Strawberry sour milk and preparation method thereof
A controlled acid addition and stabilizer use in strawberry yogurt milk formulation addresses protein denaturation and precipitation issues, achieving a stable, high-protein strawberry sour milk with extended shelf life.
Patent Information
- Application Number
- CN202411484532.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-23
- Publication Date
- 2024-12-27
AI Technical Summary
Existing strawberry-flavored acidic milk products face issues with protein denaturation and precipitation due to the addition of strawberry juice and acidulants, leading to poor taste and short shelf life, particularly in high-protein formulations.
A formulation of strawberry yogurt milk comprising specific percentages of raw milk, purified water, sugar, strawberry juice, and stabilizers like sodium carboxymethyl cellulose and pectin, combined with a controlled acid addition process and UHT sterilization, ensures homogeneity and stability.
The solution results in a strawberry sour milk with higher protein content and extended shelf life, maintaining quality without precipitation for up to six months at room temperature.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of dairy products, and in particular relates to strawberry sour milk and a preparation method thereof. Background Art
[0002] The company actively responded to the national call and provided students with high-quality student drinking milk: pure milk and modulated milk. After drinking for a period of time, it was found that some students were not used to it and did not like to drink it, because student milk only had pure milk and modulated milk, both of which were neutral, and most of the students who ate nutritious meals were rural children, and some liked to drink sweet and sour milk. According to the technical indicators of the China Dairy Association's group standard T / DAC-005-2017 for sterilized modulated milk for student drinking milk, a formulated room temperature acidic modulated milk suitable for student drinking milk was designed and studied.
[0003] As we all know, strawberries are rich in nutrients and can effectively prevent and treat constipation, enteritis, intestinal cancer and other diseases. Milk + strawberries can effectively supplement the vitamins and carbohydrates needed by the body, while supplementing protein, improving one's own immunity and resistance. The combination of the two is more beneficial to health. Strawberries are also one of the most favorite fruits for children, so it was concluded that a strawberry-flavored, high-stability acidic formula milk was developed with raw milk and strawberry juice as the main raw materials.
[0004] However, adding strawberry juice and acidulants to milk can easily cause the protein and mineral trace elements in the milk to denature, precipitate and form particles, affecting the taste and drinking effect. The higher the protein content in milk, the easier it is to form precipitation, stratification and particles, and the shelf life is relatively short. Since this technical bottleneck is difficult to overcome, there is currently no 3.0%-3.5% high-protein content formulated acidic room temperature milk on the market. Summary of the invention
[0005] In order to overcome the problems existing in the prior art, the present invention is proposed.
[0006] To achieve the above-mentioned object, the first aspect of the present invention provides a strawberry yogurt, which comprises the following components in percentage by mass: 90%-92% of raw milk, 1.75%-5.97% of purified water, 1%-2% of white sugar, 1%-2% of strawberry juice, 0.5%-0.8% of sodium carboxymethyl cellulose, 0.2%-0.3% of pectin, 0.1%-0.2% of sodium tripolyphosphate, 0.7%-0.8% of citric acid, 0.01%-0.02% of lactic acid, 0.1%-0.5% of sodium citrate, and 0.02%-0.03% of sucralose.
[0007] Furthermore, the strawberry yogurt milk contains the following components in percentage by mass: 92% raw cow's milk, 2.27% purified water, 2% white sugar, 2% strawberry juice, 0.6% sodium carboxymethyl cellulose, 0.2% pectin, 0.1% sodium tripolyphosphate, 0.7% citric acid, 0.01% lactic acid, 0.1% sodium citrate, and 0.02% sucralose.
[0008] A second aspect of the present invention provides a method for preparing strawberry sour milk, comprising the following steps:
[0009] S1, ingredients: preheat raw milk to 75-85°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 10-20 minutes to obtain a mixture;
[0010] S2, homogenizing the mixed material at 18-22 MPa, and then pasteurizing the mixed material at 78-83° C. to obtain a homogenous material;
[0011] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution; after the acid solution is added, add lactic acid first and then add strawberry juice;
[0012] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4-5 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0013] Through the above technical solution, the present invention can at least achieve the following beneficial effects:
[0014] Compared with the prior art, the strawberry sour milk of the present invention has a higher protein content and a longer shelf life. During the 6-month storage at room temperature, the quality of the yogurt is stable, no obvious precipitation occurs, and no particles are formed. DETAILED DESCRIPTION
[0015] Unless otherwise specified, the materials and reagents used in the present invention are commercially available.
[0016] In the embodiments of the present invention, the raw material sources are:
[0017] Granulated sugar, sodium carboxymethyl cellulose, pectin, sodium tripolyphosphate, citric acid, lactic acid, sodium citrate, and sucralose are commercially available products.
[0018] Raw milk was purchased from Yunnan Niuniu Animal Husbandry Co., Ltd.;
[0019] The active ingredient content in strawberry juice is 60%.
[0020] Embodiment 1
[0021] A method for preparing strawberry sour milk comprises the following steps:
[0022] S1, ingredients: preheat raw milk to 80°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 15 minutes to obtain a mixture;
[0023] S2, homogenizing the mixture at 20 MPa, and then pasteurizing at 80° C. to obtain a homogenous material;
[0024] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add lactic acid first and then add strawberry juice;
[0025] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0026] Embodiment 2
[0027] A method for preparing strawberry sour milk comprises the following steps:
[0028] S1, ingredients: preheat raw milk to 75°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 10 minutes to obtain a mixture;
[0029] S2, homogenizing the mixture at 18 MPa, and then pasteurizing at 78° C. to obtain a homogenous material;
[0030] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add lactic acid first and then add strawberry juice;
[0031] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0032] Embodiment 3
[0033] A method for preparing strawberry sour milk comprises the following steps:
[0034] S1, ingredients: preheat raw milk to 85°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 20 minutes to obtain a mixture;
[0035] S2, homogenizing the mixture at 22 MPa, and then pasteurizing at 83° C. to obtain a homogenous material;
[0036] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add lactic acid first and then add strawberry juice;
[0037] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 5 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0038] Embodiment 4
[0039] A method for preparing strawberry sour milk comprises the following steps:
[0040] S1, ingredients: preheat raw milk to 82°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 18 minutes to obtain a mixture;
[0041] S2, homogenizing the mixture at 22 MPa, and then pasteurizing at 83° C. to obtain a homogenous material;
[0042] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add lactic acid first and then add strawberry juice;
[0043] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 5 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0044] Embodiment 5
[0045] A method for preparing strawberry sour milk comprises the following steps:
[0046] S1, ingredients: preheat raw milk to 78°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 20 minutes to obtain a mixture;
[0047] S2, homogenizing the mixture at 22 MPa, and then pasteurizing at 78° C. to obtain a homogenous material;
[0048] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add lactic acid first and then add strawberry juice;
[0049] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 5 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0050] Comparative Example 1
[0051] A method for preparing strawberry sour milk comprises the following steps:
[0052] S1, ingredients: preheat raw milk to 80°C, add white sugar, sodium carboxymethyl cellulose, pectin, carrageenan, and sodium citrate, and stir for 15 minutes to obtain a mixture;
[0053] S2, homogenizing the mixture at 20 MPa, and then pasteurizing at 80° C. to obtain a homogenous material;
[0054] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add the strawberry juice;
[0055] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0056] Comparative Example 2
[0057] A method for preparing strawberry sour milk comprises the following steps:
[0058] S1, ingredients: preheat raw milk to 80°C, add white sugar, sodium carboxymethyl cellulose, pectin, carrageenan, and sodium citrate, and stir for 15 minutes to obtain a mixture;
[0059] S2, homogenizing the mixture at 20 MPa, and then pasteurizing at 80° C. to obtain a homogenous material;
[0060] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add the strawberry juice;
[0061] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0062] Comparative Example 3
[0063] A method for preparing strawberry sour milk comprises the following steps:
[0064] S1, ingredients: preheat raw milk to 80°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 15 minutes to obtain a mixture;
[0065] S2, homogenizing the mixture at 20 MPa, and then pasteurizing at 80° C. to obtain a homogenous material;
[0066] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add the strawberry juice;
[0067] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0068] Comparative Example 4
[0069] A method for preparing strawberry sour milk comprises the following steps:
[0070] S1, ingredients: preheat raw milk to 80°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 15 minutes to obtain a mixture;
[0071] S2, homogenizing the mixture at 20 MPa, and then pasteurizing at 80° C. to obtain a homogenous material;
[0072] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add the strawberry juice;
[0073] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0074] Comparative Example 5
[0075] A method for preparing strawberry sour milk comprises the following steps:
[0076] S1, ingredients: preheat raw milk to 80°C, add white sugar, sodium carboxymethyl cellulose, carrageenan, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 15 minutes to obtain a mixture;
[0077] S2, homogenizing the mixture at 20 MPa, and then pasteurizing at 80° C. to obtain a homogenous material;
[0078] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add lactic acid first and then add strawberry juice;
[0079] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0080] Comparative Example 6
[0081] A method for preparing strawberry sour milk comprises the following steps:
[0082] S1, ingredients: preheat raw milk to 80°C, add white sugar, sodium carboxymethyl cellulose, guar gum, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 15 minutes to obtain a mixture;
[0083] S2, homogenizing the mixture at 20 MPa, and then pasteurizing at 80° C. to obtain a homogenous material;
[0084] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add lactic acid first and then add strawberry juice;
[0085] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0086] Comparative Example 7
[0087] A method for preparing strawberry sour milk comprises the following steps:
[0088] S1, ingredients: preheat raw milk to 80°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 15 minutes to obtain a mixture;
[0089] S2, homogenizing the mixture at 20 MPa, and then pasteurizing at 80° C. to obtain a homogenous material;
[0090] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add the strawberry juice;
[0091] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0092] Comparative Example 8
[0093] A method for preparing strawberry sour milk comprises the following steps:
[0094] S1, ingredients: preheat raw milk to 80°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 15 minutes to obtain a mixture;
[0095] S2, homogenizing the mixture at 20 MPa, and then pasteurizing at 80° C. to obtain a homogenous material;
[0096] S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution, and the speed of adding the acid solution is 10t / h; after the acid solution is added, add the strawberry juice;
[0097] S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4 seconds and then aseptically filling the product to obtain strawberry sour milk.
[0098] Table 1 Strawberry sour milk recipe
[0099]
[0100]
[0101] After tasting the product made by the above process and formula, storing it at room temperature and observing its properties, we found that:
[0102] The strawberry sour milk prepared in Examples 1 to 5 is sweet and sour and palatable, and the product state is uniform and has no precipitation after being stored at room temperature for six months.
[0103] The strawberry sour milk obtained in Comparative Examples 1 and 2 was sweet and sour and bland, and after being stored at room temperature for one week, obvious stratification and particle precipitation occurred.
[0104] The strawberry sour milk prepared in Comparative Example 3 tasted sweet, and after being placed for one month, obvious stratification and particle precipitation occurred.
[0105] The strawberry sour milk prepared in Comparative Example 4 tasted slightly sweet, and after being placed for one month, obvious stratification and particle precipitation occurred.
[0106] The strawberry sour milk obtained in Comparative Examples 5 and 6 was sweet and sour and palatable, and stratification and particle precipitation began to occur after one and a half months.
[0107] The strawberry sour milk prepared in Comparative Examples 6 and 7 tasted slightly sweet, and after being placed for three months, obvious stratification and particle precipitation occurred.
[0108] The strawberry sour milk prepared in Example 1 was sent to Yunnan Product Quality Supervision and Inspection Institute for testing in accordance with GB5009.5-2016, and the protein content in the strawberry sour milk was measured to be 3.50 g / 100 g.
[0109] Finally, it should be noted that the above preferred embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail through the above preferred embodiments, those skilled in the art should understand that various changes can be made in form and details without departing from the scope defined by the claims of the present invention.
Claims
1. A strawberry sour milk, characterized in that: The strawberry yogurt milk comprises the following components in percentage by mass: 90%-92% raw cow's milk, 1.75%-5.97% purified water, 1%-2% white sugar, 1%-2% strawberry juice, 0.5%-0.8% sodium carboxymethyl cellulose, 0.2%-0.3% pectin, 0.1%-0.2% sodium tripolyphosphate, 0.7%-0.8% citric acid, 0.01%-0.02% lactic acid, 0.1%-0.5% sodium citrate, and 0.02%-0.03% sucralose.
2. The strawberry sour milk according to claim 1, characterized in that: The strawberry yogurt milk contains the following components in percentage by mass: 92% raw milk, 2.27% purified water, 2% white sugar, 2% strawberry juice, 0.6% sodium carboxymethyl cellulose, 0.2% pectin, 0.1% sodium tripolyphosphate, 0.7% citric acid, 0.01% lactic acid, 0.1% sodium citrate and 0.02% sucralose.
3. The method for preparing the strawberry sour milk according to any one of claims 1 or 2, characterized in that: The following steps are included: S1, ingredients: preheat raw milk to 75-85°C, add white sugar, sodium carboxymethyl cellulose, pectin, sodium citrate, sodium tripolyphosphate and sucralose, and stir for 10-20 minutes to obtain a mixture; S2, homogenizing the mixed material at 18-22 MPa, and then pasteurizing the mixed material at 78-83° C. to obtain a homogenous material; S3, acid adjustment: dissolve citric acid in pure water to obtain acid solution; use a spray nozzle to slowly add the acid solution to the homogenized material, stirring while adding the acid solution; after the acid solution is added, add lactic acid first and then add strawberry juice; S4, sterilizing the product obtained in step S3 by UHT sterilization at 137° C. for 4-5 seconds and then aseptically filling the product to obtain strawberry sour milk.
4. The strawberry sour milk according to claim 3, characterized in that: The rate of adding acid is 10t / h.