CN109362884A - A kind of apple Yoghourt - Google Patents
A kind of apple Yoghourt Download PDFInfo
- Publication number
- CN109362884A CN109362884A CN201811208386.XA CN201811208386A CN109362884A CN 109362884 A CN109362884 A CN 109362884A CN 201811208386 A CN201811208386 A CN 201811208386A CN 109362884 A CN109362884 A CN 109362884A
- Authority
- CN
- China
- Prior art keywords
- parts
- malic acid
- yoghourt
- apple
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/1307—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
Abstract
The present invention relates to food technology field, especially a kind of apple Yoghourt.A kind of apple Yoghourt, is made of the raw material of following parts by weight: 50-70 parts of skim milk, 10-15 parts of lactic acid bacteria, 4-9 parts of stabilizer, 60-80 parts of malic acid, 20-40 parts of honey, 8-20 parts of thickener.Each raw material is prepared uniformly in the present invention, is not in lamination during preparation and storage.Malic acid uses L MALIC ACID in the present invention, and L MALIC ACID is a kind of safe and nontoxic, harmless, edible organic acid, and fat content is lower than whole milk in skim milk, and present invention safety, health, mouthfeel is smooth, significantly improves the nutritive value of Yoghourt.
Description
Technical field
The present invention relates to food technology field, especially a kind of apple Yoghourt.
Background technique
Yoghourt is dairy products, and nutritive value with higher, the fermentation process of Yoghourt makes carbohydrate in milk, protein have 20%
Left and right is hydrolyzed into respectively as small molecule (such as galactolipin and lactic acid, small peptide chain and amino acid), fat content one in milk
As be 3%~5%.After fermented, cream in fatty acid than raw material milk increase by 2 times, these variation make Yoghourt it is more easy to digest and
It absorbs, the utilization rate of various nutrients is improved.Yoghourt, which has, to be promoted gastric secretion, improve appetite, promotion and reinforces digestion
Effect, lactic acid bacteria can be reduced the generation of certain carcinogens, thus have protective effect on cancer risk, play the role of reducing cholesterol, especially
The people of suitable hyperlipidemia drinks.
The fruit of apple carbohydrate rich in, vitamin and microelement, there is carbohydrate, organic acid, pectin, egg
White matter, calcium, phosphorus, potassium, iron, copper, iodine, manganese, zinc, potassium, vitamin A, vitamin B, vitamin C and dietary fiber, separately contain apple
The nature and flavor of acid, tartaric acid, carrotene, apple are mild, are one of fruit that people often eat.Apple is a kind of food low in calories
Object, nutritional ingredient is soluble big in apple, is easily absorbed by the body, therefore has the title of " running water ".It is conducive to dissolve element sulphur, makes skin
Skin lubrication is tender.
Yoghourt is easy to be absorbed by the body and digest, and apple fruit nutrient is abundant, using the two feature invention apple Yoghourts,
Not only it had been able to satisfy the daily required nutrition of people, but also has been conducive to digestion.
It is excessive to prepare Yoghourt raw material type, sour milk stability will receive influence, will appear during preparation and storage point
Layer phenomenon.Therefore, the high apple Yoghourt of preparation stability is very significant.
Summary of the invention
For the above problem in the prior art, the invention proposes a kind of apple Yoghourts.
The technical problems to be solved by the invention are achieved through the following technical solutions:
A kind of apple Yoghourt, is made of the raw material of following parts by weight: 50-70 parts of skim milk, 10-15 parts of lactic acid bacteria,
4-9 parts of stabilizer, 60-80 parts of malic acid, 20-40 parts of honey, 8-20 parts of thickener.
Further, the apple Yoghourt, is preferably divided into raw material by each group of following parts by weight and forms:
60 parts of skim milk, 13 parts of lactic acid bacteria, 7 parts of stabilizer, 70 parts of malic acid, 30 parts of honey, 16 parts of thickener.
Further, the lactic acid bacteria includes lactobacillus, the one or more of streptococcus and Bifidobacterium.
Further, the malic acid is L MALIC ACID.
Preparation steps: by skim milk, honey, thickener is uniformly mixed, and obtains material 1.By the sterilization of material 1, refrigeration.It will
Lactic acid bacteria is added in material 1, and material 1 is made sufficiently to ferment.Malic acid and stabilizer are added in material 1, are uniformly mixed, is filled
Dress refrigeration.It gets product.
Each raw material is prepared uniformly in the present invention, is not in lamination during preparation and storage.Apple in the present invention
Tartaric acid uses L MALIC ACID, and L MALIC ACID is a kind of safe and nontoxic, harmless, edible organic acid, rouge in skim milk
Fat content is lower than whole milk, and present invention safety, health, mouthfeel is smooth, significantly improves the nutritive value of Yoghourt.
Specific embodiment
Embodiment 1
60 parts of extracting degreasing milk in parts by weight, 7 parts of stabilizer, 70 parts of malic acid, 30 parts of honey, increases by 13 parts of lactic acid bacteria
Thick dose 16 parts.
Its preparation method includes the following steps:
(1) by skim milk, honey, thickener is uniformly mixed, obtains material 1.
(2) by the sterilization of material 1, refrigeration.
(3) lactic acid bacteria is added in material 1, material 1 is made sufficiently to ferment.
(4) malic acid and stabilizer are added in material 1, are uniformly mixed, filling refrigeration.It gets product.
Embodiment 2
50 parts of extracting degreasing milk in parts by weight, 4 parts of stabilizer, 60 parts of malic acid, 20 parts of honey, increases by 10 parts of lactic acid bacteria
Thick dose 8 parts.
Its preparation method includes the following steps:
(1) by skim milk, honey, thickener is uniformly mixed, obtains material 1.
(2) by the sterilization of material 1, refrigeration.
(3) lactic acid bacteria is added in material 1, material 1 is made sufficiently to ferment.
(4) malic acid and stabilizer are added in material 1, are uniformly mixed, filling refrigeration.It gets product.
Embodiment 3
70 parts of extracting degreasing milk in parts by weight, 9 parts of stabilizer, 80 parts of malic acid, 40 parts of honey, increases by 15 parts of lactic acid bacteria
Thick dose 20 parts.
Its preparation method includes the following steps:
(1) by skim milk, honey, thickener is uniformly mixed, obtains material 1.
(2) by the sterilization of material 1, refrigeration.
(3) lactic acid bacteria is added in material 1, material 1 is made sufficiently to ferment.
(4) malic acid and stabilizer are added in material 1, are uniformly mixed, filling refrigeration.It gets product.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of apple Yoghourt, which is characterized in that be made of the raw material of following parts by weight: 50-70 parts of skim milk, lactic acid bacteria
10-15 parts, 4-9 parts of stabilizer, 60-80 parts of malic acid, 20-40 parts of honey, 8-20 parts of thickener.
2. apple Yoghourt according to claim 1, which is characterized in that be made of the raw material of following parts by weight: skim milk
60 parts, 13 parts of lactic acid bacteria, 7 parts of stabilizer, 70 parts of malic acid, 30 parts of honey, 16 parts of thickener.
3. apple Yoghourt according to claim 1, which is characterized in that the lactic acid bacteria includes lactobacillus, streptococcus and
The one or more of Bifidobacterium.
4. apple Yoghourt according to claim 1, which is characterized in that the malic acid is L MALIC ACID.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811208386.XA CN109362884A (en) | 2018-10-17 | 2018-10-17 | A kind of apple Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811208386.XA CN109362884A (en) | 2018-10-17 | 2018-10-17 | A kind of apple Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109362884A true CN109362884A (en) | 2019-02-22 |
Family
ID=65400546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811208386.XA Pending CN109362884A (en) | 2018-10-17 | 2018-10-17 | A kind of apple Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109362884A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367335A (en) * | 2019-08-30 | 2019-10-25 | 江西阳光乳业股份有限公司 | A kind of preparation method of health Yoghourt |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097095A (en) * | 1993-07-07 | 1995-01-11 | 汪群 | Fresh-keeping flavour sour milk product |
| CN104430860A (en) * | 2014-11-06 | 2015-03-25 | 蚌埠鲲鹏食品饮料有限公司 | Selenium-enriched apple yoghourt and manufacturing method thereof |
| CN104686652A (en) * | 2015-02-06 | 2015-06-10 | 鲁东大学 | Fresh type brown defatted yoghurt beverage and production method thereof |
| CN106259925A (en) * | 2016-08-19 | 2017-01-04 | 滁州恒盛农业科技有限公司 | Fruit yoghurt drinks and preparation method thereof |
| CN106889188A (en) * | 2017-03-11 | 2017-06-27 | 庞杰涛 | A kind of yogurt with rich Zn |
-
2018
- 2018-10-17 CN CN201811208386.XA patent/CN109362884A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097095A (en) * | 1993-07-07 | 1995-01-11 | 汪群 | Fresh-keeping flavour sour milk product |
| CN104430860A (en) * | 2014-11-06 | 2015-03-25 | 蚌埠鲲鹏食品饮料有限公司 | Selenium-enriched apple yoghourt and manufacturing method thereof |
| CN104686652A (en) * | 2015-02-06 | 2015-06-10 | 鲁东大学 | Fresh type brown defatted yoghurt beverage and production method thereof |
| CN106259925A (en) * | 2016-08-19 | 2017-01-04 | 滁州恒盛农业科技有限公司 | Fruit yoghurt drinks and preparation method thereof |
| CN106889188A (en) * | 2017-03-11 | 2017-06-27 | 庞杰涛 | A kind of yogurt with rich Zn |
Non-Patent Citations (3)
| Title |
|---|
| 吴大伟等: "蜂蜜酸奶的研究", 《广西轻工业》 * |
| 赵君峰等: "凝固型苹果酸奶的研制", 《中国乳业》 * |
| 魏明等: "蜂蜜酸奶的研制", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367335A (en) * | 2019-08-30 | 2019-10-25 | 江西阳光乳业股份有限公司 | A kind of preparation method of health Yoghourt |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190222 |