CN109929713A - Yoghourt assembled alcoholic drinks and preparation method - Google Patents
Yoghourt assembled alcoholic drinks and preparation method Download PDFInfo
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- CN109929713A CN109929713A CN201910258435.9A CN201910258435A CN109929713A CN 109929713 A CN109929713 A CN 109929713A CN 201910258435 A CN201910258435 A CN 201910258435A CN 109929713 A CN109929713 A CN 109929713A
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Abstract
The present invention relates to Spirit and its assembled alcoholic drinks fields, more particularly to a kind of Yoghourt assembled alcoholic drinks, described its is made of following material composition, according to mass concentration meter, including fructose syrup 10-15%, sodium carboxymethylcellulose 0.01-0.05%, pectin 0.0005-0.002%, sour milk beverage 0.08-0.12%, citric acid 0.03-0.07%, malic acid 0.1-0.2%, sodium citrate 0.05-0.1%, lactic acid 0.01-0.02%, yoghurt flavours 0.06-0.12%, sweet orange juice 0.01-0.03%, grapefruit juice 0.01-0.03%, vodka 3.0-3.3%, emulsifying essence 0.03-0.09%, pure water 55-65%, surplus is deoxygenated water.The present invention also provides a kind of preparation methods of Yoghourt assembled alcoholic drinks.
Description
Technical field
The present invention relates to Spirit and its assembled alcoholic drinks fields, more particularly to a kind of Yoghourt assembled alcoholic drinks and preparation method.
Background technique
Currently, domestic assembled alcoholic drinks field there is no yoghurt-flavoured, because addition Yoghourt has certain difficulty.Yoghourt belongs to albumen
Matter, the protein of bulky grain are added in the acidic solution system of acid using Spirit as wine base, very easy to be heavy
Drop, ultimately forms and is deposited in container bottom, influence appearance and consumer experience.
If necessary to develop such taste, difficult point therein is how to guarantee that the protein particulate from Yoghourt is stablized
Ground is suspended in wine liquid, will not be settled.
Summary of the invention
Based on this, in view of the deficienciess of the prior art, the present invention provides a kind of Yoghourt assembled alcoholic drinks, in guaranteeing assembled alcoholic drinks
While Yoghourt is good in taste, it is also avoided that the effect that protein particulate settles in wine liquid.
The present invention also provides a kind of preparation methods of Yoghourt assembled alcoholic drinks.
To achieve the above object, the present invention provides the following technical scheme that a kind of Yoghourt assembled alcoholic drinks, by following material composition
It is made: according to mass concentration meter, including fructose syrup 10-15%, sodium carboxymethylcellulose 0.01-0.05%, pectin 0.0005-
0.002%, sour milk beverage 0.08-0.12%, citric acid 0.03-0.07%, malic acid 0.1-0.2%, sodium citrate 0.05-
0.1%, lactic acid 0.01-0.02%, yoghurt flavours 0.06-0.12%, sweet orange juice 0.01-0.03%, grapefruit juice 0.01-0.03%, volt
Add 3.0-3.3%, emulsifying essence 0.03-0.09%, pure water 20-30%, surplus is deoxygenated water.
Step 1 quantitative pure water is heated to 65 ± 2 DEG C and poured into adjunce copper, while stirring by the preparation method of Yoghourt assembled alcoholic drinks
It mixes side and quantitative fructose syrup is added, quantitative sodium carboxymethylcellulose, pectin is then added, is stirred for uniformly；Step 2, side is stirred
Quantitative sour milk beverage is added into the adjunce copper in side, is stirred for uniformly；Step 3, quantitative lemon is sequentially added while stirring
Lemon acid, malic acid, sodium citrate, lactic acid are stirred for uniformly, supplementing quantitative pure water, then cooling is standby into the adjunce copper
With；Step 4, substance in adjunce copper is added in blending tank, quantitative yoghurt flavours is then sequentially added in the blending tank,
Sweet orange juice, grapefruit juice stir evenly；Step 5, substance in blending tank is added in fermentor, then by quantitative vodka with
Deoxygenated water after mixing evenly, is added in the fermentor；Step 6, substance in fermentor is added in Mixer pot, then will be quantified
Emulsifying essence is eventually adding appropriate deoxygenated water into the Mixer pot.
Wherein, sodium carboxymethylcellulose (CMC) solution viscosity is influenced by its relative molecular mass, concentration, temperature and pH,
And with ethoxy or hydroxypropyl cellulose, gelatin, xanthan gum, carragheen, locust bean gum, guar gum, agar, sodium alginate, pectin,
Arabic gum and starch and its derivative etc. have good compatibility (i.e. synergistic function), therefore it can be used as stabilizer use
In fruit drink, soup, baste, instant solid beverage.Since sodium carboxymethylcellulose has good rheological (pseudoplastic behavior),
It is easily separated out (generally with sodium salt in aqueous solution from the hydrogen (Na+) that can be seen that in structural formula on CMC on carboxymethyl
Form presence), therefore CMC exists in the form of anion in aqueous solution, i.e., aobvious negative electrical charge, and the protein with amphotericity
When pH is less than isoelectric point, combines the ability of-COO- group of proton to be much larger than-NH3+ group and provide the ability of proton
And aobvious positive charge, 80% protein is casein in cow's milk, and the isoelectric point of casein is 4.6 or so, general acidity
Milk beverage pH is 3.8~4.2, therefore CMC can be complexed with lactoprotein in acid condition in the attracting mode of charge, is formed more steady
Fixed structure, and protective film can be formed around protein, while its good suspension stability keeps product flavor and taste equal
One.
In conclusion the present invention has the advantages that compared with the prior art
Yoghourt assembled alcoholic drinks of the invention carries out stringent rationing to added stabilizer, and by according to stabilizer, cream
Acid bacteria beverage, the sequence of acid flavoring are obtained to be added, and avoid occurring protein precipitation in process of production, improve product
Appearance and consumer experience, while ensure that the sour-sweet mouthfeel of Yoghourt assembled alcoholic drinks.
Specific embodiment
Embodiment 1:
A kind of Yoghourt assembled alcoholic drinks, is made of following material composition: according to mass concentration meter, including fructose syrup 10-15%, carboxylic first
Base sodium cellulosate 0.01-0.05%, pectin 0.0005-0.002%, sour milk beverage 0.08-0.12%, citric acid 0.03-0.07%,
Malic acid 0.1-0.2%, sodium citrate 0.05-0.1%, lactic acid 0.01-0.02%, yoghurt flavours 0.06-0.12%, sweet orange juice
0.01-0.03%, grapefruit juice 0.01-0.03%, vodka 3.0-3.3%, emulsifying essence 0.03-0.09%, pure water 20-30% are remaining
Amount is deoxygenated water.
Embodiment 2:
Yoghourt assembled alcoholic drinks, which is characterized in that according to mass concentration meter, including fructose syrup 13%, sodium carboxymethylcellulose 0.03%,
Pectin 0.001%, sour milk beverage 0.1%, citric acid 0.05%, malic acid 0.125%, sodium citrate 0.07%, lactic acid 0.013%,
Yoghurt flavours 0.09%, sweet orange juice 0.02%, grapefruit juice 0.02%, vodka 3.18%, emulsifying essence 0.06%, pure water 25% are remaining
Amount is deoxygenated water.
Such as in the actual production process, if generating the Yoghourt assembled alcoholic drinks that total amount is 4800g, each prescription quality concentration such as following table institute
Show:
Embodiment 3:
Step 1 quantitative pure water is heated to 65 ± 2 DEG C and poured into adjunce copper, while stirring by a kind of preparation method of Yoghourt assembled alcoholic drinks
It mixes side and quantitative fructose syrup is added, quantitative sodium carboxymethylcellulose, pectin is then added, be stirred for uniformly, carboxymethyl in the middle
Sodium cellulosate and pectin successively flow into a container, and after stirring into paste using a small amount of 80 DEG C or more pure water, reusable heat water is dilute
It is added in adjunce copper and stirs 10 minutes after releasing, complete dissolution；Step 2, quantitative sour milk beverage is added while stirring to institute
It states in adjunce copper, is stirred for uniformly；Step 3, quantitative citric acid, malic acid, sodium citrate, lactic acid are sequentially added while stirring
Uniform to being stirred in the adjunce copper, supplementing quantitative pure water, then cooling is spare；Step 4, substance in adjunce copper is added
In blending tank, quantitative yoghurt flavours, sweet orange juice are then sequentially added in the blending tank, grapefruit juice stirs evenly；Step
5, substance in blending tank is added in fermentor, then after mixing evenly by quantitative vodka and deoxygenated water, the hair is added
In fermentation tank；Step 6, substance in fermentor is added in Mixer pot, then by emulsifying fixed quantity essence into the Mixer pot, finally
Appropriate deoxygenated water is added.
Embodiment 4:
If generating the Yoghourt assembled alcoholic drinks that total amount is 4800g in the actual production process, preparation method is incited somebody to action specifically, step 1
The pure water of 1200g is heated to 65 ± 2 DEG C and pours into adjunce copper, and fructose syrup 624g is added while stirring, and carboxylic first is then added
Base sodium cellulosate 1.44g, pectin 0.048g are stirred for uniformly, and sodium carboxymethylcellulose and pectin in the middle successively flows into an appearance
In device, after stirring into paste using a small amount of 80 DEG C or more pure water, it is added in adjunce copper after the dilution of reusable heat water and stirs 10 points
Clock completes dissolution；Step 2, sour milk beverage 4.8g is added while stirring into the adjunce copper, is stirred for uniformly；Step
3, sequentially add citric acid 2.4g, malic acid 6g, sodium citrate 3.36g while stirring, lactic acid 0.624g into the adjunce copper,
Be stirred for uniformly, supplement pure water 1600g be subsequently cooled to 3 DEG C it is spare；Step 4, substance in adjunce copper is added in blending tank,
Then yoghurt flavours 4.32g, sweet orange juice 0.96g are sequentially added in the blending tank, grapefruit juice 0.96g is stirred evenly；Step
5, substance in blending tank is added in fermentor, then after mixing evenly by vodka 123.64g and deoxygenated water 464g, institute is added
It states in fermentor；Step 6, substance in fermentor is added in Mixer pot, then by emulsifying essence 2.88g to the Mixer pot
In, being eventually adding deoxygenated water makes total amount 4800g.
Embodiment 5:
Further include step 7 after step 6: by substance in Mixer pot by being filtered using the filter bag of 5 μ after 80 mesh filter screens,
Then carrying out temperature is 10 minutes 60 DEG C, duration pasteurizations.Further include step 8 after step 7: bright beer tank being added after filtering
In, and add quantitative carbon dioxide and deoxygenated water, be subsequently cooled to 4 DEG C or less it is spare, then pack.
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (9)
1. a kind of Yoghourt assembled alcoholic drinks, which is characterized in that be made of following material composition:
According to mass concentration meter, including fructose syrup 10-15%, sodium carboxymethylcellulose 0.01-0.05%, pectin 0.0005-
0.002%, sour milk beverage 0.08-0.12%, citric acid 0.03-0.07%, malic acid 0.1-0.2%, sodium citrate 0.05-
0.1%, lactic acid 0.01-0.02%, yoghurt flavours 0.06-0.12%, sweet orange juice 0.01-0.03%, grapefruit juice 0.01-0.03%, volt
Add 3.0-3.3%, emulsifying essence 0.03-0.09%, pure water 55-65%, surplus is deoxygenated water.
2. Yoghourt assembled alcoholic drinks according to claim 1, which is characterized in that according to mass concentration meter, including fructose syrup
13%, sodium carboxymethylcellulose 0.03%, pectin 0.001%, sour milk beverage 0.1%, citric acid 0.05%, malic acid 0.125%, lemon
Lemon acid sodium 0.07%, lactic acid 0.013%, yoghurt flavours 0.09%, sweet orange juice 0.02%, grapefruit juice 0.02%, vodka 3.18%, emulsification
Essence 0.06%, pure water 58.3%, surplus are deoxygenated water.
3. the preparation method of -2 described in any item Yoghourt assembled alcoholic drinks according to claim 1, which is characterized in that
Step 1, quantitative pure water is heated to 65 ± 2 DEG C to pour into adjunce copper, quantitative fructose syrup is added while stirring, then
Quantitative sodium carboxymethylcellulose, pectin is added, is stirred for uniformly；
Step 2, quantitative sour milk beverage is added while stirring into the adjunce copper, is stirred for uniformly；
Step 3, sequentially add quantitative citric acid while stirring, malic acid, sodium citrate, lactic acid into the adjunce copper, then
It stirs evenly, supplementing quantitative pure water, then cooling is spare；
Step 4, substance in adjunce copper is added in blending tank, it is fragrant that quantitative Yoghourt is then sequentially added in the blending tank
Essence, sweet orange juice, grapefruit juice stir evenly；
Step 5, substance in blending tank is added in fermentor, then after mixing evenly by quantitative vodka and deoxygenated water, is added
Enter in the fermentor；
Step 6, by fermentor substance be added Mixer pot in, then by emulsifying fixed quantity essence into the Mixer pot, finally plus
Enter appropriate deoxygenated water.
4. preparation method according to claim 3, which is characterized in that the step 1 further includes the carboxymethyl cellulose
Sodium and the pectin successively flow into, and stir duration 10 minutes.
5. preparation method according to claim 3, which is characterized in that further include step 7 after the step 6: will reconcile
For substance by being filtered after 80 mesh filter screens using the filter bag of 5 μ, then carrying out temperature is 60 DEG C, duration 10 minutes in tank
Pasteurization.
6. preparation method according to claim 5, which is characterized in that further include step 8 after the step 7: after filtering
It is added in bright beer tank, and adds quantitative carbon dioxide and deoxygenated water, then cool down spare.
7. preparation method according to claim 6, which is characterized in that the spare finger of cooling in the step 8 is cooled to 4 DEG C
Hereinafter, then packing.
8. preparation method according to claim 3, which is characterized in that in the step 1, the quantitative carboxymethyl cellulose
After plain sodium and a small amount of 80 DEG C of pectin exclusive use or more pure water stir into paste, it is added in adjunce copper after the dilution of reusable heat water
It stirs evenly.
9. preparation method according to claim 8, which is characterized in that the quantitative sodium carboxymethylcellulose and pectin add
It adds to and adds the sour milk beverage in adjunce copper again after mixing evenly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910258435.9A CN109929713A (en) | 2019-04-01 | 2019-04-01 | Yoghourt assembled alcoholic drinks and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910258435.9A CN109929713A (en) | 2019-04-01 | 2019-04-01 | Yoghourt assembled alcoholic drinks and preparation method |
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| CN109929713A true CN109929713A (en) | 2019-06-25 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112760190A (en) * | 2021-01-15 | 2021-05-07 | 恒枫食品科技有限公司 | Lactobacillus cocktail containing apple pulp and preparation method thereof |
-
2019
- 2019-04-01 CN CN201910258435.9A patent/CN109929713A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112760190A (en) * | 2021-01-15 | 2021-05-07 | 恒枫食品科技有限公司 | Lactobacillus cocktail containing apple pulp and preparation method thereof |
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Application publication date: 20190625 |
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