CN105379838A - Fermented passion fruit yoghourt and preparation method thereof - Google Patents
Fermented passion fruit yoghourt and preparation method thereof Download PDFInfo
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- CN105379838A CN105379838A CN201510813739.9A CN201510813739A CN105379838A CN 105379838 A CN105379838 A CN 105379838A CN 201510813739 A CN201510813739 A CN 201510813739A CN 105379838 A CN105379838 A CN 105379838A
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 50
- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 50
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 19
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 13
- 238000011081 inoculation Methods 0.000 claims abstract description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 244000057717 Streptococcus lactis Species 0.000 claims description 5
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 238000005338 heat storage Methods 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000002068 microbial inoculum Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
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- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 8
- 239000002253 acid Substances 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 235000021466 carotenoid Nutrition 0.000 abstract description 4
- 150000001747 carotenoids Chemical class 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 229910052742 iron Inorganic materials 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 4
- 239000011574 phosphorus Substances 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 244000292604 Salvia columbariae Species 0.000 abstract 2
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 abstract 2
- 235000001498 Salvia hispanica Nutrition 0.000 abstract 2
- 235000014167 chia Nutrition 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 238000007872 degassing Methods 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000000855 fungicidal effect Effects 0.000 abstract 1
- 239000000417 fungicide Substances 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 230000000202 analgesic effect Effects 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
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- 230000000050 nutritive effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention provides fermented passion fruit yoghourt and a preparation method thereof, and belongs to the technical field of dairy product preparation. The fermented passion fruit yoghourt comprises the following components in percentage by mass: 70 to 80 percent of fresh milk, 5 to 10 percent of skimmed milk powder, 5 to 10 percent of Chia powder, 4 to 6 percent of passion fruit juice, 2 to 5 percent of white granulated sugar, 1 to 3 percent of a compound stabilizing agent and 1 to 5 percent of fermentation fungicide. The preparation method comprises the following steps: material burdening, homogenization, degassing, sterilization, cooling, inoculation, fermentation, cooling, stirring and after-ripening. The fermented passion fruit yoghourt prepared by the preparation method contains 17 amino acids required for a human body, various vitamins and carotenoid, and further contains rich substances such as calcium, phosphorus, iron and various amino acids and trace elements; soluble solids account for 5 to 16 percent, and the total acid amount is 3.8 to 4 percent; the fermented passion fruit yoghourt is medium in sweetness and sourness and extremely high in nutrition value, and has magic health effects of diminishing inflammation, relieving pain, activating blood, strengthening the body, nourishing yin, tonifying kidney, reducing fat and pressure, refreshing the mind, dispeling the effects of alcohol, eliminating fatigue, eliminating toxicity, maintaining the beauty, enhancing the immunity, resisting and preventing cancers and the like after being combined with Chia.
Description
Technical field
The present invention relates to dairy products manufacture technology field, be specially a kind of fermentation passion fruit Yoghourt and preparation method.
Background technology
Along with the raising of people's living standard, people, except having diversified requirement to drinks taste and health, also propose the requirement of its special alimentary health-care function.How unreasonable beverage is in the market, cannot meet the demand of people.
The laudatory title that passion fruit has " king of fruit juice ", according to scientific forecasting, its fruit contains needed by human body 17 seed amino acid, multivitamin and carotenoid, comprising very abundant natural complex C, just containing vitamin C in every 100 grams of fruit juice is 34.6 milligrams, also be rich in vitamin A, B1, B2 etc., in addition also containing material and trace elements such as abundant calcium, phosphorus, iron and several amino acids.Soluble solid accounts for 5%-16%, total acid content is 3.8%-4%, sweet acid is moderate, and nutritive value is very high, it has anti-inflammatory analgetic in conjunction with strange Asia, invigorate blood circulation keep fit, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing, refresh oneself sober up, the magical health-care effect such as dispelling fatigue, toxin-expelling and face nourishing, develop immunitypty, cancer-resisting.
Summary of the invention
The present invention is exactly for the problems referred to above, provide a kind of fermentation passion fruit Yoghourt and preparation method, containing needed by human body 17 seed amino acid, multivitamin and carotenoid, also containing material and trace elements such as abundant calcium, phosphorus, iron and several amino acids, soluble solid accounts for 5%-16%, total acid content is 3.8%-4%, sweet acid is moderate, nutritive value is very high, it has anti-inflammatory analgetic in conjunction with strange Asia, invigorate blood circulation keep fit, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing, refresh oneself sober up, the magical health-care effect such as dispelling fatigue, toxin-expelling and face nourishing, develop immunitypty, cancer-resisting.
For realizing above-mentioned purpose of the present invention, the present invention adopts following technical scheme: a kind of fermentation passion fruit Yoghourt, described fermentation passion fruit Yoghourt comprises the component of following mass fraction: fresh milk 70%-80%, skimmed milk powder 5%-10%, strange sub-powder 5%-10%, Passion Fruit Juice 4%-6%, white granulated sugar 2%-5%, compound stabilizer 1%-3%, fermenting agent 1%-5%.
Preferably, described fermentation passion fruit Yoghourt comprises the component of following mass fraction: fresh milk 75%, skimmed milk powder 6%, strange sub-powder 6%, Passion Fruit Juice 5%, white granulated sugar 4%, compound stabilizer 2%, fermenting agent 2%.
Preferably, described compound stabilizer is one or more in pectin, gelatin, xanthans, guar gum, dextrin, converted starch.
Preferably, described fermenting agent is one or more in streptococcus thermophilus, Bu Shi lactobacillus, lactic acid bacteria, lactobacillus bulgaricus, acetic acid bacteria, Bifidobacterium, streptococcus lactis.
The present invention also provides a kind of fermentation passion fruit Yoghourt and preparation method, and it comprises the steps:
S1: batching: passion fruit is removed the peel, and uses beater slurrying immediately, and with the filtration of 100-200 eye mesh screen, by filtrate 25-45 DEG C, vacuum 0.078-0.150Mpa Vacuum Concentration is to 1/4 of original volume.Take fresh milk 70%-80%, skimmed milk powder 5%-10% according to the raw material of claim 1, strange sub-powder 5-10%, white granulated sugar 2%-5% mix;
S2 homogeneous, degassed: by batching mixing in step S1, to use homogenizer homogeneous.Material good for homogeneous is carried out vacuum outgas;
S3 sterilization: degassed for step S2 homogeneous good material is adopted ultra high temperature sterilization;
S4 cooling, inoculation, fermentation: the material after sterilization in step S3 being cooled to central temperature is 35 DEG C-45 DEG C, inoculation fermentation microbial inoculum 1%-5%, at 50 DEG C-60 DEG C fermentation 2-5h;
S5 cooling, stirring, after-ripening: after step S4 fermentation ends, be quickly cooled to 35-38 DEG C, breed with stopping fermentation bacterium, then continue to be cooled to about 15-18 DEG C, now start to stir under the condition of constantly cooling, add Passion Fruit Juice 4%-6%, compound stabilizer 1%-3% simultaneously, start to stir appropriate to the occasion use comparatively jogging speed, then fast speed is used, whole process does not exceed 20 minutes, tinning is carried out when about 10 DEG C, continue to be cooled to about 0-5 DEG C and be placed in constant heat storage (0-5 DEG C) refrigeration after-ripening, after 24h, be finished product.
Preferably, in described step S3, the temperature of high temperature sterilization is 135 DEG C-140 DEG C, and constant temperature time is 5-8s.
The invention has the beneficial effects as follows: utilize the fermentation passion fruit Yoghourt that this fermentation passion fruit Yoghourt and preparation method manufacture, containing needed by human body 17 seed amino acid, multivitamin and carotenoid, also containing abundant calcium, phosphorus, the material such as iron and several amino acids and trace element, soluble solid accounts for 5%-16%, total acid content is 3.8%-4%, sweet acid is moderate, nutritive value is very high, it has anti-inflammatory analgetic in conjunction with strange Asia, invigorate blood circulation and keep fit, enriching yin and nourishing kidney, blood fat-reducing blood pressure-decreasing, refresh oneself and sober up, dispelling fatigue, toxin-expelling and face nourishing, develop immunitypty, the magical health-care effect such as cancer-resisting.
Detailed description of the invention
Be further described with specific embodiment below, but the present invention is not limited to these embodiments.
Implementation column 1
A kind of fermentation passion fruit Yoghourt, described fermentation passion fruit Yoghourt comprises the component of following mass fraction: fresh milk 75%, skimmed milk powder 6%, strange sub-powder 6%, Passion Fruit Juice 5%, white granulated sugar 4%, compound stabilizer 2%, fermenting agent 2%.
Described compound stabilizer is pectin, gelatin, xanthans, guar gum, dextrin and converted starch six kinds.
Described fermenting agent is streptococcus thermophilus, Bu Shi lactobacillus, lactic acid bacteria, lactobacillus bulgaricus, acetic acid bacteria, Bifidobacterium and streptococcus lactis seven kinds.
The present invention also provides a kind of fermentation passion fruit Yoghourt and preparation method, and it comprises the following steps:
S1: batching: passion fruit is removed the peel, and uses beater slurrying immediately, and with the filtration of 100-200 eye mesh screen, by filtrate 25-45 DEG C, vacuum 0.078-0.150Mpa Vacuum Concentration is to 1/4 of original volume.Take fresh milk 70%-80%, skimmed milk powder 5%-10% according to the raw material of claim 1, strange sub-powder 5-10%, white granulated sugar 2%-5% mix.
S2: homogeneous, degassed: by batching mixing in step S1, use homogenizer homogeneous.Material good for homogeneous is carried out vacuum outgas.
S3: sterilization: degassed for step S2 homogeneous good material is adopted ultra high temperature sterilization, and the temperature of sterilization is 135 DEG C-140 DEG C, and constant temperature time is 5-8s.
S4: cooling, inoculation, fermentation: the material after step S3 sterilization being cooled to central temperature is 35 DEG C-45 DEG C, inoculation fermentation microbial inoculum 1%-5%, at 50 DEG C-60 DEG C fermentation 2-5h.
S5: cooling, stirring, after-ripening: be quickly cooled to 35-38 DEG C after step S4 fermentation ends, breed with stopping fermentation bacterium, then continue to be cooled to about 15-18 DEG C, now start to stir under the condition of constantly cooling, add Passion Fruit Juice 4%-6%, compound stabilizer 1%-3% simultaneously, start to stir appropriate to the occasion use comparatively jogging speed, then fast speed is used, whole process does not exceed 20 minutes, tinning is carried out when about 10 DEG C, continue to be cooled to about 0-5 DEG C and be placed in constant heat storage (0-5 DEG C) refrigeration after-ripening, after 24h, be finished product.
Implementation column 2
A kind of fermentation passion fruit Yoghourt, described fermentation passion fruit Yoghourt comprises the component of following mass fraction: fresh milk 76%, skimmed milk powder 5%, strange sub-powder 6%, Passion Fruit Juice 5%, white granulated sugar 4%, compound stabilizer 2%, fermenting agent 2%.
Described compound stabilizer is pectin, xanthans, guar gum, dextrin and converted starch five kinds.
Described fermenting agent is Bu Shi lactobacillus, lactic acid bacteria, lactobacillus bulgaricus, acetic acid bacteria, Bifidobacterium and streptococcus lactis six kinds.
The present invention also provides a kind of fermentation passion fruit Yoghourt and preparation method, and it comprises the following steps:
S1: batching: passion fruit is removed the peel, and uses beater slurrying immediately, and with the filtration of 100-200 eye mesh screen, by filtrate 25-45 DEG C, vacuum 0.078-0.150Mpa Vacuum Concentration is to 1/4 of original volume.Take fresh milk 70%-80%, skimmed milk powder 5%-10% according to the raw material of claim 1, strange sub-powder 5-10%, white granulated sugar 2%-5% mix.
S2: homogeneous, degassed: by batching mixing in step S1, use homogenizer homogeneous.Material good for homogeneous is carried out vacuum outgas.
S3: sterilization: degassed for step S2 homogeneous good material is adopted ultra high temperature sterilization, and the temperature of sterilization is 135 DEG C-140 DEG C, and constant temperature time is 5-8s.
S4: cooling, inoculation, fermentation: the material after step S3 sterilization being cooled to central temperature is 35 DEG C-45 DEG C, inoculation fermentation microbial inoculum 1%-5%, at 50 DEG C-60 DEG C fermentation 2-5h.
S5: cooling, stirring, after-ripening: be quickly cooled to 35-38 DEG C after step S4 fermentation ends, breed with stopping fermentation bacterium, then continue to be cooled to about 15-18 DEG C, now start to stir under the condition of constantly cooling, add Passion Fruit Juice 4%-6%, compound stabilizer 1%-3% simultaneously, start to stir appropriate to the occasion use comparatively jogging speed, then fast speed is used, whole process does not exceed 20 minutes, tinning is carried out when about 10 DEG C, continue to be cooled to about 0-5 DEG C and be placed in constant heat storage (0-5 DEG C) refrigeration after-ripening, after 24h, be finished product.
Implementation column 3
A kind of fermentation passion fruit Yoghourt, described fermentation passion fruit Yoghourt comprises the component of following mass fraction: fresh milk 75%, skimmed milk powder 6%, strange sub-powder 5%, Passion Fruit Juice 6%, white granulated sugar 4%, compound stabilizer 2%, fermenting agent 2%.
Described compound stabilizer is xanthans, guar gum, dextrin and converted starch four kinds.
Described fermenting agent is lactic acid bacteria, lactobacillus bulgaricus, acetic acid bacteria, Bifidobacterium and streptococcus lactis five kinds.
The present invention also provides a kind of fermentation passion fruit Yoghourt and preparation method, and it comprises the following steps:
S1: batching: passion fruit is removed the peel, and uses beater slurrying immediately, and with the filtration of 100-200 eye mesh screen, by filtrate 25-45 DEG C, vacuum 0.078-0.150Mpa Vacuum Concentration is to 1/4 of original volume.Take fresh milk 70%-80%, skimmed milk powder 5%-10% according to the raw material of claim 1, strange sub-powder 5-10%, white granulated sugar 2%-5% mix.
S2: homogeneous, degassed: by batching mixing in step S1, use homogenizer homogeneous.Material good for homogeneous is carried out vacuum outgas.
S3: sterilization: degassed for step S2 homogeneous good material is adopted ultra high temperature sterilization, and the temperature of sterilization is 135 DEG C-140 DEG C, and constant temperature time is 5-8s.
S4: cooling, inoculation, fermentation: the material after step S3 sterilization being cooled to central temperature is 35 DEG C-45 DEG C, inoculation fermentation microbial inoculum 1%-5%, at 50 DEG C-60 DEG C fermentation 2-5h.
S5: cooling, stirring, after-ripening: be quickly cooled to 35-38 DEG C after step S4 fermentation ends, breed with stopping fermentation bacterium, then continue to be cooled to about 15-18 DEG C, now start to stir under the condition of constantly cooling, add Passion Fruit Juice 4%-6%, compound stabilizer 1%-3% simultaneously, start to stir appropriate to the occasion use comparatively jogging speed, then fast speed is used, whole process does not exceed 20 minutes, tinning is carried out when about 10 DEG C, continue to be cooled to about 0-5 DEG C and be placed in constant heat storage (0-5 DEG C) refrigeration after-ripening, after 24h, be finished product.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (7)
1. ferment a passion fruit Yoghourt, it is characterized in that: described fermentation passion fruit Yoghourt comprises the component of following mass fraction: fresh milk 70%-80%, skimmed milk powder 5%-10%, strange sub-powder 5%-10%, Passion Fruit Juice 4%-6%, white granulated sugar 2%-5%, compound stabilizer 1%-3%, fermenting agent 1%-5%.
2. fermentation passion fruit Yoghourt according to claim 1, is characterized in that: described fermentation passion fruit Yoghourt comprises the component of following mass fraction: fresh milk 75%, skimmed milk powder 6%, strange sub-powder 6%, Passion Fruit Juice 5%, white granulated sugar 4%, compound stabilizer 2%, fermenting agent 2%.
3. fermentation passion fruit Yoghourt according to claim 1 and 2, is characterized in that: described compound stabilizer is one or more in pectin, gelatin, xanthans, guar gum, dextrin, converted starch.
4. fermentation passion fruit Yoghourt according to claim 1 and 2, is characterized in that: described fermenting agent is one or more in streptococcus thermophilus, Bu Shi lactobacillus, lactic acid bacteria, lactobacillus bulgaricus, acetic acid bacteria, Bifidobacterium, streptococcus lactis.
5. a preparation method for fermentation passion fruit Yoghourt according to claim 1 and 2, is characterized in that, comprise following processing step:
S1: batching: passion fruit is removed the peel, and uses beater slurrying immediately, and with the filtration of 100-200 eye mesh screen, by filtrate 25-45 DEG C, vacuum 0.078-0.150Mpa Vacuum Concentration is to 1/4 of original volume.
6. take fresh milk 70%-80%, skimmed milk powder 5%-10% according to the raw material of claim 1, strange sub-powder 5-10%, white granulated sugar 2%-5% mix;
S2: homogeneous, degassed: by batching mixing in step S1, use homogenizer homogeneous;
Material good for homogeneous is carried out vacuum outgas;
S3: sterilization: degassed for step S2 homogeneous good material is adopted ultra high temperature sterilization;
S4: cooling, inoculation, fermentation: the material after step S3 sterilization being cooled to central temperature is 35 DEG C-45 DEG C, inoculation fermentation microbial inoculum 1%-5%, at 50 DEG C-60 DEG C fermentation 2-5h;
S5: cooling, stirring, after-ripening: be quickly cooled to 35-38 DEG C after step S4 fermentation ends, breed with stopping fermentation bacterium, then continue to be cooled to about 15-18 DEG C, now start to stir under the condition of constantly cooling, add Passion Fruit Juice 4%-6%, compound stabilizer 1%-3% simultaneously, start to stir appropriate to the occasion use comparatively jogging speed, then fast speed is used, whole process does not exceed 20 minutes, tinning is carried out when about 10 DEG C, continue to be cooled to about 0-5 DEG C and be placed in constant heat storage (0-5 DEG C) refrigeration after-ripening, after 24h, be finished product.
7. the preparation method of a kind of passion fruit Yoghourt that ferments according to claim 5, it is characterized in that: in described step S3, the temperature of high temperature sterilization is 135 DEG C-140 DEG C, and constant temperature time is 5-8s.
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| CN201510813739.9A CN105379838A (en) | 2015-11-23 | 2015-11-23 | Fermented passion fruit yoghourt and preparation method thereof |
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| CN201510813739.9A CN105379838A (en) | 2015-11-23 | 2015-11-23 | Fermented passion fruit yoghourt and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417597A (en) * | 2016-08-30 | 2017-02-22 | 新疆阜丰生物科技有限公司 | Compound stabilizer applicable to lactobacillus beverages |
| CN106954677A (en) * | 2017-03-27 | 2017-07-18 | 广西大学 | A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle |
| CN107668205A (en) * | 2017-11-17 | 2018-02-09 | 荣成奥汛海洋生物科技有限公司 | One kind relaxes bowel sea-tangle Yoghourt and preparation method thereof |
| CN108541760A (en) * | 2018-01-31 | 2018-09-18 | 上海概杰科技发展有限公司 | A kind of solid sour milk and preparation method thereof rich in Omega-3 and probiotics |
| CN110037110A (en) * | 2019-04-23 | 2019-07-23 | 玉林师范学院 | A kind of high dietary-fiber coagulating type passion fruit Yoghourt and preparation method thereof |
| CN110731382A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of passion fruit juice fermented milk beverage |
| CN111109360A (en) * | 2018-10-31 | 2020-05-08 | 内蒙古伊利实业集团股份有限公司 | Miracle fruit-containing yoghourt and preparation method thereof |
| CN112314706A (en) * | 2020-10-09 | 2021-02-05 | 天津科技大学 | Passion fruit fermented bean curd flavored yogurt and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417597A (en) * | 2016-08-30 | 2017-02-22 | 新疆阜丰生物科技有限公司 | Compound stabilizer applicable to lactobacillus beverages |
| CN106954677A (en) * | 2017-03-27 | 2017-07-18 | 广西大学 | A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle |
| CN107668205A (en) * | 2017-11-17 | 2018-02-09 | 荣成奥汛海洋生物科技有限公司 | One kind relaxes bowel sea-tangle Yoghourt and preparation method thereof |
| CN108541760A (en) * | 2018-01-31 | 2018-09-18 | 上海概杰科技发展有限公司 | A kind of solid sour milk and preparation method thereof rich in Omega-3 and probiotics |
| CN111109360A (en) * | 2018-10-31 | 2020-05-08 | 内蒙古伊利实业集团股份有限公司 | Miracle fruit-containing yoghourt and preparation method thereof |
| CN110037110A (en) * | 2019-04-23 | 2019-07-23 | 玉林师范学院 | A kind of high dietary-fiber coagulating type passion fruit Yoghourt and preparation method thereof |
| CN110731382A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of passion fruit juice fermented milk beverage |
| CN112314706A (en) * | 2020-10-09 | 2021-02-05 | 天津科技大学 | Passion fruit fermented bean curd flavored yogurt and preparation method thereof |
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