CN103431043B - A kind of jasmine yogurt and preparation method thereof - Google Patents
A kind of jasmine yogurt and preparation method thereof Download PDFInfo
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- CN103431043B CN103431043B CN201310238008.7A CN201310238008A CN103431043B CN 103431043 B CN103431043 B CN 103431043B CN 201310238008 A CN201310238008 A CN 201310238008A CN 103431043 B CN103431043 B CN 103431043B
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- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 64
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 63
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 41
- 239000008868 Flower Essence Substances 0.000 claims abstract description 29
- 244000269722 Thea sinensis Species 0.000 claims abstract description 27
- 235000009569 green tea Nutrition 0.000 claims abstract description 27
- 229920002907 Guar gum Polymers 0.000 claims abstract description 23
- 239000000665 guar gum Substances 0.000 claims abstract description 23
- 229960002154 guar gum Drugs 0.000 claims abstract description 23
- 235000010417 guar gum Nutrition 0.000 claims abstract description 23
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 20
- 229920001817 Agar Polymers 0.000 claims abstract description 15
- 239000008272 agar Substances 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 52
- 238000004659 sterilization and disinfection Methods 0.000 claims description 45
- 238000000855 fermentation Methods 0.000 claims description 34
- 230000004151 fermentation Effects 0.000 claims description 34
- 230000001954 sterilising effect Effects 0.000 claims description 27
- 238000001816 cooling Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 11
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 9
- 238000012423 maintenance Methods 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000000470 constituent Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000001112 coagulating effect Effects 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 13
- 238000012360 testing method Methods 0.000 description 8
- 210000000697 sensory organ Anatomy 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000297 inotrophic effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
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Abstract
The present invention relates to the constituent that a kind of jasmine yogurt and preparation method thereof comprises following weight portion: raw milk 850 ~ 1000 parts, 2.0 ~ 2.4 parts, agar, white granulated sugar 70 ~ 90 parts, guar gum 1.2 ~ 2.0 parts, Green tea essence 0.024 ~ 0.03 part and jasmine flower essence 0.08 ~ 0.12 part.Add in Yoghurt formulation and have guar gum and jasmine flower essence, produce quality, feature that the good local flavor of existing stir-type yoghurt of mouthfeel good stability has again the structural state that coagulating type yoghurt is good.
Description
Technical field
The present invention relates to a kind of jasmine yogurt and preparation method thereof, belong to dairy product processing field.
Background technology
Current yoghurt is divided into 2 kinds: a kind of is coagulating type yoghurt, its structural state good (shaping better), but its local flavor, mouthfeel are single, are based on original flavor substantially; Another kind is stir-type yoghurt, its better flavor, but its structural state bad (shaping difference).
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of jasmine yogurt and preparation method thereof, to overcome in prior art structural state difference in product or local flavor, defect that mouthfeel is single.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of jasmine yogurt, comprises the constituent of following weight portion: raw milk 850 ~ 1000 parts, 2.0 ~ 2.4 parts, agar, white granulated sugar 70 ~ 90 parts, guar gum 1.2 ~ 2.0 parts, Green tea essence 0.024 ~ 0.03 part and jasmine flower essence 0.08 ~ 0.12 part.
The invention has the beneficial effects as follows: add in Yoghurt formulation and have guar gum and jasmine flower essence, produce quality, feature that the good local flavor of existing stir-type yoghurt of mouthfeel good stability has again the structural state that coagulating type yoghurt is good.
On the basis of technique scheme, the present invention can also do following improvement.
Further, a kind of jasmine yogurt of the present invention preferably includes the constituent of following weight portion: fresh milk 900 parts, 2.3 parts, agar, white granulated sugar 80 parts, guar gum 1.5 parts, Green tea essence 0.028 part and jasmine flower essence 0.1 part.
The preparation method of a kind of jasmine yogurt of the present invention, comprises the following steps: raw milk's examination, auxiliary material examination, batching, preheating, homogeneous, sterilization, once cool, inoculate, ferment, cooling twice, stirring, filling, sealing, stamp, vanning, refrigeration,
Described batching is dissolved adding 2.0 ~ 2.4 mass parts agar in the raw milk of 850 ~ 1000 mass parts together, mixes.
Described homogeneous is that carry out homogeneous and obtain mixed material, homogenization pressure is 18 ~ 20Mpa by the raw material preheating of having prepared burden to 55 ~ 65 DEG C;
Described sterilization be to homogeneous after mixed material adopt 90 ~ 95 DEG C, equipment disinfection machine to carry out disinfection 300 seconds;
Described once cool, inoculate be to sterilization after mixed material to cool rear maintenance outlet temperature be 42 ~ 45 DEG C, access accounts for 2 ~ 5%(percentage by weight of described mixed material weight) bacterial classification;
Described fermentation is in fermenting cellar 43 ± 1 DEG C, fermentation time 3 ~ 5 hours, and acidity reaches 65 ~ 70 ° of T and stops fermentation;
Described cooling twice is that zymotic fluid is cooled to 20 ± 3 DEG C;
Described whipping process add temperature be 20 ± 3 DEG C melt the white granulated sugar of state and the mixture of guar gum and Green tea essence and jasmine flower essence, described white granulated sugar 70 ~ 90 mass parts, guar gum 1.2 ~ 2.0 mass parts, Green tea essence 0.024 ~ 0.03 mass parts and jasmine flower essence 0.08 ~ 0.12 mass parts.
The preparation method of a kind of jasmine yogurt of the present invention, the stirred yoghurt of jasmine yogurt and the conventional formulation processes generated is combined by composition and engineering, viscosity increases by 29.8%, dewatering shrinkage reduction by 25.3%, retentiveness increase by 13.8%, product viscosity increases stability and also increases, and has the new product of the fragrance of Jasmine and Yoghourt; This new product taste flavor is better.
Accompanying drawing explanation
Fig. 1 is a kind of jasmine yogurt preparation method of the present invention process flow diagram.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with accompanying drawing, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
A kind of jasmine yogurt, comprises the constituent of following weight portion: fresh milk: 850 kilograms, agar: 2.0 kilograms, white granulated sugar: 700 kilograms, guar gum: 1.2 kilograms, Green tea essence: 24g, jasmine flower essence: 80g.
Embodiment 2
A kind of jasmine yogurt, comprises the constituent of following weight portion: fresh milk: 1000 kilograms, agar: 2.4 kilograms, white granulated sugar: 90 kilograms, guar gum: 2.0 kilograms, Green tea essence: 30g, jasmine flower essence: 120g.
Embodiment 3
A kind of jasmine yogurt, comprises the constituent of following weight portion: fresh milk: 950 kilograms, agar: 2.2 kilograms, white granulated sugar: 80 kilograms, guar gum: 1.5 kilograms, Green tea essence: 28g, jasmine flower essence: 100g.
Embodiment 4
A kind of jasmine yogurt, comprises the constituent of following weight portion: fresh milk 900kg, agar 2.3kg, white granulated sugar 80kg, guar gum 1.5kg, Green tea essence 28g and jasmine flower essence 100g.
As shown in Figure 1, a kind of preparation method of jasmine yogurt, comprises the following steps:
Raw milk checks and accepts, and tests to Fresh Milk according to GB19301 ~ 2010 " lactogenesis ";
Auxiliary material is checked and accepted, the examination of white granulated sugar auxiliary material, white granulated sugar, and sense organ, physics and chemistry meet GB317 requirement;
Batching; Described batching is dissolved adding 2.0 ~ 2.4 mass parts agar in the raw milk of 850 ~ 1000 mass parts together, mixes.
Preheating, homogeneous; Described homogeneous is that carry out homogeneous and obtain mixed material, homogenization pressure is 18 ~ 20Mpa by the raw material preheating of having prepared burden to 55 ~ 65 DEG C;
Sterilization; Described sterilization be to homogeneous after mixed material adopt 90 ~ 95 DEG C, equipment disinfection machine to carry out disinfection 300 seconds;
Once cool, inoculate; Described once cool, inoculate be to sterilization after mixed material to cool rear maintenance outlet temperature be 42 ~ 45 DEG C, access accounts for 2 ~ 5%(percentage by weight of described mixed material weight) bacterial classification;
Fermentation; Described fermentation is in fermenting cellar 43 ± 1 DEG C, fermentation time 3 ~ 5 hours, and acidity reaches 65 ~ 70 ° of T and stops fermentation;
Cooling twice; Described cooling twice is that zymotic fluid is cooled to 20 ± 3 DEG C;
Stir; Described whipping process add temperature be 20 ± 3 DEG C melt the white granulated sugar of state and the mixture of guar gum and Green tea essence and jasmine flower essence, described white granulated sugar 70 ~ 90 mass parts, guar gum 1.2 ~ 2.0 mass parts, Green tea essence 0.024 ~ 0.03 mass parts and jasmine flower essence 0.08 ~ 0.12 mass parts.
Filling, sealing, stamp, vanning;
Refrigeration.
The technical parameter of the product that the preparation method of above-mentioned a kind of jasmine yogurt produces sees the following form 1
Table 1. product technology parameter
Embodiment 5
A preparation method for jasmine yogurt, comprises the following steps:
Raw milk checks and accepts, and tests to Fresh Milk according to GB19301 ~ 2010 " lactogenesis ";
Auxiliary material is checked and accepted, the examination of white granulated sugar auxiliary material, white granulated sugar, and sense organ, physics and chemistry meet GB317 requirement;
Batching; Described batching adds 2.0kg agar in the raw milk by 850kg to dissolve together, mixes.
Preheating, homogeneous; Described homogeneous is that carry out homogeneous and obtain mixed material, homogenization pressure is 18 ~ 20Mpa by the raw material preheating of having prepared burden to 55 ~ 65 DEG C;
Sterilization; Described sterilization be to homogeneous after mixed material adopt 90 ~ 95 DEG C, equipment disinfection machine to carry out disinfection 300 seconds;
Once cool, inoculate; Described once cool, inoculate be to sterilization after mixed material to cool rear maintenance outlet temperature be 42 ~ 45 DEG C, access accounts for the 2%(percentage by weight of described mixed material weight) bacterial classification;
Fermentation; Described fermentation is in fermenting cellar 43 ± 1 DEG C, fermentation time 3 ~ 5 hours, and acidity reaches 65 ~ 70 ° of T and stops fermentation;
Cooling twice; Described cooling twice is that zymotic fluid is cooled to 20 ± 3 DEG C;
Stir; Described whipping process add temperature be 20 ± 3 DEG C melt the white granulated sugar of state and the mixture of guar gum and Green tea essence and jasmine flower essence, described white granulated sugar 70kg, guar gum 1.2kg, Green tea essence 24g and jasmine flower essence 80g mass parts.
Filling, sealing, stamp, vanning;
Refrigeration.
Embodiment 6
A preparation method for jasmine yogurt, comprises the following steps:
Raw milk checks and accepts, and tests to Fresh Milk according to GB19301 ~ 2010 " lactogenesis ";
Auxiliary material is checked and accepted, the examination of white granulated sugar auxiliary material, white granulated sugar, and sense organ, physics and chemistry meet GB317 requirement;
Batching; Described batching adds 2.4kg agar in the raw milk by 1000kg to dissolve together, mixes.
Preheating, homogeneous; Described homogeneous is that carry out homogeneous and obtain mixed material, homogenization pressure is 18 ~ 20Mpa by the raw material preheating of having prepared burden to 55 ~ 65 DEG C;
Sterilization; Described sterilization be to homogeneous after mixed material adopt 90 ~ 95 DEG C, equipment disinfection machine to carry out disinfection 300 seconds;
Once cool, inoculate; Described once cool, inoculate be to sterilization after mixed material to cool rear maintenance outlet temperature be 42 ~ 45 DEG C, access accounts for the 5%(percentage by weight of described mixed material weight) bacterial classification;
Fermentation; Described fermentation is in fermenting cellar 43 ± 1 DEG C, fermentation time 3 ~ 5 hours, and acidity reaches 65 ~ 70 ° of T and stops fermentation;
Cooling twice; Described cooling twice is that zymotic fluid is cooled to 20 ± 3 DEG C;
Stir; Described whipping process add temperature be 20 ± 3 DEG C melt the white granulated sugar of state and the mixture of guar gum and Green tea essence and jasmine flower essence, described white granulated sugar 90kg, guar gum 2.0kg, Green tea essence 30g and jasmine flower essence 120g.
Filling, sealing, stamp, vanning;
Refrigeration.
Embodiment 7
A preparation method for jasmine yogurt, comprises the following steps:
Raw milk checks and accepts, and tests to Fresh Milk according to GB19301 ~ 2010 " lactogenesis ";
Auxiliary material is checked and accepted, the examination of white granulated sugar auxiliary material, white granulated sugar, and sense organ, physics and chemistry meet GB317 requirement;
Batching; Described batching adds 2.3kg agar in the raw milk by 900kg to dissolve together, mixes.
Preheating, homogeneous; Described homogeneous is that carry out homogeneous and obtain mixed material, homogenization pressure is 18 ~ 20Mpa by the raw material preheating of having prepared burden to 55 ~ 65 DEG C;
Sterilization; Described sterilization be to homogeneous after mixed material adopt 90 ~ 95 DEG C, equipment disinfection machine to carry out disinfection 300 seconds;
Once cool, inoculate; Described once cool, inoculate be to sterilization after mixed material to cool rear maintenance outlet temperature be 42 ~ 45 DEG C, access accounts for the 5%(percentage by weight of described mixed material weight) bacterial classification;
Fermentation; Described fermentation is in fermenting cellar 43 ± 1 DEG C, fermentation time 3 ~ 5 hours, and acidity reaches 65 ~ 70 ° of T and stops fermentation;
Cooling twice; Described cooling twice is that zymotic fluid is cooled to 20 ± 3 DEG C;
Stir; Described whipping process add temperature be 20 ± 3 DEG C melt the white granulated sugar of state and the mixture of guar gum and Green tea essence and jasmine flower essence, described white granulated sugar 80g, guar gum 1.5g, Green tea essence 28 and jasmine flower essence 100g.
Filling, sealing, stamp, vanning;
Refrigeration.
The Indexs measure of the product that process is produced in a kind of jasmine yogurt of the present invention and comparative example:
1. product viscosity detects: at room temperature use rotor viscometer determining.Each product viscosity mensuration is got 3 samples and is measured at 28 DEG C, and the reading duration is 60 seconds, and product viscosity value is the mean value of 3 samples.
2. the inotropic detection of product dehydrate: the detection method method of syneresis sensitiveness (susceptibilitysyncrcsisSTS): the yogurt of W gram is inserted in the funnel with 120 object stainless steel cloths at 10 DEG C, by the whey that beaker collection drop goes out, acquisition time is 2 hours, 3 Duplicate Samples got by each sample, STS (%)=whey amount of precipitation/example weight * 100.
3. the detection of retentiveness: get testing sample 5ml with centrifuge tube, working sample weight W gram, is placed in centrifuge with 4000 revs/min after centrifugal 30 minutes, inclines to supernatant liquor and weigh up residual weight M gram, calculates: specific retention (%)=M/W*100 by following formula work formula.
Comparative example 1
A preparation method for jasmine yogurt, comprises the following steps:
Raw milk checks and accepts, and tests to Fresh Milk according to GB19301 ~ 2010 " lactogenesis ";
Auxiliary material is checked and accepted, the examination of white granulated sugar auxiliary material, white granulated sugar, and sense organ, physics and chemistry meet GB317 requirement;
Batching; Described batching adds 2.3kg stabilizing agent in the raw milk by 1100kg to dissolve together, mixes.
Preheating, homogeneous; Described homogeneous is that carry out homogeneous and obtain mixed material, homogenization pressure is 18 ~ 20Mpa by the raw material preheating of having prepared burden to 50 DEG C;
Sterilization; Described sterilization be to homogeneous after mixed material adopt 90 ~ 95 DEG C, equipment disinfection machine to carry out disinfection 350 seconds;
Once cool, inoculate; Described once cool, inoculate be to sterilization after mixed material to cool rear maintenance outlet temperature be 45 DEG C, access accounts for the 5%(percentage by weight of described mixed material weight) bacterial classification;
Fermentation; Described fermentation is in fermenting cellar 43 ± 1 DEG C, fermentation time 3 ~ 5 hours, and acidity reaches 65 ~ 70 ° of T and stops fermentation;
Cooling twice; Described cooling twice is that zymotic fluid is cooled to 20 ± 3 DEG C;
Stir; It is the white granulated sugar melting state of 20 ± 3 DEG C and Green tea essence and jasmine flower essence that described whipping process adds temperature, described white granulated sugar 80g, Green tea essence 28g and jasmine flower essence 120g.
Filling, sealing, stamp, vanning;
Refrigeration.
Comparative example 2
A preparation method for jasmine yogurt, comprises the following steps:
Raw milk checks and accepts, and tests to Fresh Milk according to GB19301 ~ 2010 " lactogenesis ";
Auxiliary material is checked and accepted, the examination of white granulated sugar auxiliary material, white granulated sugar, and sense organ, physics and chemistry meet GB317 requirement;
Batching; Described batching adds 1.3kg stabilizing agent in the raw milk by 800kg to dissolve together, mixes.
Preheating, homogeneous; Described homogeneous is that carry out homogeneous and obtain mixed material, homogenization pressure is 18 ~ 20Mpa by the raw material preheating of having prepared burden to 50 DEG C;
Sterilization; Described sterilization be to homogeneous after mixed material adopt 90 ~ 95 DEG C, equipment disinfection machine to carry out disinfection 380 seconds;
Once cool, inoculate; Described once cool, inoculate be to sterilization after mixed material to cool rear maintenance outlet temperature be 45 DEG C, access accounts for the 5%(percentage by weight of described mixed material weight) bacterial classification;
Fermentation; Described fermentation is in fermenting cellar 43 ± 1 DEG C, fermentation time 3 ~ 5 hours, and acidity reaches 65 ~ 70 ° of T and stops fermentation;
Cooling twice; Described cooling twice is that zymotic fluid is cooled to 20 ± 3 DEG C;
Stir; It is the white granulated sugar melting state of 20 ± 3 DEG C and Green tea essence and jasmine flower essence that described whipping process adds temperature, described white granulated sugar 90g, Green tea essence 30g and jasmine flower essence 90g.
Filling, sealing, stamp, vanning;
Refrigeration.
Comparative example 3
A preparation method for jasmine yogurt, comprises the following steps:
Raw milk checks and accepts, and tests to Fresh Milk according to GB19301 ~ 2010 " lactogenesis ";
Auxiliary material is checked and accepted, the examination of white granulated sugar auxiliary material, white granulated sugar, and sense organ, physics and chemistry meet GB317 requirement;
Batching; Described batching adds 3.5kg stabilizing agent in the raw milk by 1200kg to dissolve together, mixes.
Preheating, homogeneous; Described homogeneous is that carry out homogeneous and obtain mixed material, homogenization pressure is 18 ~ 20Mpa by the raw material preheating of having prepared burden to 45 DEG C;
Sterilization; Described sterilization be to homogeneous after mixed material adopt 90 ~ 95 DEG C, equipment disinfection machine to carry out disinfection 280 seconds;
Once cool, inoculate; Described once cool, inoculate be to sterilization after mixed material to cool rear maintenance outlet temperature be 43 DEG C, access accounts for the 5%(percentage by weight of described mixed material weight) bacterial classification;
Fermentation; Described fermentation is in fermenting cellar 43 ± 1 DEG C, fermentation time 3 ~ 5 hours, and acidity reaches 65 ~ 70 ° of T and stops fermentation;
Cooling twice; Described cooling twice is that zymotic fluid is cooled to 20 ± 3 DEG C;
Stir; It is the white granulated sugar melting state of 20 ± 3 DEG C and Green tea essence and jasmine flower essence that described whipping process adds temperature, described white granulated sugar 100g, Green tea essence 30g and jasmine flower essence 100g.
Filling, sealing, stamp, vanning;
Refrigeration.
The product viscosity of jasmine yogurt prepared by a kind of jasmine yogurt of the explained hereafter of embodiment 5 to embodiment 7 and traditional handicraft in table 2, dewatering shrinkage table 3, retentiveness in table 4.
The viscosity parameter of the Jasmine Yoghourt that table 2 present invention process method is produced and traditional jasmine yogurt
Unit: cp
Table 3 two kinds of processes Jasmine Yoghourt dewatering shrinkages compare (%)
Table 4 two kinds of processes Jasmine Yoghourt retentivenesses compare
Unit: %
Above-mentioned table 2, table 3 and table 4 clearly can show that viscosity increases by 29.8%, and dewatering shrinkage reduces by 25.3%, and retentiveness increases by 13.8%, and product viscosity increases stability and also increases.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (2)
1. the preparation method of a jasmine yogurt, comprise the following steps: raw milk's examination, auxiliary material examination, batching, preheating, homogeneous, sterilization, once cool, inoculate, ferment, cooling twice, stirring, filling, sealing, stamp, vanning, refrigeration, it is characterized in that
Described jasmine yogurt, is made up of the raw material of following mass parts: fresh milk 850 ~ 1000 parts, 2.0 ~ 2.4 parts, agar, white granulated sugar 70 ~ 90 parts, guar gum 1.2 ~ 2.0 parts, Green tea essence 0.024 ~ 0.03 part and jasmine flower essence 0.08 ~ 0.12 part,
Described batching in the raw milk of 850 ~ 1000 mass parts, adds 2.0 ~ 2.4 mass parts agar dissolve together, mixes;
Described homogeneous is that carry out homogeneous and obtain mixed material, homogenization pressure is 18 ~ 20Mpa by the raw material preheating of having prepared burden to 55 ~ 65 DEG C;
Described sterilization be to homogeneous after mixed material adopt 90 ~ 95 DEG C, equipment disinfection machine to carry out disinfection 300 seconds;
Described once cool, inoculate be to sterilization after mixed material to cool rear maintenance outlet temperature be 42 ~ 45 DEG C, access accounts for 2 ~ 5% (mass percent) bacterial classification of described mixed material quality;
Described fermentation is in fermenting cellar 43 ± 1 DEG C, fermentation time 3 ~ 5 hours, and acidity reaches 65 ~ 70 ° of T and stops fermentation;
Described cooling twice is that zymotic fluid is cooled to 20 ± 3 DEG C;
Described whipping process add temperature be 20 ± 3 DEG C melt the white granulated sugar of state and the mixture of guar gum and Green tea essence and jasmine flower essence, described white granulated sugar 70 ~ 90 mass parts, guar gum 1.2 ~ 2.0 mass parts, Green tea essence 0.024 ~ 0.03 mass parts and jasmine flower essence 0.08 ~ 0.12 mass parts.
2. the preparation method of a kind of jasmine yogurt according to claim 1, it is characterized in that, described jasmine yogurt, is made up of the raw material of following mass parts: fresh milk 900 parts, 2.3 parts, agar, white granulated sugar 80 parts, guar gum 1.5 parts, Green tea essence 0.028 part and jasmine flower essence 0.1 part.
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| CN104365843A (en) * | 2014-10-27 | 2015-02-25 | 贵州芳瑞堂生物科技有限公司 | Solidified green tea powder yoghourt and preparation method thereof |
| CN107897366A (en) * | 2017-09-21 | 2018-04-13 | 殷荣 | A kind of flavor yoghurt formula and production method |
| CN111493146A (en) * | 2020-04-22 | 2020-08-07 | 广西壮族自治区农业科学院 | Preparation method of jasmine-flavored persimmon fermented milk |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377231A (en) * | 1999-08-03 | 2002-10-30 | 株式会社益力多本社 | Fermented milk food and its production method |
| CN103053688A (en) * | 2012-12-28 | 2013-04-24 | 昆明雪兰牛奶有限责任公司 | Fermented milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377231A (en) * | 1999-08-03 | 2002-10-30 | 株式会社益力多本社 | Fermented milk food and its production method |
| CN103053688A (en) * | 2012-12-28 | 2013-04-24 | 昆明雪兰牛奶有限责任公司 | Fermented milk and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 搅拌型果汁酸奶稳定性的研究;张国农，等;《食品与机械》;20050131;第21卷(第1期);第50-52页 * |
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