CN102613301A - Processing method for papaya yoghurt beverage - Google Patents

Abstract

The invention discloses a processing method for papaya yoghurt beverage. The processing method includes steps of adding pure water, raw papaya powder, stabilizer, sugar, sodium citrate and A-K sugar in a compounding tank; shearing mixture; adding nonreactive milk into the mixture after the mixture is cooled; adjusting the sourness of the mixture by pure water, citric acid and lactic acid; adding clear apple juice, papaya juice and papaya pulp into the mixture; setting the volume; blending of flavor; homogenizing; sterilizing; bottling; inspecting; and warehousing. The processing method overcomes the shortcoming that papaya yoghurt beverage processed by an existing processing method does not have papaya taste or has poor papaya taste. The papaya yoghurt beverage processed by the processing method has pure papaya taste and developmental nutrition, contains trace elements including various types of amino acid, calcium, iron and the like, and has effects of invigorating spleen to promote digestion, resisting diseases, killing parasite, promoting lactation, resisting cancer and improving immunity.

Description

A kind of preparation method of juice pawpaw yoghourt beverage

 

Technical field

The invention belongs to the dairy products field, be specifically related to a kind of preparation method of juice pawpaw yoghourt beverage.

Background technology

Sour milk has rich nutrient contents to be liked by people with it always, and the one, can lactose in milk and protein be decomposed, make human body more be prone to digestion and absorption; The 2nd, sour milk has the effect that promotes gastric secretion, raising appetite, strengthens digestion; The 3rd, lactic acid bacteria can reduce the generation of some carcinogen, thereby protective effect on cancer risk is arranged; The 4th, can suppress the breeding of spoilage organisms in the enteron aisle, and weaken the toxin that spoilage organisms produces in enteron aisle; The 5th, the effect that reduces cholesterol is arranged, the people of suitable especially high fat of blood drinks.But the taste of sour milk is more single, and people are numerous for the taste that makes sour milk, and special some other the taste that adds is entered; Such as adding various tastes such as some strawberries, blueberry, apple, make the taste of sour milk be more suitable for popular crowd, and the taste of pawpaw itself is more special; Have a little some bitter tastes; Be with some saline tastes again, therefore generally seldom be added in the sour milk, and also have some to be with the sour milk of pawpaw tastes; And the oxidation of pawpaw own produces bitter taste, because its preparation method causes the pawpaw flavor to lack or mouthfeel is bad.

Summary of the invention

The technical problem that the present invention will solve is can cause lacking pawpaw taste or the bad shortcoming of pawpaw taste to existing boruga preparation method; A kind of pawpaw pure taste that makes is provided; Nutritious; Contain trace elements such as several amino acids and calcium, iron, have reinforcing spleen to promote digestion, anti-epidemic disease desinsection, lead to the preparation method that breast is anticancer, improve a kind of juice pawpaw yoghourt beverage of immunity.

In order to solve the problems of the technologies described above, the present invention provides following technical scheme: a kind of preparation method of juice pawpaw yoghourt beverage is:

A batching: in material-compound tank, add the 300kg pure water, be heated between 75 ~ 85 ℃, start cutter, slowly add the former powder 1 ~ 5kg of pawpaw, stabilizing agent 3 ~ 6kg, white granulated sugar 50kg, natrium citricum 0.1 ~ 0.2kg, A-K sugar 0.05 ~ 0.1kg, sheared 5 minutes;

B cooling: the material after will cutting is cooled to 15 ℃ and squeezes in the blend tank subsequent usely, adds nonreactive milk 300 ~ 400L, turn on agitator, stir 5 minutes for use, agitator is held open;

The c acid adjustment: the ratio in citric acid, lactic acid and pure water in batching is irritated is that 1:20 adds pure water; Add citric acid 1 ~ 2kg, lactic acid 1 ~ 2kg again; Open cutter, agitator; Be temporary in the material-compound tank, through spray head the mix acid liquor in the material-compound tank sprayed acid adjustment in the blend tank, the control temperature is less than 25 ℃;

D is with fruit juice: in material-compound tank, add apple clear juice 10 ~ 20kg, Chinese flowering quince juice 20 ~ 50kg, pawpaw slurry 10 ~ 30kg, through pump cider, Chinese flowering quince juice, pawpaw slurry are pumped in the blend tank then, at last with remaining the liftout of purifying waste water;

E constant volume, blending: supply remaining pure water constant volume, add essence again;

F homogeneous, sterilization:, adopt ultra high temperature short time sterilization, at 125 ℃ of high-temperature sterilization 4s with material homogeneous under 60 ~ 75 ℃ of conditions;

G can, check, warehouse-in get final product.

Adopt the preparation method of a kind of juice pawpaw yoghourt beverage of technical scheme of the present invention, its preparation method simple possible only needs through batching, cooling, acid adjustment, gets final product with fruit juice, constant volume, homogeneous, sterilization, can, check, warehouse-in, adds pure water heating back in the material-compound tank and under the effect of cutter, adds the former powder of pawpaw, stabilizing agent, white granulated sugar, natrium citricum, A-K sugar; A-K sugar is acesulfame potassium again, makes material fully mix, and adds nonreactive milk after the cooled materials again and stirs; Make nonreactive milk nutritional labeling fully mix, avoid high temperature to destroy nutritional labeling, acid adjustment in the material-compound tank; Use citric acid and lactic acid to carry out acid adjustment, natural health makes yoghurt-flavoured delicious more on the one hand on the one hand; Add cider, Chinese flowering quince juice, pawpaw slurry mixing again, fruit juice then is ecosystem Chinese flowering quince juice, pawpaw slurry, natural health, nutritious; Use the pure water constant volume again, blending, homogeneous, sterilization, can, check, warehouse-in get final product, because of having added cider, citric acid, lactic acid, white granulated sugar batching; Hide the pained taste after the pawpaw oxidation, improved the mouthfeel of juice pawpaw yoghourt, combined the double nutrition of sour milk and pawpaw again; Both increased nutrition, possessing simultaneously promotes to be good for the stomach disappear spleen, increase appetite, strengthen antibacterial ability, anti-epidemic disease desinsection; Logical breast is anticancer, supplements the nutrients, and improves resistance against diseases; Effects such as anti-spasm have been enriched the taste of sour milk again, make people like drinking sour milk more.

Description of drawings

Below in conjunction with accompanying drawing and embodiment technical scheme of the present invention is further specified:

Fig. 1 is the manufacture craft flow chart of an embodiment of the present invention.

The specific embodiment

As shown in Figure 1, the manufacture craft of a kind of juice pawpaw yoghourt beverage of the present invention is following:

The a batching: in material-compound tank, add pure water, heating starts cutter, slowly adds the former powder of pawpaw, stabilizing agent, white granulated sugar, natrium citricum, A-K sugar, shears;

B cooling: squeeze in the blend tank subsequent usely after the material cooling after will cutting, add nonreactive milk, turn on agitator, agitator is held open;

C acid adjustment: in batching is irritated, add pure water, citric acid, lactic acid, open cutter, agitator, be temporary in the material-compound tank, the mix acid liquor in the material-compound tank is sprayed acid adjustment in the blend tank through spray head;

D is with fruit juice: in material-compound tank, add apple clear juice, Chinese flowering quince juice, pawpaw slurry, through pump cider, Chinese flowering quince juice, pawpaw slurry are pumped in the blend tank then, at last with remaining the liftout of purifying waste water;

E constant volume, blending: supply remaining pure water constant volume, add essence again;

F homogeneous, sterilization:, adopt ultra high temperature short time sterilization with the material homogeneous;

G can, check, warehouse-in get final product.

The quantitative proportion of each component of the embodiment of the invention, as shown in the table:

Embodiment

Embodiment one

Embodiment two

Embodiment three

Embodiment four

Embodiment five

Embodiment six

Embodiment seven

Embodiment eight

Embodiment nine

Embodiment ten

Embodiment 11

Nonreactive milk

300L

310L

320L

330L

340L

350L

360L

370L

380L

390L

400L

White granulated sugar

50kg

50kg

50kg

50kg

50kg

50kg

50kg

50kg

50kg

50kg

50kg

A-K sugar

0.05kg

0.06kg

0.07kg

0.08kg

0.09kg

0.09kg

0.09kg

0.09kg

0.09kg

0.09kg

0.1kg

Apple clear juice

10kg

11kg

12kg

13kg

14kg

15kg

16kg

17kg

18kg

19kg

20kg

Chinese flowering quince juice

20kg

22kg

25kg

27kg

30kg

32kg

35kg

40kg

42kg

45kg

50kg

The pawpaw slurry

10kg

11kg

13kg

14kg

16kg

20kg

21kg

22kg

24kg

26kg

30kg

The former powder of pawpaw

1kg

1.5kg

2kg

2.5kg

3kg

3.5kg

4kg

4kg

4.5kg

4.5kg

5kg

Natrium citricum

0.1kg

0.11kg

0.12kg

0.13kg

0.14kg

0.15kg

0.16kg

0.17kg

0.18kg

0.19kg

0.2kg

Citric acid

1kg

1．1kg

1.2kg

1.3kg

1.4kg

1.5kg

1.6kg

1.7kg

1.8kg

1.9kg

2kg

Lactic acid

1kg

1．1kg

1.2kg

1.3kg

1.4kg

1.5kg

1.6kg

1.7kg

1.8kg

1.9kg

2kg

Stabilizing agent

3kg

3．2kg

3.5kg

4kg

4.2kg

4.5kg

4.8kg

5kg

5.3kg

5.5kg

6kg

Essence

50ml

50ml

50ml

50ml

50ml

50ml

50ml

50ml

50ml

50ml

50ml

Wherein one group of component with embodiment in the table is an example below, specifies preparation method of the present invention:

In the practical implementation process, its manufacture craft is:

A batching: in material-compound tank, add the 300kg pure water, be heated to 75 ℃, start cutter, slowly add the former powder 1kg of pawpaw, stabilizing agent 3kg, white granulated sugar 50kg, natrium citricum 0.1kg, A-K sugar 0.05kg, sheared 5 minutes;

B cooling: the material after will cutting is cooled to 15 ℃ and squeezes in the blend tank subsequent usely, adds nonreactive milk 300L, turn on agitator, stir 5 minutes for use, agitator is held open;

The c acid adjustment: in batching is irritated, add pure water 40kg, add citric acid 1kg, lactic acid 1kg again, open cutter, agitator, be temporary in the material-compound tank, through spray head the mix acid liquor in the material-compound tank is sprayed acid adjustment in the blend tank, the control temperature is less than 25 ℃;

D is with fruit juice: in material-compound tank, add apple clear juice 10kg, Chinese flowering quince juice 20kg, pawpaw slurry 10kg, through pump cider, Chinese flowering quince juice, pawpaw slurry are pumped in the blend tank then, at last with remaining the liftout of purifying waste water;

E constant volume, blending: supply remaining pure water constant volume, add essence again;

F homogeneous, sterilization:, adopt ultra high temperature short time sterilization, at 125 ℃ of high-temperature sterilization 4s with material homogeneous under 60 ℃ of conditions;

G can, check, warehouse-in get final product.

Certainly; Pure water is heated to 76 ℃, 77 ℃, 78 ℃, 79 ℃, 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃; Material is homogeneous under 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃, 70 ℃, 71 ℃, 72 ℃, 73 ℃, 74 ℃, 75 ℃ conditions, all within protection domain.

For a person skilled in the art, under the prerequisite that does not break away from structure of the present invention, can also make some distortion and improvement, these also should be regarded as protection scope of the present invention, and these can not influence effect and practical applicability that the present invention implements.

Claims (1)

1. the preparation method of a juice pawpaw yoghourt beverage is characterized in that preparation technology is following:

A batching: in material-compound tank, add the 300kg pure water, be heated between 75 ~ 85 ℃, start cutter, slowly add the former powder 1 ~ 5kg of pawpaw, stabilizing agent 3 ~ 6kg, white granulated sugar 50kg, natrium citricum 0.1 ~ 0.2kg, A-K sugar 0.05 ~ 0.1kg, sheared 5 minutes;

B cooling: the material after will cutting is cooled to 15 ℃ and squeezes in the blend tank subsequent usely, adds nonreactive milk 300 ~ 400L, turn on agitator, stir 5 minutes for use, agitator is held open;

The c acid adjustment: the ratio in citric acid, lactic acid and pure water in batching is irritated is that 1:20 adds pure water; Add citric acid 1 ~ 2kg, lactic acid 1 ~ 2kg again; Open cutter, agitator; Be temporary in the material-compound tank, through spray head the mix acid liquor in the material-compound tank sprayed acid adjustment in the blend tank, the control temperature is less than 25 ℃;

D is with fruit juice: in material-compound tank, add apple clear juice 10 ~ 20kg, Chinese flowering quince juice 20 ~ 50kg, pawpaw slurry 10 ~ 30kg, through pump cider, Chinese flowering quince juice, pawpaw slurry are pumped in the blend tank then, at last with remaining the liftout of purifying waste water;

E constant volume, blending: supply remaining pure water constant volume, add essence again;

F homogeneous, sterilization:, adopt ultra high temperature short time sterilization, at 125 ℃ of high-temperature sterilization 4s with material homogeneous under 60 ~ 75 ℃ of conditions;

G can, check, warehouse-in get final product.