CN103385299B - No-additive fruit-grain yogurt and preparation method thereof - Google Patents
No-additive fruit-grain yogurt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses no-additive fruit-grain yogurt and a preparation method thereof. The preparation method comprises the steps of (1) concentrating and cooling raw milk to obtain concentrated milk; (2) homogenizing and sterilizing the concentrated milk; (3) inoculating fermented strains into the concentrated milk, and fermenting at the temperature of 35-45 DEG C to obtain fermented milk; (4) overturning and cooling the fermented milk, and adding no-additive fruit grains on the production line to obtain the no-additive fruit-grain yogurt. The content of solid in the concentrated milk is 17%-25%, and the percent is based on mass; the no-additive fruit grains include fruit pulp or fruit grains and fruit pulp, and the fruit is from one or more of pineapple, blueberry, mango and red date. The no-additive fruit-grain yogurt provided by the invention has the advantages that the nutritional value is high, the state of tissue is fine and uniform, no whey is separated out, the flavor is unique and industrial production can be realized.
Description
Technical field
The present invention relates to a kind of without adding fruit grain yogurt and preparation method thereof.
Background technology
Yogurt is fermented by fresh milk and forms, and it remains whole nutritional labelings of fresh milk, and the lactic acid bacteria produced in sweat can also provide human body necessary multivitamin, has stronger health-care effect.Therefore, increasing consumer chooses yogurt to replace milk.Manufacturer, in order to enable yogurt industrialization, expands its production capacity, and keeps good quality and mouthfeel in logistics transportation, market sale link, usually can add food additives in yoghurt product.
Such as, in fruit grain acidified milk, add converted starch and gelatin as thickener and stabilizing agent, make fruit granular suspended in whole acidified milk system, stablize constant in the long period.But food additives are different from food enrichment, generally not there is nutritional labeling and nutritive value.Meanwhile, because of food additives use caused by food safety affair also of common occurrence.If under the prerequisite ensureing yogurt mouthfeel and stability, a kind of fruit grain yogurt not containing any additive can be developed, will have considerable market prospects.At present, domestic market does not still exist about the report without interpolation fruit grain yogurt.
Summary of the invention
Technical problem to be solved by this invention is that overcoming fruit grain yoghurt product of the prior art mostly is to make it at logistics transportation by adding food additives, keep good quality and mouthfeel in the shelf shelf-life, and easily there is the defect of food safety affair, provide a kind of nothing that can realize suitability for industrialized production and add fruit grain yogurt and preparation method thereof.The present invention has filled up the blank without the natural fruit granular yogurt of any additive in market.Meanwhile, have higher nutritive value than the fruit grain yogurt of routine, structural state is finer and smoother, even, and no whey is separated out, the natural flavour of fruit and local flavor and without adding the distinctive flavour of yogurt and smell ideally combines, uniform color unanimously, safer delicious food.
The invention provides a kind of preparation method without adding fruit grain yogurt, it comprises the steps:
(1) concentrated by lactogenesis, cooling, must concentrate breast;
(2) by described concentrated newborn homogeneous, sterilization;
(3) fermented bacterium is inoculated into described concentrated Ruzhong, in 35 DEG C ~ 45 DEG C fermentations, obtains acidified milk;
(4) described acidified milk being turned over cylinder cooling, adding without adding fruit grain online;
The solid content of described concentrated breast is 17% ~ 25%, and described percentage is mass percent; Described comprise the pulp of fruit or the fruit grain of this fruit and pulp without adding fruit grain, described fruit is one or more in pineapple, blueberry, mango and red date; The preparation method of the pulp of described fruit comprises the steps:, by described peeling and corning of fruits, to smash, obtain pulp, and pasteurization 5min ~ 7min at 95 DEG C ~ 100 DEG C is cooled to 65 DEG C ~ 80 DEG C; The preparation method of the fruit grain of described fruit comprises the steps: described peeling and corning of fruits, and be cut into uniform fruit grain, pasteurization 8min ~ 10min at 95 DEG C ~ 100 DEG C, is cooled to 65 DEG C ~ 80 DEG C.
In the present invention, for the ease of storing and adding online, to being preferably mixed with fruit grain by the pulp of the fruit obtained without the processing method of adding fruit grain, hot filling, cools naturally.
In the present invention, described lactogenesis refers to the lactogenesis meeting " food national safety standard---lactogenesis " (GB19301-2010) acquisition criteria, and have passed through coherent detection and standardization, makes it the pertinent regulations meeting country and industry.Lactogenesis of the present invention can be the various animals breast of this area for the preparation of yogurt, and be preferably newborn the and raw horse Ruzhong of raw milk, raw sheep one or more, is more preferably raw milk.Described lactogenesis test item comprises: organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing, mix alkali test, antibiotic test and melamine detection etc.Described standardization refers to the index stable and consistent such as protein, fat in order to ensure each batch of product, in the scope that alimentary codex allows, the indices scope reaching described raw milk is adjusted to the index such as protein, fat: protein content >=2.9wt%, fat content >=3.1wt% and nonfat milk solids content >=8.1wt%, by additionally adding or removing a certain material, or concentrated or dilution animal breast carries out.
In step (1), described concentrated this area that can be concentrates the mode that lactogenesis makes milk powder, preferably for adopting vacuum concentration equipment to concentrate, more preferably for adopting economic benefits and social benefits vacuum concentration equipment and/or triple effect vacuum concentration equipment to concentrate, especially more preferably for adopting economic benefits and social benefits following current falling film type vacuum concentration equipment to concentrate.Because steam is always lossy, so the effect number of evaporimeter is not infinitely to go down more in vacuum concentration equipment, add treating capacity, the concentrated requirement such as newborn concentration and concentration time, so the vacuum concentration equipment of preferred dual action or triple effect in actual production, to realize cost control and energy saving requirement.Because lactogenesis belongs to heat sensitive material, its nutritive loss in evaporimeter is sizable, so in order to shorten the time of staying of lactogenesis in evaporimeter as far as possible, to reduce the loss of lactogenesis, the present invention preferably adopts economic benefits and social benefits following current falling film type vacuum concentration equipment to concentrate.Described solid content is term known in this field, refers to total solids content, and testing standard is GB5413.39.
In step (1), described is cooled to this area routine operation, and the temperature of described cooling is preferably 4 DEG C ~ 10 DEG C.
In step (2), described homogeneous is this area routine operation, is preferably double-stage homogenization, and the pressure of one-level homogeneous is preferably 10MPa ~ 20MPa, and the pressure of double-stage homogenization is preferably 3MPa ~ 5MPa; The temperature of described homogeneous is preferably 55 DEG C ~ 70 DEG C.
In step (2), described sterilization is this area routine operation, is preferably pasteurize and/or ultra high temperature short time sterilization.Described pasteurize can be this area routine, and preferably for sterilization temperature is 90 DEG C ~ 110 DEG C, sterilizing time is 300 seconds ~ 600 seconds.Described ultra high temperature short time sterilization can be this area routine, and preferably for sterilization temperature is 130 DEG C ~ 135 DEG C, sterilizing time is 5 seconds ~ 10 seconds.
In step (3), the consumption of described concentrated breast is that this area is conventional, be preferably 69.99% ~ 84.999%, the consumption of described fermented bacterium is that this area is conventional, be preferably 0.001% ~ 0.01%, percentage is that described concentrated breast or described fermented bacterium add the mass percent of fruit grain yogurt relative to described nothing.
In step (3), described fermentation is this area routine operation, preferably stops when acidity is 90 ° of T ~ 110 ° T.
In step (3), described fermented bacterium is that this area is conventional, is preferably Bifidobacterium (Bifidobacterium), one or more in lactobacillus (Lactobacillus) and streptococcus (Streptococcus) are more preferably bifidobacterium adolescentis (Bifidobacterium adolescentis), animal bifidobacteria (Bifidobacterium animalis), bifidobacterium bifidum (Bifidobacteriumbifidum), bifidobacterium breve (Bifidobacterium breve), bifidobacterium infantis (Bifidobacteriuminfantis), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus (Lactobacillusacidophilus), Lactobacillus casei (Lactobacillus casei), lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.Bulgaricus), Lactobacillus delbrueckii breast subspecies (Lactobacillus delbrueckii subsp.lactis), lactobacillus fermenti (Lactobacillusfermentium), Lactobacillus helveticus (Lactobacillus helveticus), lactobacillus paraceasi (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), streptococcus thermophilus (Streptococcus thermophilus), Lactococcus lactis subsp. lactis (Lactococcus lactislactis), one or more in lactococcus lactis subsp (Lactococcus lactis cremoris) and Lactococcus lactis biacetyl subspecies (Lactococcus lactis diacetylactis).
In step (4), described is that this area is conventional without the consumption adding really grain, is preferably 15% ~ 30%, and described percentage is the mass percent that described nothing adds that fruit grain adds really grain yogurt relative to described nothing.Described nothing is added in fruit grain, and the mass ratio of the fruit grain of described fruit and the pulp of described fruit is preferably 0:10 ~ 5:5, is more preferably 4:6 ~ 5:5.
In step (4), the described cylinder that turns over is cooled to this area routine operation, and the described temperature of turning over cylinder cooling is preferably 10 DEG C ~ 15 DEG C.
In step (4), the described method added online without interpolation fruit grain is that this area is conventional.
In the present invention, the heating rate of described heating is this area normal ranges.
In the present invention, described fruit grain be sized and shaped as this area normal ranges, the size of described fruit grain is preferably 5 ~ 10mm × 5 ~ 10mm × 5 ~ 10mm, and the shape of described fruit grain is preferably square.
In step (4), before adding without interpolation fruit grain, also need to carry out finished product detection according to this area conventional treatment method, the standard of finished product detection is " food national safety standard---acidified milk " (GB19302), concrete examination criteria is for detecting protein content >=3.0%, fat content >=3.2%, acidity >=90 ° T, percentage is that each material is relative to the described mass percent without interpolation fruit grain yogurt.Preparing according to the method described above after without interpolation fruit grain yogurt, generally carrying out sterile filling by this area is conventional to without adding really grain yogurt.After described sterile filling completes, then refrigerated without adding fruit grain yogurt warehouse-in by described, the temperature of refrigeration is the common refrigeration temperatures of this area, is generally 2 DEG C ~ 8 DEG C.
The present invention also provides a kind of nothing obtained by above-mentioned preparation method to add fruit grain yogurt.Usually, protein content is 3.0% ~ 5.5%, fat content is 3.2% ~ 6.0%, total solids content is 12% ~ 20%, nonfat milk solids content is 8.5% ~ 16%, acidity is 90 ° of T ~ 110 ° T, and described percentage is that each material is relative to the described mass percent without interpolation fruit grain yogurt.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
(1) of the present invention is 3.0wt% ~ 5.5wt% without adding protein content in fruit grain yogurt, fat content is 3.2wt% ~ 6.0wt%, total solids content is 12wt% ~ 20wt%, nonfat milk solids content is 8.5wt% ~ 16wt%, it is 15wt% ~ 30wt% that nothing adds fruit grain content, and nutritive index meets national standard.
(2) animal protein both having had high-quality without interpolation fruit grain yogurt of the present invention, has merged again multivitamin and the cellulose of fruit, more healthy equilibrium.Fill up the market vacancy simultaneously, enrich the kind of dairy products; The present invention, by reasonably formula and appropriate technique, makes the local flavor of lactic acid fermented and fruit itself serve as flavor substance, ensure that really grain is when without having good mobility and mouthfeel when any interpolation.Also ensure that fruit grain can be successfully filling online simultaneously, realize industrialization.
(3) under product of the present invention is housed in the temperature of 2 DEG C ~ 8 DEG C, farthest can retain the nutritive value of yogurt, and be 20 days ~ 30 days without the shelf-life of adding fruit grain yogurt at this temperature, cater to consumer to without the tight demand adding safe dairy products.
(4) the present invention improves milk solids preferably by economic benefits and social benefits vacuum concentration equipment, ensures that whole yogurt system becomes a stable suspersion system.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
In following embodiment:
The concentrator of lactogenesis is economic benefits and social benefits following current falling film type vacuum concentration equipment, and be purchased from Heilungkiang great Ming dairy machine Co., Ltd, model is RP6K7.Being adopted by lactogenesis this equipment to be concentrated into solid content is 17wt% ~ 25wt%, is cooled to 4 DEG C ~ 10 DEG C, obtains concentrated breast, for preparation without adding fruit grain yogurt.
Concentrated breast in embodiment 1 ~ 4 and comparative example 3 is use to concentrate obtained through coherent detection and standardized raw milk.Raw milk meets national requirements, the protein content >=2.9wt% in the raw milk after standardization, fat content >=3.1wt%, nonfat milk solids content >=8.1wt%.
Preparation method without adding mango fruit grain: composition of raw materials is the platform agriculture mango of 60wt% and the imperial mango of red gold of 40wt%.Preparation technology is as follows: by platform agriculture mango peeling stoning, be broken into uniform mango pulp with fruit pulping machince; By imperial for red gold mango peeling stoning, be cut into the square fruit grain of 8mm × 8mm × 8mm; Mango pulp is heated to 100 DEG C, keeps 5min sterilization, be cooled to 80 DEG C; Mango fruit grain is heated to 100 DEG C, keeps 8min sterilization, be cooled to 80 DEG C; Then by both Homogeneous phase mixing, hot filling, cools naturally.
Preparation method without adding pineapple sarcocarp grain: in composition of raw materials, pineapple pulp proportion is 60wt%, and pineapple sarcocarp grain proportion is 40wt%.Preparation technology is as follows: by pineapple peeling, is broken into uniform pineapple pulp with fruit pulping machince; Pineapple peeling is removed hard core, is cut into the square fruit grain of 8mm × 8mm × 8mm; Pineapple pulp is heated to 100 DEG C, keeps 5min sterilization, be cooled to 80 DEG C; Pineapple sarcocarp grain is heated to 100 DEG C, keeps 8min sterilization, be cooled to 80 DEG C; Then both are mixed, hot filling, naturally cool.
Preparation method without adding red jujube fruit grain: raw material is peeling enuleation date.Preparation technology is as follows: red date fruit pulping machince is broken into uniform red date pulp; Red date pulp is heated to 100 DEG C, keeps 5min sterilization, be cooled to 80 DEG C, hot filling, naturally cool.
Preparation method without adding blueberries grain: in composition of raw materials, blueberry pulp proportion is 50wt%, and blueberries grain proportion is 50wt%.Preparation technology is as follows: blueberry fruit pulping machince is broken into uniform blueberry pulp; Blueberry pulp is heated to 100 DEG C, keeps 5min sterilization, be cooled to 80 DEG C; Whole for blueberry grain is heated to 100 DEG C, keeps 8min sterilization, be cooled to 80 DEG C; Then both are mixed, hot filling, naturally cool.
Other supplementary materials meet relevant national standard.
In following embodiment except special instruction, percentage used is all mass percent.
Embodiment 1
Composition of raw materials: concentrated newborn 69.99wt%, fermented bacterium 0.01wt%, without adding fruit grain 30wt%.
Raw material standard: the solid content of concentrated breast is 17wt%; Fermented bacterium (Danisco (Beijing) bacterial classification Co., Ltd YO MIX900LYO, addition is 200DCU) is made up of lactobacillus bulgaricus, streptococcus thermophilus and Lactococcus lactis biacetyl subspecies; It is without adding mango really grain that nothing adds fruit grain.
Preparation technology is as follows:
1, newborn homogeneous (temperature: 70 DEG C, one-level homogenization pressure: 10MPa, double-stage homogenization pressure: 5MPa) will be concentrated, sterilization (temperature: 90 DEG C, sterilizing time: 600 seconds); Cooling material to 45 DEG C;
2, at 45 DEG C, fermented bacterium is inoculated into concentrated Ruzhong;
3, semi-finished product are at 45 DEG C of bottom fermentations, when fermentation termination acidity reaches 90 ° of T, turn over cylinder cooling material to 10 DEG C; Finished product detection (examination criteria: protein content >=4.28wt%, fat content >=4.57wt%, total solid >=17wt%); Add online under 10 DEG C of conditions without adding mango fruit grain, sterile filling also seals;
4, the product after filling is preserved under 2 DEG C of conditions.
The Testing index of product: protein content is 3.0wt%, fat content is 3.2wt%, and total solids content is 12wt%, and nonfat milk solids content is 8.5wt%, and acidity is 90 ° of T.
Embodiment 2
Composition of raw materials: concentrated newborn 84.999wt%, fermented bacterium 0.001wt%, without adding fruit grain 15wt%.
Raw material standard: the solid content of concentrated breast is 25wt%; Fermented bacterium Shanghai Bright Dairy & Food Co., Ltd. ST ~ III of 100DCU (addition to be Danisco (Beijing) the bacterial classification Co., Ltd 0925 ~ A of 200DCU and addition be) is made up of lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum; It is without adding pineapple sarcocarp grain that nothing adds fruit grain.
Preparation technology is as follows:
1, newborn homogeneous (temperature: 60 DEG C, one-level homogenization pressure: 13MPa, double-stage homogenization pressure: 3MPa) will be concentrated, sterilization (temperature: 95 DEG C, sterilizing time: 300 seconds); Cooling material to 40 DEG C;
2, in 40 DEG C of inoculation fermentation bacterial classifications to concentrated Ruzhong;
3, semi-finished product are at 40 DEG C of bottom fermentations, when fermentation termination acidity reaches 110 ° of T, turn over cylinder cooling material to 12 DEG C; Finished product detection (examination criteria: protein content >=4.5wt%, fat content >=5.0wt%, total solid >=25wt%); Added online under 12 DEG C of conditions by material without adding pineapple sarcocarp grain, sterile filling also seals;
4, the product after filling is preserved under 4 DEG C of conditions.
The Testing index of product: protein content is 3.82wt%, fat content is 4.25wt%, and total solids content is 17wt%, and nonfat milk solids content is 10.0wt%, and acidity is 110 ° of T.
Embodiment 3
Composition of raw materials: concentrated breast 79.999%, fermented bacterium 0.001%, without adding jam 20%.
Raw material standard: the solid content of concentrated breast is 20%; Fermented bacterium Shanghai Bright Dairy & Food Co., Ltd. ST ~ III of 100DCU (addition to be Danisco (Beijing) the bacterial classification Co., Ltd 0925 ~ A of 200DCU and addition be) is made up of lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum; It is without adding red jujube fruit grain that nothing adds fruit grain.
Preparation technology is as follows:
1, newborn homogeneous (temperature: 60 DEG C, one-level homogenization pressure: 13MPa, double-stage homogenization pressure: 3MPa) will be concentrated, sterilization (temperature: 95 DEG C, sterilizing time: 300 seconds); Cooling material to 40 DEG C;
2, in 40 DEG C of inoculation fermentation bacterial classifications to concentrated Ruzhong;
3, semi-finished product are at 40 DEG C of bottom fermentations, when fermentation termination acidity reaches 100 ° of T, turn over cylinder cooling material to 12 DEG C; Finished product detection (examination criteria: protein content >=4.8wt%, fat content >=5.1wt%, total solid >=20wt%); Added online under 12 DEG C of conditions by material without adding red jujube fruit grain, sterile filling also seals;
4, the product after filling is preserved under 4 DEG C of conditions.
The Testing index of product: protein content is 3.85wt%, fat content is 4.31wt%, and total solids content is 17wt%, and nonfat milk solids content is 12.69wt%, and acidity is 105 ° of T.
Embodiment 4
Composition of raw materials: concentrated breast 74.999%, fermented bacterium 0.001%, without adding fruit grain 25%.
Raw material standard: the solid content of concentrated breast is 20%; Fermented bacterium Shanghai Bright Dairy & Food Co., Ltd. ST ~ III of 100DCU (addition to be Danisco (Beijing) the bacterial classification Co., Ltd 0925 ~ A of 200DCU and addition be) is made up of lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum; It is without adding blueberries grain that nothing adds fruit grain.
Preparation technology is as follows:
1, newborn homogeneous (temperature: 60 DEG C, one-level homogenization pressure: 13MPa, double-stage homogenization pressure: 3MPa) will be concentrated, sterilization (temperature: 95 DEG C, sterilizing time: 300 seconds); Cooling material to 40 DEG C;
2, in 40 DEG C of inoculation fermentation bacterial classifications to concentrated Ruzhong;
3, semi-finished product are at 40 DEG C of bottom fermentations, when fermentation termination acidity reaches 100 ° of T, turn over cylinder cooling material to 12 DEG C; Finished product detection (examination criteria: protein content >=4.8wt%, fat content >=5.1wt%, total solid >=20wt%); Added online under 12 DEG C of conditions by material without adding blueberries grain, sterile filling also seals;
4, the product after filling is preserved under 4 DEG C of conditions.
The Testing index of product: protein content is 3.67wt%, fat content is 4.11wt%, and total solids content is 16wt%, and nonfat milk solids content is 11.89wt%, and acidity is 105 ° of T.
Embodiment 5
The raw milk of embodiment 1 is replaced to raw sheep breast, fermentation temperature changes 35 DEG C into, and one-level homogenization pressure changes 20MPa into, and all the other are consistent with embodiment 1.
Embodiment 6
The raw milk of embodiment 1 is replaced to raw horse breast, sterilization temperature changes 135 DEG C into, and sterilizing time changes 5 seconds into, and all the other are consistent with embodiment 1.
Effect example 1
The additive fruit grain yogurt that has popular on fruit grain yogurt and market is added to the nothing of embodiment 1 ~ 4 gained and carries out contrast test.After nothing interpolation fruit grain yogurt and comparative sample are preserved 30 days in 4 DEG C, adopt the mode of blank marking, 10 are invited to judge the expert of experience by dairy products and 20 ordinary consumer form criticism group, evaluation score is carried out to 6 indexs such as the flavour of product and smell, outward appearance tissue, mouthfeel, color and luster, product novelty degree and product customer satisfactions, average, adopt hundred-mark system point system, mark is higher, represents the best features of getting over product.Record at finally measuring its pH(25 DEG C) and viscosity number, result of the test is in table 1 and table 2.
Table 1 is without the comparing result adding popular yogurt on fruit grain yogurt and market
As can be seen from Table 1, nothing of the present invention is added fruit grain yogurt and is remained the good mouthfeel of conventional fruit grain yogurt and quality, there is the acceptable excellent flavor of consumer, not making because lacking the additive such as flavor substance, converted starch to decline without adding fruit grain yogurt quality.
Table 2 is without interpolation fruit grain yogurt stability test result
| Embodiment | Before pH(storage) | After pH(storage) | Viscosity/MPas |
| 1 | 4.32 | 4.20 | 258 |
| 2 | 4.30 | 4.17 | 265 |
| 3 | 4.26 | 4.15 | 262 |
| 4 | 4.28 | 4.18 | 254 |
The assay method of viscosity: under room temperature (25 DEG C), directly measure with rotation viscometer, use No. 4 rotors, rotating speed is 20r/min, and minute is 30s, and replication 3 times, gets its mean value.Its water holding capacity of the lower explanation of viscosity of fruit grain yogurt is poorer, and stability is also poorer, and whey is more easily separated out.As can be seen from Table 2, the nothing of embodiment 1 ~ 4 gained adds fruit grain yogurt stable texture state.
In logistics transportation, shelf life, still good quality and mouthfeel can be kept in order to embody nothing interpolation fruit grain yogurt of the present invention, the nothing interpolation fruit grain yogurt of the embodiment 1 ~ 4 of 4 DEG C of storages after 20 days is placed in logistics refrigerator car (temperature 8 DEG C) and is transported to Shenyang from Beijing, Beijing is transported back again from Shenyang, measure its pH and viscosity number, the results are shown in Table 3.
Table 3 is without interpolation fruit grain yogurt stability test result
| Embodiment | pH | Viscosity/MPas |
| 1 | 4.14 | 251 |
| 2 | 4.11 | 249 |
| 3 | 4.20 | 253 |
| 4 | 4.09 | 246 |
Comparison sheet 2 and table 3 can be found out, nothing of the present invention adds fruit grain yogurt all can keep good stability in storage He in transportation, and no whey separates out phenomenon.
Comparative example 1
Preparation method without adding strawberry fruit: composition of raw materials is the cream strawberry of 50wt% and the ruby strawberry of 50wt%.Preparation technology is as follows: cream strawberry fruit pulping machince is broken into uniform strawberry pulp; Ruby strawberry is cut into the square fruit grain of 10mm; Strawberry pulp is heated to 100 DEG C, keeps 5min, be cooled to 80 DEG C; Strawberry fruit is heated to 100 DEG C, keeps 8min, be cooled to 80 DEG C; Then both are mixed, hot filling, naturally cool.
Sensory test result shows, and strawberry fruit, through Overheating Treatment, has lost original strawberry color and luster, presented bronzing, to a kind of stale sensation of people, loses appetite.Therefore will not adopt.
Comparative example 2
Preparation method without adding mango fruit grain: composition of raw materials: platform agriculture mango 60%, the imperial mango 40% of red gold.Preparation technology is as follows: platform agriculture mango fruit pulping machince is broken into uniform mango pulp; Imperial for red gold mango is cut into the square fruit grain of 8mm; Mango pulp is heated to 80 DEG C, keeps 5min, be cooled to 30 DEG C; Mango fruit grain is heated to 80 DEG C, keeps 8min, be cooled to 30 DEG C; Then both are mixed, hot filling, naturally cool.
Microorganism evaluating result shows, and at room temperature nothing is added mango fruit grain and stores a week, find swollen bag situation, carry out microorganism detection, find that clump count exceeds standard.
Comparative example 3
Composition of raw materials: concentrated breast 74.999%, fermented bacterium 0.001%, without adding fruit grain 25%.
Raw material standard: the solid content of concentrated breast is 14%; Fermented bacterium Shanghai Bright Dairy & Food Co., Ltd. ST ~ III of 100DCU (addition to be Danisco (Beijing) the bacterial classification Co., Ltd 0925 ~ A of 200DCU and addition be) is made up of lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum; It is blueberries grain that nothing adds fruit grain.
Preparation technology is as follows:
1, newborn homogeneous (temperature: 60 DEG C, one-level homogenization pressure: 13MPa, double-stage homogenization pressure: 3MPa) will be concentrated, sterilization (temperature: 95 DEG C, sterilizing time: 300 seconds); Cooling material to 40 DEG C;
2, in 40 DEG C of inoculation fermentation bacterial classifications to concentrated Ruzhong;
3, semi-finished product are at 40 DEG C of bottom fermentations, when fermentation termination acidity reaches 100 ° of T, turn over cylinder cooling material to 12 DEG C; Finished product detection (examination criteria: protein content >=3.38wt%, fat content >=3.61wt%, total solid >=14wt%); Added online under 12 DEG C of conditions by material without adding blueberries grain, sterile filling also seals;
4, the product after filling is preserved under 4 DEG C of conditions.
The Testing index of product: protein content is 2.53wt%, fat content is 2.7wt%, and total solids content is 10.5wt%, and nonfat milk solids content is 7.8wt%, and acidity is 105 ° of T.
Preserve a week, then carry out sensory test.Uncap, finds that product upper strata has whey to separate out, and major part fruit grain has sunk to bottom, and stability is very poor.
Claims (15)
1., without the preparation method adding fruit grain yogurt, it is characterized in that, it comprises the steps:
(1) concentrated by lactogenesis, cooling, must concentrate breast;
(2) by described concentrated newborn homogeneous, sterilization;
(3) fermented bacterium is inoculated into described concentrated Ruzhong, in 35 DEG C ~ 45 DEG C fermentations, obtains acidified milk;
(4) described acidified milk being turned over cylinder cooling, adding without adding fruit grain online;
The solid content of described concentrated breast is 17% ~ 25%, and described percentage is mass percent; Described comprise the pulp of fruit or the fruit grain of this fruit and pulp without adding fruit grain, described fruit is one or more in pineapple, blueberry, mango and red date; The preparation method of the pulp of described fruit comprises the steps:, by described peeling and corning of fruits, to smash, obtain pulp, and pasteurization 5min ~ 7min at 95 DEG C ~ 100 DEG C is cooled to 65 DEG C ~ 80 DEG C; The preparation method of the fruit grain of described fruit comprises the steps: described peeling and corning of fruits, and be cut into uniform fruit grain, pasteurization 8min ~ 10min at 95 DEG C ~ 100 DEG C, is cooled to 65 DEG C ~ 80 DEG C; Described without adding in fruit grain yogurt not containing food additives.
2. the preparation method without adding fruit grain yogurt as claimed in claim 1, is characterized in that, described without the processing method of adding fruit grain is: mixed with fruit grain by the pulp of described fruit, hot filling, naturally cool.
3. the preparation method without adding fruit grain yogurt as claimed in claim 1, is characterized in that, in step (1), described concentrated equipment is vacuum concentration equipment; In step (1), the temperature of described cooling is 4 DEG C ~ 10 DEG C.
4. the preparation method without adding fruit grain yogurt as claimed in claim 3, is characterized in that, in step (1), described concentrated equipment is economic benefits and social benefits vacuum concentration equipment and/or triple effect vacuum concentration equipment.
5. the preparation method without adding fruit grain yogurt as claimed in claim 4, is characterized in that, in step (1), described concentrated equipment is economic benefits and social benefits following current falling film type vacuum concentration equipment.
6. the preparation method without adding fruit grain yogurt as claimed in claim 1, is characterized in that, in step (1), described lactogenesis is one or more of the newborn and raw horse Ruzhong of raw milk, raw sheep.
7. the preparation method without adding fruit grain yogurt as claimed in claim 1, it is characterized in that, in step (2), described homogeneous is double-stage homogenization, and wherein, the pressure of one-level homogeneous is 10MPa ~ 20MPa, and the pressure of double-stage homogenization is 3MPa ~ 5MPa; The temperature of described homogeneous is 55 DEG C ~ 70 DEG C; Described sterilization is ultra high temperature short time sterilization; The sterilization temperature of described ultra high temperature short time sterilization is 130 DEG C ~ 135 DEG C, and sterilizing time is 5 seconds ~ 10 seconds.
8. the preparation method without adding fruit grain yogurt as claimed in claim 1, it is characterized in that, in step (3), the consumption of described concentrated breast is 69.99% ~ 84.999%; The consumption of described fermented bacterium is 0.001% ~ 0.01%; Described percentage is that described concentrated breast or described fermented bacterium add the mass percent of fruit grain yogurt relative to described nothing; Described fermentation stops when acidity is 90 ° of T ~ 110 ° T.
9. the preparation method without adding fruit grain yogurt as claimed in claim 1, it is characterized in that, described fermented bacterium is one or more in Bifidobacterium (Bifidobacterium), lactobacillus (Lactobacillus) and streptococcus (Streptococcus).
10. the preparation method without adding fruit grain yogurt as claimed in claim 9, it is characterized in that, described fermented bacterium is bifidobacterium adolescentis (Bifidobacterium adolescentis), animal bifidobacteria (Bifidobacterium animalis), bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium breve (Bifidobacterium breve), bifidobacterium infantis (Bifidobacterium infantis), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei), lactobacillus delbruockii subspecies bulgaricus (Lactobacillusdelbrueckii subsp.Bulgaricus), Lactobacillus delbrueckii breast subspecies (Lactobacillus delbrueckiisubsp.lactis), lactobacillus fermenti (Lactobacillus fermentium), Lactobacillus helveticus (Lactobacillus helveticus), lactobacillus paraceasi (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), streptococcus thermophilus (Streptococcus thermophilus), Lactococcus lactis subsp. lactis (Lactococcus lactis lactis), one or more in lactococcus lactis subsp (Lactococcus lactis cremoris) and Lactococcus lactis biacetyl subspecies (Lactococcus lactisdiacetylactis).
11. preparation methods without adding fruit grain yogurt as claimed in claim 1 or 2, it is characterized in that, the described consumption without interpolation fruit grain is 15% ~ 30%, and described percentage is the described mass percent of adding fruit grain yogurt without interpolation fruit grain relative to described nothing; The mass ratio of the fruit grain of described fruit and the pulp of described fruit is 0:10 ~ 5:5.
12. preparation methods without adding fruit grain yogurt as claimed in claim 11, it is characterized in that, the mass ratio of the fruit grain of described fruit and the pulp of described fruit is 4:6 ~ 5:5.
13. preparation methods without adding fruit grain yogurt as claimed in claim 1, is characterized in that, in step (4), the described temperature of turning over cylinder cooling is 10 DEG C ~ 15 DEG C.
The nothing interpolation fruit grain yogurt that 14. 1 kinds of preparation methods as described in any one of claim 1 ~ 13 obtain.
15. is as claimed in claim 14 without adding fruit grain yogurt, the described protein content without interpolation fruit grain yogurt is 3.0% ~ 5.5%, fat content is 3.2% ~ 6.0%, total solids content is 12% ~ 20%, nonfat milk solids content is 8.5% ~ 16%, and acidity is 90 ° of T ~ 110 ° T; Described percentage is that each material is relative to the described mass percent without interpolation fruit grain yogurt.
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| CN105613732A (en) * | 2014-11-03 | 2016-06-01 | 内蒙古伊利实业集团股份有限公司 | Aerogenesis fermentation dairy product and production method thereof |
| CN104642547A (en) * | 2015-03-09 | 2015-05-27 | 新希望乳业控股有限公司 | Room-temperature yoghourt containing fruit grains, and preparation method of yoghourt |
| CN104920605B (en) * | 2015-05-29 | 2019-01-29 | 光明乳业股份有限公司 | A kind of hot filling acidified milk and preparation method thereof |
| CN105724569B (en) * | 2016-02-01 | 2019-09-24 | 光明乳业股份有限公司 | A kind of high protein brown Yoghourt and preparation method thereof |
| CN106343023A (en) * | 2016-08-30 | 2017-01-25 | 王保华 | Fresh fruit yoghourt and preparation method thereof |
| CN109169906A (en) * | 2018-08-31 | 2019-01-11 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii flavor fermentation sheep cream and preparation method thereof |
| CN111109363A (en) * | 2019-12-30 | 2020-05-08 | 光明乳业股份有限公司 | Additive-free fermented milk and preparation technology thereof |
| CN111066887A (en) * | 2019-12-30 | 2020-04-28 | 光明乳业股份有限公司 | Essence-free fermented milk beverage and preparation method thereof |
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