A fermented milk made from hawthorn and dried tangerine peel and its preparation method

Abstract

This invention relates to the field of dairy product technology, specifically to a hawthorn and tangerine peel fermented milk and its preparation method. The fermented milk provided by this invention incorporates hawthorn and tangerine peel. By using a specific fermenting agent, the hawthorn and tangerine peel promote the growth of microorganisms in the fermenting agent, ensuring a high viable bacteria count and a short fermentation cycle. Simultaneously, the hawthorn and tangerine peel work synergistically with the fermenting agent to produce a superior flavor. The preparation method of this fermented milk employs pre-fermentation technology, allowing the hawthorn and tangerine peel to participate in the fermentation process, which is beneficial for forming a better flavor and texture. This invention's fermented milk effectively integrates medicinal and edible components with fermented milk, preserving the original nutritional value of the fermented milk while endowing it with new health benefits and a unique flavor, showing promising application prospects.

Description

Technical Field

[0001] This invention relates to the field of dairy product technology, and in particular to a hawthorn and tangerine peel fermented milk and its preparation method. Background Technology

[0002] With increasing consumer health awareness and higher demands for food quality, the concept of "medicine and food sharing the same origin" has gradually become an important direction for food innovation. Hawthorn and dried tangerine peel, as traditional Chinese medicine and substances sharing the same origin, have been widely used in food. Hawthorn helps with digestion and lowers blood lipids, while dried tangerine peel can regulate qi, strengthen the spleen, and resolve dampness and phlegm. The combination of the two not only enriches the flavor of food but also integrates the concept of food therapy into modern food culture. However, there are currently few reports of using hawthorn and dried tangerine peel in fermented milk. Summary of the Invention

[0003] This invention provides a hawthorn and tangerine peel fermented milk and its preparation method.

[0004] In the process of developing fermented milk with added hawthorn and dried tangerine peel, this invention discovered that adding hawthorn and dried tangerine peel before fermentation, allowing them to participate in the fermentation process (pre-fermentation), can impart a superior flavor to the fermented milk. However, during the development of the aforementioned pre-fermentation process, this invention found that hawthorn and dried tangerine peel inhibit the growth of commonly used lactic acid bacteria starter cultures, thus hindering the fermentation process and ensuring a high viable bacteria count in the fermented milk. To address this issue, this invention screened and optimized the strain composition of the starter culture. The resulting starter culture is suitable for fermenting milk raw materials with added hawthorn and dried tangerine peel. During fermentation, hawthorn and dried tangerine peel can significantly promote the growth of this starter culture, which helps to shorten the fermentation cycle, increase the viable bacteria content in the fermenting bacteria, and the starter culture can synergistically produce a superior fermented flavor with hawthorn and dried tangerine peel, thus enhancing the flavor of the fermented milk.

[0005] Specifically, the present invention provides the following technical solutions.

[0006] This invention provides a fermented milk, the raw materials of which include milk raw materials, hawthorn, dried tangerine peel and fermentation agent; wherein, the fermentation agent includes Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus paracasei and Lactobacillus plantarum.

[0007] Specifically, the fermentation agents used in this invention include YoFlex Premium 1.0 strain and Lactobacillus plantarum CGMCC No. 16661.

[0008] YoFlex Premium 1.0 uses commercially available fermentation starters, including Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, and Lactobacillus paracasei.

[0009] Lactobacillus plantarum, CGMCC No. 16661, was deposited on October 31, 2018, at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, China, Institute of Microbiology, Chinese Academy of Sciences. This strain has been published in patent application CN110063374A.

[0010] Preferably, the ratio of the effective viable counts of YoFlex Premium 1.0 strain and Lactobacillus plantarum CGMCC No.16661 in the fermentation agent is (1-4):1.

[0011] The fermentation agent used in this invention may consist solely of YoFlex Premium 1.0 strain and Lactobacillus plantarum CGMCC No. 16661.

[0012] Verification has shown that hawthorn and dried tangerine peel can promote the growth of the aforementioned starter culture. During fermentation, the microorganisms in the starter culture can rapidly multiply, reaching a high number of viable bacteria and effectively shortening the fermentation cycle. At the same time, the aforementioned starter culture can also synergistically produce a better flavor with hawthorn and dried tangerine peel during fermentation, significantly enhancing the overall flavor of fermented milk containing hawthorn and dried tangerine peel.

[0013] Preferably, the ratio of the amount of starter culture added to the raw materials of the fermented milk is 1.0 × 10⁻⁶. 6 -1.0×10 9 CFU: 1g. More preferably 1.0×10 8 -1.0×10 9 CFU: 1g.

[0014] Preferably, in the above-mentioned method for preparing fermented milk, hawthorn and dried tangerine peel are added before fermentation.

[0015] Of the above-mentioned raw materials, hawthorn is preferably hawthorn puree. This invention has found that, compared with hawthorn puree, hawthorn powder, diced hawthorn, and other hawthorn raw materials, using hawthorn puree can impart a better flavor to fermented milk.

[0016] Of the above-mentioned raw materials, the dried tangerine peel is preferably dried tangerine peel powder. This invention has found that, compared with dried tangerine peel juice, diced dried tangerine peel, and other dried tangerine peel raw materials, using dried tangerine peel powder can impart a better flavor to fermented milk.

[0017] In addition to promoting the formation of a good flavor in fermented milk, hawthorn puree and tangerine peel powder can also more effectively promote the growth of the above-mentioned starter cultures, ensure a high number of live bacteria, and effectively promote the fermentation process.

[0018] Preferably, the raw materials contain 0.1%-7% hawthorn by mass and 0.1%-5% dried tangerine peel by mass.

[0019] Controlling the amount of hawthorn (especially hawthorn puree) and dried tangerine peel (especially dried tangerine peel powder) added within the above range is more conducive to their combined effect with the fermenting agent to enhance the flavor of fermented milk.

[0020] Preferably, the raw materials include the following components in parts by weight: 80-98 parts of milk raw material, 0.1-7 parts of hawthorn, 0.1-5 parts of dried tangerine peel, and 0.1-1 parts of fermentation agent.

[0021] More preferably, the raw materials include the following components in parts by weight: 80-98 parts milk raw material, 1-5 parts hawthorn, 1-5 parts dried tangerine peel, and 0.1-1 parts fermentation agent.

[0022] More preferably, the raw materials comprise the following components in parts by weight: 85-97 parts milk raw material, 0.1-7 parts hawthorn pulp, 0.1-5 parts dried tangerine peel powder, 0-12 parts sweetener, 0-0.5 parts stabilizer, and 0.1-1 parts fermentation agent.

[0023] Preferably, the milk raw material is raw milk and / or reconstituted milk. More preferably, it is raw milk.

[0024] The total weight of the above raw materials is preferably 100 parts by weight.

[0025] More preferably, the raw materials include the following components: 0.1%-7% hawthorn pulp, 0.1%-5% dried tangerine peel powder, 0-12% sweetener, 0-0.5% stabilizer, 0.1%-1% fermentation agent, and the remainder being dairy raw materials.

[0026] In some embodiments of the present invention, the raw materials include the following components: 1%-5% hawthorn pulp, 1%-5% dried tangerine peel powder, 0.1%-1% fermentation agent, and the remainder being milk raw materials.

[0027] The fermented milk of this invention does not have any particular restrictions on whether or not sweeteners are added. To enhance sweetness, sweeteners can be added in appropriate amounts. When adding sweeteners, the amount added can be greater than 0 and less than or equal to 12%; preferably 1%-10%.

[0028] Regarding stabilizers, the stability of the fermented milk of the present invention meets the requirements even without the addition of stabilizers. To further improve stability, an appropriate amount of stabilizer may be added. When adding stabilizers, the amount of stabilizer added can be greater than 0 and less than or equal to 0.5%; preferably 0.1%-0.3%.

[0029] If sweeteners and stabilizers are added, sweetener and stabilizer components suitable for dairy products can be selected. Sweeteners include, but are not limited to, sucrose, white sugar, glucose, fructose, maltose syrup, glucose syrup, high-fructose corn syrup, xylitol, maltitol, erythritol, galactooligosaccharides, and fructooligosaccharides. Stabilizers include, but are not limited to, pectin, gelatin, xanthan gum, gellan gum, agar, starch, resistant dextrin, and hydroxymethyl cellulose.

[0030] Preferably, the viscosity of the fermented milk is 200-550 mPa·s. This viscosity range is beneficial for ensuring a good taste of the fermented milk.

[0031] This invention takes into account the sweet and sour taste of hawthorn and the unique flavor of dried tangerine peel. By adjusting the raw material formula of fermented milk, it achieves a harmonious unity of taste, color and aroma, which not only meets the taste of the general public but also conforms to the concept of food and medicine from the same source, satisfying consumers' dual pursuit of health and deliciousness.

[0032] The present invention also provides a method for preparing the fermented milk described above, the method comprising: mixing milk raw materials, hawthorn and dried tangerine peel and homogenizing them, sterilizing them and adding a fermenting agent for fermentation, and cooling and breaking the emulsion after reaching the fermentation endpoint.

[0033] Hawthorn has a very strong sour taste. This invention found that adding hawthorn and dried tangerine peel before fermentation can promote the growth of fermentation bacteria. Moreover, the participation of hawthorn and dried tangerine peel in fermentation can reduce the sour taste to a certain extent. The organic acids in hawthorn and dried tangerine peel will be metabolized and utilized by the bacteria, which can produce a synergistic flavor effect with the fermentation bacteria to achieve a more harmonious flavor.

[0034] If sweeteners and stabilizers are added, the milk raw materials, hawthorn, dried tangerine peel, sweeteners, and stabilizers are mixed in the raw material mixing step.

[0035] Preferably, the homogenization temperature is 50-60℃, the first-stage pressure is 30MPa-50MPa, and the second-stage pressure is 150MPa-250MPa.

[0036] Preferably, the sterilization is performed at 94-95℃ for 290-310 seconds.

[0037] Preferably, the fermentation temperature is 39-43°C.

[0038] Preferably, the fermentation endpoint is when the acidity reaches 65-70°T.

[0039] Preferably, the cooling is to cool to 10-20°C.

[0040] Preferably, the opening value of the smoothing pump for cooling and demulsification is set to 30-90%.

[0041] In some embodiments of the present invention, the cooling is to cool to 10-12°C, and the smoothing pump opening value is controlled at 30%-50%.

[0042] In other embodiments of the present invention, the cooling is to cool to 18-20°C and the smoothing pump opening value is controlled at 70%-90%.

[0043] In both of the above embodiments, controlling the cooling temperature and the smoothness opening value helps to ensure that the viscosity of the fermented milk is within the range of 200-550 mPa·s, which in turn helps to ensure a better taste of the fermented milk.

[0044] This invention has discovered that hawthorn and dried tangerine peel can significantly promote the growth of the above-mentioned specific fermentation agents, and therefore can be used as growth promoters for such fermentation agents to accelerate the fermentation process and increase the number of viable bacteria.

[0045] Based on this, the present invention provides the use of the composition as a growth promoter in a fermentation agent, wherein the composition comprises hawthorn and dried tangerine peel; the fermentation agent comprises Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus paracasei, and Lactobacillus plantarum.

[0046] Preferably, the fermentation agent comprises YoFlex Premium 1.0 strain and Lactobacillus plantarum CGMCC No.16661 with an effective viable count ratio of (1-4):1.

[0047] Preferably, the mass ratio of hawthorn to dried tangerine peel in the composition is (0.1-7):(0.1-5); more preferably, it is (1-5):(1-5).

[0048] Preferably, the hawthorn is hawthorn puree, and / or the dried tangerine peel is dried tangerine peel powder.

[0049] The beneficial effects of this invention include at least the following: The fermented milk provided by this invention, with the addition of hawthorn and dried tangerine peel, optimizes the fermenting agent, enabling hawthorn and dried tangerine peel to promote the growth of microorganisms in the fermenting agent, ensuring a high number of viable bacteria and a short fermentation cycle. Simultaneously, hawthorn and dried tangerine peel work synergistically with the fermenting agent to produce a better flavor. This fermented milk preparation method employs pre-fermentation technology, allowing hawthorn and dried tangerine peel to participate in fermentation, which is beneficial for forming a better flavor and texture. The fermented milk of this invention effectively integrates medicinal and edible components with fermented milk, preserving the original nutritional value of fermented milk while endowing it with new health functions and unique flavor. This fermented milk not only injects new vitality into traditional fermented milk products but also opens up a new path for innovation in medicinal and edible foods, which is of great significance for promoting the development of the health food industry. Attached Figure Description

[0050] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0051] Figure 1 The results of viable bacteria count detection in fermented milk after fermentation in Experiment Example 4 of this invention are shown. Among them, YO-MIX 883, Premium 1.0, and Mild 1.0 are the fermentation agents of Comparative Example 2 without hawthorn and tangerine peel, Comparative Example 3 without hawthorn and tangerine peel, and Comparative Example 1 without hawthorn and tangerine peel, respectively. The bacterial ratios of 1:1, 2:1, 3:1, and 4:1 are the fermentation agents of Examples 1-4 without hawthorn and tangerine peel, respectively. YO-MIX 883 + hawthorn and tangerine peel, Premium 1.0 + hawthorn and tangerine peel, and Mild 1.0 + hawthorn and tangerine peel are Comparative Example 2, Comparative Example 3, and Comparative Example 1, respectively. Detailed Implementation

[0052] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0053] The YoFlexPremium 1.0 and Mild 1.0 strains used in the following examples and comparative examples are commercially available Chr. Hansen strains; YO-MIX 883 is a commercially available Danisco strain.

[0054] Example 1 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 3% hawthorn pulp; 3% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with the effective viable count ratio of YoFlex Premium 1.0 to Lactobacillus plantarum CGMCC No.16661 being 1:1.

[0055] The above-mentioned method for preparing fermented milk includes the following steps: 1. Ingredients: Heat raw milk to 45℃ and add hawthorn puree and dried tangerine peel powder.

[0056] 2. Preheating: The preheating temperature is 55-65℃.

[0057] 3. Homogenization: After stirring evenly, homogenize (temperature 55℃, first-stage pressure 40MPa, second-stage pressure 200MPa).

[0058] 4. Pasteurization: The homogenized liquid is pasteurized at 95℃ for 300s, and then cooled to 35-43℃.

[0059] 5. Fermentation: Add starter culture, ferment at 40-43℃ for 5-10 hours. When the fermentation endpoint of 70°T is reached, cool and demulsify at 20℃, and set the smooth pump opening value to 90%.

[0060] 6. Filling: Aseptic filling.

[0061] Example 2 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 5% hawthorn pulp; 1% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a viable count ratio of 2:1 between YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0062] The preparation method of the fermented milk described above is the same as in Example 1.

[0063] Example 3 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 1% hawthorn pulp; 3% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a viable count ratio of 3:1 between YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0064] The preparation method of the fermented milk described above is the same as in Example 1.

[0065] Example 4 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 3% hawthorn pulp; 5% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a viable count ratio of 4:1 between YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0066] The preparation method of the fermented milk described above is the same as in Example 1.

[0067] Example 5 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 0.1% hawthorn pulp; 3% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a ratio of 1:1 between the effective viable counts of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0068] The above-mentioned method for preparing fermented milk includes the following steps: 1. Ingredients: Heat raw milk to 45℃ and add hawthorn puree and dried tangerine peel powder.

[0069] 2. Preheating: The preheating temperature is 55-65℃.

[0070] 3. Homogenization: After stirring evenly, homogenize (temperature 55℃, first-stage pressure 40MPa, second-stage pressure 200MPa).

[0071] 4. Pasteurization: The homogenized liquid is pasteurized at 95℃ for 300s, and then cooled to 35-43℃.

[0072] 5. Fermentation: Add starter culture and ferment at 40-43℃ for 5-10 hours. When the fermentation endpoint of 70°T is reached, cool and demulsify at 20℃ and set the smooth opening value to 70%.

[0073] 6. Filling: Aseptic filling.

[0074] Example 6 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 5% hawthorn pulp; 3% dried tangerine peel powder; 1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a ratio of 1:1 between the effective viable counts of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0075] The above-mentioned method for preparing fermented milk includes the following steps: 1. Ingredients: Heat raw milk to 45℃ and add hawthorn puree and dried tangerine peel powder.

[0076] 2. Preheating: The preheating temperature is 55-65℃.

[0077] 3. Homogenization: After stirring evenly, homogenize (temperature 55℃, first-stage pressure 40MPa, second-stage pressure 200MPa).

[0078] 4. Pasteurization: The homogenized liquid is pasteurized at 95℃ for 300s, and then cooled to 35-43℃.

[0079] 5. Fermentation: Add starter culture, ferment at 40-43℃ for 5-10 hours. When the fermentation endpoint of 70°T is reached, cool and demulsify at 10℃, and set the smooth opening value to 30%.

[0080] 6. Filling: Aseptic filling.

[0081] Example 7 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 5% hawthorn pulp; 0.1% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a ratio of 1:1 between the effective viable counts of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0082] The above-mentioned method for preparing fermented milk includes the following steps: 1. Ingredients: Heat raw milk to 45℃ and add hawthorn puree and dried tangerine peel powder.

[0083] 2. Preheating: The preheating temperature is 55-65℃.

[0084] 3. Homogenization: After stirring evenly, homogenize (temperature 55℃, first-stage pressure 40MPa, second-stage pressure 200MPa).

[0085] 4. Pasteurization: The homogenized liquid is pasteurized at 95℃ for 300s, and then cooled to 35-43℃.

[0086] 5. Fermentation: Add starter culture, ferment at 40-43℃ for 5-10 hours. When the fermentation endpoint of 70°T is reached, cool and demulsify at 10℃, and set the smooth opening value to 50%.

[0087] 6. Filling: Aseptic filling.

[0088] Example 8 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 7% hawthorn pulp; 3% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a ratio of 1:1 between the effective viable counts of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0089] The preparation method of the fermented milk described above is the same as in Example 1.

[0090] Example 9 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 9% hawthorn pulp; 3% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a ratio of 1:1 between the effective viable counts of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0091] Example 1: Preparation method of the above-mentioned fermented milk.

[0092] Example 10 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 3% hawthorn pulp; 7% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a ratio of 1:1 between the effective viable counts of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0093] The preparation method of the fermented milk described above is the same as in Example 1.

[0094] Example 11 This embodiment provides a fermented milk, the raw materials of which include the following components (mass percentage): 3% hawthorn pulp; 9% dried tangerine peel powder; 0.1% starter culture (the live bacteria content per g of starter culture is 1.0 × 10⁻⁶). 11 CFU, with the remainder being raw milk; The starter culture consists of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661, with a ratio of 1:1 between the effective viable counts of YoFlex Premium 1.0 and Lactobacillus plantarum CGMCC No.16661.

[0095] The preparation method of the fermented milk described above is the same as in Example 1.

[0096] Comparative Example 1 This comparative example provides a fermented milk whose raw material composition differs from that of the fermented milk in Example 1 only in that the starter culture is Mild 1.0, and the amount of live bacteria added to the starter culture is the same as that in Example 1.

[0097] The preparation method of the fermented milk described above is the same as in Example 1.

[0098] Comparative Example 2 This comparative example provides a fermented milk whose raw material composition differs from that of the fermented milk in Example 1 only in that the starter culture is YO-MIX 883, and the amount of live bacteria added to the starter culture is the same as that in Example 1.

[0099] The preparation method of the fermented milk described above is the same as in Example 1.

[0100] Comparative Example 3 This comparative example provides a fermented milk whose raw material composition differs from that of the fermented milk in Example 1 only in that the starter culture is YoFlex Premium 1.0, and the amount of live bacteria added to the starter culture is the same as that in Example 1.

[0101] The preparation method of the fermented milk described above is the same as in Example 1.

[0102] Comparative Example 4 This comparative example provides a fermented milk whose raw material composition differs from that of the fermented milk in Example 1 only in that the starter is Lactobacillus plantarum CGMCC No. 16661, and the amount of live bacteria added to the starter is the same as that in Example 1.

[0103] The preparation method of the fermented milk described above is the same as in Example 1.

[0104] Comparative Example 5 This comparative example provides a fermented milk whose raw material composition differs from the fermented milk preparation method of Example 1 only in that: hawthorn pulp and tangerine peel powder do not participate in fermentation, and hawthorn pulp and tangerine peel powder are added during the filling stage after fermentation.

[0105] The raw material composition of the fermented milk described above is the same as that in Example 1.

[0106] Experiment Example 1: Screening of hawthorn and dried tangerine peel raw materials Ten sensory evaluators were organized to conduct a comprehensive evaluation and score the samples according to the evaluation criteria. The sensory evaluation criteria are shown in Tables 1 and 3. The average score of each evaluator was taken as the final evaluation result, as shown in Tables 2 and 4.

[0107] 1. Selection of hawthorn raw materials Weigh out equal amounts of hawthorn puree, hawthorn paste, hawthorn powder, and hawthorn cubes. Score the different hawthorn ingredients according to the evaluation criteria in Table 1 (out of 5 points). The scoring results are shown in Table 2.

[0108] Table 1

[0109] Table 2

[0110] After evaluation, the preference order for hawthorn raw materials was: hawthorn puree > hawthorn powder = diced hawthorn > hawthorn puree. Therefore, hawthorn puree was subsequently selected as the raw material for fermented milk preparation.

[0111] 2. Selection of raw materials for dried tangerine peel Weigh out equal amounts of tangerine peel juice, tangerine peel powder, and tangerine peel cubes. Evaluate the different tangerine peel ingredients according to the evaluation criteria in Table 3 (out of 5 points). The results are shown in Table 4.

[0112] Table 3

[0113] Table 4

[0114] After evaluation, the preference ranking of tangerine peel ingredients was: tangerine peel powder > tangerine peel juice = diced tangerine peel. Therefore, tangerine peel powder was subsequently selected as the tangerine peel ingredient for fermented milk preparation.

[0115] Experimental Example 2: Flavor Evaluation of Fermented Milk Ten sensory evaluators were organized to conduct a comprehensive evaluation and scoring of the fermented milk products of Examples 1-11 and Comparative Examples 1-5 according to the evaluation criteria. The sensory evaluation criteria for hawthorn flavor, tangerine peel flavor, sourness and viscosity are shown in Tables 5, 6, 7 and 8. The average value was taken as the final evaluation result. At the same time, the viscosity values ​​of the fermented milk of each example and comparative example were measured using an Anton Pareto rheometer. The results are shown in Table 9.

[0116] Table 5

[0117] Table 6

[0118] Table 7

[0119] Table 8

[0120] Table 9

[0121] Experimental Example 3: Detection of Flavor Compounds in Fermented Milk Flavor compounds in the fermented milk of Example 1 and Comparative Examples 1, 2, and 5 were detected using gas chromatography-mass spectrometry (GC-MS). The common flavor compounds and their relative contents in the four fermented milk products are shown in Table 10. The results showed that the contents of 2-butanone and acetone in the fermented milk prepared in Example 1 were significantly lower than those in Comparative Examples 1, 2, and 5, indicating that fermentation with the starter culture of Example 1 significantly reduced the bitterness of dried tangerine peel, thereby improving the overall flavor of the fermented milk. The contents of glacial acetic acid and propionic acid in the fermented milk prepared in Example 1 were also more moderate, indicating a moderate acidity.

[0122] Table 10

[0123] Experiment Example 4: Detection of microbial growth during fermentation of fermented milk The growth of fermentation bacteria in the fermented milk of Examples 1-4 and Comparative Examples 1-3 was monitored during fermentation. Fermentation was carried out using the respective starter cultures without the addition of hawthorn and dried tangerine peel, with only raw milk added (all other conditions were the same except for the addition of hawthorn and dried tangerine peel) as controls. The viable cell count results at the end of fermentation are as follows: Figure 1 As shown.

[0124] The results showed that hawthorn and dried tangerine peel had a significant inhibitory effect on the growth of the fermentation inoculants in Comparative Examples 1, 2 and 3, while hawthorn and dried tangerine peel could act as active factors to promote the growth of the fermentation inoculants in Examples 1-4.

[0125] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A fermented milk, characterized in that, The raw materials for the fermented milk include milk raw materials, hawthorn, dried tangerine peel, and fermentation agent; The fermentation agent includes: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus paracasei, and Lactobacillus plantarum.

2. The fermented milk according to claim 1, characterized in that, The starter culture includes YoFlex Premium 1.0 strain and Lactobacillus plantarum CGMCC No. 16661; Preferably, the ratio of the effective viable counts of YoFlex Premium 1.0 strain and Lactobacillus plantarum CGMCC No.16661 in the fermentation agent is (1-4):

1.

3. The fermented milk according to claim 1 or 2, characterized in that, The ratio of the added starter culture to the raw materials of the fermented milk is 1.0 × 10⁻⁶. 6 -1.0×10 9 CFU: 1g.

4. The fermented milk according to any one of claims 1 to 3, characterized in that, The hawthorn is hawthorn puree, and the dried tangerine peel is dried tangerine peel powder.

5. The fermented milk according to any one of claims 1 to 4, characterized in that, The raw materials contain 0.1%-7% hawthorn and 0.1%-5% dried tangerine peel by mass.

6. The fermented milk according to any one of claims 1 to 5, characterized in that, The raw materials include the following components in parts by weight: 80-98 parts milk raw material, 0.1-7 parts hawthorn, 0.1-5 parts dried tangerine peel, and 0.1-1 parts fermentation agent.

7. The fermented milk according to any one of claims 1 to 6, characterized in that, The raw materials comprise the following components in parts by weight: 85-97 parts milk raw material, 0.1-7 parts hawthorn puree, 0.1-5 parts dried tangerine peel powder, 0-12 parts sweetener, 0-0.5 parts stabilizer, and 0.1-1 parts fermentation agent; Preferably, the milk raw material is raw milk and / or reconstituted milk; Preferably, the viscosity of the fermented milk is 200-550 mPa·s.

8. The method for preparing fermented milk according to any one of claims 1 to 7, characterized in that, The method includes: mixing milk raw materials, hawthorn and dried tangerine peel, homogenizing them, sterilizing them, adding a fermenting agent for fermentation, and cooling and breaking the emulsion after reaching the fermentation endpoint.

9. The method according to claim 8, characterized in that, The homogenization temperature is 50-60℃, the first-stage pressure is 30MPa-50MPa, and the second-stage pressure is 150MPa-250MPa; And / or, the sterilization is sterilization at 94-95℃ for 290-310s; And / or, the fermentation temperature is 39-43°C; And / or, the fermentation endpoint is when the acidity reaches 65-70°T; And / or, the cooling is cooling to 10-20°C; And / or, set the opening value of the cooling demulsifying smoothing pump to 30-90%.

10. The use of the composition as a growth promoter in a fermentation initiator, wherein, The composition includes hawthorn and dried tangerine peel; the fermentation agent includes Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus paracasei, and Lactobacillus plantarum. Preferably, the fermentation agent comprises YoFlex Premium 1.0 strain and Lactobacillus plantarum CGMCC No.16661 with an effective viable count ratio of (1-4):1; Preferably, in the composition, the mass ratio of hawthorn to dried tangerine peel is (0.1-7):(0.1-5).

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