阅读说明：本技术 一种冻干酸奶花的制作方法 (Preparation method of freeze-dried yogurt flower ) 是由 何向军 常婷 蔡全春 吴鹏 李瑞萍 于 2020-12-08 设计创作，主要内容包括：本发明涉及乳制品制作技术领域,具体涉及一种冻干酸奶花的制作方法,通过菌种母液的制备、发酵乳制备、乳清排除、辅料添加、挤压定型及真空冷冻即可得到冻干酸奶花。本发明冻干酸奶花的工艺排除乳清后,缩短了正常脱水时间,即缩短了二次发酵的时间,较市场常规工艺能快速排除乳清,酸奶酸度适中；所添加的辅料颗粒规格适中,营养丰富,口感酸甜可口,居家食用或者旅行携带方便。(The invention relates to the technical field of dairy product production, in particular to a production method of freeze-dried yogurt flowers. After the process for freeze-drying the yoghurt flower removes the whey, the normal dehydration time is shortened, namely the time for secondary fermentation is shortened, compared with the conventional process in the market, the process can rapidly remove the whey, and the acidity of the yoghurt is moderate; the added auxiliary material particles have moderate specification, rich nutrition, sour, sweet and delicious taste, and are convenient to eat at home or carry during traveling.)

1. A preparation method of freeze-dried yogurt flowers is characterized by comprising the following steps:

step one, preparing a strain mother liquor: taking fresh milk without hair and impurities, heating to 80 ℃ for sterilization, cooling to 50 ℃, inoculating strains, adding lactic acid bacteria with the weight of five thousandths of one of the fresh milk, fermenting for 8 hours, and refrigerating the obtained strain mother liquor at 0-5 ℃;

step two, preparing fermented milk: adding fresh milk into the strain mother liquor prepared in the step one, heating to 80 ℃ for sterilization, cooling to 37-40 ℃, and fermenting for 6 hours to obtain fermented milk, wherein the added fresh milk is 10 times of the fresh milk in the step one;

step three, whey removal: heating the fermented milk obtained in the second step to 48-51 ℃, then cooling to 28-30 ℃, and normally and naturally dehydrating for 1-3 hours;

step four, adding auxiliary materials: adding auxiliary materials into the yogurt with whey removed in the third step according to the proportion of 1: 3-5, and uniformly mixing to obtain a mixed material, wherein the auxiliary materials are lactose: white granulated sugar: fresh fruit granules or fruit granules are 1:2: 5;

step five, extruding and shaping: extruding the mixed material obtained in the step four into a flower-shaped, crescent-shaped, five-pointed star or square mold;

step six, vacuum freezing: and (3) freezing the mould filled with the mixed material in vacuum for 36-48 h at the temperature of-30 to-45 ℃ to obtain the freeze-dried yogurt flower.

2. The method for making freeze-dried yogurt flowers according to claim 1, wherein the fresh milk is yak fresh milk.

3. The method for making the freeze-dried yogurt flower according to claim 1, wherein the first inoculation is a Bulgaria strain: and (3) 1: 0.4-0.7 of streptococcus thermophilus.

4. The method for making freeze-dried yogurt flowers according to claim 1, wherein the time for normal natural dehydration in the third step is optimized to 2 hours.

5. The method for making freeze-dried yogurt flowers according to claim 1, wherein the fresh fruit particles are from fruits with fleshy pulp, and the specifications of the fresh fruit particles are set to be different according to different eating populations.

6. The method of claim 1, wherein the fruit pieces are derived from fruit having a granular pulp.

7. The method for making the freeze-dried yogurt flower according to claim 1, wherein the freeze-dried yogurt flower is obtained after vacuum freezing for 46 hours at-42 ℃.

Technical Field

The invention relates to the technical field of dairy product production, in particular to a production method of freeze-dried yogurt flowers.

Background

The yoghourt is a sour and sweet milk beverage, and is a milk product which is prepared by taking milk as a raw material, adding beneficial bacteria (leavening agent) into the milk after pasteurization, fermenting, and then cooling and filling. Not only retains all the nutrient substances of the milk, but also can decompose sugar and protein in the milk into small molecular substances through the fermentation process, and is easy to be digested and absorbed by human bodies. At present, yoghourt products in the market are mostly in a solidification type, a stirring type and a fruit taste type added with various auxiliary materials such as fruit juice, jam and the like. Whey is not removed in the conventional process in the market when the yoghourt is prepared, the yoghourt is sour due to secondary fermentation in natural airing, and the research on freeze-dried yoghourt in the prior art is less and the research on the specific process is not complete.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide a method for making freeze-dried yogurt flowers.

The invention relates to a preparation method of freeze-dried yogurt flowers, which specifically comprises the following steps:

step one, preparing a strain mother liquor: taking fresh milk without hair and impurities, heating to 80 ℃ for sterilization, cooling to 50 ℃, inoculating strains, adding lactic acid bacteria with the weight of five thousandths of one of the fresh milk, fermenting for 8 hours, and refrigerating the obtained strain mother liquor at 0-5 ℃;

step two, preparing fermented milk: adding fresh milk into the strain mother liquor prepared in the step one, heating to 80 ℃ for sterilization, cooling to 37-40 ℃, and fermenting for 6 hours to obtain fermented milk, wherein the added fresh milk is 10 times of the fresh milk in the step one;

step three, whey removal: heating the fermented milk obtained in the second step to 48-51 ℃, then cooling to 28-30 ℃, and normally and naturally dehydrating for 1-3 hours;

step four, adding auxiliary materials: adding auxiliary materials into the yogurt with whey removed in the third step according to the proportion of 1: 3-5, and uniformly mixing to obtain a mixed material, wherein the auxiliary materials are lactose: white granulated sugar: fresh fruit granules or fruit granules are 1:2: 5;

step five, extruding and shaping: extruding the mixed material obtained in the step four into a flower-shaped, crescent-shaped, five-pointed star or square mold;

step six, vacuum freezing: and (3) freezing the mould filled with the mixed material in vacuum for 36-48 h at the temperature of-30 to-45 ℃ to obtain the freeze-dried yogurt flower.

Further, the fresh milk is yak fresh milk.

Further, the first inoculation strain in the step is a Bulgaria strain: and (3) 1: 0.4-0.7 of streptococcus thermophilus.

Further, the normal natural dehydration time in the third step is optimized to be 2 h.

Furthermore, the fresh fruit particles come from fruits with thick pulp, and the specifications of the fresh fruit particles are set to be different according to different eating crowds.

Further, the fruit grains are from fruits with granular pulp.

Further, the freeze-dried yogurt flower can be obtained after vacuum freezing for 46 hours at the temperature of-42 ℃.

Compared with the prior art, the invention has the following beneficial effects: after the process for freeze-drying the yoghurt flower removes the whey, the normal dehydration time is shortened, namely the time for secondary fermentation is shortened, compared with the conventional process in the market, the process can rapidly remove the whey, and the acidity of the yoghurt is moderate; the added auxiliary material particles have moderate specification, rich nutrition, sour, sweet and delicious taste, and are convenient to eat at home or carry during traveling.

Drawings

FIG. 1 is a flow chart of the manufacturing process of the freeze-dried yogurt flower of the present invention.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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

The invention relates to a preparation method of freeze-dried yogurt flowers, which specifically comprises the following steps:

step one, preparing a strain mother liquor: taking 100 kilograms of yak fresh milk without hair and impurities, heating to 80 ℃ for sterilization, cooling to 50 ℃, inoculating with a strain, wherein the strain is a Bulgaria strain: 1:0.7 of streptococcus thermophilus, then adding 2g of lactic acid bacteria, fermenting for 8 hours, and refrigerating the obtained strain mother liquor at 0-5 ℃;

step two, preparing fermented milk: adding fresh milk into the strain mother liquor prepared in the step one, heating to 80 ℃ for sterilization, cooling to 37 ℃, and fermenting for 6 hours to obtain fermented milk, wherein the amount of the added fresh yak milk is 1 ton;

step three, whey removal: heating the fermented milk obtained in the step two to 51 ℃, then cooling to 30 ℃, and normally and naturally dehydrating for 3 hours;

step four, adding auxiliary materials: adding auxiliary materials into the yoghourt excluding whey in the third step according to the proportion of 1:3, and uniformly mixing to obtain a mixed material, wherein the auxiliary materials are lactose: white granulated sugar: fresh strawberry fruit particles or orange fruit particles are 1:2: 5;

step five, extruding and shaping: extruding the mixed material obtained in the fourth step into a flower-shaped die;

step six, vacuum freezing: and (3) freezing the mould filled with the mixed material for 46 hours in vacuum at the temperature of-40 ℃ to obtain the freeze-dried yogurt flower.

Example 2

The invention relates to a preparation method of freeze-dried yogurt flowers, which specifically comprises the following steps:

step one, preparing a strain mother liquor: taking 100 kilograms of yak fresh milk without hair and impurities, heating to 80 ℃ for sterilization, cooling to 50 ℃, inoculating with a strain, wherein the strain is a Bulgaria strain: 1:0.4 of streptococcus thermophilus, then adding 2g of lactic acid bacteria, fermenting for 8 hours, and refrigerating the obtained strain mother liquor at 0-5 ℃;

step two, preparing fermented milk: adding fresh milk into the strain mother liquor prepared in the step one, heating to 80 ℃ for sterilization, cooling to 38 ℃, and fermenting for 6 hours to obtain fermented milk, wherein the amount of the added fresh yak milk is 1 ton;

step three, whey removal: heating the fermented milk obtained in the step two to 48 ℃, then cooling to 28 ℃, and normally and naturally dehydrating for 1 h;

step four, adding auxiliary materials: adding auxiliary materials into the yoghourt excluding whey in the third step according to the proportion of 1:4, and uniformly mixing to obtain a mixed material, wherein the auxiliary materials are lactose: white granulated sugar: fresh apple fruit particles or grapefruit fruit particles are 1:2: 5;

step five, extruding and shaping: extruding the mixed material obtained in the step four into a crescent mold;

step six, vacuum freezing: and (3) freezing the mould filled with the mixed material for 36 hours in vacuum at the temperature of minus 30 ℃ to obtain the freeze-dried yogurt flower.

Example 3

The invention relates to a preparation method of freeze-dried yogurt flowers, which specifically comprises the following steps:

step one, preparing a strain mother liquor: taking 100 kilograms of yak fresh milk without hair and impurities, heating to 80 ℃ for sterilization, cooling to 50 ℃, inoculating with a strain, wherein the strain is a Bulgaria strain: 1:0.5 of streptococcus thermophilus, then adding 2g of lactic acid bacteria, fermenting for 8 hours, and refrigerating the obtained strain mother liquor at 0-5 ℃;

step two, preparing fermented milk: adding fresh milk into the strain mother liquor prepared in the step one, heating to 80 ℃ for sterilization, cooling to 39 ℃, and fermenting for 6 hours to obtain fermented milk, wherein the amount of the added fresh yak milk is 1 ton;

step three, whey removal: heating the fermented milk obtained in the step two to 49 ℃, then cooling to 29 ℃, and normally and naturally dehydrating for 2 hours;

step four, adding auxiliary materials: adding auxiliary materials into the yoghourt excluding whey in the third step according to the proportion of 1:5, and uniformly mixing to obtain a mixed material, wherein the auxiliary materials are lactose: white granulated sugar: fresh yellow peach fruit particles or orange fruit particles are 1:2: 5;

step five, extruding and shaping: extruding the mixed material obtained in the step four into a five-pointed star mold;

step six, vacuum freezing: and (3) freezing the mould filled with the mixed material at-45 ℃ for 48 hours in vacuum to obtain the freeze-dried yogurt flower.

Example 4

The invention relates to a preparation method of freeze-dried yogurt flowers, which specifically comprises the following steps:

step one, preparing a strain mother liquor: taking 100 kilograms of yak fresh milk without hair and impurities, heating to 80 ℃ for sterilization, cooling to 50 ℃, inoculating with a strain, wherein the strain is a Bulgaria strain: 1:0.6 of streptococcus thermophilus, then adding 2g of lactic acid bacteria, fermenting for 8 hours, and refrigerating the obtained strain mother liquor at 0-5 ℃;

step two, preparing fermented milk: adding fresh milk into the strain mother liquor prepared in the step one, heating to 80 ℃ for sterilization, cooling to 40 ℃, and fermenting for 6 hours to obtain fermented milk, wherein the amount of the added fresh yak milk is 1 ton;

step three, whey removal: heating the fermented milk obtained in the step two to 50 ℃, then cooling to 30 ℃, and normally and naturally dehydrating for 2.5 hours;

step four, adding auxiliary materials: adding auxiliary materials into the yoghourt excluding whey in the third step according to the proportion of 1:4.5, and uniformly mixing to obtain a mixed material, wherein the auxiliary materials are lactose: white granulated sugar: fresh blueberry fruit particles or grapefruit fruit particles are 1:2: 5;

step five, extruding and shaping: extruding the mixed material obtained in the step four into a square die;

step six, vacuum freezing: and (3) freezing the mould filled with the mixed material at-42 ℃ for 40h in vacuum to obtain the freeze-dried yogurt flower.

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.