CN109820037A - A kind of natural yogurt and preparation method thereof - Google Patents
A kind of natural yogurt and preparation method thereof Download PDFInfo
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- CN109820037A CN109820037A CN201910252523.8A CN201910252523A CN109820037A CN 109820037 A CN109820037 A CN 109820037A CN 201910252523 A CN201910252523 A CN 201910252523A CN 109820037 A CN109820037 A CN 109820037A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 31
- 239000006071 cream Substances 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 14
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 13
- 235000021119 whey protein Nutrition 0.000 claims abstract description 13
- 241000219094 Vitaceae Species 0.000 claims abstract description 11
- 235000021021 grapes Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims description 79
- 239000008267 milk Substances 0.000 claims description 79
- 210000004080 milk Anatomy 0.000 claims description 79
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 238000011049 filling Methods 0.000 claims description 52
- 239000002994 raw material Substances 0.000 claims description 36
- 238000004140 cleaning Methods 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 235000015140 cultured milk Nutrition 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000005457 ice water Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000011022 operating instruction Methods 0.000 claims description 10
- 238000010792 warming Methods 0.000 claims description 10
- 239000003513 alkali Substances 0.000 claims description 9
- 231100000614 poison Toxicity 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 238000004458 analytical method Methods 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000007726 management method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000007096 poisonous effect Effects 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 102000004407 Lactalbumin Human genes 0.000 claims description 4
- 108090000942 Lactalbumin Proteins 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 230000036571 hydration Effects 0.000 claims description 4
- 238000006703 hydration reaction Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 229910019142 PO4 Inorganic materials 0.000 claims 1
- 230000021736 acetylation Effects 0.000 claims 1
- 238000006640 acetylation reaction Methods 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims 1
- 239000010452 phosphate Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 3
- 239000002574 poison Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of natural yogurts and preparation method thereof, belong to food technology field, the natural yogurt includes following component: raw milk 825-875Kg, white granulated sugar 64-72Kg, dilute cream 30-40Kg, grapes fruit syrup T-42 25-35Kg, concentrated whey protein powder 10-15Kg, converted starch 2-4Kg, yolk powder 1-3Kg, strain Danisco-86390-110U.The invention also discloses a kind of preparation methods of natural yogurt.Yoghourt of the invention improves stability, extends the shelf life, and improve the sophistication of mouthfeel；The preparation process of the product is easy to operate, easy to accomplish, is suitble to promote and apply.
Description
Technical field
The invention belongs to food technology field, it is related to a kind of natural yogurt and preparation method thereof, specifically, being related to one kind
Mediterranean natural yogurt and preparation method thereof.
Background technique
Yoghourt is to add beneficial bacterium (leavening) into milk again after pasteurize using milk as raw material, fermented
Afterwards, then a kind of filling milk product is cooled down.
Sour milk product is mostly currently on the market with the fruit-flavor type of the auxiliary materials such as coagulating type, stirred type and the various fruit juice jams of addition
It is more.Yoghourt not only remains all advantages of milk, and the processed process of some aspects is also maximized favourable factors and minimized unfavourable ones, and is become and is more suitable
In the nutrient and healthcare products of the mankind.
In the prior art, the manufacture craft of Yoghourt can be summarized as ingredient, preheating, homogeneous, sterilization, cooling, inoculation, (Yoghourt
It is filling: to be used for solidification type yoghourt), fermentation, cooling, (stirring: being used for stirred yoghurt), packaging and several procedures of after-ripening, denaturation
Starch is added in dispensing stage, and the control of the quality and technique of application effect has substantial connection.
Summary of the invention
The purpose of the present invention is to provide a kind of natural yogurts and preparation method thereof.
Itself the specific technical proposal is:
A kind of natural yogurt, ingredient are as follows:
Raw milk 825-875Kg
White granulated sugar 64-72 Kg
Dilute cream 30-40 Kg
Grapes fruit syrup T-42 25-35 Kg
Concentrated whey protein powder 10-15 Kg
Converted starch 2-4 Kg
Yolk powder 1-3 Kg
Strain Danisco-863 90-110 U.
Further, ingredient are as follows:
850 Kg of raw milk
68 Kg of white granulated sugar
35 Kg of dilute cream
30 Kg of grapes fruit syrup T-42
12 Kg of concentrated whey protein powder
3 Kg of converted starch
2 Kg of yolk powder
100 U of strain Danisco-863.
Further, the converted starch is Ultra Tex 2.
A kind of preparation method of natural yogurt of the present invention, comprising the following steps:
Step 1, raw material milk are checked and accepted: by the provided milk supply of herding, lab technician carries out raw material according to GB19301 " lactogenesis " acceptance criteria
The examination of cream.Product control person checks fresh milk delivery receitp and fresh milk vehicle navicert.
Step 2, raw milk are transported between storage milk after checking and accepting.
Step 3, cleaning: production equipment used and pipeline are cleaned, and clean standard according to Plant management systems.
Step 4, thick worry: raw material milk removes the impurity in raw material milk through the overanxious net filtration of 200 mesh.
Step 5, net cream: the former milk after checking and accepting by standard is through piping newborn filter filtering only.
Step 6, refrigeration: 6 DEG C are cooled to hereinafter, being stored in holding vessel by the ice water of filtered raw material milk warp.
Step 7, ingredient: shear cylinder is squeezed into raw material milk metering, and pre-heating temperature elevation is poured slowly into the fruit measured to 50-55 DEG C
Grape syrup and dilute cream after being uniformly mixed, are added the concentrated whey protein powder (I) measured, recycle 10min, stand
It is hydrated 20-25min；Feed liquid is warming up to 70-75 DEG C, white granulated sugar, converted starch (good Ji 06203) and yolk powder is dry-mixed
It is even, it is then slowly added into, recycles 15min online.
Step 8, standardization: the protein content of raw material milk reaches 3.0%, to add whey if protein content is lower than 3.0%
Albumen powder increases protein content, until reaching standard requirements.
Step 9, homogeneous: the milk after standardization is warming up to 65-70 DEG C before homogeneous, homogenization pressure 18-20MPa.
Step 10, sterilization temperature: temperature is 95 ± 2 DEG C.
Step 11, cooling: milk is cooled to 42-45 DEG C in plate heat exchanger, squeezes into fermentor.
Step 12, access fermenting microbe: compounder opens the blender of fermentor when strain is added, keep strain sufficiently molten
Solution is uniformly mixed, the necessary disinfection and sterilization of used tool, in case the milk after sterilizing is contaminated；
Step 13, fermentation: fermentation temperature is 42-45 DEG C, fermentation time about 6-7h, when the acidity of cultured milk is 70-75o Τ.
Step 14, cooling: the cultured milk fermented is cooled to 2-6 DEG C, rotor revolution speed 45 carries out viscosimetric analysis (DIY
Mediterranean original flavor viscosity >=1750;Mediterranean cup milk viscosity >=2000).
Step 15, addition auxiliary material: auxiliary material weighs accurately, and jam is added in sterile working, is added in cooling cultured milk, with hair
Ferment milk is uniformly mixed.
Step 16, filling: packaging health reaches standard, and net content reaches the requirement for allowing net content.
Step 17, refrigeration: product being put into freezer in time and is refrigerated, and refrigerated storage temperature is at 2-6 DEG C, humidity 45-55%.
Step 18, factory: it can let pass after the assay was approved through product control portion.
Step 19, transport: means of transport use refrigerator car or the lorry with lagging facility, must not with it is poisonous and harmful, have
The article of peculiar smell loads in mixture transport, and haulage vehicle must sanitation and hygiene.
Step 20, sale storage: product should be deposited in 2-6 DEG C of freezer or refrigerator, in the case where keeping cold chain
Sale.
Further, step 3 specifically:
A, CIP operating instruction requirement: water, alkali, water, acid, water；
B, sterilizing time, temperature should meet operating instruction requirement: bottle placer and pipeline first being carried out disinfection 15 with hot water before production
Minute, outlet temperature is up to keeping the temperature 20 minutes after 85 DEG C.
C, it needs to remove sampling valve before cleaning and be scrubbed manually.
D, cleaning terminates to check the cleaning effect in tank, and the cleaning solution in tank should recycle completely, and be in neutrality.
Further, in step 3, a specifically:
Rush cold water 8-15 minutes
Alkali recycle 20-22 minutes 1.0-2.0% 70-80 DEG C
Cold water rinses 5-10 minutes
Acid circulation 20-22 minutes 0.8-1.5% 60-70 DEG C
15-28 minutes >=90 DEG C of hot water circuit.
Further, step 16 specifically: the sanitary index of a racking room and equipment adjusts filling amount, first beats before booting
Open pneumatic and ice water system.
B cleaning, disinfection bottle placer first have to squeeze out the cold water in pipeline with hot water and throw hot water into again after draining, then
The water made in feed liquid bucket is cleaned, and repeatedly for three times, pouring head will sterilize.
C rooftop box will sterilize, and after being fully cooled bottle placer before filling, can just carry out material-filling.
The water in pipeline is extracted with material before d is filling, side by side after solid carbon dioxide, then material is squeezed into and carries out filling, 12 parts of beginning
It scraps and handles and destroy in time, check filling quality；
2-6 DEG C of e holding is filling, and each material filling in 4-6 hours need to finish.
Equipment is first cleaned with hot water after f is filling, then with alkali cleaning, is finally cleaned up with hot water.
Compared with prior art, the invention has the benefit that
Yoghourt of the invention improves stability, extends the shelf life, and improve the sophistication of mouthfeel；Dried hen egg yolk makes product color
Brighter, more comprehensively, grapes fruit syrup replaces part white sugar for nutrition, reduces pol to a certain extent, the preparation process behaviour of the product
Make easy, easy to accomplish, suitable popularization and application.
Specific embodiment
Technical solution of the present invention is described in more detail combined with specific embodiments below.
The strain Danisco-863 that the present invention uses is strain in the prior art, and purchase obtains on the market.
Embodiment 1
A kind of natural yogurt, ingredient are as follows:
Raw milk 825Kg
64 Kg of white granulated sugar
30 Kg of dilute cream
25 Kg of grapes fruit syrup T-42
10 Kg of concentrated whey protein powder
2 Kg of converted starch
1 Kg of yolk powder
Strain Danisco-863 90-110 U.
1, raw material milk is checked and accepted: by the provided milk supply of herding, lab technician carries out raw material according to GB19301 " lactogenesis " acceptance criteria
The examination of cream.Product control person checks fresh milk delivery receitp and fresh milk vehicle navicert.
2, raw milk is transported between storage milk after checking and accepting.
3, it cleans: production equipment used and pipeline is cleaned, clean standard according to Plant management systems.
A, CIP operating instruction requirement: water-alkali-water-acid-water.
B, sterilizing time, temperature should meet operating instruction requirement: first bottle placer and pipeline being disappeared with hot water before production
Poison 15 minutes, outlet temperature is up to keeping the temperature 20 minutes after 85 DEG C.
C, it needs to remove sampling valve before cleaning and be scrubbed manually.
D, cleaning terminates to check the cleaning effect in tank, and the cleaning solution in tank should recycle completely, and be in neutrality.
4, thick to consider: raw material milk removes the impurity in raw material milk through the overanxious net filtration of 200 mesh.
5, net cream: the former milk after checking and accepting by standard is through piping newborn filter filtering only.
6, it refrigerates: being cooled to 6 DEG C hereinafter, being stored in holding vessel by the ice water of filtered raw material milk warp.
7, ingredient: shear cylinder is squeezed into raw material milk metering, pre-heating temperature elevation to 50 DEG C, be poured slowly into the grapes fruit syrup that measures and
Dilute cream after being uniformly mixed, is added the concentrated whey protein powder (I) measured, recycles 10min, stands hydration
20min；Feed liquid is warming up to 70 DEG C, white granulated sugar, converted starch (good Ji 06203) and yolk powder is dry-mixed uniformly, then slowly
It is added, recycles 15min online.
8, standardize: the protein content of raw material milk reaches 3.0%, to add lactalbumin if protein content is lower than 3.0%
Powder increases protein content, until reaching standard requirements.
9, homogeneous: the milk after standardization is warming up to 65 DEG C before homogeneous, homogenization pressure 18MPa.
10, sterilization temperature: temperature is 95 ± 2 DEG C.
11, cooling: milk is cooled to 42 DEG C in plate heat exchanger, dismisses in fermentation tank.
12, access fermenting microbe: compounder opens the blender of fermentor when strain is added, dissolve strain sufficiently, mixes
It closes uniformly, the necessary disinfection and sterilization of used tool, in case the milk after sterilizing is contaminated；
13, ferment: fermentation temperature is 42 DEG C, fermentation time about 6h, when the acidity of cultured milk is 70o Τ.
14, cooling: the cultured milk fermented to be cooled to 2 DEG C, rotor revolution speed 45 carries out the viscosimetric analysis (Mediterranean DIY
Original flavor viscosity >=1750;Mediterranean cup milk viscosity >=2000).
15, add auxiliary material: auxiliary material weighs accurately, and jam is added in sterile working, is added in cooling cultured milk, with cultured milk
It is uniformly mixed.
16, filling: packaging health reaches standard, and net content reaches the requirement for allowing net content.
The sanitary index of a racking room and equipment adjusts filling amount, pneumatic and ice water system is first opened before booting.
B cleaning, disinfection bottle placer first have to squeeze out the cold water in pipeline with hot water and throw hot water into again after draining, then
The water made in feed liquid bucket is cleaned, and repeatedly for three times, pouring head will sterilize.
C rooftop box will sterilize, and after being fully cooled bottle placer before filling, can just carry out material-filling.
The water in pipeline is extracted with material before d is filling, side by side after solid carbon dioxide, then material is squeezed into and carries out filling, 12 parts of beginning
It scraps and handles and destroy in time, check filling quality (such as sealing situation, date print).
2 DEG C of e holding is filling, and each material filling in 4 hours need to finish.
Equipment is first cleaned with hot water after f is filling, then with alkali cleaning, is finally cleaned up with hot water.
17, it refrigerates: product being put into freezer in time and is refrigerated, refrigerated storage temperature is at 2 DEG C, humidity 45%.
18, it dispatches from the factory: can let pass after the assay was approved through product control portion.
19, transport: means of transport use refrigerator car or the lorry with lagging facility, must not with it is poisonous and harmful, have peculiar smell
Article load in mixture transport, haulage vehicle must sanitation and hygiene.
20, sale storage: product should be deposited in 2-6 DEG C of freezer or refrigerator, sell in the case where keeping cold chain.
Embodiment 2
A kind of natural yogurt, ingredient are as follows:
850 Kg of raw milk
68 Kg of white granulated sugar
35 Kg of dilute cream
30 Kg of grapes fruit syrup T-42
12 Kg of concentrated whey protein powder
3 Kg of converted starch
2 Kg of yolk powder
100 U of strain Danisco-863.
1, raw material milk is checked and accepted: by the provided milk supply of herding, lab technician carries out raw material according to GB19301 " lactogenesis " acceptance criteria
The examination of cream.Product control person checks fresh milk delivery receitp and fresh milk vehicle navicert.
2, raw milk is transported between storage milk after checking and accepting.
3, it cleans: production equipment used and pipeline is cleaned, clean standard according to Plant management systems.
A, CIP operating instruction requirement: water-alkali-water-acid-water.
B, sterilizing time, temperature should meet operating instruction requirement: first bottle placer and pipeline being disappeared with hot water before production
Poison 15 minutes, outlet temperature is up to keeping the temperature 20 minutes after 85 DEG C.
C, it needs to remove sampling valve before cleaning and be scrubbed manually.
D, cleaning terminates to check the cleaning effect in tank, and the cleaning solution in tank should recycle completely, and be in neutrality.
4, thick to consider: raw material milk removes the impurity in raw material milk through the overanxious net filtration of 200 mesh.
5, net cream: the former milk after checking and accepting by standard is through piping newborn filter filtering only.
6, it refrigerates: being cooled to 6 DEG C hereinafter, being stored in holding vessel by the ice water of filtered raw material milk warp.
7, ingredient: shear cylinder is squeezed into raw material milk metering, pre-heating temperature elevation to 53 DEG C, be poured slowly into the grapes fruit syrup that measures and
Dilute cream after being uniformly mixed, is added the concentrated whey protein powder (I) measured, recycles 10min, stands hydration
22min；Feed liquid is warming up to 72 DEG C, white granulated sugar, converted starch (good Ji 06203) and yolk powder is dry-mixed uniformly, then slowly
It is added, recycles 15min online.
8, standardize: the protein content of raw material milk reaches 3.0%, to add lactalbumin if protein content is lower than 3.0%
Powder increases protein content, until reaching standard requirements.
9, homogeneous: the milk after standardization is warming up to 68 DEG C before homogeneous, homogenization pressure 19MPa.
10, sterilization temperature: temperature is 95 ± 2 DEG C.
11, cooling: milk is cooled to 43 DEG C in plate heat exchanger, dismisses in fermentation tank.
12, access fermenting microbe: compounder opens the blender of fermentor when strain is added, dissolve strain sufficiently, mixes
It closes uniformly, the necessary disinfection and sterilization of used tool, in case the milk after sterilizing is contaminated；
13, ferment: fermentation temperature is 43 DEG C, fermentation time about 6.5h, when the acidity of cultured milk is 73o Τ.
14, cooling: the cultured milk fermented to be cooled to 4 DEG C, rotor revolution speed 45 carries out the viscosimetric analysis (Mediterranean DIY
Original flavor viscosity >=1750;Mediterranean cup milk viscosity >=2000).
15, add auxiliary material: auxiliary material weighs accurately, and jam is added in sterile working, is added in cooling cultured milk, with cultured milk
It is uniformly mixed.
16, filling: packaging health reaches standard, and net content reaches the requirement for allowing net content.
The sanitary index of a racking room and equipment adjusts filling amount, pneumatic and ice water system is first opened before booting.
B cleaning, disinfection bottle placer first have to squeeze out the cold water in pipeline with hot water and throw hot water into again after draining, then
The water made in feed liquid bucket is cleaned, and repeatedly for three times, pouring head will sterilize.
C rooftop box will sterilize, and after being fully cooled bottle placer before filling, can just carry out material-filling.
The water in pipeline is extracted with material before d is filling, side by side after solid carbon dioxide, then material is squeezed into and carries out filling, 12 parts of beginning
It scraps and handles and destroy in time, check filling quality (such as sealing situation, date print).
4 DEG C of e holding is filling, and each material filling in 5 hours need to finish.
Equipment is first cleaned with hot water after f is filling, then with alkali cleaning, is finally cleaned up with hot water.
17, it refrigerates: product being put into freezer in time and is refrigerated, refrigerated storage temperature is at 4 DEG C, humidity 50%.
18, it dispatches from the factory: can let pass after the assay was approved through product control portion.
19, transport: means of transport use refrigerator car or the lorry with lagging facility, must not with it is poisonous and harmful, have peculiar smell
Article load in mixture transport, haulage vehicle must sanitation and hygiene.
20, sale storage: product should be deposited in 4 DEG C of freezer or refrigerator, sell in the case where keeping cold chain.
Embodiment 3
A kind of natural yogurt, ingredient are as follows:
Raw milk 875Kg
72 Kg of white granulated sugar
40 Kg of dilute cream
35 Kg of grapes fruit syrup T-42
15 Kg of concentrated whey protein powder
4 Kg of converted starch
3 Kg of yolk powder
Strain Danisco-863 90-110 U.
1, raw material milk is checked and accepted: by the provided milk supply of herding, lab technician carries out raw material according to GB19301 " lactogenesis " acceptance criteria
The examination of cream.Product control person checks fresh milk delivery receitp and fresh milk vehicle navicert.
2, raw milk is transported between storage milk after checking and accepting.
3, it cleans: production equipment used and pipeline is cleaned, clean standard according to Plant management systems.
A, CIP operating instruction requirement: water-alkali-water-acid-water.
B, sterilizing time, temperature should meet operating instruction requirement: first bottle placer and pipeline being disappeared with hot water before production
Poison 15 minutes, outlet temperature is up to keeping the temperature 20 minutes after 85 DEG C.
C, it needs to remove sampling valve before cleaning and be scrubbed manually.
D, cleaning terminates to check the cleaning effect in tank, and the cleaning solution in tank should recycle completely, and be in neutrality.
4, thick to consider: raw material milk removes the impurity in raw material milk through the overanxious net filtration of 200 mesh.
5, net cream: the former milk after checking and accepting by standard is through piping newborn filter filtering only.
6, it refrigerates: being cooled to 6 DEG C hereinafter, being stored in holding vessel by the ice water of filtered raw material milk warp.
7, ingredient: shear cylinder is squeezed into raw material milk metering, pre-heating temperature elevation to 55 DEG C, be poured slowly into the grapes fruit syrup that measures and
Dilute cream after being uniformly mixed, is added the concentrated whey protein powder (I) measured, recycles 10min, stands hydration
25min；Feed liquid is warming up to 75 DEG C, white granulated sugar, converted starch (good Ji 06203) and yolk powder is dry-mixed uniformly, then slowly
It is added, recycles 15min online.
8, standardize: the protein content of raw material milk reaches 3.0%, to add lactalbumin if protein content is lower than 3.0%
Powder increases protein content, until reaching standard requirements.
9, homogeneous: the milk after standardization is warming up to 70 DEG C before homogeneous, homogenization pressure 20MPa.
10, sterilization temperature: temperature is 95 ± 2 DEG C.
11, cooling: milk is cooled to 45 DEG C in plate heat exchanger, dismisses in fermentation tank.
12, access fermenting microbe: compounder opens the blender of fermentor when strain is added, dissolve strain sufficiently, mixes
It closes uniformly, the necessary disinfection and sterilization of used tool, in case the milk after sterilizing is contaminated；
13, ferment: fermentation temperature is 45 DEG C, fermentation time about 7h, when the acidity of cultured milk is 75o Τ.
14, cooling: the cultured milk fermented to be cooled to 6 DEG C, rotor revolution speed 45 carries out the viscosimetric analysis (Mediterranean DIY
Original flavor viscosity >=1750;Mediterranean cup milk viscosity >=2000).
15, add auxiliary material: auxiliary material weighs accurately, and jam is added in sterile working, is added in cooling cultured milk, with cultured milk
It is uniformly mixed.
16, filling: packaging health reaches standard, and net content reaches the requirement for allowing net content.
The sanitary index of a racking room and equipment adjusts filling amount, pneumatic and ice water system is first opened before booting.
B cleaning, disinfection bottle placer first have to squeeze out the cold water in pipeline with hot water and throw hot water into again after draining, then
The water made in feed liquid bucket is cleaned, and repeatedly for three times, pouring head will sterilize.
C rooftop box will sterilize, and after being fully cooled bottle placer before filling, can just carry out material-filling.
The water in pipeline is extracted with material before d is filling, side by side after solid carbon dioxide, then material is squeezed into and carries out filling, 12 parts of beginning
It scraps and handles and destroy in time, check filling quality (such as sealing situation, date print).
2-6 DEG C of e holding is filling, and each material filling in 6 hours need to finish.
Equipment is first cleaned with hot water after f is filling, then with alkali cleaning, is finally cleaned up with hot water.
17, it refrigerates: product being put into freezer in time and is refrigerated, refrigerated storage temperature is at 6 DEG C, humidity 55%.
18, it dispatches from the factory: can let pass after the assay was approved through product control portion.
19, transport: means of transport use refrigerator car or the lorry with lagging facility, must not with it is poisonous and harmful, have peculiar smell
Article load in mixture transport, haulage vehicle must sanitation and hygiene.
20, sale storage: product should be deposited in 6 DEG C of freezer or refrigerator, sell in the case where keeping cold chain.
The foregoing is only a preferred embodiment of the present invention, the scope of protection of the present invention is not limited to this, it is any ripe
Know those skilled in the art within the technical scope of the present disclosure, the letter for the technical solution that can be become apparent to
Altered or equivalence replacement are fallen within the protection scope of the present invention.
Claims (7)
1. a kind of natural yogurt, which is characterized in that its ingredient are as follows:
Raw milk 825-875Kg
White granulated sugar 64-72 Kg
Dilute cream 30-40 Kg
Grapes fruit syrup T-42 25-35 Kg
Concentrated whey protein powder 10-15 Kg
Converted starch 2-4 Kg
Yolk powder 1-3 Kg
Strain Danisco-863 90-110 U.
2. natural yogurt according to claim 1, which is characterized in that its ingredient are as follows:
850 Kg of raw milk
68 Kg of white granulated sugar
35 Kg of dilute cream
30 Kg of grapes fruit syrup T-42
12 Kg of concentrated whey protein powder
3 Kg of converted starch
2 Kg of yolk powder
100 U of strain Danisco-863.
3. natural yogurt according to claim 1, which is characterized in that the converted starch is two starch phosphate of acetylation
Ester.
4. a kind of preparation method of natural yogurt described in claim 1, which comprises the following steps:
Step 1, raw material milk are checked and accepted: by the provided milk supply of herding, lab technician carries out raw material according to GB19301 " lactogenesis " acceptance criteria
The examination of cream；Product control person checks fresh milk delivery receitp and fresh milk vehicle navicert；
Step 2, raw milk are transported between storage milk after checking and accepting；
Step 3, cleaning: production equipment used and pipeline are cleaned, and clean standard according to Plant management systems；
Step 4, thick worry: raw material milk removes the impurity in raw material milk through the overanxious net filtration of 200 mesh；
Step 5, net cream: the former milk after checking and accepting by standard is through piping newborn filter filtering only；
Step 6, refrigeration: 6 DEG C are cooled to hereinafter, being stored in holding vessel by the ice water of filtered raw material milk warp；
Step 7, ingredient: shear cylinder is squeezed into raw material milk metering, and pre-heating temperature elevation is poured slowly into the fruit grape sugar measured to 50-55 DEG C
Slurry and dilute cream after being uniformly mixed, are added the concentrated whey protein powder measured, recycle 10min, stand hydration 20-
25min；Feed liquid is warming up to 70-75 DEG C, white granulated sugar, converted starch and yolk powder is dry-mixed uniformly, it is then slowly added into, online
Recycle 15min；
Step 8, standardization: the protein content of raw material milk reaches 3.0%, to add lactalbumin if protein content is lower than 3.0%
Powder increases protein content, until reaching standard requirements；
Step 9, homogeneous: the milk after standardization is warming up to 65-70 DEG C before homogeneous, homogenization pressure 18-20MPa；
Step 10, sterilization temperature: temperature is 95 ± 2 DEG C；
Step 11, cooling: milk is cooled to 42-45 DEG C in plate heat exchanger, dismisses in fermentation tank；
Step 12, access fermenting microbe: compounder opens the blender of fermentor when strain is added, dissolve strain sufficiently, mixes
It closes uniformly, the necessary disinfection and sterilization of used tool, in case the milk after sterilizing is contaminated；
Step 13, fermentation: fermentation temperature is 42-45 DEG C, fermentation time 6-7h, when the acidity of cultured milk is 70-75o Τ；
Step 14, cooling: the cultured milk fermented is cooled to 2-6 DEG C, rotor revolution speed 45 carries out viscosimetric analysis；
Step 15, addition auxiliary material: auxiliary material weighs accurately, and jam is added in sterile working, is added in cooling cultured milk, with cultured milk
It is uniformly mixed；
Step 16, filling: packaging health reaches standard, and net content reaches the requirement for allowing net content；
Step 17, refrigeration: product being put into freezer in time and is refrigerated, and refrigerated storage temperature is at 2-6 DEG C, humidity 45-55%；
Step 18, factory: it can let pass after the assay was approved through product control portion；
Step 19, transport: means of transport use refrigerator car or the lorry with lagging facility, must not with it is poisonous and harmful, have peculiar smell
Article load in mixture transport, haulage vehicle must sanitation and hygiene；
Step 20, sale storage: product should be deposited in 2-6 DEG C of freezer or refrigerator, sell in the case where keeping cold chain.
5. the preparation method of natural yogurt as claimed in claim 4, which is characterized in that step 3 specifically:
A, CIP operating instruction requirement: water, alkali, water, acid, water；
B, sterilizing time, temperature should meet operating instruction requirement: bottle placer and pipeline first being carried out disinfection 15 with hot water before production
Minute, outlet temperature is up to keeping the temperature 20 minutes after 85 DEG C；
C, it needs to remove sampling valve before cleaning and be scrubbed manually；
D, cleaning terminates to check the cleaning effect in tank, and the cleaning solution in tank should recycle completely, and be in neutrality.
6. the preparation method of natural yogurt described in claim 5, which is characterized in that in step 3, a specifically:
Rush cold water 8-15 minutes
Alkali recycle 20-22 minutes 1.0-2.0% 70-80 DEG C
Cold water rinses 5-10 minutes
Acid circulation 20-22 minutes 0.8-1.5% 60-70 DEG C
15-28 minutes >=90 DEG C of hot water circuit.
7. the preparation method of natural yogurt as claimed in claim 4, which is characterized in that step 16 specifically: a racking room and
The sanitary index of equipment adjusts filling amount, pneumatic and ice water system is first opened before booting；
B cleaning, disinfection bottle placer first have to squeeze out the cold water in pipeline with hot water and throw hot water into again after draining, then make
Water in feed liquid bucket is cleaned, and repeatedly for three times, pouring head will sterilize；
C rooftop box will sterilize, and after being fully cooled bottle placer before filling, just can be carried out material-filling；
Extract the water in pipeline with material before d is filling, side by side after solid carbon dioxide, then squeeze into material carry out it is filling, start 12 parts and report
It is useless to handle and destroy in time, check filling quality；
2-6 DEG C of e holding is filling, and each material filling in 4-6 hours need to finish；
Equipment is first cleaned with hot water after f is filling, then with alkali cleaning, is finally cleaned up with hot water.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112400996A (en) * | 2020-11-17 | 2021-02-26 | 新疆天山云牧乳业有限责任公司 | Set type rum yoghourt and preparation method thereof |
| CN112868770A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Yogurt additive composition and low-viscosity original-taste drinking yogurt |
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| US20090068312A1 (en) * | 2006-04-18 | 2009-03-12 | Ajinomoto Co. Inc | Process for producing whey protein-enriched fermented milk of agitated type |
| CN101690517A (en) * | 2009-10-28 | 2010-04-07 | 内蒙古伊利实业集团股份有限公司 | Soured milk with yolk powder and preparation method thereof |
| CN105638880A (en) * | 2016-01-07 | 2016-06-08 | 昆明雪兰牛奶有限责任公司 | Stirring-type flavored fermented milk and preparation method thereof |
| CN106912603A (en) * | 2015-12-28 | 2017-07-04 | 麦趣尔集团股份有限公司 | A kind of French concentrates the preparation method of Yoghourt |
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| US20090068312A1 (en) * | 2006-04-18 | 2009-03-12 | Ajinomoto Co. Inc | Process for producing whey protein-enriched fermented milk of agitated type |
| CN101690517A (en) * | 2009-10-28 | 2010-04-07 | 内蒙古伊利实业集团股份有限公司 | Soured milk with yolk powder and preparation method thereof |
| CN106912603A (en) * | 2015-12-28 | 2017-07-04 | 麦趣尔集团股份有限公司 | A kind of French concentrates the preparation method of Yoghourt |
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| CN112868770A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Yogurt additive composition and low-viscosity original-taste drinking yogurt |
| CN112868770B (en) * | 2019-11-29 | 2023-01-31 | 内蒙古伊利实业集团股份有限公司 | Yogurt additive composition and low-viscosity original-taste drinking yogurt |
| CN112400996A (en) * | 2020-11-17 | 2021-02-26 | 新疆天山云牧乳业有限责任公司 | Set type rum yoghourt and preparation method thereof |
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Application publication date: 20190531 |