CN106259935B - A kind of probiotics fruit juice acidified milk and preparation method thereof - Google Patents
A kind of probiotics fruit juice acidified milk and preparation method thereof Download PDFInfo
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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Abstract
The invention mainly relates to dairy product processing fields, a kind of probiotics fruit juice acidified milk and preparation method thereof, a kind of probiotics fruit juice acidified milk, by following weight percent: cow's milk 40.88%-43.85%, carrot 5%-8%, mango 10%-12%, pears 6%-8%, mouthfeel starch 2%-3%, milk protein 3%-5%, lactalbumin 5%-7%, essence 0.12%-0.15%, fructose 8%-10%, white granulated sugar 5%-6%, glucose 3%-4%, fermenting microbe 2%-3% is made, it is not fresh enough to solve the yogurt for being mixed and forming with acidified milk using inspissated juice, food additives are more, the less problem of nutriment type, manufactured probiotics fruit juice acidified milk protect liver effect is good, it is full of nutrition, sweet mouthfeel, wind Taste is splendid.
Description
Technical field
The present invention relates to dairy product processing fields, and in particular to a kind of probiotics fruit juice acidified milk and preparation method thereof.
Background technique
Fruit juice fermentation cream is many kinds of on market today, common acidified milk preparation method be by after Cow Milk Fermentation, and it is dense
The stirring of contracting fruit juice, forms the stirred type yogurt with various tastes, but inspissated juice loses the nutriment in fruit largely
Lose, often containing food additives anti-corrosion color protections such as potassium sorbate, essence, pigments in inspissated juice, and often will appear in food by
It is caused uncomfortable in food additives excess, and portions additive also has accumulative, is unfavorable for the health of body,
In addition, present probiotics fruit juice acidified milk forms its acidified milk preferably commonly using gelatin, keep yogurt good solidifying
Gluey state, but gelatin nutritional content is single, and so that acidified milk is generated slightly light using the molding acidified milk of gelatin
Yellow makes the color of probiotics fruit juice be affected, therefore the manufacture craft of traditional fruit juice fermentation cream requires further improvement.
Summary of the invention
To solve above-mentioned the deficiencies in the prior art, the present invention provides a kind of probiotics fruit juice acidified milk, uses secondary fermentation
Technique, it is first that cow's milk, original juice of carrot, mango juice and pears magma difference is for the first fermentation, by the carrot after fermentation
Magma, mango juice and pears magma mix second of progress according to a certain percentage with acidified milk and ferment, and probiotics fruit juice hair is made
Kefir milk, finished product sweet and sour taste, milk is strong, natural nutrition, solves and molding is mixed using inspissated juice and acidified milk
Yogurt it is not fresh enough, food additives are more, the less problem of nutriment type.
The invention is realized by the following technical scheme:
A kind of probiotics fruit juice acidified milk, by following weight percent: cow's milk 40.88%-43.85%, carrot
5%-8%, mango 10%-12%, pears 6%-8%, mouthfeel starch 2%-3%, milk protein 3%-5%, lactalbumin 5%-
7%, essence 0.12%-0.15%, fructose 8%-10%, white granulated sugar 5%-6%, glucose 3%-4%, fermenting microbe 2%-
3% is made.
A kind of preparation method of above-mentioned probiotics fruit juice acidified milk, comprises the steps of:
(1) it pre-processing: fresh cow milk is standardized, standardized cow's milk is filtered by 200 mesh filter screens,
Carrot after cleaning is subjected to defibrination, mango after cleaning and pears are enucleated, defibrination is separated after peeling.
(2) sterilize: by cow's milk and original juice of carrot, mango juice, pears magma respectively 50 DEG C -60 DEG C at a temperature of preheat
Cow's milk after preheating is heated to 121 DEG C, constant temperature 15s sterilization by 240s.
(3) cooling: cow's milk being cooled to 50 DEG C -60 DEG C, it is equal that cow's milk protein, lactalbumin, sucrose and fructose stirring is added
Even, the homogeneous at 16.7MPa-20.6MPa, cooling temperature is to 35 DEG C -38 DEG C.
Glucose is separately added into original juice of carrot, mango juice, pears magma and is stirred evenly, cooling temperature to 35
℃-38℃。
(4) it ferments for the first time:
Lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus are proportionally the weight of 1:1:1 by the fermentation of cow's milk
The strain mixed liquor made is added in cow's milk and ferments in 35 DEG C -38 DEG C of constant temperature than production strain mixed liquor by amount
14h。
Strain is made by mixing in the weight ratio that lactobacillus plantarum and lactobacillus acidophilus are proportionally 2:1 by the fermentation of pulp
The strain mixed liquor made is separately added into original juice of carrot, mango juice, pears magma and at 35 DEG C -38 DEG C by mixed liquor
Constant temperature in ferment 45h.
(5) it ferments for second: by the original juice of carrot after acidified milk, fermentation, the mango juice after fermentation, the pears after fermentation
Magma proportionally 8:1:2:2 weight ratio be mixed, increase temperature to 42 DEG C, ferment at constant temperature 3.5h, add mouthfeel shallow lake
Powder stirs evenly.
(6) after-ripening: being cooled to 0 DEG C -6 DEG C for the probiotics fruit juice acidified milk mixed, after cooling down 2h, packaging.
The following are the sensory evaluations of the probiotics fruit juice acidified milk:
Selection 20 has the personnel for tasting Yoghourt experience, referring to national standard " national food safety standard acidified milk " to acid
Milk carries out sensory evaluation and gives a mark, and evaluation criteria see the table below, and results are averaged.
Results of sensory evaluation: a kind of above-mentioned probiotics fruit juice acidified milk, color are lightcoral, and milk is strong, clearly
It is fragrant palatable, no tart flavour excessively or peculiar smell, no bitter taste, astringent taste, other bad smells such as stale flavor, curdled milk uniform and smooth, curdled milk
It is solid, uniform color.
In cow's milk used in the invention containing protein, fat, vitamin A, vitamin B1, vitamin B2, niacin,
Vitamin C, vitamin E, calcium, phosphorus, sodium, magnesium, iron, zinc, selenium, copper, manganese, potassium, cholesterol.
Contain protein, fat, dietary fiber, vitamin A, vitamin C, vitamin in carrot used in the invention
E, carrotene, thiamine, riboflavin, niacin, magnesium, calcium, iron, zinc, copper, manganese, potassium, phosphorus, sodium, selenium.
Contain protein, fat, dietary fiber, vitamin A, vitamin C, vitamin E, carrot in the mango
Element, niacin, magnesium, selenium, calcium, phosphorus, potassium, iron, sodium, manganese, zinc, copper, vitamin B1, vitamin B2.
The pears contain fat, protein, dietary fiber, vitamin A, vitamin C, vitamin E, carrotene, cigarette
Acid, magnesium, selenium, calcium, phosphorus, potassium, iron, sodium, manganese, zinc, copper, iodine, vitamin B1, vitamin B2.
It ferments for the first time:
The fermentation stage of cow's milk after standardizing cow's milk, using the strainer filtering of 200 mesh, removes insoluble in cow's milk
Substance reduces fermentation precipitating, first preheats at 50 DEG C -60 DEG C, is again heated to 121 DEG C, and constant temperature 15s sterilization is killed using high temperature, short time
Bacterium can sterilize cow's milk on the basis of not damaging its nutriment.
When cow's milk is cooled to 50 DEG C -60 DEG C, cow's milk protein and lactalbumin is added, due to the junket of cow's milk protein in market
The weight ratio of albumen and lactalbumin adds lactalbumin for 8:2 for the content for increasing its lactalbumin again in cow's milk,
At 50 DEG C -60 DEG C, lactalbumin forms heat-induced gelation, and lactalbumin forms network structure, moisture edge during plastic
In small gap, it is made to keep a large amount of moisture, since plastic effect is good in acid condition for lactalbumin,
In fermentation process, with the increase of acidity, the PH in acidified milk is gradually reduced, and the plastic effect of lactalbumin also enhances therewith,
Form probiotics fruit juice acidified milk, in addition lactalbumin has high-absorbable, complete aminoacid ingredient, low fat and gallbladder solid
Alcohol, while concentrating the most of nutritional ingredient of milk, may advantageously facilitate health, can anti-aging, promote health of heart, be anti-
Cancer improves immunity, improves stubborn and control weight.
Carrot, mango, pears are carried out defibrination by the fermentation of pulp respectively, after advance heat-sterilization, access strain mixed liquor, institute
The strain mixed liquor stated is that lactobacillus plantarum and lactobacillus acidophilus are mixed according to the ratio of 2:1, using lactobacillus plantarum and
Acidophilus Streptococcal fermentation is big in pulp after lactobacillus plantarum and lactobacillus acidophilus glycolysis using glucose as carbon source
Molecule protein resolves into free amino acid and polypeptide, and generating largely is malic acid, acetic acid, vitamin C, and wherein malic acid is not
But has the function of tart flavour adjusting in probiotics fruit juice acidified milk, and there is inoxidizability, protect the effect of color color protection corrosion-resistant, prevent
Only brown stain occurs for pulp, protects the color of probiotics fruit juice acidified milk.
Second of fermentation:
By acidified milk and fermentation after original juice of carrot, the mango juice after fermentation, the pears magma after fermentation respectively according to
The weight ratio that ratio is 8:1:2:2 is mixed, and increases temperature to 42 DEG C, ferment at constant temperature 3.5h, acidified milk produces in secondary fermentation
Esterification occurs for the acetic acid in raw ethyl alcohol and fermentation pulp, makes probiotics fruit juice acidified milk rich in taste, it is special to have
Fragrance.
Original juice of carrot after acidified milk and fermentation, the mango juice after fermentation, the pears magma after fermentation are mixed, Hu Luo
Fore-telling, mango, the vitamin E in pears, carrotene, vitamin A are liposoluble vitamin, are dissolved in cow's milk during the fermentation
In fats and steroid substance, be conducive to the absorption of human body, and niacin, vitamin B1 and vitamin B2 are in acid condition
It is relatively stable, it is survivable, not easily run off nutriment.
The probiotics fermention cream, forms by secondary fermentation, probiotics is accessed in fermentation process, by cow's milk and Hu Luo
Fore-telling, mango, pears ferment respectively, and so that probiotics fruit juice acidified milk is had good gelation and water holding using lactalbumin
Property, the type of its nutriment is increased, acidified milk and ferment carrot magma, fermentation mango juice, fermentation pears magma are mixed
Fermentation is closed, the increase of malic acid content, forms natural food preservative, manufactured probiotics fruit juice acidified milk in fermentation process
In it is full of nutrition, flavor is splendid, natural health, and have peat-reek.
Specific embodiment
Embodiment 1:
A kind of probiotics fruit juice acidified milk, by following weight percent: cow's milk 40.88%, carrot 8%, mango
10%, pears 6%, mouthfeel starch 2%, milk protein 5%, lactalbumin 5%, essence 0.12%, fructose 10%, white granulated sugar 6%,
Glucose 4%, fermenting microbe 3% are made.
The preparation method of above-mentioned probiotics fruit juice acidified milk, comprises the steps of:
(1) it pre-processing: fresh cow milk is standardized, standardized cow's milk is filtered by 200 mesh filter screens,
By after cleaning carrot carry out defibrination, by after cleaning mango and pears be enucleated, after peeling separate defibrination.
(2) sterilize: by cow's milk and original juice of carrot, mango juice, pears magma respectively 50 DEG C at a temperature of preheat 240s,
Cow's milk after preheating is heated to 121 DEG C, constant temperature 15s sterilization.
(3) cooling: cow's milk is cooled to 50 DEG C, cow's milk protein, lactalbumin, sucrose and fructose is added and stirs evenly, In
Homogeneous under 16.7MPa, cooling temperature is to 35 DEG C.
Glucose is separately added into original juice of carrot, mango juice, pears magma and is stirred evenly, cooling temperature to 35
℃。
(4) it ferments for the first time:
Lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus are proportionally the weight of 1:1:1 by the fermentation of cow's milk
Amount is than production strain mixed liquor, by the 14h that ferments in the strain mixed liquor made addition cow's milk and in 35 DEG C of constant temperature.
Strain is made by mixing in the weight ratio that lactobacillus plantarum and lactobacillus acidophilus are proportionally 2:1 by the fermentation of pulp
The strain mixed liquor made is separately added into original juice of carrot, mango juice, pears magma and constant temperature at 35 DEG C by mixed liquor
Middle fermentation 45h.
(5) it ferments for second: by the original juice of carrot after acidified milk, fermentation, the mango juice after fermentation, the pears after fermentation
Magma proportionally 8:1:2:2 weight ratio be mixed, increase temperature to 42 DEG C, ferment at constant temperature 3.5h, add mouthfeel shallow lake
Powder stirs evenly.
(6) after-ripening: being cooled to 0 DEG C for the probiotics fruit juice acidified milk mixed, after cooling down 2h, packaging.
Embodiment 2:
A kind of probiotics fruit juice acidified milk, by following weight percent: cow's milk 43.85%, carrot 5%, mango
12%, pears 8%, mouthfeel starch 3%, milk protein 3%, lactalbumin 7%, essence 0.15%, fructose 8%, white granulated sugar 5%,
Glucose 3%, fermenting microbe 2% are made.
The preparation method of above-mentioned probiotics fruit juice acidified milk, comprises the steps of:
(1) it pre-processes: fresh cow milk is standardized, standardized cow's milk is filtered by 200 mesh filter screens, by the Hu Luo after cleaning
Bu Jinhang defibrination, by after cleaning mango and pears be enucleated, after peeling separate defibrination.
(2) sterilize: by cow's milk and original juice of carrot, mango juice, pears magma respectively 55 DEG C at a temperature of preheat 240s,
Cow's milk after preheating is heated to 121 DEG C, constant temperature 15s sterilization.
(3) cooling: cow's milk is cooled to 55 DEG C, cow's milk protein, lactalbumin, sucrose and fructose is added and stirs evenly, In
Homogeneous under 18.65MPa, cooling temperature is to 36.5 DEG C.
Glucose is separately added into original juice of carrot, mango juice, pears magma and is stirred evenly, cooling temperature to 36.5
℃。
(4) it ferments for the first time:
Lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus are proportionally the weight of 1:1:1 by the fermentation of cow's milk
Amount is than production strain mixed liquor, by the 14h that ferments in the strain mixed liquor made addition cow's milk and in 36.5 DEG C of constant temperature.
Strain is made by mixing in the weight ratio that lactobacillus plantarum and lactobacillus acidophilus are proportionally 2:1 by the fermentation of pulp
The strain mixed liquor made is separately added into original juice of carrot, mango juice, pears magma and perseverance at 36.5 DEG C by mixed liquor
Middle benefit gas fermentation 45h.
(5) it ferments for second: by the original juice of carrot after acidified milk, fermentation, the mango juice after fermentation, the pears after fermentation
Magma proportionally 8:1:2:2 weight ratio be mixed, increase temperature to 42 DEG C, ferment at constant temperature 3.5h, add mouthfeel shallow lake
Powder stirs evenly.
(6) after-ripening: being cooled to 3 DEG C for mixed probiotics fruit juice acidified milk, after cooling down 2h, packaging.
Embodiment 3:
A kind of probiotics fruit juice acidified milk, by following weight percent: cow's milk 42.365%, carrot 6.5%, mango
11%, pears 7%, mouthfeel starch 2.5%, milk protein 4%, lactalbumin 6%, essence 0.135%, fructose 9%, white granulated sugar
5.5%, glucose 3.5%, fermenting microbe 2.5% is made.
The preparation method of above-mentioned probiotics fruit juice acidified milk, comprises the steps of:
(1) it pre-processing: fresh cow milk is standardized, standardized cow's milk is filtered by 200 mesh filter screens,
By after cleaning carrot carry out defibrination, by after cleaning mango and pears be enucleated, after peeling separate defibrination.
(2) sterilize: by cow's milk and original juice of carrot, mango juice, pears magma respectively 60 DEG C at a temperature of preheat 240s,
Cow's milk after preheating is heated to 121 DEG C, constant temperature 15s sterilization.
(3) cooling: cow's milk is cooled to 60 DEG C, cow's milk protein, lactalbumin, sucrose and fructose is added and stirs evenly, In
Homogeneous under 20.6MPa, cooling temperature is to 38 DEG C.
Glucose is separately added into original juice of carrot, mango juice, pears magma and is stirred evenly, cooling temperature to 38
℃。
(4) it ferments for the first time:
Lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus are proportionally the weight of 1:1:1 by the fermentation of cow's milk
Amount is than production strain mixed liquor, by the 14h that ferments in the strain mixed liquor made addition cow's milk and in 38 DEG C of constant temperature.
Strain is made by mixing in the weight ratio that lactobacillus plantarum and lactobacillus acidophilus are proportionally 2:1 by the fermentation of pulp
The strain mixed liquor made is separately added into original juice of carrot, mango juice, pears magma and constant temperature at 38 DEG C by mixed liquor
Middle fermentation 45h.
(5) it ferments for second: by the original juice of carrot after acidified milk, fermentation, the mango juice after fermentation, the pears after fermentation
Magma proportionally 8:1:2:2 weight ratio be mixed, increase temperature to 42 DEG C, ferment at constant temperature 3.5h, add mouthfeel shallow lake
Powder stirs evenly.
(6) after-ripening: being cooled to 6 DEG C for mixed probiotics fruit juice acidified milk, after cooling down 2h, packaging.
Claims (4)
1. a kind of probiotics fruit juice acidified milk, which is characterized in that by following weight percent: cow's milk 40.88%-43.85%, recklessly
Radish 5%-8%, mango 10%-12%, pears 6%-8%, mouthfeel starch 2%-3%, milk protein 3%-5%, lactalbumin 5%-7%, essence
0.12%-0.15%, fructose 8%-10%, white granulated sugar 5%-6%, glucose 3%-4%, fermenting microbe 2%-3% are made；
The preparation method of the probiotics fruit juice acidified milk comprises the steps of:
(1) it pre-processing: fresh cow milk is standardized, standardized cow's milk is filtered by 200 mesh filter screens,
Carrot after cleaning is subjected to defibrination, mango after cleaning and pears are enucleated, defibrination is separated after peeling；
(2) sterilize: by cow's milk and original juice of carrot, mango juice, pears magma respectively 50 DEG C -60 DEG C at a temperature of preheat
Cow's milk after preheating is heated to 121 DEG C, constant temperature 15s sterilization by 240s；
(3) cooling: cow's milk is cooled to 50 DEG C -60 DEG C, cow's milk protein, lactalbumin, sucrose and fructose is added and stirs evenly, In
16.7MPa-20.6MPa lower homogeneous, cooling temperature is to 35 DEG C -38 DEG C；
Glucose is separately added into original juice of carrot, mango juice, pears magma and is stirred evenly, and cooling temperature is to 35 DEG C -38
℃；
(4) it ferments for the first time:
Lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus are proportionally the weight ratio of 1:1:1 by the fermentation of cow's milk
Strain mixed liquor is made, by the 14h that ferments in the strain mixed liquor made addition cow's milk and in 35 DEG C -38 DEG C of constant temperature；
The weight ratio that lactobacillus plantarum and lactobacillus acidophilus are proportionally 2:1 is made by mixing strain and mixed by the fermentation of pulp
The strain mixed liquor made is separately added into original juice of carrot, mango juice, pears magma and perseverance at 35 DEG C -38 DEG C by liquid
Middle benefit gas fermentation 45h；
(5) it ferments for second: by the original juice of carrot after acidified milk, fermentation, the mango juice after fermentation, the pears magma after fermentation
Proportionally the weight ratio of 8:1:2:2 is mixed, and increases temperature to 42 DEG C, ferment at constant temperature 3.5h, adds mouthfeel starch and stir
It mixes uniformly；
(6) after-ripening: being cooled to 0 DEG C -6 DEG C for the probiotics fruit juice acidified milk mixed, after cooling down 2h, packaging.
2. a kind of probiotics fruit juice acidified milk according to claim 1, which is characterized in that by following weight percent:
Cow's milk 40.88%, carrot 8%, mango 10%, pears 6%, mouthfeel starch 2%, milk protein 5%, lactalbumin 5%, essence 0.12%,
Fructose 10%, white granulated sugar 6%, glucose 4%, fermenting microbe 3% are made.
3. a kind of probiotics fruit juice acidified milk according to claim 1, which is characterized in that by following weight percent:
Cow's milk 43.85%, carrot 5%, mango 12%, pears 8%, mouthfeel starch 3%, milk protein 3%, lactalbumin 7%, essence 0.15%,
Fructose 8%, white granulated sugar 5%, glucose 3%, fermenting microbe 2% are made.
4. a kind of probiotics fruit juice acidified milk according to claim 1, which is characterized in that by following weight percent:
Cow's milk 42.365%, carrot 6.5%, mango 11%, pears 7%, mouthfeel starch 2.5%, milk protein 4%, lactalbumin 6%, essence
0.135%, fructose 9%, white granulated sugar 5.5%, glucose 3.5%, fermenting microbe 2.5% is made.
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| CN109717245A (en) * | 2017-10-31 | 2019-05-07 | 内蒙古伊利实业集团股份有限公司 | Only make the probiotics fermention cream and preparation method thereof of leavening with lactobacillus acidophilus |
| CN110710570A (en) * | 2018-07-11 | 2020-01-21 | 内蒙古伊利实业集团股份有限公司 | Fermented milk product rich in whey protein and preparation method thereof |
| CN109452368A (en) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of coagulating type bananas yoghourt and preparation method thereof |
| CN112868780A (en) * | 2021-02-26 | 2021-06-01 | 湖南新希望南山液态乳业有限公司 | Bergamot yellow peach fermented milk and preparation method thereof |
| CN112956532A (en) * | 2021-03-15 | 2021-06-15 | 石家庄君乐宝乳业有限公司 | Dairy product with oxidation resistance and preparation method thereof |
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