CN110810510A - Preparation method of drinking yoghurt - Google Patents
Preparation method of drinking yoghurt Download PDFInfo
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- CN110810510A CN110810510A CN201911218731.2A CN201911218731A CN110810510A CN 110810510 A CN110810510 A CN 110810510A CN 201911218731 A CN201911218731 A CN 201911218731A CN 110810510 A CN110810510 A CN 110810510A
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- drinking yoghurt
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- sterilization
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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
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Abstract
The invention discloses a preparation method of drinking yoghurt, which comprises the following steps: filling a mixed material of the sugar solution and the thickening agent, wherein the filling process comprises the following steps: and filling the materials into a plastic composite bag, and cooling and storing for later use. The invention provides a preparation method of drinking yoghurt, wherein in the processing process, sugar liquor, a thickening agent and the like are filled into a plastic composite bag, so that the drinking yoghurt is easy to store and long in quality guarantee period, is convenient for enterprises to take and use according to production requirements, avoids waste of raw materials, effectively saves the production cost, and has better stability.
Description
Technical Field
The invention relates to the field of dairy products, in particular to drinking yoghurt and a preparation method thereof.
Background
At present, drinking yoghurt is rapidly developed at home and abroad in recent years, and is popular with consumers and markets. The drinking yoghurt has the characteristics of smooth liquid, no wall hanging and fresh mouthfeel. If bottled, the beverage has portability and instant drinking property and is generally accepted by consumers. The process of drinking yoghurt includes twice re-compounding. Particularly, in the material melting tank with the tank body more than ten tons in production, the finished product of at least twenty tons of products is made by the once melting amount of the colloidal sugar liquid, the market demand does not need to do so much, and great economic loss and inconvenience are brought to companies. The drinking yoghurt belongs to a secondary ingredient process in the process, the content of milk required to be used as the yoghurt is more than or equal to 80 percent, and the water for dissolving the glue is little, so that the space for using stabilizing agent sugar and the like of a hydrated product is small, and great difficulty is brought to production, moreover, a tank body for preparing the ingredients of more than medium-sized companies is large (more than 10T), and the tank body has the minimum requirement on the water for dissolving the glue, so that a great amount of disposable colloidal sugar liquid is needed, but the product is in a process state for market demand, and great inconvenience is brought to production enterprises, and great economic loss is caused.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a preparation method of drinking yoghurt, which improves the convenience of yoghurt processing, saves cost and reduces the economic loss of enterprises.
The purpose of the invention is realized by adopting the following technical scheme:
a preparation method of drinking yoghurt comprises the following steps: filling a mixed material of the sugar solution and the thickening agent, wherein the filling process comprises the following steps: and filling the materials into a plastic composite bag, and cooling and storing for later use.
Further, the filling temperature is 90-95 ℃.
Further, the method comprises the following steps: and (3) mixing the mixed material of the plastic composite bag with the fermented milk, and uniformly stirring to obtain the drinking yoghurt.
Further, the volume of the plastic composite bag is 10-20 kg.
Further, the filled plastic composite bags were stored at 2-6 ℃.
Further, the mixed material of the sugar solution and the thickening agent is subjected to the following treatment processes before filling:
(1) material melting: heating water to 70-80 deg.C, adding white sugar and thickener, mixing, stirring, emulsifying, dissolving completely, and cooling;
(2) and (3) sterilization: and (3) sterilizing the mixed material obtained in the step (2) to obtain the material to be filled.
Further, in the step (2), the sterilization temperature is 125 +/-1 ℃, the sterilization time is 15 seconds, and the outlet temperature of the sterilization machine is 95 +/-1 ℃.
Further, the preparation process of the fermented milk is as follows:
(1) preparing materials: heating liquid milk to 40-50 deg.C, adding white sugar, and stirring to mix well;
(2) and (3) sterilization: homogenizing and sterilizing the feed liquid prepared in the step (1);
(3) fermentation: cooling the feed liquid obtained in the step (2), inoculating zymocyte, uniformly stirring, and fermenting to obtain fermented milk;
(4) demulsifying: and (4) turning over the cylinder of the fermented milk obtained in the step (3) and cooling.
Further, in the step (2), the homogenization temperature is 55-70 ℃, and the homogenization pressure is as follows: the primary pressure is 160bar, the secondary pressure is 30bar, the sterilization temperature is 95 +/-1 ℃, and the sterilization time is 300 seconds.
Further, in the step (3), the fermentation temperature is 40-45 ℃, the fermentation time is 6.5-7.5h, and the acidity reaches 80-850And (4) stopping fermentation after T.
Compared with the prior art, the invention has the beneficial effects that: the invention provides a preparation method of drinking yoghurt, wherein in the processing process, sugar liquor, a thickening agent and the like are filled into a plastic composite bag, so that the drinking yoghurt is easy to store and long in quality guarantee period, is convenient for enterprises to take and use according to production requirements, avoids waste of raw materials, effectively saves the production cost, and has better stability.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
A preparation method of drinking yoghurt comprises the following steps:
(1) preparation of fermented milk
A: preparing materials: heating liquid milk to 40 deg.C, adding white sugar, and stirring to mix well;
b: and (3) sterilization: and C, homogenizing and sterilizing the material liquid prepared in the step A, wherein the homogenizing temperature is 55, and the homogenizing pressure is as follows: the primary pressure is 160bar, the secondary pressure is 30bar, the sterilization temperature is 95 ℃, and the time is 300 seconds;
c: fermentation: c, cooling the feed liquid obtained in the step B, inoculating zymocyte, stirring uniformly, and fermenting at 40 ℃ for 6.5h until the acidity reaches 800Stopping fermentation after T to obtain fermented milk;
d: demulsifying: c, turning over the fermented milk in the step C for cooling, wherein the turning temperature is less than or equal to 10 ℃;
(2) preparation of a mixture of sugar liquor and thickener
A: material melting: heating water to 70 ℃, adding white granulated sugar and a thickening agent, mixing the materials evenly, adding the mixture into an emulsifying tank, stirring and emulsifying the mixture, fully dissolving the mixture, and transferring the mixture to a mixing tank for cooling;
b: and (3) sterilization: and C, sterilizing the mixed material obtained in the step A at the sterilization temperature of 125 ℃ for 15 seconds, and at the outlet temperature of a sterilizer of 95 ℃ to obtain the material to be filled.
(3) Filling: filling the mixed material obtained in the step (2) into a plastic composite bag with the volume of 10kg, wherein the filling temperature is 95 ℃, cooling, and storing for 3 months at the temperature of 2 ℃ for later use;
(4) and (3) mixing the mixed material of the plastic composite bag in the step (3) with the fermented milk in the step (1), and uniformly stirring to obtain the drinking yoghurt.
Example 2
A preparation method of drinking yoghurt comprises the following steps:
(1) preparation of fermented milk
A: preparing materials: heating liquid milk to 45 deg.C, adding white sugar, and stirring to mix well;
b: and (3) sterilization: and C, homogenizing and sterilizing the feed liquid prepared in the step A, wherein the homogenizing temperature is 60 ℃, and the homogenizing pressure is as follows: the primary pressure is 160bar, the secondary pressure is 30bar, the sterilization temperature is 96 ℃, and the time is 300 seconds;
c: fermentation: c, cooling the feed liquid obtained in the step B, inoculating zymocyte, uniformly stirring, and fermenting at 43 ℃ for 7 hours until the acidity reaches 830Stopping fermentation after T to obtain fermented milk;
d: demulsifying: c, turning over the fermented milk in the step C for cooling, wherein the turning temperature is less than or equal to 10 ℃;
(2) preparation of a mixture of sugar liquor and thickener
A: material melting: heating water to 75 ℃, adding white granulated sugar and a thickening agent, mixing the white granulated sugar and the thickening agent evenly, adding the mixture into an emulsifying tank, stirring and emulsifying the mixture, fully dissolving the mixture, and transferring the mixture to a mixing tank for cooling;
b: and (3) sterilization: and C, sterilizing the mixed material obtained in the step A at the sterilization temperature of 126 ℃ for 15 seconds, and at the outlet temperature of a sterilizer of 96 ℃, thus obtaining the material to be filled.
(3) Filling: filling the mixed material obtained in the step (2) into a plastic composite bag with the capacity of 15kg, wherein the filling temperature is 90 ℃, cooling, and storing for 5 months at 5 ℃ for later use;
(4) and (3) mixing the mixed material of the plastic composite bag in the step (3) with the fermented milk in the step (1), and uniformly stirring to obtain the drinking yoghurt.
Example 3
A preparation method of drinking yoghurt comprises the following steps:
(1) preparation of fermented milk
A: preparing materials: heating liquid milk to 50 deg.C, adding white sugar, and stirring to mix well;
b: and (3) sterilization: and C, homogenizing and sterilizing the material liquid prepared in the step A, wherein the homogenizing temperature is 70 ℃, and the homogenizing pressure is as follows: the primary pressure is 160bar, the secondary pressure is 30bar, the sterilization temperature is 96 ℃, and the time is 300 seconds;
c: fermentation: c, cooling the feed liquid obtained in the step B, inoculating zymocyte, stirring uniformly, and fermenting at 45 ℃ for 7.5h until the acidity reaches 850Stopping fermentation after T to obtain fermented milk;
d: demulsifying: c, turning over the fermented milk in the step C for cooling, wherein the turning temperature is less than or equal to 10 ℃;
(2) preparation of a mixture of sugar liquor and thickener
A: material melting: heating water to 80 ℃, adding white granulated sugar and a thickening agent, mixing the materials evenly, adding the mixture into an emulsifying tank, stirring and emulsifying the mixture, fully dissolving the mixture, and transferring the mixture to a mixing tank for cooling;
b: and (3) sterilization: and C, sterilizing the mixed material obtained in the step A at the sterilization temperature of 126 ℃ for 15 seconds, and at the outlet temperature of a sterilizer of 96 ℃, thus obtaining the material to be filled.
(3) Filling: filling the mixed material obtained in the step (2) into a plastic composite bag with the capacity of 20kg, wherein the filling temperature is 92 ℃, cooling, and storing for 2 months at 6 ℃ for later use;
(4) and (3) mixing the mixed material of the plastic composite bag in the step (3) with the fermented milk in the step (1), and uniformly stirring to obtain the drinking yoghurt.
Comparative example 1
Comparative example 1 provides a method of preparing a drinking yoghurt, distinguished from example 1 by: and (4) filling the mixed material into a temporary storage tank in the step (3), and mixing the mixed material with fermented milk, wherein the rest is the same as that in the embodiment 1.
Comparative example 2
Comparative example 2 provides a method of preparing a drinking yoghurt, distinguished from example 1 by: the filling temperature is 100 ℃.
Comparative example 3
Comparative example 3 provides a method of preparing a drinking yoghurt, distinguished from example 1 by: the filling temperature is 85 ℃.
The stability of the filling materials in example 1 and comparative examples 1 to 3 was observed, and the time from the start of storage to the deterioration of the feed liquid was counted, and the results are shown in table 1.
TABLE 1
| Sample (I) | Storage time |
| Example 1 | 6 months old |
| Comparative example 1 | 2h |
| Comparative example 2 | 2 months old |
| Comparative example 3 | 3 months old |
As can be seen from the table 1, under the same storage condition, the quality guarantee period of the feed liquid stored in the plastic composite bag is longer than that of the material in the temporary storage tank, the material is deteriorated after the feed liquid is stored in the temporary storage tank for 2 hours, the requirement on the production capacity of an enterprise is higher, and the waste of the material is caused. This application adopts and deposits the feed liquid in the compound bag of plastics, and the enterprise of being convenient for takes according to the production needs, has avoided the waste of raw materials, effectively practices thrift manufacturing cost.
And (3) detecting the whey precipitation amount of each group of yoghourt: the yoghurts prepared in example 1 and comparative examples 1 to 3, which had the same production date, were stored in a refrigerator at 4 ℃ for 21 days, and the whey deposition amounts of the groups on the first day and the 21 st day were measured, respectively, and the results are shown in fig. 2.
TABLE 2
It can be seen from table 1 that the yogurt of example 1 was prepared from materials stored in a plastic composite bag for 3 months, and the whey precipitation amount of the prepared yogurt at day 21 was only 0.05mm, which was relatively stable, and was comparable to the whey precipitation amount of the yogurt stored in the temporary storage tank immediately after being made from the materials. The yoghourt prepared by the method still has good texture and quality after the feed liquid preserved by the plastic composite bag is used for a period of time. Compared with the prior art, the filling temperature is changed in the comparative examples 2 and 3, the whey precipitation amount is large after 21 days, and the stability of the stored material liquid is influenced by overhigh or overlow filling temperature, so that the quality of the yoghourt is influenced, and the filling temperature is selected to be 90-95 ℃, so that on one hand, the condition that the organization state of the material is influenced by microorganism breeding, bag expansion and the like caused by overlow temperature is avoided; on the other hand, prevent that the structure of colloid in the high temperature destroys the material to influence the stability of material.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (10)
1. A preparation method of drinking yoghurt is characterized by comprising the following steps: filling a mixed material of the sugar solution and the thickening agent, wherein the filling process comprises the following steps: and filling the materials into a plastic composite bag, and cooling and storing for later use.
2. The method of making a drinking yoghurt as claimed in claim 1, wherein the filling temperature is 90-95 ℃.
3. The method of making a drinking yoghurt as claimed in claim 1, comprising the steps of: and (3) mixing the mixed material of the plastic composite bag with the fermented milk, and uniformly stirring to obtain the drinking yoghurt.
4. The method for preparing drinking yoghurt as claimed in claim 1, wherein the volume of the plastic composite bag is 10-20 kg.
5. The method for preparing drinking yoghurt as claimed in claim 1, wherein the filled plastic composite bags are stored at 2-6 ℃.
6. The method for preparing drinking yoghurt as claimed in claim 1, wherein the mixed material of sugar solution and thickener is subjected to the following treatment processes before filling:
(1) material melting: heating water to 70-80 deg.C, adding white sugar and thickener, mixing, stirring, emulsifying, dissolving completely, and cooling;
(2) and (3) sterilization: and (3) sterilizing the mixed material obtained in the step (2) to obtain the material to be filled.
7. The method for preparing drinking yoghurt as claimed in claim 5, wherein the sterilization temperature in the step (2) is 125 ± 1 ℃, the sterilization time is 15 seconds, and the outlet temperature of the sterilizer is 95 ± 1 ℃.
8. The method for preparing drinking yoghurt as claimed in claim 1, wherein the fermented milk is prepared by the following steps:
(1) preparing materials: heating liquid milk to 40-50 deg.C, adding white sugar, and stirring to mix well;
(2) and (3) sterilization: homogenizing and sterilizing the feed liquid prepared in the step (1);
(3) fermentation: cooling the feed liquid obtained in the step (2), inoculating zymocyte, uniformly stirring, and fermenting to obtain fermented milk;
(4) demulsifying: and (4) turning over the cylinder of the fermented milk obtained in the step (3) and cooling.
9. The preparation method of the drinking yoghurt as claimed in claim 8, wherein the homogenization temperature in the step (2) is 55-70 ℃, and the homogenization pressure is as follows: the primary pressure is 160bar, the secondary pressure is 30bar, the sterilization temperature is 95 +/-1 ℃, and the sterilization time is 300 seconds.
10. The method for preparing drinking yoghurt as claimed in claim 8, wherein the fermentation temperature in the step (3) is 40-45 ℃, the fermentation time is 6.5-7.5h, and the acidity reaches 80-850And (4) stopping fermentation after T.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911218731.2A CN110810510A (en) | 2019-12-03 | 2019-12-03 | Preparation method of drinking yoghurt |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911218731.2A CN110810510A (en) | 2019-12-03 | 2019-12-03 | Preparation method of drinking yoghurt |
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| CN110810510A true CN110810510A (en) | 2020-02-21 |
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| CN201911218731.2A Pending CN110810510A (en) | 2019-12-03 | 2019-12-03 | Preparation method of drinking yoghurt |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461491A (en) * | 2013-08-30 | 2013-12-25 | 江苏太子乳业有限公司 | Novel yogurt production and preparation process |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461491A (en) * | 2013-08-30 | 2013-12-25 | 江苏太子乳业有限公司 | Novel yogurt production and preparation process |
Non-Patent Citations (1)
| Title |
|---|
| 张炳生等: "《食品的选购和贮藏》", 31 January 1996, 上海科技教育出版社 * |
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