CN112385707A - Preparation method of yoghourt beverage - Google Patents
Preparation method of yoghourt beverage Download PDFInfo
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- CN112385707A CN112385707A CN202011299695.XA CN202011299695A CN112385707A CN 112385707 A CN112385707 A CN 112385707A CN 202011299695 A CN202011299695 A CN 202011299695A CN 112385707 A CN112385707 A CN 112385707A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- 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)
Abstract
The invention relates to a preparation method of a yoghourt beverage, and belongs to the technical field of food processing. The production process of the yoghurt drink is scientific and reasonable in matching by taking the new zealand milk powder, the direct drinking water, the white granulated sugar and the compound strain as raw materials and optimizing and refining the variety and the proportion of the raw materials and the process conditions of each step of sterilizing, blending, inoculating, fermenting, refrigerating, preparing materials, mixing and homogenizing and sealing a cup. The yogurt drink is high in quality, good in taste, rich in nutrition and beneficial to human health, the consumption of yogurt is controlled through manual fermentation, the operation efficiency of stores is improved, the purchase cost and the labor cost are reduced, and meanwhile, the prepared yogurt drink is rich in various active bacteria and high in nutritional value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a yoghourt beverage.
Background
The yoghourt has a long history, along with the better and better infrastructure, a large number of yoghourt flavor drinks, yoghourt flavor milk, flavored yoghourt and other products appear in the market, and along with the continuous improvement of the living standard of people, the yoghourt can be drunk and is good to drink the green and healthy pursuit in the present day.
In the prior art, the ready-made yoghourt is basically purchased directly when the store prepares the ready-made yoghourt drink, the yoghourt may be out of stock and lack of goods due to logistics transportation and the like, and the purchasing cost and the labor cost are increased. And the most of the existing finished yoghourt products in the market are products which are subjected to a post-sterilization process to prolong the storage time, do not contain active bacteria and greatly reduce the nutritional value.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a preparation method of a yoghourt beverage, which controls the using amount of yoghourt through manual fermentation, improves the operation efficiency of stores, reduces the purchase cost and the labor cost, and simultaneously, the prepared yoghourt beverage is rich in various active bacteria, high in nutritional value and rich in taste.
The above object of the present invention is achieved by the following technical solutions:
a preparation method of a yoghourt beverage comprises the following steps:
s1, sterilizing the container, cleaning the container with boiled water, and drying and sterilizing at 95-100 ℃ for 1.5 hours;
s2, preparing the handmade yoghourt, and making quantitative handmade yoghourt according to the sale conditions of yoghourt drinks in different stores;
s2a, blending, weighing 2000ml of boiled water, pouring into a yoghurt pot, pouring 100g of white granulated sugar and 400g of yoghurt powder, and stirring with a handheld eggbeater until the white granulated sugar and the yoghurt powder are dissolved;
s2b, inoculating, adding 2500ml of cold water into the yogurt pot, continuously stirring for 30S, pouring a bag of composite strains, and continuously stirring for 30S again until the composite strains are uniformly stirred;
s2c, fermenting, namely putting the yoghourt pot into a yoghourt machine, adjusting the temperature of the yoghourt machine to 41 ℃, fermenting for 6-8 hours, and stopping fermenting when the yoghourt basically reaches a solidification state;
s2e, refrigerating for later use, namely uniformly stirring the yoghourt by using the handheld eggbeater, taking out the yoghourt, and sealing, refrigerating and storing for later use;
s3, preparing a yoghourt beverage, and preparing a quantitative yoghourt beverage by taking the handmade yoghourt as a raw material;
s3a, preparing materials, namely putting a full spoon of rhizoma Amorphophalli 1 and a flat spoon of yogurt 2 into a product cup;
s3b, mixing and homogenizing, putting 50g of frozen fruit and 1 flat spoon of special frozen fruit thick slurry into a Xueke cup, mashing the frozen fruit thick slurry and the snow Ke cup together, adding 80-120g of ice cubes, 1 flat spoon of yoghourt and 100ml of direct drinking water, and pouring the mixture into the product outlet cup after the mixture is in an iced state under shake 20;
and S3c, sealing the cup, and discharging the product after sealing the product cup by using a cup sealing machine.
Through the technical scheme, the preparation method of the yoghourt drink is applicable to various stores, the amount of the yoghourt can be controlled according to the actual conditions of the stores by adopting manual fermentation, the operation efficiency of the stores is improved, and the purchase cost and the labor cost are reduced. Meanwhile, the yogurt fermented by hand is combined with the customized fruit juice/fruit jam or frozen fruit to prepare the yogurt drink with fruit flavor, so that the yogurt drink has better mouthfeel, can directly eat the fruit and has unique mellow mouthfeel of the manual yogurt. The prepared yoghourt beverage is rich in various active bacteria, high in nutritive value and rich in taste, is gradually selected by more and more consumers, and has very strong economic popularization value.
The present invention in a preferred example may be further configured to: in step S2a, the sour milk powder is imported full-cream milk powder from New Zealand.
Through the technical scheme, the new zealand milk powder always takes on the tradition of the new zealand excellent milk source, the delivery process from the first milk source to the milk source is strictly controlled, the absolute safety of the milk source is ensured, and the milk powder is a safe and reassuring high-end milk powder product. The invention adopts the imported full-fat milk of New Zealand as the milk source, improves the quality of the yoghourt, has outstanding characteristics compared with the common milk powder, and the prepared yoghourt has higher fat, non-fat milk solid and protein content and improves the nutritive value of the yoghourt. The yoghourt has rich and full mouthfeel, is used as a main material for yoghourt fermentation, has the cost far lower than that of milk, improves the quality and greatly reduces the cost.
The present invention in a preferred example may be further configured to: in step S2b, the composite bacterial species include Lactobacillus plantarum, Streptococcus thermophilus, lactococcus lactis subsp.
Through the technical scheme, the handmade yoghourt is prepared by fermenting a plurality of active bacteria, and the active bacteria can decompose lactose and protein in the cow milk, so that the cow milk is easier to digest and absorb by a human body and has high nutritional value.
The present invention in a preferred example may be further configured to: in step S2b, the temperature of the water after the cold water is added is not higher than 42 ℃.
Through the technical scheme, the temperature is lower than 42 ℃, so that the composite strain poured into the yoghurt pot can keep good activity, the self effect of the composite strain is exerted, and the practicability is improved.
The present invention in a preferred example may be further configured to: in step S3a, the spoon of rhizoma Amorphophalli is 50g for 1, and the spoon of yogurt is 100g for 2;
in step S3b, the snow mug has a capacity of 500ml, the fruit is configured as mango, 1 spoon of the thick syrup is 30g, and 1 spoon of the yogurt is 50 g.
Through the technical scheme, the handmade yoghourt has the effects of promoting gastric secretion, improving appetite and strengthening digestion, and contains various enzymes and active bacteria, so that digestion and absorption can be promoted. Lactic acid bacteria can reduce the production of certain carcinogenic substances, and thus have cancer prevention effect. The active bacteria in the yoghourt can inhibit the propagation of putrefying bacteria in the intestinal tract and weaken the toxin generated by the putrefying bacteria in the intestinal tract; on the other hand, the beverage has the function of reducing cholesterol, and is particularly suitable for people with hyperlipidemia to drink.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the preparation method of the yoghourt drink is applicable to various stores, the amount of yoghourt can be controlled according to the actual conditions of the stores by adopting manual fermentation, the operation efficiency of the stores is improved, and the purchase cost and the labor cost are reduced.
Meanwhile, the yogurt fermented by hand is combined with the customized fruit juice/fruit jam or frozen fruit to prepare the yogurt drink with fruit flavor, so that the yogurt drink has better mouthfeel, can directly eat the fruit and has unique mellow mouthfeel of the manual yogurt. The prepared yoghourt beverage is rich in various active bacteria, high in nutritive value and rich in taste, is gradually selected by more and more consumers, and has very strong economic popularization value.
2. The handmade yoghourt is prepared by fermenting a plurality of active bacteria, and the active bacteria can decompose lactose and protein in the milk, so that the milk is easier to digest and absorb by a human body and has high nutritional value.
Drawings
FIG. 1 is a schematic flow diagram of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
Referring to fig. 1, the preparation method of the yogurt drink disclosed by the invention comprises the following steps:
s1, sterilizing the container, cleaning the container with boiled water, and drying and sterilizing the container for 1.5 hours at the temperature of 95-100 ℃;
s2, preparing the handmade yoghourt, and making quantitative handmade yoghourt according to the sale conditions of yoghourt drinks in different stores;
s2a, blending, weighing 2000ml of boiled water, pouring into a yoghurt pot, pouring 100g of white granulated sugar and 400g of yoghurt powder, and stirring with a handheld eggbeater until the white granulated sugar and the yoghurt powder are dissolved;
s2b, inoculating, adding 2500ml of cold water into the yogurt pot, continuously stirring for 30S, pouring a bag of composite strains, and continuously stirring for 30S again until the composite strains are uniformly stirred;
s2c, fermenting, namely putting the yogurt pot into a yogurt machine, adjusting the temperature of the yogurt machine to 41 ℃, fermenting for 6-8 hours, and stopping fermentation when the yogurt basically reaches a solidification state;
s2e, refrigerating for later use, stirring the yoghourt uniformly by using a handheld eggbeater, taking out the yoghourt, and sealing and refrigerating for later use;
s3, preparing the yoghourt beverage, and preparing a quantitative yoghourt beverage by taking the manual yoghourt as a raw material;
s3a, preparing materials, namely putting a full spoon of konjac 1 and a flat spoon of yogurt 2 into a product cup;
s3b, mixing and homogenizing, putting 50g of frozen fruit and 1 flat spoon of special frozen fruit thick paste into a Xueke cup, mashing together, adding 80-120g of ice cubes, 1 flat spoon of yoghourt and 100ml of direct drinking water, pouring into a product outlet cup in an iced state under shake 20;
and S3c, sealing the cup, sealing the output cup by using a cup sealing machine, and outputting the output cup.
In step S2a, the sour milk powder is the imported full-cream milk powder of New Zealand, the milk powder of New Zealand always takes on the tradition of the good milk source of New Zealand, the delivery process from the first milk source to the milk source strictly controls the production of milk products, the absolute safety of the milk source is guaranteed, and the sour milk powder is a safe and reassuring high-end milk powder product.
The invention adopts the imported full-fat milk of New Zealand as the milk source, improves the quality of the yoghourt, has outstanding characteristics compared with the common milk powder, and the prepared yoghourt has higher fat, non-fat milk solid and protein content and improves the nutritive value of the yoghourt. The yoghourt has rich and full mouthfeel, is used as a main material for yoghourt fermentation, has the cost far lower than that of milk, improves the quality and greatly reduces the cost.
In step S2b, the composite bacterial strain includes Lactobacillus plantarum, Streptococcus thermophilus, lactococcus lactis subsp. The handmade yoghourt is prepared by fermenting a plurality of active bacteria, and the active bacteria can decompose lactose and protein in the milk, so that the milk is easier to digest and absorb by a human body and has high nutritional value.
Further, in step S2b, the temperature of the water added with cold water is not higher than 42 ℃, and the temperature is lower than 42 ℃ so that the composite strains poured into the yogurt pot can keep good activity, thereby exerting their own function and improving the practicability.
In step S3a, the spoon amount of rhizoma Amorphophalli is 50g for 1 spoon, and the spoon amount of yogurt is 100g for 2 spoons. In step S3b, the capacity of the snow mug is 500ml, the fruit is configured as mango, 1 spoon of thick stock is 30g, and 1 spoon of yogurt is 50 g. In this embodiment, konjac is a taste additive made of a gel such as konjac flour and alginate jelly.
The handmade yogurt has effects of promoting gastric secretion, stimulating appetite, and promoting digestion, and contains multiple enzymes and active bacteria for promoting digestion and absorption. Lactic acid bacteria can reduce the production of certain carcinogenic substances, and thus have cancer prevention effect. The active bacteria in the yoghourt can inhibit the propagation of putrefying bacteria in the intestinal tract and weaken the toxin generated by the putrefying bacteria in the intestinal tract; on the other hand, the beverage has the function of reducing cholesterol, and is particularly suitable for people with hyperlipidemia to drink.
The beverage made of the handmade yoghourt can keep the nutritive value of the yoghourt, and meanwhile, consumers can eat fruits, and the frozen mangoes in the beverage also well keep the nutritive value of the mangoes. (contains abundant sugar, vitamin, protein 0.65% -1.31%, carotene 2281-. In addition, the mango pulp and the konjac are added, and the mouthfeel is rich, so that the mouthfeel of the yoghourt is accepted by more consumers.
The implementation principle of the embodiment is as follows: the preparation method of the yoghourt drink is applicable to various stores, the amount of yoghourt can be controlled according to the actual conditions of the stores by adopting manual fermentation, the operation efficiency of the stores is improved, and the purchase cost and the labor cost are reduced.
Meanwhile, the yogurt fermented by hand is combined with the customized fruit juice/fruit jam or frozen fruit to prepare the yogurt drink with fruit flavor, so that the yogurt drink has better mouthfeel, can directly eat the fruit and has unique mellow mouthfeel of the manual yogurt. The prepared yoghourt beverage is rich in various active bacteria, high in nutritive value and rich in taste, is gradually selected by more and more consumers, and has very strong economic popularization value.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (5)
1. A preparation method of a yoghourt drink is characterized by comprising the following steps: the method comprises the following steps:
s1, sterilizing the container, cleaning the container with boiled water, and drying and sterilizing at 95-100 ℃ for 1.5 hours;
s2, preparing the handmade yoghourt, and making quantitative handmade yoghourt according to the sale conditions of yoghourt drinks in different stores;
s2a, blending, weighing 2000ml of boiled water, pouring into a yoghurt pot, pouring 100g of white granulated sugar and 400g of yoghurt powder, and stirring with a handheld eggbeater until the white granulated sugar and the yoghurt powder are dissolved;
s2b, inoculating, adding 2500ml of cold water into the yogurt pot, continuously stirring for 30S, pouring a bag of composite strains, and continuously stirring for 30S again until the composite strains are uniformly stirred;
s2c, fermenting, namely putting the yoghourt pot into a yoghourt machine, adjusting the temperature of the yoghourt machine to 41 ℃, fermenting for 6-8 hours, and stopping fermenting when the yoghourt basically reaches a solidification state;
s2e, refrigerating for later use, namely uniformly stirring the yoghourt by using the handheld eggbeater, taking out the yoghourt, and sealing, refrigerating and storing for later use;
s3, preparing a yoghourt beverage, and preparing a quantitative yoghourt beverage by taking the handmade yoghourt as a raw material;
s3a, preparing materials, namely putting a full spoon of rhizoma Amorphophalli 1 and a flat spoon of yogurt 2 into a product cup;
s3b, mixing and homogenizing, putting 50g of frozen fruit and 1 flat spoon of special frozen fruit thick slurry into a Xueke cup, mashing the frozen fruit thick slurry and the snow Ke cup together, adding 80-120g of ice cubes, 1 flat spoon of yoghourt and 100ml of direct drinking water, and pouring the mixture into the product outlet cup after the mixture is in an iced state under shake 20;
and S3c, sealing the cup, and discharging the product after sealing the product cup by using a cup sealing machine.
2. The method for preparing the yoghourt beverage according to the claim 1, which is characterized in that: in step S2a, the sour milk powder is imported full-cream milk powder from New Zealand.
3. The method for preparing the yoghourt beverage according to the claim 1, which is characterized in that: in step S2b, the composite bacterial species include Lactobacillus plantarum, Streptococcus thermophilus, lactococcus lactis subsp.
4. The method for preparing the yoghourt beverage according to the claim 1, which is characterized in that: in step S2b, the temperature of the water after the cold water is added is not higher than 42 ℃.
5. The method for preparing the yoghourt beverage according to the claim 1, which is characterized in that: in step S3a, the spoon of rhizoma Amorphophalli is 50g for 1, and the spoon of yogurt is 100g for 2;
in step S3b, the snow mug has a capacity of 500ml, the fruit is configured as mango, 1 spoon of the thick syrup is 30g, and 1 spoon of the yogurt is 50 g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011299695.XA CN112385707A (en) | 2020-11-19 | 2020-11-19 | Preparation method of yoghourt beverage |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWM277731U (en) * | 2005-06-14 | 2005-10-11 | San Li Food Co Ltd | Cup food |
| CN104430879A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Process for producing corn-konjak-flavor probiotic yogurt |
| CN109938095A (en) * | 2019-04-23 | 2019-06-28 | 贵州优能食品有限公司 | A kind of production technology of craft Yoghourt |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWM277731U (en) * | 2005-06-14 | 2005-10-11 | San Li Food Co Ltd | Cup food |
| CN104430879A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Process for producing corn-konjak-flavor probiotic yogurt |
| CN109938095A (en) * | 2019-04-23 | 2019-06-28 | 贵州优能食品有限公司 | A kind of production technology of craft Yoghourt |
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Application publication date: 20210223 |