CN103931767A - Fruit juice cheese beverage and preparation method thereof - Google Patents
Fruit juice cheese beverage and preparation method thereof Download PDFInfo
- Publication number
- CN103931767A CN103931767A CN201410201359.5A CN201410201359A CN103931767A CN 103931767 A CN103931767 A CN 103931767A CN 201410201359 A CN201410201359 A CN 201410201359A CN 103931767 A CN103931767 A CN 103931767A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- juice
- cheese
- preparation
- homogeneous
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses a fruit juice cheese beverage and a preparation method thereof. The preparation method comprises the following steps: (1) homogenizing and sterilizing raw milk, cooling to 28-32 DEG C, fermenting by using a mesophilic starter till the fermentation final pH value is 4.6-5.0 to form acid curd; (2) heating the acid curd to 47-80 DEG C in 30 minutes-3 hours, continuously stirring in the heating process and removing whey to obtain fresh cheese; (3) washing the fresh cheese from bottom to top by using fruit juice, stirring in the washing process so that the fruit juice and the fresh cheese are mixed unifromly, homogenizing while stirring to obtain the beverage, wherein the homogenizing pressure is above 0.4MPa and the mass ratio of the fresh cheese to the fruit juice is (1:9)-(5:5). The fruit juice cheese beverage disclosed by the invention can be well combined with the fruit juice to form a technicolored milkiness fruit juice cheese beverage on the premise that nutritional components are not damaged; the beverage is delicate in taste, fresh and tasty, stable and homogeneous and free of flocculent precipitation.
Description
Technical field
The present invention relates to a kind of fruit juice cheese drink and preparation method thereof.
Background technology
Cheese is generally acknowledged nutrient excellent product.Milk is made the yield of cheese greatly about 7-10%, in cheese except good protein, cheese also contains the trace quantity mineral substance elements such as carbohydrate, organic acid, calcium, phosphorus, sodium, potassium, magnesium, iron, zinc and fat-soluble A, the Multiple components such as carrotene and water miscible vitamin B1, B2, B6, B12, nicotinic acid, pantothenic acid, biotin, these materials have many important physiological functions.
Pure juice is the same with fresh fruit, contains abundant vitamin.For example in 100% orange juice, the content of vitamin C and carrotene is higher, and the 250mL high-quality of having a drink 100% orange juice can meet one day ascorbic nutritional need of adult substantially.Carrotene, except dividing and be converted into vitamin A at inside of human body, also has stronger antioxidation, contributes to eliminate free radical and MDA healthhazard in human body.In pure juice, the content of the mineral matter such as potassium, magnesium is very abundant, and the content of potassium content more and sodium is little, and this is very favourable for preventing hypertension.The elements such as potassium, sodium, magnesium, calcium can produce alkaline matter in body metabolism process, are conducive to neutralize too much acidic materials, keep the acid in human body to subtract balance, also contain the multivitamin such as vitamin B2, folic acid in pure juice.
Cheese and fruit juice are combined effectively, can play the mutual supplement with each other's advantages effect of food.Though pure juice is through coarse filtration, but generally still contain a certain proportion of pulp organization suspension, as compositions such as pectin, a small amount of protein, easily cause flocculation sediment therefore fruit juice is mixed with cheese comprising dietary fiber, cannot obtain the drink of in stable condition homogeneous.
Summary of the invention
Technical problem to be solved by this invention has been to overcome fruit juice in prior art and has been combined with cheese and easily causes flocculent deposit and cannot make the defect of the fruit juice cheese drink of stable uniform, and a kind of fruit juice cheese drink and preparation method thereof is provided.The fruit juice cheese drink that the present invention makes is not destroying under the prerequisite of nutritional labeling, can be combined preferably and form painted milkiness shape fruit juice cheese drink with fruit juice, and delicate mouthfeel is smooth, fresh good to eat, and stable uniform, without flocculent deposit.
The preparation method who the invention provides a kind of fruit juice cheese drink, it comprises the steps:
(1) by raw milk homogeneous, sterilization and be cooled to after 28-32 DEG C, with having a liking for warm leavening, raw milk is fermented, until fermentation termination pH value is 4.6-5.0, form skyr;
(2) in 30min-3h, make described skyr be warming up to 47-80 DEG C, in the process of described intensification, in the situation that not making described skyr break up, constantly stir, get rid of whey and obtain fresh cheese;
(3) fruit juice is rinsed to described fresh cheese from the bottom up, in the process of flushing, stir described fruit juice is mixed with described fresh cheese, homogeneous when stirring; Wherein, the pressure of described homogeneous is more than 0.4MPa, and the mass ratio of described fresh cheese and described fruit juice is (1:9)-(5:5).
In step (1), described raw milk is conventional through physics and chemistry and the qualified raw milk of Micro biological Tests in this area.Described raw milk can adopt the various animal breasts of this area routine, preferably comprises one or more of cow's milk, sheep breast, hunchbacked breast and horse Ruzhong.The type of described raw milk can adopt all kinds of this area routine, is preferably skimmed milk, partly skimmed milk or rich milk.
In step (1), described homogeneous can adopt the processing condition that raw milk is carried out to homogeneous of this area routine to carry out, and the temperature of described homogeneous is preferably 50-65 DEG C, and the pressure of described homogeneous is preferably 12-20MPa.
In step (1), described sterilization can be selected the raw milk process for sterilizing of this area routine, is preferably pasteurize in short-term or heat-flash processing.Wherein, the sterilization temperature of described pasteurize is in short-term preferably 72-76 DEG C; The sterilizing time of described pasteurize is in short-term preferably 10-15s.Described strong heat treated treatment temperature is preferably 85-95 DEG C; The described strong heat treated processing time is preferably 3-5min.
In step (1), described in have a liking for warm leavening and preferably comprise one or more in Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris) and Lactococcus lactis subsp. lactis biacetyl mutation (Lactococcus lactis subsp.Lactis biovar.diacetylactis).The described addition of having a liking for warm leavening is preferably for 0.1-0.8g/100L processes breast.
In step (1), described in to have a liking for the effect that warm leavening brings into play be during the fermentation acidifying, even if the pH of the fermentation termination of zymotic fluid is down to 4.6-5.0.
In step (1), after the fermentation termination pH value described in reaching, preferably also add renin.Wherein, described renin can be selected the renin of various routines in cheese field, as one or more in animality renin, plant rennet and microbial rennet.Described animality renin preferably comprises rennin and/or pepsin.Described plant rennet preferably comprises one or more in ficin catabolic enzyme, pawpaw protease and pineapple protease.The addition of described renin is preferably 1-15g renin/1000L raw milk.
In step (2), because the grumeleuse in skyr is more fragile, for preventing that grumeleuse from breaking up, simultaneously in order to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive, therefore should ceaselessly stir in whole temperature-rise period.The mode of described stirring can be selected according to this area conventional method, is as the criterion not make described skyr break up, and preferably, the mode of stirring is to stir with the rotating speed of 50-60rpm with stirring arm.
In step (2), described eliminating whey can adopt the method for the eliminating whey of this area routine to carry out, and generally uses gauze, cloth bag or cheese cloth to filter, or carries out centrifugation after stirring; Wherein, the speed of agitator that carries out centrifugation after described stirring is preferably 50-60rpm; The centrifugal force that carries out centrifugation after described stirring is preferably 3000-4000g; The centrifugation time that carries out centrifugation after described stirring is preferably 10-20min.
In step (3), described fruit juice is preferably pure juice, being more preferably one or more in Cantaloupe juice, orange juice, mango juice, cider, grape juice, yellow peach juice, passion fruit juice, haw juice, kiwi-fruit juice and bananas juice, is more preferably further Cantaloupe juice, orange juice or grape juice.Described pure juice refers to the turbid juice obtaining after fruit squeezing or clear juice.
In step (3), preferably also in described fruit juice, add stabilizing agent, and the mixture of described fruit juice and described stabilizing agent is carried out to described flushing.Described stabilizing agent preferably comprises one or more in gelatin, guar gum, carragheen and monoglyceride.In the time that described stabilizing agent comprises gelatin, the addition of described gelatin is preferably 0.3-1.2%.In the time that described stabilizing agent comprises guar gum, the addition of described guar gum is preferably 0.2-0.4%.In the time that described stabilizing agent comprises carragheen, the addition of described carragheen is preferably 0.01-0.03%.In the time that described stabilizing agent comprises monoglyceride, the addition of described monoglyceride is preferably 0.1-0.2%.Described percentage is all the mass percent of the gross mass that accounts for described fruit juice and described fresh cheese.
In step (3), the mixture of described fruit juice or described fruit juice and described stabilizing agent, before carrying out described flushing, preferably passes through sterilizing and cooling procedure.Described sterilizing can adopt the conventional sterilizing methods in this area to carry out, and is preferably in 106-110 DEG C of sterilization treatment 10-20s.Described cooling temperature is preferably 28-32 DEG C.
In step (3), the mode of rinsing has from the bottom up ensured that fruit juice can fully mix with fresh cheese, thereby obtains the fruit juice cheese drink of delicate mouthfeel, stable uniform.The described pressure rinsing is from the bottom up preferably 0.8-1MPa.The described rate of flow of fluid rinsing is from the bottom up preferably 3-10mL/s.
In step (3), the equipment of described homogeneous is this area routine, is preferably homogenizer.Described homogeneous is preferably aseptic homogeneous.In the time that homogenization pressure is less than 0.4MPa, the stability of fruit juice cheese drink can be affected.Therefore, more than described homogenization pressure need reach 0.4MPa; The maximum of described homogenization pressure can applicable force value be selected according to this area homogenizer, is generally below 0.6MPa.
The present invention also provides a kind of fruit juice cheese drink being made by the preparation method of described fruit juice cheese drink.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
1, fill up prior art blank, overcome fruit juice in prior art and be combined with cheese and easily cause the defect of flocculent deposit, a kind of preparation method of fruit juice cheese drink is provided;
2, make the fruit juice cheese product of the milkiness state of stable uniform;
3, break through the limitation of Traditional Thinking, effectively combine cheese and fruit juice, both kept cheese high protein, containing the nutritive value of several mineral materials, given again water soluble vitamin abundant in fruit juice, and this drink delicate mouthfeel is smooth, fresh good to eat.
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, according to conventional method and condition, or selects according to catalogue.
In following embodiment, if no special instructions, described percentage is mass percent.
Embodiment 1
Composition of raw materials: cow's milk 10Kg, the Cantaloupe juice 0.5Kg that purity is 100%, leavening MA1450DCU0.05g, renin 0.015g, gelatin 0.7g.
Raw material standard: the raw milk of the present embodiment is used cow's milk, qualified through physics and chemistry and Micro biological Tests; Leavening MA1450DCU, Danisco A/S BJ Rep Office; Renin Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office.
The preparation technology of the present embodiment is as follows:
(1) raw milk homogeneous (60 DEG C, 18MPa), pretreatment (74 DEG C of pasteurizes, 15s), is then cooled to 32 DEG C; Saline solution with 1.5% is made into renin 2% solution, and is incubated 25min at 30 DEG C, and the solution of renin is mixed with leavening; Finally the leavening that contains renin is mixed with raw milk, and fully stir, standing for fermentation to terminal pH is 4.8, obtains skyr;
(2) (now grumeleuse is more fragile to stir gently skyr with the rotating speed of 50-60rpm, for preventing that grumeleuse is broken up) 1h, temperature is elevated to gradually 56 DEG C and (in whole temperature-rise period, should ceaselessly stirs, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive); Cheesecake trench bottom is discharged most of whey of syneresis by metallic conduit, then is placed in gauze and further filters, and is fixed with suspender belt, leaves standstill without whey and separates out, and obtains fresh cheese;
(3) Cantaloupe juice and gelatin are mixed, at 108 DEG C, process 15s, be cooled to 32 DEG C; The mixture of Cantaloupe juice and gelatin is rinsed to fresh cheese from lower to upper, the mixture of Cantaloupe juice and gelatin with fresh cheese in mass ratio for 1:1 mixes, when flushing, constantly stir, it is fully mixed, the homogenizer that is 0.5MPa by the mixture of Cantaloupe juice, gelatin and fresh cheese by pressure when stirring, obtains having juice color, the fruit juice cheese drink of the milkiness state of stable uniform.
Embodiment 2
Composition of raw materials: horse breast 10Kg, the cider 0.9Kg that purity is 100%, leavening RM3250DCU0.06g, renin 0.01g
Raw material standard: the raw milk of the present embodiment is used horse breast, qualified through physics and chemistry and Micro biological Tests; Leavening RM3250DCU, Danisco A/S BJ Rep Office; Renin Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office.
The preparation technology of the present embodiment is as follows:
(1) raw milk homogeneous (65 DEG C, 20MPa), pretreatment (heat-flash is processed 85 DEG C, 3min), is then cooled to 30 DEG C, and is incubated 25min at 30 DEG C, and the solution of renin is mixed with leavening; Finally the leavening that contains renin is mixed with raw milk, and fully stir, standing for fermentation to terminal pH is 4.6, obtains skyr;
(2) (now grumeleuse is more fragile to stir gently skyr with the rotating speed of 50-60rpm, for preventing that grumeleuse is broken up) 30min, temperature is elevated to gradually 80 DEG C and (in whole temperature-rise period, should ceaselessly stirs, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive); Cheesecake trench bottom is discharged most of whey of syneresis by metallic conduit, after continuing to stir with the rotating speed of 50-60rpm, centrifugal 10min under 3000g condition, takes out, and obtains fresh cheese, for subsequent use;
(3) cider is processed to 15s at 108 DEG C, be cooled to 30 DEG C; Cider is rinsed to fresh cheese from lower to upper, be that 9:1 mixes by cider and the mass ratio of fresh cheese, when flushing, constantly stir, it is fully mixed, the homogenizer that is 0.6MPa by the mixture of cider and fresh cheese by pressure when stirring, obtains having juice color, the fruit juice cheese drink of the milkiness state of stable uniform.
Embodiment 3
Composition of raw materials: sheep breast 10Kg, the grape juice 0.6Kg that purity is 100%, leavening R707,100U0.01g, gelatin 0.3g, monoglyceride 2g.
Raw material standard: the raw milk of the present embodiment is used sheep breast, qualified through physics and chemistry and Micro biological Tests; Leavening R707,100U, Chr. Hansen A/S.
The preparation technology of the present embodiment is as follows:
(1) raw milk homogeneous (55 DEG C, 12MPa), pretreatment (76 DEG C of pasteurizes, 10s), is then cooled to 32 DEG C; Leavening is mixed with raw milk, and fully stir, standing for fermentation to terminal pH is 5.0, obtains skyr;
(2) (now grumeleuse is more fragile to stir gently skyr with the rotating speed of 50-60rpm, for preventing that grumeleuse is broken up) 2h, temperature is elevated to gradually 65 DEG C and (in whole temperature-rise period, should ceaselessly stirs, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive); Cheesecake trench bottom is discharged most of whey of syneresis by metallic conduit, after continuing to stir with the rotating speed of 50-60rpm, centrifugal 15min under 4000g condition, takes out, and obtains fresh cheese, for subsequent use;
(3) grape juice is mixed with gelatin and monoglyceride, at 110 DEG C, process 10s, be cooled to 28 DEG C; The mixture of grape juice and gelatin and monoglyceride is rinsed to fresh cheese from lower to upper, be that 6:4 mixes by the mixture of grape juice, gelatin and monoglyceride and the mass ratio of fresh cheese, when flushing, constantly stir, it is fully mixed, the homogenizer that is 0.4MPa by the mixture of grape juice, gelatin, monoglyceride and fresh cheese by pressure when stirring, obtains having juice color, the fruit juice cheese drink of the milkiness state of stable uniform.
Embodiment 4
Composition of raw materials: hunchbacked newborn 10Kg, the grapefruit juice 0.7Kg that purity is 100%, leavening MA1450DCU0.08g, renin 0.013g
Raw material standard: the raw milk of the present embodiment is used camel breast, qualified through physics and chemistry and Micro biological Tests; Leavening MA1450DCU, Danisco A/S BJ Rep Office; Renin Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office.
The preparation technology of the present embodiment is as follows:
(1) raw milk homogeneous (50 DEG C, 20MPa), pretreatment (76 DEG C of pasteurizes, 15s), is then cooled to 32 DEG C; Saline solution with 1.5% is made into renin 2% solution, and is incubated 25min at 30 DEG C, and the solution of renin is mixed with leavening; Finally the leavening that contains renin is mixed with camel breast, and fully stir, standing for fermentation to terminal pH is 4.7, obtains skyr;
(2) (now grumeleuse is more fragile to stir gently skyr with the rotating speed of 50-60rpm, for preventing that grumeleuse is broken up) 2h, temperature is elevated to gradually 65 DEG C and (in whole temperature-rise period, should ceaselessly stirs, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive); Cheesecake trench bottom is discharged most of whey of syneresis by metallic conduit, more further filters in gauze, and is fixed to leave standstill without whey with suspender belt and separates out, and obtains fresh cheese, for subsequent use;
(3) grapefruit juice is processed to 15s at 106 DEG C, be cooled to 32 DEG C; Grapefruit juice is rinsed to cheese from lower to upper, be that 7:3 mixes by grapefruit juice and the mass ratio of fresh cheese, when flushing, constantly stir, it is fully mixed, when stirring by the mixture of grapefruit juice and fresh cheese by the homogenizer of pressure 0.6MPa obtain thering is juice color, the fruit juice cheese drink of the milkiness state of stable uniform.
Embodiment 5
Composition of raw materials: cow's milk 10Kg, the mango juice 0.6Kg that purity is 100%, leavening MA1450DCU0.07g, renin 0.015g, guar gum 0.9g, carragheen 0.3g, monoglyceride 0.9g.
Raw material standard: the raw milk of the present embodiment is used cow's milk, qualified through physics and chemistry and Micro biological Tests; Leavening MA1450DCU, Danisco A/S BJ Rep Office; Renin Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office.
The preparation technology of the present embodiment is as follows:
(1) raw milk homogeneous (60 DEG C, 18MPa), pretreatment (72 DEG C of pasteurizes, 15s), is then cooled to 32 DEG C; Saline solution with 1.5% is made into renin 2% solution, and is incubated 25 minutes at 30 DEG C, and the solution of renin is mixed with leavening; Finally the leavening that contains renin is mixed with cow's milk, and fully stir, standing for fermentation to terminal pH is 4.8, obtains skyr;
(2) (now grumeleuse is more fragile to stir gently skyr with the rotating speed of 50-60rpm, for preventing that grumeleuse is broken up) 1h, temperature is elevated to gradually 65 DEG C and (in whole temperature-rise period, should ceaselessly stirs, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive); Cheesecake trench bottom is discharged most of whey of syneresis by metallic conduit, after continuing to stir with the rotating speed of 50-60rpm, centrifugal 20min under 3000g condition, takes out, and obtains fresh cheese, for subsequent use;
(3) mango juice is mixed with guar gum, carragheen and monoglyceride, at 106 DEG C, process 15s, be cooled to 32 DEG C; The mixture of mango juice and guar gum, carragheen and monoglyceride is rinsed to fresh cheese from lower to upper, be that 7:3 mixes by mango juice and the mixture of guar gum, carragheen and monoglyceride and the mass ratio of fresh cheese, when flushing, constantly stir, it is fully mixed, the homogenizer that is 0.5MPa by the mixture of mango juice, guar gum, carragheen, monoglyceride and fresh cheese by pressure when stirring, obtains having juice color, the fruit juice cheese drink of the milkiness state of stable uniform.
Comparative example 1
Composition of raw materials: hunchbacked newborn 10Kg, the grapefruit juice 0.7Kg that purity is 100%, leavening MA1450DCU0.08g, renin 0.013g.
Raw material standard: the raw milk of the present embodiment is used camel breast, qualified through physics and chemistry and Micro biological Tests; Leavening MA1450DCU, Danisco A/S BJ Rep Office; Renin Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office.
This comparative example's preparation technology is as follows:
(1) raw milk homogeneous (50 DEG C, 20MPa), pretreatment (76 DEG C of pasteurizes, 15s), is then cooled to 32 DEG C; Saline solution with 1.5% is made into renin 2% solution, and is incubated 25min at 30 DEG C, and the solution of renin is mixed with leavening; Finally the leavening that contains renin is mixed with camel breast, and fully stir, standing for fermentation to terminal pH is 4.2, obtains skyr;
(2) (now grumeleuse is more fragile to stir gently skyr with the rotating speed of 50-60rpm, for preventing that grumeleuse is broken up) 2h, temperature is elevated to gradually 65 DEG C and (in whole temperature-rise period, should ceaselessly stirs, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive); Cheesecake trench bottom is discharged most of whey of syneresis by metallic conduit, more further filters in gauze, and is fixed to leave standstill without whey with suspender belt and separates out, and obtains fresh cheese, for subsequent use;
(3) grapefruit juice is processed to 15s at 106 DEG C, be cooled to 32 DEG C; Grapefruit juice is rinsed to fresh cheese from lower to upper, be that 7:3 mixes by grapefruit juice and the mass ratio of fresh cheese, when flushing, constantly stir, it is fully mixed, the homogenizer that is 0.1MPa by the mixture of grapefruit juice and fresh cheese by pressure when stirring, obtains having juice color, the fruit juice cheese drink of the milkiness state of stable uniform.
Comparative example 2
Composition of raw materials: horse breast 10Kg, the cider 0.95Kg that purity is 100%, leavening RM3250DCU0.06g, renin 0.01g
Raw material standard: the present embodiment raw milk is used horse breast, qualified through physics and chemistry and Micro biological Tests; Leavening RM3250DCU, Danisco A/S BJ Rep Office; Renin Marzyme150MG, 100g, 2080-2305IMCU/g, Danisco A/S BJ Rep Office.
This comparative example's preparation technology is as follows:
(1) raw milk homogeneous (65 DEG C, 20MPa), pretreatment (heat-flash is processed 85 DEG C, 3min), is then cooled to 30 DEG C, and is incubated 25min at 30 DEG C, and the solution of renin is mixed with leavening; Finally the leavening that contains renin is mixed with raw milk, and fully stir, standing for fermentation to terminal pH is 4.6, obtains skyr;
(2) (now grumeleuse is more fragile to stir gently skyr with the rotating speed of 50-60rpm, for preventing that grumeleuse is broken up) 30min, temperature is elevated to gradually 80 DEG C and (in whole temperature-rise period, should ceaselessly stirs, to promote the contraction of grumeleuse and oozing out of whey, prevent grumeleuse precipitation and inter-adhesive); Cheesecake trench bottom is discharged most of whey of syneresis by metallic conduit, after continuing to stir with the rotating speed of 50-60rpm, centrifugal 10min under 3000g condition, takes out, and obtains fresh cheese, for subsequent use;
(3) cider is processed to 15s at 108 DEG C, be cooled to 30 DEG C; Cider is rinsed to fresh cheese from lower to upper, be that 1:19 mixes by fresh cheese and the mass ratio of cider, when flushing, constantly stir, it is fully mixed, the homogenizer that is 0.6MPa by the mixture of cider and fresh cheese by pressure when stirring, obtains having juice color, the fruit juice cheese drink of the milkiness state of stable uniform.
Effect embodiment 1
(1) subjective appreciation test
The subjective appreciation standard of fruit juice cheese drink is as shown in table 1.The fruit juice cheese drink of the fruit juice cheese drink to embodiment 1～5 preparation and comparative example's 1,2 preparations carries out carrying out subjective appreciation according to the standard of table 1, and result is as shown in table 2:
The subjective appreciation standard of table 1 fruit juice cheese drink
| Project | Feature |
| Form | Be evenly aqueous, form stable homogeneous, without cheese particles and precipitation (0-30 divides) |
| Color and luster | Color and luster homogeneous, is milkiness shape original fruit juice color and luster (0-20 divides) |
| Local flavor | There is the local flavor that original fruit juice should have, and give cheese milk fragrance, free from admixture peculiar smell (0-20 divides) |
| Mouthfeel | Sour-sweet moderate, fine and smooth smooth, there is gentle milk fragrance (0-30 divides) |
The sensory evaluation scores of table 2 fruit juice cheese drink
| Project | Form | Color and luster | Local flavor | Mouthfeel | Total score |
| Comparative example 1 | 25.84±0.59 a | 17.73±0.41 a | 14.13±0.15 a | 22.20±1.36 a | 79.89±1.03 a |
| Comparative example 2 | 25.09±0.18 a | 17.41±2.11 a | 17.88±0.47 b | 22.63±0.87 ab | 83.01±2.69 a |
| Embodiment 1 | 28.41±0.75 c | 18.07±1.34 a | 17.83±0.54 b | 25.77±0.49 bc | 90.07±2.14 b |
| Embodiment 2 | 28.56±0.33 c | 17.59±0.91 a | 17.63±1.97 b | 26.71±0.67 c | 90.47±0.06 b |
| Embodiment 3 | 28.17±0.35 bc | 17.69±0.33 a | 18.67±0.62 b | 25.96±2.45 bc | 90.49±3.75 b |
| Embodiment 4 | 29.04±0.25 c | 18.91±0.45 a | 17.38±1.19 b | 27.39±1.20 c | 92.71±3.08 b |
| Embodiment 5 | 27.24±0.30 b | 18.06±1.19 a | 18.12±1.26 b | 27.60±1.99 c | 91.02±2.23 b |
Note: a, b, c is different, and letter represents significant difference
Can find out from sensory test result, in comparative example 1, form, local flavor and the mouthfeel of fruit juice cheese drink obviously, not as embodiment, illustrates that cheese fermentation termination pH and following process homogenization pressure are one of key factors affecting finished product matter structure sense organ.In comparative example 2, its form and mouthfeel are poor, illustrate that the mixed proportion of fruit juice and cheese is larger on product impact.
(2) stability test
Stability test is implemented as follows:
Product, 4 DEG C ± 2 DEG C of temperature, is placed under the condition of relative humidity 60% ± 10% 20 days.Sampling in every 5 days is observed, and respectively at sampling in 0 day, 5 days, 10 days, 15 days, 20 days, observes fruit juice stability and homogenization degree, and its grade is followed successively by exquisiteness, homogeneous, stable, slight layering, layering and cheese precipitation.The results are shown in Table 3.As can be seen from Table 3, the stability of the fruit juice cheese drink of embodiment 1-5 and homogenization degree are much better than comparative example 1,2 sample.
The stability test result of table 3 fruit juice cheese drink
| Project | 0 day | 5 days | 10 days | 15 days | 20 days |
| Comparative example 1 | Homogeneous | Stable | Stable | Slight layering | Layering |
| Comparative example 2 | Stable | Layering | Cheese precipitation | Cheese precipitation | Cheese precipitation |
| Embodiment 1 | Fine and smooth | Fine and smooth | Fine and smooth | Homogeneous | Stable |
| Embodiment 2 | Fine and smooth | Fine and smooth | Stable | Slight layering | Slight layering |
| Embodiment 3 | Fine and smooth | Fine and smooth | Fine and smooth | Homogeneous | Stable |
| Embodiment 4 | Fine and smooth | Fine and smooth | Homogeneous | Slight layering | Slight layering |
| Embodiment 5 | Fine and smooth | Fine and smooth | Fine and smooth | Fine and smooth | Stable |
Claims (10)
1. a preparation method for fruit juice cheese drink, is characterized in that, described preparation method comprises the steps:
(1) by raw milk homogeneous, sterilization and be cooled to after 28-32 DEG C, with having a liking for warm leavening, raw milk is fermented, until fermentation termination pH value is 4.6-5.0, form skyr;
(2) in 30min-3h, make described skyr be warming up to 47-80 DEG C, in the process of described intensification, in the situation that not making described skyr break up, constantly stir, get rid of whey and obtain fresh cheese;
(3) fruit juice is rinsed to described fresh cheese from the bottom up, in the process of flushing, stir described fruit juice is mixed with described fresh cheese, homogeneous when stirring; Wherein, the pressure of described homogeneous is more than 0.4MPa, and the mass ratio of described fresh cheese and described fruit juice is (1:9)-(5:5).
2. preparation method as claimed in claim 1, is characterized in that, in step (1), described raw milk comprises one or more of cow's milk, sheep breast, hunchbacked breast and horse Ruzhong;
And/or in step (1), described raw milk is skimmed milk, partly skimmed milk or rich milk;
And/or in step (1), the temperature of described homogeneous is 50-65 DEG C, the pressure of described homogeneous is 12-20MPa;
And/or in step (1), described sterilization is pasteurize in short-term or heat-flash processing;
And/or, in step (1), described in have a liking for warm leavening and comprise one or more in Lactococcus lactis subsp. lactis (Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis subsp.cremoris) and Lactococcus lactis subsp. lactis biacetyl mutation (Lactococcus lactis subsp.Lactis biovar.diacetylactis);
And/or, in step (1), described in have a liking for warm leavening addition be that 0.1-0.8g/100L processes breast;
And/or, in step (1), after the fermentation termination pH value described in reaching, also add renin.
3. preparation method as claimed in claim 2, is characterized in that, in step (1), the sterilization temperature of described pasteurize is in short-term 72-76 DEG C; The sterilizing time of described pasteurize is in short-term 10-15s; And/or described strong heat treated treatment temperature is 85-95 DEG C; The described strong heat treated processing time is 3-5min;
And/or in step (1), described renin comprises one or more in animality renin, plant rennet and microbial rennet;
And/or in step (1), the addition of described renin is 1-15g renin/1000L raw milk.
4. preparation method as claimed in claim 3, is characterized in that, in step (1), described animality renin comprises rennin and/or pepsin; And/or described plant rennet comprises one or more in ficin catabolic enzyme, pawpaw protease and pineapple protease.
5. preparation method as claimed in claim 1, is characterized in that, in step (2), described stirring is to stir with the rotating speed of 50-60rpm with stirring arm;
And/or in step (2), described eliminating whey is to use gauze, cloth bag or cheese cloth to filter, or carries out centrifugation after stirring; Wherein, the speed of agitator that carries out centrifugation after described stirring is preferably 50-60rpm; The centrifugal force that carries out centrifugation after described stirring is preferably 3000-4000g; The centrifugation time that carries out centrifugation after described stirring is preferably 10-20min.
6. preparation method as claimed in claim 1, it is characterized in that, in step (3), described fruit juice is pure juice, is preferably one or more in Cantaloupe juice, orange juice, mango juice, cider, grape juice, yellow peach juice, passion fruit juice, haw juice, kiwi-fruit juice and bananas juice;
And/or, in step (3), also in described fruit juice, add stabilizing agent, and the mixture of described fruit juice and stabilizing agent is carried out to described flushing;
And/or in step (3), the described pressure rinsing is from the bottom up 0.8-1MPa; The described rate of flow of fluid rinsing is from the bottom up 3-10mL/s;
And/or in step (3), the equipment of described homogeneous is homogenizer; Described homogeneous is aseptic homogeneous; The pressure of described homogeneous is 0.4-0.6MPa.
7. preparation method as claimed in claim 6, is characterized in that, in step (3), described stabilizing agent comprises one or more in gelatin, guar gum, carragheen and monoglyceride;
And/or in step (3), the mixture of described fruit juice or described fruit juice and described stabilizing agent, before carrying out described flushing, also carries out sterilizing and cooling.
8. preparation method as claimed in claim 7, is characterized in that, in step (3), in the time that described stabilizing agent comprises gelatin, the addition of described gelatin is 0.3-1.2%; And/or in the time that described stabilizing agent comprises guar gum, the addition of described guar gum is 0.2-0.4%; And/or in the time that described stabilizing agent comprises carragheen, the addition of described carragheen is 0.01-0.03%; And/or in the time that described stabilizing agent comprises monoglyceride, the addition of described monoglyceride is 0.1-0.2%; Described percentage is all the mass percent of the gross mass that accounts for described fruit juice and described fresh cheese.
9. preparation method as claimed in claim 7, is characterized in that, in step (3), described sterilizing for processing 10-20s at 106-110 DEG C; Described cooling temperature is 28-32 DEG C.
10. the fruit juice cheese drink that the preparation method as described in claim 1-9 any one makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201359.5A CN103931767B (en) | 2014-05-13 | 2014-05-13 | A kind of fruit juice cheese beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201359.5A CN103931767B (en) | 2014-05-13 | 2014-05-13 | A kind of fruit juice cheese beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103931767A true CN103931767A (en) | 2014-07-23 |
| CN103931767B CN103931767B (en) | 2016-06-08 |
Family
ID=51179850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410201359.5A Active CN103931767B (en) | 2014-05-13 | 2014-05-13 | A kind of fruit juice cheese beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103931767B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879899A (en) * | 2017-03-30 | 2017-06-23 | 张红霞 | A kind of cheese nut beverage and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101218970A (en) * | 2008-01-25 | 2008-07-16 | 西安银桥生物科技有限责任公司 | Punica granatum l. milk product and producing method thereof |
| CN101690523A (en) * | 2009-10-26 | 2010-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | A soft fruit flower color cheese and production method thereof |
| CN102429045B (en) * | 2011-12-19 | 2013-05-15 | 新疆伊品酪蛋白有限公司 | Fresh fruity cheese and production method thereof |
| CN103704356B (en) * | 2013-12-20 | 2015-02-18 | 光明乳业股份有限公司 | Fresh red rice cheese and preparation method thereof |
-
2014
- 2014-05-13 CN CN201410201359.5A patent/CN103931767B/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879899A (en) * | 2017-03-30 | 2017-06-23 | 张红霞 | A kind of cheese nut beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103931767B (en) | 2016-06-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101390537B (en) | Coconut juice pawpaw yoghourt and preparation method thereof | |
| CN110074193A (en) | A kind of plant base fermented yoghourt stabilizer and its application | |
| CN105901136A (en) | Brown drinking yoghurt and production method thereof | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN107094891A (en) | A kind of passion fruit local flavor solidification type yoghourt and preparation method thereof | |
| CN106578105A (en) | Pure vegetable protein sour soybean milk fermented by mixed soybean milk and preparation method thereof | |
| CN103947765B (en) | A kind of fruit juice cheese drink and preparation method thereof | |
| CN103168858A (en) | Buffalo milk active-bacteria whey beverage and preparation method thereof | |
| CN112167353A (en) | Fermented walnut soybean milk and preparation method thereof | |
| CN102919357A (en) | Lemon flavor beverage and preparation method thereof | |
| CN104430900B (en) | A kind of peanut dairy products and preparation method thereof | |
| CN104186661A (en) | Grape-almond high-calcium goat yogurt fermented milk and preparation method thereof | |
| CN103976444B (en) | Kernel dew and preparation method thereof | |
| CN103947764B (en) | A kind of cheese drink containing probio and preparation method thereof | |
| Divya et al. | Effect of different temperatures, timings and storage periods on the physico-chemical and nutritional characteristics of whey-guava beverage. | |
| CN105613740B (en) | A kind of brown lactic acid bacteria beverage and its production method containing pueraria lobata | |
| CN103931767B (en) | A kind of fruit juice cheese beverage and preparation method thereof | |
| CN103004986B (en) | Rana japonica oil fermented drink and method for preparing same | |
| CN104351338A (en) | Preparation method of agrocybe cylindracea yogurt | |
| CN104542978A (en) | Mandarin orange yoghourt and preparation method thereof | |
| RU2386260C1 (en) | Production method of fermented milk drink "acidophilous honey" | |
| CN110037110A (en) | A kind of high dietary-fiber coagulating type passion fruit Yoghourt and preparation method thereof | |
| CN104921231A (en) | Nectarine-pawpaw composite fruit-vegetable nutritional beverage and preparation method | |
| CN108782759A (en) | A kind of pitaya-flavor solidification type yoghourt and preparation method thereof | |
| CN108684818A (en) | A kind of jujube longan compound lactobacillus beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |