Preparation method of probiotic fruit juice fermented milk

Abstract

The invention discloses a preparation method of probiotic fruit juice fermented milk, belongs to the technical field of fruit juice fermented milk, and aims to solve the problems that the fermented milk is relatively low in consistency and relatively poor in taste during drinking after being fermented, and the fermented milk cannot relieve acute and chronic hepatitis and cirrhosis, so that the body health of a user cannot be protected. The Dangshan pear and walnut milk is prepared from the following raw materials in percentage by weight: 60%-75% of fresh milk, 10%-20% of green apples, 9%-15% of Dangshan pears, 5%-12% of walnuts, 3%-8% of apricot kernel juice, 12%-20% of walnut kernels, 5%-9% of a sweetening agent, 2%-5% of a stabilizer, 5%-7% of an acidulant, 20%-30% of white granulated sugar, 3%-8% of food-grade low-acyl gellan gum, 6%-11% of glucuronolactone and 40%-70% of probiotics. According to the invention, the stabilizer and glucuronolactone are added into the primarily stirred fruit juice for secondary stirring and mixing, the stabilizer can increase the stability of the fermented milk, and glucuronolactone can relieve acute and chronic hepatitis and cirrhosis and can improve the body health of users.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit juice fermented milk, and particularly relates to a method for preparing probiotic fruit juice fermented milk. Background Art

[0002] There are many types of fruit juice fermented milk on the market today. The commonly used method for preparing fermented milk is to ferment cow's milk and then stir it with concentrated fruit juice to form stirred yogurt with a variety of flavors. However, the current fermented milk has a low viscosity after fermentation and has a poor taste when drinking. In addition, the current fermented milk is only used as a drink and cannot relieve acute and chronic hepatitis and cirrhosis, and thus cannot protect the health of users.

[0003] Therefore, a method for preparing probiotic juice fermented milk is needed to solve the problems in the prior art that the fermented milk has a low viscosity after fermentation, has a poor taste when drinking, and cannot relieve acute and chronic hepatitis and cirrhosis, thereby failing to protect the health of users. Summary of the Invention

[0004] The object of the present invention is to provide a method for preparing probiotic juice fermented milk to solve the problems raised in the above background technology.

[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solutions: In the first aspect, the present invention proposes a probiotic juice fermented milk, which is made from the following weight percentages: 60%-75% fresh milk, 10%-20% green apples, 9%-15% Dangshan pears, 5%-12% walnuts, 3%-8% almond milk, 12%-20% walnut kernels, 5%-9% sweetener, 2%-5% stabilizer, 5%-7% acidulant, 20%-30% white sugar, 3%-8% food-grade low-acyl gellan gum, 6%-11% glucuronolactone, and 40%-70% probiotics.

[0006] Preferably, the sweetener is selected from one or more of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, and erythritol.

[0007] Preferably, the stabilizer is high-viscosity carboxymethyl starch.

[0008] Preferably, the acidulant is selected from one or more of citric acid, phosphoric acid, tartaric acid, metatartaric acid, hydrochloric acid, adipic acid, fumaric acid, and sodium citrate.

[0009] Preferably, the probiotics are selected from one of yeast, probiotic spore bacteria, Clostridium butyricum, Lactobacillus, Bifidobacterium, and actinomycetes.

[0010] In a second aspect, the present invention provides a method for preparing probiotic juice fermented milk, the method comprising the following steps: (1) Pretreatment: Stir the fresh milk thoroughly, then filter the milk through a 100-mesh filter to remove the sediment in the milk and store it for later use; The green apples, Dangshan pears, and walnuts are washed, cored, and peeled respectively, and the green apples, Dangshan pears, and walnuts are squeezed respectively after washing, cored, and peeled, and the juices of the green apples, Dangshan pears, and walnuts are obtained and stored for later use; The solid matter squeezed from green apple, Dangshan pear and walnut is respectively put into a crusher for crushing to obtain micro solid matter of green apple, Dangshan pear and walnut; (2) Sterilization: Preheat the fresh milk and green apple, Dangshan pear, and walnut juices stored separately at 50-70 degrees for 120 minutes; Preheat the green apple, Dangshan pear, and walnut solids at 40-60 degrees for 60 minutes; (3) Grinding and mixing: Grind the walnut kernels into powder and add the almond milk into 50-70 degree water and mix evenly; (4) Cooling: Cool the preheated fresh milk and green apple, Dangshan pear, and walnut juice to 20 degrees, then add sweetener and mix well; Cool the preheated green apple, Dangshan pear, and walnut solids to 20 degrees, then add the acidulant and mix thoroughly; (5) Stirring: Pour the cooled green apple, Dangshan pear, walnut micro-solids and the ground and mixed walnut kernel and almond juice into the cooled fresh milk and green apple, Dangshan pear, and walnut juice for initial stirring; Adding stabilizer and glucuronolactone to the juice after initial stirring and performing secondary stirring and mixing; (6) Fermentation: Add probiotics to the juice after secondary stirring. The selected probiotics are probiotic spore bacteria, Clostridium butyricum, and Lactobacillus. The weight ratio of probiotic spore bacteria, Clostridium butyricum, and Lactobacillus is 3:1:0.5. After adding, stir evenly and continue fermenting at a temperature of 25-30 for 64 hours; (7) Increase sweetness: Add sugar to the fermented juice and stir for 30 minutes, then let it stand for 1 hour; (8) Increase the viscosity: Add food-grade low-acyl gellan gum to the sweetened juice and stir at a temperature of 25-35 degrees for 10 minutes, then let it stand for 2 hours; (9) Packaging: Cool the thickened juice at 10 degrees for 30 minutes before packaging.

[0011] Compared with the prior art, the present invention has the following beneficial effects: (1) By fully stirring the fresh milk, the oxygen in the fresh milk is discharged, and then the bacteria contained in the oxygen enter the fresh milk. Then, the oxygen in the fresh milk can be fully eliminated by sterilization. By filtering the fresh milk through a 100-mesh filter, the sediment in the fresh milk can be removed, thereby preventing the sediment from affecting the taste of the fermented milk.

[0012] (2) By adding a stabilizer and glucuronolactone to the juice after the initial stirring, a secondary stirring and mixing is performed, wherein the stabilizer can increase the stability of the fermented milk, and glucuronolactone can relieve acute and chronic hepatitis and cirrhosis, which can improve the health of the user.

[0013] (3) By adding food-grade low-acyl gellan gum to the sweetened juice, the concentration of the fermented milk can be further increased, so that the taste of the fermented milk can be further improved. DETAILED DESCRIPTION

[0014] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only 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 making creative efforts are within the scope of protection of the present invention.

[0015] Example 1: The invention provides a probiotic juice fermented milk, which is prepared from the following ingredients in percentage by weight: 60%-75% fresh milk, 10%-20% green apple, 9%-15% Dangshan pear, 5%-12% walnut, 3%-8% almond extract, 12%-20% walnut kernel, 5%-9% sweetener, 2%-5% stabilizer, 5%-7% acidulant, 20%-30% white sugar, 3%-8% food-grade low-acyl gellan gum, 6%-11% glucuronolactone, and 40%-70% probiotics.

[0016] As a further embodiment of the present invention, the sweetener is selected from one or more of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, and erythritol.

[0017] As a further solution of the present invention, the stabilizer is selected from high-viscosity carboxymethyl starch.

[0018] As a further embodiment of the present invention, the acidulant is selected from one or more of citric acid, phosphoric acid, tartaric acid, metatartaric acid, hydrochloric acid, adipic acid, fumaric acid, and sodium citrate.

[0019] As a further embodiment of the present invention, the probiotics are selected from one of yeast, probiotic spore bacteria, Clostridium butyricum, Lactobacillus, Bifidobacterium, and actinomycetes.

[0020] Example 2: Example 2 provides a method for preparing probiotic juice fermented milk, which includes the following steps: (1) Pretreatment: Stir the fresh milk thoroughly, then filter the milk through a 100-mesh filter to remove the sediment in the milk and store it for later use; The green apples, Dangshan pears, and walnuts are washed, cored, and peeled respectively, and the green apples, Dangshan pears, and walnuts are squeezed respectively after washing, cored, and peeled, and the juices of the green apples, Dangshan pears, and walnuts are obtained and stored for later use; The solid matter squeezed from green apple, Dangshan pear and walnut is respectively put into a crusher for crushing to obtain micro solid matter of green apple, Dangshan pear and walnut; (2) Sterilization: Preheat the fresh milk and green apple, Dangshan pear, and walnut juices stored separately at 50-70 degrees for 120 minutes; Preheat the green apple, Dangshan pear, and walnut solids at 40-60 degrees for 60 minutes; (3) Grinding and mixing: Grind the walnut kernels into powder and add the almond milk into 50-70 degree water and mix evenly; (4) Cooling: Cool the preheated fresh milk and green apple, Dangshan pear, and walnut juice to 20 degrees, then add sweetener and mix well; Cool the preheated green apple, Dangshan pear, and walnut solids to 20 degrees, then add the acidulant and mix thoroughly; (5) Stirring: Pour the cooled green apple, Dangshan pear, walnut micro-solids and the ground and mixed walnut kernel and almond juice into the cooled fresh milk and green apple, Dangshan pear, and walnut juice for initial stirring; Adding stabilizer and glucuronolactone to the juice after initial stirring and performing secondary stirring and mixing; (6) Fermentation: Add probiotics to the juice after secondary stirring. The selected probiotics are probiotic spore bacteria, Clostridium butyricum, and Lactobacillus. The weight ratio of probiotic spore bacteria, Clostridium butyricum, and Lactobacillus is 3:1:0.5. After adding, stir evenly and continue fermenting at a temperature of 25-30 for 64 hours; (7) Increase sweetness: Add sugar to the fermented juice and stir for 30 minutes, then let it stand for 1 hour; (8) Increase the viscosity: Add food-grade low-acyl gellan gum to the sweetened juice and stir at a temperature of 25-35 degrees for 10 minutes, then let it stand for 2 hours; (9) Packaging: Cool the thickened juice at 10 degrees for 30 minutes before packaging.

[0021] In summary: in the pretreatment stage, the fresh milk is fully stirred to discharge the oxygen in the fresh milk, and then the bacteria contained in the oxygen enter the fresh milk, and then the oxygen in the fresh milk can be fully eliminated by sterilization, and the fresh milk is filtered through a 100-mesh filter to remove the sediment in the fresh milk, thereby preventing the sediment from affecting the taste of the fermented milk; the green apples, Dangshan pears, and walnuts are washed and pitted and peeled, so that the squeezed juice is cleaner, and the solid matter after squeezing the green apples, Dangshan pears, and walnuts is respectively put into a crusher for crushing, so that the solid matter in the fermented milk is contained, thereby improving the taste of the fermented milk; the preheated fresh milk and the green apples and Dangshan pears are mixed together, and the mixture is stirred for 2 minutes. , walnut juice is cooled to 20 degrees, and then a sweetener is added and mixed evenly to increase the sweetness of the fermented milk juice; the preheated green apple, Dangshan pear, and walnut tiny solids are cooled to 20 degrees, and then an acidulant is added and fully mixed to further increase the acidity of the juice; a stabilizer and glucuronolactone are added to the juice after the initial stirring, and a second stirring and mixing is performed, wherein the stabilizer can increase the stability of the fermented milk, and glucuronolactone can relieve acute and chronic hepatitis and cirrhosis, and can improve the health of users; adding food-grade low-acyl gellan gum to the juice after increasing the sweetness can further increase the concentration of the fermented milk, so that the taste of the fermented milk can be further improved.

[0022] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A probiotic juice fermented milk, characterized in that: The invention is prepared from the following ingredients in percentage by weight: 60%-75% fresh milk, 10%-20% green apple, 9%-15% Dangshan pear, 5%-12% walnut, 3%-8% almond milk, 12%-20% walnut kernel, 5%-9% sweetener, 2%-5% stabilizer, 5%-7% acidulant, 20%-30% white sugar, 3%-8% food-grade low-acyl gellan gum, 6%-11% glucuronolactone, and 40%-70% probiotics.

2. The probiotic juice fermented milk according to claim 1, characterized in that: The sweetener is selected from one or more of sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, and erythritol.

3. The probiotic juice fermented milk according to claim 1, characterized in that: The stabilizer is high-viscosity carboxymethyl starch.

4. The probiotic juice fermented milk according to claim 1, characterized in that: The acidulant is selected from one or more of citric acid, phosphoric acid, tartaric acid, metatartaric acid, hydrochloric acid, adipic acid, fumaric acid, and sodium citrate.

5. The probiotic juice fermented milk according to claim 1, characterized in that: The probiotics are selected from yeast, probiotic spore bacteria, Clostridium butyricum, Lactobacillus, Bifidobacterium, and actinomycetes.

6. The method for preparing a probiotic juice fermented milk according to claim 1, characterized in that: The method comprises the following steps: (1) Pretreatment: Stir the fresh milk thoroughly, then filter the milk through a 100-mesh filter to remove the sediment in the milk and store it for later use; The green apples, Dangshan pears, and walnuts are washed, cored, and peeled respectively, and the green apples, Dangshan pears, and walnuts are squeezed respectively after washing, cored, and peeled, and the juices of the green apples, Dangshan pears, and walnuts are obtained and stored for later use; The solid matter squeezed from green apple, Dangshan pear and walnut is respectively put into a crusher for crushing to obtain micro solid matter of green apple, Dangshan pear and walnut; (2) Sterilization: Preheat the fresh milk and green apple, Dangshan pear, and walnut juices stored separately at 50-70 degrees for 120 minutes; Preheat the green apple, Dangshan pear, and walnut solids at 40-60 degrees for 60 minutes; (3) Grinding and mixing: Grind the walnut kernels into powder and add the almond milk into 50-70 degree water and mix evenly; (4) Cooling: Cool the preheated fresh milk and green apple, Dangshan pear, and walnut juice to 20 degrees, then add sweetener and mix well; Cool the preheated green apple, Dangshan pear, and walnut solids to 20 degrees, then add the acidulant and mix thoroughly; (5) Stirring: Pour the cooled green apple, Dangshan pear, walnut micro-solids and the ground and mixed walnut kernel and almond juice into the cooled fresh milk and green apple, Dangshan pear, and walnut juice for initial stirring; Adding stabilizer and glucuronolactone to the juice after initial stirring and performing secondary stirring and mixing; (6) Fermentation: Add probiotics to the juice after secondary stirring. The selected probiotics are probiotic spore bacteria, Clostridium butyricum, and Lactobacillus. The weight ratio of probiotic spore bacteria, Clostridium butyricum, and Lactobacillus is 3:1:0.

5. After adding, stir evenly and continue fermenting at a temperature of 25-30 for 64 hours; (7) Increase sweetness: Add sugar to the fermented juice and stir for 30 minutes, then let it stand for 1 hour; (8) Increase the viscosity: Add food-grade low-acyl gellan gum to the sweetened juice and stir at a temperature of 25-35 degrees for 10 minutes, then let it stand for 2 hours; (9) Packaging: Cool the thickened juice at 10 degrees for 30 minutes before packaging.