Fruit juice and puree yoghourt and preparation method thereof
By using concentrated juice and natural fruit puree during the yogurt fermentation process, combined with lactic acid bacteria fermentation, the problem of excessive auxiliary materials in existing yogurt products is solved, and a high-quality, delicious and stable quality yogurt production is achieved.
Patent Information
- Application Number
- CN202411798111.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-09
- Publication Date
- 2025-03-14
AI Technical Summary
When pursuing texture and flavor, existing yogurt products often add too many auxiliary materials or additives, resulting in a decrease in food safety and consumer preferences. Products with juice puree have limitations in seasoning and texture stability.
Concentrated juice is used as a sweet substance for fermentation, no sugar or other sweeteners are added, no flavor is added, natural fruit puree is used as the main flavor substance, and fermentation raw materials are fermented through lactic acid bacteria to prepare a high-quality and delicious stir-fried yogurt.
It has achieved the production of delicious and stable yogurt products with fewer and better ingredients, meeting consumers' multi-dimensional needs for health, nature and taste.
Smart Images
Figure CN119605862A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of dairy product processing, in particular to a fruit juice puree yogurt fermented with fruit juice and a preparation method thereof. Background Art
[0002] Conventional yogurt products will choose to add some other auxiliary materials or additives to improve their texture, flavor, etc. For example, adding white sugar, sugar alcohol or some sweeteners to enhance the sweetness; adding thickeners, emulsifiers, etc. to enhance the taste; adding flavors, spices, etc. to enrich the flavor. However, with the increasing awareness of food safety among consumers, yogurt with too many auxiliary materials or additives is gradually no longer popular among consumers. At present, although there are some yogurt products with added fruit juice and puree, these products have many limitations in terms of seasoning and texture stability.
[0003] In view of this, the present invention is proposed. Summary of the invention
[0004] In order to solve the above technical problems, the present invention does not add sugar or other sweeteners, uses concentrated fruit juice as a sweet substance for fermentation, does not add flavors, uses natural fruit puree as the main flavor substance, and finally produces a high-quality and delicious stirred flavored yogurt with a simple formula, under the premise of fewer, higher-quality ingredients and delicious taste.
[0005] Specifically, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a method for preparing fruit juice-containing yogurt, comprising fermenting fermentation raw materials using lactic acid bacteria; the fermentation raw materials include 850-900 parts by mass of raw milk and 50-150 parts by mass of concentrated fruit juice, and do not include sugar or other sweeteners; the pH value of the concentrated fruit juice is 3.0-5.0; based on the total mass of the various components of the yogurt being 1000kg, the amount of the lactic acid bacteria added is 50-200U; and the fermentation is terminated when the titrated acidity reaches 70°T or above.
[0006] Preferably, the lactic acid bacteria include Streptococcus thermophilus and Lactobacillus bulgaricus in a ratio of 1-3:1-3.
[0007] Preferably, the concentrated juice is made from at least one of apples, pears, cantaloupe, strawberries, grapes, peaches, etc. as raw materials.
[0008] More preferably, the concentrated fruit juice is decolorized and deacidified concentrated apple juice.
[0009] Preferably, after the fermentation raw materials are fermented with lactic acid bacteria, the fermentation product is mixed with fruit puree; wherein the amount of the fruit puree, calculated by mass percentage, accounts for 5%-10% of the total mass of the yogurt components, and more preferably 8%-10%.
[0010] Preferably, the fruit puree has a viscosity of 5-20 cm / 30 s and a pH value of 3.0-4.5.
[0011] Preferably, the components of the fruit juice-containing yogurt do not include thickeners and flavors.
[0012] Preferably, the components of the fruit juice-containing yogurt are raw milk, concentrated fruit juice, fruit puree and lactic acid bacteria.
[0013] Preferably, the method for preparing the fruit juice-containing yogurt comprises the following steps: firstly mixing raw milk with concentrated fruit juice; then homogenizing and sterilizing the mixed material; and then fermenting the homogenized and sterilized material.
[0014] Preferably, the homogenization temperature is 60-65°C, the secondary pressure of the homogenization is 30±5 bar, the primary pressure is 150±10 bar, and the total pressure is 180±20 bar.
[0015] Preferably, the sterilization temperature is 93-97°C and the time is 5-10 minutes.
[0016] In a second aspect, the present invention provides a fruit juice-containing yogurt, which is prepared by the above-mentioned preparation method.
[0017] Beneficial effects: The present invention provides a fruit juice-containing yogurt and a preparation method thereof, wherein lactic acid bacteria are used to ferment fermentation raw materials; the fermentation raw materials include 850-900 parts by mass of raw milk and 50-150 parts by mass of concentrated fruit juice, and do not include sugar or other sweeteners; the pH value of the concentrated fruit juice is 3.0-5.0; based on the total mass of each component of the yogurt being 1000kg, the amount of lactic acid bacteria added is 50-200U; and the fermentation is terminated when the titrated acidity is above 70°T. Sugar or other sweeteners, thickeners, and flavors are not added to the fruit juice-containing yogurt raw materials provided by the present invention. It is a simple formula, and can meet consumers' multi-dimensional demands for product taste, nutritional value, and texture stability, and has wide application value. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the drawings required for use in the embodiments or the description of the prior art will be described below.
[0019] Figure 1 The following is the evaluation result of comparing the samples of Example 5 of the present invention with those of Comparative Example 2.
[0020] Figure 2 The following are the evaluation results of the comparative tasting of the samples of Example 8 of the present invention and Comparative Example 3. DETAILED DESCRIPTION
[0021] Flavored yogurt is a product made from raw cow (sheep) milk or milk powder, which is sterilized and fermented to reduce the pH value, and food additives, nutritional enhancers, fruits, vegetables, grains, etc. are added or not added before or after fermentation. Like raw milk, yogurt is also rich in protein, fat, carbohydrates, etc. After fermentation, some physiologically active substances such as organic acids and active enzymes are also produced. Yogurt also has the effects of reducing lactose intolerance, improving immunity, and regulating intestinal flora. Usually yogurt is divided into coagulated yogurt, stirred yogurt and drinking yogurt. With the improvement of people's living standards, the pursuit of food nutrition is getting higher and higher. Nutritious dairy products are becoming more and more popular. Yogurt is favored for its unique flavor and function. The development of yogurt started with improving flavor and benefiting health. Deliciousness and health are still the basis for the development of yogurt. According to the analysis of the current market situation, consumers prefer the following three types of healthy food: first, functional products, such as those that promote digestion, improve immunity, and are high in protein; second, natural and healthy foods, such as all-natural, organic, fewer and better ingredients, and low-fat and low-sugar foods; and third, foods with good taste and flavor. Therefore, in a market where various flavored yogurts emerge in an endless stream, simple formulas and more natural ingredients are increasingly becoming the healthiest choices for consumers.
[0022] The present invention provides a fruit juice puree yogurt and a preparation method thereof. The fruit juice puree yogurt is prepared by adding a fruit juice component to a yogurt raw material, and then adding a fruit puree component after fermentation. Among them, fruit juice and fruit puree are not only rich in vitamins, minerals and antioxidants, but also help to enhance immunity and promote digestion. Yogurt is rich in probiotics and proteins and is an important choice for healthy drinks. The present invention combines fruit juice puree with yogurt to prepare a new type of fruit juice puree yogurt, which can not only meet consumers' pursuit of taste, enhance the nutritional value of the product, but also ensure the texture stability of the product.
[0023] The fruit juice puree yogurt provided by the invention belongs to a stirred flavored yogurt, has a simple formula, natural ingredients, and does not contain added sugar or other sweeteners, thickeners, or flavors.
[0024] The fruit juice puree yogurt provided by the invention enriches the types of dairy products and can meet the needs of consumers for fewer, higher-quality ingredients and delicious taste.
[0025] In the present invention, the base material of the fruit juice puree yogurt is prepared from the following raw materials by weight: 850-950 parts of fresh milk and 50-150 parts of concentrated juice; the raw materials also include lactic acid bacteria, and the amount of lactic acid bacteria in every 1000kg of the yogurt is 50U-300U.
[0026] The amount of fresh milk can be selected as a value between any two values of 850, 860, 870, 880, 890, 900, 910, 920, 930, 940, and 950. The amount of concentrated fruit juice can be selected as a value between any two values of 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, and 150.
[0027] Preferably, the amount of fresh milk is 890-910 parts, and the amount of concentrated fruit juice is 90-110 parts. The yogurt product obtained by this preferred ratio has relatively better performance in terms of sweet and sour taste, aroma and flavor, smooth taste and texture.
[0028] In the present invention, the raw materials may further include fruit puree, and the amount of the fruit puree in every 1000kg of the yogurt is 50-100kg.
[0029] The amount of the fruit puree per 1000 kg of the yogurt (unit: kg) can be selected as a value within a numerical range consisting of any two values of 50, 60, 70, 80, 90, and 100.
[0030] Preferably, the amount of fruit puree in every 1000kg of the yogurt is 80-100kg. The yogurt product obtained by this preferred ratio has relatively better performance in terms of sweet and sour taste, aroma and flavor, smooth taste and texture.
[0031] It should be noted that fruit puree is not a component that must be added, and those skilled in the art can choose to add or not add the above-mentioned fruit puree according to actual taste requirements.
[0032] When the raw materials include fruit puree, the total weight percentage of the fruit puree compared to the yogurt is preferably 5-10%, more preferably 8-10%; the total weight percentage of the yogurt base compared to the yogurt is preferably 90-95%, more preferably 90-92%.
[0033] In the present invention, optionally, the concentrated juice is made from at least one of fruits such as apples, pears, cantaloupe, strawberries, grapes, peaches, etc.
[0034] In the present invention, optionally, the fruit puree is made of at least one of apples, bananas, strawberries, cherries, mulberries, grapes, prunes, blackcurrants, avocados, pears, kiwis (exotic fruits), etc. as the main raw material, with or without fruit and vegetable juice (pulp), without any sugar, acidity regulator, thickening emulsifier, antioxidant, edible flavor, etc., and is made through pretreatment, cooking, crushing and beating, batching, concentration and sterilization, etc. Among them, the fruit and vegetable juice (pulp) can be selected from at least one of blueberry juice (pulp), red grape concentrated juice (pulp), sea buckthorn juice (pulp), cranberry juice (pulp), litchi juice (pulp), etc.
[0035] In the present invention, the lactic acid bacteria may be conventional commercially available lactic acid bacteria used for yogurt fermentation.
[0036] In a more preferred embodiment, the lactic acid bacteria include thermophilic streptococci and bulgaricus lactobacillus in a ratio of (1-3): (1-3). The nutritional components of the yogurt raw material containing concentrated fruit juice (or further containing fruit puree) are further improved after being fermented by lactic acid bacteria, and a large amount of physiologically active substances having a significant regulating effect on body functions can be produced.
[0037] In the present invention, preferably, the concentrated fruit juice is a decolorized and deacidified concentrated fruit juice with a pH value of 3.0-5.0.
[0038] In the present invention, preferably, the pH value of the fruit puree is 3.0-5.0, and the viscosity of the fruit puree is 7cm-20cm.
[0039] In the present invention, preferably, the raw milk may be raw cow's milk, raw goat's milk or reconstituted milk.
[0040] In the present invention, preferably, the lactic acid bacteria include Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and may also include at least one of fermentation bacteria species such as Bifidobacterium lactis, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium infantis, Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus paracasei.
[0041] In the present invention, preferably, the amount of lactic acid bacteria added is 1×10 9 -1×10 10 cfu / g.
[0042] The present invention also provides a method for preparing the yogurt, comprising the following steps: (1) Prepare fruit puree.
[0043] (2) After the raw milk is pre-pasteurized at 75±2℃ for 15s and subjected to standardization treatment (such as separation, backfilling, concentration, etc.), the concentrated juice is added and mixed for 10-15min, and then homogenized and sterilized.
[0044] (3) When the liquid is cooled to 40-43°C, add the fermentation agent in a sterile environment and continue stirring until the bacteria are uniform. Then stop stirring and keep the material warm and ferment in a static state.
[0045] (4) Stop fermentation when the titrated acidity reaches 70°T or above, stir to break the emulsion and cool to below 10°C before packaging.
[0046] (5) Add the corresponding fruit puree into the yogurt base online, mix well and then can it. The total weight of the yogurt is 100%, the fruit puree accounts for 5-10%, and the yogurt base accounts for 90-95%.
[0047] Preferably, the preparation process of the fruit puree in step (1) is as follows: S1. Acceptance of fruit raw materials: Select fresh and ripe fruits and wash them to remove surface impurities and pesticide residues.
[0048] S2. Peel and core: For some fruits, such as apples and peaches, you need to peel the skin and remove the core and other inedible parts.
[0049] S3. Crushing: Cut the fruit into small pieces, remove the fruit waste, preheat the fruit pieces, and use a meat grinder or crusher to crush the fruit pieces into smaller particles or mud or pulp.
[0050] S4. Ingredients: A variety of different purees and juices can be mixed and proportioned in the batching pot. After fully mixing, they are heated for pasteurization.
[0051] S5. After sterilization, the puree is metal tested, filtered, and then canned and sealed.
[0052] Preferably, in step (2), after the raw milk and the juice are mixed, they are heated to 60-65° C. for homogenization, the secondary pressure of the homogenization is 30 bar, the primary pressure is 150 bar, and the total pressure is 180 bar; the sterilization temperature is 93-97° C., and the sterilization is continued for 5-10 minutes.
[0053] The fruit juice yogurt of the present invention is prepared by mixing concentrated fruit juice and raw milk, adding a starter to ferment, and then optionally adding fruit puree to mix. The concentrated fruit juice is used as a sweet substance for yogurt fermentation, and the fruit puree is prepared by mixing and beating one or more fruits or fruit juices such as strawberries, bananas, and cherries. The fruit juice yogurt of the present invention can be made into a stirred flavored yogurt, which does not add sugar or other sweeteners, thickeners, or flavors. The formula only contains four types of raw milk, fruit juice, fruit puree, and lactic acid bacteria, which can meet consumers' demand for fewer and better quality ingredients and delicious taste.
[0054] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0055] The endpoints and any values of the ranges disclosed in this specification are not limited to the precise ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, the endpoint values of each range, the endpoint values of each range and the individual point values, and the individual point values can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.
[0056] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "specific implementations", or "some specific implementations" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.
[0057] In the examples provided in this specification, if no specific techniques or conditions are specified, the techniques or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.
[0058] Examples 1-3 (juice puree based yogurt) and Comparative Example 1 Examples 1-3 and Comparative Example 1 respectively provide a yogurt base formulation, see Table 1.
[0059] Table 1
[0060] The preparation process of the yogurt base provided in Examples 1-3 and Comparative Example 1 is as follows: (1) After the raw milk is pre-pasteurized and standardized at 75±2℃ for 15s, add the decolorized and deacidified concentrated apple juice (add white sugar in comparative example 1) and mix for 10-15min.
[0061] (2) Raise the temperature to 60-65℃ for homogenization, the secondary pressure is 30 bar, the primary pressure is 150 bar, the total pressure is 180 bar, and heat to 93-97℃ for continuous sterilization for 5 minutes.
[0062] (3) When the liquid is cooled to 40-43°C, add the fermentation agent in a sterile environment and continue stirring until the bacteria are uniform. Then stop stirring and keep the material warm and ferment in a static state.
[0063] (4) When the titrated acidity reaches 70°T or above, stop the fermentation, stir to break the emulsion and cool to below 10°C.
[0064] Fifteen yogurt tasters were randomly selected to taste the samples of the above four recipes. The evaluation criteria are shown in Table 2. The yogurt was evaluated and scored based on four dimensions: sweet and sour taste, aroma and flavor, smoothness of taste, and texture.
[0065] Table 2
[0066] According to the scoring results of 15 tasters, the average score of each sample item was calculated for analysis. The evaluation and analysis results are shown in Table 3.
[0067] Table 3
[0068] It can be seen that the four dimensions of Example 2 are the best. Compared with Comparative Example 1, the aroma and flavor of Example 2 are outstanding, which may be because the decolorized and deacidified concentrated apple juice added to the base has a more obvious fruity aroma, and the milky aroma of the yogurt itself is better in combination with the fruity aroma.
[0069] The following examples were prepared using Example 2 as the base material formula.
[0070] Example 4-6 (Strawberry Cherry Puree Yogurt) and Comparative Example 2 Examples 4-6 and Comparative Example 2 respectively provide a fruit flavored yogurt recipe, see Table 4.
[0071] Table 4
[0072] The yogurt base in Table 4 uses the yogurt base formula of Example 2.
[0073] Take the strawberry cherry puree yogurt provided in Example 5 as an example: every 1000 kg of the yogurt is composed of 920 kg of yogurt base and 80 kg of strawberry cherry puree, wherein every 1000 kg of yogurt base is composed of 900 kg of raw cow's milk and 100 kg of decolorized and deacidified concentrated apple juice, in addition to 100 U of thermophilic Streptococcus salivarius subspecies and Lactobacillus delbrueckii subspecies bulgaricus.
[0074] The preparation process of the strawberry-cherry puree yogurt provided in Example 4-6 is as follows: (1) Preparing strawberry cherry puree: inspect and wash the strawberries and cherries, remove the stems, remove the pits from the cherries, dice the strawberries and cherries respectively, and then pick out the waste, inspect and weigh the concentrated apple juice and the concentrated red grape juice, mix the above ingredients evenly, and then crush them into a puree-like state with a crusher, heat them for pasteurization, and can them and seal them; the prepared strawberry cherry puree has a viscosity of 16.5 cm / 30 s and a pH value of 3.5.
[0075] (2) After the raw milk is pre-pasteurized and standardized at 75±2℃ for 15s, add the decolorized and deacidified concentrated apple juice and mix for 10-15min. Heat to 60-65℃ for homogenization, the secondary pressure is 30bar, the primary pressure is 150bar, and the total pressure is 180bar. Heat to 93-97℃ for continuous sterilization for 5min.
[0076] (3) When the liquid is cooled to 40-43°C, add the fermentation agent in a sterile environment and continue stirring until the bacteria are uniform. Then stop stirring and keep the material warm and ferment in a static state.
[0077] (4) Stop fermentation when the titrated acidity reaches 70°T or above, stir to break the emulsion and cool to 10°C before packaging.
[0078] (5) Add the strawberry and cherry puree into the yogurt base online, mix well and then can it.
[0079] 15 yogurt tasters were randomly selected to taste the samples of the three embodiments in Table 4. The taste evaluation criteria were the same as those in Table 2, and the taste evaluation and scoring were performed based on the four dimensions of sweet and sour taste, aroma and flavor, smoothness of mouthfeel, and texture of the yogurt.
[0080] Based on the scoring results of 15 tasters, the average score of each sample item was calculated for analysis. The evaluation and analysis results are shown in Table 5.
[0081] Table 5
[0082] It can be seen that Example 5 is the best in terms of aroma and flavor and sweet and sour taste; in Example 4, the amount of fruit puree added is low, the overall characteristic fruit flavor is lighter, and the proportion of base material is high, resulting in a sweet sweet and sour taste; in Examples 5 and 6, the amount of fruit puree added is high, and the characteristic flavor is more real and natural; but Example 6 has a slightly heavy fruit acid, which obscures the milk aroma.
[0083] More than 30 tasters were randomly selected to compare and taste the sample of Example 5 with the sample of 0-added custard (strawberry flavor) as comparative example 2. The two samples were randomly numbered 408# and 521# for blind selection. First, the overall score of the two samples was given, and then the selection was made based on the three dimensions of taste, sweetness and sourness, and the strawberry flavor being more natural and authentic.
[0084] The evaluation results are shown in Figure 1 : A total of 34 valid results were collected. Compared with 0-added Custard (strawberry flavor), the overall performance score of strawberry and cherry puree yogurt was 4:3.56, and the overall preference (percentage of satisfied and very satisfied reviews) was 70.59%; the evaluation of natural flavor, sweet and sour, and taste in multiple dimensions was higher than that of 0-added Custard (strawberry flavor).
[0085] Examples 7-9 (Banana Avocado Puree Yogurt) and Comparative Example 3 Examples 7-9 and Comparative Example 3 respectively provide a fruit flavored yogurt recipe, see Table 6.
[0086] Table 6
[0087] The yogurt base in Table 6 uses the yogurt base formula of Example 2.
[0088] Take the banana avocado puree yogurt provided in Example 8 as an example: every 1000 kg of the yogurt is composed of 920 kg of yogurt base and 80 kg of banana avocado puree, wherein every 1000 kg of yogurt base is composed of 900 kg of raw milk and 100 kg of decolorized and deacidified concentrated apple juice, in addition to 100 U of Streptococcus salivarius thermophilus subspecies and Lactobacillus delbrueckii subspecies bulgaricus.
[0089] The preparation process of the banana avocado puree yogurt provided in Examples 7-9 is as follows: (1) Preparation of banana avocado puree: After inspection and selection, the bananas are peeled, finely shredded and pulped, mixed with weighed avocado puree, vacuum degassed, heat sterilized, and canned and sealed; the prepared banana avocado puree has a viscosity of 9.0 cm / 30 s and a pH of 4.0.
[0090] (2) After the raw milk is pre-pasteurized and standardized at 75±2℃ for 15s, add the decolorized and deacidified concentrated apple juice and mix for 10-15min. Heat to 60-65℃ for homogenization, the secondary pressure is 30bar, the primary pressure is 150bar, and the total pressure is 180bar. Heat to 93-97℃ for continuous sterilization for 5min.
[0091] (3) When the liquid is cooled to 40-43°C, add the fermentation agent in a sterile environment and continue stirring until the bacteria are uniform. Then stop stirring and keep the material warm and ferment in a static state.
[0092] (5) Stop fermentation when the titrated acidity reaches 70°T or above, stir to break the emulsion and cool to 10°C before packaging.
[0093] (6) Add the banana avocado puree into the yogurt base online, mix well, and then can it.
[0094] 15 yogurt tasters were randomly selected to taste the samples of the three embodiments in Table 6. The taste evaluation criteria are shown in Table 2. The taste evaluation and scoring were performed based on four dimensions: sweet and sour taste, aroma and flavor, smooth taste, and texture of the yogurt.
[0095] According to the scoring results of 15 tasters, the average score of each sample item was calculated for analysis. The evaluation and analysis results are shown in Table 7.
[0096] Table 7
[0097] It can be seen that Example 8 has the best evaluation in terms of aroma, flavor and sweet and sour taste; in Example 7, the amount of fruit puree added is low, the characteristic banana avocado flavor is lighter, and the sweet and sour taste is sweeter; in Example 8, the amount of fruit puree added is relatively high, and the banana avocado flavor is more obvious and fresh and real; in Example 9, the banana flavor is strong, with a slight banana fermentation flavor, which masks the milk flavor.
[0098] More than 30 tasters were randomly selected to taste the sample of Example 8 with Jane Eyre (Smooth Banana) as comparative example 3. The two samples were randomly numbered 613# and 211# for blind selection. First, the overall performance of the two samples was scored, and then the selection was made based on the three dimensions of taste, sweetness and sourness, and banana flavor.
[0099] The evaluation results are shown in Figure 2 : A total of 31 valid results were collected. Compared with Jane Eyre Banana Smoothie, the overall performance score of Banana Avocado Puree Yogurt was 3.65:3.58, and the overall preference rate (percentage of satisfied and very satisfied reviews) was 64.51%; the flavor, sweet and sour taste, and taste multi-dimensional evaluations were higher than Jane Eyre Banana Smoothie.
[0100] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A method for preparing fruit juice-containing yogurt, characterized in that: Lactic acid bacteria are used to ferment fermentation raw materials; the fermentation raw materials include 850-900 parts by mass of raw milk and 50-150 parts by mass of concentrated fruit juice, and do not include sugar or other sweeteners; the pH value of the concentrated fruit juice is 3.0-5.0; based on the total mass of all components of yogurt being 1000kg, the added amount of the lactic acid bacteria is 50-200U; and the fermentation is terminated when the titrated acidity is above 70°T.
2. The method for preparing the fruit juice-containing yogurt according to claim 1, characterized in that: The lactic acid bacteria include thermophilic streptococcus and bulgaricus lactobacillus in a ratio of 1-3:1-3.
3. The method for preparing the fruit juice-containing yogurt according to claim 1 or 2, characterized in that: The concentrated fruit juice is made from at least one of apples, pears, cantaloupe, strawberries, grapes and peaches as raw materials; preferably, it is decolorized and deacidified concentrated apple juice.
4. The method for preparing the fruit juice-containing yogurt according to any one of claims 1 to 3, characterized in that: After fermenting the fermentation raw materials with lactic acid bacteria, the fermentation product is mixed with fruit puree; the amount of the fruit puree, calculated by mass percentage, accounts for 5%-10% of the total mass of the components of the yogurt, preferably 8%-10%.
5. The method for preparing the fruit juice-containing yogurt according to claim 4, characterized in that: The fruit puree has a viscosity of 5-20 cm / 30 s and a pH value of 3.0-4.
5.
6. The method for preparing the fruit juice-containing yogurt according to any one of claims 1 to 5, characterized in that: The components of the fruit juice-containing yogurt do not include thickener and essence.
7. The method for preparing the fruit juice-containing yogurt according to any one of claims 1 to 6, characterized in that: The components of the fruit juice-containing yogurt are raw milk, concentrated fruit juice, fruit puree and lactic acid bacteria.
8. The method for preparing the fruit juice-containing yogurt according to any one of claims 1 to 7, characterized in that: The method comprises the following steps: firstly mixing raw milk with concentrated fruit juice; then homogenizing and sterilizing the mixed material; and then fermenting the homogenized and sterilized material.
9. The method for preparing the fruit juice-containing yogurt according to claim 8, characterized in that: The homogenization temperature is 60-65℃, the secondary pressure is 30±5bar, the primary pressure is 150±10bar, and the total pressure is 180±20bar; And / or, the sterilization temperature is 93-97°C and the time is 5-10 minutes.
10. A fruit juice-containing yogurt, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 9.