CN114680176A - Prebiotics cheese mango flavored yoghurt formula - Google Patents
Prebiotics cheese mango flavored yoghurt formula Download PDFInfo
- Publication number
- CN114680176A CN114680176A CN202210309347.9A CN202210309347A CN114680176A CN 114680176 A CN114680176 A CN 114680176A CN 202210309347 A CN202210309347 A CN 202210309347A CN 114680176 A CN114680176 A CN 114680176A
- Authority
- CN
- China
- Prior art keywords
- parts
- cheese
- mango
- prebiotics
- yoghurt
- 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
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 141
- 235000013351 cheese Nutrition 0.000 title claims abstract description 68
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 57
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 57
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 57
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 50
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 claims abstract description 40
- 235000019634 flavors Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000006071 cream Substances 0.000 claims abstract description 22
- 229920001817 Agar Polymers 0.000 claims abstract description 16
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 16
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 16
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 16
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 16
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 16
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 16
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 16
- 239000008272 agar Substances 0.000 claims abstract description 16
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 16
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 16
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 16
- 229920001277 pectin Polymers 0.000 claims abstract description 16
- 235000010987 pectin Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000021119 whey protein Nutrition 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 109
- 230000001954 sterilising effect Effects 0.000 claims description 40
- 238000004659 sterilization and disinfection Methods 0.000 claims description 32
- 238000007873 sieving Methods 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000005086 pumping Methods 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000003973 paint Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 16
- 235000013336 milk Nutrition 0.000 abstract description 7
- 239000008267 milk Substances 0.000 abstract description 7
- 210000004080 milk Anatomy 0.000 abstract description 7
- 235000019614 sour taste Nutrition 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 6
- 241000282414 Homo sapiens Species 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003316 Vitamin D Natural products 0.000 description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000008786 sensory perception of smell Effects 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019166 vitamin D Nutrition 0.000 description 2
- 239000011710 vitamin D Substances 0.000 description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 229940046008 vitamin d Drugs 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920002125 Sokalan® Polymers 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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)
Abstract
The invention relates to the technical field of food and beverage, and discloses a formula of prebiotics cheese mango flavored yoghurt; the formula of the prebiotics cheese mango flavor yoghourt comprises the following components in parts by weight: 80-85 parts of yoghurt, 6-8 parts of prebiotics (fructo-oligosaccharides), 5-10 parts of water, 1-2 parts of cream 40%, 0.5-1 part of mango puree, 0.1-0.5 part of whey protein, 1-1.5 parts of hydroxypropyl distarch phosphate, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Aksu Haimer, 0.1-0.3 part of salt, 0.1-0.2 part of natural flavor, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of Lactobacillus bulgaricus, the yoghurt powder is added during fermentation, so that the yoghurt not only has faint scent after fermentation, but also has milk flavor of cheese, and by adding the mango puree, the yoghurt can have moderate and sweet sour taste on the basis of the sour taste of yoghurt, and has delicious mango taste on the basis of milk taste, has rich taste and is more suitable for drinking.
Description
Technical Field
The invention belongs to the technical field of food and beverage, and particularly relates to a prebiotics cheese mango flavored yoghurt formula.
Background
Yogurt is one of dairy products, and is produced by fermenting animal milk with lactic acid bacteria. The yoghourt products in the market are mostly in a solidified type, a stirring type and a fruit flavor type added with various auxiliary materials such as fruit juice, jam and the like, not only all the advantages of the milk are kept, but also certain aspects are improved in advantages and shortened in length through the processing process, and the yoghourt products become nutritional health care products more suitable for human beings.
The fermented yoghourt has sour taste and is difficult to directly enter the mouth, but the taste of the yoghourt is changed by adding sugar products into the fermented yoghourt at present, so that the taste of the yoghourt is too single, and the taste of the yoghourt cannot adapt to people; therefore, improvements are now needed in view of the current situation.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the prebiotics cheese mango flavored yoghourt formula, which effectively solves the problems that the yoghourt is sour in taste after fermentation and difficult to directly enter the mouth, but the taste is changed by adding sugar-classified products into the yoghourt at present, so that the yoghourt is single in taste and cannot adapt to people.
In order to achieve the purpose, the invention provides the following technical scheme: a prebiotics cheese mango flavored yoghurt formula comprises the following components in parts by weight: 80-85 parts of yoghurt, 6-8 parts of prebiotics (fructo-oligosaccharides), 5-10 parts of water, 1-2 parts of cream 40%, 0.5-1 part of mango puree, 0.1-0.5 part of whey protein, 1-1.5 parts of hydroxypropyl distarch phosphate, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Acksolham, 0.1-0.3 part of salt, 0.1-0.2 part of natural flavor, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of lactobacillus bulgaricus.
Preferably, 40% of the cream is natural animal cream, the mango paste is sieved by a sieving machine, and the natural flavor is the smell of a fermented product.
Preferably, the preparation method of the prebiotics cheese mango flavor yoghourt comprises the following steps:
s1: preparing materials: preparing 80-85 parts of yoghurt, 6-8 parts of prebiotics (fructooligosaccharides), 5-10 parts of water, 1-2 parts of cream 40%, 0.5-1 part of mango paste, 0.1-0.5 part of whey protein, 1-1.5 parts of hydroxypropyl distarch phosphate, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Acksolham, 0.1-0.3 part of salt, 0.1-0.2 part of natural flavor, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of lactobacillus bulgaricus for later use;
s2: fermenting raw materials: putting 80-85 parts of the yoghurt prepared in the step S1, 6-8 parts of prebiotics (fructooligosaccharides), 0.1-0.5 part of cheese powder, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of lactobacillus bulgaricus into a stirring kettle for uniform stirring, controlling the rotating speed of a stirring shaft to be 280 plus 350r/min during stirring, controlling the stirring time to be 5-8min, pouring the stirred yoghurt into a fermentation machine for slow fermentation after uniform stirring, controlling the fermentation temperature to be 32-44 ℃ and controlling the fermentation time to be 10 h;
s3: primary mixing: putting the fermented yoghurt obtained in the step S2 into a stirring kettle, adding 5-10 parts of water, 1-2 parts of cream 40%, 0.5-1 part of mango paste, 0.1-0.5 part of whey protein, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Acksolhima, 0.1-0.3 part of salt and 0.1-0.2 part of natural flavor into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 230 and 320r/min, stirring for 10-12min, and sieving the stirred yoghurt by a sieving machine;
s4: and (3) secondary mixing: continuously putting the screened yoghurt obtained in the step S3 into a stirring kettle, adding 1-1.5 parts of hydroxypropyl distarch phosphate into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 150-;
s5: homogenizing: putting the yoghourt obtained in the step S4 into a homogenizer, and stirring uniformly again to complete a field homogenizing link;
s6: and (3) sterilization: and (4) pumping the homogenized yoghourt obtained in the step (S5) into a sterilization machine, wherein the sterilization temperature is controlled to be 92-95 ℃, and the sterilization time is controlled to be 2-2.5 min. Sterilizing by a sterilization machine to obtain prebiotics cheese mango flavor yoghourt;
s7: and (3) final quality detection: extracting a sample from the yoghourt completed in the step S6, and detecting in a laboratory;
s8: and (3) finishing production: in step S7, qualified products are detected and are sent to the market.
Preferably, in the steps S2-S4, a ZXHD-10L stainless steel stirring kettle is adopted as the stirring kettle, and in the step S2, a 906SNJ intelligent yoghourt fermentation machine is adopted as the fermentation machine.
Preferably, in the step S3, the sieving machine is a ZS-35 type sieving machine special for food, and the sieving frequency is 2-3 times, and the sieving mesh number is 4-6 meshes.
Preferably, in step S6, the sterilization machine is a pasteurization machine.
Preferably, the steps S2-S4 are all completed in a sterile environment, and the temperature of the sterile environment is controlled to be 25-27 ℃.
Compared with the prior art, the invention has the beneficial effects that: 1. according to the invention, the cheese powder is added during fermentation, so that the fermented yoghourt not only has faint scent of the yoghourt, but also has milk fragrance of the cheese, and by adding the mango paste, the sour taste of the yoghourt can be neutralized on the basis of enriching the taste level of the yoghourt, so that the yoghourt is sour, sweet and delicious, and also has fruit taste of mango on the basis of having the milk taste of the yoghourt, and is rich in mouthfeel and more suitable for drinking;
2. according to the invention, cheese powder is added during fermentation, and the cheese is rich in vitamin A, vitamin D and vitamin E; also contains various mineral elements including calcium element, phosphorus element and magnesium element; the cheese is rich in casein, and can be used for supplementing calcium and enhancing body resistance; can be used for promoting gastrointestinal peristalsis, so the yoghourt can be helpful for enhancing the immunity of the human body and improving the digestion capability of the human body when being drunk properly;
3. according to the invention, the extracted natural flavor is added into the yoghourt, so that the smell and taste of people can be stimulated to obtain substances for feeling, and the yoghourt has mellow and fragrant smell, so that the quality of the yoghourt is improved in taste, and the smell is also greatly improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
In the drawings:
FIG. 1 is a process flow diagram of a prebiotics cheese mango flavored yogurt of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a prebiotics cheese mango flavored yoghurt formula comprises the following components in parts by weight: 80-85 parts of yoghurt, 6-8 parts of prebiotics (fructo-oligosaccharides), 5-10 parts of water, 1-2 parts of cream 40%, 0.5-1 part of mango puree, 0.1-0.5 part of whey protein, 1-1.5 parts of hydroxypropyl distarch phosphate, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Acksolham, 0.1-0.3 part of salt, 0.1-0.2 part of natural flavor, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of lactobacillus bulgaricus.
Wherein 40% of the cream is natural animal cream, and the mango puree is screened by a screening machine, and the natural flavor is the smell of a fermentation product.
As shown in fig. 1, a preparation method of prebiotics cheese mango-flavor yoghourt comprises the following steps:
s1: preparing materials: preparing 80-85 parts of yoghurt, 6-8 parts of prebiotics (fructooligosaccharides), 5-10 parts of water, 1-2 parts of cream 40%, 0.5-1 part of mango paste, 0.1-0.5 part of whey protein, 1-1.5 parts of hydroxypropyl distarch phosphate, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Acksolham, 0.1-0.3 part of salt, 0.1-0.2 part of natural flavor, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of lactobacillus bulgaricus for later use;
s2: fermentation: putting 80-85 parts of the yoghurt prepared in the step S1, 6-8 parts of prebiotics (fructooligosaccharides), 0.1-0.5 part of cheese powder, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of lactobacillus bulgaricus into a stirring kettle for uniform stirring, controlling the rotating speed of a stirring shaft to be 280 plus 350r/min during stirring, controlling the stirring time to be 5-8min, pouring the stirred yoghurt into a fermentation machine for slow fermentation after uniform stirring, controlling the fermentation temperature to be 32-44 ℃ and controlling the fermentation time to be 10 h;
s3: primary mixing: putting the fermented yoghurt obtained in the step S2 into a stirring kettle, adding 5-10 parts of water, 1-2 parts of cream 40%, 0.5-1 part of mango paste, 0.1-0.5 part of whey protein, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Acksolhima, 0.1-0.3 part of salt and 0.1-0.2 part of natural flavor into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 230 and 320r/min, stirring for 10-12min, and sieving the stirred yoghurt by a sieving machine;
s4: and (3) secondary mixing: continuously putting the screened yoghurt obtained in the step S3 into a stirring kettle, adding 1-1.5 parts of hydroxypropyl distarch phosphate into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 180r/min, stirring for 3-5min, pouring the yoghurt out after stirring, putting the yoghurt into a container, standing for 15-30min, and entering the next procedure;
s5: homogenizing: putting the yoghourt obtained in the step S4 into a homogenizer, and stirring uniformly again to complete a field homogenizing link;
s6: and (3) sterilization: and (4) pumping the homogenized yoghourt obtained in the step (S5) into a sterilization machine, wherein the sterilization temperature is controlled to be 92-95 ℃, and the sterilization time is controlled to be 2-2.5 min. Sterilizing by a sterilization machine to obtain prebiotics cheese mango flavor yoghourt;
s7: and (3) final quality detection: extracting a sample from the yoghourt completed in the step S7, and detecting in a laboratory;
s8: and (3) finishing production: in step S7, qualified products are detected and are delivered to the market.
Wherein in the step S2-S4, the stirring kettle adopts a ZXHD-10L type stainless steel stirring kettle, and in the step S2, the fermentation machine adopts a 906SNJ type intelligent yoghourt fermentation machine; in the step S3, the sieving machine adopts a ZS-35 type sieving machine special for food, the sieving frequency is 2-3 times, and the sieving mesh number is 4-6 meshes; in step S6, the sterilization machine is a pasteurization machine; steps S2-S4 are all completed in a sterile environment, and the temperature of the sterile environment is controlled to be 25-27 ℃.
Example one
A preparation method of prebiotics cheese mango flavor yoghourt comprises the following steps:
s1: preparing materials: preparing 80 parts of yoghurt, 6 parts of prebiotics (fructo-oligosaccharides), 5-parts of water, 1 part of cream with the concentration of 40%, 0.5 part of mango paste, 0.1 part of whey protein, 1 part of hydroxypropyl distarch phosphate, 0.5 part of pectin, 0.1 part of agar, 0.1 part of cheese powder, 0.1 part of acrysol, 0.1 part of salt, 0.1 part of natural flavor, 0.1 part of streptococcus thermophilus and 0.1 part of lactobacillus bulgaricus for later use;
s2: fermentation: putting 80 parts of the yoghurt prepared in the step S1, 6 parts of prebiotics (fructooligosaccharides), 0.1 part of cheese powder, 0.1 part of streptococcus thermophilus and 0.1 part of lactobacillus bulgaricus into a stirring kettle for uniform stirring, controlling the rotating speed of a stirring shaft to be 280r/min during stirring, controlling the stirring time to be 5min, pouring the stirred yoghurt into a fermentation machine for slow fermentation after uniform stirring, controlling the fermentation temperature to be 32-44 ℃, and controlling the fermentation time to be 10 h;
s3: primary mixing: putting the fermented yoghurt obtained in the step S2 into a stirring kettle, adding 5 parts of water, 40% of cream 1 part, 0.5 part of mango puree, 0.1 part of whey protein, 0.5 part of pectin, 0.1 part of agar, 0.1 part of cheese powder, 0.1 part of Acksolham, 0.1 part of salt and 0.1 part of natural flavor into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 230r/min, stirring for 10min, and sieving the stirred yoghurt by a sieving machine;
s4: and (3) secondary mixing: continuously putting the screened yoghurt obtained in the step S3 into a stirring kettle, adding 1 part of hydroxypropyl distarch phosphate into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 150r/min, stirring for 3min, pouring out the yoghurt after stirring, putting the yoghurt into a container, standing for 15-30min, and entering the next process;
s5: homogenizing: putting the yoghourt obtained in the step S4 into a homogenizer, and stirring uniformly again to complete a field homogenizing link;
s6: and (3) sterilization: and (4) pumping the homogenized yoghourt obtained in the step (S5) into a sterilization machine, wherein the sterilization temperature is controlled at 92 ℃, and the sterilization time is controlled at 2 min. Sterilizing by a sterilization machine to obtain prebiotics cheese mango flavor yoghourt;
s7: and (3) final quality detection: extracting a sample from the yoghourt completed in the step S6, and detecting in a laboratory;
s8: and (3) finishing production: in step S7, qualified products are detected and are delivered to the market.
The prebiotics cheese mango flavored yoghourt prepared by the method has the advantages that the cheese powder is added during fermentation, so that the yoghourt after fermentation not only has the faint scent of the yoghourt, but also has the milk flavor of the cheese, in addition, the mango puree is added, the sour taste of the yoghourt can be neutralized on the basis of enriching the taste level of the yoghourt, the yoghourt is sour, sweet and delicious, and also has the fruit flavor of mango on the basis of having the milk flavor of the yoghourt, the mouthfeel is rich, and the yoghourt is more suitable for drinking.
Example two
A preparation method of prebiotics cheese mango flavor yoghourt comprises the following steps:
s1: preparing materials: preparing 82 parts of yoghurt, 7 parts of prebiotics (fructooligosaccharides), 8 parts of water, 1 part of cream 40%, 0.8 part of mango paste, 0.3 part of whey protein, 1.2 parts of hydroxypropyl distarch phosphate, 0.6 part of pectin, 0.2 part of agar, 0.3 part of cheese powder, 0.4 part of acrlsa, 0.2 part of salt, 0.2 part of natural flavor, 0.1 part of streptococcus thermophilus and 0.1 part of lactobacillus bulgaricus for later use;
s2: fermentation: putting 82 parts of the yoghurt prepared in the step S1, 7 parts of prebiotics (fructooligosaccharides), 0.3 part of cheese powder, 0.1 part of streptococcus thermophilus and 0.1 part of lactobacillus bulgaricus into a stirring kettle for uniform stirring, controlling the rotating speed of a stirring shaft to be 280r/min during stirring, controlling the stirring time to be 8min, pouring the stirred yoghurt into a fermentation machine for slow fermentation after uniform stirring, controlling the fermentation temperature to be 33 ℃, and controlling the fermentation time to be 10 h;
s3: primary mixing: putting the fermented yoghurt obtained in the step S2 into a stirring kettle, adding 8 parts of water, 40% of cream 1 part, 0.8 part of mango puree, 0.3 part of whey protein, 0.6 part of pectin, 0.2 part of agar, 0.3 part of cheese powder, 0.4 part of Aksu sea ham, 0.2 part of salt and 0.2 part of natural flavor into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 320r/min, stirring for 12min, and sieving the stirred yoghurt by a sieving machine;
s4: and (3) secondary mixing: continuously putting the screened yoghurt obtained in the step S3 into a stirring kettle, adding 1.2 parts of hydroxypropyl distarch phosphate into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 180r/min, stirring for 5min, pouring out the yoghurt after stirring, putting the yoghurt into a container, standing for 15min, and entering the next procedure;
s5: homogenizing: putting the yoghourt obtained in the step S4 into a homogenizer, and stirring uniformly again to complete a field homogenization link;
s6: and (3) sterilization: and (4) pumping the homogenized yoghourt obtained in the step (S5) into a sterilization machine, wherein the sterilization temperature is controlled at 94 ℃, and the sterilization time is controlled at 2.3 min. Sterilizing by a sterilization machine to obtain prebiotics cheese mango flavor yoghourt;
s7: and (3) final quality detection: extracting a sample from the yoghourt completed in the step S6, and detecting in a laboratory;
s8: and (3) finishing production: in step S7, qualified products are detected and are delivered to the market.
The prebiotics cheese mango flavor yoghourt prepared by the method is added with cheese powder during fermentation, and the cheese is rich in vitamin A, vitamin D and vitamin E; also contains various mineral elements including calcium element, phosphorus element and magnesium element; the cheese contains abundant casein, and can be used for supplementing calcium and enhancing body resistance; can be used for promoting gastrointestinal peristalsis, so the yoghourt can be helpful for enhancing the immunity of the human body and improving the digestion capability of the human body when being drunk properly.
EXAMPLE III
A preparation method of prebiotics cheese mango flavor yoghourt comprises the following steps:
s1: preparing materials: preparing 85 parts of yoghurt, 8 parts of prebiotics (fructo-oligosaccharides), 10 parts of water, 2 parts of cream 40%, 1 part of mango paste, 0.5 part of whey protein, 1.5 parts of hydroxypropyl distarch phosphate, 1 part of pectin, 0.5 part of agar, 0.5 part of cheese powder, 0.5 part of Acksolham, 0.3 part of salt, 0.2 part of natural flavor, 0.2 part of streptococcus thermophilus and 0.2 part of lactobacillus bulgaricus for later use;
s2: fermentation: putting 85 parts of the yoghurt prepared in the step S1, 8 parts of prebiotics (fructooligosaccharides), 0.5 part of cheese powder, 0.2 part of streptococcus thermophilus and 0.2 part of lactobacillus bulgaricus into a stirring kettle for uniform stirring, controlling the rotating speed of a stirring shaft to be 350r/min during stirring, controlling the stirring time to be 8min, pouring the stirred yoghurt into a fermentation machine for slow fermentation after uniform stirring, controlling the fermentation temperature to be 32-44 ℃, and controlling the fermentation time to be 10 h;
s3: primary mixing: putting the fermented yoghurt obtained in the step S2 into a stirring kettle, adding 10 parts of water, 2 parts of cream 40%, 1 part of mango puree, 0.5 part of whey protein, 1 part of pectin, 0.5 part of agar, 0.5 part of cheese powder, 0.5 part of Acksolham, 0.3 part of salt and 0.2 part of natural flavor into the stirring kettle, starting the stirring kettle, controlling the rotation speed of a stirring shaft to be 320r/min, stirring for 12min, and sieving the stirred yoghurt by a sieving machine;
s4: and (3) secondary mixing: continuously putting the screened yoghurt obtained in the step S3 into a stirring kettle, adding 1.5 parts of hydroxypropyl distarch phosphate into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 180r/min, stirring for 5min, pouring out the yoghurt after stirring, putting the yoghurt into a container, standing for 30min, and entering the next process;
s5: homogenizing: putting the yoghourt obtained in the step S4 into a homogenizer, and stirring uniformly again to complete a field homogenizing link;
s6: and (3) sterilization: and (4) pumping the homogenized yoghourt obtained in the step (S5) into a sterilization machine, wherein the sterilization temperature is controlled at 95 ℃, and the sterilization time is controlled at 2.5 min. Sterilizing by a sterilization machine to obtain prebiotics cheese mango flavor yoghourt;
s7: and (3) final quality detection: extracting a sample from the yoghourt completed in the step S6, and detecting in a laboratory;
s8: and (3) completing production: in step S7, qualified products are detected and are delivered to the market.
The prebiotics cheese mango-flavor yoghourt prepared by the method can stimulate the sense of smell and taste of people to obtain substances for feeling by adding the extracted natural flavor into the yoghourt, and the yoghourt has mellow and fragrant smell, so that the quality of the yoghourt is improved in the sense of taste, and the sense of smell is also greatly improved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The formula of prebiotics cheese mango-flavor yoghurt is characterized in that: the paint consists of the following components in parts by weight: 80-85 parts of yoghurt, 6-8 parts of prebiotics (fructo-oligosaccharides), 5-10 parts of water, 1-2 parts of cream 40%, 0.5-1 part of mango puree, 0.1-0.5 part of whey protein, 1-1.5 parts of hydroxypropyl distarch phosphate, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Acksolham, 0.1-0.3 part of salt, 0.1-0.2 part of natural flavor, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of lactobacillus bulgaricus.
2. The prebiotic cheese mango flavored yoghurt formulation as claimed in claim 1 wherein: 40% of the cream is natural animal cream, the mango puree is screened by a screening machine, and the natural flavor is the smell of a fermentation product.
3. The method for preparing prebiotics cheese mango flavored yogurt according to claim 1, wherein the prebiotics cheese mango flavored yogurt comprises: the method comprises the following steps:
s1: preparing materials: preparing 80-85 parts of yoghurt, 6-8 parts of prebiotics (fructooligosaccharides), 5-10 parts of water, 1-2 parts of cream 40%, 0.5-1 part of mango paste, 0.1-0.5 part of whey protein, 1-1.5 parts of hydroxypropyl distarch phosphate, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Acksolham, 0.1-0.3 part of salt, 0.1-0.2 part of natural flavor, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of lactobacillus bulgaricus for later use;
s2: fermentation: 80-85 parts of yoghurt prepared in the step S1, 6-8 parts of prebiotics (fructo-oligosaccharides), 0.1-0.5 part of cheese powder, 0.1-0.2 part of streptococcus thermophilus and 0.1-0.2 part of lactobacillus bulgaricus are put into a stirring kettle to be uniformly stirred, the rotating speed of a stirring shaft is controlled to be 280 plus 350r/min during stirring, the stirring time is controlled to be 5-8min, the stirred yoghurt is poured into a fermentation machine to be slowly fermented after being uniformly stirred, the fermentation temperature is controlled to be 32-44 ℃, and the fermentation time is controlled to be 10 h;
s3: primary mixing: putting the fermented yoghurt obtained in the step S2 into a stirring kettle, adding 5-10 parts of water, 1-2 parts of 40% of cream, 0.5-1 part of mango puree, 0.1-0.5 part of whey protein, 0.5-1 part of pectin, 0.1-0.5 part of agar, 0.1-0.5 part of cheese powder, 0.1-0.5 part of Acksulehem, 0.1-0.3 part of salt and 0.1-0.2 part of natural flavor into the stirring kettle, starting the stirring kettle, controlling the rotation speed of a stirring shaft to be 230 and 320r/min, stirring for 10-12min, and sieving the stirred yoghurt by a sieving machine;
s4: and (3) secondary mixing: continuously putting the screened yoghurt obtained in the step S3 into a stirring kettle, adding 1-1.5 parts of hydroxypropyl distarch phosphate into the stirring kettle, starting the stirring kettle, controlling the rotating speed of a stirring shaft to be 150-;
s5: homogenizing: putting the yoghourt obtained in the step S4 into a homogenizer, and stirring uniformly again to complete a field homogenizing link;
s6: and (3) sterilization: and (4) pumping the homogenized yoghourt obtained in the step (S5) into a sterilization machine, wherein the sterilization temperature is controlled to be 92-95 ℃, and the sterilization time is controlled to be 2-2.5 min. Sterilizing by a sterilization machine to obtain cheese mango flavored yogurt;
s7: and (3) final quality detection: extracting a sample from the yoghourt completed in the step S6, and detecting in a laboratory;
s8: and (3) finishing production: in step S7, qualified products are detected and are delivered to the market.
And sterilizing the yoghurt by a sterilizing machine to obtain the prebiotics cheese mango flavor yoghurt.
4. The method of claim 3, wherein the preparation method of prebiotics cheese mango flavor yoghourt is characterized in that: in the steps S2-S4, a ZXHD-10L type stainless steel stirring kettle is adopted as the stirring kettle, and in the step S2, a 906SNJ type intelligent yoghourt fermentation machine is adopted as the fermentation machine.
5. The method for preparing prebiotics cheese mango flavored yogurt according to claim 3, wherein the prebiotics cheese mango flavored yogurt comprises the following components: in the step S3, the sieving machine is a ZS-35 type sieving machine special for food, the sieving frequency is 2-3 times, and the sieving mesh number is 4-6 meshes.
6. The method for preparing prebiotics cheese mango flavored yogurt according to claim 3, wherein the prebiotics cheese mango flavored yogurt comprises the following components: in step S6, the sterilizer is a pasteurizer.
7. The method for preparing prebiotics cheese mango flavored yogurt according to claim 3, wherein the prebiotics cheese mango flavored yogurt comprises the following components: the steps S2-S4 are all completed in a sterile environment, and the temperature of the sterile environment is controlled to be 25-27 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210309347.9A CN114680176A (en) | 2022-03-28 | 2022-03-28 | Prebiotics cheese mango flavored yoghurt formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210309347.9A CN114680176A (en) | 2022-03-28 | 2022-03-28 | Prebiotics cheese mango flavored yoghurt formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114680176A true CN114680176A (en) | 2022-07-01 |
Family
ID=82138720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210309347.9A Pending CN114680176A (en) | 2022-03-28 | 2022-03-28 | Prebiotics cheese mango flavored yoghurt formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114680176A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094557A (en) * | 2017-12-25 | 2018-06-01 | 光明乳业股份有限公司 | A kind of cheese acidified milk and preparation method thereof |
| CN109497150A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of preparation method of cheese Yoghourt |
-
2022
- 2022-03-28 CN CN202210309347.9A patent/CN114680176A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094557A (en) * | 2017-12-25 | 2018-06-01 | 光明乳业股份有限公司 | A kind of cheese acidified milk and preparation method thereof |
| CN109497150A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of preparation method of cheese Yoghourt |
Non-Patent Citations (1)
| Title |
|---|
| 杨洋等: "低乳糖芒果风味发酵乳制作工艺研究", 《包装与食品机械》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104782762B (en) | A kind of brown Yoghourt and preparation method thereof | |
| Ghadge et al. | Effect of fortification on the physico-chemical and sensory properties of buffalo milk yoghurt | |
| CN109007028A (en) | A kind of butter fruit flavor high protein drinking yoghourt and preparation method thereof | |
| CN104839333B (en) | A kind of flowers drink type flavor yogurt and preparation method thereof | |
| Tribby et al. | Yogurt | |
| CN104351341A (en) | Banana yogurt and preparation method thereof | |
| RU2468589C2 (en) | Fermented food fibres based product and fermented product manufacture method | |
| CN108606066A (en) | Newborn flavor beverage and preparation method thereof | |
| CN103598331B (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
| Priyadarshani et al. | Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt. | |
| CN102919357A (en) | Lemon flavor beverage and preparation method thereof | |
| CN110024857A (en) | A kind of peracid yoghourt-flavored cream | |
| CN108967550A (en) | A kind of high stable stirring at normal temperature type soy yogurt and preparation method thereof | |
| CN114680176A (en) | Prebiotics cheese mango flavored yoghurt formula | |
| CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
| CN114794232A (en) | Formula of yogurt with prebiotics (fructo-oligosaccharide) for promoting gastrointestinal peristalsis | |
| CN107960603A (en) | A kind of Yoghourt jam pudding containing active probiotic and preparation method thereof | |
| Najmitdinova | Dairy Processing Technology | |
| DE2517315A1 (en) | METHOD OF MANUFACTURING AN EDIBLE PRODUCT FROM WHEY AND ITS USE | |
| KR101445796B1 (en) | Egg yolk yogurt and method of preparing therefor | |
| CN113491287A (en) | Green apple flavored fermented milk and preparation method thereof | |
| Pal et al. | Shrikhand: A delicious fermented dairy product of India | |
| CN113491288A (en) | Snow pear and loquat flavored fermented milk and preparation method thereof | |
| Ranganadham et al. | Traditional dairy products | |
| CN108782759A (en) | A kind of pitaya-flavor solidification type yoghourt and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220701 |
|
| RJ01 | Rejection of invention patent application after publication |