CN102657261A - Carrot-containing yogurt and method for producing same - Google Patents
Carrot-containing yogurt and method for producing same Download PDFInfo
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- CN102657261A CN102657261A CN2012101603401A CN201210160340A CN102657261A CN 102657261 A CN102657261 A CN 102657261A CN 2012101603401 A CN2012101603401 A CN 2012101603401A CN 201210160340 A CN201210160340 A CN 201210160340A CN 102657261 A CN102657261 A CN 102657261A
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Abstract
The invention discloses a carrot-containing yogurt and a method for producing the same. The method for producing the carrot-containing yogurt comprises the following steps that: (1) raw material pretreatment: raw materials comprise carrot, raw milk, stabilizer and sweetener; carrot A: the smashed carrot and the raw milk which accounts for 1%-15% of the total mass percent of the carrot A are uniformly mixed and sterilized; yogurt base material B: the residual raw milk, the stabilizer and the sweetener are uniformly mixed, secondarily homogenized, sterilized and cooled; (2) inoculation fermentation: the carrot A and the yogurt base material B which are obtained in the step (1) are respectively inoculated with fermented strains, fermented and cooled; and step (3), the carrot A and the yogurt base material B which are undergone the fermentation treatment in the step 2 are only mixed uniformly. The carrot-containing yogurt enriches the product market, has a fragrant, sour and sweet taste, well-balanced nutrition and good color during the quality guarantee period, and can satisfy more nutrition and flavor requirements of consumers.
Description
Technical field
The invention belongs to the fermented dairy product processing technique field, be specifically related to a kind of sour milk that contains carrot and preparation method thereof.
Background technology
Breast is the most comprehensively wholefood of nutrition, is the initial food that uses in mammal birth back, comprises the protein of infant growth, fat, carbohydrate and mineral matter etc.Yogurt is on the basis of breast, to add the food that lactobacillus-fermented is processed, and comprises all nutritive values of raw milk, and protein is broken down into small-molecule substance fat and is broken down into little molecules of fatty acids during the fermentation, and the utilization rate of various nutrients is improved.
At present; According to the research of people to health and/or taste, in sour milk, adding different types ofly provides fruit grain of chewing and the novel sour milk that produces just becoming a kind of development trend, and it is numerous in variety that this type contains the sour milk of fruit grain; Nutritious, more and more receive consumer's favor.
The title that carrot has " glabrousleaf asiabell root " is rich in carbohydrate, lipid, and volatile oil, vitamin A, nutritional labelings such as vitamin B1, vitamin B2, anthocyanidin, calcium, iron, and contain beta carotene, two qi MF 4-phosphopan tetheine sulfenyl ethamine, compound sugar etc.The sour milk products that contains carrot is not arranged in the prior art as yet.
Summary of the invention
Technical problem to be solved by this invention is to fill up the prior art blank, and a kind of sour milk that contains carrot and preparation method thereof is provided, and carrot and sour milk are organically combined, and increases the sour milk kind, the demand of giving more nutrition of product and mouthfeel, local flavor simultaneously.
The artificial sour milk products that obtains to contain carrot of invention of the present invention; Once attempted carrot directly is added in the milk and fermented; Or directly be added in the sour milk that ferments; But find all because the characteristic flavor on basis of carrot is excessive to the whole local flavor influence of sour milk products, and occur whey easily and separate out phenomenon that this method that contains the sour milk products of fruits and vegetables by the preparation of this area usual manner all ends in failure.
Final inventor is through a large amount of experiments, and the characteristic of fully deep research carrot finally solves the problems of the technologies described above through following technical proposals.
The preparation method who contains the sour milk of carrot provided by the invention comprises the steps:
(1) pretreatment of raw material; Raw material comprises carrot, raw milk, stabilizing agent and sweetener;
Carrot material A: the carrot after will pulverizing evenly mixes sterilization with the raw milk that accounts for carrot material A total amount mass percent 1%-15%;
Sour milk base-material B: with remaining raw milk, stabilizing agent and sweetener mix, double-stage homogenization afterwards, sterilization, cooling;
(2) inoculation fermentation: with carrot material A, the sour milk base-material B difference inoculation fermentation bacterial classification that step (1) obtains, fermentation afterwards, cooling;
(3) the carrot material A and the sour milk base-material B that step (2) are handled by fermentation evenly mix, and get final product.
Below, further the preparation method who contains the sour milk of carrot of the present invention is described in detail:
(1) pretreatment of raw material; Raw material comprises carrot, raw milk, stabilizing agent and sweetener; Carrot material A: the carrot after will pulverizing evenly mixes sterilization with the raw milk that accounts for carrot material A total amount mass percent 1%-15%; Sour milk base-material B: with remaining raw milk, stabilizing agent and sweetener mix, double-stage homogenization afterwards, sterilization, cooling.
Among the present invention, described raw milk can be fresh animal breast and/or reconstituted milk.The conventional various animal milk of using when described raw milk selects for use this area to be used to prepare yogurt, preferable be cow's milk, goat is newborn, sheep is newborn and one or more of horse Ruzhong.Described raw milk can be full-cream raw milk, also can be low fat raw milk (low fat indicators generally is meant fat content≤1.5%).
Wherein, the consumption of described raw milk is this area conventional amount used, and preferable is 70%～90%, and percentage is the mass percent that accounts for the raw material total amount.
Among the present invention, described sweetener is the conventional said sweetener in this area, one or more that preferable is in sucrose, Aspartame, maltose, glucose, Sucralose, acesulfame potassium and the fructose, and better is sucrose and/or HFCS.The consumption of described sweetener is the conventional amount used of this area, and that the consumption of sweetener is preferable is 0.01%-15%, and that better is 7%-13%, and percentage is the mass percent that accounts for the raw material total amount.
Among the present invention; Described stabilizing agent can be selected the conventional various stabilizing agents that use in this area for use; One or more that preferable is in gellan gum, Arabic gum, guar gum, pectin, gelatin, sodium alginate, xanthans, carragheen, converted starch and the sodium carboxymethylcellulose, one or more that better is in pectin, gelatin and the converted starch.The consumption of described stabilizing agent is the conventional amount used of this area, and that preferable is 0.2%-1.5%, and that better is 0.5%-0.8%; Percentage is the mass percent that accounts for the raw material total amount.
Among the present invention, described carrot is the edible part of conventional described carrot.Described pulverizing is conventional said crushing operation, preferable for carrot meal is broken into＜the mud shape of 1mm particle diameter.That the consumption of described carrot is preferable is 5%-20%, and that better is 5%-10%, and percentage is the mass percent that accounts for the raw material total amount.
Among the present invention, preferable also can further containing can provide the fruit particle of chewing mouthfeel in the described sour milk that contains carrot, generally adds in step (3).Described fruit particle can adopt fruit yogurt fruit jam commonly used, and described fruit is preferable is in yellow peach, mango, peach and the apricot one or more.What the consumption of described fruit particle was preferable is≤10%, in the gross weight of sour milk.
Among the present invention, the described sour milk that contains carrot can also contain flavoring essence, and one or more in color stabilizer and the nutrient are with the product of the better mouthfeel of further acquisition and local flavor, outward appearance.Wherein, described flavoring essence, one or more in color stabilizer and the nutrient add when step of the present invention (1) pretreatment of raw material, specifically can operate according to routine techniques.
In the step (1), described mixed uniformly condition and method are this area conventional condition and method.What wherein, the mixed uniformly temperature of described carrot material A or described sour milk base-material B was all preferable is 40 ℃-50 ℃.The stirring of passing through that described even mixing is preferable realizes that what described stirring condition was preferable is to stir 15-25 minute with 900-1600 rev/min.
In the step (1), the condition of described double-stage homogenization and method are this area conventional condition and method.What wherein, the temperature of described double-stage homogenization was preferable is 55 ℃-75 ℃.That the gross pressure of described double-stage homogenization is preferable is 17MPa-25MPa.
In the step (1), the condition of described sterilization and method are this area conventional condition and method.What wherein, the temperature of described sterilization was preferable is 90 ℃-95 ℃.What the time of described sterilization was preferable is 5-10 minute.
In the step (1), the condition of described cooling and method are this area conventional condition and method.What the temperature of described cooling was preferable is 25 ℃-45 ℃.Described cooling is preferable passes through the pipeline plate or the interlayer cylinder carries out.
(2) inoculation fermentation: with carrot material A, the sour milk base-material B difference inoculation fermentation bacterial classification that step (1) obtains, fermentation afterwards, cooling;
Among the present invention; The bacterial classification of described fermentation is the conventional lactic acid bacteria culturers that uses in this area; One or more that preferable is in streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus plantarum (lactobacillus plantarum), Lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius (Lactobacillus salivarius), streptococcus lactis (Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.Lactis), lactococcus lactis subsp (Lactococcus lactis subsp.Cremoris), Lactococcus lactis (Lactococcus lactis), Bifidobacterium (Bifidobacterium) and the Leuconostoc mesenteroides (Leuconostoc mesenteroides), one or more that better is in streptococcus thermophilus (Streptococcus thermophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) and the Bifidobacterium (Bifidobacterium).The inoculum concentration of said fermented bacterium is the conventional inoculum concentration in this area, and preferable is 1 * 10
6Cfu/mL-4 * 10
6Cfu/mL.
Among the present invention, the condition of described fermentation and method are this area conventional condition and method.What the time of said fermentation was preferable is 4-10 hour.What the temperature of said fermentation was preferable is 25 ℃-45 ℃.Those skilled in the art will know that inoculum concentration, fermentation temperature according to said bacterial classification suitably adjust fermentation time length.That the terminal point of said fermentation is preferable is 70 ° of T～90 ° T of titratable acidity.
Among the present invention, the fermentation process of described carrot material A is removed the characteristic flavor on basis of carrot, but can obtain the full nutrition of carrot.
Among the present invention, in the step (2), the condition of described cooling and method are this area conventional condition and method.What the temperature of described cooling was preferable is 10 ℃-20 ℃.
(3) the carrot material A and the sour milk base-material B that step (2) are handled by fermentation evenly mix, and get final product.
Among the present invention, said mixed uniformly condition and method are this area conventional condition and method.
The present invention further provides the sour milk that contains carrot that is made by the above-mentioned preparation method who contains the sour milk of carrot.
The sour milk that the present invention contains carrot can also can be to pass through heat treated sour milk (fermentation is carried out the sour milk that sterilization obtains after mixing with jam and so on afterwards again) more directly as active lactic acid bacteria yoghurt (sour milk that does not have other sterilisation step after the fermentation); Wherein, the sour milk of biodiasmin is 1～8 ℃ of preservation.
On the basis of this area general knowledge, above-mentioned each optimum condition, but combination in any promptly gets each preferred embodiments of the present invention.
Agents useful for same of the present invention and raw material be all commercially available getting except that specified otherwise.
Positive progressive effect of the present invention is:
1, the invention provides a kind of sour milk that contains carrot, enriched produce market, mouthfeel delicate fragrance is sour-sweet, reasonable nutrition, and the good colour of sour milk in the shelf-life can satisfy more nutrition of consumer and taste requirement.
2, the present invention preparation method of containing the sour milk of carrot has removed the characteristic flavor on basis of carrot, but has kept the full nutrition of carrot, and produces peculiar flavour, and the sour milk of producing has good stable property, integrates health delicious.
The specific embodiment
Mode through embodiment further specifies the present invention below, but does not therefore limit the present invention among the described scope of embodiments.
The experimental technique of unreceipted actual conditions in the following example according to conventional method and condition, or is selected according to catalogue.
Embodiment 1
Composition of raw materials: raw milk 70% (low fat 1.5%); White granulated sugar 9%; Pectin 0.2%; Converted starch 0.5%; Gelatin 0.3%; Carrot 20%; Lactic acid bacteria fermenting agent (streptococcus thermophilus (Streptococcus thermophilus) 2 * 10
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) 2 * 10
6Cfu/mL, Lactobacillus plantarum (lactobacillus plantarum) 1 * 10
6Cfu/mL).
The preparation of carrot material A: fresh carrot is cleaned; Stirring cuts into＜the mud shape of 1mm particle diameter; Inject the milk amount and be the carrot total amount 1% in 45 ℃ of mixing and stirring, with 90-95 ℃, sterilization among the 5min; Be cooled to 50 ℃, inoculation streptococcus thermophilus (Streptococcus thermophilus) 1 * 10
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) 1 * 10
6Cfu/mL, Lactobacillus plantarum (lactobacillus plantarum) 1 * 10
6Cfu/mL fermentation when zymotic fluid titratable acidity value reaches 70 ° of T, stops fermentation, normal color and luster is arranged after observing this carrot fermentation ends, and aroma and flavor has special ferment local-flavor, does not have the vegetables flavor of carrot.
The preparation method of sour milk base-material: each composition and fresh milk in 45 ℃ of mixing and stirring, were stirred 20 minutes with 900 rev/mins rotating speeds, under 75 ℃, 25MPa, carry out double-stage homogenization; 90 ℃ of following sterilizations 5 minutes; Be cooled to 42 ℃ through the pipeline plate; In feed liquid A, inoculate streptococcus thermophilus (Streptococcus thermophilus) 1 * 10
6Cfu/mL, lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) 1 * 10
6Cfu/mL is 72 ° of T in 42 ℃ of heat-preservation fermentations 4 hours to acidity, is cooled to 20 ℃, sour milk breast base-material.
Sour milk base-material and mashed carrot on-line mixing device are carried out on-line mixing, and can all contains mashed carrot more equably in each packing of product, obtain the sour milk that contains carrot of present embodiment, preserves down in 1～8 ℃.
Embodiment 2
Composition of raw materials: raw milk 90% (full-cream); White granulated sugar 3.5%; Pectin 0.3%; Converted starch 0.8%; Sodium alginate 0.4%; Carrot 5%; Lactic acid bacteria fermenting agent (Lactobacillus plantarum (lactobacillus plantarum) 1 * 10
6Cfu/mL, Lactobacillus casei (Lactobacillus.casei) 1 * 10
6Cfu/mL, Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.Lactis) 1 * 10
6Cfu/mL, lactococcus lactis subsp (Lactococcus lactis subsp.Cremoris) 1 * 10
6Cfu/mL).
The preparation of carrot material A: fresh carrot is cleaned; Stirring cuts into＜the mud shape of 1mm particle diameter; Inject milk amount carrot total amount 15% in 50 ℃ of mixing and stirring, with 90-95 ℃, sterilization among the 5min; Be cooled to 40 ℃, inoculation Lactobacillus plantarum (lactobacillus plantarum) 1 * 10
6Cfu/mL, Lactobacillus casei (Lactobacillus.casei) 1 * 10
6Cfu/mL, 42 ℃ of heat-preservation fermentations when zymotic fluid titratable acidity value reaches 90 ° of T, stop fermentation, normal color and luster are arranged after observing this carrot fermentation ends, and aroma and flavor has special ferment local-flavor, does not have the vegetables flavor of carrot.
The preparation method of sour milk base-material: each composition and fresh milk in 50 ℃ of mixing and stirring, were stirred 15 minutes with 1600 rev/mins rotating speeds, under 55 ℃, 17MPa, carry out double-stage homogenization; 95 ℃ of following sterilizations 10 minutes; Be cooled to 25 ℃ through the pipeline plate; Inoculating lactic acid galactococcus lactic acid subspecies (Lactococcus lactis subsp.Lactis) 1 * 10
6Cfu/mL, lactococcus lactis subsp (Lactococcus lactis subsp.Cremoris) 1 * 10
6Cfu/mL, in 25 ℃ of heat-preservation fermentations, to acidity be 70 ° of T, be cooled to 20 ℃, the sour milk base-material.
Sour milk base-material and mashed carrot on-line mixing device are carried out on-line mixing, and can all contains mashed carrot more equably in each packing of product, obtain the sour milk that contains carrot of present embodiment, preserves down in 1～8 ℃.
Embodiment 3
Composition of raw materials: raw milk 74.8%; White granulated sugar 15%; Guar gum 0.15%; Pectin 0.05%; Carrot 10%; Lactic acid bacteria fermenting agent: lactobacillus acidophilus (Lactobacillus.acidophilus) 1 * 10
6Cfu/mL, lactobacillus bulgaricus (Lactobacillus bulgaricus) 1 * 10
6Cfu/mL, Lactobacillus casei (Lactobacillus.casei) 1 * 10
6Cfu/mL, Bifidobacterium (Bifidobacterium) 1 * 10
6Cfu/mL, streptococcus thermophilus (Streptococcus thermophilus) 1 * 10
6Cfu/mL.
The preparation of carrot material A: fresh carrot is cleaned; Stirring cuts into＜the mud shape of 1mm particle diameter; Inject milk amount carrot total amount 8% in 40 ℃ of mixing and stirring, with 90-95 ℃, sterilization among the 5min; Be cooled to 42 ℃, inoculating lactobacillus acidophilus (Lactobacillus.acidophilus) 1 * 10
6Cfu/mL, Lactobacillus casei (Lactobacillus.casei) 1 * 10
6Cfu/mL, lactobacillus bulgaricus (Lactobacillus bulgaricus) 1 * 10
6Cfu/mL, 42 ℃ of heat-preservation fermentations when zymotic fluid titratable acidity value reaches 70 ° of T, stop fermentation, normal color and luster are arranged after observing this carrot fermentation ends, and aroma and flavor has special ferment local-flavor, does not have the vegetables flavor of carrot.
The preparation method of sour milk base-material: each composition and fresh milk in 40 ℃ of mixing and stirring, were stirred 25 minutes with 1600 rev/mins rotating speeds, under 60 ℃, 20MPa, carry out double-stage homogenization; 95 ℃ of following sterilizations 10 minutes; Be cooled to 42 ℃ through the pipeline plate; Inoculation streptococcus thermophilus (Streptococcus thermophilus) 1 * 10
6Cfu/mL, lactobacillus bulgaricus (Lactobacillus bulgaricus) 1 * 10
6Cfu/mL 1 * 10
6Cfu/mL, Bifidobacterium (Bifidobacterium) 1 * 10
6Cfu/mL, in 42 ℃ of heat-preservation fermentations, to acidity be 90 ° of T, be cooled to 20 ℃, the sour milk base-material.
Sour milk base-material and mashed carrot on-line mixing device are carried out on-line mixing, and can all contains mashed carrot more equably in each packing of product, obtain the sour milk that contains carrot of present embodiment, preserves down in 1～8 ℃.
Embodiment 4
Composition of raw materials: raw milk 77.3% (wherein fresh milk 70%, reconstituted milk 30% (skimmed milk power (the permanent natural group of New Zealand) restores by mass ratio with water and obtains at 1: 7, and protein 34% in the skimmed milk power)); White granulated sugar 7%; Pectin 0.2%; Converted starch 0.5%; Carrot 5%; Mango jam 5%, yellow peach jam 5%, lactic acid bacteria fermenting agent: lactobacillus acidophilus (Lactobacillus.acidophilus) 1 * 10
6Cfu/mL, lactobacillus bulgaricus (Lactobacillus bulgaricus) 1 * 10
6Cfu/mL, Lactobacillus casei (Lactobacillus.casei) 1 * 10
6Cfu/mL, 1 * 10
6Cfu/mL, streptococcus thermophilus (Streptococcus thermophilus) 1 * 10
6Cfu/mL.
The preparation of carrot material A: fresh carrot is cleaned; Stirring cuts into＜the mud shape of 1mm particle diameter; Inject milk amount carrot total amount 10% in 50 ℃ of mixing and stirring, 90-95 ℃, sterilization among the 5min; Be cooled to 42 ℃, inoculating lactobacillus acidophilus (Lactobacillus.acidophilus) 1 * 10
6Cfu/mL, Lactobacillus casei (Lactobacillus.casei) 1 * 10
6Cfu/mL, lactobacillus bulgaricus (Lactobacillus bulgaricus) 1 * 10
6Cfu/mL, streptococcus thermophilus (Streptococcus thermophilus) 1 * 10
6Cfu/mL, 42 ℃ of heat-preservation fermentations when zymotic fluid titratable acidity value reaches 75 ° of T, stop fermentation, normal color and luster are arranged after observing this carrot fermentation ends, and aroma and flavor has special ferment local-flavor,
Vegetables flavors.
The preparation method of material: each composition and fresh milk in 40 ℃ of mixing and stirring, with 1000 rotating speeds stirring 15 minutes, are carried out double-stage homogenization under 65 ℃, 20MPa; Under 90 ℃
Clock; Be cooled to 42 ℃ through the pipeline plate; Inoculation streptococcus thermophilus (Streptococcusus) 1 * 10
6Cfu/mL, lactobacillus bulgaricus (Lactobacillus bulgaricus)
1 * 10
6Cfu/mL, in 42 ℃ of heat-preservation fermentations, to acidity be 72 ° of T, be cooled to 20 ℃,
Sour milk base-material and mashed carrot on-line mixing device are carried out on-line mixing, and can all contains mashed carrot more equably in each packing of product, obtain the sour milk that contains carrot of present embodiment, preserves down in 1～8 ℃.
Comparative Examples 1
Azymous mashed carrot is directly added in the sour milk base-material, and with as Comparative Examples of the present invention, except that mashed carrot did not ferment, other operation (comprising prescription and method) was with embodiment 1.
Effect embodiment
Product to embodiment is tasted test.Test number 38 people, wherein Validity Test 38 people.Trial test mode: adopt the mode of disregarding name marking to taste; Respectively the sample color and luster of embodiment, sour-sweet ratio, fermentation milk, viscosity, product concept are given a mark separately, the full marks of each are 20 minutes, the statistics total points, and calculating horizontal is divided equally; Average mark is high more, represents effect good more; And the whole fancy grade of product provided suggestion, statistics is to the hobby number of each Dan Pin; Statistics is recorded in table 1.And to the experiment of the Detection of Stability of product system, statistics is recorded in table 2.
Table 1 embodiments of the invention product is tasted the result data table
The Detection of Stability experiment of table 2 product system
Claims (10)
1. a preparation method who contains the sour milk of carrot is characterized in that it comprises the steps:
(1) pretreatment of raw material; Raw material comprises carrot, raw milk, stabilizing agent and sweetener;
Carrot material A: the carrot after will pulverizing evenly mixes sterilization with the raw milk that accounts for carrot material A total amount mass percent 1%-15%;
Sour milk base-material B: with remaining raw milk, stabilizing agent and sweetener mix, double-stage homogenization afterwards, sterilization, cooling;
(2) inoculation fermentation: with carrot material A, the sour milk base-material B difference inoculation fermentation bacterial classification that step (1) obtains, fermentation afterwards, cooling;
(3) the carrot material A and the sour milk base-material B that step (2) are handled by fermentation evenly mix, and get final product.
2. preparation method as claimed in claim 1 is characterized in that, described raw milk is fresh animal breast and/or reconstituted milk; Described raw milk is cow's milk, a goat breast, sheep is newborn and one or more of horse Ruzhong; Described sweetener is one or more in sucrose, Aspartame, maltose, glucose, Sucralose, acesulfame potassium and the fructose; Described stabilizing agent is one or more in gellan gum, Arabic gum, guar gum, pectin, gelatin, sodium alginate, xanthans, carragheen, converted starch and the sodium carboxymethylcellulose.
3. preparation method as claimed in claim 1 is characterized in that, the consumption of described raw milk is 70%～90%; The consumption of described sweetener is 0.01%-15%, and that preferable is 7%-13%; The consumption of described stabilizing agent is 0.2%-1.5%, and that preferable is 0.5%-0.8%.
4. preparation method as claimed in claim 1 is characterized in that, described pulverizing for carrot meal is broken into＜the mud shape of 1mm particle diameter; The consumption of described carrot is 5%-20%, and that preferable is 5%-10%; Percentage is the mass percent that accounts for the raw material total amount.
5. preparation method as claimed in claim 1 is characterized in that, also further contains fruit particle in the described sour milk that contains carrot, adds in step (3); Fruit is one or more in yellow peach, mango, peach and the apricot in the described fruit particle; The consumption of described fruit particle is≤10%, in the gross weight of sour milk; The described sour milk that contains carrot also contains flavoring essence, and one or more in color stabilizer and the nutrient add when step (1) pretreatment of raw material.
6. preparation method as claimed in claim 1 is characterized in that, in the step (1), the mixed uniformly temperature of described carrot material A is 40 ℃-50 ℃; The mixed uniformly temperature of described sour milk base-material B is 40 ℃-50 ℃; Described even mixing realizes that through stirring described stirring condition is to stir 15-25 minute with 900-1600 rev/min.
7. preparation method as claimed in claim 1 is characterized in that, in the step (1), the temperature of described double-stage homogenization is 55 ℃-75 ℃; The gross pressure of described double-stage homogenization is 17MPa-25MPa; The temperature of described sterilization is 90 ℃-95 ℃, and the time of described sterilization is 5-10 minute; The temperature of described cooling is 25 ℃-45 ℃; Described cooling is carried out through pipeline plate or interlayer cylinder; In the step (2), the temperature of described cooling is 10 ℃-20 ℃.
8. preparation method as claimed in claim 1; It is characterized in that the bacterial classification of described fermentation is one or more in streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus.acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus plantarum (lactobacillus plantarum), Lactobacillus casei (Lactobacillus.casei), Lactobacillus salivarius (Lactobacillus salivarius), streptococcus lactis (Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis lactic acid subspecies (Lactococcus lactis subsp.Lactis), lactococcus lactis subsp (Lactococcus lactis subsp.Cremoris), Lactococcus lactis (Lactococcus lactis), Bifidobacterium (Bifidobacterium) and the Leuconostoc mesenteroides (Leuconostoc mesenteroides); What the inoculum concentration of said fermented bacterium was preferable is 1 * 10
6Cfu/mL-4 * 10
6Cfu/mL.
9. preparation method as claimed in claim 1 is characterized in that, the time of said fermentation is 4-10 hour; The temperature of said fermentation is 25 ℃-45 ℃; The terminal point of said fermentation is 70 ° of T～90 ° T of titratable acidity.
10. sour milk that contains carrot that makes like each described preparation method who contains the sour milk of carrot of claim 1～9.
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| CN111296846A (en) * | 2020-03-23 | 2020-06-19 | 方明 | Method for quickly extracting prebiotics and quickly fermenting probiotics and probiotic product |
| CN114145342A (en) * | 2021-11-29 | 2022-03-08 | 石家庄君乐宝乳业有限公司 | Fruit and vegetable dairy product and preparation method thereof |
| CN114145342B (en) * | 2021-11-29 | 2023-09-29 | 君乐宝乳业集团有限公司 | Fruit and vegetable dairy product and preparation method thereof |
| CN114982947A (en) * | 2022-05-31 | 2022-09-02 | 华南理工大学 | Probiotic fermented carrot paste and preparation method and application thereof |
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| CN116445365B (en) * | 2023-06-01 | 2023-08-25 | 黑龙江飞鹤乳业有限公司 | Microbial inoculum and application thereof, and plant yoghurt based on microbial inoculum |
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