Fermented milk containing fruit and vegetable particles and preparation method thereof

Abstract

The invention relates to fermented milk containing fruit and vegetable particles and a preparation method thereof. The fermented milk containing the fruit and vegetable particles provided by the invention contains the fruit and vegetable particles with fresh taste, flavor and texture, and well reserves original nutrition and active ingredients of fruits and vegetables. The preparation method of the fermented milk containing the fruit and vegetable particles is characterized by adopting ultrahigh pressure for pre-processing raw milk and then fermenting, so that effective sterilization is realized, a certain homogenization effect is achieved, a fermented product has better viscosity and gel property, the fruit and vegetable particles are well ensured to be dispersed, and the phenomena such as sinking and gathering during the warranty period are avoided. The fermented milk containing the fruit and vegetable particles provided by the invention can be stored for 35 days at low temperature, and the microorganisms of the product during the warranty period meet the national standards.

Description

technical field

[0001] The invention relates to fermented milk containing fruit and vegetable particles and a preparation method thereof. Background technique

[0002] Fruit yogurt refers to the milky product made by adding raw materials such as pulp, fruit flavor or jam before or after milk-based fermentation. The finished product must contain a large number of corresponding live bacteria. For yogurt manufacturers, developing fruit and vegetable extension products based on original flavor products can provide consumers with more choices and increase product market share. With the improvement of people's quality of life, people began to pay more and more attention to safety and health issues. Fruit yogurt, as a popular health product, has a growing demand for it. Usually, fruit and vegetable yogurt is made from fresh fruits and vegetables, and is made through processes such as washing, peeling, cutting, sugaring, acid adjustment, and high-temperature cooking, among which th...

Examples

Embodiment 1

[0029] 1. Preparation of fermented milk base:

[0030] Get fresh milk (protein content is 2.8wt%, fat is 3.5wt%, carbohydrate is 4wt%, titrated acidity is 17 ° T), preheats to 50 ℃, adds white granulated sugar, milk protein concentrate and purified water, adds The ratio is shown in Table 1:

[0031] Ingredients Amount added% fresh milk 85 White sugar 7 milk protein fortifier 0.1 pure water 7.9

[0032] When mixing materials, stir at 50°C for 7 minutes at a stirring rate of 300 rpm. Continue pasteurization, 72°C, 30s, cool to 8°C, fill into compound bags for aseptic packaging of liquid food, and store at 3°C

[0033] Liquid food is aseptically packaged in composite bags and the milk is subjected to ultra-high pressure treatment. The treatment condition is 300 MPa and the treatment time is 7 minutes. The fresh milk after treatment is temporarily stored in a sterile fermentation tank with a temperature of 40 °C.

[0034] The added starter...

Embodiment 2

[0040] 1. Preparation of fermented milk base:

[0041] Get fresh milk (protein content is 3.5wt%, fat is 0wt%, carbohydrate is 6wt%, titrated acidity is 17 ° T), preheats to 60 ℃, adds fructose syrup, whey protein concentrate and purified water, The addition ratio is shown in Table 2:

[0042]

[0043]

[0044] When mixing, stir at 50° C. for 7 minutes at a stirring speed of 600 rpm. Continue pasteurization, 77°C, 15s, cool to 12°C, fill into compound bags for aseptic packaging of liquid food, and store at 5°C

[0045] The aseptic packaging of liquid food is packaged in a composite bag, and the milk is subjected to ultra-high pressure treatment. The treatment condition is 600MPa, and the treatment time is 3 minutes.

[0046]The added starter is a direct throw starter, including Streptococcus thermophilus and Lactobacillus bulgaricus, and the amount added is 2.5×10 8 cfu / ml, the added amount is calculated by the number of live bacteria contained in each ml. Inoculate ...

Embodiment 3

[0052] 1. Preparation of fermented milk base:

[0053] Get fresh milk (protein content is 3.0wt%, fat is 3wt%, carbohydrate is 5wt%, titrated acidity is 17 ° T), preheats to 55 ° C, adds white granulated sugar, glucose, casein powder and purified water, adds The ratio is shown in Table 3 below:

[0054] Ingredients Amount added% fresh milk 90 White sugar 2.5 glucose 5 casein powder 0.25 pure water 2.25

[0055] When mixing materials, stir at 55°C for 5 min at a stirring speed of 500 rpm. Continue pasteurization, 75°C, 20s, cool to 10°C, fill into compound bags for aseptic packaging of liquid food, and store at 4°C

[0056] Liquid food is aseptically packaged in composite bags and the milk is subjected to ultra-high pressure treatment. The treatment condition is 600 MPa and the treatment time is 3 minutes. After the treatment, the fresh milk is temporarily stored in a sterile fermentation tank with a temperature of 45 °C.

[0057]...

technical field

[0001] The invention relates to fermented milk containing fruit and vegetable particles and a preparation method thereof. Background technique

[0002] Fruit yogurt refers to the milky product made by adding raw materials such as pulp, fruit flavor or jam before or after milk-based fermentation. The finished product must contain a large number of corresponding live bacteria. For yogurt manufacturers, developing fruit and vegetable extension products based on original flavor products can provide consumers with more choices and increase product market share. With the improvement of people's quality of life, people began to pay more and more attention to safety and health issues. Fruit yogurt, as a popular health product, has a growing demand for it. Usually, fruit and vegetable yogurt is made from fresh fruits and vegetables, and is made through processes such as washing, peeling, cutting, sugaring, acid adjustment, and high-temperature cooking, among which th...

Examples

Embodiment 1

[0029] 1. Preparation of fermented milk base:

[0030] Get fresh milk (protein content is 2.8wt%, fat is 3.5wt%, carbohydrate is 4wt%, titrated acidity is 17 ° T), preheats to 50 ℃, adds white granulated sugar, milk protein concentrate and purified water, adds The ratio is shown in Table 1:

[0031] Ingredients Amount added% fresh milk 85 White sugar 7 milk protein fortifier 0.1 pure water 7.9

[0032] When mixing materials, stir at 50°C for 7 minutes at a stirring rate of 300 rpm. Continue pasteurization, 72°C, 30s, cool to 8°C, fill into compound bags for aseptic packaging of liquid food, and store at 3°C

[0033] Liquid food is aseptically packaged in composite bags and the milk is subjected to ultra-high pressure treatment. The treatment condition is 300 MPa and the treatment time is 7 minutes. The fresh milk after treatment is temporarily stored in a sterile fermentation tank with a temperature of 40 °C.

[0034] The added starter...

Embodiment 2

[0040] 1. Preparation of fermented milk base:

[0041] Get fresh milk (protein content is 3.5wt%, fat is 0wt%, carbohydrate is 6wt%, titrated acidity is 17 ° T), preheats to 60 ℃, adds fructose syrup, whey protein concentrate and purified water, The addition ratio is shown in Table 2:

[0042]

[0043]

[0044] When mixing, stir at 50° C. for 7 minutes at a stirring speed of 600 rpm. Continue pasteurization, 77°C, 15s, cool to 12°C, fill into compound bags for aseptic packaging of liquid food, and store at 5°C

[0045] The aseptic packaging of liquid food is packaged in a composite bag, and the milk is subjected to ultra-high pressure treatment. The treatment condition is 600MPa, and the treatment time is 3 minutes.

[0046]The added starter is a direct throw starter, including Streptococcus thermophilus and Lactobacillus bulgaricus, and the amount added is 2.5×10 8 cfu / ml, the added amount is calculated by the number of live bacteria contained in each ml. Inoculate ...

Embodiment 3

[0052] 1. Preparation of fermented milk base:

[0053] Get fresh milk (protein content is 3.0wt%, fat is 3wt%, carbohydrate is 5wt%, titrated acidity is 17 ° T), preheats to 55 ° C, adds white granulated sugar, glucose, casein powder and purified water, adds The ratio is shown in Table 3 below:

[0054] Ingredients Amount added% fresh milk 90 White sugar 2.5 glucose 5 casein powder 0.25 pure water 2.25

[0055] When mixing materials, stir at 55°C for 5 min at a stirring speed of 500 rpm. Continue pasteurization, 75°C, 20s, cool to 10°C, fill into compound bags for aseptic packaging of liquid food, and store at 4°C

[0056] Liquid food is aseptically packaged in composite bags and the milk is subjected to ultra-high pressure treatment. The treatment condition is 600 MPa and the treatment time is 3 minutes. After the treatment, the fresh milk is temporarily stored in a sterile fermentation tank with a temperature of 45 °C.

[0057]...

Images