CN102972524A - Pomegranate fermented milk and preparation method thereof - Google Patents
Pomegranate fermented milk and preparation method thereof Download PDFInfo
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Abstract
The invention discloses pomegranate fermented milk and a preparation method thereof. The pomegranate fermented milk comprises the following components in percentage by weight: 58.3 to 94.79 percent of raw milk, 5 to 25 percent of pomegranate juice, 0.01 to 12 percent of sweetening agent, 0.1 to 3 percent of stabilizer, 0.1 to 1.5 percent of leavening agent and 0 to 0.2 percent of edible essence. The preparation method comprises the following steps: (1) preparing the pomegranate juice; (2) proportioning; (3) homogenizing and stabilizing; (4) inoculating and fermenting; and (5) performing after fermentation. The pomegranate fermented milk is a fermented milk product with regional characteristics, nutrient and health-care functions and refreshing pomegranate flavor; and the pomegranate fermented milk perfectly combines sour and sweet palatability, stable tissue state and rich nutrition of fermented milk and special flavor and strong oxidization resistance of the pomegranate juice, fills the blank of lacking the pomegranate fermented milk in markets, and has a good market popularization and application prospect.
Description
Technical field
The present invention relates to a kind of fermented dairy product, specifically, relate to a kind of pomegranate acidified milk and preparation method thereof.
Background technology
Along with the research to juice of my pomegranate all over the world deepens continuously, juice of my pomegranate sells well gradually in the international market.The alimentary health-care function of juice of my pomegranate product is further developed, and more and more is subject to nutritionist and consumer's favor.The nutrition of pomegranate is abundant especially, contains the nutritional labeling of multiple needed by human body, contains vitamin C and B family vitamin, organic acid, carbohydrate, protein, fat in the fruit, and the mineral matter such as calcium, phosphorus, potassium.According to one's analysis, carbohydrate containing 17% in the pomegranate fruit, moisture content 79%, sugared 13-17%, wherein ascorbic content than the high 1-2 of apple doubly, and the content of fat, protein is less, fruit is eaten as main take aquatic foods, also can be made into first-class beverage, and is refrigerant good to eat.
In addition, juice of my pomegranate contains several amino acids and trace element, have aid digestion, anti-gastric-ulcer, softening blood vessel, reducing blood lipid and the several functions such as blood sugar, reduction cholesterol, can prevent coronary heart disease and hypertension, can reach the effect that stomach invigorating is refreshed oneself, whets the appetite, prolonged life, the person of drinking beyond one's capacity is relieved the effect of alcohol also special effect.
Pomegranate also has the effect of some other health-care medical aspect.Have the medical research report to point out that appetizing pomegranate has special disease prevention and cure function, not only helps the defence cancer, what also can releive senile dementia and heart disease caused has a strong impact on.According to result of study, people just can the level rise 40% of polyphenoils in the body, greatly reduce the chance of suffering from angiocardiopathy as long as drink the 236ml juice of my pomegranate every day.
Polyphenoils content in the juice of my pomegranate is the highest among all fruit, and artery sclerosis is had very strong prevention effect and antioxidation.Juice of my pomegranate can stimulate generation carbon monoxide in the human body, thereby reduces the vascular cell pressure, helps to keep artery unimpeded smooth and easy with blood.Pomegranate b referred to as " the anti-oxidant king " in the fruit, and the Carthaginian apple raw juice of natural squeezing is powerful antioxidant, can delay prostate cancer and worsen, and allows the male sex that accepts prostate cancer therapy reduce the excessive risk of cancer return.The effect that juice of my pomegranate is released the pressure in addition.
Along with developing rapidly that dairy processing industry is produced, acidified milk with its good local flavor, organize quality, nutritive value and unique health care, obtain people and more and more pay attention to, product development emerges in an endless stream.But up to the present, yet there are no the pomegranate acidified milk on the market, this market vacancy remains to be filled.
Summary of the invention
Technical problem to be solved by this invention is for the defective that does not have in the market the pomegranate fermented dairy product, and a kind of pomegranate acidified milk is provided.
One of technical scheme provided by the invention is:
A kind of pomegranate acidified milk, its raw material comprise each component of following percentage by weight: raw milk 58.3～94.79%, juice of my pomegranate 5～25%, sweetener 0.01～12%, stabilizing agent 0.1～3% and leavening 0.1～1.5%;
Described pomegranate acidified milk is got by the method preparation that comprises the steps:
(1) preparation of juice of my pomegranate: with juice of my pomegranate at 90～95 ℃ of lower sterilization 25～35s, be cooled to 15 ~ 25 ℃ for subsequent use;
(2) prepare burden: after raw milk is preheated to 50～65 ℃, add sweetener and stabilizing agent, stirring fully dissolves material, then adds juice of my pomegranate, gets mixed material;
(3) homogeneous, sterilization: the mixed material of step (2) gained is carried out homogeneous and sterilization, get the mixed material of sterilization;
(4) inoculation and fermentation: after the mixed material of the sterilization of step (3) gained was cooled to 40～45 ℃, inoculating starter fermented, and stops fermentation when titratable acidity reaches 70～80 ° of T, and acidified milk is cooled to 18～22 ℃;
(5) after fermentation: with acidified milk can under gnotobasis of cooling, product places rapidly 2～10 ℃, and after fermentation is more than 12 hours and get final product.
Among the present invention, described raw milk is that the routine of this area is selected, and can be common fresh milk and/or recombined milk, can be rich milk and/or skimmed milk.Preferably, described raw milk is selected from one or more in raw milk, living sheep breast and the recombined milk, and described recombined milk is made by whole-fat milk powder, skimmed milk powder, PURE WHEY, milk protein concentrate or other milk ingredients.More preferably, described raw milk is raw milk.
Among the present invention, preferably, the raw material of described pomegranate acidified milk also comprises 0～0.2% flavoring essence, and described percentage is weight percentage; Described flavoring essence adds before the described can of step (5), and circulation stirring is 1～10 minute after adding, and mixes.
More preferably, the raw material of described pomegranate acidified milk comprises each component of following percentage by weight: raw milk 65.9～89.47%, juice of my pomegranate 10～20%, sweetener 0.03～10%, stabilizing agent 0.4～3%, leavening 0.1～1% and flavoring essence 0～0.1%.
Among the present invention, described sweetener is that the routine of this area is selected, and preferably is selected from white granulated sugar, HFCS, acesulfame potassium, Aspartame, Sucralose and the glycitols sweetener one or more, more preferably white granulated sugar and/or HFCS.Wherein, the addition of each described sweetener is the addition that meets this area routine of national respective specified; Wherein, the addition of acesulfame potassium is no more than 0.35g/kg; The addition of Sucralose is no more than 0.3g/kg.
Among the present invention, described stabilizing agent is that the routine of this area is selected, and preferably is selected from gelatin, pectin, xanthans, carragheen, locust bean gum, propylene glycol alginate, hydroxypropyl PASELLI EASYGEL and the Ultra Tex 2 one or more.Wherein, the addition of each described stabilizing agent is the addition that meets this area routine of national respective specified; Wherein, the addition of propylene glycol alginate is no more than 4.0g/kg.
Among the present invention, described leavening is that the routine of this area is selected, and preferably is selected from lactobacillus bulgaricus (Lactobacillus Bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus plantarum (Lactobacillus plantarum) and the Lactobacillus casei (Lactobacillus casei) one or more.
Among the present invention, described flavoring essence is that the routine of this area is selected, and preferably is selected from milk flavour, sour milk essence, pomegranate essence, blue or green grape essence and the lychee flavor one or more.
Two of technical scheme provided by the invention is:
The preparation method of above-mentioned pomegranate acidified milk, it comprises the steps:
(1) preparation of juice of my pomegranate: with juice of my pomegranate at 90～95 ℃ of lower sterilization 25～35s, be cooled to 15～25 ℃ for subsequent use;
(2) prepare burden: after raw milk is preheated to 50～65 ℃, add sweetener and stabilizing agent, stirring fully dissolves material, adds at last juice of my pomegranate, gets mixed material;
(3) homogeneous, sterilization: the mixed material of step (2) gained is carried out homogeneous and sterilization, get the mixed material of sterilization;
(4) inoculation and fermentation: after the mixed material of the sterilization of step (3) gained was cooled to 40～45 ℃, inoculating starter fermented, and stops fermentation when titratable acidity reaches 70～80 ° of T, and acidified milk is cooled to 18～22 ℃;
(5) after fermentation: with acidified milk can under gnotobasis of cooling, product places rapidly 2～10 ℃, and after fermentation is more than 12 hours and get final product.
Among the present invention, preferably, also comprise the interpolation flavoring essence before the described can of step (5), circulation stirring 1～10 minute mixes.
Among the present invention, that the preparation of the described juice of my pomegranate of step (1) preferably comprises the steps: to select is residual without agricultural chemicals, heavy metal free, without fresh pomegranate rotten and that go mouldy, remove calyx, clean up, peeling obtains the pomegranate seed; The pomegranate seed of fresh peeling is squeezed the juice, filter with 80 order filters again, and in guava juice, add 0.1% citric acid solution and protect look, at 95 ℃ of lower sterilization 30s, hot filling, it is for subsequent use to obtain guava juice after naturally cooling to 15～25 ℃.
Among the present invention, the condition of the described homogeneous of step (3) is that this area is conventional, and preferably, the condition of described homogeneous is 60～70 ℃ of temperature, pressure 18～22Mpa.The condition of the described sterilization of step (3) is that this area is conventional, and preferably, the condition of described sterilization is at 90～100 ℃ of lower sterilization 3～7min.
Among the present invention, the time of the described after fermentation of step (5) is more than 12 hours, preferably is 12 hours ~ 7 days.
Agents useful for same of the present invention and raw material be commercially available getting all.
On the basis that meets this area general knowledge, above-mentioned each optimum condition, but any combination namely get the preferred embodiments of the invention.
Positive progressive effect of the present invention is:
Pomegranate acidified milk of the present invention is the fermented dairy product that aly has region feature, has alimentary health-care function and salubrious pomegranate local flavor concurrently, and it has overcome in the conventional production process juice of my pomegranate incorrect interpolation and cause the minimizing of pomegranate local flavor and affect the defective such as Yoghourt fermentation because of the unstable meeting in raw milk in milk.The present invention joins this fruit juice with functional form characteristic of juice of my pomegranate in the milk ferments, the acidified milk that makes ideally combines acidified milk sour and sweet palatability, structural state is stable, nutritious and juice of my pomegranate is special local flavor and strong anti-oxidation, fill up the blank that lacks the pomegranate acidified milk on the market, had good marketing application prospect.
The specific embodiment
Mode below by embodiment further specifies the present invention, 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
1, the raw materials by weight proportioning is: raw milk 89.47%, juice of my pomegranate 10%, acesulfame potassium 0.03%, pectin 0.2%, carragheen 0.2%, fermented bacterium 0.1%.Described fermented bacterium is lactobacillus bulgaricus and streptococcus thermophilus.
2, the preparation method comprises the steps:
(1) preparation of juice of my pomegranate: select residual without agricultural chemicals, heavy metal free, without fresh pomegranate rotten or that go mouldy, remove calyx, clean up, peeling obtains the pomegranate seed, squeeze the juice and filter with 80 order filters, add 0.1% citric acid solution, through 95 ℃ of sterilizations 30 seconds, hot filling, it is for subsequent use to naturally cool to room temperature;
(2) batching: raw milk is preheated to 50 ℃, described acesulfame potassium, pectin, carragheen is added in the raw milk by Water powdery mixer by proportional quantity, circulation stirring fully dissolves raw material, and juice of my pomegranate is rear by adding in the pill tank, gets mixed material;
(3) homogeneous, sterilization: mixed material is warmed up to 60 ℃, homogeneous under 18Mpa pressure, 90 ℃ of the temperature of sterilization, the time is 3 minutes, gets the mixed material of sterilization;
(4) inoculation and fermentation: the mixed material of the sterilization of step (3) gained is cooled to 45 ℃, inoculating starter; When 70 ° of T of sour milk titratable acidity, stop fermentation, the acidified milk temperature is cooled to 18 ℃;
(5) after fermentation: with acidified milk can under gnotobasis of cooling, product places rapidly 2～10 ℃ of freezers to store, and after fermentation is more than 12 hours and get final product.
Embodiment 2
1, the raw materials by weight proportioning is: raw milk 65.9%, juice of my pomegranate 20%, white granulated sugar 10%, gelatin 0.3%, hydroxypropyl PASELLI EASYGEL 2.7%, pomegranate essence 0.05%, milk flavour 0.05%, fermented bacterium 1%.Described fermented bacterium is lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and Bifidobacterium.
2, the preparation method comprises the steps:
(1) preparation of juice of my pomegranate: select residual without agricultural chemicals, heavy metal free, without fresh pomegranate rotten or that go mouldy, remove calyx, clean up, peeling obtains the pomegranate seed, squeeze the juice and filter with 80 order filters, add 0.1% citric acid solution, through 95 ℃ of sterilizations 30 seconds, hot filling, it is for subsequent use to naturally cool to room temperature;
(2) batching: raw milk is preheated to 65 ℃, described white granulated sugar, gelatin, hydroxypropyl PASELLI EASYGEL are added in the raw milk by Water powdery mixer by proportional quantity, circulation stirring fully dissolves raw material, and juice of my pomegranate is rear by adding in the pill tank, gets mixed material;
(3) homogeneous, sterilization: mixed material is warmed up to 70 ℃, homogeneous under 22Mpa pressure, 100 ℃ of the temperature of sterilization, the time is 7 minutes, gets the mixed material of sterilization;
(4) inoculation and fermentation: the mixed material of the sterilization of step (3) gained is cooled to 40 ℃, inoculating starter; When 75 ° of T of sour milk titratable acidity, stop fermentation, the acidified milk temperature is cooled to 22 ℃;
(5) after fermentation: add described pomegranate essence and milk flavour in the acidified milk, circulation stirring 10 minutes, can under gnotobasis after mixing, product places rapidly 2～10 ℃ of freezers to store, and after fermentation is more than 12 hours and get final product.
Embodiment 3
1, the raw materials by weight proportioning is: raw milk 64.75%, PURE WHEY 10%, juice of my pomegranate 15%, white granulated sugar 4%, HFCS 4%, pectin 0.2%, Ultra Tex 2 1.5%, sour milk essence 0.05%, fermented bacterium 0.5%.Described fermented bacterium is streptococcus thermophilus, lactobacillus acidophilus, Bifidobacterium and Lactobacillus casei.
2, the preparation method comprises the steps:
(1) preparation of juice of my pomegranate: select residual without agricultural chemicals, heavy metal free, without fresh pomegranate rotten or that go mouldy, remove calyx, clean up, peeling obtains the pomegranate seed, squeeze the juice and filter with 80 order filters, add 0.1% citric acid solution, through 95 ℃ of sterilizations 30 seconds, hot filling, it is for subsequent use to naturally cool to room temperature;
(2) batching: raw milk is preheated to 60 ℃, described PURE WHEY, white granulated sugar, HFCS, pectin, Ultra Tex 2 are added in the raw milk by Water powdery mixer by proportional quantity, circulation stirring fully dissolves raw material, juice of my pomegranate is rear by adding in the pill tank, gets mixed material;
(3) homogeneous, sterilization: mixed material is warmed up to 65 ℃, homogeneous under 20Mpa pressure, 95 ℃ of the temperature of sterilization, the time is 5 minutes, gets the mixed material of sterilization;
(4) inoculation and fermentation: the mixed material of the sterilization of step (3) gained is cooled to 42 ℃, inoculating starter; When 78 ° of T of sour milk titratable acidity, stop fermentation, the acidified milk temperature is cooled to 20 ℃;
(5) after fermentation: add described sour milk essence in the acidified milk, circulation stirring 5 minutes, can under gnotobasis after mixing, product places rapidly 2～10 ℃ of freezers to store, and after fermentation is more than 12 hours and get final product.
Embodiment 4
1, the raw materials by weight proportioning is: raw milk 80.51%, juice of my pomegranate 18%, Aspartame 0.015%, acesulfame potassium 0.015%, propylene glycol alginate 0.3%, xanthans 0.3%, blue or green grape essence 0.06%, fermented bacterium 0.8%.Described fermented bacterium is streptococcus thermophilus, Bifidobacterium and Lactobacillus plantarum.
2, the preparation method comprises the steps:
(1) preparation of juice of my pomegranate: select residual without agricultural chemicals, heavy metal free, without fresh pomegranate rotten or that go mouldy, remove calyx, clean up, peeling obtains the pomegranate seed, squeeze the juice and filter with 80 order filters, add 0.1% citric acid solution, through 95 ℃ of sterilizations 30 seconds, hot filling, it is for subsequent use to naturally cool to room temperature;
(2) batching: raw milk is preheated to 62 ℃, described Aspartame, acesulfame potassium, propylene glycol alginate, xanthans are added in the raw milk by Water powdery mixer by proportional quantity, circulation stirring fully dissolves raw material, and juice of my pomegranate is rear by adding in the pill tank, gets mixed material;
(3) homogeneous, sterilization: mixed material is warmed up to 68 ℃, homogeneous under 21Mpa pressure, 98 ℃ of the temperature of sterilization, the time is 4 minutes, gets the mixed material of sterilization;
(4) inoculation and fermentation: the mixed material of the sterilization of step (3) gained is cooled to 40 ℃, inoculating starter; When 80 ° of T of sour milk titratable acidity, stop fermentation, the acidified milk temperature is cooled to 18 ℃;
(5) after fermentation: add described blue or green grape essence in the acidified milk, circulation stirring 8 minutes, can under gnotobasis after mixing, product places rapidly 2～10 ℃ of freezers to store, and after fermentation is more than 12 hours and get final product.
Embodiment 5
1, the raw materials by weight proportioning is: raw milk 94.79%, juice of my pomegranate 5%, Sucralose 0.01%, carragheen 0.1%, fermented bacterium 0.1%.Described fermented bacterium is streptococcus thermophilus, Bifidobacterium and Lactobacillus plantarum.
2, the preparation method comprises the steps:
(1) preparation of juice of my pomegranate: select residual without agricultural chemicals, heavy metal free, without fresh pomegranate rotten or that go mouldy, remove calyx, clean up, peeling obtains the pomegranate seed, squeeze the juice and filter with 80 order filters, add 0.1% citric acid solution, through 90 ℃ of sterilizations 25 seconds, hot filling, it is for subsequent use to naturally cool to room temperature;
(2) batching: raw milk is preheated to 62 ℃, described Sucralose, carragheen is added in the raw milk by Water powdery mixer by proportional quantity, circulation stirring fully dissolves raw material, and juice of my pomegranate is rear by adding in the pill tank, gets mixed material;
(3) homogeneous, sterilization: mixed material is warmed up to 68 ℃, homogeneous under 21Mpa pressure, 98 ℃ of the temperature of sterilization, the time is 4 minutes, gets the mixed material of sterilization;
(4) inoculation and fermentation: the mixed material of the sterilization of step (3) gained is cooled to 40 ℃, inoculating starter; When 80 ° of T of sour milk titratable acidity, stop fermentation, the acidified milk temperature is cooled to 18 ℃;
(5) after fermentation: with acidified milk can under gnotobasis of cooling, product places rapidly 2～10 ℃ of freezers to store, and after fermentation is more than 12 hours and get final product.
Embodiment 6
1, the raw materials by weight proportioning is: raw milk 58.3%, juice of my pomegranate 25%, HFCS 8%, white granulated sugar 4%, Ultra Tex 2 3%, lychee flavor 0.2%, fermented bacterium 1.5%.Described fermented bacterium is streptococcus thermophilus, Bifidobacterium and Lactobacillus plantarum.
2, the preparation method comprises the steps:
(1) preparation of juice of my pomegranate: select residual without agricultural chemicals, heavy metal free, without fresh pomegranate rotten or that go mouldy, remove calyx, clean up, peeling obtains the pomegranate seed, squeeze the juice and filter with 80 order filters, add 0.1% citric acid solution, through 95 ℃ of sterilizations 35 seconds, hot filling, it is for subsequent use to naturally cool to room temperature;
(2) batching: raw milk is preheated to 62 ℃, described HFCS, white granulated sugar, Ultra Tex 2 are added in the raw milk by Water powdery mixer by proportional quantity, circulation stirring fully dissolves raw material, and juice of my pomegranate is rear by adding in the pill tank, gets mixed material;
(3) homogeneous, sterilization: mixed material is warmed up to 68 ℃, homogeneous under 21Mpa pressure, 98 ℃ of the temperature of sterilization, the time is 4 minutes, gets the mixed material of sterilization;
(4) inoculation and fermentation: the mixed material of the sterilization of step (3) gained is cooled to 40 ℃, inoculating starter; When 80 ° of T of sour milk titratable acidity, stop fermentation, the acidified milk temperature is cooled to 18 ℃;
(5) after fermentation: with acidified milk can under gnotobasis of cooling, product places rapidly 2～10 ℃ of freezers to store, and after fermentation is more than 12 hours and get final product;
(5) after fermentation: add described lychee flavor in the acidified milk, circulation stirring 1 minute, can under gnotobasis after mixing, product places rapidly 2～10 ℃ of freezers to store, and after fermentation is more than 12 hours and get final product.
Effect embodiment 1
Carry out subjective appreciation for embodiment 1～6, choose 20 dairy products subjective appreciation personnel.Evaluate according to indexs such as the structural state of pomegranate acidified milk, color and luster, mouthfeel, local flavors, what obtain is equally divided into final sensory evaluation score.Table 1 is the sensory evaluation scores standard, and table 2 is the sensory evaluation scores evaluating result of embodiment 1～6.
Table 1
Table 2
Can find out that from the evaluating result of table 2 the prepared pomegranate acidified milk of the present invention all has the acceptable excellent flavor of consumer on the indexs such as structural state, color and luster, mouthfeel, local flavor.
Claims (10)
1. a pomegranate acidified milk is characterized in that, its raw material comprises each component of following percentage by weight: raw milk 58.3～94.79%, juice of my pomegranate 5～25%, sweetener 0.01～12%, stabilizing agent 0.1～3% and leavening 0.1～1.5%;
Described pomegranate acidified milk is got by the method preparation that comprises the steps:
(1) preparation of juice of my pomegranate: with juice of my pomegranate at 90～95 ℃ of lower sterilization 25～35s, be cooled to 15 ~ 25 ℃ for subsequent use;
(2) prepare burden: after raw milk is preheated to 50～65 ℃, add sweetener and stabilizing agent, stirring fully dissolves material, then adds juice of my pomegranate, gets mixed material;
(3) homogeneous, sterilization: the mixed material of step (2) gained is carried out homogeneous and sterilization, get the mixed material of sterilization;
(4) inoculation and fermentation: after the mixed material of the sterilization of step (3) gained was cooled to 40～45 ℃, inoculating starter fermented, and stops fermentation when titratable acidity reaches 70～80 ° of T, and acidified milk is cooled to 18～22 ℃;
(5) after fermentation: with acidified milk can under gnotobasis of cooling, product places rapidly 2～10 ℃, and after fermentation is more than 12 hours and get final product.
2. pomegranate acidified milk as claimed in claim 1 is characterized in that, described raw milk is raw milk.
3. pomegranate acidified milk as claimed in claim 1 is characterized in that, the raw material of described pomegranate acidified milk also comprises 0～0.2% flavoring essence, and described percentage is weight percentage; Described flavoring essence adds before the described can of step (5), and circulation stirring is 1～10 minute after adding, and mixes.
4. pomegranate acidified milk as claimed in claim 3 is characterized in that, its raw material comprises each component of following percentage by weight: raw milk 65.9～89.47%, juice of my pomegranate 10～20%, sweetener 0.03～10%, stabilizing agent 0.4～3%, leavening 0.1～1% and flavoring essence 0～0.1%.
5. pomegranate acidified milk as claimed in claim 1 is characterized in that, described sweetener is selected from one or more in white granulated sugar, HFCS, acesulfame potassium, Aspartame and the Sucralose; Described stabilizing agent is selected from one or more in gelatin, pectin, xanthans, carragheen, propylene glycol alginate, hydroxypropyl PASELLI EASYGEL and the Ultra Tex 2; Described leavening is selected from one or more in lactobacillus bulgaricus (Lactobacillus Bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus plantarum (Lactobacillus plantarum) and the Lactobacillus casei (Lactobacillus casei).
6. pomegranate acidified milk as claimed in claim 1 is characterized in that, described flavoring essence is selected from one or more in milk flavour, sour milk essence, pomegranate essence, blue or green grape essence and the lychee flavor.
7. such as the preparation method of claim 1～6 pomegranate acidified milk as described in each, it is characterized in that it comprises the steps:
(1) preparation of juice of my pomegranate: with juice of my pomegranate at 90～95 ℃ of lower sterilization 25～35s, be cooled to 15 ~ 25 ℃ for subsequent use;
(2) prepare burden: after raw milk is preheated to 50～65 ℃, add sweetener and stabilizing agent, stirring fully dissolves material, adds at last juice of my pomegranate, gets mixed material;
(3) homogeneous, sterilization: the mixed material of step (2) gained is carried out homogeneous and sterilization, get the mixed material of sterilization;
(4) inoculation and fermentation: after the mixed material of the sterilization of step (3) gained was cooled to 40～45 ℃, inoculating starter fermented, and stops fermentation when titratable acidity reaches 70～80 ° of T, and acidified milk is cooled to 18～22 ℃;
(5) after fermentation: with acidified milk can under gnotobasis of cooling, product places rapidly 2～10 ℃, and after fermentation is more than 12 hours and get final product.
8. preparation method as claimed in claim 7 is characterized in that, also comprises the interpolation flavoring essence before the described can of step (5), and circulation stirring 1～10 minute mixes.
9. preparation method as claimed in claim 7, it is characterized in that that the preparation of the described juice of my pomegranate of step (1) comprises the steps: to select is residual without agricultural chemicals, heavy metal free, without fresh pomegranate rotten and that go mouldy, remove calyx, clean up, peeling obtains the pomegranate seed; The pomegranate seed of fresh peeling is squeezed the juice, filter with 80 order filters again, and in guava juice, add 0.1% citric acid solution and protect look, at 95 ℃ of lower sterilization 30s, hot filling, it is for subsequent use to obtain guava juice after naturally cooling to 15～25 ℃.
10. preparation method as claimed in claim 7 is characterized in that, the condition of the described homogeneous of step (3) is 60～70 ℃ of temperature, pressure 18～22Mpa; The condition of the described sterilization of step (3) is at 90～100 ℃ of lower sterilization 3～7min.
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| CN107455466A (en) * | 2017-08-02 | 2017-12-12 | 上海应用技术大学 | A kind of bitter buckwheat pattern functional yogurt of compound polyphenol active ingredient and preparation method thereof |
| CN108077428A (en) * | 2017-12-20 | 2018-05-29 | 彭裕民 | Radioresistance blueberries are drunk and its processing technology |
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