CN109090240A - A kind of Yoghourt milk shake preparation method and the Yoghourt milk shake of preparation - Google Patents
A kind of Yoghourt milk shake preparation method and the Yoghourt milk shake of preparation Download PDFInfo
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- CN109090240A CN109090240A CN201810981826.9A CN201810981826A CN109090240A CN 109090240 A CN109090240 A CN 109090240A CN 201810981826 A CN201810981826 A CN 201810981826A CN 109090240 A CN109090240 A CN 109090240A
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- Prior art keywords
- milk shake
- yoghourt
- preparation
- milk
- pulp
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Classifications
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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
- A23C7/00—Other dairy technology
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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
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- 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
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- A23V2400/123—Bulgaricus
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- 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
- A23V2400/125—Casei
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- 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
- A23V2400/175—Rhamnosus
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- 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
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- A23V2400/249—Thermophilus
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- 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
- A23V2400/515—Animalis
Abstract
The invention discloses a kind of preparation method of Yoghourt milk shake and the Yoghourt milk shakes of preparation.Yoghourt milk shake preparation method of the invention, the Yoghourt milk shake includes the raw material of following mass percent: raw milk 20%-80%, leavening 0.002%~0.005%, flavor regulator 2.5%~4%, stabilizer 0.25%~0.5%, sweetener 0.01%~10%, colloid 5% ~ 10%, pulp 10%~15%, surplus are water；It is described the preparation method is as follows: 1) raw milk, sweetener and flavor regulator mixing, homogeneous；2) it ferments, sterile homogeneous；3) stabiliser solution is prepared；4) fermentation liquid is mixed with stabiliser solution, sterile homogeneous；5) pulp is added.The present invention provides a kind of Yoghourt milk shake and by improving preparation method, especially homogenization cycles, homogenizing temperature and homogenization pressure, the technological means compounded using stabilizer and colloid, reduce stabilizer additive amount, promote product mouthfeel, the problem of overcoming pulp adding too much causes product unstable, is easy bleed layering, improve the stability of Yoghourt milk shake shelf life.
Description
Technical field
The present invention relates to Yoghourt milk shakes prepared by a kind of preparation method of Yoghourt milk shake and the preparation method, belong to dairy products
Processing technique field.
Background technique
Milk shake is generally mixed by milk, ice cream and fruit, is with drinking water, cow's milk, milk powder, cream (or plant
Grease), sugar etc. be primary raw material, appropriate food additives are added, through mixing, sterilizing, homogeneous, the works such as aging, congeal, harden
Skill is made.In milk shake rich in good protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron, amino acid, vitamin A, vitamin C,
The multiple nutritional components such as vitamin E and other bioactive substances extremely beneficial to people have regulation of physiological functions, balance
The function of human body osmotic pressure and pH value.But current conventional milk shake belongs to the food of high glucose and high fat, and taste is excessively sweet, no
It is suitble to the taste of most people.
Yoghourt milk shake is that sweetener, stabilizer, fruit and/or vegetables pulp tune appropriate are added on the basis of acidified milk
Fermented milk-containing drink made of matching, clean taste and full of nutrition, the shortcomings that overcoming conventional milk shake.But in conventional hair
In ferment type milk-contained drink, pulp adding too much easily causes product unstable, and whey precipitation easily occurs for the shelf middle and later periods
Phenomenon if improving the additive amount of stabilizer merely, and be easy to cause product to stick mouth, to influence mouthfeel.
Still lack suitable preparation method at present, makes the Yoghourt milk shake of preparation pulp additive amount is big, stabilizer additive amount
Still with good stability and mouthfeel under the premise of small.
Summary of the invention
It is an object of the invention to the vacancies of product fill category, and overcome the above-mentioned deficiency in the presence of the prior art,
A kind of preparation method of Yoghourt milk shake is provided and the Yoghourt milk shake of preparation method preparation is reduced steady by improving preparation method
Determine the additive amount of agent, promote product mouthfeel, overcome that pulp addition is excessively high to cause product unstable, is easy asking for bleed layering
Topic, improves the stability of shelf life while improving product mouthfeel.
In order to achieve the above-mentioned object of the invention, the present invention provides following technical schemes:
A kind of preparation method of Yoghourt milk shake, the Yoghourt milk shake include the raw material of following mass percent: raw milk 20%~
80%, leavening 0.002%~0.005%, flavor regulator 2.5%~4%, stabilizer 0.25%~0.5%, sweetener 0.01%~
10%, colloid 5% ~ 10%, pulp 10%~15%, surplus are water, and the mass percent is account for the Yoghourt milk shake gross mass hundred
Divide ratio；The preparation method comprising steps of
1) take raw milk, flavor regulator and 1/2~2/3 sweetener mixing, 50~60 DEG C of 10~20min of stirring mixings, 55
Homogeneous at~65 DEG C, homogenization pressure are 150~200bar, and sample sterilizes and is cooled to 35~38 DEG C after homogeneous；
2) inoculating starter and ferment, ferment 20 ~ 30h or when acidity value reaches 90-120 ° of T terminates fermentation, tunning in 10 ~
25 DEG C carry out sterile homogeneous, and sterile homogenization pressure is 10 ~ 60bar, refrigerate after the completion of homogeneous spare；
3) it takes stabilizer, remaining sweetener and colloid to be dissolved in 70~80 DEG C of water, sterilizes and cooling, obtain stabiliser solution；
4) stabiliser solution obtained by tunning obtained by step 2 and step 3) is mixed, sterile homogeneous at 10 ~ 20 DEG C, it is sterile equal
Matter pressure is 150~200bar to get milk shake base-material；
5) pulp is added in milk shake base-material obtained by step 4) to get Yoghourt milk shake.
Above-mentioned steps 3) with step 1) and step 2 without sequencing relationship, step 3) can in step 1 and) before step 2
Or carry out later, it can also be carried out simultaneously with step 1) and step 2.
In above-mentioned technical proposal, being used in compounding for stabilizer and colloid can be formed preferably netted in Yoghourt milk shake
Structure holds protein suspended matter, to form stable albumen system, merges protein preferably with milk shake system, avoids
There is the phenomenon that bleed during storage in two ingredient borugas；Secondly, in whole preparation process, by multiple homogeneous,
The exocellular polysaccharide for destroying lactobacillus-fermented generation, makes protein gel structure become smaller, is more conducive to protein in colloidal dispersion
Interior suspension.In this way, the application, which passes through, improves preparation method, especially homogenization cycles, homogenizing temperature and homogenization pressure, using steady
The technological means for determining agent and colloid compounding, reduces stabilizer additive amount, promotes product mouthfeel, overcomes pulp adding too much and lead
The problem of causing product unstable, being easy bleed layering, improves the stability of shelf life.
Further, in the raw milk total dry content 11%~14%, protein content be not less than 3.0%.
Further, the raw milk includes answering for raw milk, low fat milk, full skimmed milk and aforementioned cow's milk milk powder
One or more of former cream.
Further, the raw milk dosage is 20%-50%, and the mass percent is to account for the Yoghourt milk shake gross mass
Percentage.
The raw milk is raw milk commonly used in the art, including fresh milk and processing cream；Fresh milk is preferably
Raw milk, processing cream are preferably low fat milk, skimmed milk and/or reconstituted milk；Reconstituted milk is according to this field routine operation
Method is mixed by full-cream and/or skimmed milk powder with water.
Further, the leavening includes lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei, newborn bifid bar
One or more of bacterium and Lactobacillus rhamnosus；Preferably, the leavening is lactobacillus bulgaricus and/or thermophilus
Bacterium.
Further, the leavening dosage is 0.002%~0.004%, and the mass percent is to account for the Yoghourt milk
The percentage of former times gross mass.
Further, the flavor regulator includes in dilute cream, anhydrous butter oil, cream, cheese, evaporated milk and condensed milk
One or more.
Flavor regulator described in above-mentioned technical proposal refers to for improving Yoghourt matter Chinese holly, promotes product milk degree, and
Increase the food additives of Yoghourt smoothness, including but not limited to various cream, cheese and condensed milk.
Further, the stabilizer includes one or more of starch, converted starch, gellan gum and gelatin；It is preferred that
Ground, the stabilizer are converted starch and/or gelatin.
Further, the stabilizing agent dosage is 0.35%~0.45%, preferably 0.4%, and the mass percent is accounts for
State the percentage of Yoghourt milk shake gross mass.
Further, the colloid includes carragheen, sodium carboxymethylcellulose, pectin, gelatin, agar and alginic acid the third two
One or more of alcohol ester；Preferably, the colloid is one or more of pectin, gelatin and agar.
Further, the sweetener includes in white granulated sugar, Aspartame, acesulfame potassium, fructose, fructose syrup and Sucralose
One or more；Preferably, the sweetener include one of white granulated sugar, Aspartame, acesulfame potassium and fructose syrup or
It is several；Most preferably, the sweetener is white granulated sugar, alternatively, Aspartame and/or acesulfame potassium.
Further the white granulated sugar dosage is 3%~8%, preferably 5%~7%；Alternatively, the Aspartame and/or peace
Matching sweet dosage is 0.01%~0.03%, preferably 0.02%, and the mass percent is the percentage for accounting for the Yoghourt milk shake gross mass
Than.
Further, the water is this field routine drinking water.
Further, the pulp is this field routine pulp, including but not limited to: cherry pulp, mango pulp, hundred perfume
Fruit pulp, banana crown rots, ice cream pulp, pineapple pulp, fig fruit latex, guava pulp, chocolate pulp, fibert fruit
Slurry, blueberry pulp, strawberry pulp, raspberry pulp, mulberry fruit pulp, red gallon pulp, "Hami" melon pulp, watermelon pulp, pawpaw fruit
Slurry, fragrant citrus pulp, aloe pulp, apple pulp, gooseberry, arbutus jam, haw pulp, pyrus nivalis sauce, grape pulp, green plate pulp,
Chinese grooseberry pulp, orange pulp, orange peel pulp, persimmon pulp etc..The pulp can be added individually, can also be after a variety of collocation
Addition.
Further, processing condition described in step 1) is preferred: temperature is 55 DEG C, homogenization pressure 200bar；
And/or sterile processing condition described in step 2 is preferred: temperature is 10 DEG C, and sterile homogenization pressure is 30~50bar；
And/or sterile processing condition described in step 4) is preferred: temperature is 10 DEG C, sterile homogenization pressure 200bar.
By multiple homogeneous, and low pressure homogeneous is combined with each other with high-pressure homogeneous, destroys the extracellular of lactobacillus-fermented generation
Polysaccharide makes protein gel structure become smaller, and is more conducive to suspension of the protein in colloidal dispersion, and the Yoghourt milk shake of preparation is made to exist
It is not easy to be layered bleed during storage.
The present invention also provides one kind Yoghourt milk shakes as made from above-mentioned Yoghourt milk shake preparation method, and by the Yoghourt
The dairy products that milk shake is prepared into.
On the basis of common knowledge of the art, above-mentioned each optimum condition can any combination, gained Yoghourt milk shake all this
In the protection scope of invention.Above-mentioned Yoghourt milk shake can be prepared into various fermented dairy products according to the actual situation, all to utilize this hair
The dairy products of bright Yoghourt milk shake preparation, are within the scope of the present invention.
Compared with prior art, beneficial effects of the present invention:
Stabilizer is used in compounding with colloid, can be formed preferably reticular structure in product system, be held protein suspended matter,
To form stable albumen system, merges protein preferably with milk shake system, avoid two ingredient borugas and storing
Occurs the phenomenon that bleed in the process；Secondly, by multiple homogeneous, protein gel is enable to shear, albumen in whole preparation process
Particle becomes smaller, to be more conducive to suspension of the protein in colloidal dispersion.In this way, the application, which passes through, improves preparation method,
Especially homogenization cycles, homogenizing temperature and homogenization pressure, the technological means compounded using stabilizer and colloid are reduced stabilizer and added
The problem of dosage promotes product mouthfeel, and overcoming pulp adding too much causes product unstable, is easy bleed layering, is promoted
The stability of shelf life.
Specific embodiment
Below with reference to test example and specific embodiment, the present invention is described in further detail.But this should not be understood
It is all that this is belonged to based on the technology that the content of present invention is realized for the scope of the above subject matter of the present invention is limited to the following embodiments
The range of invention.
Raw material and equipment used in the embodiment of the present invention are known product, are obtained by purchase.
The preparation method of the present invention of embodiment 1 prepares cherry mango yogurt milk shake
1 raw material
The raw material of every 1000g Yoghourt milk shake includes: raw milk 420g, and white granulated sugar 60g, dilute cream 30g, leavening 0.04g(is thermophilic
Streptococcus 0.02g, lactobacillus bulgaricus 0.02g), pectin 75g, gelatin 4g, pulp 150g(cherry pulp 50g, mango pulp
50g, passion fruit pulp 20g, banana crown rots 30g), remaining is water.
2 preparation methods
1) raw milk 420g, white granulated sugar 40g, dilute cream 30g mixing are taken, 60 DEG C of stirring 20min are mixed, homogeneous is carried out at 55 DEG C,
Homogenization pressure is 200bar, 95 DEG C of sterilization 5min of sample after homogeneous, and is cooled to 36 DEG C；
2) it inoculating starter and ferments in 36 DEG C, fermentation is terminated when acidity value reaches 120 ° of T, tunning is sterile in 10 DEG C of progress
Homogeneous, sterile homogenization pressure are 15bar, are refrigerated after the completion of homogeneous spare；
3) gelatin 4g, white granulated sugar 20g and pectin 75g is taken to be dissolved in 70 DEG C of water, 95 DEG C of sterilization 5min are simultaneously cooled to 10 DEG C, obtain
Stabiliser solution；
4) stabiliser solution obtained by tunning obtained by step 2 and step 3) is mixed, sterile homogeneous at 10 DEG C, sterile homogeneous
Pressure is 200bar to get milk shake base-material；
5) pulp 150g is added in milk shake base-material obtained by step 4) to get cherry mango yogurt milk shake.
3 index determinings and sensory evaluation result
Cherry mango yogurt milk shake microbiological indicator manufactured in the present embodiment is normal, and fine and smooth, salubrious, no whey is precipitated, cherry awns
Fruity, mouthfeel are good.
The preparation method of the present invention of embodiment 2 prepares guava ice cream Yoghourt milk shake
1 raw material
The raw material of every 1000g Yoghourt milk shake includes: skimmed milk 350g, white granulated sugar 30g, cream 25g, leavening 0.02g(bifid
Bacillus 0.02g), converted starch 2.5g, gelatin 50g, pulp 100g(ice cream pulp 40g, pineapple pulp 40g, fig fruit latex
10g, guava pulp 10g), remaining is water.
2 preparation methods
1) extracting degreasing cow's milk 350g, white granulated sugar 20g, dilute cream 25g mixing, 55 DEG C of stirring 10min are mixed, and are carried out at 60 DEG C equal
Matter, homogenization pressure 150bar, 95 DEG C of sterilization 5min of sample after homogeneous, and it is cooled to 35 DEG C；
2) it inoculating starter and ferments in 28 DEG C, fermentation is terminated when acidity value reaches 100 ° of T, tunning is sterile in 20 DEG C of progress
Homogeneous, sterile homogenization pressure are 10bar, are refrigerated after the completion of homogeneous spare；
3) converted starch 2.5g, white granulated sugar 10g and gelatin 50g is taken to be dissolved in 80 DEG C of water, 95 DEG C of sterilization 5min are simultaneously cooled to
10 DEG C, obtain stabiliser solution；
4) stabiliser solution obtained by tunning obtained by step 2 and step 3) is mixed, sterile homogeneous at 15 DEG C, sterile homogeneous
Pressure is 150bar to get milk shake base-material；
5) pulp 100g is added in milk shake base-material obtained by step 4) to get guava ice cream Yoghourt milk shake.
3 index determinings and sensory evaluation result
Guava ice cream Yoghourt milk shake microbiological indicator manufactured in the present embodiment is normal, and fine and smooth, salubrious, no whey is precipitated, ice
River in Henan Province drenches taste, and mouthfeel is good.
The preparation method of the present invention of embodiment 3 prepares compound certain kind of berries fibert chocolate yoghourt milk shake
1 raw material
The raw material of every 1000g Yoghourt milk shake includes: full skimmed milk 200g, white granulated sugar 80g, anhydrous butter oil 40g, leavening
0.05g(streptococcus thermophilus 0.02g, lactobacillus bulgaricus 0.02g, Bifidobacterium 0.01g), gelatin 5g, agar 100g, pulp
130g(chocolate pulp 40g, fibert pulp 40g, blueberry pulp 10g, strawberry pulp 10g, raspberry pulp 10g, mulberries pulp
10g, red gallon pulp 10g), remaining is water.
2 preparation methods
1) full skimmed milk 200g, white granulated sugar 50g, anhydrous butter oil 40g mixing are taken, 50 DEG C of stirring 20min are mixed, carried out at 65 DEG C
Homogeneous, homogenization pressure 200bar, 95 DEG C of sterilization 5min of sample after homogeneous, and it is cooled to 38 DEG C；
2) it inoculating starter and ferments in 30 DEG C, fermentation is terminated when acidity value reaches 90 ° of T, tunning is sterile in 25 DEG C of progress
Homogeneous, sterile homogenization pressure are 60bar, are refrigerated after the completion of homogeneous spare；
3) gelatin 5g, white granulated sugar 30g and agar 100g is taken to be dissolved in 75 DEG C of water, 95 DEG C of sterilization 5min are simultaneously cooled to 10 DEG C,
Obtain stabiliser solution；
4) stabiliser solution obtained by tunning obtained by step 2 and step 3) is mixed, sterile homogeneous at 20 DEG C, sterile homogeneous
Pressure is 200bar to get milk shake base-material；
5) pulp 130g is added in milk shake base-material obtained by step 4) to get compound certain kind of berries fibert chocolate yoghourt milk shake.
3 index determinings and sensory evaluation result
Compound certain kind of berries fibert chocolate yoghourt milk shake microbiological indicator manufactured in the present embodiment is normal, fine and smooth, relatively salubrious, no whey analysis
Out, compound certain kind of berries taste, chocolate flavoured, mouthfeel is good.
The preparation method of the present invention of embodiment 4 prepares melon and fruit strawberry sour milk milk shake
1 raw material
The raw material of every 1000g Yoghourt milk shake includes: skimmed milk power reconstituted milk 800g, Aspartame 0.2g, cheese 35g, leavening
0.03g(Lactobacillus casei 0.01g, sandlwood saccharobacillus 0.01g, Bifidobacterium 0.01g), gelatin 3.5g, carragheen 60g, pulp
150g("Hami" melon pulp 50g, watermelon pulp 50g, pawpaw 20g, strawberry pulp 30g), remaining is water.
2 preparation methods
1) extracting degreasing milk powder restore cream 800g, Aspartame 0.13g, cheese 35g mixing, 55 DEG C of stirring 15min are mixed, at 62 DEG C
Homogeneous, homogenization pressure 165bar, 95 DEG C of sterilization 5min of sample after homogeneous are carried out, and are cooled to 37 DEG C；
2) inoculating starter and ferment 28 hours in 36 DEG C, terminate fermentation, tunning carries out sterile homogeneous in 15 DEG C, it is sterile
Matter pressure is 30bar, is refrigerated after the completion of homogeneous spare；
3) gelatin 3.5g, Aspartame 0.07g and carragheen 60g is taken to be dissolved in 70 DEG C of water, 95 DEG C of sterilization 5min and cooling
To 10 DEG C, stabiliser solution is obtained；
4) stabiliser solution obtained by tunning obtained by step 2 and step 3) is mixed, sterile homogeneous at 12 DEG C, sterile homogeneous
Pressure is 165bar to get milk shake base-material；
5) pulp 150g is added in milk shake base-material obtained by step 4) to get melon and fruit strawberry sour milk milk shake.
3 index determinings and sensory evaluation result
Melon and fruit strawberry sour milk milk shake microbiological indicator manufactured in the present embodiment is normal, and fine and smooth, relatively salubrious, no whey is precipitated, Hami
Melon taste, watermelon taste, mouthfeel are good.
The preparation method of the present invention of embodiment 5 prepares mango yogurt milk shake
1 raw material
The raw material of every 1000g Yoghourt milk shake includes: raw milk 250g, whole milk powder reconstituted milk 250g, acesulfame potassium 0.2g, evaporated milk
35g, leavening 0.03g(Lactobacillus casei 0.01g, sandlwood saccharobacillus 0.01g, lactobacillus bulgaricus 0.01g), converted starch
4.5g, gellan gum 80g, mango pulp 150g, remaining is water.
2 preparation methods
1) raw milk 250g, whole milk powder reconstituted milk 250g, acesulfame potassium 0.13g, evaporated milk 35g mixing, 55 DEG C of stirring 20min are taken
It mixes, carries out homogeneous at 58 DEG C, homogenization pressure 185bar, 95 DEG C of sterilization 5min of sample after homogeneous, and it is cooled to 37 DEG C；
2) inoculating starter and ferment 30 hours in 37 DEG C, terminate fermentation, tunning carries out sterile homogeneous in 20 DEG C, it is sterile
Matter pressure is 50bar, is refrigerated after the completion of homogeneous spare；
3) converted starch 4.5g, acesulfame potassium 0.07g and gellan gum 80g is taken to be dissolved in 75 DEG C of water, 95 DEG C of sterilization 5min are simultaneously cold
But to 10 DEG C, stabiliser solution is obtained；
4) stabiliser solution obtained by tunning obtained by step 2 and step 3) is mixed, sterile homogeneous at 17 DEG C, sterile homogeneous
Pressure is 185bar to get milk shake base-material；
5) mango pulp 150g is added in milk shake base-material obtained by step 4) to get mango yogurt milk shake.
3 index determinings and sensory evaluation result
Melon and fruit strawberry sour milk milk shake microbiological indicator manufactured in the present embodiment is normal, and fine and smooth, relatively salubrious, no whey is precipitated, mango
Taste, mouthfeel are good.
Illustrate beneficial effects of the present invention below by way of comparative example:
Influence of the different processing conditions of comparative example 1 to product stability
In this experiment, the raw material of every 1000g Yoghourt milk shake includes: raw milk 420g, white granulated sugar 60g, dilute cream 30g, fermentation
Agent 0.04g(streptococcus thermophilus 0.02g, lactobacillus bulgaricus 0.02g), pectin 75g, gelatin 4g, pulp 150g(cherry pulp
50g, mango pulp 50g, passion fruit pulp 20g, banana crown rots 30g), remaining is water.On the basis of preparation method of the present invention,
Select different processing conditions, influence of the more different processing conditions to product stability.
Each group experiment processing condition is shown in Table 1.
The processing condition of 1 each group of table experiment
After the completion of preparation, product structural state is observed, investigates the shelf-stable phase of each product, experimental result is shown in Table 2.
Influence of the different processing conditions of table 2 to product
By experimental result it can be seen that it is good to test obtained structural state using processing condition provided by the invention (experiment 1-3)
Good, product stabilization, no whey precipitation phenomenon, shelf life stability are significantly improved compared with comparative experiments (experiment 4-5)；Experiment 6 not into
Second of homogeneous operation (low pressure homogeneous) of row, products obtained therefrom structural state is poor, and shelf life stability is very poor.
Above-mentioned description of test: the present invention is by multiple homogeneous, and low pressure homogeneous is combined with each other with high-pressure homogeneous, can make to make
Standby Yoghourt milk shake is not easy to be layered bleed during storage, hence it is evident that improves shelf life stability.
To sum up, preparation method provided by the invention, stabilizer are used in compounding with colloid, can be formed in Yoghourt milk shake compared with
Reticular structure well holds protein suspended matter, to form stable albumen system, melts protein preferably with milk shake system
It closes, avoids two ingredient borugas and the phenomenon that bleed occur during storage；Secondly, in whole preparation process, by more
Secondary homogeneous destroys the exocellular polysaccharide of lactobacillus-fermented generation, so that protein gel structure is become smaller, be more conducive to protein in glue
Suspension in body system.In this way, the application, which passes through, improves preparation method, especially homogenization cycles, homogenizing temperature and homogenization pressure,
The technological means compounded using stabilizer and colloid, reduces stabilizer additive amount, promotes product mouthfeel, overcomes pulp additive amount
It is excessively high to cause product unstable, it is easy the problem of bleed is layered, improves the stability of shelf life.
Claims (10)
1. a kind of preparation method of Yoghourt milk shake, which is characterized in that the Yoghourt milk shake includes the raw material of following mass percent:
Raw milk 20%~80%, leavening 0.002%~0.005%, flavor regulator 2.5%~4%, stabilizer 0.25%~0.5%, sweet taste
Agent 0.01%~10%, colloid 5% ~ 10%, pulp 10%~15%, surplus are water, and the mass percent is to account for the Yoghourt milk shake
The percentage of gross mass；The preparation method comprising steps of
1) take raw milk, flavor regulator and 1/2~2/3 sweetener mixing, 50~60 DEG C of 10~20min of stirring mixings, 55
Homogeneous at~65 DEG C, homogenization pressure are 150~200bar, and sample sterilizes and is cooled to 35~38 DEG C after homogeneous；
2) inoculating starter and ferment, ferment 20 ~ 30h or when acidity value reaches 90-120 ° of T terminates fermentation, tunning in 10 ~
25 DEG C carry out sterile homogeneous, and sterile homogenization pressure is 10 ~ 60bar, refrigerate after the completion of homogeneous spare；
3) it takes stabilizer, remaining sweetener and colloid to be dissolved in 70~80 DEG C of water, sterilizes and cooling, obtain stabiliser solution；
4) stabiliser solution obtained by tunning obtained by step 2 and step 3) is mixed, sterile homogeneous at 10 ~ 20 DEG C, it is sterile equal
Matter pressure is 150~200bar to get milk shake base-material；
5) pulp is added in milk shake base-material obtained by step 4) to get Yoghourt milk shake.
2. Yoghourt milk shake preparation method according to claim 1, which is characterized in that the raw milk dosage is 20%-50%,
The mass percent is the percentage for accounting for the Yoghourt milk shake gross mass.
3. Yoghourt milk shake preparation method according to claim 1, which is characterized in that the leavening dosage be 0.002%~
0.004%, the mass percent is the percentage for accounting for the Yoghourt milk shake gross mass.
4. Yoghourt milk shake preparation method according to claim 1, which is characterized in that the flavor regulator includes dilute milk
One or more of oil, anhydrous butter oil, cream, cheese, evaporated milk and condensed milk.
5. Yoghourt milk shake preparation method according to claim 1, which is characterized in that the stabilizer includes starch, denaturation
One or more of starch, gellan gum and gelatin；Preferably, the stabilizer is converted starch and/or gelatin；And/or
The colloid includes in carragheen, sodium carboxymethylcellulose, pectin, gelatin, agar, polysaccharide and propylene glycol alginate
One or more；Preferably, the colloid is one or more of pectin, gelatin and agar.
6. Yoghourt milk shake preparation method according to claim 1, which is characterized in that the dosage of the stabilizer be 0.35 ~
0.45%, preferably 0.4%, the mass percent is the percentage for accounting for the Yoghourt milk shake gross mass.
7. Yoghourt milk shake preparation method according to claim 1, which is characterized in that the sweetener include white granulated sugar, Ah
One or more of this Ba Tian, acesulfame potassium, fructose, fructose syrup and Sucralose；Preferably, the sweetener includes white sand
One or more of sugar, Aspartame, acesulfame potassium and fructose syrup；Most preferably, the sweetener is white granulated sugar, alternatively,
Aspartame and/or acesulfame potassium.
8. Yoghourt milk shake preparation method according to claim 7, which is characterized in that the white granulated sugar dosage is 3%~8%,
Preferably 5%~7%；Alternatively,
The Aspartame and/or acesulfame potassium dosage are 0.01%~0.03%, preferably 0.02%, and the mass percent is to account for
The percentage of the Yoghourt milk shake gross mass.
9. a kind of Yoghourt milk shake, which is characterized in that the Yoghourt milk shake preparation method system as described in claim 1~8 any one
?.
10. the dairy products being prepared into using Yoghourt milk shake as claimed in claim 9.
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| CN110692719A (en) * | 2019-11-01 | 2020-01-17 | 南京神农园食品产业有限公司 | Bacillus coagulans JY69 and method for preparing viable bacteria type mixed berry pulp by using same |
| CN111034798A (en) * | 2020-01-02 | 2020-04-21 | 新希望乳业股份有限公司 | Salty and fragrant yoghourt sauce and preparation method thereof |
| CN111955550A (en) * | 2019-05-20 | 2020-11-20 | 内蒙古伊利实业集团股份有限公司 | Low-viscosity drinking mango and fruit shake yogurt and preparation method thereof |
| CN114747649A (en) * | 2022-03-15 | 2022-07-15 | 张玉冰 | Milk shake slurry 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 |
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| CN111034798A (en) * | 2020-01-02 | 2020-04-21 | 新希望乳业股份有限公司 | Salty and fragrant yoghourt sauce 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 |
| CN114747649A (en) * | 2022-03-15 | 2022-07-15 | 张玉冰 | Milk shake slurry and preparation method thereof |
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