CN109497148A - A kind of fruit yogurt and preparation method thereof - Google Patents
A kind of fruit yogurt and preparation method thereof Download PDFInfo
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- CN109497148A CN109497148A CN201811636488.1A CN201811636488A CN109497148A CN 109497148 A CN109497148 A CN 109497148A CN 201811636488 A CN201811636488 A CN 201811636488A CN 109497148 A CN109497148 A CN 109497148A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 118
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000015067 sauces Nutrition 0.000 claims abstract description 30
- 235000013336 milk Nutrition 0.000 claims abstract description 23
- 239000008267 milk Substances 0.000 claims abstract description 23
- 210000004080 milk Anatomy 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 11
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 11
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 11
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 10
- 241001116389 Aloe Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 235000011399 aloe vera Nutrition 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- 240000007228 Mangifera indica Species 0.000 claims description 5
- 235000014826 Mangifera indica 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
- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 235000021239 milk protein Nutrition 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 244000157072 Hylocereus undatus Species 0.000 claims description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 241000194017 Streptococcus Species 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000008924 yoghurt drink Nutrition 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000725 suspension Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 239000002054 inoculum Substances 0.000 description 10
- 239000000463 material Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- 241001478240 Coccus Species 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000021262 sour milk Nutrition 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
- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- 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)
Abstract
The invention discloses a kind of fruit yogurts and preparation method thereof, it includes the raw material of following mass percentage: milk 81.098~83.69%, lactoprotein powder 0.3~0.9%, white granulated sugar 6.0~8.0%, fruit sauce 8~12%, leavening 0.002~0.01%: preparation method includes the following steps: (1) after preheating milk, white granulated sugar, lactoprotein powder insulated and stirred is added, obtains mixed liquor；(2) by mixed liquor after homogeneous, sterilization, cooling, access leavening ferments, and obtains fermented feed liquid；(3) will fermented feed liquid it is cooling after, gently pump or homogeneous excessively are added fruit sauce, are uniformly mixed, it is filling to get.The present invention controls Yoghourt viscosity and fruit partial size, adds more fruit in no added drinking yoghourt to realize by adjusting Yoghurt formulation.The mixing of the flesh of fruits and no added Yoghourt had not only met nutrient health requirement, but also can make fruit even suspension wherein.
Description
Technical field
The present invention relates to Yoghourt fields, and in particular to a kind of fruit yogurt and preparation method thereof.
Background technique
The Yoghourt set multi-nutrition of milk, strain and tunning, is healthy food recognised by people.Yoghourt product
Class is enriched constantly, provides the selection of more and more health for consumer.
Fruit is also one of healthy food, and the combination of fruit and Yoghourt keeps Yoghourt more healthy and delicious, becomes many female
Property consumer and children's likes product.Presently commercially available fruit yogurt no matter fruit content how much, in order to keep fruit equal
Even to be suspended in Yoghourt, the quality of yogurt base material is all more sticky, and mouthfeel is all thicker, there is more food addition in list of ingredients
Agent.This can not just cater to the consumer demand liked clean mouthfeel, clean label, also, the fragrance of fruit and concept are in fact
Sliding and smooth base-material is more harmonious with more silk.
Summary of the invention
In order to solve the problems in the prior art, the present invention provides a kind of fruit yogurt and preparation method thereof, the present invention
Fruit yogurt obtained is additive-free, has not only been able to satisfy nutrient health requirement, but also can make fruit even suspension wherein, has realized low
More fruit is added in the Yoghourt of viscosity.
To achieve the goals above, technical scheme is as follows:
The present invention provides a kind of preparation methods of fruit yogurt comprising the raw material of following mass content: milk
81.098~83.69%, lactoprotein powder 0.3~0.9%, white granulated sugar 6.0~8.0%, fruit sauce 8~12%, leavening 0.002
~0.01%:
Preparation method includes the following steps:
(1) after preheating milk, white granulated sugar, lactoprotein powder insulated and stirred is added, obtains mixed liquor；
(2) by mixed liquor after homogeneous, sterilization, cooling, access leavening ferments, and obtains fermented feed liquid；
(3) will fermented feed liquid it is cooling after, gently pump or homogeneous excessively make the control of its viscosity in 250~500mPa, fruit are added
Sauce, be uniformly mixed, it is filling to get.
Further, the lactoprotein powder refers to the total milk protein powder of content of milk protein >=70%.
Further, the fruit sauce is grapefruit fruit, orange fruit, aloe fruit, dragon fruit pulp particle, mango fruit, spinach
One or more of trailing plants fruit, strawberry fruit sauce, fruit content in fruit sauce are 30~50%, fruit diameter is 0.2~
0.5mm。
Further, in step (1), milk is preheated to 40~50 DEG C.
Further, in step (2), the pressure of homogeneous is 18~25MPa, and temperature is 60~65 DEG C.
Further, in step (2), the temperature of sterilization is 90~95 DEG C, time 15-20s.
Further, in step (2), leavening is made of streptococcus thermophilus and lactobacillus bulgaricus, streptococcus thermophilus
Concentration ratio with lactobacillus bulgaricus is 1~4:1~4, and the additive amount of leavening is 1 × 106~5 × 106cfu/mL。
Further, in step (2), the temperature of fermentation is 38~42 DEG C, and ferment 70~75 ° of T of acidity to terminal.
Further, in step (3), being cooled to temperature is 16~22 DEG C, and the revolving speed smoothly pumped is for 50~500rpm or
The pressure of matter is 0~1Mpa.
The present invention also provides fruit yogurts made from the preparation method of the fruit yogurt.
The positive effect of the present invention is that: the present invention controls Yoghourt viscosity by adjusting Yoghurt formulation, controls fruit
It is high to realize fruit content in fruit yogurt for partial size, and yogurt base material silk is sliding, smooth, while not adding food additives, thus
It realizes and adds more fruit in no added drinking yoghourt.And original nutrition and the deliciousness of Yoghourt are increased, fill up fruit
The market vacancy of Yoghourt.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
Technical solution provided by the invention first is that:
A kind of preparation method of fruit yogurt comprising the raw material of following mass content: milk 81.098~83.69%,
Lactoprotein powder 0.3~0.9%, white granulated sugar 6.0~8.0%, fruit sauce 8~12%, leavening 0.002~0.01%:
Preparation method includes the following steps:
(1) after preheating milk, white granulated sugar, lactoprotein powder insulated and stirred is added, obtains mixed liquor；
(2) by mixed liquor after homogeneous, sterilization, cooling, access leavening ferments, and obtains fermented feed liquid；
(3) will fermented feed liquid it is cooling after, gently pump or homogeneous excessively make the control of its viscosity in 250~500mPa, fruit are added
Sauce, be uniformly mixed, it is filling to get.
Milk in the present invention can be the natural mammal gland secretion forced down from healthy ox body Normal breast；Preferably,
The milk refers to by pretreated milk.
In the present invention, the lactoprotein powder refers to the total milk protein powder of content of milk protein >=70%.
In the present invention, the flesh of fruits sauce refers to that the flesh of fruits content is 30-50%, fruit diameter 0.2~
0.5mm, preferably grapefruit fruit, orange fruit, aloe fruit, dragon fruit pulp particle, mango fruit, pineapple fruit, strawberry fruit
One or more of.Currently preferred fruit sauce and fruit partial size ensure that fruit can be in the Yoghourt body of the low viscosity
Stable suspersion in system.
In the present invention, the strain of the fermentation is lactic acid bacteria culturers commonly used in the art, preferably thermophilic chain
Coccus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Bao Jiali
Sub- lactobacillus (Lactobacillus bulgaricus), lactobacillus plantarum (Laetobacillus plantarum), cheese cream
Bacillus (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), cream
Yogurt coccus (Lactococcus lactis), Bifidobacterium (Bifidobacterium) and Leuconostoc mesenteroides
It is one of (Leuconostoc mesenteroides) or a variety of, more preferably streptococcus thermophilus (Streptococcu
) and lactobacillus bulgaricus (Lactobacillus bulgaricus) Sthermophilus.Streptococcus thermophilus and Bulgaria
The concentration ratio of lactobacillus is 1~4:1~4.The inoculum concentration of the leavening is 1 × 106Cfu/mL~5 × 106cfu/mL
In the present invention, the time of the fermentation is 4~10h.The temperature of the fermentation is 35 DEG C~42 DEG C.Art technology
Personnel know the inoculum concentration according to the strain, fermentation temperature appropriate adjustment fermentation time length.The acidity to terminal of fermenting
For 70~75 ° of T.
In step (1) of the present invention, for the homogeneous with the processing condition of this field routine, the temperature of the homogeneous is 60~65
DEG C, the pressure of the homogeneous is 18~25Mpa；The sterilization with this field routine sterilization conditions, as pasteurize handle；
The temperature of the cooling is 38~42 DEG C.
In step (4) of the present invention, the temperature of the homogeneous is 16~22 DEG C, and pressure is 0~1Mpa；The revolving speed smoothly pumped is
50~500rpm, the smooth pump, which refers to, routinely produces component on sour milk production line, by mechanical force, so that passing through
Yoghourt structural state become silk cunning it is thin.
Technical solution provided by the invention second is that:
One kind fruit yogurt as made from above-mentioned preparation method.
Fruit yogurt of the present invention saves under conventional refrigeration conditions, preferably saves at 4~10 DEG C.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
Milk as used in the following examples is purchased from Shanghai Bright Dairy & Food Co., Ltd., and lactoprotein powder is purchased from GRASSLAND
DAIRYPRODUCTS, INC., aloe fruit sauce, the fruits sauce such as grapefruit fruit sauce, mango fruit sauce, pineapple fruit are purchased from algol
Anna's fruit (big factory) Co., Ltd, leavening are purchased from Danisco (China) Investment Co., Ltd.If do not illustrated,
Its reagent and raw material are commercially available.
The additive amount of all components of the present invention is less than the range of national standard defined.
The present invention is further illustrated with embodiment below, but does not therefore limit the present invention to the embodiment described model
Among enclosing.
Embodiment 1
A kind of formula composition of fruit yogurt is shown in Table 1:
Table 1
| Ingredient | Dosage/% |
| Milk | 81.098 |
| Lactoprotein powder | 0.9 |
| White granulated sugar | 6 |
| Aloe fruit sauce | 12 |
| Leavening | 0.002 |
The preparation method of the fruit yogurt the following steps are included:
(1) by Milk During Heating to 40 DEG C, white granulated sugar, lactoprotein powder is added, insulated and stirred 15min obtains mixed liquor；
(2) mixed liquor is warming up to 60 DEG C, homogeneous (25Mpa), sterilization (95 DEG C, 15s) is cooled to 38 DEG C, by leavening
(inoculum concentration of lactobacillus bulgaricus is 1 × 105Cfu/g, the inoculum concentration of streptococcus thermophilus are 4 × 106Cfu/g it) is added to object
In material, 75 ° of T of terminal acidity are arrived in 38 DEG C of fermentations；
(3) fermented feed liquid is cooled to 16 DEG C, excessively smooth pump, the revolving speed smoothly pumped is 50rpm, and the control of its viscosity is made to exist
Then 500mPa.s is added aloe fruit sauce (fruit diameter 0.2mm), is uniformly mixed filling.
Embodiment 2
A kind of formula composition of fruit yogurt is shown in Table 2:
Table 2
| Ingredient | Dosage/% |
| Milk | 83.69 |
| White granulated sugar | 8 |
| Lactoprotein powder | 0.3 |
| Grapefruit fruit sauce | 8 |
| Leavening | 0.01 |
The preparation method of the fruit yogurt the following steps are included:
(1) by Milk During Heating to 50 DEG C, white granulated sugar, lactoprotein powder is added, insulated and stirred 20min obtains mixed liquor；
(2) mixed liquor is warming up to 65 DEG C, homogeneous (18Mpa), sterilization (95 DEG C, 15s) is cooled to 42 DEG C；By leavening
(inoculum concentration of lactobacillus bulgaricus is 1 × 106Cfu/g, the inoculum concentration of streptococcus thermophilus are 4 × 106Cfu/g), it is added to object
In material, 70 ° of T of terminal acidity are arrived in 42 DEG C of fermentations, obtain fermented feed liquid；
(3) fermented feed liquid is cooled to 22 DEG C, homogeneous (1Mpa) makes the control of its viscosity in 250mPa, grapefruit is then added
Fruit sauce (fruit diameter 0.4mm), be uniformly mixed it is filling to get.
Embodiment 3
A kind of formula composition of fruit yogurt is shown in Table 3:
Table 3
| Ingredient | Dosage/% |
| Milk | 81.696 |
| White granulated sugar | 7.5 |
| Lactoprotein powder | 0.8 |
| Mango fruit sauce | 10 |
| Leavening | 0.004 |
The preparation method of the fruit yogurt the following steps are included:
(1) by Milk During Heating to 40 DEG C, white granulated sugar, lactoprotein powder is added, insulated and stirred 30min obtains mixed liquor；
(2) mixed liquor is warming up to 60 DEG C, homogeneous (25Mpa), sterilization (95 DEG C, 20s) is cooled to 42 DEG C；By leavening
(inoculum concentration of lactobacillus bulgaricus is 0.5 × 106Cfu/g, the inoculum concentration of streptococcus thermophilus are 0.5 × 106Cfu/g it) is added
Into material, 70 ° of T of terminal acidity are arrived in 42 DEG C of fermentations, obtain fermented feed liquid；
(3) fermented feed liquid is cooled to 16 DEG C, homogeneous (0Mpa) makes the control of its viscosity in 350mPa.s, awns is then added
Fruit fruit sauce (fruit diameter 0.5mm), is uniformly mixed filling.
Embodiment 4
A kind of formula composition of fruit yogurt is shown in Table 4:
Table 4
| Ingredient | Dosage/% |
| Milk | 82.09 |
| White granulated sugar | 7.1 |
| Lactoprotein powder | 0.8 |
| Pineapple fruit sauce | 10 |
| Leavening | 0.01 |
The preparation method of the fruit yogurt the following steps are included:
(1) by Milk During Heating to 45 DEG C, white granulated sugar, lactoprotein powder is added, insulated and stirred 30min obtains mixed liquor；
(2) mixed liquor is warming up to 65 DEG C, homogeneous (25Mpa), sterilization (90 DEG C, 20s) is cooled to 42 DEG C；By leavening
(inoculum concentration of lactobacillus bulgaricus is 4 × 106Cfu/g, the inoculum concentration of streptococcus thermophilus are 1 × 106Cfu/g it) is added to object
In material, 70 ° of T of terminal acidity are arrived in 40 DEG C of fermentations, obtain fermented feed liquid；
(3) fermented feed liquid is cooled to 16 DEG C, excessively smooth pump, the revolving speed smoothly pumped is 500rpm, and the control of its viscosity is made to exist
Then 350mPa.s is added pineapple fruit sauce (fruit diameter 0.5mm), is uniformly mixed filling.
Comparative example 1
In the step of comparative example 1 (3), make the control of its viscosity in 600mPa.s, remaining is the same as embodiment 1.
Comparative example 2
In comparative example 2, the fruit sauce content of addition is 13%, remaining is the same as embodiment 1.
Comparative example 3
In the step of comparative example 3 (3), the fruit diameter 0.6mm of addition, remaining is the same as embodiment 1.
Effect example 1
The yoghurt example of preparation is dispensed into 280g plastic bottle, is placed at 10 DEG C and keeps the temperature 30 days, feelings are precipitated in observation whey
Condition is characterized with whey eduction rate.Whey eduction rate=precipitation whey quality/sample quality, the results are shown in Table 5.
Table 5
As shown in the result of table 5, the present invention controls Yoghourt viscosity by adjusting the content of fruit sauce, controls fruit partial size,
More fruit is added in no added drinking yoghourt to realize.
Effect example 2
It chooses 20 sensory evaluation persons to taste yoghurt example, and in appearance, quality, mouthfeel grow four aspect of smell
Sensory evaluation is carried out, evaluation criterion such as table 6 the results are shown in Table 7.
Table 6
Table 7
| Appearance | Quality | Mouthfeel | Grow smell | Total score | |
| Embodiment 1 | 20 | 30 | 27 | 18 | 95 |
| Embodiment 2 | 20 | 30 | 28 | 17 | 95 |
| Embodiment 3 | 18 | 29 | 30 | 20 | 97 |
| Embodiment 4 | 19 | 30 | 30 | 18 | 97 |
| Comparative example 1 | 7 | 30 | 10 | 14 | 61 |
| Comparative example 2 | 18 | 15 | 27 | 17 | 77 |
| Comparative example 3 | 14 | 20 | 30 | 19 | 83 |
As shown in the result of table 7, the explanation of comparative example 1 can not make fruit be uniformly distributed in the product due to high viscosity, shadow
Sound drinks mouthfeel；On the other hand, comparative example 2 illustrates that jam too high levels and fruit are relatively large in diameter, and will affect fruit and uniformly divides
Cloth is in the product.
Effect example 3
Fruit yogurt produced by the present invention does not contain food additives, and mouthfeel is smooth, and fruit content is high, suitable for drinking happily.Such as
It is more healthy, delicious compared with presently commercially available fruit product shown in table 8, it is convenient.
Table 8
Fruit yogurt provided by the present invention and preparation method thereof is described in detail above.Tool used herein
Principle and implementation of the present invention are described for body example, the above embodiments are only used to help understand this hair
Bright method and its core concept.It should be pointed out that for those skilled in the art, not departing from the present invention
, can be with several improvements and modifications are made to the present invention under the premise of principle, these improvement and modification also fall into right of the present invention
It is required that protection scope in.
Claims (10)
1. a kind of preparation method of fruit yogurt, which is characterized in that it includes the raw material of following mass percentage: milk
81.098~83.69%, lactoprotein powder 0.3~0.9%, white granulated sugar 6.0~8.0%, fruit sauce 8~12%, leavening 0.002
~0.01%:
Preparation method includes the following steps:
(1) after preheating milk, white granulated sugar, lactoprotein powder insulated and stirred is added, obtains mixed liquor；
(2) by mixed liquor after homogeneous, sterilization, cooling, access leavening ferments, and obtains fermented feed liquid；
(3) will fermented feed liquid it is cooling after, gently pump or homogeneous excessively make the control of its viscosity in 250~500mPa, fruit sauce are added,
Be uniformly mixed, it is filling to get.
2. the preparation method of fruit yogurt according to claim 1, which is characterized in that the lactoprotein powder refers to lactoprotein
The total milk protein powder of content >=70%.
3. the preparation method of fruit yogurt according to claim 1, which is characterized in that the fruit sauce be grapefruit fruit,
One or more of orange fruit, aloe fruit, dragon fruit pulp particle, mango fruit, pineapple fruit, strawberry fruit sauce, fruit sauce
In fruit content be 30~50%, fruit diameter be 0.2~0.5mm.
4. the preparation method of fruit yogurt according to claim 1, which is characterized in that in step (1), milk is preheated to
40~50 DEG C.
5. the preparation method of fruit yogurt according to claim 1, which is characterized in that in step (2), the pressure of homogeneous is
18~25MPa, temperature are 60~65 DEG C.
6. the preparation method of fruit yogurt according to claim 1, which is characterized in that in step (2), the temperature of sterilization is
90~95 DEG C, time 15-20s.
7. the preparation method of fruit yogurt according to claim 1, which is characterized in that in step (2), leavening is by thermophilic
The concentration ratio of streptococcus and lactobacillus bulgaricus composition, streptococcus thermophilus and lactobacillus bulgaricus is 1~4:1~4, fermentation
The additive amount of agent is 1 × 106~5 × 106cfu/mL。
8. the preparation method of fruit yogurt according to claim 1, which is characterized in that in step (2), the temperature of fermentation is
38~42 DEG C, ferment 70~75 ° of T of acidity to terminal.
9. the preparation method of fruit yogurt according to claim 1, which is characterized in that in step (3), being cooled to temperature is
16~22 DEG C, the revolving speed smoothly pumped is 50~500rpm or the pressure of homogeneous is 0~1Mpa.
10. fruit yogurt made from the preparation method of fruit yogurt according to any one of claims 1 to 9.
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| CN111011502A (en) * | 2019-12-24 | 2020-04-17 | 光明乳业股份有限公司 | Jerusalem artichoke jam, yogurt with low glycemic index and preparation method thereof |
| CN111011501A (en) * | 2019-12-24 | 2020-04-17 | 光明乳业股份有限公司 | Yoghourt without sucrose addition and preparation method thereof |
| CN111011505A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Relieving and pressure-reducing yoghourt and preparation method thereof |
| CN111011500A (en) * | 2019-12-24 | 2020-04-17 | 光明乳业股份有限公司 | Sugar acid reducing milk and preparation method thereof |
| CN112868782A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Drinking type flavor yoghourt capable of being preserved at normal temperature and preparation method thereof |
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