CN106912609A - A kind of Juice acidified milk - Google Patents
A kind of Juice acidified milk Download PDFInfo
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- CN106912609A CN106912609A CN201710267207.9A CN201710267207A CN106912609A CN 106912609 A CN106912609 A CN 106912609A CN 201710267207 A CN201710267207 A CN 201710267207A CN 106912609 A CN106912609 A CN 106912609A
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- leavening
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
Abstract
The present invention relates to technical field of processing dairy products, a kind of Juice acidified milk is disclosed, be made up of following raw material in parts by weight：300 320 parts of fresh cow milk, 60 80 parts of Kiwi berry, 40 50 parts of mango, 20 30 parts of cherry, 20 25 parts of sweet corn kernel, 15 20 parts of pimento, 10 15 parts of ginger, 5 10 parts of aloe, 24 parts of leavening, 0.1 0.2 parts of stabilizer, 0.02 0.04 parts of citric acid, Juice acidified milk of the invention has taken into full account technical process for the mouthfeel of acidified milk and the important function of nutrition, the fruits and vegetables for selecting meets science collocation, fermented respectively, interference will not be produced, specific aim is stronger, improves the mouthfeel and nutritive value of dairy products.
Description
Technical field
The invention belongs to technical field of processing dairy products, and in particular to a kind of Juice acidified milk.
Background technology
The continuous growth of population is the key factor for influenceing China's milk consumption, and population increases and can promote milk total quantity consumed
Growth so that drive milk produce development.2010, China's milk total output reached 37,400,000 tons, alreadys exceed Russia sieve
This and Pakistan, are only second to India and the U.S., occupy the 3rd, the world.Between China milk speed of production 1949-2010, year passs
Gaining rate is at the forefront in the world up to 9.21%.Counted according to FAO, 72,098.0 ten thousand tons of world milk total output in 2010 increases by a year-on-year basis
3.5%, 36.5% from China in these growths.Undoubtedly, the growth of wherein population is also a key factor.Due to China
Large population base, milk consumption per head is constantly in low-level so that occupancy volume per person in the world still in 100 it
Afterwards.2010, milk occupancy volume was 26.65 kilograms per capita for China, and milk occupies milk amount and reached 98kg per capita in the same period world,
Asian countries average out to 40kg, South Korea is 56kg, and Japan is 70kg, and India is 73kg.Research shows, to after the year two thousand thirty, I
State's population can just tide over peak period.Therefore, the sustainable growth of population will be the important reason of development of dairy industry；And population
Radix it is huge, also determine China per capita the milk level of consumption will occupy world's reduced levels for a long time.Meanwhile, a total people of country
Mouthful number is closely related with state's national income percapita level, thus purchasing power level to consumer, purchase selection sensing and disappears
Expense mode has a direct impact, and can also influence the milk of consumer to consume.
Nowadays, dairy produce is a feast for the eyes, and wherein Juice acidified milk is received very as the combination of a kind of fruits and vegetables and milk
The welcome of many consumers.In raw material selection, suitable raw material can improve the mouthfeel of dairy products, be conducive to processing, make
In technique, the various conditions of fermentation can largely in dairy products probiotics vigor and product fermented quality, enter
And the mouthfeel and nutritive value of product are had influence on, and existing Juice acidified milk often have ignored these problems.
The content of the invention
The purpose of the present invention is directed to existing problem, there is provided a kind of Juice acidified milk, solves selection and hair
Produced problem in ferment, and improve nutrition and mouthfeel.
The present invention is achieved by the following technical solutions：
A kind of Juice acidified milk, is made up of following raw material in parts by weight：Fresh cow milk 300-320 parts, Kiwi berry 60-80
Part, mango 40-50 parts, cherry 20-30 parts, sweet corn kernel 20-25 parts, pimento 15-20 parts, ginger 10-15 parts, aloe 5-10
Part, leavening 2-4 part, stabilizer 0.1-0.2 parts, citric acid 0.02-0.04 parts, described leavening be by lactic bacteria strain process
What bacterial strain activation and Amplification Culture were prepared, described stabilizer contains the composition of following mass percent：Sodium alginate 30-
40%th, sodium carboxymethylcellulose 30-40%, carragheen 5-10%, remaining as sodium chloride.
Used as further improvement of these options, its preparation method is comprised the following steps：
（1）Removed the peel after fresh Kiwi berry, mango, cherry are cleaned up, squeezed the juice after stripping and slicing, the juice that will be obtained is placed in refrigeration
Refrigerated 2-3 hours in room, refrigerated storage temperature is subzero 5-10 DEG C, the leavening for adding 1/2nd amounts is taken out after refrigeration, enter water-filling
Fruit juice fermentation, fermentation temperature is 20-25 DEG C, and fermentation time is 5-7 days；
（2）After fresh sweet corn kernel, pimento, ginger, aloe are cleaned up, it is cut into small pieces, is squeezed the juice, the juice for obtaining
Heating evaporation can both remove unnecessary moisture to the 60-70% of original volume, can eliminate the herbaceous taste of vegetables again, will
To concentrate be cooled to normal temperature, add the leavening of remaining 1/2nd amounts, carry out vegetable juice fermentation, fermentation temperature is 25-
28 DEG C, fermentation time is 3-5 days；
（3）Fruit syrup after fermentation and vegetable juice are mixed, 4-8 mesh sieves are crossed, then carries out desolventing technology, by the mixed liquor after treatment
With fresh cow milk, stabilizer and citric acid mixing and stirring, homogenization is carried out in high pressure homogenizer, then at 100 DEG C
High-temperature sterilization 10-20 minutes, normal temperature is cooled to, packed.
Used as further improvement of these options, the preparation process of leavening is：The lactic bacteria strain of low temperature is added to
In MRS fluid nutrient mediums, lactic bacteria strain addition is with density domination：5×102-1×103Cfu/ml is defined, at 35-37 DEG C
Activation culture three generations, continues Amplification Culture to viable count of lactobacillus and reaches 1 × 108-3×108Cfu/ml is obtained final product.
As further improvement of these options, step（3）The design temperature of mesohigh homogenizer is 50-60 DEG C, pressure
Power is 40-50MPa.
The present invention has advantages below compared to existing technology：Juice acidified milk of the invention has taken into full account technical process
The important function of mouthfeel and nutrition for acidified milk, the fruits and vegetables for selecting meets science collocation, Kiwi berry, awns
Really, cherry is except containing the organic matter such as vegetable soda, proteolytic enzyme, tannin pectin and carbohydrate, and calcium, potassium, selenium, zinc, germanium etc. are micro-
It is sweet also containing abundant vitamin C, grape acid, fructose, citric acid, malic acid outside 17 kinds of amino acid of secondary element and needed by human body
Green pepper be rich in vitamin C, vitamin A, vitamin B6, folic acid and potassium, can with it is antipyretic, analgesia, anti-cancer, increase appetite, help digest,
Lowering blood-fat and reducing weight, ginger can play a part of some antibiotic, especially to salmonella effect more preferably, be fermented respectively, no
Interference, product amalgamation and good stability can be produced, specific aim is stronger, improve the mouthfeel and nutritive value of dairy products.
Specific embodiment
Embodiment 1
A kind of Juice acidified milk, is made up of following raw material in parts by weight：300 parts of fresh cow milk, 60 parts of Kiwi berry, mango 40
Part, 20 parts of cherry, 20 parts of sweet corn kernel, 15 parts of pimento, 10 parts of ginger, 5 parts of aloe, 2 parts of leavening, 0.1 part of stabilizer, lemon
0.02 part of acid, described leavening is prepared by lactic bacteria strain by bacterial strain activation and Amplification Culture, described stabilization
Agent contains the composition of following mass percent：Sodium alginate 30%, sodium carboxymethylcellulose 30%, carragheen 5%, remaining as chlorination
Sodium.
Used as further improvement of these options, its preparation method is comprised the following steps：
（1）Removed the peel after fresh Kiwi berry, mango, cherry are cleaned up, squeezed the juice after stripping and slicing, the juice that will be obtained is placed in refrigeration
Refrigerated 2 hours in room, refrigerated storage temperature is subzero 5 DEG C, the leavening for adding 1/2nd amounts is taken out after refrigeration, carry out fruit syrup hair
Ferment, fermentation temperature is 20 DEG C, and fermentation time is 5 days；
（2）After fresh sweet corn kernel, pimento, ginger, aloe are cleaned up, it is cut into small pieces, is squeezed the juice, the juice for obtaining
Heating evaporation can both remove unnecessary moisture to the 60% of original volume, can eliminate the herbaceous taste of vegetables again, will obtain
Concentrate be cooled to normal temperature, add the leavening of remaining 1/2nd amounts, carry out vegetable juice fermentation, fermentation temperature is 25 DEG C,
Fermentation time is 3 days；
（3）Fruit syrup after fermentation and vegetable juice are mixed, 4 mesh sieves are crossed, then carry out desolventing technology, by the mixed liquor after treatment with
Fresh cow milk, stabilizer and citric acid mixing and stirring, carry out homogenization in high pressure homogenizer, then high at 100 DEG C
Temperature sterilizing 10 minutes, is cooled to normal temperature, packs.
Used as further improvement of these options, the preparation process of leavening is：The lactic bacteria strain of low temperature is added to
In MRS fluid nutrient mediums, lactic bacteria strain addition is with density domination：5×102Cfu/ml is defined, the activation culture at 35 DEG C
Three generations, continues Amplification Culture to viable count of lactobacillus and reaches 1 × 108Cfu/ml is obtained final product.
As further improvement of these options, step（3）The design temperature of mesohigh homogenizer is 50 DEG C, and pressure is
40MPa。
Embodiment 2
A kind of Juice acidified milk, is made up of following raw material in parts by weight：310 parts of fresh cow milk, 70 parts of Kiwi berry, mango 45
Part, 25 parts of cherry, 22 parts of sweet corn kernel, 17 parts of pimento, 12 parts of ginger, 7 parts of aloe, 3 parts of leavening, 0.15 part of stabilizer, lemon
0.03 part of lemon acid, described leavening is prepared by lactic bacteria strain by bacterial strain activation and Amplification Culture, and described is steady
Determine the composition that agent contains following mass percent：Sodium alginate 35%, sodium carboxymethylcellulose 35%, carragheen 7%, remaining as chlorine
Change sodium.
Used as further improvement of these options, its preparation method is comprised the following steps：
（1）Removed the peel after fresh Kiwi berry, mango, cherry are cleaned up, squeezed the juice after stripping and slicing, the juice that will be obtained is placed in refrigeration
Refrigerated 2.5 hours in room, refrigerated storage temperature is subzero 7 DEG C, the leavening for adding 1/2nd amounts is taken out after refrigeration, carry out fruit syrup
Fermentation, fermentation temperature is 23 DEG C, and fermentation time is 6 days；
（2）After fresh sweet corn kernel, pimento, ginger, aloe are cleaned up, it is cut into small pieces, is squeezed the juice, the juice for obtaining
Heating evaporation can both remove unnecessary moisture to the 65% of original volume, can eliminate the herbaceous taste of vegetables again, will obtain
Concentrate be cooled to normal temperature, add the leavening of remaining 1/2nd amounts, carry out vegetable juice fermentation, fermentation temperature is 26 DEG C,
Fermentation time is 4 days；
（3）Fruit syrup after fermentation and vegetable juice are mixed, 6 mesh sieves are crossed, then carry out desolventing technology, by the mixed liquor after treatment with
Fresh cow milk, stabilizer and citric acid mixing and stirring, carry out homogenization in high pressure homogenizer, then high at 100 DEG C
Temperature sterilizing 15 minutes, is cooled to normal temperature, packs.
Used as further improvement of these options, the preparation process of leavening is：The lactic bacteria strain of low temperature is added to
In MRS fluid nutrient mediums, lactic bacteria strain addition is with density domination：8×102Cfu/ml is defined, the activation culture at 36 DEG C
Three generations, continues Amplification Culture to viable count of lactobacillus and reaches 2 × 108Cfu/ml is obtained final product.
As further improvement of these options, step（3）The design temperature of mesohigh homogenizer is 55 DEG C, and pressure is
45MPa。
Embodiment 3
A kind of Juice acidified milk, is made up of following raw material in parts by weight：320 parts of fresh cow milk, 80 parts of Kiwi berry, mango 50
Part, 30 parts of cherry, 25 parts of sweet corn kernel, 20 parts of pimento, 15 parts of ginger, 10 parts of aloe, 4 parts of leavening, 0.2 part of stabilizer, lemon
0.04 part of lemon acid, described leavening is prepared by lactic bacteria strain by bacterial strain activation and Amplification Culture, and described is steady
Determine the composition that agent contains following mass percent：Sodium alginate 40%, sodium carboxymethylcellulose 40%, carragheen 10%, remaining as chlorine
Change sodium.
Used as further improvement of these options, its preparation method is comprised the following steps：
（1）Removed the peel after fresh Kiwi berry, mango, cherry are cleaned up, squeezed the juice after stripping and slicing, the juice that will be obtained is placed in refrigeration
Refrigerated 3 hours in room, refrigerated storage temperature is subzero 10 DEG C, the leavening for adding 1/2nd amounts is taken out after refrigeration, carry out fruit syrup
Fermentation, fermentation temperature is 25 DEG C, and fermentation time is 7 days；
（2）After fresh sweet corn kernel, pimento, ginger, aloe are cleaned up, it is cut into small pieces, is squeezed the juice, the juice for obtaining
Heating evaporation can both remove unnecessary moisture to the 70% of original volume, can eliminate the herbaceous taste of vegetables again, will obtain
Concentrate be cooled to normal temperature, add the leavening of remaining 1/2nd amounts, carry out vegetable juice fermentation, fermentation temperature is 28 DEG C,
Fermentation time is 5 days；
（3）Fruit syrup after fermentation and vegetable juice are mixed, 8 mesh sieves are crossed, then carry out desolventing technology, by the mixed liquor after treatment with
Fresh cow milk, stabilizer and citric acid mixing and stirring, carry out homogenization in high pressure homogenizer, then high at 100 DEG C
Temperature sterilizing 20 minutes, is cooled to normal temperature, packs.
Used as further improvement of these options, the preparation process of leavening is：The lactic bacteria strain of low temperature is added to
In MRS fluid nutrient mediums, lactic bacteria strain addition is with density domination：1×103Cfu/ml is defined, the activation culture at 37 DEG C
Three generations, continues Amplification Culture to viable count of lactobacillus and reaches 3 × 108Cfu/ml is obtained final product.
As further improvement of these options, step（3）The design temperature of mesohigh homogenizer is 60 DEG C, and pressure is
50MPa。
Comparative example 1
Compared with Example 1, differ only in, the sweet corn kernel in vegetables is saved, pimento, ginger, aloe make in fermentation
The percentage of salt is 40% in leavening, while the white granulated sugar that addition is 2 times of weight of leavening is fermented, fermentation temperature
It is 20 DEG C to spend, and fermentation time is 7 days, and remaining holding is constant.
Comparative example 2
Compared with Example 2, differ only in, the sweet corn kernel in vegetables is saved, pimento, ginger, aloe make in fermentation
The percentage of salt is 30% in leavening, while the white granulated sugar that addition is 3 times of weight of leavening is fermented, fermentation temperature
It is 30 DEG C to spend, and fermentation time is 7 days, and remaining holding is constant.
Comparative example 3
Compared with Example 3, differ only in, the sweet corn kernel in vegetables is saved, pimento, ginger, aloe make in fermentation
The percentage of salt is 20% in leavening, while the white granulated sugar that addition is 4 times of weight of leavening is fermented, fermentation temperature
It is 35 DEG C to spend, and fermentation time is 7 days, and remaining holding is constant.
Contrast test
Respectively using the method processing and fabricating fruit and vegetable juice acidified milk of embodiment 1-3 and comparative example 1-3, the finished product for obtaining will be made every
Group randomly selects 10 parts, and used as subjects, result of the test is averaged, simultaneous selection fruit and vegetable juice acidified milk on the market
As a control group, each group experiment measurement result is recorded as shown in the table：
By data above it can be seen that：Juice acidified milk of the invention has taken into full account mouth of the technical process for acidified milk
Sense and the important function of nutrition, the fruits and vegetables for selecting meet science collocation, are fermented respectively, will not produce dry
Disturb, specific aim is stronger, improve the mouthfeel and nutritive value of dairy products.
Claims (4)
1. a kind of Juice acidified milk, it is characterised in that be made up of following raw material in parts by weight：Fresh cow milk 300-320 parts,
Kiwi berry 60-80 parts, mango 40-50 parts, cherry 20-30 parts, sweet corn kernel 20-25 parts, pimento 15-20 parts, ginger 10-15
Part, aloe 5-10 parts, leavening 2-4 parts, stabilizer 0.1-0.2 parts, citric acid 0.02-0.04 parts, described leavening be by
Lactic bacteria strain is prepared by bacterial strain activation and Amplification Culture, described stabilizer contain following mass percent into
Point：Sodium alginate 30-40%, sodium carboxymethylcellulose 30-40%, carragheen 5-10%, remaining as sodium chloride.
2. as claimed in claim 1 a kind of Juice acidified milk, it is characterised in that its preparation method is comprised the following steps：
（1）Removed the peel after fresh Kiwi berry, mango, cherry are cleaned up, squeezed the juice after stripping and slicing, the juice that will be obtained is placed in refrigeration
Refrigerated 2-3 hours in room, refrigerated storage temperature is subzero 5-10 DEG C, the leavening for adding 1/2nd amounts is taken out after refrigeration, enter water-filling
Fruit juice fermentation, fermentation temperature is 20-25 DEG C, and fermentation time is 5-7 days；
（2）After fresh sweet corn kernel, pimento, ginger, aloe are cleaned up, it is cut into small pieces, is squeezed the juice, the juice for obtaining
Heating evaporation to original volume 60-70%, the concentrate that will be obtained is cooled to normal temperature, adds the fermentation of remaining 1/2nd amounts
Agent, carries out vegetable juice fermentation, and fermentation temperature is 25-28 DEG C, and fermentation time is 3-5 days；
（3）Fruit syrup after fermentation and vegetable juice are mixed, 4-8 mesh sieves are crossed, then carries out desolventing technology, by the mixed liquor after treatment
With fresh cow milk, stabilizer and citric acid mixing and stirring, homogenization is carried out in high pressure homogenizer, then at 100 DEG C
High-temperature sterilization 10-20 minutes, normal temperature is cooled to, packed.
3. a kind of Juice acidified milk as claimed in claim 1 or 2, it is characterised in that the preparation process of leavening is：Will be low
The lactic bacteria strain of temperature is added in MRS fluid nutrient mediums, and lactic bacteria strain addition is with density domination：5×102-1×103cfu/
Ml is defined, the activation culture three generations at 35-37 DEG C, continues Amplification Culture to viable count of lactobacillus and reaches 1 × 108-3×108cfu/
Ml is obtained final product.
4. a kind of Juice acidified milk as claimed in claim 2, it is characterised in that step（3）The setting of mesohigh homogenizer
Temperature is 50-60 DEG C, and pressure is 40-50MPa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710267207.9A CN106912609A (en) | 2017-04-21 | 2017-04-21 | A kind of Juice acidified milk |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710267207.9A CN106912609A (en) | 2017-04-21 | 2017-04-21 | A kind of Juice acidified milk |
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| CN106912609A true CN106912609A (en) | 2017-07-04 |
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| CN201710267207.9A Pending CN106912609A (en) | 2017-04-21 | 2017-04-21 | A kind of Juice acidified milk |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380629A (en) * | 2017-08-09 | 2019-02-26 | 周凯亮 | A kind of fruit fermenation raw liquid |
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|---|---|---|---|---|
| CN1330870A (en) * | 2000-07-01 | 2002-01-16 | 王永新 | Lactobacillus beverage and its preparing process |
| CN1883284A (en) * | 2005-06-23 | 2006-12-27 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
| CN103598334A (en) * | 2013-11-30 | 2014-02-26 | 大连润扬科技发展有限公司 | Fruit and vegetable yogurt drink and preparation method thereof |
| CN103609700A (en) * | 2013-11-30 | 2014-03-05 | 倪晓旺 | Yoghourt beverage with blood fat reducing function and processing technology thereof |
| CN105211285A (en) * | 2015-10-27 | 2016-01-06 | 安徽中粮生化格拉特乳酸有限公司 | A kind of composite vegetable juice fermented beverage |
-
2017
- 2017-04-21 CN CN201710267207.9A patent/CN106912609A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330870A (en) * | 2000-07-01 | 2002-01-16 | 王永新 | Lactobacillus beverage and its preparing process |
| CN1883284A (en) * | 2005-06-23 | 2006-12-27 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
| CN103598334A (en) * | 2013-11-30 | 2014-02-26 | 大连润扬科技发展有限公司 | Fruit and vegetable yogurt drink and preparation method thereof |
| CN103609700A (en) * | 2013-11-30 | 2014-03-05 | 倪晓旺 | Yoghourt beverage with blood fat reducing function and processing technology thereof |
| CN105211285A (en) * | 2015-10-27 | 2016-01-06 | 安徽中粮生化格拉特乳酸有限公司 | A kind of composite vegetable juice fermented beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380629A (en) * | 2017-08-09 | 2019-02-26 | 周凯亮 | A kind of fruit fermenation raw liquid |
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