CN101933535A - Yoghourt containing cereal particles and fruit particles and production method thereof - Google Patents
Yoghourt containing cereal particles and fruit particles and production method thereof Download PDFInfo
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Abstract
The invention provides yoghourt containing cereal particles and fruit particles and a production method thereof. The yoghourt contains 0.5-14 percent of cereal particles and 0.5-14 percent of fruit particles, wherein the cereal comprises one or more of wheat and beans; and the fruit comprises one or more of orange, mulberry, raspberry, blueberry, cranberry, crowberry, strawberry, cherry, black currant, grape, apple, pineapple, pear, peach, mango, pawpaw, pomelo, Chinese gooseberry, apricot and the like. Through reasonable proportion and proper process, the invention provides a new yoghourt product to enrich the market, and the yoghourt has the advantages of rich nutrition, reasonable match of meals and excellent stability during shelf life.
Description
Technical field
The invention relates to sour milk and production method thereof that a class contains cereal-granules and fruit particle.
Background technology
(yogurt is to be main material with ox (sheep) breast or reconstituted milk yoghurt) to sour milk, through sterilization, fermentation, stirring or do not stir, adds or do not add a kind of dairy products that other compositions are made.Sour milk is nutritious, and except that the whole nutritional labelings that kept raw material milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, as Vb1, Vb2, Vb6, Vb12 etc.The lactic acid bacteria that contains in the sour milk can secrete the material useful to health when breeding in the enteron aisle of human body, also can produce the material that some strengthen immunologic function, can improve human immunity, wards off disease.Sour milk also have promote gastric secretion, improve appetite, strengthen digestion, safeguard the gut flora ecological balance, suppress harmful bacterium to the invasion of enteron aisle, suppress saprophytic bacteria in the growth of enteron aisle, prevent health-care effect such as aging.Sour milk has become the food that people generally like.
At present, according to the requirement of people to health and/or taste, in sour milk,, different types of fruit grain of chewing mouthfeel that provides becoming a kind of development trend to produce novel sour milk by being provided, it is numerous in variety, nutritious and have the particles contained mouthfeel of chewing that this class contains the sour milk of fruit grain, more and more is subjected to consumer's favor.
On the other hand, cereal comprise wheat class (as wheat, barley, rye, oat), rice class (as rice), coarse food grain class (as corn, Chinese sorghum, buckwheat, seed of Job's tears, millet), beans (as red bean (comprising red bean), mung bean, black soya bean, kidney bean) etc., be main, the most economical heat energy source of human body.State food health plan (PNNS) is advised people's food grain food strongly, because be rich in complex carbohydrate in the cereal, can provide " plain energy ", help nutrient balance, and digestive utilization ratio is also very high; Also be rich in cellulose in the cereal, help improving function of intestinal canal, reduce the cholesterol level in the blood, angiocardiopathy and diabetes are had prevention effect.In addition, cereal also provides multiple element such as vegetable protein, magnesium, potassium, phosphorus, iron and vitamin E and B family vitamin etc.Needed by human body heat energy has 80% approximately, protein has 50% all to be provided by cereal material approximately.
If can be with sour milk and cereal mixed edible, complementation by the two nutrition, make the kind of food carbohydrate, gal4 amino acid and quantity more near the physiological requirements of human body, to improve the value that milk and cereal are utilized by human body comprehensive, no matter the combination of dairy products and cereal all is a kind of way that be highly profitable from nutrition or from the research and development of sour milk products.
Yet, seldom see at present with cereal and sour milk particularly the technology that combines of fruit yogurt report.
Summary of the invention
One object of the present invention is to provide a class to contain the sour milk of cereal-granules and fruit particle, and cereal and fruit are combined with sour milk is effective, and a kind of new sour milk products is provided, and increases the sour milk products kind, the demand of giving more nutrition of product and taste simultaneously.
Another object of the present invention is to provide a kind of sour milk that contains cereal-granules and fruit particle, when giving rich choice of products nutrition and delicious mouthfeel, make product have good stable.
Another object of the present invention is to provide a kind of described method that contains the sour milk of cereal-granules and fruit particle of producing,, meals collocation nutritious to produce reasonably contains the sour milk of cereal-granules and fruit particle, and, make the sour milk of producing have good stability further by reasonably filling a prescription and proper production process.
At first, the invention provides a kind of sour milk that contains cereal-granules and fruit particle, is benchmark with the gross weight of this sour milk, wherein contains: cereal-granules 0.5%～14% and fruit particle 0.5%～14%.Except that specifying, content described in the present invention and ratio are weight content and ratio.
Sour milk of the present invention, containing simultaneously to provide cereal-granules and the fruit particle of chewing mouthfeel, and the nutrition combination with cereal, fruit and sour milk has increased the sour milk products kind, has enriched sour milk market.Sour milk products of the present invention, nutritious, delicate mouthfeel, aromatic can be done generation meal, can satisfy the consumer to a certain extent to sour milk products local flavor, nutrition and healthy requirement.
The present invention from the nutrition of cereal, fruit yogurt, grow smell, each side such as influence each other considers, and various cereal and fruit carried out a large amount of combination collocations, after groping experiment repeatedly, proposes following preferred compositions scheme of the present invention:
According to preferred specific embodiments of the present invention, in the sour milk that contains cereal-granules and fruit particle of the present invention, described cereal comprises one or more in wheat class, the beans, and is preferred more than two kinds.Preferably, described wheat class comprises wheat, barley, rye, oat, most preferably is the combination of barley and oat; Described beans comprises red bean, mung bean, black soya bean, kidney bean, most preferably is the combination of red bean and black soya bean.
In the combination of barley of the present invention and oat, the ratio between described barley and the oat is preferably 1: 0.2～and 5, more preferably 1: 1～3, most preferably be about 1: 2.Barley contains compositions such as protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, allantoin; Wherein the phosphorous and niacin of institute is the hat of content in the cereal; Barley is a kind of low sodium of delicious food, the health food of low fat, and the function of improving digestion and alleviate constipation is arranged, and it both can provide energy, can help fat-reducing again.The fat content shelter of oat has first of the cereal, and its fat mainly is made of monounsaturated fatty acid, linolenic acid and linolenic acid; Oat contains 8 seed amino acids and the vitamin E of needed by human body again, also contains vitamin B1, B2 and folic acid, and several mineral materials such as calcium, phosphorus, iron, zinc, manganese and trace element; Oat not only nutritional labeling is abundant, and nutritive value is high, has been listed in health food.From the nutrition angle barley, oat and fruit yogurt are organically combined among the present invention, a kind of meals collocation is reasonable, nutritious, the high-quality meal replacing food of the strong coordination of the fragrant milk of wheat and provide.
In the combination of red bean of the present invention and black soya bean, the ratio between described red bean and the black soya bean is preferably 1: 0.2～and 5, more preferably 1: 0.5～2, most preferably be about 1: 1.Red bean contains protein, fat, carbohydrate, vitamin B complex, potassium, iron, phosphorus etc., red bean can promote cardiovascular activation, increase enterogastric peristalsis, reduce constipation, promotion is urinated, can effectively promote toxin expelling, be good for the stomach in addition in addition promote the production of body fluid, the effect of clearing damp benefit gas, be good medicinal and healthy food.Black soya bean has high protein, characteristic low in calories; Black soya bean contains 18 seed amino acids; Also contain 19 kinds of oleic acid, wherein unsaturated fatty acid content reaches 80%, and absorptivity is up to more than 95%, and decapacitation is satisfied outside the needs of human body to fat, reduces the effect of blood cholesterol in addition; Trace element is all very high as the content of zinc, copper, magnesium, molybdenum, selenium, fluorine etc. in the black soya bean, and is extremely important to delaying human body caducity, reduction blood viscosity etc.; Crude fiber content can promote digestion up to 4% in the black soya bean, prevents that constipation from taking place.Black soya bean contains abundant E family and B family vitamin, and the effect of beautifying face and moistering lotion is arranged.The fruit yogurt that comprises red bean, black soya bean provided by the present invention also is that a meals collocation is reasonable, nutritious, beans are fragrant and the high-quality food of milk coordination.
According to specific embodiments of the present invention, in the sour milk that contains cereal-granules and fruit particle of the present invention, described fruit comprises one or more in orange, mulberries, raspberry, blueberry, Cranberry, the red certain kind of berries, strawberry, cherry, blackcurrant, grape, apple, pineapple, pears, peach, mango, pawpaw, grapefruit, Kiwi berry and the apricot etc.These fruit can be arranged in pairs or groups arbitrarily with the kind of cereal in the sour milk of the present invention, and differently flavoured sour milk products is provided.According to the preferred embodiments of the invention, take all factors into consideration cereal, fruit, sour milk nutrition, grow smell, influence each other etc., the combination collocation scheme of preferred cereal provided by the invention and fruit is: barley+oat+Huang Tao, barley+oat+pineapple, black soya bean+red bean+mulberries, black soya bean+red bean+blueberry, barley+oat+heart of a lotus seed benevolence+orange, barley+oat+cherry+Cranberry, red kidney bean+navy bean+strawberry ...Ratio between described fruit particle and the cereal-granules is preferably 0.3～2: 1, most preferably be about 1: 1.
According to a specific embodiments of the present invention, provided a kind of sour milk that contains barley+oat+pineapple.Pineapple wherein is the treasure of relieving summer heat midsummer, quenching one's thirst, and also is good fat-reducing, healthy fruit.The pineapple nature and flavor are sweet flat, have functions such as stomach strengthening and digestion promoting, tonifying spleen antidiarrheal, clearing stomach quench one's thirst.The collocation of pineapple and barley+oat, and add in the sour milk with rational amount, no matter sour milk products all has high-quality from aspects such as nourishing healthy angle, meals collocation angle, flavor coordination, and the present invention adopts the combination of barley+oat+pineapple, by rational prescription and control appropriate process, can be the stability that realizes sour milk and give security.
According to another specific embodiments of the present invention, provided a kind of sour milk that contains red bean+black soya bean+mulberries.Mulberries wherein not only contain 16 seed amino acids such as Lys, Glu, His, and multivitamin and multiple organic acid such as VB1, VB2, VB3, VC, VE, also contain nutritional labelings such as mineral element such as iron, zinc, calcium, phosphorus and carrotene, cellulose, pectin, glucose, sucrose, fructose, have clearind deficient heat, protect that liver is supported kidney, inducing diuresis for removing edema, the crow of relieving the effect of alcohol, nourish blood of calming the nerves sends out, delays senility, regulates immunity, the growth of promotion hematopoietic cell, anti-mutagenesis, anti-ageing, hypoglycemic, reducing blood lipid, protects health-care effect such as liver.The collocation of mulberries and red bean+black soya bean, and add in the sour milk with rational amount, no matter this sour milk products has high-quality equally from aspects such as nourishing healthy angle, meals collocation angle, flavor coordination, and the combination of mulberries+red bean+black soya bean can be the stability that realizes the sour milk quality and gives security.
In the sour milk that contains cereal-granules and fruit particle of the present invention, for the good mouthfeel of chewing is provided, described cereal-granules and fruit particle can be whole grain cereal or whole fruit grain, or be regular or erose graininess such as primary circle spheroid, cylinder, square, cuboid, pulp shape and/or fibrous.Grain diameter or length are more preferably greater than equaling 1mm, and preferred grain diameter or length are not more than 30mm, preferably are not more than 15mm.The particle size of control cereal-granules and fruit particle helps producing and the stability of product.
In the sour milk that contains cereal-granules and fruit particle of the present invention, clean fruit grain (cereal-granules and fruit particle) content can more or less be adjusted in described scope according to different product kind or taste demand, controls preferably that the total amount of cereal-granules and fruit particle is 1%～15% in the product.
According to specific embodiments of the present invention, sour milk of the present invention is to mix with the sour milk base-material by the jam that will contain cereal-granules and fruit particle to obtain, and wherein, the amount of described jam is preferably 3%～20% of sour milk gross weight.
The sour milk that contains cereal-granules and fruit particle of the present invention, wherein, used sour milk base-material is by ferment-fermented the forming of raw material milk inoculating lactic acid bacterium through standardization.Raw material milk as fermentation substrate is meant the fresh milk that meets China fresh cow's milk acquisition criteria GB6914, also can be to go back original product by what milk constituents such as milk powder, condensed milk, lactalbumin reduction was made, can be the milk of high fat, full-cream, degreasing or partially skimmed.As the preferred embodiments of the invention, raw material milk total solids content is 11%～14%, and more preferably 12%～14%, non-fat milk solids is not less than 8.5%, the sour milk base-material aromatic flavour of producing, and curdled milk is solid, thickness, smooth surface, sour and sweet palatability, and viable count height wherein.The process of raw material milk inoculating starter fermentation can be carried out according to the routine operation in affiliated field, wherein can also add an amount of sweet taste material (as sucrose) and yoghourt stabilizer etc. in raw material milk.In the sour milk of the present invention, described starter culture can comprise one or more in lactobacillus bulgaricus (Lactobacillusbulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacillus casei) and the Lactobacillus rhamnosus (Lactobacillus GG) etc.According to preferred specific embodiments of the present invention, described starter culture comprises streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium and lactobacillus acidophilus.
The sour milk that contains cereal-granules and fruit particle of the present invention, wherein, the described jam that contains cereal-granules and fruit particle can be meant mixing of jam that contains cereal-granules and the jam that contains fruit particle, also can be the jam that contains cereal-granules and fruit particle simultaneously, described jam is meant that with cereal, fruit and sugar etc. be primary raw material, through preliminary treatment, boiling, fragmentation, batching, the sauce shape product that operation makes (in referring to GB/T 22474-2008 to the definition and the requirement of jam, part fruit that can be wherein among the present invention is alternative with cereal) such as concentrate.Described jam can be commercially available from the market.Usually, cereal-granules and fruit particle evenly distribute in this jam, and this jam becomes homogeneous (uniform) fluid.The jam that contains cereal-granules and fruit particle among the present invention also can prepare voluntarily, for example, at first as required with the cereal of handling well, fruit and an amount of water, stabilizing agent, sugar and/or generation sugar mixing, wherein clean fruit grain content of control and soluble solid content satisfy requirement of the present invention (requiring soluble solid content to be preferably 25%～65% among the present invention), and cereal and fruit are evenly suspended in this jam by the addition of regulating sugar in this jam and/or stabilizing agent, also selectivity adds proper amount of edible essence as required, sterilization can obtain being applicable to the production raw material jam that contains the sour milk of cereal-granules and fruit particle of the present invention.Clean fruit grain content in the final products of the present invention considers that from actual production the clean fruit grain content in the jam usually should be in 25%～70% scope.
For further regulating mouthfeel and the local flavor that contains the sour milk of cereal-granules and fruit particle of the present invention, improve the product nutritive value, or improve product appearance, (for example: vitamin and/or trace mineral element, addition are generally 0.01%～1% of product gross weight also can to contain flavoring essence and nutrient in the fruit yogurt prescription that contains cereal of the present invention; Water-soluble dietary fiber, addition be generally the product gross weight 0.5%～5%) etc. in one or more.Described flavoring essence can be one or more in artificial compound essence, natural essence and the natural equivalent essence; Described nutrient can comprise one or more the combination in vitamin A, vitamin B complex, vitamin C, vitamin D, vitamin E, omega3, phytosterol, folic acid, nicotinic acid, choline, l-cn, ferrous sulfate, ironic citrate, EDTA iron, zinc sulfate, zinc gluconate, taurine, calcium lactate, milk calcium, sodium selenite, magnesium sulfate and the magnesium gluconate etc.The kind of these materials is selected and addition all can be operated according to the ordinary skill in the art.
The all commercially available acquisition of used each raw material among the present invention, each raw material should meet the correlated quality standard-required.Sour milk of the present invention, its sanitary index, physical and chemical index etc. also should meet the regulation of correlated quality standard.
According to specific embodiments of the present invention, the inventor finds under study for action, because the selected grain component complexity of the present invention, wherein contain a large amount of starch, join in the sour milk with a large amount of active bacterium, may the quality of sour milk be exerted an influence, and the starch in the cereal easily returns living phenomenon under the stored under refrigeration condition of sour milk, be better quality and the shelf stable of guaranteeing sour milk products of the present invention, according to the preferred embodiments of the invention, the cereal among the present invention is to join in the sour milk later on through 85～95 ℃ of preliminary treatment of handling 15～30 minutes in the environment (for example being the environment that cereal is immersed the aqueous solution) of pH3.6～4.6 to go.More preferably, described cereal-granules is to join in the sour milk later on through 85～95 ℃ of preliminary treatment of handling 15～30 minutes in the environment of pH3.6～4.6, Brix30～65 to go.PH wherein can be by realizations such as acidity regulator such as citric acid, malic acid, and described Brix value can be by realizations such as interpolation sugars.Living phenomenon appears returning in the starch that such pretreating process can be avoided or slow down in the cereal in the storage process of sour milk, and can reach the cereal slaking simultaneously and (preferably control the unsuitable overcuring of cereal among the present invention, to avoid separating out in a large number of starch, should be non-caked as far as possible between the cereal-granules after the slaking, do not produce the phenomenon of uniting) and to the effect of cereal-granules sterilization, and, join the stability that also helps keeping the sour milk system in the sour milk through pretreated like this cereal.Above-mentioned pretreating process can be finished in the manufacturing process of jam, for example, cleaned cereal (if handling for 85～95 ℃ at above-mentioned sour environment, cereal was difficult to reach the slaking requirement in 15～30 minutes, can carry out the suitable processing of precooking to cereal), fruit and an amount of water, stabilizing agent, sugar and/or generation sugar mix, regulate pH3.6～4.6, Brix value (%) 30～65, handled 15～30 minutes, and obtained the jam that jam contains cereal-granules and fruit particle for 85～95 ℃.
In the experimental study of the sour milk that contains the oat particle of the present invention, the inventor finds that the oat after common the shelling is in the process of conventional boiling, color is become dark brown by khaki, and the bending of oat grain wheat body, rough surface, not mellow and full, impact for product sensory.According to the preferred embodiments of the invention, the present invention can further carry out alkali lye (food-grade NaOH solution to the oat grain after shelling, concentration 2%) handle, remove the inner casing of oat, carry out boiling after the cleaning again, oat grain wheat body can be unfolded like this, and smooth surface is mellow and full, color is a milk yellow, and sour milk sense organ and quality are comprehensively promoted.The preferred Australian selected oat of oat among the present invention, full grains, the yield height, grain shape is good after boiling.
In the experimental study of the sour milk that contains the beans particle of the present invention, beans is rich in protein, lipid, starch and trace element, good nutritive value is arranged single food beans but beans lacks fragrance, be difficult to excite consumer's appetite, just can solve the problem of nutrition, mouthfeel, local flavor combination by adding shortcoming that fruit remedies beans in the sour milk simultaneously among the present invention.In addition, in the sour milk that contains red bean and/or black soya bean of the present invention, if beans boiling or sugaring treatment process according to routine, beans after the processing tends to occur color and luster heterogeneity or sugaring inequality, and aberration, problem such as consuming time are arranged, and these beans are added the jam that fruit, white granulated sugar are processed into, at the sour milk storage period still the phenomenon that beans brings back to life fast can appear, mouthfeel is strong, makes the whole local flavor variation of sour milk, is difficult to a series of situations such as digestion after human body is edible.Among the present invention at these situation tailor-make the technology of following preliminary treatment beans: beans is soaked 4～8h in 20～40 ℃ of clean waters, then water pH is adjusted into 2.8～4.6, vacuum-0.06～-make water boiling slaking 30～90min (or the boiling point of control water 60～70 ℃) under the 0.09MPa, then vacuum-0.06～-0.09MPa, add liquid glucose (as the aqueous solution of white granulated sugar, sugar concentration 30～70%) soak at room temperature 1～2h, pull beans then out, can process processing with fruit according to technology of the present invention.This preliminary treatment can guarantee nutritive value and the integrality of beans to greatest extent, slowed down the speed that beans brings back to life greatly, make beans and fruit carry out balance and merge, the jam of making like this, fragrance and the ingenious fusion of the sweet glutinous mouthfeel of beans that beans particle integrity, sweet acid be good to eat, have fruit; More help the high-quality of sour milk products.
On the other hand, the present invention also provides a kind of described method that contains the sour milk of cereal-granules and fruit particle of producing, and the method comprising the steps of:
Will be through the raw material milk inoculating lactic acid bacterium leavening agent of standardization, fermentation obtains the sour milk base-material;
Aseptic cereal-granules and fruit particle are mixed with the sour milk base-material;
Can obtains the described sour milk products that contains cereal-granules and fruit particle.
Production of the present invention is described to be contained in the method for sour milk of cereal and fruit particle, describedly contains the jam of cereal and fruit and mixing of sour milk base-material, can by in a material-compound tank, carry out and agitation as appropriate evenly after, carry out can then; According to preferred version of the present invention, be to utilize on-line mixing device (static mixer) with described jam and the sour milk base-material on-line mixing that contains cereal and fruit, evenly directly can of back of on-line mixing, utilize the mode of this on-line mixing, can suitably adjust the mixed traffic of this jam and sour milk base-material according to formula for a product, this jam and sour milk base-material are fully mixed.
Packaged form to product among the present invention does not have particular requirement, can adopt the packaged form of common in the market fruit yogurt.For example, packing mostly is the plastic cup of materials such as PP, PS and HDPE, and also can select the dixie cup packing for use for convenient transportation, factor such as improve the grade.
Except that above-mentioned explanation, the conventional equipment under operation of specifically not mentioning in the production technology of the present invention and device therefor all can adopt in the field or carry out with reference to the prior art in fruit yogurt field.
The present invention produces the sour milk that contains cereal-granules and fruit particle that obtains, enriched produce market, not only kept the quality of cereal, fruit and sour milk itself, delicate fragrance is sour-sweet more to make taste, nutritious, can satisfy more nutrition of consumer and taste demand.The sour milk that contains cereal and fruit particle of the present invention, the meals collocation rationally, and is nutritious, can be used as meal replacing food, helps healthy.In addition, the sour milk that contains cereal and fruit particle of the present invention also has good stable when having abundant nutrition and delicious mouthfeel concurrently.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1, barley+oat+pineapple fruit yogurt and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 820.0Kg,
Barley+oat+pineapple jam 180.0Kg.
Employed barley+oat in the present embodiment+pineapple jam is what prepare in accordance with the following methods:
The barley, the oat (wherein, the selected oat of the elite Australia of oat, full grains) that clean up are added the material-compound tank heating with appropriate amount of purified water, open and stir, add an amount of stabilizing agent (as pectin), add pineapple (dicing in advance) and sucrose when temperature reaches 85 ℃, and add an amount of essence, regulate material liquid pH value about 4.0, Brix value (%) is about 35, handles 25 minutes at 90 ℃, is cooled to then below 30 ℃, obtain barley+oat+pineapple jam, standby; Wherein, barley, the oat overwhelming majority are ripe whole grain, the pineapple particle is the basic square of 12 * 12 * 12mm, jam pH value about 4.0, Brix value (%) about 35, particle is suspended dispersed in sauce, and is non-caked between the particle, do not unite, clean fruit grain content about 60% (wherein barley: oat: pineapple is about 1: 2: 1).
Employed sour milk base-material is produced by milk plant, Inner Mongolia Yili Industry Group Co., Ltd Beijing in the present embodiment, and production technology is as follows:
1, raw material milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle (water, alkali, salt, nitrate, nitrite, formaldehyde, sodium thiosulfate, starch), antibiotic, the alcohol experiment, boil several indexs such as experiment and detect, meet relevant national standard;
2, raw material milk is preheating to 50～70 ℃ through standardization, adds an amount of white granulated sugar, yoghourt stabilizer (as pectin+starch) makes it be dissolved in the milk equably; Carry out homogeneous, homogenization pressure is 18MPa; Cool to 42～44 ℃ then, add freeze-dried vaccine powder (bacterial classification comprises streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium and lactobacillus acidophilus), mix heat-preservation fermentation 3.5～6h; Cool to 4～25 ℃ afterwards, obtain the sour milk base-material, standby.The protein content of sour milk base-material 〉=3.0%, fat content 〉=3.0%, non-fat solid 〉=8.5%.
Among the present invention, sour milk base-material and barley+oat+pineapple jam are carried out on-line mixing by the on-line mixing device, can all contains barley+oat+pineapple jam more equably in each packing of product, obtain the barley+oat+pineapple fruit yogurt product of present embodiment.
After testing, barley+the oat of present embodiment+pineapple fruit yogurt product, can under 0～6 ℃ of refrigeration of low temperature, preserve to reach and do not occur unacceptable layering, precipitation and fat floating phenomenon in 21 day shelf-life, and suspension and the distributing homogeneity of fruit grain in system be good.And, in the storage life, the phenomenon of bringing back to life of no cereal starch, product keeps fine and smooth, smooth mouthfeel, and Mai Xiang, milk and fruit fragrance are coordinated, and strong aromatic, local flavor is fine.
Embodiment 2, red bean+black soya bean+mulberries fruit yogurt and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 880.0Kg,
Red bean+black soya bean+mulberries jam 120.0Kg.
Wherein, the prescription of described sour milk base-material is (in basic 1 a ton):
Milk 920.0Kg
Yoghourt stabilizer (pectin+starch+gelatin) 10Kg
White granulated sugar 70Kg
YC-380 (CHR HANSEN freeze-drying lactobacillus) 250DCU
LGG (Lactobacillus rhamnosus) 10g
Above-mentioned each raw material weight and be 1000kg substantially.
Raw material standard:
Milk: meet the GB6914 standard;
The production technology of red bean+black soya bean+mulberries jam mainly comprises: at first will select black soya bean after the classification, red bean (primes) soaks (about 20～30 ℃ of room temperature in the aqueous solution, 6h), vacuum cooked (water pH is adjusted into 3.0 at sour environment then, vacuum-0.06MPa, 30min), carry out vacuum sugar-soaking (vacuum-0.06MPa, sugared concentration 60% after outwelling sour water, about 1h), drop sugar then; Beans afterwards and appropriate amount of purified water add the material-compound tank heating, open and stir, and add an amount of stabilizing agent, sucrose, mulberries fruit grain, it is about 3.8 to regulate material liquid pH value, and Brix value (%) was about 60,95 ℃ of processing 15 minutes, be cooled to below 30 ℃, obtain red bean+black soya bean+mulberries jam, standby.Wherein red bean, black soya bean and the mulberries overwhelming majority are whole fruit grain, mulberries length average out to 20mm, and jam pH value is about 3.8, and Brix value (%) is about 60, a fruit content about 55% (wherein red bean: black soya bean: mulberries are about 1: 1: 2); In this jam, beans particle integrity, sweet acid are good to eat, and the fragrance and the ingenious fusion of the sweet glutinous mouthfeel of beans of fruit are arranged.
Each material performance index meets the correlated quality standard-required.
The production method of the red bean+black soya bean of present embodiment+mulberries fruit yogurt mainly may further comprise the steps:
1, raw material milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle (water, alkali, salt, nitrate, nitrite, formaldehyde, sodium thiosulfate, starch), antibiotic, the alcohol experiment, boil several indexs such as experiment and detect, meet relevant national standard.
2, raw material milk is preheating to 50～70 ℃ through standardization, and adding white granulated sugar, yoghourt stabilizer make it be dissolved in the milk equably; Carry out homogeneous, homogenization pressure is 18MPa; 95 ℃/300s sterilization cools to 42～44 ℃ then, adds freeze-drying lactobacillus YC-380 and LGG, mixes heat-preservation fermentation 3.5～6h; Cool to 4～25 ℃ afterwards, obtain the sour milk base-material, standby.This sour milk base-material is detected: the gross weight with this base-material is a benchmark, protein content 〉=3.0% wherein, fat content 〉=3.0%, non-fat solid 〉=8.5%.
3, sour milk base-material and red bean+black soya bean+mulberries jam are carried out on-line mixing by the on-line mixing device, can, 260 gram/packings.All contain red bean+black soya bean+mulberries jam in each packing of product more equably, obtain the red bean+black soya bean+mulberries fruit yogurt product of present embodiment.
After testing, red bean+the black soya bean of present embodiment+mulberries fruit yogurt product, can under 0～6 ℃ of refrigeration of low temperature, preserve to reach and do not occur unacceptable layering, precipitation and fat floating phenomenon in 21 day shelf-life, and suspension and the distributing homogeneity of fruit grain in system be good.And, in the storage life, there is not the phenomenon of bringing back to life of cereal starch substantially, beans keeps sweet glutinous mouthfeel, and sour milk products keeps fine and smooth, smooth mouthfeel, the fragrance and the ingenious fusion of milk of beans perfume and fruit, strong aromatic, local flavor is fine.
Embodiment 3, red bean+black soya bean+blueberry fruit yogurt and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 800.0Kg,
Red bean+black soya bean+blueberry jam 200.0Kg.
Raw material standard:
Milk: meet the GB6914 standard;
The production technology of red bean+black soya bean+blueberry jam mainly comprises: at first will select black soya bean after the classification, red bean (primes) soaks (30～40 ℃ in the aqueous solution, 4h), vacuum cooked (water pH is adjusted into 4.0 at sour environment then, vacuum-0.09MPa, 90min), carry out vacuum sugar-soaking (vacuum-0.09MPa, sugared concentration 30% after outwelling sour water, about 2h), drop sugar then; Beans afterwards and appropriate amount of purified water add the material-compound tank heating, open and stir, and add an amount of stabilizing agent, sucrose, blueberry fruit grain, it is about 4.6 to adjust material liquid pH value, and Brix value (%) was about 65,85 ℃ of processing 30 minutes, be cooled to 20 ℃～30 ℃, obtain red bean+black soya bean+blueberry jam, standby.Wherein red bean, black soya bean and the blueberry overwhelming majority are whole fruit grain, and jam pH value is about 4.6, and Brix value (%) is about 65, a fruit content about 50% (wherein red bean: black soya bean: blueberry is about 1: 1: 1); In this jam, beans particle integrity, sweet acid are good to eat, and the fragrance and the ingenious fusion of the sweet glutinous mouthfeel of beans of fruit are arranged.
Each material performance index meets the correlated quality standard-required.
The production method of the red bean+black soya bean of present embodiment+blueberry fruit yogurt mainly may further comprise the steps:
1, raw material milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle (water, alkali, salt, nitrate, nitrite, formaldehyde, sodium thiosulfate, starch), antibiotic, the alcohol experiment, boil several indexs such as experiment and detect, meet relevant national standard.
2, raw material milk is preheating to 50～70 ℃ through standardization, carries out homogeneous, and homogenization pressure is 17MPa; 95 ℃/300s sterilization cools to 42～44 ℃ then, adds freeze-drying lactobacillus YC-380 and LGG, mixes heat-preservation fermentation 3.5～6h; Cool to 4～25 ℃ afterwards, obtain the sour milk base-material, standby.This sour milk base-material is detected: the gross weight with this base-material is a benchmark, protein content 〉=3.2% wherein, fat content 〉=3.2%, non-fat solid 〉=8.5%.
3, sour milk base-material and red bean+black soya bean+blueberry jam are carried out on-line mixing, can by the on-line mixing device.All contain red bean+black soya bean+blueberry jam in each packing of product more equably, obtain the red bean+black soya bean+blueberry fruit yogurt product of present embodiment.
After testing, red bean+the black soya bean of present embodiment+blueberry fruit yogurt product, can under 0～6 ℃ of refrigeration of low temperature, preserve to reach and do not occur unacceptable layering, precipitation and fat floating phenomenon in 21 day shelf-life, and suspension and the distributing homogeneity of fruit grain in system be good.And, in the storage life, there is not the phenomenon of bringing back to life of cereal starch substantially, beans keeps sweet glutinous mouthfeel, and sour milk products integral body gives off a strong fragrance, and local flavor is fine.
The sour milk of the embodiment of the invention 2,3, primary raw material is black soya bean, red bean, raw material belongs to the beans of black and the fruit of black respectively, contain is than the abundanter anthocyan pigment of light beans and fruit and vitamin C, mineral matter, these materials can be well anti-oxidant, anti-ageing, human body is had good health-care effect, and the starch mass-energy that is rich in the beans makes the people produce satiety, can effectively play the purpose of control appetite.
Embodiment 4, barley+oat+cherry+Cranberry fruit yogurt and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 850.0Kg,
Barley+oat+cherry+Cranberry jam 150.0Kg.
Employed barley+oat in the present embodiment+cherry+Cranberry jam is what prepare in accordance with the following methods:
The barley, the oat (wherein, the selected oat of the elite Australia of oat, full grains) that clean up are added the material-compound tank heating with appropriate amount of purified water, open and stir, add an amount of stabilizing agent (as pectin+starch), add cherry and Cranberry (dicing in advance) and sucrose when temperature reaches 85 ℃, and add an amount of essence, regulate material liquid pH value about 3.5, Brix value (%) is about 50, handles 15 minutes at 95 ℃, is cooled to then below 30 ℃, obtain barley+oat+cherry+Cranberry jam, standby; Wherein, barley, the oat overwhelming majority are ripe whole grain, cherry and Cranberry are the granule of whole grain 1/4, jam pH value about 3.5, Brix value (%) about 50, particle is suspended dispersed in sauce, and is non-caked between the particle, do not unite, and clean fruit grain content is about 40%, and (barley wherein: oat: cherry: Cranberry is about 1: 1: 1: 1)
Employed sour milk base-material is identical with embodiment 1 in the present embodiment.
Among the present invention, sour milk base-material and barley+oat+cherry+Cranberry jam are carried out on-line mixing by the on-line mixing device, can, all contain barley+oat+cherry+Cranberry jam in each packing of product more equably, obtain the barley+oat+cherry+Cranberry fruit yogurt product of present embodiment.
After testing, barley+the oat of present embodiment+cherry+Cranberry fruit yogurt product, can under 0～6 ℃ of refrigeration of low temperature, preserve to reach and do not occur unacceptable layering, precipitation and fat floating phenomenon in 21 day shelf-life, and suspension and the distributing homogeneity of fruit grain in system be good.And, in the storage life, the phenomenon of bringing back to life of no cereal starch, sour milk products keeps fine and smooth, smooth mouthfeel, and the fragrance of barley and oat obtains good release, and with the fragrance and the ingenious fusion of milk of fruit, strong aromatic, local flavor is fine.
Effect is tasted in product mouthfeel, local flavor market survey
Product with embodiment 1 and 2 is an experimental subjects, investigated by consumer's fancy grade to the product taste.The investigation zone is Shanghai and Guangzhou, 300 of sample sizes, and wherein the outturn sample of embodiment 1 is 152,148 of the outturn samples of embodiment 2, the consumer type is young white collar women in the high-grade commercial office building, after the consumer tastes sample, the whole fancy grade of product is judged.Experimental result is recorded in following table:
| Hobby | Embodiment 1 | Embodiment 2 |
| Enjoy a lot | 24 people | 21 people |
| Prefer | 83 people | 83 people |
| Generally | 42 people | 40 people |
| Dislike | 3 people | 4 people |
Data from last table as can be seen, to the sour milk of two kinds of tastes of the embodiment of the invention 1 and 2, consumer's whole preference degree is all higher, all reaches 70%.The sour milk that contains cereal-granules and fruit particle of the present invention all obtains most of people's approval in product special flavour, mouthfeel, nutrition, be subjected to liking of consumer.
Claims (10)
1. sour milk that contains cereal-granules and fruit particle is a benchmark with the gross weight of this sour milk, wherein contains: cereal-granules 0.5%～14% and fruit particle 0.5%～14%.
2. the sour milk that contains cereal-granules and fruit particle according to claim 1, this sour milk are to mix with the sour milk base-material by the jam that will contain cereal-granules and fruit particle to obtain, and wherein, the amount of described jam is 3%～20% of a sour milk gross weight.
3. the sour milk that contains cereal-granules and fruit particle according to claim 1 and 2, wherein, described cereal comprises one or more in wheat class, the beans; Described fruit comprises one or more in orange, mulberries, raspberry, blueberry, Cranberry, the red certain kind of berries, strawberry, cherry, blackcurrant, grape, apple, pineapple, pears, peach, mango, pawpaw, grapefruit, Kiwi berry and the apricot.
4. the sour milk that contains cereal-granules and fruit particle according to claim 3, wherein, described cereal is barley and oat, described fruit is pineapple, cherry and/or Cranberry; Perhaps, described cereal is red bean and black soya bean, and described fruit is mulberries or blueberry.
5. the sour milk that contains cereal-granules and fruit particle according to claim 1, wherein, described cereal-granules and fruit particle are whole grain cereal or whole fruit grain, or be primary circle spheroid, cylinder, square, the regular or erose graininess of cuboid, pulp shape and/or fibrous, grain diameter or length are more than or equal to 1mm.
6. the sour milk that contains cereal-granules and fruit particle according to claim 1, wherein, described cereal-granules is to join in the sour milk after 15～30 minutes through 85～95 ℃ of processing in the environment of pH3.6～4.6 to go.
7. the sour milk that contains cereal-granules and fruit particle according to claim 1, wherein, described cereal-granules is to join in the sour milk after 15～30 minutes through 85～95 ℃ of processing in the environment of pH3.6～4.6, Brix30～65 to go.
8. the sour milk that contains cereal-granules and fruit particle according to claim 2, wherein, used sour milk base-material is that the bacterial classification of described leavening comprises one or more in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and the Lactobacillus rhamnosus by ferment-fermented the forming of raw material milk inoculating lactic acid bacterium through standardization.
9. produce each described method that contains the sour milk of cereal-granules and fruit particle of claim 1～8 for one kind, the method comprising the steps of:
Will be through the raw material milk inoculating lactic acid bacterium leavening agent of standardization, fermentation obtains the sour milk base-material;
Aseptic cereal-granules and fruit particle are mixed with the sour milk base-material;
Can obtains the described sour milk products that contains cereal-granules and fruit particle.
10. production method according to claim 9 wherein, is to utilize the on-line mixing device will contain the jam and the sour milk base-material on-line mixing of cereal-granules and fruit particle, obtains sour milk products.
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