Essence-free blueberry juice yoghourt beverage and preparation method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses an essence-free blueberry juice yoghourt beverage and a preparation method thereof. The essence-free blueberry juice yoghourt beverage is prepared from the following raw materials: whole milk powder, concentrated blueberry juice, a fermentation strain, a sweetening agent, a stabilizing agent, citric acid, sodium citrate and water. Wherein the addition amount of the whole milk powder is 40-50 g / L, the addition amount of the concentrated blueberry juice is 20-30 g / L, the addition amount of the fermentation strain is 0.1-1 g / L, the addition amount of the sweetening agent is 30-40 g / L, the addition amount of the stabilizer is 4-5 g / L, the addition amount of the citric acid is 0.1-1 g / L, the addition amount of the sodium citrate is 1-5 g / L, and the balance is water. The flavor and taste of the blueberry juice yoghurt are improved through fermentation, the effect that the special blueberry flavor of the beverage can be guaranteed without adding essence is achieved, the stability of the blueberry juice yoghurt is high, and white floating rings do not appear on the top of the beverage.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a flavor-free blueberry juice yogurt drink and a preparation method thereof. Background Art

[0002] At present, blueberry juice yogurt drinks on the market generally adopt the method of adding flavors to enhance the flavor of blueberries and yogurt in the product. With the improvement of consumer awareness and the rapid development of marketization and scale, the method of adding flavors can no longer meet the needs of consumers for natural flavors. The "pure taste" has a very broad market application prospect. Although a lot of production experience has been accumulated in the continuous optimization of product fermentation technology, after adding blueberry flavors by traditional methods, yogurt drinks have obvious and unpleasant artificial synthetic flavors, which increasingly affects the consumption experience of consumers who require high-quality yogurt.

[0003] Therefore, it is necessary to provide a flavor-free blueberry juice yogurt drink and a preparation method thereof, so as to produce a flavor-free blueberry juice yogurt drink with remarkable freshness. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention provides a flavor-free blueberry juice yogurt drink and a preparation method thereof, thereby producing a flavor-free blueberry juice yogurt drink with significant freshness.

[0005] A first aspect of the present invention provides a flavor-free blueberry juice yogurt drink.

[0006] Specifically, the raw materials of the flavor-free blueberry juice yogurt drink are composed of whole milk powder, concentrated blueberry juice, fermentation bacteria, sweetener, stabilizer, citric acid, sodium citrate, and water;

[0007] The added amount of whole milk powder is 40-50g / L, the added amount of concentrated blueberry juice is 20-30g / L, the added amount of fermentation bacteria is 0.1-1g / L, the added amount of sweetener is 30-40g / L, the added amount of stabilizer is 4-5g / L, the added amount of citric acid is 1-5g / L, the added amount of sodium citrate is 0.1-1g / L, and the balance is water.

[0008] Preferably, the addition amount of the whole milk powder is 45-50 g / L, the addition amount of concentrated blueberry juice is 25-30 g / L, the addition amount of the fermentation bacteria is 0.1-0.5 g / L, the addition amount of the sweetener is 35-40 g / L, the addition amount of the stabilizer is 4-5 g / L, the addition amount of citric acid is 1-2 g / L, the addition amount of sodium citrate is 0.1-1 g / L, and the balance is water.

[0009] Further preferably, the addition amount of the whole milk powder is 45 g / L, the addition amount of concentrated blueberry juice is 25 g / L, the addition amount of the fermentation bacteria is 0.5 g / L, the addition amount of the sweetener is 35 g / L, the addition amount of the stabilizer is 4.2 g / L, the addition amount of citric acid is 1 g / L, the addition amount of sodium citrate is 1 g / L, and the balance is water.

[0010] Preferably, the sweetener comprises erythritol.

[0011] Preferably, the fermentation bacteria are composed of Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis, and thermophilic lactic acid bacteria.

[0012] Preferably, the stabilizer includes at least one of sodium carboxymethyl cellulose and xanthan gum.

[0013] Further preferably, the stabilizer consists of sodium carboxymethyl cellulose and xanthan gum.

[0014] A second aspect of the present invention provides a method for preparing a flavor-free blueberry juice yogurt drink.

[0015] Specifically, the following steps are included:

[0016] (1) dissolving whole milk powder, homogenizing for the first time, sterilizing for the first time, and cooling to 40-44° C. to obtain reconstituted milk;

[0017] (2) reconstitute the concentrated blueberry juice with water, sterilize it for the second time, and cool it to 40-44° C. to obtain blueberry juice;

[0018] (3) spraying the blueberry juice into the reconstituted milk, stirring, adding the fermentation bacteria, stirring, standing and fermenting, and homogenizing for the second time to obtain a semi-finished yogurt;

[0019] (4) After the sweetener, stabilizer, citric acid and sodium citrate are dissolved, they are added to the semi-finished yogurt, homogenized for the third time, sterilized for the third time, and cooled to obtain a flavor-free blueberry juice yogurt drink.

[0020] Preferably, in step (1), the pressure of the first homogenization is 8 to 12 MPa.

[0021] Further preferably, the pressure of the first homogenization is 8-10 MPa.

[0022] More preferably, the pressure of the first homogenization is 10 MPa.

[0023] Preferably, in step (1), the temperature of the first sterilization is 90-100° C. and the time is 10-20 min.

[0024] Further preferably, in step (1), the temperature of the first sterilization is 95-100° C. and the time is 15-20 min.

[0025] More preferably, in step (1), the temperature of the first sterilization is 95° C. and the time is 15 min.

[0026] Preferably, in step (2), the temperature of the second sterilization is 80-85° C. and the time is 15-25 min.

[0027] Further preferably, in step (2), the temperature of the second sterilization is 80-83° C. and the time is 20-25 min.

[0028] More preferably, in step (2), the temperature of the second sterilization is 82° C. and the time is 20 min.

[0029] Preferably, in step (3), the temperature of the static fermentation is 40-45° C. and the time is 10-15 hours.

[0030] Preferably, in step (3), the temperature of the static fermentation is 42 to 45° C. and the time is 12 to 15 hours.

[0031] Preferably, in step (3), the temperature of the static fermentation is 42° C. and the time is 14 hours.

[0032] Preferably, in step (3), the pressure of the second homogenization is 8 to 12 MPa.

[0033] Further preferably, the pressure of the second homogenization is 8-10 MPa.

[0034] More preferably, the pressure of the second homogenization is 10 MPa.

[0035] Preferably, in step (4), the third homogenization includes primary homogenization and secondary homogenization; the pressure of the primary homogenization is 20-25 MPa, and the pressure of the secondary homogenization is 6-8 MPa.

[0036] Further preferably, in step (4), the third homogenization includes primary homogenization and secondary homogenization; the pressure of the primary homogenization is 24-25 MPa, and the pressure of the secondary homogenization is 7-8 MPa.

[0037] More preferably, in step (4), the third homogenization includes primary homogenization and secondary homogenization; the pressure of the primary homogenization is 25 MPa, and the pressure of the secondary homogenization is 8 MPa.

[0038] Preferably, in step (4), the temperature of the third sterilization is 110-112° C., and the time is 15-30 seconds.

[0039] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0040] The invention improves the flavor and taste of the blueberry juice yogurt through fermentation, so as to achieve the effect of ensuring the unique blueberry flavor of the beverage without adding flavors, and the blueberry juice yogurt of the invention has strong stability, and no white floating ring appears on the top of the beverage. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 The figure is a 7-day stability test result diagram of the beverages prepared in Example 1 and Comparative Example 3 of the present invention. DETAILED DESCRIPTION

[0042] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0043] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0044] Example 1

[0045] A flavor-free blueberry juice yogurt drink and a preparation method thereof.

[0046] The added amount of whole milk powder in the unflavored blueberry juice yogurt drink is 45g / L, the added amount of concentrated blueberry juice is 25g / L, the added amount of thermophilic Streptococcus salivarius subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis, and thermophilic lactic acid bacteria is 0.5g / L, the added amount of erythritol is 35g / L, the added amount of sodium carboxymethyl cellulose and xanthan gum is 4.2g / L (of which the added amount of sodium carboxymethyl cellulose is 4g / L and the added amount of xanthan gum is 0.2g / L), the added amount of citric acid is 1g / L, the added amount of sodium citrate is 1g / L, and the balance is water.

[0047] The specific steps are as follows:

[0048] (1) using 55° C. water to stir and dissolve whole milk powder for 10 minutes, the mass ratio of whole milk powder to water being 1:6, standing for 20 minutes, using a homogenizer to perform a first homogenization at 10 MPa, then heating to 95° C. to perform a first sterilization for 15 minutes, and cooling to 42° C. to obtain reconstituted milk;

[0049] (2) adding 5 times the normal temperature water to the concentrated blueberry juice for stirring and reconstitution, heating to 82° C. for a second sterilization for 20 min, and cooling to 42° C. to obtain blueberry juice;

[0050] (3) slowly spraying the blueberry juice into the reconstituted milk and stirring, then adding Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis, and thermophilic lactic acid bacteria, stirring, standing and fermenting at 42° C. for 14 h, and after stirring, performing a second homogenization at 10 MPa to obtain a semi-finished yogurt, which is pumped into a mixing tank;

[0051] (4) Erythritol was dissolved in 55°C water, stirred for 5 minutes and then pumped into a mixing tank. Sodium carboxymethyl cellulose and xanthan gum were dissolved in 80°C water, sheared at high speed for 15 minutes and then pumped into a mixing tank. The sugar content and acidity of the semi-finished yogurt were tested. Citric acid and sodium citrate were dissolved in room temperature water and added to the semi-finished yogurt after filtering through 80 mesh. The acidity was adjusted to 55°T. After degassing, the third homogenization was performed (primary homogenization 25MPa, secondary homogenization 8MPa). After filtering through 200 mesh, the temperature was raised to 110°C for a third sterilization for 30 seconds, and the mixture was cooled to obtain a flavor-free blueberry juice yogurt drink.

[0052] Comparative Example 1

[0053] A flavor-free blueberry juice yogurt drink and a preparation method thereof.

[0054] The difference from Example 1 is that the whole milk powder is replaced by skim milk powder.

[0055] Comparative Example 2

[0056] A flavor-free blueberry juice yogurt drink and a preparation method thereof.

[0057] The difference from Example 1 is that the fermentation bacteria are Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

[0058] Comparative Example 3

[0059] A flavor-free blueberry juice yogurt drink and a preparation method thereof.

[0060] The difference from Example 1 is that the added amount of sodium carboxymethyl cellulose and xanthan gum is 3.5 g / L (the added amount of sodium carboxymethyl cellulose is 3 g / L, and the added amount of xanthan gum is 0.5 g / L).

[0061] Comparative Example 4

[0062] A flavor-free blueberry juice yogurt drink and a preparation method thereof.

[0063] The difference from Example 1 is that the added amount of sodium carboxymethyl cellulose and xanthan gum is 5.5 g / L (the added amount of sodium carboxymethyl cellulose is 5 g / L, and the added amount of xanthan gum is 0.5 g / L).

[0064] Effect detection:

[0065] 7-day stability test:

[0066] The samples were placed under the following storage conditions for stability observation:

[0067] (1) 42°C for 7 days;

[0068] (2) Store at 4°C for 7 days, observing the sensory properties of the samples (including floating oil, sedimentation, water separation, etc.) and confirming flavor changes.

[0069] Scoring Methodology:

[0070]

[0071] Since skimmed milk powder is used in Comparative Example 1, the milk aroma of the drink produced is relatively light and the taste is relatively light; since different fermentation bacteria are used in Comparative Example 2, the fermented milk flavor is too obvious and the sourness is irritating, which covers the flavor of blueberries. Therefore, both Comparative Examples 1 and 2 do not meet the requirements. The effect test results of Example 1, Comparative Example 3 and Comparative Example 4 are shown in Table 1. Figure 1 As shown, the beverage prepared in Example 1 has a refreshing taste and a strong blueberry flavor. After testing the stability of the sample for 7 days, no white floating ring appears on the top. Although the taste of Comparative Example 3 is similar to that of Example 1, a white floating ring appears on the top. Therefore, the beverage prepared in Comparative Example 3 does not meet the requirements. Comparative Example 4 has a too thick taste and a weak blueberry flavor, so it also does not meet the requirements.

[0072] Table 1 Effect test results of Example 1, Comparative Example 3 and Comparative Example 4

[0073]

[0074] The preferred specific embodiments of the present invention are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the present invention without creative work. Therefore, any technical solution obtained by any modification, equivalent replacement, improvement, etc. made by a person skilled in the art based on the concept of the present invention through logical analysis, reasoning or limited experiments on the basis of the prior art shall be within the scope of protection determined by the claims.

Claims

1. A flavor-free blueberry juice yogurt drink, characterized in that: The raw materials of the flavor-free blueberry juice yogurt drink are composed of whole milk powder, concentrated blueberry juice, fermentation bacteria, sweetener, stabilizer, citric acid, sodium citrate and water; The added amount of whole milk powder is 40-50g / L, the added amount of concentrated blueberry juice is 20-30g / L, the added amount of fermentation bacteria is 0.1-1g / L, the added amount of sweetener is 30-40g / L, the added amount of stabilizer is 4-5g / L, the added amount of citric acid is 1-5g / L, the added amount of sodium citrate is 0.1-1g / L, and the balance is water.

2. The flavor-free blueberry juice yogurt drink according to claim 1, characterized in that: The fermentation bacteria are composed of thermophilic subspecies of Streptococcus salivarius, Lactobacillus delbrueckii subspecies bulgaricus, Bifidobacterium animalis subspecies lactis and thermophilic lactic acid bacteria.

3. The flavor-free blueberry juice yogurt drink according to claim 1, characterized in that: The stabilizer includes at least one of sodium carboxymethyl cellulose and xanthan gum.

4. The method for preparing the flavor-free blueberry juice yogurt drink according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) dissolving whole milk powder, homogenizing for the first time, sterilizing for the first time, and cooling to 40-44° C. to obtain reconstituted milk; (2) reconstitute the concentrated blueberry juice with water, sterilize it for the second time, and cool it to 40-44° C. to obtain blueberry juice; (3) spraying the blueberry juice into the reconstituted milk, stirring, adding the fermentation bacteria, stirring, standing and fermenting, and homogenizing for the second time to obtain a semi-finished yogurt; (4) After the sweetener, stabilizer, citric acid and sodium citrate are dissolved, they are added to the semi-finished yogurt, homogenized for the third time, sterilized for the third time, and cooled to obtain a flavor-free blueberry juice yogurt drink.

5. The preparation method according to claim 4, characterized in that: In step (1), the pressure of the first homogenization is 8 to 12 MPa.

6. The preparation method according to claim 4, characterized in that: In step (1), the first sterilization temperature is 90-100°C and the time is 10-20 minutes.

7. The preparation method according to claim 4, characterized in that: In step (2), the second sterilization temperature is 80-85°C and the time is 15-25 minutes.

8. The preparation method according to claim 4, characterized in that: In step (3), the temperature of the static fermentation is 40-45° C. and the time is 10-15 hours.

9. The preparation method according to claim 4, characterized in that: In step (4), the third homogenization includes primary homogenization and secondary homogenization; the pressure of the primary homogenization is 20-25 MPa, and the pressure of the secondary homogenization is 6-8 MPa.

10. The preparation method according to claim 4, characterized in that: In step (4), the temperature of the third sterilization is 110-112° C. and the time is 15-30 seconds.

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