CN107094891A - A kind of passion fruit local flavor solidification type yoghourt and preparation method thereof - Google Patents
A kind of passion fruit local flavor solidification type yoghourt and preparation method thereof Download PDFInfo
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 48
- 238000007711 solidification Methods 0.000 title claims abstract description 33
- 230000008023 solidification Effects 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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- 238000000855 fermentation Methods 0.000 claims abstract description 31
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- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000005057 refrigeration Methods 0.000 claims abstract description 8
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- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 10
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- 150000007524 organic acids Chemical class 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
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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
-
- 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)
- Dairy Products (AREA)
Abstract
The present patent application discloses a kind of passion fruit local flavor solidification type yoghourt and preparation method thereof, comprises the following steps：1. select passion fruit clean, broken skin, take out pulp；2. squeezing, passion fruit fruit juice is obtained；3. milk powder is brewed with warm water, stir, sterilizing is rapidly cooled to 40 ~ 50 DEG C, is hydrated 20 ~ 30min, obtains Composite Milk；4. adding passion fruit fruit juice, white granulated sugar to Composite Milk, stirring and dissolving filtering obtains mixed liquor；5. by 80 ~ 90 DEG C of 10 ~ 20min of heating of mixed liquor, 40 ~ 50 DEG C are cooled fast to, emulsion is obtained；6. under aseptic condition, Wen Shi Solidify YoghurtJuzh leavenings are linked into emulsion, dispensed after being well mixed, sealing, obtain sealing mixing breast；7. by sealing mixing breast in 40 ~ 42 DEG C of 4 ~ 7h of cultivation and fermentation；8.2 ~ 6 DEG C of 20 ~ 30h of refrigeration, are produced.The technique that this method makes is simple, and cost is relatively low, with great market comsupton potentiality.
Description
Technical field
The present invention relates to Yoghourt field, and in particular to a kind of passion fruit local flavor solidification type yoghourt and preparation method thereof.
Background technology
Fermented yoghourt is that multiple auxiliary materials are added in cow's milk, fermented nutraceutical, referred to as fermented yoghourt.
It is that other dairy products are raw material with cow's milk etc., after sterilization, cooling, the product for adding microbe leaven and being made.
CN201510772976.5 discloses a kind of passion fruit Yoghourt, by 20~50 parts of Passion Fruit Juice, 5~20 parts of sweetener, thickener
0.5~6 part, 10~40 parts of skimmed milk power, 0.5~5 part of leavening, 0.5~5 part of essence, the composition of 100~1000 parts of water.System
Preparation Method includes dispensing, homogeneous degassing, sterilization, cooling inoculation, fermentation, stirring after-ripening.CN201610311731.7 discloses one
Passion fruit Yoghourt is planted, is made up of following raw material：3-5 parts of passion fruit inspissated juice, 100-120 parts of fresh milk, white sugar 2-3
Part, 3-4 parts of lactic acid bacteria, 0.2-0.4 parts of stabilizer.Preparation method：Passion fruit inspissated juice and fresh milk, white sugar, stabilizer are mixed
Conjunction stirs, at 50 DEG C, and homogeneous under 15Mpa obtains virgin pulp liquid, introduces inoculation container after virgin pulp liquid is sterilized, is cooled to 40
Lactic acid bacteria is added after DEG C, is stirred, is fermented 3 hours at 40 DEG C, is produced after being refrigerated 12 hours at 0 DEG C.Above two hundred is fragrant
The preparation technology of fruit yoghourt is related to homogeneous degassing, and condition of high voltage is harsh, complex operation.So, existing passion fruit Yoghourt lacks work
Simple, the easy to make preparation method of skill.
The content of the invention
The technical problems to be solved by the invention are to overcome the defect of above prior art there is provided a kind of passion fruit local flavor
Solidification type yoghourt and preparation method thereof, can simply and easily complete to make.
The technical solution of the present invention is as follows：A kind of preparation method of passion fruit local flavor solidification type yoghourt, including it is following
Step：
1）Select the fresh passion fruit without insect pest clean, broken skin, take out pulp；
2）Pulp is squeezed, supernatant is extracted, 80 ~ 90 DEG C of heating, 4 ~ 8 DEG C of coolings obtain passion fruit fruit juice；
3）Milk powder and warm water are pressed 1:6~1:8 mass ratio is brewed, and is stirred, 90 ~ 100 DEG C of 4 ~ 6 min of sterilizing, rapid cooling
To 40 ~ 50 DEG C, 20 ~ 30min is hydrated, Composite Milk is obtained；
4）Passion fruit fruit juice, white granulated sugar are added to Composite Milk, is stirred, dissolution filter obtains mixed liquor；
5）By 80 ~ 90 DEG C of 10 ~ 20 min of heating of mixed liquor, 40 ~ 50 DEG C are cooled fast to, emulsion is obtained；
6）Under aseptic condition, Wen Shi Solidify YoghurtJuzh leavenings are linked into emulsion, stirred, are dispensed after being well mixed, sealing,
Obtain sealing mixing breast；
7）By sealing mixing breast in 40 ~ 42 DEG C of 4 ~ 7h of cultivation and fermentation；
8）Stop fermentation, 2 ~ 6 DEG C of 20 ~ 30h of refrigeration produce passion fruit local flavor solidification type yoghourt.
Preferably, the pulp includes fruit seed.Supernatant is extracted after squeezing, fruit seed sediment is removed.
Preferably, it is 4 ~ 7% that the passion fruit fruit juice, which accounts for Composite Milk volume fraction,.The different meetings of passion fruit fruit juice addition
Directly affect the fruit flavor and color and luster of Yoghourt.Juice content is very few, and local flavor is more flat, and nutritional ingredient is also relatively fewer, color and luster
It is thin.Juice content, which is crossed, can at most cause compound protein of milk flocculation rotten, it is impossible to be fermented, color and luster is deeper.From
The passion fruit fruit juice of the proportioning, makes gained passion fruit solidification type yoghourt color and luster in faint yellow, sour-sweet moderate, special with passion fruit
Some fruit aromas, separate out without whey, are not layered, do not have a chiltern sense, and tissue is fine and smooth and smooth；Not only it is of high nutritive value,
Sensory evaluation scores are high, and can produce the local flavor of uniqueness.
Preferably, the mass fraction that the white granulated sugar accounts for Composite Milk is 6 ~ 10%.Need to add necessarily during yogurt production
The glucide of amount provides carbon source to improve local flavor for the flourish of lactic acid bacteria, and white granulated sugar is the most suitable.Separately
Outside, white granulated sugar can also improve the viscosity of Yoghourt, contribute to the solidification of yogurt.
Preferably, the step 6）The mass concentration of Wen Shi Solidify YoghurtJuzhs leavening is 4 ~ 6% in emulsion.Add in emulsion
Plus 4 ~ 6wt% Wen Shi Solidify YoghurtJuzh leavenings, not only contribute to the environment of lactobacter growth, indirect fermentation can reach in short-term
The acidity requirements of yogurt, shorten the production cycle；And ensure that yoghourt-flavored is full, organize perfect.Solidification type yoghourt contains a variety of
Organic acid and other active materials, can not only promote the flourish of enteron aisle lactic acid bacteria, additionally it is possible to adjust microorganism species
Balance.With cleaning intestine, reduce cholesterol and the effects such as prevent the elderly's angiocardiopathy.
Preferably, the step 7）Sealing mixing breast is incubated, stop after 4 ~ 7h of fermentation.It is cold to being sterilized by allotment
But access Wen Shi Solidify YoghurtJuzh leavenings in obtained emulsion are handled, fermentation time only needs 4 ~ 7h.The flavor substance of yogurt is exhausted
Most of is that 12-24 h after fermentation are produced, and lactobacter growth can not only be terminated by stopping cooling after fermentation, can also be induced
Generate fragrance matter, improve its hardness.2 ~ 6 DEG C of 20 ~ 30h of refrigeration, are waited after the flavor substance interaction balance in Yoghourt, acid
Milk produces distinctive fragrance, produces passion fruit local flavor solidification type yoghourt.
Preferably, the passion fruit local flavor solidification type yoghourt is made up of the material of following parts by weight：Composite Milk 100 ~ 120
Part, 4 ~ 6 parts of passion fruit fruit juice, 6 ~ 10 parts of white granulated sugar, 4 ~ 6 parts of Wen Shi Solidify YoghurtJuzhs leavening；The Composite Milk is by mass ratio
1:6~1:8 milk powder is made with warm water.
The beneficial effects of the invention are as follows：
1）The technique that this method makes is simple, and cost is relatively low, with great market comsupton potentiality；
2）Gained passion fruit Solidify YoghurtJuzh color and luster is made in faint yellow, it is sour-sweet moderate, with the distinctive fruit aroma of passion fruit,
There is no whey precipitation, be not layered, there is no chiltern sense, tissue is fine and smooth, smooth in taste；
3）White granulated sugar improves yoghourt-flavored, provides carbon source for the flourish of lactic acid bacteria, additionally it is possible to improve the viscosity of Yoghourt, help
In the solidification of Yoghourt；
4）Product is not only of high nutritive value, and sensory evaluation scores are high, and can produce the local flavor of uniqueness, is that one kind is healthy and nutrition is rich
Rich food, it is suitable for all ages；
5）Refrigeration after-ripening is carried out after the fermentation of right times, it is ensured that on the basis of Yoghourt coagulating type, it is uniform that quality is neither too hard, nor too soft, mouth
Sense is delicious, excellent in flavor.
Embodiment
The present invention is described in further details with specific embodiment below, but the present invention is not only limited in detail below in fact
Apply example.
Embodiment provided below is simultaneously not used to the scope that the limitation present invention is covered, described step nor with
To limit its execution sequence.Those skilled in the art do conspicuously improved with reference to existing common knowledge to the present invention, also fall
Enter within the protection domain of application claims.
Embodiment one
A kind of preparation method of passion fruit local flavor solidification type yoghourt, comprises the following steps：
1）Select the fresh passion fruit without insect pest clean, broken skin, take out pulp；The pulp includes fruit seed
2）Pulp is squeezed, supernatant is extracted, 80 DEG C of heating, 4 DEG C of coolings obtain passion fruit fruit juice；
3）Milk powder and warm water are pressed 1:6 proportioning is brewed, and is stirred, 90 DEG C of 6 min of sterilizing, is rapidly cooled to 40 DEG C, hydration
20min, obtains Composite Milk；
4）Passion fruit fruit juice, white granulated sugar are added to Composite Milk, is stirred, dissolution filter obtains mixed liquor；The passion fruit fruit
It is 4% that juice, which accounts for Composite Milk volume fraction,；The mass fraction that the white granulated sugar accounts for Composite Milk is 6%；
5）By 80 DEG C of 20 min of heating of mixed liquor, 40 DEG C are cooled fast to, emulsion is obtained；
6）Under aseptic condition, Wen Shi Solidify YoghurtJuzh leavenings are linked into emulsion, stirred, are dispensed after being well mixed, sealing,
Obtain sealing mixing breast；The mass fraction of Wen Shi Solidify YoghurtJuzhs leavening is 4% in the emulsion；
7）By sealing mixing breast in 40 DEG C of incubated fermentation 7h；
8）Stop fermentation, 2 DEG C of refrigeration 20h produce passion fruit local flavor solidification type yoghourt.
Embodiment two
A kind of preparation method of passion fruit local flavor solidification type yoghourt, comprises the following steps：
1）Select the fresh passion fruit without insect pest clean, broken skin, take out pulp；The pulp includes fruit seed
2）Pulp is squeezed, supernatant is extracted, 90 DEG C of heating, 8 DEG C of coolings obtain passion fruit fruit juice；
3）Milk powder and warm water are pressed 1:8 proportioning is brewed, and is stirred, 100 DEG C of sterilizing 4min, is rapidly cooled to 50 DEG C, hydration
30min, obtains Composite Milk；
4）Passion fruit fruit juice, white granulated sugar are added to Composite Milk, is stirred, dissolution filter obtains mixed liquor；The passion fruit fruit
It is 7% that juice, which accounts for Composite Milk volume fraction,；The mass fraction that the white granulated sugar accounts for Composite Milk is 10%；
5）By 90 DEG C of 10 min of heating of mixed liquor, 50 DEG C are cooled fast to, emulsion is obtained；
6）Under aseptic condition, Wen Shi Solidify YoghurtJuzh leavenings are linked into emulsion, stirred, are dispensed after being well mixed, sealing,
Obtain sealing mixing breast；The mass fraction of Wen Shi Solidify YoghurtJuzhs leavening is 7% in the emulsion；
7）By sealing mixing breast in 42 DEG C of incubated fermentation 4h；
8）Stop fermentation, 6 DEG C of refrigeration 30h produce passion fruit local flavor solidification type yoghourt.
Embodiment three
A kind of preparation method of passion fruit local flavor solidification type yoghourt, comprises the following steps：
1）Select the fresh passion fruit without insect pest clean, broken skin, take out pulp；The pulp includes fruit seed
2）Pulp is squeezed, supernatant is extracted, 85 DEG C of heating, 6 DEG C of coolings obtain passion fruit fruit juice；
3）Milk powder and warm water are pressed 1:7 proportioning is brewed, and is stirred, 95 DEG C of 5 min of sterilizing, is rapidly cooled to 45 DEG C, hydration
25min, obtains Composite Milk；
4）Passion fruit fruit juice, white granulated sugar are added to Composite Milk, is stirred, dissolution filter obtains mixed liquor；The passion fruit fruit
It is 5% that juice, which accounts for Composite Milk volume fraction,；The mass fraction that the white granulated sugar accounts for Composite Milk is 8%；
5）By 85 DEG C of 15 min of heating of mixed liquor, 45 DEG C are cooled fast to, emulsion is obtained；
6）Under aseptic condition, Wen Shi Solidify YoghurtJuzh leavenings are linked into emulsion, stirred, are dispensed after being well mixed, sealing,
Obtain sealing mixing breast；The mass fraction of Wen Shi Solidify YoghurtJuzhs leavening is 5% in the emulsion；
7）By sealing mixing breast in 41 DEG C of incubated fermentation 5h；
8）Stop fermentation, 4 DEG C of refrigeration 24h produce passion fruit local flavor solidification type yoghourt.
Test result and analysis
First, sensory evaluation method
The group that reviewer is made up of 10 people, mainly to the color of Fragrant fruit wine, structural state, acidity, sugariness, taste, perfume (or spice)
The combined factors such as taste, local flavor score.It is divided into outward appearance, smell, three large projects of flavour, each project scoring 1-6（7）Point,
Specific standards of grading are shown in Table 1.
The sensory evaluation standard of the passion fruit fruit juice yogurt of table 1（Point）
2nd, contrast test
1st, influence of the passion fruit fruit juice addition to Yoghourt quality
The difference of passion fruit fruit juice addition can directly affect the fruit flavor and color and luster of Yoghourt.Juice content is very few, and local flavor is more
Flat, nutritional ingredient is also relatively fewer, and color and luster is thin.Juice content, which is crossed, can at most cause compound protein of milk flocculation to become
Matter, it is impossible to fermented, color and luster is deeper.In the addition mL of Composite Milk 100, the g of white granulated sugar 8g, Wen Shi Solidify YoghurtJuzh 5, fermentation 5
Under conditions of h, the mL of passion fruit fruit juice 3,4,5,6,7 is added respectively, and 5 levels do single factor experiment, carry out sensory evaluation scores, with
The optimum addition of this determination passion fruit fruit juice, different passion fruit fruit juice additions are to yogurt organoleptic effects such as table 2.Can by table 2
Know, when passion fruit fruit juice addition is 4 ~ 6 mL, passion fruit local flavor yogurt quality sensory evaluation scores are higher.
Influence of the passion fruit fruit juice addition of table 2 to Yoghourt quality
| Passion fruit fruit juice addition（mL） | 3 | 4 | 5 | 6 | 7 |
| Scoring | 75 | 80 | 90 | 78 | 68 |
2nd, influence of the white granulated sugar addition to Yoghourt quality
Need to add a certain amount of glucide during yogurt production to improve local flavor, and provided for the flourish of lactic acid bacteria
Carbon source.In addition, sugar, which also has, can improve the viscosity of Yoghourt, contribute to the solidification of yogurt[9].White granulated sugar addition is very few to be not easy to
The solidification of yogurt, flavour meta-acid, white sugar content is excessive, yogurt can be caused to lose distinctive tart flavour, inclined sweet tea is more greasy.In addition
The mL of Composite Milk 100, passion fruit fruit juice is 5 mL, the g of Wen Shi Solidify YoghurtJuzhs 5, ferments under conditions of 5 h, white sand is added respectively
Sugared content is 4,6,8,10,12 g, does the single factor experiment of 5 levels, sensory evaluation scores is carried out, with the optimal of this determination white granulated sugar
Addition, different white granulated sugar additions are understood to the organoleptic effects such as table 3. of yogurt with table 3, when white granulated sugar addition is 6 ~ 10
During g, the sensory evaluation scores of passion fruit local flavor yogurt quality are higher.
Influence of the white granulated sugar addition of table 3 to Yoghourt quality
| White granulated sugar addition（g） | 4 | 6 | 8 | 10 | 12 |
| Scoring | 78 | 82 | 90 | 88 | 74 |
3rd, influence of the leavening addition to Yoghourt quality
The relatively good but too high addition of Yoghourt aesthetic quality can form and is unfavorable for lactic acid leavening addition within the specific limits
The environment of bacteria growing, results in the need for extension fermentation duration and can be only achieved the acidity requirements of yogurt, it is time-consuming have an impact yogurt local flavor and
Sensory evaluation scores；Too low addition can underproduce flavor substance, cause yogurt local flavor not enough and tissue lacks.In addition
The mL of Composite Milk 100, passion fruit fruit juice is 5 mL, under conditions of 5 h that ferment, the g of white granulated sugar addition 8, and Wen Shi is added respectively and is coagulated
Curable type yogurt content is 3,4,5,6,7 g, does the single factor experiment of 5 levels, carries out sensory evaluation scores, is solidified with this determination Wen Shi
The optimum addition of type yogurt, different fermentations agent addition is to yogurt organoleptic effects such as table 4.As shown in Table 4, when leavening is added
When measuring as 4 ~ 7 g, the sensory evaluation scores of passion fruit local flavor yogurt quality are higher.
Influence of the leavening addition of table 4 to Yoghourt quality
| Passion fruit fruit juice addition（mL） | 3 | 4 | 5 | 6 | 7 |
| Scoring | 73 | 80 | 90 | 82 | 80 |
4th, influence of the fermentation time to Yoghourt quality
The length of fermentation time has large effect to the quality and mouthfeel of Yoghourt, and fermentation time is too short, the knot of tissue of Yoghourt
Structure is more soft, poor taste；Fermentation time is long, and curdy texture will be partially hard, and production acid amount is more, and local flavor is bad.It is multiple in addition
Close newborn 100 mL, passion fruit fruit juice is 5 mL, the g of white granulated sugar 8 g, Wen Shi Solidify YoghurtJuzh 5, fermentation time is respectively 3,4,5,
6th, under conditions of 7 h, the single factor experiment of 5 levels is done, sensory evaluation scores are carried out, the optimal duration fermented with this determination is different
Duration ferment to yogurt organoleptic effects such as table 5.Known by table 5, when fermenting during a length of 4 ~ 7 h, passion fruit local flavor yogurt quality
Sensory evaluation scores are higher.
Influence of the fermentation time of table 5 to passion fruit fermented glutinous rice quality
| Fermentation time（h） | 3 | 4 | 5 | 6 | 7 |
| Scoring | 70 | 82 | 93 | 88 | 80 |
5th, the determination of optimum formula
Using L9(34) orthogonal test optimizes come the technique to Fragrant fruit wine, by the design experiment factor of table 6, orthogonal test
It the results are shown in Table 7.
The orthogonal test factor level table of table 6
The Orthogonal experiment results of table 7
The size order that 4 factors influence on yogurt quality as can be seen from Table 7 is A>D>B>C, optimum formula is combined as, i.e., when passion fruit fruit juice addition is 5 mL, white granulated sugar addition is 8 g, and leavening inoculum concentration is 5 g and hair
During ferment during a length of 5 h, optimal conditions of fermentation can obtain.The passion fruit Solidify YoghurtJuzh color and luster of making is sour-sweet moderate in faint yellow,
With the distinctive fruit aroma of passion fruit, no whey is separated out, and no layering, no chiltern, tissue is fine and smooth, smooth in taste.Manufacture craft
Simply, cost is low, and feasibility is higher.
3rd, quality index
Using passion fruit fruit juice addition as 5 mL, white granulated sugar addition is 8 g, and leavening inoculum concentration is 5 g and fermentation duration
It is 5 h according to preparation method, prepares passion fruit local flavor solidification type yoghourt, the every quality index of test.
1st, organoleptic indicator
Color gloss is balanced, and in for faint yellow, flashing light, tissue is fine and smooth and is not layered uniformly, can have a small amount of whey to analyse
Go out, delicate mouthfeel and it is smooth, it is sour-sweet relatively mild, with strong lactic acid fragrance and the fragrance of suitable passion fruit fruit juice.
2nd, physical and chemical index
Acidity=84.5 ° T, the g of protein=2.4, the g of total solid=6.8.
3rd, microbiological indicator
Lactic acid bacteria number=, the MPN/100g (MPN of coliform=25：Most probable number MPN), pathogenic bacteria
Do not detect.
4th, conclusion
It is shown experimentally that, passion fruit local flavor solidification type yoghourt is made up of the material of following parts by weight：Composite Milk 100 ~ 120
Part, 4 ~ 6 parts of passion fruit fruit juice, 6 ~ 10 parts of white granulated sugar, 4 ~ 6 parts of Wen Shi Solidify YoghurtJuzhs leavening；The Composite Milk is by mass ratio
1:6~1:8 milk powder is made with warm water.Make gained passion fruit solidification type yoghourt to be not only of high nutritive value, sensory evaluation scores are high, and
And the local flavor of uniqueness can be produced, be a kind of healthy and nutritious food, it is suitable for all ages, and the technique made it is simple,
Cost is relatively low, with great market comsupton potentiality.
Claims (7)
1. a kind of preparation method of passion fruit local flavor solidification type yoghourt, it is characterised in that comprise the following steps：
1）Select the fresh passion fruit without insect pest clean, broken skin, take out pulp；
2）Pulp is squeezed, supernatant is extracted, 80 ~ 90 DEG C of heating, 4 ~ 8 DEG C of coolings obtain passion fruit fruit juice；
3）Milk powder and warm water are pressed 1:6~1:8 mass ratio is brewed, and is stirred, 90 ~ 100 DEG C of 4 ~ 6min of sterilizing, rapid cooling
To 40 ~ 50 DEG C, 20 ~ 30min is hydrated, Composite Milk is obtained；
4）Passion fruit fruit juice, white granulated sugar are added to Composite Milk, is stirred, dissolution filter obtains mixed liquor；
5）By 80 ~ 90 DEG C of 10 ~ 20 min of heating of mixed liquor, 40 ~ 50 DEG C are cooled fast to, emulsion is obtained；
6）Under aseptic condition, Wen Shi Solidify YoghurtJuzh leavenings are linked into emulsion, stirred, are dispensed after being well mixed, sealing,
Obtain sealing mixing breast；
7）By sealing mixing breast in 40 ~ 42 DEG C of 4 ~ 7h of cultivation and fermentation；
Stop fermentation, 2 ~ 6 DEG C of 20 ~ 30h of refrigeration produce passion fruit local flavor solidification type yoghourt.
2. the preparation method of passion fruit local flavor solidification type yoghourt according to claim 1, it is characterised in that the pulp bag
Containing fruit seed.
3. the preparation method of passion fruit local flavor solidification type yoghourt according to claim 1, it is characterised in that the passion fruit
It is 4 ~ 7% that fruit juice, which accounts for Composite Milk volume fraction,.
4. the preparation method of passion fruit local flavor solidification type yoghourt according to claim 1, it is characterised in that the white granulated sugar
The mass fraction for accounting for Composite Milk is 6 ~ 10%.
5. the preparation method of passion fruit local flavor solidification type yoghourt according to claim 1, it is characterised in that the step 6）
The mass fraction of Wen Shi Solidify YoghurtJuzhs leavening is 4 ~ 7% in emulsion.
6. the preparation method of passion fruit local flavor solidification type yoghourt according to claim 1, it is characterised in that the step 7）
Sealing mixing breast is incubated, stop after 4 ~ 7h of fermentation.
7. the preparation method of passion fruit local flavor solidification type yoghourt according to claim 1, it is characterised in that the passion fruit
Local flavor solidification type yoghourt is made up of the material of following parts by weight：100 ~ 120 parts of Composite Milk, 4 ~ 6 parts of passion fruit fruit juice, white granulated sugar
6 ~ 10 parts, 4 ~ 6 parts of Wen Shi Solidify YoghurtJuzhs leavening；The Composite Milk is by mass ratio 1:6~1:8 milk powder is made with warm water.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108308276A (en) * | 2018-03-22 | 2018-07-24 | 岭南师范学院 | A kind of coagulating type caraway Yoghourt and preparation method thereof |
| CN109122851A (en) * | 2018-08-06 | 2019-01-04 | 燕山大学 | A kind of fruit acid milk powder 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 |
| CN114009498A (en) * | 2021-09-01 | 2022-02-08 | 徐州工程学院 | A kind of passion fruit oat flavored jersey yogurt and preparation process thereof |
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| CN105707237A (en) * | 2016-02-04 | 2016-06-29 | 谭强 | Passion fruit yoghourt and making method thereof |
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| CN104430877A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Production process of passion fruit flavored probiotic yoghourt |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108308276A (en) * | 2018-03-22 | 2018-07-24 | 岭南师范学院 | A kind of coagulating type caraway Yoghourt and preparation method thereof |
| CN109122851A (en) * | 2018-08-06 | 2019-01-04 | 燕山大学 | A kind of fruit acid milk powder 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 |
| CN114009498A (en) * | 2021-09-01 | 2022-02-08 | 徐州工程学院 | A kind of passion fruit oat flavored jersey yogurt and preparation process thereof |
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