CN104542978B - A kind of bowl mandarin orange Yoghourt and preparation method thereof - Google Patents
A kind of bowl mandarin orange Yoghourt and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of unique flavor, nutritious bowl mandarin orange Yoghourt, and formula includes raw milk, bowl mandarin orange, white granulated sugar, leavening and water；Each component content is in every 100 parts by weight：80~88 parts of raw milk, 5~10 parts of bowl mandarin orange, the water of 1~3 part of leavening, 6~8 parts of white granulated sugar and surplus.Beneficial effects of the present invention：First, bowl orange peel is rich in vitamin C in itself, can be complementary with breast；Second, it can be very good to aid in microbial fermentation, especially probiotics containing water-soluble dietary fiber；Can be that product brings good structural state, there is provided good mouthfeel, Product labelling can be allowed more to clean, naturally, fourth, having the peculiar flavour acidified milk of local characteristic third, containing similar pectin composition.
Description
Technical field
The present invention relates to fermented milk products field, in particular to a kind of unique flavor, nutritious bowl mandarin orange Yoghourt and its system
Make method.
Background technology
Yoghourt be using fresh milk or reconstituted milk as raw material through lactic acid bacteria fermenting agent ferment made of dairy products.In the market
Yoghourt be to contain substantial amounts of biodiasmin mostly, it is nutritious, can strengthen the digestion power of people, promote appetite, improvement enteron aisle
Environment, the utilization rate of calcium, phosphorus in human body can be also effectively improved, and yoghurt-flavoured is sour-sweet fine and smooth, is favored by consumers
A kind of dairy products.With the continuous improvement of living standard, plus the increasingly exacerbation of people's mental labour burden, people more focus on
The heath-function of food and more trophism.
Bowl mandarin orange also prematurity when, skin was dark green before this, subsequently becomes in green grass or young crops band orange, then becomes orange.Bowl mandarin orange wind
Taste is unique, meat soft and succulency, and sweetness is tasty, analyzes measure, 84.7 grams of water content, calcium in 100 grams of bowl mandarin orange fruits through fruit
55.2 milligrams, 0.34 gram of citric acid, 4.13 grams of reduced sugar, 9.47 grams of total reducing sugar, 26.7 milligrams of vitamin C, tie up plain 560 milligrams of D.
Bowl mandarin orange has slight bitter taste when just eating.Wenzhou is among the people to be known as saying for " Dragon Boat Festival, bowl mandarin orange being like antelope ", and widespread bowl mandarin orange can bring down a fever, control pharynx
The febrile illnesses such as laryngitis, headache.As can be seen here, " slight bitter " stops really medicative effect to people in bowl mandarin orange.Bowl mandarin orange nutritive value is high,
Containing multivitamin, and heat of dispelling is promoted the production of body fluid, preventing phlegm from forming and stopping coughing, the special medical efficiency such as refreshing and detoxicating.《Bencao Shiyi》,《With
Breath occupies recipe of admiring》Etc. the record introduction that bowl mandarin orange medical value is related to about ancient book, wherein clearly<Bowl multiplies benefit>Once carried：" people it
Precious bowl mandarin orange person, carbon monoxide poisoning can be warded off with it.New Year's Eve is driven in capital, steps on and recommends to be adult example meets mandarin orange rare, though a value two or three hundred, must all ask it ".It is right
The materials such as the beneficial naringin of human body.
The content of the invention
The present invention is directed to problem above, there is provided a kind of unique flavor, nutritious bowl mandarin orange Yoghourt and preparation method thereof.
A kind of bowl mandarin orange Yoghourt, formula include raw milk, bowl mandarin orange, white granulated sugar, leavening and water；Each group in every 100 parts by weight
Point content is：80~88 parts of raw milk, 5~10 parts of bowl mandarin orange, the water of 1~3 part of leavening, 6~8 parts of white granulated sugar and surplus.
A kind of bowl mandarin orange Yoghourt, formula include bowl mandarin orange, white granulated sugar, whole milk powder, leavening and water；It is each in every 100 parts by weight
Constituent content is：5~10 parts of bowl mandarin orange, 1~3 part of leavening, 10~13 parts of whole milk powder, 6~8 parts of white granulated sugar and surplus are drunk
Water.
A kind of bowl mandarin orange Yoghourt, the bowl mandarin orange are belt leather bowl mandarin orange.
A kind of method for making bowl mandarin orange Yoghourt, the method comprising the steps of:
The first step:It is prepared by milk：, will after 80~88 portions of raw milks are filtered, quickly cooling is temporarily store to less than 4 DEG C after the net breast of centrifugation
70% raw milk changes through plate is warming up to 40-50 DEG C, and then 6~8 parts of Vacuum Mixture white granulated sugar, vacuum 500-1000Pa, are followed
Ring 5-15 minutes, squeeze into material-compound tank；
Second step：Bowl mandarin orange is handled：
(1) belt leather bowl mandarin orange rinses out foul with water, and after removing bowl orange peel, pulp, which is squeezed the juice, takes mandarin orange juice water；
(2) the online mixing equipment circulation batch mixing of mandarin orange juice water 5 minutes, adds the water of mandarin orange juice 2 times of weight of water, and unlatching is stirred
After mixing 5 minutes, material-compound tank and milk hybrid standard made from the first step are pumped into；The weight ratio of milk and mandarin orange juice water is 1000
Compare 2-3；
(3) above-mentioned bowl orange peel is cleaned up, cuts the fourth of 5-8mm particle diameters, put into jam process tank.
3rd step：Standardization；
4th step：Homogeneous；
5th step：Sterilization；
6th step：Inoculation fermentation；
7th step：It is filling：Packing material and bowl orange peel grain are sent into bottle placer with sterile working, progress on-line mixing is simultaneously filling
Sealing, every time it is filling should after inverted engine in 6-4 hours 15~25 DEG C filling finish；
8th step：Cooling.
A kind of method for making bowl mandarin orange Yoghourt, the method comprising the steps of:
The first step:It is prepared by milk：Vacuum Mixture：40~50 DEG C of hot water of 40-65 parts, whole milk powder 12-13 parts and white
Granulated sugar 6-8 parts, circulate more than 10 minutes, and stand hydration 30 minutes after, through plate change cooling after enter material-compound tank；
Second step：Bowl mandarin orange is handled：
(1) belt leather bowl mandarin orange rinses out foul with water, and after removing bowl orange peel, pulp, which is squeezed the juice, takes mandarin orange juice water；
(2) the online mixing equipment circulation batch mixing of mandarin orange juice water 5 minutes, adds the water of mandarin orange juice 2 times of weight of water, and unlatching is stirred
After mixing 5 minutes, material-compound tank and milk hybrid standard made from the first step are pumped into；The weight ratio of milk and mandarin orange juice water is 1000
Compare 2-3；
(3) above-mentioned bowl orange peel is cleaned up, cuts the fourth of 5-8mm particle diameters, put into jam process tank；
3rd step：Standardization；
4th step：Homogeneous；
5th step：Sterilization；
6th step：Inoculation fermentation；
7th step：It is filling：Packing material and bowl orange peel grain are sent into bottle placer with sterile working, progress on-line mixing is simultaneously filling
Sealing, every time it is filling should after inverted engine in 6-4 hours 15~25 DEG C filling finish；
8th step：Cooling.
The beneficial effects of the present invention are：First, bowl orange peel is rich in vitamin C in itself, can be complementary with breast；Second, contain water
Soluble dietary fiber can be very good to aid in microbial fermentation, especially probiotics, improve 10 times；Third, contain similar pectin
Composition, can be that product brings good structural state, there is provided good mouthfeel, Product labelling can be allowed more to clean, naturally；Fourth,
Peculiar flavour acidified milk with local characteristic；Fifth, bitter taste is combined with fermentation peculiar taste after mandarin orange juice water participates in fermentation, shape
Into cheese flavor；Sixth, it is incorporated in Yoghourt while eating to treatment cough, measles, hepatitis, high fever, hypertension, diabetes, first
High, neurasthenia, enhancing immunity function has good effect；Seventh, naringin effectively facilitates Yoghourt fermentation.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described：
Embodiment 1, a kind of bowl mandarin orange Yoghourt, formula include raw milk, bowl mandarin orange, white granulated sugar, leavening and water；Every 100 weight
Each component content is in part：80~88 parts of raw milk, 5~10 parts of bowl mandarin orange, 1~3 part of leavening, 6~8 parts of white granulated sugar and surplus
Water.
A kind of bowl mandarin orange Yoghourt, formula include bowl mandarin orange, white granulated sugar, whole milk powder, leavening and water；It is each in every 100 parts by weight
Constituent content is：5~10 parts of bowl mandarin orange, 1~3 part of leavening, 10~13 parts of whole milk powder, 6~8 parts of white granulated sugar and surplus are drunk
Water.
A kind of bowl mandarin orange Yoghourt, bowl mandarin orange are belt leather bowl mandarin orange.
A kind of method for making bowl mandarin orange Yoghourt, the method comprising the steps of:
The first step:It is prepared by milk：, will after 80~88 portions of raw milks are filtered, quickly cooling is temporarily store to less than 4 DEG C after the net breast of centrifugation
70% raw milk changes through plate is warming up to 40-50 DEG C, and then 6~8 parts of Vacuum Mixture white granulated sugar, vacuum 500-1000Pa, are followed
Ring 5-15 minutes, squeeze into material-compound tank.
Second step：Bowl mandarin orange is handled：
First, belt leather bowl mandarin orange rinses out foul with water, and after removing bowl orange peel, pulp, which is squeezed the juice, takes mandarin orange juice water.
2nd, the online mixing equipment circulation batch mixing of mandarin orange juice water 5 minutes, adds the water of mandarin orange juice 2 times of weight of water, and water temperature does not surpass
55 DEG C are crossed, opens stirring 5 minutes, is pumped into material-compound tank and milk hybrid standard made from the first step；In one ton of bowl mandarin orange Yoghourt
The addition of mandarin orange juice water is 2%-3%.
3rd, above-mentioned bowl orange peel is cleaned up, cuts the fourth of 5-8mm particle diameters, put into jam process tank.First soaked through boiling water
5min, then with purified water rinse drain after, by 95 DEG C of sugar contents be 25 ° of Bx-60 ° of Bx hot syrup be pumped into jam-jar, according to
The weight ratio of bowl orange peel specific heat syrup is 1：1-5, after being kept for 5-20 minutes in jam-jar, 2-6 DEG C of cooling preservation 6 hours.This
Tank is joined directly together with filling apparatus, and the filling apparatus after being connected possesses online addition fruit function；The de- bitter, sugaring of bowl orange peel；Bowl
The addition of orange peel and the Yoghourt ratio that ferment are 5 to 1000, and the bowl orange peel is added when filling.
3rd step：Standardization：It will be mixed with after mixed liquor of the milk with mandarin orange juice water adds raw milk, water constant volume and be added to stirring
Machine, 4~25 DEG C of milk temperature.Mixer is opened 5 minutes laggard row indexs and detected, below 25 DEG C of material-compound tank temperature.
4th step：Homogeneous：The mixed liquor of the milk of 3rd step and mandarin orange juice water is preheating to 60-70 DEG C, pressure 15-
20MPa, significantly reduced by homogeneous fat globule size and mandarin orange juice water in the crude fibre brought into so that milk and bowl mandarin orange
Juice can be merged preferably, efficiently controlled whey precipitation, obtained stable emulsion.
5th step：Sterilization：The emulsion of 4th step is placed in into 85-95 DEG C to sterilize 5 minutes, through the cold importing fermentation tank of plate.Make
Lactalbumin is fully denatured, and improves retentiveness, improves the viscosity of final Yoghourt, makes the material inactivation of suppression fermentation bacteria growing, and
The content of dissolved oxygen can be reduced, so as to improve the environment for being beneficial to fermentation bacteria growing.
6th step：Inoculation fermentation：The selection of the strain of leavening：Streptococcus thermophilus, lactobacillus bulgaricus, bifid bar
In bacterium, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis
One or more mixing, by different collocation make product make during the fermentation product have different " newborn mandarin orange " flavors and
Mouthfeel.
7th step：It is filling：Packing material and bowl orange peel grain are sent into bottle placer with sterile working, progress on-line mixing is simultaneously filling
Sealing, every time it is filling should after inverted engine in 6-4 hours 15~25 DEG C filling finish.Canned product is put in storage in time, on request
Stack subregion.During as far as possible reduce bend pipe quantity, shorten fed distance, the selection for pump, the control of temperature when filling,
Viscosity loss is reduced as far as possible.
8th step：Cooling：Product is placed in 2~6 DEG C of freezer and cooled down, at least need to can just be gone out within 12 hours in freezer after-ripening
Goods.The process of after-ripening can allow the viscosity of product to be restored in pouring process, and can allow strain in After-ripening with bowl
The formation of the flavour material of mandarin orange.
A kind of method for making bowl mandarin orange Yoghourt, the method comprising the steps of:
The first step:It is prepared by milk：Vacuum Mixture：40~50 DEG C of hot water of 40-65 parts by weight, whole milk powder 12-13 weight
Part and white granulated sugar 6-10 parts by weight, circulate more than 10 minutes, and stand hydration 30 minutes after, through plate change cooling after enter dispensing
Tank.
Second step：Bowl mandarin orange is handled：
First, belt leather bowl mandarin orange rinses out foul with water, and after removing bowl orange peel, pulp, which is squeezed the juice, takes mandarin orange juice water.
2nd, the online mixing equipment circulation batch mixing of mandarin orange juice water 5 minutes, adds the water of mandarin orange juice 2 times of weight of water, and water temperature does not surpass
55 DEG C are crossed, opens stirring 5 minutes, is pumped into material-compound tank and milk hybrid standard made from the first step；The bowl mandarin orange acid of one ton of production
The addition of mandarin orange juice water is 2%-3% in milk.
3rd, above-mentioned bowl orange peel is cleaned up, cuts the fourth of 5-8mm particle diameters, put into jam process tank.First soaked through boiling water
5min, then with purified water rinse drain after, by 95 DEG C of sugar contents be 25 ° of Bx-60 ° of Bx hot syrup be pumped into jam-jar, according to
The weight ratio of bowl orange peel specific heat syrup is 1：1-5, after being kept for 5-20 minutes in jam-jar, 2-6 DEG C of cooling preservation 6 hours.This
Tank is joined directly together with filling apparatus, and the filling apparatus after being connected possesses online addition fruit function.The de- bitter, sugaring of bowl orange peel；Bowl
Orange peel and the Yoghourt ratio to have fermented are 5 to 1000.
3rd step：Standardization：Milk will be mixed with and the mixed liquor of mandarin orange juice water adds fresh milk, water constant volume to be added to mixer,
4~25 DEG C of milk temperature after mixing.Mixer is opened 5 minutes laggard row indexs and detected, below 25 DEG C of mixer temperature.
4th step：Homogeneous：The mixed liquor of the milk of 3rd step and mandarin orange juice water is preheating to 60-70 DEG C, pressure 15-
20MPa, significantly reduced by homogeneous fat globule size and mandarin orange juice water in the crude fibre brought into so that milk and bowl mandarin orange
Juice can be merged preferably, efficiently controlled whey precipitation, obtained stable emulsion.
5th step：Sterilization：The emulsion of 4th step is placed in into 85-95 DEG C to sterilize 5 minutes, through the cold importing fermentation tank of plate.Make
Lactalbumin is fully denatured, and improves retentiveness, improves the viscosity of final Yoghourt, makes the material inactivation of suppression fermentation bacteria growing, and
The content of dissolved oxygen can be reduced, so as to improve the environment for being beneficial to fermentation bacteria growing.
6th step：Inoculation fermentation：The selection of the strain of leavening：Streptococcus thermophilus, lactobacillus bulgaricus, bifid bar
In bacterium, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis
One or more mixing, by different collocation make product make during the fermentation product have different " newborn mandarin orange " flavors and
Mouthfeel.
7th step：It is filling：Packing material and bowl orange peel grain are sent into bottle placer with sterile working, progress on-line mixing is simultaneously filling
Sealing, every time it is filling should after inverted engine in 6-4 hours 15~25 DEG C filling finish.Canned product is put in storage in time, on request
Stack subregion.During as far as possible reduce bend pipe quantity, shorten fed distance, the selection for pump, the control of temperature when filling,
Viscosity loss is reduced as far as possible.
8th step：Cooling：Product is placed in 2~6 DEG C of freezer and cooled down, at least need to can just be gone out within 12 hours in freezer after-ripening
Goods.The process of after-ripening can allow the viscosity of product to be restored in pouring process, and can allow strain in After-ripening with bowl
The formation of the flavour material of mandarin orange.
A kind of method for making bowl mandarin orange Yoghourt, leavening must be stored in -18 DEG C of refrigerator, take out within 30 minutes before inoculation
It is placed in 25 DEG C of defrostings of constant temperature；Outer bag and hand are packed with 75% alcohol disinfecting during inoculation, tears packaging bag by leavening directly from quiet
Added in state blender, after charging terminates, open mixer, stir 10~15 minutes, 24rpm, leavening is fully dissolved；Really
Leavening is protected to be added completely into milk；When can not once be finished leavening, it must be pressed before inoculation by laboratory personnel in desinfection chamber
Addition weighs required leavening, the air in bag must be drained after having weighed reseals and be stored under freezing conditions；Hair
For ferment temperature control at 42 DEG C ± 1 DEG C, fermentation should be sampled detection acidity after carrying out 5 hours, and Yoghourt fermentation terminal is 72~77 °
T., should simultaneously turn on agitator (5min, 24rpm) demulsification, while cultured milk's temperature is made by plate heat exchanger rapidly after the completion of fermentation
Degree is rapidly cooled to 15~25 DEG C, imports temporary cylinder and keeps in.It is demulsified under higher temperature, finished product has viscosity higher, higher temperature
Lower perfusion, finished product have viscosity higher, reduce whey separation.Being sheared in technological design, after fermentation to be preferably minimized, rear shearing
Higher, finished product viscosity is lower, and whey separation is more serious.
A kind of method for making bowl mandarin orange Yoghourt, the bacterial strain of the leavening are sent out in 10-13% whole milk powder reconstituted milk
11 powers of the viable count 10 are arrived in ferment, fermentation.
A kind of bowl mandarin orange Yoghourt, bowl mandarin orange and Yoghourt, both are combined in one piece, and can obtain the benefit of the following aspects：It is first
Before this, bowl orange peel was rich in vitamin C in itself, can be complementary with breast.Secondly, can be very good to aid in containing water-soluble dietary fiber micro-
Biofermentation, especially probiotics (such as Bifidobacterium).Followed by containing similar pectin composition, good group can be brought for product
Knit state, there is provided good mouthfeel.Product labelling can be allowed more to clean, naturally.It is finally that there is the peculiar flavour of local characteristic
Acidified milk.
A kind of method for making bowl mandarin orange Yoghourt, described part are parts by weight.
Embodiment 2, a kind of method for making bowl mandarin orange Yoghourt, bowl orange peel grain add before Yoghourt fermentation.
Embodiment 3, a kind of bowl mandarin orange Yoghourt, the nutritional ingredient of bowl mandarin orange Yoghourt contrast with the nutrition of existing flavored fermented milk：
Flavored fermented milk:
Bowl mandarin orange Yoghourt:
A kind of eating effect of bowl mandarin orange Yoghourt：
1st, Mr. Wang, male, 62 years old, former blood pressure values were 158/101, after Yoghourt of the present invention is taken, in the morning, afternoon and evening after meal each one
It is secondary.One time 100 milliliters, after continuously taking 30 days blood pressure detecting numerical value be 138/88.
2nd, Liu, female, 64 years old, former blood pressure values were 150/100, after Yoghourt of the present invention is taken, in the morning, afternoon and evening after meal each one
It is secondary.One time 100 milliliters, after continuously taking 20 days blood pressure detecting numerical value be 136/88.
3rd, Huang, man, 60 years old, former blood pressure values were 163/110, after Yoghourt of the present invention is taken, in the morning, afternoon and evening after meal each one
It is secondary.One time 100 milliliters, after continuously taking 60 days blood pressure detecting numerical value be 138/89.
4th, Lee, female, 36 years old, former blood pressure values were 150/95, after Yoghourt of the present invention is taken, in the morning, afternoon and evening after meal each one
It is secondary.One time 100 milliliters, after continuously taking 20 days blood pressure detecting numerical value be 135/85.
5th, Zhang, female, 57 years old, former blood pressure values were 160/90, after Yoghourt of the present invention is taken, in the morning, afternoon and evening after meal each one
It is secondary.One time 100 milliliters, after continuously taking 50 days blood pressure detecting numerical value be 136/86.
6th, Zhu, female, 65 years old, former blood pressure values were 163/98, after Yoghourt of the present invention is taken, in the morning, afternoon and evening after meal each one
It is secondary.One time 100 milliliters, after continuously taking 58 days blood pressure detecting numerical value be 136/88.
Although the present invention is shown and described by reference to preferred embodiment, ordinary skill
Personnel in the range of claims, can make form and details it is to be appreciated that the description of above-described embodiment can be not limited to
On various change.
Claims (2)
- A kind of 1. method for making bowl mandarin orange Yoghourt, it is characterised in that：Formula include raw milk, bowl mandarin orange, white granulated sugar, leavening and Water；Each component content is in every 100 parts by weight：80~88 parts of raw milk, 5~10 parts of bowl mandarin orange, 1~3 part of leavening, white granulated sugar 6 ~8 parts and the water of surplus；The method comprising the steps of:The first step:It is prepared by milk：After 80~88 portions of raw milks are filtered, quickly cooling is temporarily store to less than 4 DEG C after the net breast of centrifugation, by 70% Raw milk changed through plate and be warming up to 40-50 DEG C, then 6~8 parts of Vacuum Mixture white granulated sugar, vacuum 500-1000Pa, circulate 5- 15 minutes, squeeze into material-compound tank；Second step：Bowl mandarin orange is handled：First, belt leather bowl mandarin orange rinses out foul with water, and after removing bowl orange peel, pulp, which is squeezed the juice, takes mandarin orange juice water；2nd, the online mixing equipment circulation batch mixing of mandarin orange juice water 5 minutes, adds the water of mandarin orange juice 2 times of weight of water, and water temperature is no more than 55 DEG C, stirring 5 minutes is opened, is pumped into material-compound tank and milk hybrid standard made from the first step；Bowl mandarin orange in one ton of bowl mandarin orange Yoghourt The addition of juice is 2%-3%；3rd, the de- bitter, sugaring of bowl orange peel：Above-mentioned bowl orange peel is cleaned up, cuts the fourth of 5-8mm particle diameters, puts into jam process tank；First Through boiling water soak 5min, then with purified water rinse drain after, by 95 DEG C of sugar contents be 25 ° of Bx-60 ° of Bx hot syrup be pumped into fruit Sauce tank, the weight ratio according to bowl orange peel specific heat syrup are 1：1-5, after being kept for 5-20 minutes in jam-jar, cool down 2-6 DEG C of preservation 6 hours；This tank is joined directly together with filling apparatus, and the filling apparatus after being connected possesses online addition fruit function；Bowl orange peel adds Dosage and the Yoghourt ratio that ferment are 5 to 1000, and the bowl orange peel is added when filling；3rd step：Standardization：It will be mixed with after mixed liquor of the milk with mandarin orange juice water adds raw milk, water constant volume and be added to mixer, 4~25 DEG C of milk temperature, mixer is opened 5 minutes laggard row indexs and detected, below 25 DEG C of material-compound tank temperature；4th step：Homogeneous：The mixed liquor of the milk of 3rd step and mandarin orange juice water is preheating to 60-70 DEG C, pressure 15-20MPa, led to Cross homogeneous significantly reduce fat globule size and mandarin orange juice water in the crude fibre brought into so that milk and mandarin orange juice can be more preferable Fusion, efficiently control whey precipitation, obtain stable emulsion；5th step：Sterilization：The emulsion of 4th step is placed in into 85-95 DEG C to sterilize 5 minutes, through the cold importing fermentation tank of plate, makes whey Albumen is fully denatured, and improves retentiveness, improves the viscosity of final Yoghourt, makes the material inactivation of suppression fermentation bacteria growing, and can be dropped The content of low dissolved oxygen, so as to improve the environment for being beneficial to fermentation bacteria growing；6th step：Inoculation fermentation：The selection of the strain of leavening：It is streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, thermophilic One in Lactobacillus lactis, Lactobacillus casei, Lactobacillus paracasei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis Kind or a variety of mixing, make product product is had different " newborn mandarin orange " flavor and mouth during the fermentation by different collocation Sense；7th step：It is filling：Packing material and bowl orange peel grain are sent into bottle placer with sterile working, carry out on-line mixing and filling envelope Mouthful, every time it is filling should after inverted engine in 6-4 hours 15~25 DEG C filling finish；Canned product is put in storage in time, is divided on request Region stack, during as far as possible reduce bend pipe quantity, shorten fed distance, the selection for pump, the control of temperature when filling, to the greatest extent Amount reduces viscosity loss；8th step：Cooling：Product is placed in 2~6 DEG C of freezer and cooled down, at least need to freezer after-ripening 12 hours could shipment, The process of after-ripening can allow the viscosity of product to be restored in pouring process, and can allow strain in After-ripening with bowl mandarin orange The formation of flavour material.
- A kind of 2. method for making bowl mandarin orange Yoghourt, it is characterised in that：Formula include bowl mandarin orange, white granulated sugar, whole milk powder, leavening and Water；Each component content is in every 100 parts by weight：5~10 parts of bowl mandarin orange, 1~3 part of leavening, 10~13 parts of whole milk powder, white granulated sugar 6~8 parts and the drinking water of surplus；The method comprising the steps of:The first step:It is prepared by milk：Vacuum Mixture：40~50 DEG C of hot water of 40-65 parts by weight, whole milk powder 12-13 parts by weight with And white granulated sugar 6-10 parts by weight, circulate more than 10 minutes, and stand hydration 30 minutes after, through plate change cooling after enter material-compound tank；Second step：Bowl mandarin orange is handled：First, belt leather bowl mandarin orange rinses out foul with water, and after removing bowl orange peel, pulp, which is squeezed the juice, takes mandarin orange juice water；2nd, the online mixing equipment circulation batch mixing of mandarin orange juice water 5 minutes, adds the water of mandarin orange juice 2 times of weight of water, and water temperature is no more than 55 DEG C, stirring 5 minutes is opened, is pumped into material-compound tank and milk hybrid standard made from the first step；In the bowl mandarin orange Yoghourt of one ton of production The addition of mandarin orange juice water is 2%-3%；3rd, the de- bitter, sugaring of bowl orange peel：Above-mentioned bowl orange peel is cleaned up, cuts the fourth of 5-8mm particle diameters, puts into jam process tank；First Through boiling water soak 5min, then with purified water rinse drain after, by 95 DEG C of sugar contents be 25 ° of Bx-60 ° of Bx hot syrup be pumped into fruit Sauce tank, the weight ratio according to bowl orange peel specific heat syrup are 1：1-5, after being kept for 5-20 minutes in jam-jar, cool down 2-6 DEG C of preservation 6 hours, this tank was joined directly together with filling apparatus, and the filling apparatus after being connected possesses online addition fruit function, bowl orange peel and hair The complete Yoghourt ratio of ferment is 5 to 1000；3rd step：Standardization：Milk will be mixed with and the mixed liquor of mandarin orange juice water adds fresh milk, water constant volume to be added to mixer, mixed 4~25 DEG C of milk temperature afterwards, mixer is opened 5 minutes laggard row indexs and detected, below 25 DEG C of mixer temperature；4th step：Homogeneous：The mixed liquor of the milk of 3rd step and mandarin orange juice water is preheating to 60-70 DEG C, pressure 15-20MPa, led to Cross homogeneous significantly reduce fat globule size and mandarin orange juice water in the crude fibre brought into so that milk and mandarin orange juice can be more preferable Fusion, efficiently control whey precipitation, obtain stable emulsion；5th step：Sterilization：The emulsion of 4th step is placed in into 85-95 DEG C to sterilize 5 minutes, through the cold importing fermentation tank of plate, makes whey Albumen is fully denatured, and improves retentiveness, improves the viscosity of final Yoghourt, makes the material inactivation of suppression fermentation bacteria growing, and can be dropped The content of low dissolved oxygen, so as to improve the environment for being beneficial to fermentation bacteria growing；6th step：Inoculation fermentation：The selection of the strain of leavening：It is streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium, thermophilic One in Lactobacillus lactis, Lactobacillus casei, Lactobacillus paracasei, lactococcus lactis subsp, Lactococcus lactis subsp. lactis Kind or a variety of mixing, make product product is had different " newborn mandarin orange " flavor and mouth during the fermentation by different collocation Sense；7th step：It is filling：Packing material and bowl orange peel grain are sent into bottle placer with sterile working, carry out on-line mixing and filling envelope Mouthful, every time it is filling should after inverted engine in 6-4 hours 15~25 DEG C filling finish；Canned product is put in storage in time, is divided on request Region stack, during as far as possible reduce bend pipe quantity, shorten fed distance, the selection for pump, the control of temperature when filling, to the greatest extent Amount reduces viscosity loss；8th step：Cooling：Product is placed in 2~6 DEG C of freezer and cooled down, at least need to freezer after-ripening 12 hours could shipment, The process of after-ripening can allow the viscosity of product to be restored in pouring process, and can allow strain in After-ripening with bowl mandarin orange The formation of flavour material.
Priority Applications (1)
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| CN111374179A (en) * | 2018-12-27 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Multifunctional normal-temperature yoghourt and preparation method thereof |
| CN112385833A (en) * | 2020-11-16 | 2021-02-23 | 浙江一鸣食品股份有限公司 | Mandarin orange enzyme rich in polyphenol and preparation method thereof |
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