CN104247761A - Jam yoghourt - Google Patents
Jam yoghourt Download PDFInfo
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- CN104247761A CN104247761A CN201310266103.8A CN201310266103A CN104247761A CN 104247761 A CN104247761 A CN 104247761A CN 201310266103 A CN201310266103 A CN 201310266103A CN 104247761 A CN104247761 A CN 104247761A
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Abstract
The invention provides a jam yoghourt, which is prepared by uniformly mixing 20-200 weight part of jam and 800-980 weight part of fermented milk; the prepared jam comprises the raw materials of 0.5-5 weight part of meal fiber and 10-90 weight part of fruit granules. The jam yoghourt is characterized in that a certain amount of meal fiber is added in the jam raw material to improve quality of the jam, jam and the fermented milk are mixed, product stability is not influenced, so that addition of the stabilizing agent for realizing a stability object can be avoided.
Description
Technical field
The present invention relates to a kind of cultured milk, especially a kind of jam cultured milk that with the addition of jam.
Background technology
At present, in order to the product category of enriched acid cow's milk, occurred the cultured milk adding jam, the interpolation of jam imparts nutrition and the fragrance of product fruit.In the preparation process of this cultured milk, when jam is added into acidified milk, the difference on the two composition can affect the stability of final products.For addressing this problem, usually increase the consumption of stabilizing agent to maintain the stability of final products.
Summary of the invention
The object of this invention is to provide a kind of jam cultured milk, the consumption without the need to increasing stabilizing agent can realize the stable of product.
The invention provides a kind of jam cultured milk, it is by obtaining the mixing of the acidified milk of the jam of 20 to 200 weight portions and 800 to 980 weight portions; The raw material making jam comprises dietary fiber 0.5 to 5 weight portion and fruit particle 10 to 90 weight portion.Wherein preferred dietary fiber is derived from one or more in oranges and tangerines, apple, shaddock and orange; Preferably, the every 1000 grams of raw materials making acidified milk comprise albumen powder 0-20 gram, white granulated sugar 0-95 gram, starch 0-8 gram, lactic acid bacteria 20-200U and raw milk surplus; Wherein albumen powder is preferably the combination of one or more in PURE WHEY, milk protein powder and milk powder.
Dietary fiber in the present invention refers to fruit drying, pulverizes and sieves, is hydrolyzed (using hydrochloric acid solution, sodium hydroxide solution, cellulase or glusulase), alcohol settling, suction filtration, oven dry and again pulverizes and sieves obtained.
In a kind of exemplary embodiment of jam cultured milk, in jam, the mass fraction of soluble solid is 28% to 55%.
In a kind of exemplary embodiment of jam cultured milk, the raw material of jam also comprises the inspissated juice of 5 to 50 weight portions and is no more than the pectin of 0.5 weight portion.Wherein preferred inspissated juice is the combination of one or more in concentrated apple juice, concentrated lemon juice, concentrated strawberry juice, concentrated orange juice, concentrated peach juice, concentrated grapefruit juice and grape fruitade; Preferred pectin comes from apple and/or oranges and tangerines.
In a kind of exemplary embodiment of jam cultured milk, fruit particle is selected from cherry, strawberry, blueberry, raspberry, one or more in apricot and red bayberry.
In a kind of exemplary embodiment of jam cultured milk, the preparation method of jam comprises raw material Hybrid Heating, concentrated and sterilization.
In a kind of exemplary embodiment of jam cultured milk, the preparation method of jam comprises raw material Hybrid Heating, concentrated and sterilization; Hybrid Heating comprises: at 75 DEG C, be incubated 5-10 minute in 65 DEG C by after fruit particle and inspissated juice mixing, obtain the first material; Dietary fiber and pectin are added to the water, at 75 DEG C to 95 DEG C, are incubated 5 to 10 minutes after mixing, obtain the second material; By the first material and the second mixing of materials even.
In a kind of exemplary embodiment of jam cultured milk, simmer down to Vacuum Concentration, the pressure of Vacuum Concentration is 0.1 Mpa to 0.15Mpa, and temperature is 50 DEG C to 62 DEG C.
In a kind of exemplary embodiment of jam cultured milk, in every 1000 grams of raw materials of acidified milk, comprise albumen powder 15 to 20 grams; Albumen powder is selected from one in PURE WHEY and milk protein powder or its combination.Stablize further to make the system of acidified milk.
A kind of jam cultured milk provided by the invention, by adding the matter structure that a certain amount of dietary fiber improves jam in jam raw material, make after jam mixes with acidified milk, the stability of product is better, thus avoids the consumption increasing stabilizing agent for realizing stability goal.
Detailed description of the invention
In order to the technical characteristic to invention, object and effect have understanding clearly, now with the following Examples the specific embodiment of the present invention is described.
first embodiment.
1, raw material.
The raw material of 1.1 jam:
Dietary fiber: the dietary fiber selecting citrus origin, consumption is 5 grams;
Fruit particle: select cherry particle, consumption is 10 grams;
Inspissated juice: select 2 times of concentrated apple juices, consumption is 50 grams;
Pectin: consumption is 0.5 gram;
Mend to 100 grams with water.
The raw material (in inventory 1000 grams, wherein lactic acid bacteria does not calculate in raw material gross weight) of 1.2 acidified milks:
Albumen powder: select PURE WHEY, consumption is 20 grams;
White granulated sugar: consumption is 95 grams;
Starch: consumption is 8 grams;
Lactic acid bacteria: purchased from the gloomy YF-L711 of section's Chinese, consumption is 20U;
The raw milk of surplus.
2, preparation method.
2.1 prepare jam:
A, raw material Hybrid Heating: at 65 DEG C, be incubated 5 minutes by after fruit particle and inspissated juice mixing, obtain the first material; Dietary fiber and pectin are added to the water, at 95 DEG C, are incubated 5 minutes after mixing, obtain the second material; By the first material and the second mixing of materials even;
B, concentrate processing through step a the material vacuum obtained, the pressure of Vacuum Concentration is 0.1 Mpa, and temperature is 50 DEG C, does not stop to stir in concentration process;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 80 DEG C, and duration is 30 minutes; After sterilization, material is cooled to less than 40 DEG C, obtains jam, in jam, the mass fraction of soluble solid (in 20 DEG C) is for 28%.
2.2 prepare acidified milk:
A, in material-compound tank, add the raw milk of total consumption 20%, start and stir, when temperature reaches 6 DEG C, albumen powder, starch and white granulated sugar are slowly added in feed bin, then circulated by batch mixer, circulation timei is 60 minutes; Add remaining raw milk again, mixing;
B, will process the material homogeneous obtained through step a, the pressure of homogeneous is 150bar, and temperature is 55 DEG C;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 92 DEG C, and duration is 300 seconds; After sterilization, material is cooled to 41 DEG C;
D, to processing the material input fermentation tank obtained through step c, start and stir, add lactic acid bacteria, continue stirring 10 minutes;
E, being placed in 42 ± 1 DEG C of bottom fermentations by processing through steps d the material obtained, stirring immediately be cooled to 18 DEG C when pH value reaches 4.6, stirring duration is 30 seconds, obtains acidified milk.
2.3 prepare jam cultured milk: 20 grams, the jam prepared before getting and acidified milk 980 grams mix, and obtain jam cultured milk, preservation at 2-6 DEG C.
second embodiment.
1, raw material.
The raw material of 1.1 jam:
Dietary fiber: the dietary fiber selecting citrus origin, consumption is 0.5 gram;
Fruit particle: select strawberry particle, consumption is 50 grams;
Inspissated juice: select 7 times of concentrated apple juices, consumption is 25 grams;
Pectin: consumption is 0.01 gram;
Mend to 100 grams with water.
The raw material (in inventory 1000 grams, wherein lactic acid bacteria does not calculate in raw material gross weight) of 1.2 acidified milks:
White granulated sugar: consumption is 50 grams;
Starch: consumption is 4 grams;
Lactic acid bacteria: purchased from the gloomy YF-L711 of section's Chinese, consumption is 100U;
The raw milk of surplus.
2, preparation method.
2.1 prepare jam:
A, raw material Hybrid Heating: at 70 DEG C, be incubated 8 minutes by after fruit particle and inspissated juice mixing, obtain the first material; Dietary fiber and pectin are added to the water, at 80 DEG C, are incubated 8 minutes after mixing, obtain the second material; By the first material and the second mixing of materials even;
B, concentrate processing through step a the material vacuum obtained, the pressure of Vacuum Concentration is 0.12Mpa, and temperature is 55 DEG C, does not stop to stir in concentration process;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 90 DEG C, and duration is 15 minutes; After sterilization, material is cooled to less than 40 DEG C, obtains jam, in jam, the mass fraction of soluble solid (in 20 DEG C) is for 40%.
2.2 prepare acidified milk:
A, in material-compound tank, add the raw milk of total consumption 30%, start and stir, when temperature reaches 30 DEG C, starch and white granulated sugar are slowly added in feed bin, then circulated by batch mixer, circulation timei is 30 minutes; Add remaining raw milk again, mixing;
B, will process the material homogeneous obtained through step a, the pressure of homogeneous is 160bar, and temperature is 60 DEG C;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 95 DEG C, and duration is 300 seconds; After sterilization, material is cooled to 42 DEG C;
D, to processing the material input fermentation tank obtained through step c, start and stir, add lactic acid bacteria, continue stirring 12 minutes;
E, being placed in 42 ± 1 DEG C of bottom fermentations by processing through steps d the material obtained, stirring immediately be cooled to 20 DEG C when pH value reaches 4.6, stirring duration is 30 seconds, obtains acidified milk.
2.3 prepare jam cultured milk: 200 grams, the jam prepared before getting and acidified milk 800 grams mix, and obtain jam cultured milk, preservation at 2-6 DEG C.
3rd embodiment.
1, raw material.
The raw material of 1.1 jam:
Dietary fiber: the dietary fiber selecting citrus origin, consumption is 3 grams;
Fruit particle: select raspberry particle, consumption is 90 grams;
Inspissated juice: select 10 times of concentrated apple juices, consumption is 5 grams;
Pectin: consumption is 0.02 gram;
Mend to 100 grams with water.
The raw material (in inventory 1000 grams, wherein lactic acid bacteria does not calculate in raw material gross weight) of 1.2 acidified milks:
Albumen powder: select milk protein powder; Consumption is 15 grams;
Lactic acid bacteria: purchased from the gloomy YF-L711 of section's Chinese, consumption is 200U;
The raw milk of surplus.
2, preparation method.
2.1 prepare jam:
A, raw material Hybrid Heating: at 75 DEG C, be incubated 10 minutes by after fruit particle and inspissated juice mixing, obtain the first material; Dietary fiber and pectin are added to the water, at 75 DEG C, are incubated 10 minutes after mixing, obtain the second material; By the first material and the second mixing of materials even;
B, concentrate processing through step a the material vacuum obtained, the pressure of Vacuum Concentration is 0.15Mpa, and temperature is 62 DEG C, does not stop to stir in concentration process;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 100 DEG C, and duration is 5 minutes; After sterilization, material is cooled to less than 40 DEG C, obtains jam, in jam, the mass fraction of soluble solid (in 20 DEG C) is for 55%.
2.2 prepare acidified milk:
A, in material-compound tank, add the raw milk of total consumption 50%, start and stir, when temperature reaches 50 DEG C, slowly added in feed bin by albumen powder, then circulated by batch mixer, circulation timei is 10 minutes; Add remaining raw milk again, mixing;
B, will process the material homogeneous obtained through step a, the pressure of homogeneous is 180bar, and temperature is 70 DEG C;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 98 DEG C, and duration is 300 seconds; After sterilization, material is cooled to 43 DEG C;
D, to processing the material input fermentation tank obtained through step c, start and stir, add lactic acid bacteria, continue stirring 15 minutes;
E, being placed in 42 ± 1 DEG C of bottom fermentations by processing through steps d the material obtained, stirring immediately be cooled to 25 DEG C when pH value reaches 4.6, stirring duration is 30 seconds, obtains acidified milk.
2.3 prepare jam cultured milk: 100 grams, the jam prepared before getting and acidified milk 900 grams mix, and obtain jam cultured milk, preservation at 2-6 DEG C.
first comparative example.
1, raw material.
The raw material of 1.1 jam:
Fruit particle: select strawberry particle, consumption is 50 grams;
Inspissated juice: select 7 times of concentrated apple juices, consumption is 25 grams;
Pectin: consumption is 2 grams;
Mend to 100 grams with water.
The raw material (in inventory 1000 grams, wherein lactic acid bacteria does not calculate in raw material gross weight) of 1.2 acidified milks:
White granulated sugar: consumption is 50 grams;
Starch: consumption is 4 grams;
Lactic acid bacteria: purchased from the gloomy YF-L711 of section's Chinese, consumption is 100U;
The raw milk of surplus.
2, preparation method.
2.1 prepare jam:
A, raw material Hybrid Heating: at 70 DEG C, be incubated 8 minutes by after fruit particle and inspissated juice mixing, obtain the first material; Dietary fiber and pectin are added to the water, at 80 DEG C, are incubated 8 minutes after mixing, obtain the second material; By the first material and the second mixing of materials even;
B, concentrate processing through step a the material vacuum obtained, the pressure of Vacuum Concentration is 0.12Mpa, and temperature is 55 DEG C, does not stop to stir in concentration process;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 90 DEG C, and duration is 15 minutes; After sterilization, material is cooled to less than 40 DEG C, obtains jam, in jam, the mass fraction of soluble solid (in 20 DEG C) is for 40%.
2.2 prepare acidified milk:
A, in material-compound tank, add the raw milk of total consumption 30%, start and stir, when temperature reaches 30 DEG C, starch and white granulated sugar are slowly added in feed bin, then circulated by batch mixer, circulation timei is 30 minutes; Add remaining raw milk again, mixing;
B, will process the material homogeneous obtained through step a, the pressure of homogeneous is 160bar, and temperature is 60 DEG C;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 95 DEG C, and duration is 300 seconds; After sterilization, material is cooled to 42 DEG C;
D, to processing the material input fermentation tank obtained through step c, start and stir, add lactic acid bacteria, continue stirring 12 minutes;
E, being placed in 42 ± 1 DEG C of bottom fermentations by processing through steps d the material obtained, stirring immediately be cooled to 20 DEG C when pH value reaches 4.6, stirring duration is 30 seconds, obtains acidified milk.
2.3 prepare jam cultured milk: 200 grams, the jam prepared before getting and acidified milk 800 grams mix, and obtain jam cultured milk, preservation at 2-6 DEG C.
second comparative example.
1, raw material.
The raw material of 1.1 jam:
Fruit particle: select strawberry particle, consumption is 50 grams;
Inspissated juice: select 7 times of concentrated apple juices, consumption is 25 grams;
Pectin: consumption is 0.01 gram;
Mend to 100 grams with water.
The raw material (in inventory 1000 grams, wherein lactic acid bacteria does not calculate in raw material gross weight) of 1.2 acidified milks:
White granulated sugar: consumption is 50 grams;
Starch: consumption is 4 grams;
Lactic acid bacteria: purchased from the gloomy YF-L711 of section's Chinese, consumption is 100U;
The raw milk of surplus.
2, preparation method.
2.1 prepare jam:
A, raw material Hybrid Heating: at 70 DEG C, be incubated 8 minutes by after fruit particle and inspissated juice mixing, obtain the first material; Dietary fiber and pectin are added to the water, at 80 DEG C, are incubated 8 minutes after mixing, obtain the second material; By the first material and the second mixing of materials even;
B, concentrate processing through step a the material vacuum obtained, the pressure of Vacuum Concentration is 0.12Mpa, and temperature is 55 DEG C, does not stop to stir in concentration process;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 90 DEG C, and duration is 15 minutes; After sterilization, material is cooled to less than 40 DEG C, obtains jam, in jam, the mass fraction of soluble solid (in 20 DEG C) is for 40%.
2.2 prepare acidified milk:
A, in material-compound tank, add the raw milk of total consumption 30%, start and stir, when temperature reaches 30 DEG C, starch and white granulated sugar are slowly added in feed bin, then circulated by batch mixer, circulation timei is 30 minutes; Add remaining raw milk again, mixing;
B, will process the material homogeneous obtained through step a, the pressure of homogeneous is 160bar, and temperature is 60 DEG C;
C, will process the material sterilization obtained through step b, the temperature of sterilization is 95 DEG C, and duration is 300 seconds; After sterilization, material is cooled to 42 DEG C;
D, to processing the material input fermentation tank obtained through step c, start and stir, add lactic acid bacteria, continue stirring 12 minutes;
E, being placed in 42 ± 1 DEG C of bottom fermentations by processing through steps d the material obtained, stirring immediately be cooled to 20 DEG C when pH value reaches 4.6, stirring duration is 30 seconds, obtains acidified milk.
2.3 prepare jam cultured milk: 200 grams, the jam prepared before getting and acidified milk 800 grams mix, and obtain jam cultured milk, preservation at 2-6 DEG C.
stability demonstration test.
Method 1: the jam obtained in each embodiment preparation process is left standstill 120 days at 2-6 DEG C, observes jam bleed situation.
Method 2: observe after jam and acidified milk mixes by each embodiment, the homogeneous degree of obtained jam cultured milk.
Method 3: the jam cultured milk each embodiment prepared leaves standstill 21 days in 2-6 DEG C, observes the bleed situation of jam cultured milk.
Method 4: the jam cultured milk each embodiment prepared leaves standstill 5 days in 25 DEG C, observes the bleed situation of jam cultured milk.
Result of the test:
| Method | First embodiment | Second embodiment | 3rd embodiment | First comparative example | Second comparative example |
| Method 1 | There is no bleed | There is no bleed | There is no bleed | There is no bleed | There is obvious bleed |
| Method 2 | Quality is homogeneous does not have particle | Quality is homogeneous does not have particle | Quality is homogeneous does not have particle | Quality heterogeneity has particle | Quality is homogeneous does not have particle |
| Method 3 | There is no bleed | There is no bleed | There is no bleed | There is bleed | There is bleed |
| Method 4 | There is no bleed | There is no bleed | There is no bleed | There is bleed | There is bleed |
Restriction in the mathematical meaning of " equal ", " identical " etc. non-critical in this article, it also can comprise it will be appreciated by those skilled in the art that and preparation or use the error allowed when this product and method.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention, all do not depart from the skill of the present invention Equivalent embodiments done of spirit or change all should be included within protection scope of the present invention.
Claims (8)
1. a jam cultured milk, is characterized in that, described jam cultured milk is by obtaining the mixing of the acidified milk of the jam of 20 to 200 weight portions and 800 to 980 weight portions; The raw material making described jam comprises dietary fiber 0.5 to 5 weight portion and fruit particle 10 to 90 weight portion.
2. jam cultured milk as claimed in claim 1, in wherein said jam, the mass fraction of soluble solid is 28% to 55%.
3. jam cultured milk as claimed in claim 1, the raw material of wherein said jam also comprises the inspissated juice of 5 to 50 weight portions and is no more than the pectin of 0.5 weight portion.
4. jam cultured milk as claimed in claim 1, wherein said fruit particle is selected from cherry, strawberry, blueberry, raspberry, one or more in apricot and red bayberry.
5. jam cultured milk as claimed in claim 1, the preparation method of wherein said jam comprises described raw material Hybrid Heating, concentrated and sterilization.
6. jam cultured milk as claimed in claim 3, the preparation method of wherein said jam comprises described raw material Hybrid Heating, concentrated and sterilization; Described Hybrid Heating comprises: at 75 DEG C, be incubated 5-10 minute in 65 DEG C by after described fruit particle and the mixing of described inspissated juice, obtain the first material; Described dietary fiber and described pectin are added to the water, at 75 DEG C to 95 DEG C, are incubated 5 to 10 minutes after mixing, obtain the second material; By described first material and described second mixing of materials even.
7. the jam cultured milk as described in claim 5 or 6, wherein said simmer down to Vacuum Concentration, the pressure of described Vacuum Concentration is 0.1 Mpa to 0.15Mpa, and temperature is 50 DEG C to 62 DEG C.
8. jam cultured milk as claimed in claim 1, in every 1000 grams of raw materials of wherein said acidified milk, comprises albumen powder 15 to 20 grams; Described albumen powder is selected from one in PURE WHEY and milk protein powder or its combination.
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| CN201310266103.8A CN104247761A (en) | 2013-06-28 | 2013-06-28 | Jam yoghourt |
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| CN201310266103.8A CN104247761A (en) | 2013-06-28 | 2013-06-28 | Jam yoghourt |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106035666A (en) * | 2016-07-11 | 2016-10-26 | 河南花花牛生物科技有限公司 | Flavored fermented milk and preparation method thereof |
| CN106070627A (en) * | 2016-06-12 | 2016-11-09 | 青海雪峰牦牛乳业有限责任公司 | A kind of coagulating type flavored fermented milk containing Fructus Pruni pseudocerasi and raspberry jam and preparation method thereof |
| CN111248420A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Jam and fermented milk containing dietary fiber, and preparation method thereof |
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| CN106070627A (en) * | 2016-06-12 | 2016-11-09 | 青海雪峰牦牛乳业有限责任公司 | A kind of coagulating type flavored fermented milk containing Fructus Pruni pseudocerasi and raspberry jam and preparation method thereof |
| CN106035666A (en) * | 2016-07-11 | 2016-10-26 | 河南花花牛生物科技有限公司 | Flavored fermented milk and preparation method thereof |
| CN111248420A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Jam and fermented milk containing dietary fiber, and preparation method thereof |
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