CN108617774A - A kind of mulberry fruit blueberry fermentation sheep breast and preparation method thereof - Google Patents
A kind of mulberry fruit blueberry fermentation sheep breast and preparation method thereof Download PDFInfo
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- CN108617774A CN108617774A CN201810415020.3A CN201810415020A CN108617774A CN 108617774 A CN108617774 A CN 108617774A CN 201810415020 A CN201810415020 A CN 201810415020A CN 108617774 A CN108617774 A CN 108617774A
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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
- A23C9/133—Fruit or vegetables
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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
- 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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Abstract
The present invention relates to a kind of mulberry fruit blueberry fermentation sheep breasts and preparation method thereof, belong to food technology field.The mulberry fruit blueberry fermentation sheep breast is made of the raw material of following parts by weight：80 100 parts of goat milk, 8 12 parts of blueberry juice, 1 part of mulberry fruit, leavening are 0.3% the 0.5% of goat milk weight, and sweetener is 0.015% the 0.045% of goat milk weight.The mulberry fruit blueberry fermentation sheep breast, curdled milk is good, there is the faint scent of breast, sour-sweet lucky, and has blueberry fruity, and sheep breast smell of mutton is blanked completely；Nutriment is abundant, has good healthcare function, and do not add sucrose in fermentation process, is drunk suitable for patients such as hyperglycemia, diabetes, target user is extensive.
Description
Technical field
The present invention relates to a kind of mulberry fruit blueberry fermentation sheep breasts and preparation method thereof, belong to food technology field.
Background technology
Goat milk nutritive value is very high, and ingredient is considered as the fine work in newborn class close to people's milk, by people.Goat dairy is rich in albumen
Matter, fat, lactose, minerals and multivitamin, and content is above milk and people's milk.The protein of goat dairy is than milk
More easy to digest, the former globulin molecule amount is small, and grumeleuse is thin and soft, and Goat milk lacks casein, and drinking goat dairy will not send out
Raw allergic reaction；The fat globule of goat dairy is much smaller than milk, and short chain and the unsaturated fatty acid of medium chain length are apparently higher than ox
Milk and people's milk, because lipase steatolysis short chain is easier than long-chain, these unsaturated fatty acids can be by inhibiting courage in blood
Sterol deposits and dissolving cholesterol calculus is to reduce the cholesterol in tissue and blood；The lactose content of Goat milk is about
0.2%-0.5% is less than the content of lactose, can mitigate milk drink and cause the lactose intolerances such as abdominal distension, diarrhea
Generation；Therefore goat dairy is more suitable for the health food of baby, old man.
But since the smell of mutton that goat milk carries is heavier, pasteurize milk product can not be received by consumer completely, thus
Strongly limit the application of goat milk.Fermentation sheep Yoghourt can eliminate sheep well by the biodegradation of lactic acid bacteria and have a strong smell, but
It is to lead to the hair of production since existing sheep Yoghourt Production quotient mostly uses milk fermentation lactobacillus inoculation and production and processing technology fermented sheep milk
There is fermenting aroma deficiency in ferment goat milk product, products'texture is unstable mostly, and the problems such as more is precipitated in whey；In addition, existing
In goat milk zymotechnique, sucrose is nearly all added, week is strong etc. to be thought to produce in Yoghourt, and sucrose is the ingredient that must add, and sucrose adds
Dosage is affected to sheep lactate milk, and the additive amount of sucrose must control suitable amount, just product can be made to have suitable saccharic acid
Than making Yoghourt not cross sweet tea or peracid.Although however the addition of sucrose improves the ferment local-flavor of sheep Yoghourt, higher sugar
Content limits hyperglycemic patients and is drunk to sheep Yoghourt.Moreover, in existing market, sheep sour milk products type is more single, work(
Energy property sheep Yoghourt is less, it would be highly desirable to develop.
Invention content
To solve the above-mentioned problems, the present invention provides a kind of mulberry fruit blueberry fermentation sheep breasts and preparation method thereof.By
In the fermentation of lactic acid bacteria, smell of mutton can be covered to a certain extent；Lactose, which is decomposed, can reduce the generation of lactose intolerance；It is blue
The addition of certain kind of berries juice plays the role of improving eyesight, anticancer, softening blood vessel and enhances human immunity, moreover it is possible to assign product good-looking color and luster；
The addition of mulberries can enrich the mouthfeel of yogurt, while also having the effects that promote the production of body fluid to quench thirst, promote digestion, help defecation, in right amount
It is edible to promote gastric secretion, it stimulates enterocinesia and releases scorching effect, moreover it is possible to as the appearance for interspersing improvement product.
To achieve the goals above, the present invention uses following technical scheme：
One of the object of the invention provides a kind of mulberry fruit blueberry fermentation sheep breast, the mulberry fruit blueberry fermentation sheep breast
It is made of the raw material of following parts by weight：80-100 parts of goat milk, 8-12 parts of blueberry juice, 1 part of mulberry fruit, leavening additive amount are
The 0.3%-0.5% of goat milk weight, sweetener are the 0.015%-0.045% of goat milk weight.
Preferably, the mulberry fruit blueberry fermentation sheep breast is made of the raw material of following parts by weight：90 parts of goat milk, blueberry
10 parts of juice, 1 part of mulberry fruit, leavening are the 0.4% of goat milk weight, and sweetener is the 0.03% of goat milk weight.
During sheep milk fermentation, the sense of the additive amount of leavening, blueberry juice and sweetener to final gained fermentation sheep breast
Official's quality has important influence, especially in the case where no sucrose adds.Therefore, the addition of each ingredient how is adjusted
Amount is the key that obtain high-quality fermentation sheep breast.And mulberry fruit blueberry fermentation sheep breast made of this preferred raw material,
Curdled milk is good, there is the faint scent of breast, sour-sweet lucky, and has blueberry fruity, and sheep breast smell of mutton is blanked completely.
Preferably, the sweetener is made of neotame and soyabean oligosaccharides.
Preferably, the neotame and soyabean oligosaccharides mass ratio are 1.6%.
Neotame is a kind of functional new type of safe sweetener, and sugariness is very high, can be used in sugarfree foods.But work as knob
When sweet tea additive amount is excessive, sweet taste can cover the tart flavour of yogurt itself, and the delay sense of sweet taste can be stronger.Soyabean oligosaccharides
The delay sense of neotame can be neutralized by being added, and can promote the growth of Bifidobacterium in yogurt.When neotame and soyabean oligosaccharides
When in mass ratio 1.6% cooperation, make sheep breast sweet and sour taste after fermentation.
The two of the object of the invention provide a kind of preparation method of mulberry fruit blueberry fermentation sheep breast, include the following steps：
(1) preparation of blueberry juice：
The fresh blueberry chosen is cleaned, blanching, water is added to squeeze the juice, digested, filtering, the rear citric acid that is added is stood, and is obtained
To clear blueberry juice；
(2) preparation of acidified milk：
Take fresh sheep breast that blueberry juice is added, pasteurize, adds leavening and sweetener ferments；
(3) preparation of mulberry fruit：
Fresh mulberries are chosen, are cleaned, stripping and slicing, blanching, mulberry fruit is made；
(4) mulberry fruit is added：
Will in (3) mulberry fruit be sprinkling upon acidified milk surface to get.
Preferably, the preparation of step (1) blueberry juice the specific steps are：
S1 chooses fresh blueberry, and the blueberry for selecting completely filled fruit is removed impurity, foreign matter and carpopodium, after disinfection
Water carry out flowing water flushing, remove the silt on blueberry, dust and surface microorganism；
S2 blanching 5min, passive oxidation enzymatic activity under the conditions of temperature is 95 DEG C；This method can effectively prevent blueberry by oxygen
Change discoloration, while blueberry is softened, is conducive to be beaten；
Blueberry temperature in step S2 is dropped to 45-55 DEG C by S3, is beaten using beater, 0.05- is added after mashing
0.25% pectase, heat preservation 2-5h is digested under the conditions of temperature is 45-55 DEG C；
Fruit juice after S4 enzymolysis is filtered using 160-200 mesh screens, removes solid content, the lemon of 0.05%-0.25% is added
Lemon acid, filtrate stand that obtain as clear as crystal blueberry juice for 24 hours spare in the case where temperature is 0-4 DEG C of cryogenic conditions.
Containing abundant vitamin, anthocyanidin, superoxide dismutase, ursolic acid in blueberry, there is protection eyesight, antioxygen
Change effect improves the healthcare functions such as memory.Therefore, it in the preparation process of blueberry juice, should extract as far as possible active in blueberry
Ingredient just can guarantee that blueberry juice is added in sheep breast by after human intake, can effectively play the healthcare function.Blueberry juice of the present invention
Preparation method can effectively extract the active material in blueberry, in the most suitable additive amount model for ensureing sheep breast organoleptic quality and determination
In enclosing, the functions such as protection eyesight, anti-oxidant and improvement memory can be effectively played.
Preferably, the blueberry temperature in step S2 is dropped to 50 DEG C, is beaten using beater, is added after mashing
0.1% pectase, heat preservation 3h is digested under the conditions of temperature is 50 DEG C.Under this condition, hydrolyzed pectin can not only be promoted,
But also the leaching of anthocyanidin can be promoted.
Preferably, the fruit juice after enzymolysis is filtered using 180 mesh screens, removes solid content, 0.1% citric acid is added, and is filtered
Liquid stands that obtain as clear as crystal blueberry juice for 24 hours spare in the case where temperature is 4 DEG C of cryogenic conditions.
Preferably, the preparation of step (2) acidified milk the specific steps are：
By fresh goat milk, blueberry juice by volume 90：Sweet tea is added by the amount of fresh goat milk quality 0.03% in 10 ratio mixing
Taste agent, is allocated；Mixed liquor is heated to 90 DEG C, continues 5min, drops to and fresh goat milk is aseptically added after room temperature
3% leavening of mass percent, ferment in 40 DEG C~45 DEG C constant incubators 4~6h, and the blueberry Yoghourt after fermentation is put immediately
Enter the refrigerator that temperature is 4 DEG C, after-ripening is for 24 hours.
Preferably, ferment 5h in 43 DEG C of constant incubators.
During sheep milk fermentation, the taste that suitable sucrose is conducive to improve Yoghourt is added, makes the Yoghourt produced
With suitable sugar-acid ratio, there is relatively good mouthfeel, and sugar can be as the carbon source of lactobacillus-fermented；But in sheep breast
Cane sugar content is high, is unsuitable for the patient with hyperglycemia and diabetes and uses.In order to make sheep breast can be adapted for wider array of crowd,
The present invention is not added with sucrose during sheep milk fermentation, but by selecting to add suitable sweetener, optimize sheep milk fermentation item
Part ensure that the quality of sheep breast after fermentation.Also, the blueberry juice that the present invention is prepared is added in sheep breast, it can not only
It is effectively improved the organoleptic quality of sheep breast, but also various healthcare functions can be played.
Compared with prior art, technical scheme of the present invention has the advantages that：
(1) yogurt is made by fermented sheep milk in the present invention, not only retains high nutritive value, but also can reduce sheep breast
The smell of mutton of itself.By adding the food materials such as blueberry juice, mulberries, make in yogurt containing nutrients such as anthocyanidin, SOD, food fibers
Matter.
(2) present invention selection blueberry has the function of improving eyesight, anticancer, softening blood vessel and enhances human immunity, blueberry band
Some colors can improve the color and luster of yogurt, show good appearance；The mulberry fruit of addition not only enriches the mouth of yogurt
Sense contains the nutriments such as tannic acid, aliphatic acid, malic acid, can promote fatty, protein and starch digestion, thus have strengthening the spleen and stomach,
The effect of aid digestion；Aliphatic acid contained in mulberries is mainly linoleic acid, oleic acid, palmitic acid, stearic acid, leukotrienes etc.；In addition,
Contain abundant resveratrol in mulberries, the peroxidatic reaction of lipid of low-density lipoprotein can be inhibited, prevent low-density lipoprotein
The cytotoxin generated is aoxidized, to protect the lipid peroxidation of cell.
(3) present invention selects neotame as sweetener, and using sucrose as standard, neotame sugariness is at 8000 times or so.In food
In, neotame can make sweet taste, saline taste, tart flavour etc. be maintained or even improve, and can also cover bitter taste and the stimulation of portioned product
Property smell；Current sugarless products most of on the market are to contain xylitol products, but the xylitol of hyperphagia will produce diarrhea
Equal adverse reactions, this research replace sucrose in Yoghourt using neotame and soyabean oligosaccharides.
(4) present invention by single factor experiment finds optimum proportioning, has abundant nutrition, more beautiful shape and good
Good mouthfeel.
Description of the drawings
The Figure of description for constituting the part of the present invention is used to provide further understanding of the present invention, and of the invention shows
Meaning property embodiment and its explanation are not constituted improper limitations of the present invention for explaining the present invention.
Fig. 1 is present invention process flow chart.
Fig. 2 is product effect figure of the present invention.
Specific implementation mode
It is noted that described further below be all exemplary, it is intended to provide further instruction to the present invention.Unless another
It indicates, all technical and scientific terms used herein has usual with general technical staff of the technical field of the invention
The identical meanings of understanding.
It should be noted that term used herein above is merely to describe specific implementation mode, and be not intended to restricted root
According to exemplary embodiments of the present invention.As used herein, unless the context clearly indicates otherwise, otherwise singulative
It is also intended to include plural form, additionally, it should be understood that, when in the present specification using term "comprising" and/or " packet
Include " when, indicate existing characteristics, step, operation, component and/or combination thereof.
Leavening of the present invention is the bifidobacterium yoghurt yeast powder of Beijing Chuan Xiu Science and Technology Ltd.s.
Embodiment 1
By fresh sheep breast after pasteurize, it is inoculated with 0.1%, 0.2%, 0.3%, 0.4% 43 DEG C of hairs of leavening respectively
Ferment 5h, concrete outcome are shown in Table 1.Other ingredients are as described in Example 2.
The additive amount of 1 leavening of table
Leavening, which can be acidified goat milk generation lactic acid, makes pH value be down near casein isoelectric point, as seen from the above table, works as hair
When ferment agent additive amount is 0.4%, best results are obtained, therefore it is 0.4% that this product, which selects the additive amount of leavening,.
When the adding proportion that this product probes into neotame and soyabean oligosaccharides is 1.2%, 1.6%, 2.0%, the sweet tea of sheep yogurt
Sensory evaluation situation is spent, concrete outcome is shown in Table 2.Other ingredients are as described in Example 2.
2 neotame of table and soyabean oligosaccharides additive amount
By experiment, this product selects neotame：The adding proportion of soyabean oligosaccharides is 1.6%.
This product has probed into sheep breast：Blueberry juice additive amount is than being respectively 38:2、36:4、32:8, experimental conditions are shown in Table 3.Its
Its ingredient is as described in Example 2.
The additive amount of 3 blueberry juice of table
With the increase of blueberry juice proportion in system, the color of yogurt can gradually show lavender, and with
The fruity of blueberry, but blueberry juice addition it is excessive when, product system peracid can be caused and protein of milk is made to be denaturalized, agglomerated
Phenomenon.Therefore, the sheep breast of this product selection：The additive amount of blueberry juice is 36：4.
This experiment promotes the nutrition of product can enrich product mouthfeel, and the aesthetic appearance that can increase product is standard,
The additive amount selected is 0.5/50mL.Other ingredients are as described in Example 2.
Embodiment 2：A kind of preparation of mulberry fruit blueberry fermentation sheep breast
Raw material (parts by weight) and auxiliary material：90 parts of goat milk, 10 parts of blueberry juice, 1 part of mulberry fruit, leavening are goat milk quality
0.4%, sweetener is the 0.03% of goat milk quality, and the sweetener is made of neotame and soyabean oligosaccharides in mass ratio 1.6%.
The preparation method of the mulberry fruit blueberry fermentation sheep breast, includes the following steps：
(1) preparation of blueberry juice：
S1 chooses fresh blueberry, and the blueberry for selecting completely filled fruit is removed impurity, foreign matter and carpopodium, after disinfection
Water carry out flowing water flushing, remove the silt on blueberry, dust and surface microorganism；
S2 blanching 5min, passive oxidation enzymatic activity under the conditions of temperature is 95 DEG C；This method can effectively prevent blueberry by oxygen
Change discoloration, while blueberry is softened, is conducive to be beaten；
Blueberry temperature in step S2 is dropped to 50 DEG C by S3, is beaten using beater, and 0.1% fruit is added after mashing
Glue enzyme, heat preservation 3h is digested under the conditions of temperature is 50 DEG C；
Fruit juice after S4 enzymolysis is filtered using 180 mesh screens, is removed solid content, 0.1% citric acid is added, filtrate is in temperature
To obtain as clear as crystal blueberry juice for 24 hours spare to be stood under 4 DEG C of cryogenic conditions for degree.
(2) preparation of acidified milk：
By fresh goat milk, blueberry juice by volume 90：Sweet tea is added by the amount of fresh goat milk quality 0.03% in 10 ratio mixing
Taste agent, is allocated；Mixed liquor is heated to 90 DEG C, continues 5min, drops to and fresh goat milk is aseptically added after room temperature
0.4% leavening of mass percent, ferment in 43 DEG C of constant incubators 5h, and the blueberry Yoghourt after fermentation, which is immediately placed in temperature, is
4 DEG C of refrigerator, after-ripening is for 24 hours.
(3) preparation of mulberry fruit：
Fresh mulberries are chosen, are cleaned, stripping and slicing, blanching, mulberry fruit is made；
(4) mulberry fruit is added：
Will in (3) mulberry fruit be sprinkling upon acidified milk surface to get；The additive amount of the mulberry fruit selected for 0.5/
50mL。
Embodiment 3：A kind of preparation of mulberry fruit blueberry fermentation sheep breast
Raw material (parts by weight) and auxiliary material：80 parts of goat milk, 12 parts of blueberry juice, 1 part of mulberry fruit, leavening are goat milk quality
0.3%, sweetener is the 0.015% of goat milk quality, and the sweetener is by 1.6% group in mass ratio of neotame and soyabean oligosaccharides
At.
The preparation method of the mulberry fruit blueberry fermentation sheep breast, includes the following steps：
(1) preparation of blueberry juice：
S1 chooses fresh blueberry, and the blueberry for selecting completely filled fruit is removed impurity, foreign matter and carpopodium, after disinfection
Water carry out flowing water flushing, remove the silt on blueberry, dust and surface microorganism；
S2 blanching 5min, passive oxidation enzymatic activity under the conditions of temperature is 95 DEG C；This method can effectively prevent blueberry by oxygen
Change discoloration, while blueberry is softened, is conducive to be beaten；
Blueberry temperature in step S2 is dropped to 45 DEG C by S3, is beaten using beater, and 0.05% is added after mashing
Pectase, heat preservation 5h is digested under the conditions of temperature is 45 DEG C；
Fruit juice after S4 enzymolysis is filtered using 160 mesh screens, is removed solid content, 0.05% citric acid is added, filtrate exists
Temperature is to stand that obtain as clear as crystal blueberry juice for 24 hours spare under 0 DEG C of cryogenic conditions.
(2) preparation of acidified milk：
By fresh goat milk, blueberry juice by volume 80：12 ratio mixing, is added by the amount of fresh goat milk quality 0.015%
Sweetener is allocated；Mixed liquor is heated to 90 DEG C, continues 5min, drops to and fresh sheep is aseptically added after room temperature
0.3% leavening of milk mass percent, ferment in 40 DEG C of constant incubators 6h, and the blueberry Yoghourt after fermentation is immediately placed in temperature
For 4 DEG C of refrigerator, after-ripening is for 24 hours.
(3) preparation of mulberry fruit：
Fresh mulberries are chosen, are cleaned, stripping and slicing, blanching, mulberry fruit is made；
(4) mulberry fruit is added：
Will in (3) mulberry fruit be sprinkling upon acidified milk surface to get；The additive amount of the mulberry fruit selected for 0.5/
50mL。
Embodiment 4：A kind of preparation of mulberry fruit blueberry fermentation sheep breast
Raw material (parts by weight) and auxiliary material：100 parts of goat milk, 8 parts of blueberry juice, 1 part of mulberry fruit, leavening are goat milk quality
0.5%, sweetener is the 0.045% of goat milk quality, and the sweetener is by 1.6% group in mass ratio of neotame and soyabean oligosaccharides
At.
The preparation method of the mulberry fruit blueberry fermentation sheep breast, includes the following steps：
(1) preparation of blueberry juice：
S1 chooses fresh blueberry, and the blueberry for selecting completely filled fruit is removed impurity, foreign matter and carpopodium, after disinfection
Water carry out flowing water flushing, remove the silt on blueberry, dust and surface microorganism；
S2 blanching 5min, passive oxidation enzymatic activity under the conditions of temperature is 95 DEG C；This method can effectively prevent blueberry by oxygen
Change discoloration, while blueberry is softened, is conducive to be beaten；
Blueberry temperature in step S2 is dropped to 55 DEG C by S3, is beaten using beater, and 0.25% is added after mashing
Pectase, heat preservation 2h is digested under the conditions of temperature is 55 DEG C；
Fruit juice after S4 enzymolysis is filtered using 200 mesh screens, is removed solid content, 0.25% citric acid is added, filtrate exists
Temperature is to stand that obtain as clear as crystal blueberry juice for 24 hours spare under 0 DEG C of cryogenic conditions.
(2) preparation of acidified milk：
By fresh goat milk, blueberry juice by volume 100：8 ratio mixing, is added by the amount of fresh goat milk quality 0.045%
Sweetener is allocated；Mixed liquor is heated to 90 DEG C, continues 5min, drops to and fresh sheep is aseptically added after room temperature
0.5% leavening of milk mass percent, ferment in 45 DEG C of constant incubators 4h, and the blueberry Yoghourt after fermentation is immediately placed in temperature
For 4 DEG C of refrigerator, after-ripening is for 24 hours.
(3) preparation of mulberry fruit：
Fresh mulberries are chosen, are cleaned, stripping and slicing, blanching, mulberry fruit is made；
(4) mulberry fruit is added：
Will in (3) mulberry fruit be sprinkling upon acidified milk surface to get；The additive amount of the mulberry fruit selected for 0.5/
50mL。
Comparative example 1
The difference from example 2 is that sweetener uses xylitol, it is other similar to Example 2.
Comparative example 2
The difference from example 2 is that pectase is replaced using a- amylase, it is other similar to Example 2.
Comparative example 3
The difference from example 2 is that 0.1% pectase is added after mashing, 3h is kept the temperature under the conditions of temperature is 60 DEG C
It is digested, it is other similar to Example 2.
1 sensory evaluation of test example
Light violet magenta, quality is presented in mulberry fruit blueberry fermentation sheep milk product prepared by 2~embodiment of the embodiment of the present invention 4
Exquisiteness, surface point sew purpuric mulberry fruit；Curdled milk is good, there is the faint scent of breast, sour-sweet lucky, and has blueberry fruity, sheep breast
Smell of mutton is blanked completely.Product effect is as shown in Figure 2.
And mulberry fruit blueberry fermentation sheep breast mouthfeel prepared by comparative example 1 is poor, there is denseer smell of mutton；Comparative example 2~3 is made
Standby mulberry fruit blueberry ferments sheep breast without blueberry fruit flavor, there is smell of mutton.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, it is other it is any without departing from the spirit and principles of the present invention made by changes, modifications, substitutions, combinations, simplifications,
Equivalent substitute mode is should be, is included within the scope of the present invention.
Claims (10)
1. a kind of mulberry fruit blueberry fermentation sheep breast, which is characterized in that the mulberry fruit blueberry fermentation sheep breast is by following heavy
The raw material of amount part is made：80-100 parts of goat milk, 8-12 parts of blueberry juice, 1 part of mulberry fruit, leavening are the 0.3%- of goat milk weight
0.5%, sweetener is the 0.015%-0.045% of goat milk weight.
2. mulberry fruit blueberry fermentation sheep breast according to claim 1, it is characterized in that being, the mulberry fruit blueberry fermentation
Sheep breast is made of the raw material of following parts by weight：90 parts of goat milk, 10 parts of blueberry juice, 1 part of mulberry fruit, leavening are goat milk weight
0.4%, sweetener be goat milk weight 0.03%.
3. mulberry fruit blueberry according to claim 1 or claim 2 fermentation sheep breast, which is characterized in that the sweetener by neotame with
Soyabean oligosaccharides form.
4. mulberry fruit blueberry fermentation sheep breast according to claim 1 or claim 2, which is characterized in that the neotame and soy oligosaccharides
Sugared mass ratio is 1.6%.
5. the preparation method of mulberry fruit blueberry fermentation sheep breast according to claim 1, which is characterized in that including following step
Suddenly：
(1) preparation of blueberry juice：
The fresh blueberry chosen is cleaned, blanching, water is added to squeeze the juice, digested, filtering, the rear citric acid that is added is stood, and is obtained clear
Clear blueberry juice；
(2) preparation of acidified milk：
Take fresh sheep breast that blueberry juice is added, pasteurize, adds leavening and sweetener ferments；
(3) preparation of mulberry fruit：
Fresh mulberries are chosen, are cleaned, stripping and slicing, blanching, mulberry fruit is made；
(4) mulberry fruit is added：
Will in (3) mulberry fruit be sprinkling upon acidified milk surface to get.
6. the preparation method of mulberry fruit blueberry fermentation sheep breast according to claim 5, which is characterized in that the step (1)
The preparation of blueberry juice the specific steps are：
S1 chooses fresh blueberry, and the blueberry for selecting completely filled fruit is removed impurity, foreign matter and carpopodium, with the water after disinfection
Flowing water flushing is carried out, the silt on blueberry, dust and surface microorganism are removed；
S2 blanching 5min, passive oxidation enzymatic activity under the conditions of temperature is 95 DEG C；
Blueberry temperature in step S2 is dropped to 45-55 DEG C by S3, is beaten using beater, 0.05- is added after mashing
0.25% pectase, heat preservation 2-5h is digested under the conditions of temperature is 45-55 DEG C；
Fruit juice after S4 enzymolysis is filtered using 160-200 mesh screens, removes solid content, the citric acid of 0.05%-0.25% is added,
Filtrate stands that obtain as clear as crystal blueberry juice for 24 hours spare in the case where temperature is 0-4 DEG C of cryogenic conditions.
7. the preparation method of mulberry fruit blueberry fermentation sheep breast according to claim 6, which is characterized in that will be in step S2
Blueberry temperature drops to 50 DEG C, is beaten using beater, and 0.1% pectase is added after mashing, is 50 DEG C of conditions in temperature
Lower heat preservation 3h is digested.
8. the preparation method of mulberry fruit blueberry fermentation sheep breast according to claim 6, which is characterized in that the fruit juice after enzymolysis
It is filtered using 180 mesh screens, removes solid content, 0.1% citric acid is added, filtrate is quiet in the case where temperature is 4 DEG C of cryogenic conditions
Set that obtain as clear as crystal blueberry juice for 24 hours spare.
9. the preparation method of mulberry fruit blueberry fermentation sheep breast according to claim 5, which is characterized in that the step (2)
The preparation of acidified milk the specific steps are：
By fresh goat milk, blueberry juice by volume 90：Sweet taste is added by the amount of fresh goat milk quality 0.03% in 10 ratio mixing
Agent is allocated；Mixed liquor is heated to 90 DEG C, continues 5min, drops to after room temperature and fresh goat milk matter is aseptically added
3% leavening of percentage is measured, ferment 4~6h in 40 DEG C~45 DEG C constant incubators, and the blueberry Yoghourt after fermentation is immediately placed in
The refrigerator that temperature is 4 DEG C, after-ripening is for 24 hours.
10. the preparation method of mulberry fruit blueberry fermentation sheep breast according to claim 9, which is characterized in that 43 DEG C of constant temperature trainings
Support the 5h that ferments in case.
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