CN110200071A - A kind of preparation method of cereal generation meal Yoghourt - Google Patents
A kind of preparation method of cereal generation meal Yoghourt Download PDFInfo
- Publication number
- CN110200071A CN110200071A CN201910606659.4A CN201910606659A CN110200071A CN 110200071 A CN110200071 A CN 110200071A CN 201910606659 A CN201910606659 A CN 201910606659A CN 110200071 A CN110200071 A CN 110200071A
- Authority
- CN
- China
- Prior art keywords
- parts
- quinoa
- oats
- grains
- yoghourt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of preparation methods of cereal generation meal Yoghourt, specifically include: pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；It is described filling: feed liquid after fermentation is cooled to 20-25 DEG C, fruit magma, edible essence is added, cylinder is turned over to tinning, it is ready for filling, to turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated quinoa or/and oat sauce online cereal generation meal sour milk products are made, it is put in storage after-ripening；The preprocessing process of the quinoa or/and oat sauce specifically includes pre-soaking, cooked medium well, flushing, ingredient, sterilization.After oat or/and oat grain is added in Yoghourt in the method for the present invention, full grains have chewy texture, the state that " can be chewed and drink Yoghourt "；And mouthfeel can be maintained within the shelf-life, do not occur being raw again the phenomenon that being hardened, allows consumer that can experience optimal mouthfeel at any time.
Description
Technical field
The present invention relates to food processing technology fields, refer specifically to the preparation method of cereal generation meal Yoghourt.
Background technique
With the increasingly raising of living standard, requirement of the people to diet is higher and higher, and the health eaten has become one kind
Trend, food necessary not only for meeting satiety from traditional sense, with greater need for health, true mouthfeel, comprehensive nutrition and
Additional functionality.
Quinoa is a kind of unique list for being able to satisfy human body basic nutrition demand of world food and agricultural organization, the United Nations (FAo) confirmation
Body plant is the perfection " wholefood " of the optimum mankind, the good reputation with " super cereal " by formal recommendation.Quinoa albumen
Matter rich content, comprising 8 kinds of amino acid needed by human, balanced proportion is suitable for that absorption of human body utilizes；Containing a variety of unsaturated fats
Acid；Dietary fiber content is abundant；Content of mineral substances is abundant, and calcium, magnesium, iron content are much higher than cereal crop；Vitamin content
It is abundant, especially B family vitamin be, VE, folic acid；Quinoa chemicals containing various plants, such as polyphenol, isoflavones, choline, plant steroid
Alcohol, phytic acid, saponin(e etc., FAO (Food and Agriculture Organization of the United Nation) think that quinoa is that a kind of unique solitary plant can substantially meet human body and seek substantially
The food for the demand of supporting, formal recommendation quinoa are the perfect wholefood of the optimum mankind.
Amylose content is high in oat starch, and molecular dimension is big, and digestion rate is slow, will not cause the liter suddenly of blood glucose
Height, insulin slow release allow people's long period to maintain satiety, more suitable for blood to reduce the synthesizer meeting of fat
The higher or high blood lipid people of sugar is edible；Content of fatty acid is higher in oat, wide in variety, and especially oleic acid and linoleic acid content is rich
Richness makes naked oats have certain promotion cholesterol and cholic acid Excretion；Oat is good protein and origin of amino acid,
And its amino acid composition balances the most in all cereal；The flavones content of oat is high, has for treatment hyperlipidemia certain
Booster action；
Naked oats are containing a kind of active matter that can generate serial unique healthcare function such as beta glucan abundant, stachyose, raffinose
Matter, functionality, which is mainly manifested in, can enhance immunity of organisms, reduce serum cholesterol, promote Bifidobacterium proliferation, delay
Aging reduces blood pressure, prevent constipation etc..
Yoghourt is known as healthy food by people with its good nutrition, deliciousness and relatively low heat.In order to cater to
The different taste demand of consumer improves whole people's physical fitness, and dairy produce enterprise produces various taste Yoghourts, milk.At present
In the market it is existing addition cereal-granules product otherwise be that particle is soft rotten shapeless, mouthfeel it is bad do not have chewy texture；It is to protect
Matter phase later period cereal-granules are raw again and are hardened；Cereal pulping is only added in order to evade particle mouthfeel problem.Moreover, Yoghourt with
Milk is different, and Yoghourt is due to containing profitable probliotics, so needing to save at low temperature, general storage temperature is 2-4 degree, but forms sediment
The preference temperature of powder aging is also 2-4 degree；And amylose content is high in oat starch, amylose is easier to than amylose
Aging, it is above-mentioned the reason is that developing Yoghourt and quinoa/oat grain combination product technical problem, Yoghourt and quinoa/oat at present
The product that particle combines still belongs to blank on the market.In order to solve the above-mentioned technical problem, the present invention proposes a kind of cereal generation meal acid
The preparation method of milk.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of preparation side of cereal generation meal Yoghourt
Method.Cereal generation meal Yoghourt provided by the invention has good flavor, color and mouthfeel, wherein not adding any preservative, Chenopodiaceae
Wheat or/and oat grain are complete, and stability is good, and lamination will not be occurred for a long time by standing, and the shelf shelf-life can reach
It is stored 30 days at 2 DEG C~10 DEG C of low temperature；After capable of reaching in oat or/and oat grain addition Yoghourt, full grains have
Chewy texture can reach the state of " chew and drink Yoghourt "；And mouthfeel can be maintained within the shelf-life, do not occur being raw again the phenomenon that being hardened,
Allow consumer that can experience optimal mouthfeel at any time.
The technical proposal for solving the technical problem of the invention is:
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
650-690 parts of fresh milk, 85-100 parts of white granulated sugar, 20-30 parts of dilute cream, 20-25 parts of grains of oats or/and quinoa rice 10-
20 parts, 20-30 parts of fruit magma, 5-10 parts of PURE WHEY, 1.5-3 parts of stabilizer, 0.5-1 parts of edible essence, lactic acid bacteria
0.01~0.02 part;
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to tinning, standard
It is standby carry out it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling at the same add online pretreated quinoa or/and
Cereal generation meal sour milk products are made in oat sauce, are put in storage after-ripening；
The preprocessing process of the quinoa or/and oat sauce, specifically includes the following steps:
(1) pre-soaking: being separately added into the water of grains of oats or/and 1.5-3 times of weight of quinoa rice, pre-soaking 5-8 hours, empty water,
Grains of oats or/and quinoa rice are leached；
(2) medium well is cooked: after taking the boiling boiling of 2-4 times of grains of oats parts by weight of humidification, grains of oats is added and boils 0.5-1 hours and breaks
It is raw；After taking the boiling boiling of 2-4 times of parts by weight of quinoa rice of humidification, quinoa rice is added and boils 15-40 minutes medium well；
(3) rinse: respectively by quinoa rice, grains of oats pour into leakage basket in, with 0-10 DEG C cold water repeated flushing 3-10 minutes；
(4) ingredient, sterilization: wet grains of oats weight or/and 3-6 times of weight of quinoa rice of water are added in jam-jar, is then added
White granulated sugar, the additive amount of white granulated sugar are 10-the 20% of white granulated sugar raw material weight number, boil be added after dissolution wet grains of oats or/
It is stirred evenly with wet Li Mai meter and starts to sterilize, 95 DEG C of sterilization temperature or more, terminated to get quinoa or/and oat within timing 20-50 minutes
Sauce；
(5) cooling: in jam-jar by after sterilization quinoa or/and oat sauce be cooled to 20 DEG C hereinafter, stand-by.
Further, cereal generation meal Yoghourt is prepared by following parts by weight raw material:
680 parts of fresh milk, 90 parts of white granulated sugar, 25 parts of dilute cream, 25 parts of grains of oats or/and 15 parts of quinoa rice, 25 parts of fruit magma,
8 parts of PURE WHEY, 2 parts of stabilizer, 0.8 part of edible essence, 0.015 part of lactic acid bacteria;
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The preprocessing process of the quinoa or/and oat sauce, specifically includes the following steps:
(1) pre-soaking: it is separately added into the water of 2 times of grains of oats or/and quinoa rice weight, pre-soaking 6 hours, water is emptied, by oat
Or/and quinoa leaches；
(2) medium well is cooked: after taking the boiling boiling of 3 times of grains of oats parts by weight of humidification, grains of oats is added and boils 0.5 hour medium well；It takes
After the boiling boiling for humidifying 3 times of quinoa rice parts by weight, quinoa rice is added and boils 30 minutes medium well；
(3) it rinses: respectively pouring into quinoa rice, grains of oats in leakage basket, with cold water repeated flushing 5 minutes；
(4) ingredient, sterilization: the water of 5 times of wet grains of oats weight or/and quinoa rice weight is added in jam-jar and then is added white
Granulated sugar, the additive amount of white granulated sugar are the 10-20% of white granulated sugar raw material weight number, and wet oat or/and wet multitude is added after boiling dissolution
Wheat, which stirs evenly, to be started to sterilize, and 95-100 DEG C of sterilization temperature, is terminated to get quinoa or/and oat sauce within timing 30 minutes；
(5) cooling: in jam-jar by after sterilization quinoa or/and oat sauce be cooled to 20 DEG C hereinafter, stand-by.
Further, the pretreatment: raw material milk is checked and accepted after the assay was approved, is cooled to after carrying out net cream by degerming seperator
2-6 DEG C is stored；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 80-90% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
Further, the fruit magma includes red heart flue fruit protoplasm, yellow peach magma, strawberry magma, mulberries magma, coconut
Any or wantonly two kinds or more of combination in grain.
Further, the partial size 0.5-0.8cm of the grains of oats, the partial size 0.1-0.2cm of quinoa rice.
Further, the stabilizer be gelatin, it is pectin, hydroxypropyl PASELLI EASYGEL, any or two kinds wantonly in agar
Or more combination.
Further, the edible essence be Hylocereus undatus essence, yellow peach essence, strawberry essence, flavoring mulberry essence, raspberry essence,
Any or wantonly two kinds or more of combination in aloe flavour.
Further, the grains of oats is that naked oats pass through decladding, broken wall, go awns, remove astringent taste, removing rough, a part of wheat bran of removal
Preliminary working step be made.
Further, the flushing: quinoa rice, grains of oats are poured into leakage basket respectively, with 0-4 degree cold water repeated flushing 3-10
Minute.
Further, the partial size 0.5cm of the grains of oats, the partial size 0.1cm of quinoa rice.
The advantages and positive effects of the present invention are:
1, the present invention is full of nutrition, collocation is reasonable, and cereal generation meal Yoghourt provided by the invention has good flavor, color and mouth
Sense, wherein not adding any preservative, quinoa or/and oat grain are complete, and stability is good, and standing will not be layered for a long time
Phenomenon, and the shelf shelf-life can achieve and store 30 days at 2 DEG C~10 DEG C of low temperature.
2, grains of oats of the present invention and quinoa, the procedure of processings such as cooperation pre-soaking, medium well of precooking, flushing, sterilization are stringent to control
The parameters such as time, temperature, the water of each step processing are made, after reaching in oat or/and oat grain addition Yoghourt, full grains
There is chewy texture, the state of " chew and drink Yoghourt " can be reached；And mouthfeel can be maintained within the shelf-life, do not occur being raw again showing of being hardened
As allowing consumer that can experience optimal mouthfeel at any time.
3, quinoa of the invention or/and oat grain Yoghourt select quinoa or/and oat grain full of nutrition, particularly
Raw material and technique cooperation make that its stable suspersion and particle in Yoghourt be complete, mouthfeel has chewy texture, are satisfied after drinking people
Conscientiously this quinoa or/and oat substance particles and Yoghourt are experienced while abdomen sense and gives people's bring pleasing mouth-feel, and are had both comprehensively
Nutrition and health care health-preserving function.
4, the preprocessing process of quinoa oat sauce of the present invention, including pre-soaking, medium well of precooking, flushing；Preparation process
The time of the middle each step processing of strict control, temperature, water, above-mentioned steps are to prevent from quinoa or/and oat grain to be raw again to be hardened
The phenomenon that key point, above-mentioned steps processing it is bad, can directly result in cereal generation meal Yoghourt mouthfeel, it may occur that particle it is soft it is rotten not
Forming, mouthfeel is bad to be raw again the phenomenon that being hardened without chewy texture and later period shelf-life cereal-granules.
5, flushing of the present invention: quinoa rice, grains of oats are poured into leakage basket respectively, with 0-4 degree cold water repeated flushing 3-
10 minutes, on the one hand above-mentioned process can rinse out the gelatinization layer of wet quinoa or/and wet oat grain surface, on the other hand
The cooling wet quinoa by cooked medium well or/and wet oat rapidly, effectively can prevent amylose molecule from being rearranged
Form fascicular texture, form gelinite, the phenomenon that is hardened of bringing back to life occurs.
6, the present invention solves Yoghourt due to needing to save at low temperature, general storage temperature is 2-4 containing profitable probliotics
Degree, but the preference temperature of age of starch is also 2-4 degree；And amylose content is high in oat starch, amylose compares straight chain
Starch is easier to the technical problem of aging, develops a kind of Yoghourt and quinoa/oat grain combination product, has filled up market sky
It is white.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
For that can further appreciate that the contents of the present invention, feature and effect, following embodiment is enumerated, and cooperate attached drawing specifically
It is bright as follows.It should be noted that the present embodiment be it is descriptive, be not restrictive, cannot thus limit protection of the invention
Range.
Experimental method used in following embodiments is conventional method unless otherwise specified；Used material,
Reagent etc., is commercially available unless otherwise specified.
It describes and prepares for convenience in claims of the present invention, the unit of each raw material parts is write as to the form of Kg,
Indeed according to needs, expansion dosage that can be proportional, proportional expansion dosage also belongs to guarantor of the invention
Protect range.
Embodiment 1
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
650 parts of fresh milk, 100 parts of white granulated sugar, 20 parts of dilute cream, 20 parts of grains of oats, 30 parts of fruit magma, 5 parts of PURE WHEY,
1.5 parts of stabilizer, 1 part of edible essence, 0.01 part of lactic acid bacteria；
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, as shown in Figure 1, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 90% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to be installed
Tank, be ready for it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated oat online
Sauced obtains cereal generation meal sour milk products, is put in storage after-ripening；
The preprocessing process of the oat sauce, specifically includes the following steps:
(1) pre-soaking: it is separately added into 1.5 times of grains of oats weight of water, pre-soaking 8 hours, water is emptied, grains of oats is leached；
(2) medium well is cooked: after taking the boiling boiling of 2 times of grains of oats parts by weight of humidification, grains of oats is added and boils 0.5 hour medium well；(3)
Rinse: by grains of oats pour into leakage basket in, with 0-4 DEG C cold water repeated flushing 3 minutes；
(4) ingredient, sterilization: the water of 3 times of wet grains of oats weight is added in jam-jar, white granulated sugar is then added, white granulated sugar adds
Dosage is the 10% of white granulated sugar raw material weight number, wet grains of oats is added and stirs evenly starts to sterilize after boiling dissolution, 95 DEG C of sterilization temperature
More than, terminate to get oat sauce within timing 20 minutes；
(5) cooling: the oat sauce after sterilization being cooled to 20 DEG C hereinafter, stand-by in jam-jar.
In the present embodiment, the fruit magma includes the combination of red heart flue fruit protoplasm, yellow peach magma.
In the present embodiment, the partial size 0.5-0.8cm of the grains of oats.
In the present embodiment, the stabilizer is the combination of gelatin, pectin.
In the present embodiment, the edible essence is the combination of Hylocereus undatus essence, yellow peach essence.
In the present embodiment, the grains of oats is that naked oats pass through decladding, broken wall, go awns, remove astringent taste, going rough, removal a part
The preliminary working step of wheat bran is made.
Embodiment 2
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
680 parts of fresh milk, 90 parts of white granulated sugar, 25 parts of dilute cream, 22 parts of grains of oats, 25 parts of fruit magma, 8 parts of PURE WHEY,
2 parts of stabilizer, 0.8 part of edible essence, 0.015 part of lactic acid bacteria；
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 85% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to be installed
Tank, be ready for it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated oat online
Sauced obtains cereal generation meal sour milk products, is put in storage after-ripening；
The preprocessing process of the oat sauce, specifically includes the following steps:
(1) pre-soaking: it is separately added into 2 times of grains of oats weight of water, pre-soaking 6 hours, water is emptied, oat is leached；
(2) medium well is cooked: after taking the boiling boiling of 3 times of grains of oats parts by weight of humidification, grains of oats is added and boils 0.5 hour medium well；(3)
Rinse: by quinoa rice pour into leakage basket in, with 4-8 DEG C repeated flushing 5 minutes；
(4) ingredient, sterilization: the water of 5 times of wet grains of oats weight is added in jam-jar, white granulated sugar is then added, white granulated sugar adds
Dosage is the 15% of white granulated sugar raw material weight number, wet oat is added and stirs evenly starts to sterilize after boiling dissolution, sterilization temperature 95-100
DEG C, terminate to get oat sauce within timing 30 minutes；
(5) cooling: the oat sauce after sterilization being cooled to 20 DEG C hereinafter, stand-by in jam-jar.
In the present embodiment, the fruit magma includes the combination of strawberry magma, mulberries magma, coconut grain.
In the present embodiment, the partial size 0.5-0.8cm of the grains of oats.
In the present embodiment, the stabilizer is gelatin.
In the present embodiment, the edible essence is the combination of strawberry essence, flavoring mulberry essence.
In the present embodiment, the grains of oats is that naked oats pass through decladding, broken wall, go awns, remove astringent taste, going rough, removal a part
The preliminary working step of wheat bran is made.
Embodiment 3
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
690 parts of fresh milk, 100 parts of white granulated sugar, 30 parts of dilute cream, 25 parts of grains of oats, 20 parts of fruit magma, PURE WHEY 10
Part, 3 parts of stabilizer, 1 part of edible essence, 0.02 part of lactic acid bacteria；
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 80% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to be installed
Tank, be ready for it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated oat online
Sauced obtains cereal generation meal sour milk products, is put in storage after-ripening；
The preprocessing process of the oat sauce, specifically includes the following steps:
(1) pre-soaking: it is separately added into 3 times of grains of oats weight of water, pre-soaking 8 hours, water is emptied, grains of oats is leached；
(2) medium well is cooked: after taking the boiling boiling of 4 times of grains of oats parts by weight of humidification, grains of oats is added and boils 1 hour medium well；
(3) rinse: respectively by quinoa rice pour into leakage basket in, with 6-8 DEG C cold water repeated flushing 10 minutes；
(4) ingredient, sterilization: the water of 6 times of wet grains of oats weight is added in jam-jar, white granulated sugar is then added, white granulated sugar adds
Dosage is the 20% of white granulated sugar raw material weight number, wet grains of oats is added and stirs evenly starts to sterilize after boiling dissolution, 95 DEG C of sterilization temperature
More than, terminate to get oat sauce within timing 50 minutes；
(5) cooling: the oat sauce after sterilization being cooled to 20 DEG C hereinafter, stand-by in jam-jar.
In the present embodiment, the fruit magma includes the combination of yellow peach magma, mulberries magma and coconut grain.
In the present embodiment, the partial size 0.5-0.8cm of the grains of oats.
In the present embodiment, the stabilizer is the combination of gelatin, pectin, hydroxypropyl PASELLI EASYGEL.
In the present embodiment, the edible essence is the combination of yellow peach essence and flavoring mulberry essence.
In the present embodiment, the grains of oats is that naked oats pass through decladding, broken wall, go awns, remove astringent taste, going rough, removal a part
The preliminary working step of wheat bran is made.
Embodiment 4
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
650 parts of fresh milk, 85 parts of white granulated sugar, 20 parts of dilute cream, 10 parts of quinoa rice, 20 parts of fruit magma, 5 parts of PURE WHEY,
1.5 parts of stabilizer, 0.5 part of edible essence, 0.01 part of lactic acid bacteria；
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 90% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to be installed
Tank, be ready for it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated quinoa online
Sauced obtains cereal generation meal sour milk products, is put in storage after-ripening；
The preprocessing process of the quinoa sauce, specifically includes the following steps:
(1) pre-soaking: it is separately added into the water of 1.5 times of quinoa rice weight, pre-soaking 5 hours, water is emptied, quinoa rice is leached；
(2) medium well is cooked: after taking the boiling boiling of 2 times of quinoa rice parts by weight of humidification, quinoa rice is added and boils 15 minutes medium well；
(3) rinse: by quinoa rice pour into leakage basket in, with 0-4 DEG C cold water repeated flushing 3-10 minutes；
(4) ingredient, sterilization: wet 3 times of quinoa rice weight of water is added in jam-jar, white granulated sugar is then added, white granulated sugar adds
Dosage is the 10% of white granulated sugar raw material weight number, wet Li Mai meter is added and stirs evenly starts to sterilize after boiling dissolution, 95 DEG C of sterilization temperature
More than, terminate to get quinoa sauce within timing 20 minutes；
(5) cooling: the quinoa sauce after sterilization being cooled to 20 DEG C hereinafter, stand-by in jam-jar.
In the present embodiment, the fruit magma includes the combination of red heart flue fruit protoplasm and strawberry magma.
In the present embodiment, the partial size 0.1-0.2cm of the quinoa rice.
In the present embodiment, the stabilizer is the combination of gelatin, pectin, hydroxypropyl PASELLI EASYGEL, agar.
In the present embodiment, the edible essence is the combination of Hylocereus undatus essence and strawberry essence.
Embodiment 5
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
670 parts of fresh milk, 90 parts of white granulated sugar, 25 parts of dilute cream, 15 parts of quinoa rice, 25 parts of fruit magma, 8 parts of PURE WHEY,
2 parts of stabilizer, 0.8 part of edible essence, 0.015 part of lactic acid bacteria；
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 85% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to be installed
Tank, be ready for it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated quinoa online
Sauced obtains cereal generation meal sour milk products, is put in storage after-ripening；
The preprocessing process of the quinoa sauce, specifically includes the following steps:
(1) pre-soaking: it is separately added into the water of 2 times of quinoa rice weight, pre-soaking 6.5 hours, water is emptied, quinoa rice is leached；
(2) medium well is cooked: after taking the boiling boiling of 3 times of quinoa rice parts by weight of humidification, quinoa rice is added and boils 25 minutes medium well；
(3) rinse: by quinoa rice pour into leakage basket in, with 4-8 DEG C cold water repeated flushing 6 minutes；
(4) ingredient, sterilization: wet 5 times of quinoa rice weight of water is added in jam-jar, white granulated sugar is then added, white granulated sugar adds
Dosage is the 15% of white granulated sugar raw material weight number, wet Li Mai meter is added and stirs evenly starts to sterilize after boiling dissolution, sterilization temperature 95-
100 DEG C or more, terminate to get quinoa sauce within timing 30 minutes；
(5) cooling: the quinoa sauce after sterilization being cooled to 20 DEG C hereinafter, stand-by in jam-jar.
In the present embodiment, the fruit magma includes the combination in strawberry magma, mulberries magma and coconut grain.
In the present embodiment, the partial size 0.1-0.2cm of the quinoa rice.
In the present embodiment, the stabilizer is the combination of gelatin and pectin.
In the present embodiment, the edible essence is the combination of strawberry essence and flavoring mulberry essence.
Embodiment 6
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
690 parts of fresh milk, 100 parts of white granulated sugar, 30 parts of dilute cream, 20 parts of quinoa rice, 30 parts of fruit magma, PURE WHEY 10
Part, 3 parts of stabilizer, 1 part of edible essence, 0.02 part of lactic acid bacteria；
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 80% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to be installed
Tank, be ready for it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated quinoa online
Sauced obtains cereal generation meal sour milk products, is put in storage after-ripening；
The preprocessing process of the quinoa sauce, specifically includes the following steps:
(1) pre-soaking: it is separately added into the water of 3 times of quinoa rice weight, pre-soaking 8 hours, water is emptied, quinoa rice is leached；
(2) medium well is cooked: after taking the boiling boiling of 4 times of quinoa rice parts by weight of humidification, quinoa rice is added and boils 40 minutes medium well；
(3) rinse: respectively by quinoa rice pour into leakage basket in, with 6-10 DEG C cold water repeated flushing 10 minutes；
(4) ingredient, sterilization: the water of 6 times of quinoa rice weight is added in jam-jar, white granulated sugar, the addition of white granulated sugar is then added
Amount is the 20% of white granulated sugar raw material weight number, wet Li Mai meter is added and stirs evenly starts to sterilize after boiling dissolution, 95 DEG C of sterilization temperature with
On, terminate to get quinoa sauce within timing 50 minutes；
(5) cooling: the quinoa sauce after sterilization being cooled to 20 DEG C hereinafter, stand-by in jam-jar.
In the present embodiment, the fruit magma includes red heart flue fruit protoplasm, yellow peach magma, strawberry magma, mulberries magma
With the combination of coconut grain.
In the present embodiment, the partial size 0.1-0.2cm of the quinoa rice.
In the present embodiment, the stabilizer is the combination of gelatin, pectin, hydroxypropyl PASELLI EASYGEL and agar.
In the present embodiment, the edible essence is Hylocereus undatus essence, yellow peach essence, strawberry essence, flavoring mulberry essence, raspberry perfume
The combination of essence and aloe flavour.
Embodiment 7
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
650 parts of fresh milk, 85 parts of white granulated sugar, 20 parts of dilute cream, 20 parts of grains of oats, 10 parts of quinoa rice, 20 parts of fruit magma, whey
5 parts of albumen powder, 1.5 parts of stabilizer, 0.5 part of edible essence, 0.01 part of lactic acid bacteria；
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 85% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to be installed
Tank, be ready for it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated quinoa online
Cereal generation meal sour milk products are made in sauce and oat sauce, are put in storage after-ripening；
The preprocessing process of the quinoa sauce and oat sauce, specifically includes the following steps:
(1) pre-soaking: being separately added into the water of 1.5 times of grains of oats and quinoa rice weight, pre-soaking 5 hours respectively, empties water, respectively
Grains of oats and quinoa rice are leached；
(2) medium well is cooked: after taking the boiling boiling of 2 times of grains of oats parts by weight of humidification, grains of oats is added and boils 0.5 hour medium well；It takes
After the boiling boiling for humidifying 2 times of quinoa rice parts by weight, quinoa rice is added and boils 15 minutes medium well；
(3) rinse: respectively by quinoa rice, grains of oats pour into leakage basket in, with 4-8 DEG C cold water repeated flushing 5 minutes；
(4) ingredient, sterilization: the water of 3 times of wet grains of oats weight and quinoa rice weight is added in jam-jar respectively, then adds respectively
Enter white granulated sugar, the additive amount of white granulated sugar amounts to the 10% of white granulated sugar raw material weight number, is separately added into wet oat after boiling dissolution
Rice and wet Li Mai meter, which are stirred evenly, to be started to sterilize, and 95 DEG C of sterilization temperature or more, is terminated within timing 20 minutes, i.e., quinoa sauce and swallow are made respectively
Wheat sauce；
(5) cooling: in jam-jar by after sterilization quinoa and oat sauce be cooled to 20 DEG C hereinafter, stand-by.
In the present embodiment, the fruit magma includes red heart flue fruit protoplasm.
In the present embodiment, the partial size 0.5-0.8cm of the grains of oats, the partial size 0.1-0.2cm of quinoa rice.
In the present embodiment, the stabilizer is the combination of gelatin, pectin and hydroxypropyl PASELLI EASYGEL.
In the present embodiment, the edible essence is Hylocereus undatus essence.
In the present embodiment, the grains of oats is that naked oats pass through decladding, broken wall, go awns, remove astringent taste, going rough, removal a part
The preliminary working step of wheat bran is made.
Embodiment 8
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
680 parts of fresh milk, 90 parts of white granulated sugar, 25 parts of dilute cream, 22 parts of grains of oats, 15 parts of quinoa rice, 25 parts of fruit magma, whey
8 parts of albumen powder, 2 parts of stabilizer, 0.8 part of edible essence, 0.015 part of lactic acid bacteria;
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 85% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to be installed
Tank, be ready for it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated quinoa online
Cereal generation meal sour milk products are made in sauce and oat sauce, are put in storage after-ripening；
The preprocessing process of the quinoa sauce and oat sauce, specifically includes the following steps:
(1) pre-soaking: it is separately added into the water of 2 times of grains of oats and quinoa rice weight, pre-soaking 6 hours, water is emptied, respectively by oat
It is leached with quinoa；
(2) medium well is cooked: after taking the boiling boiling of 3 times of grains of oats parts by weight of humidification, grains of oats is added and boils 0.5 hour medium well；It takes
After the boiling boiling for humidifying 3 times of quinoa rice parts by weight, quinoa rice is added and boils 30 minutes medium well；
(3) rinse: respectively by quinoa rice, grains of oats pour into leakage basket in, with 0-4 DEG C repeated flushing 3 minutes；
(4) ingredient, sterilization: it is separately added into the water of 5 times of wet grains of oats weight and quinoa rice weight in jam-jar, then adds respectively
Enter white granulated sugar, the additive amount of white granulated sugar amounts to the 15% of white granulated sugar raw material weight number, is separately added into wet oat after boiling dissolution
It is stirred evenly with wet multitude wheat and starts to sterilize, 95-100 DEG C of sterilization temperature, terminated within timing 30 minutes, i.e., quinoa and oat sauce are made respectively；
(5) cooling: in jam-jar by after sterilization quinoa sauce and oat sauce be cooled to 20 DEG C hereinafter, stand-by.
In the present embodiment, the fruit magma includes the combination of strawberry magma, mulberries magma, coconut grain.
In the present embodiment, the partial size 0.5-0.8cm of the grains of oats, the partial size 0.1-0.2cm of quinoa rice.
In the present embodiment, the stabilizer is the combination of gelatin, pectin, hydroxypropyl PASELLI EASYGEL and agar.
In the present embodiment, the edible essence is the combination of strawberry essence, flavoring mulberry essence.
In the present embodiment, the grains of oats is that naked oats pass through decladding, broken wall, go awns, remove astringent taste, going rough, removal a part
The preliminary working step of wheat bran is made.
Embodiment 9
A kind of preparation method of cereal generation meal Yoghourt, cereal generation meal Yoghourt are prepared by following parts by weight raw material:
690 parts of fresh milk, 100 parts of white granulated sugar, 30 parts of dilute cream, 25 parts of grains of oats, 20 parts of quinoa rice, 30 parts of fruit magma, cream
10 parts of albumin powder, 3 parts of stabilizer, 1 part of edible essence, 0.02 part of lactic acid bacteria；
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 80% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to be installed
Tank, be ready for it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling while adding pretreated quinoa online
Cereal generation meal sour milk products are made in sauce and oat sauce, are put in storage after-ripening；
The preprocessing process of the quinoa sauce and oat sauce, specifically includes the following steps:
(1) pre-soaking: being separately added into the water of 3 times of grains of oats and quinoa rice weight, pre-soaking 8 hours respectively, empties water, respectively will
Oat and quinoa rice leach；
(2) medium well is cooked: after taking the boiling boiling of 4 times of grains of oats parts by weight of humidification, grains of oats is added and boils 1 hour medium well；It takes and adds
After wet 4 times of quinoa rice parts by weight of boiling boiling, quinoa rice is added and boils 40 minutes medium well；
(3) rinse: respectively by quinoa rice, grains of oats pour into leakage basket in, with 6-10 DEG C cold water repeated flushing 10 minutes；
(4) ingredient, sterilization: the water of 6 times of wet grains of oats weight and quinoa rice weight is added in jam-jar respectively, then adds respectively
Enter white granulated sugar, the additive amount of white granulated sugar amounts to the 20% of white granulated sugar raw material weight number, is separately added into wet oat after boiling dissolution
Rice and wet Li Mai meter, which are stirred evenly, to be started to sterilize, and 95 DEG C of sterilization temperature or more, is terminated within timing 50 minutes, i.e., quinoa sauce and swallow are made respectively
Wheat sauce；
(5) cooling: in jam-jar by after sterilization quinoa sauce and oat sauce be cooled to 20 DEG C hereinafter, stand-by.
In the present embodiment, the fruit magma includes red heart flue fruit protoplasm, yellow peach magma, strawberry magma, mulberries magma
With the combination of coconut grain.
In the present embodiment, the partial size 0.5-0.8cm of the grains of oats, the partial size 0.1-0.2cm of quinoa rice.
In the present embodiment, the stabilizer is the combination of gelatin, pectin, hydroxypropyl PASELLI EASYGEL and agar.
In the present embodiment, the edible essence is Hylocereus undatus essence, yellow peach essence, strawberry essence, flavoring mulberry essence, raspberry perfume
The combination of essence and aloe flavour.
In the present embodiment, the grains of oats is that naked oats pass through decladding, broken wall, go awns, remove astringent taste, going rough, removal a part
The preliminary working step of wheat bran is made.
Comparative example 1
In this comparative example 1, lack rinsing step, other are same as Example 8；
Comparative example 2
In this comparative example 2, rinse: respectively by quinoa rice, grains of oats pour into leakage basket in, with 0-4 DEG C cold water repeated flushing 1 minute,
Other are same as Example 8；
Comparative example 3
It in this comparative example 3, rinses: respectively pouring into quinoa rice, grains of oats in leakage basket, be rinsed 20min with 20-25 DEG C,
Other are same as Example 8；
Comparative example 4
In this comparative example 4, pre-soaking: being separately added into the water of 10 times of grains of oats and quinoa rice weight, and pre-soaking 10 hours respectively, row
Water purification respectively leaches oat and quinoa rice；Cooked medium well: after taking the boiling boiling of 4 times of grains of oats parts by weight of humidification, swallow is added
Wheat rice boils 10 minutes medium well；After taking the boiling boiling of 4 times of quinoa rice parts by weight of humidification, quinoa rice is added and boils 10 minutes medium well,
He is same as Example 8；
Comparative example 5
In this comparative example 5, pre-soaking: being separately added into the water of 2 times of grains of oats and quinoa rice weight, pre-soaking 4 hours, empty water,
Oat and quinoa are leached respectively；Cooked medium well: after taking the boiling boiling of 3 times of grains of oats parts by weight of humidification, grains of oats is added and boils
70 minutes medium well；After taking the boiling boiling of 3 times of quinoa rice parts by weight of humidification, quinoa rice is added and boils 70 minutes medium well；Other and reality
It is identical to apply example 8.
Sensory evaluation and stability test part are as follows:
By the cereal generation meal Yoghourt to Examples 1 to 9-and comparative example 1-5 preparation, places 24 for 4 DEG C and as a child carry out sensory evaluation
And stability test.
1, sense organ in fact test by evaluation
Found in embodiment 1-9 experimentation: cereal in embodiment 1-9 generation meal Yoghourt delicate mouthfeel, quality it is uniform and also
The full state for having chewy texture, " capable of chewing and drink Yoghourt " of grain；And mouthfeel can be maintained within the shelf-life, do not occur being raw again and is hardened
Phenomenon allows consumer that can experience optimal mouthfeel at any time.
Comparative example 1 lacks rinsing step, other are same as Example 8, finds 1 product mouthfeel of comparative example during the experiment
Soft rotten, particle is imperfect, serious without chewy texture, retrogradation.
Washing time is 1 minute in comparative example 2, and the time is shorter, other are same as Example 8；It finds during the experiment
2 product mouthfeel of comparative example is soft rotten, and particle integrity degree is slightly worse, does not have chewy texture.
In comparative example 3 in rinsing step: being rinsed 20min with 20-25 DEG C, other are same as Example 8；It is testing
3 product coarse mouthfeel of comparative example is found in the process, and oat grain is almost broken up, retrogradation is serious.
Pre-soaking 10 hours in comparative example 4 is separately added into quinoa rice and grains of oats boils 10 minutes medium well, other and embodiment
8 is identical；4 product coarse mouthfeel of comparative example is found during the experiment, and retrogradation is serious, lamination is serious.
Pre-soaking 4 hours in comparative example 5；It is separately added into quinoa rice and grains of oats boils 70 minutes medium well, other and embodiment 8
It is identical；Discovery 5 product mouthfeel of comparative example is soft rotten during the experiment, and particle integrity degree is poor, retrogradation is serious.
In addition, comparative example 1, comparative example 2, comparative example 3 are compared with embodiment 8 it is found that any change in rinsing step respectively
One parameter will directly affect the mouthfeel of product particle；Comparative example 4, comparative example 5 are compared with embodiment 8 it is found that pre-soaking respectively
With the cooked medium well time not within the scope of the invention when, it is comparative example 4, right even if rinsing step time and temperature are all the same
Cereal generation meal Yoghourt retrogradation prepared by ratio 5 is serious, and mouthfeel is poor, illustrates that pre-soaking, cooked medium well and rinsing step are
Interrelated interactional committed step, from the analysis above, we can see that: need strict control each during cereal generation meal yogurt production
The parameters such as time, temperature, the water of processing are walked, after can be only achieved in oat or/and oat grain addition Yoghourt, full grains have
Retrogradation and lamination will not occur for chewy texture, the state that " can be chewed and drink Yoghourt ", and particle.
Sensory evaluation is carried out to cereal generation meal Yoghourt prepared by Examples 1 to 9-and comparative example 1-5.100 people of trial test number,
The product of Examples 1 to 9-and comparative example 1-5 is tasted respectively, using blank scoring mechanism, respectively from the flavor of product,
Mouthfeel, particle integrity degree, chewability evaluate product and give a mark, each full marks 10 divides, then effect is good for average mark height, and to being
It is no to like the progress overall assessment of product degree.Experimental result record is shown in Table 1.
1 product sensory evaluation experimental result of table
It was found from 1 experimental result of table: the cereal generation meal Yoghourt of the method for the present invention preparation, embodiment 1-9, in taste and flavor
It is substantially achieved approval, wherein the score of embodiment 7,8,9 is best, and overall flavor and taste scoring is best, illustrates oat, quinoa
The generation meal better taste and flavor of Yoghourt is imparted with merging for Yoghourt, is more met the needs of the public.And comparative example 1-5's is flat
Equal score is lower, illustrates that the mouthfeel of product, particle completeness are not able to satisfy popular taste demand；And part comparative example has occurred
Retrogradation is unfavorable for the health of consumer.
2, stability experiment result
Estimation of stability, experimental result such as 2 institute of table are carried out to the generation meal Yoghourt of cereal made from Examples 1 to 9 and comparative example 1-5
Show.
2 estimation of stability experimental result of table
As shown in Table 2, to the generation meal Yoghourt of cereal made from Examples 1 to 9, delicate mouthfeel, quality are uniform and full grains have
Chewy texture, the state that " can be chewed and drink Yoghourt "；And mouthfeel can be maintained within the shelf-life, and do not occur being raw again the phenomenon that being hardened, it is right
Cereal made from ratio 1~5 is serious for meal Yoghourt or the soft rotten either retrogradation of mouthfeel or has lamination, cannot
Meet product mouthfeel and stability requirement.
Add in conclusion the present invention carries out pre-soaking, medium well of precooking, flushing, sterilization etc. by grains of oats or/and quinoa rice
Work step is rapid, and the parameters such as time, temperature, water of each step processing of strict control reach oat or/and Yoghourt is added in oat grain
In after, full grains have chewy texture, the state that " can be chewed and drink Yoghourt "；And mouthfeel can be maintained within the shelf-life, it is not raw again
The phenomenon that being hardened allows consumer that can experience optimal mouthfeel at any time.Changing any one parameter all will result directly in cereal
The decline of generation meal Yoghourt mouthfeel and flavor.
The present invention solves Yoghourt due to needing to save at low temperature containing profitable probliotics, and general storage temperature is 2-4 degree,
But the preference temperature of age of starch is also 2-4 degree；And amylose content is high in oat starch, amylose compares amylose
It is easier to the technical problem of aging, a kind of Yoghourt and quinoa/oat grain combination product is developed, has filled up the market vacancy.
Claims (10)
1. a kind of preparation method of cereal generation meal Yoghourt, which is characterized in that cereal generation meal Yoghourt is by following parts by weight raw material system
It is standby to form:
650-690 parts of fresh milk, 85-100 parts of white granulated sugar, 20-30 parts of dilute cream, 20-25 parts of grains of oats or/and quinoa rice 10-
20 parts, 20-30 parts of fruit magma, 5-10 parts of PURE WHEY, 1.5-3 parts of stabilizer, 0.5-1 parts of edible essence, lactic acid bacteria
0.01~0.02 part；
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
It is described filling: feed liquid after fermentation being cooled to 20-25 DEG C, fruit magma, edible essence is added, turns over cylinder to tinning, standard
It is standby carry out it is filling, will turn over feed liquid after cylinder carried out by bottle placer it is filling, it is filling at the same add online pretreated quinoa or/and
Cereal generation meal sour milk products are made in oat sauce, are put in storage after-ripening；
The preprocessing process of the quinoa or/and oat sauce, specifically includes the following steps:
(1) pre-soaking: being separately added into the water of grains of oats or/and 1.5-3 times of weight of quinoa rice, pre-soaking 5-8 hours, empty water,
Grains of oats or/and quinoa rice are leached；
(2) medium well is cooked: after taking the boiling boiling of 2-4 times of grains of oats parts by weight of humidification, grains of oats is added and boils 0.5-1 hours and breaks
It is raw；After taking the boiling boiling of 2-4 times of parts by weight of quinoa rice of humidification, quinoa rice is added and boils 15-40 minutes medium well；
(3) rinse: respectively by quinoa rice, grains of oats pour into leakage basket in, with 0-10 DEG C cold water repeated flushing 3-10 minutes；
(4) wet grains of oats weight or/and 3-6 times of weight of quinoa rice of water, then ingredient, sterilization: are separately added into jam-jar
White granulated sugar is added, the additive amount of white granulated sugar is 10-the 20% of white granulated sugar raw material weight number, and wet grains of oats is added after boiling dissolution
Or/and wet Li Mai meter is stirred evenly and is started to sterilize, and 95 DEG C of sterilization temperature or more, is terminated to get quinoa or/and swallow within timing 20-50 minutes
Wheat sauce；
(5) cooling: in jam-jar by after sterilization quinoa or/and oat sauce be cooled to 20 DEG C hereinafter, stand-by.
2. a kind of preparation method of cereal generation meal Yoghourt according to claim 1, which is characterized in that
Cereal generation meal Yoghourt is prepared by following parts by weight raw material:
680 parts of fresh milk, 90 parts of white granulated sugar, 25 parts of dilute cream, 25 parts of grains of oats or/and 15 parts of quinoa rice, 25 parts of fruit magma,
8 parts of PURE WHEY, 2 parts of stabilizer, 0.8 part of edible essence, 0.015 part of lactic acid bacteria;
Above-mentioned parts by weight raw material is taken to prepare the preparation method of cereal generation meal Yoghourt, specifically includes the following steps:
Pretreatment, material allotment, homogeneous, sterilization, fermentation, filling, storage after-ripening；
The preprocessing process of the quinoa or/and oat sauce, specifically includes the following steps:
(1) pre-soaking: it is separately added into the water of 2 times of grains of oats or/and quinoa rice weight, pre-soaking 6 hours, water is emptied, by oat
Or/and quinoa leaches；
(2) medium well is cooked: after taking the boiling boiling of 3 times of grains of oats parts by weight of humidification, grains of oats is added and boils 0.5 hour medium well；It takes
After the boiling boiling for humidifying 3 times of quinoa rice parts by weight, quinoa rice is added and boils 30 minutes medium well；
(3) it rinses: respectively pouring into quinoa rice, grains of oats in leakage basket, with cold water repeated flushing 5 minutes；
(4) ingredient, sterilization: it is separately added into the water of 5 times of wet grains of oats weight or/and quinoa rice weight in jam-jar, then adds
Enter white granulated sugar, the additive amount of white granulated sugar is the 10-20% of white granulated sugar raw material weight number, boil be added after dissolution wet oat or/and
Wet multitude wheat, which stirs evenly, to be started to sterilize, and 95-100 DEG C of sterilization temperature, is terminated to get quinoa or/and oat sauce within timing 30 minutes；
(5) cooling: in jam-jar by after sterilization quinoa or/and oat sauce be cooled to 20 DEG C hereinafter, stand-by.
3. a kind of preparation method of cereal generation meal Yoghourt according to claim 1 or 2, which is characterized in that
The pretreatment: raw material milk is checked and accepted after the assay was approved, is store by being cooled to 2-6 DEG C after the net cream of degerming seperator progress
Hiding；
Material allotment: being warming up to 65-75 DEG C for raw material milk, and with white granulated sugar, stabilizer, PURE WHEY, dilute cream into
Row is mixed evenly to form feed liquid, and the additive amount of white granulated sugar is the 80-90% of white granulated sugar raw material weight number；
The homogeneous: by feed liquid after allotment at 65-75 DEG C, homogeneous, pressure 150-200bar are carried out by homogenizer；
The sterilization: feed liquid after homogeneous is warming up to 92-97 DEG C, 300 seconds is kept the temperature, is sterilized；
The fermentation: being cooled to 37-45 DEG C for feed liquid after sterilization, and lactic acid bacteria is added and starts to ferment；It keeps the temperature and carries out at 37-45 DEG C
Fermentation opens stirring demulsification to measuring, stops fermentation after titratable acidity reaches 70oT.
4. a kind of preparation method of cereal generation meal Yoghourt according to claim 1 or 2, which is characterized in that the fruit is former
Slurry includes red heart flue fruit protoplasm, yellow peach magma, strawberry magma, mulberries magma, any in coconut grain or wantonly two kinds or more
Combination.
5. a kind of preparation method of cereal generation meal Yoghourt according to claim 1 or 2, which is characterized in that the grains of oats
Partial size 0.5-0.8cm, the partial size 0.1-0.2cm of quinoa rice.
6. a kind of preparation method of cereal generation meal Yoghourt according to claim 1 or 2, which is characterized in that the stabilizer
For any in gelatin, pectin, hydroxypropyl PASELLI EASYGEL, agar or wantonly two kinds or more combinations.
7. a kind of preparation method of cereal generation meal Yoghourt according to claim 1 or 2, which is characterized in that the edible perfume (or spice)
Essence be Hylocereus undatus essence, yellow peach essence, strawberry essence, flavoring mulberry essence, raspberry essence, in aloe flavour it is any or it is wantonly two kinds and
Above combination.
8. a kind of preparation method of cereal generation meal Yoghourt according to claim 1 or 2, which is characterized in that the grains of oats
By naked oats by decladding, broken wall, go awns, remove astringent taste, rough, a part of wheat bran of removal preliminary working step gone to be made.
9. a kind of preparation method of cereal generation meal Yoghourt according to claim 1 or 2, which is characterized in that the flushing: point
Quinoa rice, grains of oats are not poured into leakage basket, with 0-10 degree cold water repeated flushing 3-10 minutes.
10. a kind of preparation method of cereal generation meal Yoghourt according to claim 1 or 2, which is characterized in that the grains of oats
Partial size 0.5cm, the partial size 0.1cm of quinoa rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910606659.4A CN110200071A (en) | 2019-07-06 | 2019-07-06 | A kind of preparation method of cereal generation meal Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910606659.4A CN110200071A (en) | 2019-07-06 | 2019-07-06 | A kind of preparation method of cereal generation meal Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110200071A true CN110200071A (en) | 2019-09-06 |
Family
ID=67796573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910606659.4A Pending CN110200071A (en) | 2019-07-06 | 2019-07-06 | A kind of preparation method of cereal generation meal Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110200071A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111742997A (en) * | 2020-07-30 | 2020-10-09 | 重庆光大集团乳业股份有限公司 | Chocolate-flavored fermented milk and preparation method thereof |
| CN111742996A (en) * | 2020-07-30 | 2020-10-09 | 重庆光大集团乳业股份有限公司 | Avocado, oat and black rice flavored yogurt and preparation method thereof |
| CN112006099A (en) * | 2020-07-10 | 2020-12-01 | 上海交通大学 | Cereal meal replacement yoghourt and preparation method thereof |
| CN112167343A (en) * | 2020-11-09 | 2021-01-05 | 湖南金健乳业股份有限公司 | Preparation method of oat yogurt |
| CN112841584A (en) * | 2019-11-28 | 2021-05-28 | 内蒙古伊利实业集团股份有限公司 | Jam containing cereal particles, preparation method and application of jam in neutral dairy product |
| CN113712081A (en) * | 2021-08-12 | 2021-11-30 | 北大荒完达山乳业股份有限公司 | Normal-temperature grain-flavored yogurt and preparation method thereof |
| CN115462433A (en) * | 2021-06-11 | 2022-12-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Quinoa wheat sauce, frozen beverage containing quinoa wheat sauce and preparation method |
| CN115669728A (en) * | 2022-09-26 | 2023-02-03 | 大理欧亚乳业有限公司 | High-protein nutritional flavored yoghurt and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057949A (en) * | 1991-08-07 | 1992-01-22 | 吉林省农业科学院大豆研究所 | The production technology of grain cold drink products |
| CN101011085A (en) * | 2007-02-13 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising nut granule and production method thereof |
| CN101715821A (en) * | 2009-12-30 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidophilus milk and preparation method thereof |
| CN101933535A (en) * | 2009-07-02 | 2011-01-05 | 内蒙古伊利实业集团股份有限公司 | Yoghourt containing cereal particles and fruit particles and production method thereof |
| WO2013188187A2 (en) * | 2012-06-11 | 2013-12-19 | The Quaker Oats Company | Chilled products containing yogurt, fruit and oats |
| CN103976024A (en) * | 2014-06-05 | 2014-08-13 | 光明乳业股份有限公司 | Oat dairy product and preparation method thereof |
| CN107821595A (en) * | 2017-12-04 | 2018-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of corn yoghourt and preparation method thereof |
-
2019
- 2019-07-06 CN CN201910606659.4A patent/CN110200071A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057949A (en) * | 1991-08-07 | 1992-01-22 | 吉林省农业科学院大豆研究所 | The production technology of grain cold drink products |
| CN101011085A (en) * | 2007-02-13 | 2007-08-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Grain flavouring milk comprising nut granule and production method thereof |
| CN101933535A (en) * | 2009-07-02 | 2011-01-05 | 内蒙古伊利实业集团股份有限公司 | Yoghourt containing cereal particles and fruit particles and production method thereof |
| CN101715821A (en) * | 2009-12-30 | 2010-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidophilus milk and preparation method thereof |
| WO2013188187A2 (en) * | 2012-06-11 | 2013-12-19 | The Quaker Oats Company | Chilled products containing yogurt, fruit and oats |
| CN103976024A (en) * | 2014-06-05 | 2014-08-13 | 光明乳业股份有限公司 | Oat dairy product and preparation method thereof |
| CN107821595A (en) * | 2017-12-04 | 2018-03-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of corn yoghourt and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘淑一等: "预糊化对燕麦全粉理化性质的影响", 《中国粮油学报》 * |
| 毛颖超: "燕麦发酵饮料的研制", 《山东食品发酵》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841584A (en) * | 2019-11-28 | 2021-05-28 | 内蒙古伊利实业集团股份有限公司 | Jam containing cereal particles, preparation method and application of jam in neutral dairy product |
| CN112006099A (en) * | 2020-07-10 | 2020-12-01 | 上海交通大学 | Cereal meal replacement yoghourt and preparation method thereof |
| CN111742997A (en) * | 2020-07-30 | 2020-10-09 | 重庆光大集团乳业股份有限公司 | Chocolate-flavored fermented milk and preparation method thereof |
| CN111742996A (en) * | 2020-07-30 | 2020-10-09 | 重庆光大集团乳业股份有限公司 | Avocado, oat and black rice flavored yogurt and preparation method thereof |
| CN112167343A (en) * | 2020-11-09 | 2021-01-05 | 湖南金健乳业股份有限公司 | Preparation method of oat yogurt |
| CN112167343B (en) * | 2020-11-09 | 2023-09-22 | 湖南金健乳业股份有限公司 | Preparation method of oat yoghourt |
| CN115462433A (en) * | 2021-06-11 | 2022-12-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Quinoa wheat sauce, frozen beverage containing quinoa wheat sauce and preparation method |
| CN115462433B (en) * | 2021-06-11 | 2024-04-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Quinoa sauce, frozen beverage containing quinoa sauce and preparation method of frozen beverage |
| CN113712081A (en) * | 2021-08-12 | 2021-11-30 | 北大荒完达山乳业股份有限公司 | Normal-temperature grain-flavored yogurt and preparation method thereof |
| CN115669728A (en) * | 2022-09-26 | 2023-02-03 | 大理欧亚乳业有限公司 | High-protein nutritional flavored yoghurt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110200071A (en) | A kind of preparation method of cereal generation meal Yoghourt | |
| US20240057651A1 (en) | Nutritional formulations such as a yoghurt, cream, cream dessert or frozen dessert, comprising a pea protein isolate, and the use of the formulation as a source of protein | |
| CN101099512B (en) | Cereal-granules-containing seasoning milk or milk beverage and producing method thereof | |
| CN104886256B (en) | A kind of pure walnut acidified milk and preparation method thereof | |
| CN102106395B (en) | Milk beverage containing highland barley and preparation method thereof | |
| CN101700073B (en) | Flavored milk or milk beverage containing highland barley grains and production method thereof | |
| CN105054167A (en) | Cereal beverage with flavor of red dates and preparation method of cereal beverage | |
| CN107334024A (en) | A kind of preparation method for the rice beverage that ferments | |
| CN105661231A (en) | Milk and cereal beverage with quinoa malt and method for producing milk and cereal beverage | |
| CN102047959A (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN106538693A (en) | A kind of high protein milk shake containing milk protein and vegetable protein and preparation method thereof | |
| CN102187902A (en) | Vitamin c protein beverage, and preparation method thereof | |
| Nnam | Chemical, sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor, bambara groundnut (Vigna subterranea L. Verdc) and sweet potato (Ipomoea batatas) flours | |
| CN101390617B (en) | Novel health food with national feature and formulation thereof | |
| CN105886210A (en) | Preparation method of health wine | |
| CN112167343A (en) | Preparation method of oat yogurt | |
| CN101623100B (en) | Method of producing nutrition-fortified rice with fluidized-bed spraying technology | |
| CN109480156A (en) | A kind of quinoa cereal beverage and preparation method thereof | |
| CN109234108A (en) | A kind of fermented glutinour rice and preparation method thereof | |
| CN107258915A (en) | A kind of Cordyceps militaris corn, peanut composite beverage | |
| CN108174923A (en) | A kind of oat milk and preparation method thereof | |
| CN107836614A (en) | A kind of fermented grain beverage and preparation method thereof | |
| CN114521588A (en) | Liquid dairy product containing cereal particles and preparation method thereof | |
| CN101836753A (en) | Fermented grain protein beverage and production technology thereof | |
| CN106666557A (en) | Making method of pure potato flavored nutritious staple food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |