Citrus fiber fruit and vegetable yoghurt and preparation method thereof

Abstract

The invention relates to the technical field of yoghurt processing, in particular to fruit and vegetable yoghurt using citrus fibers as a thickening agent and a preparation method of the fruit and vegetable yoghurt. The citrus fiber fruit and vegetable yoghourt is prepared from the following raw materials in parts by mass: 850 to 950 parts of milk, 0.1 to 0.6 part of citrus fiber and 50 to 140 parts of jam. Wherein the citrus fiber contains 90 + / -5% of total dietary fiber; the total dietary fibers comprise 50 + / -3% of water-soluble fibers and 48 + / -3% of insoluble fibers. The citrus fiber is used as the thickening agent, so that the yogurt can achieve ideal consistency, the content of dietary fiber can be increased, and the health value of the yogurt is improved. Besides, the citrus fiber belongs to a natural raw material and can be used as a unique thickening component in the citrus fiber fruit and vegetable yoghurt, potential problems caused by the use of a synthetic thickening agent are avoided, the requirements of consumers on natural foods are met, the formula is simpler, and the safety is higher.

Description

Technical Field

[0001] The invention relates to the technical field of yogurt processing, and in particular to a fruit and vegetable yogurt using citrus fiber as a thickener and a preparation method thereof. Background Art

[0002] Yogurt, or fermented milk, is a product with a lower pH value made from raw cow (sheep) milk or milk powder after sterilization and fermentation. As a dairy product, yogurt is widely popular for its rich nutrition and flavor, and is the main source of dairy product intake for patients with lactose intolerance.

[0003] As people's living standards improve, consumers have higher requirements for the taste and flavor of yogurt. In order to improve the taste of yogurt, the existing yogurt product processing technology mainly achieves the effect of thickening by adding pectin, gelatin, xanthan gum, cream, protein powder, etc. However, in this era of "talking about gelatin", consumers' demand for yogurt is no longer limited to flavor, but more focused on whether the product is healthy. The addition of colloids does not meet the requirements of some consumers for natural foods; while adding protein powder to yogurt may cover up the natural taste of yogurt, while increasing the processed ingredients, causing consumers to worry about the naturalness and healthiness of food.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a fruit and vegetable yogurt using citrus fiber as a thickener and a preparation method thereof.

[0006] Specifically, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a citrus fiber fruit and vegetable yogurt, which comprises the following raw materials in parts by weight: 850-950 parts of milk, 0.1-0.6 parts of citrus fiber, and 50-140 parts of jam; wherein the citrus fiber contains 90±5% of total dietary fiber; and the total dietary fiber contains 50±3% of water-soluble fiber and 48±3% of insoluble fiber.

[0007] The citrus fiber used in the present invention can effectively enhance the thickness of the yogurt mouthfeel, and its special dual-functional fiber helps to stabilize the emulsion and form viscosity / texture; at the same time, the native pectin in the citrus fiber is also beneficial to improve the smoothness and stability of milk protein, and enhance the viscosity and mouthfeel of low-sugar or low-fat formulas.

[0008] Preferably, the water-soluble fiber comprises 97±2% pectin, and / or the insoluble fiber comprises 85±3% cellulose.

[0009] Preferably, the raw materials of the citrus fiber fruit and vegetable yogurt also include a starter; the amount of the starter is 0.1±0.01 parts; or, the amount of the starter is 80-120 U / ton.

[0010] Preferably, the citrus fiber fruit and vegetable yogurt comprises the following raw materials in parts by weight: 880-920 parts of milk, 0.2-0.5 parts of citrus fiber, 90-100 parts of jam, and 0.1±0.01 parts of starter.

[0011] More preferably, the total mass parts of each raw material is 1000.

[0012] Preferably, in the jam, the total weight of fruits and vegetables accounts for ≥35%.

[0013] Preferably, the raw material contains no thickening agent ingredients other than citrus fibre.

[0014] In a second aspect, the present invention provides a method for preparing the citrus fiber fruit and vegetable yogurt, comprising a step of dissolving the citrus fiber in milk; the temperature of the dissolving material is 45-65°C.

[0015] Preferably, a homogenization step is included after the material is chemically processed, and the total pressure of the homogenization is 180±20 bar.

[0016] More preferably, the secondary homogenization pressure is 30±5 bar, the primary homogenization pressure is 150±5 bar; and the homogenization temperature is 55-75°C.

[0017] Preferably, a fermentation step is included after homogenization, and the end point acidity value of the fermentation is 70-78°F; the fermented material is then mixed with the jam.

[0018] Beneficial effects: The present invention provides a citrus fiber fruit and vegetable yogurt and a preparation method thereof. The citrus fiber fruit and vegetable yogurt of the present invention comprises the following raw materials in parts by mass: 850-950 parts of milk, 0.1-0.6 parts of citrus fiber, and 50-140 parts of jam; wherein the citrus fiber contains 90±5% of total dietary fiber; the total dietary fiber contains 50±3% of water-soluble fiber and 48±3% of insoluble fiber. By using citrus fiber as a thickener, the yogurt can not only achieve an ideal consistency, but also increase the dietary fiber content and enhance its health value. In addition, citrus fiber is a natural raw material, which can be used as the only thickening ingredient in citrus fiber fruit and vegetable yogurt, avoiding the potential problems caused by the use of synthetic thickeners, meeting consumers' demand for natural food, and having a simpler formula and higher safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the drawings required for use in the embodiments or the description of the prior art will be described below.

[0020] Figure 1 The present invention is a process flow chart for preparing citrus fiber raw materials.

[0021] Figure 2 A diagram of the molecular structure of cellulose. DETAILED DESCRIPTION

[0022] The invention provides a citrus fiber fruit and vegetable yogurt, which comprises the following raw materials in parts by weight: 850-950 parts of milk, 0.1-0.6 parts of citrus fiber, and 50-140 parts of jam; wherein the citrus fiber contains 90±5% of total dietary fiber; and the total dietary fiber contains 50±3% of water-soluble fiber and 48±3% of insoluble fiber.

[0023] Citrus fiber is a natural plant fiber raw material extracted from citrus fruits, which mainly comes from the peel, pulp and other inedible parts of citrus fruits. Citrus fiber is rich in dietary fiber, pectin, polyphenol compounds and other bioactive substances, so it has a wide range of uses in food processing, nutritional supplements and other applications.

[0024] Citrus fiber is rich in cellulose, hemicellulose and pectin. The present invention utilizes the natural pectin and cellulose components rich in citrus fiber to exert its gelation, thickening and stabilization effects in yogurt products, thereby improving the texture and taste of yogurt. The present invention also uses citrus fiber as an important source of dietary fiber to improve the digestive system, promote intestinal health and improve constipation.

[0025] In a more specific implementation manner (such as some examples and comparative examples provided by the present invention), the citrus fiber raw material used in the present invention has a protein content of about 5%, a fat content of about 1%, and a total dietary fiber content of about 90%. Among them, water-insoluble fiber accounts for about 48%, and water-soluble fiber accounts for about 50%. The water-soluble fiber in citrus fiber is mainly pectin, accounting for about 97% of the water-soluble fiber, and there are also some plant colloids, synthetic polysaccharides, etc. The insoluble fiber in citrus fiber is mainly cellulose, accounting for about 85% of the water-insoluble fiber, and there are also some hemicellulose and lignin. Compared with the common citrus fiber on the market, the citrus fiber raw material used in the present invention has a more reasonable ratio of soluble fiber to insoluble fiber in the citrus fiber raw material of the present invention, which can give full play to the effect of increasing the thickness of yogurt.

[0026] The citrus fiber of the specific composition used in the present invention can effectively enhance the thick taste of yogurt. The special dual-functional fiber of citrus fiber can stretch and open to form a network structure under the action of turbulent shear force to provide suspension force, while providing texture and enhancing the taste. In addition, the water-soluble polymer helps to provide viscosity, helps bind water, and plays a role in controlling water precipitation.

[0027] In addition, most of the common citrus fibers on the market are processed from byproducts after pectin extraction, and the finished citrus fibers do not contain soluble fiber, or the soluble fiber content is extremely low. Compared with the common citrus fiber production processes on the market, the citrus fiber used in the present invention retains the pectin of the citrus peel itself during the extraction process. Pectin has a high apparent viscosity and can form a gel, which plays an important role in maintaining the structure and physicochemical properties of citrus fiber. The present invention utilizes pectin, the main soluble fiber in citrus fiber, which can form a gel in an acidic environment to help thicken yogurt, making its texture more delicate and smooth, increase product viscosity, and stabilize protein. Cellulose is a polysaccharide structure in which D-glucose units are connected by β-1,4-glycosidic bonds to form a straight chain. The length of the cellulose molecular chain can have a large variability. Generally speaking, the molecular chain length of citrus cellulose usually ranges from a few hundred to several thousand glucose units, depending on the type of plant and growth conditions. Its molecular structure is as follows Figure 2 The main insoluble fiber in the citrus fiber used in the present invention is cellulose, which mainly provides a suspension effect, helps to increase the mist appearance, has a certain expansion property, and has good water holding capacity.

[0028] The citrus fiber of the present invention can be taken Figure 1 Prepared by the extraction process shown.

[0029] In a more specific embodiment (such as some embodiments and comparative examples provided by the present invention), unless otherwise specified, the preparation method of the citrus fiber used is as follows: ① Add water to the citrus fruit peel residue at a solid-liquid ratio of 1:30, add dilute acid to adjust the pH to 1.0-3.0, provide mechanical energy heat, stir and extract at a temperature of 65-90°C, and keep the constant temperature for 1-5 hours to obtain a soluble pectin solution and residue. Add water to the above-mentioned solution at a mass ratio of 1:1-1:4, stir, first perform physical pretreatment, then homogenize, and then pour into 2-4 times the volume of anhydrous ethanol, precipitate with alcohol, precipitate and dry to obtain citrus fiber. Common citrus fibers on the market, such as the citrus fiber RL-02 produced by Hebei Brothers Yilan Food Technology Co., Ltd., separate and precipitate soluble pectin during the production process to obtain pectin raw materials, and perform subsequent treatment on the remaining residue to obtain citrus fiber, so the citrus fiber finally obtained has no pectin component. The biggest difference between this citrus fiber and the common citrus fiber raw materials on the market is that the pectin of the product is retained.

[0030] The natural citrus fiber extracted from citrus peels of the present invention contains soluble fiber and insoluble fiber. The dual-functional fiber can stabilize the emulsion and form viscosity / texture, and can replace traditional stabilizers such as pectin, gelatin, carrageenan, xanthan gum, starch, protein powder, and egg yolk powder. The native pectin in the citrus fiber can bring the smoothness and stability of milk protein, improve the viscosity and taste of low-sugar or low-fat formulas, and the neutral taste of citrus fiber can effectively improve the flavor release. The present invention adjusts the overall amount of citrus fiber in combination with the applied shear force, while exerting its emulsification and thickening effect, it is more in line with dietary requirements. Citrus fiber is a natural raw material, which meets consumers' demand for natural food; and it itself is a dietary fiber, which is conducive to digestion and health.

[0031] The present invention preferably uses citrus fiber as the only thickening component, replacing the common colloid components on the market, and does not add other thickening agents such as protein powder, egg yolk powder, pectin, gelatin, etc., and can also provide the thick taste required by yogurt and maintain the stability during the shelf life.

[0032] In the present invention, the milk can be selected as whole milk, low-fat milk or skim milk. The raw milk must pass the tests of sensory indicators, protein, fat, non-fat milk solids, acidity, impurities, alcohol test, antibiotic test, melamine and the like and meet the standards for fresh cow's milk. In a more specific embodiment, the selection criteria for raw milk are: the color is milky white or slightly yellow, it has the inherent aroma of milk, no peculiar smell, it is a uniform and consistent liquid, there are no clots, no precipitation, no foreign matter visible to normal vision, the acidity is 12.0-16.0°T, the impurity level is ≤4.0mg / kg, the non-fat milk solids are ≥8.1%, and the milk temperature is controlled at 2-6°C; the raw milk needs to undergo microbial testing to ensure that the content is within a safe range, wherein the raw milk should not contain pathogenic bacteria such as Escherichia coli and Salmonella, and the total colony count is ≤10 5 CFU / ml; the alcohol test was negative, the boiling test had no flocs or clots, and the coagulation test met the requirements of the testing guidance standards.

[0033] In the present invention, the starter may be a yogurt starter product conventionally available in the market, including but not limited to one or more of the strains in the "List of strains that can be used for food". It may be a strain traditionally used for food production and processing, preferably including Lactobacillus ( Lactobacillus ), Streptococcus ( Streptococcus thermophilus ) and Bifidobacterium ( Bifidobacterium ) or more. More preferably, Lactobacillus acidophilus, Lactobacillus casei Lactobacillus casei ), Lactobacillus delbrueckii subsp. bulgaricus ( Lactobacillus delbrueckiisubsp.Bulgaricus )、Lactobacillus helveticus( Lactobacillus helveticus )、Lactobacillus plantarum(Lactobacillus plantarum ), Lactobacillus paracasei ( Lactobacillus paracasei ), Bifidobacterium lactis ( Bifidobacterium lactis ), Bifidobacterium bifidum ( Bifidobacterium bifidum ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) and Streptococcus thermophilus ( Streptococcus thermophilus ) in one or more of the fermentation strains. Different fermentation strains have different effects on the flavor and texture of yogurt. For example, the combination of Lactococcus lactis and Lactobacillus acidophilus can produce a delicate taste and moderate acidity. Each starter strain has specific requirements for fermentation temperature and time. Usually, yogurt fermentation is carried out at a temperature of 40-45°C, and the fermentation time is generally 4-8 hours, which varies depending on the production process and the strains used. The lactic acid produced by the starter during the fermentation process will lower the pH value of the yogurt and form an acidic environment, which not only gives the yogurt a unique sour taste, but also helps inhibit the growth of other harmful microorganisms. The starter used in the embodiments of the present invention and the comparative examples is the same.

[0034] In the present invention, the jam may contain fruit and / or vegetable ingredients. Among them, the fruit may exemplarily but not limitatively include at least one of strawberry, dragon fruit, apple, cherry, red grapefruit, red orange, watermelon, cherry, hawthorn, plum, banana, mango, lemon, yellow peach, pear, kiwi fruit, grape, pineapple, blueberry, and apricot; the vegetables may exemplarily but not limitatively include at least one of carrot, pumpkin, cucumber, kale, tomato, beet, broccoli, spinach, lettuce, celery, cauliflower, beetroot, and purple cabbage. In the jam, the total mass of fruits and vegetables can account for more than 35%, and the obtained product still has good texture stability. The present invention does not limit the source of the jam, which can be obtained through commercial purchase or produced by the manufacturer in accordance with relevant national standards for jam production. The method for producing jam preferably includes the following steps: first, using, but not limited to, the above-mentioned fresh fruits and vegetables, and washing, peeling and removing the cores thereof, and processing the fruits and vegetables into blocks, granules, fluids or powders according to the needs and the characteristics of the raw materials; secondly, mixing the fruit and vegetable raw materials with food additives, and then heating and boiling; finally cooling, sterilizing and filling to ensure long-term storage and safety in use. The present invention uses the above-mentioned fruit and vegetable jam to effectively enhance the richness of the taste of yogurt, combines the fermentation characteristics of yogurt and the nutritional value of fruits and vegetables, and has multiple health benefits. Among them, fruit and vegetable yogurt is rich in vitamins from fruits and vegetables, such as vitamin C (from fruits) and vitamin A (from certain vegetables, such as carrots), which are beneficial to the immune system, skin health and vision.

[0035] As consumers pay more attention to healthy eating, the demand for fruit-flavored yogurt continues to grow. However, most common fruit-flavored yogurts on the market are mainly fruit-based, with a single combination and a bland taste, which cannot meet consumers' growing demand for healthy foods and novel flavors. In the common yogurt production process, in order to increase the sweetness, sucrose or sweeteners such as erythritol, maltitol, steviol glycosides, and sucralose are usually added. The use of sucrose can affect blood sugar levels, increase the risk of diabetes and other metabolic problems, and do not meet the requirements of some consumers for "zero sucrose", which increases the health burden of consumers. The addition of sweeteners such as stevioside may pose potential risks to health, and some sugar alcohol sweeteners may also cause abdominal distension and diarrhea. Compared with many high-sugar, high-fat snacks, the fruit and vegetable yogurt provided in this application does not add additional white sugar, and its sweetness comes entirely from the sweetness of the jam, meets the 0 sucrose requirements, is low in calories and rich in nutrition, and is a healthy choice; and can provide a rich way to match fruits and vegetables.

[0036] In a more specific embodiment (such as some embodiments and comparative examples provided by the present invention), the formula of the strawberry tomato jam used is calculated by mass: 500 parts of strawberry jelly, 200 parts of red beet juice, 150 parts of tomato paste, 100 parts of dragon fruit puree, and 50 parts of pomegranate juice. The formula of the honeydew melon and cucumber jam used is calculated by mass: 300 parts of fresh honeydew melon, 300 parts of fresh kiwi fruit, 160 parts of fresh cucumber (cucumber), 150 parts of kale puree, and 90 parts of concentrated green extract juice. The present invention does not specifically limit the specific processing technology of fruit and vegetable jams. Conventional process flows in the field such as raw material acceptance, storage, selection, dicing, pre-cooking, weighing, mixed steaming, sterilization, metal detection, aseptic filling, refrigeration, portion packaging, product testing, low-temperature storage, etc. are all possible.

[0037] The citrus fiber fruit and vegetable yogurt provided by the present invention uses milk, citrus fiber and jam as fermentation raw materials, which overcomes the problems faced by spoon-type yogurt such as excessive addition of food additives such as pectin and gelatin and high cost, and also overcomes the defects of current fruit-flavored yogurt such as single flavor and poor texture. It should be noted that those skilled in the art can add other additives that can be added to yogurt to the ingredients according to actual needs and with reference to conventional dosages, which will not be listed or elaborated here. As mentioned above, the fruit and vegetable yogurt provided by the present invention not only has a suitable sweetness, but also can obtain a spoon-type yogurt with a thick taste on the basis of a clean and simple formula.

[0038] The present invention also provides a method for preparing the above-mentioned citrus fiber fruit and vegetable yogurt, comprising a step of dissolving citrus fiber in milk; the temperature of the material is 45-65°C. After the material is dissolved, a homogenization step is included, and the total pressure of the homogenization is 180±20bar. The secondary homogenization pressure is 30±5bar, and the primary homogenization pressure is 150±5bar; the homogenization temperature is 55-75°C. After the homogenization, a fermentation step is included, and the end point acidity value of the fermentation is 70-78°T; the fermented material is then mixed with the jam.

[0039] The method provided by the present invention uses the above-mentioned citrus fiber as a raw material and fruit and vegetable jam as a source of sweetness. The ingredient list only includes raw milk (whole milk powder, skimmed milk powder), jam, citrus fiber, and lactic acid bacteria, thereby achieving a simple formula of the product. By adjusting the weight ratio of each raw material, a spoon-shaped fruit and vegetable flavored yogurt with a smooth taste and rich flavor is obtained.

[0040] In a more specific embodiment, the preparation method provided by the present invention includes the following contents: (1) Chemical preparation: Heat the milk or reconstituted milk to 45°C-65°C, such as 45°C, 50°C, 55°C, 60°C, 65°C, etc., or any other value within the range of 45°C-65°C. After heating the milk or reconstituted milk to the ideal temperature, add the citrus fiber and fully dissolve it. The stirring time is 10min-20min, such as 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20min, etc., or any other value within the range of 10min-20min. Stir until all materials are completely dispersed and dissolved to obtain a liquid. The present invention helps to open the citrus fiber structure by controlling the chemical preparation temperature and chemical preparation time, thereby improving and ensuring the chemical preparation effect and making the product taste better.

[0041] (2) Homogenization and sterilization: During homogenization, the homogenization pressure can be controlled at 150 bar-200 bar, such as 150 bar, 160 bar, 170 bar, 180 bar, 190 bar, 200 bar, or any other value within the range of 150 bar-200 bar. Preferably, the present invention heats the above-mentioned mixed solution to 55°C-75°C, the secondary pressure is 30 bar, the primary pressure is 150 bar, and the total pressure is 180 bar for homogenization. Through the above operation, the citrus fiber can be fully opened to improve the material effect and the taste thickness of the yogurt. The homogenized liquid is sterilized by conventional sterilization methods in the art. Preferably, the present invention adopts pasteurization, and the sterilization temperature is controlled at 90°C-95°C for 5 minutes.

[0042] (3) Cooling: After sterilization, the liquid is cooled to a temperature suitable for the fermentation agent. Conventional cooling methods in the art can be used. Preferably, the present invention uses a plate heat exchanger for cooling before entering the fermentation tank. The cooling temperature should match the characteristics of the fermentation bacteria used. The present invention preferably uses a cooling temperature of 37-44°C.

[0043] (4) Fermentation: After all the above materials have entered the fermentation tank, continue stirring for 15 minutes to fully disperse the bacteria, stop stirring, and keep the materials in a static state to ferment. Record the start time of fermentation. The fermentation temperature should match the characteristics of the fermentation bacteria used. The present invention preferably uses a fermentation temperature of 37-44°C.

[0044] (5) After fermentation, the emulsion is broken and the mixture is cooled. The fermentation can be terminated according to the conventional fermentation endpoint conditions in the art. The fermentation is continued for 4-5 hours, and the acidity reaches 70-78°F. Appropriate stirring technology is used to terminate the fermentation. After the emulsion is broken, the above-mentioned materials are cooled to 4°C-10°C, preferably 4°C. The stirring speed is 20-30 rpm. The semi-finished product is temporarily stored before being canned for ≤12 hours.

[0045] (6) Adding jam and filling: The ingredients of the jam of the present invention may include fruits, vegetables, decolorized and deacidified concentrated juice, drinking water, thickeners (hydroxypropyl distarch phosphate, agar, pectin, gellan gum, xanthan gum, etc.), acidity regulators (citric acid, sodium citrate), sweeteners (sucralose, steviol glycosides, maltitol, erythritol, etc.), food flavors, etc.; more preferably, only fruits, vegetables, decolorized and deacidified concentrated juice may be included. If frozen concentrated jam (or pulp) or frozen chilled jam (or pulp) is used, the packaging is cleaned and disinfected before opening, and the jam or pulp is taken out for direct use; if fresh fruit is used, fresh jam or pulp is prepared according to the general jam or pulp processing method and used after pasteurization. Add jam to the yogurt in the above step, mix and fill, refrigerate after filling, cool the obtained fruit and vegetable yogurt until the temperature of the fruit yogurt drops to 10° C.; store the fruit and vegetable yogurt in a storage tank maintained at 10° C., and then fill the yogurt in the storage tank to obtain the fruit and vegetable yogurt.

[0046] The preparation method provided by the present invention has a simple process, reduces the complex steps in the production process, and is easy to operate; uses standardized fermentation strains and uniform fermentation conditions to ensure the consistency of product quality; has low equipment requirements, is suitable for yogurt factories of various sizes, and is convenient and quick to implement; the production process is relatively simple, can effectively reduce the waste of raw materials and energy consumption, and improve production efficiency; the final product has an excellent taste, meets the needs of most consumers, and has a wide range of market adaptability. In continuation of the above, the present invention proposes a fruit and vegetable yogurt preparation process that improves the consistency and taste of yogurt through a simple formula and process, while increasing its nutritional value, is easy to operate, and is suitable for industrial production.

[0047] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0048] The endpoints and any values ​​of the ranges disclosed in this specification are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0049] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "specific implementations", or "some specific implementations" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0050] In the examples provided in this specification, if no specific techniques or conditions are specified, the techniques or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.

[0051] Example 1 This embodiment provides a citrus fiber fruit and vegetable yogurt, the formula of the citrus fiber fruit and vegetable yogurt is: 900g of whole milk, 0.05g of citrus fiber, 99.85g of strawberry tomato jam, and 0.1g of starter culture.

[0052] This embodiment provides a method for preparing the above citrus fiber fruit and vegetable yogurt, the steps are: S1: Heat the milk to 55°C, dissolve 0.05g of citrus fiber in the heated milk, and stir for 15 minutes until the liquid is mixed.

[0053] S2 homogenization and sterilization: The mixed materials enter the homogenization and sterilization stage, the materials are heated to 65℃-70℃, homogenized under 180bar pressure, and sterilized at 95℃ for 5min.

[0054] S3 Canning and cooling: The sterilized material is pumped into the fermentation tank for cooling at a temperature of 42°C.

[0055] S4 heat preservation fermentation: the obtained material is cooled to 40-44°C, and a fermentation agent is added for heat preservation fermentation. The acidity value at the end of fermentation is 70°T-78°T.

[0056] S5 Cooling and adding fruit and vegetable jam: Turn on the agitator, cool to 4-10°C through the plate heat exchanger, and then add strawberry and tomato fruit and vegetable jam online.

[0057] S6 Filling: After the strawberry, tomato, fruit and vegetable jam and yogurt base are mixed evenly online, filling is performed.

[0058] Example 2 This embodiment provides a citrus fiber fruit and vegetable yogurt, the formula of the citrus fiber fruit and vegetable yogurt is: 900g of whole milk, 0.1g of citrus fiber, 99.8g of strawberry tomato jam, and 0.1g of starter culture.

[0059] This embodiment provides a method for preparing the above citrus fiber fruit and vegetable yogurt, the steps are: S1: Heat the milk to 55°C, dissolve 0.1g of citrus fiber in the heated milk, and stir for 15 minutes until the material and liquid are mixed.

[0060] S2 homogenization and sterilization: The mixed materials enter the homogenization and sterilization stage, the materials are heated to 65℃-70℃, homogenized under 180bar pressure, and sterilized at 95℃ for 5min.

[0061] S3 Canning and cooling: The sterilized material is pumped into the fermentation tank for cooling at a temperature of 42°C.

[0062] S4 heat preservation fermentation: the obtained material is cooled to 40-44°C, and a fermentation agent is added for heat preservation fermentation. The acidity value at the end of fermentation is 70°T-78°T.

[0063] S5 Cooling and adding fruit and vegetable jam: Turn on the agitator, cool to 4-10°C through the plate heat exchanger, and then add strawberry and tomato fruit and vegetable jam online.

[0064] S6 Filling: After the strawberry, tomato, fruit and vegetable jam and yogurt base are mixed evenly online, filling is performed.

[0065] Example 3 This embodiment provides a citrus fiber fruit and vegetable yogurt, the formula of the citrus fiber fruit and vegetable yogurt is: 900g of whole milk, 0.2g of citrus fiber, 99.7g of strawberry tomato jam, and 0.1g of starter culture.

[0066] This embodiment provides a method for preparing the above citrus fiber fruit and vegetable yogurt, the steps are: S1: Heat the milk to 55°C, dissolve 0.2g of citrus fiber in the heated milk, and stir for 15 minutes until the material and liquid are mixed.

[0067] S2 homogenization and sterilization: The mixed materials enter the homogenization and sterilization stage, the materials are heated to 65℃-70℃, homogenized under 180bar pressure, and sterilized at 95℃ for 5min.

[0068] S3 Canning and cooling: The sterilized material is pumped into the fermentation tank for cooling at a temperature of 42°C.

[0069] S4 heat preservation fermentation: the obtained material is cooled to 40-44°C, and a fermentation agent is added for heat preservation fermentation. The acidity value at the end of fermentation is 70°T-78°T.

[0070] S5 Cooling and adding fruit and vegetable jam: Turn on the agitator, cool to 4-10°C through the plate heat exchanger, and then add strawberry and tomato fruit and vegetable jam online.

[0071] S6 Filling: After the strawberry, tomato, fruit and vegetable jam and yogurt base are mixed evenly online, filling is performed.

[0072] Example 4 This embodiment provides a citrus fiber fruit and vegetable yogurt, the formula of the citrus fiber fruit and vegetable yogurt is: 900g of whole milk, 0.5g of citrus fiber, 99.4% of strawberry tomato jam, and 0.1g of starter culture.

[0073] This embodiment provides a method for preparing the above citrus fiber fruit and vegetable yogurt, the steps are: S1: Heat the milk to 55°C, dissolve 0.5g of citrus fiber in the heated milk, and stir for 15 minutes until the material and liquid are mixed.

[0074] S2 homogenization and sterilization: The mixed materials enter the homogenization and sterilization stage, the materials are heated to 65℃-70℃, homogenized under 180bar pressure, and sterilized at 95℃ for 5min.

[0075] S3 Canning and cooling: The sterilized material is pumped into the fermentation tank for cooling at a temperature of 42°C.

[0076] S4 heat preservation fermentation: the obtained material is cooled to 40-44°C, and a fermentation agent is added for heat preservation fermentation. The acidity value at the end of fermentation is 70°T-78°T.

[0077] S5 Cooling and adding fruit and vegetable jam: Turn on the agitator, cool to 4-10°C through the plate heat exchanger, and then add strawberry and tomato fruit and vegetable jam online.

[0078] S6 Filling: After the strawberry, tomato, fruit and vegetable jam and yogurt base are mixed evenly online, filling is performed.

[0079] Example 5 This embodiment provides a citrus fiber fruit and vegetable yogurt, the formula of the citrus fiber fruit and vegetable yogurt is: 900g of whole milk, 0.2g of citrus fiber, 99.7g of honeydew melon and cucumber jam, and 0.1g of starter.

[0080] This embodiment provides a method for preparing the above citrus fiber fruit and vegetable yogurt, the steps are: S1: Heat the milk to 55°C, dissolve 0.2g of citrus fiber in the heated milk, and stir for 15 minutes until the material and liquid are mixed.

[0081] S2 homogenization and sterilization: The mixed materials enter the homogenization and sterilization stage, the materials are heated to 65℃-70℃, homogenized under 180bar pressure, and sterilized at 95℃ for 5min.

[0082] S3 Canning and cooling: The sterilized material is pumped into the fermentation tank for cooling at a temperature of 42°C.

[0083] S4 heat preservation fermentation: the obtained material is cooled to 40-44°C, and a fermentation agent is added for heat preservation fermentation. The acidity value at the end of fermentation is 70°T-78°T.

[0084] S5 Cooling and adding fruit and vegetable jam: Turn on the agitator, cool to 4-10°C through the plate heat exchanger, and then add honeydew melon, cucumber fruit and vegetable jam online.

[0085] S6 Filling: After the honeydew melon, cucumber, fruit and vegetable jam and yogurt base are mixed evenly online, they are filled.

[0086] Example 6 This embodiment provides a citrus fiber fruit and vegetable yogurt, the formula of the citrus fiber fruit and vegetable yogurt is: 900g of skimmed raw milk, 0.2g of citrus fiber, 99.7g of strawberry tomato jam, and 0.1g of starter culture.

[0087] This embodiment provides a method for preparing the above citrus fiber fruit and vegetable yogurt, the steps are: S1 Preparation of skimmed raw milk: The pre-treated whole milk is sent to the centrifuge. The centrifuge rotates at high speed to separate the fat and water in the milk. The fat will float to the top to form cream. The separated cream (fat) is separated from the skimmed milk and the required skimmed milk is collected.

[0088] S2: Heat skim milk to 55°C, dissolve 0.2 parts of citrus fiber in the heated skim milk, and stir for 15 minutes until the material and liquid are mixed.

[0089] S3 homogenization and sterilization: The mixed materials enter the homogenization and sterilization stage, the materials are heated to 65℃-70℃, homogenized under 180bar pressure, and sterilized at 95℃ for 5min.

[0090] S4 Canning and cooling: The sterilized material is pumped into the fermentation tank for cooling at a temperature of 42°C.

[0091] S5 heat preservation fermentation: the obtained material is cooled to 40-44°C, and a fermentation agent is added for heat preservation fermentation. The acidity value at the end of fermentation is 70°T-78°T.

[0092] S6 Cooling and adding fruit and vegetable jam: Turn on the agitator, cool to 4-10°C through the plate heat exchanger, and then add strawberry and tomato fruit and vegetable jam online.

[0093] S7 filling: After the strawberry, tomato, fruit and vegetable jam and yogurt base are mixed evenly online, filling is carried out.

[0094] Comparative Example 1 This comparative example provides a fruit and vegetable yogurt, the formula of which is: 900g of whole milk, 99.9g of strawberry tomato jam, and 0.1g of starter culture.

[0095] The preparation method of the fruit and vegetable yogurt described in this comparative example refers to Example 3, except that no citrus fiber is added.

[0096] Comparative Example 2 This comparative example provides a citrus fiber fruit and vegetable yogurt, and its formula is: 900g of whole milk, 1g of citrus fiber, 98.9g of strawberry tomato jam, and 0.1g of starter culture.

[0097] The preparation method of the fruit and vegetable yogurt described in this comparative example refers to Example 3, except that the ratio of raw milk to citrus fiber is adjusted from 4500:1 to 900:1.

[0098] Comparative Example 3 This comparative example provides a citrus fiber fruit and vegetable yogurt, and its formula is: 900g of whole milk, 0.2g of commercially available pectin-free citrus fiber, 99.7g of strawberry tomato jam, and 0.1g of starter culture. The commercially available pectin-free citrus fiber is RL-02 provided by Hebei Brothers Yilan Food Technology Co., Ltd.

[0099] The preparation method of the fruit and vegetable yogurt described in this comparative example refers to Example 3, the only difference being that commercially available pectin-free citrus fiber is used.

[0100] Comparative Example 4 This comparative example provides a citrus fiber fruit and vegetable yogurt, and its formula is: 900g of whole milk, 0.2g of citrus fiber, 99.7g of strawberry tomato jam, and 0.1g of starter culture.

[0101] The preparation method of the fruit and vegetable yogurt described in this comparative example refers to Example 3, the only difference being that the homogenization pressure in step S2 is adjusted to 100 bar.

[0102] Comparative Example 5 This comparative example provides a citrus fiber fruit and vegetable yogurt, and its formula is: 900g of whole milk, 0.2g of agar, 0.1g of gelatin, 1g of concentrated milk protein powder, 0.1g of egg yolk powder, 98.5g of strawberry tomato jam, and 0.1g of starter.

[0103] The steps of the preparation method of the fruit and vegetable yogurt described in this comparative example are as follows: S1: Heat whole milk to 55°C, dissolve 0.2 parts of agar, 0.1 parts of gelatin, 1 part of concentrated milk protein powder, and 0.1 parts of egg yolk powder in the heated whole milk, and stir for 15 minutes until the material liquid is mixed.

[0104] S2: The mixed materials enter the homogenization and sterilization stage, the materials are heated to 65℃-70℃, homogenized under 100bar pressure, and sterilized at 95℃ for 5min; S3: The sterilized material is put into a fermentation tank for cooling at a temperature of 42°C; S4: The obtained material is cooled to 40-44°C, and a fermentation agent is added for heat preservation and fermentation. The acidity value at the end of fermentation is 70°T-78°T; S5: Cooling and adding fruit and vegetable jam: Turn on the agitator, cool to 4-10°C through the plate heat exchanger, and then add fruit and vegetable jam online; S6: Filling: After the strawberry tomato fruit and vegetable jam and the yogurt base are evenly mixed online, filling is performed.

[0105] That is, the difference between this comparative example and Example 3 is that the citrus fiber used in the present invention is replaced by a colloid commonly available on the market.

[0106] Experimental Example 1 The fruit and vegetable yogurts prepared in the above-mentioned embodiments and comparative examples were subjected to taste and flavor evaluation experiments. The inspection items were appearance color, texture state, taste, flavor, and product stability. The corresponding scoring criteria were as follows: Appearance color: The color is uniform and consistent, milky white or slightly yellow, or the color is consistent with the added ingredients. The score is 1-9 points, 1 point for poor appearance color, 5 points for acceptable appearance color, and 9 points for excellent appearance color.

[0107] Tissue state: The tissue is fine and uniform, without whey precipitation. The score is 1-9, with 1 point for poor tissue state, 5 points for acceptable tissue state, and 9 points for excellent tissue state.

[0108] Taste: The taste is smooth and full, and can be drunk directly. The score is 1-9, 1 point means poor taste, 5 points means acceptable taste, and 9 points means excellent taste.

[0109] Flavor: The flavor is natural, with a score of 1-9, where 1 is poor flavor, 5 is acceptable flavor, and 9 is excellent flavor.

[0110] Stability: no water precipitation and no stratification, with a score of 1-9, 1 for severe water precipitation and stratification, 5 for acceptable stability, and 9 for no water precipitation and no stratification.

[0111] The test results are shown in Table 1 below: Table 1

[0112] It can be seen from Table 1 that the citrus fiber fruit and vegetable yogurt prepared in each embodiment of the present invention has a good appearance, a uniform and delicate taste, and a good fruit and vegetable flavor. The ingredient list only contains raw milk, citrus fiber, fruit and vegetable jam, and lactic acid bacteria, which provides a rich taste and taste while having a simple ingredient list.

[0113] By comparing the examples with the comparative examples, it can be seen that: improper addition of citrus fiber will significantly affect the viscosity of the finished product, thereby causing the overall sensory results of the yogurt to deteriorate; different citrus fibers have large deviations in effect, and the citrus fiber used in the present invention is more suitable for yogurt products and can provide a better yogurt taste; the structure and performance of citrus fiber will change greatly after high-pressure homogenization treatment, and its hydration properties will be significantly improved after appropriate high-pressure homogenization; the citrus fiber used in the present invention can replace common yogurt thickeners such as agar and gelatin on the market, thereby providing a better taste, and the ingredients are simple.

[0114] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. Citrus fiber fruit and vegetable yogurt, characterized in that: The invention comprises the following raw materials in parts by weight: 850-950 parts of milk, 0.1-0.6 parts of citrus fiber and 50-140 parts of jam; wherein the citrus fiber contains 90±5% of total dietary fiber; and the total dietary fiber contains 50±3% of water-soluble fiber and 48±3% of insoluble fiber.

2. The citrus fiber fruit and vegetable yogurt according to claim 1, characterized in that: The water-soluble fiber comprises 97±2% of pectin, and / or the insoluble fiber comprises 85±3% of cellulose.

3. The citrus fiber fruit and vegetable yogurt according to claim 1 or 2, characterized in that: The raw materials also include a leavening agent; the amount of the leavening agent is 0.1±0.01 parts; or, the amount of the leavening agent is 80-120 U / ton.

4. The citrus fiber fruit and vegetable yogurt according to any one of claims 1 to 3, characterized in that: The invention comprises the following raw materials in parts by weight: 880-920 parts of milk, 0.2-0.5 parts of citrus fiber, 90-100 parts of jam and 0.1±0.01 parts of starter.

5. The citrus fiber fruit and vegetable yogurt according to any one of claims 1 to 4, characterized in that: The total mass parts of each raw material is 1000 parts.

6. The citrus fiber fruit and vegetable yogurt according to any one of claims 1 to 5, characterized in that: In the jam, the total weight of fruits and vegetables accounts for ≥35%.

7. The citrus fiber fruit and vegetable yogurt according to any one of claims 1 to 6, characterized in that: The raw materials do not contain any other thickening ingredients other than citrus fiber.

8. The method for preparing the citrus fiber fruit and vegetable yogurt according to any one of claims 1 to 7, characterized in that: The method comprises the step of dissolving citrus fiber in milk; the temperature of the material is 45-65°C.

9. The preparation method according to claim 8, characterized in that: After the material is quenched, a homogenization step is included, and the total pressure of the homogenization is 180±20bar; Preferably, the secondary homogenization pressure is 30±5 bar, the primary homogenization pressure is 150±5 bar; and the homogenization temperature is 55-75°C.

10. The preparation method according to claim 9, characterized in that: After homogenization, a fermentation step is included, and the end point acidity of the fermentation is 70-78°T; the fermented material is then mixed with the jam.

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