CN109832593A - A kind of fermentation fresh flower, containing its jam and their applications in Yoghourt - Google Patents
A kind of fermentation fresh flower, containing its jam and their applications in Yoghourt Download PDFInfo
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention provides a kind of fermentation fresh flower, containing its jam and their applications in Yoghourt, what which obtained as follows: drying to fresh flower, the flower material for subsequent fermentation is obtained after cleaning, the flower material is petal and/or flower；Gained flower material is mixed with sterile water, the first leavening of addition, cellulase and pattern protective agent, uniform stirring post-fermentation obtain fermentation fresh flower；The strain of first leavening is selected from one or more of lactobacillus plantarum, Lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus, and the vigor of every kind of bacterium is each independently 100~200U/ tons；And the enzyme activity of cellulase is 7~100,000 U/g；The weight ratio of itself and the first leavening is 1:2~3:1.Fermentation fresh flower of the invention is added in jam, resulting fresh flower jam is in good taste, flavor is good, color keep is good.
Description
Technical field
The present invention relates to a kind of fermentation fresh flower, containing its jam and their applications in Yoghourt, belong to fruit spreads and
Technical field of processing dairy products.
Background technique
In China, flowers are entered existing thousands of years of the history of dish by people.Have in " Book of Songs imprisons wind " one " adopting cyclophanes ", anticipates
The case where autumn has set in for finger timing, and people are entered dish, are used as medicine using the small mother chrysanthemum of white, this is also that the earliest food flower of China records.Flowers make
For non-harmful high-quality green food raw material, nutrition and medical value are gradually understood and are received by people, thus in dining table
On occupy significant status, become indispensable major ingredient and ingredient in famous dish.
It is edible primarily as cauliflower although all glad food that risen spends heat both at home and abroad in terms of market, in research flowers foods
Processing technology, carry out industrialized production in terms of, be all rarely reported both at home and abroad.It is external at present main to the industrialized utilization of flowers
It is on perfume industry, benefit is considerable.It is expensive due to fresh flower in food industry, flowers foods
Industrialized production is restricted, and product is few.The essence of the flowers food in China, deep processing are also still in infancy, to flower
The utilization of grass is only directly edible or rough processing, and the industrialized production of flowers food is still seldom at present.
Flowers foods type is more, by its edible way and the difference of processing method, can be divided into straight food flowers foods, fresh flower
Drink, flowers foods additive three categories.Efficient bio-active substance is rich in edible fresh flowers, saccharogenesis can also be done by eating after processing
Product can also be fabricated to various jam by main auxiliary material of fresh flower, to add in dairy products.
Summary of the invention
Inventor has found that after being fabricated to fresh flower jam as raw material using fresh flower, the generally existing color of jam is partially dark, mouthfeel is bitter
Situations such as puckery, flower or petal surface quality are hardened, such jam is added in dairy products, taste sense organ is difficult to meet
Customer demand.
One or more of in order to solve the above problem, it is with the following method that the present invention, which provides a kind of fermentation fresh flower,
What fermentation obtained:
Fresh flower is dried, the flower material for subsequent fermentation is obtained after cleaning, the flower material is petal and/or flower
(having calyx)；
Gained flower material is mixed with sterile water, the first leavening of addition, cellulase and pattern protective agent, after uniform stirring
Fermentation obtains the fermentation fresh flower；
Wherein, the strain of first leavening is selected from lactobacillus plantarum, Lactobacillus casei, lactobacillus bulgaricus and thermophilic
One or more of hot streptococcus, vigor are 100~200U/ tons；And
The enzyme activity of the cellulase is 7~100,000 U/g；The weight ratio of itself and first leavening is 1:2~3:1.
The present invention prepare fermentation fresh flower during used specific total amount ratio particular types and vigor cellulase and
First leavening, both components can act synergistically with this condition significantly reduces fresh flower (flower or petal) in preparation fruit
The hardening of petal or flower during sauce.In addition, the present invention is fermented, fresh flower significantly improves bitter mouthfeel.By hair of the invention
Ferment fresh flower is added in jam, resulting fresh flower jam (the not dry and hard mouthfeel for being similar to chewing tealeaves) in good taste, wind
Taste is good, color keep is good.
Fresh flower of the present invention is for edible flower specified in Chinese agriculture standard NYT 1506 and integration of drinking and medicinal herbs and newly
Edible flower specified in resource food.In some embodiments, the petal and/or flower include Jasmine, rose,
One of chrysanthemum, honeysuckle and sophora flower etc. or a variety of petal and/or flower.
In some embodiments, gained flower material is mixed by the weight ratio of 2:3~4:1 with the sterile water, adjusts pH
Value adds first leavening, cellulase and pattern protective agent, ferments after uniform stirring in 30~40 DEG C 4.5~6.5
8~12h obtains the fermentation fresh flower.
In some embodiments, the additive amount of the cellulase accounts for the 0.02%~0.2% of flower material weight.
In some embodiments, it is 0.3~0.4:0.1~0.2:0.1~0.5 that first leavening, which is weight ratio,
Lactobacillus plantarum, Lactobacillus casei and lactobacillus bulgaricus, additive amount account for 0.5 ‰~the 1 ‰ of flower material gross weight.
In some embodiments, the pattern protective agent is citric acid, and preferably its additive amount accounts for the 0.2% of flower material weight
~0.8%.Select citric acid be pattern protective agent can further solve fresh flower be prepared into be easy after jam to fade, discoloration is asked
Topic, keeps its fresh flower jam color keep good.
In some embodiments, described to dry the evenly laid out sunning of the rotten fresh flower of the not damaged nothing for being pick to fresh flower
Water content is reduced to 70%~80% (such as 75%), preferably dries 3~5 hours；Preferably, the picking is that picking is just open
Band dew fresh flower, plucking time is preferably 2~3 hours after sunrise.Fresh flower just opens at this time, and flavor and color are put up the best performance, with
This can prepare more preferably ferment fresh flower and corresponding fresh flower jam for raw material.
In some embodiments, the cleaning is to remove bennet, blade, insect, foreign matter, the rotten colored and inferior impurity such as spend
One of or it is a variety of.
Flower after cleaning can be carried out de- valve by de- valve machine and obtained by petal of the present invention.It can be fast using de- valve machine
Speed obtains corresponding petal.
On the other hand, the present invention provides a kind of fresh flower jam, is in terms of 100% by its raw material gross weight comprising:
The foregoing fermentation fresh flower that mass fraction is 10%~20%.
The fruit (whole grain or Cheng Dingzhuan) that mass fraction is 40%~60%；
The first sweetener that mass fraction is 20%~30%；
The first stabilizer that mass fraction is 4%~6%；
The water of surplus.
Above-mentioned fermentation fresh flower is added in the raw material of fresh flower jam by the present invention, and is touched repeatedly by those skilled in the art
Each substance of rope and its dosage, finally obtained fresh flower jam have in good taste, flavor is good, color keep is good etc..
Fruit of the present invention is not particularly limited, in some embodiments, the fruit include strawberry, pineapple,
Mango, apricot, orange, plum, watermelon, pawpaw, "Hami" melon, mangosteen, cherry, banana, dragon fruit, apple, pears, hawthorn, orange, osmanthus
Circle, grape, lichee, ponkan, durian, pomegranate, lichee, Chinese olive, gingko, rambutan, kumquat, mulberries, carambola, loquat, cherry tomato,
In Kiwi berry, shaddock, dark plum, passion fruit, Bai Tao, lemon, raspberry, blueberry, Cranberry, coconut, honey peach, yellow peach and guava
It is one or more.
In some embodiments, first stabilizer includes in denaturation or invariance starch, pectin, gelatin and agar
It is one or more；More preferably physically denatured starch.
In some embodiments, first sweetener include white granulated sugar, glucose, fructose, fructose syrup one kind
Or it is a variety of.
On the other hand, the present invention provides the preparation method of the fresh flower jam comprising following steps:
Water in the raw material is heated to 70~80 DEG C, then adds the first sweetener in the raw material, first steady
Determine agent, stirring (preferably 5~10min of stirring) is then added fermentation fresh flower and fruit in the raw material, continues stirring (preferably
Stir 5~10min) obtain mixed material；
Gained mixed material is warming up to 90 DEG C~98 DEG C, after heat preservation sterilization, cool down to obtain the fresh flower jam.Using as above
Fresh flower jam made from method can further have in good taste, flavor is good, color keep is good etc..Particularly, the prior art will
Fresh flower is easy to appear dry and astringent mouthfeel when being made into jam, the feeling of similar chewing tealeaves, this is caused by being hardened as petal；This hair
Bright to use microbial fermentation and zymolysis technique, synergistic effect can solve fresh flower petal or flower during storing and processing jam
Piece hardening the problem of, make preparation fresh flower jam have soft mouthfeel.
The method of being prepared as described above prepares fresh flower jam, compared to the preparation method of conventional fresh flower jam, has preparation time short
The advantages of, fresh flower-fruit sauce preparation time of the present invention only needs the fermentation time of 8~12h when being mainly reflected in preparation fermentation fresh flower, this
It is short using aspergillus or distillery yeast fermentation time (30 days) compared with conventional, and subsequent preparation process is simple, without sugaring or salts down
System processing.
It is highly preferred that the freshization jam was prepared as follows:
(1) fresh flower pre-processes: the evenly laid out sunning of the rotten fresh flower of the not damaged nothing of picking to fresh flower water content is reduced to
70%~80% (such as 75%) preferably dries 3~5 hours, and the flower material that need to take off valve first passes through the cleaning, then by taking off valve
Machine carries out de- valve；Flower is directly cleared up；
(2) the flower material (petal and/or flower) after cleaning microbial fermentation: is put into fermentation by the weight ratio of 2:3~4:1
Simultaneously sterile water is added in bucket, and under conditions of 30~40 DEG C, adjustment pH value adds first leavening, described 4.5~6.5
Cellulase and the citric acid, after uniform stirring, 8~12h of heat-preservation fermentation, obtain fermentation fresh flower (fermentation edible fresh flowers, whole
Or petal)；
The strain of first leavening is selected from lactobacillus plantarum, Lactobacillus casei, lactobacillus bulgaricus and thermophilic chain
One or more of coccus, vigor are 100~200U/ tons；And
The enzyme activity of the cellulase is 7~100,000 U/g；The weight ratio of itself and first leavening is 1:2~3:1；
The additive amount of the cellulase accounts for the 0.02%~0.2% of flower material weight；
First leavening is that weight ratio is 0.3~0.4:0.1~0.2:0.1~0.5 lactobacillus plantarum, cheese cream
Bacillus and lactobacillus bulgaricus, additive amount account for 0.5 ‰~the 1 ‰ of flower material gross weight；
The petal and/or flower include one of Jasmine, rose, chrysanthemum, honeysuckle and sophora flower or a variety of
Petal and/or flower；
The additive amount of the citric acid accounts for the 0.2%~0.8% of flower material weight；
(3) ingredient: stock up according to the component of following parts by weight: ferment fresh flower 10~20% obtained by step (2), and fruit 40~
60%, white granulated sugar 20~30%, the first stabilizer 4~6%, the water of surplus；
(4) it stirs and evenly mixs: after the standby water of step (3) institute is heated to 70~80 DEG C, addition white granulated sugar, the stirring of the first stabilizer
Then 5~10min is added fermentation fresh flower and fruit, continues 5~10min of stirring；
(5) it sterilizes: mixed material obtained by step (4) being warming up to 90 DEG C~98 DEG C, heat preservation (for example, about 10min) is killed
Bacterium, then cool down and (be such as down to 18~25 DEG C of room temperature), obtain the fresh flower jam.
Step (1)~(5) each substance dosage and can with restriction it is as described above.
On the other hand, the present invention provides a kind of fresh flower jam Yoghourt, is raw material composition packet in terms of 100% by its total weight
Include the above-mentioned fresh flower jam stated that mass fraction is 5~20%.
Compared to the existing Yoghourt for adding conventional fresh flower jam, the present invention has fresh added with the Yoghourt of above-mentioned fresh flower jam
Colored natural flower aroma, pure in mouth feel are abundant nutrition, unique flavor, are suitble to common without apparent hard sense and bitterness sense
The Yoghourt that consumer drinks.
Preferably, raw material forms further include:
The milk protein that mass fraction is 0~1.5%；
The second stabilizer that mass fraction is 0~5%；
The second sweetener that mass fraction is 0~10%；
The second leavening that mass fraction is 0.03%~0.1%；
The milk of surplus.
The raw material for preparing Yoghourt further comprises that raw material as above can make the fresh flower jam Yoghourt obtained further have fresh flower
Natural flower aroma, pure in mouth feel, without apparent hard sense and bitterness sense.
In some embodiments, the milk protein includes milk enriched product and/or milk separation product (to increase
Protein content of product)；It is highly preferred that the additive amount of the milk protein is the 0.4%~0.6% of raw material gross weight.
In some embodiments, second stabilizer includes in denaturation or invariance starch, pectin, gelatin and agar
One or more, preferably physically denatured starch.Preferably, the additive amount of second stabilizer is the 2% of raw material gross weight
~4%.
In some embodiments, the strain of second leavening include lactobacillus bulgaricus, it is streptococcus thermophilus, thermophilic
Lactobacillus lactis (Lactobacillusacidophilus), bifidobacterium lactis (Bifidobacterium lactis), long bifid
Bacillus (Bifidobacteriumlongum), Lactococcus lactis (Lactococcus lactis), Lactobacillus casei
(Lactobacillus casei), lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus rhamnosus
It is one of (Lactobacillus rhamnosus) or a variety of, it is highly preferred that the additive amount of the leavening accounts for raw material gross weight
0.03%~0.1% (preferably 0.7%), vigor be 100U/ tons~200U/ tons.
In some embodiments, second sweetener include white granulated sugar, glucose, fructose, fructose syrup one kind
Or it is a variety of.
On the other hand, the present invention provides the preparation method of aforementioned fresh flower jam Yoghourt comprising adds the fresh flower jam
It adds in Yoghourt up to the fresh flower jam Yoghourt.
Preferably, the preparation method includes the following steps:
The milk is standardized；
Milk after standardization is uniformly mixed to obtain mixture with the milk protein, the second stabilizer and the second sweetener
Material, preferably in 55~60 DEG C of 20~30min of mixing circulation, mixes material；
Gained mixed material is de-gassed, preferably at 60~70 DEG C, negative pressure be -0.03 to -0.07MPa under conditions of into
Row degassing；
By after degassing mixed material carry out homogeneous sterilization, it is preferable that the first class pressure of the homogeneous be 17~18MPa,
Secondary pressure is 3~4MPa, and the sterilization is to sterilize 300s at 95 ± 5 DEG C；
Mixed material after homogeneous is sterilized is cooling, it is ferment-fermented to be then added described second, it is preferable that kill homogeneous
Mixed material after bacterium is cooled to 40~43 DEG C, and the second leavening is added in 40~43 DEG C of 4~7h of fermentation, the acid of material to be mixed
Degree stops fermentation when reaching 70~80 ° of T；
By the Yoghourt cooling after fermentation, the fresh flower jam is added, after mixing evenly, refrigeration after-ripening obtains the fresh flower jam
Yoghourt, it is preferable that the Yoghourt after fermentation is cooled to 18~25 DEG C, the fresh flower jam is added online by jam add-on system
Add in Yoghourt, carry out after mixing evenly it is filling and sealing, will be filling after Yoghourt in 2~6 DEG C of refrigeration after-ripening, obtain described in
Fresh flower jam Yoghourt.
In the above preparation method, it is preferable that filling and sealing is carried out in closed sterile filling device.The envelope
The sterile filling device closed can be the filling apparatus that this field routinely uses.To the packet of fresh flower jam sour milk products in the present invention
Dress form is not construed as limiting, and can use Yoghourt packaged form common currently on the market, such as: self-standing bag, triangle cup packaging etc..
Include the following steps: it is highly preferred that preparing the fresh flower jam Yoghourt
(1) it standardizes: milk is standardized；
(2) ingredient: milk, milk protein, the second stabilization after the standardization for according to the proportion obtaining step (1)
Agent, the second sweetener are uniformly mixed them, obtain a mixed material in 55~60 DEG C of 20~30min of mixing circulation；
(3) deaerate: the mixed material that step (2) is obtained is in 60~70 DEG C, the condition that negative pressure is -0.03 to -0.07MPa
Under be de-gassed (step can carry out in degassing tank)；
(4) homogeneous and sterilization: the mixed material after the degassing that step (3) is obtained carries out homogeneous and sterilization, homogeneous
First class pressure is 17~18MPa, secondary pressure is 3~4MPa, and the temperature and time of sterilization is 95 ± 5 DEG C/300s；
(5) it ferments: the mixed material after homogeneous that step (4) obtains and sterilization being cooled to 40~43 DEG C, according to the proportion
The second leavening is added in 40~43 DEG C of 4~7h of fermentation, when the acidity of material to be mixed reaches 70~80 ° of T, stops fermentation；
(6) filling: after the Yoghourt that step (5) obtains is cooled to 18~25 DEG C or less, the fresh flower jam being passed through into fruit
Sauce add-on system is added in Yoghourt online, carried out after stirring and evenly mixing it is filling and sealing, will be filling after Yoghourt at 2~6 DEG C
After-ripening is refrigerated, the fresh flower jam Yoghourt is obtained.
In step (1)~(6) each substance and its can with restriction it is as described above.
In summary, the present invention provides a kind of fermentation fresh flower is provided firstly, pass through in the raw material of the fermentation fresh flower and add
The synergistic effect for adding cellulase and microbial fermentation reduces fresh flower (whole or petal) during storing and preparing jam
Hardening, in addition, the present invention is fermented, fresh flower significantly improves bitter mouthfeel, solves after jam is made in current fresh flower and is easy
Existing petal mouthfeel bitterness and whole fresh flower and the partially hard problem of petal mouthfeel.Furthermore the fresh flower jam provided by the invention of preparing
Method has preparation time short, and preparation process is simple, without sugaring or marinated processing.Yoghourt tool containing fresh flower jam of the present invention
There is the natural flower aroma of fresh flower, pure in mouth feel is abundant nutrition, unique flavor, is suitble to without apparent hard sense and bitterness sense
The Yoghourt that ordinary consumer is drunk.
Specific embodiment
In order to which technical characteristic of the invention, purpose and beneficial effect are more clearly understood, now in conjunction with specific implementation
Example carries out technical solution of the present invention described further below, it should be understood that these examples are merely to illustrate the present invention rather than limit
The scope of the present invention processed.In embodiment, each Starting reagents material is commercially available, and test method without specific conditions is
Conventional method and normal condition known to fields, or according to condition proposed by apparatus manufacturer.
Embodiment 1
The preparation method of Cranberry rose jam:
(1) fresh flower pre-processes: the rose that the not damaged nothing of picking is gone bad evenly laid out sunning 3 in 2 hours after picking
Hour be reduced to 75% to fresh flower water content, then by the rose material of valve take off first pass through liquidation procedures removing flower pedicle, bennet,
Blade, insect, foreign matter, rotten flower, inferior spend etc. carry out de- valve by de- valve machine after impurity；
(2) microbial fermentation: the rose material after de- valve will be cleared up be put into fermenter and be added sterile water (roseleaf with
The weight ratio of sterile water is 1:1), under conditions of 35 DEG C, adjustment pH value adds the first leavening, cellulase and lemon 5.0
Lemon is sour, after uniform stirring, forms fermenting mixture, in 35 DEG C of heat-preservation fermentation 9h, obtains fermentation edible rose；
In above-mentioned fermenting mixture, on the basis of the total weight of the rose material, the raw material of the mixture is formed
It include: the first leavening 0.6 ‰, cellulase 1 ‰ (enzyme activity is 80,000 U/g, and the weight ratio with the first leavening is 5:3),
Citric acid 0.6%, wherein the strain of the first leavening is lactobacillus plantarum 0.4 ‰ (enzyme activity is 200U/ tons), Lactobacillus casei
0.1 ‰ (enzyme activity is 200U/ tons) and lactobacillus bulgaricus 0.1 ‰ (enzyme activity is 100U/ tons)；
(3) ingredient: stock up according to the component of following parts by weight: ferment edible rose 15% obtained by step (2), Cranberry
40%, white granulated sugar 20%, water 20%, physically denatured starch 5%；
(4) it stirs and evenly mixs: after the standby water of step (3) institute is heated to 80 DEG C, addition white granulated sugar, physically denatured starch stirring
Then fermentation edible rose and Cranberry is added in 10min, continue to stir 10min；
(5) it sterilizes: mixed material obtained by step (4) being warming up to 90 DEG C, heat preservation 10min is sterilized, then is cooled to room
25 DEG C of temperature, obtains Cranberry rose jam；
The preparation method of Cranberry rose Yoghourt:
In terms of 1000g, the composition of raw materials of Cranberry rose Yoghourt are as follows:
Wherein, second leavening is lactobacillus bulgaricus 0.25g (vigor is 200U/ tons), streptococcus thermophilus
0.25g (vigor is 200U/ tons).
Specific production method includes the following steps:
(1) milk is standardized；
(2) by milk, milk protein, physically denatured starch and the white granulated sugar after standardization in 60 DEG C of mixing circulation 20min,
It is uniformly mixed, obtains mixed material；
(3) gained mixed material is de-gassed in the degassing tank that 70 DEG C, negative pressure are set to -0.07MPa, obtains ingredient
Milk；
(4) described will match material milk in first class pressure is 18MPa, and secondary pressure is homogeneous in the homogeneous system of 4MPa, and
To be sterilized under the conditions of 100 DEG C/300s in disinfection system；
(5) 43 DEG C will be cooled to material milk after homogeneous and sterilization, leavening is added in 43 DEG C of fermentation 4h, reaches to acidity
When 70 ° of T, stop fermentation, Yoghourt is made；
(6) Yoghourt is cooled to 15 DEG C, Cranberry rose jam is added in Yoghourt online by jam add-on system,
Carried out after stirring and evenly mixing it is filling and sealing, will be filling after Yoghourt in 2~6 DEG C of refrigeration after-ripening, obtain described in the present embodiment
Cranberry rose Yoghourt.
Embodiment 2
The preparation method of white peach jasmine jam:
(1) fresh flower pre-processes: the not damaged nothing of picking is gone bad, and Jasmine is evenly laid out in 2 hours after picking to dry 3
Hour 75% is reduced to fresh flower water content, then whole Jasmine removes flower pedicle, bennet, blade, insect, different by cleaning
Object, rotten flower, the inferior impurity such as spend；
(2) microbial fermentation: whole Jasmine material after cleaning is put into fermenter and sterile water (Jasmine and nothing is added
The weight ratio of bacterium water is 3:4), under conditions of 35 DEG C, adjustment pH value adds the first leavening, cellulase and lemon 5.0
Acid after uniform stirring, forms fermenting mixture in 35 DEG C of heat-preservation fermentation 8h and obtains edible Jasmine of fermenting；
In above-mentioned fermenting mixture, on the basis of the total weight of the Jasmine material, the raw material of the mixture is formed
It include: the first leavening 0.8 ‰, cellulase 1.6 ‰ (vigor is 80,000 U/g, and the weight ratio with the first leavening is 2:1),
Citric acid 0.5%, wherein the strain of first leavening is selected from lactobacillus plantarum 0.4 ‰ (enzyme activity is 200U/ tons), cheese
Lactobacillus 0.2 ‰ (enzyme activity is 200U/ tons) and lactobacillus bulgaricus 0.2 ‰ (enzyme activity is 100U/ tons)；
(3) it ingredient: stocks up according to the component of following parts by weight: edible Jasmine 10% of fermenting obtained by step (2), Bai Tao
50%, white granulated sugar 28%, water 26%, physically denatured starch 6%；
(4) it stirs and evenly mixs: after the standby water of step (3) institute is heated to 80 DEG C, addition white granulated sugar, physically denatured starch stirring
Then ferment edible Jasmine and Bai Tao is added in 10min, continue to stir 10min；
(5) it sterilizes: mixed material obtained by step (4) being warming up to 90 DEG C, heat preservation 10min is sterilized, then is cooled to room
25 DEG C of temperature, obtains white peach jasmine jam；
The preparation method of white peach jasmine flower yogurt:
In terms of 1000g, the composition of raw materials of white peach jasmine flower yogurt are as follows:
Wherein, second leavening is lactobacillus bulgaricus 0.5g (enzyme activity is 200U/ tons), streptococcus thermophilus
0.3g (enzyme activity is 200U/ tons).
Specific production method includes the following steps:
(1) milk is standardized；
(2) by milk, milk protein, physically denatured starch and the white granulated sugar after standardization in 55 DEG C of mixing circulation 20min,
It is uniformly mixed, obtains mixed material；
(3) gained mixed material is de-gassed in the degassing tank that 68 DEG C, negative pressure are set to -0.05MPa, obtains ingredient
Milk；
(4) described will match material milk in first class pressure is 18MPa, and secondary pressure is homogeneous in the homogeneous system of 3MPa, and
To be sterilized under the conditions of 96 DEG C/300s in disinfection system；
(5) 43 DEG C will be cooled to material milk after homogeneous and sterilization, the second leavening is added in 43 DEG C of fermentation 4h, to acidity
When reaching 70 ° of T, stop fermentation, Yoghourt is made；
(6) Yoghourt is cooled to 15 DEG C, white peach jasmine jam is added in Yoghourt online by jam add-on system,
Carried out after stirring and evenly mixing it is filling and sealing, will be filling after Yoghourt in 2~6 DEG C of refrigeration after-ripening, obtain described in the present embodiment
White peach jasmine flower yogurt.
Embodiment 3
The preparation method of white peach jasmine jam:
(1) fresh flower pre-processes: the not damaged nothing of picking is gone bad, and Jasmine is evenly laid out in 2 hours after picking to dry 3
Hour 75% is reduced to fresh flower water content, then whole Jasmine removes flower pedicle, bennet, blade, insect, different by cleaning
Object, rotten flower, the inferior impurity such as spend；
(2) microbial fermentation: whole Jasmine material after cleaning is put into fermenter and sterile water is added, wherein Jasmine
Material is 3:4 with sterile water weight ratio, under conditions of 35 DEG C, adjustment pH value 5.0, the first leavening of addition, cellulase and
Citric acid after uniform stirring, forms fermenting mixture in 35 DEG C of heat-preservation fermentation 8h and obtains edible Jasmine of fermenting；
In above-mentioned fermenting mixture, on the basis of the total weight of the Jasmine material, the raw material of the mixture is formed
It include: the first leavening 1 ‰, cellulase 1.6 ‰ (80,000 U/g of enzyme activity, the weight ratio with the first leavening are 8:5), lemon
Lemon acid 0.5%, wherein the strain of first leavening is selected from lactobacillus plantarum 0.3 ‰, Lactobacillus casei 0.2 ‰ and Bao Jiali
Sub- lactobacillus 0.5 ‰；Its vigor be lactobacillus plantarum and 200U/ tons of Lactobacillus casei, 100U/ tons of lactobacillus bulgaricus.
(3) it ingredient: stocks up according to the component of following parts by weight: edible Jasmine 10% of fermenting obtained by step (2), Bai Tao
50%, white granulated sugar 28%, water 26%, physically denatured starch 6%；
(4) it stirs and evenly mixs: after the standby water of step (3) institute is heated to 80 DEG C, addition white granulated sugar, physically denatured starch stirring
Then ferment edible Jasmine and Bai Tao is added in 10min, continue to stir 10min；
(5) it sterilizes: mixed material obtained by step (4) being warming up to 90 DEG C, heat preservation 10min is sterilized, then is cooled to room
25 DEG C of temperature, obtains white peach jasmine jam；
The preparation method of white peach jasmine flower yogurt:
In terms of 1000g, the composition of raw materials of white peach jasmine flower yogurt are as follows:
Wherein, second leavening is lactobacillus bulgaricus 0.5g, streptococcus thermophilus 0.3g, vigor 200U/
Ton.
Specific production method is the same as method for preparing sour milk in embodiment 2；
Embodiment 4
The preparation method of white peach jasmine jam:
(1) fresh flower pre-processes: the not damaged nothing of picking is gone bad, and Jasmine is evenly laid out in 2 hours after picking to dry 3
Hour 75% is reduced to fresh flower water content, then whole Jasmine removes flower pedicle, bennet, blade, insect, different by cleaning
Object, rotten flower, the inferior impurity such as spend；
(2) microbial fermentation: whole Jasmine material after cleaning is put into fermenter and sterile water is added, wherein Jasmine
Material is 3:4 with sterile water weight ratio, under conditions of 35 DEG C, adjustment pH value 5.0, the first leavening of addition, cellulase and
Citric acid after uniform stirring, forms fermenting mixture in 35 DEG C of heat-preservation fermentation 8h and obtains edible Jasmine of fermenting；
In above-mentioned fermenting mixture, on the basis of the total weight of the Jasmine material, the raw material of the mixture is formed
It include: the first leavening 0.8 ‰, cellulase 0.4 ‰ (80,000 U/g of enzyme activity, the weight ratio with the first leavening are 1:2),
Citric acid 0.5% adds wherein the strain of first leavening is selected from lactobacillus plantarum 0.4 ‰, Lactobacillus casei 0.2 ‰ and protects
Leah lactobacillus 0.2 ‰；Its vigor be lactobacillus plantarum and 200U/ tons of Lactobacillus casei, 100U/ tons of lactobacillus bulgaricus；
(3) it ingredient: stocks up according to the component of following parts by weight: edible Jasmine 10% of fermenting obtained by step (2), Bai Tao
50%, white granulated sugar 28%, water 26%, physically denatured starch 6%；
(4) it stirs and evenly mixs: after the standby water of step (3) institute is heated to 80 DEG C, addition white granulated sugar, physically denatured starch stirring
Then ferment edible Jasmine and Bai Tao is added in 10min, continue to stir 10min；
(5) it sterilizes: mixed material obtained by step (4) being warming up to 90 DEG C, heat preservation 10min is sterilized, then is cooled to room
25 DEG C of temperature, obtains white peach jasmine jam；
The preparation method of white peach jasmine flower yogurt:
In terms of 1000g, the composition of raw materials of white peach jasmine flower yogurt are as follows:
Wherein, second leavening is lactobacillus bulgaricus 0.5g, streptococcus thermophilus 0.3g, vigor 200U/
Ton.
Specific production method is the same as method for preparing sour milk in embodiment 2.
Comparative example 1
The preparation method of white peach jasmine jam:
(1) fresh flower pre-processes: the not damaged nothing of picking is gone bad, and Jasmine is evenly laid out in 2 hours after picking to dry 3
Hour 75% is reduced to fresh flower water content, then whole Jasmine removes flower pedicle, bennet, blade, insect, different by cleaning
Object, rotten flower, the inferior impurity such as spend；
(2) it ingredient: stocks up according to the component of following parts by weight: Jasmine 10% obtained by step (1), Bai Tao 50%, white sand
Sugar 28%, water 26%, physically denatured starch 6%；
(3) it stirs and evenly mixs: after the standby water of step (2) institute is heated to 80 DEG C, addition white granulated sugar, physically denatured starch stirring
Then ferment edible Jasmine and Bai Tao is added in 10min, continue to stir 10min；
(4) it sterilizes: mixed material obtained by step (3) being warming up to 90 DEG C, heat preservation 10min is sterilized, then is cooled to room
25 DEG C of temperature, obtains white peach jasmine jam；
The preparation method of white peach jasmine flower yogurt:
In terms of 1000g, the composition of raw materials of white peach jasmine flower yogurt are as follows:
Wherein, second leavening is lactobacillus bulgaricus 0.5g, streptococcus thermophilus 0.3g, vigor 200U/
Ton.
Specific production method is the same as method for preparing sour milk in embodiment 2.
Comparative example 2
The preparation method of white peach jasmine jam:
(1) fresh flower pre-processes: the not damaged nothing of picking is gone bad, and Jasmine is evenly laid out in 2 hours after picking to dry 3
Hour 75% is reduced to fresh flower water content, then whole Jasmine removes flower pedicle, bennet, blade, insect, different by cleaning
Object, rotten flower, the inferior impurity such as spend；
(2) microbial fermentation: whole Jasmine material after cleaning is put into fermenter and sterile water is added, wherein Jasmine
Material is 3:4 with sterile water weight ratio, under conditions of 35 DEG C, adjustment pH value 5.0, the first leavening of addition, cellulase and
Citric acid after uniform stirring, forms fermenting mixture in 35 DEG C of heat-preservation fermentation 8h and obtains edible Jasmine of fermenting；
In above-mentioned fermenting mixture, on the basis of the total weight of the Jasmine material, the raw material of the mixture is formed
It include: the first leavening 0.8 ‰, cellulase 0.2 ‰ (80,000 U/g of enzyme activity, the weight ratio with the first leavening are 1:4),
Citric acid 0.5% adds wherein the strain of first leavening is selected from lactobacillus plantarum 0.4 ‰, Lactobacillus casei 0.2 ‰ and protects
Leah lactobacillus 0.2 ‰；Its vigor be lactobacillus plantarum and 200U/ tons of Lactobacillus casei, 100U/ tons of lactobacillus bulgaricus；
(3) it ingredient: stocks up according to the component of following parts by weight: edible Jasmine 10% of fermenting obtained by step (2), Bai Tao
50%, white granulated sugar 28%, water 26%, physically denatured starch 6%；
(4) it stirs and evenly mixs: after the standby water of step (3) institute is heated to 80 DEG C, addition white granulated sugar, physically denatured starch stirring
Then ferment edible Jasmine and Bai Tao is added in 10min, continue to stir 10min；
(5) it sterilizes: mixed material obtained by step (4) being warming up to 90 DEG C, heat preservation 10min is sterilized, then is cooled to room
25 DEG C of temperature, obtains white peach jasmine jam；
The preparation method of white peach jasmine flower yogurt:
In terms of 1000g, the composition of raw materials of white peach jasmine flower yogurt are as follows:
Wherein, second leavening is lactobacillus bulgaricus 0.5g, streptococcus thermophilus 0.3g, vigor 200U/
Ton.
Specific production method is the same as method for preparing sour milk in embodiment 2.
Comparative example 3
The preparation method of white peach jasmine jam:
(1) fresh flower pre-processes: the not damaged nothing of picking is gone bad, and Jasmine is evenly laid out in 2 hours after picking to dry 3
Hour 75% is reduced to fresh flower water content, then whole Jasmine removes flower pedicle, bennet, blade, insect, different by cleaning
Object, rotten flower, the inferior impurity such as spend；
(2) microbial fermentation: whole Jasmine material after cleaning is put into fermenter and sterile water is added, wherein Jasmine
Material is 3:4 with sterile water weight ratio, under conditions of 35 DEG C, adjustment pH value 5.0, the first leavening of addition, cellulase and
Citric acid after uniform stirring, forms fermenting mixture in 35 DEG C of heat-preservation fermentation 8h and obtains edible Jasmine of fermenting；
In above-mentioned fermenting mixture, on the basis of the total weight of the Jasmine material, the raw material of the mixture is formed
It include: the first leavening 0.5 ‰, cellulase 1.6 ‰ (80,000 U/g of enzyme activity, the weight ratio with the first leavening is 1.6:
0.5), citric acid 0.5%, wherein the strain of first leavening includes lactobacillus plantarum 0.3 ‰, Lactobacillus casei again
0.1 ‰, lactobacillus bulgaricus 0.1 ‰；Its vigor is lactobacillus plantarum and 200U/ tons of Lactobacillus casei, bulgarian milk bar
100U/ tons of bacterium；
(3) it ingredient: stocks up according to the component of following parts by weight: edible Jasmine 10% of fermenting obtained by step (2), Bai Tao
50%, white granulated sugar 28%, water 26%, chemically modified starch 6%；
(4) it stirs and evenly mixs: after the standby water of step (3) institute is heated to 80 DEG C, addition white granulated sugar, chemically modified starch stirring
Then ferment edible Jasmine and Bai Tao is added in 10min, continue to stir 10min；
(5) it sterilizes: mixed material obtained by step (4) being warming up to 90 DEG C, heat preservation 10min is sterilized, then is cooled to room
25 DEG C of temperature, obtains white peach jasmine jam；
The preparation method of white peach jasmine flower yogurt:
In terms of 1000g, the composition of raw materials of white peach jasmine flower yogurt are as follows:
Wherein, second leavening is lactobacillus bulgaricus 0.5g, streptococcus thermophilus 0.3g, vigor 200U/
Ton.
Specific production method is the same as method for preparing sour milk in embodiment 2.
Comparative example 4
The preparation method of white peach jasmine jam:
(1) fresh flower pre-processes: the not damaged nothing of picking is gone bad, and Jasmine is evenly laid out in 2 hours after picking to dry 3
Hour 75% is reduced to fresh flower water content, then whole Jasmine removes flower pedicle, bennet, blade, insect, different by cleaning
Object, rotten flower, the inferior impurity such as spend；
(2) microbial fermentation: whole Jasmine material after cleaning is put into fermenter and sterile water (Jasmine and nothing is added
The weight ratio of bacterium water is 3:4), under conditions of 35 DEG C, adjustment pH value is added the first leavening and citric acid, is uniformly stirred 5.0
After mixing, fermenting mixture is formed in 35 DEG C of heat-preservation fermentation 8h and obtains edible Jasmine of fermenting；
In above-mentioned fermenting mixture, on the basis of the total weight of the Jasmine material, the raw material of the mixture is formed
It include: the first leavening 0.8 ‰, citric acid 0.5%, wherein the strain of first leavening is selected from lactobacillus plantarum 0.4 ‰
(enzyme activity is 200U/ tons), Lactobacillus casei 0.2 ‰ (enzyme activity is 200U/ tons) and 0.2 ‰ (enzyme activity of lactobacillus bulgaricus
Power is 100U/ tons)；
(3) it ingredient: stocks up according to the component of following parts by weight: edible Jasmine 10% of fermenting obtained by step (2), Bai Tao
50%, white granulated sugar 28%, water 26%, physically denatured starch 6%；
(4) it stirs and evenly mixs: after the standby water of step (3) institute is heated to 80 DEG C, addition white granulated sugar, physically denatured starch stirring
Then ferment edible Jasmine and Bai Tao is added in 10min, continue to stir 10min；
(5) it sterilizes: mixed material obtained by step (4) being warming up to 90 DEG C, heat preservation 10min is sterilized, then is cooled to room
25 DEG C of temperature, obtains white peach jasmine jam；
The preparation method of white peach jasmine flower yogurt:
In terms of 1000g, the composition of raw materials of white peach jasmine flower yogurt are as follows:
Wherein, second leavening is lactobacillus bulgaricus 0.5g (enzyme activity is 200U/ tons), streptococcus thermophilus
0.3g (enzyme activity is 200U/ tons).
Specific production method is the same as method for preparing sour milk in embodiment 2.
Comparative example 5
The preparation method of white peach jasmine jam:
(1) fresh flower pre-processes: the not damaged nothing of picking is gone bad, and Jasmine is evenly laid out in 2 hours after picking to dry 3
Hour, then whole Jasmine removes flower pedicle, bennet, blade, insect, foreign matter, rotten flower, the inferior impurity such as spend by cleaning；
(2) enzymatic treatment: whole Jasmine material after cleaning is put into fermenter and sterile water (Jasmine and sterile water is added
Weight ratio be 3:4), under conditions of 35 DEG C, adjustment pH value adds cellulase and citric acid 5.0, after uniform stirring,
It forms enzyme treated mixture and obtains edible Jasmine of fermenting in 35 DEG C of heat-preservation fermentation 8h；
In above-mentioned enzyme treated mixture, on the basis of the total weight of the Jasmine material, the raw material group of the mixture
At including: cellulase 1.6 ‰ (vigor be 80,000 U/g), citric acid 0.5%；
(3) ingredient: stock up according to the component of following parts by weight: enzymatic treatment obtained by step (2) eats Jasmine 10%, Bai Tao
50%, white granulated sugar 28%, water 26%, physically denatured starch 6%；
(4) it stirs and evenly mixs: after the standby water of step (3) institute is heated to 80 DEG C, addition white granulated sugar, physically denatured starch stirring
Then ferment edible Jasmine and Bai Tao is added in 10min, continue to stir 10min；
(5) it sterilizes: mixed material obtained by step (4) being warming up to 90 DEG C, heat preservation 10min is sterilized, then is cooled to room
25 DEG C of temperature, obtains white peach jasmine jam；
The preparation method of white peach jasmine flower yogurt:
In terms of 1000g, the composition of raw materials of white peach jasmine flower yogurt are as follows:
Wherein, second leavening is lactobacillus bulgaricus 0.5g (enzyme activity is 200U/ tons), streptococcus thermophilus
0.3g (enzyme activity is 200U/ tons).
Specific production method is the same as method for preparing sour milk in embodiment 2.
Effect example
Experiment is judged in sensory evaluation
Taste and flavor is carried out to the sour milk products of embodiment 1-4 and comparative example 1-5 and judges experiment.Primary sensory's scoring item
Mesh: mouthfeel, color, flavor etc..Participate in experiment number totally 60 people, respectively to the sour milk products of embodiment 1-4 and comparative example 1-3 into
Row subjective appreciation.Sensory evaluation criteria is shown in Table 1, and the evaluation result of each sour milk products is shown in Table 2.
1 sensory evaluation criteria of table
| Scoring item | Standards of grading | Score |
| Flavor | With fresh flower and the distinctive fragrance of jam, free from extraneous odour | 10 |
| Mouthfeel | Yoghourt is fine and smooth, smooth, and fresh flower is without bitterness, stiff mouthfeel in jam | 10 |
| Color | Fresh flower is without obvious discoloration in jam | 10 |
| Total score | --- | 30 |
The sense organ and flavor evaluation result of 2 fresh flower Yoghourt of table
Results of sensory evaluation shows: fresh flower Yoghourt smooth in taste, the exquisiteness of 1-4 of embodiment of the present invention preparation, petal or whole
Piece flower has the distinctive flavor of acidified milk, also embodies the color and feature of corresponding fresh flower and fruit without bitter, stiff mouthfeel
Flavor, whole score are apparently higher than comparative example 1, particularly, mouthfeel, flavor and the color table of the sour milk products of embodiment 2,3,4
The Yoghourt of comparative example 2,3,4,5 will be now better than, show only while using the middle leavening and cellulose of product of the present invention, and
It needs to can be only achieved desired effect using suitable adding proportion.
Finally, it is stated that: above embodiments are merely to illustrate implementation process and feature of the invention, rather than limit this hair
Bright technical solution, although the present invention has been described in detail with reference to the above embodiments, those skilled in the art answer
Work as understanding: it is still possible to modify or equivalently replace the present invention, without departing from the spirit and scope of the present invention any
Modification or part replacement, should all cover in protection scope of the present invention.
Claims (10)
1. a kind of fermentation fresh flower, fermentation obtains with the following method:
Fresh flower is dried, the flower material for subsequent fermentation is obtained after cleaning, the flower material is petal and/or flower；
Gained flower material is mixed with sterile water, the first leavening of addition, cellulase and pattern protective agent, uniform stirring post-fermentation
Obtain the fermentation fresh flower；
Wherein, the strain of first leavening is selected from lactobacillus plantarum, Lactobacillus casei, lactobacillus bulgaricus and thermophilic chain
One or more of coccus, the vigor of every kind of bacterium are each independently 100~200U/ tons；And
The enzyme activity of the cellulase is 7~100,000 U/g；The weight ratio of itself and first leavening is 1:2~3:1；
Preferably, gained flower material is mixed by the weight ratio of 2:3~4:1 with the sterile water, adjusts pH value 4.5~6.5, adds
Add first leavening, cellulase and pattern protective agent, is obtained after uniform stirring in 30~40 DEG C of 8~12h of fermentation described
Ferment fresh flower；
Preferably, the additive amount of the cellulase accounts for the 0.02%~0.2% of flower material weight；
First leavening is that weight ratio is 0.3~0.4:0.1~0.2:0.1~0.5 lactobacillus plantarum, Lactobacillus casei
And lactobacillus bulgaricus, additive amount account for flower material gross weight 0.5 ‰~1 ‰；
Preferably, the petal and/or flower include one of Jasmine, rose, chrysanthemum, honeysuckle and sophora flower or a variety of
Petal and/or flower；
Preferably, the pattern protective agent is citric acid, its more preferable additive amount accounts for the 0.2%~0.8% of flower material weight.
2. fermentation fresh flower according to claim 1, wherein the sunning is that the rotten fresh flower of the not damaged nothing that will pick is uniform
Tiling sunning to fresh flower water content is reduced to 70%~80%, preferably dries 3~5 hours；
Preferably, the picking is to pick just open band dew fresh flower, and plucking time is preferably 2~3 hours after sunrise.
3. fermentation fresh flower according to claim 1 or 2, wherein it is described cleaning be remove bennet, blade, insect, foreign matter,
One of corruption flower and inferior flower are a variety of.
4. a kind of fresh flower jam is in terms of 100% by its raw material gross weight comprising:
The fermentation fresh flower according to any one of claims 1 to 3 that mass fraction is 10%~20%；
The fruit that mass fraction is 40%~60%；
The first sweetener that mass fraction is 20%~30%；
The first stabilizer that mass fraction is 4%~6%；
The water of surplus；
Preferably, the fruit include strawberry, pineapple, mango, apricot, orange, plum, watermelon, pawpaw, "Hami" melon, mangosteen, cherry,
It is banana, dragon fruit, apple, pears, hawthorn, orange, longan, grape, lichee, ponkan, durian, pomegranate, lichee, Chinese olive, gingko, red
Mao Dan, kumquat, mulberries, carambola, loquat, cherry tomato, Kiwi berry, shaddock, dark plum, passion fruit, Bai Tao, lemon, raspberry, blueberry,
One of Cranberry, coconut, honey peach, yellow peach and guava are a variety of；
Preferably, first stabilizer includes one of denaturation or invariance starch, pectin, gelatin and agar or a variety of；
More preferably physically denatured starch；
Preferably, first sweetener include white granulated sugar, glucose, fructose, fructose syrup it is one or more.
5. the preparation method of fresh flower jam as claimed in claim 4 comprising following steps:
Water in the raw material is heated to 70~80 DEG C, then adds the first sweetener, the first stabilizer in the raw material,
Stirring, is then added fermentation fresh flower and fruit in the raw material, continues to stir to obtain mixed material；
Gained mixed material is warming up to 90 DEG C~98 DEG C, after heat preservation sterilization, cool down to obtain the fresh flower jam.
6. a kind of fresh flower jam Yoghourt is in terms of 100% by its total weight, raw material composition includes:
The fresh flower jam as claimed in claim 4 that mass fraction is 5~20% or the fresh flower jam prepared by claim 5；
Preferably, raw material forms further include:
The milk protein that mass fraction is 0~1.5%；
The second stabilizer that mass fraction is 0~5%；
The second sweetener that mass fraction is 0~10%；
The second leavening that mass fraction is 0.03%~0.1%；
The milk of surplus；
Preferably, second sweetener include white granulated sugar, glucose, fructose, fructose syrup it is one or more.
7. fresh flower jam Yoghourt according to claim 6, wherein the milk protein include milk enriched product and/or
Milk separation product；It is highly preferred that the additive amount of the milk protein is the 0.4%~0.6% of raw material gross weight.
8. fresh flower jam Yoghourt according to claim 6 or 7, wherein second stabilizer includes denaturation or invariance
One of starch, pectin, gelatin and agar are a variety of；Preferably physically denatured starch；It is highly preferred that second stabilizer
Additive amount is the 2%~4% of raw material gross weight.
9. the fresh flower jam Yoghourt according to any one of claim 6~8, wherein the strain package of second leavening
Include lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, bifidobacterium longum, Lactococcus lactis, cheese
One of lactobacillus, lactobacillus plantarum and Lactobacillus rhamnosus are a variety of, it is highly preferred that the additive amount of the leavening accounts for original
Expect the 0.03%~0.1% of gross weight, the vigor of every kind of bacterium is each independently 100~200U/ tons.
10. the preparation method of fresh flower jam Yoghourt described in any one of claim 6~9 comprising by the fresh flower jam
It is added in Yoghourt up to the fresh flower jam Yoghourt；
Preferably, the preparation method includes the following steps:
The milk is standardized；
Milk after standardization is uniformly mixed to obtain mixed material with the milk protein, the second stabilizer and the second sweetener,
It is preferred that mixing material in 55~60 DEG C of 20~30min of mixing circulation；
Gained mixed material is de-gassed, preferably at 60~70 DEG C, negative pressure is taken off under conditions of being -0.03 to -0.07MPa
Gas；
Mixed material after degassing is subjected to homogeneous sterilization, it is preferable that the first class pressure of the homogeneous is 17~18MPa, second level
Pressure is 3~4MPa, and the sterilization is to sterilize 300s at 95 ± 5 DEG C；
Mixed material after homogeneous is sterilized is cooling, it is ferment-fermented to be then added described second, it is preferable that after sterilizing homogeneous
Mixed material be cooled to 40~43 DEG C, the second leavening is added in 40~43 DEG C of 4~7h of fermentation, the acidity of material to be mixed reaches
Stop fermentation when to 70~80 ° of T；
By the Yoghourt cooling after fermentation, the fresh flower jam is added, after mixing evenly, refrigeration after-ripening obtains the fresh flower jam acid
Milk, it is preferable that the Yoghourt after fermentation is cooled to 18~25 DEG C, the fresh flower jam is added online by jam add-on system
Into Yoghourt, carry out after mixing evenly it is filling and sealing, will be filling after Yoghourt in 2~6 DEG C of refrigeration after-ripening, obtain described fresh
Flowers and fruits sauce Yoghourt.
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| CN115633716A (en) * | 2021-07-19 | 2023-01-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flower-fragrance fermented milk beverage and preparation method thereof |
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