CN102125090B - Antioxidative yoghurt and preparation method thereof - Google Patents
Antioxidative yoghurt and preparation method thereof Download PDFInfo
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- CN102125090B CN102125090B CN 201010609073 CN201010609073A CN102125090B CN 102125090 B CN102125090 B CN 102125090B CN 201010609073 CN201010609073 CN 201010609073 CN 201010609073 A CN201010609073 A CN 201010609073A CN 102125090 B CN102125090 B CN 102125090B
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Abstract
The invention relates to antioxidative yoghurt and a preparation method thereof. The antioxidative yoghurt comprises jam prepared from one or more of purple sweet potato, purple yam and purple carrot, wherein the jam content accounts for 8 to 15 percent of the total weight of the yoghurt. The invention also provides a preparation method of the antioxidative yoghurt. The antioxidative yoghurt provided by the invention is a milk product with excellent health-care effect, combines nutrients of the milk and the health-care effect of the purple sweet potato, the purple yam and the purple carrot, and has important auxiliary effects of improving the antioxidative function of an organism and preventing diseases.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, relate in particular to a kind of antioxidative yoghurt and preparation method thereof.
Background technology
In recent years, the diseases such as atherosclerotic, miocardial infarction and cancer are perplexing people always, along with the progress of science and technology and the development of modern biomedical, study the reason that causes just these diseases that increases of finder's activity in vivo oxygen, free radical.Because active oxygen, free radical have the vigor of height and extremely strong oxidation reaction ability, can attack any molecule that it runs into by oxidation, make macromolecular substances generation peroxidating sex change in the body, the destruction crosslinked or thereby fracture causes eucaryotic cell structure and function causes body tissue infringement and organ degeneration to change.In recent years, domestic and international many scholar experts, for seeking to remove the antioxidant of active oxygen in the human body, free radical, carried out a large amount of research, make every effort to from natural plants and fruit, seek out multiple safely, have no side effect, and can system, comprehensively bring into play the pure natural health-care of anti-oxidation function.
Purple sweet potato, purple Chinese yam and purple carrot have caused and have paid close attention to widely and study as three kinds of generally acknowledged purple vegetables and fruits with anti-oxidation function.
Purple sweet potato belongs to the Convolvulaceae herbaceous plant that overgrows; the nutrient composition content of purple sweet potato is apparently higher than common Ipomoea batatas; the content of acid, copper, manganese, potassium, zinc is higher than general Ipomoea batatas 3-8 doubly; simultaneously; purple sweet potato also is rich in anthocyanidin and selenium element, protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials; except can anti-oxidant, antiatherosclerosis, anticancer; also have protection liver, anti-hypertension, antihyperglycemic, enhancing memory, the effect such as antibiotic, the title of " life prolonging food " is arranged.
Purple Chinese yam also claims " purple ginseng ", has another name called Chinese yam and long taro, belongs to Dioscoreaceae, contains protein 1.5% in the piece root, carbohydrate 14.4%, and contain multivitamin and choline etc., nutritive value is high.Be rich in Chinese yam soap (natural DHEA), contain various hormone base substances, often eating purple Chinese yam has the hormonal synthesis of the endocrine of promotion.Protein content and the content of starch of purple Chinese yam are all very high, and the frequent edible withstand force that not only can increase human body reduces blood pressure, blood sugar, anti-ageing lengthen one's life etc., also be unprofitable to the functions such as spleen, lung, kidney, the skin moisture-keeping of being suitable for is arranged, can also promote the metabolism of cell, be also called " king of fruit ".
Purple carrot is Umbelliferae Daucus biennial herb plant, and carrot is rich in the nutritional labelings such as carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron.Have the title of " glabrousleaf asiabell root ", the nutritive value of purple carrot is higher than general carrot, is rich in the anthocyanin pigment of anti-oxidation characteristics.Brainstrust is thought, anthocyanin pigment energy angiocardiopathy preventing and some cancer.
If can develop a kind of sour milk products that contains these three kinds of vegetables, the fine quality of sour milk is combined with the health-care effect of above-mentioned three kinds of vegetables and fruits, for the anti-oxidation function that improves body, prevent disease will play an important role.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of one or more antioxidative yoghurt that is added with in purple sweet potato, purple Chinese yam or the purple carrot, add in the sour milk by three kinds of vegetables and fruits are made jam, obtain a kind of uniform and stable and sour milk with better antioxidation.
The present invention also aims to provide the preparation method of above-mentioned antioxidative yoghurt.
For achieving the above object, the present invention at first provides a kind of antioxidative yoghurt, it is a kind of sour milk that comprises by one or more jam made in purple sweet potato, purple Chinese yam and the purple carrot, and the content of jam accounts for the 8-15wt% of this antioxidative yoghurt gross weight.
Antioxidative yoghurt provided by the invention preferably can comprise following percentage by weight and form:
White granulated sugar or sweetener, 6%-9%, stabilizing agent, 0.6%-1%, jam, 8%-15%, surplus is milk.
According to specific embodiments of the present invention, primary raw material-the milk of sour milk of the present invention (raw material milk) refers to meet the fresh milk of China Fresh Milk acquisition criteria GB6914, also can be by milk powder, condensed milk, the milk constituents such as lactalbumin reduction is made goes back original product, it also can be fat-enriched milk, whole milk, in skim milk and the partly defatted milk one or more, that is to say, milk of the present invention can be fresh milk, perhaps by milk powder, the reduction of condensed milk or lactalbumin is made goes back original product, perhaps fat-enriched milk, whole milk, in skim milk and the partly defatted milk one or more.
In antioxidative yoghurt provided by the invention, can add a certain amount of white granulated sugar (sucrose), also can add the sweetener that sugariness is equivalent to sucrose, preferably, the sweetener that adopts comprises one or more in glucose, fructose, HFCS, maltose, xylitol, acesulfame potassium, Aspartame, Sucralose and the honey element etc.
The stabilizing agent that antioxidative yoghurt of the present invention adopts is selected the stabilizing agent of national Specification, preferably, this stabilizing agent is the combination of converted starch, agar, gelatin and pectin, and the mass ratio of converted starch, agar, gelatin and pectin is (0.5-50): (0.8-10): (1.5-30): (0.15-4).The whole addition of stabilizing agent may be controlled to 0.6%-1%, is preferably 0.6%-0.8%.Employed stabilizing agent can protect the matter structure of sour milk can not be affected after having added jam in the method for the present invention.
The starter culture that antioxidative yoghurt of the present invention adopts in preparation process preferably includes lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium), in Lactobacillus casei (Lactobacillus casei) and the Lactobacillus rhamnosus (Lactobacillus GG) etc. one or more.
Add one or more compositions in purple sweet potato, purple Chinese yam or the purple carrot in the antioxidative yoghurt provided by the present invention, had good health-care effect.But, under study for action, if the present inventor finds purple sweet potato, purple Chinese yam or purple carrot are added with the form of powder, when addition hour, antioxidation is not obvious, and addition is when larger, to stop up duplex strainer in the production, and cause producing and end, continue even produce, also can affect the yeastiness of sour milk, the sour milk structural state of producing is coarse, curdled milk state difference, quality are inhomogeneous, matt, coarse mouthfeel, weak flavor, have a large amount of wheys to separate out.Carry out rear batching production technology (namely prepare first sour milk and add vegetable powder again) if adopt, the powder of purple sweet potato, purple Chinese yam or purple carrot very easily produces precipitation, affects state and the mouthfeel of sour milk, finally can't obtain qualified product.In order to overcome the above problems, the present invention carries out the processing of preliminary treatment, boiling, fragmentation, batching, the step such as concentrated to purple sweet potato, purple Chinese yam or purple carrot, be made into mixture, be jam, then add in the sour milk by following dual mode: 1, the jam direct-on-line is added in the sour milk that ferments, fully mix; 2, jam is made the jam bag of independent packing, be additional in the external packing of sour milk products, jam is added in the sour milk according to self hobby by drinking person, be about to jam and separate with sour milk, oneself is about to jam and mixes with sour milk by drinking person.In the present invention, in the gross weight of antioxidative yoghurt, the addition of jam may be controlled to 8-15wt%, is preferably 10wt%.
The fruit material of the jam in the antioxidative yoghurt provided by the invention all is that the form with fruit grain or puree exists, and namely the fruit material can be fruit grain or the puree made through making beating, and the mesh size that making beating is adopted is less than 0.5mm.When comprising multiple fruit material in the jam, the content of various fruit material is all identical.Wherein, the fruit grain in the jam can be whole fruit grain, also can be the rule such as square, spherosome or irregular particle, pulp shape, and grain diameter is not more than 2cm, is preferably 0.5-2cm.
The raw material that the jam that adopts among the present invention preferably has following percentage by weight forms: fruit material, 30-50% (preferred 35-45%), white granulated sugar or sweetener, 30-60% (preferred 40-50%), pectin, 0.3-0.6%, starch, 0.5-1.5%, lemon juice, 0.5-1%, surplus is water.
In this jam, can add as required an amount of essence, its addition can be not counted in the total amount of jam.
According to specific embodiments of the present invention, the sweetener described in the present invention in the jam can comprise one or more in white granulated sugar, glucose, fructose, HFCS, maltose, xylitol, acesulfame potassium, Aspartame, Sucralose and the honey element etc.
Jam described in the present invention has higher sugared content and solid content, not only has preferably glossiness and mouthfeel, and can suppress the breeding of microorganism, thereby improves the quality of jam and finished product.
In the present invention, can add an amount of essence and flavoring agent according to the taste demand of product, its addition can be not counted among the total amount of antioxidative yoghurt.
In the present invention, jam can directly add in the sour milk that ferments, and also can separate with sour milk, is mixed with sour milk from being about to jam by drinking person.
The present invention also provides a kind of preparation method of above-mentioned antioxidative yoghurt, and it may further comprise the steps:
(1) preparation method of sour milk major ingredient can carry out according to the routine operation in affiliated field, and specific embodiments is:
White granulated sugar or sweetener, stabilizing agent and milk at 60-80 ℃ of mix and blend 15-20min, are obtained the sour milk material;
The sour milk material is carried out degassed processing, then under 65 ℃-70 ℃, the processing condition of 18-20MPa, carry out homogeneous;
Under 85-121 ℃, the sour milk material behind the homogeneous is carried out the sterilization processing of 30min-4s;
Sour milk material after the sterilization processing is cooled to 42-43 ℃, adds starter culture;
When 42-43 ℃ of bottom fermentation to acidity reaches 72-78 ° of T, stop fermentation, obtain the sour milk major ingredient, be cooled to 20-24 ℃, squeeze in the sour milk surge tank and prepare can;
(2), the production of jam can be carried out according to following operation:
Choose fruit and expect and clean up, join in 90-100 ℃ the hot water and keep 10-20min, with the activity of destructive enzyme, prevent variable color and hydrolyzed pectin, can soften fruit material tissue simultaneously, be convenient to the infiltration of making beating or liquid glucose, and promote fruit to expect the stripping of pectin in the tissue, be conducive to the formation of gel;
The fruit material is cut into the fruit grain of predetermined particle diameter, or obtains puree with the beater making beating, the aperture of the screen cloth that making beating is adopted is less than 0.5mm;
White granulated sugar or sweetener, pectin, starch dissolution in water, are added fruit grain or puree, add simultaneously the lemon juice of the 0.5-1% that accounts for fruit grain or puree weight, obtain fruit and expect material; Add lemon juice and can effectively regulate the local flavor of fruit material;
To expect really that 90-100 ℃ of material intensification keeps 10-20min;
Fruit material material after the sterilization is cooled to 20-30 ℃, obtains jam, stand-by.
(3), with the sour milk major ingredient with carry out can after jam mixes, the sour milk after the can refrigerates after-ripening at 2-6 ℃, namely obtains antioxidative yoghurt.
The present invention also provides the another kind of preparation method of above-mentioned antioxidative yoghurt, and it may further comprise the steps:
(1) preparation method of sour milk major ingredient can carry out according to the routine operation in affiliated field, and specific embodiments is:
White granulated sugar or sweetener, stabilizing agent and milk at 60-80 ℃ of mix and blend 15-20min, are obtained the sour milk material;
The sour milk material is carried out degassed processing, then under 65 ℃-70 ℃, the processing condition of 18-20MPa, carry out homogeneous;
Under 85-121 ℃, the sour milk material behind the homogeneous is carried out the sterilization processing of 30min-4s;
Sour milk material after the sterilization processing is cooled to 42-43 ℃, adds starter culture;
When 42-43 ℃ of bottom fermentation to acidity reaches 72-78 ° of T, stop fermentation, obtain the sour milk major ingredient, be cooled to 20-24 ℃, squeeze in the sour milk surge tank and prepare can;
(2), the production of jam can be carried out according to following operation:
Choose fruit and expect and clean up, join in 90-100 ℃ the hot water and keep 10-20min, with the activity of destructive enzyme, prevent variable color and hydrolyzed pectin, can soften fruit material tissue simultaneously, be convenient to the infiltration of making beating or liquid glucose, and promote fruit to expect the stripping of pectin in the tissue, be conducive to the formation of gel;
The fruit material is cut into the fruit grain of predetermined particle diameter, or obtains puree with the beater making beating, the aperture of the screen cloth that making beating is adopted is less than 0.5mm;
White granulated sugar or sweetener, pectin, starch dissolution in water, are added fruit grain or puree, add simultaneously the lemon juice of the 0.5-1% that accounts for fruit grain or puree weight, obtain fruit and expect material; Add lemon juice and can effectively regulate the local flavor of fruit material;
To expect really that 90-100 ℃ of material intensification keeps 10-20min;
Fruit material material after the sterilization is cooled to 20-30 ℃, obtains jam, stand-by.
(3) preparation antioxidative yoghurt: jam and sour milk major ingredient are packed respectively, then in being packaged into an entire package thing, obtained described antioxidative yoghurt.
Antioxidative yoghurt provided by the invention has added one or more health-care components in purple sweet potato, purple Chinese yam or the purple carrot, has good anti-oxidation health effect.Simultaneously, above-mentioned three kinds of compositions add with the form of jam, can not affect the yeastiness of sour milk, avoid occurring in antioxidative yoghurt the problems such as precipitation.
Antioxidative yoghurt provided by the invention is a kind of milk product with good health-care effect, the impact of milk and the health-care effect of purple sweet potato, purple Chinese yam or purple carrot are combined, for the anti-oxidation function that improves body, prevent disease has important booster action.
The specific embodiment
Understand for technical characterictic of the present invention, purpose and beneficial effect being had more clearly, existing technical scheme of the present invention is carried out following detailed description, but but can not be interpreted as restriction to practical range of the present invention.
Embodiment 1
The present embodiment provides a kind of antioxidative yoghurt, and it comprises: the sour milk major ingredient of 170 weight portions and the purple sweet-potato fruit jam of 30 weight portions.
The sour milk major ingredient of 1000 weight portions has following raw material and forms:
Fresh milk, 934 weight portions; White granulated sugar, 60 weight portions; Starch, 3 weight portions; Agar, 0.6 weight portion; Gelatin, 2 weight portions; Pectin, 0.4 weight portion.
The purple sweet-potato fruit jam of 1000 weight portions has following raw material and forms:
Purple sweet potato is really expected, 300 weight portions; White granulated sugar, 200 weight portions; Glucose, 200 weight portions, pectin, 3 weight portions, starch, 15 weight portions; Lemon juice, 5 weight portions; Purple potato essence is an amount of; Surplus is water.
The antioxidative yoghurt that the present embodiment provides prepares by following steps:
(1), preparation sour milk major ingredient:
1, fresh milk, white granulated sugar, starch, agar, gelatin and pectin are dissolved in an amount of water, at 65 ℃ of mix and blend 20min, obtain the sour milk material;
2, the sour milk material is carried out degassed processing, then under 65 ℃, the processing condition of 18MPa, carry out homogeneous;
3, under 95 ℃, the sour milk material behind the homogeneous is carried out the sterilization processing of 300s;
4, the sour milk material after the sterilization processing is cooled to 42 ℃, adds starter culture;
5, when 42 ℃ of bottom fermentation to acidity reach 74 ° of T, stop fermentation, obtain the sour milk major ingredient, be cooled to 20 ℃, squeeze in the sour milk surge tank and prepare can;
(2), preparation jam:
1, the preliminary treatment of raw material: choose purple sweet potato and really expect and clean up, join in 90 ℃ the hot water, keep 20min;
2, dice: the fruit material is cut into 0.5cm * 0.5cm * 0.5cm by corresponding requirements;
3, batch mixing: white granulated sugar, glucose, pectin, starch is water-soluble, add the fruit material in the above-mentioned steps 2, add again lemon juice, obtain fruit and expect material;
4, sterilization: will expect really that 90 ℃ of material intensifications keep 20min;
5, cooling can: the fruit material material after the sterilization is cooled to 25 ℃, obtains jam, stand-by.
(3), with the sour milk major ingredient with mixed by purple sweet-potato fruit jam after carry out can, the sour milk after the can refrigerates after-ripening at 4 ℃, namely obtains antioxidative yoghurt.
Embodiment 2
The present embodiment provides a kind of antioxidative yoghurt, and it comprises: sour milk major ingredient, 180 weight portions, purple Chinese yam and purple carrot (the two mass ratio is 1: 1) jam, 20 weight portions.
The sour milk major ingredient of 1000 weight portions has following raw material and forms:
Fresh milk, 911 weight portions; White granulated sugar, 80 weight portions; Starch, 5 weight portions; Agar, 0.7 weight portion; Gelatin, 3 weight portions; Pectin, 0.3 weight portion.
The purple Chinese yam of 1000 weight portions and purple carrot jam have following raw material and form:
Purple Fructus Dioscoreae material, 200 weight portions; Purple carrot is really expected, 200 weight portions; White granulated sugar, 250 weight portions; HFCS, 200 weight portions, glucose, 100 weight portions; Pectin, 4 weight portions, starch, 10 weight portions; Lemon juice, 7 weight portions; Surplus is water.
The antioxidative yoghurt that the present embodiment provides prepares by following steps:
(1), preparation sour milk major ingredient:
1, fresh milk, white granulated sugar, starch, agar, gelatin and pectin are dissolved in an amount of water, at 70 ℃ of mix and blend 18min, obtain the sour milk material;
2, the sour milk material is carried out degassed processing, then under 68 ℃, the processing condition of 20MPa, carry out homogeneous;
3, under 105 ℃, the sour milk material behind the homogeneous is carried out the sterilization processing of 10min;
4, the sour milk material after the sterilization processing is cooled to 43 ℃, adds starter culture;
5, when 43 ℃ of bottom fermentation to acidity reach 76 ° of T, stop fermentation, obtain the sour milk major ingredient, be cooled to 22 ℃, squeeze in the sour milk surge tank and prepare can;
(2), preparation jam:
1, the preliminary treatment of raw material: choose purple Chinese yam, purple carrot is really expected and clean up, join in 95 ℃ the hot water, keep 15min;
2, making beating: utilize beater that the fruit material is pulled an oar, obtain puree;
3, batch mixing: white granulated sugar, HFCS, glucose, pectin, starch is water-soluble, add the puree in the above-mentioned steps 2, add again lemon juice, obtain fruit and expect material;
4, sterilization: will expect really that 95 ℃ of material intensifications keep 15min;
5, cooling can: the fruit material material after the sterilization is cooled to 28 ℃, obtains jam, stand-by.
(3), with the sour milk major ingredient with carry out can after purple Chinese yam and purple carrot jam mix, the sour milk after the can refrigerates after-ripening at 4 ℃, namely obtains antioxidative yoghurt.
Embodiment 3
The present embodiment provides a kind of antioxidative yoghurt, and it comprises: sour milk major ingredient, 200 weight portions; Purple sweet potato, purple Chinese yam and purple carrot (three's mass ratio is 1: 1: 1) jam, 25 weight portions.
The sour milk major ingredient of 1000 weight portions has following raw material and forms:
Fresh milk, 901.5 weight portions; White granulated sugar, 90 weight portions; Starch, 6 weight portions; Agar, 0.8 weight portion; Gelatin, 1.5 weight portions; Pectin, 0.2 weight portion.
The purple sweet potato of 1000 weight portions, purple Chinese yam and purple carrot jam have following raw material and form:
Purple sweet potato is really expected, 150 weight portions; Purple Fructus Dioscoreae material, 150 weight portions; Purple carrot is really expected, 150 weight portions; White granulated sugar, 240 weight portions; Fructose, 210 weight portions, pectin, 5 weight portions, starch, 12 weight portions; Lemon juice, 8 weight portions; Surplus is water.
The antioxidative yoghurt that the present embodiment provides prepares by following steps:
(1), preparation sour milk major ingredient:
1, fresh milk, white granulated sugar, starch, agar, gelatin and pectin are dissolved in an amount of water, at 75 ℃ of mix and blend 20min, obtain the sour milk material;
2, the sour milk material is carried out degassed processing, then under 70 ℃, the processing condition of 18MPa, carry out homogeneous;
3, under 105 ℃, the sour milk material behind the homogeneous is carried out the sterilization processing of 10min;
4, the sour milk material after the sterilization processing is cooled to 42 ℃, adds starter culture;
5, when 43 ℃ of bottom fermentation to acidity reach 72 ° of T, stop fermentation, obtain the sour milk major ingredient, be cooled to 24 ℃, squeeze in the sour milk surge tank and prepare can;
6, can obtains sour milk products, then 6 ℃ of refrigeration after-ripening.
(2), preparation jam:
1, the preliminary treatment of raw material: choose that purple sweet potato is really expected, purple Fructus Dioscoreae material, purple carrot is really expected and clean up, join in 98 ℃ the hot water, keep 14min;
2, dice: really material is cut into the fruit grain of 2cm * 2cm * 2cm by corresponding requirements;
3, batch mixing: white granulated sugar, fructose, pectin, starch is water-soluble, add the fruit grain in the above-mentioned steps 2, add again lemon juice, obtain fruit and expect material;
4, sterilization: will expect really that 100 ℃ of material intensifications keep 10min;
5, cooling can: the fruit material material after the sterilization is cooled to 30 ℃, obtains jam, and under aseptic condition, carry out can, packed for standby use.
(3), the packaged jam of being made by purple sweet potato, purple Chinese yam and purple carrot is attached to outside the packing of sour milk, entire package obtains antioxidative yoghurt.
Embodiment 4
The present embodiment provides a kind of antioxidative yoghurt, and it comprises: sour milk major ingredient, 200 weight portions; Purple Chinese yam jam, 18 weight portions.
The sour milk major ingredient of 1000 weight portions has following raw material and forms:
Fresh milk: 922.6 weight portions; White granulated sugar: 70 weight portions; Starch: 4 weight portions; Agar: 0.5 weight portion; Gelatin: 2.5 weight portions; Pectin: 0.4 weight portion.
The purple Chinese yam jam of 1000 weight portions has following raw material and forms:
Purple Fructus Dioscoreae material, 500 weight portions; White granulated sugar, 150 weight portions; Fructose, 150 weight portions, HFCS, 200 weight portions; Pectin, 6 weight portions, starch, 5 weight portions; Lemon juice, 10 weight portions; Surplus is water.
The antioxidative yoghurt that the present embodiment provides prepares by following steps:
(1), preparation sour milk major ingredient:
1, fresh milk, white granulated sugar, starch, agar, gelatin and pectin are dissolved in an amount of water, at 68 ℃ of mix and blend 20min, obtain the sour milk material;
2, the sour milk material is carried out degassed processing, then under 65 ℃, the processing condition of 20MPa, carry out homogeneous;
3, under 121 ℃, the sour milk material behind the homogeneous is advanced the sterilization processing of 4s;
4, the sour milk material after the sterilization processing is cooled to 42 ℃, adds starter culture;
5, when 42 ℃ of bottom fermentation to acidity reach 78 ° of T, stop fermentation, obtain the sour milk major ingredient, be cooled to 20 ℃, squeeze in the sour milk surge tank and prepare can;
6, can obtains sour milk products, then 6 ℃ of refrigeration after-ripening.
(2), preparation jam:
1, the preliminary treatment of raw material: choose purple Fructus Dioscoreae material and clean up, join in 95 ℃ the hot water, keep 20min;
2, making beating: utilize beater that the fruit material is pulled an oar, obtain puree;
3, batch mixing: white granulated sugar, fructose, HFCS, pectin, starch is water-soluble, add the puree in the above-mentioned steps 2, add again lemon juice, obtain fruit and expect material;
4, sterilization: will expect really that 95 ℃ of material intensifications keep 20min;
5, cooling can: the fruit material material after the sterilization is cooled to 28 ℃, obtains jam, and under aseptic condition, carry out can, packed for standby use.
(3), jam that packaged purple Chinese yam is made is attached to outside the packing of sour milk, entire package obtains antioxidative yoghurt.
Mouthfeel and local flavor are judged experiment
The antioxidative yoghurt that embodiment 1-4 is provided carries out mouthfeel and local flavor is judged experiment.Main examination by sensory organs project: structural state (having or not whey to separate viscosity, fine and smooth degree, smooth degree etc.), color and luster, mouthfeel, sour-sweet degree, local flavor etc.The number of participating in the experiment is totally 55 people, respectively the sour milk products of embodiment 1-4 carried out subjective appreciation.The sensory evaluation scores standard sees Table 1, and the evaluation result of each sour milk products sees Table 2.
Table 1 sensory evaluation scores standard
| Scoring item | Standards of grading | Score |
| Color and luster | The jam sour milk has the peculiar color and luster of jam | 1 |
| Structural state | Structural state is good, and the matter structure is fine and smooth, without whey separate out, smooth, not loose | 1 |
| Mouthfeel | The milk base is fine and smooth, smooth | 1 |
| Local flavor | The distinctive natural fragrance of sour milk has the distinctive local flavor of jam, free from extraneous odour | 1 |
| Sour-sweet degree | Sour-sweet ratio is appropriate | 1 |
| Total points | 5 |
The evaluation result of the antioxidative yoghurt that table 2 embodiment 1-4 provides
Results of sensory evaluation shows: peculiar mouthfeel and fine local flavor that the antioxidative yoghurt mouthfeel that embodiment of the invention 1-4 provides is smooth, fine and smooth, have jam, moderately sour and sweet.
Above-described specific embodiment; purpose of the present invention, technical scheme and beneficial effect are further described; institute is understood that; the above only is specific embodiments of the invention; the protection domain that is not intended to limit the present invention; within the spirit and principles in the present invention all, any modification of making, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. antioxidative yoghurt, it is a kind of sour milk that comprises by one or more jam made in purple sweet potato, purple Chinese yam and the purple carrot;
The raw material that this antioxidative yoghurt comprises following percentage by weight forms: white granulated sugar or sweetener, 6%-9%, and stabilizing agent, 0.6%-1%, jam, 8%-15%, surplus is milk;
The raw material that described jam has following percentage by weight forms: fruit material, 30-50%, and white granulated sugar or sweetener, 30-60%, pectin, 0.3-0.6%, starch, 0.5-1.5%, lemon juice, 0.5-1%, surplus is water; Described fruit material is fruit grain or the puree through pulling an oar and making, and the mesh size that making beating is adopted is less than 0.5mm, and the particle diameter of described fruit grain is 0.5-2cm;
Described stabilizing agent is the combination of converted starch, agar, gelatin and pectin, and the mass ratio of described converted starch, agar, gelatin and pectin is (0.5-50): (0.8-10): (1.5-30): (0.15-4).
2. antioxidative yoghurt as claimed in claim 1, wherein, described milk is fresh milk, perhaps goes back original product, perhaps one or more in fat-enriched milk, whole milk, skim milk and the partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were made.
3. antioxidative yoghurt as claimed in claim 1, wherein, described jam directly adds in the sour milk that ferments, and perhaps separates with sour milk, is mixed with sour milk from being about to described jam by drinking person.
4. antioxidative yoghurt as claimed in claim 1, wherein, the starter culture that adopts in preparation process of this antioxidative yoghurt comprises one or more in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei and the Lactobacillus rhamnosus.
5. the preparation method of each described antioxidative yoghurt of claim 1-4, it may further comprise the steps:
Preparation sour milk major ingredient:
White granulated sugar or sweetener, stabilizing agent and milk at 60-80 ℃ of mix and blend 15-20min, are obtained the sour milk material;
The sour milk material is carried out degassed processing, then under 65 ℃-70 ℃, the processing condition of 18-20MPa, carry out homogeneous;
Under 85-121 ℃, the sour milk material behind the homogeneous is carried out the sterilization processing of 30min-4s;
Sour milk material after the sterilization processing is cooled to 42-43 ℃, adds starter culture;
When 42-43 ℃ of bottom fermentation to acidity reaches 72-78 ° of T, stop fermentation, obtain the sour milk major ingredient, be cooled to 20-24 ℃, squeeze in the sour milk surge tank and prepare can;
Preparation jam:
Choose fruit and expect and clean up, join in 90-100 ℃ the hot water and keep 10-20min;
The fruit material is cut into the fruit grain of predetermined particle diameter, or obtains puree with the beater making beating, the aperture of the screen cloth that making beating is adopted is less than 0.5mm;
White granulated sugar or sweetener, pectin, starch dissolution in water, are added fruit grain or puree, add simultaneously the lemon juice of the 0.5-1% that accounts for fruit grain or puree weight, obtain fruit and expect material;
To expect really that 90-100 ℃ of material intensification keeps 10-20min;
Fruit material material after the sterilization is cooled to 20-30 ℃, obtains jam, stand-by;
The preparation antioxidative yoghurt:
With the sour milk major ingredient with carry out can after jam mixes, the sour milk after the can refrigerates after-ripening at 2-6 ℃, obtains described antioxidative yoghurt.
6. the preparation method of each described antioxidative yoghurt of claim 1-4, it may further comprise the steps:
Preparation sour milk major ingredient:
White granulated sugar or sweetener, stabilizing agent and milk at 60-80 ℃ of mix and blend 15-20min, are obtained the sour milk material;
The sour milk material is carried out degassed processing, then under 65 ℃-70 ℃, the processing condition of 18-20MPa, carry out homogeneous;
Under 85-121 ℃, the sour milk material behind the homogeneous is carried out the sterilization processing of 30min-4s;
Sour milk material after the sterilization processing is cooled to 42-43 ℃, adds starter culture;
When 42-43 ℃ of bottom fermentation to acidity reaches 72-78 ° of T, stop fermentation, obtain the sour milk major ingredient, be cooled to 20-24 ℃, squeeze in the sour milk surge tank and prepare can;
Preparation jam:
Choose fruit and expect and clean up, join in 90-100 ℃ the hot water and keep 10-20min;
The fruit material is cut into the fruit grain of predetermined particle diameter, or obtains puree with the beater making beating, the aperture of the screen cloth that making beating is adopted is less than 0.5mm;
White granulated sugar or sweetener, pectin, starch dissolution in water, are added fruit grain or puree, add simultaneously the lemon juice of the 0.5-1% that accounts for fruit grain or puree weight, obtain fruit and expect material;
To expect really that 90-100 ℃ of material intensification keeps 10-20min;
Fruit material material after the sterilization is cooled to 20-30 ℃, obtains jam, stand-by;
Preparation antioxidative yoghurt: jam and sour milk major ingredient are packed respectively, then in being packaged into an entire package thing, obtained described antioxidative yoghurt.
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| CN111096364A (en) * | 2018-10-25 | 2020-05-05 | 内蒙古伊利实业集团股份有限公司 | Drinking yoghurt containing fruit particles and preparation method thereof |
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