CN108576220A - Harvest the preparation method of Yoghourt in a kind of hilllock - Google Patents
Harvest the preparation method of Yoghourt in a kind of hilllock Download PDFInfo
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- CN108576220A CN108576220A CN201810125886.0A CN201810125886A CN108576220A CN 108576220 A CN108576220 A CN 108576220A CN 201810125886 A CN201810125886 A CN 201810125886A CN 108576220 A CN108576220 A CN 108576220A
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- 238000003306 harvesting Methods 0.000 title claims abstract description 42
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 40
- 210000004080 milk Anatomy 0.000 claims abstract description 40
- 239000008267 milk Substances 0.000 claims abstract description 35
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 241000186660 Lactobacillus Species 0.000 claims abstract description 11
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 11
- 239000000047 product Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000003892 spreading Methods 0.000 claims abstract description 9
- 230000007480 spreading Effects 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 10
- 235000020183 skimmed milk Nutrition 0.000 claims description 10
- 235000020247 cow milk Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 241000186000 Bifidobacterium Species 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 10
- 238000011156 evaluation Methods 0.000 abstract description 7
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 241000193755 Bacillus cereus Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- 240000007994 Rhodomyrtus tomentosa Species 0.000 description 1
- 235000007234 Rhodomyrtus tomentosa Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- -1 glycoside compound Chemical class 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes 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
- A23C9/1307—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
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. 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
- A23V2400/11—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
- A23V2400/21—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the preparation methods that Yoghourt is harvested on a kind of hilllock comprising following processing step：1) hilllock harvests fresh fruit and centrifuges remove seed after cleaning, stalk, being crushed, squeeze the juice, and takes supernatant and upper layer pulp, obtains hilllock and harvests fruit drink, spare；Milk powder is with weight ratio for 1:9 are watered mixing, obtain milk liquid, spare；2) take that 100 parts of milk liquid, 5~15 parts of hilllocks harvest fruit drink and 5~7 portions of white granulated sugars carry out 95 DEG C of sterilizing 15min after mixing based on parts by weight of raw materials, it is cooling, it obtains hilllock and harvests fresh milk；3) hilllock obtained by 1.5~3 parts of compound lactobacillus through spreading cultivation to step 2) is added to harvest in fresh milk, is put into constant incubator after ferment at constant temperature 6h, stores 12h under the conditions of 5 DEG C, obtain finished product.The present invention is combined the preparation that hilllock is harvested with Yoghourt, further develops the utility value harvested on hilllock, while passing through the adjustment to processing step and parameter so that Yoghourt is harvested on the hilllock prepared, and not only sensory evaluation is good, and has good stability.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of preparation method of Yoghourt.
Background technology
Yoghourt makes it increasingly penetrate into human lives with more than 4500 years developing history with its continuous development, at
For a kind of high nutritive value commodity that masses are loved by all.Yoghourt passes through lactobacillus-fermented as important one of dairy produce
Afterwards, the milk fragrance of former fresh milk and abundant nutritional ingredient had not only been remained, but also plus the mouthfeel of one lattice of self-contained, has brought up its temperature never
It decreases, there is huge innovation market.With the development of science and technology, article about Yoghourt is in an endless stream to be published in generation, Ren Menyue
The clear cognition of hair relies on aromatic milk, strong flavor, sour-sweet mouthfeel also to have close to people to the health value of Yoghourt
It the nutritional ingredient of the amino acid pattern of body and multiple advantages, the Yoghourt such as is more easy to assimilate than milk and becomes public daily drink
Product.Excellent lactic acid bacteria is the basis of fermented yoghourt, and streptococcus thermophilus and bacillus bulgaricus are modern and common lactic acid bacteria, base
It is conducive to businessman in them to cultivate and produce, can greatly reduces the cost of commodity, in addition traditional flavor, this is that they are experienced all sorts of not
One of the reason of declining；Bifidobacterium is probiotics one kind, and metabolite is lactic acid and acetic acid, it has become health
One of the important signs that.It is at present that intestinal flora, antitumor, drop courage is solid for its capable of adjusting of having about the research hotspot of Bifidobacterium
The effect of alcohol and anti-aging.
Hilllock is harvested also known as hill gooseberry, mountain harvest, and plant kingdom's Myrtaceae is distributed in south China Guangdong and Guangxi Provinces area and Fujian more
Province and south east asia.Harvest fresh fruit lovely luster, soft and succulency in hilllock；Pericarp contains abundant anthocyanin, can remove free radical,
Antioxidant activity is strong.Studies have shown that hilllock is harvested in the plurality of active ingredients being separated, including polysaccharide, flavonoids, terpene, flower
Color glycoside compound has apparent inhibition to staphylococcus aureus, bacillus cereus and bacillus subtilis.At present
The main exploitation harvested about hilllock concentrates on botany, landscape architecture, medicine etc., including wine is harvested on civil common hilllock and food service industry is emerging
Hilllock harvest fruit beverage research and development, but about hilllock harvest Yoghourt research and development it is fewer and fewer.
Sense organ excellent flavor is harvested on hilllock, and is rich in various active substance, is assigned the fresh taste of Yoghourt, is met modern to food
Green and healthy pursuit, therefore Yoghourt is harvested with vast development space in hilllock.Currently, in Yoghourt Production leavening use research
What different fermentations agent influence when having very much, but harvesting fermented yoghourt in conjunction with hilllock was but almost missing from.
Invention content
The preparation method for harvesting Yoghourt it is an object of the invention in view of the above shortcomings of the prior art, provide a kind of hilllock.
The technical solution used in the present invention is：Harvest the preparation method of Yoghourt in a kind of hilllock comprising following processing step：
1) hilllock harvests fresh fruit and centrifuges remove seed after cleaning, stalk, being crushed, squeeze the juice, and takes supernatant and upper layer pulp, obtain hilllock harvest it is fresh
Fruit juice, it is spare；Milk powder is with weight ratio for 1:9 are watered mixing, obtain milk liquid, spare；
2) take that 100 parts of milk liquid, 5~15 parts of hilllocks harvest fruit drink and 5~7 portions of white granulated sugars are uniformly mixed based on parts by weight of raw materials
95 DEG C of sterilizing 15min are carried out afterwards, and cooling obtains hilllock and harvests fresh milk；
3) hilllock obtained by 1.5~3 parts of compound lactobacillus through spreading cultivation to step 2) is added to harvest in fresh milk, is put into constant incubator
After middle ferment at constant temperature 6h, 12h is stored under the conditions of 5 DEG C, obtains finished product.
As being further improved for said program, milk powder described in step 1) is skim milk powder.
As being further improved for said program, compound lactobacillus described in step 3) is by streptococcus thermophilus, Bulgaria
Bacillus and Bifidobacterium are 1 by weight:1:2 mixing compositions, specifically, the use of compound lactobacillus makes than single lactic acid bacteria
There is better fermenting property with fresh milk is harvested to hilllock.
The process that spreads cultivation as being further improved for said program, described in step 3) is first to use MRS culture mediums by laboratory
Mixed Microbes isolate and purify to obtain streptococcus thermophilus and Bulgarian single bacterium, and refrigeration is spare；TPY culture mediums are used to activate bifid bar again
Bacterium；Then by skimmed milk power and water with weight ratio for 1:The cow's milk culture medium that 9 mixing spread cultivation as strain, is placed under the conditions of 95 DEG C
Sterilize 15min, cooling, is accessed in cow's milk culture medium with 4% inoculum concentration after being finally mixed in a certain ratio three kinds of lactic acid bacterias, permanent
After the completion of 42 DEG C of fermentation 6h curdled milks of temperature, it is put into refrigeration.
The beneficial effects of the invention are as follows：The present invention is combined the preparation that hilllock is harvested with Yoghourt, further develops the utilization harvested on hilllock
Value, while passing through the adjustment to processing step and parameter so that Yoghourt is harvested on the hilllock prepared, and not only sensory evaluation is good, and stablizes
Property is good.
Specific implementation mode
The present invention is specifically described with reference to embodiment, in order to technical field personnel to the present invention
Understand.It is necessary to it is emphasized that embodiment is only intended to, the present invention will be further described herein, should not be understood as to this
The limitation of invention protection domain, fields person skilled in the art, the non-intrinsically safe that the present invention is made according to foregoing invention content
The modifications and adaptations of property, should still fall within protection scope of the present invention.Mentioned raw materials following simultaneously are unspecified, are
Commercial product；The processing step or preparation method not referred in detail be processing step known to a person skilled in the art or
Preparation method.
Embodiment 1
Harvest the preparation method of Yoghourt in a kind of hilllock comprising following processing step：
1) hilllock harvests fresh fruit and centrifuges remove seed after cleaning, stalk, being crushed, squeeze the juice, and takes supernatant and upper layer pulp, obtain hilllock harvest it is fresh
Fruit juice, it is spare；Skim milk powder is with weight ratio for 1:9 are watered mixing, obtain milk liquid, spare；
2) take that 100 parts of milk liquid, 5 parts of hilllocks harvest fruit drink and 7 portions of white granulated sugars carry out after mixing based on parts by weight of raw materials
95 DEG C of sterilizing 15min, cooling obtain hilllock and harvest fresh milk；
3) laboratory Mixed Microbes first are isolated and purified to obtain streptococcus thermophilus and Bulgarian single bacterium with MRS culture mediums, it is cold
It hides spare；TPY culture mediums are used to activate Bifidobacterium again；Then by skimmed milk power and water with weight ratio for 1:9 mixing are used as strain
The cow's milk culture medium to spread cultivation, sterilize 15min under the conditions of being placed in 95 DEG C, cooling, is finally 1 by weight by three kinds of lactic acid bacterias:1:2
It is accessed in cow's milk culture medium with 4% inoculum concentration after mixing, after the completion of 42 DEG C of fermentation 6h curdled milks of constant temperature, is put into refrigeration, obtains through spreading cultivation
Compound lactobacillus；
4) hilllock obtained by 1.5 parts of compound lactobacillus through spreading cultivation to step 2) is added to harvest in fresh milk, is put into constant incubator
After ferment at constant temperature 6h, 12h is stored under the conditions of 5 DEG C, obtains 1 finished product of embodiment.
Embodiment 2
Harvest the preparation method of Yoghourt in a kind of hilllock comprising following processing step：
1) hilllock harvests fresh fruit and centrifuges remove seed after cleaning, stalk, being crushed, squeeze the juice, and takes supernatant and upper layer pulp, obtain hilllock harvest it is fresh
Fruit juice, it is spare；Skim milk powder is with weight ratio for 1:9 are watered mixing, obtain milk liquid, spare；
2) take that 100 parts of milk liquid, 15 parts of hilllocks harvest fruit drink and 5 portions of white granulated sugars carry out after mixing based on parts by weight of raw materials
95 DEG C of sterilizing 15min, cooling obtain hilllock and harvest fresh milk；
3) laboratory Mixed Microbes first are isolated and purified to obtain streptococcus thermophilus and Bulgarian single bacterium with MRS culture mediums, it is cold
It hides spare；TPY culture mediums are used to activate Bifidobacterium again；Then by skimmed milk power and water with weight ratio for 1:9 mixing are used as strain
The cow's milk culture medium to spread cultivation, sterilize 15min under the conditions of being placed in 95 DEG C, cooling, is finally 1 by weight by three kinds of lactic acid bacterias:1:2
It is accessed in cow's milk culture medium with 4% inoculum concentration after mixing, after the completion of 42 DEG C of fermentation 6h curdled milks of constant temperature, is put into refrigeration, obtains through spreading cultivation
Compound lactobacillus；
4) hilllock obtained by 3 parts of compound lactobacillus through spreading cultivation to step 2) is added to harvest in fresh milk, is put into constant incubator permanent
After temperature fermentation 6h, 12h is stored under the conditions of 5 DEG C, obtains 2 finished product of embodiment.
Embodiment 3
Harvest the preparation method of Yoghourt in a kind of hilllock comprising following processing step：
1) hilllock harvests fresh fruit and centrifuges remove seed after cleaning, stalk, being crushed, squeeze the juice, and takes supernatant and upper layer pulp, obtain hilllock harvest it is fresh
Fruit juice, it is spare；Skim milk powder is with weight ratio for 1:9 are watered mixing, obtain milk liquid, spare；
2) take that 100 parts of milk liquid, 10 parts of hilllocks harvest fruit drink and 6 portions of white granulated sugars carry out after mixing based on parts by weight of raw materials
95 DEG C of sterilizing 15min, cooling obtain hilllock and harvest fresh milk；
3) laboratory Mixed Microbes first are isolated and purified to obtain streptococcus thermophilus and Bulgarian single bacterium with MRS culture mediums, it is cold
It hides spare；TPY culture mediums are used to activate Bifidobacterium again；Then by skimmed milk power and water with weight ratio for 1:9 mixing are used as strain
The cow's milk culture medium to spread cultivation, sterilize 15min under the conditions of being placed in 95 DEG C, cooling, is finally 1 by weight by three kinds of lactic acid bacterias:1:2
It is accessed in cow's milk culture medium with 4% inoculum concentration after mixing, after the completion of 42 DEG C of fermentation 6h curdled milks of constant temperature, is put into refrigeration, obtains through spreading cultivation
Compound lactobacillus；
4) hilllock obtained by 2 parts of compound lactobacillus through spreading cultivation to step 2) is added to harvest in fresh milk, is put into constant incubator permanent
After temperature fermentation 6h, 12h is stored under the conditions of 5 DEG C, obtains 3 finished product of embodiment.
Embodiment 4：Finished product sensory evaluation
Sensory evaluation can directly embody the index of food quality, comprehensively right from appearance, color and luster, internal structure and fragrance flavour
Food scores.The present embodiment assesses 1~3 gained finished product of above-described embodiment using combination of qualitative and quantitative analysis description,
It with 10 people for one group, is made using 100 points, in terms of structural state, color and luster and the fragrance of finished product, mouthfeel three obtained by Examples 1 to 3
Evaluation, assessment item and standard and mean scores are as shown in table 1 below.
The sensory evaluation project and standard and evaluation result of finished product obtained by 1 Examples 1 to 3 of table
Above-described embodiment is the preferred embodiment of the present invention, it is all with similar technique of the invention and made by equivalence changes,
The protection category of the present invention should all be belonged to.
Claims (4)
1. the preparation method of Yoghourt is harvested on a kind of hilllock, it is characterised in that comprise the technical steps that：
1) hilllock harvests fresh fruit and centrifuges remove seed after cleaning, stalk, being crushed, squeeze the juice, and takes supernatant and upper layer pulp, obtains hilllock and harvest fresh fruit
Juice, it is spare；Milk powder is with weight ratio for 1:9 are watered mixing, obtain milk liquid, spare；
2) taken based on parts by weight of raw materials 100 parts of milk liquid, 5~15 parts of hilllocks harvest fruit drink and 5~7 portions of white granulated sugars be uniformly mixed it is laggard
95 DEG C of sterilizing 15min of row, cooling obtain hilllock and harvest fresh milk；
3) hilllock obtained by 1.5~3 parts of compound lactobacillus through spreading cultivation to step 2) is added to harvest in fresh milk, is put into constant incubator permanent
After temperature fermentation 6h, 12h is stored under the conditions of 5 DEG C, obtains finished product.
2. the preparation method of Yoghourt is harvested on a kind of hilllock according to claim 1, it is characterised in that：Milk powder described in step 1)
For skim milk powder.
3. the preparation method of Yoghourt is harvested on a kind of hilllock according to claim 1, it is characterised in that：Composite Milk described in step 3)
Sour bacterium is 1 by weight by streptococcus thermophilus, bacillus bulgaricus and Bifidobacterium:1:2 mixing compositions.
4. the preparation method of Yoghourt is harvested on a kind of hilllock according to claim 1, it is characterised in that：It spread cultivation described in step 3)
Cheng Weixian is isolated and purified laboratory Mixed Microbes with MRS culture mediums to obtain streptococcus thermophilus and Bulgarian single bacterium, and refrigeration is spare；
TPY culture mediums are used to activate Bifidobacterium again；Then by skimmed milk power and water with weight ratio for 1：The ox that 9 mixing spread cultivation as strain
Newborn culture medium, sterilize 15min under the conditions of being placed in 95 DEG C, cooling, is connect with 4% after being finally mixed in a certain ratio three kinds of lactic acid bacterias
In kind amount access cow's milk culture medium, after the completion of 42 DEG C of fermentation 6h curdled milks of constant temperature, it is put into refrigeration.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111329897A (en) * | 2020-04-13 | 2020-06-26 | 广西壮族自治区兽医研究所 | Method for producing flavone by fermenting myrtle through mixed probiotics |
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| CN1240586A (en) * | 1998-07-02 | 2000-01-12 | 重庆海浪科技实业（集团）有限公司 | Process for preparing sour milk containing high content of bifidobacterium |
| CN1456100A (en) * | 2002-05-10 | 2003-11-19 | 王步先 | Myrlaneae beverage and preparation thereof |
| CN102550671A (en) * | 2012-02-17 | 2012-07-11 | 河南科技大学 | Preparation method of Stachys floridana yoghourt |
| CN105707237A (en) * | 2016-02-04 | 2016-06-29 | 谭强 | Passion fruit yoghourt and making method thereof |
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2018
- 2018-02-06 CN CN201810125886.0A patent/CN108576220A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1077094A (en) * | 1992-09-30 | 1993-10-13 | 广西玉林地区亚热带保健饮料食品研究所 | Myrtaceae juice beverage and production method thereof |
| CN1240586A (en) * | 1998-07-02 | 2000-01-12 | 重庆海浪科技实业（集团）有限公司 | Process for preparing sour milk containing high content of bifidobacterium |
| CN1456100A (en) * | 2002-05-10 | 2003-11-19 | 王步先 | Myrlaneae beverage and preparation thereof |
| CN102550671A (en) * | 2012-02-17 | 2012-07-11 | 河南科技大学 | Preparation method of Stachys floridana yoghourt |
| CN105707237A (en) * | 2016-02-04 | 2016-06-29 | 谭强 | Passion fruit yoghourt and making method thereof |
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| CN111329897A (en) * | 2020-04-13 | 2020-06-26 | 广西壮族自治区兽医研究所 | Method for producing flavone by fermenting myrtle through mixed probiotics |
| CN111329897B (en) * | 2020-04-13 | 2022-04-15 | 广西壮族自治区兽医研究所 | Method for producing flavone by fermenting myrtle through mixed probiotics |
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