 2.8 MPa so that it is fully dissolve, thus increase steady
Qualitative, and can effectively prevent milk surum from separating out in a large number；
(5) sterilize and inoculate: after the feed liquid after homogenizing being sterilized 2-3 minute at 102 DEG C, being rapidly cooled to 37-40 DEG C, adding
Leaven after 5% processing, is sufficiently stirred for rear fill；
(6) subpackage and fermentation: with 227 milliliters of Sour milk bottle cup subpackages, sealings, send into 28 DEG C of bottom fermentations in calorstat, constant temperature culture
3-5 hour, check that solidification well can send into Freezing room cold preservation；
(7) cold preservation is ripe: taken out by the Yoghourt solidified, and sends into rapidly in the cold storage at constant temperature of 2 DEG C and carries out cold preservation, closes through inspection
Lattice, finished product vanning is dispatched from the factory.
Beneficial effect: product of the present invention is creamy white, delicate mouthfeel is sliding tender, and sour and sweet palatability has Tremella and fermented yoghourt
Distinctive delicate fragrance local flavor.This product is the most nutritious, it is also possible to strengthens body immunity, has spleen reinforcing appetizing, QI invigorating bowel relieving
Effect, be healthy, the purest pollution-free food of a kind of delicious food.
Detailed description of the invention
Embodiment 1:
A kind of processing method of fruit-flavored tremella yoghurt, concrete operation step is:
(1) select materials and pretreatment: choosing is dried, color plain boiled pork is thick, a big high-quality Tremella, abundant steep raising in clear water, the rejecting ear base of a fruit,
Clear water rinses, and puts and boils in boiling water 10 minutes, pulls out during in glue-like, uses colloid mill defibrination, crosses 120 mesh filter clothes, takes filter pulp standby
With；By fresh milk with front white gauze through twice filtration, it is strictly on guard against that impurity is mixed into；
(2) preparation of ferment agent for Yoghourt:
1. prepared by mother culture: make culture medium with skim milk, and skimmed milk is sterilizing 25 minutes at 108 DEG C, is cooled to 40 DEG C, connects
The dry powder leaven entering 2% carries out test tube activation 2 times, can inoculate middle leaven and expand strain when spawn activity is stronger；
2. in the middle of prepared by leaven: mother culture loading 250 milliliters of triangular flasks and is enlarged cultivating, inoculum concentration controls
1.8%, cultivate 12 hours at 28 DEG C；
3. prepared by bulk starter: make culture medium with full-cream fresh milk, sterilizing 8 minutes at 98 DEG C, is cooled at 35 DEG C inoculation,
Inoculum concentration is advisable with 5%, cultivates 3-4 hour at 42 DEG C, takes out after culture medium solidifying；
(3) dispensing: Tremella filter pulp, fresh milk are mixed in the ratio of 1:8, add high-quality sucrose 8%, high-quality maltose 2%, red jujube pulp
4%, Bulbus Lilii powder 1.2%, stabilizer 0.8%, mix homogeneously；
(4) process of compound: be first heated to 70 DEG C, homogenizing under 4.7 MPa so that it is fully dissolve, thus increase steady
Qualitative, and can effectively prevent milk surum from separating out in a large number；
(5) sterilize and inoculate: after the feed liquid after homogenizing is sterilized 5-8 minute at 108 DEG C, being rapidly cooled to 32 DEG C, adding 8%
Leaven after processing, is sufficiently stirred for rear fill；
(6) subpackage and fermentation: with 227 milliliters of Sour milk bottle cup subpackages, sealings, send into 38 DEG C of bottom fermentations in calorstat, constant temperature culture
4-6 hour, check that solidification well can send into Freezing room cold preservation；
(7) cold preservation is ripe: taken out by the Yoghourt solidified, and sends into rapidly in the cold storage at constant temperature of 3-5 DEG C and carries out cold preservation, closes through inspection
Lattice, finished product vanning is dispatched from the factory.
Embodiment 2:
A kind of processing method of fruit-flavored tremella yoghurt, concrete operation step is:
(1) select materials and pretreatment: choosing is dried, color plain boiled pork is thick, a big high-quality Tremella, abundant steep raising in clear water, the rejecting ear base of a fruit,
Clear water rinses, and puts and boils in boiling water 22 minutes, pulls out during in glue-like, uses colloid mill defibrination, crosses 200 mesh filter clothes, takes filter pulp standby
With；By fresh milk with front white gauze through twice filtration, it is strictly on guard against that impurity is mixed into；
(2) preparation of ferment agent for Yoghourt:
1. prepared by mother culture: make culture medium with skim milk, and skimmed milk is sterilizing 25 minutes at 100 DEG C, is cooled to 40 DEG C, connects
The dry powder leaven entering 0.8% carries out test tube activation 2-4 time, can inoculate middle leaven and expand strain when spawn activity is stronger；
2. in the middle of prepared by leaven: mother culture loading 250 milliliters of triangular flasks and is enlarged cultivating, inoculum concentration controls
3.5%, cultivate 5 hours at 42 DEG C；
3. prepared by bulk starter: make culture medium with defat fresh milk, sterilizing 10 minutes at 92 DEG C, is cooled at 26 DEG C connect
Kind, inoculum concentration is advisable with 1.5%, cultivates 4 hours at 42 DEG C, takes out after culture medium solidifying；
(3) dispensing: Tremella filter pulp, fresh milk in 1:10 ratio mix, add high-quality fructose 10%, high-quality maltodextrin 1%,
Sucus Cocois 2%, Fructus Crataegi pulp 5%, Radix Paeoniae powder 2%, Flos Rosae Rugosae sauce 1%, stabilizer 1%, mix homogeneously；
(4) process of compound: be first heated to 45 DEG C, homogenizing under 7.5 MPa so that it is fully dissolve, thus increase steady
Qualitative, and can effectively prevent milk surum from separating out in a large number；
(5) sterilize and inoculate: after the feed liquid after homogenizing is sterilized 1 minute at 112 DEG C, being rapidly cooled to 45 DEG C, adding 3% and add
Leaven after work, is sufficiently stirred for rear fill；
(6) subpackage and fermentation: with 227 milliliters of Sour milk bottle cup subpackages, sealings, send into 32 DEG C of bottom fermentations in calorstat, constant temperature culture 6
Hour, check that solidification well can send into Freezing room cold preservation；
(7) cold preservation is ripe: taken out by the Yoghourt solidified, and sends into rapidly in the cold storage at constant temperature of 3 DEG C and carries out cold preservation, closes through inspection
Lattice, finished product vanning is dispatched from the factory.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of a fruit-flavored tremella yoghurt, it is characterised in that: use → → defibrination → filtration of precooking of selecting materials → soak
The processing process of → dispensing → sterilization → cooling → inoculation → subpackage → fermentation → cold preservation → inspection → finished product → packaging, tool
Body operating procedure is:
(1) select materials and pretreatment: choosing is dried, color plain boiled pork is thick, a big high-quality Tremella, abundant steep raising in clear water, the rejecting ear base of a fruit,
Clear water rinses, and puts and boils in boiling water 15 minutes, pulls out during in glue-like, uses colloid mill defibrination, crosses 160 mesh filter clothes, takes filter pulp standby
With；By fresh milk with front white gauze through twice filtration, it is strictly on guard against that impurity is mixed into；
(2) preparation of ferment agent for Yoghourt:
1. prepared by mother culture: make culture medium with skim milk, and skimmed milk is sterilizing 30 minutes at 112 DEG C, is cooled to 35 DEG C, connects
The dry powder leaven entering 1.5% carries out test tube activation 3-4 time, can inoculate middle leaven and expand strain when spawn activity is stronger；
2. in the middle of prepared by leaven: mother culture loading 250 milliliters of triangular flasks and is enlarged cultivating, inoculum concentration controls at 2-
2.5%, cultivate 8-10 hour at 32 DEG C；
3. prepared by bulk starter: make culture medium with defat fresh milk, sterilizing 15 minutes at 85 DEG C, is cooled at 23 DEG C connect
Kind, inoculum concentration is advisable with 2-3%, cultivates 6-8 hour at 38 DEG C, takes out after culture medium solidifying；
(3) dispensing: Tremella filter pulp, fresh milk are mixed in the ratio of 1:12, add high-quality maltose 6%, high-quality protein Icing Sugar
2%, mango pulp 3%, Flos Sophorae powder 1%, stabilizer 0.5%, mix homogeneously；
(4) process of compound: be first heated to 65 DEG C, homogenizing under 2.8 MPa so that it is fully dissolve, thus increase steady
Qualitative, and can effectively prevent milk surum from separating out in a large number；
(5) sterilize and inoculate: after the feed liquid after homogenizing being sterilized 2-3 minute at 102 DEG C, being rapidly cooled to 37-40 DEG C, adding
Leaven after 5% processing, is sufficiently stirred for rear fill；
(6) subpackage and fermentation: with 227 milliliters of Sour milk bottle cup subpackages, sealings, send into 28 DEG C of bottom fermentations in calorstat, constant temperature culture
3-5 hour, check that solidification well can send into Freezing room cold preservation；
(7) cold preservation is ripe: taken out by the Yoghourt solidified, and sends into rapidly in the cold storage at constant temperature of 2 DEG C and carries out cold preservation, closes through inspection
Lattice, finished product vanning is dispatched from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610500547.7A CN106106737A (en) | 2016-06-30 | 2016-06-30 | A kind of processing method of fruit-flavored tremella yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610500547.7A CN106106737A (en) | 2016-06-30 | 2016-06-30 | A kind of processing method of fruit-flavored tremella yoghurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106106737A true CN106106737A (en) | 2016-11-16 |
Family
ID=57286018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610500547.7A Withdrawn CN106106737A (en) | 2016-06-30 | 2016-06-30 | A kind of processing method of fruit-flavored tremella yoghurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106106737A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157510A (en) * | 2017-12-27 | 2018-06-15 | 吉林农业大学 | A kind of jade agaric Yoghourt and preparation method thereof |
| CN111742995A (en) * | 2020-07-02 | 2020-10-09 | 福建天天源生物科技有限公司 | Tremella milk product and production method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642218A (en) * | 2008-08-04 | 2010-02-10 | 肖应勇 | Production process of colorful bean curd |
| CN102084896A (en) * | 2009-12-07 | 2011-06-08 | 浙江大学 | Method for manufacturing selenium-rich fruit-flavored tremella yoghurt |
| CN103504406A (en) * | 2013-10-04 | 2014-01-15 | 张俊辉 | Sponge gourd-aloe juice beverage and processing method thereof |
| CN104839724A (en) * | 2015-06-03 | 2015-08-19 | 通化百泉保健食品有限公司 | Ginseng and red date compound health-care buccal tablet and preparation method thereof |
| CN105285105A (en) * | 2015-10-20 | 2016-02-03 | 南陵县振辉绿色农产品产销农民专业合作社 | Hericium erinaceus and yellow peach yogurt processing method |
-
2016
- 2016-06-30 CN CN201610500547.7A patent/CN106106737A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642218A (en) * | 2008-08-04 | 2010-02-10 | 肖应勇 | Production process of colorful bean curd |
| CN102084896A (en) * | 2009-12-07 | 2011-06-08 | 浙江大学 | Method for manufacturing selenium-rich fruit-flavored tremella yoghurt |
| CN103504406A (en) * | 2013-10-04 | 2014-01-15 | 张俊辉 | Sponge gourd-aloe juice beverage and processing method thereof |
| CN104839724A (en) * | 2015-06-03 | 2015-08-19 | 通化百泉保健食品有限公司 | Ginseng and red date compound health-care buccal tablet and preparation method thereof |
| CN105285105A (en) * | 2015-10-20 | 2016-02-03 | 南陵县振辉绿色农产品产销农民专业合作社 | Hericium erinaceus and yellow peach yogurt processing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157510A (en) * | 2017-12-27 | 2018-06-15 | 吉林农业大学 | A kind of jade agaric Yoghourt and preparation method thereof |
| CN108157510B (en) * | 2017-12-27 | 2021-07-06 | 吉林农业大学 | Auricularia fuscosuccinea yogurt and preparation method thereof |
| CN111742995A (en) * | 2020-07-02 | 2020-10-09 | 福建天天源生物科技有限公司 | Tremella milk product and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104031799A (en) | Preparation method of lychee wine | |
| CN104146024B (en) | A kind of giant knotweed rose health care bread | |
| CN105146657A (en) | Processing method of nutrient tremella fermented beverage | |
| CN104522821A (en) | Functional fruit beverage for improving immunity of astronaut and preparation method of functional fruit beverage | |
| CN106071492A (en) | A kind of manufacture method of Fructus Lycii tremella health drink | |
| CN105475493A (en) | Stomach nourishing hericium erinaceus tremella yogurt and preparation method thereof | |
| CN106085806A (en) | A kind of manufacture method of persimmon vinegar | |
| CN102613464A (en) | Mushroom and chicken porridge and preparation method thereof | |
| CN104522753A (en) | Preparation method for instant nutrient jujube-lotus seed powder | |
| CN105238634A (en) | Preparation method of tremella health care rice wine | |
| CN108433068A (en) | A kind of preparation method of medlar red date hawthorn compound nectar | |
| CN106106737A (en) | A kind of processing method of fruit-flavored tremella yoghurt | |
| CN104397792A (en) | Making method for Pleurotus eryngii ginger juice beverage | |
| CN106070648A (en) | A kind of manufacture method of Tremella local flavor bean milk | |
| CN106107277A (en) | A kind of Prunus persicanucipersica Schneider beverage and preparation method thereof | |
| CN110074287A (en) | A kind of production technology of And Lycium Chinense Beverage | |
| CN105794937A (en) | Laver biscuits and making method thereof | |
| CN105558031A (en) | Chinese wolfberry fruit and white fungus yogurt and preparation method thereof | |
| CN106434173A (en) | Black-tea-flavor qi-tonifying body-building purple sweet potato sticky rice wine and preparation method thereof | |
| CN105981802A (en) | Edible mushroom and tremella yoghourt and preparation method thereof | |
| CN105341911A (en) | Processing method for pleurotus eryngii and rhizoma smilacis glabrae fermentation drink | |
| CN104531444A (en) | Gingko fruit wine and preparation method thereof | |
| CN106106731A (en) | A kind of processing method of Pleurotus nebrodensis Yoghourt | |
| CN103815510A (en) | Tremella-lotus seed beverage and preparation method | |
| CN107629937A (en) | The production method of persimmon vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161116 |
|
| WW01 | Invention patent application withdrawn after publication |