CN1736219A - Yoghourt with chocolate taste and preparation process thereof - Google Patents
Yoghourt with chocolate taste and preparation process thereof Download PDFInfo
- Publication number
- CN1736219A CN1736219A CN 200510021312 CN200510021312A CN1736219A CN 1736219 A CN1736219 A CN 1736219A CN 200510021312 CN200510021312 CN 200510021312 CN 200510021312 A CN200510021312 A CN 200510021312A CN 1736219 A CN1736219 A CN 1736219A
- Authority
- CN
- China
- Prior art keywords
- yoghourt
- temperature
- fermentation
- chocolate taste
- stirring
- 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
Images
Abstract
The invention relates to a yoghourt with chocolate taste and method for its preparation, which comprises charging cocoa powder, high methoxyl content pectin into fresh milk, carrying out circulated heating, allocating, filtering, homogenizing, keeping constant volume, sterilizing, inoculating, loading, fermenting, cooling the refrigerated warehouses, and freezing preservation.
Description
Technical field
The invention belongs to sour milk product in the food and preparation method thereof, particularly Yoghourt with chocolate taste and preparation method thereof.
Background technology
Fermented yoghourt is to be raw material with milk or reconstituted milk, adds lactobacillus bulgaricus and streptococcus thermophilus, under the uniform temperature condition, and the acid curd shape product that fermentation forms.Fermented yoghourt is because the end-product after being rich in a large amount of lactic acid viable bacterias and fermenting, make it have high nutritive value and health care, it can regulate gut flora, improve environment in the intestines, strengthen body immunity, the incidence of disease of prevention and control tumour and angiocardiopathy, and the effective lactose in the decomposing milk, make easier being absorbed by the body of lactose in the cow's milk, other important nutritional labeling also is greatly enhanced as the attraction of albumen, fat, vitamin, calcium, phosphorus.
Sour milk is owing to have above-mentioned effect, be subjected to consumer's favor day by day, the consumer is also more and more higher to the requirement of its kind and taste, but sour milk products taste in the market is still single relatively, be original flavor or the fruity that adds the fruit material mostly, be difficult to be liked, and ordinary consumer also wishes to have more, and the sour milk products of good taste comes out by the young man or the white collar personage that follow the fashion.
Summary of the invention
Purpose of the present invention is exactly single relatively at above-mentioned existing yoghurt-flavoured, can not satisfy the deficiency of the personage's that follows the fashion requirement, a kind of being rich in nutrition, moderately sour and sweet is provided, has sour milk of chocolate flavor and preparation method thereof.
The objective of the invention is to realize by following technical proposals:
Yoghourt with chocolate taste comprises in its component that fresh milk, lactobacillus inoculation, white sugar, HM make through zymotechnique, also comprises cocoa power in the described component.
The content of its component is pressed following prescription:
A. 1000 liters/1000kg of fresh milk
B. lactobacillus inoculation 2U/1000kg
C. white sugar 70kg/1000kg
D. HM 1.5kg/1000kg
E. cocoa power 3kg～8kg/1000kg
Described lactobacillus inoculation is the YC-381 France inferior lactobacillus inoculation in sieve ground.
The preparation method of Yoghourt with chocolate taste, comprise each step such as circulation heating, allotment, filtration, homogeneous, constant volume, sterilization, inoculation, stirring, also having fermentation, cooling, can, stored refrigerated step after the stirring or also have can, fermentation, freezer cooling, stored refrigerated step after stirring, the mixture that adds cocoa power, HM and a little white sugar in the adaptation step is allocated.
Each step is carried out according to following technological parameter:
A. circulation heating: temperature is 75 ℃～80 ℃, and the time is 10～15 minutes, opens mixer;
B. filter: 100 orders;
C. homogeneous: temperature is 70 ℃～75 ℃, and pressure is 20MPa;
D. sterilization: temperature is 95 ℃, and the time is 5 minutes;
E. inoculation: the hand to strain bag and scissors and operating personnel carries out disinfection with alcohol;
F. stir: the time is 30 minutes, and rotating speed of agitator is 30 rev/mins;
G. refrigeration: temperature is 2 ℃～6 ℃, and the time is 48 hours.
Between 42 ℃～43 ℃ of the temperature of the fermentation that also has fermentation, cooling, can, stored refrigerated step after the stirring, fermentation stops when acidity reaches 70 ° of T～75 ° T, and the temperature of can is between 10 ℃～12 ℃.
Between 42 ℃～44 ℃, the temperature of fermentation is between 35 ℃～40 ℃ in the temperature of the can that also has can, fermentation, freezer cooling, stored refrigerated step after the stirring, and fermentation stops when acidity reaches 70 ° of T～75 ° T.
The invention has the beneficial effects as follows, in the component of sour milk, add white sugar, HM, cocoa power, can make sour milk contain chocolate taste, and the sour milk products that adopts above-mentioned preparation method to prepare, the chocolate flavor that can guarantee cocoa power does not change, and nutritional labeling, the nutritive value of sour milk do not lose.As seen, Yoghourt with chocolate taste that adopts technique scheme and preparation method thereof can produce have chocolate flavor, the sour milk of being rich in nutrition, moderately sour and sweet, the personage that is subjected to following the fashion likes.
Description of drawings
Fig. 1 is a preparation method's of the present invention block diagram;
Fig. 2 is another preparation method's of the present invention a block diagram;
The specific embodiment
Embodiment 1: agitating type Yoghourt with chocolate taste and preparation method thereof is shown in the step of Fig. 1, make the Yoghourt with chocolate taste of 1000kg, first fresh milk 1000 liters circulates under the condition of 75 ℃ of temperature and heated 15 minutes, then the 3kg cocoa power, 1.5kg the HM and the mixture of a little white sugar add in the fresh milk, adding 70kg white sugar simultaneously allocates, then with deployed milk, the mixture of cocoa power filters with 100 purpose filters, be 20MPa at pressure again, temperature is to carry out the homogeneous operation under 73 ℃ the condition, add the soft water that softened then and carry out constant volume, to sterilize 5 minutes down for 95 ℃ in temperature through the milk mixture of above-mentioned processing again, to kill harmful bacterium wherein, then to the strain bag of the YC-381 France inferior lactobacillus inoculation in sieve ground is housed, scissors and operating personnel's hand carries out disinfection with alcohol, cut off strain bag with scissors, the bacterial classification of content 2U dropped in the above-mentioned milk mixture inoculate, 2U is a spawn activity unit, and 1U contains 10
12The viable count of cfu, cfu is that bacterium colony forms unit, stirred then 30 minutes, the rotating speed of paddle is 30 rev/mins during stirring, ferments under 43 ℃ temperature conditions then, stops fermentation when acidity reaches 70 ° of arbitrary values between ° T of T～75, cooling then, carry out can under 10 ℃～12 ℃ conditions of temperature, last under 2 ℃～6 ℃ temperature conditions stored refrigerated 48 hours, then Yoghourt with chocolate taste was just made.
Embodiment 2: shown in coagulating type Yoghourt with chocolate taste and preparation method thereof step as shown in Figure 2, make the Yoghourt with chocolate taste of 1000kg, first fresh milk 1000 liters circulates under the condition of 77 ℃ of temperature and heated 13 minutes, then the 5kg cocoa power, 1.5kg the HM and the mixture of a little white sugar add in the fresh milk, adding 70kg white sugar simultaneously allocates, then with deployed milk, the mixture of cocoa power filters with 100 purpose filters, be 20MPa at pressure again, temperature is to carry out the homogeneous operation under 70 ℃ the condition, add the soft water that softened then and carry out constant volume, to sterilize 5 minutes down for 95 ℃ in temperature through the milk mixture of above-mentioned processing again, to kill harmful bacterium wherein, then to the strain bag of the YC-381 France inferior lactobacillus inoculation in sieve ground is housed, scissors and operating personnel's hand carries out disinfection with alcohol, cut off strain bag with scissors, the bacterial classification of content 2U dropped in the above-mentioned milk mixture inoculate, 2U is a spawn activity unit, and 1U contains 10
12The viable count of cfu, cfu is that bacterium colony forms unit, stirred then 30 minutes, the rotating speed of paddle is 30 rev/mins during stirring, carries out can then between 42 ℃～44 ℃ of temperature, ferments under the condition of 35～40 ℃ of temperature again, when reaching 70 ° of arbitrary values between ° T of T～75, acidity stops fermentation, send into freezer cooling then, last under the temperature conditions between 2 ℃～6 ℃ stored refrigerated 48 hours, then Yoghourt with chocolate taste was made.
Embodiment 3: agitating type Yoghourt with chocolate taste and preparation method thereof is shown in the step of Fig. 1, make the Yoghourt with chocolate taste of 1000kg, first fresh milk 1000 liters circulates under the condition of 80 ℃ of temperature and heated 10 minutes, then the 8kg cocoa power, 1.5kg the HM and the mixture of a little white sugar add in the fresh milk, adding 70kg white sugar simultaneously allocates, then with deployed milk, the mixture of cocoa power filters with 100 purpose filters, be 20MPa at pressure again, temperature is to carry out the homogeneous operation under 75 ℃ the condition, add the soft water that softened then and carry out constant volume, to sterilize 5 minutes down for 95 ℃ in temperature through the milk mixture of above-mentioned processing again, to kill harmful bacterium wherein, then to the strain bag of the YC-381 France inferior lactobacillus inoculation in sieve ground is housed, scissors and operating personnel's hand carries out disinfection with alcohol, cut off strain bag with scissors, the bacterial classification of content 2U dropped in the above-mentioned milk mixture inoculate, 2U is a spawn activity unit, and 1U contains 10
12The viable count of cfu, cfu is that bacterium colony forms unit, stirred then 30 minutes, the rotating speed of paddle is 30 rev/mins during stirring, ferments under 42 ℃ temperature conditions then, stops fermentation when acidity reaches 70 ° of arbitrary values between ° T of T～75, cooling then, carry out can under 10 ℃～12 ℃ conditions of temperature, last under 2 ℃～6 ℃ temperature conditions stored refrigerated 48 hours, then Yoghourt with chocolate taste was just made.
Trial-production Yoghourt with chocolate taste 1000kg, extract 50kg wherein, freely taste in commercial affairs office building area of concentration, Chengdu, taste the white collar fashion personage of work in the artificial office building, and provide 100 parts of feedback forms comprising taste degree of liking, reclaim 92 parts of effective feedback forms, wherein the sour milk degree of liking of chocolate flavor is divided into and enjoys a lot, like, it doesn't matter, fourth gear such as dislike, clear and definite 35 parts of the feedback forms that enjoy a lot of expression wherein, 51 parts of the feedback forms that expression is liked, represent 2 parts of indifferent feedback forms, 4 parts of the feedback forms disliked of expression, the statistics that feedback form provides show, clearly 93.5% of expression fashion personage's sum of liking the fashion personage of Yoghourt with chocolate taste to account for being investigated, this ratio shows, Yoghourt with chocolate taste the liking of personage of being followed the fashion deeply.
Claims (7)
1, Yoghourt with chocolate taste comprises in its component that fresh milk, lactobacillus inoculation, white sugar, HM make through zymotechnique, it is characterized in that, also comprises cocoa power in the described component.
2, Yoghourt with chocolate taste as claimed in claim 1 is characterized in that, the content of its component is pressed following prescription:
A. 1000 liters/1000kg of fresh milk
B. lactobacillus inoculation 2U/1000kg
C. white sugar 70kg/1000kg
D. HM 1.5kg/1000kg
E. cocoa power 3kg～8kg/1000kg.
3, Yoghourt with chocolate taste as claimed in claim 1 or 2 is characterized in that, described lactobacillus inoculation is the YC-381 France inferior lactobacillus inoculation in sieve ground.
4, the preparation method of Yoghourt with chocolate taste, comprise each step such as circulation heating, allotment, filtration, homogeneous, constant volume, sterilization, inoculation, stirring, also having fermentation, cooling, can, stored refrigerated step after the stirring or after stirring, also having can, fermentation, freezer cooling, stored refrigerated step, it is characterized in that the mixture that adds cocoa power, HM and a little white sugar in the adaptation step is allocated.
5, the preparation method of Yoghourt with chocolate taste as claimed in claim 4 is characterized in that, each step is carried out according to following technological parameter:
A. circulation heating: temperature is 75 ℃～80 ℃, and the time is 10～15 minutes, opens mixer;
B. filter: 100 orders;
C. homogeneous: temperature is 70 ℃～75 ℃, and pressure is 20MPa;
D. sterilization: temperature is 95 ℃, and the time is 5 minutes;
E. inoculation: the hand to strain bag and scissors and operating personnel carries out disinfection with alcohol;
F. stir: the time is 30 minutes, and rotating speed of agitator is 30 rev/mins;
G. refrigeration: temperature is 2 ℃～6 ℃, and the time is 48 hours.
6, the preparation method of Yoghourt with chocolate taste as claimed in claim 4, it is characterized in that, between 42 ℃～43 ℃ of the temperature of the fermentation that also has fermentation, cooling, can, stored refrigerated step after the stirring, fermentation stops when acidity reaches 70 ° of T～75 ° T, and the temperature of can is between 10 ℃～12 ℃.
7, the preparation method of Yoghourt with chocolate taste as claimed in claim 4, it is characterized in that, in the temperature of the can that also has can, fermentation, freezer cooling, stored refrigerated step after the stirring between 42 ℃～44 ℃, the temperature of fermentation is between 35 ℃～40 ℃, and fermentation stops when acidity reaches 70 ° of T～75 ° T.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510021312 CN1736219A (en) | 2005-07-22 | 2005-07-22 | Yoghourt with chocolate taste and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510021312 CN1736219A (en) | 2005-07-22 | 2005-07-22 | Yoghourt with chocolate taste and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1736219A true CN1736219A (en) | 2006-02-22 |
Family
ID=36079322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510021312 Pending CN1736219A (en) | 2005-07-22 | 2005-07-22 | Yoghourt with chocolate taste and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1736219A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703107B (en) * | 2009-11-30 | 2012-11-21 | 内蒙古伊利实业集团股份有限公司 | Yogurt containing chocolate particles and preparation method thereof |
| CN101708020B (en) * | 2009-12-10 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate dessert yoghurt and preparation method thereof |
| CN104041587A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Health-preserving yoghourt and preparation method thereof |
| CN104489086A (en) * | 2014-12-31 | 2015-04-08 | 哈尔滨学院 | Preparation method of cocoa set yoghurt |
-
2005
- 2005-07-22 CN CN 200510021312 patent/CN1736219A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703107B (en) * | 2009-11-30 | 2012-11-21 | 内蒙古伊利实业集团股份有限公司 | Yogurt containing chocolate particles and preparation method thereof |
| CN101708020B (en) * | 2009-12-10 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate dessert yoghurt and preparation method thereof |
| CN104041587A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Health-preserving yoghourt and preparation method thereof |
| CN104489086A (en) * | 2014-12-31 | 2015-04-08 | 哈尔滨学院 | Preparation method of cocoa set yoghurt |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101156632B (en) | Processing method of remaking soybean cheese combinations | |
| CN107348290A (en) | Ferment coconut palm slurry/coconut gravy, coconut yogurt and preparation method thereof | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN1185904A (en) | Composition for feed use, comprising lyothilized live lactic bacteria | |
| CN1891061A (en) | Cultured dairy products and methods of manufacture | |
| EP1169925A1 (en) | Foodstuffs containing a fermented vegetable matrix and relevant preparation process | |
| CN108935684A (en) | A kind of preparation process of walnut sour milk | |
| CN102626241A (en) | Production method of active probiotic strawberry beverage | |
| CN107348001A (en) | A kind of method that mixed fungus fermentation prepares modified purple perilla dregs of rice powder | |
| CN104305465A (en) | Method for preparing lactobacillus fermentation type blueberry fruit juice | |
| CN103155978B (en) | Low-fat fermented dairy product, preparation method thereof and application of collagen peptide | |
| CN1736219A (en) | Yoghourt with chocolate taste and preparation process thereof | |
| CN107960581A (en) | A kind of fermented grape juice and preparation method thereof | |
| CN105145833B (en) | A kind of black garlic Yoghourt and preparation method thereof | |
| CN104397178A (en) | Kiwi fruit yoghourt | |
| CN106879738A (en) | Probiotics fermention breast and its manufacture craft | |
| CN1240585A (en) | Process for preparing sour milk contg. peanut and bifidobacterium | |
| JP4728769B2 (en) | Production and utilization of sour dough containing high concentrations of γ-aminobutyric acid | |
| CN103564046A (en) | Preparation method of rose mung bean yoghourt | |
| CN1235489C (en) | Composite baterial milk products and preparation proess thereof | |
| CN108887383A (en) | A kind of yogurt and preparation method thereof containing the full particle linseed of shortening | |
| CN107183179A (en) | A kind of smear type flavored fermented milk and preparation method thereof | |
| CN106343023A (en) | Fresh fruit yoghourt and preparation method thereof | |
| CN112155140A (en) | Turbid pumpkin fermented beverage added with compound protein and preparation method thereof | |
| CN1102024C (en) | Fermented milk product containing sweet potato and its production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |