Fingered citron and yellow peach fermented milk and preparation method thereof

Abstract

The invention provides fingered citron and yellow peach fermented milk and a preparation method thereof. The raw materials of the fermented milk are raw milk, raw goat milk, whole milk powder reconstituted milk or whole goat milk powder reconstituted milk; fingered citron, yellow peaches, white granulated sugar and a compound fermentation inoculant are added into raw materials of the dairy product; the finished product of the yellow peach and fingered citron fermented milk is obtained through the steps of raw material pretreatment, boiling, homogenization, sterilization, fermentation, cooling, canning and the like. The fermented milk is rich and unique in flavor, attractive in color and luster, good in tissue structure, free of bitterness and other peculiar smells, high in nutritive value and good in oxidation resistance, and has better industrial production prospects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to bergamot yellow peach fermented milk and a preparation method thereof. Background technique [0002] my country is rich in fruit and vegetable resources, and most of the fruit and vegetable raw materials contain rich nutrients and functional active ingredients, which have anti-oxidation, blood sugar-lowering, and blood-pressure-lowering effects. Yellow peach, also known as yellow flesh peach, belongs to the genus Peach in the Rosaceae family. It is named for its yellow flesh. Yellow peaches are very nutritious, rich in antioxidant substances, such as β-carotene, lycopene, lycopene and vitamin C, anti-free radicals, dietary fiber, iron calcium and various trace elements. Regular consumption can play a role in laxative, lowering blood sugar and blood lipids, anti-free radicals, removing dark spots, delaying aging, and improving immunity. It can be called a health-care frui...

AI Technical Summary

Problems solved by technology

[0004] However, in fact, in the production process of fruit fermented milk by dairy companies, the addition process of fruit raw materials is: after milk is fermented, it is carefully blended with honeyed fruit raw materials, or placed at the bottom of the packaging container first. Refill fermented milk; or directly add fresh fruit such as mango to fermented milk for immediate consumption. At present, there is almost no market for fermented milk products that add fruit and vegetable raw materials before fermentation. The main reason is that in the fermented milk process Among them, adding some fruit and vegetable raw materials before fermentation compared with adding after fermentation, the sensory attributes are not good, which seriously affects the flavor of fermented milk. Although some components, such as soluble dietary fiber, have a positive effect on texture and taste, there are still unpleasant Flavor, compounds such as plant phenolics (including anti-nutritional substances, such as tannins and saponins), will give the product a bitter taste and a spicy feeling; the physical and chemical properties are unstable, affecting the product structure, and excessive juice content in fruits and vegetables may lead to unhealthy Desired phase separation, reducing product stability, such as poor water holding capacity, easy whey precipitation

Images