CN108782753A - A kind of puffed yoghourt and preparation method thereof - Google Patents
A kind of puffed yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN108782753A CN108782753A CN201810250669.4A CN201810250669A CN108782753A CN 108782753 A CN108782753 A CN 108782753A CN 201810250669 A CN201810250669 A CN 201810250669A CN 108782753 A CN108782753 A CN 108782753A
- Authority
- CN
- China
- Prior art keywords
- milk
- spare
- raw material
- weight
- puffed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides a kind of puffed yoghourt, which is made of the raw material of following parts by weight：The jam of milk or reconstituted milk 700-900g, white granulated sugar 80-150g, dilute cream 40-60g, stabilizer 8-12g, condensed milk 8-10g and the above raw material weight 0-5%, the preparation method of the Yoghourt are：Milk or reconstituted milk are heated up, material, the material liquid preheating of gained, homogeneous, the sterilization of gained homogenizing fluid accesses strain fermentation, cooling demulsification, inflation, filling, sets 4 DEG C of refrigerator after-ripening 4h or more to get finished product.
Description
Technical field
The invention belongs to field of food, it is specifically related to a kind of puffed yoghourt and preparation method thereof
Background technology
Yoghourt is to add beneficial bacterium (leavening) into milk again after pasteurize using milk as raw material, fermented
Afterwards, then a kind of cooling filling milk product.Sour milk product is mostly with coagulating type, stirred type and the various fruit juice of addition currently on the market
The fruit-flavor type of the auxiliary materials such as jam is more.Yoghourt not only remains all advantages of milk, and the processed process of some aspects is also
It maximizes favourable factors and minimizes unfavourable ones, becomes the nutrient and healthcare products for being more suitable for the mankind.Yoghourt is divided into stirred type acid by the mode of production of traditional yogurt
Milk and solidification type yoghourt.Stirred yoghurt be fermentation after curdled milk before filling the container with it is filling during blended into it is thick
Structural state.Existing stirred yoghurt, finished product state is single, although having the drinking yoghourt of low viscosity, state is still
Liquid mode is kept, there is no the breakthroughs of matter.
Temporarily do not occur puffed yoghourt currently on the market, common Yoghourt type has：Milk, packed milk are dissipated, packed milk is
Long-time low temperature sterilization (72-76 DEG C, 15s)；Box-packed milk is ultrahigh-temperature sterilization (135 DEG C, 4s).Due to general mushroom
Living environment be about 30 DEG C (normal pressures) and life cycle is not grown, so first method can inhibit bacterial reproduction (to inhibit
The activity of various enzymes), so that intracellular bacteria the division of history into periods is occurred, and then inhibit quantity.But the method needs consecutive low temperature fresh-keeping, once it is sour
Milk exposes at room temperature, and internal bacterium will breed rapidly, substantially just corrupt after three days since Yoghourt is full of nutrition.
This sterilization is usually used in packed, roof packet.Nevertheless, packed milk still relies on its cheap price and fresh mouthfeel to be won
Obtained the heart of most consumers.The sterilizing methods and packed milk of (glass) bottled scattered milk are essentially the same, but all due to people
Be buy it is ready-to-drink, so dissipate milk it is more preferable to the impression of people.Different from packed milk, the milk of brick box packaging is superhigh temperature heating, directly
Connecing makes most of bacterial death, in addition the packing box of sealing, the environment in Yoghourt be extremely be unfavorable for bacterial growth, therefore this
Kind of Yoghourt tends to insurance 90 days or more, and particularly suitable storage is drunk, deep to be welcome by travel enthusiasts and Yu Zhai races, but due to valence
Lattice are slightly higher and mouthfeel is bad, and it is welcome to be not so good as packed milk always.
Invention content
At home, the state of puffed yoghourt breaches the form of existing Yoghourt, and one aspect of the present invention has innovated the group of Yoghourt
State is knitted, the product that a kind of gas is evenly distributed and stability is good is on the other hand provided.It is a kind of innovation for enterprise, it is right
A kind of new things are not only for consumer, even more a kind of sense of taste is enjoyed, and is enriched Yoghourt type, is met the choosing of consumers in general
Range is selected, the quality of life of the people is improved, improves satisfaction of the people to life, is conducive to the harmonious social life ring of structure
Border.
The present invention provides a kind of puffed yoghourt and is made of the raw material of following parts by weight：It is milk or reconstituted milk 700-900g, white
The jam of granulated sugar 80-150g, dilute cream 40-60g, stabilizer 8-12g, condensed milk 8-10g and the above raw material weight 0-5%.
Preferred puffed yoghourt is made of the raw material of following parts by weight：Milk 802g, white granulated sugar 110g, dilute cream 52.5g,
The jam of stabilizer 10g, condensed milk 10g and the above raw material weight 0-5%.
Stabilizer of the present invention is preferably gelatin, converted starch, casein sodium or list, and the one of diglycerine fatty acid ester
Kind or a variety of compositions, protein content 60%~65% in the stabilizer of the composition, fat content 25%~30%.
Preferred stabilizer is made of gelatin and list, diglycerine fatty acid ester, protein content 63% in the stabilizer,
Fat content 28%.
The preparation method of puffed yoghourt of the present invention includes the following steps：
(1) after the temperature of milk or reconstituted milk being risen to 70-80 DEG C, remaining raw material is set in milk or reconstituted milk, is changed
Expect 15-30min, obtains material liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk or reconstituted milk, is preheated to 60-70 DEG C,
160bar homogeneous obtains homogenizing fluid, spare；
(3) by 90-100 DEG C of sterilization 5-10min of homogenizing fluid obtained by step (2), it is cooled to 40-45 DEG C, obtains sterilized solution, it is standby
With；
(4) sterilized solution parts by weight 0.1-0.5% strain fermentations, acidity 70- are accessed in the sterilized solution obtained by step (3)
When 90 ° of T, fermentation is terminated, obtains acidified milk, cooling demulsification obtains acidified milk to 5-15 DEG C, spare；
(5) acidified milk obtained by step (4) is inflated, is filling, setting 4 DEG C of refrigerator after-ripening 4h or more to get finished product.
Preferred puffed yoghourt preparation method, includes the following steps：
(1) after the temperature of milk or reconstituted milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material
20min obtains material liquid, spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk or reconstituted milk, is preheated to 70 DEG C,
160bar homogeneous obtains homogenizing fluid, spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) sterilized solution weight 0.1-0.5% strain fermentations are accessed in the sterilized solution obtained by step (3), acidity is 75 ° of T
When, fermentation is terminated, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) acidified milk obtained by step (4) is inflated with nitrogen, the control of inflation rate sets 4 DEG C of refrigerators in 80-100%, filling
After-ripening 4h or more is to get finished product.Product body before inflation rate %=(volume of product before volume-inflation of aerated product) ÷ inflations
Product × 100
Fermenting microbe described in the preparation method step (4) of preferred puffed yoghourt of the present invention is bulgarian milk bar
Bacterium and streptococcus thermophilus.
Preferred strain is lactobacillus bulgaricus：Streptococcus thermophilus is 1 according to weight ratio：1000 are added.
A kind of ice river in Henan Province of present invention offer insults raw material：Milk or reconstituted milk 700-900g, white granulated sugar 80-150g, dilute cream
The jam of 40-60g, stabilizer 8-12g, condensed milk 8-10g and the above raw material weight 0-5%.
Preferred ice river in Henan Province insults raw material and is：Milk 802g, white granulated sugar 110g, dilute cream 52.5g, stabilizer 10g, condensed milk 10g,
And the jam of the above raw material weight 0-5%.
It is preferably gelatin, converted starch, casein sodium or list, diglycerine fatty that preferred ice river in Henan Province, which insults stabilizer in raw material,
One or more compositions of acid esters, protein content 60%~65% in the stabilizer of the composition, fat content 25%~30%.
Preferred stabilizer is made of gelatin and list, diglycerine fatty acid ester, protein content 63% in the stabilizer, fat content
28%.
The present invention also provides the preparation method that a kind of ice river in Henan Province is insulted, this method is made of following steps：(1) by milk or recovery
After the temperature of breast rises to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min, obtain material liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk or reconstituted milk, is preheated to 70 DEG C,
160bar homogeneous obtains homogenizing fluid, spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) fermenting microbe fermentation is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, is terminated fermentation, is obtained
Acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) air is filled with to acidified milk obtained by step (4), and filling in plastic cup, -12 DEG C of refrigerator freezing 4h or more,
Finished product is insulted up to ice river in Henan Province.
Beneficial effects of the present invention：
1, for the present invention on the basis of original production technology, optimization of C/C composites increases a set of charger, by air or gas
It is charged in yogurt base material, is made that state is slim and graceful, and cup is not spilt, section is uniform, careful giving off a strong fragrance, the high-end Yoghourt of just melt in the mouth.
2, ripe puffed yoghourt formula is had no at present, therefore the formula of Yoghourt is optimized in the present invention, screening is steady
Determine agent, making the gas holdup of Yoghourt, more preferably finished product state is more stable, and mouthfeel is more preferably；Strain is screened, the rear acid of product is mitigated, is maintained
Product good flavor.
3, domestic there is no ripe technological parameters, in this regard, the present invention carries out the processing parameter of puffed yoghourt
Optimization, the ageing time of yogurt base material, gas-filling temperature, best inflation rate and stability test.
Description of the drawings
Fig. 1：The variation of the acidity for the sample that observation embodiment 2 is prepared with comparative example 3 in shelf-life；
Fig. 2：Embodiment 5 is using Haas (Hass) charger with comparative example 6 using the 10 of the preparation of Ya Lusi chargers
The inflation rate stability of a sample compares.
Specific implementation mode
Embodiment 1
Milk 802g, white granulated sugar 110g, dilute cream 52.5g, stabilizer 10g are (by gelatin, list, diglycerine fatty acid ester group
At protein content 63%, fat content 28%), condensed milk 10g.
The preparation method of puffed yoghourt includes the following steps：
(1) after the temperature of milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 70 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) nitrogen, filling is filled with online with Haas (Hass) charger to acidified milk obtained by step (4), sets 4 DEG C of refrigerators
After-ripening 4h or more is to get finished product.
Embodiment 2
Milk 802g, sugared 110g, dilute cream 52.5g, stabilizer 10g (by gelatin, list, diglycerine fatty acid ester forms,
Protein content 63%, fat content 28%), condensed milk 10g.Preparation method includes the following steps：
(1) after the temperature of milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 70 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight, lactobacillus bulgaricus are accessed in the sterilized solution obtained by step (3)：
Streptococcus thermophilus=1：1000, when acidity is 75 ° of T, fermentation is terminated, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C,
It is spare；
(5) nitrogen, filling is filled with online with Haas charger (Hass) to acidified milk obtained by step (4), sets 4 DEG C of refrigerators
After-ripening 4h or more is to get finished product.
Embodiment 3
Milk 802g, sugared 110g, dilute cream 52.5g, stabilizer 10g (by gelatin, list, diglycerine fatty acid ester forms,
Protein content 63%, fat content 28%), condensed milk 10g.The preparation method of puffed yoghourt includes the following steps：
(1) after the temperature of milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 70 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) nitrogen is filled with online with Haas charger (Hass) to acidified milk obtained by step (4), inflation rate is 80%,
It is filling, 4 DEG C of refrigerator after-ripening 4h or more are set to get finished product.
For the raw material composition of embodiment 4-5 puffed yoghourts with embodiment 3, the inflation rate of the step (5) in preparation method is different,
4 inflation rate of embodiment is 90%, and 5 inflation rate of embodiment is 100%, other preparation methods prepare puffed yoghourt with embodiment 3.
Yoghourt prepared by embodiment 3,4,5, the structural state of puffed yoghourt is slim and graceful, and section is uniform, and stomata is uniform, and mouthfeel is thin
It is greasy, fluffy, just melt in the mouth.
Embodiment 6
Milk 802g, sugared 110g, dilute cream 52.5g, stabilizer 10g (by gelatin, list, diglycerine fatty acid ester forms,
Protein content 63%, fat content 28%), condensed milk 10g, Cranberry inspissated juice (additive amount is the 3% of the above raw material weight).
The preparation method of puffed yoghourt includes the following steps：
(1) after the temperature of milk being risen to 75 DEG C, other raw materials in addition to Cranberry inspissated juice are set in milk, material
20min obtains material liquid, spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 70 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) Cranberry inspissated juice is added online using Haas charger (Hass) to acidified milk obtained by step (4) and filled
Enter nitrogen, inflation rate is 100%, filling, sets 4 DEG C of refrigerator after-ripening 4h or more to get finished product.
Cranberry inspissated juice in embodiment 6 can have other fruit juice or jam to replace preparing puffed yoghourt.
Embodiment 7
Milk 802g, sugared 110g, dilute cream 52.5g, stabilizer 10g (by gelatin, list, diglycerine fatty acid ester forms,
Protein content 63%, fat content 28%), condensed milk 10g ice cream preparation methods are made of following steps：
(1) after the temperature of milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 70 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) air is filled with to acidified milk obtained by step (4), and filling in plastic cup, -12 DEG C of refrigerator freezing 4h or more,
Finished product is insulted up to ice river in Henan Province.
Test example one：For that can understand the characteristics of illustrating this programme product stabilizer, explained below by specific comparative example
It states bright.
Comparative example 1：
Milk 802g, sugared 110g, dilute cream 48.5g, stabilizer 23g are (by hydroxypropyl PASELLI EASYGEL, gelatin, junket egg
White acid sodium, lactic acid fatty glyceride composition, protein content 21%, fat content 18%), condensed milk 10g.
The preparation method of puffed yoghourt includes the following steps：
(1) after the temperature of milk being risen to 50 DEG C, remaining raw material is set in milk or reconstituted milk, material 30min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 63 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) nitrogen, filling is filled with online with Haas charger to acidified milk obtained by step (4), sets 4 DEG C of refrigerator after-ripening 4h
Above to get finished product.
Comparative example 2：
Milk 802g, sugared 110g, dilute cream 53.8g, stabilizer 20g is (by acetylated distarch adipate, gelatin, list
Lactate and fatty glyceride, guar gum composition, protein content 43%, fat content 12%), condensed milk 10g.
The preparation method of puffed yoghourt includes the following steps：
(1) after the temperature of milk being risen to 60 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 63 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) nitrogen, filling is filled with online with Haas charger to acidified milk obtained by step (4), sets 4 DEG C of refrigerator after-ripening 4h
Above to get finished product.
By embodiment 1 it is found that in 1 puffed yoghourt of embodiment compared with comparative example 1,2 is using different stabiliser systems
Stabiliser system under, puffed yoghourt inflation rate is fast, and finished product falls cup and do not spill, and section is uniform, and state is slim and graceful, delicate mouthfeel, silk floss
It is close, just melt in the mouth, sweet and sour taste.And under the stabiliser system of the puffed yoghourt in comparative example 1, puffed yoghourt inflation rate is slow,
Finished product falls cup and does not spill, and section is inhomogenous, coarse mouthfeel and has powder taste.Under the stabiliser system of the puffed yoghourt of comparative example 2, fill
Gas Yoghourt inflation effect is poor, and finished product state is not strong, and baler sense is poor, and mouthfeel is sweet.So the stabiliser system that embodiment 1 uses
That is gelatin, list, diglycerine fatty acid ester, protein content 63% in stabilizer, fat content 28%, the puffed yoghourt of preparation is in property
Matter, mouthfeel etc. are superior to other stabiliser systems.
Test example two：For that can understand the special ratios feature for illustrating this programme product strain, below by specific implementation pair
It is described than scheme.
Comparative example 3
Milk 802g, sugared 110g, dilute cream 52.5g, stabilizer 10g (by gelatin, list, diglycerine fatty acid ester forms,
Protein content 63%, fat content 28%), condensed milk 10g.Preparation method includes the following steps：
(1) after the temperature of milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 70 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight, lactobacillus bulgaricus are accessed in the sterilized solution obtained by step (3)：
Streptococcus thermophilus=1：100, when acidity is 75 ° of T, fermentation is terminated, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, standby
With；
(5) nitrogen, filling is filled with online with Haas charger to acidified milk obtained by step (4), sets 4 DEG C of refrigerator after-ripening 4h
Above to get finished product.
The variation of observation embodiment 2 and the acidity of comparative example 3 in shelf-life, compares and finds, acid after the strain in embodiment 2
It is more gentle, it is more easily accepted by mouthfeel, therefore the more gentle strain of acid maintains product within the shelf-life after present invention selection
Best mouthfeel.
Test example three：Puffed yoghourt most preferably inflation rate compares
Comparative example 4
Milk 802g, sugared 110g, dilute cream 52.5g, stabilizer 10g (by gelatin, list, diglycerine fatty acid ester forms,
Protein content 63%, fat content 28%), condensed milk 10g.The preparation method of puffed yoghourt includes the following steps：
(1) after the temperature of milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 70 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) nitrogen being filled with online with Haas charger to acidified milk obtained by step (4), inflation rate is 110%, filling,
4 DEG C of refrigerator after-ripening 4h or more are set to get finished product.
Comparative example 5
Milk 802g, sugared 110g, dilute cream 52.5g, stabilizer 10g (by gelatin, list, diglycerine fatty acid ester forms,
Protein content 63%, fat content 28%), condensed milk 10g.The preparation method of puffed yoghourt includes the following steps：
(1) after the temperature of milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 70 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) nitrogen is filled with online with Haas charger to acidified milk obtained by step (4), inflation rate is 75%, filling, is set
4 DEG C of refrigerator after-ripening 4h or more are to get finished product.
Puffed yoghourt structural state excessive bulkiness prepared by comparative example 4, stomata is big, and entrance foam sense is strong, prepared by comparative example 5
Puffed yoghourt structural state it is more thick and solid, stomata is smaller, it is fluffy sense it is weak, sophistication, change mouthfeel shortcoming.And embodiment 3,4,5 is made
Standby Yoghourt, inflation rate is between 80-100%, and the structural state of the puffed yoghourt of preparation is slim and graceful, and section is uniform, and stomata is uniform,
Delicate mouthfeel, fluffy, just melt in the mouth, product structural state is best, delicate mouthfeel.
Test example four：It is inflated to clearly illustrate by Hass chargers, the refined road of inflation rate and products'texture ratio of Yoghourt
This more stable is described below by specific implementation comparison scheme.
Comparative example 6
Milk 802g, sugared 110g, dilute cream 52.5g, stabilizer 10g (by gelatin, list, diglycerine fatty acid ester forms,
Protein content 63%, fat content 28%), condensed milk 10g.The preparation method of puffed yoghourt includes the following steps：
(1) after the temperature of milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min must change
Feed liquid, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk, is preheated to 70 DEG C, 160bar homogeneous,
Homogenizing fluid is obtained, it is spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) 0.3% strain fermentation of sterilized solution weight is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) nitrogen is filled with domestic charger Ya Lusi to acidified milk obtained by step (4), inflation rate is 100%, fills
Dress, sets 4 DEG C of refrigerator after-ripening 4h or more to get finished product
10 samples that Example 5 is prepared with comparative example 6 respectively, the rate of being inflated compare, it is found that embodiment 5 uses Haas
For charger than the Ya Lusi chargers of comparative example 6, inflation rate is more stable, and the texture of product is also more stable.
Claims (10)
1. a kind of puffed yoghourt, which is characterized in that the puffed yoghourt is made of the raw material of following weight：Milk or reconstituted milk
700-900g, white granulated sugar 80-150g, dilute cream 40-60g, stabilizer 8-12g, condensed milk 8-10g and the above raw material weight 0-5%
Jam.
2. puffed yoghourt according to claim 1, the puffed yoghourt is made of the raw material of following weight：Its feature exists
In, milk 802g, white granulated sugar 110g, dilute cream 52.5g, stabilizer 10g, the fruit of condensed milk 10g and the above raw material weight 0-5%
Sauce.
3. puffed yoghourt according to claim 2, which is characterized in that the stabilizer is gelatin, converted starch, casein
Sour sodium or list, one or more compositions of diglycerine fatty acid ester, protein content 60%~65% in the stabilizer of the composition,
Fat content 25%~30%.
4. puffed yoghourt according to claim 3, which is characterized in that the stabilizer is by gelatin and list, diglycerine fatty
Acid esters forms, protein content 63% in the stabilizer, fat content 28%.
5. according to the preparation method of claim 1-4 any one of them puffed yoghourts, which is characterized in that this method includes following
Step：
(1) after the temperature of milk or reconstituted milk being risen to 70-80 DEG C, remaining raw material is set in milk or reconstituted milk, material 15-
30min obtains material liquid, spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk or reconstituted milk, is preheated to 60-70 DEG C,
160bar homogeneous obtains homogenizing fluid, spare；
(3) by 90-100 DEG C of sterilization 5-10min of homogenizing fluid obtained by step (2), it is cooled to 40-45 DEG C, obtains sterilized solution, it is spare；
(4) sterilized solution parts by weight 0.1-0.5% strain fermentations are accessed in the sterilized solution obtained by step (3), acidity is 70-90 ° of T
When, fermentation is terminated, obtains acidified milk, cooling demulsification obtains acidified milk to 5-15 DEG C, spare；
(5) acidified milk obtained by step (4) is inflated, is filling, setting 4 DEG C of refrigerator after-ripening 4h or more to get finished product.
6. the preparation method of puffed yoghourt according to claim 5, which is characterized in that this approach includes the following steps：
(1) after the temperature of milk or reconstituted milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min,
Material liquid is obtained, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk or reconstituted milk, is preheated to 70 DEG C, 160bar is equal
Matter obtains homogenizing fluid, spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) sterilized solution weight 0.1-0.5% strain fermentations are accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, eventually
It only ferments, obtains acidified milk, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) acidified milk obtained by step (4) is inflated with nitrogen, the control of inflation rate sets 4 DEG C of refrigerator after-ripening in 80-100%, filling
4h or more is to get finished product.
7. the preparation method of puffed yoghourt according to claim 6, which is characterized in that the bacterium described in this method step (4)
Kind is lactobacillus bulgaricus and streptococcus thermophilus.
8. the preparation method of puffed yoghourt according to claim 7, which is characterized in that the strain is bulgarian milk bar
Bacterium：Streptococcus thermophilus is 1 according to weight ratio：1000 are added.
9. a kind of ice river in Henan Province is insulted, which is characterized in that the raw material that the ice river in Henan Province is insulted is claim 1-4 any one of them raw material groups
At.
10. the preparation method that ice river in Henan Province is insulted according to claim 9, which is characterized in that the preparation method is by following steps system
At：
(1) after the temperature of milk or reconstituted milk being risen to 75 DEG C, remaining raw material is set in milk or reconstituted milk, material 20min,
Material liquid is obtained, it is spare；
(2) the material liquid weight obtained by step (1) is increased into 1000g with milk or reconstituted milk, is preheated to 70 DEG C, 160bar is equal
Matter obtains homogenizing fluid, spare；
(3) by 95 DEG C of sterilization 5min of homogenizing fluid obtained by step (2), 42 DEG C is cooled to, sterilized solution is obtained, it is spare；
(4) fermenting microbe fermentation is accessed in the sterilized solution obtained by step (3), when acidity is 75 ° of T, is terminated fermentation, is fermented
Breast, cooling demulsification obtains acidified milk to 10 DEG C, spare；
(5) air is filled with to acidified milk obtained by step (4), and filling in plastic cup, -12 DEG C of refrigerator freezing 4h or more to get
Ice river in Henan Province insults finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810250669.4A CN108782753A (en) | 2018-03-26 | 2018-03-26 | A kind of puffed yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810250669.4A CN108782753A (en) | 2018-03-26 | 2018-03-26 | A kind of puffed yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108782753A true CN108782753A (en) | 2018-11-13 |
Family
ID=64095414
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810250669.4A Pending CN108782753A (en) | 2018-03-26 | 2018-03-26 | A kind of puffed yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108782753A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566748A (en) * | 2019-01-28 | 2019-04-05 | 新希望乳业股份有限公司 | A kind of inflation flavored fermented milk preparation process |
| CN110800804A (en) * | 2019-12-04 | 2020-02-18 | 济南泉康食品配料有限公司 | Aerated yoghourt and preparation method thereof |
| CN114831182A (en) * | 2022-05-17 | 2022-08-02 | 宁夏塞尚乳业有限公司 | Functional floating yoghourt and preparation method thereof |
| CN116195632A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Inflatable normal-temperature yoghourt and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124927A (en) * | 2006-08-16 | 2008-02-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sour milk containing gas and producing method thereof |
| CN103609826A (en) * | 2013-11-25 | 2014-03-05 | 光明乳业股份有限公司 | Yoghourt ice cream and preparation method thereof |
| CN103988907A (en) * | 2013-02-16 | 2014-08-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Inflated yoghourt and preparation method thereof |
| CN105613733A (en) * | 2014-11-03 | 2016-06-01 | 内蒙古伊利实业集团股份有限公司 | Frozen yoghurt and preparation method thereof |
| CN106234591A (en) * | 2016-09-30 | 2016-12-21 | 浙江鸣食品股份有限公司 | A kind of high target base material secondary prepares the formula of Yoghourt, processing technology and using method thereof |
| CN107410488A (en) * | 2017-09-28 | 2017-12-01 | 光明乳业股份有限公司 | One kind inflation acidified milk and preparation method thereof |
-
2018
- 2018-03-26 CN CN201810250669.4A patent/CN108782753A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124927A (en) * | 2006-08-16 | 2008-02-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sour milk containing gas and producing method thereof |
| CN103988907A (en) * | 2013-02-16 | 2014-08-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Inflated yoghourt and preparation method thereof |
| CN103609826A (en) * | 2013-11-25 | 2014-03-05 | 光明乳业股份有限公司 | Yoghourt ice cream and preparation method thereof |
| CN105613733A (en) * | 2014-11-03 | 2016-06-01 | 内蒙古伊利实业集团股份有限公司 | Frozen yoghurt and preparation method thereof |
| CN106234591A (en) * | 2016-09-30 | 2016-12-21 | 浙江鸣食品股份有限公司 | A kind of high target base material secondary prepares the formula of Yoghourt, processing technology and using method thereof |
| CN107410488A (en) * | 2017-09-28 | 2017-12-01 | 光明乳业股份有限公司 | One kind inflation acidified milk and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 秦南冰等: "保加利亚乳杆菌与嗜热链球菌的比例变化对酸奶品质的影响", 《中国乳品工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566748A (en) * | 2019-01-28 | 2019-04-05 | 新希望乳业股份有限公司 | A kind of inflation flavored fermented milk preparation process |
| CN110800804A (en) * | 2019-12-04 | 2020-02-18 | 济南泉康食品配料有限公司 | Aerated yoghourt and preparation method thereof |
| CN116195632A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Inflatable normal-temperature yoghourt and preparation method thereof |
| CN114831182A (en) * | 2022-05-17 | 2022-08-02 | 宁夏塞尚乳业有限公司 | Functional floating yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4416905A (en) | Method of preparing cultured dairy products | |
| CN101176486B (en) | Sterilizing flavouring sour milk and preparation method thereof | |
| CN101731332B (en) | Drinking yoghourt and making method thereof | |
| CN108782753A (en) | A kind of puffed yoghourt and preparation method thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN102972522B (en) | Probiotic milk and preparation method thereof | |
| CN104642542B (en) | A kind of acidophilus milk for child and preparation method thereof | |
| CN102318684B (en) | Cheese powder and its preparation method | |
| CN105325541A (en) | Living bacterium type room temperature yoghurt and making method thereof | |
| CN101904350A (en) | Fermented milk drink fortified with calcium and production method thereof | |
| CN109198014B (en) | Normal-temperature-preserved drinking yoghurt and preparation method thereof | |
| CN107047769A (en) | A kind of coagulating type cheese flavored fermented milk and preparation method thereof | |
| CN101690517B (en) | Soured milk with yolk powder and preparation method thereof | |
| CN104381449A (en) | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt | |
| CN103704356B (en) | Fresh red rice cheese and preparation method thereof | |
| CN115251169A (en) | Liquid processed cheese, preparation method thereof and liquid processed cheese composition | |
| CN102067913A (en) | Partly skimmed cheese and preparation method thereof | |
| CN103444869A (en) | Pleurotus eryngii yoghourt and production method thereof | |
| JPS6041441A (en) | Multi-culture yogurt, solid spread, cottage cheese and production thereof | |
| CN102090449A (en) | Set low-fat sucrose-free yoghurt | |
| CN101731333A (en) | Trehalose acidophilous milk and preparation method thereof | |
| CN103238671B (en) | Sour buttermilk and preparation method of sour buttermilk | |
| CN108651619A (en) | A kind of brown lactic acid bacteria beverage base-material and its manufacture craft | |
| CN101731337B (en) | Fermented milk containing yeast polypeptides and method for producing same | |
| CN105746707A (en) | Production process of stirred type brown flavored yogurt and product of yogurt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181113 |
|
| RJ01 | Rejection of invention patent application after publication |