CN108850161A - A kind of passionflower jam Yoghourt - Google Patents
A kind of passionflower jam Yoghourt Download PDFInfo
- Publication number
- CN108850161A CN108850161A CN201810543193.3A CN201810543193A CN108850161A CN 108850161 A CN108850161 A CN 108850161A CN 201810543193 A CN201810543193 A CN 201810543193A CN 108850161 A CN108850161 A CN 108850161A
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- parts
- yoghourt
- jam
- raw material
- passionflower
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- Withdrawn
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 28
- 235000011925 Passiflora alata Nutrition 0.000 title claims abstract description 14
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 14
- 235000011922 Passiflora incarnata Nutrition 0.000 title claims abstract description 14
- 235000013750 Passiflora mixta Nutrition 0.000 title claims abstract description 14
- 235000013731 Passiflora van volxemii Nutrition 0.000 title claims abstract description 14
- 240000002690 Passiflora mixta Species 0.000 title 1
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 241000218996 Passiflora Species 0.000 claims abstract description 13
- 239000005862 Whey Substances 0.000 claims abstract description 9
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
- 229920001202 Inulin Polymers 0.000 claims abstract description 7
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 7
- 229940029339 inulin Drugs 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 235000020121 low-fat milk Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 12
- 235000004213 low-fat Nutrition 0.000 claims description 7
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 241000194017 Streptococcus Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000006041 probiotic Substances 0.000 abstract description 2
- 235000018291 probiotics Nutrition 0.000 abstract description 2
- 235000021262 sour milk Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007596 consolidation process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of passionflower jam Yoghourts, are made of following raw materials, and in terms of 1000 parts by weight, the raw material includes：800~860 parts of lowfat milk, 1~10 part of Evamilk albumen, 3~15 parts of PURE WHEY, 80~120 parts of passionflower jam, 0.2~60 part of sweetener, 1~30 part of inulin, 8~20 parts of thickener；The raw material also includes leavening, and the dosage of leavening is 50U~200U in raw material described in every 1000kg.Yoghourt of the invention due in its raw material each component ratio it is suitable, the advantages of enabling Yoghourt of the invention to take into account sour nutrition, texture, mouthfeel and stability various aspects.Wherein, the protein content of Yoghourt of the invention greatly improves, improve 30% or so, fat relatively common sour milk reduces by 50% or so, and have effects that dietary fiber and probiotics biabsorption, the nutriments such as vitamin, dietary fiber and other microelements of Yoghourt all greatly increase, and significantly improve the nutritive value of Yoghourt.
Description
Technical field
The present invention relates to food technology fields, more particularly to a kind of passionflower jam Yoghourt.
Background technique
Present food multiplicity wide in variety, the continuous improvement of living standard make the ideas of most consumers from " eating
It is full " it is gradually converted into and how " to eat ".But due to knowledge scarcity, it is difficult to food of reasonably arranging in pairs or groups, and the time is expended, so opening
Sending nutrition is comprehensive, and targeted product is necessary.And domestic Dairy Enterprise is in recent years since product homogeneity is tight
Weight, product restructuring can not only make enterprise obtain the bigger market share, consumer can also be helped more convenient
The food that has matched of acquisition.
Other low fat high-protein yoghourts currently on the market have that flavor is insufficient, nutrition is single, of less types mostly
Defect.And the nutriments such as low-fat milk needed for preparing Yoghourt and jam are simply mixed according to any proportion, past
It toward the mouthfeel that cannot obtain and structural state, is mainly shown as in low-fat soured cream thinning after jam is added, jam is made to sink
In product bottom, sensory modalities is made to be deteriorated.
Raw material type is more, influences each other also more complicated, cooperates more troublesome, is also more difficult to coordinate between each other.And
And due to raw material complexity, the complexity of production technology will be directly contributed, sometimes for the update of cooperation raw material, or even needs passing
The new process being more suitable for is found on the basis of technique of uniting, or needs to manufacture completely new production equipment, in manpower and material resources
It is all a kind of huge loss.Therefore finding can realize that the low fat of industrialized production is high in traditional handicraft and Equipment Foundations
Albumen jam Yoghourt is significantly.
Another problem that raw material complexity easily causes is that the stability of Yoghourt reduces, such as phenomena such as whey is precipitated, layering,
Shelf-life and shelf life may also be affected.
Therefore want to prepare and take into account the various aspects such as convenient of flavor taste and nutrition, stability and production technology and want
The jam Yoghourt asked is very challenging.
Summary of the invention
In order to make up the defect of prior art, the present invention provides a kind of passionflower jam Yoghourt.
The technical problems to be solved by the invention are achieved by the following technical programs：
A kind of passionflower jam Yoghourt, is made of following raw materials, and in terms of 1000 parts by weight, the raw material includes：Low fat ox
800~860 parts of milk, 1~10 part of Evamilk albumen, 3~15 parts of PURE WHEY, 80~120 parts of passionflower jam, sweetener
0.2~60 part, 1~30 part of inulin, 8~20 parts of thickener；The raw material also includes leavening, and original described in every 1000kg
The dosage of leavening is 50U~200U in material.
Further, the leavening includes lactobacillus (Lactobacillus), streptococcus
(Streptococcusthermophilus) and one of Bifidobacterium (Bifidobacterium) or a variety of.
Further, preparation method includes the following steps：
(1) lowfat milk, Evamilk albumen, PURE WHEY, inulin and thickener are uniformly mixed and form feed liquid；
(2) by the resulting feed liquid homogeneous of step (1), sterilization, cooling, make uniformly；
(3) it ferments to the resulting feed liquid inoculating starter of step (2)；
(4) jam will be added in step (3) resulting feed liquid, mix canned, filling rear refrigeration.
The present invention has the advantages that：
Yoghourt of the invention due in its raw material each component ratio it is suitable, enable Yoghourt of the invention take into account sour nutrition, texture,
The advantages of mouthfeel and stability various aspects.Wherein, the protein content of Yoghourt of the invention greatly improves, and improves 30% or so,
Fat relatively common sour milk reduces by 50% or so, and has effects that dietary fiber and probiotics biabsorption, the vitamin of Yoghourt,
The nutriments such as dietary fiber and other microelements all greatly increase, and significantly improve the nutritive value of Yoghourt；Also, Yoghourt
In milk solid it is high, Yoghourt curdled milk ability is strong, there is higher retention ability, whey is effectively prevent to be precipitated, and Yoghourt have it is excellent
Consolidation and the rheological equationms of state such as viscosity, overcome that low-fat soured cream is thin or the mouthfeel of greasy plumpness, have salubrious, refreshing
The mouthfeel of fine and smooth lubrication sliding, as cream.
Specific embodiment
The present invention will now be described in detail with reference to examples, and the examples are only preferred embodiments of the present invention,
It is not limitation of the invention.
Embodiment 1
A kind of passionflower jam Yoghourt, is made of following raw materials, and in terms of 1000 parts by weight, the raw material includes：Low fat ox
800~860 parts of milk, 1~10 part of Evamilk albumen, 3~15 parts of PURE WHEY, 80~120 parts of passionflower jam, sweetener
0.2~60 part, 1~30 part of inulin, 8~20 parts of thickener；The raw material also includes leavening, and original described in every 1000kg
The dosage of leavening is 50U~200U in material.
Preparation method includes the following steps：
(1) lowfat milk, Evamilk albumen, PURE WHEY, inulin and thickener are uniformly mixed and form feed liquid；
(2) by the resulting feed liquid homogeneous of step (1), sterilization, cooling, make uniformly；
(3) it ferments to the resulting feed liquid inoculating starter of step (2)；
(4) jam will be added in step (3) resulting feed liquid, mix canned, filling rear refrigeration.
Wherein, leavening includes lactobacillus (Lactobacillus), streptococcus
(Streptococcusthermophilus) and one of Bifidobacterium (Bifidobacterium) or a variety of.
Embodiments of the present invention above described embodiment only expresses, the description thereof is more specific and detailed, but can not
Therefore limitations on the scope of the patent of the present invention are interpreted as, as long as skill obtained in the form of equivalent substitutions or equivalent transformations
Art scheme should all be fallen within the scope and spirit of the invention.
Claims (3)
1. a kind of passionflower jam Yoghourt, is made of following raw materials, in terms of 1000 parts by weight, the raw material includes：Low fat
800~860 parts of milk, 1~10 part of Evamilk albumen, 3~15 parts of PURE WHEY, 80~120 parts of passionflower jam, sweet taste
0.2~60 part of agent, 1~30 part of inulin, 8~20 parts of thickener；The raw material also includes leavening, and described in every 1000kg
The dosage of leavening is 50U~200U in raw material.
2. passionflower jam Yoghourt as described in claim 1, which is characterized in that the leavening includes lactobacillus
(Lactobacillus), streptococcus (Streptococcusthermophilus) and Bifidobacterium
One of (Bifidobacterium) or it is a variety of.
3. passionflower jam Yoghourt as described in claim 1, which is characterized in that preparation method includes the following steps：
(1) lowfat milk, Evamilk albumen, PURE WHEY, inulin and thickener are uniformly mixed and form feed liquid；
(2) by the resulting feed liquid homogeneous of step (1), sterilization, cooling, make uniformly；
(3) it ferments to the resulting feed liquid inoculating starter of step (2)；
(4) jam will be added in step (3) resulting feed liquid, mix canned, filling rear refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810543193.3A CN108850161A (en) | 2018-05-23 | 2018-05-23 | A kind of passionflower jam Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810543193.3A CN108850161A (en) | 2018-05-23 | 2018-05-23 | A kind of passionflower jam Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850161A true CN108850161A (en) | 2018-11-23 |
Family
ID=64335984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810543193.3A Withdrawn CN108850161A (en) | 2018-05-23 | 2018-05-23 | A kind of passionflower jam Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850161A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117243256A (en) * | 2023-09-15 | 2023-12-19 | 东莞理工学院 | Passiflora edulis pericarp polysaccharide low-fat yoghourt and preparation method thereof |
-
2018
- 2018-05-23 CN CN201810543193.3A patent/CN108850161A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117243256A (en) * | 2023-09-15 | 2023-12-19 | 东莞理工学院 | Passiflora edulis pericarp polysaccharide low-fat yoghourt and preparation method thereof |
| CN117243256B (en) * | 2023-09-15 | 2024-05-17 | 东莞理工学院 | Passiflora edulis pericarp polysaccharide low-fat yoghourt and preparation method thereof |
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181123 |
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| WW01 | Invention patent application withdrawn after publication |