Fruit and vegetable granules for being added into normal-temperature yogurt and preparation method of fruit and vegetable granules

A technology of fruit and vegetable granules and yogurt, which is applied in the direction of milk preparations, applications, dairy products, etc., can solve the problem of occupying the refrigeration space of dairy factories, and achieve the effect of good taste, good texture, and good chewing texture

Pending Publication Date: 2018-04-17
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fruit and vegetable granules added to domestic dairy products are purchased from suppliers. They are processed by pasteurization process and usually need to be stored in cold storage, occupying a large amount of cold storage space in dairy factories

Method used

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  • Fruit and vegetable granules for being added into normal-temperature yogurt and preparation method of fruit and vegetable granules

Examples

Experimental program
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Effect test

Embodiment 1

[0029] (1) Select blueberries, strawberries, raspberries and carrots as raw materials, cut (strawberries and carrots into cubes with a side length of 7mm, blueberries and raspberries choose particles with a particle size of 7mm) to make fruit pellets, the amount of fruit pellets added 50%, the ratio of blueberries, strawberries, raspberries and carrots is 1:1:1:2, add 40% white sugar, 0.3% propylene glycol alginate, 1% blueberry essence, 2% citric acid dissolved in 6.7% pure water, adjust the pH of the mixed fruit and vegetable to 3.0;

[0030](2) The mixed fruit and vegetable granules after the acid adjustment in step (1) are placed in a cooking pot at 80°C for 10 minutes, cooled to 10°C, and then pumped to a tube-type sterilizer for sterilization by a screw pump, and the sterilization condition is 121°C , the holding time is 30s, the discharge temperature after sterilization is 20°C, and under this condition, it is filled into aseptic ton tanks or aseptic bags for storage. ...

Embodiment 2

[0033] (1) select cranberries, peaches, apricots and cucumbers as raw materials, cut and make (peaches, apricots and cucumbers are cut into cubes with a side length of 5mm, and cranberries are selected as particles with a particle diameter of 5mm) fruit particles, The amount of fruit pieces added is 60%, and the ratio of cranberries, peaches, apricots and cucumbers is 1:1:1:2. Add 30% white sugar, 0.2% phosphorylated distarch phosphate, and 0.5% acetic acid to dissolve first In 9.3% purified water, adjust the pH of the mixed fruit and vegetable grains to 5.5;

[0034] (2) The mixed fruit and vegetable granules after the acid adjustment in step (1) are placed in a cooking pot at 100°C for 3 minutes, cooled to 20°C, and then pumped to a tubular sterilizer for sterilization by a screw pump, and the sterilization condition is 85°C , the holding time is 120s, the discharge temperature after sterilization is 30°C, and under this condition, it is filled into aseptic ton tanks or asep...

Embodiment 3

[0037] (1) Pick cucumbers as raw materials, cut them into cubes with a side length of 6mm, add 55% of the fruit, add 35% white sugar, 0.25% calcium chloride, and 1.3% lactic acid dissolved in 8.45% pure water , adjust the pH of the mixed fruit and vegetable grains to be 4.8;

[0038] (2) The cucumber granules after the acid adjustment in step (1) are placed in a cooking pot for 7 minutes at 87°C, cooled to 15°C, and then pumped to a tubular sterilizer for sterilization by a screw pump. The sterilization condition is 115°C. The holding time is 60s, and the discharge temperature after sterilization is 25°C, and under this condition, it is filled into aseptic ton tanks or aseptic bags for storage.

[0039] The prepared fruit and vegetable granules can be placed at room temperature for 9 months, wherein the net fruit content is 55%, the product viscosity is 6cm / min (measured by the Bostwick method), and the product uniformity of the fruit and vegetable granules is high. As measure...

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Abstract

The invention discloses a preparation method of fruit and vegetable granules for being added into normal-temperature yogurt. The preparation method includes the steps: cutting at least one of the fruits or vegetables into small blocks, and adding 30-40% of white granulated sugar, 0.2-0.3% of thickening agents, 0-1% of edible essence and 0.5-2% of acidity regulators to obtain mixture in weight percent; stewing the mixture, sterilizing the stewed mixture, and filling tanks with the mixture to obtain the fruit and vegetable granules. The content of net fruit granules in the fruit and vegetable granules is 50-60%, the viscosity of the fruit and vegetable granules is 4-8cm/min, the content of total protein and fat is 0wt%, and the content of carbon water is 30-40wt%. The state of the fruit andvegetable granules is good in the placing process of 6-9 months at normal temperature, water separation out and laying are omitted, product uniformity is high, fruit and vegetable flavor is effectively released, the viscosity and the liquidity are moderate, and the fruit and vegetable granules can be directly and sterilely added into the normal-temperature yogurt online. A fruit and vegetable granule product system and a normal-temperature yogurt system can be effectively compatible, the stability of the normal-temperature yogurt within the warranty period cannot be destroyed after the fruit and vegetable granules are added into the normal-temperature yogurt, and the fruit and vegetable granules are in a suspension state within the warranty period of the yogurt.

Description

technical field [0001] The invention belongs to the technical field of jam processing, in particular to a fruit and vegetable grain for adding normal temperature yoghurt and a preparation method thereof. Background technique [0002] Normal temperature fermented dairy products are favored by dairy processors and consumers because of their unique taste and flavor, no need for refrigeration, and convenient logistics, transportation and storage. Although fermented milk products at room temperature do not contain live bacteria, according to the conclusion of the World Dairy Federation (IDF) on fermented yogurt, the metabolites produced during the fermentation of yogurt have unique nutritional value and are the core of the nutritional value of fermented milk. It does not depend on the activity of lactic acid bacteria after the fermentation is completed. A large number of studies have shown that most of the lactic acid bacteria in traditional fermented milk are killed by gastric ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 孙颜君刘振民徐致远苏米亚莫蓓红应杰吕昌勇
Owner BRIGHT DAIRY & FOOD
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