CN109845819A - A kind of Yoghourt with jam lines and preparation method thereof and equipment - Google Patents
A kind of Yoghourt with jam lines and preparation method thereof and equipment Download PDFInfo
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- CN109845819A CN109845819A CN201910023433.1A CN201910023433A CN109845819A CN 109845819 A CN109845819 A CN 109845819A CN 201910023433 A CN201910023433 A CN 201910023433A CN 109845819 A CN109845819 A CN 109845819A
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- jam
- yoghourt
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- discharging gate
- lines
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000007599 discharging Methods 0.000 claims abstract description 110
- 238000011049 filling Methods 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 14
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- 229940029339 inulin Drugs 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
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- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of Yoghourt and preparation method thereof with jam lines comprising the 1) preparation of Yoghourt, 2) preparation of jam, 3) Yoghourt and jam mixing filling step.Yoghurt formulation of the present invention is mixed using permanent natural 132 albumen powder with the collocation of ArlaYQ5215 concentrated whey protein powder, the gelation of Yoghourt is excellent, space net structure can be formed in after-ripening Restoration stage protein molecular, jam is preferably fixed on original region, jam is reduced because of any flowing caused by the links such as transporting, loading and unloading, the sense organ of product is influenced, and the Flavor release of product is more preferable, product silk cunning is strong；The pseudoplastic behavior of the formula guarantee jam of jam and the restorability of viscosity are excellent；Jam discharging gate and Yoghourt discharging gate are to wave discharging, form class s type jam lines in the Yoghourt of equipment for prepn. of yoghurt, enrich sour milk products type in the market.
Description
Technical field
The present invention relates to food processing field more particularly to a kind of Yoghourt with jam lines and preparation method thereof and set
It is standby.
Background technique
Yoghourt is to add beneficial bacterium (leavening) into milk again after pasteurize using milk as primary raw material, warp
After fermentation, then cool down a kind of filling milk product.Sour milk product is mostly various with coagulating type, stirred type and addition currently on the market
The fruit-flavor type of the auxiliary materials such as fruit juice jam be it is more, wherein there are mainly two types of form, it is direct that one is jam for the collocation of Yoghourt and jam
The fruit-flavoured yogurt made after being mixed well with yogurt base material；Another kind is that Yoghourt and jam are divided in difference similar to " Composite cup "
Region in, jam is poured into Yoghourt when edible.If jam and yogurt base material can be mixed, but jam and Yoghourt it
Between have distinct boundary again, i.e. jam jam sour milk products that clear lines is presented in Yoghourt can not only enrich in the market
The type of jam sour milk products, and jam lines product more attracts the eyeball of consumer, enhances the experience sense of consumer.
Summary of the invention
One of the objects of the present invention is to provide a kind of production methods of Yoghourt with jam lines.
Realizing the technical solution of the object of the invention one is: a kind of production method of the Yoghourt with jam lines comprising
Following steps:
1) preparation of Yoghourt: where the Yoghourt raw material composition of every 1000 parts by weight include: permanent natural 6~7 parts of 132 albumen powder,
1.5~2 parts of ArlaYQ5215 albumen powder, remaining is raw milk, white granulated sugar and leavening；
2) preparation of jam: where the jam raw material composition of every 1000 parts by weight includes: 50~70 parts of white granulated sugar, powdered glucose
50~60 parts, 5~10 parts of maltodextrin, 250~300 parts of malt syrup, jam or 50~70 parts of fruit juice, acid resistance carboxymethyl
2~2.3 parts of sodium cellulosate, 1~1.5 part of xanthan gum, 0.3~0.4 part of carragheen, remaining is drinking water and micro essence；
3) Yoghourt and jam mixing filling: it includes that temperature control is controlled in 10~15 DEG C of jam and temperature at 20~25 DEG C
Yoghourt injects equipment for prepn. of yoghurt through jam discharging gate and Yoghourt discharging gate respectively simultaneously；Wherein, the Yoghourt discharging gate is set to fruit
The discharging unit that can be swung is formed at left and right sides of sauce discharging gate and with jam discharging gate, when material feeding, the jam of discharging unit
Discharging gate and the discharging of Yoghourt discharging gate synchronous swing, form class s type jam lines, material feeding terminates in the Yoghourt of equipment for prepn. of yoghurt
When, discharging unit also stops swinging.
Further, the jam raw material of every 1000 parts by weight forms in the preparation of the step 2 jam further include: acidity
Regulator: 0.2~2.7 part；Essence: 0.5~3 part.
In order to enable jam and the Yoghourt of final products to form clearly boundary, Yoghurt formulation of the present invention is using permanent natural
132 albumen powders are mixed with ArlaYQ5215 concentrated whey protein powder, and the gelation of Yoghourt is excellent, in after-ripening Restoration stage albumen point
Son can form space net structure, and jam is preferably fixed on original region, reduce jam and make because the links such as transporting, loading and unloading
At any flowing, the sense organ of product is influenced, while the Flavor release of product is more preferable, product silk cunning is strong.The formula of jam guarantees
The pseudoplastic behavior of the jam and restorability of viscosity is excellent and the viscosity design value of jam is greater than the k value of Yoghourt, that is, jam
In the case where having external force or stirring state, mobility is preferable, freezes shape in preferable when static condition, mobility is poor；Jam simultaneously
It is also equipped with certain elasticity, so that the jam of final products and yogurt base material be made to have clearer boundary.Yoghourt is filling when filling
Temperature is controlled at 20~25 DEG C, and the control of the temperature of jam is best at 10~15 DEG C, not only can guarantee that the viscosity of jam exists in this way
Change small under mechanical external force, while also can avoid temperature too low is formationed agglomeration, mouth is expected in blocking, and keeps Yoghourt after-ripening flavor more preferable.
The second object of the present invention is to provide a kind of acid being used to prepare described in goal of the invention one with jam lines
The mixing filling equipment of milk comprising Yoghourt hopper, jam hopper swing in the several of filling station sequence setting
Discharging unit, the equipment for prepn. of yoghurt and automatic filling control system to be advanced by the transmission of advance transmission device, each discharging unit include one
Jam discharging gate and at least two Yoghourt discharging gates, the Yoghourt discharging gate is circumferentially arranged around jam discharging gate and and jam
Discharging gate is fixedly connected, and the jam hopper is connected to each jam discharging gate pipeline, Yoghourt hopper and each Yoghourt discharging gate
Pipeline connection, each discharging unit is fixed in a swing connecting bar by swinging axle, the swing connecting bar with wave driving motor
Transmission connection, the advance transmission device for waving driving motor and equipment for prepn. of yoghurt are communicated to connect with automatic filling control system.
Further, each discharging unit further includes Yoghourt charging general pipeline, and the Yoghourt discharging gate of each discharging unit is equal
It is connected to Yoghourt charging general pipeline, the Yoghourt charging general pipeline is fixedly connected with swinging axle and is connected to Yoghourt hopper pipeline, is promoted
The compactedness of discharging unit.
Further, a connecting plate, the jam discharging are fixedly installed between the Yoghourt discharging gate of each discharging unit
Mouth is fixedly installed on connecting plate.Discharging unit structure is more compact.
Further, the discharging unit is removably installed on swinging axle by clip.
The third object of the present invention is to provide a kind of Yoghourt with jam lines, the tool as described in goal of the invention one
There is the production method of the Yoghourt of jam lines to be made.
Clearly lines is presented in the Yoghourt with jam lines that the present invention realizes, jam in Yoghourt, is in class s on sense organ
Type decorative pattern, it is not only beautiful, and mouthfeel silk cunning is strong, enriches sour milk products type in the market.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of the mixing filling equipment of the Yoghourt described in the embodiment of the present invention with jam lines.
Specific embodiment
It elaborates below to present pre-ferred embodiments.
Embodiment 1
A kind of production method of the Yoghourt with jam lines comprising following steps:
1) preparation of Yoghourt: where the Yoghourt raw material composition of every 1000 ㎏ includes: raw milk: 907 ㎏, white granulated sugar: 85 ㎏, perseverance
Natural 132 albumen powder: 6 ㎏, ArlaYQ5215 albumen powders: 2 ㎏, leavening Premium1.0:100g；
2) preparation of jam: where the jam raw material composition of every 1000 ㎏ includes: white granulated sugar: 50 ㎏, powdered glucose: 50 ㎏, wheat
Bud dextrin: 10 ㎏, malt syrup: 290 ㎏, blueberry pulp: 50 ㎏, acid resistance sodium carboxymethylcellulose: 2.3 ㎏, xanthan gum: 1.5
㎏, carragheen: 0.3 ㎏, blueberry flavor: 1.6 ㎏, citric acid: 1.2 ㎏, 0.5 ㎏ of malic acid, 0.5 ㎏ of sodium citrate, remaining be
Drinking water；
3) Yoghourt and jam mixing filling: it includes that temperature control is distinguished in 10 DEG C of jam and temperature control in 20 DEG C of Yoghourt
Equipment for prepn. of yoghurt is injected simultaneously through jam discharging gate and Yoghourt discharging gate；Wherein, the Yoghourt discharging gate is set to jam discharging gate
The left and right sides simultaneously forms the discharging unit that can swing with jam discharging gate, when material feeding, the jam discharging gate of discharging unit with
And the discharging of Yoghourt discharging gate synchronous swing, class s type jam lines, at the end of material feeding, material list out are formed in the Yoghourt of equipment for prepn. of yoghurt
Member also stops swinging.
Wherein permanent natural 132 albumen powder is lactalbumin, protein content purchased from permanent natural group, New Zealand, main component
>=80%, the protein that product not only can be improved is applied in Yoghourt, but also can improve the gelation of product, guarantee knot of tissue
Structure it is solid without be precipitated whey.YQ5215 concentrated whey protein powder is purchased from the Arla Dairy Company of Denmark, and main component is also
Lactalbumin, protein content >=50%, its main feature is that, show in finished product that rouge fragrance is preferable, and flavor is denseer using the raw material
Strongly fragrant, aromatic, aftertaste sense is stronger.(similarly hereinafter)
It is as shown in Figure 1 for step 3) Yoghourt and the device structure of jam mixing filling step comprising Yoghourt hopper 1, jam
Hopper 2 transmits advance in several discharging units 3 to swing of filling station sequence setting, by advance transmission device
Equipment for prepn. of yoghurt 100 and automatic filling control system 4；Each discharging unit 3 includes 31, two Yoghourt discharging gates 32 of a jam discharging gate
And Yoghourt feeds general pipeline 33, the Yoghourt discharging gate 32 is set to the left and right sides of jam discharging gate 31, two Yoghourt dischargings
A connecting plate 34 is fixedly installed between mouth 32, the jam discharging gate 31 is fixedly installed on connecting plate 34, the jam material
Case 2 is connected to each jam discharging gate 31 by pipeline 10, and the Yoghourt discharging gate 32 of each discharging unit feeds general pipeline with Yoghourt
33 connections, Yoghourt hopper 1 are connected to each Yoghourt charging general pipeline 33 by pipeline 20, and each discharging unit 3 can by clip 35
Releasably be installed on a swinging axle 5, each swinging axle 5 is both secured in a swing connecting bar 6, the swing connecting bar 6 with
Wave the transmission connection of driving motor 7, (not shown) point of advance transmission device for waving driving motor 7 and equipment for prepn. of yoghurt 100
It is not communicated to connect with automatic filling control system 4.
When material feeding, equipment for prepn. of yoghurt 100 drives its advance by advance transmission device, waves driving motor 7 and receives filling control system
4 instruction of system starts running and swing connecting bar 6 is driven to swing, and then the Yoghourt of discharging unit 3 is driven to feed general pipeline 33, Yoghourt
Discharging gate 31 and the discharging of 32 synchronous swing of jam discharging gate, inject Yoghourt in the equipment for prepn. of yoghurt 100 of filling station, and in Yoghourt
The middle part of cup 100 forms class s type jam lines；At the end of material feeding, automatic filling control system 4 issues instruction, waves driving motor 7 and stops
It only operates, discharging unit 3 also stops swinging, and is achieved in intermittent perfusion and waves production.
Driving motor structure of the present invention of waving is the machinery field prior art, and the advance transmission device is belt biography
The transmission device for sending the machinery fields such as equipment common, therefore not to repeat here；The quantity of the discharging unit and each go out material list
The quantity of the Yoghourt discharging gate of member is adjusted flexibly according to production needs；The jam discharging gate can also individually and swinging axle
Fixed, when being fixed together with Yoghourt discharging gate, discharging unit structure is more compact.
Embodiment 2
A kind of production method of the Yoghourt with jam lines comprising following steps:
1) preparation of Yoghourt: where the Yoghourt raw material composition of every 1000 ㎏ includes: raw milk: 915 ㎏, white granulated sugar: 75 ㎏, perseverance
Natural 132 albumen powder: 6.5 ㎏, ArlaYQ5215 albumen powders: 1.5 ㎏, inulin: 2 ㎏, leavening BY-Premium:90g, fermentation
Agent BB12:50g, leavening LA-5:2g；
2) preparation of jam: where the jam raw material composition of every 1000 ㎏ includes: white granulated sugar: 70 ㎏, powdered glucose: 50 ㎏, wheat
Bud dextrin: it 5 ㎏, malt syrup: 260 ㎏, is starched without seed strawberry: 70 ㎏, acid resistance sodium carboxymethylcellulose: 2.2 ㎏, xanthan gum:
1.5 ㎏, carragheen: 0.3 ㎏, strawberry essence: 2.5 ㎏, citric acid: 0.8 ㎏, remaining be drinking water；
3) Yoghourt and jam mixing filling: it includes that temperature control is distinguished in 15 DEG C of jam and temperature control in 23 DEG C of Yoghourt
Equipment for prepn. of yoghurt is injected simultaneously through jam discharging gate and Yoghourt discharging gate；Wherein, the Yoghourt discharging gate is around jam discharging gate week
It is composed of a fixed connection the discharging unit that can be swung to setting and with jam discharging gate, when material feeding, the jam of discharging unit goes out
Expect mouth and the discharging of Yoghourt discharging gate synchronous swing, forms class s type jam lines in the Yoghourt of equipment for prepn. of yoghurt, at the end of material feeding,
Discharging unit also stops swinging.
Embodiment 3
A kind of production method of the Yoghourt with jam lines comprising following steps:
1) preparation of Yoghourt: where the Yoghourt raw material composition of every 1000 ㎏ includes: raw milk: 891 ㎏, white granulated sugar: 90 ㎏, dilute
Cream: 10 ㎏, permanent natural 132 albumen powder: 7 ㎏, ArlaYQ5215 albumen powders: 1.5 ㎏, leavening Premium1.0:100g, hair
Ferment agent BB12:50g；
2) preparation of jam: where the jam raw material composition of every 1000 ㎏ includes: white granulated sugar: 50 ㎏, powdered glucose: 60 ㎏, wheat
Bud dextrin: 8 ㎏, malt syrup: 250 ㎏, concentration candied date can: 65 ㎏, acid resistance sodium carboxymethylcellulose: 2 ㎏, xanthan gum: 1
㎏, carragheen: 0.4 ㎏, Red jujube flavor: 2.5 ㎏, lactic acid: 0.2 ㎏, remaining be drinking water；
3) Yoghourt and jam mixing filling: it includes that temperature control is distinguished in 13 DEG C of jam and temperature control in 25 DEG C of Yoghourt
Equipment for prepn. of yoghurt is injected simultaneously through jam discharging gate and Yoghourt discharging gate；Wherein, the Yoghourt discharging gate is around jam discharging gate week
It is composed of a fixed connection the discharging unit that can be swung to setting and with jam discharging gate, when material feeding, the jam of discharging unit goes out
Expect mouth and the discharging of Yoghourt discharging gate synchronous swing, forms class s type jam lines in the Yoghourt of equipment for prepn. of yoghurt, at the end of material feeding,
Discharging unit also stops swinging.
The Yoghourt as made from the technique and equipment of above-described embodiment 1-3, jam and Yoghourt form clearly boundary, on sense organ
In class s type decorative pattern, the gelation of Yoghourt is excellent, can form space net structure in after-ripening Restoration stage protein molecular, more preferably
Jam is fixed on to original region, the pseudoplastic behavior of jam and the restorability of viscosity are excellent, that is, are having external force or stirring
In the case of mobility it is preferable, freeze shape in preferable when static condition, mobility is poor.
The gelation of permanent natural 132 albumen powder of the invention can more preferably, but be added with the increase gel effect of additive amount
When amount is greater than 7 ‰, the Flavor release of product is bad, and silk is not sliding, harder or even have granular sensation；The addition of ArlaYQ5215 albumen powder
When measuring 1.5 ‰ <, product special flavour is not aromatic enough, will affect the gelation of product again as additive amount > 2 ‰, has a small amount of whey
It is precipitated；The additive amount of carragheen be 0.3~0.4 ‰ effects it is best, when greater than 0.4 ‰ jam viscosity increase, be unfavorable for it is filling,
The elasticity of jam weakens when less than 0.3 ‰, and yogurt base material can be dissolved into jam, waters down the sense organ of this textured；Carboxymethyl
When the additive amount of sodium cellulosate and xanthan gum is 2~2.3 ‰, 1~1.5 ‰ respectively, the recovery of the pseudoplastic behavior and viscosity of product
Property it is expressible preferably, in addition to increased costs when additive amount is excessive, it is often more important that product viscosity increases, when actual production not
Conducive to filling；Product acid resistance and pseudoplastic behavior cannot protrude when additive amount is too small, have after high temperature sterilization a small amount of cotton-shaped
Object generates；Leavening in Yoghourt preparation of the present invention, the essence in jam preparation, acidity regulator are that field of food is normal
Additive is advised, therefore not to repeat here；The preparation that jam carries out jam can also be substituted by fruit juice.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent process transformation made by bright description is applied directly or indirectly in other relevant technical fields, and similarly wraps
It includes in scope of patent protection of the invention.
Claims (8)
1. a kind of production method of the Yoghourt with jam lines comprising 1) preparation of Yoghourt, 2) preparation of jam, 3) Yoghourt
With jam mixing filling step, it is characterised in that:
The Yoghourt raw material composition of every 1000 parts by weight includes: permanent natural 132 albumen powder 6~7 in the preparation of the step 1) Yoghourt
Part, 1.5~2 parts of ArlaYQ5215 albumen powder, remaining is raw milk, white granulated sugar and leavening；
The jam raw material composition of every 1000 parts by weight includes: 50~70 parts of white granulated sugar, grape in the preparation of the step 2 jam
50~60 parts of Icing Sugar, 5~10 parts of maltodextrin, 250~300 parts of malt syrup, 50~70 parts of jam, acid resistance carboxymethyl cellulose
2~2.3 parts of plain sodium, 1~1.5 part of xanthan gum, 0.3~0.4 part of carragheen, remaining is drinking water and micro essence；
The step 3) Yoghourt and jam mixing filling step include: that temperature control exists in 10~15 DEG C of jam and temperature control
20~25 DEG C of Yoghourt injects equipment for prepn. of yoghurt through jam discharging gate and Yoghourt discharging gate respectively simultaneously；Wherein, the Yoghourt discharging
Mouth is set at left and right sides of jam discharging gate and forms the discharging unit that can be swung with jam discharging gate, when material feeding, discharging
The jam discharging gate and Yoghourt discharging gate synchronous swing of unit discharge, and class s type jam lines is formed in the Yoghourt of equipment for prepn. of yoghurt,
At the end of material feeding, discharging unit also stops swinging.
2. the production method of the Yoghourt according to claim 1 with jam lines, it is characterised in that: the step 2 fruit
The jam raw material composition of every 1000 parts by weight in the preparation of sauce further include: acidity regulator: 0.2~2.7 part.
3. the production method of the Yoghourt according to claim 1 with jam lines, it is characterised in that: the step 2 fruit
Jam in the preparation of sauce is substituted by fruit juice.
4. a kind of mixing of the production method for the Yoghourt described in any one of claims 1 to 3 with jam lines
Filling apparatus, it is characterised in that: it includes Yoghourt hopper, jam hopper, in the several of filling station sequence setting controls pendulum
Dynamic discharging unit, the equipment for prepn. of yoghurt and automatic filling control system to be advanced by the transmission of advance transmission device, each discharging unit include
One jam discharging gate and at least two Yoghourt discharging gates, the Yoghourt discharging gate are set at left and right sides of jam discharging gate,
The jam hopper is connected to each jam discharging gate pipeline, and Yoghourt hopper is connected to each Yoghourt discharging gate pipeline, is each gone out
Material unit is fixed in a swing connecting bar by swinging axle, and the swing connecting bar is sequentially connected with driving motor is waved, described to shake
The advance transmission device for putting driving motor and equipment for prepn. of yoghurt is communicated to connect with automatic filling control system.
5. the mixing filling equipment of the Yoghourt according to claim 4 with jam lines, it is characterised in that: each discharging
Unit further includes Yoghourt charging general pipeline, and the Yoghourt discharging gate of each discharging unit is connected to Yoghourt charging general pipeline, the acid
Milk charging general pipeline is fixedly connected with swinging axle and is connected to Yoghourt hopper pipeline.
6. the mixing filling equipment of the Yoghourt according to claim 4 with jam lines, it is characterised in that: each discharging
A connecting plate is fixedly installed between the Yoghourt discharging gate of unit, the jam discharging gate is fixedly installed on connecting plate.
7. the mixing filling equipment of the Yoghourt according to claim 4 with jam lines, it is characterised in that: the discharging
Unit is removably installed on swinging axle by clip.
8. a kind of Yoghourt with jam lines, it is characterised in that: it has as described in any one of claims 1 to 3
The production method of the Yoghourt of jam lines is made.
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| CN201910023433.1A CN109845819A (en) | 2019-01-10 | 2019-01-10 | A kind of Yoghourt with jam lines and preparation method thereof and equipment |
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| CN101715823A (en) * | 2009-12-30 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Degreased layered yoghurt and preparation method thereof |
| CN104041589A (en) * | 2014-06-24 | 2014-09-17 | 光明乳业股份有限公司 | Low-fat and high-protein jam yogurt and preparation method of low-fat and high-protein jam yogurt |
| CN204742445U (en) * | 2015-05-28 | 2015-11-11 | 洁翼流体技术（上海）有限公司 | Acidophilus milk jam addition system |
| CN206760657U (en) * | 2017-05-04 | 2017-12-19 | 内蒙古伊利实业集团股份有限公司 | For making the former of milk material and jam mixed freezing drink |
| CN108576225A (en) * | 2018-05-28 | 2018-09-28 | 浙江鸣食品股份有限公司 | A kind of bilayer jam Yoghourt and production technology |
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2019
- 2019-01-10 CN CN201910023433.1A patent/CN109845819A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715823A (en) * | 2009-12-30 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Degreased layered yoghurt and preparation method thereof |
| CN104041589A (en) * | 2014-06-24 | 2014-09-17 | 光明乳业股份有限公司 | Low-fat and high-protein jam yogurt and preparation method of low-fat and high-protein jam yogurt |
| CN204742445U (en) * | 2015-05-28 | 2015-11-11 | 洁翼流体技术（上海）有限公司 | Acidophilus milk jam addition system |
| CN206760657U (en) * | 2017-05-04 | 2017-12-19 | 内蒙古伊利实业集团股份有限公司 | For making the former of milk material and jam mixed freezing drink |
| CN108576225A (en) * | 2018-05-28 | 2018-09-28 | 浙江鸣食品股份有限公司 | A kind of bilayer jam Yoghourt and production technology |
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