A composition formula of Lanzhou white melon fruit yogurt and its preparation method

Abstract

The invention belongs to the technical field of drinkable food and discloses a composition formula of Lanzhou white melon fruit yogurt. The components by mass ratio are as follows: 35-45% of milk base, 10-30% of white melon fruit, 5-8% of sucrose, 10-20% of white melon jam, 10-20% of white melon puree and 0.05-0.15% of stabilizer; discloses a composition of Lanzhou white melon fruit yogurt and a preparation method thereof, comprising the following preparation steps: S1, raw material preparation; S2, standardization treatment; S3, stirring and mixing; S4, filling and refrigeration. The invention prepares white melon into yogurt, thereby improving the nutritional value of yogurt and the utilization rate of white melon. Through the implementation of the project, not only can the industrial structure of dairy products in our province be optimized and upgraded, but also the effective utilization of white melon can be effectively promoted, thereby driving farmers' income increase.

Description

Technical Field

[0001] The invention belongs to the technical field of drinkable food, and particularly relates to a composition formula of Lanzhou white melon fruit yogurt and a preparation method thereof. Background Art

[0002] The Lanzhou Bailang melon industry is one of the leading sectors contributing to increased farmer income in Gaolan County. Originally known as "Milu," Bailang melon is a cultivated variety of thick-skinned muskmelon. Its smooth, beautiful appearance and sweet, fragrant texture make it a truly premium melon. Bailang melons typically weigh 1.5-2.5 kilograms, have a firm, white skin with a pale yellow halo on the sunny side and a green flesh. The small inner cavity boasts a high sugar content of 13-16%, and is rich in calcium, phosphorus, iron, and various vitamins, making it durable and easy to store and transport. The melon's flesh is emerald green, thick, juicy, crisp, and tender, earning it the reputation of being "fragrant like osmanthus and sweet like honey." Bailang melons are not only sweet and delicious, but also nutritious and beneficial for cooling off, quenching thirst, stimulating appetite, and acting as a diuretic.

[0003] The bottleneck problem currently facing the honeydew melon industry is the lack of deep-processing technology and products for honeydew melons, which cannot increase its added value and effectively promote the high-quality development of the entire honeydew melon industry chain. Summary of the Invention

[0004] In view of the problems raised by the above background technology, the purpose of the present invention is to provide a composition formula of Lanzhou white melon fruit yogurt and a preparation method thereof.

[0005] In order to achieve the above technical objectives, the technical solutions adopted by the present invention are as follows:

[0006] A composition formula of Lanzhou white melon fruit yogurt, the components by mass ratio are as follows:

[0007] Milk base 35-45%, honeydew melon fruit pieces 10-30%, sucrose 5-8%, honeydew melon jam 10-20%, honeydew melon puree 10-20% and stabilizer 0.05-0.15%;

[0008] A preparation method of a Lanzhou white melon fruit yogurt composition comprises the following preparation steps:

[0009] S1. Raw material preparation;

[0010] Including fresh milk, lactic acid bacteria, honeydew melon, sucrose and stabilizer;

[0011] S2, standardization processing;

[0012] S2.1. Boil fresh milk, homogenize and sterilize, cool, inoculate with lactic acid bacteria, and ferment to obtain a milk base;

[0013] S2.2. Wash and peel the honeydew melon, then cut into pieces.

[0014] S2.3. Crush the honeydew melon blocks into small particles to obtain honeydew melon fruit pieces;

[0015] S2.4. Completely crush the honeydew melon blocks to obtain honeydew melon puree;

[0016] S2.5. Collect the clean, uncontaminated juice produced during steps S2.3 and S2.4, add sucrose, stir, and let stand, then boil until the liquid thickens to obtain honeydew melon jam.

[0017] S3, stirring and mixing;

[0018] Adding the obtained honeydew melon fruit pieces, honeydew melon puree and honeydew melon jam to a milk base, adding a stabilizer and uniformly stirring and mixing to obtain a honeydew melon fruit piece yogurt composition;

[0019] S4, filling and refrigeration;

[0020] The composition is bottled and then stored in a refrigerator.

[0021] It is further defined that the milk base is a mixture of fresh milk and lactic acid bacteria, the content of lactic acid bacteria accounts for 1 to 7%, and the lactic acid bacteria include but are not limited to one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, acidobacillus and Lactobacillus plantarum. Lactic acid bacteria can convert glucose into lactic acid, giving yogurt a unique sweet and sour flavor while retaining the nutritional components of milk. Moreover, depending on the addition of different lactic acid bacteria, it also has the effects of protecting the liver, antibacterial and sterilization, lowering blood pressure, anti-aging, helping detoxification, inhibiting the growth of harmful bacteria and maintaining intestinal health.

[0022] It is further defined that the white melon fruit particles include large fruit particles and small fruit particles, and the particle size range of the large fruit particles is 4 to 8 mm. 3 The particle size of small fruit is 1 to 4 mm 3 , improve the taste, the large fruit particles can be chewed, and the small fruit particles collide in the mouth, improving the drinking experience.

[0023] It is further defined that the stabilizer includes but is not limited to one or more compounds of gelatin, pectin, carrageenan, tamarind gum, agar, and modified starch. The stabilizer can effectively prevent the precipitation and stratification of yogurt during storage and transportation, maintain the uniformity and delicate taste of the yogurt, make the yogurt richer by increasing the viscosity and thickness of the yogurt, and give the product a delicate and soft taste. The stabilizer helps to extend the shelf life of yogurt, prevent the yogurt from premature deterioration, and ensure the quality and safety of the product. The stabilizer can also help improve the physical properties of yogurt, so that people can better absorb the nutrients in the yogurt, such as calcium, B vitamins, etc.

[0024] It is further defined that in step S2.1, the standard range of cooling temperature is 35-40°C, the fermentation environment is 36-42°C, the fermentation time is 3.5-4.5h, the fermentation target is that the titrated acidity of the milk base reaches 70°T, and 35-40°C is the optimal temperature for inoculating lactic acid bacteria. The limitations on the fermentation environment, fermentation time and fermentation target ensure the fermentation effect.

[0025] It is further specified that in step S2.2, when peeling the honeydew melon, 1 to 2 mm of the melon rind is retained on the melon flesh, which can effectively reduce the waste rate. At the same time, the melon rind has a different chewing texture from the melon flesh. In addition, the melon rind of the honeydew melon contains a variety of vitamins and minerals, which have the effects of promoting urination, promoting metabolism, relieving summer heat, clearing away heat and lowering blood pressure. It has high nutritional value and is beneficial to health.

[0026] It is further defined that in step S2.5, the standing time is 0.5 to 1 hour, and the cooking method is to boil over high heat and then turn to low heat and slowly cook. During the cooking period, stirring is maintained while skimming off the foam. Further, water addition and tempering can be performed. Standing can allow the sucrose and juice to be fully mixed. After the high heat is turned to low heat, the yogurt is slowly heated at the lowest heat to avoid high temperature damage to the nutrients in the yogurt, especially protein and probiotics. These ingredients are easily inactivated or denatured at high temperatures. Low-temperature heating can also reduce the precipitation of protein in the yogurt, thereby maintaining the delicate taste and good quality of the yogurt. Water addition and tempering can save resources while adjusting the taste concentration.

[0027] It is further defined that in step S3, after the stirring is completed, the composition is sent to a homogenizer for secondary homogenization, and then the ice water circulation cooling system is used to cool it to below 20°C. The secondary homogenization treatment can further refine the texture of the yogurt, making it smoother and more delicate, and improving the taste and visual effect of the product. Through the secondary homogenization, the fat globules, protein particles and other solid components in the yogurt are more fully broken and dispersed, thereby improving the stability of the product and helping to extend the shelf life. The secondary homogenization treatment helps to reduce the voids and bubbles in the yogurt, making the product more uniform, thereby improving the overall quality of the yogurt.

[0028] It is further defined that in step S4, before the composition is filled and sealed, a layer of jam with a thickness of no more than two millimeters is spread on the upper layer of the composition. The jam can enhance the user's first impression, and the jam has a certain sealing property, which can seal the internal flavor to a certain extent while extending the shelf life.

[0029] The beneficial effects of the present invention are as follows:

[0030] The present invention produces honeydew melon into yogurt, thereby improving the nutritional value of the yogurt and the utilization rate of honeydew melon. Through the implementation of the project, not only can the dairy industry structure of our province be optimized and upgraded, but also the effective utilization of honeydew melon can be effectively promoted, thereby increasing farmers' income.

[0031] The present invention adds honeydew melon in three states, namely, fruit particles, fruit puree and jam, into yogurt, thereby maximizing the consumption of the honeydew melon and improving the nutritional value and drinking taste of the yogurt. The yogurt is full of fruit particles and is conducive to sales. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The present invention can be further illustrated by the non-limiting examples given in the accompanying drawings;

[0033] Figure 1 This is a schematic flow chart of a composition formula of a Lanzhou white melon fruit yogurt and a preparation method thereof according to an embodiment of the present invention; DETAILED DESCRIPTION

[0034] In order to enable those skilled in the art to better understand the present invention, the technical solution of the present invention is further described below with reference to the accompanying drawings and embodiments.

[0035] like Figure 1 As shown, the composition formula of a Lanzhou white melon fruit yogurt of the present invention is as follows:

[0036] Milk base 35-45%, honeydew melon fruit pieces 10-30%, sucrose 5-8%, honeydew melon jam 10-20%, honeydew melon puree 10-20% and stabilizer 0.05-0.15%;

[0037] A preparation method of a Lanzhou white melon fruit yogurt composition comprises the following preparation steps:

[0038] S1. Raw material preparation;

[0039] Including fresh milk, lactic acid bacteria, honeydew melon, sucrose and stabilizer;

[0040] S2, standardization processing;

[0041] S2.1. Boil fresh milk, homogenize and sterilize, cool, inoculate with lactic acid bacteria, and ferment to obtain a milk base;

[0042] S2.2. Wash and peel the honeydew melon, then cut into pieces.

[0043] S2.3. Crush the honeydew melon blocks into small particles to obtain honeydew melon fruit pieces;

[0044] S2.4. Completely crush the honeydew melon blocks to obtain honeydew melon puree;

[0045] S2.5. Collect the clean, uncontaminated juice produced during steps S2.3 and S2.4, add sucrose, stir, and let stand, then boil until the liquid thickens to obtain honeydew melon jam.

[0046] S3, stirring and mixing;

[0047] Adding the obtained honeydew melon fruit pieces, honeydew melon puree and honeydew melon jam to a milk base, adding a stabilizer and uniformly stirring and mixing to obtain a honeydew melon fruit piece yogurt composition;

[0048] S4, filling and refrigeration;

[0049] The composition is bottled and then stored in a refrigerator.

[0050] The milk base is a mixture of fresh milk and lactic acid bacteria, with the content of lactic acid bacteria accounting for 1-7%. Lactic acid bacteria include but are not limited to one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, acidobacillus and Lactobacillus plantarum. Lactic acid bacteria can convert glucose into lactic acid, giving yogurt a unique sweet and sour flavor while retaining the nutritional components of milk. Moreover, depending on the addition of different lactic acid bacteria, it also has the effects of protecting the liver, antibacterial and sterilization, lowering blood pressure, anti-aging, helping detoxification, inhibiting the growth of harmful bacteria and maintaining intestinal health.

[0051] White melon fruit particles include large fruit particles and small fruit particles. The particle size range of large fruit particles is 4 to 8 mm. 3 The particle size of small fruit is 1 to 4 mm 3 , improve the taste, the large fruit particles can be chewed, and the small fruit particles collide in the mouth, improving the drinking experience.

[0052] Stabilizers include but are not limited to one or more compounds of gelatin, pectin, carrageenan, tamarind gum, agar, and modified starch. Stabilizers can effectively prevent yogurt from sedimentation, stratification, etc. during storage and transportation, maintain the uniformity and delicate taste of yogurt, and make the yogurt richer by increasing the viscosity and thickness of yogurt, while giving the product a delicate and soft taste. Stabilizers help extend the shelf life of yogurt, prevent yogurt from premature deterioration, and ensure product quality and safety. Stabilizers can also help improve the physical properties of yogurt, allowing people to better absorb the nutrients in yogurt, such as calcium and B vitamins.

[0053] In step S2.1, the standard range of cooling temperature is 35-40°C, the fermentation environment is 36-42°C, the fermentation time is 3.5-4.5h, the fermentation target is that the milk base reaches a titrated acidity of 70°T, and 35-40°C is the optimal temperature for inoculating lactic acid bacteria. The limitations of the fermentation environment, fermentation time and fermentation target ensure the fermentation effect.

[0054] In step S2.2, when peeling the honeydew melon, 1 to 2 mm of the melon rind is retained on the melon flesh, which can effectively reduce the waste rate. At the same time, the melon rind has a different chewing texture from the melon flesh. In addition, the melon rind of the honeydew melon contains a variety of vitamins and minerals, which have the effects of promoting urination, promoting metabolism, relieving summer heat, clearing away heat and lowering blood pressure. It has high nutritional value and is beneficial to health.

[0055] In step S2.5, the standing time is 0.5 to 1 hour, and the cooking method is to boil over high heat and then turn to low heat and slowly cook. During the cooking period, stirring is maintained while skimming off the foam. Further, water can be added and tempered. Standing can allow the sucrose and juice to be fully mixed. After the high heat is turned to low heat, the yogurt is slowly heated at the lowest heat to avoid high temperature from damaging the nutrients in the yogurt, especially protein and probiotics. These ingredients are easily inactivated or denatured at high temperatures. Low-temperature heating can also reduce the precipitation of protein in the yogurt, thereby maintaining the delicate taste and good quality of the yogurt. Water addition and tempering can save resources while adjusting the taste concentration.

[0056] In step S3, after the stirring is completed, the composition is sent to a homogenizer for secondary homogenization, and then cooled to below 20°C using an ice water circulation cooling system. The secondary homogenization treatment can further refine the texture of the yogurt, making it smoother and more delicate, and improving the taste and visual effect of the product. Through the secondary homogenization, the fat globules, protein particles and other solid components in the yogurt are more fully broken and dispersed, thereby improving the stability of the product and helping to extend the shelf life. The secondary homogenization treatment helps to reduce voids and bubbles in the yogurt, making the product more uniform, thereby improving the overall quality of the yogurt.

[0057] In step S4, before the composition is filled and sealed, a layer of jam with a thickness of no more than two millimeters is spread on the upper layer of the composition. The jam can enhance the user's first impression, and the jam has a certain sealing property, which can seal the internal flavor to a certain extent and extend the shelf life.

[0058] In this embodiment, when using a Lanzhou white melon fruit yogurt composition formula and preparation method thereof, the fresh milk is directly boiled, and the heating is stopped immediately after boiling to reduce the temperature to below 70°C. The main purpose of boiling is to kill the miscellaneous bacteria in the milk and eliminate the oxygen dissolved in the water (dissolved oxygen), which can prevent the miscellaneous bacteria from interfering with the experiment. At the same time, removing the dissolved oxygen is conducive to the fermentation of lactic acid bacteria under anaerobic conditions. Stopping boiling immediately is to prevent the long-term boiling from causing a large loss of vitamins in the milk, and the protein and fat will also react, and calcium will precipitate, thereby reducing the nutritional value of the milk. It should be noted that whether to boil or not depends on specific needs and has no effect on the taste of the subsequent yogurt. After the fresh milk is cooled, lactic acid bacteria are inoculated and fermented to obtain a milk base. The fermentation environment is 40°C, the fermentation time is 4h, and the fermentation target is that the milk base reaches a titratable acidity of 70°T. The storage of the milk base is already disclosed in the prior art and is not described here. It is sufficient to ensure that it can be directly obtained during production.

[0059] The honeydew melon is processed manually or by automated equipment to ensure that the honeydew melon is clean in the subsequent process. The honeydew melon is then cut manually or by automated equipment, and then further crushed and mashed to obtain fruit particles and fruit puree. The fruit particles can be crushed into connected sizes of 4 to 8 mm. 3 Large fruit particles and particle size of 1 to 4 mm 3 Different specifications of small, large and small fruit can meet different sales standards and expand the saleable price range. In this process, the juice produced is collected and used to produce jam;

[0060] Fruit pieces are added to yogurt to enhance the chewiness, fruit puree increases viscosity and drinking texture, and jam is used to enhance flavor and sweetness and sourness.

[0061] Jam is produced by adding sucrose to fruit juice, adjusting its sweetness and sourness, and then boiling it until the liquid becomes thick;

[0062] Then, the obtained honeydew melon fruit pieces, honeydew melon puree and honeydew melon jam are added to a milk base, and after adding a stabilizer, the mixture is uniformly stirred and mixed to obtain a honeydew melon fruit yogurt composition. Furthermore, the obtained composition can be subjected to secondary homogenization to improve the overall quality.

[0063] After the honeydew melon yogurt composition is produced, the yogurt can be filled manually or by using a filling machine. Furthermore, before the filling is completed and the packaging is sealed, a layer of jam with a thickness of no more than two millimeters is spread on the composition. The jam can enhance the user's first impression, and the jam has a certain sealing property, which can seal the internal flavor to a certain extent and extend the shelf life. The yogurt is then placed in a refrigerator for sealing until it is subsequently shipped out for sale.

[0064] In addition, random inspections are carried out in the warehouse, and the inspection contents include its nutritional ingredients, yogurt flavor, microbial inspection and yogurt structure inspection. The nutritional ingredients include protein, fat, vitamins and mineral elements. The microbial inspection includes lactic acid bacteria, E. coli and pathogenic bacteria. The yogurt structure includes water holding capacity, viscosity and texture to ensure legal and qualified production.

[0065] 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 skilled in 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 one of ordinary skill in the art without departing from the spirit and technical principles disclosed herein are intended to be covered by the claims of the present invention.

Claims

1. A composition formula of Lanzhou white melon fruit yogurt, characterized in that: The components by mass are as follows: 35-45% milk base, 10-30% honeydew fruit particles, 5-8% sucrose, 10-20% honeydew jam, 10-20% honeydew puree and 0.05-0.15% stabilizer.

2. The composition formula of a Lanzhou white melon fruit yogurt according to claim 1, characterized in that: The milk base is a mixture of fresh milk and lactic acid bacteria, the content of lactic acid bacteria accounts for 1-7%, and the lactic acid bacteria include but are not limited to one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, acidobacillus and Lactobacillus plantarum.

3. The composition formula of the Lanzhou white melon fruit yogurt according to claim 1, characterized in that: The white melon fruit particles include large fruit particles and small fruit particles, and the particle size range of the large fruit particles is 4 to 8 mm. 3 The particle size of small fruit particles is 1 to 4 mm 3 .

4. The composition formula of the Lanzhou white melon fruit yogurt according to claim 1, characterized in that: The stabilizer includes but is not limited to one or more of gelatin, pectin, carrageenan, tamarind gum, agar, and modified starch.

5. A Lanzhou white melon fruit yogurt composition and a preparation method thereof, comprising the composition formula of the Lanzhou white melon fruit yogurt according to any one of claims 1 to 4, characterized in that: The method comprises the following preparation steps: S1. Raw material preparation; Including fresh milk, lactic acid bacteria, honeydew melon, sucrose and stabilizer; S2, standardization processing; S2.

1. Boil fresh milk, homogenize and sterilize, cool, inoculate lactic acid bacteria and ferment to obtain a milk base; S2.2, wash and peel the honeydew melon, remove the flesh, and then cut into pieces; S2.3, crushing the blocky white melon into small particles to obtain white melon fruit particles; S2.4, completely crushing the honeydew melon blocks to obtain honeydew melon puree; S2.5, collecting the clean and uncontaminated juice that will inevitably be produced during the operation of step S2.3 and step S2.4, adding sucrose, stirring and mixing, letting stand, and then boiling until the liquid becomes thick to obtain white melon jam; S3, stirring and mixing; Adding the obtained honeydew melon fruit pieces, honeydew melon puree and honeydew melon jam into a milk base, adding a stabilizer and uniformly stirring and mixing to obtain a honeydew melon fruit piece yogurt composition; S4, filling and refrigeration; The composition is bottled and then stored in a refrigerator.

6. The preparation method of the composition of Lanzhou white melon fruit yogurt according to claim 5, characterized in that: In step S2.1, the standard range of cooling temperature is 35-40°C, the fermentation environment is 36-42°C, the fermentation time is 3.5-4.5h, and the fermentation target is that the titrated acidity of the milk base reaches 70°T.

7. The preparation method of the composition of Lanzhou white melon fruit yogurt according to claim 5, characterized in that: In step S2.2, when peeling the honeydew melon, 1 to 2 mm of melon rind is retained on the melon flesh.

8. The preparation method of the composition of Lanzhou white melon fruit yogurt according to claim 5, characterized in that: In step S2.5, the standing time is 0.5 to 1 hour, and the boiling method is to boil over high heat and then turn to low heat to slowly boil. During the boiling period, stirring is maintained while skimming off the foam. Further, water addition and conditioning can be performed.

9. The preparation method of the Lanzhou white melon fruit yogurt composition according to claim 5, characterized in that: In step S3, after the stirring is completed, the composition is sent to a homogenizer for secondary homogenization, and then cooled to below 20° C. using an ice water circulation cooling system.

10. The preparation method of the Lanzhou white melon fruit yogurt composition according to claim 5, characterized in that: In step S4, before the composition is filled and sealed, a layer of jam with a thickness not exceeding two millimeters is spread on the upper layer of the composition.

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