CN106665845A - Preparation method for compound flowery probiotic milk beverage - Google Patents
Preparation method for compound flowery probiotic milk beverage Download PDFInfo
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- CN106665845A CN106665845A CN201611257010.9A CN201611257010A CN106665845A CN 106665845 A CN106665845 A CN 106665845A CN 201611257010 A CN201611257010 A CN 201611257010A CN 106665845 A CN106665845 A CN 106665845A
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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
- A23C9/133—Fruit or vegetables
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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
- A23C9/1307—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
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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
- A23C9/137—Thickening substances
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Abstract
The invention discloses a preparation method for a compound flowery probiotic milk beverage. The method comprises the following steps: 1) extracting jasmine flowers; 2) preparing pectin; 3) dissolving milk powder and carrying out hydration; 4) mixing materials and blending; 5) homogeneously sterilizing; and 6) inoculating and fermenting. According to the invention, whole milk powder and jasmine juice are taken as main raw materials, bifidobacterium and lactobacillus acidophilus are used as direct feeding type probiotics, white granulated sugar is taken as a sweetening agent, and the pectin is taken as a stabilizer. The prepared jasmine flowery probiotic milk beverage has nice fragrance, fine taste, appropriate sweetness and uniform curd. The preparation method disclosed by the invention is simple and practicable, and the raw materials are easily acquired, so that the preparation method is suitable for large-scale production and popularization.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of preparation method of compound fragrance of a flower probiotic bacteria milk beverage.
Background technology
With the development of secondary industry, produce multi-functional, the compound flower fragrant drink of many tastes will become a kind of inevitable and become
Gesture, jasmine will be undoubtedly wherein very important object of study.
Flos Jasmini Sambac is well-known with the strong delicate fragrance of its own, and flower, leaf are medicinal, control conjunctival congestion and swelling pain, cough-relieving
Expectorant, heat clearing away detoxification, calm the nerves, and are conducive to stomach, dissipating depression of QI to ward off dirty, the beneficial heart, liver, spleen, the vibration of stomach, antibacterial and anti-inflammation functions, alleviate blood-shot eye illness
Eyeball, is shed tears, the symptom such as anemia amenorrhea windward, and halitosis, sore swollen toxin are also functional to menoxenia.It is outstanding as beverage products
Which will necessarily receive the welcome of consumer greatly in summer, will also be the important source material of health promoting product.
Probiotic bacteria is the activity of a kind of good host and microorganism, is colonized in human body intestinal canal, or field planting is in reproduction
In system, practical health-benefiting can be produced, improve the microecological balance of host, active beneficial activity
The general name of microorganism.Human body, animal, beneficial antibacterial or funguses mainly have：The thermophilic lactic acid of clostridium butyricum, lactobacilluss
Bacillus, bacillus bifiduss, actinomycetes, yeast.In the world most powerful product mainly by various microorganism groups into activity
Compound probiotic, it is widely used in biological engineering, industrial or agricultural, Food safety and health.Probiotic bacteria is default in human body intestinal canal
The Tiny ecosystem equilibrium that host is improved in reproductive system is planted or be colonized, definite healthy effect can be produced, coordinated the mistake of Tiny ecosystem
Adjust.
Pectin is a kind of polysaccharide material, and the green plantss tissue and its effect in plant in plant cell is and plant
What the water and glue material of thing cell was combined.High-esterpectin esterification degree is higher than 50%, and esterification degree is low ester fruit below 50%
Glue.As a kind of nontoxic pure natural food additive, using universal in food industries, it be a kind of excellent agent,
Suspending agent, emulsifying agent, emulsifying agent etc..Most of purposes of pectin is the gellant as fruit jam with fruit jelly.The species of pectin is each
Different, different degrees of esterification pectin can meet different requirements.Pectin is alternatively arranged as thickening agent and stabilizer.Hour M pectin
Can be applicable to milk product.
Milk beverage contains milk elements so containing more rich nutrition, beverage containing milk can be deployed into various species because of which
Fruity, the such as beverage containing milk of strawberry flavor, the beverage containing milk of Fructus Pruni pseudocerasi flavour, the beverage containing milk of orange flavor, Fructus Musae nutrition
Beverage containing milk, the beverage containing milk of Fructus Ananadis comosi taste, Fructus Mangifera Indicae flavour beverage containing milk, it is also possible to be deployed into cocoa flavored beverage containing milk, caf
Beverage containing milk, nutrition and enjoyment, meet different crowd especially child or youthful demand.Beverage containing milk has health care
Effect, some beverage containing milk containing probiotic bacteria, can help human consumption；Some have appropriate inorganic calcium, can supplement human body
Hypocalcia.
And then the progress of social economy, with the raising of quality of life, the swift and violent advance of science and technology, the change of disease pattern
Change and people are to more long-life pursuit, probiotic composition is gradually taken root in the minds of people, people start from treatment and support
More pay attention to health preserving between life, this will greatly facilitate the research of the first antibiotic of probiotic composition development and probiotic bacteria milk product with
DEVELOPMENT PROSPECT is very wide.And fragrance of a flower probiotic bacteria milk beverage is combined due to its unique taste, function will necessarily become probiotic bacteria
Emerging product in milk beverage.
The content of the invention
For achieving the above object, the present invention provides a kind of preparation method of compound fragrance of a flower probiotic bacteria milk beverage, solves existing
There is existing probiotic bacteria milk beverage nutrition present in technology not enough to enrich, health care not distinct issues.
The technical solution adopted in the present invention is to be combined the preparation method of fragrance of a flower probiotic bacteria milk beverage, comprise the steps：
Step one
Flos Jasmini Sambac is extracted：Intact, bright in colour dried jasmine flower is selected, removes blade and calyx, the powder in high speed disintegrator
It is broken, by water and jasmine pollen with 14~15:1 ratio is mixed, then with 90 DEG C of waters bath with thermostatic control 40~60 in water-bath
Minute, remove the floating thing on upper strata, take middle solution 250W vacuum filtration machines sucking filtration 12~14 minutes, be to obtain clear liquid altogether
Sucking filtration twice, obtains jasmine stock solution standby；
Step 2
Pectin makes：By white sugar and pectin according to 4~5：1 ratio is dry-mixed, and the back heating side that stirs slowly adds
Enter 70~80 DEG C of hot water, while quick stirring is completely dissolved up to pectin, existing to no pectin agglomerate or pectin grain,
Obtain sticky homogeneous phase solution standby；
Step 3
Milk powder dissolving hydration：Take pure water and be heated to 45~50 DEG C, add 4%~6% whole milk powder, stir 5~10 points
After clock is completely dissolved to milk powder, static hydration 25~30 minutes is standby；
Step 4
Batch mixing is allocated：By jasmine stock solution, pectin and milk product obtained in step one~tri- according to 15：0.4：4 ratio is mixed
Close, stir prepared Yoghourt material liquid；
Step 5
Homogenizing sterilizes：By Yoghourt material liquid obtained in step 4, with homogenizer under 18~20MPa pressure homogenizing, in 90
At a temperature of~100 DEG C sterilize l4~16 minute after be cooled to 40~43 DEG C it is standby；
Step 6
Inoculation, fermentation：By part cooling obtained in step 4 to room temperature, the probiotics yogurt of input 2% under aseptic condition
Leaven is stirred 2~4 minutes, is positioned over cold preservation 10~12 hours under 2~4 DEG C of environment, gets product after stirring.
It is of the invention to be further characterized in that,
In the step one, the temperature of water bath with thermostatic control is 90 DEG C.
Probiotics yogurt leaven in the step 6 is 7 effects still river ferment agent for Yoghourt.
The instrument used in all steps and container, through disinfecting solution of potassium permanganate, then will be rinsed well with clear water
After use.
The invention has the beneficial effects as follows,
1. the present invention, with whole milk powder and jasmine liquid as primary raw material, is to deliver directly using bacillus bifiduss, bacillus acidophilus
Formula probiotic bacteria, used as sweeting agent, pectin is stabilizer to white sugar, and obtained jasmin probiotic bacteria milk beverage fragrance is all good, mouth
Sense is fine and smooth, and sugariness is suitable, and curdled milk is uniform.Protein content can reach 0.79%, and microorganism live bacteria content is up to 2*106CFU/
ml.The local flavor that this milk beverage also has jasmine unique in addition to the abundant nutrition for having Lac Bovis seu Bubali is with function while having both bacillus bifiduss
With the health care of lactic acid bacteria.
2. the preparation method of the present invention is simple, and raw material is easy to get, and is easy to large-scale production to promote.
Description of the drawings
In order to be illustrated more clearly that the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
Accompanying drawing to be used needed for having technology description is briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is that the present invention is combined impact of the milk powder addition to sensory evaluation in the preparation method of fragrance of a flower probiotic bacteria milk beverage
Curve chart；
Fig. 2 is that the present invention is combined shadow of the white sugar addition to sensory evaluation in the preparation method of fragrance of a flower probiotic bacteria milk beverage
Ring curve chart；
Fig. 3 is that the present invention is combined shadow of the jasmine liquid addition to sensory evaluation in the preparation method of fragrance of a flower probiotic bacteria milk beverage
Ring curve chart；
Fig. 4 is that the present invention is combined shadow of the probiotic bacteria addition to sensory evaluation in the preparation method of fragrance of a flower probiotic bacteria milk beverage
Ring curve chart.
Specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
The preparation method of the compound fragrance of a flower probiotic bacteria milk beverage of the present invention, comprises the steps：
Step one
Flos Jasmini Sambac is extracted：Intact, bright in colour dried jasmine flower is selected, removes blade and calyx, the powder in high speed disintegrator
It is broken, by water and jasmine pollen with 14~15:1 ratio is mixed, then with 90 DEG C of waters bath with thermostatic control 40~60 in water-bath
Minute, remove the floating thing on upper strata, take middle solution 250W vacuum filtration machines sucking filtration 12~14 minutes, be to obtain clear liquid altogether
Sucking filtration twice, obtains jasmine stock solution standby；
Step 2
Pectin makes：By white sugar and pectin according to 4~5：1 ratio is dry-mixed, and the back heating side that stirs slowly adds
Enter 70~80 DEG C of hot water, while quick stirring is completely dissolved up to pectin, existing to no pectin agglomerate or pectin grain,
Obtain sticky homogeneous phase solution standby；
Step 3
Milk powder dissolving hydration：Take pure water and be heated to 45~50 DEG C, add 4%~6% whole milk powder, stir 5~10 points
After clock is completely dissolved to milk powder, static hydration 25~30 minutes is standby；
Step 4
Batch mixing is allocated：By jasmine stock solution, pectin and milk product obtained in step one~tri- according to 15：0.4：4 ratio is mixed
Close, stir prepared Yoghourt material liquid；
Step 5
Homogenizing sterilizes：By Yoghourt material liquid obtained in step 4, with homogenizer under 18~20MPa pressure homogenizing, in 90
At a temperature of~100 DEG C sterilize l4~16 minute after be cooled to 40~43 DEG C it is standby；
Step 6
Inoculation, fermentation：By part cooling obtained in step 4 to room temperature, under aseptic condition, the still river Yoghourt of input 2% is sent out
Ferment agent is stirred 2~4 minutes, is positioned over cold preservation 10~12 hours under 2~4 DEG C of environment, gets product after stirring.
The instrument used in all steps and container, through disinfecting solution of potassium permanganate, then will be rinsed well with clear water
After use.
The preparation method of the compound fragrance of a flower probiotic bacteria milk beverage of the present invention, the selection ratio of the raw material in each step and
The setting of parameter in technique is obtained by following experiment：
1. the determination of milk powder addition：
Jasmine is ground into into powder with pulverizer, pure water and jasmine pollen are with 15:1 mixing, by jasmine and pure water
Mixture keeps 90 DEG C of steaming and decoctings 1 hour in water-bath, filters the liquid after machine sucking filtration with vacuum, obtains jasmine stock solution.Take three
Individual beaker is separately added into 2%, 4%, 6% milk powder and is separately added into three beakers, and after adding milk powder, three beakers exist in temperature
In 40-50 DEG C of warm water, stirring and dissolving hydration a period of time, all adds 8% white sugar, 15% jasmine in three beakers
Liquid and 0.4% pectin (order of addition is according to narrative order), in 70-75 DEG C of stirring and dissolving 15~20 minutes, treat that pectin is complete
Portion's solvent soln arranges 95 DEG C of sterilizings, by the product cooling after sterilizing to room without obvious solidifying shape thing after homogenizer homogenizing
Temperature, is inoculated with direct putting type ferment agent for sour milk, 12 hour carries out sense organ local flavor in refrigerator cold-storage with preservative film sealing and comment after stirring
It is fixed.The different milk powder additions of research are shown in Fig. 1 to the impact experimental result of jasmin probiotic bacteria milk beverage organoleptic quality.
As can be seen from Figure 1 with the increase of milk powder addition, the integrated sensory of food evaluates higher, the fragrance mouth of Lac Bovis seu Bubali
Sense is perfectly combined in 4% milk powder addition with jasmine delicate fragrance, and when the addition of milk powder is more than 4% due to the addition of milk powder
The taste overrich for measuring excessive Lac Bovis seu Bubali masks the fragrance of jasmine, and mouthfeel also more levels off to the mouthfeel flavour rather than breast drink of milk
Material, and milk powder addition excessively can easily form g., jelly-like material, and casein forms the CHARGE DISTRIBUTION of hair structure and changes
Become, electrostatic force weakens, micelle calcium phosphate produces cohesion delicate fragrance, eventually forms gel, in synthesis, index can determine that 4% milk powder adds
Amount optimal processing parameter.
2. the determination of white sugar addition：
Jasmine is ground into into powder with pulverizer, pure water and jasmine pollen are with 15:1 mixing, by jasmine and pure water
Mixture keeps 90 DEG C of steaming and decoctings 1 hour in water-bath, filters the liquid after machine sucking filtration with vacuum, obtains jasmine stock solution.Take three
Individual beaker all adds 4% milk powder to be separately added into three beakers, will add milk powder after three beakers in temperature at 40~50 DEG C
In warm water, stirring and dissolving hydration a period of time, is separately added into 5%, 8% in three beakers, 11% white sugar, 15% jasmine
Jasmine liquid and 0.4% pectin (order of addition is according to narrative order), in 70-75 DEG C of stirring and dissolving 15~20 minutes, treat pectin
Whole solvent solns arrange 95 DEG C of sterilizings, by the product cooling after sterilizing to room without obvious solidifying shape thing after homogenizer homogenizing
Temperature, is inoculated with 1% direct putting type ferment agent for sour milk, 12 hour carries out sense organ local flavor in refrigerator cold-storage with preservative film sealing after stirring
Evaluation.Different impact experimental results of the white sugar addition to jasmin probiotic bacteria milk beverage organoleptic quality of research.
2 can be seen that white sugar when less than 8% addition as the raising of white sugar addition, jasmine are prebiotic from the graph
The subjective appreciation of bacterium milk beverage is presented ascendant trend, this is because addition of the bitter taste of jasmine band in sweeting agent white sugar itself
Under thin out this be the contrast phenomenon of taste by two kinds of taste compounds, appropriate allotment can make certain red taste compound more prominent, make newborn drink
What material was presented is sweet taste, and with the rising of white sugar addition, food organoleptic evaluation declines this is because the modified tone of taste
Phenomenon, two kinds of taste compounds mutually influence each other and cause its taste to change, and make milk beverage produce bitter sweet taste, make us not pleasing
Flavour, in synthesis, index can determine that 8% white sugar optimal processing parameter.
3. the determination of jasmine liquid addition：
Jasmine is ground into into powder with pulverizer, pure water and jasmine pollen are with 15:1 mixing, by jasmine and pure water
Mixture keeps 90 DEG C of steaming and decoctings 1 hour in water-bath, filters the liquid after machine sucking filtration with vacuum, obtains jasmine stock solution.Take three
Individual beaker all adds 4% milk powder to be separately added into three beakers, will add after milk powder three beakers in temperature at 40-50 DEG C
In warm water, stirring and dissolving hydration a period of time, all adds 8% white sugar in three beakers, is separately added into 10%, 15%,
20% jasmine liquid and 0.4% pectin (order of addition is according to narrative order), in 15~20 points of 70-75 DEG C of stirring and dissolving
Clock, treats that pectin whole solvent soln, without obvious solidifying shape thing, after homogenizer homogenizing, arranges 95 DEG C of sterilizings, by the product after sterilizing
Product are cooled to room temperature, are inoculated with 1% direct putting type ferment agent for sour milk, are entered within 12 hours in refrigerator cold-storage with preservative film sealing after mixing is well-balanced
Row sense organ Sensory Evaluation.Impact experiment knot of the different jasmine liquid additions of research to jasmin probiotic bacteria milk beverage organoleptic quality
Really.
From figure 3, it can be seen that when jasmine liquid is below 15%, with the increase jasmine probiotic bacteria milk beverage of jasmine liquid
Integrated sensory's evaluation is raised, this is because milk beverage only pleasantly sweet no jasmine taste and jasmine fragrance when jasmine liquid is less, with
The milk beverage that rises of jasmine liquid is gradually combined with Lac Bovis seu Bubali flavour with the Olibanum of milk beverage, gives out jasmine delicate fragrance and not in Lac Bovis seu Bubali
Beverage taste, but bitterness is presented very due to the milk beverage that the bitter taste of jasmine liquid is when jasmine liquid is more than 20%
Make us receiving, summary data, it may be determined that the optimal processing parameter of jasmine liquid is 15%.
4. the determination of probiotic bacteria addition：
Jasmine is ground into into powder with pulverizer, pure water and jasmine pollen are with 15:1 mixing, by jasmine and pure water
Mixture keeps 90 DEG C of steaming and decoctings 1 hour in water-bath, filters the liquid after steaming and decocting with vacuum pump, obtains jasmine stock solution.Take three
Individual beaker all adds 4% milk powder to be separately added into three beakers, will add after milk powder three beakers in temperature at 40-50 DEG C
Stirring and dissolving hydration a period of time, all 8% white sugar in three beakers, 15% jasmine liquid and 0.4% in warm water
Pectin (order of addition is according to narrative order), in 70-75 DEG C of stirring and dissolving 15~20 minutes, treat pectin whole solvent soln without
Significantly solidifying shape thing, after homogenizer homogenizing, arranges 95 DEG C of sterilizings, the product cooling after sterilizing to room temperature is inoculated with respectively
1%, 0.5%, 1.5% direct putting type ferment agent for sour milk 12 hour carries out sense organ wind in refrigerator cold-storage with preservative film sealing after mixing
Taste is evaluated.Different impact experimental results of the probiotic bacteria inoculum concentration to jasmin probiotic bacteria milk beverage organoleptic quality of research.
From fig. 4, it can be seen that when the addition of probiotic bacteria is less than 1%, the sensory evaluation of jasmine probiotic bacteria milk beverage with
The rising of probiotic bacteria addition and rise, the increase of direct putting type ferment agent for sour milk causes Cow Milk Fermentation to produce milk fragrance and coagulate
Newborn material, but when the addition of direct putting type probiotic bacteria is more than 1% so that the Olibanum overrich of milk beverage, curdled milk material are excessive,
There is fermentation to form the trend of Yoghourt, this original intention tested with this is not inconsistent, and the local flavor for producing is greatly reduced, in sum,
The optimal processing parameter of probiotic bacteria is 1%.
5. the determination of orthogonal test optimum addition：
1 orthogonal test factor level table of table
By table 1 above it is recognised that the main and secondary cause of product quality is D>B>C>A is adding for probiotic bacteria
Dosage is maximum to the qualitative effects of jasmine probiotic bacteria milk beverage, next to that white sugar, followed by jasmine liquid, it is finally milk powder.Root
D is understood according to K values1B1A1C1I.e. the inoculum concentration of direct putting type probiotic bacteria is 1%, and white sugar addition is 8%, and jasmine liquid measure is 15%,
Milk powder addition is optimum formula for 4%.Three experiments are carried out by the materials of the raw material of the data combination, product sensory scoring
27 are equally divided into, jasmine probiotic bacteria milk beverage is obtained has frankincense taste neither too strong nor too light to be mingled with pure and fresh jasmine, and mouthfeel is sticky suitable,
Uniform color, product overall merit are combined apparently higher than other.
Embodiment 1
The preparation method of the compound fragrance of a flower probiotic bacteria milk beverage of the present invention, comprises the steps：
Step one
Flos Jasmini Sambac is extracted：Intact, bright in colour dried jasmine flower is selected, removes blade and calyx, the powder in high speed disintegrator
It is broken, by water and jasmine pollen with 15:1 ratio is mixed, and is then removed with 70 DEG C of waters bath with thermostatic control 50 minutes in water-bath
The floating thing on upper strata, takes middle solution 250W vacuum filtration machines sucking filtration 13 minutes, is to obtain the common sucking filtration of clear liquid twice, obtains
Jasmine stock solution is standby；
Step 2
Pectin makes：By white sugar and pectin according to 5：1 ratio is dry-mixed, and the back heating side that stirs is slowly added to 75
DEG C hot water, while quick stirring until pectin is completely dissolved, existing to no pectin agglomerate or pectin grain, is obtained sticky
Homogeneous phase solution it is standby；
Step 3
Milk powder dissolving hydration：Take pure water and be heated to 50 DEG C, add 5% whole milk powder, stirring 8 minutes it is completely molten to milk powder
Xie Hou, static hydration 28 minutes are standby；
Step 4
Batch mixing is allocated：By jasmine stock solution, pectin and milk product obtained in step one~tri- according to 15：0.4：4 ratio is mixed
Close, stir prepared Yoghourt material liquid；
Step 5
Homogenizing sterilizes：By Yoghourt material liquid obtained in step 4, with homogenizer under 20MPa pressure homogenizing, it is warm in 100 DEG C
The lower sterilizing of degree be cooled to after 15 minutes 42 DEG C it is standby；
Step 6
Inoculation, fermentation：By part cooling obtained in step 4 to room temperature, under aseptic condition, the still river Yoghourt of input 2% is sent out
Ferment agent is stirred 3 minutes, is positioned over cold preservation 12 hours under 3 DEG C of environment, gets product after stirring.
Embodiment 2
The preparation method of the compound fragrance of a flower probiotic bacteria milk beverage of the present invention, comprises the steps：
Step one
Flos Jasmini Sambac is extracted：Intact, bright in colour dried jasmine flower is selected, removes blade and calyx, the powder in high speed disintegrator
It is broken, by water and jasmine pollen with 15:1 ratio is mixed, and is then removed with 70 DEG C of waters bath with thermostatic control 40 minutes in water-bath
The floating thing on upper strata, takes middle solution 250W vacuum filtration machines sucking filtration 12 minutes, is to obtain the common sucking filtration of clear liquid twice, obtains
Jasmine stock solution is standby；
Step 2
Pectin makes：By white sugar and pectin according to 4：1 ratio is dry-mixed, and the back heating side that stirs is slowly added to 70
DEG C hot water, while quick stirring until pectin is completely dissolved, existing to no pectin agglomerate or pectin grain, is obtained sticky
Homogeneous phase solution it is standby；
Step 3
Milk powder dissolving hydration：Take pure water and be heated to 45 DEG C, add 4% whole milk powder, stirring 5 minutes it is completely molten to milk powder
Xie Hou, static hydration 25 minutes are standby；
Step 4
Batch mixing is allocated：By jasmine stock solution, pectin and milk product obtained in step one~tri- according to 15：0.4：4 ratio is mixed
Close, stir prepared Yoghourt material liquid；
Step 5
Homogenizing sterilizes：By Yoghourt material liquid obtained in step 4, with homogenizer under 18MPa pressure homogenizing, it is warm in 90 DEG C
Degree be cooled to after lower sterilizing l4 minutes 40 DEG C it is standby；
Step 6
Inoculation, fermentation：By part cooling obtained in step 4 to room temperature, under aseptic condition, the still river Yoghourt of input 2% is sent out
Ferment agent is stirred 2 minutes, is positioned over cold preservation 10 hours under 2 DEG C of environment, gets product after stirring.
Embodiment 3
The preparation method of the compound fragrance of a flower probiotic bacteria milk beverage of the present invention, comprises the steps：
Step one
Flos Jasmini Sambac is extracted：Intact, bright in colour dried jasmine flower is selected, removes blade and calyx, the powder in high speed disintegrator
It is broken, by water and jasmine pollen with 15:1 ratio is mixed, and is then removed with 70 DEG C of waters bath with thermostatic control 60 minutes in water-bath
The floating thing on upper strata, takes middle solution 250W vacuum filtration machines sucking filtration 14 minutes, is to obtain the common sucking filtration of clear liquid twice, obtains
Jasmine stock solution is standby；
Step 2
Pectin makes：By white sugar and pectin according to 5：1 ratio is dry-mixed, and the back heating side that stirs is slowly added to 80
DEG C hot water, while quick stirring until pectin is completely dissolved, existing to no pectin agglomerate or pectin grain, is obtained sticky
Homogeneous phase solution it is standby；
Step 3
Milk powder dissolving hydration：Take pure water and be heated to 50 DEG C, add 6% whole milk powder, stirring 10 minutes it is complete to milk powder
After dissolving, static hydration 30 minutes is standby；
Step 4
Batch mixing is allocated：By jasmine stock solution, pectin and milk product obtained in step one~tri- according to 15：0.4：4 ratio is mixed
Close, stir prepared Yoghourt material liquid；
Step 5
Homogenizing sterilizes：By Yoghourt material liquid obtained in step 4, with homogenizer under 20MPa pressure homogenizing, it is warm in 100 DEG C
The lower sterilizing of degree be cooled to after 16 minutes 43 DEG C it is standby；
Step 6
Inoculation, fermentation：By part cooling obtained in step 4 to room temperature, under aseptic condition, the still river Yoghourt of input 2% is sent out
Ferment agent is stirred 4 minutes, is positioned over cold preservation 12 hours under 4 DEG C of environment, gets product after stirring.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality
Body or operation are made a distinction with another entity or operation, and are not necessarily required or implied these entities or deposit between operating
In any this actual relation or order.And, term " including ", "comprising" or its any other variant are intended to
Nonexcludability is included, so that a series of process, method, article or equipment including key elements not only will including those
Element, but also including other key elements being not expressly set out, or also include for this process, method, article or equipment
Intrinsic key element.In the absence of more restrictions, the key element for being limited by sentence "including a ...", it is not excluded that
Also there is other identical element in process, method, article or equipment including the key element.
Presently preferred embodiments of the present invention is the foregoing is only, protection scope of the present invention is not intended to limit.It is all
Any modification, equivalent substitution and improvements made within the spirit and principles in the present invention etc., are all contained in protection scope of the present invention
It is interior.
Claims (4)
1. the preparation method of fragrance of a flower probiotic bacteria milk beverage is combined, it is characterised in that comprised the steps：
Step one
Flos Jasmini Sambac is extracted：Intact, bright in colour dried jasmine flower is selected, removes blade and calyx, crushed in high speed disintegrator, will
Water and jasmine pollen are with 14~15:1 ratio is mixed, and is then removed with water bath with thermostatic control 40~60 minutes in water-bath
The floating thing on upper strata, takes middle solution 250W vacuum filtration machines sucking filtration 12~14 minutes, is to obtain the common sucking filtration of clear liquid twice,
Obtain jasmine stock solution standby；
Step 2
Pectin makes：By white sugar and pectin according to 4~5：1 ratio is dry-mixed, and the back heating side that stirs is slowly added to 70
~80 DEG C of hot water, while quick stirring is completely dissolved up to pectin, existing to no pectin agglomerate or pectin grain, obtain
Sticky homogeneous phase solution is standby；
Step 3
Milk powder dissolving hydration：Take pure water and be heated to 45~50 DEG C, add 4%~6% whole milk powder, stir 5~10 minutes extremely
After milk powder is completely dissolved, static hydration 25~30 minutes is standby；
Step 4
Batch mixing is allocated：By jasmine stock solution, pectin and milk product obtained in step one~tri- according to 15：0.4：4 ratio mixing, fills
Divide the prepared Yoghourt material liquid that stirs；
Step 5
Homogenizing sterilizes：By Yoghourt material liquid obtained in step 4, with homogenizer under 18~20MPa pressure homogenizing, in 90~100
At a temperature of DEG C sterilize l4~16 minute after be cooled to 40~43 DEG C it is standby；
Step 6
Inoculation, fermentation：By part cooling obtained in step 4 to room temperature, the probiotics yogurt fermentation of input 2% under aseptic condition
Agent is stirred 2~4 minutes, is positioned over cold preservation 10~12 hours under 2~4 DEG C of environment, gets product after stirring.
2. the preparation method of compound fragrance of a flower probiotic bacteria milk beverage according to claim 1, it is characterised in that the step one
The temperature of middle water bath with thermostatic control is 70 DEG C.
3. the preparation method of compound fragrance of a flower probiotic bacteria milk beverage according to claim 1, it is characterised in that the step 6
In probiotics yogurt leaven be 7 effect still river ferment agent for Yoghourt.
4. the preparation method of compound fragrance of a flower probiotic bacteria milk beverage according to claim 1, it is characterised in that in all steps
The instrument used and container, through disinfecting solution of potassium permanganate, then will use after being rinsed well with clear water.
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| CN201611257010.9A CN106665845A (en) | 2016-12-30 | 2016-12-30 | Preparation method for compound flowery probiotic milk beverage |
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| CN201611257010.9A CN106665845A (en) | 2016-12-30 | 2016-12-30 | Preparation method for compound flowery probiotic milk beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633716A (en) * | 2021-07-19 | 2023-01-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flower-fragrance fermented milk beverage and preparation method thereof |
| CN116548570A (en) * | 2023-06-13 | 2023-08-08 | 合肥有益生物科技有限公司 | Probiotics mineral water |
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|---|---|---|---|---|
| CN103451072A (en) * | 2013-07-29 | 2013-12-18 | 宫中林 | Method for producing Puer tea wine |
| CN103783158A (en) * | 2014-01-18 | 2014-05-14 | 红河云牛乳业有限责任公司 | Fresh flower yoghourt and production method |
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2016
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103451072A (en) * | 2013-07-29 | 2013-12-18 | 宫中林 | Method for producing Puer tea wine |
| CN103783158A (en) * | 2014-01-18 | 2014-05-14 | 红河云牛乳业有限责任公司 | Fresh flower yoghourt and production method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633716A (en) * | 2021-07-19 | 2023-01-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flower-fragrance fermented milk beverage and preparation method thereof |
| CN115633716B (en) * | 2021-07-19 | 2024-01-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flower-flavored fermented milk beverage and preparation method thereof |
| CN116548570A (en) * | 2023-06-13 | 2023-08-08 | 合肥有益生物科技有限公司 | Probiotics mineral water |
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