CN116918866A - Cherry flower and green plum flavored yogurt and preparation method thereof - Google Patents
Cherry flower and green plum flavored yogurt and preparation method thereof Download PDFInfo
- Publication number
- CN116918866A CN116918866A CN202210359858.1A CN202210359858A CN116918866A CN 116918866 A CN116918866 A CN 116918866A CN 202210359858 A CN202210359858 A CN 202210359858A CN 116918866 A CN116918866 A CN 116918866A
- Authority
- CN
- China
- Prior art keywords
- green plum
- preparation
- plum juice
- fermentation
- green
- 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.)
- Granted
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 49
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 43
- 235000019693 cherries Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000021018 plums Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims description 61
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 52
- 235000020185 raw untreated milk Nutrition 0.000 claims description 39
- 239000002994 raw material Substances 0.000 claims description 33
- 230000001954 sterilising effect Effects 0.000 claims description 32
- 238000003756 stirring Methods 0.000 claims description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 14
- 239000001814 pectin Substances 0.000 claims description 12
- 229920001277 pectin Polymers 0.000 claims description 12
- 235000010987 pectin Nutrition 0.000 claims description 12
- 229920001817 Agar Polymers 0.000 claims description 9
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 9
- 239000008272 agar Substances 0.000 claims description 9
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 9
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 9
- 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 description 9
- 239000003381 stabilizer Substances 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000272814 Anser sp. Species 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 description 25
- 238000010438 heat treatment Methods 0.000 description 16
- 239000000523 sample Substances 0.000 description 15
- 239000000047 product Substances 0.000 description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 12
- 238000011049 filling Methods 0.000 description 9
- 235000021552 granulated sugar Nutrition 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000005352 clarification Methods 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000002776 aggregation Effects 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 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 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010053567 Coagulopathies Diseases 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 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 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- 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 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010094 aprium Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the field of foods, in particular to cherry blossom green plum flavored yoghurt and a preparation method thereof. The invention combines the flavors of green plums and cherry flowers into the yoghurt for the first time, and provides the yoghurt with the fragrance of flowers and fruits, which has rich taste and taste level, good and stable product quality and higher nutritive value.
Description
Technical Field
The invention relates to the field of foods, in particular to cherry blossom green plum flavored yoghurt and a preparation method thereof.
Background
Yoghurt is a sour and sweet flavored milk drink which is prepared by fermenting fresh milk, is rich in proteins, calcium and vitamins, and is a good choice for people who cannot enjoy milk because of lactose intolerance. Currently, consumers are more inclined to the choice of perceived and organoleptic enjoyment of yogurt. There is a greater demand for the variety of flavors and the degree of taste layering of yogurt.
Disclosure of Invention
The invention aims to provide a yoghurt with nutrition and fresh flavor.
In order to achieve the aim, the invention firstly tries to combine the green plum flavor into the yoghourt, thus not only adding new flavor to the yoghourt, but also further improving the nutritional value of the yoghourt because the green plum pulp contains various amino acids, lipids, inorganic minerals and organic acids and has trace elements such as iron, sodium, manganese and the like which are required by human beings. However, the invention discovers that the low pH attribute of green plums can obviously aggravate unstable factors of a yoghurt system, and the phenomena of layering precipitation, whey precipitation, flocculent clotting and the like of products are easy to cause. Meanwhile, the high-fat pectin contained in green plums can also influence fermentation of fermentation strains. And after the sakura extract is added, the growth and reproduction of lactic acid bacteria can be promoted, and the curd process can be accelerated. In addition, the addition of the sakura extract can further enrich the taste and the taste level of the yoghurt and bring natural vitamin A, B, E, flavonoid, polysaccharide and other nutritional ingredients to the yoghurt.
Based on the findings, the invention provides cherry blossom green plum flavored yoghurt and a preparation method thereof.
Specifically, the invention firstly provides a preparation method of yoghurt (or cherry blossom green plum flavor yoghurt), which comprises the steps of fermenting raw milk, wherein the raw milk also contains 5-20wt% of cherry blossom green plum juice based on the total mass of the raw milk;
the cherry blossom green plum juice contains the following components in percentage by mass (1.5-2.5): 1, cherry extract and green plum juice;
the sakura extract is prepared from sakura at 50+/-5 ℃ according to the following weight ratio of 1g: (2.5-3.5) L of water extract obtained by extracting the material liquid ratio;
the green plum juice is juice extracted from green plum pulp, the acidity of the green plum juice is 3.0-5.0% (in the invention, the acidity is measured by an acid-base titration method, the total acid is calculated by citric acid), and the content of high-fat pectin is 0.4-0.7wt%.
Preferably, the green plum juice is prepared from one or more of red star green plums, yongchun green plums and goose pond big-meat plums. The green plum juice prepared from the green plums of the variety is beneficial to the flavor, nutrition and fermentation effect of the yoghurt. Wherein, the green plum juice prepared from the green plum raw material of Yongchun is optimal in effect in the invention.
As a specific embodiment, the green plum juice of the present invention can be obtained by the following method: and (3) putting the green plum flesh subjected to kernel removal into a charging basket, mashing, and carrying out juice twisting on the mashed green plum flesh by using gauze, precipitating and filtering to obtain the green plum juice.
Preferably, in preparing the sakura extract, the sakura petals are treated with a color fixative (e.g., citric acid and/or ascorbic acid, etc.), and then subjected to water extraction.
As a specific embodiment, the sakura extract of the present invention can be obtained by the following method: the petals of sakura were washed and subjected to color protection treatment by 0.05+ -0.01 wt% citric acid and 0.05+ -0.01 wt% ascorbic acid, and then subjected to color protection treatment at 50+ -5 ℃ according to 1g: (2.5-3.5) L, leaching in water for 25-40min, centrifuging at 5000r/min, and collecting supernatant to obtain sakura extract.
Preferably, the cherry blossom green plum juice contains the following components in percentage by mass (1.8-2.2): 1, cherry extract and green plum juice.
Preferably, the content of the cherry blossom green plum juice is 8-20wt%, more preferably 8-15wt%, based on the total mass of the raw materials.
Conventionally, the raw materials further contain a stabilizer, and in the present invention, it is preferable that the stabilizer comprises 1: (0.15-0.4) hydroxypropyl distarch phosphate and agar, which can keep the yoghurt of the invention in good taste texture and tissue state under a longer shelf life.
More preferably, the mass ratio of the cherry blossom green plum juice to the stabilizer is (5-20): (1.3-1.4) the texture of the product is better.
Preferably, the protein content of the raw milk is controlled to be 3.0+/-0.2 wt% and the fat content is controlled to be 4.0+/-0.5 wt%.
In the specific implementation, raw milk can be standardized so as to meet the parameter requirements. Meanwhile, the raw milk can be purified by the person in the field before standardization, so that the impurity content in the raw milk is reduced to a reasonable level, and the sterilization and separation process can be added in the raw milk standardization process, so that the spore content in the raw milk is reduced to a reasonable level.
In practice, other flavors (e.g., white sugar, etc.) may be added to the raw materials to further adjust the flavor of the product.
The invention also finds that the sterilization parameters before fermentation also affect the taste and texture of the yoghurt, preferably, the raw materials are sterilized at 105-135 ℃ before fermentation (more preferably 121-135 ℃), which is more beneficial to improving the taste and texture of the yoghurt. Preferably, the sterilization period is 4-10s.
Preferably, the preparation method specifically comprises the following steps before fermentation:
mixing raw milk with other raw materials at 60-65deg.C and 4500-5500r/min for dissolving to obtain a first material;
homogenizing the first material at 40-60deg.C under 120-260bar to obtain second material;
sterilizing the second material at 105-135 deg.c for 4-10s, mixing with the strain and fermenting.
The above method is further beneficial for retaining beneficial components in green plum and cherry blossom.
As a preferred embodiment, raw milk is firstly heated to 60-62 ℃ and mixed with other raw materials, stirred for 8-12min at 60-62 ℃ and 4500-5500r/min, then heated to 63-65 ℃ and stirred for 8-12min continuously when melting.
Preferably, the fermentation is carried out at 36-42 ℃, and the fermentation is ended when the pH value of the material to be fermented is 4.1-4.6.
Preferably, after fermentation, the preparation method specifically comprises:
stirring and demulsifiing the fermentation product at 25-40 rpm (preferably stirring time is 4-6 min), and performing secondary sterilization at 75-90deg.C for 30-60s.
In specific implementation, the preparation method further comprises the following steps: and cooling the materials after secondary sterilization to 20+/-5 ℃ and then filling.
The person skilled in the art can combine the above schemes in combination with common knowledge to obtain a preferred embodiment of the preparation method of the invention.
As a preferred embodiment, the preparation method specifically comprises the following steps:
s1, normalizing raw milk until the protein content is 3.0+/-0.2 wt% and the fat content is 4.0+/-0.5 wt%;
s2, heating the raw milk obtained in the step S1 to 60-62 ℃, mixing with other raw materials, stirring for 8-12min at 60-62 ℃ and 4500-5500r/min, heating to 63-65 ℃, and continuing stirring for 8-12min;
s3, cooling the material obtained in the step S2 to 40-60 ℃, and homogenizing at the temperature and the pressure of 120-260 bar;
s4, sterilizing the material obtained in the step S3 at 105-135 ℃ for 4-10S;
s5, cooling the material obtained in the step S4 to 36-42 ℃, mixing with strains, and fermenting at the temperature until the pH value is 4.1-4.6;
s6, stirring the materials obtained in the step S5 for 4-6min at 25-40 r/min to finish demulsification;
s7, performing secondary sterilization on the material obtained in the step S6 at 75-90 ℃ for 30-60 seconds;
and S8, cooling the material obtained in the step S7 to 20+/-5 ℃ and then filling.
The invention further provides a yoghurt (or cherry blossom green plum flavor yoghurt) which is prepared by the preparation method.
Based on the technical scheme, the invention has the following beneficial effects:
the invention combines the flavors of green plums and cherry flowers into the yoghurt for the first time, and provides the yoghurt with the fragrance of flowers and fruits, which has rich taste and taste level, good and stable product quality and higher nutritive value.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The preparation method of the sakura extract in the following examples is as follows: the petals of sakura were washed and subjected to color protection treatment by 0.05wt% of citric acid and 0.05wt% of ascorbic acid, and then at 50 ℃ were subjected to a color protection treatment according to 1g: extracting 3L of feed liquid ratio in water for 30min, centrifuging at 5000r/min, and collecting supernatant to obtain sakura extract.
The green plum juice in the following examples is prepared by the following method: and (3) putting the green plum flesh subjected to kernel removal into a charging basket, mashing, and carrying out juice twisting on the mashed green plum flesh by using gauze, precipitating and filtering to obtain the green plum juice.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
Example 1
The embodiment provides cherry blossom green plum flavor yoghourt, which comprises the following raw materials in parts by weight:
raw milk: 806 kg
White granulated sugar: 80 kg
Hydroxypropyl distarch phosphate: 10 kg
Agar: 4 kg
Cherry blossom green plum juice: 100 kg (wherein the mass ratio of cherry extract to green plum juice is 2:1, and the green plum juice is prepared from red star green plum as raw material, the acidity is 4.0%, and the high-fat pectin content is 0.45 wt%)
The preparation method comprises the following steps:
s1, normalizing raw milk until the protein content is 3.0wt% and the fat content is 4.0wt%;
s2, heating the raw milk obtained in the step S1 to 60 ℃, mixing with other raw materials, stirring for 10min at 60 ℃ and 5000r/min, heating to 65 ℃, and continuing stirring for 10min;
s3, cooling the material obtained in the step S2 to 50 ℃, and homogenizing at the temperature and 120bar pressure;
s4, sterilizing the material obtained in the step S3 at 135 ℃ for 4S;
s5, cooling the material obtained in the step S4 to 42 ℃, mixing with strains, and fermenting at the temperature until the pH value is 4.3;
s6, stirring the materials obtained in the step S5 for 5min at 25 revolutions per minute to finish demulsification;
s7, performing secondary sterilization on the material obtained in the step S6 at the temperature of 75 ℃, wherein the secondary sterilization time is 30S;
and S8, cooling the material obtained in the step S7 to 20 ℃ and then filling.
Example 2
The embodiment provides cherry blossom green plum flavor yoghourt, which comprises the following raw materials in parts by weight:
raw milk: 807 kg
White granulated sugar: 80 kg
Hydroxypropyl distarch phosphate: 10 kg
Agar: 3 kg
Cherry blossom green plum juice: 100 kg (wherein the mass ratio of cherry extract to green plum juice is 2:1, and green plum juice is prepared from Yongchun green plum as raw material, the acidity is 4.6%, and the high-fat pectin content is 0.46 wt%)
The preparation method comprises the following steps:
s1, normalizing raw milk until the protein content is 3.0wt% and the fat content is 4.0wt%;
s2, heating the raw milk obtained in the step S1 to 60 ℃, mixing with other raw materials, stirring for 10min at 60 ℃ and 5000r/min, heating to 65 ℃, and continuing stirring for 10min;
s3, cooling the material obtained in the step S2 to 50 ℃, and homogenizing at the temperature and 120bar pressure;
s4, sterilizing the material obtained in the step S3 at 135 ℃ for 4S;
s5, cooling the material obtained in the step S4 to 42 ℃, mixing with strains, and fermenting at the temperature until the pH value is 4.3;
s6, stirring the materials obtained in the step S5 for 5min at 25 revolutions per minute to finish demulsification;
s7, performing secondary sterilization on the material obtained in the step S6 at the temperature of 75 ℃, wherein the secondary sterilization time is 30S;
and S8, cooling the material obtained in the step S7 to 20 ℃ and then filling.
Example 3
The embodiment provides cherry blossom green plum flavor yoghourt, which comprises the following raw materials in parts by weight:
raw milk: 806 kg
White granulated sugar: 80 kg
Hydroxypropyl distarch phosphate: 12 kg
Agar: 2 kg
Cherry blossom green plum juice: 100 kg (wherein the mass ratio of cherry extract to green plum juice is 2:1, and the green plum juice is prepared from large plum in goose pond as raw material, the acidity is 4.9%, and the high-fat pectin content is 0.45 wt%)
The preparation method comprises the following steps:
s1, normalizing raw milk until the protein content is 3.0wt% and the fat content is 4.0wt%;
s2, heating the raw milk obtained in the step S1 to 60 ℃, mixing with other raw materials, stirring for 10min at 60 ℃ and 5000r/min, heating to 65 ℃, and continuing stirring for 10min;
s3, cooling the material obtained in the step S2 to 50 ℃, and homogenizing at the temperature and 120bar pressure;
s4, sterilizing the material obtained in the step S3 at 135 ℃ for 4S;
s5, cooling the material obtained in the step S4 to 42 ℃, mixing with strains, and fermenting at the temperature until the pH value is 4.3;
s6, stirring the materials obtained in the step S5 for 5min at 25 revolutions per minute to finish demulsification;
s7, performing secondary sterilization on the material obtained in the step S6 at the temperature of 75 ℃, wherein the secondary sterilization time is 30S;
and S8, cooling the material obtained in the step S7 to 20 ℃ and then filling.
Example 4
The embodiment provides cherry blossom green plum flavor yoghourt, which comprises the following raw materials in parts by weight:
raw milk: 707 kg
White granulated sugar: 80 kg
Hydroxypropyl distarch phosphate: 10 kg
Agar: 3 kg
Cherry blossom green plum juice: 200 kg (wherein the mass ratio of cherry extract to green plum juice is 2:1, and green plum juice is prepared from Yongchun green plum as raw material, the acidity is 4.6%, and the high-fat pectin content is 0.46 wt%)
The preparation method comprises the following steps:
s1, normalizing raw milk until the protein content is 3.0wt% and the fat content is 4.0wt%;
s2, heating the raw milk obtained in the step S1 to 60 ℃, mixing with other raw materials, stirring for 10min at 60 ℃ and 5000r/min, heating to 65 ℃, and continuing stirring for 10min;
s3, cooling the material obtained in the step S2 to 50 ℃, and homogenizing at the temperature and 120bar pressure;
s4, sterilizing the material obtained in the step S3 at 121 ℃ for 4S;
s5, cooling the material obtained in the step S4 to 42 ℃, mixing with strains, and fermenting at the temperature until the pH value is 4.3;
s6, stirring the materials obtained in the step S5 for 5min at 25 revolutions per minute to finish demulsification;
s7, performing secondary sterilization on the material obtained in the step S6 at the temperature of 75 ℃, wherein the secondary sterilization time is 30S;
and S8, cooling the material obtained in the step S7 to 20 ℃ and then filling.
Example 5
The embodiment provides cherry blossom green plum flavor yoghourt, which comprises the following raw materials in parts by weight:
raw milk: 857 kg
White granulated sugar: 80 kg
Hydroxypropyl distarch phosphate: 10 kg
Agar: 3 kg
Cherry blossom green plum juice: 50 kg (wherein the mass ratio of cherry extract to green plum juice is 2:1, and green plum juice is prepared from Yongchun green plum as raw material, the acidity is 4.6%, and the high-fat pectin content is 0.46 wt%)
The preparation method comprises the following steps:
s1, normalizing raw milk until the protein content is 3.0wt% and the fat content is 4.0wt%;
s2, heating the raw milk obtained in the step S1 to 60 ℃, mixing with other raw materials, stirring for 10min at 60 ℃ and 5000r/min, heating to 65 ℃, and continuing stirring for 10min;
s3, cooling the material obtained in the step S2 to 50 ℃, and homogenizing at the temperature and 120bar pressure;
s4, sterilizing the material obtained in the step S3 at 121 ℃ for 4S;
s5, cooling the material obtained in the step S4 to 42 ℃, mixing with strains, and fermenting at the temperature until the pH value is 4.3;
s6, stirring the materials obtained in the step S5 for 5min at 25 revolutions per minute to finish demulsification;
s7, performing secondary sterilization on the material obtained in the step S6 at the temperature of 75 ℃, wherein the secondary sterilization time is 30S;
and S8, cooling the material obtained in the step S7 to 20 ℃ and then filling.
Example 6
The embodiment provides cherry blossom green plum flavor yoghourt, which comprises the following raw materials in parts by weight:
raw milk: 807 kg
White granulated sugar: 80 kg
Hydroxypropyl distarch phosphate: 10 kg
Agar: 3 kg
Cherry blossom green plum juice: 100 kg (wherein the mass ratio of cherry extract to green plum juice is 2:1, and green plum juice is prepared from Yongchun green plum as raw material, the acidity is 4.6%, and the high-fat pectin content is 0.46 wt%)
The preparation method comprises the following steps:
s1, normalizing raw milk until the protein content is 3.0wt% and the fat content is 4.0wt%;
s2, heating the raw milk obtained in the step S1 to 60 ℃, mixing with other raw materials, stirring for 10min at 60 ℃ and 5000r/min, heating to 65 ℃, and continuing stirring for 10min;
s3, cooling the material obtained in the step S2 to 50 ℃, and homogenizing at the temperature and 120bar pressure;
s4, sterilizing the material obtained in the step S3 at 121 ℃ for 4S;
s5, cooling the material obtained in the step S4 to 42 ℃, mixing with strains, and fermenting at the temperature until the pH value is 4.3;
s6, stirring the materials obtained in the step S5 for 5min at 25 revolutions per minute to finish demulsification;
s7, performing secondary sterilization on the material obtained in the step S6 at the temperature of 75 ℃, wherein the secondary sterilization time is 30S;
and S8, cooling the material obtained in the step S7 to 20 ℃ and then filling.
Example 7
The embodiment provides cherry blossom green plum flavor yoghourt, which comprises the following raw materials in parts by weight:
raw milk: 806 kg
White granulated sugar: 80 kg
Hydroxypropyl distarch phosphate: 10 kg
Agar: 3 kg
Cherry blossom green plum juice: 100 kg (wherein the mass ratio of cherry extract to green plum juice is 2:1, and green plum juice is prepared from Yongchun green plum as raw material, the acidity is 4.6%, and the high-fat pectin content is 0.46 wt%)
The preparation method comprises the following steps:
s1, normalizing raw milk until the protein content is 3.0wt% and the fat content is 4.0wt%;
s2, heating the raw milk obtained in the step S1 to 60 ℃, mixing with other raw materials, stirring for 10min at 60 ℃ and 5000r/min, heating to 65 ℃, and continuing stirring for 10min;
s3, cooling the material obtained in the step S2 to 50 ℃, and homogenizing at the temperature and 120bar pressure;
s4, sterilizing the material obtained in the step S3 at 105 ℃ for 4S;
s5, cooling the material obtained in the step S4 to 42 ℃, mixing with strains, and fermenting at the temperature until the pH value is 4.3;
s6, stirring the materials obtained in the step S5 for 5min at 25 revolutions per minute to finish demulsification;
s7, performing secondary sterilization on the material obtained in the step S6 at the temperature of 75 ℃, wherein the secondary sterilization time is 30S;
and S8, cooling the material obtained in the step S7 to 20 ℃ and then filling.
Comparative example 1
This comparative example provides a yoghurt differing from example 6 only in that green plum juice was prepared from green plums of large shore a, having an acidity of 3.1% and a high-fat pectin content of 6.5% by weight.
Comparative example 2
This comparative example provides a yoghurt differing from example 6 only in that the mass ratio of cherry extract to green plum juice is adjusted to 1:1.
test example 1
1. Polyphenol content determination
1. The extraction method comprises extracting total polyphenols from cherry blossom green plum yoghourt by alcohol extraction. 2.5g of yoghurt was mixed with 4mL of 60% ethanol and vortexed to mix uniformly with each other, and water was applied in a 60℃water bath for 30min. And then centrifuging for 3min at 5000r/min, discarding the precipitate, and collecting the supernatant for later use.
2. The polyphenol was measured by the Fu Lin Fen method. Taking 50 mu L of a sample which is extracted firstly, uniformly mixing the sample with 1mL of ultrapure water and 125 mu L of Fu Lin Fen reagent, standing and light-shielding reaction for 8min, and adding 375 mu L of 7.5% Na 2 C0 3 The solution and 950 mu L of ultrapure water make the system reach 2.5mL, react for 2 hours in a dark place, measure the absorbance value at 765nm, compare the result with a standard curve, and finally obtain the total phenol content of the sakura green plum yoghourt.
The results are shown in Table 1.
2. Determination of fermentation time
The fermentation duration of step S5 in each example and comparative example was counted. The results are shown in Table 1.
TABLE 1
| Sample source | Polyphenol content (mg/g) | Duration of fermentation (/ h) |
| Example 1 | 0.13 | 5.5 |
| Example 2 | 0.19 | 5 |
| Example 3 | 0.11 | 5.5 |
| Example 4 | 0.24 | 6.5 |
| Example 5 | 0.15 | 5.5 |
| Example 6 | 0.21 | 5 |
| Example 7 | 0.20 | 5 |
| Comparative example 1 | 0.08 | 7 |
| Comparative example 2 | 0.17 | 8 |
According to the tracking record of fermentation time and the detection of the polyphenol content of the product, the Yongchun green plums are taken as raw materials to prepare the yoghurt, but the fermentation speed of the yoghurt can be influenced when the green plum juice is excessively added.
3. Sensory evaluation
Test sample: examples and comparative examples samples.
Number of test persons: 300 people;
the test mode is as follows: and (3) scoring the preference of the product after tasting, selecting "like" to obtain 3 points, selecting "good" to obtain 1 point, and selecting "general" not to score, wherein the score is more than 400 points, so that the product is defined as a preferred scheme. Statistical analysis was performed on the taste results as shown in table 2.
TABLE 2
The above sensory preference evaluation data shows that the embodiments of the present invention are significantly better than the comparative examples in overall preference score, with scores exceeding 400. Proper amount of Yongchun green plum cherry blossom juice is added, so that full and layered product flavor can be molded, and the best product texture can be presented by matching with proper proportion of stabilizer and sterilization temperature.
4. Yoghurt texture detection
The firmness, consistency of the samples were measured using a TA-XT + texture analyzer.
The measurement temperature was 25.+ -.1, and 100g of the sample was placed in a sample cup, and the texture characteristics were measured by pressing down at a pressing down speed of 30mm/s by using a conical probe for 30 mm. Three measurements were performed in parallel and an average was taken.
The result of the firmness of the yoghurt is an upper limit extremum, and is the maximum stress felt by the texture instrument probe when the yoghurt is extruded downwards.
The viscosity of the yoghurt results in an area representing the consistency of the yoghurt, the larger the area the greater the consistency.
The detection results are shown in Table 3.
5. Stability detection:
the sample was pipetted into a 2mm PC tube at a light source wavelength of 470 nm at 3000 rpm/min. Three measurements were performed in parallel and an average was taken. The results of the test are shown in Table 3, and the clarification index in the test is an important attention index.
Clarification index: and (5) representing the change condition of sedimentation, floating, aggregation, agglomeration and combination phenomena of the sample. The larger the clarification index value is, the more serious the phenomena of sedimentation, floating, aggregation, agglomeration and combination occur under the influence of centrifugal force and gravity in the process of centrifugal movement of the sample, and the more unstable the sample system is; conversely, the smaller the clarification index, the less pronounced the phenomenon that characterizes the change in the sample, and the more stable the sample. Therefore, the stability of the product can be measured rapidly.
TABLE 3 Table 3
| Sample source | Viscosity/(g.s) | Firmness/g | Stability (clarification index) |
| Example 1 | 1034.5 | 59.21 | 0.35 |
| Example 2 | 986.2 | 58.37 | 0.26 |
| Example 3 | 1175.6 | 61.34 | 0.21 |
| Example 4 | 977.8 | 54.31 | 0.35 |
| Example 5 | 913.1 | 55.38 | 0.25 |
| Example 6 | 957.8 | 60.12 | 0.19 |
| Example 7 | 836.5 | 49.65 | 0.33 |
| Comparative example 1 | 787.4 | 53.20 | 0.54 |
| Comparative example 2 | 536.7 | 35.69 | 0.89 |
The low pH and high-fat pectin of green plums can negatively affect the system of the yoghurt, and the use of the sakura extract and the stabilizer can keep good taste texture and tissue state under a longer shelf life. Of these, examples 3 and 6 had the best stability. In contrast, the products of the comparative examples had poor texture and poor stability.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. A preparation method of yoghurt comprises a step of fermenting raw milk, and is characterized in that the raw milk also contains 5-20wt% of sakura green plum juice based on the total mass of the raw milk;
the cherry blossom green plum juice contains the following components in percentage by mass (1.5-2.5): 1, cherry extract and green plum juice;
the sakura extract is prepared from sakura at 50+/-5 ℃ according to the following weight ratio of 1g: (2.5-3.5) L of water extract obtained by extracting the material liquid ratio;
the green plum juice is juice extracted from green plum pulp, the acidity of the green plum juice is 3.0-5.0%, and the content of high-fat pectin is 0.4-0.7wt%.
2. The preparation method according to claim 1, wherein the green plum juice is prepared from one or more of red star green plums, yongchun green plums and goose pond big-meat plums.
3. The preparation method according to claim 1 or 2, wherein the raw materials further comprise a stabilizer, and the stabilizer comprises the following components in percentage by weight: (0.15-0.4) hydroxypropyl distarch phosphate and agar.
4. The method according to claim 3, wherein the mass ratio of the cherry blossom green plum juice to the stabilizer is (5-20): (1.3-1.4).
5. A method of producing according to any one of claims 1 to 3, wherein the raw milk is controlled to have a protein content of 3.0±0.2wt% and a fat content of 4.0±0.5wt%.
6. The method of manufacturing according to claim 1, characterized in that the method of manufacturing further comprises: before fermentation, the raw materials are sterilized at 105-135 ℃.
7. The preparation method according to claim 6, characterized in that it comprises, in particular, before the fermentation:
mixing raw milk with other raw materials at 60-65deg.C and 4500-5500r/min for dissolving to obtain a first material;
homogenizing the first material at 40-60deg.C under 120-260bar to obtain second material;
sterilizing the second material at 105-135 deg.c for 4-10s, mixing with the strain and fermenting.
8. The process according to claim 6 or 7, wherein the fermentation is carried out at 36℃to 42℃and the fermentation is terminated when the pH of the material to be fermented is 4.1 to 4.6.
9. The preparation method according to any one of claims 6 to 8, characterized in that it comprises, in particular, after fermentation:
stirring and demulsifiing the fermentation product at 25-40 rpm, and performing secondary sterilization at 75-90 ℃ for 30-60s.
10. Yoghurt as claimed in any one of claims 1 to 9, characterized in that it is produced by a process as claimed in any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210359858.1A CN116918866B (en) | 2022-04-06 | 2022-04-06 | Cherry flower and green plum flavored yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210359858.1A CN116918866B (en) | 2022-04-06 | 2022-04-06 | Cherry flower and green plum flavored yogurt and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN116918866A true CN116918866A (en) | 2023-10-24 |
| CN116918866B CN116918866B (en) | 2024-04-09 |
Family
ID=88391269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210359858.1A Active CN116918866B (en) | 2022-04-06 | 2022-04-06 | Cherry flower and green plum flavored yogurt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116918866B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013106552A (en) * | 2011-11-18 | 2013-06-06 | Tokachiken Shiko Kiko | Method for producing fermented milk |
| CN104839333A (en) * | 2015-05-28 | 2015-08-19 | 昆明雪兰牛奶有限责任公司 | Flower drinking flavoured yoghurt and preparation method thereof |
-
2022
- 2022-04-06 CN CN202210359858.1A patent/CN116918866B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013106552A (en) * | 2011-11-18 | 2013-06-06 | Tokachiken Shiko Kiko | Method for producing fermented milk |
| CN104839333A (en) * | 2015-05-28 | 2015-08-19 | 昆明雪兰牛奶有限责任公司 | Flower drinking flavoured yoghurt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张静文: "青梅酸奶的加工工艺研究", 饮料工业, vol. 16, no. 5, 28 May 2013 (2013-05-28), pages 33 - 36 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN116918866B (en) | 2024-04-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN104381449A (en) | Yogurt containing fermented glutinous rice and fruit granules and preparation method of yogurt | |
| CN104839333A (en) | Flower drinking flavoured yoghurt and preparation method thereof | |
| US7037539B2 (en) | Nutritious strawberry fruit juice drink and method of making the same | |
| CN107927183B (en) | Processing technology of soymilk beverage | |
| CN116918866B (en) | Cherry flower and green plum flavored yogurt and preparation method thereof | |
| CN105505733B (en) | A kind of bamboo milk vinegar and preparation method thereof | |
| JP3148167B2 (en) | Manufacturing method of aged tea materials and drinking teas | |
| CN105053203A (en) | Fruity yogurt with diversified nutrition and preparation method thereof | |
| Sangheetha et al. | Optimization of palmyrah (Borrasus flabellifer) fruit pulp in different varieties of fruit yoghurts | |
| CN113678920A (en) | Tea soup and application thereof in preparing milk tea | |
| Budaraga et al. | The study of the utilization of wuluh starfruit (Averrhoa bilimbi L.) in cottage cheese from goat milk prepared with acidification method based on physicochemical properties and organoleptic evaluation. | |
| KR100283416B1 (en) | Lactobacillus fermented beverage based on chestnuts | |
| CN102511548A (en) | Milk flavored nutrient solution, and making method and application thereof | |
| JP2875672B2 (en) | Miso beverage and method for producing the same | |
| CN112868771A (en) | Aerated apple vinegar flavored tea yogurt and preparation method thereof | |
| RU2670132C1 (en) | Method of production of yoghurt with matcha green tea | |
| Yasmin et al. | Physicochemical and sensory characteristics of orange juice supplemented yogurt | |
| RAȚU et al. | A PRELIMINARY INVESTIGATION INTO THE ENHANCEMENT OF CHEESE WITH GRAPE SKIN POWDER. | |
| Begum et al. | Effect of coagulants on the yield and quality of chhana and rasogolla | |
| CN115633716B (en) | Flower-flavored fermented milk beverage and preparation method thereof | |
| CN109820040B (en) | Viable bacteria type fruit and vegetable juice milk beverage and preparation method thereof | |
| CN116058420B (en) | Tea concentrate and application thereof in preparing milk fruit tea beverage | |
| CN110623071A (en) | Preparation method of kiwi fruit and honey flavored yoghourt | |
| CN107083302A (en) | The preparation method of pure fermented honey fizz |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |