CN108576225A - A kind of bilayer jam Yoghourt and production technology - Google Patents
A kind of bilayer jam Yoghourt and production technology Download PDFInfo
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- CN108576225A CN108576225A CN201810525240.1A CN201810525240A CN108576225A CN 108576225 A CN108576225 A CN 108576225A CN 201810525240 A CN201810525240 A CN 201810525240A CN 108576225 A CN108576225 A CN 108576225A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 93
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000011230 binding agent Substances 0.000 claims abstract description 71
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 31
- 238000011049 filling Methods 0.000 claims abstract description 18
- 108010010803 Gelatin Proteins 0.000 claims abstract description 9
- 239000008273 gelatin Substances 0.000 claims abstract description 9
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 9
- -1 hydroxypropyl Chemical group 0.000 claims abstract description 9
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000001814 pectin Substances 0.000 claims abstract description 8
- 235000010987 pectin Nutrition 0.000 claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 8
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 5
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 5
- 239000000711 locust bean gum Substances 0.000 claims abstract description 5
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 73
- 239000002994 raw material Substances 0.000 claims description 68
- 238000000855 fermentation Methods 0.000 claims description 35
- 230000004151 fermentation Effects 0.000 claims description 35
- 238000012856 packing Methods 0.000 claims description 32
- 235000013336 milk Nutrition 0.000 claims description 24
- 239000008267 milk Substances 0.000 claims description 24
- 210000004080 milk Anatomy 0.000 claims description 24
- 239000002562 thickening agent Substances 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 18
- 239000006071 cream Substances 0.000 claims description 16
- 102000014171 Milk Proteins Human genes 0.000 claims description 15
- 108010011756 Milk Proteins Proteins 0.000 claims description 15
- 235000021239 milk protein Nutrition 0.000 claims description 15
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- 238000004321 preservation Methods 0.000 claims description 10
- 238000007711 solidification Methods 0.000 claims description 10
- 230000008023 solidification Effects 0.000 claims description 10
- 235000013572 fruit purees Nutrition 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 7
- 235000015110 jellies Nutrition 0.000 claims description 7
- 239000008274 jelly Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 238000009792 diffusion process Methods 0.000 abstract description 4
- 239000000216 gellan gum Substances 0.000 abstract description 4
- 235000010492 gellan gum Nutrition 0.000 abstract description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 abstract description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 abstract description 3
- 230000004520 agglutination Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000010410 layer Substances 0.000 description 191
- 239000002253 acid Substances 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000010792 warming Methods 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 239000011229 interlayer Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 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
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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
- A23C9/13—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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to field of food, a kind of double-deck jam Yoghourt and production technology are disclosed, includes the binder layer positioned at upper layer, the jam layer positioned at lower layer, the binder layer includes Yoghourt, fruit.The present invention has the following advantages and effects：The double-deck jam Yoghourt includes the binder layer on upper layer and the jam layer of lower layer, and binder layer includes Yoghourt, fruit, can meet the needs of different consumers are to flavor degree；Gelatin, hydroxypropyl PASELLI EASYGEL or high-ester pectin, hydroxypropyl PASELLI EASYGEL are added in jam layer, jam layer solidifies agglutination when refrigerating, jam layer is not easy to be broken up when filling binder layer, addition xanthans, locust bean gum, gellan gum, sodium carboxymethylcellulose in jam layer, increase the water-retaining property of jam, reduce moisture diffusion between binder layer and jam layer, clearly interface is kept between being conducive to two layers, achievees the effect that meet that the needs of different consumers are to flavor degree, two layers of interface be clear in shelf life, product stability is good.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of double-deck jam Yoghourt and production technology.
Background technology
Yoghourt is to add beneficial bacterium into milk again after pasteurize using milk as raw material, after fermented, then is cooled down
A kind of filling milk product.As Yoghourt consumption figure steps up, the designs and varieties of Yoghourt also gradually increase.Fruit yogurt is
The most product of kind in liquid Yoghourt, not only mouthfeel is pleasant, but also the drawbacks of compensate for hypovitaminosis in common sour milk, makes
The nutritive value for obtaining Yoghourt is more comprehensive.Layered yoghurt is to add a certain amount of jam in lower part before fermented yoghourt to be made,
Lower layer is jam, and upper layer is Yoghourt, and novel appearance is unique, and remains fruity, increases the appetite and hobby of consumer.
The Chinese patent of Publication No. CN103155976A discloses a kind of multilayer Yoghourt, include at least layer of jam layer and
At least two layers of binder layer, jam layer include jam, and jam layer and binder layer are spaced.Binder layer includes Yoghourt and dilute cream.
But above-mentioned multilayer Yoghourt has the following problems：It needs to mix thoroughly Yoghourt and jam before consumption, does not stir jam
Flavor it is on the low side, stir evenly rear jam completely and be distributed in base-material, cannot according to consumer demand adjust jam flavor journey
Degree.
Invention content
The object of the present invention is to provide a kind of double-deck jam Yoghourts, have the effect of adjusting flavor degree.
The present invention above-mentioned technical purpose technical scheme is that：A kind of bilayer jam Yoghourt, packet
Binder layer, the jam layer positioned at lower layer positioned at upper layer are included, the binder layer includes Yoghourt, fruit.
By using above-mentioned technical proposal, the double-deck jam Yoghourt includes binder layer and jam layer, includes Yoghourt in binder layer
And fruit, fruit assign binder layer flavor.When consumer needs the shallower double-deck jam Yoghourt of flavor, not to binder layer and fruit
Sauce layer is stirred, and eats the binder layer on upper layer.When consumer needs the heavier double-deck jam Yoghourt of flavor, base is stirred
The bed of material and jam layer, jam layer plays the role of enhancing flavor degree in mixed process, pass through different eating methods adjust it is double-deck
The flavor degree of jam Yoghourt, meets different consumer demands.
The further setting of the present invention is：The fruit is jam one, the binder layer mixed with Yoghourt by jam one and
At.
By using above-mentioned technical proposal, fruit is jam one, and binder layer is mixed by jam one with Yoghourt.Work as jam
When one flavor is identical as jam layer flavor, the degree of same flavor is adjusted by different edible ways by consumer.Work as fruit
When one flavor of sauce is with jam layer flavor difference, consumer can carry out the collocation of different flavor jam according to demand.
The further setting of the present invention is：The fruit is fruit juice or puree, and the binder layer is fruit juice or puree and acid
It ferments after milk material mixing.
By using above-mentioned technical proposal, fruit juice or puree ferment after being mixed with Yoghourt raw material, assign binder layer fruit hair
The peculiar flavour of ferment.
The further setting of the present invention is：Jelly, the jam layer raw material includes jam two, mass ratio to the jam layer
For the hydroxypropyl PASELLI EASYGEL of 1%-3%.
By using above-mentioned technical proposal, hydroxypropyl PASELLI EASYGEL function is thickener, for improving and increasing fruit
The viscosity of sauce layer so that be not easy to be broken up by the binder layer on upper layer positioned at the jam layer of lower layer.
The further setting of the present invention is：The jam layer raw material further includes the gelatin that mass ratio is 5 ‰ -15 ‰, 2 ‰ -
One kind in 5 ‰ high-ester pectin.
By using above-mentioned technical proposal, jam layer raw material further includes one kind in gelatin, high-ester pectin, and gelatin is cooled to
After 6 DEG C or less, solidification shape can be formed, jam layer is made to form glue；High-ester pectin is distributed to fruit with hydroxypropyl PASELLI EASYGEL
In sauce layer, also jam layer can be made to form glue, double-deck jam Yoghourt binder layer in storage, transport is avoided to be mixed with jam layer,
The double-deck jam Yoghourt is set to remain clearly interface between two layers in shelf life.
The further setting of the present invention is：The jam layer raw material further includes the xanthans that mass ratio is 2 ‰ -3 ‰, 2 ‰ -
It is one or more in 3 ‰ locust bean gum, 2 ‰ -3 ‰ gellan gum, 2 ‰ -3 ‰ sodium carboxymethylcellulose.
Further include xanthans, locust bean gum, gellan gum, carboxymethyl in jam layer raw material by using above-mentioned technical proposal
It is one or more in sodium cellulosate, increase the water-retaining property of jam, the moisture diffusion reduced between binder layer, jam layer leads to fruit
Pigment diffusion in sauce layer, makes the double-deck jam Yoghourt remain clearly interface between two layers in shelf life.
The further setting of the present invention is：The jam layer preparation method is as follows, takes jam layer raw material, filling to packaging appearance
In device, after being cooled to 2-6 DEG C, solidification forms gelatinous jam layer.
By using above-mentioned technical proposal, jam layer is at room temperature the viscous pasty state with mobility, and jam layer is filled
It is attached in packing container, forms gelatinous jam layer after cooling, when binder layer to be filled in packing container, binder layer is not easy
Jam layer is broken up.
The further setting of the present invention is：The jam layer preparation method is as follows, takes jam layer raw material, filling to packaging appearance
It is cooling at -20 DEG C to -15 DEG C in device, obtain gelatinous jam layer.
It is cooling at -20 DEG C to -15 DEG C after jam layer is filled in packing container by using above-mentioned technical proposal, shape
At jam layer stability it is good, jam layer can be reduced and moved in binder layer.
It is another object of the present invention to provide a kind of production technologies of the double-deck jam Yoghourt, include the following steps, walk
Milk is heated to 60-80 DEG C by (1) material suddenly, and input sugar, cream, milk protein powder, thickener are sheared 5-15min, obtained
Material；Or 40-50 DEG C is heated the water to, milk powder is put into, 5-15min is sheared, is hydrated 25-35min, then be warming up to 60-80 DEG C,
Sugar, cream, milk protein powder, thickener are put into, 5-15min is sheared, obtains material；Step (2) constant volume, standardization, by step
(1) material imports material-compound tank, and constant volume is standardized, and controls and keeps in 4-18 DEG C of temperature；Step (3) homogeneous is sterilized, by step
(2) material-heat-exchanging is to 60-70 DEG C, and the homogeneous under 150-250bar pressure is sterilized, 93-97 DEG C of sterilization temperature, the time
300s, 40-45 DEG C of sterilization machine material outlet temperature；The material of step (3) is imported fermentation tank, addition by step (4) inoculation fermentation
Strain stirs 2-5min, 40-45 DEG C of fermentation temperature, fermentation to pH ＜ 4.5；Step (5) demulsification cooling, by the material of step (4)
It is stirred demulsification, is cooled to 16-20 DEG C by plate heat exchanger, importing waits for tinning；Step (6) adds jam, to waiting for tinning
Interior addition jam one opens stirring, obtains binder layer raw material；Step (7) is filling, and jam layer raw material is added in jam-jar, will
Jam layer is filled to packing container lower layer, is cooled to 2-6 DEG C, solidification forms jam layer, then the binder layer raw material that will be waited in tinning
It is filled in packing container, forms the binder layer on upper layer, packing container is sealed, obtain the double-deck jam Yoghourt；Step (8)
Storage cools down the double-deck jam Yoghourt, the preservation at 2-6 DEG C.
It is another object of the present invention to provide a kind of production technologies of the double-deck jam Yoghourt, include the following steps, walk
Milk is heated to 60-80 DEG C by (1) material suddenly, and input sugar, cream, milk protein powder, thickener are sheared 5-15min, obtained
Material；Or 40-50 DEG C is heated the water to, milk powder is put into, 5-15min is sheared, is hydrated 25-35min, then be warming up to 60-80 DEG C,
Sugar, cream, milk protein powder, thickener are put into, 5-15min is sheared, obtains material；Step (2) constant volume, standardization, by step
(1) material imports material-compound tank, and fruit juice or puree are added to material-compound tank, open stirring, and constant volume is standardized, and control is temporary
Deposit 4-18 DEG C of temperature；Step (3) homogeneous is sterilized, by the material-heat-exchanging of step (2) to 60-70 DEG C, under 150-250bar pressure
Homogeneous is sterilized, 93-97 DEG C of sterilization temperature, time 300s, 40-45 DEG C of sterilization machine material outlet temperature；Step (4) is inoculated with
The material of step (3) is imported fermentation tank, adds strain by fermentation, stirs 2-5min, 40-45 DEG C of fermentation temperature, fermentation to pH ＜
4.5；Step (5) demulsification cooling, is stirred demulsification by the material of step (4), 16-20 DEG C is cooled to by plate heat exchanger,
Importing waits for tinning, obtains binder layer raw material；Step (6) is filling, and jam layer raw material is added in jam-jar, and jam layer raw material is filled
It is attached to packing container lower layer, is cooled to 2-6 DEG C, solidification forms jam layer, then the binder layer raw material waited in tinning is filled to packet
In packaging container, the binder layer on upper layer is formed, packing container is sealed, obtains the double-deck jam Yoghourt；Step (7) stores, will
The double-deck jam Yoghourt cooling, the preservation at 2-6 DEG C.
In conclusion the invention has the advantages that：
1. the double-deck jam Yoghourt includes the binder layer on upper layer and the jam layer of lower layer, when jam one is identical with two flavor of jam
When, can meet the needs of different consumers are to flavor degree by different edible ways；When two flavor of jam one and jam
When different, consumer can carry out differently flavoured collocation according to demand；
2. the fruit in binder layer is fruit juice or puree, it is added in Yoghourt raw material and ferments, binder layer is made to be sent out with fruit
The flavour of ferment；
3. gelatin, hydroxypropyl PASELLI EASYGEL or high-ester pectin, hydroxypropyl PASELLI EASYGEL are added in jam layer,
Jam layer raw material be at room temperature with the thick of mobility, filling postcooling to 6 DEG C hereinafter, jam layer solidifies agglutination,
Jam layer is not easy to be broken up when filling binder layer so that the double-deck jam Yoghourt jam layer and binder layer in shelf life keep clear
Interface；
4. addition xanthans, locust bean gum, gellan gum, sodium carboxymethylcellulose, increase the water-retaining property of jam in jam layer,
Moisture diffusion between binder layer and jam layer is reduced, is conducive to keep clearly interface between two layers of the double-deck jam Yoghourt.
Specific implementation mode
Embodiment 1：A kind of bilayer jam Yoghourt, includes the jam layer of the binder layer on upper layer and lower layer.Binder layer includes acid
Milk, fruit, fruit are jam one.Jelly, each component and content are as shown in table 1 in jam layer raw material, each group in table 1 for jam layer
It is mass ratio to divide content.
The production technology of the double-deck jam Yoghourt, includes the following steps, milk is heated to 60-80 DEG C by step (1) material,
Sugar, cream, milk protein powder, thickener are put into, 5min is sheared, obtains material；The mass ratio of each component such as 2 institute of table in material
Show, thickener is agar；The material of step (1) is imported material-compound tank by step (2) constant volume, standardization, and constant volume is standardized,
4-18 DEG C of temperature is kept in control；Step (3) homogeneous is sterilized, by the material-heat-exchanging of step (2) to 60-70 DEG C, in 150bar pressure
Lower homogeneous, is sterilized, 93-97 DEG C of sterilization temperature, time 300s, 40-45 DEG C of sterilization machine material outlet temperature；Step (4) connects
The material of step (3) is imported fermentation tank, adds strain by kind fermentation, stirs 2min, and 40-45 DEG C of fermentation temperature ferments to pH ＜
4.5；Step (5) demulsification cooling, is stirred demulsification by the material of step (4), 16-20 DEG C is cooled to by plate heat exchanger,
Importing waits for tinning；Step (6) adds jam, to addition jam one in tinning is waited for, opens stirring, obtains binder layer raw material；Step
(7) filling, jam layer raw material is added in jam-jar, jam layer raw material is filled to packing container lower layer, is cooled to 2 DEG C, is coagulated
Solid is filled at jam layer, then by the binder layer raw material waited in tinning in packing container, forms the binder layer on upper layer, to packaging
Container is sealed, and the double-deck jam Yoghourt is obtained；Step (8) stores, and the double-deck jam Yoghourt is cooled down, the preservation at 2-6 DEG C.
Embodiment 2：A kind of bilayer jam Yoghourt, includes the jam layer of the binder layer on upper layer and lower layer.Binder layer includes acid
Milk, fruit, fruit are jam one.Jelly, each component and content are as shown in table 1 in jam layer raw material, each group in table 1 for jam layer
It is mass ratio to divide content.
The production technology of the double-deck jam Yoghourt, includes the following steps, milk is heated to 60-80 DEG C by step (1) material,
Sugar, cream, milk protein powder, thickener are put into, 15min is sheared, obtains material；The mass ratio of each component such as table 2 in material
Shown, thickener is gelatin；The material of step (1) is imported material-compound tank by step (2) constant volume, standardization, and constant volume carries out standard
Change, controls and keep in 4-18 DEG C of temperature；Step (3) homogeneous is sterilized, and by the material-heat-exchanging of step (2) to 60-70 DEG C, is pressed in 250bar
Homogeneous under power, is sterilized, 93-97 DEG C of sterilization temperature, time 300s, 40-45 DEG C of sterilization machine material outlet temperature；Step (4)
The material of step (3) is imported fermentation tank, adds strain by inoculation fermentation, stirs 5min, 40-45 DEG C of fermentation temperature, fermentation to pH
＜ 4.5；Step (5) demulsification cooling, is stirred demulsification by the material of step (4), 16-20 is cooled to by plate heat exchanger
DEG C, importing waits for tinning；Step (6) adds jam, to addition jam one in tinning is waited for, opens stirring, obtains binder layer raw material；Step
Suddenly (7) are filling, and jam layer raw material is added in jam-jar, jam layer raw material is filled to packing container lower layer, is cooled to 6 DEG C,
Solidification forms jam layer, then the binder layer raw material waited in tinning is filled in packing container, forms the binder layer on upper layer, to packet
Packaging container is sealed, and the double-deck jam Yoghourt is obtained；Step (8) stores, and the double-deck jam Yoghourt is cooled down, the preservation at 2-6 DEG C.
Embodiment 3：A kind of bilayer jam Yoghourt, difference from example 1 is that, in jam layer raw material each component and
Content is as shown in table 1, and each component content is mass ratio in table 1.
In the production technology of the double-deck jam Yoghourt, step (1) heats the water to 40-50 DEG C, puts into milk powder, shears 5min,
It is hydrated 25min, then is warming up to 60 DEG C, input sugar, cream, milk protein powder, thickener, shearing 5min obtain material, in material
The ratio of each component is as shown in table 2, and thickener is pectin.
Embodiment 4：A kind of bilayer jam Yoghourt, difference from example 1 is that, in jam layer raw material each component and
Content is as shown in table 1, and each component content is mass ratio in table 1.
In the production technology of the double-deck jam Yoghourt, step (1) heats the water to 40-50 DEG C, puts into milk powder, shears 15min,
It is hydrated 35min, then is warming up to 80 DEG C, input sugar, cream, milk protein powder, thickener shear 15min, obtain material, material
The ratio of middle each component is as shown in table 2, and thickener is carragheen.
Embodiment 5：A kind of bilayer jam Yoghourt, includes the jam layer of the binder layer on upper layer and lower layer.Binder layer includes acid
Milk, fruit, fruit are fruit juice.Jelly, each component and content are as shown in table 1 in jam layer raw material, each component in table 1 for jam layer
Content is mass ratio.
The production technology of the double-deck jam Yoghourt, includes the following steps, milk is heated to 60-80 DEG C by step (1) material,
Sugar, cream, milk protein powder, thickener are put into, 5min is sheared, obtains material, mass ratio such as 2 institute of table of material each component
Show, thickener is starch；The material of step (1) is imported material-compound tank, fruit juice is added to dispensing by step (2) constant volume, standardization
Tank opens stirring, and constant volume is standardized, and controls and keeps in 4-18 DEG C of temperature；Step (3) homogeneous is sterilized, by the object of step (2)
Material heat exchange is to 60-70 DEG C, and the homogeneous under 150bar pressure is sterilized, 93-97 DEG C of sterilization temperature, time 300s, sterilization machine object
Expect 40-45 DEG C of outlet temperature；The material of step (3) is imported fermentation tank by step (4) inoculation fermentation, adds strain, stirring
2min, 40-45 DEG C of fermentation temperature, fermentation to pH ＜ 4.5；Step (5) demulsification cooling, the material of step (4) is stirred brokenly
Breast is cooled to 16-20 DEG C by plate heat exchanger, and importing waits for tinning, obtains binder layer raw material；Step (6) is filling, in jam-jar
Jam layer raw material is filled to packing container lower layer by middle addition jam layer raw material, is cooled to 2 DEG C, solidification forms jam layer, then will
It waits for that the binder layer raw material in tinning is filled in packing container, forms the binder layer on upper layer, packing container is sealed, obtain
The double-deck jam Yoghourt；Step (7) stores, and the double-deck jam Yoghourt is cooled down, the preservation at 2-6 DEG C.
Embodiment 6：A kind of bilayer jam Yoghourt, includes the jam layer of the binder layer on upper layer and lower layer.Binder layer includes acid
Milk, fruit, fruit are puree.Jelly, each component and content are as shown in table 1 in jam layer raw material, each component in table 1 for jam layer
Content is mass ratio.
The production technology of the double-deck jam Yoghourt, includes the following steps, milk is heated to 60-80 DEG C by step (1) material,
Sugar, cream, milk protein powder, thickener are put into, 15min is sheared, obtains material, mass ratio such as 2 institute of table of material each component
Show, thickener is agar；The material of step (1) is imported material-compound tank, puree is added to dispensing by step (2) constant volume, standardization
Tank opens stirring, and constant volume is standardized, and controls and keeps in 4-18 DEG C of temperature；Step (3) homogeneous is sterilized, by the object of step (2)
Material heat exchange is to 60-70 DEG C, and the homogeneous under 250bar pressure is sterilized, 93-97 DEG C of sterilization temperature, time 300s, sterilization machine object
Expect 40-45 DEG C of outlet temperature；The material of step (3) is imported fermentation tank by step (4) inoculation fermentation, adds strain, stirring
5min, 40-45 DEG C of fermentation temperature, fermentation to pH ＜ 4.5；Step (5) demulsification cooling, the material of step (4) is stirred brokenly
Breast is cooled to 16-20 DEG C by plate heat exchanger, and importing waits for tinning, obtains binder layer raw material；Step (6) is filling, in jam-jar
Jam layer raw material is filled to packing container lower layer by middle addition jam layer raw material, is cooled to 6 DEG C, solidification forms jam layer, then will
It waits for that the binder layer raw material in tinning is filled in packing container, forms the binder layer on upper layer, packing container is sealed, obtain
The double-deck jam Yoghourt；Step (7) stores, and the double-deck jam Yoghourt is cooled down, the preservation at 2-6 DEG C.
Embodiment 7：A kind of bilayer jam Yoghourt, includes the jam layer of the binder layer on upper layer and lower layer.Binder layer includes acid
Milk, fruit, fruit are fruit juice.Jelly, each component and content are as shown in table 1 in jam layer raw material, each component in table 1 for jam layer
Content is mass ratio.
The production technology of the double-deck jam Yoghourt, includes the following steps, milk is heated to 60-80 DEG C by step (1) material,
Sugar, cream, milk protein powder, thickener are put into, 15min is sheared, obtains material, mass ratio such as 2 institute of table of material each component
Show, thickener is gelatin；The material of step (1) is imported material-compound tank, fruit juice is added to dispensing by step (2) constant volume, standardization
Tank opens stirring, and constant volume is standardized, and controls and keeps in 4-18 DEG C of temperature；Step (3) homogeneous is sterilized, by the object of step (2)
Material heat exchange is to 60-70 DEG C, and the homogeneous under 250bar pressure is sterilized, 93-97 DEG C of sterilization temperature, time 300s, sterilization machine object
Expect 40-45 DEG C of outlet temperature；The material of step (3) is imported fermentation tank by step (4) inoculation fermentation, adds strain, stirring
5min, 43-45 DEG C of fermentation temperature, ferment 2h, then continues to ferment at 40-43 DEG C, fermentation to pH ＜ 4.5；Step (5) is demulsified
It is cooling, the material of step (4) is stirred demulsification, is cooled to 16-20 DEG C by plate heat exchanger, importing waits for tinning, obtains
Binder layer raw material；Step (6) is filling, and jam layer raw material is added in jam-jar, and jam top tank structure is equipped with interlayer, water flowing in interlayer
Heat preservation controls the temperature of jam layer raw material in jam-jar between 30-50 DEG C.Jam layer raw material is filled under packing container
Layer, will be loaded with the packing container of jam layer raw material by quickly cooling equipment, and quickly cooling equipment is cooler bin, cooler bin both ends open,
It is passed in and out for packing container.Cooler bin internal temperature is -20 DEG C, and the jam layer raw material in packing container solidifies to form jam layer, then
The binder layer raw material waited in tinning is filled in packing container, the binder layer on upper layer is formed, packing container is sealed, obtain
To the double-deck jam Yoghourt；Step (7) stores, and the double-deck jam Yoghourt is cooled down, the preservation at 2-6 DEG C.
Embodiment 8：A kind of bilayer jam Yoghourt, with embodiment 7 the difference is that, the production technology of the double-deck Yoghourt
In, during step (6) is filling, cooler bin internal temperature is -15 DEG C.
Embodiment 9：A kind of bilayer jam Yoghourt, difference lies in each component and contents in jam layer raw material with embodiment 5
As shown in table 1, each component content is mass ratio in table 1.
Embodiment 10：A kind of bilayer jam Yoghourt, difference lies in each component and contain in jam layer raw material with embodiment 5
Amount is as shown in table 1, and each component content is mass ratio in table 1.
Embodiment 11：A kind of bilayer jam Yoghourt, difference lies in each component and contain in jam layer raw material with embodiment 5
Amount is as shown in table 1, and each component content is mass ratio in table 1.
Embodiment 12：A kind of bilayer jam Yoghourt, difference lies in each component and contain in jam layer raw material with embodiment 5
Amount is as shown in table 1, and each component content is mass ratio in table 1.
Comparative example 1：A kind of bilayer jam Yoghourt, difference lies in only have jam two with embodiment 1 in jam layer raw material.
Table 1- jam layer raw material components
Table 2
Experiment：Each embodiment and each 50 parts of each comparative example are taken, is stored at 2-6 DEG C, respectively at 7/14/28/42 day
The number that sample binder layer is obscured with jam layer interface is observed, result is listed in table 3.
Table 3- test results
By the test result of table 3 it is found that hydroxypropyl PASELLI EASYGEL, high-ester pectin or gelatin are added in jam layer
Afterwards, the stability between two layers of the double-deck jam Yoghourt gets a promotion, and clearly interface can be kept in shelf life.
Specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
The modification that not creative contribution can be made to the present embodiment as needed after reading this specification, but as long as in this hair
It is all protected by Patent Law in bright right.
Claims (10)
1. a kind of bilayer jam Yoghourt, it is characterised in that：Include the binder layer positioned at upper layer, the jam layer positioned at lower layer, it is described
Binder layer includes Yoghourt, fruit.
2. a kind of double-deck jam Yoghourt according to claim 1, it is characterised in that：The fruit is jam one, the base
The bed of material is mixed by jam one with Yoghourt.
3. a kind of double-deck jam Yoghourt according to claim 1, it is characterised in that：The fruit is fruit juice or puree, institute
Stating binder layer is fermented after fruit juice or puree are mixed with Yoghourt raw material.
4. a kind of double-deck jam Yoghourt according to claim 1, it is characterised in that：The jam layer jelly, the fruit
Sauce layer raw material includes jam two, the hydroxypropyl PASELLI EASYGEL that mass ratio is 1%-3%.
5. a kind of double-deck jam Yoghourt according to claim 4, it is characterised in that：The jam layer raw material further includes quality
Than for 5 ‰ -15 ‰ gelatin, 2 ‰ -5 ‰ high-ester pectin in one kind.
6. a kind of double-deck jam Yoghourt according to claim 4 or 5, it is characterised in that：The jam layer raw material further include
Mass ratio is 2 ‰ -3 ‰ xanthans, 2 ‰ -3 ‰ locust bean gum, 2 ‰ -3 ‰ gellan gums, 2 ‰ -3 ‰ carboxymethyl cellulose
It is one or more in plain sodium.
7. a kind of double-deck jam Yoghourt according to claim 1, it is characterised in that：The jam layer preparation method is as follows,
Take jam layer raw material, filling in packing container, after being cooled to 2-6 DEG C, solidification forms gelatinous jam layer.
8. a kind of double-deck jam Yoghourt according to claim 1, it is characterised in that：The jam layer preparation method is as follows,
Take jam layer raw material, it is filling in packing container, it is cooling at -20 DEG C to -15 DEG C, obtain gelatinous jam layer.
9. a kind of production technology of bilayer jam Yoghourt, it is characterised in that：Include the following steps,
Milk is heated to 60-80 DEG C by step (1) material, and input sugar, cream, milk protein powder, thickener shear 5-
15min obtains material；Or 40-50 DEG C is heated the water to, milk powder is put into, 5-15min is sheared, is hydrated 25-35min, then heat up
To 60-80 DEG C, input sugar, cream, milk protein powder, thickener shear 5-15min, obtain material；
The material of step (1) is imported material-compound tank by step (2) constant volume, standardization, and constant volume is standardized, and is controlled and is kept in temperature
4-18℃；
Step (3) homogeneous is sterilized, and by the material-heat-exchanging of step (2) to 60-70 DEG C, the homogeneous under 150-250bar pressure carries out
Sterilization, 93-97 DEG C of sterilization temperature, time 300s, 40-45 DEG C of sterilization machine material outlet temperature；
The material of step (3) is imported fermentation tank, adds strain, stirs 2-5min, fermentation temperature 40- by step (4) inoculation fermentation
45 DEG C, fermentation to pH ＜ 4.5；
Step (5) demulsification cooling, is stirred demulsification by the material of step (4), 16-20 DEG C is cooled to by plate heat exchanger,
Importing waits for tinning；
Step (6) adds jam, to addition jam one in tinning is waited for, opens stirring, obtains binder layer raw material；
Step (7) is filling, and jam layer raw material is added in jam-jar, jam layer raw material is filled to packing container lower layer, cooling
To 2-6 DEG C, solidification forms jam layer, then the binder layer raw material waited in tinning is filled in packing container, forms the base on upper layer
The bed of material seals packing container, obtains the double-deck jam Yoghourt；
Step (8) stores, and the double-deck jam Yoghourt is cooled down, the preservation at 2-6 DEG C.
10. a kind of production technology of bilayer jam Yoghourt, it is characterised in that：Include the following steps,
Milk is heated to 60-80 DEG C by step (1) material, and input sugar, cream, milk protein powder, thickener shear 5-
15min obtains material；Or 40-50 DEG C is heated the water to, milk powder is put into, 5-15min is sheared, is hydrated 25-35min, then heat up
To 60-80 DEG C, input sugar, cream, milk protein powder, thickener shear 5-15min, obtain material；
The material of step (1) is imported material-compound tank, fruit juice or puree is added to material-compound tank, opened by step (2) constant volume, standardization
Stirring is opened, constant volume is standardized, and is controlled and is kept in 4-18 DEG C of temperature；
Step (3) homogeneous is sterilized, and by the material-heat-exchanging of step (2) to 60-70 DEG C, the homogeneous under 150-250bar pressure carries out
Sterilization, 93-97 DEG C of sterilization temperature, time 300s, 40-45 DEG C of sterilization machine material outlet temperature；
The material of step (3) is imported fermentation tank, adds strain, stirs 2-5min, fermentation temperature 40- by step (4) inoculation fermentation
45 DEG C, fermentation to pH ＜ 4.5；
Step (5) demulsification cooling, is stirred demulsification by the material of step (4), 16-20 DEG C is cooled to by plate heat exchanger,
Importing waits for tinning, obtains binder layer raw material；
Step (6) is filling, and jam layer raw material is added in jam-jar, jam layer raw material is filled to packing container lower layer, cooling
To 2-6 DEG C, solidification forms jam layer, then the binder layer raw material waited in tinning is filled in packing container, forms the base on upper layer
The bed of material seals packing container, obtains the double-deck jam Yoghourt；
Step (7) stores, and the double-deck jam Yoghourt is cooled down, the preservation at 2-6 DEG C.
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| CN115005274A (en) * | 2022-06-17 | 2022-09-06 | 济南恒辉科济食品配料有限公司 | Milk cap yoghourt and preparation method thereof |
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Application publication date: 20180928 |