High-protein, low-fishy-smell dried orange peel-fish gel yogurt and preparation method thereof

Abstract

The present application belongs to the technical field of food industry, and particularly relates to a high-protein and low-fishy flavor dried tangerine or orange peel-fish glue yogurt and a preparation method thereof. The present application provides a high-protein and low-fishy flavor dried tangerine or orange peel-fish glue yogurt, wherein the dried tangerine or orange peel super-micro powder obtained by low-temperature grinding technology is added to the yogurt, which does not damage the original delicate feeling of the yogurt, and increases the unique dried tangerine or orange peel flavor, and the citrus flavor of the dried tangerine or orange peel can effectively remove the fishy flavor of the fish glue. The probiotics help maintain human health by regulating intestinal flora and enhancing immunity, and the prebiotics help the growth of beneficial bacteria in the human intestinal tract. The combination of the dried tangerine or orange peel, the yogurt and the prebiotics can better promote the intestinal health of the human body, the fish glue particles can give the yogurt a Q elastic texture, and improve the protein content and nutritional value of the yogurt, so as to obtain a high-protein, low-fishy flavor, healthy, multi-flavor, multi-level, and convenient-to-eat dried tangerine or orange peel-fish glue prebiotic yogurt.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food industry. More particularly, it relates to a high-protein and low-smell dried tangerine or orange peel-fish gel yogurt and a preparation method thereof. BACKGROUND

[0002] Yogurt is a fermented dairy product rich in protein, calcium and vitamins, which is prepared by adding or not adding other auxiliary materials to milk as the main ingredient, mixing and homogenizing, sterilizing, inoculating lactic acid bacteria and fermenting. After fermentation, all the nutritional components of fresh milk are retained, and lactic acid bacteria can also produce various vitamins necessary for human nutrition during fermentation. A large amount of lactic acid bacteria in yogurt can promote the absorption of protein, monosaccharides, calcium, magnesium and other nutrients, and produce a large amount of beneficial substances, which can regulate the stomach and intestines, regulate human metabolism, improve the body's immunity, and especially for people with lactose malabsorption, eating yogurt will not cause abdominal distension, excessive gas or diarrhea.

[0003] In recent years, with the continuous improvement of people's living standards and the gradual popularization of the concept of health, more and more consumers pay more attention to the health attributes when choosing products. Dried tangerine or orange peel and fish gel, as two products with both edible value and health function, are favored by many consumers. At present, dried tangerine or orange peel has been applied to food, cosmetics and other fields, such as dried tangerine or orange peel wine, dried tangerine or orange peel soft candy, dried tangerine or orange peel cake, dried tangerine or orange peel essential oil, dried tangerine or orange peel yogurt, etc. For example, Chinese patent application CN109042882A adds a certain amount of dried tangerine or orange peel juice and cinnamon powder in the fermentation process of yogurt to obtain a yogurt with the flavors of cinnamon and dried tangerine or orange peel. The obtained yogurt has both the mild sweet and spicy flavor of cinnamon and the citrus flavor of dried tangerine or orange peel, making the flavor of the yogurt diverse and rich in layers. At the same time, eating cinnamon and dried tangerine or orange peel can raise yang qi, dispel stomach cold, aid digestion, and reduce the stimulation of cold storage yogurt on the human body. However, the above method uses water to extract dried tangerine or orange peel powder. Dried tangerine or orange peel contains a large amount of volatile oil components, which have poor water solubility. Water cannot effectively extract the volatile oil components in dried tangerine or orange peel, resulting in the loss of volatile flavor substances and the insufficient and ineffective use of dried tangerine or orange peel. In addition, the forms of fish gel products are also various, such as fresh stewed fish gel, fish gel porridge, fish gel pre-prepared dishes, fish gel yogurt, etc. For example, Chinese patent application CN108719471A discloses a yogurt containing fish gel powder. The yogurt is rich in fish gel powder, which can promote cell metabolism and delay cell aging, thereby making the skin of the human body smooth and supple. However, fish gel has a relatively strong fishy smell, and the yogurt with pure fish gel has a heavy fishy smell, which limits the promotion of fish gel yogurt. Therefore, it is necessary to develop a yogurt that is rich in nutrition, diverse in flavor and delicious, to meet the market's demand for convenient, snack and healthy product upgrades, broaden the application scenarios of medicinal and edible materials and traditional tonics, and provide consumers with more choices. SUMMARY

[0004] The technical problem to be solved by the present invention is to overcome the defects and shortcomings of existing tangerine peel yogurt with insufficient flavor substances or fish maw yogurt with poor fishy smell, and to provide a tangerine peel-fish maw yogurt with high protein and low fishy smell.

[0005] The purpose of this invention is to provide a method for preparing the tangerine peel-fish glue yogurt.

[0006] The above-mentioned objective of this invention is achieved through the following technical solution:

[0007] This invention protects a tangerine peel-fish glue yogurt, which is made from the following raw materials: 0.2-1.0 wt% tangerine peel ultrafine powder, 6-12 wt% fish glue particles, 0.02-0.2 wt% sweetener, 0.5-1.5 wt% prebiotic, and 0.05-0.2 wt% starter culture, with the balance being raw milk;

[0008] The tangerine peel ultrafine powder was obtained by grinding at -20 to -5℃.

[0009] The inventors discovered that ultrafine tangerine peel powder prepared using low-temperature freeze-drying technology can retain the natural flavor of tangerine peel to the maximum extent. This is because low-temperature grinding avoids the damage to volatile and active ingredients in tangerine peel caused by the heat generated during high-speed machine operation. Furthermore, the tangerine peel powder obtained through this low-temperature grinding technology reaches an ultrafine powder level, maintaining the smooth texture of yogurt. In addition, tangerine peel has functions such as strengthening the spleen and stomach, helping to improve indigestion, bloating, and abdominal distension. Its citrus flavor can effectively remove the fishy smell of fish glue through physical masking and possible chemical reactions between flavor components. Probiotics help maintain human health by regulating intestinal flora and enhancing immunity, while prebiotics promote the growth of beneficial bacteria in the human gut. The combination of tangerine peel, yogurt, and prebiotics can better promote intestinal health. Fish glue particles give the yogurt a chewy texture and increase its protein content and nutritional value, resulting in a high-protein, low-fishy-smelling, healthy, flavorful, and convenient tangerine peel-fish glue prebiotic yogurt.

[0010] As a preferred embodiment, the tangerine peel ultrafine powder is prepared by the following steps: take washed and dried tangerine peel, grind it in a low temperature ultrafine grinder at -5 to -20℃ for 5 to 10 minutes to obtain tangerine peel ultrafine powder of 200 to 500 mesh.

[0011] Further, the fish glue granules are prepared by the following steps: soaking dried fish glue until the water content reaches 50% or more, cutting it into granules, sterilizing at 110-130℃ for 10-15 minutes, and cooling to obtain the final product.

[0012] As a preferred embodiment, the fish glue particles are prepared by the following steps: soaking dry fish glue for 6-36h, cleaning and removing impurities, cutting into cubic particles with side length of 3-6mm, sterilizing at 110-130℃ for 10-15min, and cooling to obtain the fish glue particles.

[0013] Preferably, the dry fish glue has a single weight of ≤20g, and is soaked for 6-12h; the dry fish glue has a single weight of >50g, and is soaked for 24-36h.

[0014] Preferably, the starter is selected from one or more of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus.

[0015] Further, the starter is composed of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus.

[0016] Preferably, the mass ratio of the Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus is (3-5):(1-3):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.1-0.3).

[0017] Preferably, the prebiotic is selected from one or more of isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, raffinose, stachyose, lactulose, and chitosan oligosaccharide.

[0018] The application also protects a preparation method of the dried tangerine or orange peel-fish glue yogurt, characterized in that the method comprises the following steps:

[0019] S1, uniformly mixing raw cow milk, dried tangerine or orange peel ultra-fine powder, a sweetener, and a prebiotic to obtain material A;

[0020] S2, homogenizing, sterilizing, and cooling the material A obtained in step S1 to obtain a fermentation substrate;

[0021] S3, adding a starter to the fermentation substrate obtained in step S2, performing sterile filling, adding fish glue particles, and standing for constant-temperature fermentation until the acidity reaches 75-85°T, stopping the fermentation, and cold-aging to obtain a set-type dried tangerine or orange peel-fish glue yogurt;

[0022] S4, or adding a starter to the fermentation substrate obtained in step S2, standing for constant-temperature fermentation until the acidity reaches 75-85°T, stopping the fermentation, performing cooling, demulsification, adding fish glue particles, uniformly mixing, filling, and cold-aging to obtain a stirred-type dried tangerine or orange peel-fish glue yogurt.

[0023] Further, in step S1, the temperature for the mixing is 60-80℃.

[0024] Further, in step S2, the temperature for the sterilization is 85-95℃.

[0025] Specifically, in step S1, the mixing is constant temperature stirring at 60-80℃ for 15-25min.

[0026] Specifically, in step S2, the homogenization is under the conditions of homogenization pressure control at 15-18MPa, homogenization temperature control at 60-80℃, and homogenization time control at 5-10min.

[0027] Specifically, in step S2, the sterilization is under the conditions of sterilization temperature at 85-95℃, and maintaining for 5-8min.

[0028] Further, in step S2, the cooling is to 42-45℃.

[0029] Further, in step S3 or step S4, the inoculation of the fermentation agent into the fermentation substrate obtained in step S2 is under sterile conditions, uniform stirring for 2-5min, until the fermentation agent is uniformly dispersed in the fermentation substrate.

[0030] Specifically, the constant temperature fermentation is under the conditions of constant temperature fermentation at 42-45℃ for 4-12h, so that the fermentation end point can be reached.

[0031] Specifically, in step S3 or S4, the cooling before the cold storage ripening is needed, and the cooling is to 6-10℃.

[0032] Specifically, in step S3 or S4, the cold storage ripening is under the conditions of cold storage ripening at 2-6℃ for 8-18h.

[0033] Specifically, in step S4, the demulsification is under the conditions of stirring at 1000-1500r / min for 3-5min.

[0034] Compared with the prior art, the present application has the following beneficial effects:

[0035] The application provides a high-protein and low-fishy-smell dried tangerine or orange peel-fish gel yogurt, wherein dried tangerine or orange peel ultrafine powder obtained through low-temperature grinding technology is added to the yogurt, so that the original delicate feeling of the yogurt is not damaged, the unique dried tangerine or orange peel flavor is increased, and the citrus flavor of the dried tangerine or orange peel can effectively remove the fishy smell of the fish gel. Probiotics help maintain human health by regulating intestinal flora and enhancing immunity, and prebiotics help the growth of beneficial bacteria in the human intestine. The combination of dried tangerine or orange peel, yogurt and prebiotics can better promote intestinal health, and fish gel particles can endow the yogurt with Q elastic texture, improve the protein content and nutritional value of the yogurt, so that a dried tangerine or orange peel-fish gel prebiotic yogurt with high protein, low fishy smell, health, multiple flavors, rich levels and convenient eating is obtained. BRIEF DESCRIPTION OF DRAWINGS

[0036] Figure 1 A production flow chart of the set-type or stirred-type dried tangerine or orange peel-fish gel yogurt in examples 1-4.

[0037] Figure 2 A data statistical chart of the change of the water content in fish gel with different soaking times.

[0038] Figure 3 A volatile component analysis spectrum chart of the dried tangerine or orange peel ultrafine powder prepared through low-temperature grinding.

[0039] Figure 4 A volatile component analysis spectrum chart of the dried tangerine or orange peel ultrafine powder prepared through normal-temperature grinding.

[0040] Figure 5 A data statistical chart of the influence of the dried tangerine or orange peel ultrafine powder addition amount on the content of lactic acid bacteria in the yogurt after fermentation. DETAILED DESCRIPTION

[0041] The application will be further described below in combination with the drawings of the specification and specific examples, but the examples do not limit the application in any form. Unless otherwise specified, the reagents, methods and equipment used in the application are conventional reagents, methods and equipment in the technical field.

[0042] Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0043] The bifidobacterium, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus acidophilus and lactobacillus rhamnosus are commercially available pure bacterial powder.

[0044] Example 1: A set-type dried tangerine or orange peel-fish gel yogurt and a preparation method thereof

[0045] The dried tangerine or orange peel-fish gel yogurt is made of the following raw materials: dried tangerine or orange peel ultrafine powder 0.3wt%, fish gel particles 6wt%, mogroside 0.05wt%, isomaltooligosaccharide 1.0wt% and fermenting agent 0.1wt%, and the balance is raw cow milk.

[0046] The preparation method of the coagulation type dried orange peel-fish glue yogurt specifically comprises the following steps:

[0047] (1) Preparation of dried orange peel ultra-fine powder: after washing and drying, the dried orange peel is ground in a low-temperature ultra-fine grinder at-5 ℃ for 5 min to obtain dried orange peel ultra-fine powder with a particle size of 200 mesh.

[0048] (2) Preparation of fish glue particles: fish glue (about 30 g in weight) is soaked in water for 16 hours, then washed to remove grease and surface impurities, and cut into cubic particles with a side length of 4 mm by using a particle cutting machine. The particles are sterilized at 121 ℃ for 12 min, and then cooled immediately after sterilization.

[0049] (3) Preparation method of dried orange peel-fish glue yogurt:

[0050] S1, mixing and preheating: dried orange peel ultra-fine powder, mogroside, isomaltooligosaccharide and raw milk are weighed according to the above proportions, mixed and stirred at 70 ℃ for 18 min;

[0051] S2, homogenization: the initial liquid obtained in step S1 is placed in a homogenization device, the homogenization pressure is controlled at 15 MPa, the homogenization temperature is controlled at 75 ℃, and the homogenization time is 5 min to obtain the homogenized liquid;

[0052] S3, sterilization: the homogenized liquid obtained in step S2 is subjected to sterilization treatment at a sterilization temperature of 90 ℃ for 6 min to obtain the sterilized liquid;

[0053] S4, inoculation: the sterilized liquid obtained in step S3 is cooled to 42 ℃, and the fermentation agent composed of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus is inoculated into the sterilized liquid under sterile conditions, and stirred uniformly for 2 min until the bacteria are uniformly dispersed in the liquid, wherein the mass ratio of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus is 4:2:1:1:1:0.2;

[0054] S5, filling and fermentation: the inoculated liquid obtained in step S4 is sterilely filled, and fish glue particles are added at a proportion of 6 wt%, and then fermented at 42 ℃ until the acidity reaches 75 °T, and the fermentation is terminated.

[0055] S6, cooling and cold storage for ripening: the fermented yogurt in step S5 is cooled to 6 ℃, and then transferred to a 4 ℃ environment for cold storage for ripening for 18 h to obtain the coagulation type dried orange peel-fish glue yogurt.

[0056] The above preparation process is shown in the following table: Figure 1

[0057] ​Example 2 A set-type dried orange peel-fish gel yogurt and a preparation method thereof

[0058] A dried orange peel-fish gel yogurt is made from the following raw materials: dried orange peel ultra-fine powder 0.5 wt%, fish gel particles 8 wt%, stevioside 0.05 wt%, fructo-oligosaccharide 1.2 wt%, and starter 0.1 wt%, with the balance being raw cow milk.

[0059] The preparation method of the set-type dried orange peel-fish gel yogurt specifically includes the following steps:

[0060] (1) Preparation of dried orange peel ultra-fine powder: After washing and drying, the dried orange peel is ground in a low-temperature ultra-fine grinder at -10°C for 8 min to obtain dried orange peel ultra-fine powder with a particle size of 300 mesh.

[0061] (2) Preparation of fish gel particles: After soaking fish gel (about 50 g in weight) in water for 24 hours, the fish gel is washed to remove grease and surface impurities, and then cut into cubic particles with a side length of 6 mm using a particle cutter. The particles are sterilized at 121°C for 15 minutes and then immediately cooled.

[0062] (3) Preparation method of dried orange peel-fish gel yogurt:

[0063] S1, mixing and preheating: The dried orange peel ultra-fine powder, stevioside, fructo-oligosaccharide, and raw cow milk prepared above are weighed according to the above proportions, mixed, and then incubated and stirred at 70°C for 18 min.

[0064] S2, homogenization: The initial liquid obtained in step S1 is placed in a homogenization device, the homogenization pressure is controlled at 15 MPa, the homogenization temperature is controlled at 75°C, and the homogenization time is 7 min to obtain the homogenized liquid.

[0065] S3, sterilization: The homogenized liquid obtained in step S2 is subjected to sterilization treatment at a sterilization temperature of 90°C for 6 min to obtain the sterilized liquid.

[0066] S4, inoculation: The sterilized liquid obtained in step S3 is cooled to 42°C, and under sterile conditions, the starter composed of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus is inoculated into the sterilized liquid, and stirred uniformly for 2 min until the bacteria are evenly dispersed in the liquid. The mass ratio of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus is 3:3:1:1:1:0.1.

[0067] S5, filling and fermentation: The inoculated liquid obtained in step S4 is sterilely filled, and fish gel particles are added at a proportion of 8 wt%, and then fermented at 42°C until the acidity reaches 80°T to terminate the fermentation.

[0068] S6, cooling, cold-fermentation: the fermented yogurt of step S5 is cooled to 6℃, and then is transferred to 4℃ for cold-fermentation for 18h to obtain the set-type dried orange peel-fish gel yogurt.

[0069] The preparation process is shown in Figure 1 .

[0070] Example 3: a stirred dried orange peel-fish gel yogurt and a preparation method thereof

[0071] A dried orange peel-fish gel yogurt is prepared from the following raw materials: dried orange peel ultra-fine powder 0.6wt%, fish gel particles 10wt%, mogroside 0.05wt%, oligogalactose 1wt%, and fermenting agent 0.1wt%, and the rest is raw cow milk.

[0072] The preparation method of the stirred dried orange peel-fish gel yogurt specifically includes the following steps:

[0073] (1) Preparation of dried orange peel ultra-fine powder: the washed and dried dried orange peel is ground in a low-temperature ultra-fine grinder at-15℃ for 6min to obtain 400-mesh dried orange peel ultra-fine powder.

[0074] (2) Preparation of fish gel particles: the fish gel (about 20g in weight) is soaked in water for 12h, and then is washed to remove grease and surface impurities, and is cut into cubic particles with a side length of 3mm using a particle cutter, and is sterilized at 121℃ for 10min, and is cooled immediately after sterilization.

[0075] (3) Preparation method of low-sugar dried orange peel fish gel probiotic yogurt:

[0076] S1, mixing and preheating: the dried orange peel ultra-fine powder, mogroside, oligogalactose, and raw cow milk are weighed according to the above proportions, mixed, and then are heated and stirred at 65℃ for 25min;

[0077] S2, homogenization: the initial liquid obtained in step S1 is placed in a homogenization device, the homogenization pressure is controlled at 18MPa, the homogenization temperature is controlled at 70℃, and the homogenization time is controlled at 8min to obtain the homogenized liquid;

[0078] S3, sterilization: the homogenized liquid obtained in step S2 is subjected to sterilization treatment at a sterilization temperature of 90℃ for 8min to obtain the sterilized liquid;

[0079] S4, inoculation: the sterilized material liquid obtained in step S4 is cooled to 45°C, and a starter consisting of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus is inoculated into the sterilized material liquid under sterile conditions, and stirred at a uniform speed for 1 min, until the bacteria are uniformly dispersed in the material liquid, wherein the mass ratio of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus is 4:1.5:1.5:1:1:0.2;

[0080] S5, fermentation: the inoculated material liquid obtained in step S4 is fermented at 45°C until the acidity is 80°T, and the fermentation is terminated.

[0081] S6, stirring, demulsification, and filling: the fermented yogurt of step S5 is stirred at 1000 r / min for 5 min to demulsify, 10 wt% of sterilized fish glue particles are added, and stirred again to be uniform, and then sterilely filled.

[0082] S7, cooling and cold storage for ripening: the filled yogurt of step S6 is cooled to 6°C, and then transferred to 4°C for cold storage for ripening for 12 h, to obtain a stirred dried tangerine peel-fish glue yogurt.

[0083] The above preparation process is as shown in Figure 1 .

[0084] Example 4: a stirred dried tangerine peel-fish glue yogurt and a preparation method thereof

[0085] A dried tangerine peel-fish glue yogurt is made from the following raw materials: dried tangerine peel ultra-fine powder 0.6 wt%, fish glue particles 12 wt%, mogroside 0.05 wt%, oligogalactose 1 wt%, and starter 0.1 wt%, with the balance being raw cow milk.

[0086] The preparation method of the stirred dried tangerine peel-fish glue yogurt specifically includes the following steps:

[0087] (1) Preparation of dried tangerine peel ultra-fine powder: washed and dried dried tangerine peel is ground in a low-temperature ultra-fine grinder at -20°C for 10 min, and 500-mesh dried tangerine peel ultra-fine powder is obtained after low-temperature grinding.

[0088] (2) Preparation of fish glue particles: fish glue (about 60 g in weight) is soaked in water for 30 hours, and then washed to remove grease and surface impurities, and cut into 5 mm square particles using a particle cutter, and sterilized at 121°C for 11 min, and cooled immediately after sterilization.

[0089] (3) Preparation method of low-sugar dried tangerine peel fish glue probiotic yogurt:

[0090] S1, mixing and preheating: according to the above-mentioned proportions, the pericarpium citri reticulatae ultra-fine powder, stevioside 0.10wt%, chitosan oligosaccharide 0.5wt%, and the rest of raw milk were weighed and mixed, and then stirred at 75℃ for 20min;

[0091] S2, homogenization: the initial liquid obtained in step S1 was placed in a homogenization device, the homogenization pressure was controlled at 15MPa, the homogenization temperature was controlled at 75℃, and the homogenization time was controlled at 10min, to obtain the homogenized liquid;

[0092] S3, sterilization: the homogenized liquid obtained in step S2 was subjected to sterilization treatment at a sterilization temperature of 95℃ for 5min, to obtain the sterilized liquid;

[0093] S4, inoculation: the sterilized liquid obtained in step S3 was cooled to 45℃, and under sterile conditions, the starter composed of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus was inoculated into the sterilized liquid, and stirred at a uniform speed for 2min, until the bacteria were uniformly dispersed in the liquid, wherein the mass ratio of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus was 4.5:1.5:1.5:0.5:1:0.2;

[0094] S5, fermentation: the inoculated liquid obtained in step S4 was fermented at 42℃ until the acidity reached 85°T, and the fermentation was terminated.

[0095] S6, stirring demulsification and filling: the fermented yogurt in step (5) was stirred at 1500r / min for 3min to break the emulsion, 12wt% of sterilized fish gel particles were added and stirred again until uniform, and then sterilely filled.

[0096] S7, cooling and cold storage for ripening: the filled yogurt in step S6 was cooled to 8℃, and then transferred to a 6℃ environment for cold storage for ripening for 15h, to obtain the stirred pericarpium citri reticulatae-fish gel yogurt.

[0097] The above preparation process is shown in Figure 1 .

[0098] Comparative Example 1: a stirred plain yogurt and a preparation method thereof

[0099] The difference from Example 3 is that no fish gel particles and pericarpium citri reticulatae ultra-fine powder are added.

[0100] The other steps and parameters refer to Example 3.

[0101] Comparative Example 2: a stirred fish gel yogurt and a preparation method thereof

[0102] The difference from Example 3 is that no pericarpium citri reticulatae ultra-fine powder is added.

[0103] Other steps and parameters refer to Example 3.

[0104] Comparative Example 3 A stirred Pericarpium Citri Reticulatae yogurt and a method for preparing the same

[0105] The difference from Example 3 is that fish gelatin granules are not added.

[0106] Other steps and parameters refer to Example 3.

[0107] Comparative Example 4 A stirred Pericarpium Citri Reticulatae-fish gelatin yogurt and a method for preparing the same

[0108] The difference from Example 3 is that the Pericarpium Citri Reticulatae ultrafine powder is prepared by grinding the Pericarpium Citri Reticulatae at room temperature.

[0109] Other steps and parameters refer to Example 3.

[0110] Comparative Example 5 A stirred Pericarpium Citri Reticulatae-fish gelatin yogurt and a method for preparing the same

[0111] The difference from Example 3 is that the amount of Pericarpium Citri Reticulatae ultrafine powder added is 1.5 wt%.

[0112] Other steps and parameters refer to Example 3.

[0113] Comparative Example 6 A stirred Pericarpium Citri Reticulatae-fish gelatin yogurt and a method for preparing the same

[0114] The difference from Example 3 is that the amount of fish gelatin granules added is 20 wt%.

[0115] Other steps and parameters refer to Example 3.

[0116] Test Example 1 Sensory evaluation

[0117] 1. Experimental method

[0118] A sensory evaluation panel consisting of 10 people with food expertise evaluated the yogurts obtained in Examples 1-4 and Comparative Examples 1-6 in terms of organization, color, odor, mouthfeel and taste, with a total score of 100 points, and the evaluation criteria are shown in Table 1.

[0119] Each product was scored by 10 people, and the average value was obtained by removing the highest and lowest scores from each group of scores.

[0120] Table 1 Sensory evaluation criteria for products

[0121]

[0122]

[0123] 2. Experimental results

[0124] The results of the sensory evaluation of the products are shown in Table 2.

[0125] Table 2 product sensory score statistics

[0126]

[0127]

[0128] From Table 2, the sensory scores of Examples 1-4 are higher and close, and the scores are higher than the original yogurt (Comparative Example 3), indicating that the overall flavor of the product is good under the formula process, the crowd experience is good, and the synergistic effect of dried tangerine peel and fish glue particles gives the yogurt a diversified taste.

[0129] From Comparative Example 2, the stirring type fish glue yogurt without adding dried tangerine peel ultra-fine powder has a lower score, indicating that without adding dried tangerine peel ultra-fine powder, the fish glue smell will seriously affect the flavor of the product.

[0130] From Comparative Example 3, the taste of pure dried tangerine peel yogurt is relatively single, indicating that the addition of fish glue particles enriches the taste of the yogurt.

[0131] From Comparative Example 4, the smell and taste scores of the yogurt prepared by using normal temperature ground dried tangerine peel powder are significantly lower than those of Example 3, indicating that the dried tangerine peel aroma prepared by using normal temperature ground dried tangerine peel powder is relatively weak, and cannot well cover up the fishy smell of fish glue particles.

[0132] From Comparative Example 5, when the amount of dried tangerine peel powder added is 1.5wt%, the organization form of the yogurt is seriously damaged, the curd is not uniform, and stratification and very thin texture appear, which is due to the excessive amount of dried tangerine peel powder added to inhibit the growth of lactic acid bacteria, thereby affecting the fermentation process. At the same time, the excessive amount of dried tangerine peel powder added produces a certain astringency, and the taste becomes worse.

[0133] From Comparative Example 6, when the amount of fish glue particles added is 20wt%, the dried tangerine peel ultra-fine powder cannot cover up the fishy smell due to the excessive fishy smell, so the taste score is lower.

[0134] Determination of process parameters in Test Example 2

[0135] 1. Effect of soaking time on fish glue soaking effect

[0136] After soaking single fish glue with a weight of 20g, 50g and 70g in 4℃ ice water for 2h, 4h, 6h, 8h, 10h, 12h, 14h, 18h, 24h, 30h, 36h and 42h, the water content in the fish glue was measured, and the results are shown in Figure 2

[0137] The water content of fresh swim bladder is about 50%-60%, so the water content of dried fish glue after soaking is more than 50% can be considered as complete soaking. From Figure 2 ​Therefore, different soaking time should be set for fish glue of different weight (single fish glue weight ≤20g, soak in water for 6-12 hours; 20g < single fish glue weight ≤50g, soak in water for 12-24 hours; single fish glue weight > 50g, soak in water for 24-36 hours) to achieve appropriate soaking effect and obtain good fish glue taste.

[0138] 2. Effect of fish glue sterilization time and fish glue particle size on taste

[0139] 2.1. Experimental method

[0140] (1) Preparation of fish glue particles: fish glue (about 20g per single) was soaked in water for 12 hours, then washed to remove grease and surface impurities, and cut into cubic particles with edge length of 3mm using a cutting machine. The particles were sterilized at 121℃ for 10 minutes and cooled immediately after sterilization. Fish glue particles of different sterilization time and different size were prepared according to the above method.

[0141] (2) A sensory evaluation group consisting of 10 people with food specialty evaluated the obtained fish glue particles in terms of organization form, taste and flavor as indexes. The total score was 60 points, and the scoring standard is shown in Table 3.

[0142] Each product was scored by 10 people, and the average value was obtained after removing one highest score and one lowest score from each group of scoring data.

[0143] 2.2. Experimental results

[0144] Table 3 Sensory evaluation scoring standard of fish glue particles

[0145]

[0146] Table 4 Statistical results of sensory evaluation score of fish glue particles

[0147]

[0148]

[0149] As shown in Table 4, a sterilization time of 10-15 minutes effectively maintains the texture of the fish maw particles, resulting in a good chewy texture. Beyond 15 minutes, the texture of the fish maw particles deteriorates significantly, and the texture becomes increasingly unpleasant. Furthermore, smaller fish maw particles are more prone to structural damage with longer sterilization times. Since a sterilization time of 10 minutes or more achieves good commercial sterility, while excessively long sterilization times lead to overly soft and mushy fish maw with a poor texture, a sterilization time of 10-15 minutes is recommended.

[0150] 3. Comparison of volatile components in low-temperature grinding of dried tangerine peel

[0151] 3.1 Experimental Methods

[0152] (1) Preparation of low-temperature tangerine peel ultrafine powder: Take the washed and dried tangerine peel, pulverize it in a -15℃ low-temperature ultrafine pulverizer for 6 minutes, and then grind it at low temperature to obtain 300 mesh tangerine peel ultrafine powder.

[0153] (2) Preparation of room temperature tangerine peel ultrafine powder: Take the washed and dried tangerine peel, pulverize it in a room temperature ultrafine pulverizer for 6 minutes, and then grind it at room temperature to obtain 300 mesh tangerine peel ultrafine powder.

[0154] The volatile components of ultrafine tangerine peel powder ground at low temperature and ultrafine tangerine peel powder pulverized at room temperature were determined using headspace gas chromatography (GC-GC). 1 g of ultrafine tangerine peel powder was weighed and placed in a headspace vial, sealed, and incubated at 50°C for 30 min in an automated headspace sampler oven. The gas from the headspace vial was then automatically collected and analyzed by the GC-GC. The GC-GC instrument conditions were as follows: injection port temperature 230°C, split ratio 3:1, HP-1 column (30 m long, 0.25 mm inner diameter, 3.0 μm film thickness), FID (flame ionization detector), detector temperature 260°C, and temperature program: 50°C for 10 min, then ramped up to 250°C at 5°C / min and held for 5 min.

[0155] The results are as follows Figures 3-4 As shown.

[0156] 3.2 Experimental Results

[0157] Depend on Figure 3 (low temperature) and Figure 4 (At room temperature) it can be seen that the number of volatile component peaks in the ultrafine powder of dried tangerine peel prepared by grinding at room temperature is significantly less than that of the ultrafine powder of dried tangerine peel prepared by grinding at low temperature, and the response value of the main volatile substances is reduced (from 10). 7 Reduced to 10 6 The decrease in the concentration of volatile substances indicates a significant reduction in their content. This suggests that many volatile substances are lost during the room-temperature grinding process, resulting in a reduction in aroma components and significant changes in composition. Low-temperature grinding, on the other hand, can effectively protect volatile components and prevent the loss of aroma substances from the tangerine peel.

[0158] 4. Effect of the addition amount of Pericarpium Citri Reticulatae superfine powder on the fermentation bacteria

[0159] Pericarpium Citri Reticulatae-fish gelatin yogurts with different addition amounts of Pericarpium Citri Reticulatae superfine powder were prepared according to the method of Example 3. The content of lactic acid bacteria in the Pericarpium Citri Reticulatae-fish gelatin yogurt after fermentation and one day of cold storage was taken as a reference to investigate the effect of the addition amount of Pericarpium Citri Reticulatae superfine powder on the content of lactic acid bacteria in the yogurt during fermentation. The results are shown in Table 2. Figure 5 .

[0160] The results show that with the increase of the addition amount of Pericarpium Citri Reticulatae superfine powder, the content of lactic acid bacteria in the yogurt after fermentation gradually decreases. When the addition amount is greater than 1 wt%, the decrease rate of the content of lactic acid bacteria significantly increases. Therefore, the addition amount of Pericarpium Citri Reticulatae superfine powder should not exceed 1 wt%.

[0161] The above examples are the preferred embodiments of the present application, but the embodiments of the present application are not limited by the above examples. Any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present application shall be equivalent replacement methods and shall be included in the protection scope of the present application.

Claims

1. A dried orange peel-fish gel acidified milk, characterized in that, The dried orange peel-fish gelatin yogurt is made from dried orange peel super fine powder 0.2-1.0 wt%, fish gelatin particles 6-12 wt%, sweetener 0.02-0.2 wt%, prebiotic 0.5-1.5 wt% and fermenting agent 0.05-0.2 wt%, with the balance being raw cow milk; The dried orange peel super fine powder is obtained by grinding at-20--5 ℃; The fish gelatin particles are prepared by the following steps: soaking dry fish gelatin until the water content reaches 50% or more, cutting into particles, sterilizing at 115-125 ℃ for 10-15 min, and cooling.

2. The dried pericarp of citrus reticulata- fish gel acidophilus yogurt according to claim 1, characterized in that, The fermenting agent is selected from one or more of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus.

3. The dried pericarp of citrus reticulata- fish gel acidophilus yogurt according to claim 2, characterized in that, The fermenting agent is composed of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus.

4. The dried pericarp of citrus reticulata- fish gel acidophilus yogurt according to claim 3, characterized in that, The mass ratio of Bifidobacterium, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus rhamnosus is (3-5):(1-3):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.1-0.3).

5. The dried pericarp of citrus reticulata- fish gel acidophilus yogurt of claim 1, wherein, The sweetener is stevioside or / and mogroside.

6. The dried pericarp of citrus reticulata- fish collagen acid yogurt according to claim 1, characterized in that, The prebiotic is selected from one or more of isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, raffinose, stachyose, lactulose and chitosan oligosaccharide.

7. The method for preparing tangerine peel-fish glue yogurt according to any one of claims 1 to 6, characterized in that, The method comprises the following steps: S1, mixing raw cow milk, dried orange peel super fine powder, sweetener and prebiotic uniformly to obtain material A; S2, homogenizing, sterilizing and cooling the material A obtained in step S1 to obtain a fermentation substrate; S3, adding a fermenting agent to the fermentation substrate obtained in step S2, performing sterile filling, adding fish gelatin particles, and standing for constant temperature fermentation until the acidity reaches 75-85 °T, stopping fermentation, and cold storage for post-ripening to obtain a set-type dried orange peel-fish gelatin yogurt; S4, or adding a fermenting agent to the fermentation substrate obtained in step S2, standing for constant temperature fermentation until the acidity reaches 75-85 °T, stopping fermentation, performing cooling, demulsification, adding fish gelatin particles, mixing uniformly, filling, and cold storage for post-ripening to obtain a stirred-type dried orange peel-fish gelatin yogurt.

8. The preparation method according to claim 7, characterized in that, In step S1, the temperature for uniform mixing is 60-80 ℃.

9. The preparation method according to claim 7, characterized in that, In step S2, the sterilization temperature is 85-95 ℃.

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