CN106578049A - Mulberry yogurt and preparation method thereof - Google Patents
Mulberry yogurt and preparation method thereof Download PDFInfo
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- CN106578049A CN106578049A CN201611053368.XA CN201611053368A CN106578049A CN 106578049 A CN106578049 A CN 106578049A CN 201611053368 A CN201611053368 A CN 201611053368A CN 106578049 A CN106578049 A CN 106578049A
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- mulberry
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides mulberry yogurt and a preparation method thereof. The mulberry yogurt is composed of, by mass, 30% of fresh milk, 7% of white granular sugar, 16% of mulberry paste, and 47% of drinking water. The mulberry paste contains a color protective liquid produced from pineapples. The mulberry yogurt is prepared through the steps of preparing the color protective liquid, preparing the mulberry paste, performing bacterial strain expanding propagation, performing primary fermentation and after-aging, homogenizing the material, packaging the yogurt in bottles and sterilizing and cooling the yogurt. The mulberry yogurt belongs to solidified yoghurt, has good appearance and is glossy, is homogenized and has a sour and sweet taste, has the special taste of lactobacillus fementation and the taste of mulberries, has simple preparation method, employs easy-to-obtained materials and is easy to promote.
Description
Technical field
The present invention relates to Yoghourt manufacturing technology field, and in particular to a kind of mulberry yogurt and preparation method thereof.
Background technology
Mulberries, the ripening fruits of mulberry tree makees mulberry fruit again, is called sorosis, mulberry bubble youngster, and peasant likes its ripe fresh fruit to eat
With taste sweet juice is more, is one of fruit of people's often to eat.Ripe mulberries matter is glossy, sour and sweet palatability, purple with individual big, meat thickness, color
Red, sugar sufficient person be preferred.Harvest during annual 4～June fruit maturation, decontamination, dry or dry edible after slightly steaming, also can be steeping
Wine.Mulberries have higher nutritive value, per the nutrient content of 100 grams of mulberries (purple, red)：48 kilocalories of energy, protein 1.6
Gram, fatty 0.4 gram of 12.9 grams of carbohydrate, 3.3 grams of dietary fiber, 3-Hydroxyretinol microgram, the microgram of carrotene 20, riboflavin
0.05 milligram, 2.78 milligrams of vitamin e1,30 milligrams of calcium, P33 milligram, 32 milligrams of potassium, 1.9 milligrams of sodium, 0.3 milligram of iron, zinc
0.25 milligram, the microgram of selenium 6.5,0.06 milligram of copper, 0.29 milligram of manganese.
《Compendium of Materia Medica》Etc. having to the medical value and usage of mulberry fruit elaboration in detail, mulberry fruit nature and flavor in various medical ancient books and records
Gan Han, the effects such as with liver-kidney tonifying, fluid dryness, UFA eyesight.Sorosis be since time immemorial exactly the common people frequently with a kind of diuresis, protect
It is strong, the fresh fruit relieved summer heat, its special efficacy on the books in Compendium of Materia Medica.1. the aliphatic acid in mulberry fruit has and reduces fat, reduces
Blood fat, prevents vascular sclerosis etc. from acting on；2. mulberry fruit contains black hair pigment, can make the black and glossy of hair change；3. mulberry fruit has improves skin
Skin (including scalp) blood supply, nutrition skin makes skin delicate and the effect such as black hair, and can anti-aging；4. mulberry fruit has
Immunologic enhancement, can be with cancer-resisting；5. the main enter liver kidney of mulberry fruit, is apt to nourishing yin and nourishing blood, fluid dryness, is suitable to liver kidney deficiency of YIN-blood
And body fluid deficiency is quenched one's thirst, the disease such as intestinal dryness；6. often to eat mulberry fruit can be with improving eyesight, the dry and astringent symptom of relieving eye strain.Population is edible
With, it is especially suitable for liver kidney deficiency of YIN-blood person, the teenager person of turning white, body void, weak, habitual constipation person after being ill；Body void loose stool person is not
Preferably eat, unsuitable for children eats in a large number.
Yoghourt is the dairy products for accessing lactobacillus-fermented Jing after sterilization with high-quality milk or milk powder as raw material.Through
The fermentation of lactic acid bacteria, the nutrient content of Yoghourt is more perfect than cow's milk, it is easier to digest and assimilate.Yoghourt is a kind of nutrition of collection and guarantor
The strong dairy products being integrated, with the pleasant peculiar flavour of sweet mouthfeel, containing the lactic acid bacteria for being described as " probio " in a large number and
Its catabolite, can effectively suppress harmful growth and breeding of the miscellaneous bacteria in stomach, the lactic acid bacteria of intake to carry out in human body
Lactic fermentation can strengthen the vigor of digestive function, promote appetite, and can produce antibiotic, gram suppression mammitis, tuberculosis, pneumonia etc.
Pathogen, and B family vitamins can be synthesized, promote digestion, prevention disease, effect of maintaining healthy so as to reach.
Nineteen fifty, the appearance of fruit yoghurt drinks gives Yoghourt one brand-new looks, and the local flavor of Yoghourt is substantially improved.Water
On the one hand fruit yoghourt meets pursuit of the people to novel taste new product as leisure food, on the other hand combine Yoghourt and
The double nutrition of fruit so that it is more suitable for urbanite's busy life rhythm and the pursuit to nutrition.However, using mulberries system
It is made mulberry yogurt to be but rarely reported.
The content of the invention
It is an object of the invention to provide a kind of mulberry yogurt and preparation method thereof, with mulberries and fresh milk as primary raw material,
Addition colour protecting liquid, white granulated sugar and drinking water, by inoculating lactic acid bacterium fermentation coagulating type mulberry yogurt is obtained, and sense organ is good, there is light
Pool, quality is homogeneous, sour and sweet palatability, the taste with the distinctive flavour of lactobacillus-fermented and mulberries.
To achieve these goals, the technical solution used in the present invention is as follows：
A kind of mulberry yogurt, is processed by following component and its mass percent：Fresh milk 30%, white granulated sugar 7%, mulberries slurry
16%th, drinking water 47%, containing the colour protecting liquid processed by pineapple in the mulberries slurry.
A kind of preparation method of mulberry yogurt, comprises the steps：
(1) prepared by colour protecting liquid：To be placed in juice extractor after the cleaning of fresh, no disease and pests harm pineapple fruit, peeling, add pineapple matter
The drinking water of 3～5 times of amount, squeezes the juice, and gained pineapple juice is separated in centrifuge, takes supernatant, as colour protecting liquid；
(2) preparation of mulberries slurry：After mulberries are cleaned, blanching in immersion boiling water adds 10～20 times of mulberries quality after draining
Drinking water breaks into slurry, then adds colour protecting liquid, and is put into 5～10min of sterilizing in 80～95 DEG C of water-baths, obtains mulberries slurry；
(3) bacterial classification expands numerous：By the lactobacillus bulgaricus for having activated and streptococcus thermophilus slant strains respectively with aseptic washing
Lawn cell, in mass ratio 1:1～3 ratio is added in the 30wt% fresh milk culture mediums for sterilizing, 42 DEG C of 5～10h of culture
To after solidifying as zymocyte liquid, refrigerator is placed in standby；
(4) primary fermentation：Starch and drinking water fresh milk, white granulated sugar, mulberries in the fermentation tank of sterilizing-drying, are separately added into,
With homogeneous is carried out after warm water preheating, 15～20min of sterilizing in 95 DEG C of water-baths is put into, raw material total matter is accessed when being cooled to 40 DEG C
The zymocyte liquid of amount 8%～12%, is put into 10～20h of primary fermentation in 42 DEG C of constant temperature fermentation boxes；
(5) after-ripening：After primary fermentation terminates, product is taken out from constant temperature fermentation box and is cooled to 10 DEG C, obtain solidification type yoghourt, so
Proceeding to 3～5h of placement in 0～4 DEG C of refrigerator immediately afterwards carries out after-ripening, and mulberry yogurt is obtained；
(6) homogeneous：Mulberry yogurt is transferred to into homogeneous in homogenizer；
(7) bottling, sterilized, cooling：Mulberry yogurt Jing after homogeneous is quantitatively bottled, and the mulberry yogurt Jing after bottling is killed using Pasteur
Bacterium method connects bottle sterilization, is subsequently cooled to room temperature, gets product.
According to above scheme, the rotating speed of the centrifuge is 10000r/min, and the duration of runs is 25～30min.
According to above scheme, the time of the blanching is 10～20min.
According to above scheme, the addition of the colour protecting liquid is the 5%～15% of mulberries and drinking water gross mass.
Obtained finished product needs to check organoleptic indicator, physical and chemical index and microbiological indicator, meets relevant national standard
After can put in storage or list marketing.
The sense organ of the mulberry yogurt obtained by the present invention is good, is creamy white or shallow milk yellow, and glossy, quality is homogeneous,
Sour and sweet palatability, the taste with the distinctive flavour of lactobacillus-fermented and mulberries, the milk of lactic acid and the fragrant of mulberries it is strong, table
Face is smooth, the solid uniform and smooth of curdled milk, and less whey is separated out, and basic bubble-free is produced.
The invention has the beneficial effects as follows：
1) present invention is allocated in mulberries slurry and fresh milk, is fermented by inoculating lactic acid bacterium, unique flavor, nutrition has been obtained rich
Rich coagulating type mulberry yogurt, to improving mulberries utilization rate, changing yoghourt-flavored, the diversity of abundant fermented food, improve drink
The aspect such as dietary fibre and other nutrient contents, effective alimentary health-care function with reference to Yoghourt and mulberries has significantly effect in material
Benefit；
2) preparation method is simple of the invention, draws materials and is easy to get, and obtained sour milk product stability is high, it is easy to promote.
Specific embodiment
Technical scheme is illustrated with reference to embodiment.
Embodiment 1：
The present invention provides a kind of mulberry yogurt and preparation method thereof, comprises the steps：
(1) prepared by colour protecting liquid：To be placed in juice extractor after the cleaning of fresh, no disease and pests harm pineapple fruit, peeling, add pineapple matter
The drinking water of 4 times of amount, squeezes the juice, and gained pineapple juice, with the rotating speed centrifugation 27min of 10000r/min, takes supernatant in centrifuge
Liquid, as colour protecting liquid；
(2) preparation of mulberries slurry：After mulberries are cleaned, blanching 15min in immersion boiling water adds 12 times of mulberries quality after draining
Drinking water breaks into slurry, then adds the colour protecting liquid of mulberries and drinking water gross mass 8%, and is put into sterilizing in 95 DEG C of water-baths
6min, obtains mulberries slurry；
(3) bacterial classification expands numerous：By the lactobacillus bulgaricus for having activated and streptococcus thermophilus slant strains respectively with aseptic washing
Lawn cell, in mass ratio 1:2 ratio is added in the 30wt% fresh milk culture mediums for sterilizing, and 42 DEG C of culture 7h are to after solidifying
As zymocyte liquid, refrigerator is placed in standby；
(4) primary fermentation：In the fermentation tank of sterilizing-drying, be separately added into 30wt% fresh milks, 7wt% white granulated sugars,
16wt% mulberries are starched and 47wt% drinking water, with homogeneous is carried out after warm water preheating, are put in 95 DEG C of water-baths the 17min that sterilizes, cold
But to the zymocyte liquid that raw material gross mass 11% is accessed when 40 DEG C, it is put into primary fermentation 15h in 42 DEG C of constant temperature fermentation boxes；
(5) after-ripening：After primary fermentation terminates, product is taken out from constant temperature fermentation box and is cooled to 10 DEG C, obtain solidification type yoghourt, so
Proceeding to placement 4h in 2 DEG C of refrigerators immediately afterwards carries out after-ripening, and mulberry yogurt is obtained；
(6) homogeneous：Mulberry yogurt is transferred to into homogeneous in homogenizer；
(7) bottling, sterilized, cooling：Mulberry yogurt Jing after homogeneous is quantitatively bottled, and the mulberry yogurt Jing after bottling is killed using Pasteur
Bacterium method connects bottle sterilization, is subsequently cooled to room temperature, gets product.
Embodiment 2：
The present invention provides a kind of mulberry yogurt and preparation method thereof, comprises the steps：
(1) prepared by colour protecting liquid：To be placed in juice extractor after the cleaning of fresh, no disease and pests harm pineapple fruit, peeling, add pineapple matter
The drinking water of 3 times of amount, squeezes the juice, and gained pineapple juice, with the rotating speed centrifugation 25min of 10000r/min, takes supernatant in centrifuge
Liquid, as colour protecting liquid；
(2) preparation of mulberries slurry：After mulberries are cleaned, blanching 11min in immersion boiling water adds 12 times of mulberries quality after draining
Drinking water breaks into slurry, then adds the colour protecting liquid of mulberries and drinking water gross mass 9%, and is put into sterilizing in 95 DEG C of water-baths
6min, obtains mulberries slurry；
(3) bacterial classification expands numerous：By the lactobacillus bulgaricus for having activated and streptococcus thermophilus slant strains respectively with aseptic washing
Lawn cell, in mass ratio 1:1 ratio is added in the 30wt% fresh milk culture mediums for sterilizing, and 42 DEG C of culture 6h are to after solidifying
As zymocyte liquid, refrigerator is placed in standby；
(4) primary fermentation：In the fermentation tank of sterilizing-drying, be separately added into 30wt% fresh milks, 7wt% white granulated sugars,
16wt% mulberries are starched and 47wt% drinking water, with homogeneous is carried out after warm water preheating, are put in 95 DEG C of water-baths the 16min that sterilizes, cold
But to the zymocyte liquid that raw material gross mass 8% is accessed when 40 DEG C, it is put into primary fermentation 11h in 42 DEG C of constant temperature fermentation boxes；
(5) after-ripening：After primary fermentation terminates, product is taken out from constant temperature fermentation box and is cooled to 10 DEG C, obtain solidification type yoghourt, so
Proceeding to placement 5h in 1 DEG C of refrigerator immediately afterwards carries out after-ripening, and mulberry yogurt is obtained；
(6) homogeneous：Mulberry yogurt is transferred to into homogeneous in homogenizer；
(7) bottling, sterilized, cooling：Mulberry yogurt Jing after homogeneous is quantitatively bottled, and the mulberry yogurt Jing after bottling is killed using Pasteur
Bacterium method connects bottle sterilization, is subsequently cooled to room temperature, gets product.
Embodiment 3：
The present invention provides a kind of mulberry yogurt and preparation method thereof, comprises the steps：
(1) prepared by colour protecting liquid：To be placed in juice extractor after the cleaning of fresh, no disease and pests harm pineapple fruit, peeling, add pineapple matter
The drinking water of 5 times of amount, squeezes the juice, and gained pineapple juice, with the rotating speed centrifugation 28min of 10000r/min, takes supernatant in centrifuge
Liquid, as colour protecting liquid；
(2) preparation of mulberries slurry：After mulberries are cleaned, blanching 14min in immersion boiling water adds 15 times of mulberries quality after draining
Drinking water breaks into slurry, then adds the colour protecting liquid of mulberries and drinking water gross mass 14%, and is put into sterilizing in 95 DEG C of water-baths
8min, obtains mulberries slurry；
(3) bacterial classification expands numerous：By the lactobacillus bulgaricus for having activated and streptococcus thermophilus slant strains respectively with aseptic washing
Lawn cell, in mass ratio 1:3 ratio is added in the 30wt% fresh milk culture mediums for sterilizing, and 42 DEG C of culture 10h are to solidification
Afterwards as zymocyte liquid, refrigerator is placed in standby；
(4) primary fermentation：In the fermentation tank of sterilizing-drying, be separately added into 30wt% fresh milks, 7wt% white granulated sugars,
16wt% mulberries are starched and 47wt% drinking water, with homogeneous is carried out after warm water preheating, are put in 95 DEG C of water-baths the 20min that sterilizes, cold
But to the zymocyte liquid that raw material gross mass 12% is accessed when 40 DEG C, it is put into primary fermentation 20h in 42 DEG C of constant temperature fermentation boxes；
(5) after-ripening：After primary fermentation terminates, product is taken out from constant temperature fermentation box and is cooled to 10 DEG C, obtain solidification type yoghourt, so
Proceeding to placement 5h in 3 DEG C of refrigerators immediately afterwards carries out after-ripening, and mulberry yogurt is obtained；
(6) homogeneous：Mulberry yogurt is transferred to into homogeneous in homogenizer；
(7) bottling, sterilized, cooling：Mulberry yogurt Jing after homogeneous is quantitatively bottled, and the mulberry yogurt Jing after bottling is killed using Pasteur
Bacterium method connects bottle sterilization, is subsequently cooled to room temperature, gets product.
Above example only to illustrative and not limiting technical scheme, although above-described embodiment enters to the present invention
Detailed description is gone, the person skilled of this area should be understood：The present invention can be modified or be replaced on an equal basis, but
Any modification and local without departing from spirit and scope of the invention is replaced and all should covered in scope of the presently claimed invention.
Claims (5)
1. a kind of mulberry yogurt, it is characterised in that processed by following component and its mass percent：It is fresh milk 30%, white
Granulated sugar 7%, mulberries slurry 16%, drinking water 47%, containing the colour protecting liquid processed by pineapple in the mulberries slurry.
2. a kind of preparation method of mulberry yogurt, it is characterised in that comprise the steps：
(1) prepared by colour protecting liquid：To be placed in juice extractor after the cleaning of fresh, no disease and pests harm pineapple fruit, peeling, add pineapple matter
The drinking water of 3～5 times of amount, squeezes the juice, and gained pineapple juice is separated in centrifuge, takes supernatant, as colour protecting liquid；
(2) preparation of mulberries slurry：After mulberries are cleaned, blanching in immersion boiling water adds 10～20 times of mulberries quality after draining
Drinking water breaks into slurry, then adds colour protecting liquid, and is put into 5～10min of sterilizing in 80～95 DEG C of water-baths, obtains mulberries slurry；
(3) bacterial classification expands numerous：By the lactobacillus bulgaricus for having activated and streptococcus thermophilus slant strains respectively with aseptic washing
Lawn cell, in mass ratio 1:1～3 ratio is added in the 30wt% fresh milk culture mediums for sterilizing, 42 DEG C of 5～10h of culture
To after solidifying as zymocyte liquid, refrigerator is placed in standby；
(4) primary fermentation：Starch and drinking water fresh milk, white granulated sugar, mulberries in the fermentation tank of sterilizing-drying, are separately added into,
With homogeneous is carried out after warm water preheating, 15～20min of sterilizing in 95 DEG C of water-baths is put into, raw material total matter is accessed when being cooled to 40 DEG C
The zymocyte liquid of amount 8%～12%, is put into 10～20h of primary fermentation in 42 DEG C of constant temperature fermentation boxes；
(5) after-ripening：After primary fermentation terminates, product is taken out from constant temperature fermentation box and is cooled to 10 DEG C, obtain solidification type yoghourt, so
Proceeding to 3～5h of placement in 0～4 DEG C of refrigerator immediately afterwards carries out after-ripening, and mulberry yogurt is obtained；
(6) homogeneous：Mulberry yogurt is transferred to into homogeneous in homogenizer；
(7) bottling, sterilized, cooling：Mulberry yogurt Jing after homogeneous is quantitatively bottled, and the mulberry yogurt Jing after bottling is killed using Pasteur
Bacterium method connects bottle sterilization, is subsequently cooled to room temperature, gets product.
3. the preparation method of mulberry yogurt according to claim 2, it is characterised in that the rotating speed of the centrifuge is
10000r/min, the duration of runs is 25～30min.
4. the preparation method of mulberry yogurt according to claim 2, it is characterised in that the time of the blanching is 10～
20min。
5. the preparation method of mulberry yogurt according to claim 2, it is characterised in that the addition of the colour protecting liquid is mulberry
The 5%～15% of Shen and drinking water gross mass.
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| CN201611053368.XA CN106578049A (en) | 2016-11-24 | 2016-11-24 | Mulberry yogurt and preparation method thereof |
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| CN201611053368.XA CN106578049A (en) | 2016-11-24 | 2016-11-24 | Mulberry yogurt and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028187A (en) * | 2017-05-03 | 2017-08-11 | 贵阳中医学院 | Gorgon fruit extract, Gorgon fruit Yoghourt and preparation method thereof |
| CN113875814A (en) * | 2021-08-19 | 2022-01-04 | 福州氕氘氚生物科技有限公司 | Preparation method of live bacterium type fermented mulberry goat milk |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798376A (en) * | 2012-11-15 | 2014-05-21 | 邹金娥 | Mulberry yoghourt |
| CN105454427A (en) * | 2014-09-12 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | Banana paste, banana yoghourt prepared from banana paste and preparation method of banana paste |
-
2016
- 2016-11-24 CN CN201611053368.XA patent/CN106578049A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798376A (en) * | 2012-11-15 | 2014-05-21 | 邹金娥 | Mulberry yoghourt |
| CN105454427A (en) * | 2014-09-12 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | Banana paste, banana yoghourt prepared from banana paste and preparation method of banana paste |
Non-Patent Citations (1)
| Title |
|---|
| 郑建仙: "《功能性食品生物技术》", 31 January 2004 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028187A (en) * | 2017-05-03 | 2017-08-11 | 贵阳中医学院 | Gorgon fruit extract, Gorgon fruit Yoghourt and preparation method thereof |
| CN113875814A (en) * | 2021-08-19 | 2022-01-04 | 福州氕氘氚生物科技有限公司 | Preparation method of live bacterium type fermented mulberry goat milk |
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Application publication date: 20170426 |
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