CN108812904A - A kind of processing method of flavor yoghourt - Google Patents
A kind of processing method of flavor yoghourt Download PDFInfo
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- CN108812904A CN108812904A CN201810883216.5A CN201810883216A CN108812904A CN 108812904 A CN108812904 A CN 108812904A CN 201810883216 A CN201810883216 A CN 201810883216A CN 108812904 A CN108812904 A CN 108812904A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The present invention provides a kind of processing method of flavor yoghourt, is related to technical field of beverage processing.The flavor yoghourt is made of raw material from the following weight：200 parts of fresh milk, 2-3 parts of fresh yolk, 1-3 parts of fresh ginger, 10-14 parts of white sugar, 12-14 parts of composite zymocyte, lactose 20-30 parts oligomeric, 18-22 parts of soyabean protein powder, 6-8 parts of protease.Its processing method mainly includes：Mixed enzymolysis, high-temperature sterilization, ginger juice preparation, mixed fermentation, refrigeration.The present invention overcomes the deficiencies in the prior art, improve the protein content of common sour milk, and protein is made to be easier to absorption of human body, while adding the substances such as ginger, have many advantages, such as that nutritive value is high, stability is good, flavor taste is good.
Description
Technical field
The present invention relates to technical field of beverage processing, and in particular to a kind of processing method of flavor yoghourt.
Background technique
Yoghourt is to add beneficial bacterium (leavening) into milk again after pasteurize using fresh milk as raw material,
After fermented, then cool down a kind of filling milk product.Sour milk product is mostly each with coagulating type, stirred type and addition currently on the market
The fruit-flavor type of the auxiliary materials such as kind fruit juice jam is more.Yoghourt not only remains all advantages of milk, and some aspects are processed
Process is also maximized favourable factors and minimized unfavourable ones, and the nutrient and healthcare products for being more suitable for the mankind are become.
Ginger, warm-natured, distinctive " gingerol " energy stimulating gastrointestinal mucous membrane makes gastrointestinal redness, digestion power enhancing, energy
Effectively treat eat cold and cool food it is excessive caused by abdominal distension, abdominal pain, diarrhea, vomiting etc., and rush can also be reached using ginger
Into blood circulation of human body, the effect of enhancing human resistance to disease
It is retrieved extensively, though fresh ginger juice flavor yoghourt has file record at present, but without appearing on the market, and how to improve life
The mouthfeel of ginger stimulation adapts it to the taste of most crowds, is a present big technical problem to be solved.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of processing method of flavor yoghourt, the egg of common sour milk is improved
White matter content makes protein be easier to absorption of human body, while adding the substances such as ginger, with nutritive value is high, stability is good, wind
The advantages that interest sense is good.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs：
A kind of processing method of flavor yoghourt, which is characterized in that the flavor yoghourt is made of raw material from the following weight：
200 parts of fresh milk, 2-3 parts of fresh yolk, 1-3 parts of fresh ginger, 10-14 parts of white sugar, 12-14 parts of composite zymocyte, oligomeric lactose 20-
30 parts, 18-22 parts of soyabean protein powder, 6-8 parts of protease.
Preferably, the composite zymocyte is the mixture of streptococcus lactis and bacillus bulgaricus mass ratio 1: 1.
The processing method of the flavor yoghourt includes the following steps：
(1) after filtering fresh milk with hospital gauze, soyabean protein powder is added and is uniformly mixed, adds protease,
Milk is heated up and keeps the temperature standing enzymatic hydrolysis a period of time；
(2) white sugar is added into above-mentioned milk, stirred evenly, continued heat preservation enzymatic hydrolysis, it is spare milk must to be digested；
(3) oligomeric lactose is added after mixing evenly in above-mentioned enzymatic hydrolysis milk, high fire is boiled to boiling, is turned after a period of time of boiling
Small fire continues to decoct, and it is spare to obtain pasteurized milk；
(4) fresh ginger is cleaned up, ginger juice is squeezed in juice extractor, gained fresh ginger juice is spare；
(5) fresh ginger juice, fresh yolk and composite fermentation strain is added in the pasteurized milk in above-mentioned steps (3), be mixed
Uniformly, it is spare to obtain mixed solution；
(6) after filtering above-mentioned mixed solution with hospital gauze again, eight points of full, sealings are added in the container to sterilize
After be put into ferment at constant temperature in fermenting case, after refrigerated in refrigerator, obtain flavor yoghourt of the present invention.
Preferably, milk is warming up to 45-50 DEG C in step (1), and heat preservation time of repose is 1-2h.
Preferably, it needs first to stir to white sugar after addition white sugar in step (2) and be completely dissolved, then keep the temperature enzymatic hydrolysis 1-1.5h.
Preferably, the time that milk high fire is boiled in step (3) is 10-15min, and small fire continues the time decocted as 20-
25min。
Preferably, fresh ginger juice needs first to be filtered with hospital gauze in step (4).
Preferably, pasteurized milk need to first be cooled to 40-45 DEG C in step (5), then mix with other materials.
Preferably, the temperature of ferment at constant temperature is 45 DEG C, fermentation time 5-7h in step (6), and refrigerated storage temperature is 4 DEG C, cold
Hiding the time is for 24 hours.
The present invention provides a kind of processing method of flavor yoghourt, and advantage is compared with prior art：
(1) protease is added after fresh milk addition soybean protein of the present invention to be digested, make breaks down proteins at polypeptide
And amino acid, it is convenient for absorption of human body, and white sugar is added in enzymolysis process, further increases the modification rate of protein, make
Gained Yoghourt has the advantages that high protein, easily absorbs.
(2) fresh ginger is squeezed the juice and is added by the present invention, is remained the beneficiating ingredient and flavor of ginger to the greatest extent, is added simultaneously
Egg yolk and oligomeric lactose ferment together, can effectively promote the mouthfeel of Yoghourt, reduce peculiar smell while retaining ginger fragrance, and
And make Yoghourt bright.
(3) this method combines flavor fermentation using streptococcus lactis and bacillus bulgaricus, and Yoghourt nutrition is being effectively ensured
While component content, increase yoghourt-flavored, keep its mouthfeel smooth, taste is aromatic, is suitble to popular taste.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1：
A kind of processing method of flavor yoghourt, which is characterized in that the flavor yoghourt is made of raw material from the following weight：
200 parts of fresh milk, 2 parts of fresh yolk, 1 part of fresh ginger, 10 parts of white sugar, 12 parts of composite zymocyte, 20 parts of oligomeric lactose, soybean protein
18 parts of powder, 6 parts of protease, wherein composite zymocyte is the mixture of streptococcus lactis and bacillus bulgaricus mass ratio 1: 1.
The processing method of the flavor yoghourt includes the following steps：
(1) after filtering fresh milk with hospital gauze, soyabean protein powder is added and is uniformly mixed, adds protease,
Milk is heated up and keeps the temperature standing enzymatic hydrolysis a period of time；
(2) white sugar is added into above-mentioned milk, stirred evenly, continued heat preservation enzymatic hydrolysis, it is spare milk must to be digested；
(3) oligomeric lactose is added after mixing evenly in above-mentioned enzymatic hydrolysis milk, high fire is boiled to boiling, is turned after a period of time of boiling
Small fire continues to decoct, and it is spare to obtain pasteurized milk；
(4) fresh ginger is cleaned up, ginger juice is squeezed in juice extractor, gained fresh ginger juice is spare；
(5) fresh ginger juice, fresh yolk and composite fermentation strain is added in the pasteurized milk in above-mentioned steps (3), be mixed
Uniformly, it is spare to obtain mixed solution；
(6) after filtering above-mentioned mixed solution with hospital gauze again, eight points of full, sealings are added in the container to sterilize
After be put into ferment at constant temperature in fermenting case, after refrigerated in refrigerator, obtain flavor yoghourt of the present invention.
Wherein, milk is warming up to 45-50 DEG C in step (1), and heat preservation time of repose is 1-2h；White sugar is added in step (2)
After need first to stir to white sugar and be completely dissolved, then keep the temperature enzymatic hydrolysis 1-1.5h；The time that milk high fire is boiled in step (3) is 10-
15min, small fire continue the time decocted as 20-25min；Fresh ginger juice needs first to be filtered with hospital gauze in step (4)；Step (5)
Middle pasteurized milk need to first be cooled to 40-45 DEG C, then mix with other materials；The temperature of ferment at constant temperature is 45 DEG C in step (6), hair
The ferment time is 5-7h, and refrigerated storage temperature is 4 DEG C, and cold preservation time is for 24 hours.
Embodiment 2：
A kind of processing method of flavor yoghourt, which is characterized in that the flavor yoghourt is made of raw material from the following weight：
200 parts of fresh milk, 3 parts of fresh yolk, 3 parts of fresh ginger, 14 parts of white sugar, 14 parts of composite zymocyte, 30 parts of oligomeric lactose, soybean protein
22 parts of powder, proteinase 8 part, wherein composite zymocyte is the mixture of streptococcus lactis and bacillus bulgaricus mass ratio 1: 1.
The processing method of the flavor yoghourt includes the following steps：
(1) after filtering fresh milk with hospital gauze, soyabean protein powder is added and is uniformly mixed, adds protease,
Milk is heated up and keeps the temperature standing enzymatic hydrolysis a period of time；
(2) white sugar is added into above-mentioned milk, stirred evenly, continued heat preservation enzymatic hydrolysis, it is spare milk must to be digested；
(3) oligomeric lactose is added after mixing evenly in above-mentioned enzymatic hydrolysis milk, high fire is boiled to boiling, is turned after a period of time of boiling
Small fire continues to decoct, and it is spare to obtain pasteurized milk；
(4) fresh ginger is cleaned up, ginger juice is squeezed in juice extractor, gained fresh ginger juice is spare；
(5) fresh ginger juice, fresh yolk and composite fermentation strain is added in the pasteurized milk in above-mentioned steps (3), be mixed
Uniformly, it is spare to obtain mixed solution；
(6) after filtering above-mentioned mixed solution with hospital gauze again, eight points of full, sealings are added in the container to sterilize
After be put into ferment at constant temperature in fermenting case, after refrigerated in refrigerator, obtain flavor yoghourt of the present invention.
Wherein, milk is warming up to 45-50 DEG C in step (1), and heat preservation time of repose is 1-2h；White sugar is added in step (2)
After need first to stir to white sugar and be completely dissolved, then keep the temperature enzymatic hydrolysis 1-1.5h；The time that milk high fire is boiled in step (3) is 10-
15min, small fire continue the time decocted as 20-25min；Fresh ginger juice needs first to be filtered with hospital gauze in step (4)；Step (5)
Middle pasteurized milk need to first be cooled to 40-45 DEG C, then mix with other materials；The temperature of ferment at constant temperature is 45 DEG C in step (6), hair
The ferment time is 5-7h, and refrigerated storage temperature is 4 DEG C, and cold preservation time is for 24 hours.
Embodiment 3：
A kind of processing method of flavor yoghourt, which is characterized in that the flavor yoghourt is made of raw material from the following weight：
200 parts of fresh milk, 2.5 parts of fresh yolk, 2 parts of fresh ginger, 12 parts of white sugar, 13 parts of composite zymocyte, 25 parts of oligomeric lactose, soybean egg
20 parts of white powder, 7 parts of protease, wherein composite zymocyte is the mixture of streptococcus lactis and bacillus bulgaricus mass ratio 1: 1.
The processing method of the flavor yoghourt includes the following steps：
(1) after filtering fresh milk with hospital gauze, soyabean protein powder is added and is uniformly mixed, adds protease,
Milk is heated up and keeps the temperature standing enzymatic hydrolysis a period of time；
(2) white sugar is added into above-mentioned milk, stirred evenly, continued heat preservation enzymatic hydrolysis, it is spare milk must to be digested；
(3) oligomeric lactose is added after mixing evenly in above-mentioned enzymatic hydrolysis milk, high fire is boiled to boiling, is turned after a period of time of boiling
Small fire continues to decoct, and it is spare to obtain pasteurized milk；
(4) fresh ginger is cleaned up, ginger juice is squeezed in juice extractor, gained fresh ginger juice is spare；
(5) fresh ginger juice, fresh yolk and composite fermentation strain is added in the pasteurized milk in above-mentioned steps (3), be mixed
Uniformly, it is spare to obtain mixed solution；
(6) after filtering above-mentioned mixed solution with hospital gauze again, eight points of full, sealings are added in the container to sterilize
After be put into ferment at constant temperature in fermenting case, after refrigerated in refrigerator, obtain flavor yoghourt of the present invention.
Wherein, milk is warming up to 45-50 DEG C in step (1), and heat preservation time of repose is 1-2h；White sugar is added in step (2)
After need first to stir to white sugar and be completely dissolved, then keep the temperature enzymatic hydrolysis 1-1.5h；The time that milk high fire is boiled in step (3) is 10-
15min, small fire continue the time decocted as 20-25min；Fresh ginger juice needs first to be filtered with hospital gauze in step (4)；Step (5)
Middle pasteurized milk need to first be cooled to 40-45 DEG C, then mix with other materials；The temperature of ferment at constant temperature is 45 DEG C in step (6), hair
The ferment time is 5-7h, and refrigerated storage temperature is 4 DEG C, and cold preservation time is for 24 hours.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that：It still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (9)
1. a kind of processing method of flavor yoghourt, which is characterized in that the flavor yoghourt is made of raw material from the following weight：It is fresh
200 parts of milk, 2-3 parts of fresh yolk, 1-3 parts of fresh ginger, 10-14 parts of white sugar, 12-14 parts of composite zymocyte, oligomeric lactose 20-30
Part, 18-22 parts of soyabean protein powder, 6-8 parts of protease.
2. a kind of processing method of flavor yoghourt according to claim 1, it is characterised in that：The composite zymocyte is cream
The mixture of acid streptococci and bacillus bulgaricus mass ratio 1: 1.
3. a kind of processing method of flavor yoghourt according to claim 1, which is characterized in that the processing of the flavor yoghourt
Method includes the following steps：
(1) after filtering fresh milk with hospital gauze, soyabean protein powder is added and is uniformly mixed, protease is added, by ox
Milk heats up and keeps the temperature standing enzymatic hydrolysis a period of time；
(2) white sugar is added into above-mentioned milk, stirred evenly, continued heat preservation enzymatic hydrolysis, it is spare milk must to be digested；
(3) oligomeric lactose is added after mixing evenly in above-mentioned enzymatic hydrolysis milk, high fire is boiled to boiling, turns small fire after a period of time of boiling
Continue to decoct, it is spare to obtain pasteurized milk；
(4) fresh ginger is cleaned up, ginger juice is squeezed in juice extractor, gained fresh ginger juice is spare；
(5) fresh ginger juice, fresh yolk and composite fermentation strain is added in the pasteurized milk in above-mentioned steps (3), is mixed evenly,
It is spare to obtain mixed solution；
(6) after filtering above-mentioned mixed solution with hospital gauze again, eight points are added in the container to sterilize completely, is put after sealing
Enter ferment at constant temperature in fermenting case, after refrigerated in refrigerator, obtain flavor yoghourt of the present invention.
4. a kind of processing method of flavor yoghourt according to claim 3, it is characterised in that：Milk heats up in step (1)
To 45-50 DEG C, heat preservation time of repose is 1-2h.
5. a kind of processing method of flavor yoghourt according to claim 3, it is characterised in that：White sugar is added in step (2)
After need first to stir to white sugar and be completely dissolved, then keep the temperature enzymatic hydrolysis 1-1.5h.
6. a kind of processing method of flavor yoghourt according to claim 3, it is characterised in that：Milk high fire in step (3)
The time of boiling is 10-15min, and small fire continues the time decocted as 20-25min.
7. a kind of processing method of flavor yoghourt according to claim 3, it is characterised in that：Fresh ginger juice needs in step (4)
First filtered with hospital gauze.
8. a kind of processing method of flavor yoghourt according to claim 3, it is characterised in that：Pasteurized milk in step (5)
It need to be first cooled to 40-45 DEG C, then mixed with other materials.
9. a kind of processing method of flavor yoghourt according to claim 3, it is characterised in that：Ferment at constant temperature in step (6)
Temperature be 45 DEG C, fermentation time 5-7h, refrigerated storage temperature be 4 DEG C, cold preservation time be for 24 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810883216.5A CN108812904A (en) | 2018-08-06 | 2018-08-06 | A kind of processing method of flavor yoghourt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810883216.5A CN108812904A (en) | 2018-08-06 | 2018-08-06 | A kind of processing method of flavor yoghourt |
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| CN108812904A true CN108812904A (en) | 2018-11-16 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111328875A (en) * | 2020-04-09 | 2020-06-26 | 江苏慧博生物科技有限公司 | Turmeric yoghourt and preparation method thereof |
| CN111838313A (en) * | 2020-07-13 | 2020-10-30 | 重庆市中药研究院 | Plant-derived fermented yoghourt for promoting gastrointestinal health and preparation method thereof |
-
2018
- 2018-08-06 CN CN201810883216.5A patent/CN108812904A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111328875A (en) * | 2020-04-09 | 2020-06-26 | 江苏慧博生物科技有限公司 | Turmeric yoghourt and preparation method thereof |
| CN111838313A (en) * | 2020-07-13 | 2020-10-30 | 重庆市中药研究院 | Plant-derived fermented yoghourt for promoting gastrointestinal health and preparation method thereof |
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Application publication date: 20181116 |