CN105166045A - Preparation method for fruit particle yoghourt - Google Patents

Abstract

The invention discloses a method for preparing fruit yoghurt, which comprises the following steps: preparing required sweet corn kernels, pleurotus eryngii, yellow peaches and stabilizers; Filter to obtain sweet corn juice; wash yellow peaches and pleurotus eryngii, cut into pieces for later use; mix whole milk powder with water, stir evenly, then add sweet corn enzymatic solution, white sugar, xylitol, compound sweetener Put the prepared raw milk into a homogenizer to homogenize; sterilize and cool the homogenized raw milk; add yogurt starter to ferment; cool the fermented emulsion to room temperature, add yellow peach grains Pleurotus eryngii grains, and a sterilized stabilizer are uniformly mixed, refrigerated, cooked, and aseptically packaged to obtain the finished fruit yogurt. The yoghurt of the invention not only has various health care functions such as rich nutrient components and promoting digestion, but also has sweet and sour taste and palatable fruit grains, and is suitable for special people with obesity symptoms to drink.

Description

A kind of preparation method of fruit yogurt

technical field

The invention relates to a method for preparing yogurt, in particular to a method for preparing fruit yogurt, and belongs to the technical field of food processing.

Background technique

Yogurt is a dairy product fermented by lactic acid bacteria. Compared with ordinary fresh milk, it is easier to be digested and absorbed by the human body, and the utilization rate of various nutrients is higher. The lactic acid bacteria in yogurt can improve the micro-ecological balance of the human body, optimize the intestinal flora, inhibit the invasion of intestinal harmful bacteria, inhibit the growth of saprophytic bacteria, and inhibit the production of carcinogens by harmful bacteria, which can prevent and treat diseases.

However, some yoghurts currently available on the market have single nutritional components and tastes, and for different consumer groups, it is difficult to meet their diverse nutritional needs and taste needs.

Contents of the invention

In order to solve the above-mentioned technical problems, the present invention proposes a method for preparing fruit yogurt, which has rich nutritional value and good taste, and is suitable for eating by a large number of people.

In order to achieve the above object, the technical scheme of the present invention is as follows: a method for preparing fruit yogurt, comprising the following steps:

A. Selected raw materials: Prepare the required sweet corn kernels, king oyster mushrooms, yellow peaches and stabilizers;

B. Preparation of sweet corn juice: screening sweet corn kernels, heat treatment, beating, enzyme treatment, deenzyme, and filtration to obtain sweet corn juice;

C. Prepare yellow peach grains and pleurotus eryngii grains: wash the yellow peaches and pleurotus eryngii mushrooms, and chop them into pieces for later use;

D. Prepare raw milk: mix whole milk powder with water and stir evenly; then add sweet corn juice, white granulated sugar and compound sweetener to prepare;

E. Homogenization: put the raw milk prepared in step D into a homogenizer, and homogenize at a temperature of 60°C under a pressure of 25MPa-30MPa;

F. Sterilization and cooling: sterilize and cool the homogenized raw milk in step E;

G. Inoculation fermentation: add 0.15%-0.2% yoghurt starter in step F, then ferment at 42°C-44°C for 7h-9h;

H. Mixing and filling: Cool the fermented sweet corn yogurt to room temperature, add yellow peach grains, king oyster mushroom grains, and sterilized stabilizer, mix well, refrigerate at 4°C, post-cook for 12 hours, and aseptic Subpackage to obtain the finished fruit yogurt.

As preferably, the preparation method of sweet corn juice in step B is:

(1) Screening and cleaning: select sweet corn kernels with full particles and uniform particle size, remove black kernels, insect-eaten kernels, corn whiskers and sundries, and clean them with running water;

(2) Heat treatment: use a sandwich pot or a continuous precooker to preboil the above sweet corn grains with hot water at 95°C-100°C for 10min-15min, then cool to 70°C-80°C for later use;

(3) Beating: add 70°C-80°C distilled water to the above-mentioned completely softened sweet corn kernels, beat until the slurry is uniform and without obvious particles, and the amount of water added during beating is 3 times the weight of the raw material;

(4) Enzyme treatment: Add high-temperature-resistant α-amylase to the above sweet corn steep liquor for liquefaction, the amount of enzyme added is 3500U/100g sweet corn steep liquor, pH is 6-6.5, liquefaction at 90°C-95°C for 20min-30min ; Then add glucoamylase for saccharification, the amount of enzyme added is 30000U/100g sweet corn syrup, the pH is 5-5.5, saccharification at 60°C-65°C for 50min-60min, and the pH value is adjusted with citric acid;

(5) Enzyme inactivation: heat the saccharified sweet corn syrup to 95°C-100°C, heat for 3min-5min, and inactivate the enzyme;

(6) Filtration: filter the sweet corn syrup after deactivating the enzyme to remove large particles and impurities therein to obtain clarified sweet corn juice.

Preferably, in step (4): the enzyme activity of the high temperature-resistant α-amylase is 10,000 U/g; the enzyme activity of the glucoamylase is 100,000 U/g.

As a preference, in step C, thaw the frozen yellow peaches directly, cut into small cubes with a side length of 0.4cm-0.6cm; wash the Pleurotus eryngii mushrooms, and cut them into cube cubes with a side length of 0.4cm-0.6cm , blanching in boiling water at 95°C-100°C for 5min-8min, cooling in running water to room temperature for later use.

As preferably, the preparation process of raw milk in step D is as follows:

Raw material mixing: mix whole milk powder with water, stir evenly, let stand, the quality of water is 7-8 times of milk powder;

Blending: According to the mass percentage, add to the mixed raw materials:

Preferably, the compound flavoring agent is composed of aspartame:acesulfame potassium=7:3 in proportion.

Preferably, in step F, the raw milk is sterilized at 100°C for 3min-5min; or at 90°C-95°C for 10min-15min; and the sterilized raw milk is cooled to 40°C-44°C.

As preferably, in step H, by mass ratio, add:

Yellow peach grains 8%-10% Pleurotus eryngii grains 6%-8% stabilizer 0.5%-0.7%, and stir to make it evenly mixed.

As a preference, the yellow peach grains and Pleurotus eryngii grains are sterilized at 85°C-90°C for 10min-15min.

Preferably, the stabilizer is composed of the following components by mass percentage: 0.1%-0.15% pectin, 0.15%-0.2% propylene glycol alginate and 0.3%-0.35% hydroxypropyl distarch phosphate.

Beneficial effects of the present invention:

(1) Sweet corn enzymatic solution, pleurotus eryngii granules, and yellow peach granules are added to yogurt; among them, the sweet corn enzymatic solution not only makes full use of the nutrition and health care effects of sweet corn, but also enzymatically degrades its macromolecular components, reducing sugar The content is also increased, which can provide sufficient nutrients for lactic acid bacteria to promote their growth. Pleurotus eryngii granules belong to health-care edible fungi. Yellow peach is a fruit, which makes full use of the nutritional and health functions of the three raw materials, making the yogurt more nutritious and tastes better.

(2) Adding xylitol to replace part of sucrose can prevent dental caries and reduce the risk of diabetes. Adding compound sweeteners to replace part of sucrose can reduce the amount of sugar and reduce production costs while reducing sugar intake;

(3) Adding a stabilizer is conducive to particle suspension and increases its stability;

(4) The fruit yoghurt produced by this patent does not add any preservatives in the production process, is a kind of natural nutritious and healthy food, and conforms to the concept of healthy life of modern people.

Detailed ways

The present invention will be further described in detail below in conjunction with specific embodiments.

In the preparation process of the yoghurt of the present invention, yellow peaches, pleurotus eryngii and sweet corn are added, because:

Yellow peaches are rich in nutrients, which can not only provide energy for the brain, but also regulate fat metabolism in the body, promote people's appetite, play a role in laxative, lower blood sugar, lower blood fat, resist free radicals, remove dark spots, delay aging, and improve immunity and other effects.

Pleurotus eryngii can soften and protect blood vessels, and has the effects of lowering blood lipids, lowering cholesterol, promoting gastrointestinal digestion, treating dietary stagnation, enhancing body immunity, and preventing cardiovascular and cerebrovascular diseases. Pleurotus eryngii protein is the main component of white blood cells and antibodies, and is the most important nutrient for maintaining immune function.

Sweet corn, also known as vegetable corn, contains a variety of vitamins and minerals. The calcium contained in it can lower blood pressure; the natural vitamin E contained in it can delay aging, lower cholesterol, and prevent skin lesions; the cellulose contained in it can accelerate intestinal carcinogens. and other toxins; the unsaturated fatty acids contained in it can soften blood vessels and prevent coronary heart disease.

Xylitol is a natural sweetener extracted from plants. Its sweetness is comparable to that of sucrose, and its metabolism does not require the action of insulin. Therefore, it is a sweetener for diabetics to use with confidence. Xylitol prevents dental caries. In addition, -xylitol provides energy for the human body, synthesizes glycogen, reduces the consumption of protein in the liver tissue, repairs and protects the liver, reduces the production of harmful ketone bodies in the human body, and does not worry about gaining weight due to eating.

Therefore, the fruit yogurt prepared with the above-mentioned raw materials has higher nutritional value and diversified mouthfeel. It is very popular in the market for drinking by special groups of people with obesity symptoms.

Embodiment one

A method for preparing fruit yoghurt, comprising the following steps:

A. Selected raw materials: Prepare the required sweet corn kernels, king oyster mushrooms, yellow peaches and stabilizers;

B, prepare sweet corn juice:

(1) Screening and cleaning: select sweet corn kernels with full particles and uniform particle size, remove black kernels, insect-eaten kernels, corn whiskers and other sundries, and clean them with running water;

(2) Heat treatment: using a sandwich pot or a continuous precooking machine, preboil the above sweet corn kernels in 100°C hot water for 10 minutes, then cool to 80°C for later use;

(3) Beating: Add 80°C distilled water to the above-mentioned fully softened sweet corn kernels, beat until the slurry is uniform and without obvious particles, and the amount of water added during beating is 3 times the weight of the raw material;

(4) Enzyme treatment: add high temperature resistant α-amylase with an enzyme activity of 10000U/g into the above-mentioned sweet corn steep liquor, the amount of enzyme added is 3500U/100g sweet corn steep liquor, the pH is 6, and liquefied at 90°C for 30min; Add glucoamylase with an enzyme activity of 100,000U/g, the amount of enzyme added is 30,000U/100g sweet corn syrup, the pH is 5, saccharification at 60°C for 60min, and the pH value is adjusted with citric acid;

(5) Enzyme inactivation: heat up the saccharified sweet corn syrup to 100°C, heat for 3 minutes, and inactivate the enzyme;

(6) Filtration: filter the sweet corn steep liquor after deenzyme, remove the big particle and impurity wherein, obtain the sweet corn juice of clarification;

C. Prepare yellow peach granules and Pleurotus eryngii granules: Cut 74.2kg of yellow peaches into cubes with a side length of 0.4cm; wash 65kg of king oyster mushrooms and cut them into cubes with a side length of 0.4cm , scald in boiling water at 100°C for 5 minutes, then cool to room temperature in running water for later use;

D. Preparation of raw milk: Mix 100kg of whole milk powder with 700kg of water, add 128kg of sweet corn enzymolysis solution, 24kg of white sugar, 16kg of xylitol, 0.105kg of aspartame, 0.045kg of acesulfame potassium, and stir evenly ;

E. Homogenization: put the sample milk prepared in step D into a homogenizer, and perform homogenization at a temperature of 60° C. and a pressure of 25 MPa;

F. Sterilization and cooling: sterilize the homogenized mixture in step E at 100°C for 3 minutes; cool the sterilized mixture to 42°C;

G. Inoculation fermentation: add 1.8kg of yogurt starter in step F, then ferment at 43°C for 7h;

H. Mixing and filling: Cool the fermented sweet corn yoghurt to room temperature, add: yellow peach grains, king oyster mushroom grains, and stabilizers, and stir to make them evenly mixed; refrigerate at 4°C, post-cook for 12 hours, without Bacteria sub-packaging to obtain finished fruit yogurt, in this step yellow peach grains and Pleurotus eryngii grains were sterilized at 90°C for 10min; the stabilizer consisted of 1.2kg of pectin, 1.5kg of propylene glycol alginate and 2.8kg of A mixture of hydroxypropyl distarch phosphate.

Embodiment two

A method for preparing fruit yoghurt, comprising the following steps:

A. Selected raw materials: Prepare the required sweet corn kernels, king oyster mushrooms, yellow peaches and stabilizers;

B, prepare sweet corn juice:

(1) Screening and cleaning: select sweet corn kernels with full particles and uniform particle size, remove black kernels, insect-eaten kernels, corn whiskers and other sundries, and clean them with running water;

(2) Heat treatment: use a sandwich pot or a continuous precooker to preboil the above sweet corn kernels in 95°C hot water for 15 minutes, then cool to 70°C for later use;

(3) Beating: add 70°C distilled water to the above-mentioned fully softened sweet corn kernels, beat until the slurry is uniform and without obvious particles, and the amount of water added during beating is 3 times the weight of the raw material;

(4) Enzyme treatment: add high temperature resistant α-amylase with an enzyme activity of 10000U/g to the above sweet corn steep liquor, the amount of enzyme added is 3500U/100g sweet corn steep liquor, pH 6.5, liquefied at 95°C for 20min; then add Glucoamylase with an enzyme activity of 100,000U/g, the amount of enzyme added is 30,000U/100g of sweet corn steep liquor, pH 5.5, saccharified at 65°C for 50min, and the pH value is adjusted with citric acid;

(5) Enzyme inactivation: heat up the saccharified sweet corn syrup to 95°C, heat for 5 minutes, and inactivate the enzyme;

(6) Filtration: filter the sweet corn steep liquor after deenzyme, remove the big particle and impurity wherein, obtain the sweet corn juice of clarification;

C, prepare yellow peach grains and Pleurotus eryngii grains: the yellow peaches of 85kg are cut into cube dices of 0.5cm in length; Blanch in hot water at 95°C for 8 minutes, then cool in running water to room temperature for later use;

D. Preparation of raw milk: raw material mixing: mix 100kg of whole milk powder with 800kg of water, add 126kg of sweet corn enzymatic hydrolysis solution, 27kg of white sugar, 18kg of xylitol, 0.126kg of aspartame, 0.054kg of Ansai honey, stir well;

E. Homogenization: put the sample milk prepared in step D into a homogenizer, and perform homogenization at a temperature of 60° C. and a pressure of 25 MPa;

F. Sterilization and cooling: sterilize the homogeneous mixture in step E at 95°C for 5 minutes; cool the sterilized mixture to 43°C;

G. Inoculation fermentation: add 2.0kg of yogurt starter in step F, then ferment at 43°C for 7h;

H. Mixing and filling: Cool the fermented sweet corn yoghurt to room temperature, add: yellow peach grains, king oyster mushroom grains, and stabilizers, and stir to make them evenly mixed; refrigerate at 4°C, post-cook for 12 hours, without Bacteria sub-packaging to obtain finished fruit yogurt, in this step yellow peach grains and Pleurotus eryngii grains were sterilized at 90°C for 10min; the stabilizer consisted of 1.5kg of pectin, 1.5kg of propylene glycol alginate and 3.1kg of Composition of hydroxypropyl distarch phosphate.

Embodiment Three

A method for preparing fruit yoghurt, comprising the following steps:

A. Selected raw materials: Prepare the required sweet corn kernels, king oyster mushrooms, yellow peaches and stabilizers;

B, prepare sweet corn juice:

(1) Screening and cleaning: select sweet corn kernels with full particles and uniform particle size, remove black kernels, insect-eaten kernels, corn whiskers and other sundries, and clean them with running water;

(2) Heat treatment: use a sandwich pot or a continuous precooker to preboil the above sweet corn kernels in 97°C hot water for 12 minutes, then cool to 65°C for later use;

(3) Beating: Add 80°C distilled water to the above-mentioned fully softened sweet corn kernels, beat until the slurry is uniform and without obvious particles, and the amount of water added during beating is 3 times the weight of the raw material;

(4) Enzyme treatment: add high temperature resistant α-amylase with an enzyme activity of 10000U/g into the above-mentioned sweet corn steep liquor, the amount of enzyme added is 3500U/100g sweet corn steep liquor, the pH is 6.3, and liquefied at 95°C for 25min; Add glucoamylase with an enzyme activity of 100,000U/g, the amount of enzyme added is 30,000U/100g sweet corn syrup, the pH is 5.2, saccharification at 65°C for 55min, and the pH value is adjusted with citric acid;

(5) Enzyme inactivation: heat up the saccharified sweet corn syrup to 100°C, heat for 3 minutes, and inactivate the enzyme;

(6) Filtration: filter the sweet corn steep liquor after deenzyme, remove the big particle and impurity wherein, obtain the sweet corn juice of clarification;

C, preparation of yellow peach grains and Pleurotus eryngii grains: the yellow peaches of 80kg are cut into cube dices with a side length of 0.6cm; the Pleurotus eryngii mushrooms of 60kg are washed, cut into cube dices with a side length of 0.6cm, Blanch in boiling water at 100°C for 8 minutes, then cool in running water to room temperature for later use;

D. Preparation of raw milk: raw material mixing: mix 100kg of whole milk powder with 700kg of water, add 120kg of sweet corn enzymatic hydrolysis solution, 23kg of white sugar, 23kg of xylitol, 0.175kg of aspartame, 0.075kg of ansai honey, stir well;

E. Homogenization: put the sample milk prepared in step D into a homogenizer, and perform homogenization at a temperature of 60° C. and a pressure of 25 MPa;

F. Sterilization and cooling: sterilize the homogenized mixture in step E at 95°C for 10 minutes; cool the sterilized mixture to 42°C;

G. Inoculation fermentation: add 1.7kg of yogurt starter in step F, then ferment at 43°C for 8h;

H. Mixing and filling: Cool the fermented sweet corn yoghurt to room temperature, add: yellow peach grains, king oyster mushroom grains, and stabilizers, and stir to make them evenly mixed; refrigerate at 4°C, post-cook for 12 hours, without Bacteria sub-package to obtain finished fruit yogurt, in this step yellow peach grains and Pleurotus eryngii grains were sterilized at 85°C for 15min; the stabilizer consisted of 1.38kg pectin, 1.84kg propylene glycol alginate and 3.22kg A mixture of hydroxypropyl distarch phosphate.

Claims (10)

1. a preparation method for fruit yogurt, is characterized in that, comprises the following steps:

A, selected raw material: the sweet corn kernel of needs, pleurotus eryngii, yellow peach and stabilizing agent are got all the ready;

B, prepare sweet corn juice: by sweet corn kernel screening, heat treatment, making beating, ferment treatment, the enzyme that goes out, filter and obtain sweet corn juice;

C, prepare yellow peach grain and pleurotus eryngii grain: yellow peach and pleurotus eryngii are cleaned, pelletizing is stand-by;

D, raw materials milk: whole milk powder is mixed with water, stirs; Then add sweet corn juice, white granulated sugar, composite sweetener allocate;

E, homogeneous: the raw material milk that step D is obtained puts into homogenizer, at 60 DEG C of temperature, adopt the pressure of 25MPa-30MPa to carry out homogeneous;

F, sterilization, cooling: raw material milk good for step e homogeneous is carried out sterilization, cooling;

G, inoculation fermentation: in step F, add the ferment agent for sour milk that mass ratio is 0.15%-0.2%, then at 42 DEG C-44 DEG C bottom fermentation 7h-9h;

H, mixing, filling: by the corn Yoghourt cool to room temperature after fermentation, to add the stabilizing agent after yellow peach grain, pleurotus eryngii grain and sterilization, mix, refrigerate at 4 DEG C, after-ripening 12h, aseptic subpackagedly obtain finished product fruit yogurt.

2. the preparation method of fruit yogurt according to claim 1, is characterized in that, the preparation method of sweet corn juice is in stepb:

(1) screening cleaning: select the sweet corn kernel that full grains, granularity are neat, removes black grain, grain of damaging by worms, corn stigma and foreign material wherein, cleans up with circulating water;

(2) heat treatment: adopt jacketed pan or continous way precooker, to precook above-mentioned sweet corn kernel 10min-15min with 95 DEG C of-100 DEG C of hot water, be then cooled to 70 DEG C-80 DEG C for subsequent use;

(3) pull an oar: in above-mentioned completely softening sweet corn kernel, add 70 DEG C of-80 DEG C of distilled water, pull an oar to slurries are even, without obvious particle, during making beating, amount of water is 3 times of raw material weight;

(4) ferment treatment: add Thermostable α-Amylase and liquefy in above-mentioned sweet corn pulp, enzyme concentration is 3500U/100g sweet corn pulp, pH is 6-6.5, liquefy 20min-30min at 90 DEG C-95 DEG C; Then add carbohydrase and carry out saccharification, enzyme concentration is 30000U/100g sweet corn pulp, pH is 5-5.5, at 60 DEG C-65 DEG C saccharification 50min-60min, use citric acid adjust pH;

(5) go out enzyme: the sweet corn pulp after saccharification is warming up to 95 DEG C-100 DEG C, heating 3min-5min, inactive enzyme;

(6) filter: the sweet corn pulp after the enzyme that goes out is filtered, remove bulky grain wherein and impurity, obtain the sweet corn juice clarified.

3. the preparation method of fruit yogurt according to claim 2, is characterized in that, in step (4): the enzyme activity of Thermostable α-Amylase is 10000U/g; The enzyme activity of carbohydrase is 100000U/g.

4. the preparation method of fruit yogurt according to claim 1, is characterized in that, is directly thawed by freezing yellow peach in step C, is cut into the little fourth of square that the length of side is 0.4cm-0.6cm; Cleaned by pleurotus eryngii, be cut into the little fourth of square that the length of side is 0.4cm-0.6cm, blanching 5min-8min in 95 DEG C of-100 DEG C of boiling water, it is for subsequent use that circulating water is cooled to room temperature.

5. the preparation method of fruit yogurt according to claim 1, is characterized in that, the preparation process of raw material milk is as follows in step D:

Raw material mixes: mixed with water by whole milk powder, stir, and leaves standstill, and the quality of water is 7-8 times of milk powder;

Allotment: according to mass percent, adds in the raw material of mixing:

Sweet corn juice 14%-16% white granulated sugar 2%-3%

Composite sweetener 0.016%-0.02% xylitol 2%-3%.

6. the preparation method of fruit yogurt according to claim 5, is characterized in that, described composite sweetener is in proportion by Aspartame: acesulfame potassium=7:3 forms.

7. the preparation method of fruit yogurt according to claim 6, is characterized in that, at step F Raw milk sterilizing 3min-5min at 100 DEG C; Or sterilizing 10min-15min at 90 DEG C-95 DEG C; Raw material milk after sterilizing is cooled to 40 DEG C-44 DEG C.

8. the preparation method of fruit yogurt according to claim 1, is characterized in that, counts in mass ratio in steph, adds:

Yellow peach grain 8%-10% pleurotus eryngii grain 6%-8% stabilizing agent 0.5%-0.7%, and stir, make its Homogeneous phase mixing.

9. the preparation method of fruit yogurt according to claim 8, is characterized in that, described yellow peach grain and pleurotus eryngii grain sterilizing 10min-15min at 85 DEG C-90 DEG C.

10. the preparation method of fruit yogurt according to claim 9, it is characterized in that, described stabilizing agent, is mixed by following composition by mass percentage: the hydroxypropyl PASELLI EASYGEL of the pectin of 0.1%-0.15%, the propylene glycol alginate of 0.15%-0.2% and 0.3%-0.35%.