CN107836522A - A kind of white peach inulin flavored fermented milk and preparation method thereof - Google Patents
A kind of white peach inulin flavored fermented milk and preparation method thereof Download PDFInfo
- Publication number
- CN107836522A CN107836522A CN201711407893.1A CN201711407893A CN107836522A CN 107836522 A CN107836522 A CN 107836522A CN 201711407893 A CN201711407893 A CN 201711407893A CN 107836522 A CN107836522 A CN 107836522A
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- Prior art keywords
- inulin
- white peach
- preparation
- fermented milk
- flavored fermented
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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
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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
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Engineering & Computer Science (AREA)
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- Dairy Products (AREA)
Abstract
The invention discloses a kind of white peach inulin flavored fermented milk and preparation method thereof, it includes the raw material of following mass ratio：Bai Tao slurries 8~20%, inulin 4~8%, sweet substance 5~10%, surplus is raw milk；Its preparation method comprises the following steps：(1) raw milk is starched with white peach, inulin, sweet substance mix, after homogeneous, sterilization, cooling mixed liquor；(2) leavening is added to mixed liquor obtained by step (1), ferments, cools down and produce.The formula that the present invention passes through optimizing raw material, white peach and inulin are added in fermentation dairy milk starting material, Bai Tao and inulin participate in fermenting jointly with raw milk, and do not add additive, obtained flavored fermented milk has good stability and excellent taste and flavor, in the shelf-life, inner tissue is in stable condition, and no whey separates out.
Description
Technical field
The present invention relates to dairy products field, more particularly to a kind of white peach inulin flavored fermented milk and preparation method thereof.
Background technology
Peach is the main fruit variety in China, and yield occupies fruits the 4th.Bai Tao contains protein, fat, carbon water
Compound, crude fibre, calcium, phosphorus, iron, carrotene, vitamin B1 and organic acid, sugar and volatile oil.Per 100g fresh whites
Contained humidity accounting 88% in peach, protein there are about 0.8 gram, and 11 grams of carbohydrate, heat only has 37 kilocalories.Medically think
Bai Tao has tonifying Qi and blood, the effect of nourishing Yin and promoting production of body fluid, and the iron-holder of white peach is higher, is the preferable auxiliary of hypoferric anemia patient
Help food；Bai Tao is rich in potassium, is adapted to oedema patients, while can make drop in blood pressure, and the auxiliary available for hypertensive patient is controlled；
Bai Tao contains dietary fiber, can play functions of loosening bowel relieving constipation.
Inulin is soluble dietary fiber, and absorption can not be digested in oral cavity, stomach and small enteral, can only be had by enteron aisle is some
Beneficial bacteria (Bifidobacterium etc.) complete fermentation is degraded, and produces short chain fatty acids (acetic acid, propionic acid, butyric acid) and lactic acid, produces calorie value
Less than 1.5kcal/g.Water swelling forms high viscosity colloid to inulin under one's belt, makes one not allowing to be also easy to produce hunger and can extend stomach
Emptying time, so as to reduce error intake, compound can also be formed with materials such as protein, fat in small enteral, suppressed
Such material absorbing, reach the purpose of fat-reducing.In addition inulin can also adjust blood glucose, not cause blood glucose fluctuation.Inulin leads to
Cross during human oral cavity, stomach and small intestine and do not decompose, do not absorb substantially, thus do not interfere with Blood Glucose level and insulin
Content, and inulin can extend the gastric emptying time or shorten intestines haulage time；Gluconeogenesis can be suppressed by producing propionate, reduce blood plasma
Free fatty acid levels, promote the enhancing of insulin antibiosis.Inulin also has reducing blood lipid, prevents the effect of cardiovascular and cerebrovascular disease.
Inulin has prebiotic effect, can improve function of intestinal canal, pre- anti-diarrhea and constipation, suppresses harmful tunning, prevents colon cancer.Chrysanthemum
Powder can also promote the absorption of mineral matter and the synthesis of vitamin, while the also effect of anti-cancer and cancer-preventing.
Acidified milk is as the important member in dairy products, with its unique flavor, high healthy nutritive value by people
Like.Lactic acid bacteria in acidified milk has regulation gut flora, promotes the effect of intestinal health.
Current white peach research is less, and the product of exploitation is less, and majority for fruit juice or is eaten raw, therefore, adds in acidified milk
Enter Bai Tao and inulin, a kind of acidified milk with health care and dietary function is made, has great importance.
The content of the invention
For present situation, it is an object of the invention to provide a kind of white peach inulin flavored fermented milk and preparation method thereof, pass through
Not only vitamin C, dietary fiber content are high for flavored fermented milk made from preparation method of the present invention, and mouthfeel stiff, fruity are dense
It is strongly fragrant, satiety can be provided.
To achieve these goals, technical scheme is as follows：
The invention provides a kind of preparation method of white peach inulin flavored fermented milk, it includes the raw material of following mass ratio：
Bai Tao slurries 8~20%, inulin 4~8%, sweet substance 5~10%, surplus is raw milk；
Its preparation method comprises the following steps：
(1) raw milk is starched with white peach, inulin, sweet substance mix, after homogeneous, sterilization, cooling mixed liquor；
(2) leavening is added to mixed liquor obtained by step (1), ferments, cools down and produce.
In above-mentioned steps (1), the white peach slurry is made by the way that Bai Taoguo to be beaten and cross 200 mesh sieves.
In above-mentioned steps (1), the pressure of the homogeneous is 15~25MPa, and temperature is 55~65 DEG C.
In above-mentioned steps (1), the temperature of the sterilization is 90~95 DEG C, and the time is 5~10min.
In above-mentioned steps (2), the leavening is one kind in Lactobacillus rhamnosus, Lactobacillus casei, lactobacillus acidophilus
Or it is a variety of, the addition of leavening is 0.1 × 106~1 × 106cfu/mL。
In above-mentioned steps (2), the temperature of the fermentation is 37~45 DEG C, and the time is 4~8h.
In above-mentioned steps (2), acidity is 70~80 ° of T to terminal for the fermentation.
Present invention also offers white peach inulin flavor hair made from the preparation method of described white peach inulin flavored fermented milk
Kefir milk.
The positive effect of the present invention is：
(1) white peach and inulin are added in fermentation dairy milk starting material, Bai Tao and inulin by the present invention by the formula of optimizing raw material
Participate in fermenting jointly with raw milk, and do not add additive, obtained flavored fermented milk has good stability and excellent
Taste and flavor, in the shelf-life, inner tissue is in stable condition, and no whey separates out；
(2) iron content of the white peach inulin flavored fermented milk of the present invention is in more than 12mg/g, there is provided substantial amounts of ferro element, energy
Enough prevent anaemia；
(3) the white peach inulin flavored fermented milk of the present invention provides soluble dietary fiber, pre- preventing obesity, adjusts blood glucose, changes
Kind function of intestinal canal, Constipation and diarrhoea, promote minerals and vitamins to absorb；
(4) the white peach inulin flavored fermented milk of the present invention is by suppressing growth of the saprophytic bacteria in enteron aisle, it is suppressed that corruption is produced
Raw toxin, make liver and brain from the harm of these toxin, prevent aging；
(5) the white peach inulin flavored fermented milk of the present invention contains a variety of enzymes, promotes to digest and assimilate；
(6) the white peach inulin flavored fermented milk of the present invention provides the mineral matters such as substantial amounts of calcium, phosphorus, iron, can increase bone density,
Pre- preventing bone rarefaction；
(7) the white peach inulin flavored fermented milk of the present invention enhances the inoxidizability of product, has blood tonification and beautification beauty treatment, prevents
Blackspot and other effects.
Embodiment
Technical solution of the present invention is illustrated to be clearer, the skill below in conjunction with embodiment to the present invention
Art scheme is further elaborated：
One of technical scheme provided by the invention is：
A kind of preparation method of white peach inulin flavored fermented milk, it includes the raw material of following mass ratio：Bai Tao slurries 8~
20%th, inulin 4~8%, sweet substance 5~10%, surplus are raw milk；
Its preparation method comprises the following steps：
(1) raw milk is starched with white peach, inulin, sweet substance mix, after homogeneous, sterilization, cooling mixed liquor；
(2) leavening is added to mixed liquor obtained by step (1), ferments, cools down and produce.
White peach and inulin are uniquely added to co-fermentation in acidified milk by the present invention, and not only vitamin C, iron contain product
Amount, dietary fiber content are high, and mouthfeel stiff, the smell of fruits is very sweet, can provide satiety.The inulin of addition is as dietary fiber
With with health-care efficacies such as slim benefit iron, inulin also specifically stablizes the effect of mixed material system, do not adding any additive
In the case of, obtained flavored fermented milk has good stability and excellent taste and flavor, in shelf-life inner tissue's shape
State is stable, and no whey separates out.
The raw milk can be the conventional degreasing raw milk in this area.
The Bai Taowei is commercially available, selects the Bai Taoguo of full grains, and the Bai Taoguo is cleaned, is beaten, then
The white peach of gained was starched to the sieve of 200 mesh.The cleaning, mashing, sieving can be the conventional operations in this area.White peach is made
Bai Tao slurries are added in acidified milk, at utmost remain Bai Taozhong whole nutrition, the vitamin C of obtained flavor fermentation,
Iron content, dietary fiber content are high.
The sweet substance can be the conventional sweet substance in this area, preferably selected from white granulated sugar, fructose syrup, fruit
One or more in sugar, Aspartame and acesulfame potassium, more preferably for one kind in white granulated sugar, fructose syrup, fructose or
It is a variety of, it is most preferably white granulated sugar.The content of the sweetener is preferably 5~10%, is most preferably 7%, and the percentage is
Account for the mass percent of the mixed liquor quality.When the sweetener is Aspartame and/or acesulfame potassium, the sweetener
Addition be no more than addition as defined in the food additives of standard GB/T 2760.
After raw milk is preheated in step (1) of the present invention, other raw material mixing are added, the temperature of the preheating can be this
The conventional temperature in field, preferably 45~55 DEG C, be most preferably 50 DEG C.The mixing can be the conventional operation in this area,
Preferably it is stirred.The time of the mixing can be the conventional duration in this area, preferably 15~30min, more most
It is 25min goodly.The homogeneous can be the conventional operation in this area.The pressure of the homogeneous can be the conventional pressure in this area
Power, preferably 15~25MPa, it is more preferably 17~20MPa, is most preferably 20MPa.The temperature of the homogeneous can be ability
The conventional temperature in domain, preferably 55~65 DEG C, be most preferably 60 DEG C.The homogeneous is preferably double-stage homogenization.The sterilization
Can be the conventional sterilization operation in this area, the temperature of the sterilization can be the conventional temperature of this area sterilization, preferably
It it is most preferably 95 DEG C for 90~95 DEG C.The time of the sterilization can be the conventional sterilizing time in this area, preferably 5~
10min, it is most preferably 7min.
In the present invention, described water is conventional water, optimal for sterilized water.
In step (2) of the present invention, the leavening can be the conventional leavening in this area, preferably selected from rhamnose
One or more in lactobacillus, Lactobacillus casei, lactobacillus acidophilus.The addition of the leavening can be that this area is conventional
Addition, preferably 0.1 × 106~1 × 106Cfu/mL, it is most preferably 1 × 106Cfu/mL, the cfu/mL refer to every milli
Rise the viable count in step (1) described mixed liquor.The fermentation can be the conventional operation in this area.The temperature of the fermentation
Can be the ordinary temperature of this area fermentation, preferably 37~45 DEG C, be most preferably 42 DEG C.The time of the fermentation can be
The conventional duration in this area, preferably 4~8h, is most preferably 6h.
In step (2) of the present invention, the temperature of the cooling is the conventional temperature in this area, preferably 15~30 DEG C, most
It is 21 DEG C goodly.The cooling can be the conventional operation in this area, be cooled down preferably by tube sheet piece or interlayer cylinder.
The two of technical scheme provided by the invention are：
A kind of peach inulin flavored fermented milk white as made from above-mentioned preparation method.
White peach inulin flavored fermented milk of the present invention preserves under conventional refrigeration conditions, preferably at 4~10 DEG C
Preserve.
It on the basis of common sense in the field is met, above-mentioned each optimum condition, can be combined, it is each preferably real to produce the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available.
The addition of all components of the present invention is not less than the scope of national standard defined.
Embodiment 1
A kind of preparation method of white peach inulin flavored fermented milk comprises the following steps：
(1) Bai Taoguo is beaten, crosses 200 mesh sieves, obtain white peach slurry；
(2) raw milk is preheated to 45 DEG C, then adds white peach slurry 15%, inulin 6%, fructose 7% obtained by step (1),
25min is stirred, carries out homogeneous, the pressure of homogeneous is 17MPa, and temperature is 55 DEG C, then sterilizes 5min at 95 DEG C, passes through
Plate is cooled to 42 DEG C, obtains mixed liquor；
(3) lactobacillus acidophilus 0.1 × 10 is added to mixed liquor obtained by step (2)6Cfu/mL, ferment at 37 DEG C 8h, hair
Acidity is 75 ° of T to ferment to terminal, is cooled to 15 DEG C by plate, produces white peach inulin flavored fermented milk, is put into Cool Room 4 DEG C preservation.
Products taste stiff obtained by the present embodiment, the smell of fruits is very sweet, in the case where not adding additive, within the shelf-life
Stable texture state, there is not whey segregation phenomenon.
Embodiment 2
A kind of preparation method of white peach inulin flavored fermented milk comprises the following steps：
(1) Bai Taoguo is beaten, crosses 200 mesh sieves, obtain white peach slurry；
(2) raw milk is preheated to 55 DEG C, adds white peach obtained by step (1) and starch 20%, inulin 4%, white granulated sugar 10%, stir
Mixing 30min is mixed, carries out homogeneous, the pressure of homogeneous is 25MPa, and temperature is 60 DEG C, then sterilizes 8min at 93 DEG C, passes through plate
Piece is cooled to 30 DEG C, obtains mixed liquor；
(3) leavening is added to mixed liquor obtained by step (2), adds Lactobacillus rhamnosus 0.5 × 106Cfu/mL, 40
Ferment 6h at DEG C, and acidity is 70 ° of T to terminal for fermentation, is cooled to 23 DEG C by plate, produces white peach inulin flavored fermented milk, put
Enter Cool Room 4 DEG C preservation.
Products taste stiff obtained by the present embodiment, the smell of fruits is very sweet, in the case where not adding additive, within the shelf-life
Stable texture state, there is not whey segregation phenomenon.
Embodiment 3
A kind of preparation method of white peach inulin flavored fermented milk comprises the following steps：
(1) Bai Taoguo is beaten, crosses 200 mesh sieves, obtain white peach slurry；
(2) raw milk is preheated to 50 DEG C, then adds white peach slurry 8%, inulin 8%, fructose syrup obtained by step (1)
5%, 15min is stirred, carries out homogeneous, the pressure of homogeneous is 15MPa, and temperature is 65 DEG C, is then sterilized at 90 DEG C
10min, 40 DEG C are cooled to by plate, obtains mixed liquor；
(3) leavening is added to mixed liquor obtained by step (2), adds Lactobacillus casei 1 × 106Cfu/mL, at 45 DEG C
Ferment 4h, and acidity is 80 ° of T to terminal for fermentation, is cooled to 30 DEG C by plate, produces white peach inulin flavored fermented milk, be put into 4 DEG C
Freezer preserves.
Products taste stiff obtained by the present embodiment, the smell of fruits is very sweet, in the case where not adding additive, within the shelf-life
Stable texture state, there is not whey segregation phenomenon.
Comparative example 1
A kind of preparation method of white peach flavored fermented milk comprises the following steps：
(1) Bai Taoguo is beaten, crosses 200 mesh sieves, obtain white peach slurry；
(2) raw milk is preheated to 55 DEG C, adds white peach slurry 20% obtained by step (1), white granulated sugar 10%, is stirred
30min, homogeneous is carried out, the pressure of homogeneous is 25MPa, and temperature is 60 DEG C, then sterilizes 8min at 93 DEG C, is cooled down by plate
To 30 DEG C, mixed liquor is obtained；
(3) leavening is added to mixed liquor obtained by step (2), adds Lactobacillus rhamnosus 0.5 × 106Cfu/mL, 40
Ferment 6h at DEG C, and acidity is 70 ° of T to terminal for fermentation, is cooled to 23 DEG C by plate, produces white peach inulin flavored fermented milk, put
Enter Cool Room 4 DEG C preservation.
Bai Tao is only with the addition of in this comparative example, does not add inulin, occurs whey segregation phenomenon within the shelf-life.
Comparative example 2
A kind of preparation method of white peach inulin flavored fermented milk comprises the following steps：
(1) Bai Taoguo is beaten, crosses 200 mesh sieves, obtain white peach slurry；
(2) raw milk is preheated to 55 DEG C, adds white peach obtained by step (1) and starch 20%, inulin 2%, white granulated sugar 10%, stir
Mixing 30min is mixed, carries out homogeneous, the pressure of homogeneous is 25MPa, and temperature is 60 DEG C, then sterilizes 8min at 93 DEG C, passes through plate
Piece is cooled to 30 DEG C, obtains mixed liquor；
(3) leavening is added to mixed liquor obtained by step (2), adds Lactobacillus rhamnosus 0.5 × 106Cfu/mL, 40
Ferment 6h at DEG C, and acidity is 70 ° of T to terminal for fermentation, is cooled to 23 DEG C by plate, produces white peach inulin flavored fermented milk, put
Enter Cool Room 4 DEG C preservation.
Inulin addition is very few in this comparative example, occurs whey segregation phenomenon within the shelf-life.
White peach inulin flavored fermented milk provided by the present invention and preparation method thereof is described in detail above.Herein
In apply specific case to the present invention principle and embodiment be set forth, the explanation of above example is only intended to help
Assistant solves the method and its core concept of the present invention.It should be pointed out that for those skilled in the art, not
On the premise of departing from the principle of the invention, some improvement and modification can also be carried out to the present invention, these are improved and modification is also fallen into
In the protection domain of the claims in the present invention.
Claims (10)
1. a kind of preparation method of white peach inulin flavored fermented milk, it is characterised in that it includes the raw material of following mass ratio：Bai Tao
Slurry 8~20%, inulin 4~8%, sweet substance 5~10%, surplus is raw milk；
Its preparation method comprises the following steps：
(1) raw milk is starched with white peach, inulin, sweet substance mix, after homogeneous, sterilization, cooling mixed liquor；
(2) leavening is added to mixed liquor obtained by step (1), ferments, cools down and produce.
2. the preparation method of white peach inulin flavored fermented milk according to claim 1, it is characterised in that the white peach, which is starched, is
It is made by the way that Bai Taoguo to be beaten and cross 200 mesh sieves.
3. the preparation method of white peach inulin flavored fermented milk according to claim 1, it is characterised in that the sweet substance
For the one or more in white granulated sugar, fructose syrup, fructose, Aspartame, acesulfame potassium.
4. the preparation method of white peach inulin flavored fermented milk according to claim 1, it is characterised in that in step (1), institute
The pressure for stating homogeneous is 15~25MPa, and temperature is 55~65 DEG C.
5. the preparation method of white peach inulin flavored fermented milk according to claim 1, it is characterised in that in step (1), institute
The temperature for stating sterilization is 90~95 DEG C, and the time is 5~10min.
6. the preparation method of white peach inulin flavored fermented milk according to claim 1, it is characterised in that in step (1), institute
The temperature for stating cooling is 30~42 DEG C.
7. the preparation method of white peach inulin flavored fermented milk according to claim 1, it is characterised in that in step (2), institute
State leavening is for the one or more in Lactobacillus rhamnosus, Lactobacillus casei, lactobacillus acidophilus, the addition of leavening
0.1×106~1 × 106cfu/mL。
8. the preparation method of white peach inulin flavored fermented milk according to claim 1, it is characterised in that in step (2), institute
The temperature for stating fermentation is 37~45 DEG C, and the time is 4~8h, and acidity is 70~80 ° of T to terminal for fermentation.
9. the preparation method of white peach inulin flavored fermented milk according to claim 1, it is characterised in that in step (2), institute
The temperature for stating cooling is 15~30 DEG C.
10. white peach inulin flavor made from the preparation method of the white peach inulin flavored fermented milk described in any one of claim 1~9
Acidified milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711407893.1A CN107836522A (en) | 2017-12-22 | 2017-12-22 | A kind of white peach inulin flavored fermented milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711407893.1A CN107836522A (en) | 2017-12-22 | 2017-12-22 | A kind of white peach inulin flavored fermented milk and preparation method thereof |
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| CN107836522A true CN107836522A (en) | 2018-03-27 |
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| CN201711407893.1A Pending CN107836522A (en) | 2017-12-22 | 2017-12-22 | A kind of white peach inulin flavored fermented milk and preparation method thereof |
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Citations (4)
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|---|---|---|---|---|
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| CN104686659A (en) * | 2013-12-04 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Compounded stabilizer, normal temperature yoghurt containing compounded stabilizer, and preparation method of yogurt |
| CN105994621A (en) * | 2016-05-20 | 2016-10-12 | 南京卫岗乳业有限公司 | Flavored fermented milk and preparation method thereof |
| CN106578054A (en) * | 2016-11-17 | 2017-04-26 | 河北新希望天香乳业有限公司 | Black rice-white peach flavor yoghourt and preparation method thereof |
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2017
- 2017-12-22 CN CN201711407893.1A patent/CN107836522A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104686659A (en) * | 2013-12-04 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Compounded stabilizer, normal temperature yoghurt containing compounded stabilizer, and preparation method of yogurt |
| CN104041589A (en) * | 2014-06-24 | 2014-09-17 | 光明乳业股份有限公司 | Low-fat and high-protein jam yogurt and preparation method of low-fat and high-protein jam yogurt |
| CN105994621A (en) * | 2016-05-20 | 2016-10-12 | 南京卫岗乳业有限公司 | Flavored fermented milk and preparation method thereof |
| CN106578054A (en) * | 2016-11-17 | 2017-04-26 | 河北新希望天香乳业有限公司 | Black rice-white peach flavor yoghourt and preparation method thereof |
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Application publication date: 20180327 |