CN111296571A - Ecological lactic acid milk and preparation method thereof - Google Patents
Ecological lactic acid milk and preparation method thereof Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
-
- 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
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of yoghourt production, and aims to provide ecological lactic acid milk and a preparation method thereof, wherein the key points of the technical scheme are as follows: the ecological lactic acid milk comprises the following raw materials in parts by weight: 5-10 parts of yoghourt, 50-60 parts of fresh milk, 2-4 parts of white sugar, 0.1-0.2 part of directly thrown strain, 0.08-0.1 part of fresh-keeping strain, 0.01-0.015 part of ethyl maltol, 1-2 parts of fruit flavor agent and 1-2 parts of stabilizer; cutting fresh fruits into two parts, wherein one part is used as fruit particles, and the other part is used as fresh fruit particles; adding white sugar into the fresh fruit particles, boiling in a pot until the fruit particles become jam water, cooling the jam water, and filtering by using warp cloth to obtain a flavoring agent; grinding and sieving nuts to obtain nut pieces, and individually packaging the nut pieces for later use; heating fresh milk to 60-70 deg.C, cooling to 30-35 deg.C, adding yogurt, stirring, and standing for 4-6 hr to obtain semi-finished product; adding fruit flavor agent and stabilizer into the semi-finished product, and stirring; adding fruit grains and stirring to obtain the finished product. The condition of thick taste of the existing yoghourt is reduced, the yoghourt is easier to digest and is convenient to absorb by intestinal tracts.
Description
Technical Field
The invention relates to the technical field of yogurt production, and particularly relates to ecological lactic acid milk and a preparation method thereof.
Background
The yoghurt is a semi-fluid fermented dairy product with a soft sour taste due to its lactic acid component, which helps the human body to better digest and absorb the nutritional components in the milk.
The prior patent with publication number CN108391726A provides a method for preparing plain yogurt, which comprises sterilizing a container at high temperature of 95-100 deg.C for 5-6 min; then weighing 900-; cooling the heat-treated milk to room temperature, weighing 0.8-1.5 parts by weight of lactic acid bacteria powder and 8-16 parts by weight of fructus momordicae concentrated solution, sequentially adding into a container, and filling the milk cooled to room temperature into the container to obtain a mixed solution; and finally, fermenting the mixed solution in a constant temperature environment to obtain the original yoghourt, wherein the temperature for fermentation is 42-43 ℃, and the time for fermentation is 8-24 h.
Most of the existing yoghurts are thick in texture and slow in digestion, so the existing yoghurts need to be improved.
Disclosure of Invention
The invention aims to provide the ecological lactic acid milk and the preparation method thereof, which can reduce the condition of thick mouthfeel of the existing yogurt, are easier to digest and are convenient for intestinal absorption.
The technical purpose of the invention is realized by the following technical scheme:
the ecological lactic acid milk comprises the following raw materials in parts by weight: 5-10 parts of yoghourt, 50-60 parts of fresh milk, 0.1-0.2 part of directly-thrown strain, 0.08-0.1 part of fresh-keeping strain, 0.01-0.015 part of ethyl maltol, 1-2 parts of fruit flavor agent and 1-2 parts of stabilizer.
By adopting the technical scheme, most of the existing yoghourt is thick in texture and slow in digestion; the fresh milk has a diluting effect on the thick yoghourt, so that the viscosity value of the ecological lactic acid milk is lower, the thick taste condition of the existing yoghourt is reduced, the yoghourt is easier to digest and is convenient for intestinal absorption.
Further, the fruit flavor agent comprises the following raw materials in parts by weight: 10-12 parts of white sugar and 20-25 parts of fresh fruit particles.
By adopting the technical scheme, the fruit flavor agent is directly prepared on site by common white sugar and fresh fruit granules without adding any preservative, so that the ecological lactic acid milk added with the fruit flavor agent is also suitable for infants and pregnant women, and the applicable population of the ecological lactic acid milk is improved.
Further, the fresh fruit particles are one of strawberries, blueberries, apples, bananas, dragon fruits, grapes and kiwi fruits.
By adopting the technical scheme, fresh fruit grains are selected from common fruits which are loved by people, so that the love of the people is ensured, and the applicable population of the ecological lactic acid milk is further improved.
Further, the stabilizer is sodium carboxymethylcellulose pectin or sodium alginate.
By adopting the technical scheme, the pectin can be used for manufacturing jam and jelly; preventing the cake from hardening; improving the quality of the cheese; making fruit juice powder; high-fat pectin is mainly used for acidic jam, jelly soft candy, candy stuffing and lactobacillus beverage; the sodium alginate has good fluidity, so that the added beverage has soft and smooth mouthfeel; the sodium carboxymethyl cellulose plays a role in thickening and stabilizing.
Further, the ecological lactic acid milk comprises the following raw materials in parts by weight: 5-7 parts of fruit particles.
By adopting the technical scheme, the fruit grains can improve the fruit taste of the ecological lactic acid milk, and meanwhile, the fruit grains can enrich the taste and play a chewing role.
Further, the fruit grains are one of strawberry, blueberry, apple, banana, dragon fruit, grape and kiwi fruit.
By adopting the technical scheme, the fruit grains are the same as fruits using the fruit flavoring agent, so that the mouthfeel of the ecological lactic acid milk corresponds to the fruit grains.
Further, the ecological lactic acid milk comprises the following raw materials in parts by weight: 5-7 parts of nut pieces.
By adopting the technical scheme, the nuts are the essential parts of plants, are generally rich in nutrition, contain higher protein, grease, mineral substances and vitamins, and have excellent effects on the growth and development of human bodies, the physique enhancement and the disease prevention.
Furthermore, the nut pieces are composed of crushed peanuts, crushed pecans, crushed walnuts, white sesames and oatmeal.
By adopting the technical scheme, the pecan, walnut and other materials enrich the protein and vitamin of drinkers and enrich the beneficial effect of the ecological lactic acid milk on human bodies.
The second technical purpose of the invention is realized by the following technical scheme:
a method for preparing ecological lactic acid milk comprises the following steps:
s1, chopping the fresh fruits and dividing into two parts, wherein one part is used as fruit particles, and the other part is used as fresh fruit particles; adding white sugar into the fresh fruit particles, boiling in a pot until the fruit particles become jam water, cooling the jam water, and filtering by using warp cloth to obtain a flavoring agent;
s2, grinding and sieving the nuts to obtain nut pieces, and individually packaging the nut pieces for later use;
s3, heating fresh milk to 60-70 ℃, discharging from fire, placing to 30-35 ℃, pouring yoghourt, directly-thrown strains, fresh-keeping strains and ethyl maltol, stirring for 10-15 minutes, and placing for 4-6 hours to obtain a semi-finished product;
s4, adding a fruity flavor agent and a stabilizer into the semi-finished product, and stirring for 10-15 minutes; adding fruit grains, and stirring for 5-10 min to obtain a finished product;
and S5, filling the finished product into a packaging box, and sticking the nut crushing box outside the finished product packaging box.
By adopting the technical scheme, the fruit flavor agent is directly prepared on site by common white sugar and fresh fruit granules without adding any preservative, so that the ecological lactic acid milk added with the fruit flavor agent is also suitable for infants and pregnant women; the nut pieces and the ecological lactic acid milk are packaged separately, and can play a role in preventing and reminding allergic people.
In conclusion, the invention has the following beneficial effects:
1. the fresh milk has a diluting effect on the thick yoghourt, so that the viscosity value of the ecological lactic acid milk is lower, the thick mouthfeel condition of the existing yoghourt is reduced, the ecological lactic acid milk is easier to digest and is convenient to absorb by intestinal tracts;
2. the fruit flavor agent is directly prepared on site by common white sugar and fresh fruit granules without adding any preservative, so that the ecological lactic acid milk added with the fruit flavor agent is also suitable for infants and pregnant women; the nut pieces and the ecological lactic acid milk are packaged separately, and can play a role in preventing and reminding allergic people.
Drawings
FIG. 1 is a flow chart of the ecological lactic acid milk and the preparation method thereof in the example.
Detailed Description
The present invention will be described in further detail with reference to the following examples and the accompanying drawings.
Example (b):
example 1: the method for preparing the ecological lactic acid milk is characterized by comprising the following steps:
s1, chopping the fresh fruits and dividing into two parts, wherein one part is used as fruit particles, and the other part is used as fresh fruit particles; adding 10 parts of white sugar into 20 parts of fresh fruit particles, boiling in a pot until the fruit particles become jam, cooling the jam, and filtering the jam with warp cloth to obtain a flavoring agent;
s2, grinding the nuts through a grinder and sieving to obtain 5 parts of nut fragments, and separately packaging the nut fragments for later use;
s3, heating 50 parts of fresh milk to 60 ℃, discharging from fire to 30 ℃, pouring 5 parts of yoghourt, 0.1 part of directly thrown strain, 0.08 part of fresh-keeping strain and 0.01 part of ethyl maltol, stirring for 10 minutes, and discharging for 4 hours to prepare a semi-finished product;
s4, adding 1 part of fruit flavor agent and 1 part of stabilizing agent into the semi-finished product, and stirring for 10 minutes; adding 5 parts of fruit grains, and stirring for 5 minutes to obtain a finished product;
and S5, filling the finished product into a packaging box, and sticking the nut crushing box outside the finished product packaging box.
Wherein the fresh fruit particles are strawberries;
the fruit grains are strawberries;
the directly thrown strain is L822 directly thrown strain and 883 directly thrown strain, wherein the ratio of L822 directly thrown strain to 883 directly thrown strain is 4: 3;
the stabilizer is pectin.
Example 2: the method for preparing the ecological lactic acid milk is characterized by comprising the following steps:
s1, chopping the fresh fruits and dividing into two parts, wherein one part is used as fruit particles, and the other part is used as fresh fruit particles; adding 11 parts of white sugar into 22.5 parts of fresh fruit particles, boiling in a pot until the fruit jam is formed, cooling the fruit jam, and filtering the fruit jam to obtain a flavoring agent by using warp cloth;
s2, grinding the nuts through a grinder and sieving to obtain 6 parts of nut fragments, and individually packaging the nut fragments for later use;
s3, heating 50-60 parts of fresh milk to 65 ℃, discharging from fire to 32.5 ℃, pouring 7.5 parts of yoghourt, 0.15 part of directly-thrown strain, 0.09 part of fresh-keeping strain and 0.025 part of ethyl maltol, stirring for 12.5 minutes, and discharging for 5 hours to prepare a semi-finished product;
s4, adding 1.5 parts of fruit flavor agent and 1.5 parts of stabilizing agent into the semi-finished product, and stirring for 12.5 minutes; adding 6 parts of fruit grains, and stirring for 7.5 minutes to obtain a finished product;
and S5, filling the finished product into a packaging box, and sticking the nut crushing box outside the finished product packaging box.
Wherein the fresh fruit particles are strawberries;
the fruit grains are strawberries;
the directly thrown strain is L822 directly thrown strain and 883 directly thrown strain, wherein the ratio of L822 directly thrown strain to 883 directly thrown strain is 4: 3;
the stabilizer is pectin.
Example 3: the method for preparing the ecological lactic acid milk is characterized by comprising the following steps:
s1, chopping the fresh fruits and dividing into two parts, wherein one part is used as fruit particles, and the other part is used as fresh fruit particles; adding 12 parts of white sugar into 25 parts of fresh fruit particles, boiling in a pot until the fruit jam becomes water, cooling the fruit jam, and filtering the fruit jam into a flavoring agent by using warp cloth;
s2, grinding the nuts through a grinder and sieving to obtain 7 parts of nut fragments, and separately packaging the nut fragments for later use;
s3, heating 60 parts of fresh milk to 70 ℃, cooling to 35 ℃ with fire, pouring 10 parts of yoghourt, 0.2 part of directly-thrown strain, 0.1 part of fresh-keeping strain and 0.015 part of ethyl maltol, stirring for 15 minutes, and cooling to 6 hours to prepare a semi-finished product;
s4, adding 2 parts of fruit flavor agent and 2 parts of stabilizing agent into the semi-finished product, and stirring for 15 minutes; adding 7 parts of fruit grains, and stirring for 10 minutes to obtain a finished product;
and S5, filling the finished product into a packaging box, and sticking the nut crushing box outside the finished product packaging box.
Wherein the fresh fruit particles are strawberries;
the fruit grains are strawberries;
the directly thrown strain is L822 directly thrown strain and 883 directly thrown strain, wherein the ratio of L822 directly thrown strain to 883 directly thrown strain is 4: 3;
the stabilizer is pectin.
Example 4: this example differs from example 1 in that the stabilizer is sodium alginate.
Comparative example:
comparative example 1: this comparative example differs from example 1 in that no fresh milk was added.
Comparative example 2: this comparative example differs from example 1 in that no fruit pieces were added.
Performance detection
Samples 1 to 4 and comparative samples 1 to 2 of the same specification were prepared according to the methods of examples 1 to 4 and comparative examples 1 to 2, and the consistency of the ecological lactic acid milk was measured according to the following method, and the test results are shown in table 1:
the test method comprises the following steps: selecting a plurality of glasses with the same specification, pouring 100ml of samples 1-4 and comparison samples 1-2 into a clean glass, testing the resistance of the object moving in the liquid by using a rotary viscometer, and finally observing the viscosity value on the rotary viscometer as a detection result.
Table 1 shows the results of the consistency test of samples 1 to 4 and comparative samples 1 to 2
| Test several examples | Viscosity (Pa. s) |
| Practice ofExample 1 | 8 |
| Example 2 | 8.5 |
| Example 3 | 8.7 |
| Example 4 | 8.1 |
| Comparative example 1 | 21 |
| Comparative example 2 | 8.3 |
As can be seen from table 1, the viscosity values of the ecological lactic acid milks of comparative examples 1 to 3 change the stirring time and temperature for different formulation ratios, which has less influence on the viscosity of the final product, reduces the situation of thick mouthfeel of the existing yogurt, is more digestible and is convenient for intestinal absorption.
As can be seen from table 1, the viscosity values of the ecological lactic acid milks of comparative example 1 and example 4 change the material of the stabilizer at the same production temperature and stirring time, and the influence on the viscosity value of the ecological lactic acid milk is small, and example 4 also has the effects of reducing the thick mouthfeel of the existing yogurt, being more digestible and facilitating intestinal absorption.
As can be seen from the observation of Table 1, the finished products of comparative example 1 and comparative example 1, in the case of the modification without adding fresh milk, only adding fruit flavor to modify the taste, had a greater effect on the viscosity values of the finished products of example 1 and comparative example 1, and the finished product of comparative example 1 was thicker.
As can be seen from the observation of the table 1, the finished products of the comparative example 1 and the comparative example 2 have less influence on the viscosity values of the finished products of the example 1 and the comparative example 1 under the condition that fruit grains are not added, and the comparative example 2 also has the effects of reducing the thick mouthfeel of the existing yoghurt, being easier to digest and being convenient for intestinal absorption.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (9)
1. The ecological lactic acid milk is characterized by comprising the following raw materials in parts by weight: 5-10 parts of yoghourt, 50-60 parts of fresh milk, 0.1-0.2 part of directly-thrown strain, 0.08-0.1 part of fresh-keeping strain, 0.01-0.015 part of ethyl maltol, 1-2 parts of fruit flavor agent and 1-2 parts of stabilizer.
2. The ecological lactic acid milk according to claim 1, characterized in that the fruit flavor agent comprises the following raw materials in parts by weight: 10-12 parts of white sugar and 20-25 parts of fresh fruit particles.
3. The ecological lactic acid milk according to claim 2, characterized in that the fresh fruit particles are one of strawberry, blueberry, apple, banana, dragon fruit, grape, kiwi fruit.
4. The ecological lactic acid milk according to claim 1, characterized in that the stabilizer is one of sodium carboxymethylcellulose, pectin or sodium alginate.
5. The ecological lactic acid milk according to claim 1, characterized in that: the ecological lactic acid milk comprises the following raw materials in parts by weight: 5-7 parts of fruit particles.
6. The ecological lactic acid milk according to claim 5, characterized in that: the fruit grains are one of strawberry, blueberry, apple, banana, dragon fruit, grape and kiwi fruit.
7. The ecological lactic acid milk according to claim 1, characterized in that: the ecological lactic acid milk comprises the following raw materials in parts by weight: 5-7 parts of nut pieces.
8. The ecological lactic acid milk according to claim 7, characterized in that: the nut pieces are composed of crushed peanut, crushed pecan, crushed walnut, white sesame and oatmeal.
9. The method for preparing the ecological lactic acid milk is characterized by comprising the following steps:
s1, chopping the fresh fruits and dividing into two parts, wherein one part is used as fruit particles, and the other part is used as fresh fruit particles; adding white sugar into the fresh fruit particles, boiling in a pot until the fruit particles become jam water, cooling the jam water, and filtering by using warp cloth to obtain a flavoring agent;
s2, grinding and sieving the nuts to obtain nut pieces, and individually packaging the nut pieces for later use;
s3, heating fresh milk to 60-70 ℃, discharging from fire, placing to 30-35 ℃, pouring yoghourt, directly-thrown strains, fresh-keeping strains and ethyl maltol, stirring for 10-15 minutes, and placing for 4-6 hours to obtain a semi-finished product;
s4, adding a fruity flavor agent and a stabilizer into the semi-finished product, and stirring for 10-15 minutes; adding fruit grains, and stirring for 5-10 min to obtain a finished product;
and S5, filling the finished product into a packaging box, and sticking the nut crushing box outside the finished product packaging box.
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