Mixed berry granules added to normal-temperature yogurt and preparation method of mixed berry granules

A technology for fruit and yogurt, which is applied in milk preparations, applications, dairy products, etc., can solve problems such as the integrity of fruit particles, adverse effects on taste and flavor, and achieve excellent taste, small fruit breakage rate, and good product condition. Effect

Pending Publication Date: 2018-04-20
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, stronger heat treatment conditions will inevitably have adverse effects on the integrity, taste and flavor of fruit particles.

Method used

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  • Mixed berry granules added to normal-temperature yogurt and preparation method of mixed berry granules

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Experimental program
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Effect test

Embodiment 1

[0033](1) Ingredients: Dissolve 20% white granulated sugar with water (6.8%) at 50°C, dry mix the remaining 20% ​​white granulated sugar with 0.2% stabilizer, then slowly add 50°C sugar water to hydrate for 20 minutes. Then add 50% blueberry, cranberry, blackberry and black currant particles, the ratio is 1:1:1:1, about 75% of all kinds of berries have a particle size of 7mm, then add 1% food flavor, continue to hydrate Stir for 20 minutes at a stirring rate of 4 rpm, and finally add 2% acidity regulator to adjust the pH of the jam to 3, and transport it to a temporary storage tank by a screw pump for storage at 4°C;

[0034] (2) The mixed berry particles after the acid adjustment in the above step (1) are sterilized by a tubular sterilizer, preheated to a temperature of 10°C through a tubular heat exchanger, and the tubular sterilizing condition is 85°C for 120s, and then sterilized The final discharge temperature is 20°C, and under this condition, it is filled into aseptic t...

Embodiment 2

[0036] (1) Ingredients: Dissolve 15% white granulated sugar with water (9.2%) at 60°C, dry mix the remaining 15% white granulated sugar with 0.3% stabilizer, then slowly add 60°C sugar water to hydrate for 20 minutes. Then add 60% blueberry, cranberry and blackberry particles, the ratio is 1:1:1, about 70% of all kinds of berries have a particle size of 5mm, continue to hydrate and stir for 10min, the stirring speed is 6rpm, and finally add 0.5% The acidity regulator adjusts the pH of the jam to 6, and transports it to a temporary storage tank through a screw pump for storage at 10°C;

[0037] (2) The mixed berry particles after the acid adjustment in the above step (1) are sterilized by a tubular sterilizer, preheated to a temperature of 15°C through a tubular heat exchanger, and the tubular sterilizing condition is 121°C for 30 seconds, and then sterilized The final discharge temperature is 30°C, and under this condition, it is filled into aseptic ton tanks or aseptic bags f...

Embodiment 3

[0039] (1) Ingredients: Dissolve 17.5% white granulated sugar with water (8.25%) at 55°C, dry mix the remaining 17.5% white granulated sugar with 0.25% stabilizer, then slowly add 55°C sugar water to hydrate for 15 minutes. Then add 55% blueberry, cranberry and black currant particles, the ratio is 1:1:1, about 80% of the particles of various berries have a particle size of 6mm, then add 0.5% blueberry essence, continue to hydrate and stir for 15 minutes, stir The speed is 5 rpm, and finally add 1% acidity regulator to adjust the pH of the jam to 5, and transport it to a temporary storage tank by a screw pump for storage at 8°C;

[0040] (2) The mixed berry particles after the acid adjustment in the above step (1) are sterilized by a tubular sterilizer, preheated to a temperature of 12°C through a tubular heat exchanger, and the tubular sterilizing condition is 115°C for 60 seconds, and then sterilized The final discharge temperature is 25°C, and under this condition, it is fi...

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Abstract

A preparation method of mixed berry granules added to normal-temperature yogurt comprises the steps as follows: in percentage by mass, 30%-40% of white granulated sugar is divided into two identical parts, 5%-10% of water is added to one part of white granulated sugar, the white granulated sugar is dissolved at 50-60 DEG C, sugar water is obtained, the rest white granulated sugar is dry mixed with0.2%-0.3% of a stabilizer, a mixture obtained after drying mixing is slowly added to the sugar water, hydration is performed at 50-60 DEG C for 10-20 min, 50%-60% of mixed berry granules and 0%-1% ofedible essence are added continuously, hydration stirring is conducted at the stirring rate of 4-6 rpm for 10-20 min, finally, 0.5%-2% of an acidity regulator is added, and an obtained mixture is preserved at 4-10 DEG C; the mixture is sterilized and the mixed berry granules are obtained after packaging. The product has a good state and has no separation or layering phenomenon after being placedat the normal temperature for 6-9 months. The product has high uniformity, the system of the mixed berry granule product can be better compatible with a normal-temperature yogurt system, the stabilityof the normal-temperature yogurt in the expiration date cannot be damaged after the product is added to the normal-temperature yogurt, and the granules suspend in the yogurt in the expiration date.

Description

technical field [0001] The invention belongs to the technical field of jam processing, and in particular relates to a mixed berry granule for adding normal-temperature yogurt 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. [0003] Since Bright Dairy first launched the Mosleyan brand room temperature yogurt, major dairy companies have followed suit and launched similar room temperature yogurt products. By the end of 2016, the domestic sales of room temperature yogurt reached about 25 billion, which changed the pattern of China's dairy industry. In addition to the original flavor products, major brands continue to launch other flavors, such as raspberry flavor and apple lemon flavor in Mosley's "2 Fruits and 3 Vegetables" series; An Muxi's blueberry ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23C9/133
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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