CN106819114A - A kind of rose jujube local flavor yoghurt preparation method - Google Patents
A kind of rose jujube local flavor yoghurt preparation method Download PDFInfo
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- CN106819114A CN106819114A CN201611216317.4A CN201611216317A CN106819114A CN 106819114 A CN106819114 A CN 106819114A CN 201611216317 A CN201611216317 A CN 201611216317A CN 106819114 A CN106819114 A CN 106819114A
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- rose
- jujube
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- emulsion
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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
Abstract
The present patent application discloses rose jujube local flavor yoghurt preparation method, comprises the following steps：Step one, makes reconstituted milk；Step 2, weighing；Step 3, dispensing；Step 4, emulsification shearing；Step 5, constant volume, blending；Step 6, homogeneous, sterilization；Step 7, after jujube emulsion all enters fermentation tank, stir sampling censorship；Step 8, inoculation, fermentation；Step 9, demulsification, addition rose jam；Step 10, it is filling；Step 11, storage.The rose jujube local flavor yoghurt that the present patent application is produced gives off a strong fragrance, sweet and delicious.
Description
Technical field
The present invention relates to dairy produce field, and in particular to a kind of rose jujube local flavor yoghurt preparation method.
Background technology
Yoghurt is, with milk or milk powder as raw material, one kind that beneficial lactobacillus-fermented is made to be added after pasteurize
Dairy products.Yoghurt during the fermentation, can produce many U family vitamin, lactic acid, the galactooligosaccharides beneficial to human body etc.
Nutrition and functional component, with stimulating, gastric secretion is aid digestion, improve appetite, reduce the work(such as cholesterol and prevention of cardiovascular disease
Effect.
At present, leben is generally addition fruit juice, granulated yoghurt on the market, is gone back in addition to yoghurt in itself nutrition
The nutrition of fruit juice, fruit is increased, the nutritive value of yogurt product is lifted.
Rose contains abundant pigment, vitamin, dietary fiber, Polyphenols and flavonoids etc. as dietotherapy sage's product
Various chemical compositions, are the raw materials of most of production health foods.Percentage of rose pigment is water colo(u)r, belongs to anthocyan,
It is nontoxic, it is effective in cure in terms of ophthalmology and various blood circulation disorders, inflammatory diseases, reduction coronary heart disease without mutagenesis.
Rose polyphenol and flavones make rose elegant fragrance charming, and entrance is sweet soft oiliness.The main sharp lung spleen of rose, beneficial liver and gall, the fragrance of food is sweet
U.S., makes us refreshing refreshing.Rose is added to the rose yoghurt being made in yoghurt, it is sour-sweet moderate, and the pulp containing flowers,
It is nutritious, the flavour with rose, thus increasingly favored by consumer.
In the past, the rose Yoghourt of making was to be sprinkled upon yoghurt surface after directly fresh roseleaf is shredded mostly, and this makes
The taste of rose is not fully immersed into yoghurt, and rose Yoghourt product quality very dependent at that time
Rose growing state.And, because having to use fresh rose raw material when adding yoghurt, in rose
It is required for putting into substantial amounts of expense on storage and transport ensureing rose before processing all the time in fresh state, makes to be produced into
Originally greatly improve.Additionally, because the rose limits throughput in place, it is impossible to while meeting the roseolic acid dairy in the whole nation
Make, therefore this depend on rose Yoghourt of material quality and preparation method thereof the consistent of its product taste cannot be effectively ensured
Property.
In order to solve problem above, people gradually replace new fresh-rose to be made with rose dried flower.Present rose
Rare yoghurt is mostly directly to be prepared from using Flos Rosae Rugosas pollen, and Flos Rosae Rugosas pollen has been lost during rose dried flower is made
Substantial amounts of nutriment and the fragrance of rose, this causes that the prominent rose fragrance of product quality of rose yoghurt is dense
The characteristics of Yu Huase is bright-coloured.Although so effectively reducing production cost, the consistent of product taste is ensure that to a certain extent
Property.But, compared with new fresh-rose, rose dried flower can produce the taste of bitterness during dry, extremely influence rose
The taste of Yoghourt.
Therefore, it is badly in need of developing a kind of yoghurt of the color, smell and taste advantage for giving full play to rose now.
The content of the invention
The invention is intended to provide a kind of rose jujube local flavor yoghurt preparation method, cannot to solve existing rose yoghurt
Overcome the problem for drying the bitter taste that rose brings.
To solve problem above, there is provided following scheme one：
Scheme one：Rose jujube local flavor yoghurt preparation method in this programme, comprises the following steps：
Step one, makes reconstituted milk, stand-by；
Step 2, weighing：Raw material is carried out according to following mass fraction to weigh：It is reconstituted milk 750-850, sweetener 75-95, steady
Determine agent 2-4, anhydrous butter oil 2-4, PURE WHEY 2-4, rose jam 2-10 and jujube jam 5-15, it is standby；
Step 3, dispensing：The reconstituted milk for accounting for the 35-40% for weighing reconstituted milk total amount is squeezed into material-compound tank, by board-like
Reconstituted milk circulating-heating is warming up to 70-80 DEG C by heat exchanger；Sweetener, the stabilization of 1/2nd amounts of weighing are added in material-compound tank
Agent, PURE WHEY and anhydrous butter oil, carry out follow-up dispensing dissolving, form mix；
Step 4, emulsification shearing：At 65-75 DEG C, start cutter, mass ratio is added to slow dispersion in mix
It is 1:5 stabilizer and sweetener are simultaneously well mixed, and shearing adds remaining sweetener in the amount of weighing, anhydrous for 5 minutes afterwards
Cream and PURE WHEY, continue in 65-75 DEG C of condition down cut 15-20 minute to material dispersion uniformly without obvious particle；
Emulsification shearing adds jujube jam to obtain jujube emulsion when terminating preceding 5min；Jujube emulsion cold drawing is cooled to 15-20
Temporary storage tank is squeezed into after DEG C；
Step 5, constant volume, blending：The reconstituted milk that the 60-65% for weighing reconstituted milk total amount will be accounted for adds temporary storage tank, is settled to
Required capacity, adds essence, opens stirring 15min, censorship of sampling；
Step 6, homogeneous, sterilization：Jujube emulsion is preheated to 75 DEG C -90 DEG C in pasteurization machine；It is 20- in pressure
Homogeneous under conditions of 25Mpa, and temperature is gradually brought up to 93-97 DEG C carry out pasteurize, after pasteurize 300S, will be red
Jujube emulsion is cooled to 40-44 DEG C；
Step 7, after jujube emulsion all enters fermentation tank, stir sampling censorship；
Step 8, inoculation, fermentation：At 40-44 DEG C by sterile working, divide to strain, stirring 10-15 is added in fermentation tank
Clock, to strain it is dispersed after start fermentation；Forbid stirring in fermentation process, until terminal acidity reaches 70-75 ° of T, fermentation knot
Beam；
Step 9, demulsification, addition rose jam：Stir to the charge level turn of jujube emulsion and add rose when getting up
Jam simultaneously stirs 5-10min and is uniformly distributed to petal, forms rose jujube emulsion；
Step 10, it is filling：Tooth pump frequency will be turned and be adjusted to 25-50HZ；Rose jujube emulsion in fermentation tank is filling
To in packaging bag；
Step 11, storage：Product after will be filling is immediately placed in freezer, at 2-6 DEG C, refrigerates more than after-ripening 12h.
Jujube, can be anti-each other when making tea used as the raw material that can promote each other when making tea and use together with rose
Should, make rose and jujube that respective nutriment is dissolved into tea, the rose red date tea for bubbling out not only is contained rose
The colored rose polyphenol also benefit materials such as the arginine containing jujube, histidine.However, but nobody can be by rose and red
Can also simultaneously be had concurrently the yoghurt of rose and jujube advantage in jujube addition yoghurt.To find out its cause, because jujube and
The processing method of rose is different, and also unlike light tea, the strong fermentation process of yoghurt can make jujube and rose to yoghurt
The combination of rare flower does not reach the effect for promoting each other not only, and rose and jujube can be made on the contrary because overreaction and nutrition stream
Lose, changing odor.
Can not add be made in yoghurt instant invention overcomes jujube and rose and have jujube feature and rose feature concurrently
Yoghurt.By the present invention, first allow reconstituted milk to be made jujube emulsion together with jujube jam, then by rose jam with it is red
Jujube emulsion is reacted, and the nutriment of rose is not destroyed not only, also promotes the reaction of rose and jujube to make rose
The nutriment of flower and jujube is all dissolved into yoghurt.
The present invention by rose jam instead of former fresh petal and existing rose dried flower pollen, it is to avoid rose
The bitterness of rare dried flower pollen, had both remained the color, smell and taste feature of new fresh-rose, turn avoid new fresh-rose be difficult preserve and
The undue problem for relying on.
Scheme two：The making of the reconstituted milk in step one is comprised the following steps：
Step one, is 13 by mass ratio:100 process water and milk powder is circulated by plate type heat exchanger and is warming up to 40-45
DEG C obtain milk powder liquid；
Step 2, milk powder liquid is put into water-powder mixer and to putting into whole-fat milk powder, shear agitation in milk powder liquid
After 3-5min, after standing 30-40min at a temperature of 40-45 DEG C, then by plate type heat exchanger circulation temperature lowering to 2-6 DEG C, hydration is big
In 2h, reconstituted milk is obtained, it is stand-by.
Scheme three：In step 4, jujube jam is 2 by mass ratio:1 purified water and concentration jujube jam composition.
Scheme four：During demulsification in step 9, be demulsified about 10min, can be filled after needing sampling after demulsification censorship being qualified again
Dress.
Scheme five：When being demulsified in step 9, fermentation after acidity, cylinder is turned over to tinning is treated through cooling down plate to terminal, turns over cylinder frequently
Rate 30-40HZ, turns over cylinder temperature：16-26℃；All materials turn over cylinder it is complete after, open stirring and add rose when getting up to charge level turn
Flowers and fruits sauce, stirring 5-10min to color is uniformly distributed, can be filling after sampling censorship is qualified.
Scheme six：In step 10, temperature when filling is 38-44 DEG C.
Scheme seven：In step 10, temperature when filling is 16-26 DEG C.
Scheme eight：The sweetener for using is Smallantus sonchifolium juice.
Illustrate：
Turn over cylinder：Finger goes to the process for treating tinning from fermentation tank.Process water：Finger meets the pure water of process requirements.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
The preparation method of rose jujube local flavor yoghurt, comprises the following steps：
Step one, makes reconstituted milk, stand-by；
Wherein, the making of reconstituted milk is comprised the following steps：
Step 1, is 13 by mass ratio:100 process water and milk powder is circulated by plate type heat exchanger and is warming up to 40-45 DEG C
Obtain milk powder liquid；
Step 2, milk powder liquid is put into water-powder mixer and to putting into whole-fat milk powder, shear agitation 3- in milk powder liquid
After 5min, after standing 30-40min at a temperature of 40-45 DEG C, then by plate type heat exchanger circulation temperature lowering to 2-6 DEG C, hydration is more than
2h, obtains reconstituted milk, stand-by.
Step 2, weighing：Raw material is carried out according to following mass fraction to weigh：It is reconstituted milk 750-850, sweetener 75-95, steady
Determine agent 2-4, anhydrous butter oil 2-4, PURE WHEY 2-4, rose jam 2-10 and jujube jam 5-15, it is standby；
Step 3, dispensing：The reconstituted milk for accounting for the 35-40% for weighing reconstituted milk total amount is squeezed into material-compound tank, by board-like
Reconstituted milk circulating-heating is warming up to 70-80 DEG C by heat exchanger；Sweetener, the stabilization of 1/2nd amounts of weighing are added in material-compound tank
Agent, PURE WHEY and anhydrous butter oil, carry out follow-up dispensing dissolving, form mix；
Step 4, emulsification shearing：At 65-75 DEG C, start cutter, mass ratio is added to slow dispersion in mix
It is 1:5 stabilizer and sweetener are simultaneously well mixed, and shearing adds remaining sweetener in the amount of weighing, anhydrous for 5 minutes afterwards
Cream and PURE WHEY, continue in 65-75 DEG C of condition down cut 15-20 minute to material dispersion uniformly without obvious particle；
Emulsification shearing adds jujube jam to obtain jujube emulsion when terminating preceding 5min；Jujube emulsion cold drawing is cooled to 15-20
Temporary storage tank is squeezed into after DEG C；Jujube jam is 2 by mass ratio:1 purified water and concentration jujube jam composition.
Step 5, constant volume, blending：The reconstituted milk that the 60-65% for weighing reconstituted milk total amount will be accounted for adds temporary storage tank, is settled to
Required capacity, adds essence, opens stirring 15min, censorship of sampling；
Step 6, homogeneous, sterilization：Jujube emulsion is preheated to 75 DEG C -90 DEG C in pasteurization machine；It is 20- in pressure
Homogeneous under conditions of 25Mpa, and temperature is gradually brought up to 93-97 DEG C carry out pasteurize, after pasteurize 300S, will be red
Jujube emulsion is cooled to 40-44 DEG C；
Step 7, after jujube emulsion all enters fermentation tank, stir sampling censorship；
Step 8, inoculation, fermentation：At 40-44 DEG C by sterile working, divide to strain, stirring 10-15 is added in fermentation tank
Clock, to strain it is dispersed after start fermentation；Forbid stirring in fermentation process, until terminal acidity reaches 70-75 ° of T, fermentation knot
Beam；
Step 9, demulsification, addition rose jam：Open when stirring is got up to the charge level turn of jujube emulsion and add rose
Rare flowers and fruits sauce simultaneously stirs 5-10min and is uniformly distributed to petal, forms rose jujube emulsion；
Step 10, it is filling：Tooth pump frequency will be turned and be adjusted to 25-50HZ；Rose jujube emulsion in fermentation tank is filling
To in packaging bag；
Step 11, storage：Product after will be filling is immediately placed in freezer, at 2-6 DEG C, refrigerates more than after-ripening 12h.
Wherein：When being demulsified in step 9, hot filling can be used, then the filling temperature in step 10 is 38-44 DEG C.Hair
Ferment acidity to terminal, sample detecting is qualified, opens (as adding chocolate liquid) when stirring demulsification to charge level turn is got up, plus
Enter rose jam (sterile working), (the different cylinder body demulsification times are slightly different, but broken using 40 revs/min for demulsification about 10min
Breast；TK4 systems demulsification about 15 or so), need the sampling can be filling after censorship is qualified again after demulsification；Failing to it is filling in time,
Need to open stir about 1 minute before filling.
Wherein：When being demulsified in step 9, cold filling can be used, then the filling temperature in step 10 is 16-26 DEG C.Hair
Ferment after acidity, cylinder is turned over to tinning is treated through cooling down plate to terminal, turns over cylinder frequency 30-40HZ, open degree：60-80% is (in 50min
Turn over material in tank), turn over cylinder temperature：16-26℃；All materials turn over cylinder it is complete after, open stirring to charge level turn get up when add
Rose jam (sterile working), stirring 5-10min to petal is uniformly distributed, can be filling after sampling censorship is qualified；If not
Can be filling in time, it is filling before need to open stir about 1 minute.
It is worth noting that, wouldn't stop stirring during sampling detection, qualified rear stopping stirring, reduction is again turned on stirring space-time
Gas enters in material and produces steam bubble.Therefore sampling considers censored time, and counts in mixing time, and crossing inspection need to be quick to this sample
Detect and go out in time according to result.
In order to reduce cane sugar content, the sweetener used in this method is Smallantus sonchifolium juice.
The above method can carry out the preparation of rose jujube local flavor yoghurt according to composition of raw materials as shown in table 1：
Table 1
As shown in table 2, to be formulated 2 as benchmark example, comparative formula 1 to comparative formula 7 is built.Wherein, comparative formula 1 is
The white granulated sugar used in the whipping process of rose jam and yoghurt, comparative formula 2 is in the making of rose jam
White granulated sugar is used, comparative formula 3 is that whole-fat milk powder has been used when reconstituted milk is made, and comparative formula 4 is to make rose
Whole-fat milk powder has been used during rare flowers and fruits sauce.Comparative formula 5 is that citric acid is not used when rose jam is made.Comparative formula
6 is do not have rose jam, only jujube jam.Comparative formula 7 is do not have jujube jam, only rose jam.It is other
The mass fraction of each component is all equal.
Table 2
Each raw material components in comparative formula 1 to comparative formula 7 are used and formula 1 to 3 essentially identical preparations of formula
The rose jujube local flavor yoghurt that method is prepared is contrasted with rose jujube local flavor yoghurt obtained in formula 1 to formula 3,
Comparing result is as shown in table 3.
Table 3
From formula 1 in the contrast of formula 3 as can be seen that the rose jujube local flavor yoghurts produced of formula 2 not only may be used
Mouth and nutritive value highest, fat content and cane sugar content are minimum, are best suited for the nutrition yoghurt of diabetes patient.
Comparative formula 1 to comparative formula 7 is all control formula 2 to be carried out.
Wherein, comparative formula 1 and comparative formula 2 respectively in the manufacturing process of yoghurt and rose jam making
White granulated sugar is used in journey, rather than Smallantus sonchifolium juice, has made the cane sugar content of the yoghurt produced high, be unsuitable for diabetes patient
Use.But also the benefit materials in roseleaf is not fully immersed into the local flavor yoghurt for being formed.Compared to matching somebody with somebody
Side 2, benefit materials all contents of the rose in comparative formula 1 and comparative formula 2 are lower slightly.Moreover, it is peculiar as jujube
, content of the arginine and histidine that infant can not synthesize also than formula 2 is few.Illustrating that Smallantus sonchifolium juice is not only can be with
Play a part of to reduce sucrose, moreover it is possible to promote the mutual fusion of the nutriment in rose and jujube.
All used when making yoghurt and making rose jam respectively in comparative formula 3 and comparative formula 4
In whole-fat milk powder, therefore ultimogenitary local flavor yoghurt, its fat content is higher, is unfavorable for diabetes patient.
Comparative formula 5 does not use citric acid when rose jam is made, and makes the anthocyanidin in roseleaf can not be complete
Site preparation is remained, especially when during rose jam is added into yoghurt and jujube jam, do not have citric acid and
Intermediate regulations and over effect that Smallantus sonchifolium is produced jointly, rose jam directly can produce reaction with yoghurt, make rose
Jam taste changes.There is no citric acid, the content of rose polyphenol, flavones in rose, and the arginine in jujube
It is low all than being formulated with histidine content.Illustrate that citric acid serves indispensable mediation between jujube jam and rose jam
Over effect, enables the nutriment of rose and jujube fully to stay in the rose jujube local flavor yoghurt produced.
Comparative formula 6 is do not have rose jam, only jujube jam.Any nutrients of rose jam is not contained
Matter, color and mouthfeel all do not add the good of rose jam.The battalion with arginine and histidine content as representative in jujube
The content for supporting material will be low than rose jam in formula 2 and when coefficient jujube jam.And because without rose
The mediation and interaction of jam, the yoghurt taste produced are partially sweet, also show slightly greasy, and the taste of jujube is made on the contrary not
Can give full play of.
Comparative formula 7 is do not have jujube jam, only rose jam.Compared with formula 2, the various battalion in its rose
Foster content of material is reduced on the contrary.Because the collective effect without jujube jam, make the fermentate in rose jam and yoghurt
Matter overreaction, makes the local flavor yoghurt finally produced show slightly pained, influences mouthfeel.
Using the various material constructions of formula 2 embodiment 1 as shown in table 4 to embodiment 3.
Table 4
The example on the basis of the technological parameter of embodiment 2, builds comparative example 1 as shown in table 5 to comparative example 5.
Comparative example 1 is that directly addition rose jam and jujube jam are carried out together with reconstituted milk simultaneously using existing method
Reaction.
Comparative example 2 adds jujube jam afterwards first to add rose jam.
Comparative example 3 is for only with jujube jam.
Comparative example 4 is only to add rose jam.
Sweetener in comparative example 5 uses conventional white granulated sugar.
Table 5
The rose jujube local flavor yogurt product that three embodiments and five comparative examples are produced is analyzed, is obtained
To result as shown in table 6.
Table 6
From embodiment 1 in the contrast of embodiment 3 it can be found that the rose jujube local flavor yoghurt produced of embodiment 2
Either in nutrition content, or in taste color it is all relatively good.Absolutely prove that different technological parameters can be to product
Quality brings certain difference.
Comparative example 1 is that directly addition rose jam and jujube jam are carried out together with reconstituted milk simultaneously using existing method
Reaction.Because rose jam directly carries out fermentation reaction together with being with jujube jam together with reconstituted milk.In rose with
Rose polyphenol and anthocyanidin are various nutriments of representative because overreaction is lost in.Product colour is dim, and taste is also inclined
It is pained.
Comparative example 2 adds jujube jam afterwards first to add rose jam.Rose because itself soft texture, compared with
Fragility, during being fermented together with reconstituted milk, substantially completely loses its nutriment, and make mouth because of overreaction
Sense is pained.Although compared with comparative example 1, rose jam and jujube jam are added separately to, and the order for adding is not right, equally
Can only produce that nutriment is few and the bad product of mouthfeel out.And, because when jujube jam is added, rose flowers and fruits
Sauce has almost had been out its function, it is not produced any side to jujube jam when mixing with jujube jam
Help.The arginine and histidine content contained in jujube in comparative example 2, than all right clear this point of Shaozheng in embodiment 2
Want to give full play of rose and the respective effect of jujube, it is necessary to could be complete under rose jam and jujube jam collective effect
Into.
Comparative example 3 is only with jujube jam, then not have the nutriment of any rose.Compared with embodiment 2
It was found that, the material such as arginine and histidine for containing in jujube will be less than embodiment 2, illustrate only jujube jam and rose flowers and fruits
It is more beneficial for having given play to effect of jujube jam when sauce is added together.
Comparative example 4 is only to add rose jam.Jujube emulsion etc. is carried out in example 2 some row processing when
Wait, be to process reconstituted milk and other dispensings for making yoghurt with same technological parameter and step in comparative example 4.
When adding rose jam below.Because the step of adding and technological parameter all do not become, the nutrients of rose
Matter is preferably retained.But compared to embodiment 2, the rose polyphenol and anthocyanidin content of comparative example 4 are still almost.Say
It is bright except needing to add rose jam under correct step and technological parameter, in addition it is also necessary to rose jam and jujube jam one
Reacting can just obtain not only nutrition but also delicious local flavor yoghurt.
Sweetener in comparative example 5 uses conventional white granulated sugar.Compared with white granulated sugar, the snow used in embodiment 2
The FOS of sweet taste is produced although it is also pleasantly sweet for lotus fruit juice liquid, in Smallantus sonchifolium can not be absorbed by the body, diabetes patient
It is edible.Except Smallantus sonchifolium inherently the characteristics of in addition to, the addition of Smallantus sonchifolium juice increased jujube jam and rose flowers and fruits
The mutual degree of involvement of sauce and the degree that reacts to each other.The nutriment of rose nutriment and jujube is low from comparative example 5
Content in embodiment 2 is just it can be found that Smallantus sonchifolium juice contributes to rose and the mutual nutriment of jujube preferably
It is retained in yoghurt.
In rose jam, by the light Smallantus sonchifolium of taste, the taste of rose can be fully dissolved into rose
In jam, it is aided with citric acid flavouring colour-regulating, the color of rose jam can not only be made more bright-coloured, moreover it is possible to its taste more may be used
Mouthful, the fragrance of rose is farthest retained.Rose jam is mixed together with jujube jam and yoghurt, can not only
Nutrition and the functional components such as yoghurt U family vitamin, lactic acid, the galactooligosaccharide beneficial to human body are given play to, additionally it is possible to maximum
Limit ground preserves the taste of rose jam and jujube jam, rose and effective nutritional ingredient of jujube is fully incorporated
To in yoghurt.
Additionally, Smallantus sonchifolium has conditioning blood in itself, blood sugar, blood fat and cholesterol can be reduced, blood high can be prevented and treated
Pressure, diabetes, also have certain curative effect to cardiovascular and cerebrovascular disease and obesity etc..And the original such as skimmed milk powder that the present invention is used
Material also can further reduce the fat content in product, as the health drink that suitable diabetes patient and overweight people eat.
The stabilizer that the present invention is used is that quality parts ratio is 32:10:3 Ultra Tex 2：Pectin：Knot is cold
Glue.Concentration jujube jam be new fresh date is directly stirred it is prepared.Directly stirring prepared concentration jujube jam with jujube can
To increase the shelf-life of concentration jujube jam.
It is optimal that wherein rose jam is made up of the raw material of following quality parts ratio：Polyphyll red rose 6, Saussurea involucrate fruit juice
Liquid 3, citric acid 2, skimmed milk powder 2；Jujube jam is 2 by mass ratio:1 purified water and concentration jujube jam composition is optimal.
Smallantus sonchifolium contains abundant juice, directly squeezes Smallantus sonchifolium juice and uses, can be rapidly using Smallantus sonchifolium juice
The dispensings such as stabilizer, skimmed milk powder and roseleaf, jujube jam etc. are sufficiently mixed, make the yoghurt dissolubility of generation more
It is good, separate out material less.Smallantus sonchifolium juice can be aided in rapidly to dissolve various dispensings with citric acid, while protecting rose
Anthocyanidin reduce its loss, enable roseleaf keep chromatic colour and softness occlusion sense.
The problem inside yoghurt can not be directly added into instant invention overcomes roseleaf, first with jujube jam and yoghurt
Fully rose jam is poured into again after reaction fermentation.Rose jam is in the presence of jujube jam, it is to avoid produced with yoghurt
Overreaction.Meanwhile, because the citric acid contained in itself in rose paste, the anthocyanidin reaction in roseleaf is dropped to most
It is low, the color of roseleaf is kept as much as possible, it is to avoid colour-darkening is light.The rose in jujube and rose paste in jujube jam
Rare petal is complemented each other, and taste is immersed each other, makes to be stained with the aromatic fragrance of rose on jujube, makes also to be incorporated on roseleaf
The taste of jujube.The present invention produces product not only delicious flavour, also chewy texture, gives people very good mouthfeel.
Polyphyll rose in rose jam is to be dried after fresh rose carries out cleaning and sterilizing and chopping at 75 DEG C
It is drying into.
Roseleaf is carried out disinfection drying at 75 DEG C, is conducive to being added directly into below the yoghurt that ferments and red
In jujube jam, the roseleaf after chopping is easier to be mixed with yoghurt with jujube jam.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description, technical field that the present invention belongs to is all of before one skilled in the art know the applying date or priority date
Ordinary technical knowledge, can know all of prior art in the field, and with normal experiment hand before the application date
The ability of section, under the enlightenment that one skilled in the art can be given in the application, improves and implements with reference to self-ability
This programme, some typical known features or known method should not implement the application as one skilled in the art
Obstacle.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can also make
Go out some deformations and improvement, these should also be considered as protection scope of the present invention, these effects implemented all without the influence present invention
Fruit and practical applicability.This application claims protection domain should be defined by the content of its claim, the tool in specification
Body implementation method etc. records the content that can be used for explaining claim.
Claims (8)
1. a kind of rose jujube local flavor yoghurt preparation method, it is characterised in that：Comprise the following steps：
Step one, makes reconstituted milk, stand-by；
Step 2, weighing：Raw material is carried out according to following mass fraction to weigh：Reconstituted milk 750-850, sweetener 75-95, stabilizer
2-4, anhydrous butter oil 2-4, PURE WHEY 2-4, rose jam 2-10 and jujube jam 5-15, it is standby；
Step 3, dispensing：The reconstituted milk for accounting for the 35-40% for weighing reconstituted milk total amount is squeezed into material-compound tank, by plate type heat exchanger
Reconstituted milk circulating-heating is warming up to 70-80 DEG C；Sweetener, stabilizer, the breast of 1/2nd amounts of weighing are added in material-compound tank
Albumin powder and anhydrous butter oil, carry out follow-up dispensing dissolving, form mix；
Step 4, emulsification shearing：At 65-75 DEG C, start cutter, it is 1 to add mass ratio to slow dispersion in mix:
5 stabilizer and sweetener are simultaneously well mixed, and shearing adds remaining sweetener, anhydrous butter oil in the amount of weighing for 5 minutes afterwards
And PURE WHEY, continue in 65-75 DEG C of condition down cut 15-20 minute to material dispersion uniformly without obvious particle；In emulsification
Jujube jam is added to obtain jujube emulsion when shearing terminates preceding 5min；After jujube emulsion cold drawing is cooled into 15-20 DEG C
Squeeze into temporary storage tank；
Step 5, constant volume, blending：The reconstituted milk that the 60-65% for weighing reconstituted milk total amount will be accounted for adds temporary storage tank, needed for being settled to
Capacity, adds essence, opens stirring 15min, censorship of sampling；
Step 6, homogeneous, sterilization：Jujube emulsion is preheated to 75 DEG C -90 DEG C in pasteurization machine；It is 20-25Mpa in pressure
Under conditions of homogeneous, and temperature gradually brought up to 93-97 DEG C carry out pasteurize, after pasteurize 300S, by jujube breast
Change liquid and be cooled to 40-44 DEG C；
Step 7, after jujube emulsion all enters fermentation tank, stir sampling censorship；
Step 8, inoculation, fermentation：At 40-44 DEG C by sterile working, to strain is added in fermentation tank, stir 10-15 minutes,
To strain it is dispersed after start fermentation；Forbid stirring in fermentation process, until terminal acidity reaches 70-75 ° of T, fermentation ends；
Step 9, demulsification, addition rose jam：Stir to the charge level turn of jujube emulsion and add rose jam when getting up
And stir 5-10min and be uniformly distributed to petal, form rose jujube emulsion；
Step 10, it is filling：Tooth pump frequency will be turned and be adjusted to 25-50HZ；Rose jujube emulsion in fermentation tank is filled to bag
In pack；
Step 11, storage：Product after will be filling is immediately placed in freezer, at 2-6 DEG C, refrigerates more than after-ripening 12h.
2. rose jujube local flavor yoghurt preparation method according to claim 1, it is characterised in that：Recovery in step one
The making of breast is comprised the following steps：
Step one, is 13 by mass ratio:100 process water and milk powder is warming up to 40-45 DEG C and obtains by plate type heat exchanger circulation
To milk powder liquid；
Step 2, milk powder liquid is put into water-powder mixer and to putting into whole-fat milk powder, shear agitation 3- in milk powder liquid
After 5min, after standing 30-40min at a temperature of 40-45 DEG C, then by plate type heat exchanger circulation temperature lowering to 2-6 DEG C, hydration is more than
2h, obtains reconstituted milk, stand-by.
3. rose jujube local flavor yoghurt preparation method according to claim 1, it is characterised in that：In step 4, jujube
Jam is 2 by mass ratio:1 purified water and concentration jujube jam composition.
4. rose jujube local flavor yoghurt preparation method according to claim 1, it is characterised in that：It is demulsified in step 9
When, be demulsified about 10min, needs the sampling can be filling after censorship is qualified again after demulsification.
5. rose jujube local flavor yoghurt preparation method according to claim 1, it is characterised in that：It is demulsified in step 9
When, fermentation after acidity, cylinder is turned over to tinning is treated through cooling down plate to terminal, turns over cylinder frequency 30-40HZ, turns over cylinder temperature：16-26℃；
All materials turn over cylinder it is complete after, open stirring to charge level turn get up when add rose jam, stirring 5-10min it is uniform to color
Distribution, can be filling after sampling censorship is qualified.
6. rose jujube local flavor yoghurt preparation method according to claim 1, it is characterised in that：It is filling in step 10
When temperature be 38-44 DEG C.
7. rose jujube local flavor yoghurt preparation method according to claim 1, it is characterised in that：It is filling in step 10
When temperature be 16-26 DEG C.
8. rose jujube local flavor yoghurt preparation method according to claim 1, it is characterised in that：The sweetener for using for
Smallantus sonchifolium juice.
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| CN112914035A (en) * | 2021-03-09 | 2021-06-08 | 河北养元智汇饮品股份有限公司 | Fermented soybean milk and preparation method and application thereof |
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