CN108112699A - A kind of fruit juice Yoghourt and preparation method thereof - Google Patents
A kind of fruit juice Yoghourt and preparation method thereof Download PDFInfo
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- CN108112699A CN108112699A CN201711420391.2A CN201711420391A CN108112699A CN 108112699 A CN108112699 A CN 108112699A CN 201711420391 A CN201711420391 A CN 201711420391A CN 108112699 A CN108112699 A CN 108112699A
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- fruit juice
- milk
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- yoghourt
- lactobacillus
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 53
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 44
- 239000008267 milk Substances 0.000 claims abstract description 44
- 210000004080 milk Anatomy 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 230000003750 conditioning effect Effects 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 230000001105 regulatory effect Effects 0.000 claims abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 244000057717 Streptococcus lactis Species 0.000 claims description 9
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 9
- 235000015205 orange juice Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 6
- 102000007544 Whey Proteins Human genes 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 102000014171 Milk Proteins Human genes 0.000 claims description 5
- 108010011756 Milk Proteins Proteins 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 235000021239 milk protein Nutrition 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 4
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims description 4
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 229940017800 lactobacillus casei Drugs 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 241001672694 Citrus reticulata Species 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910001948 sodium oxide Inorganic materials 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 244000248349 Citrus limon Species 0.000 description 5
- 241000194020 Streptococcus thermophilus Species 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000020167 acidified milk Nutrition 0.000 description 3
- 239000002054 inoculum Substances 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000005204 segregation Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/181—Salivarius
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of fruit juice Yoghourts and preparation method thereof, and the raw material of the Yoghourt includes：Milk 80.99~90.898%, lactoprotein powder 0~0.6%, white granulated sugar 7.5~9.0%, fruit juice 1~10%, leavening 0.002~0.01%, the percentage are the mass percent for accounting for raw material gross mass.The preparation method of the fruit juice Yoghourt comprises the following steps：By Milk During Heating to 40~50 DEG C, 7.5~9.0% white granulated sugars, 0~0.6% lactoprotein powder are added in, 15~30min of insulated and stirred obtains milk mixture；1~10% fruit juice is adjusted to pH5.0~6.5 with PH conditioning agents, the fruit juice regulated is uniformly mixed with milk mixture, homogeneous, sterilization, cooling；0.002~0.01% leavening of addition in material is made to be fermented, cooled down, is filling, above-mentioned percentage accounts for the mass percent of Yoghourt gross mass for each ingredient.Realize the common fermentation of highly acidity fruit juice and milk；Original nutrition of Yoghourt is added, has filled up the market vacancy of highly acidity fruit juice and the double fermented products of milk.
Description
Technical field
The present invention relates to Yoghourt field, a kind of more particularly to fruit juice Yoghourt and preparation method thereof.
Background technology
The Yoghourt set multi-nutrition of milk, strain and tunning, is healthy food recognised by people.Dairy products work
The high speed development of industry, Yoghourt category are enriched constantly, and the selection of more and more health is provided for consumer.
Fruit is also one of healthy food, and with the prevalence of Japanese " ferment " concept, the benefit of fermenting fruit is by increasingly
More consumers recognize.But presently commercially available fruit/fruit juice Yoghourt is nearly all that milk fermentation afterwards adds fruit ingredient
Enter, fruit is not engaged in fermenting.Occur the Yoghourt of some so-called fruit juice fermentations in the recent period or be Yoghourt after fermentation
The fruit yeast powder of middle addition or be use partial neutral fruit participate in fermentation.Since acid fruit with milk mixes meeting
Milk protein is caused to be denatured, therefore, currently on the market without the high acidic juice such as lemon juice and/or orange blossom and/or orange juice with
The common fermentation Yoghourt of milk occurs.
It is contemplated that producing a highly acidity fruit juice and milk common fermentation Yoghourt, the good texture of acidified milk can be kept,
The double nutrition of product milk fermentation and fruit juice fermentation can be assigned again, filled a hole in the market with this.
The content of the invention
The technical problems to be solved by the invention are that highly acidity fruit juice is mixed with milk, cause the problem of protein denaturation,
Produce a highly acidity fruit juice and the Yoghourt of milk common fermentation.
The present invention solves above-mentioned technical problem by the following technical programs.
The present invention provides the preparation methods of a kind of highly acidity fruit juice and milk common fermentation Yoghourt, comprise the following steps：
1) by Milk During Heating to 40~50 DEG C, 7.5~9.0% white granulated sugars, 0~0.6% lactoprotein powder, insulated and stirred are added in
15~30min obtains milk mixture；
2) 1~10% fruit juice is adjusted to pH5.0~6.5 with PH conditioning agents, the fruit juice regulated is mixed with milk mixture
Uniformly, homogeneous, sterilization, cooling；
3) 0.002~0.01% leavening of addition is fermented, cooled down, filling in the obtained mixture of step 2), above-mentioned
Percentage accounts for the mass percent of raw material gross mass for each ingredient.
Further optimize, the milk in step 1) is by filtering, sterilization, the milk of cooling.
Further optimization, the lactoprotein powder in step 1) are at least one in total milk protein powder or PURE WHEY
Kind, lactoprotein accounts for content >=70% of lactoprotein powder.
Further optimize, fruit juice is one or more of lemon juice, orange blossom, orange juice in step 2).These types of fruit juice
All it is the fruit juice of highly acidity, the technical prejudice that reaction present invention is by changing process reform is easily generated with acidified milk.
Further optimize, PH conditioning agents are one kind in sodium acid carbonate or sodium hydroxide in step 2).
Further optimize, the temperature of homogeneous is 60~65 DEG C in step 2), and pressure is 18~25Mpa.
Further optimize, leavening is streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, plant in step 3)
Lactobacillus, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis, lactic acid breast
One or more in coccus subsp. cremoris, Lactococcus lactis, Bifidobacterium or Leuconostoc mesenteroides；The time of fermentation for 4~
10 it is small when, the temperature of fermentation is 35 DEG C~42 DEG C.
Further optimization, step 3) fermentation termination titratable acidity are 70~75 ° of T.
Further optimization, the temperature of the middle cooling of step 3) is 35~38 DEG C.
Included using Yoghourt, the raw material of the Yoghourt made of the preparation method of the fruit juice Yoghourt：Milk 80.99~
90.898%, lactoprotein powder 0~0.6%, white granulated sugar 7.5~9.0%, fruit juice 1~10%, leavening 0.002~0.01%,
The percentage is the mass percent for accounting for raw material gross mass.
Invention further provides highly acidity fruit juice made from above-mentioned preparation method and milk common fermentation Yoghourt.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition can be combined each preferably to get the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is：
1st, the formula scheme of a kind of highly acidity fruit juice and milk common fermentation Yoghourt is provided；
2nd, the process program of a kind of highly acidity fruit juice and milk common fermentation Yoghourt is provided；
3rd, the common fermentation of highly acidity fruit juice and milk is realized；
4th, original nutrition of Yoghourt is added, has filled up the market vacancy of the double fermented products of fruit juice milk.
Specific embodiment
It is further illustrated the present invention below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a scope.The experimental method of actual conditions is not specified in the following example, according to conventional methods and conditions or according to business
Product specification selects.
Following technical solution, is described further for the content of the invention
The present invention provides the preparation methods of a kind of highly acidity fruit juice and milk common fermentation Yoghourt, comprise the following steps：
Milk 80.99~90.898%, lactoprotein powder 0~0.6%, white granulated sugar 7.5~9.0%, lemon juice and/or mandarin orange
Orange juice and/or orange juice 1~10%, leavening 0.002~0.01%.It is mass percent above；
Technique：
1) by Milk During Heating to 40~50 DEG C, white granulated sugar, lactoprotein powder, 15~30min of insulated and stirred are added in；
2) fruit juice is adjusted to pH5.0~6.5 with sodium acid carbonate or sodium hydroxide；
3) fruit juice of step 2) is uniformly mixed with the material of step 1)；
4) by step 3) resulting material homogeneous, sterilization, cooling；
5) access leavening is fermented, cooled down, filling in the obtained material of step 4).
Milk described in above-mentioned technique refers to the natural mammary gland secretion forced down from healthy ox body Normal breast with routine
Object；It is preferred that the milk refers to by pretreated milk.
The lactoprotein powder refers to the total milk protein powder or PURE WHEY of content of milk protein >=70%.
The fruit juice refers in particular to the fruit juice of highly acidity, preferably one or more of lemon juice, orange blossom, orange juice.
The sodium acid carbonate, sodium hydroxide are food grade raw material.
The strain of the fermentation is lactic acid bacteria culturers commonly used in the art, is preferably streptococcus thermophilus
(Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), bulgarian milk
Bacillus (Lactobacillus bulgaricus), lactobacillus plantarum (Laetobacillus plantarum), Lactobacillus casei
(Lactobacillus casei), Lactobacillus salivarius (Laetobacillus salivarius), streptococcus lactis
(Strept.lactis), Lactobacillus rhamnosus (Lactobacillus GG), Lactococcus lactis subsp. lactis
(Lactococcus lactis subsp.lactis), lactococcus lactis subsp (Lactococcus lactis
Subsp.cremoris), Lactococcus lactis (Lactococcus lactis), Bifidobacterium (Bifidobacterium) and intestines
One or more in film leukonid (Leuconostoc mesenteroides), more preferably streptococcus thermophilus
(StreptoCoCCuSthermophilus), lactobacillus bulgaricus (LaCtobaCilluSbulgariCuS).The fermentation
The inoculum concentration of strain is the inoculum concentration of this field routine, is preferably 1 × 106Cfu/mL~4 × 106cfu/mL.The fermentation
Condition and method be this field routine condition and method.When the time of the fermentation is preferably 4~10 small.The hair
The temperature of ferment is preferably 35 DEG C~42 DEG C.Those skilled in the art will know that it is fitted according to the inoculum concentration of the strain, fermentation temperature
When adjustment fermentation time length.The terminal of the fermentation is preferably 70~75 ° of T of titratable acidity.
Homogeneous described in above-mentioned technique with the processing condition of this field routine, the temperature of the homogeneous is preferably 60~
65 DEG C, the pressure of the homogeneous is preferably 18~25Mpa；The sterilization is the same as the sterilization conditions of this field routine, such as Pasteur
Sterilization processing；The temperature of the cooling is preferably 35~38 DEG C.
It is further illustrated the present invention below with embodiment, but does not therefore limit the present invention to the embodiment described model
Among enclosing.
In following embodiments, raw materials used source is：
Milk：Shanghai Bright Dairy ＆ Food Co., Ltd..
Lactoprotein powder：Dai Weilin International Trading Company Ltd.
Sodium acid carbonate, sodium hydroxide：Marko's Rui Si commerce and trade (Shanghai) Co., Ltd..
Leavening：Danisco (China) Investment Co., Ltd.
Embodiment 1
Formula：
Processing step is as follows：
1. by Milk During Heating to 40 DEG C, white granulated sugar, insulated and stirred 15min are added in；
2. citrus lemon juice is adjusted to pH6.5 with sodium acid carbonate
3. the fruit juice of step 2 is uniformly mixed with the material of step 1；
4. the material of step 3 is warming up to 60 DEG C of homogeneous (25Mpa) → pasteurize (85 DEG C, 15s) → and is cooled to 38 DEG C；
5. adding in leavening into material, 38 DEG C of fermentations to 70 ° of T of terminal acidity are cooled to 16~22 DEG C, filling, cold
It hides (4~10 DEG C).
Embodiment 2
Formula：
Processing step is as follows：
1. by Milk During Heating to 50 DEG C, white granulated sugar, lactoprotein powder, insulated and stirred 30min are added in；
2. citrus is adjusted to pH5.0 with sodium hydroxide；
3. the fruit juice of step 2 is uniformly mixed with the material of step 1；
4. the material of step 3 is warming up to 65 DEG C → homogeneous (25Mpa) → pasteurize (85 DEG C, 15s) → and is cooled to 40
℃；
5. adding in leavening into material, 40 DEG C of fermentations to 75 ° of T of terminal acidity are cooled to 16~22 DEG C, filling, cold
It hides (4~10 DEG C).
Embodiment 3
Formula：
Processing step is as follows：
1. by part Milk During Heating to 40 DEG C, white granulated sugar, PURE WHEY, insulated and stirred 30min are added in；
2. orange juice is adjusted to pH5.0 with sodium acid carbonate；
3. the fruit juice of step 2 is uniformly mixed with the material of step 1；
4. the material of step 3 is warming up to 65 DEG C → homogeneous (18Mpa) → pasteurize (85 DEG C, 15s) → and is cooled to 35
℃；
5. adding in leavening into material, 35 DEG C of fermentations to 75 ° of T of terminal acidity are cooled to 16~22 DEG C, filling, cold
It hides (4~10 DEG C).
Effect example
Product produced by the invention is had to the double nutrition after fruit juice and milk fermentation, the special mouth with fruit juice fermentation
Sense, product have natural fruit fermentation fragrance without using essence.Through taste tests, consistent favorable comment is obtained.
Delicate mouthfeel, the unique flavor of acidified milk, in stable condition in the shelf-life inner tissues of 6 months obtained by the present embodiment,
There is not whey segregation phenomenon.The present embodiment resulting product clean taste silk is slided, and paddy is aromatic strongly fragrant, in shelf-life internal mobility
Well, there is not whey segregation phenomenon in stable system.
Claims (10)
1. a kind of preparation method of fruit juice Yoghourt, comprises the following steps：
1) by Milk During Heating to 40~50 DEG C, 7.5%~9.0% white granulated sugar, 0%~0.6% lactoprotein powder, insulated and stirred are added in
15~30min obtains milk mixture；
2) 1%~10% fruit juice is adjusted to pH5.0~6.5 with PH conditioning agents, the fruit juice regulated mixes with milk mixture
It is even, homogeneous, sterilization, cooling；
3) 0.002%~0.01% leavening is added in mixture made of the step 2) fermented, cooled down, is filling,
Above-mentioned percentage accounts for the mass percent of raw material gross mass for each ingredient.
2. the preparation method of fruit juice Yoghourt according to claim 1, which is characterized in that the milk in step 1) is to pass through
Filter, sterilization, the milk of cooling.
3. the preparation method of fruit juice Yoghourt according to claim 1, which is characterized in that the lactoprotein powder in step 1)
It is at least one of total milk protein powder or PURE WHEY, lactoprotein accounts for content >=70% of lactoprotein powder.
4. the preparation method of fruit juice Yoghourt according to claim 1, which is characterized in that fruit juice is lemon juice, mandarin orange in step 2)
One or more of orange juice, orange juice.
5. the preparation method of fruit juice Yoghourt according to claim 1, which is characterized in that PH conditioning agents are bicarbonate in step 2)
One kind in sodium or sodium hydroxide.
6. the preparation method of fruit juice Yoghourt according to claim 1, which is characterized in that in step 2) temperature of homogeneous for 60~
65 DEG C, pressure is 18~25Mpa.
7. the preparation method of fruit juice Yoghourt according to claim 1, which is characterized in that leavening is thermophilus in step 3)
Bacterium, lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus plantarum, Lactobacillus casei, Lactobacillus salivarius, streptococcus lactis, rhamnose
Lactobacillus, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, Lactococcus lactis, Bifidobacterium or the bright beading of goldbeater's skin
One or more in bacterium；When the time of fermentation is 4~10 small, the temperature of fermentation is 35~42 DEG C.
8. the preparation method of fruit juice Yoghourt according to claim 1, which is characterized in that step 3) fermentation termination titratable acidity is
70~75 ° of T.
9. the preparation method of fruit juice Yoghourt according to claim 1, which is characterized in that in step 3) temperature of cooling for 35~
38℃。
10. utilize Yoghourt made of the preparation method of fruit juice Yoghourt described in 1-9 any claims, which is characterized in that the Yoghourt
Raw material include：Milk 80.99%~90.898%, lactoprotein powder 0%~0.6%, white granulated sugar 7.5%~9.0%, fruit juice
1%~10%, leavening 0.002%~0.01%, the percentage is the mass percent for accounting for raw material gross mass.
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