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Acerola cherry and inulin flavoured fermented milk and making method thereof

A technology of acerola cherries and fermented milk, applied in dairy products, other dairy products, bacteria used in food preparation, etc., can solve the problems of less products and less research on acerola cherries, so as to prevent aging and improve human body resistance , the effect of preventing obesity

Inactive Publication Date: 2018-06-01
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the research on acerola cherry is less, and the products developed are less, and most of them are eaten fresh. Therefore, adding acerola cherry and inulin to fermented milk makes a kind of fermented milk with health care and dietotherapy, which has an important role. significance

Method used

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preparation example Construction

[0031] A preparation method of acerola inulin-flavored fermented milk, which comprises the following raw materials in mass ratio: 8-20% of acerola pulp, 4-8% of inulin, 5-10% of sweet substances, and the balance is raw materials milk;

[0032] Its preparation method comprises the following steps:

[0033] (1) mixing raw milk with acerola pulp, inulin, and sweetening substances, homogenizing, sterilizing, and cooling to obtain a mixture liquid;

[0034] (2) Add starter to the mixed material liquid obtained in step (1), ferment and cool to obtain.

[0035] The invention uniquely adds acerola cherries and inulin to fermented milk for joint fermentation, and the product not only has high content of vitamin C and dietary fiber, but also has thick mouthfeel and strong fruity aroma, and can provide satiety. The added inulin is used as dietary fiber and has health care effects such as beauty and slimming. Inulin also plays a role in stabilizing the mixed raw material system. Without...

Embodiment 1

[0050] A preparation method of acerola inulin flavor fermented milk comprises the following steps:

[0051] (1) the acerola fruit is beaten, and crossed a 200-mesh sieve to obtain the acerola pulp;

[0052] (2) Preheat the raw milk to 45°C, then add 15% of acerola pulp, 6% of inulin, and 7% of fructose obtained in step (1), stir and mix for 25 minutes, and homogenize. The pressure of homogenization is 17MPa. The temperature is 55°C, then sterilized at 95°C for 5 minutes, and cooled to 42°C through the plates to obtain the mixed material liquid;

[0053] (3) Add Lactobacillus acidophilus 0.1×10 to the mixed material liquid obtained in step (2) 6 cfu / mL, fermented at 37°C for 8 hours, fermented until the final acidity was 75°T, cooled to 15°C through a plate, and acerola cherry inulin-flavored fermented milk was obtained, which was stored in a cold storage at 4°C.

[0054] The product obtained in this example has a thick mouthfeel and strong fruity aroma. Without adding additi...

Embodiment 2

[0056] A preparation method of acerola inulin flavor fermented milk comprises the following steps:

[0057] (1) the acerola fruit is beaten, and crossed a 200-mesh sieve to obtain the acerola pulp;

[0058] (2) Preheat the raw milk to 55°C, add 20% of the acerola pulp obtained in step (1), 4% of inulin, and 10% of white granulated sugar, stir and mix for 30 minutes, and homogenize. The pressure of homogenization is 25MPa. The temperature is 60°C, then sterilized at 93°C for 8 minutes, and cooled to 30°C through the plates to obtain the mixed material liquid;

[0059] (3) Add starter to step (2) gained mixture liquid, add Lactobacillus rhamnosus 0.5 * 10 6 cfu / mL, fermented at 40°C for 6h, fermented until the final acidity was 70°T, cooled to 23°C by plates, and then the acerola cherry inulin-flavored fermented milk was obtained, and stored in a cold storage at 4°C.

[0060] The product obtained in this example has a thick mouthfeel and strong fruity aroma. Without adding add...

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Abstract

The invention discloses acerola cherry and inulin flavoured fermented milk and a making method thereof. The acerola cherry and inulin flavoured fermented milk comprises the following raw materials inpercentage by mass: 8-20% of acerola cherry pulp, 4-8% of inulin, 5-10% of a sweet substance and the balance of raw milk. The making method of the acerola cherry comprises the following steps of mixing the raw milk with the acerola cherry pulp, the inulin and the sweet substance, performing homogenizing, performing sterilizing and performing cooling to obtain mixed liquid; and (2) adding a fermenting agent to the mixed liquid obtained in the step (1), performing fermentation and performing cooling so as to obtain the acerola cherry and inulin flavoured fermented milk. The formula of the raw materials is optimized, the acerola cherries and the inulin are added to the raw materials of the fermented milk, the acerola cherries, the inulin and the raw milk are fermented jointly, and additives are not added, so that the made flavored fermented milk has favorable stability and excellent mouth feel and flavor. The tissue is stable within the guarantee period and milk serum deposition is avoided.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to an acerola inulin-flavored fermented milk and a preparation method thereof. Background technique [0002] Acerola cherries have the third highest vitamin C content among currently planted plants. The vitamin C content is 1677mg / 100g, which is 31 times that of lemons, 27 times that of strawberries, and 18 times that of kiwifruit. It is also considered to be a tomato with extremely high vitamin C. It is 7 times that of pomegranate, and it is one of the veritable "kings of natural vitamin C" and one of the most abundant natural sources of vitamin C currently known. Vitamin C is an indispensable ingredient to maintain human life. It can prevent colds, prevent scurvy, improve the body's resistance, and has certain effects on beauty and cancer. Acerola cherries also contain vitamins A, E, P, vitamin B1, vitamin B2, iron, calcium and other elements. [0003] Inulin is a soluble dietary f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1234A23C9/1307A23C2240/15A23V2400/125A23V2400/113A23V2400/175
Inventor 李雨桐刘振民徐致远苏米亚苗君莅廖文艳韩梅
Owner BRIGHT DAIRY & FOOD CO LTD
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