CN106262316A - A kind of xylitol Yoghourt fruit jelly and preparation method thereof - Google Patents
A kind of xylitol Yoghourt fruit jelly and preparation method thereof Download PDFInfo
- Publication number
- CN106262316A CN106262316A CN201610661906.7A CN201610661906A CN106262316A CN 106262316 A CN106262316 A CN 106262316A CN 201610661906 A CN201610661906 A CN 201610661906A CN 106262316 A CN106262316 A CN 106262316A
- Authority
- CN
- China
- Prior art keywords
- xylitol
- fruit jelly
- parts
- compound adhesive
- sterilizing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 131
- 235000015110 jellies Nutrition 0.000 title claims abstract description 127
- 239000008274 jelly Substances 0.000 title claims abstract description 127
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 117
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 117
- 239000000811 xylitol Substances 0.000 title claims abstract description 117
- 229960002675 xylitol Drugs 0.000 title claims abstract description 117
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 117
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 117
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 195
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 81
- 239000000853 adhesive Substances 0.000 claims abstract description 80
- 230000001070 adhesive effect Effects 0.000 claims abstract description 80
- 150000001875 compounds Chemical class 0.000 claims abstract description 80
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 108010010803 Gelatin Proteins 0.000 claims abstract description 36
- 239000008273 gelatin Substances 0.000 claims abstract description 36
- 229920000159 gelatin Polymers 0.000 claims abstract description 36
- 235000019322 gelatine Nutrition 0.000 claims abstract description 36
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 36
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 34
- 239000000661 sodium alginate Substances 0.000 claims abstract description 34
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 34
- 239000000230 xanthan gum Substances 0.000 claims abstract description 34
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 34
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 34
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 34
- 241000186660 Lactobacillus Species 0.000 claims abstract description 20
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims description 71
- 238000003756 stirring Methods 0.000 claims description 56
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 36
- 230000004151 fermentation Effects 0.000 claims description 36
- 238000011081 inoculation Methods 0.000 claims description 28
- 241000894006 Bacteria Species 0.000 claims description 19
- 239000004310 lactic acid Substances 0.000 claims description 19
- 235000014655 lactic acid Nutrition 0.000 claims description 19
- 238000002844 melting Methods 0.000 claims description 15
- 239000006185 dispersion Substances 0.000 claims description 14
- 235000010855 food raising agent Nutrition 0.000 claims description 14
- 230000008018 melting Effects 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 14
- 238000004321 preservation Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 7
- 210000000481 breast Anatomy 0.000 claims description 4
- 230000036541 health Effects 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 208000002925 dental caries Diseases 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000000704 physical effect Effects 0.000 description 15
- 235000013305 food Nutrition 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 10
- 235000015203 fruit juice Nutrition 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 7
- 239000000499 gel Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000001419 dependent effect Effects 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 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 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 229960004793 sucrose Drugs 0.000 description 4
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 238000004186 food analysis Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 239000000834 fixative Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a kind of xylitol Yoghourt fruit jelly, the raw material of following weight portion be prepared from: compound adhesive 69 parts, raw milk 70 90 parts, citric acid 0.3 0.5 parts, xylitol 46 parts, lactobacillus leaven 2.5 3.5 parts；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum 0.05 0.15 parts, 57 parts of gelatin, sodium alginate 13 parts.Relative to prior art, the present invention is in order to meet market and consumer obtains and demand, the sweeting agent in fruit jelly is substituted with xylitol, xylitol is not only harmless to eater's health, but also there is effect of many health cares, it is prevented from dental caries, the most also can serve health wholesome effect by band；In fruit jelly, add yogurt simultaneously, the taste and flavor of fruit jelly can not only be improved, also be able to teenager and weak and sickly middle-aged and elderly people health invigorating, extra-nutrition, the facilitating digestion helping to grow simultaneously.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of xylitol Yoghourt fruit jelly and preparation method thereof.
Background technology
Fruit jelly is a kind of west sweet food, in semi-solid, is mainly made by fruit juice gel and saccharide, cooked, allotment,
The gel foods of the working procedure processing such as fill, sterilization, also known as curry.Fruit jelly of a great variety, has and can inhale fruit jelly, fruity fruit
Freeze, milk containing jelly, sarcocarp fruit jelly, fruit juice fruit jelly etc., wherein also include pudding one class.Fruit jelly is lovely because of form, glittering and translucent,
Color is gorgeous, and entrance is refrigerant, soft and smooth flexible and by vast teen-age welcome.Fruit jelly not only has good outward appearance, simultaneously
Also be the food that a kind of heat is the lowest, wherein rich in dietary fiber, can not only Weight-reducing and lipid-lowering, but also can be with constipation relieving and the intestine moistening.
The main component of fruit jelly is the material such as edible glue and fruit juice, although add fruit juice and sarcocarp in fruit jelly, but in fact
Fruit jelly does not has too many nutritional labeling and nutritive value, can not replace fruit juice and fruit, because meeting in its manufacturing process
Cause a large amount of losses of nutritional labeling, and fruit jelly currently on the market be in order to extend the shelf life, and increases the mouthfeel of fruit jelly, fruit
Add a lot of food additive and edible essence spice in freezing, eat and too much not only health can be worked the mischief, also result in
Child's dental caries, affects the problems such as healthy.
Summary of the invention
Although the technical problem to be solved in the present invention is to add fruit juice and sarcocarp in fruit jelly, but fruit jelly does not has the most in fact
Many nutritional labelings and nutritive value, and fruit jelly currently on the market is in order to extend the shelf life, and increases the mouthfeel of fruit jelly, fruit
Add a lot of food additive and edible essence spice in freezing, eat and too much not only health can be worked the mischief, also result in
Child's dental caries, affects the problems such as healthy, for solving the problems referred to above, the present invention provide a kind of xylitol Yoghourt fruit jelly and
Preparation method.
It is an object of the invention to realize in the following manner:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 6-9 part, raw milk 70-90 part,
Citric acid 0.3-0.5 part, xylitol 4-6 part, lactobacillus leaven 2.5-3.5 part；Described compound adhesive is former by following weight portion
Material is prepared from: xanthan gum 0.05-0.15 part, gelatin 5-7 part, sodium alginate 1-3 part.
Above-mentioned xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 7.85 parts, raw milk 80
Part, citric acid 0.4 part, xylitol 5 parts, lactobacillus leaven 3 parts；Described compound adhesive is by the raw material preparation of following weight portion
Become: xanthan gum 0.1 part, 6 parts of gelatin, sodium alginate 1.75 parts.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, at 60-80 DEG C
Stirring is to melting, then compound adhesive is added in raw milk；
2. stirring: using dispersion machine to be stirred, rotating speed is (12-15) × 1000 rev/min, stirs 4-6min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 115-125 DEG C, sterilizing 15-30min.Sterilizing completes
After, it is cooled to 36-42 DEG C under room temperature；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 40-45 DEG C, ferment in fermenting case 6-8h；
6. cool down molding: after having fermented, put into standing 6-8h in the refrigerator of 0-4 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 0-5 DEG C under the conditions of preservation.
Relative to prior art, the present invention, in order to meet market and consumer obtains and demand, substitutes fruit with xylitol
Sweeting agent in freezing, xylitol is not only harmless to eater's health, but also has effect of many health cares, it is possible to prevent
Dental caries, the most also can serve health wholesome effect by band；In fruit jelly, add yogurt simultaneously, fruit can not only be improved
The taste and flavor frozen, also is able to teenager and weak and sickly middle-aged and elderly people health invigorating, the benefit helping to grow simultaneously
Fill nutrition, facilitating digestion.By optimizing the production technology of fermentation fruit jelly, again prepare the formula of fruit juice gel, make lactic acid bacteria fermentation
With fruit jelly solidification carry out simultaneously, control temperature, it is ensured that the normal fermentation of lactic acid bacteria simultaneously, not only simplify technological process but also
Save fermentation time, more drive fruit jelly to be changed into nutritional health food from leisure food, enable more crowd to accept also
Select trophism fruit jelly.
Accompanying drawing explanation
Fig. 1 is the impact on fruit jelly organoleptic quality of the gelatin Different adding amount.
Fig. 2 is the impact on fruit jelly physical property of the gelatin Different adding amount.
Fig. 3 is the impact on fruit jelly organoleptic quality of the xanthan gum difference adding proportion.
Fig. 4 is the impact on fruit jelly physical property of the xanthan gum difference adding proportion.
Fig. 5 is the impact on fruit jelly organoleptic quality of the sodium alginate difference adding proportion.
Fig. 6 is the impact on fruit jelly physical property of the sodium alginate difference adding proportion.
Fig. 7 is the impact on fruit jelly organoleptic quality of the raw milk difference adding proportion.
Fig. 8 is the impact on fruit jelly physical property of the raw milk difference adding proportion.
Fig. 9 is the impact on fruit jelly organoleptic quality of the xylitol difference adding proportion.
Figure 10 is the impact on fruit jelly organoleptic quality of the citric acid difference adding proportion.
Figure 11 is that optimum formula compares with matched group.
Detailed description of the invention
Embodiment 1:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 6-9 part, raw milk 70-90 part,
Citric acid 0.3-0.5 part, xylitol 4-6 part, lactobacillus leaven 2.5-3.5 part；Described compound adhesive is former by following weight portion
Material is prepared from: xanthan gum 0.05-0.15 part, gelatin 5-7 part, sodium alginate 1-3 part.
Above-mentioned xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 7.85 parts, raw milk 80
Part, citric acid 0.4 part, xylitol 5 parts, lactobacillus leaven 3 parts；Described compound adhesive is by the raw material preparation of following weight portion
Become: xanthan gum 0.1 part, 6 parts of gelatin, sodium alginate 1.75 parts.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, at 60-80 DEG C
Stirring is to melting, then compound adhesive is added in raw milk；
2. stirring: using dispersion machine to be stirred, rotating speed is (12-15) × 1000 rev/min, stirs 4-6min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 115-125 DEG C, sterilizing 15-30min.Sterilizing completes
After, it is cooled to 36-42 DEG C under room temperature；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 40-45 DEG C, ferment in fermenting case 6-8h；
6. cool down molding: after having fermented, put into standing 6-8h in the refrigerator of 0-4 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 0-5 DEG C under the conditions of preservation.
Embodiment 2:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 6g, raw milk 70g, citric acid
0.3g, xylitol 4g, lactobacillus leaven 2.5g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.05g, gelatin 5g, sodium alginate 1g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 60 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 12 × 1000 revs/min, stirs 4min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 115 DEG C, sterilizing 15min.After sterilizing completes, under room temperature
It is cooled to 36 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 40 DEG C, ferment in fermenting case 6h；
6. cool down molding: after having fermented, put into standing 6h in the refrigerator of 0 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 0 DEG C under the conditions of preservation.
Embodiment 3:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 6.2g, raw milk 72g, citric acid
0.32g, xylitol 4.2g, lactobacillus leaven 2.6g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.06g, gelatin 5.2g, sodium alginate 1.2g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 62 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 12.2 × 1000 revs/min, stirs 4.2min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 116 DEG C, sterilizing 16min.After sterilizing completes, under room temperature
It is cooled to 37 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 41 DEG C, ferment in fermenting case 6.2h；
6. cool down molding: after having fermented, put into standing 6.2h in the refrigerator of 1 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 1 DEG C under the conditions of preservation.
Embodiment 4:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 6.5g, raw milk 74g, citric acid
0.34g, xylitol 4.4g, lactobacillus leaven 2.7g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.07g, gelatin 5.4g, sodium alginate 1.4g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 64 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 12.5 × 1000 revs/min, stirs 4.4min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 117 DEG C, sterilizing 18min.After sterilizing completes, under room temperature
It is cooled to 38 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 42 DEG C, ferment in fermenting case 6.4h；
6. cool down molding: after having fermented, put into standing 6.4h in the refrigerator of 2 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 2 DEG C under the conditions of preservation.
Embodiment 5:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 6.8g, raw milk 76g, citric acid
0.36g, xylitol 4.6g, lactobacillus leaven 2.8g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.08g, gelatin 5.6g, sodium alginate 1.6g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 66 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 12.8 × 1000 revs/min, stirs 4.6min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 118 DEG C, sterilizing 20min.After sterilizing completes, under room temperature
It is cooled to 39 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 43 DEG C, ferment in fermenting case 6.6h；
6. cool down molding: after having fermented, put into standing 6.6h in the refrigerator of 3 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 3 DEG C under the conditions of preservation.
Embodiment 6:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 7.0g, raw milk 78g, citric acid
0.38g, xylitol 4.8g, lactobacillus leaven 2.9g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.09g, gelatin 5.8g, sodium alginate 1.8g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 68 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 13 × 1000 revs/min, stirs 4.8min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 119 DEG C, sterilizing 22min.After sterilizing completes, under room temperature
It is cooled to 40 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 44 DEG C, ferment in fermenting case 6.8h；
6. cool down molding: after having fermented, put into standing 6.8h in the refrigerator of 4 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 4 DEG C under the conditions of preservation.
Embodiment 7:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 7.2g, raw milk 80g, citric acid
0.40g, xylitol 5.0g, lactobacillus leaven 3.0g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.10g, gelatin 6.0g, sodium alginate 2.0g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 70 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 13.5 × 1000 revs/min, stirs 5.0min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 120 DEG C, sterilizing 24min.After sterilizing completes, under room temperature
It is cooled to 41 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 45 DEG C, ferment in fermenting case 7.0h；
6. cool down molding: after having fermented, put into standing 7.0h in the refrigerator of 4 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 5 DEG C under the conditions of preservation.
Embodiment 8:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 7.5g, raw milk 82g, citric acid
0.42g, xylitol 5.2g, lactobacillus leaven 3.1g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.11g, gelatin 6.2g, sodium alginate 2.2g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 72 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 14 × 1000 revs/min, stirs 5.2min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 121 DEG C, sterilizing 25min.After sterilizing completes, under room temperature
It is cooled to 42 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 44 DEG C, ferment in fermenting case 7.2h；
6. cool down molding: after having fermented, put into standing 7.2h in the refrigerator of 4 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 4 DEG C under the conditions of preservation.
Embodiment 9:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 7.8g, raw milk 84g, citric acid
0.44g, xylitol 5.4g, lactobacillus leaven 3.2g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.12g, gelatin 6.4g, sodium alginate 2.4g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 74 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 14.2 × 1000 revs/min, stirs 5.4min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 122 DEG C, sterilizing 26min.After sterilizing completes, under room temperature
It is cooled to 41 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 43 DEG C, ferment in fermenting case 7.4h；
6. cool down molding: after having fermented, put into standing 7.4h in the refrigerator of 3 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 3 DEG C under the conditions of preservation.
Embodiment 10:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 8.0g, raw milk 86g, citric acid
0.46g, xylitol 5.6g, lactobacillus leaven 3.3g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.13g, gelatin 6.6g, sodium alginate 2.6g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 76 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 14.5 × 1000 revs/min, stirs 5.6min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 123 DEG C, sterilizing 28min.After sterilizing completes, under room temperature
It is cooled to 40 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 42 DEG C, ferment in fermenting case 7.6h；
6. cool down molding: after having fermented, put into standing 7.6h in the refrigerator of 2 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 2 DEG C under the conditions of preservation.
Embodiment 11:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 8.5g, raw milk 88g, citric acid
0.48g, xylitol 5.8g, lactobacillus leaven 3.4g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.14g, gelatin 6.8g, sodium alginate 2.8g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 78 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 14.8 × 1000 revs/min, stirs 5.8min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 124 DEG C, sterilizing 29min.After sterilizing completes, under room temperature
It is cooled to 39 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 41 DEG C, ferment in fermenting case 7.8h；
6. cool down molding: after having fermented, put into standing 7.8h in the refrigerator of 1 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 1 DEG C under the conditions of preservation.
Embodiment 12:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 9g, raw milk 90g, citric acid
0.50g, xylitol 6.0g, lactobacillus leaven 3.5g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.15g, gelatin 7.0g, sodium alginate 3.0g.
The preparation method of xylitol Yoghourt fruit jelly described above, including step in detail below:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, stir at 80 DEG C
To melting, then compound adhesive is added in raw milk；
2. stirring: using high-performance dispersion machine to be stirred, rotating speed is 15 × 1000 revs/min, stirs 6min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 125 DEG C, sterilizing 30min.After sterilizing completes, under room temperature
It is cooled to 38 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 40 DEG C, ferment in fermenting case 8h；
6. cool down molding: after having fermented, put into standing 8h in the refrigerator of 0 DEG C；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 0 DEG C under the conditions of preservation.
Embodiment 13:
A kind of xylitol Yoghourt fruit jelly, is prepared from by the raw material of following weight portion: compound adhesive 7.85g, raw milk 80g, Fructus Citri Limoniae
Acid 0.4g, xylitol 5g, lactobacillus leaven 3g；Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum
0.1g, gelatin 6g, sodium alginate 1.75g.Other are with embodiment 2.
The percentage ratio of following raw material addition is each raw material and accounts for the percentage ratio of raw material total amount.
One, compound adhesive single factor experiment
1. the determination of gelatin addition
Fruit juice gel fusing point is at about 40 DEG C, it is possible to farthest ensure the survival of lactic acid bacteria, so utilizing gelatin low-melting
Characteristic configures compound adhesive.The different amounts impact on fruit jelly quality of research gelatin, gelatin adds 2% respectively, 3%, 4%, 5%,
6%, add xanthan gum 0.2%, sodium alginate 1% simultaneously.The fruit jelly made is carried out physical properties of food mensuration and sensory evaluation scores, with sieve
Select the optimum amount of gelatin.
As it is shown in figure 1, increasing along with gelatin adding proportion, subjective appreciation is increasing trend, reaches in gelatin adding proportion
During to 6%, color and luster is creamy white, and sweet and sour taste is homogeneous, and subjective appreciation reaches optimal；During more than 6%, subjective appreciation declines.
According to the result of subjective appreciation, selected gelatin adding proportion is 5%, 6%, 7% to do physical properties of food analysis.
As in figure 2 it is shown, when gelatin adding proportion is 6%, the elasticity of fruit jelly and chewiness are all maximum, when increasing to 7%
Time elastic and chewiness declined, main cause is that fruit jelly texture is hardening, surface elasticity when gelatin adding proportion is more than 6%
While enhancing, internal structure can start to become fragile, and makes the sliding tasty and refreshing sensation of fruit jelly bullet decline.When gelatin adding proportion is 6%, really
Just freeze elasticity, will not become fragile, there will not be the sensation sticked simultaneously.Therefore, comprehensively analyze according to Fig. 1 and Fig. 2 and understand, gelatin
Addition when 6%, fruit jelly performance optimal.
2. the determination of citric acid addition
Citric acid has regulation pH, color fixative and the effect except raw meat deodorize.In the case of compound adhesive ratio-dependent, study citric acid
The different amounts impact on fruit jelly quality.Citric acid adds 0.2%, 0.4%, 0.6%, 0.8%, 1.0% respectively, adds former simultaneously
Material breast determines value for upper step, and xylitol 10% is tested.The fruit jelly made is carried out sensory evaluation scores, therefrom filters out citric acid
Optimum amount.
As it is shown on figure 3, increasing along with xanthan gum adding proportion, the trend that subjective appreciation subtracts after presenting increasing, at xanthan gum
When adding proportion reaches 0.1%, free from admixture, there is the peat-reek of Yoghourt, quality is soft, and subjective appreciation reaches optimal, more than 0.1%
Time, subjective appreciation declines.According to the result of subjective appreciation, selected xanthan gum adding proportion is 0.05%, 0.1%, 0.15% to eat
Product Physical Property Analysis.
As shown in Figure 4, when xanthan gum adding proportion is 0.15%, the elastic maximum of fruit jelly, and when xanthan gum adds ratio
When example is 0.1%, fruit jelly chewiness is maximum, is the strongest gelling thickener and stabilizer mainly due to xanthan gum, adding proportion
Fruit jelly too much can be caused hardening, lose flexibility；Xanthan gum slightly band stink simultaneously, adds too much or can affect local flavor and mouth
Sense.Comprehensively being analyzed from Fig. 3 and Fig. 4, the adding proportion of xanthan gum is fruit jelly performance optimal when 0.1%.
3. the determination of xylitol addition
Xylitol and sucrose have identical sugariness, can reach 1.2 times of sweetness of cane sugar under low temperature state, and xylitol also has
A lot of health cares.In the case of compound adhesive ratio-dependent, the impact on fruit jelly quality of the different amounts of research xylitol, wood
Sugar alcohol adds 3%, 5%, 7%, 9%, 11% respectively, adds citric acid simultaneously and raw milk is that upper step determines that value is tested.To making
Fruit jelly carry out sensory evaluation scores, therefrom filter out the optimum amount of xylitol.
As it is shown in figure 5, increasing along with sodium alginate adding proportion, sodium alginate subjective appreciation first in increasing trend,
Sodium alginate adding proportion is to reach optimal when 1.5%, now fruit jelly uniform color, soft moderate, when adding proportion is more than 1.5%
Time, subjective appreciation presents downward trend, and according to results of sensory evaluation, selected sodium alginate adding proportion is 1%, 1.5%, 2% to do
Physical properties of food is analyzed.
As shown in Figure 6, when sodium alginate adding proportion is 2%, elasticity is maximum, when sodium alginate adding proportion is 1.5%
Chewiness is maximum, when mainly sodium alginate adding proportion is too much, can cause the internal deliquescing of fruit jelly, outside hardening, under chewiness
Fall, mouthfeel is deteriorated therewith.Comprehensively being analyzed from Fig. 5 and Fig. 6, fruit jelly quality is when 1.5% for the adding proportion of sodium alginate
Good.
Two, compound adhesive Orthogonal Experiment and Design
According to above-mentioned single factor experiment result, design is including gelatin addition, xanthan gum addition, sodium alginate addition
Three factors-levels orthogonal test, selection orthogonal table is L9(34) filter out optimal compound adhesive formula, as shown in table 1, with sense
Official evaluates the data with physical properties of food analyser and carrys out the quality of evaluation test result.
Combined from table 2 and table 3: each experimental factor and factor level thereof are to fruit jelly color and luster, taste and tissue morphology
Impact shows certain diversity.The primary and secondary order affecting fruit jelly aesthetic quality's size in 3 factors is: B ＞ C ＞ A, the brightest
Glue adding proportion ＞ sodium alginate adding proportion ＞ xanthan gum adding proportion, optimal factors combine is A2B2C3, i.e. xanthan gum
0.1%, gelatin 6%, sodium alginate 1.75%, the total consumption of compound adhesive are 7.85%.Use the product gel that this compound adhesive proportioning obtains
Property strong, neither too hard, nor too soft, elastic and chewiness has well embodiment.
Three, xylitol Yoghourt fruit jelly single factor experiment result and analysis
1. the determination of raw milk addition
Raw milk is added too much can cause fruit jelly thickness, and elastic raw milk crosses that I haven't seen you for ages causes lamination not, so raw milk
Number critically important.In the case of compound adhesive ratio-dependent, the impact on fruit jelly quality of the different amounts of research raw milk, former
Material breast adds 75%, 80%, 85%, 90%, 95% respectively, adds citric acid 0.4%, xylitol 10% simultaneously, tests.To making
Fruit jelly carry out physical properties of food mensuration and sensory evaluation scores, therefrom filter out the optimum amount of raw milk.
As it is shown in fig. 7, increasing along with raw milk adding proportion, the subjective appreciation of fruit jelly reaches at raw milk addition
Starting to successively decrease after 80%, when raw milk adding proportion reaches 80%, subjective appreciation reaches optimal, during more than 80%, and subjective appreciation
Decline.According to the result of subjective appreciation, selected raw milk adding proportion is 75%, 80%, 85% to do physical properties of food analysis.
As shown in Figure 8, when raw milk adding proportion is 80%, elasticity is maximum, chews when raw milk adding proportion is 90%
Property maximum, main cause is the change that raw milk adding proportion can cause the internal matter structure of fruit jelly too much, in adding proportion more than 80%
Time, the chewiness of fruit jelly increases, and fruit jelly can be caused when the chewiness of fruit jelly reaches 30mJ internal hardening.Therefore, by Fig. 7 and Fig. 8
Comprehensive analysis understands, and the adding proportion of raw milk is fruit jelly performance optimal when 80%.
2. xylitol single factor experiment
Citric acid has regulation pH, color fixative and the effect except raw meat deodorize.In the case of compound adhesive ratio-dependent, study citric acid
The different amounts impact on fruit jelly quality.Citric acid adds 0.2%, 0.4%, 0.6%, 0.8%, 1.0% respectively, adds former simultaneously
Material breast determines value for upper step, and xylitol 10% is tested.The fruit jelly made is carried out sensory evaluation scores, therefrom filters out citric acid
Optimum amount.
As it is shown in figure 9, xylitol adding proportion has critically important impact to the sense organ of fruit jelly, it is 5% at xylitol addition
Time, subjective appreciation is optimal, reaches subjective appreciation when 15% worst, and main cause is that under xylitol low temperature, sugariness can increase, and adds wood
Sugar alcohol too much can cause sweet taste the heaviest.Therefore, from Fig. 9 analysis, xylitol adding proportion is fruit jelly performance optimal when 5%.
3. the determination of xylitol addition
Xylitol and sucrose have identical sugariness, can reach 1.2 times of sweetness of cane sugar under low temperature state, and xylitol also has
A lot of health cares.In the case of compound adhesive ratio-dependent, the impact on fruit jelly quality of the different amounts of research xylitol, wood
Sugar alcohol adds 3%, 5%, 7%, 9%, 11% respectively, adds citric acid simultaneously and raw milk is that upper step determines that value is tested.To making
Fruit jelly carry out sensory evaluation scores, therefrom filter out the optimum amount of xylitol
As shown in Figure 10, the difference of citric acid adding proportion has different to the impact of fruit jelly sense organ, adds at citric acid
When dosage is 0.4%, subjective appreciation is optimal, and now the sweet taste of tart flavour and xylitol is suitable, sweet and sour taste.Therefore, Figure 10 analyze
Understanding, citric acid adding proportion is fruit jelly performance optimal when 0.4%.
Four, jelly prescription Orthogonal Experiment and Design
Jelly prescription orthogonal test water-glass and fruit jelly orthogonal experiments are shown in Table 4 and table 5.
From table 4 and table 5: in the case of compound adhesive ratio is certain, 3 factors affect fruit jelly aesthetic quality's size
Primary and secondary order be: B ＞ A ＞ C, i.e. xylitol adding proportion ＞ raw milk adding proportion ＞ citric acid adding proportion, optimal because of
Element is combined as A1B1C2, i.e. the adding proportion of raw milk be 80%, the adding proportion of xylitol be 5%, the adding proportion of citric acid be
0.4%, compound adhesive adding proportion is 7.85%.
As shown in Figure 11, result shows that optimal jelly prescription physical properties of food analysing elastic is 23.57mm, and chewiness is
24.51mJ, is between sarcocarp fruit jelly and mousse fruit jelly, and the physical properties of food analysis result of xylitol fruit jelly optimum formula exists
In tolerance interval.
Result: draw the optimised process formula of 100mL xylitol Yoghourt fruit jelly through test data analyzer: compound adhesive 7.85g
(xanthan gum 0.1g, gelatin 6g, sodium alginate 1.75g), raw milk 80mL, citric acid 0.4g, xylitol 5g, lactobacillus leaven
3g.With the product produced under this formula and process conditions, there is the distinctive fragrance of Yoghourt and uniform color and luster, have xylitol concurrently
Refrigerant sweet taste and the local flavor of Yoghourt, taste sweet and sour taste, tissue morphology is good, the most well embodies the texture of fruit jelly,
And remain nutrition and the local flavor of Yoghourt.
Five, fruit jelly flavor evaluation method
1. fruit jelly quality sensory evaluation
With reference to GB19883 standard formulation comprehensive grading standard, it is shown in Table 6,10 people with professional standards forms scoring group,
Mark according to this standard, take the final result that its meansigma methods is scoring.
2. the mensuration of physical properties of food analyser data
Physical properties of food analyser can measure multiple data, but this test is with elastic and chewiness as measurement index, and they are all
Weigh the important parameter of fruit jelly quality.Using food texture measurement P/0.5 probe to survey data, compressibility variable is set to 60%, surveys
Examination speed is 30mm/s.
Relative to prior art, the present invention, in order to meet market and consumer obtains and demand, substitutes fruit with xylitol
Sweeting agent in freezing, xylitol is not only harmless to eater's health, but also has effect of many health cares, it is possible to prevent
Dental caries, the most also can serve health wholesome effect by band；In fruit jelly, add yogurt simultaneously, fruit can not only be improved
The taste and flavor frozen, also is able to teenager and weak and sickly middle-aged and elderly people health invigorating, the benefit helping to grow simultaneously
Fill nutrition, facilitating digestion.By optimizing the production technology of fermentation fruit jelly, again prepare the formula of fruit juice gel, make lactic acid bacteria fermentation
With fruit jelly solidification carry out simultaneously, control temperature, it is ensured that the normal fermentation of lactic acid bacteria simultaneously, not only simplify technological process but also
Save fermentation time, more drive fruit jelly to be changed into nutritional health food from leisure food, enable more crowd to accept also
Select trophism fruit jelly.
Above-described is only the preferred embodiment of the present invention, it is noted that for a person skilled in the art,
Without departing under general idea premise of the present invention, it is also possible to making some changes and improvements, these also should be considered as the present invention's
Protection domain.
Claims (3)
1. an xylitol Yoghourt fruit jelly, it is characterised in that: it is prepared from by the raw material of following weight portion: compound adhesive 6-9 part, former
Material breast 70-90 part, citric acid 0.3-0.5 part, xylitol 4-6 part, lactobacillus leaven 2.5-3.5 part；
Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum 0.05-0.15 part, gelatin 5-7 part, sodium alginate
1-3 part.
Xylitol Yoghourt fruit jelly the most according to claim 1, it is characterised in that: by the raw material preparation of following weight portion
Become: compound adhesive 7.85 parts, raw milk 80 parts, citric acid 0.4 part, xylitol 5 parts, lactobacillus leaven 3 parts；
Described compound adhesive is prepared from by the raw material of following weight portion: xanthan gum 0.1 part, 6 parts of gelatin, sodium alginate 1.75 parts.
3. the preparation method of xylitol Yoghourt fruit jelly as claimed in claim 1 or 2, it is characterised in that: include walking in detail below
Rapid:
1. the pretreatment of compound adhesive, xylitol and citric acid: first xylitol and citric acid are added in raw milk, at 60-80 DEG C
Stirring is to melting, then compound adhesive is added in raw milk；
2. stirring: using dispersion machine to be stirred, rotating speed is (12-15) × 1000 rev/min, stirs 4-6min；
3. sterilizing: using vertical high pressure steam sterilizing sterilizing, temperature is 115-125 DEG C, sterilizing 15-30min；
After sterilizing completes, under room temperature, it is cooled to 36-42 DEG C；
4. inoculation: inoculating lactic acid bacterium leavening agent, uniform stirring during inoculation, makes strain evenly spread in raw milk；
5. fermentation: fermenting in fermenting case, fermentation temperature is 40-45 DEG C, ferment in fermenting case 6-8h；
6. cool down molding: after having fermented, put into and the refrigerator of 0-4 DEG C stands 6～8h；
7. stored refrigerated: the fermented product that 6. step is obtained be placed in 0-5 DEG C under the conditions of preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661906.7A CN106262316A (en) | 2016-08-12 | 2016-08-12 | A kind of xylitol Yoghourt fruit jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610661906.7A CN106262316A (en) | 2016-08-12 | 2016-08-12 | A kind of xylitol Yoghourt fruit jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262316A true CN106262316A (en) | 2017-01-04 |
Family
ID=57668891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610661906.7A Pending CN106262316A (en) | 2016-08-12 | 2016-08-12 | A kind of xylitol Yoghourt fruit jelly and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262316A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114097884A (en) * | 2021-11-11 | 2022-03-01 | 集美大学 | Phycocyanin milk lactobacillus jelly and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686655A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Active lactobacillus beverage containing jelly and preparation method thereof |
| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN105211282A (en) * | 2015-10-16 | 2016-01-06 | 光明乳业股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
-
2016
- 2016-08-12 CN CN201610661906.7A patent/CN106262316A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686655A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Active lactobacillus beverage containing jelly and preparation method thereof |
| CN104814124A (en) * | 2015-05-19 | 2015-08-05 | 光明乳业股份有限公司 | Normal-temperature drinking type yoghourt and preparation method thereof |
| CN105211282A (en) * | 2015-10-16 | 2016-01-06 | 光明乳业股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114097884A (en) * | 2021-11-11 | 2022-03-01 | 集美大学 | Phycocyanin milk lactobacillus jelly and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103493865B (en) | Cookies suitable for hypertension group and making method thereof | |
| CN105029142A (en) | Snow pear-osmanthus fragrans jam as well as preparation method and application thereof | |
| US20160375084A1 (en) | Traditional chinese medicine composition and the use thereof | |
| CN109329830A (en) | A kind of blueberry tea jelly and preparation method thereof | |
| CN106417472A (en) | Hard biscuits and preparation technology thereof | |
| CN107668145A (en) | A kind of highland barley joss stick produced in Xizang pig ham mixed nuts concealed moon cake and preparation method thereof | |
| CN109329775A (en) | A kind of lactic acid bacteria-dietary fiber breaded fish stick and preparation method | |
| CN110447740A (en) | Rosa roxburghii Tratt honey tea and preparation method thereof | |
| CN105660805A (en) | Key preparation method for crisp biscuits containing genmaicha tea | |
| CN106035444A (en) | Goat milk leavened pancakes and making method thereof | |
| CN105613925A (en) | Osmanthus-flavored pear pickle and preparation method thereof | |
| CN106262316A (en) | A kind of xylitol Yoghourt fruit jelly and preparation method thereof | |
| CN107156323A (en) | A kind of fruity bean curd pudding and preparation method thereof | |
| CN111436491A (en) | Low-fat sucrose-free additive-free blood sugar control set yogurt and preparation method thereof | |
| CN103504224B (en) | Kidney bean leisure food and preparation method thereof | |
| Dabija et al. | Effect of different fibre types addition on the yogurts quality | |
| Bolarinwa et al. | AlabiOD. 2020. Chemical, Physical and Sensory Properties of Pawpaw Fortified Pan Bread | |
| CN107223852A (en) | A kind of purple potato Fruity nutrient rice dumpling and preparation method thereof | |
| CN110178959A (en) | A kind of high microsteping hard ice-cream powder and its household craft preparation method | |
| CN105165964B (en) | A kind of wild chrysanthemum peanut protein bread and its production technology | |
| CN108935585A (en) | A kind of anti-oxidant lycium ruthenicum bread and preparation method thereof | |
| CN107455540A (en) | A kind of preparation method of Ficus carica preserved fruits low in calories | |
| CN105379800A (en) | Banana traditional Chinese medicine nutrient biscuit | |
| CN113424953A (en) | Instant cubilose product suitable for pregnant women and preparation method thereof | |
| KR20180033619A (en) | Cream berry fig grain healthy bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |