CN109548873A - Application of the Yoghourt in sweets field - Google Patents
Application of the Yoghourt in sweets field Download PDFInfo
- Publication number
- CN109548873A CN109548873A CN201811512322.9A CN201811512322A CN109548873A CN 109548873 A CN109548873 A CN 109548873A CN 201811512322 A CN201811512322 A CN 201811512322A CN 109548873 A CN109548873 A CN 109548873A
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- Prior art keywords
- yoghourt
- milk
- temperature
- puff
- cake
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Abstract
A kind of application the invention discloses Yoghourt in sweets field, by beating, technique is obtained to dismiss Yoghourt to Yoghourt, it can be applicable on production cake, puff, fruit and milk lid tea, so that preparation-obtained cake, puff, fruit and milk lid tea fat content are low, energy is low, is rich in biodiasmin, and increase mouthfeel, flavor, the trophic structure of rich rich confectionary product, it is suitable for people of all ages, it has a vast market foreground.
Description
Technical field
The present invention relates to sweets field, application of especially a kind of Yoghourt in sweets field.
Background technique
Sweets has long history in China, and in streets and lanes, sweets shop is seen everywhere, and reflects people to the inclined of sweet food
Love, especially women.Many sweets suffer from attracting appearance, or exquisite or beautiful, are a fest to the eye.Not only such as
This, sweets, or treatment depression, loosen the good red panacea of mood.But the heat of sweets is high at present, excessively edible sweets, meeting
It makes one fat, is unfavorable for health.
Summary of the invention
In view of this, the application the object of the present invention is to provide a kind of Yoghourt in sweets field, the sweets heat made
It measures low, meets appetite for overweight people and hyperlipemic patients and provide possibility.
To achieve the goals above, the invention provides the following technical scheme:
A kind of Yoghourt dismisses Yoghourt and is preparing cake, puff, fruit, answering on milk lid tea in the application in sweets field
With.
Preferably, the preparation method for dismissing Yoghourt the following steps are included:
A) material
Uniformly mixed white sugar, stabilizer etc. is added in milk temperature when reaching 55~65 DEG C, shear 15~20min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 60~65 DEG C, and pressure is 15~22MPa；
C) it sterilizes
The milk that step b) is obtained is 92~95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 40~43 DEG C, and in 40~43 DEG C of constant temperatures
6~8h of lower fermentation to acidity be 80~85.T after reaching fermentation termination, is cooled to 20~30 DEG C, filling, and be put into 4~8 DEG C it is cold
Hiding saves after-ripening in room；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) is obtained thaws, and when temperature reaches -4~4 DEG C, is beaten using desktop blender to it
Inflation, revolving speed 100r/min~240r/min beat 4~8min, obtain dismissing Yoghourt；
Defreezing method is 4~8h of normal temperature unfreezing or low temperature 10~18h of defrosting, the cryogenic temperature are 0~8 DEG C.
Preferably, the production method of the cake, comprising the following steps:
Make cake embryo, and on cake embryo uniformly smear and mount spend it is described dismiss Yoghourt to get.
Preferably, the production method of the puff, comprising the following steps:
Make puff skin, will dismiss Yoghourt squeeze into puff skin to get.
Preferably, the production method of the fruit, comprising the following steps:
To the fruit for dismissing and being added and cutting in Yoghourt, be put into after mixing evenly in refrigerator refrigerate to get.
Preferably, the production method of the milk lid tea, comprising the following steps:
Squeezed on the milk tea made it is described dismiss Yoghourt to get.
A kind of application the invention discloses Yoghourt in sweets field, by beating, technique is obtained to dismiss acid to Yoghourt
Milk can be applicable on production cake, puff, fruit and milk lid tea, so that preparation-obtained cake, puff, fruit
Low with milk lid tea fat content, energy is low, is rich in biodiasmin, and increase mouthfeel, flavor, the nutrition knot of rich rich confectionary product
Structure, it is suitable for people of all ages, it has a vast market foreground.
Specific embodiment
A kind of Yoghourt provided by the invention in the application in sweets field, dismiss Yoghourt prepare cake, puff, fruit,
Application on milk lid tea.
The present invention is applied on production cake, puff, fruit and milk lid tea by that will dismiss Yoghourt, so that prepared
Cake, puff, fruit and the milk lid tea fat content arrived is low, and energy is low, is rich in biodiasmin, and increase mouthfeel, flavor,
The trophic structure of rich rich confectionary product, it is suitable for people of all ages, it has a vast market foreground.
In an embodiment of the present invention, the preparation method of Yoghourt is dismissed, comprising the following steps:
A) material
Uniformly mixed white sugar, stabilizer etc. is added in milk temperature when reaching 55~65 DEG C, shear 15~20min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 60~65 DEG C, and pressure is 15~22MPa；
C) it sterilizes
The milk that step b) is obtained is 92~95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 40~43 DEG C, and in 40~43 DEG C of constant temperatures
6~8h of lower fermentation is 80~85T to acidity, after reaching fermentation termination, is cooled to 20~30 DEG C, filling, and be put into 4~8 DEG C it is cold
Hiding saves after-ripening in room；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) is obtained thaws, and when temperature reaches -4~4 DEG C, is beaten using desktop blender to it
Inflation, revolving speed 100r/min~240r/min beat 4~8min, obtain dismissing Yoghourt；
Defreezing method is 4~8h of normal temperature unfreezing or low temperature 10~18h of defrosting, the cryogenic temperature are 0~8 DEG C.
Using dismissing of being prepared of the above method, Yoghourt plasticity is strong, and stability is good, good visual effect, and Yoghourt fragrance is dense
Strongly fragrant, unique flavor, energy is low, can be applicable to sweets field.
It should be noted that uniformly mixed white sugar, stabilizer etc., shearing 15 is added in milk temperature when reaching 55~65 DEG C
~20min；In an embodiment of the present invention, stabilizer includes hydroxypropyl PASELLI EASYGEL, gelatin, lactic acid fatty acid glycerine
Ester, diacetyl tartaric acid monodiglyceride, pectin and agar；In a preferred embodiment, hydroxypropyl PASELLI EASYGEL, bright
Glue, lactic acid fatty glyceride, diacetyl tartaric acid monodiglyceride, pectin and agar mass ratio be (1~2): (0.8~
1.0): (0.8~1.0): (0.3~0.5): (0.08~0.16): (0.08~0.16).Wherein, stabilizer plays thickening, cream
Change, improve the effect of mouthfeel.
After the milk constant volume that step a) is obtained, then carry out homogeneous；Homogenizing temperature be 60~65 DEG C, pressure be 15~
22MPa；It is above-mentioned to be used to prevent fat floating, the dissolution dispersibility of stabilizer is improved, the emulsifying effectiveness of milk is increased.
The milk that step b) is obtained is 95 DEG C in temperature, pasteurize 300s；Above-mentioned steps can kill pathogenic bacteria, protect
Former milk health is held, guarantees people's health.
It is inoculated with, is stirred evenly after accessing strain, and 40~43 after the obtained milk of step c) is cooled to 40~43 DEG C
After 6~8h of fermentation reaches fermentation termination under DEG C constant temperature, it is cooled to 20~30 DEG C, it is filling, and be put into 4~8 DEG C of refrigerating chambers
Save after-ripening；Milk is cooled to 40~43 DEG C among the above, is the most suitable fermentation temperature of lactic acid bacteria, is conducive to the numerous of lactic acid bacteria
It grows；Yoghourt is cooled to 20~30 DEG C of fermentations that can slow down lactic acid bacteria after fermentation, guarantees that the acidity of Yoghourt is suitable for guaranteeing mouth
Sense.Wherein, strain is lactobacillus bulgaricus and streptococcus thermophilus；In a preferred embodiment, lactobacillus bulgaricus and institute
The mass ratio for stating streptococcus thermophilus is 1~2:1.
The obtained Yoghourt of step d) is put into -18 DEG C of freezings；It should be noted that on the one hand the purpose of freezing is convenient for the later period
Whipping inflation, guarantee to dismiss the structural stability of Yoghourt；On the other hand it is able to extend the shelf-life.
In the present invention, Yoghourt step e) obtained thaws, and when temperature reaches -4~4 DEG C, uses desktop blender
Whipping inflation is carried out to it, revolving speed 100r/min~240r/min beats 4~8min, obtains dismissing Yoghourt.In reality of the invention
It applies in example, defreezing method is 4~8h of normal temperature unfreezing in step f) or low temperature 10~18h of defrosting, the cryogenic temperature are 0~8 DEG C.
Above-mentioned steps can guarantee to dismiss the structural stability of Yoghourt.
In an embodiment of the present invention, the production method of cake, comprising the following steps: production cake embryo, and in cake embryo
Upper uniformly smear dismisses Yoghourt, and with dismiss Yoghourt on cake and mount flower to get.It is above-mentioned, bread can be made into swiss roll or
Birthday cake substitutes traditional cream by that will dismiss Yoghourt, enable dismiss Yoghourt smear, mount flower on cake so that
Cake is on the basis of keeping beautiful, unique flavor, and mouthfeel is novel.
In an embodiment of the present invention, the production method of puff, comprising the following steps: production puff skin will dismiss Yoghourt
Squeeze into puff skin to get.Puff obtained above is fragrant and sweet, pure and fresh oiliness, good smell.
In an embodiment of the present invention, the production method of fruit, comprising the following steps: cut to dismissing to be added in Yoghourt
Fruit, be put into after mixing evenly in refrigerator refrigerate to get.There is fruit sweet mouthfeel obtained above appetizing to relieve summer heat
Effect.
In an embodiment of the present invention, the production method of milk lid tea, comprising the following steps: squeezed into the milk tea made
Dismiss Yoghourt to get.The heat of milk lid tea obtained above is low, in good taste.
In order to further illustrate the present invention, below with reference to embodiment to a kind of Yoghourt provided by the invention in sweets field
Using being described in detail, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
A kind of Yoghourt whipping technique, comprising the following steps:
A) material
White sugar, the stabilizer stirred evenly is added when milk temperature reaches 55 DEG C, shears 15min, it is spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 60 DEG C, pressure 18MPa；
C) it sterilizes
The milk that step b) is obtained is 95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 40 DEG C, and the 8h that ferments under 40 DEG C of constant temperatures
It is 80 to acidity.T after reaching fermentation termination, is cooled to 28 DEG C, filling, and is put into 6 DEG C of refrigerating chambers and saves after-ripening；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) the is obtained 15h that slowly thaws at 4 DEG C is used into desktop blender pair when temperature reaches 0 DEG C
It carries out whipping inflation, and adjustment equipment revolving speed to 250r/min beats 4min, obtains dismissing Yoghourt.
Wherein, stabilizer includes the hydroxypropyl PASELLI EASYGEL, bright that mass ratio is 1:0.8:1:0.4:0.08:0.16
Glue, lactic acid fatty glyceride, diacetyl tartaric acid monodiglyceride, pectin and agar；Strain is that the guarantor that mass ratio is 1:1 adds
Leah lactobacillus and streptococcus thermophilus；Milk, white sugar, stabilizer, strain mass ratio 100:9:3:0.003.
Embodiment 2
A kind of Yoghourt whipping technique, comprising the following steps:
A) material
Uniformly mixed white sugar, stabilizer etc. is added in milk temperature when reaching 65 DEG C, shear 20min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 65 DEG C, pressure 22MPa；
C) it sterilizes
The milk that step b) is obtained is 95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 43 DEG C, and the 7h that ferments under 43 DEG C of constant temperatures
It is 85 to acidity.T after reaching fermentation termination, is cooled to 25 DEG C, filling, and is put into 4 DEG C of refrigerating chambers and saves after-ripening；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt room temperature quick-thawing 4h that step e) is obtained, when temperature reaches -4 DEG C, using desktop blender to it
Whipping inflation is carried out, equipment revolving speed is first adjusted to 120r/min, after beating 2min, then by equipment rotational speed regulation to 240r/min,
6min is beaten, obtains dismissing Yoghourt；
Wherein, stabilizer includes the hydroxypropyl PASELLI EASYGEL, bright that mass ratio is 1.5:1:0.9:0.5:0.1:0.08
Glue, lactic acid fatty glyceride, diacetyl tartaric acid monodiglyceride, pectin and agar；Strain is that the guarantor that mass ratio is 2:1 adds
Leah lactobacillus and streptococcus thermophilus；Milk, white sugar, stabilizer, strain mass ratio 100:9:3.4:0.002.
Embodiment 3
A kind of Yoghourt whipping technique, comprising the following steps:
A) material
Uniformly mixed white sugar, stabilizer etc. is added in milk temperature when reaching 60 DEG C, shear 18min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 65 DEG C, pressure 20MPa；
C) it sterilizes
The milk that step b) is obtained is 93 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 42 DEG C, and the 8h that ferments under 42 DEG C of constant temperatures
It is 82 to acidity.T after reaching fermentation termination, is cooled to 25 DEG C, filling, and is put into 6 DEG C of refrigerating chambers and saves after-ripening；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) the is obtained 13h that slowly thaws at 4 DEG C is used into desktop blender when temperature reaches -2 DEG C
Whipping inflation is carried out to it, adjustment equipment revolving speed to 250r/min beats 6min, obtains dismissing Yoghourt；
Wherein, stabilizer includes the hydroxypropyl PASELLI EASYGEL, bright that mass ratio is 2:0.9:0.8:0.3:0.16:0.12
Glue, lactic acid fatty glyceride, diacetyl tartaric acid monodiglyceride, pectin and agar；Strain is the guarantor that mass ratio is 1.5:1
Add Leah lactobacillus and streptococcus thermophilus；Milk, white sugar, stabilizer, strain mass ratio 100:8:3:0.001.
To dismissed made from Examples 1 to 3 Yoghourt dismiss character, mounting floral formation, mount flower stability, expansion rate, sense organ are commented
Valence, heat are measured, and the results are shown in Table 1.
Wherein, expansion rate (%)=(A-B)/B × 100% of Yoghourt is dismissed, A expression is equivalent to before the whipping of 1L volume
Yoghourt quality, B indicates the quality for being equivalent to Yoghourt after the whipping of 1L volume；
Sensory evaluation: for the lubricity of whipped yoghurt, mouth dissolubility and fragrance, being evaluated by 20 panel members,
Expert group evaluates it according to profession, provides score value after sequence respectively, is most preferably chosen as 3 points, successively successively decreases, close to smell
Or experimental group similar in fancy grade, allow score value arranged side by side occur.
The results of property of 1 Examples 1 to 3 of table
Embodiment 4
The production method of birthday cake, comprising the following steps:
Prepare 3 eggs, and albumen and yolk are separated；Albumen is dismissed in sugaring, and 60g white sugar is added, and is dismissed spare；To
20g white sugar is added in yolk, oil and milk are successively added after mixing evenly, is stirring evenly and then adding into 100g Self- raising flour, stirs well
After pour into 6 cun of Cake moulds, and be put into baking oven and toast, 170 DEG C of baking 30min obtain cake embryo；
It is uniformly smeared on cake embryo and dismisses Yoghourt made from embodiment 2, and mount flower on cake with Yoghourt is dismissed, i.e.,
?.
Using cake prepared by the embodiment of the present invention 4 as evaluation object, to the color of cake, taste and smell, tissue
State is evaluated, and 20 panelists are according to the attribute scale of birthday cake to the color of birthday cake, taste and smell, tissue
State scores, and individual event divides calculating with full marks 10, and average result is shown in Table 2.
The attribute scale of birthday cake is as follows:
Color: being in uniform milky, color is uniformly glossy.
Taste and smell: soft continuous, the smooth, Yoghourt of entrance gives off a strong fragrance, comfortable acid, clean taste non-greasy.
Structural state: cake embryo honeycomb uniformly, without gross blow hole, dismiss that Yoghourt texture is fine and smooth, and mounting pattern path light is stood upright.
Table 2
| Attribute | Color | Taste and smell | Structural state |
| Embodiment 4 | 9.6 | 9.7 | 9.5 |
Embodiment 5
The production method of puff, comprising the following steps:
80g butter is added in 160g water, until 100g Self- raising flour is added after butter fusing, stirring is equal for small fire heating
It is even；3 eggs are added, batter is stirred to get；It is then transferred in piping bag the extrusion puff embryo into baking tray, and is put into oven baking
Roasting, 190 DEG C of baking 25min obtain puff skin；
To be dismissed made from embodiment 1 Yoghourt squeeze into puff skin to get.
Using puff prepared by the embodiment of the present invention 5 as evaluation object, to the color of puff, taste and smell, tissue
State is evaluated, and 20 panelists comment puff color, taste and smell, structural state according to the attribute scale of puff
Point, individual event divides calculating with full marks 10, and average result is shown in Table 3.
The attribute scale of puff is as follows:
Color: outer beak endures golden yellow color, dismisses Yoghourt in uniform milky, color is uniformly glossy.
Taste and smell: entrance is crisp, and Yoghourt fragrance alcohol is just strong, and clean taste is oiliness, does not stick tooth.
Structural state: puff skin is crisp, and hole is larger and uniform, and it is fine and smooth to dismiss Yoghourt texture.
Table 3
| Attribute | Color | Taste and smell | Structural state |
| Embodiment 5 | 9.4 | 9.8 | 9.5 |
Embodiment 6
The production method of fruit, comprising the following steps:
To the fruit for being added and cutting in Yoghourt is dismissed made from embodiment 3, it is put into refrigerator refrigerates after mixing evenly, i.e.,
?.
Using fruit prepared by the embodiment of the present invention 6 as evaluation object, to the mouthfeel of fruit, taste and smell into
Row evaluation, 20 panelists score to the mouthfeel of fruit, taste and smell according to the attribute scale of fruit, individual event with
Full marks 10 divide calculating, and average result is shown in Table 4.
The attribute scale of fruit is as follows:
Mouthfeel: fruit crispy dismisses the smooth exquisiteness of Yoghourt.
Taste and smell: Yoghourt gives off a strong fragrance, and fruit is clearly happy, and whole mouthfeel is tasty and refreshing pure and fresh.
Table 4
| Attribute | Mouthfeel | Taste and smell |
| Embodiment 6 | 9.7 | 9.5 |
Embodiment 7
The production method of milk lid tea, comprising the following steps:
Squeezed into the milk tea made dismissed made from embodiment 2 Yoghourt to get.
Using milk lid tea prepared by the embodiment of the present invention 7 as evaluation object, to the appearance, mouthfeel, taste of milk lid tea with
Smell is evaluated, and 20 panelists carry out the appearance of milk lid tea, mouthfeel, taste and smell according to the attribute scale of milk lid tea
Scoring, individual event divide calculating with full marks 10, and average result is shown in Table 5.
The attribute scale of milk lid tea is as follows:
Appearance: layering is clear, and upper layer is in uniform milky, and color is uniformly glossy, dismisses Yoghourt and holds bubble and does not collapse persistently.
Mouthfeel: it is delicate mouthfeel, thick, it is mellow.
Taste and smell: it is soft and rich in level, there are the smooth of Yoghourt, the faint scent of tea flavour.
Table 5
| Attribute | Appearance | Mouthfeel | Taste and smell |
| Embodiment 7 | 9.8 | 9.5 | 9.6 |
Above description can be realized professional and technical personnel in the field or using this to stating in the disclosed embodiments
It is bright, it enables those skilled in the art to implement or use the present invention.Various modifications to these embodiments are to this field
It will be apparent for professional technician, the general principles defined herein can not depart from spirit of the invention
Or in the case where range, realize in other embodiments.Therefore, the present invention is not intended to be limited to these implementations shown in this article
Example, and it is to fit to the widest scope consistent with principles disclosed herein and novel features.
Claims (6)
1. a kind of Yoghourt is in the application in sweets field, which is characterized in that dismiss Yoghourt and preparing cake, puff, fruit and milk
Application on lid tea.
2. application according to claim 1, which is characterized in that the preparation method for dismissing Yoghourt the following steps are included:
A) material
Uniformly mixed white sugar, stabilizer etc. is added in milk temperature when reaching 55~65 DEG C, shear 15~20min, spare；
B) homogeneous
The milk constant volume that step a) is obtained, then carry out homogeneous；
The homogenizing temperature is 60~65 DEG C, and pressure is 15~22MPa；
C) it sterilizes
The milk that step b) is obtained is 92~95 DEG C in temperature, pasteurize 300s；
D) it ferments
It is inoculated with, stirs evenly after the obtained milk of step c) is cooled to 40~43 DEG C, and issued in 40~43 DEG C of constant temperatures
6~8h of ferment to acidity be 80~85.T after reaching fermentation termination, is cooled to 20~30 DEG C, filling, and is put into 4~8 DEG C of refrigerating chambers
Middle preservation after-ripening；
E) it freezes
The obtained Yoghourt of step d) is put into -18 DEG C of freezing long-term storages；
F) low temperature beats inflation
The Yoghourt that step e) is obtained thaws, and when temperature reaches -4~4 DEG C, carries out beating to it using desktop blender and fill
Gas, revolving speed 100r/min~240r/min beat 4~8min, obtain dismissing Yoghourt；
Defreezing method is 4~8h of normal temperature unfreezing or low temperature 10~18h of defrosting, the cryogenic temperature are 0~8 DEG C.
3. application according to claim 1, which is characterized in that the production method of the cake, comprising the following steps:
Make cake embryo, and on cake embryo uniformly smear and mount spend it is described dismiss Yoghourt to get.
4. application according to claim 1, which is characterized in that the production method of the puff, comprising the following steps:
Make puff skin, will dismiss Yoghourt squeeze into puff skin to get.
5. application according to claim 1, which is characterized in that the production method of the fruit, comprising the following steps:
To the fruit for dismissing and being added and cutting in Yoghourt, be put into after mixing evenly in refrigerator refrigerate to get.
6. application according to claim 1, which is characterized in that the production method of the milk lid tea, comprising the following steps:
Squeezed on the milk tea made it is described dismiss Yoghourt to get.
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| CN201811512322.9A CN109548873A (en) | 2018-12-11 | 2018-12-11 | Application of the Yoghourt in sweets field |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111758778A (en) * | 2020-06-24 | 2020-10-13 | 河北兄弟伊兰食品科技股份有限公司 | Probiotic fermented yoghurt cap tea and preparation method thereof |
| CN115943996A (en) * | 2022-12-28 | 2023-04-11 | 光明乳业股份有限公司 | Foaming yoghourt for baking and preparation method thereof |
| CN116195637A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Acidic mousse product and preparation method thereof |
-
2018
- 2018-12-11 CN CN201811512322.9A patent/CN109548873A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758778A (en) * | 2020-06-24 | 2020-10-13 | 河北兄弟伊兰食品科技股份有限公司 | Probiotic fermented yoghurt cap tea and preparation method thereof |
| CN116195637A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Acidic mousse product and preparation method thereof |
| CN116195637B (en) * | 2021-11-30 | 2024-02-02 | 内蒙古伊利实业集团股份有限公司 | Acidic mousse product and preparation method thereof |
| CN115943996A (en) * | 2022-12-28 | 2023-04-11 | 光明乳业股份有限公司 | Foaming yoghourt for baking and preparation method thereof |
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