CN110959677A

CN110959677A - Fruit-shake yoghourt and preparation method thereof

Info

Publication number: CN110959677A
Application number: CN201811144026.8A
Authority: CN
Inventors: 牛美英; 马国文; 张海斌
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2018-09-28
Filing date: 2018-09-28
Publication date: 2020-04-07

Abstract

The invention relates to a fruit shake yoghourt and a preparation method thereof. The invention relates to a fruit shake yoghourt, which comprises a yoghourt base material and a fruit shake, wherein the fruit shake comprises fruit and vegetable juice/pulp and/or concentrated juice/pulp prepared from fruits and vegetables with pectin content of more than 1 per thousand, the yoghourt base material is fermented at 30-45 ℃ until the acidity is 60-200 DEG T, and the fruit shake yoghourt does not comprise artificially added stabilizers. The invention also relates to a preparation method of the fruit shake yoghourt. The invention provides the natural healthy fruit-shake yoghourt without adding a stabilizer, essence and pigment. According to the invention, the yogurt milk base is fermented step by step, so that the product is ensured to have a high and stable probiotic number, the production efficiency can be obviously improved, and the fermentation energy consumption is greatly reduced. The fruit shake yoghourt is natural and delicious, and also contains 1 multiplied by 10⁸The active lactobacillus with more than cfu/ml can meet the health requirements of consumers.

Description

Fruit-shake yoghourt and preparation method thereof

Technical Field

The invention belongs to the field of dairy products, and particularly relates to an additive-free probiotic-containing yoghurt and a preparation method thereof.

Background

The yoghourt is very popular with consumers because of being sour, sweet, delicious and rich in nutrition. The yogurt is classified into spoon-eating type and drinking type according to drinking habit. At present, drinking yoghurt in the market is more and more popular with consumers due to the advantages of refreshing, less wall hanging, convenient drinking and the like. However, since the viscosity of the drinking yoghurt is low, the finished product is easy to separate water and layer, and the conventional solutions are to add a stabilizer and starch, add whey protein to improve the gelling property, add a sweetener to improve the content of soluble solids, and cover the product by a non-transparent package. In recent years, with the occurrence of food safety events and the improvement of health consciousness of consumers, people are more and more contradicted with food additives, and no additive, natural, nutritional and healthy diet is adopted. Therefore, the development of a yoghurt product without additive becomes a problem to be solved urgently.

There are some reports on the solution of the non-added yoghurt, and the main solution is to increase the gelling property of the product by adding whey protein, increase the water holding capacity of the product by adding starch, increase the viscosity of the product by selecting strains which produce more extracellular polysaccharides, and the like. The fruits are deeply popular with consumers because of faint scent, sweetness and fragrance overflow. In view of the favor of consumers on fruits, fruit yogurt products with various tastes appear on the market at present, wherein the products endowed with fruit flavor by adding jam and artificial essence contain more or less certain additives no matter the products are added with jam or artificial essence.

Smoothie yoghurt generally refers to a drink prepared by mixing fruit and vegetable juice (pulp) with yoghurt. There is a need in the art for a pectin yogurt that meets the health needs.

Disclosure of Invention

In some embodiments, the present invention provides a shake yogurt, comprising a yogurt base and a shake, wherein the shake comprises a fruit juice/pulp and/or a concentrated juice/pulp prepared from fruits and vegetables having a pectin content of more than 1% o, wherein the yogurt base is prepared by fermentation at 30-45 ℃ to an acidity of 60-200 ° T, wherein the shake yogurt does not comprise an artificially added stabilizer.

In some embodiments, the yogurt base is prepared by slow fermentation at a low temperature of 30 ℃ to 39 ℃ and fast fermentation at a temperature of 40 ℃ to 45 ℃, for example by slow fermentation at a low temperature of 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃, 38 ℃, 39 ℃ or any temperature in between and fast fermentation at a temperature of 40 ℃, 41 ℃, 42 ℃, 43 ℃, 44 ℃, 45 ℃ or any temperature in between.

In some embodiments, the yogurt base is prepared by low-temperature slow fermentation at 30-39 ℃ to an acidity of 70-200 ° T and rapid fermentation at 40-45 ℃ to an acidity of 60-120 ° T, such as low-temperature slow fermentation to an acidity of 70 ° T, 80 ° T, 90 ° T, 100 ° T, 110 ° T, 120 ° T, 130 ° T, 140 °, 150 ° T, 160 ° T, 170 ° T, 180 ° T, 190 ° T, 200 ° T, or any period of acidity, preferably 80 ° T-150 ° T; rapidly fermenting to acidity of 60 ° T, 70 ° T, 80 ° T, 90 ° T, 100 ° T, 110 ° T, 120 ° T or any period of acidity, preferably 70 ° T to 90 ° T.

In some embodiments, the weight ratio of the low temperature slow fermented yogurt base to the fast fermented yogurt base is not particularly limited and may be, for example, 0: 100 to 100: 0, such as 0: 100, 1: 99, 10: 90, 20: 80, 30: 70, 40: 60, 50: 50, 60: 40, 70: 30, 80: 20, 90: 10, 99: 1, 100: 0 or any ratio therebetween.

In some embodiments, the shake may comprise a juice (pulp) and/or a concentrated juice (pulp), for example freshly squeezed juice (pulp) and/or concentrated juice (pulp) made therefrom. In some embodiments, the shake may comprise a high pectin content juice (pulp) and/or a concentrated juice (pulp). The pectin is measured by spectrophotometry (sulfuric acid-carbazole colorimetry) (see, for example, the Ministry of agriculture of the people's republic of China, and the content of pectin in fruits and products thereof, namely spectrophotometry NY/T2016-. For example, colonry and the like (fruit and products thereof are optimized in the condition of measuring the pectin content by a colorimetric method, the fruit tree is reported in 2012, 29 (1): 302-307), the pectin content of some fruits is measured by a sulfuric acid-carbazole colorimetric method, wherein the average content (unit g/kg) is 4.30g/kg of banana, 3.04g/kg of kiwi fruit, 2.95g/kg of peach, 2.13g/kg of sweet cherry, 0.729g/kg of orange juice and 0.251g/kg of grape juice. The content of pectin in the tomato is determined by a colorimetric method to be about 2.30 per mill by using the method of detecting the antioxidant activity of the tomato pectin and the hemicellulose, such as the dried bean jelly, the dried bean jelly and the like (the antioxidant activity of the tomato pectin and the hemicellulose is analyzed, the food industry science and technology, vol.39, No.02 and 2018). In some embodiments, the fruit shake may be prepared from fruits and vegetables having a pectin content (by weight) of more than 1 ‰. In some embodiments, the shake may be prepared from fruits and vegetables having a pectin content (by weight) of greater than 1%, greater than 1.5%, greater than 2%, greater than 2.5%, greater than 3%, greater than 3.5%, greater than 4% or higher, such as preparing a juice (pulp) and/or juice concentrate (pulp) from one or more of banana, kiwi, sweet cherry, peach, mango, tomato and hawthorn. In some embodiments, the shake may comprise a juice/pulp prepared from, for example, one or more of mango, tomato, hawthorn, peach, and the like. In some embodiments, the shake may comprise a concentrated juice/syrup prepared from, for example, one or more of mango, tomato, hawthorn, peach, and the like. In some embodiments, the shakes can comprise higher pectin content juices/syrups and/or concentrated juices/syrups (e.g., juices/syrups and/or concentrated juices/syrups prepared from fruits and vegetables having a pectin content of greater than 1% o) and lower pectin content juices/syrups and/or concentrated juices/syrups (e.g., juices/syrups and/or concentrated juices/syrups prepared from fruits and vegetables having a pectin content of less than 1% o, such as apple juice, lemon juice, orange juice, grape juice, and the like). In some embodiments, the shake may comprise only the higher pectin content juice/pulp and/or juice concentrate/pulp, and not the lower pectin content juice/pulp and/or juice concentrate/pulp. In some embodiments, the weight of the shake ingredients (with or without the lower pectin content juice/pulp and/or concentrated juice/pulp) may be 5% to 99%, such as 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 99% or any intervening content, such as 20% to 50%, such as 20%, 30%, 40%, 50% or any intervening content, of the total weight of the shake yogurt. In some embodiments, for example, the coxa component can comprise a higher pectin content juice/pulp and/or juice concentrate/pulp at 5% of the total weight of the coxa yogurt, with the remainder being a lower pectin content juice/pulp and/or juice concentrate/pulp. In some embodiments, the fruit shake may be a mixed juice (syrup), such as a juice/syrup and a concentrated juice/syrup. In some embodiments, the juice may additionally be supplemented with lemon juice. In some embodiments, lemon juice may be added in an amount of 0% to 1.0%, e.g., 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, by weight of the shake. In some embodiments, the shake may contain a higher pectin content juice (pulp) and/or concentrated juice (pulp) of one or more of bananas, kiwis, sweet cherries, mangos, tomatoes, hawthorns, peaches, and the like, a lower pectin content juice (pulp) and/or concentrated juice (pulp) of one or more of apple juice, orange juice, grape juice, pear juice, and the like, and additionally lemon juice. In some embodiments, the milkshake yogurt comprises a yogurt base and a milkshake that are homogenized after mixing.

In some embodiments, the protein content of the finished milkshake yogurt may be between 1.0% and 4.0%. In some embodiments, the finished milkshake yogurt may comprise a high protein content of greater than 2.3% to 4.0%. In some embodiments, the finished milkshake yogurt preferably has a low protein content of 1.0-2.3%. In some embodiments, the finished milkshake yogurt is particularly preferred to have a low protein content of 1.0-1.5%.

In some embodiments, the present shake yogurt does not contain artificially added stabilizers, in addition to which it may or may not contain other artificial additives. In some embodiments, the present shake yogurt may or may not contain one or more sweeteners such as white sugar, fructose, high fructose syrup, sugar alcohols, glucose, oligosaccharides, sugar substitutes. In some embodiments, the present shake yogurt may or may not contain a thickener. In some embodiments, the present shake yogurt does not contain artificially added stabilizers such as artificially added pectin, agar, starch, gelatin, gellan gum, xanthan gum, or sodium carboxymethylcellulose. In some embodiments, the present shake yogurt may or may not contain flavors and/or colors. In some embodiments, it is preferred that the milkshake yogurt does not contain artificial additives other than sweeteners. In some embodiments, it is preferred that the milkshake yogurt does not contain artificially added stabilizers such as whey proteins, thickeners, flavors, pigments. In some embodiments, it is preferred that the milkshake yogurt does not contain any artificial additives.

In some embodiments, the present invention provides a method of preparing a milkshake yogurt, the milkshake yogurt comprising a yogurt base and a milkshake, the method comprising:

1) fermenting the yoghourt base material at 30-45 ℃ until the acidity is 60-200 DEG T to obtain the yoghourt base material,

2) preparing fruit juice/pulp and/or concentrated juice/pulp from fruits and vegetables with pectin content above 1 ‰ to obtain fruit shake, and

3) and mixing the yogurt base material and the fruit shake to obtain the fruit shake yogurt, wherein the method does not comprise the step of manually adding a stabilizer.

In some embodiments, the method comprises fermenting a yogurt substrate into a yogurt base as described above and mixing the prepared milkshake with the yogurt base to produce milkshake yogurt. In some embodiments, the method comprises preparing a yogurt base by low temperature slow fermentation at 30 ℃ to 39 ℃ and fast fermentation at 40 ℃ to 45 ℃, and then mixing the yogurt base with a milkshake to obtain milkshake yogurt.

In some embodiments, the fermentation substrate may include one or more of milk, cream, sweetened condensed milk, concentrated milk protein, whole milk powder, skim milk powder, and the like. In some embodiments, a sweetener can be further added to the fermentation substrate, and the sweetener can be one or a combination of several of white granulated sugar, fructose, high fructose corn syrup, sugar alcohol, glucose, oligosaccharide and sugar substitute. In some embodiments, the fermentation substrate may be homogenized, sterilized, and then inoculated with a starter for fermentation. In some embodiments, the leavening agent may be one or a combination of streptococcus thermophilus, lactobacillus casei, lactobacillus paracasei, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium, lactobacillus bulgaricus and lactobacillus rhamnosus.

In some embodiments, the juice (pulp) and/or concentrated juice (pulp) may be mixed, stirred, and homogenized. In some embodiments, a further sterilization process may be performed, cooling for use. In some embodiments, the fruit shake can further add a sweetener, and the sweetener can be one or a combination of several of white granulated sugar, fructose, high fructose syrup, sugar alcohol, glucose, oligosaccharide and sugar substitute.

In some embodiments, the yogurt base is prepared by low temperature slow fermentation at 30 ℃ to 39 ℃ to an acidity of 70 to 200 ° T and fast fermentation at 40 ℃ to 45 ℃ to an acidity of 60 to 120 ° T, e.g., low temperature slow fermentation to an acidity of 70 ° T, 80 ° T, 90 ° T, 100 ° T, 110 ° T, 120 ° T, 130 ° T, 140 ° T, 150 ° T, 160 ° T, 170 ° T, 180 ° T, 190 ° T, 200 ° T or any period of acidity, preferably 80 ° T to 150 ° T, fast fermentation to an acidity of 60 ° T, 70 ° T, 80 ° T, 90 ° T, 100 ° T, 110 ° T, 120 ° T or any period of acidity, preferably 70 ° T to 90 ° T, preferably wherein the weight ratio of the low temperature slow fermentation yogurt base to the fast fermentation yogurt base is 0: 100 to 100: 0, e.g., 0: 100, 10: 90, 20: 80, 30: 70, 40: 60, 50: 50, 60: 40, 70: 30, 80: 20, 90: 10; 100: 0 or any ratio therebetween. In some embodiments, mixing the yogurt base with the shake further comprises a homogenization step, such as high pressure homogenization, and aseptic filling to obtain the shake yogurt. In some embodiments, wherein the fruit shake is a juice pulp and/or juice concentrate described herein.

In some embodiments, the method may be with or without the addition of artificial additives, for example with or without the addition of artificial additives to the fermentation substrate, for example with or without the addition of artificial additives after the yoghurt base is mixed with the shake, for example with or without the addition of one or more of sweeteners such as white granulated sugar, fructose, high fructose syrups, sugar alcohols, glucose, oligosaccharides, sugar substitutes, with or without the addition of flavours and/or pigments, preferably without the addition of artificial additives other than sweeteners, for example without the addition of stabilisers such as pectin, agar-agar, starch, gelatin, gellan gum, xanthan gum or sodium carboxymethylcellulose, thickeners, flavours, pigments, preferably without the addition of any artificial additives, and whey proteins.

The inventor unexpectedly discovers in the research process that the yoghourt added with the fruit and vegetable juice (pulp) and/or the concentrated fruit and vegetable juice (pulp) is stable in shelf lifeThe product has excellent properties, and can be stored for 7 days, 14 days, 21 days, 28 days or longer at low temperature (such as 2-6 ℃) without unacceptable layering and precipitation. It has been surprisingly found that by applying the juice (syrup) and/or concentrated juice (syrup) according to the invention in yoghurt, the problem of bleeding, delamination of the yoghurt product can be solved. The invention combines the fruit and vegetable juice (pulp) and/or the concentrated fruit and vegetable juice (pulp) with the yoghourt, and provides the natural and healthy fruit-shake yoghourt without adding a stabilizer, essence and pigment. In some embodiments, the present milkshake yogurts have an active bacteria count of 10 after being stored for 7 days, 14 days, 21 days, 28 days, or more at low temperature (e.g., 2-6 ℃) refrigeration⁸More than cfu/ml.

In some embodiments, the invention provides a probiotic-shake yogurt without stabilizer, so as to solve the problems of bleeding and layering of yogurt products without stabilizer.

In some embodiments, the present invention provides an additive-free, system-stable, and in-process, fructosy yogurt without the protection of whey protein gel. In some embodiments, the scheme is particularly suitable for low-protein yogurt products, particularly finished products with protein content of 1.0-2.3%, and particularly non-additive products with protein content of 1.0-1.5%.

In some embodiments, the present invention provides a probiotic, milkshake, yogurt that is useful for gut health.

In some embodiments, the invention provides a preparation method of the yoghurt without the added fruit shake, which combines fresh fruit and vegetable juice with mellow yoghurt and simultaneously meets the two-way requirements of consumers on the fruit and vegetable juice and the yoghurt.

In some embodiments, the invention provides a method for preparing probiotic-shake yogurt, which comprises the following steps:

1) preparation of yogurt base Material

In some embodiments, the raw milk is homogenized at 50-60 ℃ and 15-20 MP, then sterilized at 90-95 ℃ for 5-15 minutes, and cooled to 30-45 ℃. And inoculating a starter into the cooled raw milk, fermenting at the temperature of 30-45 ℃ until the titrated acidity reaches 70-200 DEG T, stopping fermentation, homogenizing, and cooling to below 10 ℃ to obtain the yogurt base material.

In some embodiments, a part of the raw milk is inoculated with a fermentation agent, and is fermented for 24-48 hours at 37 ℃ until the end-point acidity reaches 70-200 DEG T, and the fermentation is terminated, wherein the fermentation acidity, the pH value, the viable count and the stability of the product in shelf life are comprehensively considered, the further preferable fermentation time is 36 hours, and the fermentation end-point acidity is 80-150 DEG T; and inoculating a fermenting agent to the residual raw milk, fermenting for 4-6 hours at 43 ℃, stopping fermentation when the titrated acidity reaches 60-120 DEG T, and considering the sour-sweet ratio of the product, further preferably selecting the fermentation end point acidity to be 70-90 DEG T.

The yogurt base material of the probiotic-fruit-shake yogurt is fermented in two parts, namely the yogurt base material providing flavor and the yogurt base material providing active probiotics are mixed.

In some embodiments, the yogurt base of the present invention is fermented in two portions, one portion is slowly fermented at 37 ℃ for 36 hours at a low temperature, with the purpose of maximizing the viable count of the probiotic bacteria; the other part of the yoghourt base material adopts the conventional fermentation process of 43 ℃ for 4-6 hours, so that the yoghourt base material with rich flavor is obtained, and the utilization rate of production equipment is improved. In the research process, the inventor finds that if the 43 ℃ rapid fermentation method is adopted for all milk bases, the number of live bacteria of probiotics in the final product is less, and the stability of the probiotics in the shelf life is poor; if the slow fermentation method at 37 ℃ is adopted, the fermentation needs to be carried out for a long time, the production efficiency is low, the production cost is high, the two-step fermentation method adopted in the invention can shorten the fermentation time, greatly improve the productivity and ensure higher and stable active probiotics. In some embodiments, the number of active bacteria of the invention is 1 × 10⁸More than cfu/ml.

According to a specific embodiment of the present invention, the yogurt base providing the probiotic portion and the yogurt base providing the mouthfeel and flavor portion in the shake yogurt can be combined arbitrarily according to the needs of the product for viable count, flavor, protein content, etc., such as 0: 100, 10: 90, 20: 80, 30: 70, 40: 60, 50: 50, 60: 40, 70: 30, 80: 20, 90: 10; 100: 0 or any ratio therebetween.

According to the specific embodiment of the invention, the main raw material milk of the yoghurt base material of the invention, namely the milk, is fresh milk or reconstituted milk which meets the acquisition standard of fresh milk in China, and can be full-fat milk, partially-skimmed low-fat milk, fully-skimmed milk, full-fat milk powder, skimmed milk powder or partially-skimmed milk powder.

According to a specific embodiment of the present invention, in the method of the present invention, a sweetener can be further added to the fermentation substrate, and the sweetener can be one or a combination of several of white granulated sugar, fructose, high fructose syrup, sugar alcohol, glucose, oligosaccharide, and sugar substitutes.

According to a specific embodiment of the invention, the leavening agent can be one or a combination of more of streptococcus thermophilus, lactobacillus casei, lactobacillus paracasei, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium, lactobacillus bulgaricus and lactobacillus rhamnosus.

The starter is further preferably selected from lactobacillus paracasei and/or lactobacillus rhamnosus, and is further preferably selected from lactobacillus paracasei, and the addition amount of the lactobacillus paracasei is 0.005-0.02%; the strains used in the milk base for providing the flavor and mouthfeel components are Lactobacillus bulgaricus, Streptococcus thermophilus, and/or Bifidobacterium. A further preferable fermentation agent scheme is a mixed strain of lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium, wherein the addition ratio of the streptococcus thermophilus to the lactobacillus bulgaricus to the bifidobacterium is (1-4) to (1-2), and the total addition amount of the strain is 0.005-0.04%.

2) Preparation of fruit shake

Mixing and stirring the fruit and vegetable juice (pulp) and/or the concentrated fruit and vegetable juice (pulp) for 15-20 minutes, homogenizing, sterilizing at 95-110 ℃ for 10-60 seconds, and rapidly cooling to below 10 ℃ for later use.

The ingredient composition of the fruit shake part can also comprise a proper amount of water so as to meet the requirements of different sweetness, mouthfeel, flavor and the like.

According to the specific embodiment of the invention, the fruit and vegetable juice (pulp) and/or the concentrated fruit and vegetable juice (pulp) is one or more of mango pulp, tomato pulp, hawthorn pulp, apple pulp, peach pulp and other fruit and vegetable juice (pulp) with high pectin content per se and/or concentrated fruit and vegetable juice (pulp), and the inventor creatively discovers in the experimental process that fruit and vegetable pulp products such as mango pulp, tomato pulp, hawthorn pulp, apple pulp, peach pulp and other fruit and vegetable pulp products not only can bring faint scent and sweet fruit juice flavor and mouthfeel, but also can ensure that the fruit and vegetable juice yoghourt is stable in the whole shelf life under the condition of no stabilizer addition through a proper treatment process and plays a role of a stabilizer.

In the invention, lemon juice and/or lemon concentrated juice are/is added to adjust the sweet-sour ratio of the fruit shake, and on the other hand, vitamin C in the lemon juice can also protect the color and the oxidation of the fruit shake and has a positive effect on preventing the oxidation discoloration and the taste change of the fruit shake. The invention creatively discovers that the lemon juice can be used for color protection and antioxidation of the fruit shake yoghourt product, and innovatively discovers for the first time that the fruit and vegetable juice (pulp) and/or the concentrated fruit and vegetable juice (pulp) can play a role of a stabilizer for the yoghourt product.

The sterilization of the fruit shake part in the invention can adopt the conventional UHT high-temperature sterilization, and can also adopt the cold sterilization modes of PEF, HPP and the like, thereby being more beneficial to the protection of color, fragrance and taste of the fruit shake part.

According to a specific embodiment of the present invention, in the method of the present invention, a sweetener may be further added to the fruit shake, and the sweetener may be one or a combination of several of white granulated sugar, fructose, high fructose syrup, sugar alcohol, glucose, oligosaccharide, and sugar substitutes.

According to the specific embodiment of the invention, in the method of the invention, other fruit and vegetable juices (pulp) besides mango, tomato, hawthorn, apple, peach and the like and/or concentrated fruit and vegetable juices (pulp) can be further added to the fruit shake to prepare the fruit shake yogurt products with different flavors and colors.

According to an embodiment of the present invention, in the method of the present invention, the fruit shake may further comprise a stabilizer, a flavor, a nutrition enhancer, and the like.

3) Preparation of probiotic drinking type fruit shake yoghourt

And (3) aseptically mixing the steps (1) and (2) according to the proportion of (1: 99) - (99: 1), and homogenizing to obtain the pectin-shake yogurt, wherein the homogenizing pressure can be 5-30 MP.

In the present invention, the proportions and amounts are by weight unless otherwise indicated.

According to a specific embodiment of the present invention, the present invention provides a two-step formulation method for the milkshake yogurt, i.e. the yogurt is fermented and then mixed with the milkshake. In the research process, the inventor finds that if the fruit and vegetable juice (pulp) and/or the concentrated fruit and vegetable juice (pulp) is mixed with the raw material milk and then fermented together, the fruit and vegetable juice (pulp) is easy to lose the faint and sweet flavor of the fruit and vegetable juice (pulp) after fermentation, and is not beneficial to the retention of the fragrance of the fruit juice. The processing technology is added after the fruit and vegetable juice (pulp) is adopted, so that the color, the fragrance and the taste of the fruit and vegetable juice can be retained to the maximum extent, the fruit, vegetable and yoghourt are perfectly combined, and two kinds of nutrition and two kinds of enjoyment of one drink are really realized.

According to the specific embodiment of the invention, the color, the fragrance and the taste of fresh fruits can be retained to the maximum extent by selecting proper fruit and vegetable juice (pulp) and matching with proper processing technology, so that the fruit shake yoghourt has the fragrant and sweet taste and flavor of the fruit and vegetable juice without adding essence, pigment and stabilizer, and the stability of a fruit shake yoghourt system is ensured.

In the invention, in order to ensure the stability of the system of the fruit shake yoghourt product and obtain more exquisite mouthfeel and aroma performance, the fruit shake is mixed with the yoghourt base material and then needs to be homogenized again. This process is a critical step in determining whether the product is stable. The inventor finds that the pectin and the protein can form a three-dimensional network structure again in the homogenizing process after the mixture of the fruit shake and the yoghourt base material, and the system stability of the fruit shake yoghourt is ensured.

According to the specific embodiment of the invention, in order to ensure the stability of the system, the mass ratio of the raw materials of the fruit and vegetable juice (pulp) in the end-product of the fruit shake yogurt is 1-99%, and the preferred mass ratio of the fruit and vegetable juice (pulp) is 20-50%.

According to the technical scheme provided by the invention, the refreshing type milkshake yoghurt with low protein content can be prepared, for example, the protein content is 1.0-2.3%, particularly, the low-protein milkshake yoghurt with 1.0-1.5% of protein content has excellent stability, and the high-protein milkshake yoghurt with high protein content can also be prepared, for example, the protein content is 2.3-4.0%.

The invention also provides the low-protein refreshing probiotic-fruit-shake yoghurt and the high-protein full probiotic-fruit-shake yoghurt prepared by the method, in particular to 1) the low-protein refreshing probiotic-fruit-shake yoghurt, wherein the protein content is 1.0-2.3%, and the viable count of the lactic acid bacteria is more than or equal to 6.0 multiplied by 10⁸cfu/ml, the content of the fruit and vegetable juice is 1-99%; 2) the high-protein full-type fruit shake yoghourt contains 2.3-4.0% of protein, 1-99% of fruit juice and more than or equal to 1.2 multiplied by 10 of viable count of lactic acid bacteria⁹cfu/ml. The probiotic-free and fruit-shake yoghurt product prepared according to the scheme of the invention has good stability, and can be stored at low temperature (2-6 ℃) for 28 days without unacceptable layering and precipitation.

The invention has the beneficial effects that: (1) the yoghourt base material is fermented in two steps, namely, one part of the base material is used for providing higher and stable viable count of probiotics, the other part of the base material is used for providing taste and flavor and shortening fermentation time, and the two-step fermentation method can not only obtain the yoghourt base material which is rich in flavor and higher and stable in viable count, but also shorten the fermentation time and improve the productivity. 2) Through research and screening on the characteristics of the raw materials of the fruit and vegetable juice (pulp), the inventor finds that the fruit and vegetable juice (pulp) can be used as a stable system of a yoghourt product, and applies the fruit and vegetable juice (pulp) to the maintenance of the stability of the yoghourt for the first time. 3) According to the invention, by screening the fruit and vegetable juice (pulp) raw materials and matching with a proper processing technology, the natural flavor and taste of fruits are retained to the maximum extent, and the full-bodied fruity shake yoghourt can be provided without essence and pigment. 4) Through a proper processing technology, namely, the mixture of the fruit shake and the yoghourt is homogenized for the second time, so that the product is endowed with fresh and sweet fruit flavor, and meanwhile, the pectin in the fruit and vegetable juice (pulp) and the protein in the yoghourt are facilitated to form a three-dimensional mesh system, and the stable state of the fruit shake product in the shelf life is ensured under the condition of no stabilizer.

The invention also provides a preparation method of the probiotic and fruit shake yogurt, in particular to a preparation method of the probiotic and fruit shake yogurt without additive, which comprises the following steps: 1) preparing a yoghourt base material; 2) preparing the fruit shake; 3) and (3) aseptically mixing the steps 1) and 2) according to the proportion of (1: 99) - (99: 1), homogenizing, and aseptically filling to obtain the fruit-shake yoghourt.

The invention also relates to the probiotic-free, shake-fruit yogurt prepared by the method. The invention provides the natural healthy fruit shake yoghourt without adding stabilizers, essences and pigments and the solution thereof. According to the invention, the yogurt milk base is fermented step by step, so that the product is ensured to have a high and stable probiotic number, the production efficiency can be obviously improved, and the fermentation energy consumption is greatly reduced. The obtained yogurt is natural and delicious, and contains 1 × 10 yogurt⁸The active lactobacillus with more than cfu/ml can meet the health requirements of consumers.

Detailed Description

The technical features and characteristics of the present invention are described in detail below by using specific examples, which are not intended to limit the scope of the present invention.

Example 1

Raw material formula

Yogurt base (in 1 ton): 200g of streptococcus thermophilus, 100g of lactobacillus bulgaricus, 200g of bifidobacterium, 100g of lactobacillus paracasei and the balance of milk, wherein the balance is 1000 kg.

Base-shake (1 ton): 710kg of mango pulp; 140kg of apple concentrated juice, 1kg of lemon juice and the balance of water to 1000 kg.

Probiotic mango shake yogurt: 400kg of yoghourt base material and 600kg of fruit shake base material.

Preparation method

1. Preparing a yoghourt base material: homogenizing the raw milk at 50-60 ℃ and 15-20 MP, sterilizing at 90-95 ℃ for 5-15 minutes, and cooling to 30-43 ℃. Inoculating a starter into the cooled raw milk, inoculating lactobacillus paracasei into a part of milk base, and fermenting at 37 ℃ for 36 hours, wherein the final acidity is 80-150 DEG T; inoculating streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium lactis to the residual milk base, fermenting at 43 ℃ until the titrated acidity reaches 70-90 DEG T, stopping fermentation, and mixing and homogenizing the two parts of milk base according to the ratio of 2: 1 to obtain the yogurt base material.

2. Preparing the fruit shake: pulping mango pulp (concentrated pulp) and/or fresh mango juice, adding lemon juice, concentrated apple juice and the rest water, mixing and stirring for 20 min, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C.

3. Preparation of probiotic mango shake yogurt: under the aseptic condition, adding the mango shake into the yogurt base material, stirring for 20 minutes, homogenizing at 30/180bar, and aseptically filling to obtain the mango shake yogurt.

The mango shake yoghurt product of the embodiment is detected, wherein the milk fat content is about 1.1%, the milk protein content is about 1.0%, and the total viable count of the lactic acid bacteria is 1.5 × 10⁹cfu/ml。

Example 2

Raw material formula

Yogurt base (in 1 ton): 25kg of cream, 10kg of sweetened condensed milk, 15kg of concentrated milk protein, 200g of streptococcus thermophilus, 100g of lactobacillus bulgaricus, 200g of bifidobacterium, 100g of lactobacillus paracasei and the balance of milk which are supplemented to 1000 kg.

Base-shake (1 ton): 250kg of mango pulp; 100kg of apple concentrated juice, 280kg of pear juice, 0.8kg of lemon juice and the balance of water to be supplemented to 1000 kg.

Probiotic mango shake yogurt: 800kg of yoghourt base material and 200kg of fruit shake base material.

Second, preparation method

1. Preparing a yoghourt base material: homogenizing the raw milk at 50-60 ℃ and 15-20 MP, sterilizing at 90-95 ℃ for 5-15 minutes, and cooling to 30-43 ℃. Inoculating a starter into the cooled raw milk, inoculating lactobacillus paracasei into a part of milk base, and fermenting at 37 ℃ for 36 hours, wherein the final acidity is 80-150 DEG T; inoculating streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium lactis to the residual milk base, fermenting at 43 ℃ until the titrated acidity reaches 70-90 DEG T, stopping fermentation, and mixing and homogenizing the two parts of milk base according to the ratio of 1: 1 to obtain the yogurt base material.

2. Preparing the fruit shake: squeezing mango pulp or fresh mango juice, pulping, adding lemon juice, concentrated apple juice and the rest water, mixing and stirring for 20 minutes, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C for use.

3. Preparation of probiotic mango shake yogurt: and (3) adding the mango shake into the yogurt base material under a low-temperature aseptic condition, stirring for 20 minutes, homogenizing at 30/180bar, and carrying out aseptic filling to obtain the mango shake yogurt.

The mango shake yoghurt product of the embodiment is detected, wherein the milk fat content is about 3.8%, the milk protein content is about 3.7%, and the total viable count of the lactic acid bacteria is 3.8 × 10⁹cfu/ml。

Example 3

Raw material formula

1. Yogurt base (in 1 ton): 150kg of whole milk powder, 60kg of skim milk powder, 55kg of concentrated milk protein, 200g of streptococcus thermophilus, 100g of lactobacillus bulgaricus, 200g of bifidobacterium, 100g of lactobacillus paracasei and the balance of water which are supplemented to 1000 kg.

2. Base-shake (1 ton): 1000kg of tomato pulp.

3. The probiotic tomato and fruit shake yogurt comprises the following components in percentage by weight: 100kg of yoghourt base material and 900kg of fruit shake base material.

Second, preparation method

1. Preparing a yoghourt base material: after the milk powder material is hydrated, homogenizing at 50-60 ℃ and 15-20 MP, sterilizing at 90-95 ℃ for 5-15 minutes, and cooling to 30-43 ℃. Inoculating a starter into the cooled raw milk, inoculating lactobacillus paracasei into a part of milk base, and fermenting at 37 ℃ for 36 hours, wherein the final acidity is 80-150 DEG T; inoculating streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium lactis to the other part of milk base, fermenting at 43 ℃ until the titrated acidity reaches 70-90 DEG T, stopping fermentation, and mixing and homogenizing the two parts of milk base according to the ratio of 2: 1 to obtain the yogurt base material.

2. Preparing the fruit shake: pulping tomato pulp or fresh tomato juice, adding lemon juice, concentrated apple juice and water, mixing and stirring for 20 min, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C.

3. Preparation of probiotic tomato-shake yogurt: adding the tomato fruit shake into the yogurt base material under the low-temperature aseptic condition, stirring for 20 minutes, homogenizing at 30/180bar, and aseptically filling to obtain the fruit shake yogurt.

The tomato-shake yogurt product of the embodiment is detected, wherein the milk fat content is about 1.0%, the milk protein content is about 1.0%, and the total viable count of the lactic acid bacteria is 1.7 × 10⁹cfu/ml。

Example 4

Raw material formula

Yogurt base (in 1 ton): 30kg of cream, 25kg of concentrated milk protein, 200g of streptococcus thermophilus, 100g of lactobacillus bulgaricus, 200g of bifidobacterium, 100g of lactobacillus paracasei, 5kg of white granulated sugar and the balance of milk, wherein the balance is 1000 kg.

Base-shake (1 ton): 200kg of tomato pulp; 10kg of peach pulp, 500kg of apple juice, 280kg of grape juice and 10kg of lemon juice.

Active fruit juice proportioning: 750kg of yoghourt base material and 250kg of fruit shake base material.

Second, preparation method

1. Preparing a yoghourt base material: homogenizing the raw milk at 50-60 ℃ and 15-20 MP, sterilizing at 90-95 ℃ for 5-15 minutes, and cooling to 30-43 ℃. Inoculating a starter into the cooled raw milk, inoculating lactobacillus paracasei into a part of milk base, and fermenting at 37 ℃ for 36 hours, wherein the final acidity is 80-150 DEG T; inoculating streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium lactis to the residual milk base, fermenting at 43 ℃ until the titrated acidity reaches 70-90 DEG T, stopping fermentation, and mixing and homogenizing the two parts of milk base according to the ratio of 1: 3 to obtain the yogurt base material.

3. Preparation of active probiotic drinking tomato shake yogurt: adding the tomato fruit shake into the yogurt base material under the low-temperature aseptic condition, stirring for 20 minutes, homogenizing at 30/180bar, and aseptically filling to obtain the fruit shake yogurt.

The tomato-shake yogurt product of the embodiment is detected, wherein the milk fat content is about 3.9%, the milk protein content is about 4.0%, and the total viable count of the lactic acid bacteria is 1.2 × 10⁹cfu/ml。

Example 5

Raw material formula

1. Yogurt base (in 1 ton): 200g of streptococcus thermophilus, 100g of lactobacillus bulgaricus, 200g of bifidobacterium, 100g of lactobacillus paracasei and the balance of milk to 1000 kg.

2. Base-shake (1 ton): 710kg of hawthorn pulp; 140kg of apple concentrated juice, 0.5kg of lemon juice and the balance of water to 1000 kg.

3. Active fruit juice proportioning: 500kg of yoghourt base material and 500kg of fruit shake base material.

Second, preparation method

1. Preparing a yoghourt base material: homogenizing the raw milk at 50-60 ℃ and 15-20 MP, sterilizing at 90-95 ℃ for 5-15 minutes, and cooling to 30-43 ℃. Inoculating a starter into the cooled raw milk, inoculating lactobacillus paracasei into a part of milk base, and fermenting at 37 ℃ for 36 hours, wherein the final acidity is 80-150 DEG T; inoculating streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium lactis to the other part of milk base, fermenting at 43 ℃ until the titrated acidity reaches 70-90 DEG T, stopping fermentation, and mixing and homogenizing the two parts of milk base according to the ratio of 4: 1 to obtain the yogurt base material.

2. Preparing the fruit shake: squeezing fructus crataegi pulp or fresh fructus crataegi, pulping, adding lemon juice, concentrated fructus Mali Pumilae juice, and water, mixing, stirring for 20 min, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C.

3. Preparing probiotic hawthorn fruit shake yoghourt: under the low-temperature aseptic condition, adding the hawthorn fruit shake into the yoghourt base material, stirring for 20 minutes, homogenizing at 30/180bar, and carrying out aseptic filling to obtain the hawthorn fruit shake yoghourt.

The hawthorn fruit shake yoghourt product of the embodiment is detected, wherein the milk fat content is about 1.1%, the milk protein content is about 1.1%, and the total viable count of the lactic acid bacteria is 2.1 × 10⁹cfu/ml。

Example 6

Raw material formula

Yogurt base (in 1 ton): 30kg of cream, 25kg of concentrated milk protein, 200g of streptococcus thermophilus, 100g of lactobacillus bulgaricus, 200g of bifidobacterium, 100g of lactobacillus paracasei and the balance of milk to 1000 kg.

Base-shake (1 ton): 500kg of hawthorn pulp; 70kg of apple pulp and 70kg of peach pulp; 100kg of apple concentrated juice, 20kg of pear concentrated juice, 0.8kg of lemon juice and the balance of water to 1000 kg.

Active fruit juice proportioning: 700kg of yoghourt base material and 300kg of fruit shake base material.

Second, preparation method

1. Preparing a yoghourt base material: homogenizing the raw milk at 50-60 ℃ and 15-20 MP, sterilizing at 90-95 ℃ for 5-15 minutes, and cooling to 30-43 ℃. Inoculating a starter into the cooled raw milk, inoculating lactobacillus paracasei into a part of milk base, and fermenting at 37 ℃ for 36 hours, wherein the final acidity is 80-150 DEG T; inoculating streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium lactis to the residual milk base, fermenting at 43 ℃ until the titrated acidity reaches 70-90 DEG T, stopping fermentation, and mixing and homogenizing the two parts of milk base according to the ratio of 1: 5 to obtain the yogurt base material.

3. Preparation of the active probiotic drinking type hawthorn shake yogurt: under the low-temperature aseptic condition, adding the hawthorn fruit shake into the yoghourt base material, stirring for 20 minutes, homogenizing at 30/180bar, and carrying out aseptic filling to obtain the hawthorn fruit shake yoghourt.

The hawthorn fruit shake yoghourt product of the embodiment is detected, wherein the milk fat content is about 3.6%, the milk protein content is about 3.7%, and the total viable count of the lactic acid bacteria is 7, 3 multiplied by 10⁸cfu/ml。

Comparative example 1

Raw material formula

Yogurt base (in 1 ton): 200g of streptococcus thermophilus, 100g of lactobacillus bulgaricus, 200g of bifidobacterium, 100g of lactobacillus paracasei and the balance of milk to 1000 kg.

2. Base-shake (1 ton): 240kg of apple concentrated juice, 1kg of lemon juice, 1kg of pectin, 2kg of starch, 3kg of agar and the balance of water to 1000 kg.

3. Active fruit juice proportioning: 400kg of yoghourt base material and 600kg of fruit shake base material.

Second, preparation method

2. Preparing the fruit shake: mixing lemon juice, concentrated apple juice, high ester pectin, starch, agar and water, stirring for 20 min, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C.

3. Preparation of active probiotic drinking type fruit shake yoghurt: under the low-temperature aseptic condition, the fruit shake is added into the yoghourt base material, stirred for 20 minutes, homogenized at 30/180bar, and aseptically filled to obtain the fruit shake yoghourt.

The detection of the milkshake yogurt product of the embodiment shows that the milk fat content is about 1.1%, the milk protein content is about 1.0%, and the total viable count of the lactic acid bacteria is 1.2 × 10⁹cfu/ml。

Comparative example 2

Raw material formula

Base-shake (1 ton): 240kg of apple concentrated juice, 1kg of lemon juice and the balance of water to 1000 kg.

Second, preparation method

2. Preparing the fruit shake: mixing lemon juice, concentrated apple juice, and water, stirring for 20 min, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C.

3. Preparation of active probiotic drinking type fruit shake yoghurt: and (3) under the low-temperature aseptic condition, adding the fruit shake into the yogurt base material, stirring for 20 minutes, carrying out no homogenization treatment, and carrying out aseptic filling to obtain the fruit shake yogurt.

The detection of the milkshake yogurt product of the embodiment shows that the milk fat content is about 1.1%, the milk protein content is about 1.0%, and the total viable count of the lactic acid bacteria is 1.1 × 10⁹cfu/ml。

Comparative example 3

Raw material formula

Yogurt base (in 1 ton): 25kg of cream, 10kg of sweetened condensed milk, 15kg of concentrated milk protein, 200g of streptococcus thermophilus, 100g of lactobacillus bulgaricus, 200g of bifidobacterium, 100g of lactobacillus paracasei and the balance of milk to 1000 kg.

Base-shake (1 ton): 100kg of pear juice; 150kg of apple concentrated juice, 0.8kg of lemon juice and the balance of water to 1000 kg.

Probiotic tomato yogurt: 800kg of yoghourt base material and 200kg of fruit shake base material.

Second, preparation method

1. Preparing a yoghourt base material: homogenizing the raw milk at 50-60 ℃ and 15-20 MP, sterilizing at 90-95 ℃ for 5-15 minutes, and cooling to 43 ℃. Inoculating fermentation agents including streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis and lactobacillus paracasei into the cooled raw milk, and stopping fermentation at 43 ℃ until the titration acidity reaches 70-90 DEG T.

2. Preparing the fruit shake: mixing lemon juice, concentrated apple juice, pear juice and water, stirring for 20 min, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C.

3. Preparation of probiotic tomato shake yogurt: under the low-temperature aseptic condition, the fruit shake is added into the yoghourt base material, stirred for 20 minutes, homogenized at 30/180bar, and aseptically filled to obtain the fruit shake yoghourt.

The detection of the milkshake yogurt product of the embodiment shows that the milk fat content is about 3.8%, the milk protein content is about 3.7%, and the total viable count of the lactic acid bacteria is 7.8 × 10⁷cfu/ml。

Comparative example 4

Raw material formula

Base-shake (1 ton): 710kg of grapefruit juice; 50kg of apple concentrated juice, 1kg of lemon juice and the balance of water to 1000 kg.

Second, preparation method

2. Preparing the fruit shake: mixing grapefruit juice, lemon juice, concentrated apple juice, and water for 20 min, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C.

3. Preparation of probiotic mango shake yogurt: under the aseptic condition, the mango shake is added into the yoghourt base material, stirred for 20 minutes, homogenized at 30/180bar, and aseptically filled to obtain the mango shake yoghourt.

The detection of the milkshake yogurt product of the embodiment shows that the milk fat content is about 1.1%, the milk protein content is about 1.0%, and the total viable count of the lactic acid bacteria is 1.0 × 10⁹cfu/ml。

Comparative example 5

Raw material formula

Base-shake (1 ton): 710kg of orange juice; 140kg of apple concentrated juice, 1kg of lemon juice and the balance of water to 1000 kg.

Second, preparation method

2. Preparing the fruit shake: mixing orange juice, lemon juice, concentrated apple juice, and water, stirring for 20 min, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C.

3. Preparing probiotic orange juice and fruit shake yoghourt: adding the orange juice and the fruit shake into the yoghourt base material under the aseptic condition, stirring for 20 minutes, homogenizing at 30/180bar, and carrying out aseptic filling to obtain the mango shake yoghourt.

The tests of the orange juice and fruit shake yoghurt product of the embodiment show that the milk fat content is about 1.1%, the milk protein content is about 1.0%, and the total viable count of the lactic acid bacteria is 1.4 × 10⁷cfu/ml。

Comparative example 6

Raw material formula

1. Yogurt base (in 1 ton): 25kg of cream, 10kg of sweetened condensed milk, 15kg of concentrated milk protein, 200g of streptococcus thermophilus, 100g of lactobacillus bulgaricus, 200g of bifidobacterium, 100g of lactobacillus paracasei and the balance of milk to 1000 kg.

Base-shake (1 ton): 500kg of grape juice; 140kg of apple concentrated juice, 0.8kg of lemon juice and the balance of water to 1000 kg.

3. Probiotic grape-shake yogurt: 800kg of yoghourt base material and 200kg of fruit shake base material.

Second, preparation method

2. Preparing the fruit shake: juicing and pulping grape juice or fresh grape, adding lemon juice, concentrated apple juice and the rest water, mixing and stirring for 20 min, homogenizing at 30/180bar, sterilizing at 108 deg.C for 30s, and rapidly cooling to below 10 deg.C.

3. Preparing probiotic grape-fruit-shake yogurt: under the low-temperature aseptic condition, adding the grape fruit shake into the yogurt base material, stirring for 20 minutes, homogenizing at 30/180bar, and aseptically filling to obtain the fruit shake yogurt.

The detection of the grape-shake yoghurt product of the embodiment shows that the milk fat content is about 3.8%, the milk protein content is about 3.7%, and the total viable count of the lactic acid bacteria is 1.8 × 10⁹cfu/ml。

The probiotic and fruit shake yoghurt samples of examples 1-6 and comparative examples 1-6 are placed at 2-6 ℃, the number of viable bacteria in the samples in different placing time is observed, and the comparison results are as follows:

as can be seen from Table 1, the viable counts of the milkshake yoghurts of examples 1-6 were significantly higher in shelf life than those of comparative examples 1-6.

Investigation experiment of taste and flavor of active fruit juice obtained by the invention

Taste tests of mouthfeel and flavor were conducted with the samples of examples 1 to 6 and comparative examples 1 to 6 as subjects. Tasting mode: tasting in a mode of unmarked scoring; respectively and independently scoring the color, the sweet-sour ratio, the juice feeling and the flavor of the sample, wherein the full score of each item is 10 points, counting the total score, and calculating the average score; the higher the average score, the better the representation; the results of the statistical analysis were performed and are shown in table 2:

TABLE 2 taste and flavor investigation results of active juice

Days of storage	Color and luster	Sweet and sour ratio	Feeling of fruit juice	Flavor (I) and flavor (II)	Total score	Comprehensive evaluation
							Example 1	9	9	9	9	36	9.0
Example 2	8	8	9	9	34	8.5
							Example 3	9	8	8	8	33	8.3
Example 4	8	7	8	8	31	7.8
							Example 5	9	8	8	8	33	8.3
Example 6	8	7	8	8	31	7.8
							Comparative example 1	9	6	6	6	27	6.8
Comparative example 2	8	7	7	7	29	7.3
							Comparative example 3	8	7	7	6	28	7.0
Comparative example 4	6	6	5	5	22	5.5
							Comparative example 5	8	7	7	8	30	7.5
Comparative example 6	8	7	8	7	30	7.5

As can be seen from Table 2, the products of examples 1-6 of the present invention are significantly better in juicy feel, flavor and overall evaluation than comparative examples 1-6 as a whole. Wherein, the comparative example 1 is added with starch, agar and pectin, so the taste is not fresh and powdery; the product of comparative example 2 was not homogenized and had a rough mouthfeel and bleeding; comparative examples 3, 4, 5 and 6 had a thin but not full mouthfeel.

Product stability test experiment

The products of examples 1-6 and comparative examples 1-6 were used as observation samples, and were allowed to stand at 2-6 deg.C, and the products were observed for water separation and precipitation at different standing times to examine the stability of the products. The results are shown in Table 3.

TABLE 3 product system stability observation record table

From the results in table 3 above, it can be seen that the product system stability of the obtained yoghurt is excellent, the liquid phase is uniform, and the phenomena of unacceptable elutriation, delamination and protein precipitation are avoided, when the yoghurt is stored at a low temperature of 2-6 ℃ for 28 days.

Finally, the description is as follows: although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

1. The fruit shake yoghourt comprises a yoghourt base material and a fruit shake, wherein the fruit shake comprises fruit and vegetable juice/pulp and/or concentrated juice/pulp which are/is prepared from fruits and vegetables with pectin content of more than 1 per thousand, the yoghourt base material is fermented at 30-45 ℃ until the acidity is 60-200 DEG T, and the fruit shake yoghourt does not comprise artificially added stabilizers.

2. A method of preparing a milkshake yogurt, the milkshake yogurt comprising a yogurt base and a milkshake, the method comprising:

3) and mixing the yogurt base material and the fruit shake to obtain the fruit shake yogurt, wherein the method does not comprise manually adding a stabilizer.

3. The yoghurt with the fruit shake as claimed in claim 1, wherein the yoghurt base is prepared by low-temperature slow fermentation at 30-39 ℃ and rapid fermentation at 40-45 ℃, for example, by low-temperature slow fermentation at 30-39 ℃ to acidity of 70-200 ° T and rapid fermentation at 40-45 ℃ to acidity of 60-120 ° T.

4. The yogurt of claim 3, wherein the yogurt base is prepared by slow fermentation at low temperature to an acidity of 80 ° T to 150 ° T and fast fermentation to an acidity of 70 ° T to 90 ° T.

5. The shake yoghurt of any one of claims 1, 3 or 4, wherein the shake comprises a juice/pulp and/or juice/pulp concentrate prepared from one or more of banana, kiwi, sweet cherry, peach, mango, tomato and hawthorn, preferably the shake may further comprise a juice/pulp and/or juice/pulp concentrate having a lower pectin content, for example further comprising a juice/pulp and/or juice/pulp concentrate prepared from a fruit or vegetable having a pectin content of less than 1% o.

6. A life shake yoghurt as claimed in any one of claims 1, 3 to 5, wherein the protein content in the finished product is between 1.0 and 4.0%, such as a high protein content of greater than 2.3 to 4.0%, preferably a low protein content of 1.0 to 2.3%, especially a low protein content of 1.0 to 1.5%.

7. The milkshake yoghurt of any one of claims 1, 3-6, wherein no further artificial additives than sweeteners are present, preferably the milkshake yoghurt does not contain any artificial additives.

8. The method of claim 2, wherein step 1) the yogurt base is prepared by low-temperature slow fermentation at 30 ℃ to 39 ℃ and fast fermentation at 40 ℃ to 45 ℃, for example, the yogurt base is prepared by low-temperature slow fermentation at 30 ℃ to 39 ℃ to an acidity of 70 ° to 200 ° T and fast fermentation at 40 ℃ to 45 ℃ to an acidity of 60 ° to 120 ° T, for example, low-temperature slow fermentation to an acidity of 110 ° T to 120 ° T, for example, fast fermentation to an acidity of 70 ° T to 80 ° T, preferably the yogurt base is mixed with the milkshake and then homogenized to obtain the milkshake yogurt.

9. The method of claim 2 or 8, wherein the shake comprises juice/pulp and/or juice/pulp concentrate prepared from one or more of banana, kiwi, sweet cherry, peach, mango, peach, tomato and hawthorn, preferably the shake may additionally be supplemented with juice/pulp and/or juice/pulp concentrate prepared from fruits and vegetables having a pectin content of less than 1% o.

10. The method of any one of claims 2, 8, 9, wherein the method does not add any artificial additives other than sweeteners, preferably no artificial additives.