CN103070238A - Carrot yogurt, producing method and producing device - Google Patents

Abstract

The invention discloses carrot yogurt, a production method and a production device, and belongs to the technical field of food processing. It is fermented by inoculating 3wt% lactic acid bacteria starter with the following weight ratio raw materials, carrot juice 20%, white sugar 12%, CMC-Na 0.25%, sucrose lipid 0.1%, carrageenan 0.1%, lactic acid 1% , citric acid 0.09%, and the rest is milk. The carrot yogurt added with carrot juice and white sugar in the present invention is orange-red, mild and attractive, with smooth surface and no whey precipitation. It is moderately sweet and sour, has the unique taste and aroma of lactic acid bacteria fermented drinks, and has a high content of lactic acid bacteria. After lactic acid fermentation, the smell of carrots is greatly improved, the earthy smell of carrots is eliminated, and the refreshing and fragrant flavor of the products is enhanced, which is more in line with the taste of the public.

Description

Carrot yogurt, production method and production device

technical field

The invention relates to carrot yogurt, a production method and a production device, and belongs to the technical field of food processing.

Background technique

As a fermented product of lactic acid bacteria, yogurt is increasingly popular with consumers because of its unique flavor and many health effects on the human body. And its extended products are gradually accepted by consumers due to their fresh taste, refreshing taste, and unique existence and form.

Carrots are not only comprehensive in nutrition, but also have good medical effects. But because the taste of carrots has a strong pungent smell, many people resist it and don't like to eat it.

At present, although there are carrot yogurts on the market, most of these carrot yogurts are directly added carrot granules or carrot paste to the finished yogurt products, without eliminating the pungent smell of carrots.

Contents of the invention

The purpose of the invention is to overcome the deficiencies in the prior art and provide a carrot yoghurt, a production method and a production device. The invention uses carrot juice and milk (milk) to mix and carry out lactic acid bacteria fermentation to prepare carrot yoghurt in which beta-carotene and lactic acid bacteria are integrated. The carrot yoghurt not only has good flavor and appearance, is rich in various nutritional components, but also has no irritating smell of carrots at all, has a soft taste, improves the biological value of the drink, and is a nutritious food with high health care function.

The technical solution adopted by the present invention to solve its technical problems is: a carrot yogurt, characterized in that it is fermented by inoculating 3wt% lactic acid bacteria starter with the following weight ratio raw materials, carrot juice 20%, white granulated sugar 12 %, CMC-Na 0.25%, 0.1% sucrose lipid, 0.1% carrageenan, 1% lactic acid, 0.09% citric acid, and the rest is milk (milk); the lactic acid bacteria starter is a mass ratio of 1:1.9-2.1 Lactobacillus bulgaricus and Streptococcus thermophilus; the carrot juice is the carrot juice obtained after the carrots are peeled, shredded, steamed and stirred into puree and then added with 1 times the amount of water.

The carrot yogurt production device is characterized in that it includes a peeling machine, a shredder, a cooking pot, a food mixer, a first homogenizer, a first high-pressure steam sterilizer, a mixing tank, a colloid mill, and a second homogenizer. machine, the second high-pressure steam sterilizer, fermentation tank, filling machine and sterilized milk storage tank; the peeling machine, shredding machine, cooking pot, food mixer, first homogenizer, first high-pressure steam The bacteria pot, the mixing tank, the colloid mill, the second homogenizer, the second high-pressure steam sterilizing pot, the fermentation tank and the filling machine are connected in sequence, and the sterilized milk storage tank is connected with the mixing tank.

production method:

(1) peeled

Choose fresh and fat carrots, remove fibrous roots and stems, wash the surface mud and sand, and use a peeling machine to peel the carrots to ensure the nutrition in the carrots;

(2) Carrot softening

Peeled carrots are shredded in a shredder and boiled in a cooking pot to soften the tissue and remove the carrot's off-flavor. In the processing of carrot juice, blanching and softening can not only effectively remove astringency and peculiar smell, but also inactivate enzyme activity to prevent oxidative discoloration and turbidity;

(3) Juicing

Put the processed carrots into a food mixer to obtain fruit puree, and add 1 times the amount of water to make carrot juice for subsequent use;

(4) Sterilization

The processed carrot juice is homogenized in the first homogenizer, and enters the mixing tank after being sterilized in the first high-pressure steam sterilizer of 0.1 MPa for 5 minutes.

(8) Mixing

At the same time, the sterilized milk is sent from the sterilized milk storage tank to the mixing tank, and then white sugar and other raw materials are added to the mixing tank and stirred evenly; Homogenize in a quality machine, and enter the fermentation tank after being sterilized in the second high-pressure steam sterilizer of 0.1MPa for 10 minutes.

(9) fermentation

Inoculate a lactic acid bacteria starter in a fermenter, ferment at 40° C. for 7.5 hours, and send the obtained carrot yoghurt into a filling machine for filling.

The cost of liquid yogurt starter is low, and the taste and flavor of fermented yogurt is better than that of direct throw starter. However, liquid yogurt starter is not easy to preserve, and it is easy to inactivate lactic acid bacteria. The present invention selects the best condition for preserving the liquid yogurt starter by changing the pH value and storage temperature of the liquid yogurt starter: at 5°C, in 0.1mol/L lactic acid bacteria buffer at pH 4.2 save. Under such conditions, the activity of the liquid yogurt starter can be maintained for 30 days. The choice of liquid yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus) not only reduces the cost, but also makes the final product have a better taste.

The beneficial effect of the invention is that the carrot yoghurt added with carrot juice and white sugar is orange-red, mild and attractive, with smooth surface and no whey precipitation. It is moderately sweet and sour, has the unique taste and aroma of lactic acid bacteria fermented drinks, and has a high content of lactic acid bacteria (because carrots are rich in vitamins, minerals and sugars, they can not only serve as nutrients for humans, but also are necessary for the growth of microorganisms. One of the reasons for the large number of bacteria in juice yogurt). After lactic acid fermentation, the smell of carrots is well improved, and volatile aroma components such as 2-heptanone and 2-nonanone are produced, which eliminates the earthy smell of carrots, enhances the refreshing and fragrant flavor of the product, and is more in line with the taste of the public .

Description of drawings

Accompanying drawing 1 is a structural representation of the present invention;

Detailed ways

As shown in Figure 1, a kind of carrot yoghurt production device comprises peeling machine, shredding machine, cooking pot, food mixer, the 1st homogenizer, the 1st autoclave, mixing tank, colloid mill, the 1st 2 homogenizer, the second high-pressure steam sterilizer, fermentation tank, filling machine and sterilized milk storage tank; the peeling machine, shredding machine, cooking pot, food mixer, the first homogenizer, the first The high-pressure steam sterilizer, the mixing tank, the colloid mill, the second homogenizer, the second high-pressure steam sterilizing pot, the fermentation tank and the filling machine are connected in sequence, and the sterilized milk storage tank is connected with the mixing tank.

production method:

(1) peeled

The skin of carrots is rough and contains more insoluble substances such as cellulose, pectin and tannins. It not only tastes bad, but also is easy to stratify and precipitate. During processing, methods such as peeling are often used to reduce the adverse effects of the peel. Ensure the stability of carrot juice.

Choose fresh, fat carrots with less fiber, remove fibrous roots and stems, and clean the surface mud and sand. In order to ensure the nutrition in carrots, use a peeling machine to peel them mechanically.

(2) Carrot softening

Peeled carrots are shredded in a shredder and boiled in a cooking pot to soften the tissue and remove the carrot's off-flavor. In the processing of carrot juice, blanching and softening can not only effectively remove astringency and peculiar smell, but also inactivate enzyme activity to prevent oxidative discoloration and turbidity.

(3) Juicing

Put the processed carrots into a food blender to obtain fruit puree, and add 1 times the amount of water to prepare carrot juice for later use.

(4) Sterilization

The processed carrot juice is homogenized in the first homogenizer, and enters the mixing tank after being sterilized in the first high-pressure steam sterilizer of 0.1 MPa for 5 minutes.

(8) Mixing

At the same time, the sterilized milk is sent from the sterilized milk storage tank to the mixing tank, and at the same time, white sugar and other raw materials are added to the mixing tank and stirred evenly (the ratio is shown below); then enter the colloid mill to fully grind the mixed materials , and then sent to the second homogenizer for homogenization, and sterilized in the second high-pressure steam sterilizer of 0.1MPa for 10 minutes and then entered the fermenter.

Ratio: 20% carrot juice, 12% white sugar, 0.25% CMC-Na, 0.1% sucrose fat, 0.1% carrageenan, 1% lactic acid, 0.09% citric acid, and the rest is milk (milk).

(9) fermentation

Inoculate a fermenter with 3% liquid lactic acid bacteria starter, ferment at 40°C for 7.5 hours, and send the obtained carrot yoghurt into a filling machine for filling. The mass ratio of Lactobacillus bulgaricus and Streptococcus thermophilus in the above liquid lactic acid bacteria starter is 1:2, and it is stored in 0.1mol/L lactic acid bacteria buffer solution at pH 4.2 at 5°C.

Product indicators:

Color: orange-red, uniform and shiny;

Taste: delicate and refreshing, sweet and sour, smooth and thick, no peculiar smell;

Fragrance: It has a strong pure lactic acid fermented milk fragrance;

Tissue state: the clot is uniform and delicate, without air bubbles;

V _c content: 6.3mg/100g, fat ≥ 3.2%, protein ≥ 2.5%, lactic acid bacteria content: about 2.6×10 ⁷ /mL.

Escherichia coli gas production test proved: Escherichia coli is negative. That is, the content of E. coli is ≤30/100mL.

Claims (3)

1. A kind of carrot yoghurt, it is characterized in that, it is fermented by the lactic acid bacteria starter of following weight ratio raw material inoculation 3wt%, carrot juice 20%, white granulated sugar 12%, CMC-Na0.25%, sucrose fat 0.1%, carrageenan 0.1%, lactic acid 1%, citric acid 0.09%, and the rest is milk; the lactic acid bacteria starter is Lactobacillus bulgaricus and Streptococcus thermophilus with a mass ratio of 1:1.9～2.1; the carrot juice is Carrot juice obtained by peeling carrots, shredding, steaming, stirring into puree and adding 1 times the amount of water. 2. the production method of carrot yogurt as claimed in claim 1 is characterized in that, (1) peeled Choose fresh and fat carrots, remove fibrous roots and stems, wash the surface mud and sand, and peel them with a peeling machine; (2) Carrot softening The peeled carrots are shredded in a shredder and boiled in a cooking pot to soften the tissue; (3) Juicing Put the processed carrots into a food mixer to obtain fruit puree, and add 1 times the amount of water to make carrot juice for subsequent use; (4) Sterilization The processed carrot juice is homogenized in the first homogenizer, and enters the mixing tank after being sterilized in the first high-pressure steam sterilizer of 0.1MPa for 5 minutes; (8) Mixing At the same time, the sterilized milk is sent into the mixing tank from the sterilizing milk storage tank, and white granulated sugar and other raw materials are added in the mixing tank according to the weight ratio of claim 1; then enter the colloid mill to fully grind the mixed material, Send to the homogenization in the 2nd homogenizer again, and after sterilizing in the 2nd high-pressure steam sterilizer of 0.1MPa 10min, enter fermenter; (9) fermentation Inoculate a lactic acid bacteria starter in a fermenter, ferment at 40° C. for 7.5 hours, and send the obtained carrot yoghurt into a filling machine for filling. 3. the production device of carrot yoghurt described in claim 1, is characterized in that, comprises peeling machine, shredding machine, cooker, food mixer, the 1st homogenizer, the 1st autoclave, mixing tank, Colloid mill, No. 2 homogenizer, No. 2 high-pressure steam sterilizer, fermentation tank, filling machine and sterilized milk storage tank; the peeling machine, shredding machine, cooking pot, food mixer, No. Machine, the first high-pressure steam sterilizer, mixing tank, colloid mill, the second homogenizer, the second high-pressure steam sterilizer, fermentation tank and filling machine are connected in sequence, and the sterilized milk storage tank and mixing tank connected.

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