CN109007028A - A kind of butter fruit flavor high protein drinking yoghourt and preparation method thereof - Google Patents
A kind of butter fruit flavor high protein drinking yoghourt and preparation method thereof Download PDFInfo
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- CN109007028A CN109007028A CN201810789289.8A CN201810789289A CN109007028A CN 109007028 A CN109007028 A CN 109007028A CN 201810789289 A CN201810789289 A CN 201810789289A CN 109007028 A CN109007028 A CN 109007028A
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- lactic acid
- fruit flavor
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- 235000008924 yoghurt drink Nutrition 0.000 title claims abstract description 32
- 235000003115 Diospyros discolor Nutrition 0.000 title claims abstract description 27
- 240000000902 Diospyros discolor Species 0.000 title claims abstract description 27
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 27
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 27
- 239000008369 fruit flavor Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 70
- 235000013336 milk Nutrition 0.000 claims abstract description 65
- 239000008267 milk Substances 0.000 claims abstract description 65
- 210000004080 milk Anatomy 0.000 claims abstract description 65
- 239000000843 powder Substances 0.000 claims abstract description 37
- 241000894006 Bacteria Species 0.000 claims abstract description 36
- 235000013618 yogurt Nutrition 0.000 claims abstract description 36
- 239000004310 lactic acid Substances 0.000 claims abstract description 35
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 35
- 239000006071 cream Substances 0.000 claims abstract description 30
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 26
- 239000000216 gellan gum Substances 0.000 claims abstract description 26
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 26
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 26
- 229920001277 pectin Polymers 0.000 claims abstract description 26
- 239000001814 pectin Substances 0.000 claims abstract description 26
- 235000010987 pectin Nutrition 0.000 claims abstract description 26
- 235000018102 proteins Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 21
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 21
- 235000014121 butter Nutrition 0.000 claims abstract description 21
- 239000000084 colloidal system Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000021119 whey protein Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims description 35
- 230000001954 sterilising effect Effects 0.000 claims description 28
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 238000012859 sterile filling Methods 0.000 claims description 14
- 238000010008 shearing Methods 0.000 claims description 13
- 230000036571 hydration Effects 0.000 claims description 9
- 238000006703 hydration reaction Methods 0.000 claims description 9
- 230000003068 static effect Effects 0.000 claims description 9
- 239000005862 Whey Substances 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 7
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 7
- 238000004090 dissolution Methods 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 7
- 235000021262 sour milk Nutrition 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000001079 digestive effect Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000009472 formulation Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 14
- 235000013361 beverage Nutrition 0.000 description 4
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000015943 Coeliac disease Diseases 0.000 description 1
- 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 description 1
- 241000186866 Lactobacillus thermophilus Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000592274 Polypodium vulgare Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
- 230000037303 wrinkles Effects 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention discloses a kind of butter fruit flavor high protein drinking yoghourts and preparation method thereof, which includes following raw materials according component: fresh milk 650-700 parts of concentration, 60-80 parts of white granulated sugar, 15-25 parts of concentrated whey protein powder, 10-20 parts of dilute cream, 5-10 parts of starch, 3-7 parts of pectin, 0.2-0.5 parts of gellan gum, lactic acid bacteria 100-200DCU, 40-60 parts of butter jam and 150-200 parts of water.Concentrated whey protein powder and butter fruit are added in inventive formulation, while providing protein abundant, butter fruit nutritive value is abundant, with light milk fragrance, it is soft taste, careful, satiny, sufficient energy is provided to eater, obtained product is energy type Yoghourt；Pectin, gellan gum, white granulated sugar, being eventually adding starch can make this product obtain stable colloid；So that the present invention has obtained, a kind of stability is preferable, the butter fruit flavor high protein drinking yoghourt of taste good, and it is single to solve drinking yoghourt brand positioning, is concentrated mainly on digestive health and emphasizes on clean mouthfeel and the problem of single flavor.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof more particularly to a kind of butter fruit flavor high protein drinking yoghourts
And preparation method thereof.
Background technique
Drinking yoghourt becomes the third market presence of Chinese Yoghurt Market, and Yoghourt enterprise has all turned one's attention to drink
It with type Yoghourt, traces it to its cause: being on the one hand to recognize that recent years drinking yoghourt is quick in development abroad；On the other hand, most
Taste on nearly one or two years country's beverage market is changed, and consumer takes to the beverage of refreshing taste, so that nearly water
Beverage becomes the maximum hot spot of beverage industry, and the office of " polypody tripartite confrontation " is formed with soda, fruit juice, tea-drinking, mineral water
Face.
Drinking yoghourt from production technology be second batch, it is smooth from products characteristics mainly liquid, do not hang
Wall, clean taste；From product special flavour, mainly various fruit-vegetable flavors, current domestic drinking yoghourt market is also just
In the starting stage, the enterprise into the field is few, and most of enterprise is also all in the development trend for looking around market, domestic market
On the positioning of drinking yoghourt brand or relatively simple, be concentrated mainly on digestive health and emphasize on clean mouthfeel, flavor
It is single；In addition, the major consumers crowd of drinking yoghourt is that a group is most vigorous, the young crowd that follows the fashion, and therefore, one
There is kind the taste of fashion and supplement energy drinking yoghourt to be badly in need of at present.
Summary of the invention
The object of the present invention is to provide a kind of butter fruit flavor high protein drinking yoghourts and preparation method thereof, in order to solve
Drinking yoghourt brand positioning on domestic market is single, is concentrated mainly on digestive health and emphasizes on clean mouthfeel, Yi Jifeng
The single problem of taste.
To achieve the goals above, present invention employs following technical solutions:
The present invention provides a kind of butter fruit flavor high protein drinking yoghourt, including following raw materials according component, in parts by weight: concentration
650-700 parts of fresh milk, 60-80 parts of white granulated sugar, 15-25 parts of concentrated whey protein powder, 10-20 parts of dilute cream, 5-10 parts of starch,
3-7 parts of pectin, 0.2-0.5 parts of gellan gum, lactic acid bacteria 100-200DCU, 40-60 parts of butter jam and 150-200 parts of water.
Preferably, including following raw materials according component, in parts by weight: concentration 650 parts of fresh milk, 60 parts of white granulated sugar, concentrated milk
15 parts of albumin powder, 10 parts of dilute cream, 5 parts of starch, 3 parts of pectin, 0.2 part of gellan gum, lactic acid bacteria 100DCU, 40 parts of butter jam
With 150 parts of water.
Preferably, including following raw materials according component, in parts by weight: concentration 700 parts of fresh milk, 80 parts of white granulated sugar, condensed whey egg
25 parts of white powder, 20 parts of dilute cream, 10 parts of starch, 7 parts of pectin, 0.5 part of gellan gum, lactic acid bacteria 200DCU, 60 parts of butter jam and
200 parts of water.
Preferably, including following raw materials according component, in parts by weight: concentration 680 parts of fresh milk, 70 parts of white granulated sugar, concentrated milk
20 parts of albumin powder, 15 parts of dilute cream, 8 parts of starch, 5 parts of pectin, 0.3 part of gellan gum, lactic acid bacteria 150DCU, 50 parts of butter jam
With 180 parts of water.
The present invention also provides a kind of preparation methods of butter fruit flavor high protein drinking yoghourt, specifically include following step
It is rapid:
(1) yogurt base material makes
The concentration of (1-1) raw material milk: Fresh Milk is concentrated using flashing apparatus by examination and net cream, obtains that fresh ox is concentrated
Fresh milk index: protein 3.6%~3.8%, fat 4.0~4.4% is concentrated in milk；
(1-2) albumen powder material: the partial concentration fresh milk that the step (1-1) is obtained dissolves concentrated whey protein powder, cuts
Static hydration after material is cut, dilute cream shearing is added；
(1-3) pasteurize；
(1-4) inoculating lactic acid bacterium: the milk that the step (1-3) obtains is cooled to 43-45 DEG C, inoculating lactic acid bacterium；
(1-5) fermentation；
(1-6) homogeneous: after demulsification, pneumatics homogeneous, be cooled to 6-10 DEG C it is spare；
(2) stable colloid makes: sequentially adding pectin, gellan gum, white granulated sugar into water, is eventually adding starch, high speed shear is cold
Spare；
(3) sour milk products make
(3-1) obtain the step (1) 650-750 parts of yogurt base material, the stable colloid 200- obtained with the step (2)
300 parts are uniformly mixed, pneumatics homogeneous；This number feeds intake and can ensure to obtain that stability is preferable, the butter fruit flavor of taste good
High protein drinking yoghourt；
Butter jam is added in Yoghourt in the step (3-1) by (3-2), is stirred evenly；
(3-3) sterilization: UHT sterilization, 137 ± 2 DEG C of sterilization temperature, sterilizing time 3-6 seconds；
(3-4) sterile filling: the milk that the step (3-3) is obtained carries out sterile filling.
Preferably, the partial concentration fresh milk that the step (1-1) obtains is warming up to 50-55 in the step (1-2)
DEG C dissolution concentrated whey protein powder, static hydration 40-60 point after shearing material 5-15 minute are added dilute cream and shear 5-15 and divide
Clock.
Preferably, the step (1-3) is pasteurize 280-330 seconds under the conditions of 95 ± 2 DEG C.
Preferably, the lactic acid bacteria of the step (1-4) is the lactobacillus bulgaricus and thermophilus of 1:2 ratio cooperation
Bacterium；
The step (1-5) is fermented 7-9 hours under the conditions of 41-43 DEG C, and terminal Yoghourt is controlled at 100-110 DEG C.
Preferably, 70-75 DEG C is warmed the water in the step (2), sequentially adds pectin, gellan gum, white granulated sugar, finally
Be added starch, high speed shear 10-20 minutes, be cooled to 6-10 DEG C it is spare.
Immune function can be enhanced in concentrated whey protein powder, is conducive to the health of cardiovascular system, provides the children of baby
The functional food of breast milk is conducive to muscle-bound and enhancing physical strength, improves movement effects, improves mental attitude, improves work
And learning efficiency, enhance bone, is conducive to health care optimal body weight, is provided for lactose intolerance, casein and gluten intolerance person
High-quality protein reduces wrinkle of skin and light aging, promotes wound healing, promotes longevity.
Butter fruit be rich in the very high fruit of nutritive value, containing multivitamin, fat abundant and protein, sodium, potassium,
Magnesium, calcium equal size are also high.
The invention has the advantages that: concentrated whey protein powder and butter fruit is added in inventive formulation, provide abundant
While protein, butter fruit nutritive value is abundant, has a light milk fragrance, soft taste, careful, satiny, gives eater
Sufficient energy is provided, obtained product is energy type Yoghourt；Pectin, gellan gum, white granulated sugar, this can be made by being eventually adding starch
Product obtains stable colloid；So that the present invention has obtained, a kind of stability is preferable, the butter fruit flavor high protein of taste good
Drinking yoghourt, the drinking yoghourt brand positioning solved on domestic market is single, is concentrated mainly on digestive health and emphasizes
On clean mouthfeel and the problem of single flavor.
Specific embodiment
In order to deepen the understanding of the present invention, below in conjunction with embodiment, present invention is further described in detail, this reality
It applies example for explaining only the invention, protection scope of the present invention is not constituted and limited.
Embodiment 1
The material component and parts by weight of the present embodiment investment are as follows: concentration 650 parts of fresh milk, 60 parts of white granulated sugar, condensed whey egg
15 parts of white powder, 10 parts of dilute cream, 5 parts of starch, 3 parts of pectin, 0.2 part of gellan gum, lactic acid bacteria 100DCU, 40 parts of butter jam and water
150 parts.
It is specific the preparation method is as follows:
(1) yogurt base material makes
The concentration of (1-1) raw material milk: Fresh Milk is concentrated using flashing apparatus by examination and net cream, obtains that fresh ox is concentrated
Milk；
(1-2) albumen powder material: the partial concentration fresh milk that the step (1-1) obtains is warming up to 50 DEG C of dissolution condensed wheies
Albumen powder, shearing material static 40 points of hydration after five minutes, is added dilute cream and shears 5 minutes；
(1-3) pasteurize: the pasteurize 280 seconds under the conditions of 93 DEG C；
(1-4) inoculating lactic acid bacterium: being cooled to 43 DEG C for the milk that the step (1-3) obtains, inoculating lactic acid bacterium, lactic acid bacteria 1:
The lactobacillus bulgaricus and streptococcus thermophilus of 2 ratios cooperation；
(1-5) fermentation: fermenting 7 hours under the conditions of 41 DEG C, and terminal Yoghourt is controlled at 100 DEG C；
(1-6) homogeneous: after demulsification, pneumatics homogeneous, be cooled to 6 DEG C it is spare；
(2) stable colloid makes: 70 DEG C are warmed the water to, pectin, gellan gum, white granulated sugar are sequentially added, is eventually adding starch, it is high
Speed shearing 10 minutes, be cooled to 6 DEG C it is spare；
(3) sour milk products make
(3-1) obtain the step (1) 650 parts of yogurt base material, 200 parts of the stable colloid obtained with the step (2) mixed
It closes uniformly, pneumatics homogeneous；
Butter jam is added in Yoghourt in the step (3-1) by (3-2), is stirred evenly；
(3-3) sterilization: UHT sterilization, 135 DEG C of sterilization temperature, sterilizing time 3 seconds；
(3-4) sterile filling: the milk that the step (3-3) is obtained carries out sterile filling.
Embodiment 2
The material component and parts by weight of the present embodiment investment are as follows: concentration 700 parts of fresh milk, 80 parts of white granulated sugar, condensed whey egg
25 parts of white powder, 20 parts of dilute cream, 10 parts of starch, 7 parts of pectin, 0.5 part of gellan gum, lactic acid bacteria 200DCU, 60 parts of butter jam and
200 parts of water.
It is specific the preparation method is as follows:
(1) yogurt base material makes
The concentration of (1-1) raw material milk: Fresh Milk is concentrated using flashing apparatus by examination and net cream, obtains that fresh ox is concentrated
Milk；
(1-2) albumen powder material: the partial concentration fresh milk that the step (1-1) obtains is warming up to 55 DEG C of dissolution condensed wheies
Albumen powder, static 60 points of hydration after shearing material 15 minutes, is added dilute cream and shears 15 minutes；
(1-3) pasteurize: the pasteurize 330 seconds under the conditions of 97 DEG C；
(1-4) inoculating lactic acid bacterium: being cooled to 45 DEG C for the milk that the step (1-3) obtains, inoculating lactic acid bacterium, lactic acid bacteria
For the lactobacillus bulgaricus and streptococcus thermophilus of the cooperation of 1:2 ratio；
(1-5) fermentation: fermenting 9 hours under the conditions of 43 DEG C, and terminal Yoghourt is controlled at 110 DEG C；
(1-6) homogeneous: after demulsification, pneumatics homogeneous, be cooled to 10 DEG C it is spare；
(2) stable colloid makes: 75 DEG C are warmed the water to, pectin, gellan gum, white granulated sugar are sequentially added, is eventually adding starch, it is high
Speed shearing 20 minutes, be cooled to 10 DEG C it is spare；
(3) sour milk products make
(3-1) obtain the step (1) 750 parts of yogurt base material, 300 parts of the stable colloid obtained with the step (2) mixed
It closes uniformly, pneumatics homogeneous；
Butter jam is added in Yoghourt in the step (3-1) by (3-2), is stirred evenly；
(3-3) sterilization: UHT sterilization, 139 DEG C of sterilization temperature, sterilizing time 6 seconds；
(3-4) sterile filling: the milk that the step (3-3) is obtained carries out sterile filling.
Embodiment 3
The material component and parts by weight of the present embodiment investment are as follows: concentration 680 parts of fresh milk, 70 parts of white granulated sugar, condensed whey egg
20 parts of white powder, 15 parts of dilute cream, 8 parts of starch, 5 parts of pectin, 0.3 part of gellan gum, lactic acid bacteria 150DCU, 50 parts of butter jam and water
180 parts.
It is specific the preparation method is as follows:
(1) yogurt base material makes
The concentration of (1-1) raw material milk: Fresh Milk is concentrated using flashing apparatus by examination and net cream, obtains that fresh ox is concentrated
Milk；
(1-2) albumen powder material: the partial concentration fresh milk that the step (1-1) obtains is warming up to 53 DEG C of dissolution condensed wheies
Albumen powder, shearing material static 50 points of hydration after ten minutes, is added dilute cream and shears 10 minutes；
(1-3) pasteurize: the pasteurize 300 seconds under the conditions of 95 DEG C；
(1-4) inoculating lactic acid bacterium: being cooled to 44 DEG C for the milk that the step (1-3) obtains, inoculating lactic acid bacterium, lactic acid bacteria 1:
The lactobacillus bulgaricus and streptococcus thermophilus of 2 ratios cooperation；
(1-5) fermentation: fermenting 8 hours under the conditions of 42 DEG C, and terminal Yoghourt is controlled at 105 DEG C；
(1-6) homogeneous: after demulsification, pneumatics homogeneous, be cooled to 8 DEG C it is spare；
(2) stable colloid makes: 73 DEG C are warmed the water to, pectin, gellan gum, white granulated sugar are sequentially added, is eventually adding starch, it is high
Speed shearing 15 minutes, be cooled to 8 DEG C it is spare；
(3) sour milk products make
(3-1) obtain the step (1) 700 parts of yogurt base material, 250 parts of the stable colloid obtained with the step (2) mixed
It closes uniformly, pneumatics homogeneous；
Butter jam is added in Yoghourt in the step (3-1) by (3-2), is stirred evenly；
(3-3) sterilization: UHT sterilization, 137 DEG C of sterilization temperature, sterilizing time 5 seconds；
(3-4) sterile filling: the milk that the step (3-3) is obtained carries out sterile filling.
Embodiment 4
The material component and parts by weight of the present embodiment investment are as follows: concentration 660 parts of fresh milk, 65 parts of white granulated sugar, condensed whey egg
17 parts of white powder, 12 parts of dilute cream, 6 parts of starch, 4 parts of pectin, 0.3 part of gellan gum, lactic acid bacteria 150DCU, 42 parts of butter jam and water
160 parts.
It is specific the preparation method is as follows:
(1) yogurt base material makes
The concentration of (1-1) raw material milk: Fresh Milk is concentrated using flashing apparatus by examination and net cream, obtains that fresh ox is concentrated
Milk；
(1-2) albumen powder material: the partial concentration fresh milk that the step (1-1) obtains is warming up to 50-55 DEG C of dissolution concentration
PURE WHEY static hydration 40-60 points after shearing material 5-15 minutes, is added dilute cream and shears 5-15 minutes；
(1-3) pasteurize: pasteurize 280-330 seconds under the conditions of 95 ± 2 DEG C；
(1-4) inoculating lactic acid bacterium: being cooled to 43-45 DEG C for the milk that the step (1-3) obtains, inoculating lactic acid bacterium, lactic acid bacteria
For the lactobacillus bulgaricus and streptococcus thermophilus of the cooperation of 1:2 ratio；
(1-5) fermentation: fermenting 7-9 hours under the conditions of 41-43 DEG C, and terminal Yoghourt is controlled at 100-110 DEG C；
(1-6) homogeneous: after demulsification, pneumatics homogeneous, be cooled to 6-10 DEG C it is spare；
(2) stable colloid makes: warming the water to 70-75 DEG C, sequentially adds pectin, gellan gum, white granulated sugar, is eventually adding shallow lake
Powder, high speed shear 10-20 minutes, be cooled to 6-10 DEG C it is spare；
(3) sour milk products make
(3-1) obtain the step (1) 650-750 parts of yogurt base material, the stable colloid 200- obtained with the step (2)
300 parts are uniformly mixed, pneumatics homogeneous；
Butter jam is added in Yoghourt in the step (3-1) by (3-2), is stirred evenly；
(3-3) sterilization: UHT sterilization, 137 ± 2 DEG C of sterilization temperature, sterilizing time 3-6 seconds；
(3-4) sterile filling: the milk that the step (3-3) is obtained carries out sterile filling.
Embodiment 5
The material component and parts by weight of the present embodiment investment are as follows: concentration 690 parts of fresh milk, 75 parts of white granulated sugar, condensed whey egg
23 parts of white powder, 18 parts of dilute cream, 9 parts of starch, 6 parts of pectin, 0.4 part of gellan gum, lactic acid bacteria 180DCU, 55 parts of butter jam and water
190 parts.
It is specific the preparation method is as follows:
(1) yogurt base material makes
The concentration of (1-1) raw material milk: Fresh Milk is concentrated using flashing apparatus by examination and net cream, obtains that fresh ox is concentrated
Milk；
(1-2) albumen powder material: the partial concentration fresh milk that the step (1-1) obtains is warming up to 54 DEG C of dissolution condensed wheies
Albumen powder, static 55 points of hydration after shearing material 13 minutes, is added dilute cream and shears 13 minutes；
(1-3) pasteurize: the pasteurize 320 seconds under the conditions of 96 DEG C；
(1-4) inoculating lactic acid bacterium: being cooled to 44 DEG C for the milk that the step (1-3) obtains, inoculating lactic acid bacterium, lactic acid bacteria 1:
The lactobacillus bulgaricus and streptococcus thermophilus of 2 ratios cooperation；
(1-5) fermentation: fermenting 9 hours under the conditions of 42 DEG C, and terminal Yoghourt is controlled at 108 DEG C；
(1-6) homogeneous: after demulsification, pneumatics homogeneous, be cooled to 9 DEG C it is spare；
(2) stable colloid makes: 74 DEG C are warmed the water to, pectin, gellan gum, white granulated sugar are sequentially added, is eventually adding starch, it is high
Speed shearing 19 minutes, be cooled to 9 DEG C it is spare；
(3) sour milk products make
(3-1) obtain the step (1) 740 parts of yogurt base material, 280 parts of the stable colloid obtained with the step (2) mixed
It closes uniformly, pneumatics homogeneous；
Butter jam is added in Yoghourt in the step (3-1) by (3-2), is stirred evenly；
(3-3) sterilization: UHT sterilization, 138 DEG C of sterilization temperature, sterilizing time 5 seconds；
(3-4) sterile filling: the milk that the step (3-3) is obtained carries out sterile filling.
The product that above-described embodiment obtains has light milk fragrance, soft taste, careful, satiny, and eater is given to provide
Sufficient energy, obtained product are energy type Yoghourt, are that a kind of stability is preferable, the butter fruit flavor high protein of taste good
Drinking yoghourt.
Concentrated whey protein powder and butter fruit are added in inventive formulation, while providing protein abundant, ox
Oily fruit nutritive value is abundant, has a light milk fragrance, soft taste, careful, satiny, and sufficient energy is provided to eater,
Obtained product is energy type Yoghourt；Pectin, gellan gum, white granulated sugar, being eventually adding starch, that this product can be made to obtain is stable
Colloid；So that the present invention has obtained, a kind of stability is preferable, the butter fruit flavor high protein drinking yoghourt of taste good, solves
Drinking yoghourt brand positioning on domestic market is single, is concentrated mainly on digestive health and emphasizes on clean mouthfeel, and
The problem of single flavor.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of butter fruit flavor high protein drinking yoghourt, which is characterized in that including following raw materials according component, in parts by weight:
Fresh milk 650-700 parts, 60-80 parts of white granulated sugar, 15-25 parts of concentrated whey protein powder, 10-20 parts of dilute cream, starch 5- is concentrated
10 parts, 3-7 parts of pectin, 0.2-0.5 parts of gellan gum, lactic acid bacteria 100-200DCU, 40-60 parts of butter jam and 150-200 parts of water.
2. a kind of butter fruit flavor high protein drinking yoghourt according to claim 1, which is characterized in that including following original
Expect component, in parts by weight: 650 portions of fresh milk of concentration, 15 parts of concentrated whey protein powder, 10 parts of dilute cream, forms sediment at 60 parts of white granulated sugar
5 parts of powder, 3 parts of pectin, 0.2 part of gellan gum, lactic acid bacteria 100DCU, 40 parts of butter jam and 150 parts of water.
3. a kind of butter fruit flavor high protein drinking yoghourt according to claim 1, which is characterized in that including following original
Expect component, in parts by weight: 700 portions of fresh milk of concentration, 25 parts of concentrated whey protein powder, 20 parts of dilute cream, forms sediment at 80 parts of white granulated sugar
10 parts of powder, 7 parts of pectin, 0.5 part of gellan gum, lactic acid bacteria 200DCU, 60 parts of butter jam and 200 parts of water.
4. a kind of butter fruit flavor high protein drinking yoghourt according to claim 1, which is characterized in that including following original
Expect component, in parts by weight: 680 portions of fresh milk of concentration, 20 parts of concentrated whey protein powder, 15 parts of dilute cream, forms sediment at 70 parts of white granulated sugar
8 parts of powder, 5 parts of pectin, 0.3 part of gellan gum, lactic acid bacteria 150DCU, 50 parts of butter jam and 180 parts of water.
5. a kind of preparation method of butter fruit flavor high protein drinking yoghourt, which is characterized in that specifically includes the following steps:
(1) yogurt base material makes
The concentration of (1-1) raw material milk: Fresh Milk is concentrated using flashing apparatus by examination and net cream, obtains that fresh ox is concentrated
Milk；
(1-2) albumen powder material: the partial concentration fresh milk that the step (1-1) is obtained dissolves concentrated whey protein powder, cuts
Static hydration after material is cut, dilute cream shearing is added；
(1-3) pasteurize；
(1-4) inoculating lactic acid bacterium: the milk that the step (1-3) obtains is cooled to 43-45 DEG C, inoculating lactic acid bacterium；
(1-5) fermentation；
(1-6) homogeneous: after demulsification, pneumatics homogeneous, be cooled to 6-10 DEG C it is spare；
(2) stable colloid makes: sequentially adding pectin, gellan gum, white granulated sugar into water, is eventually adding starch, high speed shear is cold
Spare；
(3) sour milk products make
(3-1) obtain the step (1) 650-750 parts of yogurt base material, the stable colloid 200- obtained with the step (2)
300 parts are uniformly mixed, pneumatics homogeneous；
Butter jam is added in Yoghourt in the step (3-1) by (3-2), is stirred evenly；
(3-3) sterilization: UHT sterilization, 137 ± 2 DEG C of sterilization temperature, sterilizing time 3-6 seconds；
(3-4) sterile filling: the milk that the step (3-3) is obtained carries out sterile filling.
6. a kind of preparation method of butter fruit flavor high protein drinking yoghourt according to claim 5, which is characterized in that
The partial concentration fresh milk that the step (1-1) obtains is warming up to 50-55 DEG C of dissolution condensed whey egg in the step (1-2)
White powder static hydration 40-60 points after shearing material 5-15 minutes, is added dilute cream and shears 5-15 minutes.
7. a kind of preparation method of butter fruit flavor high protein drinking yoghourt according to claim 5, which is characterized in that
The step (1-3) is pasteurize 280-330 seconds under the conditions of 95 ± 2 DEG C.
8. a kind of preparation method of butter fruit flavor high protein drinking yoghourt according to claim 5, which is characterized in that
The lactic acid bacteria of the step (1-4) is the lactobacillus bulgaricus and streptococcus thermophilus of 1:2 ratio cooperation；
The step (1-5) is fermented 7-9 hours under the conditions of 41-43 DEG C, and terminal Yoghourt is controlled at 100-110 DEG C.
9. a kind of preparation method of butter fruit flavor high protein drinking yoghourt according to claim 5, which is characterized in that
70-75 DEG C is warmed the water in the step (2), pectin, gellan gum, white granulated sugar is sequentially added, is eventually adding starch, cuts at a high speed
Cut 10-20 minutes, be cooled to 6-10 DEG C it is spare.
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| CN110150383A (en) * | 2019-06-19 | 2019-08-23 | 内蒙古草原红牛生物科技有限公司 | It is a kind of can the Yoghourt boarded a plane of band |
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| CN115669729A (en) * | 2021-07-30 | 2023-02-03 | 内蒙古伊利实业集团股份有限公司 | Yoghourt and preparation method thereof |
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| CN110999971A (en) * | 2019-12-24 | 2020-04-14 | 徐州绿健乳品饮料有限公司 | Yoghourt with eye protection effect and preparation method thereof |
| CN111771985A (en) * | 2020-07-15 | 2020-10-16 | 山西农业大学 | High-protein low-fat liquid dairy product and preparation method thereof |
| CN111955545A (en) * | 2020-07-29 | 2020-11-20 | 杭州娃哈哈科技有限公司 | High-protein yoghourt capable of being stored at normal temperature and preparation method thereof |
| CN115669729A (en) * | 2021-07-30 | 2023-02-03 | 内蒙古伊利实业集团股份有限公司 | Yoghourt and preparation method thereof |
| CN115715556A (en) * | 2022-12-19 | 2023-02-28 | 光明乳业股份有限公司 | Preparation method of drinking type high-protein fermented milk |
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