Fruit suspension drinkable yogurt and preparation method thereof

Abstract

The present invention relates to the field of food technology and provides a fruit-particle suspension drinkable yogurt and a preparation method thereof. The raw materials include: fruit jam, raw milk, and a stabilizer; the stabilizer includes apple fiber; the mass ratio of the fruit jam to the raw milk is (8-15):(80-84.5); and the mass ratio of the fruit jam to the apple fiber is (8-15):(0.13-0.37). By using apple fiber as a stabilizer and optimizing its dosage, the present invention achieves the preparation of a drinkable yogurt containing large fruit particles required by a clean recipe. The drinkable yogurt has a viscosity below 700 mPa·s and can be packaged in bottles or Tetra Pak packaging, meeting consumer needs.

Description

Technical Field

[0001] The present invention relates to the technical field of food, in particular to a fruit particle suspension drinkable yogurt and a preparation method thereof. Background Art

[0002] With the increasing popularity of healthy eating concepts and consumers' increasing demands for food taste and quality, fruit yogurt has seen rapid growth. Among the many products, yogurts with large fruit pieces are particularly popular. The large size of the fruit pieces not only provides consumers with a rich chewing sensation but also creates a more visually appealing effect. However, most yogurt products currently on the market with large fruit pieces are spoon-type, making them inconvenient to eat on the go once the yogurt is opened. Drinking yogurt products such as bottled and Tetra Pak tops do not contain large fruit pieces. This is primarily because traditional formulas and processes require a high viscosity for drinking yogurts like those in bottled and Tetra Pak tops, typically below 700 mPa·s. Due to the heavy weight of the fruit pieces, they tend to sink, resulting in uneven distribution of large fruit pieces in the upper and lower layers of these drinking yogurts, impacting the consumer experience. At the same time, consumers are increasingly concerned about food ingredients and are more inclined to choose products with clean formulas, that is, minimizing the use of artificial synthetic additives and pursuing natural and healthy raw material compositions. Therefore, it is of great technical significance to develop a drinkable yogurt that can ensure the long-term suspension of large fruit particles and meet the requirements of a clean formula. Summary of the Invention

[0003] Given that current drinking yogurt products such as those packaged in bottles or Tetra Pak tops do not contain large fruit particles, the present invention provides a fruit-suspended drinking yogurt and a preparation method thereof. By using apple fiber as a stabilizer and optimizing its dosage, the preparation of a drinking yogurt containing large fruit particles, which meets the requirements of a clean formula, is achieved. The viscosity of the drinking yogurt is below 700 mPa·s and it can be packaged in a similar manner to bottles or Tetra Pak tops, meeting consumer demand.

[0004] The present invention provides a fruit suspension drinkable yogurt, the raw materials of which include: fruit jam, raw milk and a stabilizer; the stabilizer includes apple fiber;

[0005] The mass ratio of the fruit jam to the raw milk is (8-15): (80-84.5);

[0006] The mass ratio of the fruit jam to the apple fiber is (8-15): (0.13-0.37);

[0007] The apple fiber is soluble in water and has a partially expanded and / or fully expanded feather-like structure in water.

[0008] Apple fiber has been gradually used in the food industry due to its composition and flavor characteristics. However, for the fruit-particle suspended drinking yogurt of the present invention, the fruit particles are very likely to sink due to their large weight. The present invention unexpectedly discovered that apple fiber, a food raw material that is soluble in water and has a feather-like structure that is partially unfolded and / or fully unfolded in water, has a significantly better effect on the suspension of fruit particles in fruit-particle suspended drinking yogurt than other existing structures and types of stabilizers. It can produce clean-label, healthy, bottled drinking yogurt with large fruit particles, breaking through the spoon-eating method of drinking large fruit yogurt, improving the portability of the large fruit yogurt category, and making the product applicable to more scenarios. In the present invention, the amount of apple fiber used as a stabilizer needs to be strictly controlled. For example, if the amount is too large, although a better suspension effect can be achieved, the viscosity of the product is too high, and it cannot meet the needs of bottled drinking yogurt with large fruit particles.

[0009] According to the fruit suspension drinking yogurt provided by the present invention, the viscosity of the fruit suspension drinking yogurt is below 700 Pa·s.

[0010] According to the fruit-particle suspension drinking yogurt provided by the present invention, the size of the fruit particles in the fruit-particle suspension drinking yogurt is 12 mm to 22 mm.

[0011] Preferably, the fruit jam is selected from one or a combination of two or more of grape jam, strawberry jam, apple jam, cantaloupe jam and blueberry jam.

[0012] When the fruit jam is grape jam, the particle size distribution of the grape particles is 16-22 mm.

[0013] When the fruit jam is strawberry jam, the average particle size of the strawberry fruit particles is 12-22 mm.

[0014] When the fruit jam is Hami melon jam, the average length×width×height of the Hami melon fruit is (12-22) mm×(12-22) mm×(12-22) mm.

[0015] The fruit suspension drinkable yogurt provided by the present invention comprises, based on 100% total mass, raw materials including: 8-15% fruit jam, 0-7.5% sucrose, 0.09-0.45% concentrated whey protein powder, 0.13-0.37% stabilizer, and the balance raw cow's milk.

[0016] According to the fruit suspension drinkable yogurt provided by the present invention, the raw materials further include bacterial strains; the total usage of the bacterial strains is 80-200 U.

[0017] According to the fruit suspension drinking yogurt provided by the present invention, the protein content of the fruit suspension drinking yogurt is 2.7-3.2 g / 100 g, and the fat content is 2.9-3.3 g / 100 g.

[0018] According to the fruit suspension drinkable yogurt provided by the present invention, the particle size of the apple fiber is 20-250 μm, the total dietary fiber content is ≥50%, the moisture content is ≤12%, and the ash content is ≤5%.

[0019] According to the fruit suspension drinkable yogurt provided by the present invention, the bacterial species include Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.

[0020] The present invention can also add Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus plantarum and Bifidobacterium lactis as needed.

[0021] According to the fruit suspension drinkable yogurt provided by the present invention, the fruit suspension drinkable yogurt is packaged in bottles or Tetra Pak Crown packaging.

[0022] The present invention also provides a method for preparing the above-mentioned fruit suspension drinkable yogurt, comprising:

[0023] heating a first raw material including raw milk, adding a second raw material including a stabilizer, and performing chemical reaction to obtain a first mixture;

[0024] The first mixture is subjected to volume adjustment, homogenization, sterilization, inoculation and fermentation, demulsification, smoothing and chilling to obtain a second mixture;

[0025] The second mixture is mixed with fruit jam to obtain the fruit suspension drinkable yogurt.

[0026] The method for preparing the fruit suspension drinkable yogurt provided by the present invention comprises the following steps:

[0027] (1) The raw milk is heated; preferably, the raw milk is heated to 40-55°C.

[0028] (2) Chemical ingredients: Dissolve sucrose, concentrated whey protein powder and stabilizer, stir evenly and let stand for 20-60 minutes to hydrate.

[0029] (3) Fixed volume;

[0030] Preferably, the amount of water used for volume adjustment is calculated based on the protein content of raw milk, and the mixture is stirred for 2 to 5 minutes after volume adjustment.

[0031] (4) Homogenization and pasteurization;

[0032] The total homogenization pressure is 150-250 bar, and the secondary pressure is 30-50 bar;

[0033] The pasteurization temperature is 92~98℃ and the pasteurization time is 300~330s;

[0034] Preferably, the material liquid after volume adjustment is heated to 58-65° C. for homogenization, and the heating is achieved by a heat exchanger.

[0035] When the content of the stabilizer is increased to above 0.3%, two consecutive homogenizations can be performed to make the system evenly mixed.

[0036] (5) Inoculation and fermentation: The bacterial strain is a mixed fermentation agent of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, with an inoculation volume of 80-200 U;

[0037] Preferably, the fermentation temperature is 40-42°C and the fermentation time is 4-8 hours.

[0038] (6) Demulsification; preferably, the demulsification endpoint determination criterion is acidity ≥ 70°T;

[0039] (7) Smoothness; preferably, the smoothness pump opening is 6~20%;

[0040] (8) Chilling; preferably, the cooling temperature is 6-20°C;

[0041] (9) Filling: The cold liquid and fruit jam are aseptically filled through dynamic mixing or step-by-step filling process.

[0042] Preferably, the aseptic filling is carried out into a sterile packaging bottle and refrigerated at 2-10°C.

[0043] The present invention provides a fruit suspension drinkable yogurt and a preparation method thereof. By using apple fiber as a stabilizer and optimizing its dosage, the drinkable yogurt containing large fruit particles, which meets the requirements of a clean formula, is prepared. The drinkable yogurt has a viscosity below 700 mPa·s and can be packaged in bottles or Tetra Pak packaging, meeting consumer needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] In order to more clearly illustrate the technical solutions in the present invention or the prior art, a brief introduction is given below to the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0045] Figure 1 This is a microscopic structure diagram of the apple fiber A provided by the present invention (magnification: 100 times).

[0046] Figure 2 This is a microscopic structure diagram of the apple fiber A provided by the present invention (magnification: 200 times).

[0047] Figure 3 This is a microscopic structure diagram of the apple fiber A provided by the present invention (magnification: 800 times).

[0048] Figure 4 This is a microscopic structure diagram of the apple fiber A provided by the present invention (magnification: 1600 times).

[0049] Figure 5 This is one of the microstructure diagrams of apple fiber B provided by the present invention.

[0050] Figure 6 This is the second microscopic structure diagram of apple fiber B provided by the present invention.

[0051] Figure 7 This is the third microstructure diagram of apple fiber B provided by the present invention.

[0052] Figure 8 This is the fourth microstructure diagram of apple fiber B provided by the present invention.

[0053] Figure 9 This is the fifth microstructure diagram of apple fiber B provided by the present invention.

[0054] Figure 10 This is the sixth microstructure diagram of apple fiber B provided by the present invention.

[0055] Figure 11 This is the seventh microstructure diagram of apple fiber B provided by the present invention. DETAILED DESCRIPTION

[0056] To make the objectives, technical solutions, and advantages of the present invention more clear, the technical solutions of the present invention will be clearly and completely described below in conjunction with the accompanying drawings. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts shall fall within the scope of protection of the present invention.

[0057] If no specific techniques or conditions are specified in the examples, the experiments were carried out according to the techniques or conditions described in the literature in the field or according to the product instructions. If no manufacturer is specified for the reagents or instruments used, they are all conventional products that can be purchased through regular channels.

[0058] The strawberry jam of the present invention comprises the following specific components: strawberry fruit content>60%, white sugar>20%, Brix>25%, and stabilizer<0.2%, wherein the average particle size of the strawberry fruit is 22 mm.

[0059] The grape jam of the present invention comprises the following specific components: grape fruit content greater than 60%, white sugar greater than 20%, Brix greater than 25%, and stabilizer less than 0.2%. The particle size distribution of the grape fruit is 16-22 mm.

[0060] The Hami melon jam of the present invention comprises the following specific components: Hami melon fruit content greater than 60%, white sugar greater than 20%, Brix greater than 25%, and stabilizer less than 0.2%. The average length, width, and height of the Hami melon fruit are 12 mm×12 mm×12 mm.

[0061] The apple fiber A in the present invention is provided by Pingdingshan Jinjing Biotechnology Co., Ltd., and has a particle size of 20-250 μm, a total dietary fiber content of ≥50%, a moisture content of ≤12%, and an ash content of ≤5%. The apple fiber A is dispersed in 45°C water, stirred and mixed for 5 minutes, and then allowed to stand for 30 minutes without precipitation. In order to characterize the microstructure of the apple fiber A, the apple fiber A is washed with deionized water to remove impurities, dried, and fixed, and then subjected to SEM testing. The microstructure of the SEM test is shown in the figure below. Figures 1 to 4 As shown in the figure, it can be seen that the microstructure of the apple fiber A is a partially unfolded and / or fully unfolded feather-like structure.

[0062] The apple fiber B in the present invention is provided by Pingdingshan Jinjing Biotechnology Co., Ltd., and has a particle size of 20-250 μm, a total dietary fiber content of ≥50%, a moisture content of ≤12%, and an ash content of ≤5%. The apple fiber B is dispersed in 45°C water, stirred and mixed for 5 minutes, and allowed to stand for 30 minutes to produce a precipitate. In order to characterize the microstructure of the apple fiber B, the apple fiber B is washed with deionized water to remove impurities, dried, and fixed, and then subjected to SEM testing. The microstructure of the SEM test is shown in the figure below. Figures 5 to 11 As shown in the figure, it can be seen that the microstructure of the apple fiber B is in the shape of strips and / or particles.

[0063] The citrus fiber in the present invention has a particle size of 100-400 μm, a total dietary fiber content of ≥65%, a moisture content of ≤10%, and an ash content of ≤5%.

[0064] The total dietary fiber of the seaweed fiber of the present invention is ≥60%, the moisture content is ≤12%, and the ash content is ≤5%.

[0065] Example 1

[0066] A method for preparing yogurt, comprising the following steps:

[0067] (1) Preparation: Based on the total mass of 100%, strawberry jam 13%, sucrose 6.09%, concentrated whey protein powder 0.087%, apple fiber A 0.1305%, and raw milk as the balance.

[0068] (2) Raw milk heating: Raw milk is heated to 45°C.

[0069] (3) Chemical ingredients: Dissolve the weighed sucrose, concentrated whey protein powder and apple fiber A, stir evenly and let it stand for 30 minutes to hydrate.

[0070] (4) Volume adjustment: Calculate the amount of water required for volume adjustment based on the protein content of raw milk. Stir for 5 minutes after volume adjustment.

[0071] (5) Homogenization / pasteurization: The fixed volume liquid is heated to 60 °C through a heat exchanger for homogenization. The total homogenization pressure is 200 bar and the secondary pressure is 45 bar. Sterilization parameters: the sterilization temperature is 95 °C and the sterilization time is 300 s.

[0072] (6) Inoculation and fermentation: The fermentation temperature was 41°C, and 100 U of the mixed fermentation agent of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus (purchased from Chr. Hansen) was inoculated, and the fermentation time was 5 h.

[0073] (7) Demulsification, smoothing, and cooling. The criteria for determining the end point of demulsification are acidity ≥ 70°T, smoothing pump opening 20%, and cooling temperature 15°C.

[0074] (8) Filling the finished product: Mix the cold liquid and jam evenly in a dynamic mixer, aseptically fill them into sterile packaging bottles, and refrigerate them at 2~10℃.

[0075] Example 2

[0076] The method is basically the same as Example 1, except that the raw materials in step (1) are as follows: based on the total mass of 100%, grape jam 13%, sucrose 3.48%, concentrated whey protein powder 0.087%, apple fiber A 0.1305%, lactase 0.087%, and raw milk as the balance.

[0077] Example 3

[0078] The method is basically the same as Example 4, except that the raw materials in step (1) are as follows: based on the total mass of 100%, grape jam 13%, sucrose 3.48%, concentrated whey protein powder 0.435%, apple fiber A 0.261%, lactase 0.087%, and raw milk as the balance.

[0079] Example 4

[0080] The method is basically the same as Example 1, except that the raw materials in step (1) are as follows: based on the total mass of 100%, 13% cantaloupe jam, 0% sucrose, 0.087% concentrated whey protein powder, 0.1305% apple fiber A, 0.087% lactase, and the balance raw milk.

[0081] Example 5

[0082] The method is basically the same as Example 1, except that the raw materials in step (1) are as follows: based on the total mass of 100%, 13% cantaloupe jam, 0% sucrose, 0.087% concentrated whey protein powder, 0.243% apple fiber A, 0.087% lactase, and the balance raw milk.

[0083] Example 6

[0084] The process is basically the same as Example 1, except for the raw materials in step (1) and the homogenization process in step (5). Specifically:

[0085] (1) Based on the total mass of 100%, the ingredients are cantaloupe jam 13%, sucrose 0%, concentrated whey protein powder 0.087%, apple fiber A 0.3645%, lactase 0.087%, and raw milk as the balance.

[0086] (5) Homogenization / pasteurization: The fixed volume liquid is heated to 60 °C through a heat exchanger and homogenized twice continuously. The pressure of the first homogenization and the second homogenization are the same, both of which are: total pressure 200 bar, secondary pressure 45 bar; sterilization parameters: sterilization temperature is 96 °C, and sterilization time is 320 s.

[0087] Comparative Example 1

[0088] The method is basically the same as Example 1, except that the apple fiber A is replaced with seaweed fiber.

[0089] Comparative Example 2

[0090] The process is basically the same as Example 4, except for the raw materials in step (1) and the homogenization process in step (5). Specifically:

[0091] (1) Based on the total mass of 100%, grape jam 13%, sucrose 3.48%, concentrated whey protein powder 0.087%, apple fiber A 0.3915%, lactase 0.087%, and raw milk remainder.

[0092] (5) Homogenization / pasteurization: The fixed volume liquid is heated to 60 °C through a heat exchanger and homogenized twice continuously. The pressure of the first homogenization and the second homogenization are the same, both of which are: total pressure 200 bar, secondary pressure 45 bar; sterilization parameters: sterilization temperature is 96 °C, and sterilization time is 320 s.

[0093] Comparative Example 3

[0094] The same as Example 7, except that the mass of apple fiber A is replaced with physical starch. Specifically:

[0095] (1) Calculated based on the total mass of 100%, cantaloupe jam 13%, sucrose 0, concentrated whey protein powder 0.087%, physical starch 0.3645%, lactase 0.087%, and raw milk as the balance.

[0096] Comparative Example 4

[0097] The method is basically the same as Example 1, except that the apple fiber A is replaced with citrus fiber.

[0098] Comparative Example 5

[0099] It is basically the same as Example 1, except that the mass of apple fiber A is replaced by apple fiber B.

[0100] Test Example 1: Fruit Particle Sedimentation Test

[0101] Test method: Start timing from product filling, place the product to be tested in a cold storage at 2-10℃ for 108 hours, and measure the sedimentation value of the fruit particles in the product every 12 hours. The sedimentation value is measured as follows: 10 cm is measured from the bottom of the bottle to the liquid surface, and the measurement mark is made from the bottom of the bottle to the center of the fruit particles, which is recorded as the sedimentation value n, and the corresponding time is t. The higher the sedimentation value of the fruit particles within a certain period of time, the better the suspension properties of the product.

[0102] The sedimentation values ​​of the products obtained in the examples and comparative examples at different times are shown in the following table.

[0103] Table 1

[0104]

[0105] Test Example 2 Viscosity Test

[0106] Test method: Anton Paar Rheolab QC, shear rate 64 (l / s), rotor sleeve model CC27, time 10s, temperature 10±0.5℃.

[0107] The test results are as follows:

[0108] Table 2

[0109]

[0110] The products obtained in the examples and comparative examples were tested for protein and fat content. The results showed that the protein content of the products was 2.7-3.2 g / 100 g, and the fat content was 2.9-3.3 g / 100 g.

[0111] The drinkable yogurt suspension of the present invention has good suspension stability at 2-10°C, good product flavor, harmonious sour-sweet ratio, delicate taste, and stable and uniform texture, providing a breakthrough solution for drinkable yogurt products containing large fruit particles of 12mm to 22mm.

[0112] 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 various embodiments of the present invention.

Claims

1. A fruit suspension drinkable yogurt, characterized in that: The raw materials include: fruit jam, raw milk and stabilizer; the stabilizer includes apple fiber; Based on 100% total mass, the raw materials include: fruit jam 8-15%, stabilizer 0.13-0.37%; The mass ratio of the fruit jam to the raw milk is (8-15): (80-84.5); The apple fiber is soluble in water, and the apple fiber is in a partially unfolded and / or fully unfolded feather-like structure in water; The viscosity of the fruit suspension drinkable yogurt is below 700 Pa·s; The size of the fruit particles in the fruit particle suspension drinking yogurt is 12 mm to 22 mm.

2. The fruit suspension drinkable yogurt according to claim 1, characterized in that: Based on 100% total mass, the raw materials include: 8-15% fruit jam, 0-7.5% sucrose, 0.09-0.45% concentrated whey protein powder, 0.13-0.37% stabilizer, and the balance raw cow's milk.

3. The fruit suspension drinkable yogurt according to claim 1, characterized in that: The raw materials also include bacterial strains; the total usage of the bacterial strains is 80-200U.

4. The fruit suspension drinkable yogurt according to claim 1, characterized in that: The fruit suspension drinking yogurt has a protein content of 2.7-3.2 g / 100 g and a fat content of 2.9-3.3 g / 100 g.

5. The fruit suspension drinkable yogurt according to claim 1, characterized in that: The apple fiber has a particle size of 20-250 μm, a total dietary fiber content of ≥50%, a moisture content of ≤12%, and an ash content of ≤5%.

6. The fruit suspension drinkable yogurt according to claim 3, characterized in that: The bacterial species include Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.

7. The method for preparing the fruit suspension drinkable yogurt according to any one of claims 1 to 6, characterized in that: include: heating a first raw material including raw milk, adding a second raw material including a stabilizer, and performing chemical reaction to obtain a first mixture; The first mixture is subjected to volume adjustment, homogenization, sterilization, inoculation and fermentation, demulsification, smoothing and chilling to obtain a second mixture; The second mixture is mixed with fruit jam to obtain the fruit suspension drinkable yogurt.

8. The method for preparing the fruit suspension drinkable yogurt according to claim 7, characterized in that: The fruit suspension drinking yogurt comprises, based on 100% of the total mass, 8-15% of fruit jam, 0-7.5% of sucrose, 0.09-0.45% of concentrated whey protein powder, 0.13-0.37% of stabilizer, and the remainder of raw milk; The raw materials also include bacterial strains; the total amount of the bacterial strains is 80-200 U; the bacterial strains include Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus; The preparation method of the fruit suspension drinkable yogurt comprises the following steps: (1) Raw milk warms up; (2) Chemical ingredients: Dissolve sucrose, concentrated whey protein powder and stabilizer, stir evenly and let stand for 20-60 minutes to hydrate; (3) Fixed volume; (4) Homogenization and pasteurization; The total homogenization pressure is 150-250 bar, and the secondary pressure is 30-50 bar; The pasteurization temperature is 92~98℃, and the pasteurization time is 300~330s; (5) Inoculation and fermentation: The bacterial strain is a mixed fermentation agent of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, with an inoculation volume of 80-200 U; (6) Demulsification; (7) Smoothness; (8) Fighting the cold; (9) Filling: The cold liquid and fruit jam are aseptically filled through dynamic mixing or step-by-step filling process.

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