CN1488264A - Coconut yoghurt and production method thereof - Google Patents

Abstract

The invention relates to a kind of coconut yoghurt and a production method thereof, comprising the following steps: (1) adding water 7 to 10 times the weight of the whole milk powder, and adding sugar accounting for 5 to 10% of the weight of the milk powder and water, Stir evenly; (2) homogenize the mixture in step (1) under a pressure of 20-30MPa; (3) add 10%-15% coconut fruit to the homogenized mixture, and sterilize at 90-100°C 5-15 minutes; (4) After cooling the sterilized mixture to 20-35°C, add 1%-2% lactic acid bacteria strains, stir and seal with aseptic filling; (5) ferment at 40-50°C for 4- 6 hours; in order to enhance the taste, you can also add 10% to 15% of the amount of coconut fruit, sugar and flavoring materials in the product of step (5), after stirring evenly, fill and seal, and sterilize at 90 to 100°C for 10 to 20 hours. Minutes; the present invention can improve indicators such as mouthfeel and flavor of existing yoghurt products, increase new varieties, improve the benefits of yoghurt manufacturers, and meet the ever-increasing demands of consumers.

Description

Coconut yoghurt and production method thereof

(1) Technical field

The invention relates to the technical field of yoghurt formula and production technology, in particular to coconut yoghurt and a production method thereof.

(2) Background technology

Yogurt is a traditional product. The production of yogurt products by milk fermentation has a long history. Humans began to use natural fermentation methods to produce yogurt 1,000 years ago. Since the beginning of the 20th century, Russian scientists Mechnikov and Gelkier discovered that fermented yogurt has health care effects. The research and production of lactic acid bacteria fermented yogurt has become popular all over the world. Yogurt has become a world-recognized health food. Especially in recent years, the birth and development of active lactic acid bacteria beverages have made fermented lactic acid bacteria beverages an indispensable daily drinking food for the broad masses of the people.

Although the existing yoghurt products are of a great variety, most of them are similar, and the flavor and mouthfeel have not been greatly improved all the time, which cannot meet the ever-increasing demands of consumers.

(3) Contents of the invention

The object of the present invention is to solve the above problems, and to provide a coconut fruit yoghurt with coconut flavor and refreshing mouthfeel.

The purpose of the present invention is also to provide the production method of the coconut fruit yogurt, coconut fruit is a kind of polysaccharide colloid that microorganism utilizes coconut juice to ferment, and mouthfeel is refreshing, and chewability is good, and flavor is unique, joins in the yogurt and can be compared with yoghurt. The original aroma is well matched, and the flavor and mouthfeel of the prepared product are greatly improved compared with the original product.

The production method of coconut fruit yogurt of the present invention comprises the steps:

(1) Add 7 to 10 times the weight of water into the whole milk powder, and add sugar accounting for 5% to 10% of the weight of the milk powder and water, and stir evenly;

(2) Homogenize the mixture in step (1) under a pressure of 20-30MPa;

(3) add 10%～15% coconut fruit by weight in the mixture after homogeneous treatment, sterilize at 90～100 ℃ for 5～15 minutes;

(4) After the sterilized mixture is cooled to 20-35° C., 1% to 2% by weight of lactic acid bacteria strains are added, stirred and sealed with aseptic filling;

(5) ferment at 40-50°C for 4-6 hours.

In order to enhance the taste, you can also add 10% to 15% by weight of coconut fruit, sugar and flavorings in the product of step (5), after stirring evenly, fill and seal, and sterilize for 10 to 20 minutes at 90 to 100°C.

Compared with the existing products and production technology, the present invention has the following advantages and beneficial effects: the present invention can improve the taste and flavor of existing yogurt products, increase new varieties, improve the benefits of yogurt manufacturers, and satisfy consumers The ever-increasing demand has higher economic and social benefits.

(4) Specific implementation methods

Example 1

The first step is to take 100g of whole milk powder, add 900g of water, 70g of sugar, and stir well.

The second step is to homogenize 1000g of the raw milk under a pressure of 20-30MPa once.

Step 3 Add 100g of coconut fruit to 1000g of homogenized raw milk, and sterilize at 95°C for 10 minutes while stirring.

The fourth step is to add coconut fruit and sterilized raw milk, cool it below 35°C, and then add strains from the French Rhodia company (the strain product MY900 20U can produce 500kg of yogurt products), stir evenly, and mix 1000g of the The mixed milk is aseptically filled into 10 paper cups, each containing 100g, and then sealed.

The fifth step is to ferment at 45°C for 4-6 hours. After the raw milk is solidified, refrigerate it at 4°C for 8 hours to obtain a solidified coconut yogurt product.

Example 2

The first step Take 120g of whole milk powder, add 960g of water, 75.6g of sugar, and stir well.

The second step is to homogenize 1000g of the raw milk under a pressure of 20-30MPa once.

Step 3 Add 100g of coconut fruit to 1000g of homogenized raw milk, and sterilize at 95°C for 10 minutes while stirring.

The fourth step is to add coconut fruit and sterilized raw milk, cool it below 35°C, and then add Danisco's strain (the company's strain product Yoghurt VI, Visbyvac®DIP 20u can produce 2000kg of yogurt products), after stirring evenly , Aseptically fill 1000g of the mixed milk into 10 paper cups, each containing 100g, and then seal.

The fifth step is to ferment at 42°C for 6-7 hours. After the raw milk is solidified, put it in the refrigerator at 4°C for 8 hours to obtain the solidified coconut yoghurt product.

Example 3

The first step is to take 100g of whole milk powder, add 900g of water, 70g of sugar, and stir well.

The second step is to homogenize the raw milk once under the pressure of 20-30MPa.

Step 3 The homogenized raw milk is sterilized at 95°C for 10 minutes while stirring.

Step 4 After cooling the sterilized raw milk to below 35°C, add strains from the French Rhodia company (the strain product MY900 20U can produce 500kg of yogurt products), stir evenly, and ferment all the mixed milk at 45°C for 4 ~6h until it solidifies.

Step 5 Take 200g of coagulated milk, add 800g of water, 70g of sugar, 100g of coconut fruit and an appropriate amount of stabilizer, stir evenly, take 1000g of the mixed milk and fill it into 10 paper cups, each containing 100g, and seal.

Step 6 After sterilizing at 95°C for 15 minutes, the stirred coconut yoghurt product is prepared and refrigerated.

Example 4

The first step is to take 120g of whole milk powder as raw material, add 960g of water, 75.6g of sugar, and stir well.

The second step is to homogenize the raw milk once under the pressure of 20-30MPa.

Step 3 The homogenized raw milk is sterilized at 95°C for 10 minutes while stirring.

Step 4 After cooling the sterilized raw milk to below 35°C, add Danisco's strains (the company's strain products Yoghurt VI, Visbyvac DIP 20u can produce 2000kg of yogurt products), stir evenly, and ferment at 42°C for 6 ~7h until it solidifies.

Step 5 Take 200g of coagulated milk, add 800g of water, 70g of sugar, 100g of coconut fruit and an appropriate amount of stabilizer, stir evenly, take 1000g of the mixed milk and fill it into 10 paper cups, each containing 100g, and seal.

Step 6 After sterilizing at 95°C for 15 minutes, the stirred coconut yoghurt product is prepared and refrigerated.

Claims (3)

1, a kind of production method of coconut palm fruit yoghourt is characterized in that comprising the steps:

(1) in whole milk powder, adds the water of its 7～10 times of weight, and add the sugar that accounts for milk powder and water weight 5～10% weight, stir;

(2) mixture homogeneous under 20～30MPa pressure in (1) step is handled;

(3) add 10%～15% weight coconut palm fruit in the mixture after homogeneous is handled, 90～100 ℃ of following sterilizations 5～15 minutes;

(4) add 1%～2% weight lactic acid bacteria culturers after the mixture after the sterilization is cooled to 20-35 ℃, stir the back and seal with sterile filling;

(5) 40～50 ℃ of bottom fermentations 4～6 hours.

2, the production method of coconut palm fruit yoghourt according to claim 1 is characterized in that adding coconut palm fruit, sugar and the local flavor material of 10%～15% weight in (5) product in step, after stirring, filling and sealing was at 90-100 ℃ of sterilization 10-20 minute.

3, the coconut palm fruit yoghourt of claim 1 or 2 described methods productions.