Red radish fermented yoghurt and preparation process thereof

Abstract

The invention discloses carrot fermented yoghurt and a preparation process thereof.The carrot fermented yoghurt comprises milk, carrot juice, sugar and lactic acid bacteria, nutritional ingredients of carrots are combined with nutrition and fermentation characteristics of yoghurt, and a product richer in nutrition is provided; the carrot juice is rich in various vitamins, minerals and carotene in carrots and various prebiotics generated by lactic acid bacteria, more comprehensive nutrition sources are provided for consumers, the requirements of people for healthy food are met, the quality and stability of the carrot juice are ensured through the unique preparation technology, and the carrot juice is prepared through cold pressing and heat treatment. The carrot fermented yoghurt and the preparation process thereof have the advantages that nutritional ingredients of the carrot are reserved, adverse effects of endogenous enzymes on the fermentation process are eliminated, the product quality is improved, the carrot fermented yoghurt and the preparation process thereof are simple and easy to implement, production can be performed on the basis of existing yoghurt production equipment, industrial production is easy to realize, and the carrot fermented yoghurt has good market prospects and economic benefits.

Description

Technical Field

[0001] The present invention relates to the technical field of yogurt preparation, and more specifically, to a carrot fermented yogurt and its preparation process. Background Art

[0002] In existing yogurt products, most are mainly made from milk or goat milk through lactic acid bacteria fermentation. However, the taste and nutritional components of traditional yogurt are relatively single, making it difficult to meet the increasingly diverse needs of consumers. Carrots are a nutritious vegetable rich in various nutrients such as vitamins, minerals, and carotenoids. However, there are few products that combine carrots with yogurt for fermentation. And during the fermentation process, there are often problems such as insufficient retention of the nutritional components of carrots, poor fermentation stability, and unpleasant flavor. At the same time, there may also be phenomena such as layering and uneven curdling, affecting the quality and taste of the product.

[0003] Therefore, it is necessary to invent a carrot fermented yogurt and its preparation process to solve the above problems. Summary of the Invention

[0004] To overcome the above-mentioned defects of the prior art, the present invention provides a carrot fermented yogurt and its preparation process to solve the problems of insufficient retention of the nutritional components of carrots, poor fermentation stability, unpleasant flavor, etc. in the existing carrot yogurt as mentioned in the above background art. At the same time, there may also be phenomena such as layering and uneven curdling, affecting the quality and taste of the product.

[0005] To achieve the above object, the present invention provides the following technical solution: A carrot fermented yogurt contains milk, carrot juice, sugar, and lactic acid bacteria, wherein the mass fraction of milk is 70%-85%, the mass fraction of carrot juice is 10%-20%, the mass fraction of sugar is 3%-8%, and the addition amount of lactic acid bacteria is 0.1%-2% of the total mass of the raw materials.

[0006] As a further description of the above technical solution, the carrot juice is prepared by the following steps: Wash, peel, and cut fresh carrots, and use a cold pressing process to extract juice with a pressing pressure of 5-10 MPa to obtain carrot juice, and then heat-treat the carrot juice at 80-90°C for 5-10 minutes;

[0007] As a further description of the above technical solution, the sugar is sucrose, fructose, or glucose, and the lactic acid bacteria are lactic acid bacteria strains such as Lactobacillus acidophilus and Bifidobacterium with fermentation performance and probiotic characteristics;

[0008] As a further description of the above technical solution, the preparation process includes the following steps:

[0009] Step 1: Heat the milk to 40 - 50°C, add sugar and stir until dissolved, then add the heat - treated carrot juice and stir well to obtain a mixed raw material;

[0010] Step 2: Add the activated lactic acid bacteria to the mixed raw material and stir well;

[0011] Step 3: Ferment the mixed raw material at 37 - 43°C for 6 - 10 hours until the pH value reaches 4.0 - 4.5;

[0012] Step 4: Conduct a ripening treatment on the fermented product at 4 - 6°C for 12 - 24 hours;

[0013] Step 5: Sterile - package the ripened product to obtain the finished product;

[0014] As a further description of the above - mentioned technical solution, the heat treatment of the carrot juice is carried out at 80 - 90°C, aiming to inactivate the endogenous enzymes therein;

[0015] As a further description of the above - mentioned technical solution, during the fermentation process, the fermentation temperature is controlled at 37 - 43°C, the fermentation time is 6 - 10 hours, and the fermentation end - point is judged by monitoring the pH value, with the end - point pH value being 4.0 - 4.5;

[0016] As a further description of the above - mentioned technical solution, the temperature of the ripening treatment is 4 - 6°C, and the treatment time is 12 - 24 hours, in order to enhance the product flavor and stabilize the texture.

[0017] Compared with the prior art, the beneficial effects of the present invention are:

[0018] 1. The carrot - fermented yogurt of the present invention combines the nutritional components of carrots with the nutrition and fermentation characteristics of yogurt, providing a product with more abundant nutrition. It is rich in various vitamins, minerals, and carotenoids in carrots, as well as various prebiotics produced by lactic acid bacteria, providing consumers with a more comprehensive source of nutrition and meeting people's needs for healthy foods. The unique preparation process ensures the quality and stability of carrot juice. Through cold pressing and heat treatment, both the nutritional components of carrots are retained and the adverse effects of endogenous enzymes on the fermentation process are eliminated, improving the product quality.

[0019] 2. By adopting the fermentation process of the present invention, the fermentation process is stable, the acidity, flavor and texture of the product are effectively controlled. The final product has a unique flavor, with both the mellow fragrance of milk and the unique flavor of carrots. It has a delicate taste, bringing a brand-new taste experience to consumers. After ripening treatment and aseptic packaging, the texture of the product is uniform, without stratification and uneven curdling, with good stability, extending the shelf life of the product, being beneficial to the storage and sales of the product, reducing the loss of the product during storage and transportation. In addition, the carrot fermented yogurt and its preparation process are simple and easy to implement, can be produced based on the existing yogurt production equipment, are easy to realize industrial production, and have good market prospects and economic benefits. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required in the embodiments. Obviously, the drawings described below are only some embodiments recorded in the present invention. For those of ordinary skill in the art, other drawings can also be obtained based on these drawings.

[0021] Figure 1 It is a flow chart of a carrot fermented yogurt and its preparation process provided by the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0022] The following specific embodiments illustrate the implementation manners of the present invention. Those skilled in the art can easily understand the other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of them. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0023] In order to enable those skilled in the art of this technology to better understand the solution of the present application, the following will further describe the present application in detail in combination with the drawings and specific implementation manners.

[0024] Refer to the attached Figure 1 , a carrot fermented yogurt and its preparation process of this embodiment solve the problems existing in the prior art through a unique formula and preparation method, and produce a carrot fermented yogurt with rich nutrition, unique flavor and excellent quality.

[0025] The raw materials and their ratios of the carrot fermented yogurt of the present invention are as follows:

[0026] Milk: As the main raw material, it provides a good fermentation environment and basic flavor for fermentation, and its mass fraction in the raw materials is 70%-85%.

[0027] Carrot juice: provides carrot-specific nutrients and flavor, with a mass fraction of 10%-20% in the raw materials. It is processed through a specific juicing process to ensure the quality and stability of the carrot juice.

[0028] Sugar: provides energy for lactic acid bacteria fermentation and adjusts the sweetness of the product. Its mass fraction in the raw materials is 3%-8%. Sucrose, fructose, glucose or other suitable sugars can be used.

[0029] Lactic acid bacteria: As a fermentation agent, it starts the fermentation process. The amount added is 0.1%-2% of the total mass of the raw materials. Lactic acid bacteria strains with good fermentation performance and probiotic properties are selected, such as Lactobacillus acidophilus, Bifidobacterium, etc.

[0030] The preparation process of the carrot fermented yogurt of the present invention is as follows:

[0031] Preparation of carrot juice: Wash, peel and cut fresh carrots into pieces, squeeze the juice by cold pressing, and control the pressure of squeezing the juice at 5-10MPa to obtain carrot juice. Then heat treat the carrot juice at 80-90℃ for 5-10 minutes to inactivate endogenous enzymes therein and prevent adverse effects on product quality during subsequent fermentation.

[0032] Mixing raw materials: heat the milk to 40-50°C, add sugar in proportion, stir evenly to make it completely dissolved, then add the heat-treated carrot juice, stir evenly to obtain a mixed raw material.

[0033] Adding starter: Add the activated lactic acid bacteria to the mixed raw materials in proportion and stir evenly to ensure that the lactic acid bacteria are evenly distributed in the mixed raw materials.

[0034] Fermentation: Ferment the mixed raw materials with the starter at 37-43°C for 6-10 hours until the required acidity (pH 4.0-4.5) is reached and curd is formed. During this period, the fermentation temperature and time are strictly controlled to ensure smooth fermentation.

[0035] Post-ripening: The fermented product is post-ripened at 4-6°C for 12-24 hours to make the product's flavor richer and taste more delicate, while stabilizing the product's texture.

[0036] Packaging: The ripened carrot fermented yogurt is aseptically packaged to ensure the shelf life and safety of the product.

[0037] Finally: The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A kind of fermented carrot yogurt, characterized in that: It contains milk, carrot juice, sugar and lactic acid bacteria, wherein the mass fraction of milk is 70%-85%, the mass fraction of carrot juice is 10%-20%, the mass fraction of sugar is 3%-8%, and the addition amount of lactic acid bacteria is 0.1%-2% of the total mass of the raw materials.

2. A fermented carrot yogurt according to claim 1, wherein: The carrot juice is prepared by the following steps: washing, peeling and cutting fresh carrots, juicing them by a cold pressing process with a juicing pressure of 5-10 MPa to obtain carrot juice, and then heat-treating the carrot juice at 80-90 °C for 5-10 minutes.

3. A kind of fermented carrot yogurt according to claim 2, characterized in that: The sugar is sucrose, fructose or glucose, and the lactic acid bacteria are lactic acid bacteria strains such as Lactobacillus acidophilus and Bifidobacterium with fermentation performance and probiotic characteristics.

4. The preparation process of the carrot fermented yogurt according to any one of claims 1-3, characterized in that, It includes the following steps: Step 1: Heating the milk to 40-50 °C, adding sugar and stirring until dissolved, and then adding the heat-treated carrot juice and stirring evenly to obtain a mixed raw material; Step 2: Adding the activated lactic acid bacteria to the mixed raw material and stirring evenly; Step 3: Fermenting the mixed raw material at 37-43 °C for 6-10 hours until the pH value is 4.0-4.5; Step 4: Conducting a post-ripening treatment on the fermented product at 4-6 °C for 12-24 hours; Step 5: Sterile packaging the post-ripened product to obtain the finished product.

5. A kind of carrot fermented yogurt and its preparation process according to claim 4, characterized in that: The heat treatment of the carrot juice is carried out at 80-90 °C.

6. A red radish fermented yogurt according to claim 5 and its preparation process, characterized in that: During the fermentation process, the fermentation temperature is controlled at 37-43 °C, the fermentation time is 6-10 hours, and the fermentation end point is judged by monitoring the pH value, and the end point pH value is 4.0-4.

5.

7. A red radish fermented yogurt according to claim 6 and its preparation process, characterized in that: The temperature of the post-ripening treatment is 4-6 °C, and the treatment time is 12-24 hours.

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