CN107048293A - A kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt - Google Patents
A kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt Download PDFInfo
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- CN107048293A CN107048293A CN201710318748.XA CN201710318748A CN107048293A CN 107048293 A CN107048293 A CN 107048293A CN 201710318748 A CN201710318748 A CN 201710318748A CN 107048293 A CN107048293 A CN 107048293A
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- 241000220223 Fragaria Species 0.000 title claims abstract description 95
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 95
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 95
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000000203 mixture Substances 0.000 title claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 56
- 238000007654 immersion Methods 0.000 claims abstract description 36
- 238000004140 cleaning Methods 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 21
- 239000012141 concentrate Substances 0.000 claims description 16
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 13
- 239000012267 brine Substances 0.000 claims description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 8
- MUKYLHIZBOASDM-UHFFFAOYSA-N 2-[carbamimidoyl(methyl)amino]acetic acid 2,3,4,5,6-pentahydroxyhexanoic acid Chemical compound NC(=N)N(C)CC(O)=O.OCC(O)C(O)C(O)C(O)C(O)=O MUKYLHIZBOASDM-UHFFFAOYSA-N 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 244000247747 Coptis groenlandica Species 0.000 claims description 8
- 235000002991 Coptis groenlandica Nutrition 0.000 claims description 8
- 241001465251 Ephedra sinica Species 0.000 claims description 8
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 8
- 241001522129 Pinellia Species 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 241001533104 Tribulus terrestris Species 0.000 claims description 8
- 229940043350 citral Drugs 0.000 claims description 8
- 239000012043 crude product Substances 0.000 claims description 8
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims description 8
- 239000000787 lecithin Substances 0.000 claims description 8
- 229940067606 lecithin Drugs 0.000 claims description 8
- 235000010445 lecithin Nutrition 0.000 claims description 8
- 229940087305 limonene Drugs 0.000 claims description 8
- 235000001510 limonene Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 8
- 229930182490 saponin Natural products 0.000 claims description 8
- 150000007949 saponins Chemical class 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 230000008719 thickening Effects 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 5
- 229960004106 citric acid Drugs 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 5
- 240000003377 Shepherdia canadensis Species 0.000 claims description 4
- 235000018324 Shepherdia canadensis Nutrition 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 239000002585 base Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 2
- 244000170916 Paeonia officinalis Species 0.000 claims 2
- 238000001035 drying Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000001988 toxicity Effects 0.000 abstract description 2
- 231100000419 toxicity Toxicity 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 241000736199 Paeonia Species 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002352 surface water Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000002318 cardia Anatomy 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
- C11D1/66—Non-ionic compounds
- C11D1/662—Carbohydrates or derivatives
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/16—Organic compounds
- C11D3/38—Products with no well-defined composition, e.g. natural products
- C11D3/382—Vegetable products, e.g. soya meal, wood flour, sawdust
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
- C11D3/16—Organic compounds
- C11D3/38—Products with no well-defined composition, e.g. natural products
- C11D3/386—Preparations containing enzymes, e.g. protease or amylase
- C11D3/38636—Preparations containing enzymes, e.g. protease or amylase containing enzymes other than protease, amylase, lipase, cellulase, oxidase or reductase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt, is related to non-staple food processing technique field, by plucking fresh strawberry, is cleaned, after cleaning solution immersion, alkali bubble and salt treatment, then adds after the viscosity processing that adhesion promoting component carries out raw material.The beneficial effects of the invention are as follows：Present invention process flow is succinct, the auxiliary material of selection is without any toxicity and side effects, ensure natural health, effect of the addition with the composition that has additional nutrients of auxiliary material, simultaneously in processing, it is ensured that the nutrient of strawberry is not lost in, more healthy strawberry component is obtained, prepared for flavor yoghourt, it is ensured that the actual nutritional ingredient of follow-up Yoghourt.
Description
Technical field
The present invention relates to non-staple food processing technique field, and in particular to a kind of strawberry composition of strawberry flavor normal-temperature yoghourt is located in advance
Reason method.
Background technology
Yoghourt, Yoghourt is, using milk as raw material, to add beneficial bacterium (leavening), warp into milk again after pasteurize
After fermentation, then cool down a kind of filling milk product.Sour milk product is how various with coagulating type, stirred type and addition in the market
The fruit-flavor type of the auxiliary materials such as fruit juice jam is many.Yoghourt not only remains all advantages of milk, and the processed mistake of some aspects
Journey is also maximized favourable factors and minimized unfavourable ones, as the nutrient and healthcare products for being more suitable for the mankind, and the fermentation process of Yoghourt has carbohydrate in milk, protein
20% or so is hydrolyzed into as small molecule (such as galactolipin and lactic acid, small peptide chain and amino acid) respectively, and fat contains in milk
Amount is usually 3%~5%.After fermented, the aliphatic acid in breast increases by 2 times than raw material milk, and these changes make Yoghourt be more easy to disappear
Change and absorb, the utilization rate of various nutrients is improved.Yoghourt is formed by plain chocolate fermentation, except the whole for remaining fresh milk
Outside nutritional ingredient, lactic acid bacteria can also produce multivitamin necessary to human nutrition during the fermentation, such as VB1, VB2,
VB6, VB12 etc..
With the continuous improvement of people's living standards, people also increasingly increase for the taste demand of Yoghourt, various local flavors
Commercially, what is popularized the most is fruity Yoghourt, and these Yoghourts are in actual processing for the Yoghourt appearance that your son has met the eye on every side
In, prepared by the processing of technique and disunity, particularly strawberry flavor Yoghourt, because strawberry belongs to seasonal fruit, therefore can not protect
Year-round provision fresh product relatively is demonstrate,proved, and, PROCESS FOR TREATMENT is relatively difficult, therefore due to strawberry and Yoghourt in the preparation
In actual processing, the actual nutritive value of strawberry can be lost in, therefore it is extremely to weigh at present to carry out the early stage pretreatment of strawberry
The link wanted.
The content of the invention：
The technical problems to be solved by the invention are that providing a kind of guarantee strawberry nutrition is not lost in, and processing method science is closed
The strawberry composition preprocess method of the strawberry flavor normal-temperature yoghourt of reason.
The technical problems to be solved by the invention are realized using following technical scheme：
The strawberry composition preprocess method of a kind of strawberry flavor normal-temperature yoghourt, it is characterised in that comprise the following steps：
1) fresh strawberry is taken, then strawberry is sorted wherein ninety percent ripe progress to be advisable in 18-20 hours after plucking
Collect standby；
2) after the strawberry of above-mentioned collection is sorted, reject rot, mechanical damage and abnormity part, then will
Certified products after sorting carry out root base of a fruit removal, then all in input steeping tank, convert and carry out preliminary immersion 15- to soak cleaning solution
25min, and during immersion, the temperature for controlling to soak cleaning solution is 25-30 DEG C；
Above-mentioned immersion cleaning solution is mixed with using following raw materials：3-5 parts of soapberry extract, 2-4 parts of lemon organized enzyme,
5-7 parts of coptis concentrate, 1-3 parts of puncture vine concentrate, 2-4 parts of Tea Saponin, 2-4 parts of lecithin, 1-3 parts of citral, citric acid 1-3
Part, 1-3 parts of limonene, 2-4 parts of Roripa montana, 1-3 parts of cassia twig, 2-4 parts of the root of herbaceous peony, 2-4 parts of rhizoma zingiberis, 1-3 parts of Chinese ephedra, 2-4 parts of the tuber of pinellia, water
200-300 parts；
The preparation method of above-mentioned immersion cleaning solution is to comprise the steps：
A, Roripa montana in raw material, cassia twig, the root of herbaceous peony, rhizoma zingiberis, Chinese ephedra and the tuber of pinellia carried out after tentatively shredding, broken sample is placed in one
In grinder, the clear water of 2 times of total amount is added, opens and is stirred after grinding, then remove slag and take juice, obtain feed liquid standby；
B, the coptis concentrate and puncture vine concentrate in raw material are merged after, 35-40 DEG C is heated to, then with raw material
In citral, citric acid and limonene be mixed evenly, it is standby；
C, the lemon organized enzyme by raw material, Tea Saponin and the stirring mixing of lecithin low temperature, temperature control are stirred at 0-3 DEG C
Mix after 3-5min, be warming up to normal temperature；
D, the water in raw material is put into pot, is heated to after boiling, naturally cools to 50-55 DEG C, then by step a, b and
Material in c is all added thereto, after stirring, and is cooled to normal temperature；
3) after the strawberry after above-mentioned immersion is taken out, again from the steeping tank of a cleaning, alkalescence is then added in tank
Liquid, strawberry is all added thereto, and carries out immersion 5-10min, and 25-30 DEG C of temperature of control, and be subject to gentle agitation；
The preparation method of above-mentioned alkalies is：Using sodium acid carbonate and sodium carbonate according to 5:After 1 mixing match, then with total amount
15 times of water is mixed and is heated to 60-80 DEG C, and constant temperature stands 2h, is subsequently cooled to room temperature；
4) after the strawberry after the neutral and alkali immersion of above-mentioned steps 3 is steeped is taken out, again from the steeping tank of a cleaning, Ran Hou
Addition light salt brine, strawberry is all added thereto in tank, carries out immersion 5-10min, and 25-30 DEG C of temperature of control, and be subject to
Gentle agitation；
The concentration of above-mentioned light salt brine is 2%；
5) after the strawberry after light salt brine immersion in above-mentioned steps 4 is rinsed well using clear water, standing dries the remaining of surface
Water；
6) strawberry after being handled in above-mentioned steps 5 is all placed in an agitator tank, opens stirring and crush, obtain strawberry
Sample is crushed, it is standby；
7) strawberry for obtaining the processing of above-mentioned steps 6 crushes sample and stands 3-4h, and then addition viscosifies liquid wherein, and opens
60-65 DEG C is heated up to, and controls rotating speed to be 300-350r/min, 1-2h is stirred, obtains strawberry jam crude product；
Above-mentioned thickening liquid is prepared from using following raw material：6-8 parts of albumen powder, 2-4 parts of carragheen, 10-12 parts of starch, fibre
Plain 6-8 parts of the enzyme of dimension, 60-80 parts of water；
The method for preparing above-mentioned thickening liquid is：
A, the albumen powder in above-mentioned raw materials and starch merged mix after, the amount that raw material reclaimed water takes half is mixed therewith
Close, heat 50-55 DEG C, and stirring at low speed 10-12min；Then stop stirring, be cooled to room temperature；
B, the carragheen in raw material is put into heating kettle, then carries out being heated to after thawing, by the cellulose in raw material
Enzyme incorporates wherein, is uniformly mixed, is cooled to room temperature；
It is a, the raw material in above-mentioned steps a and b is all well mixed, then with after remaining water is merged in raw material,
Stir and be warming up to after 60-80 DEG C, room temperature is cooled to again；
8) the strawberry jam crude product after above-mentioned steps 7 are handled is placed in a centrifugal blender, and addition battalion inside it
Nutrient solution, is opened after centrifugal mixer 15-18min, is taken out whole feed liquids and is carried out sterilization treatment, then carries out being passed through in temporary storage tank, give
With etc. it is to be used.
In the present invention, fresh harvesting strawberry is carried out after cleaning solution immersion, alkali bubble and salt treatment, then adds adhesion promoting component progress
The viscosity processing of raw material, it is ensured that in strawberry outside not being lost in of material composition, it can also be ensured that its remaining nutritional ingredient
Addition.
The beneficial effects of the invention are as follows：Present invention process flow is succinct, and the auxiliary material of selection without any toxicity and side effects, is protected
Demonstrate,prove natural health, effect of the addition with the composition that has additional nutrients of auxiliary material, while in processing, it is ensured that the nutrient of strawberry does not flow
Lose, obtain more healthy strawberry component, prepared for flavor yoghourt, it is ensured that the actual nutritional ingredient of follow-up Yoghourt.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt, comprises the following steps：
1) fresh strawberry is taken, then strawberry is sorted wherein ninety percent ripe progress and received to be advisable in after plucking 20 hours
Collection is standby；
2) after the strawberry of above-mentioned collection is sorted, reject rot, mechanical damage and abnormity part, then will
Certified products after sorting carry out root base of a fruit removal, then all convert and are tentatively soaked with soaking cleaning solution in input steeping tank
25min, and during immersion, the temperature for controlling to soak cleaning solution is 30 DEG C；
Above-mentioned immersion cleaning solution is mixed with using following raw materials：5 parts of soapberry extract, 4 parts of lemon organized enzyme, the coptis
7 parts of concentrate, 3 parts of puncture vine concentrate, 4 parts of Tea Saponin, 4 parts of lecithin, 3 parts of citral, 3 parts of citric acid, 3 parts of limonene, Roripa
4 parts of Li, 3 parts of cassia twig, 4 parts of the root of herbaceous peony, 4 parts of rhizoma zingiberis, 3 parts of Chinese ephedra, 4 parts of the tuber of pinellia, 300 parts of water；
The preparation method of above-mentioned immersion cleaning solution is to comprise the steps：
A, Roripa montana in raw material, cassia twig, the root of herbaceous peony, rhizoma zingiberis, Chinese ephedra and the tuber of pinellia carried out after tentatively shredding, broken sample is placed in one
In grinder, the clear water of 2 times of total amount is added, opens and is stirred after grinding, then remove slag and take juice, obtain feed liquid standby；
B, the coptis concentrate and puncture vine concentrate in raw material are merged after, be heated to 40 DEG C, then with raw material
Citral, citric acid and limonene be mixed evenly, it is standby；
C, the lemon organized enzyme by raw material, Tea Saponin and the stirring mixing of lecithin low temperature, temperature control is at 3 DEG C, stirring
After 5min, normal temperature is warming up to；
D, the water in raw material is put into pot, is heated to after boiling, naturally cools to 55 DEG C, then by step a, b and c
Material be all added thereto, after stirring, be cooled to normal temperature；
3) after the strawberry after above-mentioned immersion is taken out, again from the steeping tank of a cleaning, alkalescence is then added in tank
Liquid, strawberry is all added thereto, and carries out immersion 10min, and 30 DEG C of temperature of control, and be subject to gentle agitation；
The preparation method of above-mentioned alkalies is：Using sodium acid carbonate and sodium carbonate according to 5:After 1 mixing match, then with total amount
15 times of water is mixed and is heated to 80 DEG C, and constant temperature stands 2h, is subsequently cooled to room temperature；
4) after the strawberry after the neutral and alkali immersion of above-mentioned steps 3 is steeped is taken out, again from the steeping tank of a cleaning, Ran Hou
Addition light salt brine, strawberry is all added thereto in tank, carries out immersion 10min, and 30 DEG C of temperature of control, and slightly stirred
Mix；
The concentration of above-mentioned light salt brine is 2%；
5) after the strawberry after light salt brine immersion in above-mentioned steps 4 is rinsed well using clear water, standing dries the remaining of surface
Water；
6) strawberry after being handled in above-mentioned steps 5 is all placed in an agitator tank, opens stirring and crush, obtain strawberry
Sample is crushed, it is standby；
7) above-mentioned steps 6 are handled to obtained strawberry crushing sample and stand 4h, then addition wherein viscosifies liquid, and unlatching adds
Temperature controls rotating speed to be 350r/min to 65 DEG C, stirs 2h, obtains strawberry jam crude product；
Above-mentioned thickening liquid is prepared from using following raw material：8 parts of albumen powder, 4 parts of carragheen, 12 parts of starch, cellulase 8
Part, 80 parts of water；
The method for preparing above-mentioned thickening liquid is：
A, the albumen powder in above-mentioned raw materials and starch merged mix after, the amount that raw material reclaimed water takes half is mixed therewith
Close, heat 55 DEG C, and stirring at low speed 12min；Then stop stirring, be cooled to room temperature；
B, the carragheen in raw material is put into heating kettle, then carries out being heated to after thawing, by the cellulose in raw material
Enzyme incorporates wherein, is uniformly mixed, is cooled to room temperature；
It is a, the raw material in above-mentioned steps a and b is all well mixed, then with after remaining water is merged in raw material,
Stir and be warming up to after 80 DEG C, room temperature is cooled to again；
8) the strawberry jam crude product after above-mentioned steps 7 are handled is placed in a centrifugal blender, and addition battalion inside it
Nutrient solution, is opened after centrifugal mixer 18min, is taken out whole feed liquids and is carried out sterilization treatment, then carries out being passed through in temporary storage tank, give
It is to be used.
Embodiment 2
A kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt, comprises the following steps：
1) fresh strawberry is taken, then strawberry is sorted wherein ninety percent ripe progress and received to be advisable in after plucking 18 hours
Collection is standby；
2) after the strawberry of above-mentioned collection is sorted, reject rot, mechanical damage and abnormity part, then will
Certified products after sorting carry out root base of a fruit removal, then all convert and are tentatively soaked with soaking cleaning solution in input steeping tank
15min, and during immersion, the temperature for controlling to soak cleaning solution is 25 DEG C；
Above-mentioned immersion cleaning solution is mixed with using following raw materials：3 parts of soapberry extract, 2 parts of lemon organized enzyme, the coptis
5 parts of concentrate, 1 part of puncture vine concentrate, 2 parts of Tea Saponin, 2 parts of lecithin, 1 part of citral, 1 part of citric acid, 1 part of limonene, Roripa
2 parts of Li, 1 part of cassia twig, 2 parts of the root of herbaceous peony, 2 parts of rhizoma zingiberis, 1 part of Chinese ephedra, 2 parts of the tuber of pinellia, 200 parts of water；
The preparation method of above-mentioned immersion cleaning solution is to comprise the steps：
A, Roripa montana in raw material, cassia twig, the root of herbaceous peony, rhizoma zingiberis, Chinese ephedra and the tuber of pinellia carried out after tentatively shredding, broken sample is placed in one
In grinder, the clear water of 2 times of total amount is added, opens and is stirred after grinding, then remove slag and take juice, obtain feed liquid standby；
B, the coptis concentrate and puncture vine concentrate in raw material are merged after, be heated to 35 DEG C, then with raw material
Citral, citric acid and limonene be mixed evenly, it is standby；
C, the lemon organized enzyme by raw material, Tea Saponin and the stirring mixing of lecithin low temperature, temperature control is at 0 DEG C, stirring
After 3min, normal temperature is warming up to；
D, the water in raw material is put into pot, is heated to after boiling, naturally cools to 50 DEG C, then by step a, b and c
Material be all added thereto, after stirring, be cooled to normal temperature；
3) after the strawberry after above-mentioned immersion is taken out, again from the steeping tank of a cleaning, alkalescence is then added in tank
Liquid, strawberry is all added thereto, and carries out immersion 5min, and 25 DEG C of temperature of control, and be subject to gentle agitation；
The preparation method of above-mentioned alkalies is：Using sodium acid carbonate and sodium carbonate according to 5:After 1 mixing match, then with total amount
15 times of water is mixed and is heated to 60 DEG C, and constant temperature stands 2h, is subsequently cooled to room temperature；
4) after the strawberry after the neutral and alkali immersion of above-mentioned steps 3 is steeped is taken out, again from the steeping tank of a cleaning, Ran Hou
Addition light salt brine, strawberry is all added thereto in tank, carries out immersion 5min, and 25 DEG C of temperature of control, and slightly stirred
Mix；
The concentration of above-mentioned light salt brine is 2%；
5) after the strawberry after light salt brine immersion in above-mentioned steps 4 is rinsed well using clear water, standing dries the remaining of surface
Water；
6) strawberry after being handled in above-mentioned steps 5 is all placed in an agitator tank, opens stirring and crush, obtain strawberry
Sample is crushed, it is standby；
7) above-mentioned steps 6 are handled to obtained strawberry crushing sample and stand 3h, then addition wherein viscosifies liquid, and unlatching adds
Temperature controls rotating speed to be 300r/min to 60 DEG C, stirs 1h, obtains strawberry jam crude product；
Above-mentioned thickening liquid is prepared from using following raw material：6 parts of albumen powder, 2 parts of carragheen, 10 parts of starch, cellulase 6
Part, 60 parts of water；
The method for preparing above-mentioned thickening liquid is：
A, the albumen powder in above-mentioned raw materials and starch merged mix after, the amount that raw material reclaimed water takes half is mixed therewith
Close, heat 50 DEG C, and stirring at low speed 10min；Then stop stirring, be cooled to room temperature；
B, the carragheen in raw material is put into heating kettle, then carries out being heated to after thawing, by the cellulose in raw material
Enzyme incorporates wherein, is uniformly mixed, is cooled to room temperature；
It is a, the raw material in above-mentioned steps a and b is all well mixed, then with after remaining water is merged in raw material,
Stir and be warming up to after 60 DEG C, room temperature is cooled to again；
8) the strawberry jam crude product after above-mentioned steps 7 are handled is placed in a centrifugal blender, and addition battalion inside it
Nutrient solution, is opened after centrifugal mixer 15min, is taken out whole feed liquids and is carried out sterilization treatment, then carries out being passed through in temporary storage tank, give
It is to be used.
In order to embody the strawberry component after this product processing and the different indexs after current skill cardia, the application system is taken
The contrast of standby strawberry component index and the existing index in market in current technology, specific data are as follows：
By upper table it is known that strawberry component after being processed using this product, compared with the strawberry component of in the market technical finesse, its
All technical, is higher by analog value, therefore can significantly show the advantage of the preconditioning technique of the application.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (5)
1. the strawberry composition preprocess method of a kind of strawberry flavor normal-temperature yoghourt, it is characterised in that comprise the following steps：
1) fresh strawberry is taken, then strawberry is sorted wherein ninety percent and ripe be collected to be advisable in 18-20 hours after plucking
It is standby；
2) after the strawberry of above-mentioned collection is sorted, reject rot, mechanical damage and abnormity part, then will sorting
Certified products afterwards carry out root base of a fruit removal, then all in input steeping tank, convert and carry out preliminary immersion 15- to soak cleaning solution
25min, and during immersion, the temperature for controlling to soak cleaning solution is 25-30 DEG C；
3) after the strawberry after above-mentioned immersion is taken out, again from the steeping tank of a cleaning, alkalies is then added in tank, will
Strawberry is all added thereto, and carries out immersion 5-10min, and 25-30 DEG C of temperature of control, and be subject to gentle agitation；
4) after the strawberry after the neutral and alkali immersion of above-mentioned steps 3 is steeped is taken out, again from the steeping tank of a cleaning, then in tank
Light salt brine is added, strawberry is all added thereto, immersion 5-10min, and 25-30 DEG C of temperature of control is carried out, and be subject to slight
Stirring；
5) after the strawberry after light salt brine immersion in above-mentioned steps 4 is rinsed well using clear water, the remaining water for drying surface is stood；
6) strawberry after being handled in above-mentioned steps 5 is all placed in an agitator tank, opens stirring and crush, obtain strawberry crushing
Sample, it is standby；
7) strawberry for obtaining the processing of above-mentioned steps 6 crushes sample and stands 3-4h, and then addition viscosifies liquid wherein, and opens heating
To 60-65 DEG C, and control rotating speed to be 300-350r/min, stir 1-2h, obtain strawberry jam crude product；
8) the strawberry jam crude product after above-mentioned steps 7 are handled is placed in a centrifugal blender, and adds inside it nutrient solution,
Open after centrifugal mixer 15-18min, take out whole feed liquids and carry out sterilization treatment, then carry out being passed through in temporary storage tank, waited
Use.
2. a kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt according to claim 1, it is characterised in that：Institute
Step 2 immersion cleaning solution is stated to be mixed with using following raw materials：3-5 parts of soapberry extract, 2-4 parts of lemon organized enzyme, the coptis
5-7 parts of concentrate, 1-3 parts of puncture vine concentrate, 2-4 parts of Tea Saponin, 2-4 parts of lecithin, 1-3 parts of citral, 1-3 parts of citric acid,
1-3 parts of limonene, 2-4 parts of Roripa montana, 1-3 parts of cassia twig, 2-4 parts of the root of herbaceous peony, 2-4 parts of rhizoma zingiberis, 1-3 parts of Chinese ephedra, 2-4 parts of the tuber of pinellia, water
200-300 parts；
The preparation method of above-mentioned immersion cleaning solution is to comprise the steps：
A, Roripa montana in raw material, cassia twig, the root of herbaceous peony, rhizoma zingiberis, Chinese ephedra and the tuber of pinellia carried out after tentatively shredding, broken sample is placed in a grinding
In machine, the clear water of 2 times of total amount is added, opens and is stirred after grinding, then remove slag and take juice, obtain feed liquid standby；
B, the coptis concentrate and puncture vine concentrate in raw material are merged after, be heated to 35-40 DEG C, then with raw material
Citral, citric acid and limonene are mixed evenly, standby；
C, the lemon organized enzyme by raw material, Tea Saponin and the stirring mixing of lecithin low temperature, temperature control stir 3- at 0-3 DEG C
After 5min, normal temperature is warming up to；
D, the water in raw material is put into pot, is heated to after boiling, naturally cools to 50-55 DEG C, then by step a, b and c
Material be all added thereto, after stirring, be cooled to normal temperature.
3. a kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt according to claim 1, it is characterised in that：Institute
The preparation method for stating step 3 neutral and alkali liquid is：Using sodium acid carbonate and sodium carbonate according to 5:After 1 mixing match, then with total amount 15
Times water mixed and be heated to 60-80 DEG C, constant temperature standing 2h is subsequently cooled to room temperature.
4. a kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt according to claim 1, it is characterised in that：Institute
The concentration for stating light salt brine in step 4 is 2%.
5. a kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt according to claim 1, it is characterised in that：Institute
Thickening liquid in step 7 is stated to be prepared from using following raw material：6-8 parts of albumen powder, 2-4 parts of carragheen, 10-12 parts of starch, fiber
Plain enzyme 6-8 parts, 60-80 parts of water；
The method for preparing above-mentioned thickening liquid is：
A, the albumen powder in above-mentioned raw materials and starch merged mix after, the amount that raw material reclaimed water takes half is mixed with,
50-55 DEG C of heating, and stirring at low speed 10-12min；Then stop stirring, be cooled to room temperature；
B, the carragheen in raw material is put into heating kettle, then carries out being heated to after thawing, the cellulase in raw material is melted
Enter wherein, be uniformly mixed, be cooled to room temperature；
It is a, the raw material in above-mentioned steps a and b is all well mixed, then with after remaining water is merged in raw material, stirring
And be warming up to after 60-80 DEG C, room temperature is cooled to again.
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