CN110074185A - Phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product and its processing method - Google Patents
Phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product and its processing method Download PDFInfo
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- CN110074185A CN110074185A CN201910308443.XA CN201910308443A CN110074185A CN 110074185 A CN110074185 A CN 110074185A CN 201910308443 A CN201910308443 A CN 201910308443A CN 110074185 A CN110074185 A CN 110074185A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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Abstract
The invention discloses a kind of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product and its processing method, its ingredient includes 5~20 parts of whole milk powder, 5~20 parts of white granulated sugar, 0.1~10 part of whey powder, 0.1~10 part of converted starch, 0.05~2 part of yeast powder, 0.1~5 part of phycocyanin powder and 1~5 part of dietary fiber；The present invention uses a variety of good quality strain mixing low temp zymotechniques, it is seasoned by white granulated sugar and citric acid, and single diglycerine fatty acid ester is added and low-fat pectin improves the viscosity and stability of Yoghourt, Yoghourt, phycocyanin amyloid proteins and dietary fiber are combined after fermentation, through ice cream maker expanding treatment after allotment completion, it is processed again using Vacuum Freezing & Drying Technology, utmostly retains 95% or more nutritional ingredient and be not destroyed；Produce the novel sour milk product of high-quality for integrating nutrition, salubrity, deliciousness and innovation；It is suitble to each age group crowd edible.
Description
Technical field
The present invention relates to the technical fields of food-processing method, and in particular to a kind of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid peracid dairy
Product and its processing method.
Background technique
Yoghourt is to add beneficial bacterium into milk again after pasteurize using milk as raw material, after fermented, then is cooled down
A kind of filling milk product.Yoghourt not only remains the nutriment of milk, and by fermentation, can by milk sugar and
Breaks down proteins are easy at small-molecule substance by human consumption and absorption.
But there are still following deficiencies for the Yoghourt obtained currently on the market by traditional diamond-making technique:
1) sour milk product processed is mostly in the majority with coagulating type, and edible way is single, is not able to satisfy the food of the majority of consumers
Use demand；
2) Yoghourt needs refrigerate in a low temperature of 2~3 DEG C, and carrying is inconvenient, and the shelf-life is shorter, and generally 21
It；
3) Yoghourt is with single nutrient component, till now in the market there are no a kind of collection strengthen immunity, increase physical efficiency,
The multiple functions such as anti-aging are edible for consumer in the nutritional yogurt of one.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid peracid dairies
Product and its processing method.The dairy produce that this method is processed has long shelf-life, carry storage and it is edible very convenient and
Have the characteristics that strengthen immunity, increase physical efficiency
To achieve the above object, a kind of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product designed by the present invention, its ingredient are pressed
Weight fraction ratio meter includes 5~20 parts of whole milk powder, 5~20 parts of white granulated sugar, 0.1~10 part of whey powder, 0.1~10 part
Converted starch, 5~10 parts of yeast powder, 0.1~5 part of 1~5 part of phycocyanin powder of dietary fiber.
Further, the ingredient of the sour milk product is further selected from following components: 0.1~5 part of cider, 0.1~10 part
Vegetable juice, 0.1~10 part of probiotics, 0.1~0.5 part of citric acid, 0.1~5 part of single diglycerine fatty acid ester and 0.5
~5 parts of low-ester pectin.
Still further, it includes 8~12 parts of whole milk powder, 8~12 parts of white sand that its ingredient is counted by ratio of weight and the number of copies
Sugar, 1~5 part of whey powder, 1~5 part of converted starch, 5~10 parts of yeast powder, 0.1~1 part of phycocyanin amyloid proteins, 1
~5 parts of dietary fiber, 1~5 part of cider, 1~5 part of vegetable juice, 0.5~2 part of probiotics, 0.1~0.5 part of lemon
Lemon acid, 1~5 part of single diglycerine fatty acid ester and 1~5 part of low-ester pectin.
Still further, the dietary fiber is by oligofructose and galactooligosaccharide；Its weight ratio is 1:1~2；
The probiotics is made of lactic acid bacteria and Bifidobacterium, and weight ratio is 1:1~2.
Still further, its ingredient count by ratio of weight and the number of copies including 10 parts of whole milk powder, 10 parts of white granulated sugar,
3 parts of whey powder, 3 parts of converted starch, 0.8 part of yeast powder, 0.5 part of phycocyanin powder, 3 parts of dietary fiber, 3 parts
Cider, 3 parts of vegetable juice, 1 part of probiotics, 0.3 part of citric acid, 3 parts of single diglycerine fatty acid ester and 3 parts of low ester
Pectin；Wherein, dietary fiber is by oligofructose and galactooligosaccharide；Its weight ratio is 1:1；Probiotics is by lactic acid bacteria and bifid bar
Bacterium composition, weight ratio 1:1.
The present invention also provides a kind of processing methods of above-mentioned phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product, including following step
It is rapid:
1) weighing weighs 5~20 parts of whole milk powder, 5~20 parts of white granulated sugar, 0.1~10 part of cream by ratio of weight and the number of copies
Clear powder, 0.1~10 part of converted starch, 0.05~2 part of yeast powder, 0.1~5 part of phycocyanin powder and 1~5 part of diet
Fiber；
2) it mixes: and whole milk powder, white granulated sugar, whey powder, converted starch are put into pill tank and are mixed with water；
3) it preheats: the ingredient mixed being heated to 65~80 DEG C, is then filtered processing；
4) homogeneous: the material prepared is maintained under the conditions of temperature is 65 DEG C and carries out homogeneous, homogenization pressure 20MPa；
5) it sterilizes: the good material heating of homogeneous being sterilized, sterilization conditions are 90~95 DEG C, 5~10 minutes；
6) cooling, inoculation: after the completion of sterilization, 45 DEG C are cooled to, yeast powder is added；
7) ferment: vaccinated semi-finished product be put into 42 DEG C of fermentation 5h, acidity reach be quickly cooled to after 70 ° of T 5 DEG C with
Under, refrigeration；
8) mixing and emulsifying: by the Yoghourt fermented be stirred demulsification processing, then will above-mentioned weighed phycocyanin powder with
Dietary fiber is slowly added in the Yoghourt of demulsification processing after mixing is mixed, and is stirred evenly, spare；
9) it congeals: above-mentioned uniformly mixed material being subjected to processing of congealing, mixed liquor is made to become semi-solid products, convenient for producing
Product molding；
10) it spreads disk: the material to have congealed being poured into die for molding, is put into aluminium dish；
11) vacuum freeze drying: it will spread to be dried in the closed container of disk product feeding vacuum freeze-drying system and remove
It is wet；
12) it selects: the advanced pedestrian's work of the qualified products of export being picked, chooses macroscopic impurity and foreign matter, then
Metal impurities are removed by metal detector；
13) packing and packaging: the product of select is required after being distributed into inner wrapping according to grammes per square metre, then installs outer packing additional.
Preferably, it in the step 8), is added selected from following ingredient components with phycocyanin powder and dietary fiber
It is demulsified in the Yoghourt of processing；Wherein, ingredient groups are divided into 0.1~5 part of cider, 0.1~10 part of vegetable juice, 0.1~10 part
Probiotics, 0.1~0.5 part of citric acid, 0.1~5 part of single diglycerine fatty acid ester and 0.5~5 part of low-ester pectin.
Preferably, the dietary fiber is by oligofructose and galactooligosaccharide；Its weight ratio is 1:1~2；
The probiotics is made of lactic acid bacteria and Bifidobacterium, and weight ratio is 1:1~2.
Preferably, in the step 9), mixed material be put into it is molding in freezing machine.
Preferably, in the step 12), vacuum freeze-drying system is divided into freezing and vacuum and heating drying system
Two stages:
A. -40 DEG C are cooled in 6~8h first；
B. it is vacuumized after freezing, (keeps product final within heat drying 12~15 hours under conditions of vacuum degree is 0~60Pa
Temperature is dehydrated because of distillation no more than 50 DEG C as vacuum freeze drying solid-state yoghourt)；Wherein, vacuum and heating drying
In the process, the temperature change of heating plate is successively as follows in vacuum freeze-drying system equipment: temperature of heating plate is 20 DEG C when beginning；
Through 1.5 hours, temperature of heating plate was upgraded to 90 DEG C, then constant temperature 3.5 hours；0.5 hour temperature of heating plate is reduced to 80 DEG C again, then connects
Constant temperature 2.5 hours；Again through 0.5 hour, temperature of heating plate was reduced to 70 DEG C, followed by constant temperature 2.5 hours；Again through 0.5 hour, add
Hot plate temperature is reduced to 50 DEG C, and last constant temperature terminates for 1.5 hours.
Beneficial effects of the present invention:
1. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product of the invention has functionality, trophic factors phycocyanin is added
Powder, phycocyanin powder are a kind of natural cyanines, and vivid lovely blue, products obtained therefrom color beauty are presented after mixing with Yoghourt
It is beautiful, can taste it is tempting.Simultaneously phycocyanin powder be also a kind of protein, have strengthen immunity, increase physical efficiency, it is anti-oxidant, resist it is tired
The different physiological roles such as labor, nutrition is complete, is able to satisfy the daily nutritional need of people.
2. phycocyanin powder solid-state fruits and vegetables acid product of the invention is also added into dietary fiber, dietary fiber has promotion enteron aisle
Wriggle, help digest, prevent and prevent the effect of constipation, moreover it is possible to reduce body's cholesterol level, lowering blood pressure and blood fat.
3. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product of the invention changes the edible way of traditional yogurt and fruits and vegetables, hair
Vacuum freeze drying processing is carried out after the completion of ferment, produces the solid-state yoghourt product that a kind of pair of human body has special dietary, product
Shelf-life also greatly prolong, improve promoted extension.
4. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product mouldable of the invention is at various shapes, just melt in the mouth,
It is suitble to all age groups crowds such as person in middle and old age, infant edible, and edible carrying is very convenient.
Specific embodiment
The present invention is described in further detail combined with specific embodiments below, so as to those skilled in the art understand that.
Embodiment 1
The processing method of phycocyanin powder solid-state fruit/vegetable yoghourt 1, processing method are as follows:
1) it weighs: weighing 10 parts of whole milk powder, 9 parts of white granulated sugar, 1 part of whey powder, 2 parts of change by ratio of weight and the number of copies
Property starch, 0.05 part of yeast powder, 1 part of phycocyanin powder, 1 part of dietary fiber, 2 parts of cider, 2 parts of vegetable juice,
0.1 part of probiotics, 0.1 part of citric acid, 1 part of single diglycerine fatty acid ester and 1 part of low-ester pectin；Wherein, diet is fine
Dimension is by oligofructose and galactooligosaccharide；Its weight ratio is 1:1；Probiotics is made of lactic acid bacteria and Bifidobacterium, weight ratio
For 1:1；2) it mixes: and whole milk powder, white granulated sugar, whey powder, converted starch are put into pill tank and are mixed with water；
3) it preheats: the ingredient mixed being heated to 65 DEG C, is then filtered processing；
4) homogeneous: the material prepared is maintained under the conditions of temperature is 65 DEG C and carries out homogeneous, homogenization pressure 20MPa；
5) it sterilizes: the good material heating of homogeneous being sterilized, sterilization conditions are 90 DEG C, 5 minutes；
6) cooling, inoculation: after the completion of sterilization, 45 DEG C are cooled to, yeast powder is added；
7) ferment: vaccinated semi-finished product be put into 42 DEG C of fermentation 5h, acidity reach be quickly cooled to after 70 ° of T 5 DEG C with
Under, refrigeration；
8) mixing and emulsifying: being stirred demulsification processing for the Yoghourt fermented, then by above-mentioned weighed phycocyanin powder, low
Fructooligosaccharides, galactooligosaccharide, cider, vegetable juice, lactic acid bacteria, Bifidobacterium, citric acid, single diglycerine fatty acid ester and low ester
Pectin is slowly added in the Yoghourt of demulsification processing, is stirred evenly, spare；
9) it congeals: above-mentioned uniformly mixed material being put into freezing machine and carries out processing of congealing, so that mixed liquor is become half solid
State product is convenient for formed product；
10) it spreads disk: the material to have congealed being poured into die for molding, is put into aluminium dish；
11) vacuum freeze drying: the product for spreading disk is sent into the closed container of vacuum freeze-drying system and is dried
Dehumidifying；Vacuum freeze-drying system is divided into two stages of freezing and vacuum and heating drying system:
A. -40 DEG C are cooled in 6h first；
B. it is vacuumized after freezing, the heating plate in vacuum freeze-drying system equipment under conditions of vacuum degree is 0~60Pa
Temperature change it is successively as follows: when beginning temperature of heating plate be 20 DEG C；Through 1.5 hours, temperature of heating plate was upgraded to 90 DEG C, then permanent
Temperature 3.5 hours；0.5 hour temperature of heating plate was reduced to 80 DEG C again, followed by constant temperature 2.5 hours；Again through 0.5 hour, heating plate temperature
Degree was reduced to 70 DEG C, followed by constant temperature 2.5 hours；Again through 0.5 hour, temperature of heating plate is reduced to 50 DEG C, ties within last constant temperature 1.5 hours
Beam；
12) it selects: the advanced pedestrian's work of the qualified products of export being picked, chooses macroscopic impurity and foreign matter, then
Metal impurities are removed by metal detector；
13) packing and packaging: the product of select is required after being distributed into inner wrapping according to grammes per square metre, then installs outer packing additional.
Embodiment 2
The processing method of phycocyanin powder solid-state fruit/vegetable yoghourt 2, processing technology are as follows:
1) it weighs: weighing 10 parts of whole milk powder, 10 parts of white granulated sugar, 3 parts of whey powder, 3 parts by ratio of weight and the number of copies
Converted starch, 0.8 part of yeast powder, 0.5 part of phycocyanin powder, 3 parts of dietary fiber, 3 parts of cider, 3 parts of vegetables
Juice, 1 part of probiotics, 0.3 part of citric acid, 3 parts of single diglycerine fatty acid ester and 3 parts of low-ester pectin；Wherein, diet is fine
Dimension is by oligofructose and galactooligosaccharide；Its weight ratio is 1:1；Probiotics is made of lactic acid bacteria and Bifidobacterium, weight ratio
For 1:1；
2) it mixes: and whole milk powder, white granulated sugar, whey powder, converted starch are put into pill tank and are mixed with water；
3) it preheats: the ingredient mixed being heated to 70 DEG C, is then filtered processing；
4) homogeneous: the material prepared is maintained under the conditions of temperature is 65 DEG C and carries out homogeneous, homogenization pressure 20MPa；
5) it sterilizes: the good material heating of homogeneous being sterilized, sterilization conditions are 90~95 DEG C, 5~10 minutes；
6) cooling, inoculation: after the completion of sterilization, 45 DEG C are cooled to, yeast powder is added；
7) ferment: vaccinated semi-finished product be put into 42 DEG C of fermentation 5h, acidity reach be quickly cooled to after 70 ° of T 5 DEG C with
Under, refrigeration；
8) mixing and emulsifying: being stirred demulsification processing for the Yoghourt fermented, then by above-mentioned weighed phycocyanin powder, low
Fructooligosaccharides, galactooligosaccharide, cider, vegetable juice, lactic acid bacteria, Bifidobacterium, citric acid, single diglycerine fatty acid ester and low ester
Pectin is slowly added in the Yoghourt of demulsification processing, is stirred evenly, spare；
9) it congeals: above-mentioned uniformly mixed material being subjected to processing of congealing, mixed liquor is made to become semi-solid products, convenient for producing
Product molding；
10) it spreads disk: the material to have congealed being poured into die for molding, is put into aluminium dish；
11) vacuum freeze drying: the product for spreading disk is sent into the closed container of vacuum freeze-drying system and is dried
Dehumidifying；Vacuum freeze-drying system is divided into two stages of freezing and vacuum and heating drying system:
A. -40 DEG C are cooled in 7h first；
B. it is vacuumized after freezing, the heating plate in vacuum freeze-drying system equipment under conditions of vacuum degree is 0~60Pa
Temperature change it is successively as follows: when beginning temperature of heating plate be 20 DEG C；Through 1.5 hours, temperature of heating plate was upgraded to 90 DEG C, then permanent
Temperature 3.5 hours；0.5 hour temperature of heating plate was reduced to 80 DEG C again, followed by constant temperature 2.5 hours；Again through 0.5 hour, heating plate temperature
Degree was reduced to 70 DEG C, followed by constant temperature 2.5 hours；Again through 0.5 hour, temperature of heating plate is reduced to 50 DEG C, ties within last constant temperature 1.5 hours
Beam；
12) it selects: the advanced pedestrian's work of the qualified products of export being picked, chooses macroscopic impurity and foreign matter, then
Metal impurities are removed by metal detector；
13) packing and packaging: the product of select is required after being distributed into inner wrapping according to grammes per square metre, then installs outer packing additional.
Embodiment 3
The processing method of phycocyanin powder solid-state fruit/vegetable yoghourt 3, processing method are as follows:
1) it weighs: weighing 10 parts of whole milk powder, 9 parts of white granulated sugar, 1 part of whey powder, 2 parts of change by ratio of weight and the number of copies
Property starch, 0.05 part of yeast powder, 0.1 part of phycocyanin powder, 3 parts of dietary fiber, 2 parts of cider, 2 parts of vegetables
Juice, 0.1 part of probiotics, 0.1 part of citric acid, 1 part of single diglycerine fatty acid ester and 1 part of low-ester pectin；Wherein, diet
Fiber is by oligofructose and galactooligosaccharide；Its weight ratio is 1:2；Probiotics is made of lactic acid bacteria and Bifidobacterium, weight
Than for 1:2；
2) it mixes: and whole milk powder, white granulated sugar, whey powder, converted starch are put into pill tank and are mixed with water；
3) it preheats: the ingredient mixed being heated to 80 DEG C, is then filtered processing；
4) homogeneous: the material prepared is maintained under the conditions of temperature is 65 DEG C and carries out homogeneous, homogenization pressure 20MPa；
5) it sterilizes: the good material heating of homogeneous being sterilized, sterilization conditions are 95 DEG C, 5 minutes；
6) cooling, inoculation: after the completion of sterilization, 45 DEG C are cooled to, yeast powder is added；
7) ferment: vaccinated semi-finished product be put into 42 DEG C of fermentation 5h, acidity reach be quickly cooled to after 70 ° of T 5 DEG C with
Under, refrigeration；
8) mixing and emulsifying: being stirred demulsification processing for the Yoghourt fermented, then by above-mentioned weighed phycocyanin powder, low
Fructooligosaccharides, galactooligosaccharide, cider, vegetable juice, lactic acid bacteria, Bifidobacterium, citric acid, single diglycerine fatty acid ester and low ester
Pectin is slowly added in the Yoghourt of demulsification processing, is stirred evenly, spare；
9) it congeals: above-mentioned uniformly mixed material being subjected to processing of congealing, mixed liquor is made to become semi-solid products, convenient for producing
Product molding；
10) it spreads disk: the material to have congealed being poured into die for molding, is put into aluminium dish；
11) vacuum freeze drying: the product for spreading disk is sent into the closed container of vacuum freeze-drying system and is dried
Dehumidifying；Vacuum freeze-drying system is divided into two stages of freezing and vacuum and heating drying system:
A. -40 DEG C are cooled in 8h first；
B. it is vacuumized after freezing, the heating plate in vacuum freeze-drying system equipment under conditions of vacuum degree is 0~60Pa
Temperature change it is successively as follows: when beginning temperature of heating plate be 20 DEG C；Through 1.5 hours, temperature of heating plate was upgraded to 90 DEG C, then permanent
Temperature 3.5 hours；0.5 hour temperature of heating plate was reduced to 80 DEG C again, followed by constant temperature 2.5 hours；Again through 0.5 hour, heating plate temperature
Degree was reduced to 70 DEG C, followed by constant temperature 2.5 hours；Again through 0.5 hour, temperature of heating plate is reduced to 50 DEG C, ties within last constant temperature 1.5 hours
Beam；
12) it selects: the advanced pedestrian's work of the qualified products of export being picked, chooses macroscopic impurity and foreign matter, then
Metal impurities are removed by metal detector；
13) packing and packaging: the product of select is required after being distributed into inner wrapping according to grammes per square metre, then installs outer packing additional.
Embodiment 4
The processing method and 2 processing method of embodiment of phycocyanin powder solid-state fruit/vegetable yoghourt 4 are essentially identical, and difference exists
In:
The ingredient of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product weigh by ratio of weight and the number of copies 10 parts whole milk powder, 9 parts
White granulated sugar, 1 part of whey powder, 2 parts of converted starch, 0.05 part of yeast powder, 5 parts of phycocyanin powder, 5 parts of diet are fine
Dimension, 2 parts of cider, 2 parts of vegetable juice, 0.1 part of probiotics, 0.1 part of citric acid, 1 part of single diglycerine fatty acid ester
With 1 part of low-ester pectin；Wherein, dietary fiber is by oligofructose and galactooligosaccharide；Its weight ratio is 1:2；
Probiotics is made of lactic acid bacteria and Bifidobacterium, weight ratio 1:2.
Embodiment 5
The processing method and 2 processing method of embodiment of phycocyanin powder solid-state fruit/vegetable yoghourt 5 are essentially identical, and difference exists
In:
The ingredient of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product weigh by ratio of weight and the number of copies 20 parts whole milk powder, 20 parts
White granulated sugar, 10 parts of whey powder, 10 parts of converted starch, 2 parts of yeast powder, 3 parts of phycocyanin powder and 2 parts of diet are fine
Dimension；Wherein, dietary fiber is by oligofructose and galactooligosaccharide；Its weight ratio is 1:2.
Embodiment 6
The processing method and 2 processing method of embodiment of phycocyanin powder solid-state fruit/vegetable yoghourt 6 are essentially identical, and difference exists
In:
The ingredient of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product weigh by ratio of weight and the number of copies 12 parts whole milk powder, 8 parts
White granulated sugar, 5 parts of whey powder, 2 parts of converted starch, 1 part of yeast powder, 1 part of phycocyanin powder, 3 parts of dietary fiber, 2
Cider, 2 parts of the vegetable juice, 5 parts of probiotics of part；Wherein, dietary fiber is by oligofructose and galactooligosaccharide；Its weight
Than for 1:2；
Probiotics is made of lactic acid bacteria and Bifidobacterium, weight ratio 1:2.
Embodiment 7
The processing method and 2 processing method of embodiment of phycocyanin powder solid-state fruit/vegetable yoghourt 7 are essentially identical, and difference exists
In:
The ingredient of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product weigh by ratio of weight and the number of copies 8 parts whole milk powder, 12 parts
White granulated sugar, 5 parts of whey powder, 5 parts of converted starch, 0.8 part of yeast powder, 4 parts of phycocyanin powder, 5 parts of dietary fiber,
3 parts of vegetable juice, 8 parts of probiotics, 0.1 part of citric acid, 2 parts of single diglycerine fatty acid ester and 3 parts of low-ester pectin；Its
In, dietary fiber is by oligofructose and galactooligosaccharide；Its weight ratio is 1:2；Probiotics is made of lactic acid bacteria and Bifidobacterium,
Its weight ratio is 1:2.
In order to be further described to the product, we are by the phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid peracid of above 7 embodiments
Dairy produce has made comparison evaluation, and testing crew arbitrarily extracts 30 people, and 10 people of this laboratory, 20 people of customer survey, evaluation criteria is such as
Under:
Review result is as follows:
By evaluation result as can be seen that phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt not only remains the sense organ mouth of traditional yogurt
Sense is outer, has very big breakthrough in nutrition arrangement, probiotics diversity, edible way and the convenience of carrying, and functional
Ingredient is abundant, health delicious, brings different excellent experience to consumer, and the effect of embodiment 2 is best.
Other unspecified parts are the prior art.Although above-described embodiment is made that the present invention and retouches in detail
State, but it is only a part of the embodiment of the present invention, rather than whole embodiments, people can also according to the present embodiment without
Other embodiments are obtained under the premise of creativeness, these embodiments belong to the scope of the present invention.
Claims (10)
1. a kind of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product, it is characterised in that: its ingredient count by ratio of weight and the number of copies include 5~
20 parts of whole milk powder, 5~20 parts of white granulated sugar, 0.1~10 part of whey powder, 0.1~10 part of converted starch, 0.05~2
The yeast powder, 0.1~5 part of phycocyanin powder and 1~5 part of dietary fiber of part.
2. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product according to claim 1, it is characterised in that: the sour milk product is matched
Material is further selected from following components: 0.1~5 part of cider, 0.1~10 part of vegetable juice, 0.1~10 part of probiotics, 0.1~
0.5 part of citric acid, 0.1~5 part of single diglycerine fatty acid ester and 0.5~5 part of low-ester pectin.
3. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product according to claim 2, it is characterised in that: its ingredient is by weight
Number than meter include 8~12 parts of whole milk powder, 8~12 parts of white granulated sugar, 1~5 part of whey powder, 1~5 part of converted starch,
0.5~1 part of yeast powder, 0.1~1 part of phycocyanin powder, 1~5 part of dietary fiber, 1~5 part of cider, 1~5 part
Vegetable juice, 0.5~2 part of probiotics, 0.1~0.5 part of citric acid, 1~5 part of single diglycerine fatty acid ester and 1~5 part
Low-ester pectin.
4. the according to claim 1 or 2 or 3 phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt products, it is characterised in that: the diet is fine
Dimension is by oligofructose and galactooligosaccharide；Its weight ratio is 1:1~2；The probiotics is made of lactic acid bacteria and Bifidobacterium,
Weight ratio is 1:1~2.
5. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product according to claim 4, it is characterised in that: it is described it ingredient by weight
Measuring portion rate meter includes 10 parts of whole milk powder, 10 parts of white granulated sugar, 3 parts of whey powder, 3 parts of converted starch, 0.8 part of hair
Ferment powder, 0.5 part of phycocyanin powder, 3 parts of dietary fiber, 3 parts of cider, 3 parts of vegetable juice, 1 part of probiotics, 0.3
The citric acid, 3 parts of single diglycerine fatty acid ester and 3 parts of low-ester pectin of part；Wherein, dietary fiber is by oligofructose and oligomeric
Galactolipin；Its weight ratio is 1:1；Probiotics is made of lactic acid bacteria and Bifidobacterium, weight ratio 1:1.
6. the processing method of phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product described in a kind of claim 1, it is characterised in that: including with
Lower step:
1) it weighs: weighing 5~20 parts of whole milk powder, 5~20 parts of white granulated sugar, 0.1~10 part of whey by ratio of weight and the number of copies
Powder, 0.1~10 part of converted starch, 0.05~2 part of yeast powder, 0.1~5 part of phycocyanin powder and 1~5 part of diet are fine
Dimension；
2) it mixes: and whole milk powder, white granulated sugar, whey powder, converted starch are put into pill tank and are mixed with water；
3) it preheats: the ingredient mixed being heated to 65~80 DEG C, is then filtered processing；
4) homogeneous: the material prepared is maintained under the conditions of temperature is 65 DEG C and carries out homogeneous, homogenization pressure 20MPa；
5) it sterilizes: the good material heating of homogeneous being sterilized, sterilization conditions are 90~95 DEG C, 5~10 minutes；
6) cooling, inoculation: after the completion of sterilization, 45 DEG C are cooled to, yeast powder is added；
7) it ferments: vaccinated semi-finished product being put into 42 DEG C of fermentation 5h, acidity is quickly cooled to 5 DEG C hereinafter, cold after reaching 70 ° of T
Hiding；
8) mixing and emulsifying: the Yoghourt fermented is stirred demulsification processing, then by above-mentioned weighed phycocyanin powder and diet
Fiber is slowly added in the Yoghourt of demulsification processing after mixing is mixed, and is stirred evenly, spare；
9) congeal: above-mentioned uniformly mixed material being subjected to processing of congealing, mixed liquor is made to become semi-solid products, convenient for product at
Type；
10) it spreads disk: the material to have congealed being poured into die for molding, is put into aluminium dish；
11) vacuum freeze drying: it will spread in the closed container of disk product feeding vacuum freeze-drying system and dehumidifying is dried；
12) it selects: the advanced pedestrian's work of the qualified products of export being picked, chooses macroscopic impurity and foreign matter, then passes through
Metal detector removes metal impurities；
13) packing and packaging: the product of select is required after being distributed into inner wrapping according to grammes per square metre, then installs outer packing additional.
7. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product processing method according to claim 6, which is characterized in that the step
8) it in, is added in the Yoghourt of demulsification processing selected from following ingredient components with phycocyanin powder and dietary fiber；Wherein, ingredient component
For 0.1~5 part of cider, 0.1~10 part of vegetable juice, 0.1~10 part of probiotics, 0.1~0.5 part of citric acid, 0.1
~5 parts of single diglycerine fatty acid ester and 0.5~5 part of low-ester pectin.
8. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product processing method according to claim 7, which is characterized in that the diet
Fiber is by oligofructose and galactooligosaccharide；Its weight ratio is 1:1~2；
The probiotics is made of lactic acid bacteria and Bifidobacterium, and weight ratio is 1:1~2.
9. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product processing method according to claim 5, which is characterized in that the step
9) in, mixed material be put into it is molding in freezing machine.
10. phycocyanin steamed dumpling with pork, mushrooms and bamboo shoots vegetable solid-state yoghourt product processing method according to claim 5, which is characterized in that the step
It is rapid 12) in, vacuum freeze-drying system is divided into two stages of freezing and vacuum and heating drying system:
A. -40 DEG C are cooled in 6~8h first；
B. it is vacuumized after freezing, heat drying 12~15 hours under conditions of vacuum degree is 0~60Pa；Wherein, heating in vacuum
In drying process, the temperature change of heating plate is successively as follows in vacuum freeze-drying system equipment: temperature of heating plate is when beginning
20℃；Through 1.5 hours, temperature of heating plate was upgraded to 90 DEG C, then constant temperature 3.5 hours；0.5 hour temperature of heating plate is reduced to 80 again
DEG C, followed by constant temperature 2.5 hours；Again through 0.5 hour, temperature of heating plate was reduced to 70 DEG C, followed by constant temperature 2.5 hours；Again through 0.5
Hour, temperature of heating plate is reduced to 50 DEG C, and last constant temperature terminates for 1.5 hours.
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| CN110859218A (en) * | 2019-11-29 | 2020-03-06 | 湖北工业大学 | Fruit and vegetable solid yoghourt dissolved bean product containing lutein ester and preparation method thereof |
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| CN110859291A (en) * | 2019-11-29 | 2020-03-06 | 湖北工业大学 | Red date, hawthorn fruit and soybean-dissolving powder and preparation method thereof |
| CN110859221A (en) * | 2019-11-29 | 2020-03-06 | 湖北工业大学 | Lotus root starch-containing quick energy supply yoghourt dissolved bean and preparation method thereof |
| CN112335870A (en) * | 2020-09-30 | 2021-02-09 | 营家健康科技(广东)有限公司 | Cold-soaking instant protein powder and preparation method thereof |
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| CN116182513A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Freeze-drying method for liquid article |
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