CN107494733A - A kind of flower fragrance flavor Yoghourt and preparation method thereof - Google Patents
A kind of flower fragrance flavor Yoghourt and preparation method thereof Download PDFInfo
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- CN107494733A CN107494733A CN201710701545.9A CN201710701545A CN107494733A CN 107494733 A CN107494733 A CN 107494733A CN 201710701545 A CN201710701545 A CN 201710701545A CN 107494733 A CN107494733 A CN 107494733A
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- yoghourt
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 48
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 33
- 235000019634 flavors Nutrition 0.000 title claims abstract description 33
- 239000003205 fragrance Substances 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000000284 extract Substances 0.000 claims abstract description 35
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims description 6
- 244000057717 Streptococcus lactis Species 0.000 claims description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000144730 Amygdalus persica Species 0.000 claims description 5
- 244000141698 Prunus lannesiana Species 0.000 claims description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 5
- 235000014001 Prunus serrulata Nutrition 0.000 claims description 5
- 235000020247 cow milk Nutrition 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 240000004153 Hibiscus sabdariffa Species 0.000 claims description 4
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 244000242564 Osmanthus fragrans Species 0.000 claims description 4
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 241001608472 Bifidobacterium longum Species 0.000 claims description 3
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 3
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 3
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 241001134770 Bifidobacterium animalis Species 0.000 claims description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 229940118852 bifidobacterium animalis Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 4
- 230000019771 cognition Effects 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 235000011187 glycerol Nutrition 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract description 2
- 230000036651 mood Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 241000723353 Chrysanthemum Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000186016 Bifidobacterium bifidum Species 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
A kind of flower fragrance flavor Yoghourt of the present invention, include each component of following parts by weight：780 850 parts of fresh milk, 60 120 parts of fresh flower extract solution, 60 80 parts of sucrose, 1.5 parts of phosphatidase 0 .5,0.04 0.1 parts of strain, surplus is water.Obtained again through lactobacillus-fermented by adding fresh flower extract solution, the delicate fragrance with fresh flower is simultaneously also with salubrious mouthfeel；Phosphatide is added as emulsifying agent and antioxidant, it makes fresh flower extract solution will not be spoiled during being handled before Yoghourt material while lactobacillus-fermented is not influenceed；Simultaneously from the fresh and sweet strain fermentation Yoghourt of flavor, fresh flower fragrance is set to be organically combined with Yoghourt fermentation flavor, bring and coordinate and pleasant cognition, entrance is fine and smooth, soft, sour and sweet palatability, and there is Glycerin, beautifying face and moistering lotion, recuperating qi-blood, relieving mood, expand the new function attraction of Yoghourt.
Description
Technical field
The invention belongs to Yoghourt fermentation technical field, specially a kind of flower fragrance flavor Yoghourt and preparation method thereof.
Background technology
Yoghourt is the category that speedup is most fast in existing market, the fermentation character of Yoghourt, while preferable flavor is assigned
Also the feature (mainly being brought by probiotics and tunning) of milk has been expanded.Plant extraction liquid is that current food and medicine are normal
Healthy raw material, with reference to the national health custom in China, it also has very high consumer awareness.
The content of the invention
The purpose of the present invention is exactly to propose a kind of flower fragrance flavor Yoghourt and preparation method thereof, makes fresh flower fragrance and Yoghourt fermentation
Flavor organically combines, and brings the cognition coordinated with pleasure, while has also expanded the new function attraction of Yoghourt, meets consumer not
The disconnected taste requirements improved.
A kind of flower fragrance flavor Yoghourt, include each component of following parts by weight：
Fresh milk 780-850 parts, fresh flower extract solution 60-120 parts, sucrose 60-80 parts, phosphatidase 0 .5-1.5 parts, strain
0.04-0.1 parts, surplus are water.
Preferably, a kind of flower fragrance flavor Yoghourt, each component of following parts by weight is included：800 parts of fresh milk, fresh flower extraction
100 parts of liquid, 70 parts of sucrose, phosphatidase 1 part, 0.08 part of strain, surplus is water.
Further, described fresh flower extract solution is extracted from rose, Roselle, chrysanthemum, sweet osmanthus, oriental cherry and peach blossom
It is one or more of.
Further, described strain includes lactobacillus delbruockii subspecies bulgaricus, streptococcus thermophilus, rhamnose breast bar
Bacterium, bifidobacterium animalis acid subspecies, bifidobacterium longum, bifidobacterium bifidum, bifidobacterium infantis, Lactobacillus casei, pair are dry
Lactobacillus paracasei, Lactobacillus plantarum, lactobacillus acidophilus, lactobacillus fermenti, Lactococcus lactis subsp. lactis, Lactococcus lactis butterfat are sub-
The one or more of kind and Lactococcus lactis biacetyl subspecies.
A kind of preparation method of flower fragrance flavor Yoghourt, comprises the following steps：
1) fresh cow milk part is heated to 60 DEG C, adds fresh flower extract solution, sucrose and phosphatide, stirring material 20-30min；
2) homogeneous is carried out under, 60 DEG C, 20-25 MPas；
3), the pasteurization 300s at 95 DEG C, and it is cooled to 42 DEG C；
4), access strain, and the 5-6h that fermented under the conditions of 42 DEG C, the Yoghourt fermented is inserted into 4 DEG C of rings after fermentation ends
After-ripening 12h produces described flower fragrance flavor Yoghourt in border.
Beneficial effect：
The flower fragrance flavor Yoghourt of the present invention is obtained through lactobacillus-fermented again by adding fresh flower extract solution, its fresh flower wind
Taste derives from natural fresh flower extract solution, rather than is made up of essence blending.Due to adding extract solution, the product is set yoghurt
Form, the delicate fragrance with fresh flower is simultaneously also with salubrious mouthfeel.The product of other addition petals or flower sauce, stirring can only be used
The technique that type Yoghourt adds online when filling, Yoghourt need to ensure petal or flower sauce in Yoghourt by adding thickener in itself
It is uniformly distributed, the mouthfeel of such product is eked out a living and sweet.
In technique of the present invention, phosphatide is with the addition of as emulsifying agent and antioxidant, it is not influenceing lactic acid bacteria hair
While ferment, make fresh flower extract solution will not be spoiled during being handled before Yoghourt material；Simultaneously from the fresh and sweet strain of flavor
Fermented yoghourt, fresh flower fragrance is organically combined with Yoghourt fermentation flavor, bring the cognition coordinated with pleasure, while also expanded acid
The new function attraction of milk.
Embodiment
Embodiment 1
A kind of flower fragrance flavor Yoghourt, include each component of following parts by weight：850 parts of fresh milk, 60 parts of fresh flower extract solution,
80 parts of sucrose, phosphatidase 0 .5 parts, 0.04 part of strain, surplus is water.
Fresh flower extract solution extracts from rose and peach blossom；Strain is lactobacillus delbruockii subspecies bulgaricus and rhamnose breast bar
Bacterium.
Manufacture craft is to comprise the following steps：
1) fresh cow milk part is heated to 60 DEG C, adds fresh flower extract solution, sucrose and phosphatide, stirring material 20min；
2) homogeneous is carried out under, 60 DEG C, 25 MPas；
3), the pasteurization 300s at 95 DEG C, and it is cooled to 42 DEG C；
4), access strain, and the 5h that fermented under the conditions of 42 DEG C, the Yoghourt fermented is inserted into 4 DEG C of environment after fermentation ends
Middle after-ripening 12h produces described flower fragrance flavor Yoghourt.
Embodiment 2
A kind of flower fragrance flavor Yoghourt, include each component of following parts by weight：820 parts of fresh milk, 75 parts of fresh flower extract solution,
80 parts of sucrose, phosphatidase 0 .5 parts, 0.08 part of strain, surplus is water.
Fresh flower extract solution extracts from Roselle and sweet osmanthus.Strain is streptococcus thermophilus and lactobacillus acidophilus.
Manufacture craft is to comprise the following steps：
1) fresh cow milk part is heated to 60 DEG C, adds fresh flower extract solution, sucrose and phosphatide, stirring material 30min；
2) homogeneous is carried out under, 60 DEG C, 20 MPas；
3), the pasteurization 300s at 95 DEG C, and it is cooled to 42 DEG C；
4), access strain, and the 6h that fermented under the conditions of 42 DEG C, the Yoghourt fermented is inserted into 4 DEG C of environment after fermentation ends
Middle after-ripening 12h produces described flower fragrance flavor Yoghourt.
Embodiment 3
A kind of flower fragrance flavor Yoghourt, include each component of following parts by weight：840 parts of fresh milk, 80 parts of fresh flower extract solution,
70 parts of sucrose, phosphatidase 1 part, 0.04 part of strain, surplus is water.
Fresh flower extract solution is extracted from rose, chrysanthemum and oriental cherry.Strain is Lactobacillus rhamnosus, bifidobacterium infantis.
Manufacture craft is to comprise the following steps：
1) fresh cow milk part is heated to 60 DEG C, adds fresh flower extract solution, sucrose and phosphatide, stirring material 25min；
2) homogeneous is carried out under, 60 DEG C, 22 MPas；
3), the pasteurization 300s at 95 DEG C, and it is cooled to 42 DEG C；
4), access strain, and the 6h that fermented under the conditions of 42 DEG C, the Yoghourt fermented is inserted into 4 DEG C of environment after fermentation ends
Middle after-ripening 12h produces described flower fragrance flavor Yoghourt.
Embodiment 4
A kind of flower fragrance flavor Yoghourt, include each component of following parts by weight：800 parts of fresh milk, fresh flower extract solution 100
Part, 70 parts of sucrose, phosphatidase 1 part, 0.08 part of strain, surplus is water.
Fresh flower extract solution extracts from rose, sweet osmanthus and oriental cherry.Strain is bifidobacterium longum and lactobacillus fermenti.
The preparation method of this implementation is the same as embodiment 3.
Embodiment 5
A kind of flower fragrance flavor Yoghourt, include each component of following parts by weight：790 parts of fresh milk, fresh flower extract solution 110
Part, 60 parts of sucrose, phosphatidase 1 .5 parts, 0.1 part of strain, surplus is water.
Fresh flower extract solution extracts from Roselle, chrysanthemum and peach blossom.Strain is bifidobacterium bifidum and the double second of Lactococcus lactis
Acyl subspecies.
The preparation method of this implementation is the same as embodiment 3.
Embodiment 6
A kind of flower fragrance flavor Yoghourt, include each component of following parts by weight：780 parts of fresh milk, fresh flower extract solution 120
Part, 60 parts of sucrose, phosphatidase 1 .5 parts, 0.1 part of strain, surplus is water.
Fresh flower extract solution extracts from rose, oriental cherry and peach blossom.Strain is that lactobacillus acidophilus and Lactococcus lactis butterfat are sub-
Kind.
The preparation method of this implementation is the same as embodiment 3.
The flower fragrance flavor Yoghourt fragrance of a flower and Yoghourt fermentation flavor of each embodiment organically combine, and bring and coordinate and pleasant body
Meeting, entrance is fine and smooth, soft, sour and sweet palatability, and has the function that Glycerin, beautifying face and moistering lotion, recuperating qi-blood, relieving mood.
Claims (5)
1. a kind of flower fragrance flavor Yoghourt, it is characterised in that include each component of following parts by weight：Fresh milk 780-850 parts, it is fresh
Flower extract solution 60-120 parts, sucrose 60-80 parts, phosphatidase 0 .5-1.5 parts, strain 0.04-0.1 parts, surplus is water.
2. flower fragrance flavor Yoghourt as claimed in claim 1, it is characterised in that include each component of following parts by weight：
800 parts of fresh milk, 100 parts of fresh flower extract solution, 70 parts of sucrose, phosphatidase 1 part, 0.08 part of strain, surplus is water.
3. flower fragrance flavor Yoghourt as claimed in claim 1 or 2, it is characterised in that described fresh flower extract solution extracts from rose
One or more in flower, Roselle, chrysanthemum, sweet osmanthus, oriental cherry and peach blossom.
4. flower fragrance flavor Yoghourt as claimed in claim 1 or 2, it is characterised in that described strain is protected including Lactobacillus delbrueckii
Add Leah subspecies, streptococcus thermophilus, Lactobacillus rhamnosus, bifidobacterium animalis acid subspecies, bifidobacterium longum, not tally bifid bar
Bacterium, bifidobacterium infantis, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, lactobacillus acidophilus, lactobacillus fermenti, lactic acid
The one or more of galactococcus lactic acid subspecies, lactococcus lactis subsp and Lactococcus lactis biacetyl subspecies.
5. the preparation method of flower fragrance flavor Yoghourt as claimed in claim 1, it is characterised in that comprise the following steps：
1) fresh cow milk part is heated to 60 DEG C, adds fresh flower extract solution, sucrose and phosphatide, stirring material 20-30min；
2) homogeneous is carried out under, 60 DEG C, 20-25 MPas；
3), the pasteurization 300s at 95 DEG C, and it is cooled to 42 DEG C；
4) strain, and the 5-6h that fermented under the conditions of 42 DEG C, are accessed, inserts the Yoghourt fermented in 4 DEG C of environment after fermentation ends
After-ripening 12h produces described flower fragrance flavor Yoghourt.
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