CN109122851A - A kind of fruit acid milk powder and preparation method thereof - Google Patents
A kind of fruit acid milk powder and preparation method thereof Download PDFInfo
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- CN109122851A CN109122851A CN201810884750.8A CN201810884750A CN109122851A CN 109122851 A CN109122851 A CN 109122851A CN 201810884750 A CN201810884750 A CN 201810884750A CN 109122851 A CN109122851 A CN 109122851A
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- 239000002253 acid Substances 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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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
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. 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
- A23V2400/11—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
- A23V2400/21—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
- A23V2400/51—Bifidobacterium
Abstract
The present invention relates to a kind of fruit acid milk powder and preparation method thereof.Method includes the following steps: (1) pure milk and white sugar are added according to a certain percentage in emulsification agitator tank, heat and stir to being completely dissolved, after homogeneous, sterilizing, the cooling liquid that obtains mixes cream；(2) commercially available yoghourt or leavening access liquid are mixed cream and fermented, 42 DEG C of constant temperature incubations are stayed overnight, and liquid Yoghourt is obtained；(3) fruit juicing is chosen, fruit juice is obtained；(4) fruit juice is mixed with liquid Yoghourt, after homogeneous, sterilizing, carries out freezing processing；(5) Yoghourt after freezing processing is freeze-dried, obtains fruit acid milk powder.The fruit acid milk powder that the preparation method of above-mentioned fruit acid milk powder is prepared maintains its unique fermented yoghourt flavor, it is provided with nutritive value abundant again after fruit juice is added, and good fluidity, dissolubility is good, stability is high, rear delicate mouthfeel is reconstituted, storage, transport, tastes simplicity at use, and saving at normal temperature can long term guarantee quality.
Description
Technical field
The present invention relates to fermented dairy product technical fields, and in particular to a kind of fruit acid milk powder and preparation method thereof.
Background technique
The nutritive value of Yoghourt is quite high, is easier to digest and assimilate than fresh milk, also as vibrant strong lactic acid in acidified milk
Bacterium, many bacterial strains in lactic acid bacteria can discharge the nutriments such as active enzyme and vitamine B group.Studies have shown that lactic acid bacteria energy
It survives and breeds in the enteron aisle of people, not only increase the content of protein and vitamin, moreover it is possible to inhibit external harmful bacteria, improve
The structure of micropopulation in enteron aisle is conducive to the digestion of enteric nutrient, absorbs, improves the immune function of human body.Traditional acid
It is raw material through lactobacillus bulgaricus that milk fermentation technique, which is using dairy products, streptococcus thermophilus, Lactobacillus casei, and Bifidobacterium etc. is more
Kind lactic acid cooperative fermentation is made, as the raising lactic acid bacteria of environment temperature can quickly breed, quick death, nutriture value
Value also can decrease.The traditional yogurt shelf-life is shorter, and generally two weeks or so.It, both can be with after yogurt production becomes sour milk powder
Guarantee the functional characteristic of Yoghourt, and cold chain can be detached from, extends the shelf presence phase.With water restore sour milk powder formed Yoghourt without
By being on growing smell or in terms of nutrition all there is no too many differences with fresh Yoghourt.Its nutritive value is due to acid
Milk hydrolysis improves human immunity response so that it is with the presence of less lactose, reduces cholesterol, improve minerals dissolubility with
The potential of high bioavailability.
Grape contains multivitamin, amino acid and volume tartaric acid, often eats grape, has to neurasthenia and over fatigue
Benefiting action；Pineapple contains a large amount of food fiber, fructose, glucose, VA, VB, VC, citric acid, beta carotene and protease
Equal substances；Kiwi berry is right containing the gas chromatographies such as a large amount of VC, sugar, protein, amino acid and several mineral materials needed by human
Calcareous in supplement body, enhancing human body promotes dynamic wait of stomach Er all to have certain effect the absorbability of food；Cherry both had
There is nutritional ingredient abundant to contain natural health functional component again, can alleviate arthralgia, reduce cardiovascular disease, pre- anti-cancer,
Control diabetes, etc. multiple functions；Pawpaw is rich in carbohydrate, protein, crude fibre, minerals and various vitamins, is defended by the world
Raw tissue is classified as first of ten big fruit of most nutritive value.
If composite health care sour milk powder can be made using fruit and fresh milk as primary raw material, it is raw to make up the dimension lacked in Yoghourt
The nutriments such as plain C and food meal fiber, achieve the effect that not only nutrition but also health care, while extending the shelf-life of Yoghourt, to rich
The kind of rich dairy products and the shelf life for improving dairy products all have significance.
Summary of the invention
Based on this, it is necessary to be asked for the flavor of existing Yoghourt, mouthfeel, health-care efficacy and shelf-life not satisfactory technology
Topic provides a kind of fruit acid milk powder and preparation method thereof.
A kind of preparation method of fruit acid milk powder, method includes the following steps:
(1) pure milk and white sugar are added in emulsification agitator tank according to a certain percentage, heat and stirs to being completely dissolved, through equal
It is cooling to obtain liquid mixing cream after matter, sterilizing；
(2) commercially available yoghourt or leavening access liquid are mixed cream and fermented, 42 DEG C of constant temperature incubations are stayed overnight, and liquid is obtained
Yoghourt；
(3) fruit juicing is chosen, fruit juice is obtained；
(4) fruit juice is mixed with liquid Yoghourt, after homogeneous, sterilizing, carries out freezing processing；
(5) Yoghourt after freezing processing is freeze-dried, obtains fruit acid milk powder.
The preparation method of above-mentioned fruit acid milk powder is suitable for large-scale production, the fruit acid milk powder mobility being prepared
Good, dissolubility is good, and stability is high, reconstitutes rear delicate mouthfeel, and storage, transport, tastes simplicity at use, and saving can grow at normal temperature
Phase guarantees the quality, and market sale is convenient.
It is in one of the embodiments, 100:13 by the ratio of pure milk and white sugar in the step (1).
The heating temperature in the step (1) is 65~75 DEG C in one of the embodiments,.
The leavening in the step (2) is selected from lactobacillus bulgaricus, thermophilus in one of the embodiments,
One or more of bacterium, Lactobacillus casei, Bifidobacterium, lactobacillus acidophilus.
The inoculum concentration of commercially available yoghourt or leavening is 3~8% in the step (2) in one of the embodiments,.
The fruit in the step (3) is selected from grape, pineapple, Kiwi berry, cherry, pawpaw in one of the embodiments,
One or more.
The mixed proportion of fruit juice and liquid Yoghourt is 4:100 in the step (4) in one of the embodiments,.
Freezing processing temperature is -78~-80 DEG C in the step (4) in one of the embodiments, the freezing processing time
For 24~48h.
Freeze-drying temperature is -45~-50 DEG C in the step (5) in one of the embodiments, sublimation drying
For 24~48h.
The present invention also provides the fruit acid milk powder obtained according to above-mentioned preparation method.
Above-mentioned fruit acid milk powder maintains its unique fermented yoghourt flavor, be added after fruit juice and be provided with abundant
Nutritive value, can be according to the hobby of consumer, and temperature drink or cold drink have very strong market prospects.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, below in conjunction with specific embodiment,
The present invention will be described in further detail.It should be appreciated that the specific embodiments described herein are only used to explain this hair
It is bright, it is not intended to limit the present invention.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term " and or " used herein includes one or more
Any and all combinations of relevant listed item.
A kind of preparation method of fruit acid milk powder, method includes the following steps:
(1) pure milk and white sugar are added in emulsification agitator tank according to the ratio of 100:13, are heated to 65~75 DEG C and stir
To being completely dissolved, emulsifying homogeneous, homogeneous 22~25MP of pressure, sterilizing, sterilising temp control is at 110~125 DEG C, sterilizing 30~60
Minute, 35~38 DEG C are then cooled to, liquid mixing cream is obtained；
(2) commercially available yoghourt or leavening are mixed cream with 3~8% inoculum concentration access liquid to ferment, 42 DEG C of constant temperature
Overnight incubation obtains liquid Yoghourt；
(3) grape is chosen, the one or more of pineapple, Kiwi berry, cherry, pawpaw are squeezed the juice, and fruit juice is obtained；
(4) fruit juice and liquid Yoghourt are mixed with the ratio of 4:100, and sterilized after carrying out homogenization, sterilising temp 121
DEG C, it sterilization time 30 minutes, is subsequently placed into ultra low temperature freezer and carries out freezing processing, freezing processing temperature is -78~-80 DEG C, cold
Freezing the processing time is 24~48h；
(5) Yoghourt after freezing processing is placed in freeze drier and is freeze-dried, freeze-drying temperature is -45
~-50 DEG C, sublimation drying is 24~48h, obtains fruit acid milk powder.
The present invention also provides the fruit acid milk powder obtained according to above-mentioned preparation method.
It, can be by grape, pineapple, Kiwi berry, cherry, after pawpaw is squeezed the juice respectively, by five seed pods according to above-mentioned preparation method
Juice is mixed with liquid Yoghourt respectively, prepares the fruit acid milk powder of five kinds of different colours respectively, then by the water of five kinds of different colours
Tartaric acid milk powder is prepared into colorful fruit acid milk powder after sufficiently mixing.
The nutriments such as a certain amount of high-quality Icing Sugar, glucose can also be added in fruit acid milk powder according to the prior art
Combined process formula, which is uniformly mixed to pour into sheeting equipment, can produce the colorful fruit acid milk tablet of color, product Yoghourt wind
Taste is pure, mellow；Alternatively, fruit acid milk powder is fabricated to candy tabletting, sour cream, bread Yoghourt according to the prior art
Slurry.
Below in conjunction with specific embodiment, the present invention is further elaborated.
Embodiment 1
1 ton of plain chocolate, 130 ㎏ white granulated sugars are put into emulsification agitator tank, temperature controls after 70 DEG C, agitated dissolution,
Over emulsfication, homogeneous, homogeneous pressure 20MP, are squeezed into disinfection equipment, and temperature is controlled at 121 DEG C, are sterilized 60 minutes, are discharged after sterilization
At 40 DEG C, access fermentor access 40kg commercially available yoghourt ferments 9 hours temperature, 42 DEG C of fermentation temperature, obtains liquid Yoghourt, squeezes into
Stored under refrigeration tank, 3 DEG C of refrigerated storage temperature.Kiwi berry juicing is chosen, kiwi-fruit juice and liquid Yoghourt is abundant according to the ratio of 4:100
After mixing, homogeneous operation is carried out, homogenization pressure 20MPa is uniformly mixed raw material, sterilizing；Feed liquid is put into ultra low temperature freezer
In, it freezes 24 hours at -78 DEG C, is then freeze-dried, drying for 24 hours, obtains green at -45 DEG C by freeze drier
The fruit acid milk powder finished product of color.
Fruit acid milk powder 100g: slowly being poured into 50 DEG C of warm water 150g by eating method, stir evenly it is drinkable
Yoghourt pulp.
Embodiment 2
1 ton of pure milk, 130 ㎏ white granulated sugars are put into emulsification agitator tank, temperature controls the mistake after 67 DEG C, agitated dissolution
Emulsification, homogeneous, homogeneous pressure 23MP are squeezed into disinfection equipment, and temperature is controlled at 115 DEG C, is sterilized 65 minutes, and material temperature is gone out after sterilization
Degree into fermentor and accesses 40kg Yoghourt at 37 DEG C, ferments 8 hours, 42 DEG C of fermentation temperature, squeezes into stored under refrigeration tank, refrigerates
4 DEG C of temperature.Pineapple juicing is chosen, after pineapple juice and liquid Yoghourt are mixed well according to the ratio of 4:100, homogenization pressure is
20MPa is uniformly mixed raw material, sterilizing；Feed liquid is put into ultra low temperature freezer, is freezed 48 hours at -80 DEG C, is then carried out
Freeze-drying dries 48h by freeze drier at -50 DEG C, obtains flaxen fruit acid milk powder finished product.
Fruit acid milk powder 100g: slowly being poured into 50 DEG C of warm water 200g by eating method, stir evenly it is drinkable
Yoghourt pulp.
Brew and fluidity evaluating are carried out to the fruit acid milk powder that Examples 1 to 2 is prepared, while being chosen commercially available complete
Rouge milk powder (nest whole family Nutrious milk powder 300g dress) is used as reference examples.Brew evaluation by taking 10g sour milk powder, measure its
The time all wet is sinking time in 100mL50 DEG C of warm water.Use long handle medicine spoon along beaker after measuring sinking time
Wall is at the uniform velocity stirred with 2 circles/s, is stirred 25s clockwise, is counterclockwise stirred 25s, take out medicine spoon, observes wall built-up situation,
And 2mL solution is observed into small particles down to black plastic disk, solution in beaker is finally poured out into beaker and is placed in black plastic disk
Observe the insoluble agglomerate situation of bottom of a cup.Slamp value measures the angle of repose, plate angle, compression of powder by Powder Physical instrument
Degree, is spent the summation of five indexes together and is obtained at agglutination degree.Each index determining takes its average value three times.Specific evaluation criterion is such as
Shown in table 1, the results are shown in Table 2.
Table 1
Table 2
As shown in Table 2, the fruit acid milk powder that Examples 1 to 2 is prepared compared with commercially available whole milk powder, in brew and
It is not much different in mobility, there is preferable brew and mobility.
The preparation-obtained each 100g of fruit acid milk powder of Examples 1 to 2 is reconstituted with 50 DEG C of warm water 500g, with
After carry out sensory testing.Sensory testing is carried out by the 20 judge personnel randomly selected, is being tasted after the Yoghourt reconstituted respectively
Give a mark for different indexs, be scoring section with 1-10 point, wherein 1-3 points be it is poor, 4-6 points be it is general, 7-10 divides
To be preferable, average mark is finally calculated separately.Sensory test result is as shown in table 3.By sensory test result it is found that water of the invention
Tartaric acid milk powder delicate mouthfeel, flavor and color have obtained higher rating.
Table 3
| Index | Embodiment 1 | Embodiment 2 |
| Mouthfeel | 8.7 | 8.9 |
| Flavor | 8.4 | 8.6 |
| Color | 8.1 | 7.9 |
| Smoothness | 7.8 | 8.0 |
| Sophistication | 9.2 | 9.3 |
| Density | 8.8 | 8.7 |
Meanwhile fruit acid milk powder of the invention all has good storage characteristic.Fruit acid milk powder after being packaged is 35
DEG C save 6 months after, do not find vigor flora reduce the phenomenon that.
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (10)
1. a kind of preparation method of fruit acid milk powder, which is characterized in that method includes the following steps:
(1) pure milk and white sugar are added in emulsification agitator tank according to a certain percentage, heated and stirred to being completely dissolved, through homogeneous,
It is cooling to obtain liquid mixing cream after sterilizing；
(2) commercially available yoghourt or leavening access liquid are mixed cream and fermented, 42 DEG C of constant temperature incubations are stayed overnight, and liquid acids are obtained
Milk；
(3) fruit juicing is chosen, fruit juice is obtained；
(4) fruit juice is mixed with liquid Yoghourt, after homogeneous, sterilizing, carries out freezing processing；
(5) Yoghourt after freezing processing is freeze-dried, obtains fruit acid milk powder.
2. the preparation method of fruit acid milk powder according to claim 1, which is characterized in that by pure milk in the step (1)
Ratio with white sugar is 100:13.
3. the preparation method of fruit acid milk powder according to claim 1, which is characterized in that the heating in the step (1)
Temperature is 65~75 DEG C.
4. the preparation method of fruit acid milk powder according to claim 1, which is characterized in that the fermentation in the step (2)
Agent is selected from one or more of lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei, Bifidobacterium, lactobacillus acidophilus.
5. the preparation method of fruit acid milk powder according to claim 1, which is characterized in that commercially available acid in the step (2)
The inoculum concentration of milk or leavening is 3~8%.
6. the preparation method of fruit acid milk powder according to claim 1, which is characterized in that the fruit in the step (3)
Selected from grape, pineapple, Kiwi berry, cherry, the one or more of pawpaw.
7. the preparation method of fruit acid milk powder according to claim 1, which is characterized in that in the step (4) fruit juice with
The mixed proportion of liquid Yoghourt is 4:100.
8. the preparation method of fruit acid milk powder according to claim 1, which is characterized in that in the step (4) at freezing
Managing temperature is -78~-80 DEG C, and the freezing processing time is 24~48h.
9. the preparation method of fruit acid milk powder according to claim 1, which is characterized in that freezing is dry in the step (5)
Dry temperature is -45~-50 DEG C, and sublimation drying is 24~48h.
10. the fruit acid milk powder that any one preparation method obtains according to claim 1~9.
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| CN110999968A (en) * | 2019-12-12 | 2020-04-14 | 集美大学 | Freeze-dried honey pomelo yoghourt and preparation method thereof |
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