CN106665842A - Fermented pineapple yogurt and preparation method thereof - Google Patents
Fermented pineapple yogurt and preparation method thereof Download PDFInfo
- Publication number
- CN106665842A CN106665842A CN201611001051.1A CN201611001051A CN106665842A CN 106665842 A CN106665842 A CN 106665842A CN 201611001051 A CN201611001051 A CN 201611001051A CN 106665842 A CN106665842 A CN 106665842A
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- Prior art keywords
- fermentation
- yogurt
- preparation
- pineapple
- cooling
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Classifications
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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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to fermented pineapple yogurt and a preparation method thereof. The fermented pineapple yogurt is prepared from the following raw materials: 80-90% of fresh milk, 1-2% of a skimmed milk powder, 4-6% of pineapple juice, 2-5% of white granulated sugar, 1-3% of a compound stabilizer and 1-5% of a fermentation bacteria agent. The preparation method is characterized by comprising the following steps: (1) preparing materials; (2) homogenizing and degassing; (3) sterilizing; (4) cooling, inoculating and fermenting; (5) cooling, stirring and post curing. The preparation method of the fermented pineapple yogurt is simple to operate; the fermented pineapple yogurt is rich in nutrition, high in content of protein, calcium and vitamins, smooth in taste, rich in pineapple aroma and milk aroma and extremely obvious in healthcare function; the effects of promoting digestion, accelerating intestinal tract movement and absorption can be achieved by frequently eating the fermented pineapple yogurt; the fermented pineapple yogurt has the functions of enabling facial skin to be ruddy, tender and white, eliminating wrinkles and removing ecchymosis, nourishing skin and maintaining youth.
Description
Technical field
The invention belongs to milk product technical field, and in particular to a kind of fermentation Fructus Ananadis comosi Yoghourt and preparation method.
Background technology
With the improvement of people's living standards, people put forward higher requirement to varying the diet.Fructus Ananadis comosi is extensively by joyous
The fruit met, but allergy after Fructus Ananadis comosi can allow some people edible, most can occur anaphylaxiss soon in 15 minutes, such
Symptom is referred to as " Fructus Ananadis comosi disease " or " Fructus Ananadis comosi poisoning ".The how delicious food of the enjoyment Fructus Ananadis comosi of safety, this is people in new life
The new demand that stage living proposes.
At present, Fructus Ananadis comosi is processed to various vinegar beverages, fruit wine etc., but there are no the report of fermented type Fructus Ananadis comosi Yoghourt products.
, with Fructus Ananadis comosi as raw material, for the purpose of easy to carry and use, production mouthfeel is smooth, with strong Fructus Ananadis comosi for the present invention
Fruital and milk, also very significantly, Jing often to eat use can help and help digestion, promotes intestinal peristalsis promoting and absorption its health-care effect, can make facial skin
Skin is ruddy tender white, wrinkle removing speckle removing, the Yoghourt product with skin care effect in appearance.
The content of the invention
The present invention be directed to no Fructus Ananadis comosi Yoghourt products on market, develop a kind of people's eating Yoghourt new varieties, to fill up
The market vacancy.
The present invention solves the technical scheme of its technical problem employing：A kind of fermentation Fructus Ananadis comosi Yoghourt and preparation method, which is special
Levy is that its raw material is consisted of：Fresh milk 80%-90%, skimmed milk powder 1%-2%, Fructus Ananadis comosi 4%-6%, white sugar 2%-5%, stable composition
Agent 1%-3%, fermenting agent 1%-5%.It is further characterized in that, its preparation technology flow process：（1）Dispensing；（2）Homogenizing, degassing；（3）Kill
Bacterium；（4）Cooling, inoculation, fermentation；（5）Cooling, stirring, after-ripening.
A kind of fermentation Fructus Ananadis comosi Yoghourt and preparation method, its procedure of processing is：
（1）Dispensing
By pineapple peeling, shred and use beater slurrying immediately, and with 100-200 mesh sieve net filtrations, by filtrate at 30 DEG C -60 DEG C
Be concentrated in vacuo to the 1/4 of original volume, and adjust pH for 4.0 or so coolings it is standby.Raw material according to claim 1 weighs fresh milk
80%-90%, skimmed milk powder 1%-2%, white sugar 2%-5%.
（2）Homogenizing, degassing
Will（1）Middle dispensing mixing, uses homogenizer homogenizing.The good material of homogenizing is carried out into vacuum outgass.
（3）Sterilization
Will（2）The material that middle homogenizing deaerates is heated to 125 DEG C -130 DEG C, constant temperature 5s.
（4）Cooling, inoculation, fermentation
Will（3）It is 35 DEG C -45 DEG C that material after middle advance heat-sterilization is cooled to central temperature, inoculation fermentation microbial inoculum 1%-5%, 40
DEG C of -45 DEG C fermentation 5-10h.
（5）Cooling, stirring, after-ripening
Will（4）35-38 DEG C is quickly cooled to after fermentation ends, is bred with lactic acid bacteria inhibiting, then proceed to be cooled to 15-18 DEG C it is left
The right side, now starts stirring, under conditions of constantly lowering the temperature while adding Fructus Ananadis comosi 4%-6%, the complex stabilizer 1%- through cooling
3%, start to stir appropriate to the occasion use slower speed, then with fast speed, whole process is not exceeded 30 minutes, is carried out when about 10 DEG C
Tinning, continues cool to 0-5 DEG C or so and is placed in constant heat storage (0-5 DEG C) cold preservation after-ripening, and finished product is after 12-24h.
A kind of fermentation Fructus Ananadis comosi Yoghourt and preparation method, it is characterised in that complex stabilizer is selected from pectin, gelatin, xanthan
Two or more in glue, guar gum, modified starch.
The processing method of a kind of fermentation car li fruit latt, it is characterised in that described fermenting agent is thermophilus
One or more in bacterium, Lactobacillus buchneri, Lactobacillus bulgaricus, bacillus bifiduss, streptococcus acidi lactici.
Describe the present invention with reference to specific embodiment, described case study on implementation contributes to the present invention
Understanding and enforcement, be not construed as limiting the invention.Protection scope of the present invention is not limited with specific embodiment, and
It is to be defined in the claims.
Specific embodiment：
（1）Dispensing
By pineapple peeling, shred and use beater slurrying immediately, and with 150 mesh sieve net filtrations, filtrate is concentrated in vacuo at 40 DEG C
To the 1/4 of original volume, and adjust pH for 4.0 or so cooling it is standby.Raw material according to claim 1 weighs fresh milk 85%, defat
Milk powder 2%, white sugar 2%.
（2）Homogenizing, degassing
Will（1）Middle dispensing mixing, uses homogenizer homogenizing.The good material of homogenizing is carried out into vacuum outgass.
（3）Sterilization
Will（2）The material that middle homogenizing deaerates is heated to 125 DEG C DEG C, constant temperature 5s.
（4）Cooling, inoculation, fermentation
Will（3）It is 40 DEG C that material after middle advance heat-sterilization is cooled to central temperature, inoculation fermentation microbial inoculum 3%, and ferment 5- at 42 DEG C
10h。
（5）Cooling, stirring, after-ripening
Will（4）38 DEG C are quickly cooled to after fermentation ends, are bred with lactic acid bacteria inhibiting, is then proceeded to be cooled to 18 DEG C or so, this
When start stirring under conditions of constantly lowering the temperature, while add the Fructus Ananadis comosi 5% through cooling, complex stabilizer 3%, when starting stirring
Slower speed is preferably used, then with fast speed, whole process is not exceeded 30 minutes, when about 10 DEG C, carry out tinning, continue cooling
Constant heat storage (0-5 DEG C) cold preservation after-ripening is placed in 5 DEG C or so, finished product is after 24h.
Claims (11)
1. the present invention relates to the present invention relates to a kind of fermentation Fructus Ananadis comosi Yoghourt and preparation method, it is characterised in that its raw material is consisted of：
Fresh milk 80%-90%, skimmed milk powder 1%-2%, Fructus Ananadis comosi 4%-6%, white sugar 2%-5%, complex stabilizer 1%-3%, fermenting agent 1%-
5%。
2. it is further characterized in that, its preparation technology flow process：（1）Dispensing；（2）Homogenizing, degassing；（3）Sterilization；（4）Cool down, be inoculated with,
Fermentation；（5）Cooling, stirring, after-ripening.
3. a kind of fermentation Fructus Ananadis comosi Yoghourt and preparation method according to claim 1, its procedure of processing is：
（1）Dispensing
By pineapple peeling, shred and use beater slurrying immediately, and with 100-200 mesh sieve net filtrations, by filtrate at 30 DEG C -60 DEG C
Be concentrated in vacuo to the 1/4 of original volume, and adjust pH for 4.0 or so coolings it is standby.
4. fresh milk 80%-90%, skimmed milk powder 1%-2%, white sugar 2%-5% are weighed according to the raw material of claim 1.
5.（2）Homogenizing, degassing
Will（1）Middle dispensing mixing, uses homogenizer homogenizing.
6. the good material of homogenizing is carried out into vacuum outgass.
7.（3）Sterilization
Will（2）The material that middle homogenizing deaerates is heated to 125 DEG C -130 DEG C, constant temperature 5s.
8.（4）Cooling, inoculation, fermentation
Will（3）It is 35 DEG C -45 DEG C that material after middle advance heat-sterilization is cooled to central temperature, inoculation fermentation microbial inoculum 1%-5%, 40
DEG C -45 DEG C of primary fermentation 5-10h.
9.（5）Cooling, stirring, after-ripening
Will（4）35-38 DEG C is quickly cooled to after fermentation ends, is bred with lactic acid bacteria inhibiting, then proceed to be cooled to 15-18 DEG C it is left
The right side, now starts stirring, under conditions of constantly lowering the temperature while adding Fructus Ananadis comosi 4%-6%, the complex stabilizer 1%- through cooling
3%, start to stir appropriate to the occasion use slower speed, then with fast speed, whole process is not exceeded 30 minutes, is carried out when about 10 DEG C
Tinning, continues cool to 0-5 DEG C or so and is placed in constant heat storage (0-5 DEG C) cold preservation after-ripening, and finished product is after 12-24h.
10. a kind of fermentation Fructus Ananadis comosi Yoghourt and preparation method according to claim 1, it is characterised in that complex stabilizer is selected from
Two or more in pectin, gelatin, xanthan gum, guar gum, modified starch.
11. according to claim 1 it is a kind of fermentation car li fruit latt processing method, it is characterised in that described zymocyte
Agent is streptococcus thermophiluss, Lactobacillus buchneri, Lactobacillus bulgaricus, bacillus bifiduss, one or more in streptococcus acidi lactici.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611001051.1A CN106665842A (en) | 2016-11-15 | 2016-11-15 | Fermented pineapple yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611001051.1A CN106665842A (en) | 2016-11-15 | 2016-11-15 | Fermented pineapple yogurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106665842A true CN106665842A (en) | 2017-05-17 |
Family
ID=58840182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611001051.1A Pending CN106665842A (en) | 2016-11-15 | 2016-11-15 | Fermented pineapple yogurt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106665842A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646979A (en) * | 2017-11-17 | 2018-02-02 | 荣成奥汛海洋生物科技有限公司 | A kind of sea slug milk of reducing blood lipid and preparation method thereof |
| CN107668205A (en) * | 2017-11-17 | 2018-02-09 | 荣成奥汛海洋生物科技有限公司 | One kind relaxes bowel sea-tangle Yoghourt and preparation method thereof |
| CN109169898A (en) * | 2018-07-08 | 2019-01-11 | 湖南农业大学 | A kind of selenium-rich orange peel probiotic products |
| CN110915919A (en) * | 2019-11-27 | 2020-03-27 | 徐州工程学院 | Pineapple-flavored multi-fiber yoghourt |
-
2016
- 2016-11-15 CN CN201611001051.1A patent/CN106665842A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646979A (en) * | 2017-11-17 | 2018-02-02 | 荣成奥汛海洋生物科技有限公司 | A kind of sea slug milk of reducing blood lipid and preparation method thereof |
| CN107668205A (en) * | 2017-11-17 | 2018-02-09 | 荣成奥汛海洋生物科技有限公司 | One kind relaxes bowel sea-tangle Yoghourt and preparation method thereof |
| CN109169898A (en) * | 2018-07-08 | 2019-01-11 | 湖南农业大学 | A kind of selenium-rich orange peel probiotic products |
| CN110915919A (en) * | 2019-11-27 | 2020-03-27 | 徐州工程学院 | Pineapple-flavored multi-fiber yoghourt |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170517 |