CN107173439A - A kind of preparation technology of grape Yoghourt - Google Patents
A kind of preparation technology of grape Yoghourt Download PDFInfo
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- CN107173439A CN107173439A CN201710460185.8A CN201710460185A CN107173439A CN 107173439 A CN107173439 A CN 107173439A CN 201710460185 A CN201710460185 A CN 201710460185A CN 107173439 A CN107173439 A CN 107173439A
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- grape
- milk
- yoghourt
- juice
- preparation technology
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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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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation technology of grape Yoghourt, the technique is：First, the grape that sugar content is not less than 15% is chosen, after cleaning up, is placed in juice extractor and now squeezes, be then filtrated to get grape juice；2nd, goat milk, milk, white granulated sugar and lemon juice are uniformly mixed, obtain mixed milk, then carry out high temperature sterilization；3rd, it will carry out after high temperature sterilization and be cooled in step 2 in the grape juice feeding fermentation tank that is obtained in 40~45 DEG C of mixed milk and step one, and add 25min is stirred after zymophyte, obtain fermentation materials, wherein zymophyte is uniformly dispersed in fermentation materials；4th, by the fermentation materials obtained in step 3 under conditions of 40~45 DEG C heat-preservation fermentation, until acidity reach 70~75 ° of T when, obtain grape Yoghourt；5th, the grape Yoghourt obtained in step 4 is carried out filling.Present invention process is simple, can combine goat milk, milk and grape, is made in good taste, and nutrition is more easy to absorb, without preservative, more delicious grape Yoghourt.
Description
Technical field
The invention belongs to Yoghourt fermentation technical field, and in particular to a kind of preparation technology of grape Yoghourt.
Background technology
Vitis Vitaceae vitis spp, is the fruit that distribution is most extensively in the world, cultivated area is maximum, yield is most
One of tree, also occupies critically important position in the production of fruit trees of China.Grape is not only delicious and tasty, and nutritive value is very
Glucose containing 15%-25% and many kinds minerals and vitamins beneficial to human body in height, ripe berry.Reform
Since opening, China's grape industry development is very rapid, and by 2010, the national vinegrowing gross area reached that 493.46 thousand is public
Hectare, total output is up to 854.89 ten thousand tons, and wherein Table Grape cultivated area and yield ranks first place in the world for years.Goat milk
It is the milk of animal sheep and ox with milk, is one of most ancient natural drink.It is nutritious, include multivitamin, albumen
Matter, amino acid and mineral matter such as calcium, iron, zinc etc., are optimal wholefoods.How by this natural animal beverage with it is delicious
Grape, which combines to be made, receives the yogurt drink that consumers in general like.It is the anxious technical issues that need to address
The content of the invention
The technical problems to be solved by the invention are that there is provided a kind of grape Yoghourt for above-mentioned the deficiencies in the prior art
Preparation technology.The preparation technology is simple, can combine goat milk, milk and grape, is made in good taste, and nutrition is more easy to inhale
Receive, without preservative, more delicious grape Yoghourt.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of preparation technology of grape Yoghourt, it is special
Levy and be, the technique comprises the following steps：
Step 1: choosing the grape that sugar content is not less than 15%, after cleaning up, it is placed in juice extractor and now squeezes, then mistake
Filter obtains grape juice；
Step 2: goat milk, milk, white granulated sugar and lemon juice are uniformly mixed, mixed milk is obtained, high temperature is then carried out
Sterilization；
Step 3: will be carried out in step 2 after high temperature sterilization and be cooled to 40~45 DEG C of mixed milk with being obtained in step one
Grape juice feeding fermentation tank in, and add 25min stirred after zymophyte, obtain fermentation materials, wherein zymophyte is uniformly divided
It is dispersed in fermentation materials；
Step 4: by the fermentation materials obtained in step 3 under conditions of 40~45 DEG C heat-preservation fermentation, until acidity is arrived
During up to 70~75 ° of T, grape Yoghourt is obtained；
Step 5: being carried out to the grape Yoghourt obtained in step 4 filling.
The preparation technology of above-mentioned a kind of grape Yoghourt, it is characterised in that goat milk described in step 2, milk, white granulated sugar
With lemon juice according to 1L：1L：20g：5mL ratio is well mixed.
The preparation technology of above-mentioned a kind of grape Yoghourt, it is characterised in that the lemon juice has Fresh Lemon to squeeze filtering
.
The preparation technology of above-mentioned a kind of grape Yoghourt, it is characterised in that mixed milk described in step 3 and grape juice are pressed
According to 10：2 volume ratio mixing.
The preparation technology of above-mentioned a kind of grape Yoghourt, it is characterised in that zymophyte described in step 3 is saccharomycete.
The preparation technology of above-mentioned a kind of grape Yoghourt, it is characterised in that zymogenic addition is described in step 3
The 0.1%~0.5% of mixed milk quality.
The present invention has advantages below compared with prior art：
1st, preparation technology of the invention is simple, can combine goat milk, milk and grape, in good taste, nutrition is made
It is more easy to absorb, without preservative, more delicious grape Yoghourt.
2nd, grape Yoghourt produced by the present invention is adapted to men and women, old and young, and consumers in general crowd eats, unique flavor.
Technical scheme is described in further detail below by embodiment.
Embodiment
Embodiment 1
The preparation technology of the present embodiment grape Yoghourt comprises the following steps：
Step 1: choosing the grape that sugar content is not less than 15%, after cleaning up, it is placed in juice extractor and now squeezes, then mistake
Filter obtains grape juice；
Step 2: goat milk, milk, white granulated sugar and lemon juice are uniformly mixed, mixed milk is obtained, high temperature is then carried out
Sterilization；The goat milk, milk, white granulated sugar and lemon juice are according to 1L：1L：20g：5mL ratio is well mixed
Step 3: will be carried out in step 2 after high temperature sterilization and be cooled to 43 DEG C of mixed milk and the Portugal obtained in step one
In grape juice feeding fermentation tank, and add 25min is stirred after zymophyte, obtain fermentation materials, wherein zymophyte is uniformly dispersed in
In fermentation materials；The mixed milk and grape juice are according to 10：2 volume ratio mixing, the zymogenic addition is mixed milk
The 0.3% of quality, the zymophyte is saccharomycete, and the lemon juice has Fresh Lemon to squeeze filtering；
Step 4: by the fermentation materials obtained in step 3 under conditions of 43 DEG C heat-preservation fermentation, until acidity reach 72 °
During T, grape Yoghourt is obtained；
Step 5: being carried out to the grape Yoghourt obtained in step 4 filling.
Embodiment 2
The preparation technology of the present embodiment grape Yoghourt comprises the following steps：
Step 1: choosing the grape that sugar content is not less than 15%, after cleaning up, it is placed in juice extractor and now squeezes, then mistake
Filter obtains grape juice；
Step 2: goat milk, milk, white granulated sugar and lemon juice are uniformly mixed, mixed milk is obtained, high temperature is then carried out
Sterilization；The goat milk, milk, white granulated sugar and lemon juice are according to 1L：1L：20g：5mL ratio is well mixed
Step 3: will be carried out in step 2 after high temperature sterilization and be cooled to 40 DEG C of mixed milk and the Portugal obtained in step one
In grape juice feeding fermentation tank, and add 25min is stirred after zymophyte, obtain fermentation materials, wherein zymophyte is uniformly dispersed in
In fermentation materials；The mixed milk and grape juice are according to 10：2 volume ratio mixing, the zymogenic addition is mixed milk
The 0.1% of quality, the zymophyte is saccharomycete, and the lemon juice has Fresh Lemon to squeeze filtering；
Step 4: by the fermentation materials obtained in step 3 under conditions of 40 DEG C heat-preservation fermentation, until acidity reach 7T
When, obtain grape Yoghourt；
Step 5: being carried out to the grape Yoghourt obtained in step 4 filling.
Embodiment 3
The preparation technology of the present embodiment grape Yoghourt comprises the following steps：
Step 1: choosing the grape that sugar content is not less than 15%, after cleaning up, it is placed in juice extractor and now squeezes, then mistake
Filter obtains grape juice；
Step 2: goat milk, milk, white granulated sugar and lemon juice are uniformly mixed, mixed milk is obtained, high temperature is then carried out
Sterilization；The goat milk, milk, white granulated sugar and lemon juice are according to 1L：1L：20g：5mL ratio is well mixed
Step 3: will be carried out in step 2 after high temperature sterilization and be cooled to 45 DEG C of mixed milk and the Portugal obtained in step one
In grape juice feeding fermentation tank, and add 25min is stirred after zymophyte, obtain fermentation materials, wherein zymophyte is uniformly dispersed in
In fermentation materials；The mixed milk and grape juice are according to 10：2 volume ratio mixing, the zymogenic addition is mixed milk
The 0.1% of quality, the zymophyte is saccharomycete, and the lemon juice has Fresh Lemon to squeeze filtering；
Step 4: by the fermentation materials obtained in step 3 under conditions of 45 DEG C heat-preservation fermentation, until acidity reach 75 °
During T, grape Yoghourt is obtained；
Step 5: being carried out to the grape Yoghourt obtained in step 4 filling.
It is described above, only it is presently preferred embodiments of the present invention, not the present invention is imposed any restrictions.It is every according to invention skill
Any simple modification, change and equivalence change that art is substantially made to above example, still fall within technical solution of the present invention
Protection domain in.
Claims (6)
1. a kind of preparation technology of grape Yoghourt, it is characterised in that the technique comprises the following steps：
Step 1: choosing the grape that sugar content is not less than 15%, after cleaning up, it is placed in juice extractor and now squeezes, then filter
To grape juice；
Step 2: goat milk, milk, white granulated sugar and lemon juice are uniformly mixed, mixed milk is obtained, high temperature is then carried out and kills
Bacterium；
Step 3: will be carried out in step 2 after high temperature sterilization and be cooled to 40~45 DEG C of mixed milk and the Portugal obtained in step one
In grape juice feeding fermentation tank, and add 25min is stirred after zymophyte, obtain fermentation materials, wherein zymophyte is uniformly dispersed in
In fermentation materials；
Step 4: by the fermentation materials obtained in step 3 under conditions of 40~45 DEG C heat-preservation fermentation, until acidity reach 70
During~75 ° of T, grape Yoghourt is obtained；
Step 5: being carried out to the grape Yoghourt obtained in step 4 filling.
2. a kind of preparation technology of grape Yoghourt according to claim 1, it is characterised in that goat milk described in step 2,
Milk, white granulated sugar and lemon juice are according to 1L：1L：20g：5mL ratio is well mixed.
3. the preparation technology of a kind of grape Yoghourt according to claim 1 or 2, it is characterised in that the lemon juice has newly
Lemon squeezes filtering.
4. a kind of preparation technology of grape Yoghourt according to claim 1, it is characterised in that mixed milk described in step 3
With grape juice according to 10：2 volume ratio mixing.
5. a kind of preparation technology of grape Yoghourt according to claim 1, it is characterised in that zymophyte described in step 3
For saccharomycete.
6. a kind of preparation technology of grape Yoghourt according to claim 1, it is characterised in that zymophyte described in step 3
Addition be mixed milk quality 0.1%~0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710460185.8A CN107173439A (en) | 2017-06-17 | 2017-06-17 | A kind of preparation technology of grape Yoghourt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710460185.8A CN107173439A (en) | 2017-06-17 | 2017-06-17 | A kind of preparation technology of grape Yoghourt |
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| CN107173439A true CN107173439A (en) | 2017-09-19 |
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| CN201710460185.8A Pending CN107173439A (en) | 2017-06-17 | 2017-06-17 | A kind of preparation technology of grape Yoghourt |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112699A (en) * | 2017-12-25 | 2018-06-05 | 光明乳业股份有限公司 | A kind of fruit juice Yoghourt and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161119A (en) * | 2013-05-19 | 2014-11-26 | 重庆市彭水县彭双科技有限公司 | Production method for grape yoghourt |
| CN105685229A (en) * | 2016-02-24 | 2016-06-22 | 朱兰英 | Banana grape yogurt |
| CN106234584A (en) * | 2016-07-27 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of bananas yoghourt |
-
2017
- 2017-06-17 CN CN201710460185.8A patent/CN107173439A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161119A (en) * | 2013-05-19 | 2014-11-26 | 重庆市彭水县彭双科技有限公司 | Production method for grape yoghourt |
| CN105685229A (en) * | 2016-02-24 | 2016-06-22 | 朱兰英 | Banana grape yogurt |
| CN106234584A (en) * | 2016-07-27 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of bananas yoghourt |
Non-Patent Citations (1)
| Title |
|---|
| 陈再光编著: "《家庭饮料》", 30 July 1989, 天津大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112699A (en) * | 2017-12-25 | 2018-06-05 | 光明乳业股份有限公司 | A kind of fruit juice Yoghourt and preparation method thereof |
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Application publication date: 20170919 |
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