Fruit and vegetable dairy product and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and relates to a dairy product, in particular to a fruit and vegetable dairy product and a preparation method thereof. According to the method, lactobacillus rhamnosus and lactobacillus acidophilus are used for carrying out synergistic fermentation on raw milk, vegetable auxiliary materials and fruit auxiliary materials, so that the performance is improved. Wherein the vegetable auxiliary materials comprise broccoli powder, tomato powder and celery powder; the fruit auxiliary materials comprise apple powder, orange powder and blueberry powder; the dairy product prepared by the method has the effects of reducing uric acid and enhancing the immunity of the organism.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a dairy product, in particular to a fruit and vegetable dairy product and a preparation method thereof. Background Art

[0002] As consumers pay more and more attention to healthy eating, the dairy market has developed rapidly. However, most dairy products on the market mainly focus on meeting basic nutritional needs, such as providing nutrients such as protein and calcium, but lack specific health benefits. These dairy products can only provide the necessary nutrition for the human body.

[0003] The current dairy products on the market have obvious deficiencies in terms of functionality, and few existing dairy products are specially designed and developed for specific health problems, such as hyperuricemia or low immunity. Therefore, the present invention aims to provide a dairy product with significant effects in reducing uric acid and enhancing the body's immunity. Summary of the invention

[0004] In view of the above problems, the object of the present invention is to provide a fruit and vegetable dairy product and a preparation method thereof. The method improves the performance of raw cow's milk, vegetable ingredients and fruit ingredients by synergistic fermentation of Lactobacillus rhamnosus and Lactobacillus acidophilus. The obtained dairy product has the effect of reducing uric acid and enhancing the body's immunity.

[0005] In a first aspect, the present invention provides a method for preparing a fruit and vegetable dairy product, the specific steps of which are as follows:

[0006] S1. Take 500-600g of raw milk and homogenize it once in a homogenizer;

[0007] S2, weigh 25-30g of broccoli powder, 30-40g of tomato powder, 50-60g of celery powder, 25-30g of apple powder, 15-20g of orange powder, and 20-25g of blueberry powder, add 4-6 times of water, and extract in a water bath at 95°C for 1h, extract twice, combine the filtrate, centrifuge and centrifuge to obtain the supernatant to obtain fruit and vegetable juice; the water extraction method used in this step can efficiently extract the bioactive components in fruits and vegetables while maintaining their stability and bioavailability;

[0008] S3. Bacterial species: Lactobacillus rhamnosus, with a collection number of CICC-6241, was inoculated into MRS agar medium and cultured in a 37° C. incubator for 30-48 hours to obtain activated Lactobacillus rhamnosus;

[0009] S4. Bacterial strain: Lactobacillus helveticus with a preservation number of CICC-22540 was inoculated into MRS agar medium and cultured in a 37° C. incubator for 30-48 hours to obtain activated Lactobacillus helveticus;

[0010] S5, the activated Lactobacillus rhamnosus in step S3 was transferred to 500-700 mL MRS liquid culture medium and fermented for 6-8 hours to obtain a concentration of 1.2-1.4×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth;

[0011] S6, the activated Lactobacillus helveticus in step S4 was transferred to 500-700 mL MRS liquid culture medium and fermented for 8-10 h to obtain a concentration of 1.5-1.7×10 8 CFU / mL of Lactobacillus helveticus fermentation broth;

[0012] S7, after uniformly mixing the cow's milk prepared in step S1 and the fruit and vegetable juice prepared in step S2, adding 20-25 mL of the Lactobacillus rhamnosus fermentation liquid prepared in step S5 and 20-25 mL of the Lactobacillus helveticus fermentation liquid prepared in step S6, aerobically fermenting at 37° C. for 15-18 h; then anaerobic fermentation for 15-18 h before ending the fermentation to obtain fruit and vegetable fermented milk;

[0013] S8. Demulsify the fruit and vegetable fermented milk obtained in step S7, and then homogenize and sterilize it to obtain the fruit and vegetable dairy product of the present invention.

[0014] Preferably, the pressure during homogenization in step S1 is 15 MPa and the temperature is 60°C.

[0015] Preferably, in step S2, the ratio of fruit and vegetable powder to water is 1:8.

[0016] Preferably, the centrifugal speed in step S2 is 2000 r / min and the time is 20 min.

[0017] Preferably, the culturing time of the Lactobacillus rhamnosus strain in step S3 is 30-32 hours.

[0018] Preferably, the culture time of Lactobacillus helveticus in step S4 is 33-35 hours.

[0019] Preferably, the concentrations of the components of the MRS agar medium used in step S5 and step S6 are: peptone 10 g / L, beef extract 8 g / L, yeast powder 4 g / L, glucose 20 g / L, sorbitan monooleate 0.1 v / v%, dipotassium hydrogen phosphate 2 g / L, sodium acetate trihydrate 5 g / L, triammonium citrate 2 g / L, magnesium sulfate heptahydrate 0.2 g / L, manganese sulfate tetrahydrate 0.2 g / L, sodium chloride 60 g / L, and the pH is adjusted to 6.5-6.9.

[0020] Preferably, in step S10, the homogenization temperature is 65° C. and the pressure is 20 MPa.

[0021] Preferably, the sterilization in step S10 is performed by high temperature instantaneous sterilization at 135-140° C. for 8-10 seconds.

[0022] The beneficial effects of the present invention are:

[0023] 1. The celery fermented milk, blueberry fermented milk and orange fermented milk of the present invention have the effect of reducing uric acid under the synergistic effect.

[0024] 2. The broccoli fermented milk, tomato fermented milk and apple fermented milk of the present invention have a synergistic effect of enhancing the body's immunity.

[0025] 3. The present invention significantly reduces production costs by using economical raw materials for fermentation processing.

[0026] 4. The fruit and vegetable dairy products prepared by the present invention are rich in protein, calcium and vitamin D, which are helpful to maintain healthy bones and strong teeth.

[0027] 5. The fruit and vegetable dairy products prepared by the present invention are rich in vitamins, minerals, dietary fiber and various plant compounds, which are helpful to meet the human body's needs for micronutrients.

[0028] 6. The final product obtained by the present invention is a beverage, which is convenient for consumers to use. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0030] Figure 1 It is a comparison chart of the serum hemolysin of mice in Example 2 and Comparative Examples 4-6.

[0031] Figure 2It is a comparison chart of the juice yield of Example 3 and Comparative Examples 7-11. DETAILED DESCRIPTION

[0032] In view of the patent content, technical solutions and related benefit issues of the present invention, specific implementation examples of the present invention are listed below to make in-depth research and evaluation of the specific effects during the implementation of the present invention. In order to facilitate the understanding of the field by technical personnel, the present invention is further illustrated and described below in conjunction with examples. The present invention includes but is not limited to these examples, and any other changes, modifications, substitutions, combinations, and simplifications made in violation of the spirit and principle of the present invention shall be equivalent replacement methods and are included in the protection scope of the present invention.

[0033] Example 1

[0034] This example demonstrates that celery fermented milk, blueberry fermented milk and orange fermented milk have the effect of lowering uric acid under synergistic action.

[0035] A fruit and vegetable dairy product, the preparation method of which comprises the following steps:

[0036] S1. Take 500 g of raw milk, heat it to 60° C. in a water bath, and homogenize it in a homogenizer under a pressure of 15 MPa;

[0037] S2, weigh 25g of broccoli powder, 30g of tomato powder, 50g of celery powder, 25g of apple powder, 15g of orange powder, and 20g of blueberry powder, add 8 times of water, put into a water bath, extract at 95°C for 1h, extract twice, combine the filtrate, put into a centrifuge, centrifuge at 2000r / min for 20min, take the supernatant, and obtain fruit and vegetable juice;

[0038] S3. Bacterial strain: Lactobacillus rhamnosus (purchased from China Industrial Microbiological Culture Collection Center, with a collection number of CICC-6241) was inoculated into MRS agar medium and cultured in a 37° C. incubator for 30 h to obtain activated Lactobacillus rhamnosus;

[0039] S4. Bacterial strain: Lactobacillus helveticus (purchased from China Industrial Microbiological Culture Collection Center, with a collection number of CICC-22540) was inoculated into MRS agar medium and cultured in a 37° C. incubator for 33 h to obtain activated Lactobacillus helveticus;

[0040] S5, the activated Lactobacillus rhamnosus in step S3 was transferred to a shake flask containing 500 mL of MRS liquid culture medium and fermented for 6-8 hours to obtain a concentration of 1.2×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth.

[0041] S6, the activated Lactobacillus helveticus in step S4 was transferred to a shake flask containing 500 mL of MRS liquid culture medium and fermented for 8-10 h to obtain a concentration of 1.5×10 8 CFU / mL of Lactobacillus helveticus fermentation broth.

[0042] S7, after uniformly mixing the cow's milk prepared in step S1 and the fruit and vegetable juice prepared in step S2, adding 20 mL of the Lactobacillus rhamnosus fermentation liquid prepared in step S5 and 20 mL of the Lactobacillus helveticus fermentation liquid prepared in step S6, aerobically fermenting at 37° C. for 15 h; then anaerobic fermentation for 15 h before ending the fermentation to obtain fruit and vegetable fermented milk;

[0043] S8. After demulsification, the fruit and vegetable fermented milk obtained in step S7 is heated to 65° C. in a water bath, and then homogenized in a homogenizer under a pressure of 20 MPa. After homogenization, high-temperature instantaneous sterilization is performed at 135° C. for 10 seconds to obtain the fruit and vegetable dairy product of the present invention.

[0044] Comparative Example 1: Celery powder is not added in step S6, and the remaining steps are the same as those in Example 1.

[0045] Comparative Example 2: No blueberry powder was added in step S6, and the remaining steps were the same as those in Example 1.

[0046] Comparative Example 3: No orange powder is added in step S6, and the remaining steps are the same as those in Example 1.

[0047] Animals: 56 SPF-grade balbc male mice, weighing 18-22 g, were purchased from Beijing Weitonglihua Experimental Animal Technology Co., Ltd. They were kept in a constant temperature and oxygen supply environment at 25±2℃ for one week before the experiment began. The entire experimental process strictly followed the national experimental animal management regulations.

[0048] Grouping: 56 mice were randomly divided into 7 groups, 8 mice in each group, namely blank group, model group, positive control group (allopurinol), and drug administration group (4 groups in total, divided into Example 1 group and Comparative Examples 1-3 groups).

[0049] Blank group: intragastrically administered 0.5% carboxymethyl cellulose (15 mL / kg, diluted with 0.5% carboxymethyl cellulose), once a day for 21 days;

[0050] Model group: Oral administration of 0.5% carboxymethyl cellulose (15 mL / kg, diluted with 0.5% carboxymethyl cellulose), followed by oral administration of a mixture of potassium oxonate (200 mg / kg, diluted with 0.5% carboxymethyl cellulose) and adenine (75.25 mg / kg, diluted with 0.5% carboxymethyl cellulose) 1 hour later, once a day for 21 days;

[0051] Positive control group: Allopurinol (10.25 mg / kg, diluted with 0.5% carboxymethyl cellulose) was gavaged orally, and 1 hour later, potassium oxonate (200 mg / kg, diluted with 0.5% carboxymethyl cellulose) and adenine (75.25 mg / kg, diluted with 0.5% carboxymethyl cellulose) were gavaged orally, once a day for 21 days;

[0052] Dosing group: gavage with the corresponding dairy products (15 mL / kg, diluted with 0.5% carboxymethyl cellulose) of Example 1 and Comparative Examples 1-3, and gavage with a mixed solution of potassium oxonate (200 mg / kg, diluted with 0.5% carboxymethyl cellulose) and adenine (75.25 mg / kg, diluted with 0.5% carboxymethyl cellulose) 1 hour later, once / 1d for 21d.

[0053] Biochemical test: Samples were collected from all mice 1 hour after the last administration of the drug. First, the mice were anesthetized with 1% sodium pentobarbital and blood was collected. Then, the blood was centrifuged at 3500r / min for 10 minutes at 4°C using a centrifuge (centrifugal radius 5cm) to separate the serum. The contents of uric acid, creatinine, and urea nitrogen in the serum of the mice were determined using an automatic biochemical analyzer. The experimental results are shown in Table 1. The experimental data are expressed as mean ± standard deviation. express.

[0054] Table 1

[0055] Group Uric acid (μmol / L) Creatinine (μmol / L) Urea nitrogen (μmol / L) Blank Group 165.34±32.17 95.34±23.47 4.52±0.37 Model Group 680.45±58.85 482.87±38.02 18.56±1.69 Positive control group 320.45±28.85 210.87±18.02 9.02±0.39 Example 1 Group 247.22±21.59 159.97±10.43 7.02±0.33 Comparative Example 1 548.26±39.23 400.61±40.21 19.29±1.96 Comparative Example 2 446.45±30.14 300.43±25.15 15.63±1.61 Comparative Example 3 460.75±32.93 320.78±27.63 16.34±1.72

[0056] Results and Discussion: Table 1 shows the effects of each group on the content of uric acid, creatinine and urea nitrogen in the mouse hyperuricemia model. It can be seen that compared with the blank group, the content of uric acid, creatinine and urea nitrogen in the serum of the mice in the model group increased significantly, indicating that the mouse hyperuricemia model was successfully established by the above-mentioned modeling method. Compared with the model group, the content of uric acid, creatinine and urea nitrogen in the serum of mice in Example 1 group and Comparative Examples 1-3 groups were significantly reduced, and the content of uric acid, creatinine and urea nitrogen in the serum of mice in Example 1 group was significantly lower than that in Comparative Examples 1-3 groups, confirming that celery fermented milk, blueberry fermented milk and orange fermented milk have the effect of lowering uric acid under the synergistic effect.

[0057] Example 2

[0058] This example proves that broccoli fermented milk, tomato fermented milk and apple fermented milk have the synergistic effect of enhancing the body's immunity.

[0059] A fruit and vegetable dairy product, the preparation method of which comprises the following steps:

[0060] S1. Take 550 g of raw milk, heat it to 60° C. in a water bath, and homogenize it in a homogenizer under a pressure of 15 MPa;

[0061] S2, weigh 27g of broccoli powder, 35g of tomato powder, 55g of celery powder, 27g of apple powder, 17g of orange powder, and 22g of blueberry powder, add 8 times of water, put into a water bath, extract at 95°C for 1h, extract twice, combine the filtrate, put into a centrifuge, centrifuge at 2000r / min for 20min, take the supernatant, and obtain fruit and vegetable juice; the water extraction method used in this step can efficiently extract the bioactive components in fruits and vegetables while maintaining their stability and bioavailability;

[0062] S3. Bacterial strain: Lactobacillus rhamnosus (purchased from China Industrial Microbiological Culture Collection Center, with a collection number of CICC-6241) was inoculated into MRS agar medium and cultured in a 37° C. incubator for 31 h to obtain activated Lactobacillus rhamnosus;

[0063] S4. Bacterial strain: Lactobacillus helveticus (purchased from China Industrial Microbiological Culture Collection Center, with a collection number of CICC-22540) was inoculated into MRS agar medium and cultured in a 37° C. incubator for 34 h to obtain activated Lactobacillus helveticus;

[0064] S5, the activated Lactobacillus rhamnosus in step S3 was transferred to a shake flask containing 600 mL of MRS liquid culture medium and fermented for 6-8 hours to obtain a concentration of 1.3×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth;

[0065] S6, the activated Lactobacillus helveticus in step S4 was transferred to a shake flask containing 600 mL of MRS liquid culture medium and fermented for 8-10 h to obtain a concentration of 1.6×10 8 CFU / mL of Lactobacillus helveticus fermentation broth;

[0066] S7, after uniformly mixing the cow's milk prepared in step S1 and the fruit and vegetable juice prepared in step S2, adding 22 mL of the Lactobacillus rhamnosus fermentation liquid prepared in step S5 and 22 mL of the Lactobacillus helveticus fermentation liquid prepared in step S6, aerobically fermenting at 37° C. for 17 h; then anaerobic fermentation for 17 h before ending the fermentation to obtain fruit and vegetable fermented milk;

[0067] S8. After demulsification, the fruit and vegetable fermented milk obtained in step S7 is heated in a water bath to 65° C., and then homogenized in a homogenizer under a pressure of 20 MPa. After homogenization, high-temperature instantaneous sterilization is performed at 137° C. for 9 seconds to obtain the fruit and vegetable dairy product of the present invention.

[0068] Comparative Example 4: No broccoli powder was added in step S6, and the remaining steps were the same as those in Example 2.

[0069] Comparative Example 5: Tomato powder is not added in step S6, and the remaining steps are the same as those in Example 2.

[0070] Comparative Example 6: Apple powder is not added in step S6, and the remaining steps are the same as those in Example 2.

[0071] Animals: 80 SPF grade balbc male mice, weighing 18-22g, were purchased from Beijing Weitonglihua Experimental Animal Technology Co., Ltd. They were kept stable for one week in a constant temperature and oxygen supply environment at 25±2℃ before the experiment began. The entire experimental process strictly followed the national experimental animal management regulations.

[0072] Grouping: One week later, all mice were randomly divided into 5 groups, namely, a blank group, a drug-treated group (a total of 4 groups, divided into Example 2 group and Comparative Example 4-6 groups), 16 mice in each group, and then the 16 mice in each group were randomly divided equally for the following two experiments.

[0073] Blank group: gavage with sterile water (15 mL / kg), once a day, for 28 days;

[0074] Drug administration group: Gavage the corresponding dairy products (15 mL / kg, diluted with sterile water) of Example 2 and Comparative Example 4-6 groups for 28 days.

[0075] (1) Determination of thymus and spleen index of mice: 24 hours after the last administration, the mice were killed, and their thymus and spleen were quickly removed, rinsed with 0.9% NaCl, dried with filter paper, weighed, and the thymus and spleen index of the mice were calculated. The results are shown in Table 2 below.

[0076] I=W1 / W2

[0077] Wherein: I-thymus / spleen index; W1-thymus / spleen mass; W2-mouse weight.

[0078] Table 2

[0079] Group Thymus index (mg / g) Spleen index (mg / g) Blank Group 1.01±0.11 3.58±0.24 Example 2 1.91±0.09 5.69±0.15 Comparative Example 4 1.42±0.06 4.89±0.21 Comparative Example 5 1.46±0.09 4.99±0.14 Comparative Example 6 1.51±0.06 5.22±0.18

[0080] Results and discussion: The body's immunity is deeply affected by the thymus in the central immune organ and the spleen in the peripheral lymphoid organ, which play an important role in maintaining the immune system. Table 2 is a comparison chart of the thymus index and spleen index of mice in Example 2 and Comparative Example 4-6 groups. It can be seen from the results that compared with the blank group, the thymus index and spleen index of mice in Example 2 and Comparative Example 4-6 groups were significantly increased, and the thymus index and spleen index of mice in Example 2 group were significantly higher than those in Comparative Example 4-6 groups, confirming that the dairy products in Example 2 group can significantly improve the thymus index and spleen index of mice and enhance the immunity of mice.

[0081] (2) Determination of serum hemolysin content: On the 24th day, all mice were intraperitoneally injected with 0.2 mL of 2% (v / v) packed sheep red blood cell suspension. 4 days later, the mice were killed, the eyeballs were removed and blood was collected. The blood was allowed to stand for 1 hour, and the blood was centrifuged at 3500 r / min for 10 minutes to separate the serum. The serum was diluted 500 times with 0.9% Nacl, 1 mL of the diluted serum was taken, and 0.5 mL of 10% (v / v) packed sheep red blood cell suspension and 1 mL of complement (0.9% Nacl was diluted at 1:10) were added in sequence. The mixture was incubated in a water bath at 37°C for 25 minutes, and the reaction was terminated by ice bath. The mixture was centrifuged at 2000 r / min for 10 minutes, 1 mL of the supernatant was taken, and 3 mL of Dulles reagent was added; at the same time, 0.25 mL of 10% (v / v) packed sheep red blood cell suspension and 4 mL of Dulles reagent were taken as the half-hemolysis group; 0.9% Nacl was used instead of serum as the blank group. After fully mixing, let it stand for 10 minutes and measure the absorbance of each group at a wavelength of 540nm. The results are as follows Figure 1 shown.

[0082] HC 50 =As / Ah HC 50 Half hemolysis value; As - absorbance value of sample group; Ah - absorbance value of half hemolysis group.

[0083] Results and Discussion: The functional status of the body's specific humoral immunity can be directly reflected by the level of hemolysin production. Figure 1 The figure is a comparison of serum hemolysin in mice from Example 2 and Comparative Examples 4-6. Figure 1 The data showed that, in comparison with the blank group of mice, the serum hemolysin of mice in Example 2 and Comparative Examples 4-6 groups were significantly increased. Further analysis showed that the serum hemolysin level of mice in Example 2 group was not only significantly increased, but also showed a higher level compared with Comparative Examples 4-6 groups. This result proves that the serum hemolysin of mice in Example 2 group is the highest, and the effect of enhancing the body's immunity is the most significant.

[0084] The above results indicate that the dairy products in Example 2 group have the best effect in enhancing the body's immunity, confirming that broccoli fermented milk, tomato fermented milk, and apple fermented milk have a synergistic effect in enhancing the body's immunity.

[0085] Example 3

[0086] This example demonstrates the optimal water addition multiple during water extraction.

[0087] A fruit and vegetable dairy product, the preparation method of which comprises the following steps:

[0088] S1. Take 600 g of raw milk, heat it to 60° C. in a water bath, and homogenize it in a homogenizer under a pressure of 15 MPa;

[0089] S2, weigh 30g of broccoli powder, 40g of tomato powder, 60g of celery powder, 30g of apple powder, 20g of orange powder, and 25g of blueberry powder, add 8 times of water, put into a water bath, extract at 95°C for 1h, extract twice, combine the filtrate, put into a centrifuge, centrifuge at 2000r / min for 20min, take the supernatant, and obtain fruit and vegetable juice; the water extraction method used in this step can efficiently extract the bioactive components in fruits and vegetables while maintaining their stability and bioavailability;

[0090] S3. Bacterial strain: Lactobacillus rhamnosus (purchased from China Industrial Microbiological Culture Collection Center, with a collection number of CICC-6241) was inoculated into MRS agar medium and cultured in a 37° C. incubator for 32 h to obtain activated Lactobacillus rhamnosus;

[0091] S4. Bacterial strain: Lactobacillus helveticus (purchased from China Industrial Microbiological Culture Collection Center, with a collection number of CICC-22540) was inoculated into MRS agar medium and cultured in a 37° C. incubator for 35 h to obtain activated Lactobacillus helveticus;

[0092] S5, the activated Lactobacillus rhamnosus in step S3 was transferred to a shake flask containing 700 mL of MRS liquid culture medium and fermented for 6-8 hours to obtain a concentration of 1.4×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth;

[0093] S6, the activated Lactobacillus helveticus in step S4 was transferred to a shake flask containing 700 mL of MRS liquid culture medium and fermented for 8-10 h to obtain a concentration of 1.7×10 8 CFU / mL of Lactobacillus helveticus fermentation broth;

[0094] S7, after uniformly mixing the cow's milk prepared in step S1 and the fruit and vegetable juice prepared in step S2, adding 25 mL of the Lactobacillus rhamnosus fermentation liquid prepared in step S5 and 25 mL of the Lactobacillus helveticus fermentation liquid prepared in step S6, aerobically fermenting at 37° C. for 18 h; then anaerobic fermentation for 18 h before ending the fermentation to obtain fruit and vegetable fermented milk;

[0095] S8. After demulsification, the fruit and vegetable fermented milk obtained in step S7 is heated in a water bath to 65° C., and then homogenized in a homogenizer under a pressure of 20 MPa. After homogenization, high-temperature instantaneous sterilization is performed at 140° C. for 8 seconds to obtain the fruit and vegetable dairy product of the present invention.

[0096] Comparative Example 7: In step S2, the water addition multiple is 5 times, and the remaining steps are the same as in Example 3.

[0097] Comparative Example 8: In step S2, the water addition multiple is 6 times, and the remaining steps are the same as in Example 3.

[0098] Comparative Example 9: In step S2, the water addition multiple is 7 times, and the remaining steps are the same as in Example 3.

[0099] Comparative Example 10: In step S2, the water addition multiple is 9 times, and the remaining steps are the same as in Example 3.

[0100] Comparative Example 11: In step S2, the water addition multiple is 10 times, and the remaining steps are the same as in Example 3.

[0101] Effect of water addition ratio on juice yield: In Example 3 and Comparative Examples 7-11, water of corresponding ratio was added to the fruit and vegetable powder, and the mixture was extracted at 95°C for 1 hour. The mixture was extracted twice, and the filtrate was combined and centrifuged at 2000 r / min for 20 minutes. The supernatant was taken, and the mass of the supernatant and the content of soluble solids therein were determined. The juice yield was calculated. The results are as follows: Figure 2 As shown;

[0102] Juice yield (%) = Bx*V / m

[0103] Where: Bx is the soluble solid content; V is the volume of fruit and vegetable juice; m is the weight of fruit and vegetable powder.

[0104] Figure 2 It is a comparison chart of the juice yield of Example 3 and Comparative Examples 7-11. From the results, it can be seen that the juice yield of the fruit and vegetable juice of Example 3 is 79.56%; the juice yield of the fruit and vegetable juice of Comparative Example 7 is 15.32%; the juice yield of the fruit and vegetable juice of Comparative Example 8 is 32.49%; the juice yield of the fruit and vegetable juice of Comparative Example 9 is 58.79%; the juice yield of the fruit and vegetable juice of Comparative Example 10 is 52.35%; the juice yield of the fruit and vegetable juice of Comparative Example 11 is 39.83%. It can be seen that the juice yield of Example 3 is the highest, which confirms that the best amount of water added during water extraction of fruits and vegetables is 8 times.

[0105] The embodiments described above are merely descriptions of the preparation process of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solution of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A fruit and vegetable dairy product, characterized in that: The fruit and vegetable dairy product is obtained by fermenting raw cow milk, vegetable auxiliary materials and fruit auxiliary materials through composite strains; the composite strains include Lactobacillus rhamnosus CICC-6241 and Lactobacillus helveticus CICC-22540.

2. A fruit and vegetable dairy product according to claim 1, characterized in that: The vegetable auxiliary materials include 25-30g of broccoli powder, 30-40g of tomato powder, and 50-60g of celery powder by weight; the fruit auxiliary materials include 25-30g of apple powder, 15-20g of orange powder, and 20-25g of blueberry powder by weight.

3. A fruit and vegetable dairy product according to claims 1-2, characterized in that: The specific preparation method is as follows: S1. 500-600 g of raw milk is put into a homogenizer for homogenization to obtain homogenized milk; S2, weigh 25-30g of broccoli powder, 30-40g of tomato powder, 50-60g of celery powder, 25-30g of apple powder, 15-20g of orange powder, and 20-25g of blueberry powder, add 4-6 times of water, extract at 95°C for 1h, extract twice, combine the filtrate, centrifuge in a centrifuge to obtain the supernatant, and obtain fruit and vegetable juice; S3. Bacterial strain: Lactobacillus rhamnosus CICC-6241 was inoculated into MRS agar medium and cultured in an incubator at 37°C for 30-48h to obtain activated Lactobacillus rhamnosus; S4. Bacterial strain: Lactobacillus helveticus CICC-22540 was inoculated into MRS agar medium and cultured in an incubator at 37° C. for 30-48 h to obtain activated Lactobacillus helveticus; S5, transfer the activated Lactobacillus rhamnosus in step S3 to 500-700 mL MRS liquid culture medium and ferment for 6-8 h to obtain a concentration of 1.2-1.4×10 8 CFU / mL of Lactobacillus rhamnosus fermentation broth; S6, the activated Lactobacillus helveticus in step S4 was transferred to 500-700 mL MRS liquid culture medium and fermented for 8-10 h to obtain a concentration of 1.5-1.7×10 8 CFU / mL of Lactobacillus helveticus fermentation broth; S7, after uniformly mixing the cow's milk prepared in step S1 and the fruit and vegetable juice prepared in step S2, adding 20-25 mL of the Lactobacillus rhamnosus fermentation liquid prepared in step S5 and 20-25 mL of the Lactobacillus helveticus fermentation liquid prepared in step S6, aerobically fermenting at 37° C. for 15-18 h; then anaerobic fermentation for 15-18 h before ending the fermentation to obtain fruit and vegetable fermented milk; S8, demulsifying the fruit and vegetable fermented milk obtained in step S7, and then homogenizing and sterilizing it to obtain a fruit and vegetable dairy product.

4. The method for preparing a fruit and vegetable dairy product according to claim 3, characterized in that: The pressure during homogenization in step S1 is 15 MPa and the temperature is 60°C.

5. The method for preparing a fruit and vegetable dairy product according to claim 3, characterized in that: In step S2, the ratio of fruit and vegetable powder to water is 1:

8.

6. The method for preparing a fruit and vegetable dairy product according to claim 3, characterized in that: The culturing time of the Lactobacillus rhamnosus strain in step S3 is 30-32 hours.

7. The method for preparing a fruit and vegetable dairy product according to claim 3, characterized in that: The culture time of Lactobacillus helveticus in step S4 is 33-35 hours.

8. The method for preparing a fruit and vegetable dairy product according to claim 3, characterized in that: The concentrations of the components of the MRS agar medium used in step S5 and step S6 are: peptone 10 g / L, beef extract 8 g / L, yeast powder 4 g / L, glucose 20 g / L, sorbitan monooleate 0.1 v / v%, dipotassium hydrogen phosphate 2 g / L, sodium acetate trihydrate 5 g / L, triammonium citrate 2 g / L, magnesium sulfate heptahydrate 0.2 g / L, manganese sulfate tetrahydrate 0.2 g / L, sodium chloride 60 g / L, and the pH is adjusted to 6.5-6.

9.

9. The method for preparing a fruit and vegetable dairy product according to claim 3, characterized in that: The homogenization temperature in step S10 is 65° C. and the pressure is 20 MPa.

10. The method for preparing a fruit and vegetable dairy product according to claim 3, characterized in that: The sterilization in step S10 adopts high temperature instantaneous sterilization, and the specific method is: sterilization at 135-140° C. for 8-10 seconds.

Images