CN114158616A - Fermented milk beverage containing jam particles and preparation method thereof - Google Patents

Fermented milk beverage containing jam particles and preparation method thereof Download PDF

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Publication number
CN114158616A
CN114158616A CN202010955262.9A CN202010955262A CN114158616A CN 114158616 A CN114158616 A CN 114158616A CN 202010955262 A CN202010955262 A CN 202010955262A CN 114158616 A CN114158616 A CN 114158616A
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fermented milk
milk
jam
particles
skim
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周偏
李洪亮
李树森
康正雄
荆培培
祁凌
王玉平
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Inner Mongolia Mengniu Dairy Group Co Ltd
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Inner Mongolia Mengniu Dairy Group Co Ltd
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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
    • 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
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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

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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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention belongs to the field of foods, and particularly relates to a fermented milk beverage containing jam particles and a preparation method thereof. According to the light and thin fermented milk beverage and the preparation method thereof, the jam sterilization treatment is carried out by adjusting the mixture ratio of the fermented milk base material, the type and the mixture ratio of the stabilizer, the size of the jam particles and ohmic sterilization, and the problems of thick mouthfeel, protein precipitation, high viscosity, poor granular mouthfeel, poor integrity and the like commonly existing in the fermented milk beverage containing the jam particles are solved by combining the above technologies. Meanwhile, the fat mass percentage content of the product is less than or equal to 0.5%, the zero fat declaration is met, the nutritional value is high, the taste is fresh and cool, and the product is more suitable for modern consumers who pay more attention to diet health and weight control.

Description

Fermented milk beverage containing jam particles and preparation method thereof
Technical Field
The invention relates to the field of foods, and particularly relates to a fermented milk beverage containing jam particles and a preparation method thereof.
Background
In recent years, the market for acidic milk beverages has developed rapidly. The acidic milk beverage is divided into a formulated milk beverage and a fermented milk beverage according to different processing technologies. However, with the improvement of the living standard of China, the food safety consciousness and the health consciousness of people are continuously strengthened, and the fermented milk beverage is deeply loved by people as a product with delicious taste and high nutritional value. The fermented milk beverage is prepared by adding one or more of water, white granulated sugar and/or sweetener, sour agent, fruit juice, etc. into milk prepared by fermenting milk or dairy products with beneficial bacteria such as lactobacillus, etc. The lactobacillus produces special fermentation flavor in the fermentation process of the fermented milk beverage, and the nutrient components in the milk are decomposed to produce various vitamins, so that the calcium in the milk is easier to absorb, and the metabolic substances of the lactobacillus are also beneficial to the health of human bodies. Therefore, the method has wider market and development prospect.
Along with the improvement of the consumption level of people, fermented milk beverage products which are added with more fruit juice, fruit pulp and fruit particles to improve the nutritional value exist in the market, fruits such as mango, peach, pineapple and strawberry are rich in various trace nutrient elements, if the fruits can be combined with the fermented milk beverage in the form of jam particles, the comprehensive nutritional utilization value of the products can be improved, and the dual requirements of people on health and taste can be better met.
At present, fermented milk beverages containing jam particles are rare in the market because the fermented milk beverage products added with the jam particles are poor in stability, protein is easy to precipitate and separate out water, and the fermented milk beverage added with the jam particles is thick in taste, high in viscosity and not easy to accept by consumers. Meanwhile, when jam particles are added at present, the particles need to be sterilized and then aseptically filled, however, almost all jam particle sterilization technologies are traditional tube type and scraper type sterilization technologies at the present stage, but the sterilization mode has obvious technical defects. Firstly, sterilization objects are jam particles with different specifications and types, and more complex factors need to be considered in the preparation process parameters, particularly, the difference of different kinds of jam particles has great influence on sterilization conditions; the other is that the traditional tubular and scraper sterilization is to sterilize the jam particles through heat transfer, which not only destroys the nutrient components of the jam particles, but also causes great damage to the taste and integrity of the particles.
Disclosure of Invention
Therefore, in order to overcome the problems of thick mouthfeel, protein precipitation, water separation, poor granular mouthfeel and the like of the fermented milk beverage containing fruit granules in the prior art, the invention provides a fermented milk beverage and a preparation method thereof.
The invention provides a fermented milk beverage, which comprises, based on 100 parts by weight of the fermented milk beverage, 1.0-1.5 parts by weight of protein, less than 0.5 part by weight of fat, and 5-10 cp of viscosity; the fermented milk beverage is prepared from the following raw materials in percentage by mass: 10-25% of fermented milk, 0.3-0.8% of a stabilizer and 5-10% of jam particles; 0-8% of sweet substance, 0-0.5% of acidity regulator, 0-0.15% of food essence and the balance of water.
Optionally, the mass percentage of the fermented milk is 14-18% or 16-18% fermented milk; optionally, the mass percentage of the stabilizer is 0.3-0.5%, or 0.5-0.8%, or 0.57%;
optionally, the mass percentage of the sweet substance is 0.03-8%, or 0.03-5%, or 5-8%, or 6-8%;
optionally, the percentage content of the acidity regulator is 0.05-0.5%, or 0.085-0.5%, or 0.05-0.085%;
optionally, the jam particles are any one or more of coconut, strawberry, mango, Hami melon, honeydew melon, pineapple, white peach, grape and litchi jam particles; preferably, the strawberry, mango, Hami melon, honeydew melon, pineapple, white peach, grape and litchi are in the specification of 6mm to 12mm, and the coconut is in the specification of 3mm to 5 mm; more preferably, the jam particles are mixed jam particles consisting of jam particles 1 and coconut particles;
the jam particles 1 are any one or more of strawberry, mango, Hami melon, honeydew melon, pineapple, white peach, grape and litchi particles;
the mass ratio of the jam particles 1 to the coconut particles is 6: 4-8: 2; will contribute significantly to the long-term stability and better flavour of the jam particles in fermented milk beverages.
Further, the fermented milk is prepared by fermenting skim raw material milk; the skim raw milk consists of skim raw milk and skim milk powder; preferably, the skim raw milk is standardized skim raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%; more preferably, the mass part ratio of the skim raw milk to the skim milk powder is (120-160) to (20-30); the ratio of the fermentation strain to the raw milk is (8-13) in terms of U/g: (150-180).
Preferably, the fermentation strain is a mixed strain of lactobacillus bulgaricus and lactobacillus thermophilus.
Further, the stabilizer comprises high-acyl pectin, soybean polysaccharide and gellan gum, wherein the mass part ratio of the high-acyl pectin to the soybean polysaccharide to the gellan gum is (15-17.5): 12.5: 1.
a preparation method of fermented milk beverage comprises the following steps:
1) mixing a stabilizer with fermented milk to obtain a mixture 1;
2) homogenizing the mixture 1, and sterilizing to obtain a base material 1;
3) sterilizing the screened jam particles to obtain a base material 2;
4) and mixing the base material 1 and the base material 2 to obtain the fermented milk beverage.
Further, a step of uniformly mixing the acidity regulator with the mixture 1 is also included between the steps 1) and 2);
further, the step 1) also comprises the step of mixing the sweetener with the fermented milk;
further, the method comprises the following steps:
uniformly mixing a stabilizer and a sweetener, and dissolving the mixture in water to form a stabilizer and sweetener solution;
further, the method comprises the following steps:
dissolving an acidity regulator in water to form an acidity regulator solution;
further, the stabilizer consists of high-acyl pectin, soybean polysaccharide and gellan gum, wherein the mass part ratio of the high-acyl pectin to the soybean polysaccharide to the gellan gum is (15-17.5): 12.5: 1.
furthermore, the jam particles are any one or more of coconut, strawberry, mango, Hami melon, honeydew melon, pineapple, white peach, grape and litchi jam particles; preferably, the strawberry, mango, Hami melon, honeydew melon, pineapple, white peach, grape and litchi are in the specification of 6mm to 12mm, and the coconut is in the specification of 3mm to 5 mm; more preferably, the jam particles are mixed jam particles consisting of jam particles 1 and coconut particles;
the jam particles 1 are any one or more of strawberry, mango, Hami melon, honeydew melon, pineapple, white peach, grape and litchi particles;
the mass ratio of the jam particles 1 to the coconut particles is 6: 4-8: 2 or 7:3, and the jam particles can remarkably contribute to long-term stability and better flavor of the jam particles in the fermented milk beverage.
Further, the sterilization treatment is carried out by an ohmic sterilization device, and the sterilization conditions are as follows: voltage application: 2000-: 100-120 ℃, and the sterilization time is 30-60 s;
further, the acidity regulator is any one or more of citric acid, lactic acid, malic acid, sodium tripolyphosphate and sodium citrate.
Further, the sweetener is any one of white granulated sugar, high fructose corn syrup, mogroside, stevioside and erythritol. Wherein the mass percentage of the white granulated sugar in the fermented milk is 2-3%, and the mass percentage of the sweetening agent except the white granulated sugar in the fermented milk is 4-6.5%.
Further, after homogenizing, cooling, hydrating, sterilizing and secondarily homogenizing the standardized skim raw milk, adding a fermentation strain for fermentation to obtain fermented milk;
further, the method also comprises the step of adding essence;
0-0.15 g of food essence is added into every 100g of fermented milk beverage;
the invention also provides a preparation method of the fermented milk beverage, which comprises the following steps
1. Milk standardization: degreasing raw milk to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%; the contents are all mass percent contents;
2. preparation of fermented milk base material: homogenizing standardized skim raw milk, adding into a mixing tank, heating to 50 deg.C, adding skim milk powder at stirring speed of 500r/min, stirring at 45 deg.C for more than 30min, hydrating the skim milk powder, and making into fermentation base material;
3. fermentation: homogenizing, sterilizing and cooling the fermentation base material to 42 ℃, then inoculating fermentation strains, stirring at a stirring speed of 200r/min for 20min, stopping stirring, standing and fermenting for 5-6 h, fermenting to the final acidity of 120-130 DEG T, and then rapidly demulsifying and cooling to below 8 ℃;
4. mixing materials: dissolving stabilizer and sweet substance with water, adding fermented milk, mixing, and adding sour substance and food essence to obtain feed liquid;
5. and (3) sterilizing jam particles: sterilizing the screened jam particles by using ohmic sterilization equipment to obtain a base material 2;
6. filling: and mixing the feed liquid and the sterilized jam particles, and filling to obtain the finished fermented milk beverage.
Further, in step 1, the standardization is a process conventional in the art. Generally, the milk fat and the milk protein are adjusted to reach the nutritional indexes of the product. After standardized degreasing treatment, the protein content of the degreased raw milk is more than or equal to 3.1 percent, and the fat content is less than or equal to 0.8 percent.
Further, in the step 2, homogenizing the skim milk, preheating the skim milk to 60-70 ℃, homogenizing under the homogenizing pressure of 15-18 MPa, heating the skim milk to 45-55 ℃, adding the skim milk powder under the stirring rotation speed of 400-600 r/min, wherein the adding amount ratio of the milk to the skim milk powder is 8: 2-9: 1, the fat mass percentage content of the skim milk powder is less than or equal to 1%, and the protein mass percentage content is more than or equal to 36%.
Further, in the step 3, the fermentation base material is homogenized and sterilized, the homogenization temperature is 65-75 ℃, the total homogenization pressure is 20-25 MPa, and then the fermentation base material is cooled to 42 +/-1 ℃. Subsequently inoculated fermentative species include Lactobacillus bulgaricus and Streptococcus thermophilus.
By adopting the technical scheme, the invention has the following advantages and beneficial effects:
1. the invention provides a fermented milk beverage, which comprises, based on 100 parts by weight of the fermented milk beverage, 1.0-1.5 parts by weight of protein, less than 0.5 part by weight of fat and 5-10 cp of viscosity; the fermented milk beverage is prepared from the following raw materials in percentage by mass: 10-25% of fermented milk, 0.3-0.8% of a stabilizer and 5-10% of jam particles; 0-8% of sweet substance, 0-0.5% of acidity regulator, 0-0.15% of food essence and the balance of water. The fermented milk beverage not only has the fermented flavor of common yogurt, but also has real fruit granular feeling, good flavor release property, fresh taste and zero fat product, and is suitable for most people pursuing healthy life.
2. According to the fermented milk beverage, the ratio of the skim raw milk to the skim milk powder in the fermented milk is adjusted, so that the protein content of the fermented milk base material is far higher than that of the common fermented milk, on one hand, the frankincense flavor of the fermented milk is improved, the fermentation efficiency is improved, and the production cost is saved.
3. The fermented milk beverage breaks through the product structure and the proportioning composition of the existing fermented milk beverage in the prior art, adopts the proportioning of pectin, gellan gum and soybean polysaccharide stabilizer, solves the problems of protein precipitation and water precipitation of the product, and improves the light and thin mouthfeel of the product; through adding strawberries, mangoes, Hami melons, honeydew melons, pineapples, white peaches, grapes, litchis and the like and coconut fruits for proportioning, on one hand, the sinking speed of the jam is relieved, the effect of stabilizing products is achieved, and meanwhile, the taste and nutrition of the products are balanced.
4. According to the preparation method of the fermented milk beverage, the jam particles are subjected to ohmic sterilization treatment, a higher particle heating rate is obtained compared with the traditional UHT, the sterilization time of the fermented milk beverage containing large particles is shortened, the high quality of the particle product is maintained, and the integrity of the jam particles is maintained.
5. According to the light and thin fermented milk beverage and the preparation method thereof, the jam is sterilized by ohmic sterilization through adjusting the mixture ratio of the fermented milk base material, the type and the mixture ratio of the stabilizer, the size of the jam particles, the mixture ratio of strawberries, white peaches, grapes, litchis and the like to coconut fruits, and the problems of thick mouthfeel, protein precipitation, poor granular mouthfeel, low integrity and viscosity breaking and the like commonly existing in the fermented milk beverage containing the jam particles are solved by integrating the above technologies. Meanwhile, the fat content of the product is less than or equal to 0.5 percent, the zero fat declaration is met, the nutritional value is high, the taste is fresh and cool, and the product is more suitable for modern consumers who pay more attention to diet health and weight control.
6. The invention provides a light and thin fermented milk beverage and a preparation method thereof, and provides a fermented milk beverage product with fresh taste and high consumer acceptance, wherein the fat content is less than or equal to 0.5 percent, the zero fat declaration is realized, meanwhile, the problems of fruit particle sedimentation and protein precipitation can be relieved by adding a compound stabilizer and the proportion of jam particles, and the jam particles have real taste and good integrity.
7. The skim raw milk and the skim milk powder are mixed together in proportion to obtain the raw milk, and the protein content in the raw milk can reach 6-10%. The protein content of the common raw milk is 2.8-3.3%, the fermentation rate of lactic acid bacteria can be improved by increasing the protein content, the acid production capacity and the production efficiency are improved, and the addition amount of the fermented milk in a finished product is reduced, so that the fermented milk and the fresh taste are provided for the fermented milk beverage.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a process flow diagram of one embodiment of the present invention.
FIG. 2 shows the example 2 before and after sterilization of the strawberry jam, and the left picture shows the example before sterilization; the right picture is after sterilization;
FIG. 3 shows strawberry jam of comparative example 2 before and after sterilization in the experimental example, and the left image shows strawberry jam before sterilization; the right picture is after sterilization;
FIG. 4 shows the white peach jam of example 1 before and after sterilization, and the left image shows the white peach jam before sterilization; the right picture is after sterilization;
FIG. 5 shows the white peach jam of comparative example 3 before and after sterilization in the experimental example, and the left image shows the white peach jam before sterilization; the right picture is after sterilization.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
The ohmic sterilizing equipment used in the following method was purchased from kataily group under the brand name OMT-SSS/AP.
Example 1 light and thin fermented milk beverage and preparation method thereof
Formula (1 kg) of light and thin fermented milk beverage product:
degreasing raw milk: 140g
Skim milk powder: 20g of
Fermentation strain: 13U
A stabilizer: 3g of high acyl pectin, 2.5g of soybean polysaccharide and 0.2g of gellan gum
Sweet substance (sweetener): 25g of white granulated sugar, 35g of high fructose corn syrup, 0.05g of stevioside and 10g of erythritol
Acidity regulator: 0.2g of citric acid, 0.15g of lactic acid, 0.3g of sodium citrate and 0.2g of sodium tripolyphosphate
Jam particles: 70g of white peach jam and 30g of coconut jam
Essence for food: white peach essence 0.8g
Make up water to 1kg
The performance indexes of the raw materials meet the requirements of the conventional quality standard in the field.
Preparation method of light and thin fermented milk beverage
(1) Milk standardization: in the step, a conventional process in the field is adopted, generally, in order to adjust milk fat and milk protein to reach product nutritional indexes, in the embodiment, the raw milk is subjected to degreasing treatment to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%.
(2) Homogenizing and cooling: the standardized skim raw milk obtained in the step (1) is weighed according to the formula, preheated to 65 ℃, homogenized under the homogenization pressure of 15MPa, and then cooled to 40 ℃.
(3) Hydration: putting the skim raw milk into a mixing tank, heating to 50 ℃, adding the skim milk powder weighed according to the formula under the condition of stirring speed of 500r/min, stirring for more than 30min at 45 ℃, stopping stirring, hydrating for 30min, and preparing the fermentation base material.
(4) Sterilization, secondary homogenization and inoculation fermentation: preheating the fermented base material to 70 deg.C, homogenizing under 20MPa, and sterilizing at 133 + -2 deg.C for 6 s. Then cooling to 42 +/-1 ℃, adding the fermentation strains of lactobacillus bulgaricus and streptococcus thermophilus according to the formula, and stirring for 20min at the stirring speed of 200 r/min. Stopping stirring and fermenting for 5-6 h until the end point acidity is 125 DEG T.
(5) Demulsifying, smoothing and cooling: demulsifying after fermenting to the end point acidity of 125 degrees T. The demulsified fermented milk was smoothed at a smoothing pump speed of 400rpm and then cooled to 8 ℃.
(6) Mixing materials: and (3) weighing the stabilizer and the sweetener according to the formula, uniformly mixing, fully dissolving in water at 75 ℃, cooling, putting into a dosing tank, and fully mixing with the fermented milk cooled in the step (5). And dissolving the sour substances weighed according to the formula in water, adding the dissolved sour substances into a mixing tank under stirring, adding the food essence weighed according to the formula, and then performing constant volume and stirring to obtain the feed liquid.
(7) Homogenizing and sterilizing feed liquid: preheating the feed liquid obtained in the step (6) to 70 ℃, homogenizing under the condition of 20MPa, sterilizing at the temperature of 121 +/-2 ℃ for 5s, cooling to below 20 ℃, and entering a sterile tank for later use.
(8) And (3) sterilizing jam particles: and (3) fully and uniformly mixing the screened peach jam (10mm x 10mm) and the screened coconut (4mm x 4mm) weighed according to the formula according to the mass ratio of 7:3, sterilizing by using ohmic sterilization equipment, and feeding into a fruit grain sterile tank for later use. The ohm sterilization conditions are as follows: voltage: 2500V, sterilization temperature: the sterilization time is 40s at 105 ℃.
(9) Filling: and (4) mixing the feed liquid of the aseptic tank obtained in the step (7) and the jam particles obtained in the step (8) on line, and filling to obtain a finished fermented milk beverage.
The light and thin fermented milk beverage prepared by the production method of the light and thin fermented milk beverage is measured to have the protein content of 1.1 percent by mass and the fat content of less than 0.5 percent by mass.
Example 2: a light and thin fermented milk beverage and a preparation method thereof comprise the following steps:
firstly, the product formula (counted by 1 kg):
degreasing raw milk: 160g
Skim milk powder: 20g of
Fermentation strain: 18U
A stabilizer: 3g of high acyl pectin, 2.5g of soybean polysaccharide and 0.2g of gellan gum
Sweet substance: 20g of white granulated sugar, 40g of high fructose corn syrup, 0.05g of stevioside and 10g of erythritol
Acidity regulator: 0.2g of citric acid, 0.15g of lactic acid, 0.3g of sodium citrate and 0.2g of sodium tripolyphosphate
Jam particles: 60g of strawberry jam and 40g of coconut jam
Essence for food: strawberry essence 1g
Make up water to 1kg
The performance indexes of the raw materials meet the requirements of the conventional quality standard in the field.
Preparation method of light and thin fermented milk beverage
(1) Milk standardization: the step adopts the conventional process in the field, generally, in order to adjust milk fat and milk protein to reach the product nutrition index, in the embodiment, the raw milk is subjected to degreasing treatment to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%;
(2) homogenizing and cooling: preheating the standardized skim raw milk obtained in the step (1) to 65 ℃, and homogenizing under the homogenization pressure of 15 MPa. Then cooled to 40 ℃.
(3) Hydration: putting skim raw milk into a mixing tank, heating to 50 ℃, adding skim milk powder under the condition of stirring speed of 500r/min, stirring at 45 ℃ for more than 30min, stopping stirring, hydrating the skim milk powder for 30min, and preparing a fermentation base material;
(4) sterilization, secondary homogenization and inoculation fermentation: preheating the fermented base material to 70 deg.C, homogenizing under 20MPa, and sterilizing at 133 + -2 deg.C for 6 s. Then cooling to 42 +/-1 ℃, adding the fermentation strains of the lactobacillus bulgaricus and the streptococcus thermophilus according to the formula, and stirring for 20min at the stirring speed of 200 r/min. Stopping stirring and fermenting for 5-6 h until the end point acidity is 125 DEG T.
(5) Demulsifying, smoothing and cooling: demulsifying after fermenting to the end point acidity of 125 degrees T. Smoothing the demulsified fermented milk at the rotation speed of a smoothing pump of 400rpm, and then cooling to 8 ℃;
(6) mixing materials: and (3) uniformly mixing the stabilizer and the sweetener, fully dissolving the mixture in water at the temperature of 75 ℃, cooling the mixture, putting the cooled mixture into a proportioning tank, and fully mixing the cooled mixture with the fermented milk obtained in the step (5). And dissolving the sour substances with water, adding into a dosing tank under stirring, adding food essence, and performing constant volume and stirring to obtain the feed liquid.
(7) Homogenizing and sterilizing feed liquid: preheating the feed liquid in the step (6) to 70 ℃, homogenizing under the condition of 20MPa, sterilizing at the temperature of 121 +/-2 ℃ for 5s, cooling to below 20 ℃, and entering a sterile tank for later use;
(8) and (3) sterilizing jam particles: and (3) fully and uniformly mixing the screened strawberry jam (10mm x 10mm) and the coconut (4mm x 4mm) according to the mass ratio of 6:4, sterilizing by using ohmic sterilization equipment, and feeding into a fruit grain sterile tank for later use. The ohm sterilization conditions are as follows: voltage: 2000V, sterilization temperature: the sterilization time is 30s at 100 ℃.
(9) Filling: and (4) mixing the feed liquid of the aseptic tank obtained in the step (7) and the jam particles obtained in the step (8) on line, and filling to obtain a finished fermented milk beverage.
The light and thin fermented milk beverage prepared by the production method has the protein content of 1.1 percent and the fat content of less than 0.5 percent through measurement.
Example 3: a light and thin fermented milk beverage and a preparation method thereof comprise the following steps:
formula (1 kg) of light and thin fermented milk beverage product:
degreasing raw milk: 135g
Skim milk powder: 25g of
Fermentation strain: 11U
A stabilizer: 3g of high acyl pectin, 2.5g of soybean polysaccharide and 0.2g of gellan gum
Sweet substance: 25g of white granulated sugar, 30g of high fructose corn syrup, 0.05g of stevioside and 10g of erythritol
Acidity regulator: 0.2g of citric acid, 0.15g of lactic acid, 0.3g of sodium citrate and 0.2g of sodium tripolyphosphate
Jam particles: 75g of litchi jam and 25g of coconut jam
Essence for food: litchi essence 0.7g
Make up water to 1kg
The performance indexes of the raw materials meet the requirements of the conventional quality standard in the field.
Preparation method of light and thin fermented milk beverage
(1) Milk standardization: the step adopts the conventional process in the field, generally, in order to adjust milk fat and milk protein to reach the product nutrition index, in the embodiment, the raw milk is subjected to degreasing treatment to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%;
(2) homogenizing and cooling: and (2) preheating the standardized skim raw milk obtained in the step (1) according to the formula to 65 ℃, and homogenizing under the homogenization pressure of 15 MPa. Then cooled to 40 ℃.
(3) Hydration: putting skim raw milk into a mixing tank, heating to 50 ℃, adding skim milk powder under the condition of stirring speed of 500r/min, stirring at 45 ℃ for more than 30min, stopping stirring, hydrating the skim milk powder for 30min, and preparing a fermentation base material;
(4) sterilization, secondary homogenization and inoculation fermentation: preheating the fermented base material to 70 deg.C, homogenizing under 20MPa, and sterilizing at 133 + -2 deg.C for 6 s. Then cooling to 42 +/-1 ℃, adding the fermentation strains of lactobacillus bulgaricus and streptococcus thermophilus according to the formula, and stirring for 20min at the stirring speed of 200 r/min. Stopping stirring and fermenting for 5-6 h until the end point acidity is 125 DEG T;
(5) demulsifying, smoothing and cooling: demulsifying after fermenting to the end point acidity of 125 degrees T. Smoothing the demulsified fermented milk at the rotation speed of a smoothing pump of 400rpm, and then cooling to 8 ℃;
(6) mixing materials: and (3) uniformly mixing the stabilizer and the sweetener, fully dissolving the mixture in water at the temperature of 75 ℃, cooling the mixture, putting the cooled mixture into a proportioning tank, and fully mixing the cooled mixture with the fermented milk obtained in the step (5). And dissolving the sour substances with water, adding into a dosing tank under stirring, adding food essence, and performing constant volume and stirring to obtain the feed liquid.
(7) Homogenizing and sterilizing feed liquid: preheating the feed liquid in the step (6) to 70 ℃, homogenizing under the condition of 20MPa, sterilizing at the temperature of 121 +/-2 ℃ for 5s, cooling to below 20 ℃, and entering a sterile tank for later use;
(8) and (3) sterilizing jam particles: and (3) fully and uniformly mixing the screened litchi jam (10mm x 10mm) and the screened coconut (4mm x 4mm) according to the mass ratio of 75:25, sterilizing by using ohmic sterilization equipment, and feeding into a fruit grain sterile tank for later use. The ohm sterilization conditions are as follows: voltage: 3000V, sterilization temperature: the sterilization time is 40s at 110 ℃.
(9) Filling: and (4) mixing the feed liquid of the aseptic tank obtained in the step (7) and the jam particles obtained in the step (8) on line, and filling to obtain a finished fermented milk beverage.
The light and thin fermented milk beverage prepared by the production method has the protein content of 1.3 percent and the fat content of less than 0.5 percent through measurement.
Example 4: a light and thin fermented milk beverage and a preparation method thereof comprise the following steps:
formula (1 kg) of light and thin fermented milk beverage product:
degreasing raw milk: 120g of
Skim milk powder: 25g of
Fermentation strain: 9U
A stabilizer: 3.5g of high acyl pectin, 2.5g of soybean polysaccharide and 0.2g of gellan gum
Sweet substance: 30g of white granulated sugar, 20g of high fructose corn syrup, 0.05g of stevioside and 10g of erythritol
Acidity regulator: 0.2g of citric acid, 0.15g of lactic acid, 0.3g of sodium citrate and 0.2g of sodium tripolyphosphate
Jam particles: 80g of honey melon jam and 20g of coconut jam
Essence for food: melon essence 0.8g
Make up water to 1kg
The performance indexes of the raw materials meet the requirements of the conventional quality standard in the field.
Preparation method of light and thin fermented milk beverage
(1) Milk standardization: the step adopts the conventional process in the field, generally, in order to adjust milk fat and milk protein to reach the product nutrition index, in the embodiment, the raw milk is subjected to degreasing treatment to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%;
(2) homogenizing and cooling: preheating the standardized skim raw milk obtained in the step (1) to 65 ℃, and homogenizing under the homogenization pressure of 15 MPa. Then cooled to 40 ℃.
(3) Hydration: putting skim raw milk into a mixing tank, heating to 50 ℃, adding skim milk powder under the condition of stirring speed of 500r/min, stirring at 45 ℃ for more than 30min, stopping stirring, hydrating the skim milk powder for 30min, and preparing a fermentation base material;
(4) sterilization, secondary homogenization and inoculation fermentation: preheating the fermented base material to 70 deg.C, homogenizing under 20MPa, and sterilizing at 133 + -2 deg.C for 6 s. Then cooling to 42 +/-1 ℃, adding the fermentation strains of lactobacillus bulgaricus and streptococcus thermophilus according to the formula, and stirring for 20min at the stirring speed of 200 r/min. Stopping stirring and fermenting for 5-6 h until the end point acidity is 125 DEG T;
(5) demulsifying, smoothing and cooling: demulsifying after fermenting to the end point acidity of 125 degrees T. Smoothing the demulsified fermented milk at the rotation speed of a smoothing pump of 400rpm, and then cooling to 8 ℃;
(6) mixing materials: and (3) uniformly mixing the stabilizer and the sweetener, fully dissolving the mixture in water at the temperature of 75 ℃, cooling the mixture, putting the cooled mixture into a proportioning tank, and fully mixing the cooled mixture with the fermented milk obtained in the step (5). And dissolving the sour substances with water, adding into a dosing tank under stirring, adding food essence, and performing constant volume and stirring to obtain the feed liquid.
(7) Homogenizing and sterilizing feed liquid: preheating the feed liquid in the step (6) to 70 ℃, homogenizing under the condition of 20MPa, sterilizing at the temperature of 121 +/-2 ℃ for 5s, cooling to below 20 ℃, and entering a sterile tank for later use;
(8) and (3) sterilizing jam particles: the screened melon jam (10 mm) and the coconut (4 mm) are processed according to the mass ratio of 8:2, mixing the components uniformly, performing sterilization treatment by using ohmic sterilization equipment, and feeding the mixture into a fruit grain sterile tank for later use. The ohm sterilization conditions are as follows: voltage: 3500V, sterilization temperature: the sterilization time is 50s at 120 ℃.
(9) Filling: and (4) mixing the feed liquid of the aseptic tank obtained in the step (7) and the jam particles obtained in the step (8) on line, and filling to obtain a finished fermented milk beverage.
The light and thin fermented milk beverage prepared by the production method has the protein content of 1.2% and the fat content of less than 0.5%.
Example 5: a light and thin fermented milk beverage and a preparation method thereof comprise the following steps:
formula (1 kg) of light and thin fermented milk beverage product:
degreasing raw milk: 120g of
Skim milk powder: 30g of
Fermentation strain: 8U
A stabilizer: 3g of high acyl pectin, 2.5g of soybean polysaccharide and 0.2g of gellan gum
Sweet substance: 25g of white granulated sugar, 30g of high fructose corn syrup, 0.05g of stevioside and 10g of erythritol
Acidity regulator: 0.2g of citric acid, 0.15g of lactic acid, 0.3g of sodium citrate and 0.2g of sodium tripolyphosphate
Jam particles: 30g of grape jam and 20g of coconut jam
Essence for food: grape essence 1g
Make up water to 1kg
The performance indexes of the raw materials meet the requirements of the conventional quality standard in the field.
Preparation method of light and thin fermented milk beverage
(1) Milk standardization: the step adopts the conventional process in the field, generally, in order to adjust milk fat and milk protein to reach the product nutrition index, in the embodiment, the raw milk is subjected to degreasing treatment to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%;
(2) homogenizing and cooling: preheating the standardized skim raw milk obtained in the step (1) to 65 ℃, and homogenizing under the homogenization pressure of 15 MPa. Then cooled to 40 ℃.
(3) Hydration: putting skim raw milk into a mixing tank, heating to 50 ℃, adding skim milk powder under the condition of stirring speed of 500r/min, stirring at 45 ℃ for more than 30min, stopping stirring, hydrating the skim milk powder for 30min, and preparing a fermentation base material;
(4) sterilization, secondary homogenization and inoculation fermentation: preheating the fermented base material to 70 deg.C, homogenizing under 20MPa, and sterilizing at 133 + -2 deg.C for 6 s. Then cooling to 42 +/-1 ℃, adding the fermentation strains of lactobacillus bulgaricus and streptococcus thermophilus according to the formula, and stirring for 20min at the stirring speed of 200 r/min. Stopping stirring and fermenting for 5-6 h until the end point acidity is 125 DEG T.
(5) Demulsifying, smoothing and cooling: demulsifying after fermenting to the end point acidity of 125 degrees T. Smoothing the demulsified fermented milk at the rotation speed of a smoothing pump of 400rpm, and then cooling to 8 ℃;
(6) mixing materials: and (3) uniformly mixing the stabilizer and the sweetener, fully dissolving the mixture in water at the temperature of 75 ℃, cooling the mixture, putting the cooled mixture into a proportioning tank, and fully mixing the cooled mixture with the fermented milk obtained in the step (5). And dissolving the sour substances with water, adding into a dosing tank under stirring, adding food essence, and performing constant volume and stirring to obtain the feed liquid.
(7) Homogenizing and sterilizing feed liquid: preheating the feed liquid in the step (6) to 70 ℃, homogenizing under the condition of 20MPa, sterilizing at the temperature of 121 +/-2 ℃ for 5s, cooling to below 20 ℃, and entering a sterile tank for later use;
(8) and (3) sterilizing jam particles: the screened grape jam (10mm by 10mm) and coconut (4mm by 4mm) were subjected to mass 6:4, mixing the components evenly, sterilizing the mixture by using ohmic sterilization equipment, and putting the mixture into a fruit grain sterile tank for later use. The ohm sterilization conditions are as follows: voltage: 4000V, sterilization temperature: sterilizing at 120 deg.C for 60 s.
(9) Filling: and (4) mixing the feed liquid of the aseptic tank obtained in the step (7) and the jam particles obtained in the step (8) on line, and filling to obtain a finished fermented milk beverage.
The light and thin fermented milk beverage prepared by the production method has the protein content of 1.4% and the fat content of less than 0.5%.
Comparative example 1: the main difference from the embodiment is that the product formula does not contain the skim milk powder, the usage amount of raw milk and strains is large, and the overall process flow is different.
A light and thin fermented milk beverage and a preparation method thereof comprise the following steps:
firstly, the product formula (counted by 1 kg):
degreasing raw milk: 370g
Fermentation strain: 75U
A stabilizer: 3g of high acyl pectin, 2.5g of soybean polysaccharide and 0.2g of gellan gum
Sweet substance: 30g of white granulated sugar, 30g of high fructose corn syrup, 0.05g of stevioside and 10g of erythritol
Acidity regulator: 0.2g of citric acid, 0.15g of lactic acid, 0.2g of sodium citrate and 0.2g of sodium tripolyphosphate
Jam particles: 70g of white peach jam and 30g of coconut jam
Essence for food: white peach essence 0.8g
Make up water to 1kg
The performance indexes of the raw materials meet the requirements of the conventional quality standard in the field.
Preparation method of light and thin fermented milk beverage
(1) Milk standardization: the step adopts the conventional process in the field, generally, in order to adjust milk fat and milk protein to reach the product nutrition index, in the embodiment, the raw milk is subjected to degreasing treatment to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%;
(2) homogenizing, sterilizing, inoculating and fermenting: preheating the defatted raw milk to 70 ℃, homogenizing under the condition of 20MPa, and sterilizing at the temperature of 133 +/-2 ℃ for 6 s. Then cooling to 42 +/-1 ℃, adding the fermentation strains of lactobacillus bulgaricus and streptococcus thermophilus according to the formula, and stirring for 20min at the stirring speed of 200 r/min. Stopping stirring and fermenting for 5-6 h until the end point acidity is 125 DEG T. (ii) a
(3) Demulsifying, smoothing and cooling: demulsifying after fermenting to the end point acidity of 125 degrees T. Smoothing the demulsified fermented milk at the rotation speed of a smoothing pump of 400rpm, and then cooling to 8 ℃;
(4) mixing materials: and (3) uniformly mixing the stabilizer and the sweetener, fully dissolving the mixture in water at 75 ℃, cooling, putting the mixture into a proportioning tank, and fully mixing the mixture with the fermented milk cooled in the step (3). And dissolving the sour substances with water, adding into a dosing tank under stirring, adding food essence, and performing constant volume and stirring to obtain the feed liquid.
(5) Homogenizing and sterilizing feed liquid: preheating the feed liquid in the step (4) to 70 ℃, homogenizing under the condition of 20MPa, sterilizing at the temperature of 121 +/-2 ℃ for 5s, cooling to below 20 ℃, and entering a sterile tank for later use;
(6) and (3) sterilizing jam particles: and (3) fully and uniformly mixing the screened white peach jam (10mm x 10mm) and the screened coconut (4mm x 4mm) according to the mass ratio of 7:3, sterilizing by using ohmic sterilization equipment, and feeding into a fruit grain sterile tank for later use. The ohm sterilization conditions are as follows: voltage: 4000V, sterilization temperature: sterilizing at 120 deg.C for 60 s.
(7) Filling: and (4) mixing the feed liquid of the aseptic tank obtained in the step (5) with the jam particles obtained in the step (6) on line, and filling to obtain a finished fermented milk beverage.
The light and thin fermented milk beverage prepared by the production method has the protein content of 1.1% and the fat content of less than 0.5%.
Comparative example 2: the main difference from the embodiment is that the sterilization treatment is performed by a conventional fruit grain heat sterilization device, not by an ohmic sterilization device.
A light and thin fermented milk beverage and a preparation method thereof comprise the following steps:
firstly, the product formula (counted by 1 kg):
degreasing raw milk: 140g
Skim milk powder: 20g of
Fermentation strain: 13U
A stabilizer: 3g of high acyl pectin, 2.5g of soybean polysaccharide and 0.2g of gellan gum
Sweet substance: 25g of white granulated sugar, 35g of high fructose corn syrup, 0.05g of stevioside and 10g of erythritol
Acidity regulator: 0.2g of citric acid, 0.15g of lactic acid, 0.3g of sodium citrate and 0.2g of sodium tripolyphosphate
Jam particles: 60g of strawberry jam and 40g of coconut jam
Essence for food: strawberry essence 0.8g
Make up water to 1kg
The performance indexes of the raw materials meet the requirements of the conventional quality standard in the field.
Preparation method of light and thin fermented milk beverage
(1) Milk standardization: the step adopts the conventional process in the field, generally, in order to adjust milk fat and milk protein to reach the product nutrition index, in the embodiment, the raw milk is subjected to degreasing treatment to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%;
(2) homogenizing and cooling: the defatted raw milk is preheated to 65 ℃ and homogenized under 15MPa of homogenization pressure. Then cooled to 40 ℃.
(3) Hydration: putting skim raw milk into a mixing tank, heating to 50 ℃, adding skim milk powder under the condition of stirring speed of 500r/min, stirring at 45 ℃ for more than 30min, stopping stirring, hydrating the skim milk powder for 30min, and preparing a fermentation base material;
(4) sterilization, secondary homogenization and inoculation fermentation: preheating the fermented base material to 70 deg.C, homogenizing under 20MPa, and sterilizing at 133 + -2 deg.C for 6 s. Then cooling to 42 +/-1 ℃, adding the fermentation strains of lactobacillus bulgaricus and streptococcus thermophilus according to the formula, and stirring for 20min at the stirring speed of 200 r/min. Stopping stirring and fermenting for 5-6 h until the end point acidity is 125 DEG T.
(5) Demulsifying, smoothing and cooling: demulsifying after fermenting to the end point acidity of 125 degrees T. Smoothing the demulsified fermented milk at the rotation speed of a smoothing pump of 400rpm, and then cooling to 8 ℃;
(6) mixing materials: and (3) uniformly mixing the stabilizer and the sweetener, fully dissolving the mixture in water at the temperature of 75 ℃, cooling the mixture, putting the cooled mixture into a proportioning tank, and fully mixing the cooled mixture with the fermented milk obtained in the step (5). And dissolving the sour substances with water, adding into a dosing tank under stirring, adding food essence, and performing constant volume and stirring to obtain the feed liquid.
(7) Homogenizing and sterilizing feed liquid: preheating the feed liquid in the step (6) to 70 ℃, homogenizing under the condition of 20MPa, sterilizing at the temperature of 121 +/-2 ℃ for 5s, cooling to below 20 ℃, and entering a sterile tank for later use;
(8) and (3) sterilizing jam particles: and (3) fully and uniformly mixing the screened strawberry jam (10mm x 10mm) and the coconut (4mm x 4mm) according to the mass ratio of 6:4, performing sterilization treatment by using conventional fruit granule thermal sterilization equipment, and feeding the mixture into a fruit granule sterile tank for later use. The sterilization conditions are as follows: preheating temperature: 85 ℃, sterilization temperature: sterilizing at 105 + -2 deg.C for 30 s;
(9) filling: and (4) mixing the feed liquid of the aseptic tank obtained in the step (7) and the jam particles obtained in the step (8) on line, and filling to obtain a finished fermented milk beverage.
The light and thin fermented milk beverage prepared by the production method of the light and thin fermented milk beverage has the protein content of 1.1% and the fat content of less than 0.5%.
Comparative example 3: the main difference from the embodiment is that the product formula does not contain the skim milk powder, the stabilizer is different, and meanwhile, the sterilization treatment is carried out by adopting the conventional fruit particle thermal sterilization equipment instead of the ohmic equipment.
A light and thin fermented milk beverage and a preparation method thereof comprise the following steps:
firstly, the product formula (counted by 1 kg):
degreasing raw milk: 370g
Fermentation strain: 75U
A stabilizer: high acyl pectin 3g, soybean polysaccharide 2.5g
Sweet substance: 30g of white granulated sugar, 30g of high fructose corn syrup, 0.05g of stevioside and 10g of erythritol
Acidity regulator: 0.2g of citric acid, 0.15g of lactic acid, 0.2g of sodium citrate and 0.2g of sodium tripolyphosphate
Jam particles: white peach jam 100g
Essence for food: white peach essence 0.8g
Make up water to 1kg
The performance indexes of the raw materials meet the requirements of the conventional quality standard in the field.
Secondly, the specific process flow is as follows:
(1) milk standardization: the step adopts the conventional process in the field, generally, in order to adjust milk fat and milk protein to reach the product nutrition index, in the embodiment, the raw milk is subjected to degreasing treatment to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%;
(2) homogenizing, sterilizing, inoculating and fermenting: preheating the standardized skim raw milk obtained in the step (1) to 70 ℃, homogenizing under the condition of 20MPa, and sterilizing at the temperature of 133 +/-2 ℃ for 6 s. Cooling to 42 +/-1 ℃, adding fermentation strains of lactobacillus bulgaricus and streptococcus thermophilus according to the formula, stirring at the stirring speed of 200r/min for 20min, stopping stirring, and fermenting for 5-6 h until the end-point acidity is 125 DEG T;
(3) demulsifying, smoothing and cooling: demulsifying after fermenting to the end point acidity of 125 degrees T. Smoothing the demulsified fermented milk at the rotation speed of a smoothing pump of 400rpm, and then cooling to 8 ℃;
(4) mixing materials: and (3) uniformly mixing the stabilizer and the sweetener, fully dissolving the mixture in water at 75 ℃, cooling, putting the mixture into a proportioning tank, and fully mixing the mixture with the fermented milk cooled in the step (3). And dissolving the sour substances with water, adding into a dosing tank under stirring, adding food essence, and performing constant volume and stirring to obtain the feed liquid.
(5) Homogenizing and sterilizing feed liquid: preheating the feed liquid in the step (4) to 70 ℃, homogenizing under the condition of 20MPa, sterilizing at the temperature of 121 +/-2 ℃ for 5s, cooling to below 20 ℃, and entering a sterile tank for later use;
(6) and (3) sterilizing jam particles: sterilizing the screened peach jam (10 mm) by conventional fruit granule heat sterilization equipment, and feeding into a fruit granule sterile tank for later use. The sterilization conditions are as follows: preheating temperature: 85 ℃, sterilization temperature: sterilizing at 105 + -2 deg.C for 30 s;
(7) filling: and (4) mixing the feed liquid of the aseptic tank obtained in the step (5) with the jam particles obtained in the step (6) on line, and filling to obtain a finished fermented milk beverage.
The light and thin fermented milk beverage prepared by the production method has the protein content of 1.1 percent and the fat content of less than 0.5 percent through measurement.
Comparative example 4: the main difference from the examples is the stabilizer difference
A light and thin fermented milk beverage and a preparation method thereof comprise the following steps:
firstly, the product formula (counted by 1 kg):
degreasing raw milk: 140g
Skim milk powder: 20g of
Fermentation strain: 13U
A stabilizer: sodium carboxymethylcellulose 4.5g
Sweet substance: 25g of white granulated sugar, 35g of high fructose corn syrup, 0.05g of stevioside and 10g of erythritol
Acidity regulator: 0.2g of citric acid, 0.15g of lactic acid, 0.3g of sodium citrate and 0.2g of sodium tripolyphosphate
Jam particles: 70g of white peach jam and 30g of coconut jam
Essence for food: white peach essence 0.8g
Make up water to 1kg
The performance indexes of the raw materials meet the requirements of the conventional quality standard in the field.
Secondly, the specific process flow is as follows:
(1) milk standardization: the step adopts the conventional process in the field, generally, in order to adjust milk fat and milk protein to reach the product nutrition index, in the embodiment, the raw milk is subjected to degreasing treatment to obtain standardized degreased raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%;
(2) homogenizing and cooling: preheating the standardized skim raw milk obtained in the step (1) to 65 ℃, and homogenizing under the homogenization pressure of 15 MPa. Then cooled to 40 ℃.
(3) Hydration: putting skim raw milk into a mixing tank, heating to 50 ℃, adding skim milk powder under the condition of stirring speed of 500r/min, stirring at 45 ℃ for more than 30min, stopping stirring, hydrating the skim milk powder for 30min, and preparing a fermentation base material;
(4) sterilization, secondary homogenization and inoculation fermentation: preheating the fermented base material to 70 deg.C, homogenizing under 20MPa, and sterilizing at 133 + -2 deg.C for 6 s. Then cooling to 42 +/-1 ℃, adding the fermentation strains of lactobacillus bulgaricus and streptococcus thermophilus according to the formula, and stirring for 20min at the stirring speed of 200 r/min. Stopping stirring and fermenting for 5-6 h until the end point acidity is 125 DEG T;
(5) demulsifying, smoothing and cooling: demulsifying after fermenting to the end point acidity of 125 degrees T. Smoothing the demulsified fermented milk at the rotation speed of a smoothing pump of 400rpm, and then cooling to 8 ℃;
(6) mixing materials: and (3) uniformly mixing the stabilizer and the sweetener, fully dissolving the mixture in water at the temperature of 75 ℃, cooling the mixture, putting the cooled mixture into a proportioning tank, and fully mixing the cooled mixture with the fermented milk obtained in the step (5). And dissolving the sour substances with water, adding into a dosing tank under stirring, adding food essence, and performing constant volume and stirring to obtain the feed liquid.
(7) Homogenizing and sterilizing feed liquid: preheating the feed liquid obtained in the step (6) to 70 ℃, homogenizing under the condition of 20MPa, sterilizing at the temperature of 121 +/-2 ℃ for 5s, cooling to below 20 ℃, and entering a sterile tank for later use;
(8) and (3) sterilizing jam particles: and (3) fully and uniformly mixing the screened peach jam (10mm x 10mm) and the screened coconut (4mm x 4mm) according to the mass ratio of 7:3, sterilizing by using ohmic sterilization equipment, and feeding into a fruit grain sterile tank for later use. The ohm sterilization conditions are as follows: voltage: 2500V, sterilization temperature: the sterilization time is 40s at 105 ℃.
(9) Filling: and (4) mixing the feed liquid of the aseptic tank obtained in the step (7) and the jam particles obtained in the step (8) on line, and filling to obtain a finished fermented milk beverage.
The light and thin fermented milk beverage prepared by the production method of the light and thin fermented milk beverage has the protein content of 1.1% and the fat content of less than 0.5%.
Examples of the experiments
1. Sensory testing
Sensory tests were conducted on the products of examples 1-5 and comparative examples 1-4. Wherein, the sensory test is that 30 professional sensory evaluation personnel form a sensory evaluation group, the three aspects of tissue state, integral flavor and fruit grain taste are comprehensively graded, each full score is 10 points, 1 represents the worst, 10 represents the best, the total score is 30 points, the higher the score is, the better the flavor of the final product is represented, the specific sensory evaluation standard is shown in table 1, and the result is detailed in the following table 2:
TABLE 1
Figure BDA0002678382030000271
Figure BDA0002678382030000281
TABLE 2
Item Tissue state Bulk flavor Taste of fruit granules Total score
Example 1 9 8 9 26
Example 2 8 8 8 24
Example 3 9 7 8 24
Example 4 8 9 9 26
Example 5 8 8 8 24
Comparative example 1 4 5 8 17
Comparative example 2 7 4 4 15
Comparative example 3 3 4 3 10
Comparative example 4 5 7 6 18
2. Viscosity test and particle size test of finished fermented milk beverage
The viscosity test method of the finished fermented milk beverage comprises the following steps: testing with 61# rotor of viscometer BROOKFIELD DV2T at 20 + -0.5 deg.C, rotation speed of 200rpm, and testing interval of 10s, taking 5 parallel samples from each sample, shaking up by hand, filtering with 100 mesh stainless steel screen to remove fruit particles, and taking average value;
testing the particle size of the finished fermented milk beverage: the method is characterized in that a BECKMAN COULTER LS13320 laser diffraction particle size analyzer is adopted for determination, 5 parallel samples are taken from each sample, after manual shaking up, fruit grains are filtered out by a 100-mesh stainless steel screen, then the samples are measured, and an average particle size value is obtained.
The results of the above viscosity and particle size tests are shown in table 3.
TABLE 3 product viscosity and particle size
Item Viscosity (cp) Particle size (um)
Example 1 5 10
Example 2 6 12
Example 3 6 11
Example 4 5 13
Example 5 7 12
Comparative example 1 15 24
Comparative example 2 10 21
Comparative example 3 16 23
Comparative example 4 18 33
As can be seen from the above table, the viscosity of the finished fermented milk beverages prepared in examples 1 to 5 was 5 to 7cp, and the viscosity of the finished fermented milk beverages prepared in comparative examples 1 to 4 was 10 to 16 cp; examples 1 to 5 the particle size of the finished fermented milk beverage was 10 to 12um, and comparative examples 1 to 4 the particle size of the finished fermented milk beverage was 24 to 33 um. The fermented milk beverage of example 1 had the smallest viscosity and smallest particle size.
3. Surface whey yield test
The products of examples 1-5 and comparative examples 1-4 were subjected to a whey precipitation test. From the fermented milk beverage products prepared in examples and comparative examples, respectively, using sterile bottles, the same mass of sample was taken, left in an incubator at 42 ℃ for 4 weeks, and the initial sample weight W1 and the collected weight W2 of surface-deposited whey after 4 weeks of standing were weighed, and 5 replicates of each sample were taken. Then, the amount of whey precipitated on the surface of each sample was calculated in the following manner, and the results of the measurement are shown in table 3.
The surface whey deposition amount (%) [ W2/W1] x 100%.
TABLE 4 whey precipitation amount of sample
Item Amount of whey separated (%)
Example 1 0.08
Example 2 0.09
Example 3 0.08
Example 4 0.10
Example 5 0.09
Comparative example 1 0.29
Comparative example 2 0.24
Comparative example 3 0.35
Comparative example 4 0.22
As can be seen from the above table, the example fermented milk beverage products significantly reduced whey release compared to the comparative example fermented milk beverage products.
4. Testing physical and chemical indexes of fruit grains
The products of examples 1 to 5 and comparative examples 1 to 4 were evaluated for breakage of fruit pieces (hereinafter, all of the breakage of fruit pieces having a specification of 6mm 12 mm), hardness of fruit pieces (FHM-1 using a fruit hardness meter; the front end test of the fruit hardness meter uses a cone shape having a base diameter of 12mm and a height of 10mm), and color index of fruit pieces. The fruit grains in the product are respectively tested before and after sterilization (because the fruit grains are inconvenient to sample from an aseptic tank after sterilization, the fruit grains after sterilization are taken out from the fermented milk beverage through a stainless steel screen), 5 parallel samples are taken from each sample, and the average value is taken for statistics. And calculating the physical and chemical indexes of the fruit grains of each sample according to the following index calculation method, wherein the detection results are shown in table 5.
Example 2 the strawberry jam is shown in fig. 2 before and after sterilization (before sterilization: left; after sterilization: right); comparative example 2 strawberry jam before and after sterilization (before sterilization: left; after sterilization: right) is shown in fig. 3; example 1 white peach jam before and after sterilization (before sterilization: left; after sterilization: right) is shown in fig. 4; comparative example 3 the white peach jam was shown in fig. 5 before and after sterilization (before sterilization: left; after sterilization: right). As can be seen from the figure 2, the strawberry jam in the example 2 has small breakage degree of sterilization effect particles, almost no breakage and little change of color of the fruit particles; as can be seen from FIG. 3, after the strawberry jam of comparative example 2 is sterilized, the damage degree of the fruit grains is large, and the color of the fruit grains is changed from original red to light red and is white. As can be seen from the graph 4, after the white peach jam in the example 1 is sterilized, the damage degree of the fruit particles is small, almost no damage is caused, and the color of the fruit particles is almost unchanged; as can be seen from FIG. 5, after the white peach jam of comparative example 3 was sterilized, the breakage of the fruit particles was large, and the color of the fruit particles changed from pale yellow to deep yellow.
The damage degree of the fruit particles is (the actual addition amount of the fruit particles-the content of the fruit particles in the sterilized product)/the actual addition amount of the fruit particles is 100 percent;
fruit particle hardness change (fruit particle hardness before sterilization-fruit particle hardness in sterilized product)/fruit particle hardness before sterilization 100%;
the color parameters of the fermented milk beverages were determined by the CLELab space method. The definition of each parameter is: brightness L, red-green hue a (a > 0 red hue, a < 0 green hue), blue-yellow hue b (b > 0 yellow hue, b < 0 blue hue). The L, a, b and the calculation formula are as follows:
L*＝116(Y/Y0)1/3-16
a*＝500[(X/X0)1/3-(Y/Y0)1/3]
b*＝200[(Y/Y0)1/3-(Z/Z0)1/3]
X＝14.172T440+28.583T540+52.727T610-0.462
Y＝9.005T440+62.965T540+28.168T610-0.063
Z＝94.708T440+15.889T540-5.233T610+1.777
in the formula: x, Y and Z are the three primary color stimulus values of red, green and yellow in the wavelength range of 200-700 nm calculated according to the formula recommended by the International Commission on optics (CIE); x0、Y0、Z0Is the color tristimulus value of the standard white light recommended by the CIE,
X0＝97.29；Y0＝100；Z0＝116.14；T440nm＝10A440nm；T540nm＝10A540nm；T610nm＝10A610nm；A440nm、A540nm、A610nmabsorbance values at wavelengths 440nm, 540nm, 610nm, respectively.
The color change of the fruit particles is (index value before sterilization (L + a + b) -index after sterilization (L + a + b))/index of the fruit particles before sterilization (L + a + b) × 100%;
TABLE 5 product fruit index Change
Figure BDA0002678382030000321
Figure BDA0002678382030000331
5 fruit particle distribution test
The fermented milk beverage products of examples 1-5 and comparative examples 1-4 were evaluated for fruit particle distribution testing. Standing at 37 deg.C for 4 weeks, sampling the product according to the upper, middle and lower three parts, respectively determining the fruit grain content, taking 5 parallel samples from each sample, and taking the average value for statistics. The results are shown in Table 5. The fruit grain content detection method comprises the following steps:
after the standard sieve of 40 meshes was washed with water, the water around the sieve was wiped off with filter paper, and the weight of the sieve was weighed and counted as A. Accurately weighing the sample to be measured, and recording as B. The samples were poured onto a pre-weighed standard sieve without shaking the product, placed at an angle of 45 degrees and drained for 2 minutes, no milk dripping. The milk surrounding the sieve was wiped off with filter paper, without wiping the sieve, the standard sieve was weighed together with the drained material and recorded as C. Calculated according to the following formula: the net fruit (flesh) content (%) ═ C-a)/B × 100, results are shown in the table below.
TABLE 6 fruit particle distribution of the product
Figure BDA0002678382030000332
Figure BDA0002678382030000341
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.

Claims (10)

1. A fermented milk beverage is characterized in that the fermented milk beverage comprises, based on 100 parts by weight of the fermented milk beverage, 1.0-1.5 parts by weight of protein, less than 0.5 part by weight of fat, and 5-10 cp of viscosity; the fermented milk beverage is prepared from the following raw materials in percentage by mass: 10-25% of fermented milk, 0.3-0.8% of a stabilizer and 5-10% of jam particles; 0-8% of sweet substance, 0-0.5% of acidity regulator, 0-0.15% of food essence and the balance of water.
2. Fermented milk beverage according to claim 1, characterized in that the fermented milk is prepared by fermentation of a skim raw milk; the skim raw milk consists of skim raw milk and skim milk powder; preferably, the skim raw milk is standardized skim raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%; more preferably, the mass part ratio of the skim raw milk to the skim milk powder is (120-160) to (20-30); the ratio of the fermentation strain to the raw milk is (8-13) in terms of U/g: (150-180).
3. A fermented milk beverage according to claim 1 or 2, wherein the stabilizer comprises high-acyl pectin, soybean polysaccharide and gellan gum, and the mass ratio of the high-acyl pectin to the soybean polysaccharide to the gellan gum is (15-17.5): 12.5: 1.
4. a method for producing a fermented milk beverage according to claim 1,
the method comprises the following steps:
1) mixing a stabilizer with fermented milk to obtain a mixture 1;
2) homogenizing the mixture 1, and sterilizing to obtain a base material 1;
3) sterilizing the screened jam particles to obtain a base material 2;
4) and mixing the base material 1 and the base material 2 to obtain the fermented milk beverage.
5. A method for preparing a fermented milk beverage according to claim 4, wherein the stabilizer consists of high acyl pectin, soybean polysaccharide and gellan gum, and the mass ratio of the high acyl pectin to the soybean polysaccharide to the gellan gum is (15-17.5): 12.5: 1; or, step 3), sterilizing the screened jam particles by using ohmic sterilization equipment.
6. A method for producing a fermented milk beverage according to claim 4 or 5, wherein the fermented milk is produced by fermenting a skim raw material milk; the skim raw milk consists of skim raw milk and skim milk powder; preferably, the skim raw milk is standardized skim raw milk with protein more than or equal to 3.1 wt% and fat less than or equal to 0.8 wt%; more preferably, the mass part ratio of the skim raw milk to the skim milk powder is (120-160) to (20-30); the ratio of the fermentation strain to the raw milk is (8-13) in terms of U/g: (150-180).
7. A method for producing a fermented milk beverage according to any one of claims 4 to 6,
the jam particles are any one or more of coconut, strawberry, mango, Hami melon, honeydew melon, pineapple, white peach, grape and litchi jam particles; preferably, the strawberry, mango, Hami melon, honeydew melon, pineapple, white peach, grape and litchi are in the specification of 6mm to 12mm, and the coconut is in the specification of 3mm to 5 mm; more preferably, the jam particles are mixed jam particles consisting of jam particles 1 and coconut particles; the jam particles 1 are any one or more of strawberry, mango, Hami melon, honeydew melon, pineapple, white peach, grape and litchi particles; the mass ratio of the jam particles 1 to the coconut particles is 6: 4-8: 2.
8. A method for producing a fermented milk beverage according to any one of claims 4 to 7, further comprising, between steps 1) and 2), a step of mixing an acidity regulator with the mixture 1; the acidity regulator is one or more of citric acid, lactic acid, malic acid, sodium tripolyphosphate and sodium citrate.
9. A method for producing a fermented milk beverage according to any one of claims 4 to 8, wherein the step 1) further comprises a step of mixing a sweet substance with the fermented milk; the sweet substance is any one of white granulated sugar, high fructose syrup, mogroside, stevioside and erythritol.
10. A method for producing a fermented milk beverage according to any one of claims 5 to 9,
in the step 3), the sterilization treatment is carried out through ohmic sterilization equipment, and the conditions are as follows: the voltage is 2000-4000V, the sterilization temperature is 100-120 ℃, and the sterilization time is 30-60 s.
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CN114916585A (en) * 2022-06-01 2022-08-19 河北养元智汇饮品股份有限公司 Hami melon and walnut milk and preparation method thereof

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