CN101347152A - Milk and dairy food containing fruit granules and method for producing the same - Google Patents
Milk and dairy food containing fruit granules and method for producing the same Download PDFInfo
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- CN101347152A CN101347152A CNA2008101353518A CN200810135351A CN101347152A CN 101347152 A CN101347152 A CN 101347152A CN A2008101353518 A CNA2008101353518 A CN A2008101353518A CN 200810135351 A CN200810135351 A CN 200810135351A CN 101347152 A CN101347152 A CN 101347152A
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Abstract
The present invention relates to a diary product containing fruit granules. Every 100 weight parts of the diary product of the present invention contains 30 to 80 parts of milk and milk product, 1 to 15 parts of fruit granules, 0.2 to 1.0 part of stabilizer compound and 0.25 to 0.6 part of acidity regulator; wherein, the stabilizer compound contains modified bio-fermentation polysaccharide and thickener; the fruit granule contains coconut juice fermented polysaccharide granule and fruit vegetable granule. A production method of the diary product containing fruit granules is also related by the present invention.
Description
Technical field
The present invention relates to a kind of dairy products and production method thereof, especially relate to a kind of dairy products and production method thereof that contains the fruit grain.
Background technology
Milk beverage occupies critical role on dairy market at present.This series products multiple tastes, nutritious, be well received by consumers, annual average speed of growth is more than 25%.Product mainly comprises fermented type milk beverage and non-fermented type milk beverage two big classes, and the former is to be base-material with the breast, adds bacterial classification, the product that fermentation is made; The latter is to be base-material with the breast, adds the product that other auxiliary materials breasts are made as white granulated sugar, emulsifying agent etc.Simultaneously can add vitamin, mineral matter, fruit juice etc. according to consumer demand.In recent years, more and more to the milk beverage research of adding the granular pattern raw material.As
CN1466884A discloses a kind of yogurt that contains the aloe pulp particle, and milk is through behind the lactobacillus-fermented, a kind of fermented type milk beverage that is mixed and made into white granulated sugar, stabilizing agent, pulp and spices;
CN1785019A discloses a kind of milk-contained drink of blending type, wherein contains milk, fruit-vegetable granules, sugar, stabilizing agent, acidity regulator etc., is a kind of milk beverage of non-fermented type;
CN101066072A discloses a kind of milk-contained drink that contains pectin grain, wherein contains dairy produce, pectin grain, stabilizing agent, flavoring essence etc., and pectin grain is by fruit syrup inoculation acetobacter xylinum fermented and cultured, gets top fiber, and pulverizing obtains.
In the above product owing to there is a particulate material, brought and chewed mouthfeel, also increased simultaneously the nutritive value of product, but also there are a lot of defectives in this series products,, distribution of particles unequal problem not thorough in acid system sex change precipitation, particulate material sterilization as lactoprotein.
Although use stabilizing agent that particle suspension and protein precipitation are had certain effect, mouthfeel is not good, the cost height, and effective acting time is short;
Secondly, the sterilization of fruit grain thoroughly is not directly connected to the safe and sanitary of product, and shelf life of products is short, and little as fruit granule, product is easily sterilized but mouthfeel is not good; On the contrary, particle is big, and mouthfeel is good but be difficult for sterilization;
Once more, distribution of particles is inhomogeneous, causes the product quality disunity, and it is many that the product that has contains particle, and what have lacks, and is unfavorable for suitability for industrialized production.
In order to address the above problem and the deficiencies in the prior art, discover through the applicant, utilize modification biological fermentation polysaccharide and other stabilizing agent colloids combination, adjust fruit granule density, control fruit grain size and can solve the problems of the technologies described above online aseptic the mixing, produce that mouthfeel is good, the product of safe and sanitary, uniform particles distribution.
Summary of the invention
Content of the present invention provides a kind of dairy produce and production method thereof that contains the fruit grain.
A kind of dairy produce that contains the fruit grain provided by the invention, per 100 weight portion products contain following component: breast and dairy products: 30-80 weight portion, fruit grain: 1-15 weight portion, combination of stabilizers: 0.2-1.0 weight portion, acidity regulator: 0.25-0.6 weight portion.
Wherein said combination of stabilizers is made up of modification biological fermentation polysaccharide and thickener.
Described modification biological fermentation polysaccharide mainly is meant the microbial metabolism glue that is used for food, also claims biosynthesis glue.Many microorganisms can produce certain polysaccharide under different external condition in growth course, this is a biological polyoses, comprises intracellular polyse, exocellular polysaccharide and cell wall polysaccharide.General microbial polysaccharide is to be hydrolyzed to carbon source through fermentation production with starch, also can utilize soluble starch to make through the microbial enzyme effect.
Modification biological polysaccharide of the present invention is selected from least a in xanthans, gellan gum, hot gel, the pullulan; Wherein:
Xanthans is a kind of known edible stabilizing agent, emulsifying agent, suspending agent commonly used, the polysaccharide macromolecular compound that main component is made up of D-glucose, D-mannose and D-glucuronic acid.The culture medium that normally will contain 1%-5% glucose and inorganic salts is adjusted to pH6.0-7.0, adds cabbage black rot xanthomonas campestris (Xanthomonas.Campestris) inoculum, cultivates 50-100h.After the sterilization, add isopropyl alcohol or precipitation with alcohol, again with isopropyl alcohol or heredity refining back drying and crushing and get.
Gellan gum; be a kind of known edible stabilizing agent, gelling agent and binding agent commonly used; main component is combined into the periodic polymer of tetrose by a rhamnose, gluconic acid and two glucose; there is acyl group (glyceryl and the acetyl group) substituting group of 0-5% to form O-glycosides key ester approximately; usually after by the false pseudomonas bacillus of waterweed (Pseudomonas elodea) carbohydrate being carried out purebred cultivation and fermentation, purify extraction back drying and crushing with isopropyl alcohol and make.
Hot gel, have another name called the polysaccharide that condenses, glucose polysaccharide, be a kind of known edible stabilizing agent, gelling agent and binding agent, main component is with β-1 by glucose, the wire SG that 3 glucoside bond forms are constituted, usually by Bacillus alcaligenes (the Alcaligenes faecalis of Gram-negative bacteria Agrobacterium (Agrobacterium), var.myxogenes) through fermentation method production, with the polysaccharide dissolving of condensing of being accumulated in the culture medium, after separating thalline, separate out, clean, dry, pulverize and get.
Pullulan, have another name called pullulan, pulullan is a kind of known edible stabilizing agent, and main component is with α-1 by maltotriose, 6 glycosidic bonds repeat the wire high molecular polysaccharide of bonding, normally (27-30 ℃, 4-7 days) Aureobasidium pullulans (Aureobacidium pullulans) is cultivated in ventilation in the culture medium of starch-containing hydrolysate (for example maltose) and inorganic salts, and thalline is removed in heating, centrifugation then, filtrate is used the equivalent precipitation with alcohol, again water solution refining and getting.
These modification biological polysaccharide are all records to some extent in the prior art, for example Chemical Industry Press publish " method for making, detection, purposes etc. to them in the natural additive handbook all have detailed description, and these modification biological polysaccharide can be commercially available on market.
Thickener of the present invention is selected from least a in cellulose gum, pectin, alginate, carrageenan, guar gum, perverse locust bean pod glue (LBG), microcrystalline cellulose (MCC), gelatin, agar, the starch.
Modification biological fermentation polysaccharide and thickener ratio are 1: 20-20: 1 (weight ratio).
The optimal selection of modification biological polysaccharide is a gellan gum; The thickener optimal selection is the sodium carboxymethylcellulose (CMC) in the cellulose gum.
The present invention utilizes modification biological fermentation polysaccharide and thickener combination to have negative electrical charge; under sour environment; this combination of stabilizers have the positive charge casein micelles around form uniform and stable electric charge protective layer; each micella particle repels mutually and can not assemble; thereby reach the effect of protein stabilization, obviously reduce the precipitation of protein.
Fruit grain of the present invention is made up of 5-95% (weight) Coconut Juice fermentation polyoses grain and 95-5% (weight) fruit vegetable particle.
Wherein, the fruit vegetable particle is the particle that the fresh fruit of vegetables cutting is formed.
Fruit vegetable particle of the present invention is selected from one or more of aloe, orange, pineapple, grape, pawpaw, mango, strawberry, pears, cucumber, celery, radish kind, tomato, coconut meat, be not limited to simultaneously in above fruits and vegetables, as long as can meet all can of the present invention's needs.
Coconut Juice fermentation polyoses grain of the present invention is the gel of the hydroxyl of sephadex-glucan linear molecule by the tridimensional network of hydrogen bond formation, with the coconut milk is raw material, carry out the biological culture fermentation via acetobacter xylinum and make, have the biology cellulose of unique colloid, have very high retentiveness.Its heat is low, do not contain cholesterol, mouthfeel is smooth, chewiness good.
Acetobacter xylinum, formal name used at school " the wooden subspecies of acetobacter aceti " latin name Acetobacterxylinum is a kind of common acetic acid bacteria type, in " general bacterium identification handbook commonly used " and " record to some extent in the outstanding Bacteria Identification handbook of uncle.
The polyoses grain of Coconut Juice fermentation at present also can be purchased from the market, for example buys from Hainan Yeguo Food Co., Ltd to obtain.
Usually, newborn system density is 1.03-1.05g/cm
3, and the density of the fruit vegetable particle of fresh cutting and Coconut Juice fermentation polyoses grain all is far longer than newborn system, and the coconut palm fruit fruit grain that the mouthfeel that for example liquid coconut milk forms through acetobacter xylinum fermentation back is good, its density is 1.1-1.3g/cm
3Like this, when they are applied in the milk, fruit grain precipitated and separated appears easily.
Therefore, the present invention adopts the method to fruit vegetable particle and Coconut Juice fermentation polyoses grain adjustment density, solves particle precipitated and separated problem in milk beverage.Specifically be that the particle that the fresh fruit of vegetables cutting forms is handled through sugaring, make fruit vegetable particle proportion reach 0.95-1.1g/cm
3Coconut Juice fermentation polyoses grain is collected the top fiber polysaccharide by coconut milk being inoculated the acetobacter xylinum fermented and cultured, cuts into particle, handles through sugaring, makes pectin grain proportion reach 0.95-1.1g/cm
3Handle through sugaring, the density and the newborn system proportion of fruit vegetable particle and Coconut Juice fermentation polyoses grain are approaching, so that reach good suspension.
Preferably, it is to be in the liquid glucose of 5-20% (weight per volume) with fruit vegetable particle or Coconut Juice fermentation polyoses grain in concentration that sugaring is handled, at temperature 65-90 ℃ of dipping 1-15 minute down.
The present invention is by suiting to adjust (0.95-1.05g/cm to the density of adding the fruit grain
3), join then in the milk system, both kept the nutrition and the chewiness of fruit particle, be beneficial to suspending stabilizedly again, also avoid simultaneously problems such as the not good increase cost of mouthfeel because of using thickener to cause.
In addition, the present invention also controls Coconut Juice fermentation polyoses grain and fruit vegetable coating of particles and granule size.Particulate material and size thereof are directly relevant with the proterties of product in the granular pattern dairy produce, and little as fruit granule, product is easily sterilized but mouthfeel is not poor; The big product mouthfeel of particle is good but be difficult for sterilization; Also bring the consequence of easy precipitation simultaneously.
Therefore, the granularity and the shape of Coconut Juice fermentation polyoses grain and fruit vegetable particle are controlled,, made Coconut Juice fermentation polyoses grain and fruit vegetable coating of particles be respectively the particle of diameter 2-15mm or 2-15mm through cutting
3Cubic block, or the pane of long 1-15mm, wide 1-10mm or irregularly shaped particles.
Milk and milk products of the present invention is any type of dairy products, as cow's milk, sheep breast, horse breast, camel breast, sour milk or its milk powder; Optimal selection is a cow's milk.
Acidity regulator of the present invention is selected from citric acid, lactic acid, malic acid, phosphoric acid, and these all are food acid degree conditioning agents.
Can also contain suitable essence in the product of the present invention, in order to increase mouthfeel, consumption is a convention amount.
Can also contain sugar or nutriments such as other vitamin or mineral matter in the product of the present invention, so that increase the local flavor and the nutrition of product, consumption is a convention amount.
The present invention can also contain fruit-vegetable fibre, is used to increase mouthfeel, and consumption is a convention amount.
The present invention also provides the production method of producing fruit grain dairy products, may further comprise the steps:
1) with combination of stabilizers and breast with after dairy products fully dissolve with water respectively, mix;
Be revised as: " combination of stabilizers is fully dissolved the back with water and fully mixed with dairy products with breast "
2) above-mentioned 1) mixed liquor in add acidity regulator, homogeneous, the sterilization, be stored among the aseptic tank A;
3) particle that the fresh fruit of vegetables cutting is formed is in the liquid glucose of 5-20% (weight per volume) in concentration, floods 1-15 minute down at temperature 65-90 ℃, makes fruit vegetable particle proportion reach 0.95-1.1g/cm
3Coconut milk being inoculated the acetobacter xylinum fermented and cultured, collect the top fiber polysaccharide, cut into particle, is in the liquid glucose of 5-20% in concentration, floods 1-15 minute down at temperature 65-90 ℃, makes proportion reach 0.95-1.1g/cm
3, obtain Coconut Juice fermentation polyoses grain
4) with above-mentioned 3) fruit vegetable particle and Coconut Juice fermentation polyoses grain mix, then at 90-120 ℃, 30 seconds-10 minutes sterilization treatment are stored among the aseptic tank B;
5) with newborn system among the aseptic tank A and the aseptic mixing filling of fruit grain among the aseptic tank B.
Coconut Juice fermentation polyoses grain of the present invention can be collected the top fiber polysaccharide by coconut milk being inoculated the acetobacter xylinum fermented and cultured, cuts into particle, handles through sugaring, makes pectin grain proportion reach 0.95-1.1g/cm
3And make;
Preferably, the preparation process of Coconut Juice of the present invention fermentation polyoses grain comprises and gets coconut milk, filtration, pol adjustment, sterilization, cooling, inoculation acetobacter xylinum (Acetobacter xylinum), ferments, collects polysaccharide, cutting.Fermentation temperature is 25-40 ℃, and the best is 35 ℃; Fermented 120 hours; Oxygen partial pressure 20-25kPa; Atmospheric pressure is 100-120kPa, and the optimum oxygen dividing potential drop is 21kPa, and atmospheric pressure is 1 atmospheric pressure; Clean after the cutting, carry out sugar then and soak processing, sugar concentration is 5-20%, and the best is 9%; Coconut Juice fermentation polyoses grain proportion is between 0.95-1.1g/cm3.
The step 2 of the inventive method) processing condition is 30-70 ℃ in, pressure 15-30mpa, and sterilization is adopted 90-140 ℃, 4 seconds to 15 minutes, goes out to exist in the aseptic tank after being cooled to 30 ℃.Acidity adjustment is carried out after combination of stabilizers and breast and dairy products liquid system fully mix, and finishes before homogeneous;
The inventive method is sterilized to the combination of fruit vegetable particle and Coconut Juice fermentation polyoses grain, and what adopt is the tubular type sterilization machine, and power is displacement pump, 90-120 ℃, and 30 seconds-10 minutes sterilization treatment, the best is 115 ℃, 40 seconds;
Milk of the present invention and fruit grain adopt independently disinfection system, are stored in separately in aseptic jar.Milk and fruit grain are separately handled, solved the problem of precipitated and separated pipeline blockage in producing.
The present invention makes by aseptic mixing apparatus assembly and carries out aseptic mixing filling.This assembly comprises aseptic measuring pump, static mixer, dynamic mixer, aseptic canning machine.Above sterile sets is by the protection of high temperature filtrated air protective layer, and the heat steam temperature is 105.0-130.0 ℃, and pressure is 1-3kg/cm
2
Static mixer of the present invention adopts the Internal Pipe Thread form; Have stirring in the dynamic mixer of the present invention, mixing speed is 15-70 rev/min; Static mixer and dynamic mixer make liquid newborn system and Coconut Juice fermentation polyoses grain mix; Carry out sterile filling after mixing, also can carry out aseptically, the form production of two-stage sterilization then; The best sterile filling that adopts.
The product that the present invention obtains, fruit grain content deviation is ± 1.5%, and far below the deviation of background technology 8-20%, the product aseptic is good simultaneously, and the shelf-life reached more than 150 days.
The present invention adopts modification biological fermentation polysaccharide and thickener combination to reach the purpose of protected protein matter, and control fruit grain size reaches the purpose of commercial sterilization, adjusts fruit granule density and online aseptic hybrid technology and reaches the uniform particles distribution that suspends; Thereby the dairy products that produce that mouthfeel is good, safe and sanitary, uniform particles distribute.
Specific embodiment
Embodiment 1: the milk beverage preparation prescription (in 1 ton) that contains Coconut Juice fermentation polyoses grain and fresh pineapple particle:
Milk: 500 kilograms, white granulated sugar: 50 kilograms, Aspartame: 0.1 kilogram, acesulfame potassium: 0.1 kilogram of citric acid: 2.0 kilograms, lactic acid: 2.4 kilograms, modification biological fermentation polysaccharide: 0.5 kilogram, sodium carboxymethylcellulose: 3.0 kilograms, Coconut Juice fermentation polyoses grain: 40.0 kilograms, fresh pineapple particle: 30 kilograms of flavoring pineapple essences: 0.5 kilogram, pure water: 371.4 kilograms
Raw material standard:
Milk: protein 〉=2.90%, fat 〉=3.0%
White granulated sugar, Aspartame, acesulfame potassium, citric acid, lactic acid, guar gum, sodium carboxymethylcellulose meet relevant national standard;
Modification biological fermentation polysaccharide is a gellan gum;
Coconut Juice fermentation polyoses grain is long to be 7mm, and proportion is 1.02g/cm
3Its composition has liquid glucose and pineapple Coconut Juice fermentation polyoses grain, granule content 〉=55%;
The cubic block of fresh pineapple particle 3mm, proportion 1.04g/cm
3Its group has liquid glucose and fresh pineapple particle, granule content 〉=55%;
Preparation process:
1, the preparation of Coconut Juice fermentation polyoses grain:
Get coconut milk, filter, batching is adjusted below the pH value to 4.3, and pol is 12%, 100 ℃, and sterilization in 8 minutes is cooled to 34 ℃ of inoculation acetobacter xylinums, and oxygen partial pressure is 20.5kPa.Ferment and collect the top fiber sheet after 6 days, clean up, carry out the particle that cut growth is 7mm.Saccharification is handled, and is 90 ℃ of dippings 5 minutes down in 12% the liquid glucose in concentration, and the cooling can is stand-by.
2, the preparation of fresh pineapple particle:
Get fresh pineapple, peeling is cleaned, and 1.0%NaCl solution soaked 15 minutes.Cut into the cubic block of 3mm then, cleaning, desalting, 75 ℃ flooded 8 minutes down in 5.5% the liquid glucose, and the cooling can is stand-by.
Contain the milk beverage preparation of Coconut Juice fermentation polyoses grain and fresh pineapple particle:
1) milk is put into pill tank, below 7 ℃;
2) steady dissolution agent combination: 120 kg of pure water purification, temperature 85-88 ℃, dissolved 13 minutes, be cooled to below 30 ℃ stand-by;
3) stabilizing agent and milk mix, and add while stirring;
4) acidity regulator dissolving: double centner pure water, normal-temperature dissolution;
5) milk acidification: acid solution evenly is sprayed in the milk system, and the limit edged stirs;
6) homogeneous: the milk base-material is preheated to 70 ℃, and homogenization pressure is 25mpa;
7) milk system sterilization: 135 ℃, 3 seconds, be cooled to after the sterilization below 30 ℃ and be stored in the aseptic tank;
8) Coconut Juice fermentation polyoses grain and fresh pineapple particle sterilization: after two kinds of fruit grains were mixed, through 90 ℃, sterilization in 8 minutes was cooled to below 35 ℃ and is stored in the aseptic tank;
9) aseptic mixing: milk: the fruit grain is 100: 7, the aseptic measuring pump flow of milk is 1850L/h, and the aseptic measuring pump flow of fruit grain is 130L/h, and quantitative mixed product mixes through mixing valve, through static mixer, after mixing, dynamic mixer carries out sterile filling; The mixing speed of dynamic mixer is 60 rev/mins.
Product detects:
1) protein 1.5%, pol: 6.0%, and pH:4.1;
2) finished particle content range 3.7-4.2%, deviation is 0.5%;
Embodiment 2: contain the milk beverage preparation of Coconut Juice fermentation polyoses grain and fresh aloe particle
According to the method for embodiment 1, difference is:
Prescription (in 1 ton):
Milk: 360 kilograms, white granulated sugar: 60 kilograms, HFCS: 40 kilograms, citric acid: 2.5 kilograms, lactic acid: 1.5 kilograms, modification biological fermentation polysaccharide: 0.3 kilogram, pectin: 1.0 kilograms, sodium carboxymethylcellulose: 2.5 kilograms, Coconut Juice fermentation polyoses grain: double centner, the fresh aloe particle: 80 kilograms, aloe essence: 0.3 kilogram, pure water: 451.9 kilograms
Raw material standard:
Milk: protein 〉=2.90%, fat 〉=3.0%
White granulated sugar, HFCS, citric acid, lactic acid, pectin, sodium carboxymethylcellulose meet relevant national standard;
Modification biological fermentation polysaccharide is an xanthans;
Aloe particle and Coconut Juice fermentation polyoses grain size are the cubic block of 4mm, and proportion is 1.04g/cm
3Its composition has liquid glucose and particle, granule content 〉=60%;
Product detects:
1) protein 1.05%, pol: 8.5%, and pH:4.1;
2) finished particle content range 5.8-6.5%, deviation is 0.7%;
Embodiment 3: the product quality analysis
The product quality analysis mainly comprises the overall merit of the microorganism of protein stability, Coconut Juice fermentation polyoses grain (or fruit vegetable particle) suspension, product mouthfeel and product.With the common dairy products that contain fruit grain sample as a comparison.
1) protein stability evaluation: mainly represent by sensory evaluation and centrifugation rate.Because protein proportion is greater than water and fat, under certain centrifugal force, protein sinks to the centrifuge tube bottom.The centrifugation rate is meant that precipitation capacity accounts for the ratio of sample total amount, and ratio is big more, and rope life protein precipitation is many more, and product stability is poor.Centrifugal force 5000g.Experimental record sees Table 1.
2) fruit granular suspended property: under normal temperature (23-36 ℃) environmental condition, carry out static observation, the distribution of testing product fruit grain.Experimental record sees Table 2.
The check that pulp distributes: the upper, middle and lower three equal parts of the whole product of contracting for fixed output quotas are slowly poured in the clean container, measured its flesh-content then respectively, whether even according to the size proof distribution of particles of data deviation.
Following method is adopted in the detection of fruit grain content:
Checkout equipment
1.0mm standard screen; 0.1 the electronic scale of gram;
Step:
1) weigh the weight of 1.0mm sieve, meter is A.
2) accurate weighing example weight, meter is B.
3) product is poured in the standard screen, crossed water and cleaned 30 seconds, remove milk and liquid glucose.With size sieves inclination 45 degree, static 2 minutes, remove moisture; Wipe screen cloth and sieve water on every side with filter paper, the mixed weight of accurate then weighing particle and sieve, meter is C.
Cubage:
Granule content (%)=(C-A)/B*100
3) sensory test: recruit and taste the volunteer, adopt the mode of blank marking to carry out, mark is high more, and the sign mouthfeel is good more, and preference degree is high more; Test data sheet sees Table 3.
4) microorganism detection: judging security of products by total number of bacteria, Escherichia coli and heat-resisting gemma, is indicator bacteria with heat-resisting gemma.Experimental record sees Table 4.
Table 1 protein stability summary sheet
| Embodiment 1 | Embodiment 2 | The contrast sample | |
| 7 days | Product does not have albumen precipitation, and system is stable, centrifugation rate 0.15 %; | Product does not have albumen precipitation, and system is stable, centrifugation rate 0.2 %; | Product does not have albumen precipitation, and system is stable, centrifugation rate 0.25% |
| 25 days | Product protein is steady | Product protein is steady | The product protein stabilization, |
| Fixed, centrifugation rate 0.16%; | Fixed, centrifugation rate 0.2%; | Slight precipitation, centrifugation rate 0.35% | |
| 45 days | Slight white depositions, centrifugation rate 0.35%; | Slight proteins precipitate is arranged, centrifugation rate 0.4%; | Slight protein precipitation, slight fat floating, centrifugation rate 0.5% |
| 65 days | A small amount of white depositions, centrifugation rate 0.7% | A small amount of proteins precipitate, centrifugation rate 0.6% | A small amount of protein precipitation and fat floating, centrifugation rate 1.0% |
| 85 days | White depositions begins to increase centrifugation rate 1.2% | A spot of sediment, slight protein precipitation, slight fat floating, centrifugation rate 1.1% | Protein precipitation is obvious, centrifugation rate 1.8 %, and the product packing box bottom becomes " congee shape " |
| 115 days | Sediment begins to increase centrifugation rate 2.0% | Sediment begins to increase centrifugation rate 1.8% | Sediment increases rapidly, showed increased, centrifugation rate 3.5%; Protein-based layering; |
| 150 days | White depositions is apparent in view, centrifugation rate 2.7% | Sediment obviously occurs, centrifugation rate 2.5% | The protein layering is serious, and product bleed, product shake up back centrifugation rate 5.0%; |
Conclusion: the protein stability of above data declaration product of the present invention is good, can make stable being present in the product of lactoprotein, has significantly reduced the coagulative precipitation of albumen;
The analysis of the fruit granular suspended property of table 2
Conclusion: above data show that product upper, middle and lower layer granule content is even, and the fruit grain can be good at being suspended in the product; The granule content deviation of different product is little, proves that also online sterilized mixing techniques makes even particle distribution;
Table 3 product of the present invention is tasted the result data table
Experiment conclusion: above data show, no matter product of the present invention is in local flavor, mouthfeel or tangible improvement is all arranged, degree of the liking height in market on nutritional labeling.
The microbiological analysis of table 4 product
Experiment conclusion: above data show that product safe and sanitary of the present invention meets the requirement of commercial sterilization, proves that fully the selection of product technological parameter, granular size meets product demand fully.
Claims (15)
1, a kind of dairy produce that contains the fruit grain, per 100 weight portion products contain following component:
Dairy produce: the 30-80 weight portion,
Be revised as: breast or dairy products: the 30-80 weight portion
The fruit grain: 1-1 5 weight portions,
Combination of stabilizers: the 0.2-1.0 weight portion,
Acidity regulator: 0.25-0.6 weight portion;
Wherein combination of stabilizers is made up of modification biological fermentation polysaccharide and thickener, and modification biological fermentation polysaccharide and thickener ratio are 1: 20-20: 1; Wherein the modification biological polysaccharide is selected from least a in xanthans, gellan gum, hot gel, the pullulan, and thickener is selected from least a in cellulose gum, pectin, alginate, carrageenan, guar gum, locust tree beanpod glue, microcrystalline cellulose, gelatin, agar, the starch;
The fruit grain is made up of 5-95% Coconut Juice fermentation polyoses grain and 95-5% fruit vegetable particle; Wherein the fruit vegetable particle is that the fresh fruit of vegetables cutting is formed particle, handles through sugaring, makes fruit vegetable particle proportion reach 0.95-1.1g/cm
3Coconut Juice fermentation polyoses grain is that coconut milk is inoculated the acetobacter xylinum fermented and cultured, collects the top fiber polysaccharide, cuts into particle, handles through sugaring, makes pectin grain proportion reach 0.95-1.1g/cm
3
Coconut Juice fermentation polyoses grain and fruit vegetable coating of particles are respectively the particle of diameter 2-15mm, or 2-15mm
3Cubic block, or the pane of long 1-15mm, wide 1-10mm, or irregularly shaped particles.
2, according to the dairy produce of claim 1, wherein said breast or dairy products are selected from cow's milk, sheep breast, horse breast, camel breast, sour milk or its milk powder.
3, according to the dairy produce of claim 1, wherein said modification biological polysaccharide is selected from gellan gum; Thickener is selected from sodium carboxymethylcellulose.
4, according to the dairy produce of claim 1, it is to be in the liquid glucose of 5-20% with fruit vegetable particle or Coconut Juice fermentation polyoses grain in concentration that wherein said sugaring is handled, at temperature 65-90 ℃ of dipping 1-15 minute down.
5, according to the dairy produce of claim 4, wherein said fruit vegetable particle is selected from one or more particle of aloe, orange, pineapple, grape, pawpaw, mango, strawberry, pears, cucumber, celery, radish kind, tomato, coconut meat.
6, according to each dairy produce of claim 1-4, wherein said acidity regulator is selected from one or more in citric acid, lactic acid, malic acid, the phosphoric acid.
7, according to each dairy produce of claim 1-4, wherein also contain flavoring essence.
8, according to each dairy produce of claim 1-4, wherein also contain sugar or vitamin or mineral matter.
9, according to each dairy produce of claim 1-4, wherein also contain fruit-vegetable fibre.
10, the described production method that contains fruit grain dairy produce of a kind of claim 1 may further comprise the steps:
1) combination of stabilizers and breast or dairy products are fully dissolved with water respectively after, mix;
Be revised as: " combination of stabilizers is fully dissolved with water and is then fully mixed with breast or dairy products, evenly "
2) above-mentioned 1) mixed liquor in add acidity regulator, homogeneous, the sterilization, be stored among the aseptic tank A;
3) particle that the fresh fruit of vegetables cutting is formed is in the liquid glucose of 5-20% in concentration, floods 1-15 minute down at temperature 65-90 ℃, makes fruit vegetable particle proportion reach 0.95-1.1g/cm
3Coconut milk being inoculated the acetobacter xylinum fermented and cultured, collect the top fiber polysaccharide, cut into particle, is in the liquid glucose of 5-20% in concentration, floods 1-15 minute down at temperature 65-90 ℃, makes proportion reach 0.95-1.1g/cm
3, obtain Coconut Juice fermentation polyoses grain;
4) with above-mentioned 3) fruit vegetable particle and Coconut Juice fermentation polyoses grain mix, then at 90-120 ℃, 30 seconds-10 minutes sterilization treatment are stored among the aseptic tank B;
5) with newborn system among the aseptic tank A and the aseptic mixing filling of fruit grain among the aseptic tank B.
11, according to the production method of claim 10, wherein the preparation of Coconut Juice fermentation polyoses grain comprises and gets coconut milk, filtration, pol adjustment, sterilization, cooling, inoculation acetobacter xylinum, ferments, collects polysaccharide, cutting that wherein fermentation temperature is 25-40 ℃ in the step 3); Fermented 120 hours; Oxygen partial pressure 20-25kPa; Atmospheric pressure is 100-120kPa; Clean after the cutting, in concentration is 9% liquid glucose, carry out sugar then and soak processing, make proportion reach 0.95-1.1g/cm
3
12, processing condition is 30-70 ℃ according to the production method of claim 10, step 2 wherein), pressure 15-30mpa, and sterilization is adopted 90-140 ℃, 4 seconds to 15 minutes, is stored in the aseptic tank after being cooled to 30 ℃.
13, according to the production method of claim 10, what wherein the sterilization treatment in the step 4) adopted is the tubular type sterilization machine, and power is displacement pump, 90-120 ℃, and 30 seconds-10 minutes sterilization treatment.
14, according to the production method of claim 13, it is following 40 seconds at 115 ℃ wherein to sterilize.Revise: according to the production method of claim 13, wherein sterilization is 115 ℃, 40 seconds.
15, according to each production method of claim 10-13; wherein the aseptic mixing filling of step 5) is undertaken by aseptic mixing apparatus assembly; this assembly comprises aseptic measuring pump, static mixer, dynamic mixer and aseptic canning machine; this sterile sets is by the protection of high temperature filtrated air protective layer; the heat steam temperature is 105.0-130.0 ℃, and pressure is 1-3kg/cm
2Wherein static mixer adopts the Internal Pipe Thread form; Have stirring in the dynamic mixer, mixing speed is 15-70 rev/min.
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