阅读说明：本技术 一种花楸果酸奶饮品及其制备方法 (Sorbus pohuashanensis yoghourt beverage and preparation method thereof ) 是由 吴同梅 于 2021-08-30 设计创作，主要内容包括：本发明公开了一种花楸果酸奶饮品及其制备方法,将全脂奶粉用纯水溶解,打入调配罐,静置水合备用；将稳定剂与木糖醇干拌均匀后投入纯水中,再投入甜味剂、山梨酸钾,充分溶解至无肉眼可见颗粒,走板换降温,打入调配罐搅拌,与步骤一得到的奶粉溶液混合均匀得到混合料液；调配罐里的混合料液用冷水定容至生产总量的80％左右；将称量好的柠檬酸、乳酸、柠檬酸钠和纯水稀释后喷淋在调配罐中的混合料液中；将花楸果浓缩汁、发酵液用2倍冷水稀释,投入调配罐中,加香精,测产品PH值；所述花楸果浓缩汁重量占生产总量重量的1％～50％。本发明涉及酸奶饮品技术领域,具体是提供了一种花楸果酸奶饮品及其制备方法,通过添加花楸果浓缩汁使酸奶饮品具备保健效果。(The invention discloses a mountain ash fruit yoghourt drink and a preparation method thereof, wherein whole milk powder is dissolved by pure water, is put into a blending tank, and is kept stand for hydration for standby; uniformly mixing a stabilizer and xylitol, then adding the mixture into pure water, adding a sweetening agent and potassium sorbate, fully dissolving until no visible particles exist, moving the mixture to a plate, cooling, stirring the mixture in a blending tank, and uniformly mixing the mixture with the milk powder solution obtained in the step one to obtain mixed feed liquid; the mixed feed liquid in the blending tank is subjected to constant volume to about 80% of the total production amount by using cold water; diluting the weighed citric acid, lactic acid, sodium citrate and pure water, and spraying the diluted solution into the mixed feed liquid in the blending tank; diluting fructus Sorbi Pohuashanensis concentrated juice and fermentation liquid with 2 times of cold water, adding into blending tank, adding essence, and measuring pH value of the product; the weight of the sorbus pohuashanensis concentrated juice accounts for 1-50% of the total production weight. The invention relates to the technical field of yoghourt drinks, and particularly provides a sorbus pohuashanensis yoghourt drink and a preparation method thereof.)

1. A preparation method of a sorbus pohuashanensis yoghourt beverage is characterized by comprising the following steps:

dissolving whole milk powder with pure water at 45-50 ℃, shearing at a high speed for 5 minutes, putting into a blending tank, standing and hydrating for 30 minutes to obtain a milk powder solution for later use;

step two, putting the stabilizer and xylitol into pure water with the temperature of 80-85 ℃ after being uniformly mixed, shearing at a high speed for 10 minutes, then putting the sweetener and potassium sorbate, shearing for 5-10 minutes, fully dissolving until no particles can be seen by naked eyes, moving plates, changing temperature, putting into a blending tank, stirring, and uniformly mixing with the milk powder solution obtained in the step one to obtain mixed feed liquid;

step three, the mixed material liquid in the blending tank is subjected to constant volume to about 80% of the total production amount by using cold water, the mixture is uniformly stirred, and the temperature of the mixed material liquid after constant volume is controlled to be 35-38 ℃;

diluting the weighed citric acid, lactic acid, sodium citrate and pure water according to the proportion of 1:10, and spraying the diluted solution into the mixed feed liquid in the blending tank for 20-25 minutes;

diluting the mountain ash fruit concentrated juice and the fermentation liquor with 2 times of cold water, putting into a blending tank, supplementing cold water to the total production amount, adding essence, stirring for 10 minutes to obtain a feed liquid, measuring the pH value of the product, and controlling the pH value to be 4.0-4.2; the weight of the mountain ash fruit concentrated juice accounts for 1-50% of the total production weight;

and step six, the material liquid prepared in the step five passes through a homogenizer, the pressure is controlled to be 20Mpa, the sterilization temperature is 115-118 ℃, the sterilization time is 15 seconds, and the material discharging temperature is below 40 ℃ for filling.

2. The preparation method of the catalpa bungei yoghourt beverage according to claim 1, wherein the weight ratio of the stabilizer, the xylitol, the whole milk powder, the fermentation liquid, the sweetener, the potassium sorbate, the sodium citrate, the citric acid, the lactic acid and the essence is 4.9-5.1 parts, 9.8-10.2 parts, 41-43 parts, 4.9-5.1 parts, 0.27-0.31 part, 0.29-0.31 part, 0.49-0.51 part, 2.9-3.1 parts, 1.15-1.25 parts and 0.75-0.85 part.

3. The method for preparing the sorbus pohuashanensis yoghourt beverage as claimed in claim 2, wherein the total production amount is 1000 parts by weight.

4. The method for preparing the sorbus pohuashanensis yoghourt beverage according to claim 1, wherein spraying is accelerated after 10 minutes of spraying operation.

5. The method for preparing the catalpa bungei yoghourt drink according to the claim 2, wherein the sweetening agent is a mixture of sodium cyclamate, AK sugar, sucralose and aspartame.

6. The method for preparing the sorbus pohuashanensis yogurt drink according to claim 5, wherein the sodium cyclamate: AK sugar: sucralose: the weight ratio of aspartame is 5:10:4: 10.

7. The preparation method of the sorbus pohuashanensis yoghourt beverage as claimed in claim 2, wherein the essence is a yoghourt essence, a blueberry essence and a mulberry essence mixture.

8. A mountain ash fruit yoghourt drink which is obtained by the preparation method of any one of claims 1 to 8.

Technical Field

The invention relates to the technical field of yoghourt drinks, in particular to a sorbus pohuashanensis yoghourt drink and a preparation method thereof.

Background

The yoghourt drinks in the market at present are various in variety, but are single in function, and along with the improvement of living standard and the acceleration of life rhythm of people, the demand of people on healthy and natural yoghourt drinks is larger and larger, and the milk products suitable for people to drink in the market at present can not meet the demand of people on healthy nutrition and health care.

Disclosure of Invention

Aiming at the situation, in order to overcome the defects of the prior art, the invention provides a sorbus pohuashanensis yoghourt beverage and a preparation method thereof.

The technical scheme adopted by the invention is as follows: a preparation method of a sorbus pohuashanensis yoghourt beverage comprises the following steps:

dissolving whole milk powder with pure water at 45-50 ℃, shearing at a high speed for 5 minutes, putting into a blending tank, standing and hydrating for 30 minutes to obtain a milk powder solution for later use;

step two, putting the stabilizer and xylitol into pure water with the temperature of 80-85 ℃ after being uniformly mixed, shearing at a high speed for 10 minutes, then putting the sweetener and potassium sorbate, shearing for 5-10 minutes, fully dissolving until no particles can be seen by naked eyes, moving plates, changing temperature, putting into a blending tank, stirring, and uniformly mixing with the milk powder solution obtained in the step one to obtain mixed feed liquid;

step three, the mixed material liquid in the blending tank is subjected to constant volume to about 80% of the total production amount by using cold water, the mixture is uniformly stirred, and the temperature of the mixed material liquid after constant volume is controlled to be 35-38 ℃;

diluting the weighed citric acid, lactic acid, sodium citrate and pure water according to the proportion of 1:10, and spraying the diluted solution into the mixed feed liquid in the blending tank for 20-25 minutes;

diluting the mountain ash fruit concentrated juice and the fermentation liquor with 2 times of cold water, putting into a blending tank, supplementing cold water to the total production amount, adding essence, stirring for 10 minutes to obtain a feed liquid, measuring the pH value of the product, and controlling the pH value to be 4.0-4.2; the weight of the mountain ash fruit concentrated juice accounts for 1-50% of the total production weight;

and step six, the material liquid prepared in the step five passes through a homogenizer, the pressure is controlled to be 20Mpa, the sterilization temperature is 115-118 ℃, the sterilization time is 15 seconds, and the material discharging temperature is below 40 ℃ for filling.

Further, the weight portion ratio of the stabilizer, the xylitol, the whole milk powder, the fermentation liquor, the sweetener, the potassium sorbate, the sodium citrate, the citric acid, the lactic acid and the essence is 4.9-5.1 parts, 9.8-10.2 parts, 41-43 parts, 4.9-5.1 parts, 0.27-0.31 part, 0.29-0.31 part, 0.49-0.51 part, 2.9-3.1 parts, 1.15-1.25 parts and 0.75-0.85 part.

Further, the total amount of production is 1000 parts by weight.

Further, the spraying operation was accelerated 10 minutes after the spraying operation.

Further, the sweetener is a mixture of sodium cyclamate, AK sugar, sucralose and aspartame.

Further, the sodium cyclamate: AK sugar: sucralose: the weight ratio of aspartame is 5:10:4: 10.

Further, the essence is a mixture of yoghourt essence, blueberry essence and mulberry essence.

The invention with the structure has the following beneficial effects: the yoghourt drink has a health-care effect by adding the mountain ash fruit concentrated juice, the mountain ash fruit is also called as aronia melanocarpa, and the yoghourt has the effects of strong antioxidant, aging delaying, blood circulation improving, blood vessel softening, hypertension preventing, cancer preventing, diabetes preventing and improving, liver protecting, stomach mucosa protecting, eye and skin nourishing, urogenital health improving, inflammation resisting, virus inhibiting, weight losing and weight controlling, is suitable for long-term drinking, and can improve the health condition of consumers.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1, a method for preparing a kalopanax pohuashanensis yogurt drink, comprising the following steps:

dissolving whole milk powder with pure water at 45-50 ℃, shearing at a high speed for 5 minutes, putting into a blending tank, standing and hydrating for 30 minutes to obtain a milk powder solution for later use;

step two, putting the stabilizer and xylitol into pure water with the temperature of 80-85 ℃ after being uniformly mixed, shearing at a high speed for 10 minutes, then putting the sweetener and potassium sorbate, shearing for 5-10 minutes, fully dissolving until no particles can be seen by naked eyes, moving plates, changing temperature, putting into a blending tank, stirring, and uniformly mixing with the milk powder solution obtained in the step one to obtain mixed feed liquid;

step three, the mixed material liquid in the blending tank is subjected to constant volume to about 80% of the total production amount by using cold water, the mixture is uniformly stirred, and the temperature of the mixed material liquid after constant volume is controlled to be 35-38 ℃;

diluting the weighed citric acid, lactic acid, sodium citrate and pure water according to the proportion of 1:10, and spraying the diluted solution into the mixed feed liquid in the blending tank for 20-25 minutes;

diluting the mountain ash fruit concentrated juice and the fermentation liquor with 2 times of cold water, putting into a blending tank, supplementing cold water to the total production amount, adding essence, stirring for 10 minutes, measuring the pH value of the product, and controlling the pH value to be 4.0-4.2; the weight of the sorbus pohuashanensis concentrated juice accounts for 1 percent of the total weight of the production;

and step six, the material liquid prepared in the step five passes through a homogenizer, the pressure is controlled to be 20Mpa, the sterilization temperature is 115-118 ℃, the sterilization time is 15 seconds, and the material discharging temperature is below 40 ℃ for filling.

The weight portion ratio of the stabilizer, the xylitol, the whole milk powder, the fermentation liquor, the sweetener, the potassium sorbate, the sodium citrate, the citric acid, the lactic acid and the essence is 4.9 portions to 9.8 portions to 41 portions to 4.9 portions to 0.27 portion to 0.29 portion to 0.49 portion to 2.9 portions to 1.15 portions to 0.75 portion.

The total production amount is 1000 parts by weight.

The spraying operation was accelerated 10 minutes later.

The sweetener is a mixture of sodium cyclamate, AK sugar, sucralose and aspartame.

The sodium cyclamate: AK sugar: sucralose: the weight ratio of aspartame is 5:10:4: 10.

The essence is a mixture of yoghourt essence, blueberry essence and mulberry essence.

Embodiment 2, a method for preparing a sorbus pohuashanensis yogurt drink, comprising the following steps:

dissolving whole milk powder with pure water at 45-50 ℃, shearing at a high speed for 5 minutes, putting into a blending tank, standing and hydrating for 30 minutes to obtain a milk powder solution for later use;

step two, putting the stabilizer and xylitol into pure water with the temperature of 80-85 ℃ after being uniformly mixed, shearing at a high speed for 10 minutes, then putting the sweetener and potassium sorbate, shearing for 5-10 minutes, fully dissolving until no particles can be seen by naked eyes, moving plates, changing temperature, putting into a blending tank, stirring, and uniformly mixing with the milk powder solution obtained in the step one to obtain mixed feed liquid;

step three, the mixed material liquid in the blending tank is subjected to constant volume to about 80% of the total production amount by using cold water, the mixture is uniformly stirred, and the temperature of the mixed material liquid after constant volume is controlled to be 35-38 ℃;

diluting the weighed citric acid, lactic acid, sodium citrate and pure water according to the proportion of 1:10, and spraying the diluted solution into the mixed feed liquid in the blending tank for 20-25 minutes;

diluting the mountain ash fruit concentrated juice and the fermentation liquor with 2 times of cold water, putting into a blending tank, supplementing cold water to the total production amount, adding essence, stirring for 10 minutes, measuring the pH value of the product, and controlling the pH value to be 4.0-4.2; the weight of the sorbus pohuashanensis concentrated juice accounts for 25 percent of the total weight of the production;

and step six, the material liquid prepared in the step five passes through a homogenizer, the pressure is controlled to be 20Mpa, the sterilization temperature is 115-118 ℃, the sterilization time is 15 seconds, and the material discharging temperature is below 40 ℃ for filling.

The stabilizer, the xylitol, the whole milk powder, the fermentation liquor, the sweetener, the potassium sorbate, the sodium citrate, the citric acid, the lactic acid and the essence are 5 parts by weight to 10 parts by weight to 42 parts by weight to 0.29 part by weight to 0.3 part by weight to 0.5 part by weight to 3 parts by weight to 1.2 parts by weight to 0.8 part by weight.

The total production amount is 1000 parts by weight.

The spraying operation was accelerated 10 minutes later.

The sweetener is a mixture of sodium cyclamate, AK sugar, sucralose and aspartame.

The sodium cyclamate: AK sugar: sucralose: the weight ratio of aspartame is 5:10:4: 10.

The essence is a mixture of yoghourt essence, blueberry essence and mulberry essence.

Embodiment 3, a method for preparing a kalopanax pohuashanensis yogurt drink, comprising the following steps:

dissolving whole milk powder with pure water at 45-50 ℃, shearing at a high speed for 5 minutes, putting into a blending tank, standing and hydrating for 30 minutes to obtain a milk powder solution for later use;

step two, putting the stabilizer and xylitol into pure water with the temperature of 80-85 ℃ after being uniformly mixed, shearing at a high speed for 10 minutes, then putting the sweetener and potassium sorbate, shearing for 5-10 minutes, fully dissolving until no particles can be seen by naked eyes, moving plates, changing temperature, putting into a blending tank, stirring, and uniformly mixing with the milk powder solution obtained in the step one to obtain mixed feed liquid;

step three, the mixed material liquid in the blending tank is subjected to constant volume to about 80% of the total production amount by using cold water, the mixture is uniformly stirred, and the temperature of the mixed material liquid after constant volume is controlled to be 35-38 ℃;

diluting the weighed citric acid, lactic acid, sodium citrate and pure water according to the proportion of 1:10, and spraying the diluted solution into the mixed feed liquid in the blending tank for 20-25 minutes;

diluting the mountain ash fruit concentrated juice and the fermentation liquor with 2 times of cold water, putting into a blending tank, supplementing cold water to the total production amount, adding essence, stirring for 10 minutes, measuring the pH value of the product, and controlling the pH value to be 4.0-4.2; the weight of the sorbus pohuashanensis concentrated juice accounts for 50% of the total production weight;

and step six, the material liquid prepared in the step five passes through a homogenizer, the pressure is controlled to be 20Mpa, the sterilization temperature is 115-118 ℃, the sterilization time is 15 seconds, and the material discharging temperature is below 40 ℃ for filling.

The weight portion ratio of the stabilizer, the xylitol, the whole milk powder, the fermentation liquor, the sweetener, the potassium sorbate, the sodium citrate, the citric acid, the lactic acid and the essence is 5.1 to 10.2 portions, 43 portions, 5.1 to 0.31 portion, 0.31 to 0.51 portion, 3.1 to 1.25 portions and 0.85 portion.

The total production amount is 1000 parts by weight.

The spraying operation was accelerated 10 minutes later.

The sweetener is a mixture of sodium cyclamate, AK sugar, sucralose and aspartame.

The sodium cyclamate: AK sugar: sucralose: the weight ratio of aspartame is 5:10:4: 10.

The essence is a mixture of yoghourt essence, blueberry essence and mulberry essence.

It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.