Yoghourt puree for infants and preparation method thereof

Abstract

The invention relates to the technical field of puree food, in particular to infant yoghurt puree and a preparation method thereof. The fruit paste is prepared by the method. The method comprises the following steps: weighing required amounts of raw material components including raw milk, a leavening agent, an enzyme preparation and thickening fruits; the leavening agent comprises a heterotrophic fermentation strain and a bifidobacterium fermentation strain; the enzyme preparation comprises esterifying enzyme and lactase; the method comprises the following steps: firstly, concentrating raw milk by adopting an RO membrane, and then carrying out degassing treatment, first homogenization treatment and first sterilization treatment on the raw milk; adding a leavening agent and an enzyme preparation into the raw milk subjected to the first sterilization treatment, and performing fermentation and enzymolysis treatment to obtain fermented milk; carrying out shearing and refining treatment on fermented milk, adding the pretreated thickened fruits, uniformly mixing, and carrying out second homogenization treatment to obtain a homogenized material liquid; and canning the homogenized material liquid and carrying out second sterilization treatment to obtain a fruit paste product. The fermentation time can be shortened, the taste and smell of the product are improved, and the shelf life stability of the product is improved.

Description

Technical Field

[0001] The invention relates to the technical field of puree foods, and in particular to infant yogurt puree and a preparation method thereof. Background Art

[0002] As an emerging category of infant food supplement, infant yogurt puree has grown rapidly in domestic and international markets in recent years. It is essentially a combination product of yogurt and infant puree, which can enhance the nutritional value of infant puree while giving it a new flavor and taste.

[0003] Relevant regulations stipulate that currently only 15 strains of lactic acid bacteria (specifically Bifidobacterium longum infantis R0033, Bifidobacterium longum infantis M-63, Bifidobacterium longum subsp. longum BB536, Bifidobacterium breve M-16V, Bifidobacterium bifidum R0071, Bifidobacterium animalis lactis Bb-12, Bifidobacterium animalis lactis HN019, Bifidobacterium animalis lactis Bi-07, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus HN001, Lactobacillus rhamnosus MP108, Lactobacillus helveticus R0052, Lactobacillus mucilaginosus CECT5716, Lactobacillus acidophilus NCFM and Lactobacillus mucilaginosus reuteri DSM17938) can be used in infant food. Traditional yogurt fermentation strains, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are not among these 15 strains of lactic acid bacteria. Of the 15 lactic acid bacteria strains approved for use in infant foods, Bifidobacterium strains account for more than half. Among them, Bifidobacterium animalis subspecies lactis Bb-12 is particularly popular in infant yogurt and fruit puree products due to its excellent efficacy. However, Bifidobacterium fermentation is anaerobic, requiring a long fermentation time in yogurt and producing large amounts of acetic acid. High levels of acetic acid can produce a pungent odor and a stimulating taste, which can negatively impact the sensory experience of yogurt and fruit puree products.

[0004] In addition, due to the unstable nature of yogurt itself and consumers' demand for a long shelf life for complementary food products, commercially available infant yogurt puree products often add starch and citrus fiber to thicken and improve the product's shelf stability, but this does not meet the expectations of some consumers for clean labels.

[0005] In summary, there is a need to develop an infant yogurt puree and a preparation method thereof to solve the problems of long fermentation time using bifidobacterium fermentation in the prior art, the problem of high acetic acid content producing a pungent odor and irritating taste, and the problem that the addition of starch and citrus fiber to thicken the product and improve shelf life stability does not meet the clean label expectations of some consumers. Summary of the Invention

[0006] The present invention aims to provide an infant yogurt puree and a preparation method thereof, and the specific technical scheme is as follows: In a first aspect, the present invention provides a method for preparing infant yogurt puree, comprising: Step S1, weighing the following raw material components in mass percentage: 30% to 90% raw milk, 0.01% to 0.1% starter, 0.02% to 0.2% enzyme preparation and 9% to 69% thickened fruit; the starter includes a heterotypic fermentation strain and a bifidobacterial fermentation strain, and the mass ratio of the two is 1 to 4:1, and the number of viable bacteria of both is greater than or equal to 10 8 CFU / g; the enzyme preparation comprises esterase and lactase, and the mass ratio of the two is 1:10~10:1; Step S2, first concentrating the raw milk using an RO membrane, and then sequentially performing a degassing process, a first homogenization process, and a first sterilization process on the concentrated raw milk; Step S3, adding the starter and the enzyme preparation to the raw milk after the first sterilization treatment, and subjecting the milk to fermentation and enzymolysis at 35-45° C. to obtain fermented milk with a pH value of 4.4-4.5; Step S4, after the fermented milk is sheared and thinned, the pre-treated thickened fruit is added, mixed, and then subjected to a second homogenization process to obtain a homogenous liquid; Step S5: canning and sterilizing the homogenized liquid to obtain an infant yogurt puree product.

[0007] Optionally, the fermentation agent further comprises a homotypic fermentation strain; the number of viable cells of the homotypic fermentation strain is greater than or equal to 10 8 CFU / g; the mass ratio of the heterofermentative strain, the bifidobacterial fermentative strain and the homofermentative strain is 1~4:1:1.

[0008] Optionally, the bifidobacterium fermentation strain includes at least one of Bifidobacterium longum subsp. infantis R0033, Bifidobacterium longum subsp. infantis M-63, Bifidobacterium longum subsp. longum BB536, Bifidobacterium breve M-16V, Bifidobacterium bifidum R0071, Bifidobacterium animalis subsp. lactis Bb-12, Bifidobacterium animalis subsp. lactis HN019, and Bifidobacterium animalis subsp. lactis Bi-07; The heterofermentative strains include Lactobacillus reuteri DSM17938; The homofermentative strain includes at least one of Lactobacillus rhamnosus GG, Lactobacillus rhamnosus HN001, Lactobacillus rhamnosus MP108, Lactobacillus helveticus R0052, Lactobacillus mucilaginosus CECT5716 and Lactobacillus acidophilus NCFM.

[0009] Optionally, the thickening fruit includes at least one of hawthorn and cranberry.

[0010] Optionally, in step S2, the concentration multiple used in the concentration process is 1.2-1.5, the concentration pressure used is 2-6 bar, the concentration temperature used is 5-60° C.; the RO membrane pore size is 0.1-1 nm; The degassing temperature used in the degassing treatment is 55~65℃, and the degassing pressure is -0.5±0.2bar; The homogenization temperature used in the first homogenization treatment is 55-65°C, and the homogenization pressure used is 150-190 bar; The sterilization temperature used in the first sterilization treatment is 95±2° C., and the sterilization time used is 300±50 s.

[0011] Optionally, in step S4, the second homogenization process adopts a homogenization temperature of 40-70° C. and a homogenization pressure of 100-200 bar; The pretreatment comprises sequentially crushing and pulping the thickened fruit to obtain a thickened pulp.

[0012] Optionally, the pretreatment further includes boiling the thickened slurry after the beating treatment; the boiling treatment controls the concentration multiple of the thickened slurry to be 1.0~2.0.

[0013] Optionally, in step S5, the second sterilization treatment adopts water bath sterilization or high temperature sterilization; the water bath temperature used in the water bath sterilization is 85~98℃, and the water bath time used is 5~25min; the sterilization temperature used in the high temperature sterilization is 115~130℃, and the sterilization time used is 5~20min.

[0014] Optionally, the raw material components further include flavoring fruit; the flavoring fruit is in the form of at least one of original fruit, pulp and juice; the mass ratio of the flavoring fruit to the thickening fruit is 1~60:9~69, and the flavoring fruit and the pre-treated thickening fruit are mixed and then added to the fermented milk after shearing and refining treatment, and after mixing, a second homogenization treatment is performed to obtain a homogenous liquid.

[0015] In a second aspect, the present invention provides an infant yogurt puree, which is prepared using the method for preparing the infant yogurt puree.

[0016] The application of the technical solution of the present invention has at least the following beneficial effects: The present invention provides a method for preparing infant yogurt puree, which can shorten the fermentation time, improve the taste and smell of the product, and increase the shelf life stability of the product. In terms of shortening the fermentation time: the bifidobacterial fermentation strain belongs to anaerobic fermentation. When oxygen is present in raw milk, its fermentation speed is slow, while the heterofermentative strain will produce CO2 during fermentation, which can promote the formation of an anaerobic fermentation environment and increase the fermentation speed of the bifidobacterial fermentation strain; in addition, the fermentation speed of the bifidobacterial fermentation strain and the heterofermentative strain is related to the carbon source used for fermentation. The carbon source in raw milk is lactose, and the lactose in the raw milk is hydrolyzed into glucose by lactase. The bifidobacterial fermentation strain and the heterofermentative strain can directly use glucose for fermentation to increase the fermentation speed; therefore, the combination of the heterofermentative strain, the bifidobacterial fermentation strain and lactase in the present invention can increase the fermentation speed and shorten the fermentation time, thereby solving the problem of long fermentation time in the prior art using bifidobacterium fermentation; step S3 of the present invention is limited to fermentation enzymatic hydrolysis at 35-45°C, which is also conducive to increasing the fermentation speed and shortening the fermentation time; In terms of improving the taste and smell of the product: heterotypic fermentation strains use glucose to ferment to produce lactic acid, ethanol, acetic acid and CO2, and bifidobacterium fermentation strains use glucose to ferment to produce lactic acid and acetic acid. The present invention uses esterification enzymes to synthesize acetic acid and ethanol in fermented milk into ethyl acetate with an aromatic, sweet or fruity smell. Therefore, under the action of esterification enzymes, not only can the acetic acid content in the fermented milk be reduced, but also the product can be given an aromatic, sweet or fruity smell, solving the problem of high acetic acid content and irritating taste caused by bifidobacterium fermentation in the prior art; the pH value of the fermented milk is limited to 4.4-4.5 in step S3 of the present invention, which is also conducive to improving the taste and smell of the product and the coagulation effect; In terms of improving product shelf stability: thickening fruits have a high pectin content and are a good source of natural thickeners, thereby achieving the effect of improving product shelf stability. This solves the problem that the existing technology of adding starch and citrus fiber to thicken and improve product shelf stability does not meet the clean label expectations of some consumers.

[0017] In addition to the above-described objects, features and advantages, the present invention has other objects, features and advantages. The present invention will be further described in detail below with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The accompanying drawings, which constitute part of this application, are intended to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are intended to explain the present invention and do not constitute an undue limitation of the present invention. In the accompanying drawings: Figure 1 This is a schematic flow chart of a method for preparing infant yogurt puree in Example 1 of the present invention. DETAILED DESCRIPTION

[0019] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention are within the scope of protection of the present invention.

[0020] Example 1: See also Figure 1 , a method for preparing infant yogurt puree, comprising: Step S1, weighing the following raw material components in percentage by mass: 60% raw milk (the quality of raw milk meets the requirements of GB19301-2010 standard), 0.06% starter culture, 0.1% enzyme preparation, and 20% thickening fruit (specifically cranberry); the starter culture includes a heterofermentative strain (specifically Lactobacillus reuteri DSM17938) and a bifidobacterium fermentative strain (specifically Bifidobacterium animalis subspecies lactis Bb-12), and the mass ratio of the two is 2:1, and the number of viable bacteria of both is greater than or equal to 10 8 CFU / g; the enzyme preparation comprises esterase and lactase, wherein the mass ratio of esterase to lactase is 7:3; Step S2, first concentrating the raw milk using an RO membrane, and then sequentially performing a degassing process, a first homogenization process, and a first sterilization process on the concentrated raw milk; Step S3, adding the starter and the enzyme preparation to the raw milk after the first sterilization treatment, and subjecting the milk to fermentation and enzymolysis at 35-45° C. (specifically 40° C.) to obtain fermented milk with a pH value of 4.4-4.5 (the fermented milk contains the starter and the enzyme preparation, and the corresponding pH value thereof is a dynamic value, which varies within a range of 4.4-4.5); Step S4, subjecting the fermented milk to a shearing pump shearing and thinning treatment, adding the pre-treated thickened fruit, mixing, and then performing a second homogenization treatment to obtain a homogenous liquid; Step S5: canning and sterilizing the homogenized liquid to obtain an infant yogurt puree product.

[0021] In step S2, the concentration treatment adopts a concentration multiple of 1.2, a concentration pressure of 4 bar, and a concentration temperature of 10°C; the RO membrane pore size is 0.8 nm; The degassing temperature used in the degassing treatment is 60°C and the degassing pressure is -0.5 bar; The homogenization temperature used in the first homogenization process is 60° C., and the homogenization pressure used is 180 bar; The sterilization temperature used in the first sterilization treatment is 95° C., and the sterilization time used is 300 s.

[0022] In step S4, the second homogenization process uses a homogenization temperature of 60° C. and a homogenization pressure of 120 bar; The pretreatment comprises sequentially crushing and pulping the thickened fruit to obtain a thickened pulp.

[0023] In step S5, the second sterilization treatment adopts water bath sterilization or high temperature sterilization; the water bath sterilization is completed in a water bath, the water bath temperature adopted is 95° C., and the water bath time adopted is 15 minutes.

[0024] The raw material components also include flavoring fruit; the flavoring fruit is in the form of fruit pulp, specifically pear puree (a commercially available product); the mass ratio of the flavoring fruit to the thickening fruit is 19.84:20 (that is, the mass percentage of the flavoring fruit is 19.84%), and the flavoring fruit and the pre-treated thickening fruit are mixed and then added to the fermented milk after shearing and refining treatment. After mixing, a second homogenization treatment is performed to obtain a homogenous liquid.

[0025] Example 2: Different from Example 1, the mass percentage of the thickening fruit is 30%, and the mass ratio of the flavoring fruit to the thickening fruit is 9.84:30 (ie, the mass percentage of the flavoring fruit is 9.84%).

[0026] Example 3: The difference from Example 1 is that in step S1, the mass percentage of raw milk is 80%, the starter is 0.1%, and the thickening fruit is 10% (specifically hawthorn); the starter includes a heterofermentative strain (specifically Lactobacillus reuteri DSM17938), a bifidobacterium fermentative strain (specifically Bifidobacterium animalis subspecies lactis Bb-12), and a homofermentative strain (specifically Lactobacillus rhamnosus GG), and the mass ratio of the three is 1.33:1:1 (i.e., the mass percentage of Lactobacillus reuteri DSM17938 is 0.04%, the mass percentage of Bifidobacterium animalis subspecies lactis Bb-12 is 0.03%, and the mass percentage of Lactobacillus rhamnosus GG is 0.03%), and the number of viable bacteria of the three is greater than or equal to 10 8 CFU / g; the flavoring fruit is in the form of juice, specifically concentrated apple juice (a commercially available product); the mass ratio of the flavoring fruit to the thickening fruit is 9.8:10 (i.e., the mass percentage of the flavoring fruit is 9.8%); In step S2, the concentration multiple used in the concentration process is 1.4; In step S4, the homogenization pressure used in the second homogenization treatment is 130 bar; the pretreatment also includes boiling the thickened slurry after the beating treatment; the boiling treatment controls the concentration multiple of the thickened slurry to 1.5, and the pectin content can be further increased by boiling.

[0027] Comparative Example 1: The difference from Example 1 is that the use of heterofermentative strains and lactase is eliminated, and pear puree is used to supplement the amount of heterofermentative strains and lactase.

[0028] Comparative Example 2: The difference from Example 1 is that the use of esterifying enzyme is eliminated and pear puree is used to supplement the amount of esterifying enzyme.

[0029] Comparative Example 3: The difference from Example 3 is that the use of thickening fruit is eliminated, and concentrated apple juice is used to supplement the amount of thickening fruit.

[0030] Comparative Example 4: Different from Example 3, the use of thickening fruit was omitted, 1% by mass of citrus fiber and 1.5% by mass of starch were added, and concentrated apple juice was used to make up the remaining amount of thickening fruit (i.e., 7.5% by mass of concentrated apple juice was added).

[0031] Samples of the infant yogurt puree products prepared in Examples 1-3 and Comparative Examples 1-4 were collected and tested for water retention, viscosity, acetic acid content, ethanol content, ethyl acetate content, and sensory testing. The sensory testing method was as follows: 30 randomly selected testers (who met the requirements for preferred evaluators according to GB / T 16291.1-2012) were asked to perform sensory evaluations on the samples for their perceived liking. The scoring criteria are shown in Table 1. Specific test results are shown in Table 2.

[0032] The water holding capacity test method (refer to the water holding capacity test method in Reference 1; Reference 1 is Luo Tianqi, Cai Miao, Zhang Min, et al. Effect of auxiliary fermentation strains on the quality of fermented milk [J]. Dairy Science and Technology, 2019, 42(03): 1-8.) is as follows: first record the total weight of the sample; then place the sample in a centrifuge and centrifuge it at 4000 rpm for 10 minutes, and record the weight of the supernatant; finally, calculate the water holding capacity according to the following formula: water holding capacity = (total sample weight - supernatant weight) / total sample weight.

[0033] The viscosity test method is as follows: Refer to Appendix C of GB / T 14215-2021 General Rules for Quality of Canned Tomato Sauce, Determination of Tomato Sauce Viscosity, use a Bostwick consistometer, and test the flow distance of the sample in 30 seconds. This distance is the viscosity.

[0034] The acetic acid content test, ethanol content test and ethyl acetate content test all adopted the following test method (refer to the detection method in Reference 2; Reference 2 is Zheng Xiaoji, Liu Fei, Ren Quanlu, et al. Comparison of cheese flavor differences in different Kazakh residential areas in Xinjiang based on SPME-GC-MS method [J]. Food Science, 2018, 39(08):83-89.): Detection was performed using headspace-solid phase microextraction-gas chromatography-mass spectrometry, and quantification was performed using the internal standard method.

[0035] Table 1 Sensory test scoring criteria Table 2 Test results As shown in Table 2, compared with Comparative Example 1, the present invention can increase the fermentation speed and shorten the fermentation time by combining heterotypic fermentation strains, bifidobacterial fermentation strains and lactase in Examples 1 to 3. This is because the bifidobacterial fermentation strain belongs to anaerobic fermentation. When oxygen is present in raw milk, its fermentation speed is slow, while the heterotypic fermentation strain produces CO2 during fermentation, which can promote the formation of an anaerobic fermentation environment and increase the fermentation speed of the bifidobacterial fermentation strain. In addition, the fermentation speed of the bifidobacterial fermentation strain and the heterotypic fermentation strain is related to the carbon source used for fermentation. The carbon source in raw milk is lactose. The lactose in raw milk is hydrolyzed into glucose by lactase. The bifidobacterial fermentation strain and the heterotypic fermentation strain directly use glucose for fermentation to increase the fermentation speed.

[0036] In addition, compared to Comparative Example 1, the combined use of heterofermentative strains, bifidobacterial fermentation strains, and lactase in Examples 1-3 of the present invention can also reduce the acetic acid content and increase the ethyl acetate content, which imparts a fragrant, sweet, or fruity aroma to the product, thereby improving the product's taste, flavor, and overall liking. This is because Comparative Example 1 only uses bifidobacterial fermentation strains for fermentation, resulting in lactic acid and acetic acid as the products, which fail to be converted into ethyl acetate, resulting in an increased pungent odor and irritation of the product. In contrast, in Examples 1-3 of the present invention, heterofermentative strains are used, capable of fermenting to produce ethanol. Under the action of esterase, acetic acid and ethanol are synthesized into ethyl acetate with a fragrant, sweet, or fruity aroma, thereby imparting a fragrant, sweet, or fruity aroma to the product, improving the product's taste, flavor, and overall liking.

[0037] Compared to Comparative Example 2, the combined use of heterofermentative strains, bifidobacterial fermentative strains, and lactase in Examples 1-3 of the present invention further reduced the acetic acid content and increased the ethyl acetate content, which imparts a fragrant, sweet, or fruity aroma to the product, thereby improving the product's taste, flavor, and overall liking. This is because Comparative Example 2 lacked the use of an esterase, preventing the synthesis of acetic acid and ethanol into ethyl acetate with a fragrant, sweet, or fruity aroma. In contrast, the use of an esterase in Examples 1-3 of the present invention enabled the synthesis of acetic acid and ethanol into ethyl acetate with a fragrant, sweet, or fruity aroma, thereby imparting a fragrant, sweet, or fruity aroma to the product and improving the product's taste, flavor, and overall liking.

[0038] Compared to Comparative Examples 3 and 4, the use of hawthorn fruit as a thickener in Example 3 of the present invention improved the product's water retention, reduced its viscosity, and thus enhanced its shelf stability, demonstrating the combined thickening effect of starch and citrus fiber. This demonstrates that hawthorn fruit, with its high pectin content, is a good source of natural thickeners, thereby improving the product's shelf stability and meeting consumers' expectations for clean labels.

[0039] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. A method for preparing infant yogurt puree, characterized in that: include: Step S1, weighing the following raw material components in mass percentage: 30% to 90% raw milk, 0.01% to 0.1% starter, 0.02% to 0.2% enzyme preparation and 9% to 69% thickened fruit; the starter includes a heterotypic fermentation strain and a bifidobacterial fermentation strain, and the mass ratio of the two is 1 to 4:1, and the number of viable bacteria of both is greater than or equal to 10 8 CFU / g; the enzyme preparation comprises esterase and lactase, and the mass ratio of the two is 1:10~10:1; Step S2, first concentrating the raw milk using an RO membrane, and then sequentially performing a degassing process, a first homogenization process, and a first sterilization process on the concentrated raw milk; Step S3, adding the starter and the enzyme preparation to the raw milk after the first sterilization treatment, and subjecting the milk to fermentation and enzymolysis at 35-45° C. to obtain fermented milk with a pH value of 4.4-4.5; Step S4, after the fermented milk is sheared and thinned, the pre-treated thickened fruit is added, mixed, and then subjected to a second homogenization process to obtain a homogenous liquid; Step S5: canning and sterilizing the homogenized liquid to obtain an infant yogurt puree product.

2. The method for preparing infant yogurt puree according to claim 1, wherein The fermentation agent also includes a homotypic fermentation strain; the number of viable bacteria of the homotypic fermentation strain is greater than or equal to 10 8 CFU / g; the mass ratio of the heterofermentative strain, the bifidobacterial fermentative strain and the homofermentative strain is 1~4:1:

1.

3. The method for preparing infant yogurt puree according to claim 2, wherein The bifidobacterium fermentation strains include at least one of Bifidobacterium longum subsp. infantis R0033, Bifidobacterium longum subsp. infantis M-63, Bifidobacterium longum subsp. longum BB536, Bifidobacterium breve M-16V, Bifidobacterium bifidum R0071, Bifidobacterium animalis subsp. lactis Bb-12, Bifidobacterium animalis subsp. lactis HN019, and Bifidobacterium animalis subsp. lactis Bi-07; The heterofermentative strains include Lactobacillus reuteri DSM17938; The homofermentative strain includes at least one of Lactobacillus rhamnosus GG, Lactobacillus rhamnosus HN001, Lactobacillus rhamnosus MP108, Lactobacillus helveticus R0052, Lactobacillus mucilaginosus CECT5716 and Lactobacillus acidophilus NCFM.

4. The method for preparing infant yogurt puree according to claim 1, wherein The thickening fruit includes at least one of hawthorn and cranberry.

5. The method for preparing infant yogurt puree according to claim 1, wherein In step S2, the concentration treatment adopts a concentration multiple of 1.2 to 1.5, a concentration pressure of 2 to 6 bar, and a concentration temperature of 5 to 60° C.; the pore size of the RO membrane is 0.1 to 1 nm; The degassing temperature used in the degassing treatment is 55~65℃, and the degassing pressure is -0.5±0.2bar; The homogenization temperature used in the first homogenization treatment is 55-65°C, and the homogenization pressure used is 150-190 bar; The sterilization temperature used in the first sterilization treatment is 95±2° C., and the sterilization time used is 300±50 s.

6. The method for preparing infant yogurt puree according to claim 1, wherein In step S4, the second homogenization process uses a homogenization temperature of 40-70°C and a homogenization pressure of 100-200 bar; The pretreatment comprises sequentially crushing and pulping the thickened fruit to obtain a thickened pulp.

7. The method for preparing infant yogurt puree according to claim 6, characterized in that: The pretreatment further includes boiling the thickened slurry after the beating treatment; the boiling treatment controls the concentration multiple of the thickened slurry to be 1.0-2.

0.

8. The method for preparing infant yogurt puree according to claim 1, wherein In step S5, the second sterilization treatment adopts water bath sterilization or high temperature sterilization; the water bath temperature used in the water bath sterilization is 85~98℃, and the water bath time used is 5~25min; the sterilization temperature used in the high temperature sterilization is 115~130℃, and the sterilization time used is 5~20min.

9. The method for preparing infant yogurt puree according to any one of claims 1 to 8, characterized in that: The raw material components also include flavoring fruit; the flavoring fruit includes at least one of original fruit, pulp and juice; the mass ratio of the flavoring fruit to the thickening fruit is 1-60:9-69, and the flavoring fruit and the pre-treated thickening fruit are mixed and then added to the fermented milk after shearing and refining treatment, and after mixing, a second homogenization treatment is performed to obtain a homogenous liquid.

10. A yogurt puree for infants, characterized in that: The product is prepared by the method for preparing infant yogurt puree according to claim 9.

Images