CN106578054A - Black rice-white peach flavor yoghourt and preparation method thereof - Google Patents
Black rice-white peach flavor yoghourt and preparation method thereof Download PDFInfo
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- CN106578054A CN106578054A CN201611019481.6A CN201611019481A CN106578054A CN 106578054 A CN106578054 A CN 106578054A CN 201611019481 A CN201611019481 A CN 201611019481A CN 106578054 A CN106578054 A CN 106578054A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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Abstract
The invention relates to a flavor yoghourt with black rice and a white peach and a preparation method thereof, belonging to the technical field of processing of dairy products and beverages. The preparation method mainly comprises the following steps: cooking the black rice, then soaking the black rice in a sodium alginate solution with a concentration of 1%, then adding the black rice into a calcium chloride solution with a concentration of 1%, carrying out curing so as to obtain QQ black rice, then mixing the QQ black rice with a sugar solution according to a ratio of 1: 1 and carrying out filling and sterilization so as to obtain QQ black rice jam; cleaning and peeling the white peach, cutting the white peach into peach blocks with sizes of 5*5*5, preparing white peach jam, and then uniformly mixing the QQ black rice jam with the white peach jam according to a ratio of 1: 1 so as to prepare black rice-white peach jam; adjusting the content of protein in raw milk to no less than 3.6%, carrying out fermentation to prepare a yoghourt base-material, mixing the yoghourt base-material with the black rice-white peach jam and carrying out filling so as to obtain the black rice-white peach flavor yoghourt. The black rice-white peach flavor yoghourt is chewy, allows people to feel burst in their mouth and endows people with totally different mouthfeel experience.
Description
Technical field
The present invention relates to the flavor yoghourt of a kind of flavor yoghourt, more particularly to a kind of addition fructus zizaniae caduciflorae and Bai Tao, and it is related to this
The preparation method of Yoghourt, belongs to milk and technical field of beverage processing.
Background technology
Yoghourt is unique because of its mouthfeel, nutritious, and with certain health-care effect, therefore suffers from the welcome of masses, is
Meet the demand of the continuous seeking new thoughtses of people, the research to Yoghourt is also constantly subjected to industry attention.Publication number:102578228A's
Chinese invention《A kind of sugar-free grain yoghurt》A kind of sugar-free grain yoghurt and preparation method thereof is disclosed, milk product is equipped with stable
Agent, non-sugar sweetener, sugar alcohol, Fructus Hippophae powder, Jing strain fermentations, addition cereal-granules are made, wherein described stabilizer is selected from
The combination of pectin, gelatin, modified starch, Sodium Chloride and sodium pyrophosphate.The Yoghourt of the present invention is not only solved because Fructus Hippophae is rich in
Vc, acid strong, local flavor is special, and caused casein crystallization, Yoghourt structural state change affects the prior art of yoghourt-flavored
Problem, and the various health cares with corn, various probiotic bacterias and Fructus Hippophae and Nutrition, are good Yoghourt meal replacing foods.
The Yoghourt of the present invention is adapted to absorb the consumer of saccharide and drinks, and maintains the due sugariness of Yoghourt.
Publication number:The Chinese invention of 101455236CN101011085A《A kind of stirring type corn yoghourt and its preparation side
Method》Disclose a kind of stirring type corn yoghourt and preparation method thereof.Wherein disclosed corn is that grain dust is size-reduced, expanding processing
Grain dust.Publication number:The Chinese invention of 102258080A《A kind of corn yoghourt and preparation method thereof》One kind is disclosed with each
Kind of coarse grain grain dust is raw material, Jing amylase hydrolysis techniques, makes and mix with fresh milk or milk powder etc. after hydrolyzed cereal serosity, or
Amylase hydrolysis are added after various coarse grain grain dusts etc. are mixed with fresh milk or milk powder, then Jing lactic acid bacteria fermentations, made by
The coarse grain corn yoghourt of unique flavor.
A kind of grain flavouring milk containing nut granule is disclosed, CN 101253892A disclose a kind of composite cereal and adjust
Taste milk product, CN101579016A and CN101715821A disclose the cultured milk containing corn, are in the Yoghourt after fermentation
Addition corn.These technical schemes are to mix cereal-granules with Lac Bovis seu Bubali or Yoghourt, the addition necessarily emulsifying agent of configuration and increasing
Thick dose, reach corn stablizing in Lac Bovis seu Bubali.
Publication number:The Chinese invention of 103549004A《The preparation method of the Yoghourt containing particular tastes vegetable particles》It is related to
The preparation method of the Yoghourt containing particular tastes vegetable particles.Concrete operation step is as follows：(1) vegetable base material is prepared：By vegetable
Granule, dextrin and water are mixed into mixed liquor；The vegetable particles liquid of dextrin embedding is milled into by colloid；By agar, pectin, white sand
Sugar and water are mixed to prepare additive solution；By vegetable particles liquid and additive solution homogenizing, feed liquid is obtained；Adjusted using citric acid
PH value, obtains vegetable base material；(2) vegetable particles Yoghourt is prepared：Yogurt base material and vegetable base material mix homogeneously are obtained final product containing special
The Yoghourt of different taste vegetable particles；Under 0-4 DEG C of storage conditions of low temperature, the phenomenon that milk surum is separated, precipitated is occurred without in 20 days；It is fragrant
There is no unacceptable change in gas and color.Using embedding techniqueses and the special fragrant and sweet abnormal smells from the patient of Yoghourt, ensureing vegetable
Under conditions of grain beneficial is not destroyed, its special odor for carrying is covered, make the vegetable with pained or other special odors
Dish is more easy to be accepted.By vegetable particles and dextrin according to 1：8 mass ratio mixing, is scattered in the water of 2 times of quality of mixture
In, obtain mixed liquor；Mixed liquor is polished 2h by colloid mill；Degassing sterilization, dried, make the vegetable of dextrin embedding
Grain liquid.
Publication number:The Chinese invention of 104286177A《A kind of manufacture method of pumpkin red bean Yoghourt》Disclose a kind of Fructus Cucurbitae moschatae
The manufacture method of Semen Phaseoli Yoghourt, belongs to food processing field.It is characterized in that：Four step processing process are employed, one is south
Melon → clean → cut open half remove seed → stripping and slicing → blanch → cooling → beating → filtration → embedding → Sucus Cucurbitae moschatae；Two is Semen Phaseoli → select
Impurity → cleaning → immersion → defibrination → mashing off → filtration → soyabean milk；Three is milk powder, sugar → dissolving → milk；Four be Sucus Cucurbitae moschatae,
Soyabean milk and mixed milk liquor → allotment → homogenizing → sterilization → cooling → inoculation → fermentation → after-ripening → packaging → finished product.Beneficial effect
Really：Product of the present invention is nutritious, sweet and sour taste, with the unique local flavor of Fructus Cucurbitae moschatae and Yoghourt, not only contributes to raising human body and supports
Drag, promotes human metabolism, also has functions that blood pressure lowering, blood sugar lowering, cancer-resisting, suits the taste of both old and young, instant, just
In operation.Disclosed embedding is to embed Fructus Cucurbitae moschatae with beta-schardinger dextrin-.
Publication number:The Chinese invention of 103749677A《A kind of preparation method of Balsam Pear And Soybean Yoghurt》Disclose a kind of Fructus Momordicae charantiae
The preparation method of bean yoghourt, belongs to technical field of beverage processing.It is characterized in that, by Fructus Momordicae charantiae it is cleaned, cut open half remove seed, stripping and slicing,
Blanch, cooling, beating, filtration, embedding, produce Succus Momordicae charantiae；By the selected impurity of Semen sojae atricolor, cleaning, immersion, defibrination, mashing off, filtration
Soyabean milk is produced, by Succus Momordicae charantiae and soyabean milk and milk powder, sugar is formulated forms Balsam Pear And Soybean Yoghurt.The Fructus Momordicae charantiae Semen sojae atricolor of present invention processing
Yoghourt, product is nutritious, milk milky, sweet and sour taste, the local flavor with Fructus Momordicae charantiae Yu Yoghourt, with clearing away heat and removing summer, blood-nourishing
The effect of QI invigorating, nourishing liver for improving eyesight, long-term drink can strengthen the immunity of human body, and product has the flavour of Fructus Momordicae charantiae, nutrition
Value is high, suits the taste of both old and young.Method is simple, it is easy to implement.Disclosed embedding is by the de- hardship of Fructus Momordicae charantiae beta-schardinger dextrin-embedding.
Publication number:The Chinese invention of 101869140A《Yoghourt of addition functional raw material and preparation method thereof》A kind of acid
Milk, specifically refers to a kind of Yoghourt with gellan gum and xanthan gum embedding form addition functional raw material and preparation method thereof, described
Contain gel particle made by with gellan gum and xanthan gum embedding functional raw material in Yoghourt.The present invention passes through rational formula
With appropriate technique, can be prevented effectively from or reduce traditional method and directly add the bad wind that functional raw material brings to Yoghourt products
Taste affects, and makes the Yoghourt products have good stability while with more nutrition with delicious chewing mouthfeel.
Although industry take into account, Yoghourt carbohydrate content is not enough, and making generation meal needs to add the problem of corn, paddy
Directly mix with Yoghourt after being processed using methods such as expanded, enzymolysis, infusions more than thing, corn content of starch itself is higher, in product
Starch precipitation phenomenon in corn occurs in shelf-life, taste bad reduces product quality, affects selling for product.And adopt
Embedding techniqueses mostly process the vegetables such as Fructus Momordicae charantiae, the Fructus Cucurbitae moschatae of addition, cover its special odor for carrying, and make to carry bitterness or other are special
The vegetable of different abnormal smells from the patient is more easy to be accepted.And more embedding treatment is done using beta-schardinger dextrin-.
Currently on the market fruit yogurt is various in style, but mainly addition fruit jam or fruit juice.Publication number:
The Chinese invention of 103636777A《A kind of formula of grain fruit yoghourt》A kind of formula of grain fruit yoghourt is disclosed, specifically
It is made up of Semen Fagopyri Esculenti 13-23 parts, Semen sojae atricolor 7-13 parts, Fructus Chaenomeliss grain 5-10 parts, Sorghum vulgare Pers. 4-8 parts.Publication number：The middle promulgated by the State Council of 103039607A
It is bright《A kind of manufacture method of fruit yoghurt drinks》Disclosing one kind is included Fructus Musae, Fructus Mangifera Indicae, honey peach, adds water to enter by solid-to-liquid ratio 1: 1
Row beating, plus enzyme hydrolysiss；Fresh milk, sucrose are added in fruit pulp after hydrolyzing, homogenizing is carried out under 40MPa pressure；Adopt
After pasteurization, the method that lactic acid bacteria fermentation prepares fruit yoghurt drinks is accessed.
Fructus Persicae have the laudatory title of " birthday peaches " and " Prunus persica f. compressa ", as the fruit of popular eating, because of its delicious meat, is otherwise known as
" the first under heaven fruit ", Fructus Persicae meat containing protein, fat, carbohydrate, crude fibre, calcium, phosphorus, ferrum, carotene, vitamin B1, with
And organic acid (mainly malic acid and citric acid), sugar (mainly glucose, Fructose, sucrose, xylose) and volatile oil, Fructus Persicae
Suitable hypokalemia and Patients with iron deficiency anemia are edible.Bai Tao original producton locations be located at it is middle towards border, Yalu River side to be referred to as northeast little
Jilin Province's Ji'an City in the south of the River, its unique weather conditions make the white Fructus Persicae in Jian become local great characteristic fruit, mostly eating raw
Based on.Because peach fruit storage tolerance extreme difference, storage time are short, long-distance transport cannot ensure its edible quality, and with regard to Fructus Persicae on market
Based article is mostly peach can and fruit juice and traditional high glycoform preserved fruit etc., it is impossible to meet demand of the people to nutrient health.
In sum, there is the defect that kind is not enough enriched, nutrition is not reasonable in existing Yoghourt, particularly generation meal Yoghourt
Corn addition manner is unreasonable, and starch precipitation phenomenon easily occurs, and can cause taste bad, reduces product quality.In addition, meeting people
Look for novelty, seek different demand, enrich Yoghourt designs and varieties, have breakthrough at aspects such as mouthfeel, nutrition, be also need our solution
Problem certainly.White Fructus Persicae is made an addition to into Yoghourt, while Yoghourt designs and varieties are increased, also the processing and utilization for white Fructus Persicae has been expanded newly
Thinking.
The content of the invention
To solve the above problems, the present invention provides a kind of fructus zizaniae caduciflorae white peach fruit grain flavor yoghourt.
The white Fructus Persicae flavor yoghourt of the fructus zizaniae caduciflorae, the fructus zizaniae caduciflorae and Bai Tao after sodium alginate is embedded is added according to a certain percentage
In Yoghourt.Strengthen protein content in Yoghourt simultaneously, protein content is not less than 3.15% in such fruit yogurt.Than general
Protein content has been higher by 31% in Yoghourt.
Present invention simultaneously provides a kind of preparation method of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae, comprises the steps：
(1) prepared by yogurt base material：
The lactalbumin powder for adding to be easily absorbed by the human body in the raw milk no less than 87 parts, is not less than protein content
3.6%, after the compound stabilizers of the white sugar and 0.2-0.5 parts that add 6-10 parts are mixed, Jing 95-100 DEG C ± 2 DEG C, 300 seconds
Sterilization, is cooled to 40-44 DEG C, and according to the amount of 200DCU per ton leaven is added, and 42 DEG C ferment to acidity and reach 75-80 ° of T, obtain
Yogurt base material.Breakdown of emulsion, lower the temperature, turn over tank, it is to be filled.
Further, the preparation of the yogurt base material comprises the steps：Take part raw milk and be warming up to 50-55 DEG C, add
Lactalbumin powder is hydrated 30 minutes, adds compound stabilizers, white sugar shearing 5-10 minutes, adds remaining raw milk constant volume, it
Afterwards filter, homogenizing, homogenizing temperature be 60-70 DEG C, homogenization pressure is 18-20MPa, using 95-100 DEG C, is sterilized within 300 seconds,
40-44 DEG C is cooled to after sterilization carries out inoculation fermentation, terminates 75 ° of T-80 ° of T of acidity, obtains yogurt base material.Breakdown of emulsion 5 minutes, is cooled to
20 ± 2 DEG C, tank is turned over, it is to be filled.
The compound stabilizers are preferably made up of the raw material of following parts by weight：Gelatin：Ultra Tex 2：
Pectin=5:4:1；
The raw milk protein content is more than 3.0%；
The leaven is the YF-L904 strains of Hansen Corp., and this strain contains streptococcus thermophiluss and Deshi Lactobacilluss are protected
Plus Leah subspecies bacterium；
(2) QQ fructus zizaniae caduciflorae, QQ fructus zizaniae caduciflorae fruit jam, the preparation method of the white peach fruit beans of fructus zizaniae caduciflorae：Following % is mass percent concentration
Fructus zizaniae caduciflorae is boiled to medium well through selection after washing, and the fructus zizaniae caduciflorae for having cooked is put into the 1% of its 2 times of quality alginic acid
In sodium solution, fructus zizaniae caduciflorae is taken out after immersion 5-6 minutes.The fructus zizaniae caduciflorae that appearance hangs with sodium alginate soln is added to into its 2 times of quality
1% calcium chloride solution in, solidify 3-5 minutes, form the smooth NA solidification fructus zizaniae caduciflorae in surface.By the fructus zizaniae caduciflorae after solidification
Take out from calcium chloride solution, will be solidified after fructus zizaniae caduciflorae appearance calcium chloride solution is cleaned with pure water obtain QQ fructus zizaniae caduciflorae afterwards.QQ is black
Rice is with the sugar liquid of 35-40% with 1：Fill, sterilization after the mixing of 1 ratio, obtain the QQ fructus zizaniae caduciflorae fruit jam for embedding.Bai Tao cleaning peelings
Afterwards, cutting for 5*5*5 fruit block, be prepared as white peach fruit beans according to this area conventional steps, by the QQ fructus zizaniae caduciflorae fruit jam after embedding with
Bai Taoguo beans are according to 1:1 ratio sterilizes after mixing, and makes the white peach fruit beans of fructus zizaniae caduciflorae, and this fruit jam fructus zizaniae caduciflorae is tasted and has the sense of QQ bullets
Feel, in the sensation for having explosion in the mouth, give people a kind of brand-new mouth feeling experience.
(3) preparation of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae：
The white peach fruit beans of fructus zizaniae caduciflorae of the yogurt base material after tank and embedding treatment are turned over, through fruit grain filling machine according to 10-12:1
Mass ratio adds online fill, and product enters freezer after-ripening 12-16 hours after fill, obtains the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae.
Beneficial effect
This product contains corn fructus zizaniae caduciflorae, can meet the mouthfeel body of novelty for meal, the Q bullets mouthfeel that embedding treatment is formed
Test；White Fructus Persicae can supplement various trace elements and vitamin；High protein in Yoghourt provides more rich nutrient to human body
Matter.This product nutrition is more rich, more balanced.Add corn, fruit in Yoghourt to realize protecting abdomen, the perfect adaptation of delicious and nourishing.
The good reputation fructus zizaniae caduciflorae for have " black pearl " and " king in world's rice " is have selected in the middle of miscellaneous corn, fructus zizaniae caduciflorae contains albumen
The nutrition such as matter, carbohydrate, vitamin B group, Vitamin E, calcium, phosphorus, potassium, magnesium, ferrum, zinc；Fructus zizaniae caduciflorae has to be removed free radical, changes
The different physiological roles such as kind iron deficiency anemia, anti allergic reaction and immunomodulating；Flavone compound in fructus zizaniae caduciflorae can be maintained
Blood vessel normal osmotic pressure, mitigates vascular fragility, prevents angiorrhexiss and hemostasis；Fructus zizaniae caduciflorae has antibacterial, reduces blood pressure, anticancer
Effect of growth；Fructus zizaniae caduciflorae also has the effects such as improving myocardial nutrition, reduce myocardial oxygen consumption.But corn content of starch itself compared with
Height, occurs starch precipitation phenomenon in corn in shelf life of products, and taste bad reduces product quality, affects selling for product
Sell, in order to avoid the starch precipitation phenomenon of corn, the fructus zizaniae caduciflorae after sodium alginate is embedded is added in Yoghourt, that is, prevent
Starch is separated out, and has in the mouth and have QQ to play pleasantly surprised.Addition have the white Fructus Persicae of " the first under heaven fruit ", Bai Taohan albumen
Matter, fat, carbohydrate, crude fibre, calcium, phosphorus, ferrum, carotene, vitamin B1 and organic acid (mainly malic acid and
Citric acid), sugar (mainly glucose, Fructose, sucrose, xylose) and volatile oil.
Fructus zizaniae caduciflorae is employed embedding techniqueses by the present invention, then the fructus zizaniae caduciflorae after embedding has been made into fruit jam with the collocation of white Fructus Persicae, is added
Also experience while corn, fruit and clabber perfect adaptation are realized in the Yoghourt for enhance protein black after embedding
The brand-new taste experience of the QQ bullets that rice brings.
Such product differs primarily in that 1, protein is high with currently marketed fruit yogurt, and general Yoghourt protein only has
2.3-2.8%, and such Yoghourt protein reaches 3.2%, protein has been higher by 14%-39% than common sour milk；2nd, with the addition of
Fructus zizaniae caduciflorae, and fructus zizaniae caduciflorae employs embedding techniqueses, the corn added in currently marketed fruit grain is generally Herba bromi japonici, Fructus Hordei Vulgaris, does not add black
The fruit yogurt of rice, and corn after boiling all to be directly prepared into fruit jam, occurs that starch is separated out during shelf-life storage
Phenomenon, affects mouthfeel, and the fructus zizaniae caduciflorae added in such Yoghourt is through sodium alginate embedding treatment, within the whole shelf-life all
Precipitation starch phenomenon is not had, while the technology of embedding also allows each fructus zizaniae caduciflorae that each consumer has all to have explosion
The beautiful experience of qq bullets.
Such product has carried out market survey, and investigation direction is mainly entered from mouthfeel, protein content, fruit jam several respects
OK, employing the mode of questionnaire investigation carries out total 100 parts of questionnaire, respectively around megastore, supermarket, curbside shop and school
Carry out.Wherein 100% is all the fruit yogurt for having the white Fructus Persicae of fructus zizaniae caduciflorae for the first time；100% first time had QQ bullets in Yoghourt
Fruit grain；62% people did not see the product higher than such product albumen, and 38% people does not notice protein
Content；87% people thinks in good taste, better than other commercially available yoghourts.
Description of the drawings
Fig. 1 be the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae of the present invention preparation method in QQ black rice food sauced Preparation Methods technological process
Figure.
Specific embodiment
Embodiment 1
A kind of preparation method of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae, comprises the steps：
(1) prepared by yogurt base material：
Take 50 parts of raw milks and be warming up to 53 DEG C, add 2 parts of lactalbumin powders to be hydrated 30 minutes, be not less than protein content
3.6%, add 0.35 part of compound stabilizers, 8 parts of white sugar to shear 6 minutes, remaining 37 parts of raw milk constant volumes are added, afterwards mistake
Filter, homogenizing, homogenizing temperature is 65 DEG C, and homogenization pressure is 18-20MPa, using 95 DEG C, is sterilized within 300 seconds, is cooled to after sterilization
42 DEG C, according to the amount of 200DCU per ton leaven is added, 42 DEG C ferment to acidity and reach 75 ° of T, obtain yogurt base material.5 points of breakdown of emulsion
Clock, is cooled to 20 ± 2 DEG C, turns over tank, to be filled.
The compound stabilizers are preferably made up of the raw material of following parts by weight：Gelatin：Ultra Tex 2：
Pectin=5:4:1；
The raw milk protein content is more than 3.0%；
The leaven is the YF-L904 strains of Hansen Corp., and this strain contains streptococcus thermophiluss and Deshi Lactobacilluss are protected
Plus Leah subspecies bacterium；
(2) QQ fructus zizaniae caduciflorae, QQ fructus zizaniae caduciflorae fruit jam, the preparation method of the white peach fruit beans of fructus zizaniae caduciflorae：Following % is mass percent concentration
Fructus zizaniae caduciflorae is boiled to medium well through selection after washing, and the fructus zizaniae caduciflorae for having cooked is put into the 1% of its 2 times of quality alginic acid
In sodium solution, immersion took out fructus zizaniae caduciflorae after 5 minutes.The fructus zizaniae caduciflorae that appearance hangs with sodium alginate soln is added to into its 2 times of quality
In 1% calcium chloride solution, solidify 4 minutes, form the smooth NA solidification fructus zizaniae caduciflorae in surface.By the fructus zizaniae caduciflorae after solidification from chlorination
Take out in calcium solution, will be solidified after fructus zizaniae caduciflorae appearance calcium chloride solution is cleaned with pure water obtain QQ fructus zizaniae caduciflorae afterwards.QQ fructus zizaniae caduciflorae with
38% sugar liquid is with 1：Fill, sterilization after the mixing of 1 ratio, obtain the QQ fructus zizaniae caduciflorae fruit jam for embedding.After Bai Tao cleaning peelings, cutting is
The fruit block of 5*5*5, according to this area conventional steps white peach fruit beans are prepared as, by QQ fructus zizaniae caduciflorae fruit jam with white peach fruit beans according to 1:1 ratio
Example sterilizes after mixing, and makes the white peach fruit beans of fructus zizaniae caduciflorae.
(3) preparation of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae：
The white peach fruit beans of fructus zizaniae caduciflorae of the yogurt base material after tank and embedding treatment are turned over, through fruit grain filling machine according to 10:1 quality
Than online addition fill, product enters freezer after-ripening 14 hours after fill, obtains the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae.
The white Fructus Persicae Yoghourt of fructus zizaniae caduciflorae for preparing, protein content reaches 3.25%, and fructus zizaniae caduciflorae is tasted and has the sensation of QQ bullets,
In the sensation for having explosion in the mouth, a kind of brand-new mouth feeling experience is given people.
Embodiment 2
A kind of preparation method of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae, comprises the steps：
(1) yogurt base material is prepared and comprised the steps：
Take 40 parts of raw milks and be warming up to 55 DEG C, add 2 parts of lactalbumin powders to be hydrated 30 minutes, be not less than protein content
3.6%, add 0.2 part of compound stabilizers, 6 portions of white sugars to shear 5 minutes, 48 parts of raw milk constant volumes are added, filter afterwards,
Matter, homogenizing temperature is 60 DEG C, and homogenization pressure is 18-20MPa, using 100 DEG C, is sterilized within 300 seconds, and 40 DEG C are cooled to after sterilization
Amount according to 200DCU per ton adds leaven, and 40 DEG C of inoculation fermentations terminate 80 ° of T of acidity, obtain yogurt base material.Breakdown of emulsion 5 minutes,
20 ± 2 DEG C are cooled to, tank is turned over, it is to be filled.
The compound stabilizers are preferably made up of the raw material of following parts by weight：Gelatin：Ultra Tex 2：
Pectin=5:4:1；
The raw milk protein content is more than 3.0%；
The leaven is the YF-L904 strains of Hansen Corp., and this strain contains streptococcus thermophiluss and Deshi Lactobacilluss are protected
Plus Leah subspecies bacterium；
(2) QQ fructus zizaniae caduciflorae, QQ fructus zizaniae caduciflorae fruit jam, the preparation method of the white peach fruit beans of fructus zizaniae caduciflorae：Following % is mass percent concentration
Fructus zizaniae caduciflorae is boiled to medium well through selection after washing, and the fructus zizaniae caduciflorae for having cooked is put into the 1% of its 2 times of quality alginic acid
In sodium solution, immersion took out fructus zizaniae caduciflorae after 5 minutes.The fructus zizaniae caduciflorae that appearance hangs with sodium alginate soln is added to into its 2 times of quality
In 1% calcium chloride solution, solidify 3 minutes, form the smooth NA solidification fructus zizaniae caduciflorae in surface.By the fructus zizaniae caduciflorae after solidification from chlorination
Take out in calcium solution, will be solidified after fructus zizaniae caduciflorae appearance calcium chloride solution is cleaned with pure water obtain QQ fructus zizaniae caduciflorae afterwards.QQ fructus zizaniae caduciflorae with
35% sugar liquid is with 1：Fill, sterilization after the mixing of 1 ratio, obtain the QQ fructus zizaniae caduciflorae fruit jam for embedding.After Bai Tao cleaning peelings, cutting is
The fruit block of 5*5*5, according to this area conventional steps white peach fruit beans are prepared as, by QQ fructus zizaniae caduciflorae fruit jam with white peach fruit beans according to 1:1 ratio
Example sterilizes after mixing, and makes the white peach fruit beans of fructus zizaniae caduciflorae.
(3) preparation of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae：
The white peach fruit beans of fructus zizaniae caduciflorae of the yogurt base material after tank and embedding treatment are turned over, through fruit grain filling machine according to 12:1 quality
Than online addition fill, product enters freezer after-ripening 16 hours after fill, obtains the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae.
The white Fructus Persicae Yoghourt of fructus zizaniae caduciflorae for preparing, protein content reaches 3.15%, and fructus zizaniae caduciflorae is tasted and has the sensation of QQ bullets,
In the sensation for having explosion in the mouth, a kind of brand-new mouth feeling experience is given people.
Embodiment 3
A kind of preparation method of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae, comprises the steps：
(1) prepared by yogurt base material：
The lactalbumin powder for adding to be easily absorbed by the human body in the raw milk no less than 87 parts, adds the white sugar of 6-10 parts
And after the compound stabilizers of 0.2-0.5 parts are mixed, Jing 95-100 DEG C ± 2 DEG C sterilize for 300 seconds, are cooled to 40-44 DEG C, according to
The amount addition leaven of 200DCU per ton, 42 DEG C ferment to acidity and reach 75-80 ° of T, obtain yogurt base material.Breakdown of emulsion, lower the temperature, turn over tank,
It is to be filled.
Take 30 parts of raw milks and be warming up to 53 DEG C, add 2 parts of lactalbumin powders to be hydrated 30 minutes, be not less than protein content
3.6%, add 0.5 part of compound stabilizers, 6 portions of white sugars to shear 10 minutes, 60 parts of raw milk constant volumes are added, filter afterwards,
Matter, homogenizing temperature is 70 DEG C, and homogenization pressure is 18-20MPa, using 95 DEG C, is sterilized within 300 seconds, and 44 DEG C are cooled to after sterilization
Amount according to 200DCU per ton adds leaven, and 44 DEG C of fermentations terminate 78 ° of T of acidity, obtain yogurt base material.Breakdown of emulsion 5 minutes, cooling
To 20 ± 2 DEG C, tank is turned over, it is to be filled.
The compound stabilizers are preferably made up of the raw material of following parts by weight：Gelatin：Ultra Tex 2：
Pectin=5:4:1；
The raw milk protein content is more than 3.0%；
The leaven is the YF-L904 strains of Hansen Corp., and this strain contains streptococcus thermophiluss and Deshi Lactobacilluss are protected
Plus Leah subspecies bacterium；
(2) QQ fructus zizaniae caduciflorae, QQ fructus zizaniae caduciflorae fruit jam, the preparation method of the white peach fruit beans of fructus zizaniae caduciflorae：Following % is mass percent concentration
Fructus zizaniae caduciflorae is boiled to medium well through selection after washing, and the fructus zizaniae caduciflorae for having cooked is put into the 1% of its 2 times of quality alginic acid
In sodium solution, immersion took out fructus zizaniae caduciflorae after 6 minutes.The fructus zizaniae caduciflorae that appearance hangs with sodium alginate soln is added to into its 2 times of quality
In 1% calcium chloride solution, solidify 5 minutes, form the smooth NA solidification fructus zizaniae caduciflorae in surface.By the fructus zizaniae caduciflorae after solidification from chlorination
Take out in calcium solution, will be solidified after fructus zizaniae caduciflorae appearance calcium chloride solution is cleaned with pure water obtain QQ fructus zizaniae caduciflorae afterwards.QQ fructus zizaniae caduciflorae with
40% sugar liquid is with 1：Fill, sterilization after the mixing of 1 ratio, obtain the QQ fructus zizaniae caduciflorae fruit jam for embedding.After Bai Tao cleaning peelings, cutting is
The fruit block of 5*5*5, according to this area conventional steps white peach fruit beans are prepared as, by QQ fructus zizaniae caduciflorae fruit jam with white peach fruit beans according to 1:1 ratio
Example sterilizes after mixing, and makes the white peach fruit beans of fructus zizaniae caduciflorae.
(3) preparation of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae：
The white peach fruit beans of fructus zizaniae caduciflorae of the yogurt base material after tank and embedding treatment are turned over, through fruit grain filling machine according to 11:1 quality
Than online addition fill, product enters freezer after-ripening 16 hours after fill, obtains the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae.
The white Fructus Persicae Yoghourt of fructus zizaniae caduciflorae for preparing, protein content reaches 3.2%, and sour and sweet palatability, fructus zizaniae caduciflorae is tasted and has QQ
The sensation of bullet, in the sensation for having explosion in the mouth, gives people a kind of brand-new mouth feeling experience.
Test example fructus zizaniae caduciflorae of the present invention white Fructus Persicae flavor yoghourt judges experiment
The white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae prepared by embodiment of the present invention 1-3 contains with commercially available one kind containing corn yoghourt and one kind
Granule Yoghourt is numbered respectively, and numbering correspondence is as follows：1-embodiment 1,2-embodiment 2,3-embodiment 3,4-commercially available corn acid
Milk, 5-commercially available fruit yogurt, invite 80 people to carry out blind product, marking；Fraction item is：20 points of outward appearance, 25 points of fragrance, 30 points of local flavor,
25 points of mouthfeel, marking personnel are independently carried out, and are independent of each other, and judge result with guarantee accurate.Count to judging result, it is every
Average mark takes approximation, retains integer, is denoted as average, is specifically shown in Table 2：
The sensory evaluation statistical result of table 2
Result above shows that the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae prepared by the present invention is from outward appearance, fragrance, local flavor and mouthfeel each side
It is significantly better than that commercially available similar yogurt drink.
Claims (10)
1. a kind of preparation method of QQ fructus zizaniae caduciflorae, comprises the steps：
Fructus zizaniae caduciflorae through selection, boil after washing to medium well, by the fructus zizaniae caduciflorae for having cooked be put into its 2 times of quality 1% sodium alginate it is molten
In liquid, fructus zizaniae caduciflorae is taken out after immersion 5-6 minutes；The fructus zizaniae caduciflorae that appearance hangs with sodium alginate soln is added to into its 2 times of quality
In 1% calcium chloride solution, solidify 3-5 minutes, form the smooth NA solidification fructus zizaniae caduciflorae in surface；By the fructus zizaniae caduciflorae after solidification from chlorine
Change in calcium solution and take out, pure water obtains QQ fructus zizaniae caduciflorae after cleaning；
Above % is mass percent.
2. the QQ fructus zizaniae caduciflorae that preparation method described in claim 1 is obtained.
3. a kind of preparation method of QQ fructus zizaniae caduciflorae fruit jam, the sugar liquid of QQ fructus zizaniae caduciflorae and 35-40% is with 1：Fill, sterilization after the mixing of 1 ratio,
Obtain the QQ fructus zizaniae caduciflorae fruit jam for embedding；
Characterized in that, including the QQ fructus zizaniae caduciflorae preparation methoies described in claim 1；
Above % is mass percent.
4. the QQ fructus zizaniae caduciflorae fruit jam that preparation method described in claim 3 is obtained.
5. a kind of preparation method of the white peach fruit beans of fructus zizaniae caduciflorae, comprises the steps：
After Bai Tao cleaning peelings, cutting is the fruit block of 5*5*5, is prepared as white peach fruit beans, and QQ fructus zizaniae caduciflorae fruit jam is pressed with white peach fruit beans
According to 1:1 ratio sterilizes after mixing, and makes the white peach fruit beans of fructus zizaniae caduciflorae；
Characterized in that, including the preparation method of the QQ fructus zizaniae caduciflorae fruit jam described in claim 3.
6. a kind of preparation method of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae including the white peach fruit sauced Preparation Method of fructus zizaniae caduciflorae described in claim 5,
Comprise the steps：
It is prepared by yogurt base material：
The lactalbumin powder for adding to be easily absorbed by the human body in the raw milk no less than 87 parts, is not less than protein content
3.6%, after the compound stabilizers of the white sugar and 0.2-0.5 parts that add 6-10 parts are mixed, Jing 95-100 DEG C ± 2 DEG C, 300 seconds
Sterilization, is cooled to 40-44 DEG C, and according to the amount of 200DCU per ton leaven is added, and 42 DEG C ferment to acidity and reach 75-80 ° of T, obtain
Yogurt base material；Breakdown of emulsion, lower the temperature, turn over tank, it is to be filled；
The raw milk protein content is more than 3.0%；
The preparation of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae：
The yogurt base material after tank and the white peach fruit beans of fructus zizaniae caduciflorae are turned over, through fruit grain filling machine according to 10-12:1 mass ratio adds online
Fill, product enters freezer after-ripening 12-16 hours after fill, obtains the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae.
7. the preparation method of the white Fructus Persicae flavor yoghourt of fructus zizaniae caduciflorae according to claim 6, it is characterised in that the system of the yogurt base material
It is standby to comprise the steps：
Take part raw milk and be warming up to 50-55 DEG C, add lactalbumin powder to be hydrated 30 minutes, add compound stabilizers, white sugar
Shearing 5-10 minutes, remaining raw milk constant volume is added, afterwards filtration, homogenizing, homogenizing temperature is 60-70 DEG C, and homogenization pressure is 18-
20MPa, using 95-100 DEG C, is sterilized for 300 seconds, and 40-44 DEG C is cooled to after sterilization carries out inoculation fermentation, terminates 75 ° of acidity
T-80 ° of T, obtains yogurt base material.
8. the preparation method of the white Fructus Persicae flavor yoghourt of the fructus zizaniae caduciflorae according to claim 6 or 7, it is characterised in that the compounding is stablized
Agent is made up of the raw material of following parts by weight：Gelatin：Ultra Tex 2：Pectin=5:4:1.
9. the preparation method of the white Fructus Persicae flavor yoghourt of the fructus zizaniae caduciflorae according to claim 6 or 7, it is characterised in that the leaven is
The YF-L904 strains of Hansen Corp..
10. the arbitrary preparation method of claim 6-9, the white Fructus Persicae flavor yoghourt of the fructus zizaniae caduciflorae for preparing.
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| CN107836522A (en) * | 2017-12-22 | 2018-03-27 | 光明乳业股份有限公司 | A kind of white peach inulin flavored fermented milk and preparation method thereof |
| CN110100896A (en) * | 2019-06-18 | 2019-08-09 | 甘南藏族自治州燎原乳业有限责任公司 | A kind of yak milk flavor yoghourt and preparation method thereof |
| CN111011505A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Relieving and pressure-reducing yoghourt and preparation method thereof |
| CN112825919A (en) * | 2019-11-22 | 2021-05-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature fermented milk beverage and preparation method thereof |
| CN113892614A (en) * | 2021-10-29 | 2022-01-07 | 格瑞果汁工业（天津）有限公司 | White peach fruit jam and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836522A (en) * | 2017-12-22 | 2018-03-27 | 光明乳业股份有限公司 | A kind of white peach inulin flavored fermented milk and preparation method thereof |
| CN110100896A (en) * | 2019-06-18 | 2019-08-09 | 甘南藏族自治州燎原乳业有限责任公司 | A kind of yak milk flavor yoghourt and preparation method thereof |
| CN112825919A (en) * | 2019-11-22 | 2021-05-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature fermented milk beverage and preparation method thereof |
| CN112825919B (en) * | 2019-11-22 | 2023-08-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature fermented milk beverage and preparation method thereof |
| CN111011505A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Relieving and pressure-reducing yoghourt and preparation method thereof |
| CN113892614A (en) * | 2021-10-29 | 2022-01-07 | 格瑞果汁工业（天津）有限公司 | White peach fruit jam and preparation method thereof |
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Inventor after: Zheng Weili Inventor after: Liu Yanling Inventor after: Zhao Qunhui Inventor after: Kang Hongyan Inventor after: Liu Fengchen Inventor before: Zheng Weili Inventor before: Liu Fengchen Inventor before: Zhao Qunhui Inventor before: Kang Hongyan Inventor before: Liu Yanling |
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Application publication date: 20170426 |