CN101142942B

CN101142942B - DHA big apricot fruit yoghourt and its preparation method

Info

Publication number: CN101142942B
Application number: CN2007101898229A
Authority: CN
Inventors: 王鹏
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-10-22
Filing date: 2007-10-22
Publication date: 2010-06-02
Anticipated expiration: 2027-10-22
Also published as: CN101142942A

Abstract

The invention relates to DHA large apricot fruit yogurt and a preparation method. In DHA large apricot fruit yogurt, the quality ratio of milk and apricot juice is 1:0.20-0.25, the content of DHA is 0.04-0.10 mg/100mg milk. When in preparation, fresh milk is firstly standardized, then DHA powder is dissolved in water of 75-85 celsius degree while added with emulsification stabilizer, and therefore, DHA solution is prepared well; milk is mixed with proper proportion of DHA solution, then mixture is heated to 50-60 celsius degree, and then heterogeneous processing and sterilization are carried out after added with apricot juice; fermentation is carried out in 42-45 celsius degree and then packaged. As added with DHA, apricot juice and other material rich in nutrition, DHA large apricot fruit yogurt provided by the invention has high nutritional value and unique flavor as well as good taste after adopts reasonable raw material proportion; preparation process is simple and reasonable, while guaranteeing stability, high activity and functional nutrition of the product.

Description

A kind of DHA big apricot fruit yoghourt and preparation method thereof

(1) technical field

The present invention relates to a kind of DHA big apricot fruit yoghourt and preparation method thereof.

(2) background technology

Along with growth in the living standard, people more and more pay attention to functional and many trophism of food.DHA full name DHA belongs to one of essential fatty acid, can cause a series of symptoms during shortage, comprises growth retardation, the skin abnormality scales of skin that peel off, sterile, dysnoesia etc.Effects such as its enhancing memory of DHA and thinking, raising intelligence are more remarkable.In order to satisfy the demand of human body to DHA, the nutrient and healthcare products that occurred a lot of interpolation DHA at present comprise dairy products.But DHA is responsive to light, heat, air exhaustion, easily oxidation takes place and produces peculiar smell, and product quality is impacted; The peculiar fishlike smell of one side DHA also has influence on the taste of dairy products in addition.Proportioning how to control other materials in the addition of DHA and the dairy products reaches the taste that can improve product, can guarantee that again the nutritive value of product and stability and activity are the problems that needs solution.

(3) summary of the invention

The object of the present invention is to provide a kind of DHA big apricot fruit yoghourt, be of high nutritive value, unique flavor, mouthfeel are good, stability and active high.

The technical solution used in the present invention is as follows:

A kind of DHA big apricot fruit yoghourt, wherein the mass ratio of milk and apricot juice is 1: 0.20～0.25, the content of DHA is 0.04～0.10mg/100mg milk.

The present invention has added apricot juice in prescription, wherein contain rich in protein, mineral matter element, vitamin and amino acid, promotes the production of body fluid to quench thirst in addition simultaneously, moistening lung for removing phlegm, clearing heat and detoxicating medical effect, is absorbed by the body easily and utilizes.The mass mixing ratio example of preferably apricot juice and milk is 0.25: 1.

Apricot juice can really be handled and be got by big apricot, satisfies following index: magma content 25%, and the solubility soluble solids is not less than 13%, total acid 0.3～0.5, total number of bacteria is not more than 100/mg, and coliform is not more than 3/mg.

Relevant DHA suggestion addition as nutrition fortifier in liquid milk is 40～180mg/100g liquid milk in the GB, but this standard can not guarantee the liquid milk local flavor that effective intake of DHA is become reconciled simultaneously.The present invention is controlled at 0.04～0.10mg/100mg milk with the addition of DHA, has then solved this problem.The DHA addition of recommending is a 0.04mg/100mg milk.

Adopt the proportioning of aforesaid milk, apricot juice, DHA, can well increase product nutritive value, cover the fishy smell of DHA, improve product special flavour.

The present invention also provides a kind of preparation method of aforesaid DHA big apricot fruit yoghourt, and step is as follows:

1) fresh milk is carried out standardization, make fat content wherein be not less than 3.1%, protein content is not less than 2.9%;

2) the DHA micro mist is dissolved in 75～85 ℃ the water, and adds emulsion stabilizer, be prepared into DHA solution;

3) add DHA solution and mixing in the milk that step 1) was handled, the amount that DHA solution adds contains the DHA of 0.04～0.10mg in every 100mg milk;

4) solution that step 3) is obtained is heated to 50～60 ℃;

5) mass ratio according to milk and apricot juice is 1: 0.20～0.25 adding apricot juice;

6) mixed liquor that step 5) is obtained homogeneous under 18～20Mpa, 80～85 ℃ of conditions is handled 4s, then at 120～135 ℃ of sterilization treatment 4s～30min;

7) ferment packing at 42～45 ℃.

In the step 1) fresh milk being carried out standardization can realize by adding butter oil therein.

Step 2) is preferably in the DHA micro mist is dissolved in 80 ℃ the water, and add emulsion stabilizer and antioxidant, be prepared into DHA solution; The preferred Shanghai of emulsion stabilizer the present invention rises the thick type tartaric acid breast of emerging board SF-6B colloidal state stabilizing agent, and the amount of adding is in 0.20～0.25% of the finished product quality; Preferred natural of antioxidant such as vitamin E etc., the amount of adding is in 0.010～0.015% of the finished product quality; Also can add auxiliary materials such as sugar as required.

Step 3) preferably contains milk and the DHA solution that the amount mixed processing of the DHA of 0.04mg is crossed according to every 100mg milk.

Step 4) is a warm.

Step 5) is that 1: 0.25 ratio adds apricot juice in milk with milk and apricot juice mass ratio preferably.

The selection of the homogenization pressure in the step 6) mainly is a calcareous and fatty instability in the milk, the situation of generation marl and fat floating, the preferred 20Mpa of pressure; Sterilising conditions is the key condition that guarantees the DHA activity, can keep 4S～30min at 120～135 ℃, when general temperature is higher, time can correspondingly shorten, best is to keep 4s at 135 ℃, both shortened the production cycle, the peroxide value that can prevent product again is too high and influence the product mouthfeel, can not produce any influence to the active ingredient of DHA.

Step 7) is cooled to 42～45 ℃ with the product of high-temperature sterilization and is fermented into fruit yoghourt, packs then, also can carry out two-stage sterilization again after packing, and condition is 135 ℃ and keeps 4S～30min.

The present invention has following advantage with respect to prior art:

DHA big apricot fruit yoghourt of the present invention is of high nutritive value owing to added high nutrients such as DHA, apricot juice, takes unique flavor after the reasonable raw material proportioning, mouthfeel good; Preparation technology's advantages of simple, and guaranteed stability, high activity and the function nutrition of product.

(4) specific embodiment:

Below with specific embodiment technical scheme of the present invention is described, but protection scope of the present invention is not limited thereto:

Embodiment 1

Add butter oil and carry out standardization in fresh milk, make that fat content is 3.1%, protein content is 2.9%; The DHA micro mist is dissolved in 80 ℃ the water, and 2.5 ‰ the Shanghai that adds the finished product quality respectively rises the vitamin E of the thick type tartaric acid breast stabilizing agent of emerging board SF-6B colloidal state and 0.15 ‰, 4% sugar is prepared into DHA solution; According to the DHA that contains 0.04g in every 100g milk DHA solution is added in the milk, fully be heated to 50 ℃ behind the mixing; Apricot juice after the adding sterilization treatment, the ratio of adding are the apricot juice that every 100g milk adds 25g; The mixed liquor that obtains homogeneous under 20Mpa, 85 ℃ of conditions is handled 4s,, is cooled to 42 ℃ and is fermented into fruit yoghourt then at 135 ℃ of sterilization treatment 4s, be packaged into packed, then at 135 ℃ of sterilization treatment 4s.

The fruit yoghourt sour and sweet palatability for preparing has the distinctive flavour of sour milk beverage, smell, free from extraneous odour; Be even, fine and smooth emulsion, no foreign matter, no layering, color is even.

Embodiment 2

Add butter oil and carry out standardization in fresh milk, make that fat content is 3.1%, protein content is 2.9%; The DHA micro mist is dissolved in 75 ℃ the water, and 2.3 ‰ the Shanghai that adds the finished product quality respectively rises thick type tartaric acid breast stabilizing agent of emerging board SF-6B colloidal state and 0.15 ‰ vitamin E, 4.5% sugar is prepared into DHA solution; According to the DHA that contains 0.06g in every 100g milk, DHA solution is added in the milk, fully be heated to 60 ℃ behind the mixing; Apricot juice after the adding sterilization treatment, the ratio of adding are the apricot juice that every 100g milk adds 25g; The mixed liquor that obtains homogeneous under 20Mpa, 80 ℃ of conditions is handled 4s, then at 120 ℃ of sterilization treatment 20min; Be cooled to 42 ℃ and be fermented into fruit yoghourt, bottled.

Embodiment 3

Add butter oil and carry out standardization in fresh milk, make that fat content is 3.1%, protein content is 2.9%; The DHA micro mist is dissolved in 83 ℃ the water, and 2.0 ‰ Shanghai that add the finished product quality respectively rise thick type tartaric acid breast stabilizing agent of emerging board SF-6B colloidal state and 0.13 ‰ vitamin E, 4.7% sugar is prepared into DHA solution; According to the DHA that contains 0.1g in every 100g milk DHA solution is added in the milk, fully be heated to 55 ℃ behind the mixing; Apricot juice after the adding sterilization treatment, the ratio of adding are the apricot juice that every 100g milk adds 22g; The mixed liquor that obtains homogeneous under 18Mpa, 85 ℃ of conditions is handled 4S, then at 125 ℃ of sterilization treatment 5min; Be cooled to 45 ℃ and be fermented into fruit yoghourt, cup.

Table 1 is physical and chemical index and the sanitary index after the DHA big apricot fruit yoghourt batch detection of the present invention:

Project	Index
Project	Index	Protein g/100g 〉=	0.7
Fruit juice (in dry) % 〉=	10	Protein g/100g 〉=	0.7
Fruit juice (in dry) % 〉=	10	Acidity ° T	25-80
Total arsenic (in As) mg/kg≤	0.2	Acidity ° T	25-80
Total arsenic (in As) mg/kg≤	0.2	Plumbous (in Pb) mg/kg≤	0.05
Copper (in Cu) mg/kg≤	5.0	Plumbous (in Pb) mg/kg≤	0.05
Copper (in Cu) mg/kg≤	5.0	DHA g/100g ≥	0.04
Urease test	Negative	DHA g/100g ≥	0.04
Urease test	Negative	Total plate count cfu/ml≤	100
Fungi count cfu/ml≤	30	Total plate count cfu/ml≤	100
Fungi count cfu/ml≤	30	Yeast number cfu/ml≤	50
Coliform MPN/100ml≤	3	Yeast number cfu/ml≤	50
Coliform MPN/100ml≤	3	Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus)	Nothing detects

Claims

1. a DHA big apricot fruit yoghourt is characterized in that in the described DHA big apricot fruit yoghourt, the mass ratio of milk and apricot juice is 1: 0.20～0.25, and the content of DHA is 0.04～0.10mg/100mg milk, and the magma content of described apricot juice is 25%.

2. DHA big apricot fruit yoghourt as claimed in claim 1, the content that it is characterized in that described DHA is 0.04mg/100mg milk.

3. DHA big apricot fruit yoghourt as claimed in claim 1 or 2, the mass ratio that it is characterized in that described milk and apricot juice is 1: 0.25.

4. the preparation method of DHA big apricot fruit yoghourt as claimed in claim 1 is characterized in that carrying out according to following steps:

4) solution that step 3) is obtained is heated to 50～60 ℃;

7) ferment packing at 42～45 ℃.

5. the preparation method of DHA big apricot fruit yoghourt as claimed in claim 4 is characterized in that described homogenization pressure is 20Mpa.

6. the preparation method of DHA big apricot fruit yoghourt as claimed in claim 4 is characterized in that in the step 6) at 135 ℃ of sterilization treatment 4s.

7. the preparation method of DHA big apricot fruit yoghourt as claimed in claim 4 is characterized in that step 2) in also add antioxidant.

8. as the preparation method of the described DHA big apricot fruit yoghourt of one of claim 4～7, it is characterized in that step is as follows:

2) the DHA micro mist is dissolved in 80 ℃ the water, and adds emulsion stabilizer and antioxidant, be prepared into DHA solution;

3) add DHA solution and mixing in the milk that step 1) was handled, the amount that DHA solution adds is to contain the DHA of 0.04mg in every 100mg milk;

4) solution that step 3) is obtained is heated to 50～60 ℃;

5) be that 1: 0.25 ratio adds apricot juice in milk with milk and apricot juice mass ratio;

6) mixed liquor that step 5) is obtained homogeneous under 20Mpa, 85 ℃ of conditions is handled 4s, then at 135 ℃ of sterilization treatment 4s;

7) ferment packing at 42～45 ℃.

9. the preparation method of DHA big apricot fruit yoghourt as claimed in claim 8 is characterized in that carrying out two-stage sterilization after the step 7) packing refrigeration then.

10. the preparation method of DHA big apricot fruit yoghourt as claimed in claim 9, the condition that it is characterized in that described two-stage sterilization are 135 ℃ and keep 4s～30min.