Flavored fermented milk containing fruit jelly and preparation method thereof

Abstract

The invention relates to the technical field of preparation of fermented milk, in particular to flavored fermented milk containing fruit jelly and a preparation method of the flavored fermented milk. The preparation method comprises the following steps: preheating raw milk, adding a sweet substance, a stabilizer and lactoprotein, mixing and stirring, homogenizing, sterilizing, cooling, inoculating a leavening agent, fermenting, and cooling to obtain a fermented milk base material; the preparation method comprises the following steps: mixing water and fruit juice to obtain a fruit juice solution, preheating, adding white granulated sugar and colloid, mixing, sterilizing, cooling, inoculating a probiotic leavening agent, fermenting, cooling and slicing to obtain the fruit jelly. And adding the fruit jelly into the fermented milk base material, and packaging to obtain the flavored fermented milk containing the fruit jelly. The flavored fermented milk prepared by the preparation method disclosed by the invention retains the nutritional values of the fruit juice and the fermented milk, the addition of the jelly does not generate negative effects on the texture of the flavored fermented milk, and the jelly particles in the fermented milk are intact in shape, elastic in mouth feel, uniform in distribution and bright in color.

Description

Technical Field

[0001] The invention relates to the technical field of fermented milk preparation, in particular to flavored fermented milk containing fruit jelly and a preparation method thereof. Background Art

[0002] Flavored fermented milk is an acidic dairy product with active lactic acid bacteria, which is made from more than 80% raw cow (sheep) milk, added with fruits, vegetables, grains, food additives, nutritional enhancers and other raw materials, and is fermented by lactic acid bacteria. It has high nutritional value. Existing studies have shown that lactic acid bacteria have the effects of improving intestinal flora, aiding digestion, and anti-allergy. The premise for lactic acid bacteria to play a probiotic role in the human intestine is that they can tolerate the environment of the stomach and intestines and colonize in the intestines to play a probiotic role on the human body.

[0003] In order to make the flavored fermented milk more nutritious, fruits are generally added to the flavored fermented milk. Fruits are natural healthy foods that provide vitamins, minerals, cellulose, trace elements, dietary fiber and other nutrients for the human body. Vitamin C, vitamin A, vitamin K and vitamin B6 required by the human body mainly come from fruits. Some fruits can also provide antioxidants for the human body, such as anthocyanins, flavonoids, glycoside compounds, etc. These substances can help the human body to protect against free radical damage and prevent chronic diseases. In addition, vitamins can also help the human body strengthen the immune system, promote bone health, improve vision, etc.; mineral elements such as potassium, calcium, magnesium, zinc, iron, etc. can help control blood pressure, maintain heart health, and promote muscle and nervous system function; cellulose has significant effects on controlling blood sugar and promoting intestinal peristalsis, and can also lower cholesterol and prevent cardiovascular diseases. Daily quantitative intake of different types of fruits has a positive effect on people's health.

[0004] However, since fruits are seasonal foods, consumers are restricted in their consumption. In order to facilitate the consumption of various types of fruits, various types of fruit juices are emerging in the market, such as 100% fresh juice, NFC juice, juice drinks, etc. There are many varieties. The processing technology of juice, such as concentrated juice and freshly squeezed juice, is different, resulting in different nutrition of juice; in addition, the juice content of 100% juice and juice drinks is different, so the nutritional components are also different. Based on this, the nutritional value of juice varies and it is difficult for consumers to distinguish; in addition, juice is generally packaged in transparent or translucent bottles, and the juice state is required to be uniform. If there is obvious fiber precipitation or floating, it will affect its appearance and taste. Usually, in the process of fruit processing into juice, juice enzymes are added to enzymatically hydrolyze the fiber and filter out some of the fiber. Therefore, the fiber content of commercial fruit juice is generally low. In addition, in the process of concentrating juice, it is necessary to heat and evaporate water, and vitamins are lost more. Due to the limitations of processing technology, the dietary fiber content of fruit juice is generally low, and vitamins are lost more. The nutritional value is quite different from that of the original fruit, and it cannot meet the needs of the human body.

[0005] In order to further improve the nutritional value of fruit juice, fruit juice is usually added to yogurt, so that not only can the yogurt have the unique flavor of fruit, but also the nutritional value of yogurt is more comprehensive. However, adding fruit juice directly to fermented yogurt can easily cause the yogurt texture to become thinner, the yogurt color to deteriorate, and whey separation is likely to occur in the later stage. If fruit juice is directly added in the yogurt batching process, the vitamins and color in the juice will be lost more, and it will also cause problems such as raw milk acid coagulation and denaturation. At present, there are many types of fruit yogurt on the market, but most of the fruit particles come from jam, and the starch and carbohydrate content in jam is high. In addition, the jam is boiled during production, and vitamins and antioxidants are lost more. The fruit particles are generally soft in taste, and some are in the form of broken slag. The taste is modulated by white sugar, starch, fruit essence, etc., and the shape is empty but the quality is not seen.

[0006] Chinese invention patent CN201310236259.1 introduces a probiotic juice yogurt and its preparation method. The preparation method is to first prepare yogurt, add 0.25% apple pulp and 0.04% apple essence into the yogurt. The apple juice content in this patent is low, the apple flavor is mainly prepared by the essence, and the nutritional value of the juice is not high.

[0007] Therefore, there is an urgent need to provide a flavored fermented milk containing fruit flavor with high nutritional value and high juice content. Summary of the invention

[0008] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a flavored fermented milk containing fruit jelly and a preparation method thereof, so as to solve the problem that the flavored fermented milk in the prior art has a single taste and a low juice content.

[0009] To achieve the above objectives and other related objectives, the present invention is achieved through the following technical solutions.

[0010] The first aspect of the present invention is to provide a method for preparing flavored fermented milk containing fruit jelly, the preparation method comprising the following steps:

[0011] (1) Preheating raw milk, adding a sweetener, a stabilizer, and milk protein, mixing and stirring, homogenizing, sterilizing, and cooling for the first time in sequence, inoculating a starter, fermenting, and cooling for the second time to obtain a fermented milk base;

[0012] (2) mixing water and fruit juice to obtain a fruit juice solution, preheating, adding white sugar and colloid, mixing to obtain a mixed fruit juice, sterilizing the mixed fruit juice in sequence, cooling it for the first time, inoculating a probiotic fermentation agent, fermenting it, cooling it for the second time, and cutting it into pieces to obtain a fruit jelly; the fruit jelly comprises the following raw materials in parts by weight: 15-82 parts of water, 18-70 parts of fruit juice, 0.01-10 parts of white sugar, 1-3 parts of colloid, and 0.0001-0.001 parts of the probiotic fermentation agent;

[0013] (3) Adding the fruit jelly obtained in step (2) into the fermented milk base obtained in step (1), and aseptically packaging the mixture to obtain flavored fermented milk containing the fruit jelly.

[0014] The second aspect of the present invention is to provide a flavored fermented milk containing fruit jelly, which is prepared by the preparation method as described above.

[0015] As described above, the flavored fermented milk containing fruit jelly and the preparation method thereof of the present invention have the following beneficial effects:

[0016] (1) The present invention proposes a novel method for preparing flavored fermented milk, in which fruit juice is fermented with a probiotic starter to form fruit jelly, which is then added to a fermented milk base made from raw cow's milk. This method not only retains the nutritional value of the fruit juice and the fermented milk, but also does not negatively affect the texture of the flavored fermented milk due to the addition of the fruit juice.

[0017] (2) In the preparation method of the flavored fermented milk containing fruit jelly of the present invention, the fruit juice is fermented by probiotics and contains active probiotics, which has higher nutritional value. At the same time, during the shelf life of the product, the probiotics in the jelly are embedded in the jelly colloid, which is convenient to reduce the inactivation caused by the increased acidity of the flavored fermented milk, and the content of live bacteria is higher.

[0018] (3) The jelly particles in the flavored fermented milk containing fruit jelly of the present invention are intact in shape, elastic in taste, evenly distributed, and bright in color. The nutritional value of jelly yogurt is significantly higher than that of a single flavored fermented milk or fruit juice.

[0019] (4) The preparation process of the flavored fermented milk containing fruit jelly of the present invention is simple, and the prepared flavored fermented milk has high nutritional value and is suitable for consumers of all ages. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a schematic diagram showing the finished product of the flavored fermented milk containing fruit jelly according to Example 3 of the present invention. DETAILED DESCRIPTION

[0021] In order to make the invention objectives, technical solutions and beneficial technical effects of the present invention clearer, the present invention is further described in detail below in conjunction with embodiments. People familiar with this technology can easily understand other advantages and effects of the present invention from the contents disclosed in this specification.

[0022] The first aspect of the present invention is to provide a method for preparing flavored fermented milk containing fruit jelly, the preparation method comprising the following steps:

[0023] (1) Preheating raw milk, adding a sweetener, a stabilizer, and milk protein, mixing and stirring, homogenizing, sterilizing, and cooling for the first time in sequence, inoculating a starter, fermenting, and cooling for the second time to obtain a fermented milk base;

[0024] (2) mixing water and fruit juice to obtain a fruit juice solution, preheating, adding white sugar and colloid, mixing to obtain a mixed fruit juice, sterilizing the mixed fruit juice in sequence, cooling it for the first time, inoculating a probiotic fermentation agent, fermenting it, cooling it for the second time, and cutting it into pieces to obtain a fruit jelly; the fruit jelly comprises the following raw materials in parts by weight: 15-82 parts of water, 18-70 parts of fruit juice, 0.01-10 parts of white sugar, 1-3 parts of colloid, and 0.0001-0.001 parts of the probiotic fermentation agent;

[0025] (3) Adding the fruit jelly obtained in step (2) into the fermented milk base obtained in step (1), and aseptically packaging the mixture to obtain flavored fermented milk containing the fruit jelly.

[0026] The juice raw material of the present invention adopts 100% fruit juice, without adding fruit essence, the loss of fruit nutrients is small, the fruit flavor is prominent, and the content of juice or pulp is higher than that of ordinary fruit juice flavored milk; the fresh fruit juice of the present invention is fermented to make jelly, which has a novel and unique taste and contains active probiotics. The fruit jelly is added to the flavored fermented milk through an online fruit particle tank. During the shelf life of the product, the probiotics in the jelly are encapsulated by the jelly colloid to avoid inactivation caused by the increase in the acidity of the flavored fermented milk, and the content of live bacteria is higher. The jelly particles in the yogurt are intact in shape, elastic in taste, evenly distributed, and bright in color. The nutritional value of jelly yogurt is significantly higher than that of a single flavored fermented milk or fruit juice.

[0027] The present application adopts homemade fruit jelly, and a fermenting agent is added to the fruit jelly during the preparation process. The fermenting agent ferments the fruit juice, which is convenient for increasing the content of active lactic acid bacteria, and at the same time, the nutrition of the fruit juice will not be lost. At the same time, the homemade jelly of the present application presents the color and flavor of the fruit, which is more prominent in the flavored fermented milk. If commercially available jelly is used, since the commercially available jelly has a high water content and a softer texture, when added to the fermented milk base of the present invention, the viscosity of the fermented milk base will be reduced, and whey will be easily precipitated, which makes the homemade fermented milk unstable.

[0028] The fermented milk base of the present invention has stabilizers and milk proteins added during the preparation process, wherein the stabilizer is convenient for increasing the viscosity of yogurt and preventing whey from precipitating; the milk protein is convenient for increasing the rich mouthfeel of yogurt, making the milk flavor more intense, and supplementing the milk protein, thereby improving the mouthfeel and nutritional value of the prepared flavored fermented milk.

[0029] In some embodiments of the present invention, the preheating temperature in step (1) is 50-60°C; specifically, the preheating temperature can be 50-55°C, 55-60°C; typically but not limiting, for example, 50°C, 55°C, 60°C.

[0030] In some embodiments of the present invention, the homogenization in step (1) is a conventional operation in the art, the homogenization temperature is 65-75°C, and the homogenization pressure is 18-25MPa; specifically, the homogenization is a two-stage homogenization, more specifically, the primary homogenization temperature is 65-75°C, and the primary homogenization pressure is 2-5MPa; specifically, the primary homogenization temperature may be 65-68°C, 68-75°C; typically but not limiting, for example, 65°C, 68°C, 75°C; the primary homogenization pressure may be 2-3MPa, 3-4MPa. Pa, 4-5MPa; typically but not limitatively, for example, 2MPa, 3MPa, 4MPa, 5MPa; the temperature of the secondary homogenizer is 65-75°C, and the pressure of the secondary homogenizer is 16-20MPa; specifically, the temperature of the secondary homogenizer can be 65-68°C, 68-75°C; typically but not limitatively, for example, 65°C, 68°C, 75°C; the pressure of the secondary homogenizer can be 16-18MPa, 18-20MPa; typically but not limitatively, for example, 16MPa, 18MPa, 20MPa.

[0031] In some embodiments of the present invention, the sterilization method and conditions in step (1) are conventional sterilization methods and conditions in the art, and the sterilization temperature and time can be conventional temperatures in the art; specifically, the sterilization temperature can be 90-98°C, and the corresponding sterilization time is 5-10 minutes; the sterilization temperature can also be 105-121°C, and the corresponding sterilization time is 20-30 seconds. The sterilization can not only kill pathogenic bacteria or other harmful bacteria in the feed liquid, but also prevent excessive acid production and further increase in the viscosity of fermented milk.

[0032] In some embodiments of the present invention, the methods and conditions for the first cooling and the second cooling in step (1) are conventional cooling methods and conditions in the art. Specifically, the cooling is performed using a plate heat exchanger or a tube heat exchanger. Preferably, the cooling is performed using a plate heat exchanger. More specifically, the end point temperature of the first cooling is 38-42°C; the end point temperature of the first cooling can be 38-40°C, 40-42°C; typically but not limiting, for example, 38°C, 40°C, 42°C; the end point temperature of the second cooling is 10-16°C; typically but not limiting, for example, 10-13°C, 13-16°C; typically but not limiting, for example, 10°C, 13°C, 16°C.

[0033] In some embodiments of the present invention, the fermentation conditions in step (1) are: fermentation at 38-42°C for 5-8h, until the end point acidity is 70-85°T; specifically, the fermentation temperature can be 38-40°C, 40-42°C; typically but not limiting, for example, 38°C, 40°C, 42°C; the fermentation time can be 5-7h, 7-8h; typically but not limiting, for example, 5h, 7h, 8h; the end point acidity of the fermentation can be 70-79°T, 79-85°T; typically but not limiting, for example, 70°T, 79°T, 85°T. The operation of inoculating the fermentation agent is a conventional operation in the art, preferably the mixed milk is pumped to the interlayer fermentation tank, and the fermentation agent is inoculated aseptically.

[0034] In some embodiments of the present invention, the inoculation amount of the fermentation agent in step (1) is conventional in the art. Specifically, the inoculation amount of the fermentation agent in step (1) of the present invention is 200-300U / ton of product. More specifically, the inoculation amount of the fermentation agent may be 200-250U / ton, 250-300U / ton; typically but not limitingly, for example, 200U / ton, 250U / ton, 300U / ton.

[0035] In some embodiments of the present invention, the sweetening substance in step (1) is selected from one or more of white sugar, fructose syrup, fructose, beet sugar, maltose, and glucose.

[0036] In some embodiments of the present invention, the stabilizer in step (1) is selected from one or more of modified starch, gelatin, pectin, agar, gellan gum, and diacetyl tartaric acid mono- and diglycerides. The modified starch is selected from one or more of hydroxypropyl distarch phosphate or acetylated distarch phosphate; and the pectin is high methoxyl pectin.

[0037] In some embodiments of the present invention, the milk protein in step (1) is selected from one or more of whey protein or milk concentrated protein; preferably, the protein content of the whey protein is 30-40%; specifically, the protein content of the whey protein may be 30-35%, 35-40%; typically but not limitatively, for example, 30%, 35%, 40%; the protein content of the milk concentrated protein is 50-80%; specifically, the protein content of the milk concentrated protein may be 50-65%, 65-80%; typically but not limitatively, for example, 50%, 65%, 80%.

[0038] In some embodiments of the present invention, the fermentation agent in step (1) is a fermentation agent conventionally used in the art, generally a fermentation strain permitted for use in the food industry by relevant national regulations. Specifically, the fermentation agent is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis (diacetyl type), Bifidobacterium bifidum, Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactococcus cremoris, and Lactococcus lactis subsp. lactis.

[0039] In some embodiments of the present invention, the raw milk in step (1) is the raw milk conventionally used in the art, and the raw milk complies with the standard of the National Standard for Food Safety of Raw Milk (GB19301). Specifically, the raw milk is selected from one or more of whole milk, partially skimmed milk and skimmed milk. Preferably, the protein content of the raw milk is ≥2.9%, the fat content is ≥3.1%, and the non-fat milk solids content is ≥8.1%.

[0040] In some embodiments of the present invention, the fermented milk base in step (1) comprises the following raw materials in parts by weight: 80-90 parts of raw cow's milk, 5-9 parts of sweetener, 0.1-0.5 parts of stabilizer, and 0.1-1 parts of milk protein.

[0041] In some specific embodiments of the present invention, the fermented milk base comprises the following raw materials in parts by weight: 80-83 parts of raw cow's milk, 5-6.5 parts of sweetener, 0.1-0.4 parts of stabilizer, and 0.1-0.5 parts of milk protein.

[0042] In some specific embodiments of the present invention, the fermented milk base comprises the following raw materials in parts by weight: 83-90 parts of raw cow's milk, 6.5-9 parts of sweeteners, 0.4-0.5 parts of stabilizers, and 0.5-1 parts of milk protein.

[0043] In some specific embodiments of the present invention, the fermented milk base comprises the following raw materials in parts by weight: 80 parts of raw cow's milk, 6 parts of sweetener, 0.2 parts of stabilizer, and 0.3 parts of milk protein.

[0044] In some specific embodiments of the present invention, the fermented milk base comprises the following raw materials in parts by weight: 87.3 parts of raw cow's milk, 6.2 parts of sweeteners, 0.5 parts of stabilizers, and 1 part of milk protein.

[0045] In some embodiments of the present invention, the fruit juice in step (2) is selected from one or more of apple juice, orange juice, grape juice, strawberry juice, yellow peach juice, blueberry juice, grapefruit juice, watermelon juice, pineapple juice, kiwi juice, passion fruit juice, mango juice, pear juice, orange juice, blackcurrant juice, apricot juice, pomegranate juice, grape juice, lemon juice, peach juice, and tomato juice; preferably, the solid content of the fruit juice is 10-70%; further preferably, the fruit juice contains complete pulp particles. The fruit juice is selected from one or more of 100% fresh juice, 100% original juice, or 100% concentrated fruit juice. It complies with the corresponding national standard, industry standard, or local standard. The present invention does not specifically limit the source of the fruit juice, and the commercially available product of the fruit juice frequently used by those skilled in the art can be used.

[0046] In some embodiments of the present invention, the colloid in step (2) is selected from one or more of xanthan gum, gellan gum, carrageenan, agar, gelatin, locust bean gum, and konjac gum.

[0047] In some embodiments of the present invention, the probiotic fermentation agent in step (2) is a probiotic fermentation agent conventionally used in the art, generally a fermentation strain allowed for use in the food industry by relevant national departments. Specifically, the probiotic fermentation agent is selected from one or more of direct-injection strains of Lactobacillus casei LC2W, Lactobacillus plantarum ST-III, Lactobacillus acidophilus Howaru Dophilus and Bifidobacterium bifidum BB; the probiotic fermentation agent is composed of Lactobacillus casei LC2W, Lactobacillus plantarum ST-III, Lactobacillus acidophilus Howaru Dophilus and Bifidobacterium bifidum BB in a mass ratio of 1-3:1-3:1-3:1-3.

[0048] In some embodiments of the present invention, the sterilization method and conditions in step (2) are conventional sterilization methods and conditions in the art, and the sterilization temperature and time may be conventional temperatures in the art; specifically, the sterilization temperature may be 110-120°C, and the corresponding sterilization time may be 3-5 minutes; the sterilization temperature may also be 125-130°C, and the corresponding sterilization time may be 10-15 seconds.

[0049] In some embodiments of the present invention, the preheating method and conditions in step (2) are conventional operations in the art. Specifically, the preheating temperature is 60-75°C; specifically, the preheating temperature can be 60-69°C, 69-75°C; typically but not limiting, for example, 60°C, 69°C, 75°C.

[0050] In some embodiments of the present invention, the mixing in step (2) is a conventional operation in the art. Specifically, the mixing time is 15-20 minutes.

[0051] In some embodiments of the present invention, the soluble solid content of the mixed juice in step (2) is 5-10%. Specifically, the soluble solid content of the mixed juice can be 5-7%, 7-10%; typically but not limiting, for example, 5%, 7%, 10%. In the experiment, the inventors found that after adjusting the different soluble solid contents of the solution after the juice ingredients, the solid content of the juice solution was lower than 5%, the fermentation flavor was lighter, and the number of live probiotics was lower; the solid content was higher than 10%, the probiotics grew slowly, and the fermentation flavor was strong at a solid content of 7-10%, the fruit juice flavor was prominent, and the fermentation speed was faster.

[0052] In some embodiments of the present invention, the fermentation conditions in step (2) are: fermentation at 39-42°C for 6-8h, until the end point acidity is 70-80°T. Specifically, the fermentation temperature can be 39-40°C, 40-42°C; typically but not limiting, for example, 39°C, 40°C, 42°C; the fermentation time can be 6-7h, 7-8h; typically but not limiting, for example, 6h, 7h, 8h. The end point acidity of the fermentation can be 70-75°T, 75-80°T; typically but not limiting, for example, 70°T, 75°T, 80°T.

[0053] In some embodiments of the present invention, the methods and conditions for the first cooling and the second cooling in step (2) are conventional cooling methods and conditions in the art. Specifically, the cooling is performed using a plate heat exchanger or a tube heat exchanger. Preferably, the cooling is performed using a plate heat exchanger. More specifically, the end point temperature of the first cooling is 39-42°C; the end point temperature of the first cooling may be 39-40°C, 40-42°C; typically but not limiting, for example, 39°C, 40°C, 42°C; the end point temperature of the second cooling is 4-8°C; typically but not limiting, for example, 4-5°C, 5-8°C; typically but not limiting, for example, 4°C, 5°C, 8°C.

[0054] In some embodiments of the present invention, the cutting in step (2) is cutting into pieces of 0.3-0.5 cm 3 of cube.

[0055] In some embodiments of the present invention, the fruit jelly in step (2) comprises the following raw materials in parts by weight: 15-82 parts of water, 18-70 parts of fruit juice, 0.01-10 parts of white sugar, 1-3 parts of colloid, and 0.0001-0.001 parts of probiotic fermentation agent.

[0056] In some embodiments of the present invention, the fruit jelly in step (2) comprises the following raw materials in parts by weight: 15-30 parts of water, 18-70 parts of fruit juice, 0.01-10 parts of white sugar, 1-3 parts of colloid, and 0.0001-0.001 parts of probiotic fermentation agent.

[0057] In some embodiments of the present invention, the fruit jelly comprises the following raw materials in parts by weight: 30-36 parts of water, 18-60 parts of fruit juice, 0.01-5 parts of white sugar, 1-2 parts of colloid, and 0.0001-0.0003 parts of probiotic fermentation agent.

[0058] In some embodiments of the present invention, the fruit jelly comprises the following raw materials in parts by weight: 36-47 parts of water, 45-70 parts of fruit juice, 5-10 parts of white sugar, 2-3 parts of colloid, and 0.0003-0.001 parts of probiotic fermentation agent.

[0059] In some embodiments of the present invention, the fruit jelly comprises the following raw materials in parts by weight: 47-82 parts of water, 21-45 parts of fruit juice, 0.01-10 parts of white sugar, 1-3 parts of colloid, and 0.0001-0.001 parts of probiotic fermentation agent.

[0060] In some embodiments of the present invention, the fruit jelly comprises the following raw materials in parts by weight: 43.9 parts of water, 50 parts of fruit juice, 5 parts of white sugar, 1 part of colloid, and 0.0002 parts of probiotic fermentation agent.

[0061] In some embodiments of the present invention, the fruit jelly comprises the following raw materials in parts by weight: 76.5 parts of water, 21 parts of fruit juice, 1 part of white sugar, 1.5 parts of colloid, and 0.0003 parts of probiotic fermentation agent.

[0062] In some embodiments of the present invention, the fruit jelly comprises the following raw materials in parts by weight: 36 parts of water, 60 parts of fruit juice, 0.01-10 parts of white sugar, 1-3 parts of colloid, and 0.0001-0.001 parts of probiotic fermentation agent.

[0063] In some embodiments of the present invention, the fruit jelly comprises the following raw materials in parts by weight: 47.5 parts of water, 45 parts of fruit juice, 2 parts of white sugar, 2 parts of colloid, and 0.0004 parts of probiotic fermentation agent.

[0064] In some embodiments of the present invention, in step (3), the fruit jelly is added into the fermented milk base through an online fruit particle tank.

[0065] In some embodiments of the present invention, the flavored fermented milk in step (3) comprises the following raw materials in weight percentage: 5-13.5% fruit jelly and 86.5-95% fermented milk base.

[0066] In some embodiments of the present invention, the flavored fermented milk in step (3) comprises the following raw materials in weight percentage: 5-9% fruit jelly and 91-95% fermented milk base.

[0067] In some embodiments of the present invention, the flavored fermented milk in step (3) comprises the following raw materials in weight percentage: 9-11% fruit jelly and 89-91% fermented milk base.

[0068] In some embodiments of the present invention, the flavored fermented milk in step (3) comprises the following raw materials in weight percentage: 11-13.5% fruit jelly and 86.5-89% fermented milk base.

[0069] In some embodiments of the present invention, the flavored fermented milk in step (3) comprises the following raw materials in weight percentage: 9% fruit jelly and 91% fermented milk base.

[0070] In some embodiments of the present invention, the flavored fermented milk in step (3) comprises the following raw materials in weight percentage: 13.5% fruit jelly and 86.5% fermented milk base.

[0071] In some embodiments of the present invention, the flavored fermented milk in step (3) comprises the following raw materials in weight percentage: 5% fruit jelly and 95% fermented milk base.

[0072] In some embodiments of the present invention, the flavored fermented milk in step (3) comprises the following raw materials in weight percentage: 11% fruit jelly and 89% fermented milk base.

[0073] The second aspect of the present invention is to provide a flavored fermented milk containing fruit jelly, which is prepared by the preparation method as described above.

[0074] In some embodiments of the present invention, the flavored fermented milk has a protein content of 2.60-3.86%, a fat content of 2.72-3.50%, and an active lactic acid bacteria content of ≥1×10 9 cfu / g, acidity 72-85°T. The flavored fermented milk of the invention has a strong fermented flavor, the jelly particles in the flavored fermented milk are in good shape, have an elastic taste, are bright in color, have the nutrition of both fresh fruit and flavored fermented milk, and has a mature processing technology, which is suitable for industrial production.

[0075] The present invention is further described below by way of examples, but the scope of the present invention is not limited thereto.

[0076] When the embodiment gives a numerical range, it should be understood that, unless otherwise specified in the present invention, the two endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those generally understood by those skilled in the art. If specific conditions are not specified in the embodiment, they are carried out according to normal conditions or conditions recommended by the manufacturer. If the manufacturer is not specified for all reagents or instruments, they are conventional products that can be purchased commercially. In addition to the specific methods, equipment, and materials used in the embodiments, according to the grasp of the prior art by those skilled in the art and the record of the present invention, any method, equipment, and material of the prior art similar or equivalent to the method, equipment, and material in the embodiments of the present invention can also be used to realize the present invention.

[0077] The present invention has no special limitation on the source of raw milk, and a commercial product of raw milk commonly used by those skilled in the art can be used. Specifically, the raw milk manufacturer is Bright Dairy Co., Ltd. The raw milk has a protein content of ≥2.9%, a fat content of ≥3.1%, and a non-fat milk solid content of ≥8.1%.

[0078] The present invention has no special limitation on the source of whey protein powder, and the commercially available products of whey protein powder commonly used by those skilled in the art can be used. Specifically, the whey protein powder is selected from whey protein powder WPC30 (protein content 30%) or whey protein powder WPC34 (protein content 34%), and the manufacturer of the whey protein powder WPC30 (protein content 30%) or whey protein powder WPC34 (protein content 34%) is Daweilin Food Trading (Shanghai) Co., Ltd.

[0079] The present invention has no special limitation on the source of milk protein concentrate, and the commercially available products of milk protein concentrate that are often used by those skilled in the art can be used. Specifically, the milk protein concentrate is selected from one or more of milk protein concentrate MPC50 (protein content 50%), milk protein concentrate MPC80 (protein content 80%), and milk protein concentrate MPC70 (protein content 70%). The manufacturer of the milk protein concentrate MPC50 (protein content 50%) and milk protein concentrate MPC80 (protein content 80%) is New Zealand Fonterra Company; the manufacturer of the milk protein concentrate MPC70 (protein content 70%) is Pan Asia Dairy (Shanghai) Co., Ltd.

[0080] The present invention has no special limitation on the sources of fructose, beet sugar, maltose and glucose, and those skilled in the art can use commercially available products of fructose, beet sugar, maltose and glucose. Specifically, the manufacturers of the fructose, beet sugar, maltose and glucose are all Baolingbao Biological Co., Ltd.

[0081] The present invention has no special limitation on the source of fructose-glucose syrup, and those skilled in the art can use commercially available products of fructose-glucose syrup. Specifically, the fructose-glucose syrup F42 / F55 model of the present invention is purchased from Cargill Food (Tianjin) Co., Ltd.

[0082] The present invention does not specifically limit the source of the starter, and commercially available products of starters that are often used by those skilled in the art can be used. The manufacturer of starter 0925-B is Danisco (China) Co., Ltd. The manufacturer of starter YF-L822 is Chr. Hansen (Beijing) Trading Co., Ltd. Specifically, the starter 0925-B is composed of thermophilic Streptococcus salivarius subspecies, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus acidophilus and Bifidobacterium bifidum. The starter YF-L822 is composed of thermophilic Streptococcus salivarius subspecies and Lactobacillus delbrueckii subspecies bulgaricus.

[0083] The present invention has no special limitation on the source of the probiotic fermentation agent, and the commercially available products of the probiotic fermentation agent that are often used by those skilled in the art can be used. Among them, the manufacturer of the direct-injection strain Lactobacillus casei LC2W is Danisco (China) Co., Ltd.; the manufacturer of Lactobacillus plantarum ST-III is Danisco (China) Co., Ltd.; the manufacturer of Lactobacillus acidophilus HowaruDophilus is Danisco (China) Co., Ltd.; the manufacturer of Bifidobacterium bifidum BB is Chr. Hansen (Beijing) Trading Co., Ltd.

[0084] The present invention has no special limitation on the source of the fruit juice, and the commercially available fruit juices commonly used by those skilled in the art can be used. Specifically, the fruit juices used in the present invention are all from Grey Food Technology (Tianjin) Co., Ltd.

[0085] The present invention has no particular limitation on the source of hydroxypropyl distarch phosphate, and those skilled in the art can use commercially available products of hydroxypropyl distarch phosphate. Specifically, the manufacturer of hydroxypropyl distarch phosphate is National Starch (Shanghai) Co., Ltd.

[0086] The present invention has no special limitation on the source of diacetyl tartaric acid mono- and diglycerides, and those skilled in the art can use commercially available products of diacetyl tartaric acid mono- and diglycerides. Specifically, the manufacturer of diacetyl tartaric acid mono- and diglycerides is Kerry Ingredients Trading (Shanghai) Co., Ltd.

[0087] Other raw materials are commercially available, food-grade raw materials that comply with relevant national standards.

[0088] Example

[0089] Table 1 Ratio of raw material components of flavored fermented milk containing fruit jelly in Examples 1-4 and Comparative Examples 1-4

[0090] raw material raw milk Sweet substances Stabilizer Milk Protein Fermentation Agents Fruit jelly Example 1 800kg 60kg 2kg 3kg 200U 135kg Example 2 873kg 62kg 5kg 10kg 200DCU 50kg Example 3 828kg 73kg 4kg 5kg 200DCU 90kg Example 4 818kg 70kg 1kg 1kg 200DCU 110kg Comparative Example 1 802.2kg 55kg 0.8kg 12kg 200DCU 135kg Comparative Example 2 825kg 70kg 0 5kg 200DCU 100kg Comparative Example 3 800kg 60kg 2kg 3kg 200U 135kg Comparative Example 4 873kg 62kg 5kg 10kg 200DCU 50kg

[0091] Example 1

[0092] The present embodiment provides a flavored fermented milk containing fruit jelly, and the content of each raw material component per ton of fermented milk is shown in Table 1, wherein the sweetening substance is white sugar, the stabilizer is gelatin, the milk protein is milk protein MPC70, the starter is starter YF-L822, the fruit jelly is apple jelly, and the fruit jelly is composed of fruit juice, water, white sugar, colloid, and probiotic starter in a mass ratio of 500:439.998:50:10:0.002, wherein the fruit juice is 100% apple juice, the colloid is agar, and the probiotic starter is composed of Lactobacillus plantarum ST-III and Lactobacillus casei LC2W in a mass ratio of 1:1.

[0093] This embodiment provides a method for preparing flavored fermented milk containing fruit jelly, comprising the following steps:

[0094] (1) Preheat the raw milk to 50°C, add white sugar, milk protein MPC70, and gelatin, circulate and stir for 15 minutes, homogenize after fully dissolving, sterilize the homogenized material at 98°C for 5 minutes, then cool to 38°C and inoculate the lactic acid bacteria starter YF-L822. Keep warm at 38°C for 5 hours, ferment until the end acidity reaches 72°T, then turn the cylinder over and cool to 10°C to obtain the flavored fermented milk base for use; wherein the homogenization is a secondary homogenization, the temperature of the primary homogenization is 65°C, and the pressure of the primary homogenization is 3MPa; the temperature of the secondary homogenization is 65°C, and the pressure of the secondary homogenization is 18MPa;

[0095] (2) 100% apple juice and purified water were mixed to obtain a juice solution, which was preheated to 60° C. Agar and white sugar were mixed evenly, dissolved in the juice solution, and stirred for 20 min to make them evenly mixed to obtain a mixed juice. The mixed juice was sterilized at 110° C. for 5 min, then cooled to 39° C., inoculated with Lactobacillus plantarum ST-III and Lactobacillus casei LC2W, kept warm at 39° C. for 5 h, fermented until the end point acidity reached 72° T, then cooled to 4° C., and cut into 0.5 cm 3 Xiao Ding, made apple jelly;

[0096] (3) The apple jelly obtained in step (2) is added to the fermented milk base obtained in step (1) through an online fruit particle tank, and aseptically packaged to obtain apple jelly flavored fermented milk.

[0097] Example 2

[0098] The present embodiment provides a flavored fermented milk containing fruit jelly, and the content of each raw material component per ton of fermented milk is shown in Table 1, wherein the sweetening substance is composed of fructose and white sugar in a mass ratio of 1:2, the stabilizer is composed of hydroxypropyl distarch phosphate and diacetyl tartaric acid mono- and diglycerides in a mass ratio of 4:1, the milk protein is milk protein MPC80, and the starter is starter 0925-B; the fruit jelly is orange jelly, and the fruit jelly is composed of fruit juice, water, white sugar, colloid, and probiotic starter in a mass ratio of 210:764.997:10:15:0.003, wherein the fruit juice is composed of concentrated orange juice and fresh orange pulp in a mass ratio of 19:2, the colloid is konjac gum, and the probiotic starter is composed of Lactobacillus plantarum ST-III, Lactobacillus casei LC2W and Lactobacillus acidophilus in a mass ratio of 1:1:1.

[0099] This embodiment provides a method for preparing flavored fermented milk containing fruit jelly, comprising the following steps:

[0100] (1) Preheating raw milk to 60° C., adding fructose, white sugar, milk protein MPC80, hydroxypropyl distarch phosphate and diacetyl tartaric acid mono- and diglycerides, circulating and stirring for 20 minutes, homogenizing after fully dissolving, sterilizing the homogenized material at 98° C. for 5 minutes, then cooling to 40° C., inoculating lactic acid bacteria starter 0925-B, keeping warm at 40° C. for 6 hours, fermenting until the end acidity reaches 75° T, then turning over and cooling to 12° C., obtaining a flavored fermented milk base material, and setting aside; wherein the homogenization is a secondary homogenization, the temperature of the primary homogenization is 70° C., and the pressure of the primary homogenization is 5 MPa; the temperature of the secondary homogenization is 70° C., and the pressure of the secondary homogenization is 20 MPa;

[0101] (2) 100% orange juice concentrate, fresh orange pulp and purified water are mixed to obtain a juice solution, which is preheated to 75° C. Konjac gum and white sugar are mixed evenly, dissolved in the juice solution, and stirred for 15 minutes to make the mixture evenly mixed to obtain a mixed juice. The mixed juice is sterilized at 120° C. for 3 minutes, then cooled to 40° C., inoculated with Lactobacillus plantarum ST-III, Lactobacillus casei LC2W and Lactobacillus acidophilus, kept warm at 40° C. for 7 hours, fermented until the end point acidity reaches 72° T, then cooled to 4° C., and cut into 0.5 cm 3 Small Ding, make orange jelly;

[0102] (3) The orange jelly obtained in step (2) is added to the fermented milk base obtained in step (1) through an online fruit particle tank, and aseptically packaged to obtain orange jelly flavored fermented milk.

[0103] Example 3

[0104] The present embodiment provides a flavored fermented milk containing fruit jelly, and the content of each raw material component per ton of fermented milk is shown in Table 1, wherein the sweetening substance is composed of fructose syrup and maltose in a mass ratio of 2:1, the stabilizer is composed of acetylated distarch phosphate and high methoxy pectin LA-S20 in a mass ratio of 3:1, the milk protein is whey protein WPC30, and the starter is starter 0925-B; the fruit jelly is grape jelly, and the fruit jelly is composed of fruit juice, water, white sugar, colloid, and probiotic starter in a mass ratio of 600:359.996:20:20:0.004, wherein the fruit juice is fresh grape juice, the colloid is locust bean gum, and the probiotic starter is composed of Lactobacillus plantarum ST-Ⅲ, Lactobacillus casei LC2W, Lactobacillus acidophilus Howaru Dophilus and Bifidobacterium bifidum BB in a mass ratio of 1:1:1:1.

[0105] This embodiment provides a method for preparing flavored fermented milk containing fruit jelly, comprising the following steps:

[0106] (1) Preheating raw milk to 57° C., adding fructose syrup, whey protein powder WPC30, acetylated distarch phosphate and high methoxy pectin, circulating stirring for 30 minutes, homogenizing after fully dissolving, sterilizing the homogenized material at 90° C. for 10 minutes, then cooling to 42° C., inoculating lactic acid bacteria starter 0925-B, keeping warm at 42° C. for 7 hours, fermenting until the end acidity reaches 80° T, then turning over and cooling to 15° C., obtaining a flavored fermented milk base material, and setting aside; wherein the homogenization is a secondary homogenization, the temperature of the primary homogenization is 65° C., and the pressure of the primary homogenization is 3 MPa; the temperature of the secondary homogenization is 65° C., and the pressure of the secondary homogenization is 20 MPa;

[0107] (2) Mix fresh grape juice and purified water to obtain a juice solution, preheat to 70°C, mix white sugar and locust bean gum evenly, dissolve in the juice solution, stir for 20 minutes to mix evenly, and obtain a mixed juice. Sterilize the mixed juice at 130°C for 10 seconds, then cool to 42°C, inoculate Lactobacillus plantarum ST-Ⅲ, Lactobacillus casei LC2W, Lactobacillus acidophilus Howaru Dophilus and Bifidobacterium bifidum BB, keep warm at 42°C for 6 hours, ferment until the end point acidity reaches 76°T, then cool to 6°C, and cut into 0.3 cm 3 Xiao Ding, made grape jelly;

[0108] (3) The grape jelly obtained in step (2) is added to the fermented milk base obtained in step (1) through an online fruit particle tank, and aseptically packaged to obtain grape jelly flavored fermented milk.

[0109] Example 4

[0110] The present embodiment provides a flavored fermented milk containing fruit jelly, and the content of each raw material component per ton of fermented milk is shown in Table 1, wherein the sweetening substance is composed of white sugar, beet sugar and maltose in a mass ratio of 2:2:3, the stabilizer is composed of agar and gellan gum in a mass ratio of 4:1, the milk protein is whey protein WPC34, and the starter is starter 0925-B; the fruit jelly is a mixed fruit jelly, and the mixed fruit jelly is composed of fruit juice, water, white sugar, colloid, and probiotic starter in a mass ratio of 450:474.996:45:30:0.004, wherein the fruit juice is composed of fresh mango juice and fresh pineapple juice in a mass ratio of 9:1, the colloid is composed of carrageenan and gellan gum in a mass ratio of 1:1, and the probiotic starter is composed of Lactobacillus plantarum ST-Ⅲ, Lactobacillus casei LC2W, Lactobacillus acidophilus Howaru Dophilus and Bifidobacterium bifidum BB in a mass ratio of 1:1:1:1.

[0111] This embodiment provides a method for preparing flavored fermented milk containing fruit jelly, comprising the following steps:

[0112] (1) Preheating raw milk to 58° C., adding white sugar, beet sugar, maltose, whey protein powder WPC34, agar and gellan gum, circulating and stirring for 25 minutes, homogenizing after fully dissolving, sterilizing the homogenized material at 96° C. for 5 minutes, then cooling to 42° C., inoculating lactic acid bacteria starter 0925-B, keeping warm at 42° C. for 8 hours, fermenting until the end acidity reaches 85° T, then turning over and cooling to 16° C., obtaining a flavored fermented milk base material, and setting it aside; wherein the homogenization is a secondary homogenization, the temperature of the primary homogenization is 70° C., and the pressure of the primary homogenization is 4 MPa; the temperature of the secondary homogenization is 70° C., and the pressure of the secondary homogenization is 18 MPa;

[0113] (2) Mix fresh mango juice, fresh pineapple juice and purified water to obtain a juice solution, preheat to 68°C, mix white sugar, carrageenan and gellan gum evenly, dissolve in the juice solution, stir for 18 minutes to mix evenly, and obtain a mixed juice. Sterilize the mixed juice at 120°C for 5 minutes, then cool to 41°C, inoculate Lactobacillus plantarum ST-III, Lactobacillus casei LC2W, Lactobacillus acidophilus Howaru Dophilus and Bifidobacterium bifidum BB, keep warm at 41°C for 8 hours, ferment until the end point acidity reaches 80°T, then cool to 4°C, and cut into 0.4 cm 3 Small Ding, make mixed fruit jelly;

[0114] (3) The mixed fruit jelly obtained in step (2) is added to the fermented milk base obtained in step (1) through an online fruit particle tank, and aseptically packaged to obtain mixed fruit jelly flavored fermented milk.

[0115] Comparative Example

[0116] Comparative Example 1

[0117] The comparative example provides a flavored fermented milk containing fruit jelly, and the content of each raw material component per ton of fermented milk is shown in Table 1, wherein the sweetening substance is white sugar, the stabilizer is hydroxypropyl distarch phosphate, the milk protein is milk protein MPC80, and the starter is starter 0925-B; the fruit jelly is peach jelly, and the fruit jelly is composed of fruit juice, water, white sugar, colloid, and probiotic starter in a mass ratio of 200:781.997:10:8:0.003, wherein the fruit juice is concentrated peach juice, the colloid is konjac gum, and the probiotic starter is composed of Lactobacillus plantarum ST-Ⅲ, Lactobacillus casei LC2W and Lactobacillus acidophilus in a mass ratio of 1:1:1.

[0118] This comparative example provides a method for preparing flavored fermented milk containing fruit jelly, comprising the following steps:

[0119] (1) Preheating raw milk to 60° C., adding white sugar, milk protein MPC80 and hydroxypropyl distarch phosphate, circulating and stirring for 20 minutes, homogenizing after fully dissolving, sterilizing the homogenized material at 95° C. for 5 minutes, then cooling to 40° C., inoculating lactic acid bacteria starter 0925-B, keeping warm at 40° C. for 7 hours, fermenting until the end acidity reaches 78° T, then turning over and cooling to 12° C., obtaining a flavored fermented milk base material, and setting aside; wherein the homogenization is a secondary homogenization, the temperature of the primary homogenization is 70° C., and the pressure of the primary homogenization is 5 MPa; the temperature of the secondary homogenization is 70° C., and the pressure of the secondary homogenization is 20 MPa;

[0120] (2) 100% peach concentrate and purified water are mixed to obtain a juice solution, which is preheated to 75° C. Konjac gum and white sugar are mixed evenly and dissolved in the juice solution, stirred for 15 min to make the mixture evenly mixed to obtain a mixed juice, which is sterilized at 120° C. for 3 min, then cooled to 40° C., inoculated with Lactobacillus plantarum ST-III, Lactobacillus casei LC2W and Lactobacillus acidophilus, kept warm at 40° C. for 6 h, fermented until the end point acidity reaches 72° T, then cooled to 8° C., and cut into 0.4 cm 3 Xiao Ding, made peach jelly;

[0121] (3) The peach jelly obtained in step (2) is added to the fermented milk base obtained in step (1) through an online fruit particle tank, and aseptically packaged to obtain peach jelly flavored fermented milk.

[0122] Comparative Example 2

[0123] The comparative example provides a flavored fermented milk containing fruit jelly, and the content of each raw material component per ton of fermented milk is shown in Table 1, wherein the sweetening substance is composed of white sugar and beet sugar in a mass ratio of 5:2, the milk protein is milk protein WPC30, and the starter is starter 0925-B; the fruit jelly is blueberry jelly, and the fruit jelly is composed of fruit juice, water, white sugar, colloid, and probiotic starter in a mass ratio of 220:734.999:10:35:0.001, wherein the fruit juice is concentrated blueberry juice, the colloid is composed of konjac gum and carrageenan in a mass ratio of 4:3, and the probiotic starter is Lactobacillus plantarum ST-Ⅲ.

[0124] This comparative example provides a method for preparing flavored fermented milk containing fruit jelly, comprising the following steps:

[0125] (1) Preheating raw milk to 60° C., adding white sugar and milk protein MPC30, circulating and stirring for 15 minutes, homogenizing after fully dissolving, sterilizing the homogenized material at 98° C. for 5 minutes, then cooling to 42° C., inoculating lactic acid bacteria starter 0925-B, keeping warm at 42° C. for 9 hours, fermenting until the end point acidity reaches 95° T, then turning over and cooling to 12° C., obtaining a flavored fermented milk base material, and setting aside; wherein the homogenization is a secondary homogenization, the temperature of the primary homogenization is 70° C., and the pressure of the primary homogenization is 5 MPa; the temperature of the secondary homogenization is 70° C., and the pressure of the secondary homogenization is 18 MPa;

[0126] (2) 100% blueberry concentrated juice and purified water were mixed to obtain a juice solution, which was preheated to 75° C. Konjac gum, carrageenan and white sugar were mixed evenly and dissolved in the juice solution. The mixture was stirred for 15 min to make it evenly mixed to obtain a mixed juice. The mixed juice was sterilized at 120° C. for 3 min, then cooled to 40° C., inoculated with Lactobacillus plantarum ST-III, kept warm at 39° C. for 6 h, fermented until the end point acidity reached 73° T, then cooled by 6° C., and cut into 0.5 cm 3 Xiao Ding, made blueberry jelly;

[0127] (3) The blueberry jelly obtained in step (2) is added to the fermented milk base obtained in step (1) through an online fruit particle tank, and aseptically packaged to obtain peach jelly flavored fermented milk.

[0128] Comparative Example 3

[0129] This comparative example provides a method for preparing flavored fermented milk containing fruit jelly, which is different from Example 1 in that commercially available strawberry jelly is used to replace the homemade strawberry jelly in step (2), as follows:

[0130] (1) Preheat the raw milk to 50°C, add white sugar, milk protein MPC70, and gelatin, circulate and stir for 15 minutes, homogenize after fully dissolving, sterilize the homogenized material at 98°C for 5 minutes, then cool to 38°C and inoculate the lactic acid bacteria starter YF-L822. Keep warm at 38°C for 5 hours, ferment until the end acidity reaches 72°T, then turn the cylinder over and cool to 10°C to obtain the flavored fermented milk base for use; wherein the homogenization is a secondary homogenization, the temperature of the primary homogenization is 65°C, and the pressure of the primary homogenization is 3MPa; the temperature of the secondary homogenization is 65°C, and the pressure of the secondary homogenization is 18MPa;

[0131] (2) Cut the commercially available strawberry jelly into 0.5 cm pieces 3 Xiao Ding, standby.

[0132] (3) The strawberry jelly obtained in step (2) is added to the fermented milk base obtained in step (1) through an online fruit particle tank, and aseptically packaged to obtain strawberry jelly flavored fermented milk.

[0133] Comparative Example 4

[0134] The present embodiment provides a flavored fermented milk containing fruit jelly, and the content of each raw material component per ton of fermented milk is shown in Table 1, wherein the sweetening substance is composed of fructose and white sugar in a mass ratio of 1:2, the stabilizer is composed of hydroxypropyl distarch phosphate and diacetyl tartaric acid mono- and diglycerides in a mass ratio of 4:1, the milk protein is milk protein MPC80, and the starter is starter 0925-B; the fruit jelly is orange jelly, and the fruit jelly is composed of fruit juice, water, white sugar, colloid, and probiotic starter in a mass ratio of 210:764.98:10:15:0.02, wherein the fruit juice is composed of concentrated orange juice and fresh orange pulp in a mass ratio of 19:2, the colloid is konjac gum, and the probiotic starter is composed of Lactobacillus plantarum ST-III, Lactobacillus casei LC2W and Lactobacillus acidophilus in a mass ratio of 2:1:1.

[0135] This embodiment provides a method for preparing flavored fermented milk containing fruit jelly, comprising the following steps:

[0136] (1) Preheating raw milk to 60° C., adding fructose, white sugar, milk protein MPC80, hydroxypropyl distarch phosphate and diacetyl tartaric acid mono- and diglycerides, circulating and stirring for 20 minutes, homogenizing after fully dissolving, sterilizing the homogenized material at 98° C. for 5 minutes, then cooling to 40° C., inoculating lactic acid bacteria starter 0925-B, keeping warm at 40° C. for 6 hours, fermenting until the end acidity reaches 75° T, then turning over and cooling to 12° C., obtaining a flavored fermented milk base material, and setting aside; wherein the homogenization is a secondary homogenization, the temperature of the primary homogenization is 70° C., and the pressure of the primary homogenization is 5 MPa; the temperature of the secondary homogenization is 70° C., and the pressure of the secondary homogenization is 20 MPa;

[0137] (2) 100% orange juice concentrate, fresh orange pulp and purified water are mixed to obtain a juice solution, which is preheated to 75° C. Konjac gum and white sugar are mixed evenly and dissolved in the juice solution, stirred for 15 min to make the mixture evenly mixed to obtain a mixed juice, the mixed juice is sterilized at 120° C. for 3 min, then cooled to 44° C., inoculated with Lactobacillus plantarum ST-III, Lactobacillus casei LC2W and Lactobacillus acidophilus, kept warm at 44° C. for 10 h, fermented until the end point acidity reaches 90° T, then cooled to 4° C., and cut into 0.5 cm 3 Small Ding, make orange jelly;

[0138] (3) The orange jelly obtained in step (2) is added to the fermented milk base obtained in step (1) through an online fruit particle tank, and aseptically packaged to obtain orange jelly flavored fermented milk.

[0139] Performance Testing

[0140] Protein content detection method: The flavored fermented milk prepared in Examples 1-4 and Comparative Examples 1-4 was tested for protein content in the fermented milk according to the detection method in GB 5009.5 "National Food Safety Standard Determination of Protein in Foods". The test results are shown in Table 2.

[0141] Fat content detection method: The flavored fermented milk prepared in Examples 1-4 and Comparative Examples 1-4 was tested for fat content in the fermented milk according to the detection method in GB 5009.6 "National Food Safety Standard Determination of Fat in Foods". The test results are shown in Table 2.

[0142] Fruit jelly content detection method: Take the flavored fermented milk prepared in Examples 1-4 and Comparative Examples 1-4, weigh the fruit jelly flavored fermented milk, filter through a sieve to obtain jelly blocks, rinse the milk with running water, drain and weigh the jelly blocks, and the test results of the jelly blocks are shown in Table 2. Among them, fruit jelly content % = (jelly block weight / jelly flavored fermented milk) × 100% Lactic acid bacteria viable count detection method: Take the flavored fermented milk prepared in Examples 1-4 and Comparative Examples 1-4 and test the lactic acid bacteria viable count in the flavored fermented milk according to the detection method in GB4789.35 "National Food Safety Standard Food Microbiology Test Lactic Acid Bacteria Test", and the test results are shown in Table 2.

[0143] Acidity detection method: The acidity of the flavored fermented milk prepared in Examples 1-4 and Comparative Examples 1-4 was tested according to GB 5413.34 "National Food Safety Standard Determination of Acidity of Milk and Dairy Products". The test results are shown in Table 2.

[0144] Method for detecting whey precipitation amount: The flavored fermented milk prepared in Examples 1-4 and Comparative Examples 1-4 was allowed to stand for 25 days, and the whey height on the fermented milk surface was measured. The whey height detection results are shown in Table 2.

[0145] Table 2 Performance test results of flavored fermented milk containing fruit jelly in Examples 1-4 and Comparative Examples 1-2

[0146]

[0147]

[0148] In combination with Examples 1-4 and the data in Table 2, it can be seen that after the fermented milk base prepared by the preparation method is mixed with the fruit jelly, the flavored fermented milk containing fruit jelly thus prepared has a fine yogurt texture, a moderate sweet and sour taste, and the jelly is evenly distributed. The whey of the flavored fermented milk is evenly distributed, and whey precipitation is not likely to occur. At the same time, the prepared flavored fermented milk has a large number of live lactic acid bacteria, moderate hardness, good elasticity, and rich nutritional value.

[0149] Combining Examples 1-4 and Comparative Example 1, and combining the data in Table 2, it can be seen that more milk protein is added in Comparative Example 1, and at the same time, less colloid is added when preparing fruit jelly. The fruit jelly in the flavored fermented milk prepared in this way is soft, and there are more jelly crumbs, and the overall taste is not good. The flavored fermented milk also contains protein curd particles, and the overall evaluation is not good.

[0150] Combining Examples 1-4 and Comparative Example 2, and combining the data in Table 2, it can be seen that when preparing the fermented milk base in Comparative Example 2, since no stabilizer was added, the flavored fermented lactic acid milk prepared has a thinner texture, a sour taste, and a small number of live bacteria in the flavored fermented milk. At the same time, the jelly in the flavored fermented milk is hard and has poor elasticity in taste.

[0151] Combining Example 1 and Comparative Example 3, and combining the data in Table 2, it can be seen that the fruit jelly flavored fermented lactic acid milk prepared in Comparative Example 3 has a thinner texture, a higher jelly sugar content, a soft jelly, and jelly crumbs. It can be seen that the commercially available jelly is added to the homemade fermented milk base, resulting in poor performance of the final flavored fermented milk.

[0152] Combining Example 2 and Comparative Example 4, and the data in Table 2, it can be seen that the flavored fermented milk prepared in Comparative Example 4

[0153] Sensory evaluation

[0154] The fruit jelly flavored fermented milk prepared in Examples 1-4 and Comparative Examples 1-4 was subjected to sensory evaluation. 30 young consumers aged 25 to 35 were selected to score the products based on four indicators: structure, taste, flavor, and sweetness and sourness. The total score of the four indicators was used as the sample evaluation score, and the average score of the 30 people was used as the final evaluation score. The scoring rules are shown in Table 3. The experimental results are recorded in Table 4.

[0155] Table 3 Sensory evaluation criteria for fruit jelly flavored fermented milk

[0156]

[0157] Table 4 Sensory evaluation results of fruit jelly flavored fermented milk of Examples 1-4 and Comparative Examples 1-4

[0158] sample Organizational Structure Taste Smell Sweetness and sourness Total score Example 1 23 35 13 18 89 Example 2 25 38 12 19 94 Example 3 24 39 14 20 97 Example 4 21 37 15 18 90 Comparative Example 1 12 28 12 16 70 Comparative Example 2 17 18 13 17 65 Comparative Example 3 13 15 8 15 51 Comparative Example 4 18 25 9 15 67

[0159] It can be seen from the data in Table 4 that the product prepared by the present invention is better in structure, taste, flavor, and sweetness and sourness. The yogurt has a fine texture and a moderate sweetness and sourness. At the same time, the jelly is evenly distributed.

[0160] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A method for preparing flavored fermented milk containing fruit jelly, characterized in that: The preparation method comprises the following steps: (1) Preheating raw milk, adding a sweetener, a stabilizer, and milk protein, mixing and stirring, homogenizing, sterilizing, and cooling for the first time in sequence, inoculating a starter, fermenting, and cooling for the second time to obtain a fermented milk base; (2) mixing water and fruit juice to obtain a fruit juice solution, preheating, adding white sugar and colloid, mixing to obtain a mixed fruit juice, sterilizing the mixed fruit juice in sequence, cooling it for the first time, inoculating a probiotic fermentation agent, fermenting it, cooling it for the second time, and cutting it into pieces to obtain a fruit jelly; the fruit jelly comprises the following raw materials in parts by weight: 15-82 parts of water, 18-70 parts of fruit juice, 0.01-10 parts of white sugar, 1-3 parts of colloid, and 0.0001-0.001 parts of the probiotic fermentation agent; (3) Adding the fruit jelly obtained in step (2) into the fermented milk base obtained in step (1), and aseptically packaging the mixture to obtain flavored fermented milk containing the fruit jelly.

2. The method for preparing a flavored fermented milk containing fruit jelly according to claim 1, characterized in that: The step (1) further includes one or more of the following features: A1) the preheating temperature is 50-60°C; A2) the homogenization temperature is 65-75°C and the homogenization pressure is 18-25MPa; A3) the sterilization temperature is 90-98°C and the sterilization time is 5-10 minutes; or the sterilization temperature is 105-121°C and the sterilization time is 20-30 seconds; A4) the sweetener is selected from one or more of white sugar, fructose syrup, fructose, beet sugar, maltose and glucose; A5) the stabilizer is selected from one or more of modified starch, gelatin, pectin, agar, gellan gum, and diacetyl tartaric acid mono- and diglycerides; A6) the milk protein is selected from one or more of whey protein or milk concentrated protein; preferably, the protein content of the whey protein is 30-40%; the protein content of the milk concentrated protein is 50-80%; A7) the starter is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis (diacetyl type), Bifidobacterium bifidum, Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus paracasei, Lactococcus cremoris, and Lactococcus lactis subsp. lactis; A8) The fermentation conditions are: fermentation at 38-42°C for 5-8h, until the end point acidity is 70-85°T; A9) the fermented milk base comprises the following raw materials in parts by weight: 80-90 parts of raw cow's milk, 5-9 parts of sweetener, 0.1-0.5 parts of stabilizer, and 0.1-1 parts of milk protein; A10) the raw milk is selected from one or more of whole milk, partially skimmed milk and skimmed milk; A11) The end point temperature of the first cooling is 38-42°C; the end point temperature of the second cooling is 10-16°C.

3. The method for preparing a flavored fermented milk containing fruit jelly according to claim 1, characterized in that: The raw milk in step (1) has a protein content of ≥2.9%, a fat content of ≥3.1%, and a non-fat milk solid content of ≥8.1%.

4. The method for preparing a flavored fermented milk containing fruit jelly according to claim 1, characterized in that: The step (2) also includes one or more of the following technical features: B1) The cutting is to cut into pieces of 0.3-0.5 cm 3 Cube of B2) the fruit juice is selected from one or more of apple juice, orange juice, grape juice, strawberry juice, yellow peach juice, blueberry juice, grapefruit juice, watermelon juice, pineapple juice, kiwi juice, passion fruit juice, mango juice, pear juice, orange juice, blackcurrant juice, apricot juice, pomegranate juice, raisin juice, lemon juice, peach juice, and tomato juice; B3) the juice is selected from one or more of 100% fresh juice, 100% original juice or 100% concentrated fruit juice; preferably, the juice contains fresh fruit pulp particles; B4) the colloid is selected from one or more of xanthan gum, gellan gum, carrageenan, agar, gelatin, locust bean gum and konjac gum; B5) the probiotic fermentation agent is selected from one or more of the direct-injection strains Lactobacillus casei LC2W, Lactobacillus plantarum ST-III, Lactobacillus acidophilus Howaru Dophilus and Bifidobacterium bifidum BB; B6) the preheating temperature is 60-75°C; B7) the sterilization temperature is 110-120°C, and the sterilization time is 3-5 minutes; or, the sterilization temperature is 125-130°C, and the sterilization time is 10-15 seconds; B8) The endpoint temperature of the first cooling is 39-42°C; the endpoint temperature of the second cooling is 4-8°C.

5. The method for preparing a flavored fermented milk containing fruit jelly according to claim 1, characterized in that: The soluble solid content of the mixed juice in step (2) is 5-10%.

6. The method for preparing a flavored fermented milk containing fruit jelly according to claim 1, characterized in that: The fermentation conditions in step (2) are: fermentation at 39-42°C for 6-8h, until the end point acidity is 70-80°T.

7. The method for preparing flavored fermented milk containing fruit jelly according to claim 4, characterized in that: In the step (2), the probiotic fermentation agent is composed of Lactobacillus casei LC2W, Lactobacillus plantarum ST-III, Lactobacillus acidophilus and Bifidobacterium bifidum BB in a mass ratio of 1-3:1-3:1-3:1-3.

8. The method for preparing flavored fermented milk containing fruit jelly according to claim 1, characterized in that: The step (3) further includes one or more of the following features: C1) the flavored fermented milk comprises the following raw materials in weight percentage: 5-13.5% fruit jelly and 86.5-95% fermented milk base; C2) The fruit jelly is added into the fermented milk base through an online fruit particle tank.

9. A flavored fermented milk containing fruit jelly, characterized in that: The method is prepared according to any one of claims 1 to 8.

10. The flavored fermented milk containing fruit jelly according to claim 9, characterized in that: The flavored fermented milk has a protein content of 2.60-3.86%, a fat content of 2.72-3.50%, and an active lactic acid bacteria content of ≥1×10 9 cfu / g, acidity 72-85°T.

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