CN117297049A - Fermented milk fruit puree for infants and preparation method thereof - Google Patents
Fermented milk fruit puree for infants and preparation method thereof Download PDFInfo
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses fermented milk fruit puree for infants and a preparation method thereof. The fermented milk fruit puree comprises the following raw materials in percentage by mass: 0.2-10% of decolorized deacidified apple juice, 0.001-0.005% of lactobacillus rhamnosus LGG, 0.05-0.3% of citrus fiber, 0.5-3% of edible starch, 2-20% of fruit puree, 2-15% of fruit juice and 100% of raw milk. The preparation method comprises the following steps: sterilizing raw milk, and cooling to obtain sterilized milk; adding decolorized deacidified apple juice and lactobacillus rhamnosus LGG into sterilized milk, fermenting, and homogenizing or smoothly pumping and shearing to obtain fermentation matrix; preheating fruit juice, adding citrus fiber and starch, and stirring fruit paste uniformly to obtain a material B; adding the fermentation substrate into the material B, preserving heat, stirring, homogenizing, sterilizing, cooling, and aseptically pouring. The fermented milk fruit puree prepared by the invention meets the edible standard of infants and can be stored for six months at normal temperature.
Description
Technical Field
The invention relates to the field of infant complementary food, in particular to fermented milk fruit puree for infants and a preparation method thereof.
Background
In the edible supplementary food period, the pre-packaged supplementary food which can be selected at present only has three main categories: the rice flour/paste, the meat paste and the fruit paste are milk products which are very beneficial to the growth and development of infants, and are only suitable for eating infant formula milk powder. Because of limited gastrointestinal development in infants, fresh milk and yogurt, although containing more nutrients, are not suitable for direct consumption by infants. Therefore, the food lacks complementary food products which integrate various nutrients such as milk, probiotics, complementary food and the like and are suitable for infants to eat.
However, infant food has not only to consider nutrition and edibility, but also to have strict limitations on the raw materials used. For example, the starter commonly used in dairy fermentation is not in the list of strains for infant food, and the strains in the list cannot perform conventional dairy fermentation. The lactobacillus rhamnosus is lactose-negative bacteria, namely lactose cannot be used as a carbon source for fermentation, and the carbon source in milk is lactose, so that the lactobacillus rhamnosus cannot ferment milk. Therefore, the method brings technical difficulty to the preparation of infant complementary food with comprehensive nutrition by combining the fermented dairy product and other auxiliary materials, and no such products are available in the market and the published documents at present.
Disclosure of Invention
The invention aims to provide fermented milk fruit puree for infants and a preparation method thereof, wherein the fermented milk is prepared by adopting strain fermentation for infants, and the fermented milk is mixed with auxiliary materials such as fruit puree for infant foods to prepare the complementary fermented milk fruit puree which is moderate in viscosity and smooth in texture and is suitable for infants.
The technical scheme adopted by the invention for solving the technical problems is as follows:
in one aspect, the invention provides fermented milk fruit puree for infants, which comprises the following raw materials in percentage by mass: 0.2 to 10 percent of decolored deacidified apple juice, 0.001 to 0.005 percent of lactobacillus rhamnosus LGG, 0.05 to 0.3 percent of citrus fiber, 0.5 to 3 percent of edible starch, 2 to 20 percent of fruit puree, 2 to 15 percent of fruit juice and 100 percent of raw milk.
Further, the raw milk contains 2.9% -3.5% of protein, 3.15% -3.5% of fat, 3.5% -5.0% of lactose, 0.5% -0.8% of mineral substances, 6.3% -8.3% of non-fat milk solids and the titrating acidity is less than or equal to 18 DEG T.
Further, the addition amount of lactobacillus rhamnosus LGG is not less than 10 8 cfu/mL。
Further, the source of the edible starch is one or more of rice, corn, sorghum, wheat, buckwheat, tapioca, sweet potato, mung bean, broad bean and pea.
Further, the fruit puree comprises at least one of apple puree, peach puree, pear puree, banana puree, strawberry puree, prune puree, orange puree; the fruit juice comprises at least one of apple juice, peach juice, pear juice, banana juice, strawberry juice, prune juice and orange juice.
On the other hand, the invention also provides a preparation method of the infant edible fermented milk fruit puree, which comprises the following steps:
(1) Sterilizing raw milk, and cooling to obtain sterilized milk;
(2) Adding decolorized and deacidified apple juice and lactobacillus rhamnosus LGG into the sterilized milk obtained in the step (1), fermenting until the acidity reaches the fermentation end point, and stopping fermentation to obtain a material A; homogenizing or smoothly pumping and shearing the material A to obtain a fermentation substrate;
(3) Preheating the juice, adding the citrus fiber and the edible starch, stirring until the juice is completely dissolved, and then adding the fruit puree and stirring uniformly to obtain a material B;
(4) Adding the fermentation substrate obtained in the step (2) into the material B in the step (3), and carrying out heat preservation and stirring to obtain a mixture; homogenizing the mixture, sterilizing, cooling, and aseptically pouring.
Further, in the step (1), the sterilization comprises ultra-high temperature instantaneous sterilization, wherein the temperature of the sterilization is 120-150 ℃, preferably 137 ℃; the sterilization time is 2-10s, preferably 4s; the temperature of the cooling is 36-38 ℃.
Further, in the step (2), lactobacillus rhamnosus LG is added in an amount of not less than 10 8 cfu/mL; the fermentation temperature is 36-38 ℃; the fermentation time is 15-20 hours; the acidity of the fermentation end point is 70-85 DEG T; the pH value of the fermentation end point is 4.0-4.5, preferably 4.2-4.4; the homogenizing pressure is 0-10Mpa.
Further, in step (3), the preheating temperature is 40-45 ℃, preferably 45 ℃; too low temperature can not be dissolved in citrus fiber, too high temperature can cause excessive swelling of starch particles, and the particles are broken in later shearing, so that the effects of thickening and water retention in the product can not be achieved; the stirring speed is 700-1000rpm, and the stirring time is 20-30min.
Further, in the step (4), the speed of heat preservation stirring is 700-1000rpm, and the time of heat preservation stirring is 10-30min; the homogenizing pressure of the mixture is 5-10Mpa; the sterilization is tubular sterilization, wherein the tubular sterilization temperature is 70-80 ℃, preferably 75 ℃; the tube sterilization time is 20-30s, preferably 25s; cooled to 18-24 ℃.
On the basis of conforming to the common knowledge in the field, the above preferred conditions can be arbitrarily combined to obtain the preferred examples of the invention.
The reagents and materials used in the present invention are commercially available. Compared with the prior art, the invention has the following beneficial effects:
(1) The invention provides a complementary food fermented milk fruit puree which integrates multiple nutrients such as fermented dairy products, probiotics, complementary food and the like and can be suitable for infants. From raw materials to strains, the edible standards of infants are met;
(2) The fermented milk fruit puree solves the problem that lactobacillus rhamnosus does not ferment cow milk, and the lactobacillus rhamnosus is fermented by adding apple juice. The product can be stored for six months at normal temperature by adopting a secondary batching and secondary sterilization technology and matching with aseptic filling technology, and the limitation that the low-temperature fermented dairy product cannot be separated from a cold chain is overcome;
(3) The fermented milk fruit puree meets the requirements of the national food safety standard on fermented milk products, and has smooth mouthfeel and pleasant flavor;
(4) The preparation process of the fermented milk fruit puree provided by the invention is simple and is suitable for mass production in coexistence.
Detailed Description
One of the technical schemes provided by the invention is as follows: the invention provides fermented milk fruit puree for infants, which comprises the following raw materials in percentage by mass: 0.2 to 10 percent of decolored deacidified apple juice, 0.001 to 0.005 percent of lactobacillus rhamnosus LGG, 0.05 to 0.3 percent of citrus fiber, 0.5 to 3 percent of edible starch, 2 to 20 percent of fruit puree, 2 to 15 percent of fruit juice and 100 percent of raw milk.
Specifically, the raw milk contains 2.9% -3.5% of protein, 3.15% -3.5% of fat, 3.5% -5.0% of lactose, 0.5% -0.8% of mineral substances, 6.3% -8.3% of non-fat milk solids and the titrating acidity is less than or equal to 18 DEG T. The percentages are the percentages of the materials in the total mass of the raw materials. The raw milk meets the requirements of GB-19301 national food safety Standard-raw milk, and the protein content is a conventional value and is generally not lower than 2.3%.
Lactobacillus rhamnosus LGG (Lactobacillus rhamnosus GG) is a strain which can be used for infant food, and the fermentation performance of lactobacillus rhamnosus is lactose negative, namely, the lactobacillus rhamnosus is directly added into milk for culture and does not produce acid for fermentation; the addition amount of lactobacillus rhamnosus LGG is 0.001-0.005%, and the percentages are the percentages of the materials in the total mass of the raw materials. Too low an amount of lactobacillus rhamnosus LGG may result in an insufficient acidity of the fermentation substrate or require a long fermentation time; too high amounts of lactobacillus rhamnosus LGG can lead to a drastic increase in acidity, and both the texture and flavor of the product are greatly negatively affected, and at the same time, strain waste can be caused.
The edible starch is derived from one or more of rice, corn, sorghum, wheat, buckwheat, tapioca, sweet potato, mung bean, broad bean and pea. In particular, the edible starch refers to corn-derived edible starch as a common food material, rather than chemically modified starch.
The fruit puree is at least one of apple puree, peach puree, pear puree, banana puree, strawberry puree, prune puree and orange puree which are eaten by infants conventionally; the fruit juice is at least one of apple juice, peach juice, snow pear juice, banana juice, strawberry juice, prune juice, and orange juice.
The second technical scheme provided by the invention is a preparation method of infant edible fermented milk fruit puree, which comprises the following steps:
(1) Sterilizing raw milk, and cooling to obtain sterilized milk;
(2) Adding decolorized and deacidified apple juice and lactobacillus rhamnosus LGG into the sterilized milk obtained in the step (1), fermenting until the acidity reaches the fermentation end point, and stopping fermentation to obtain a material A; homogenizing or smoothly pumping and shearing the material A to obtain a fermentation substrate; because the LGG fermented yoghurt has obvious granular shape, the yoghurt needs to be sheared and smoothed, and can be realized by a homogenizer or a smoothing pump.
(3) Preheating the juice, adding the citrus fiber and the edible starch, stirring until the juice is completely dissolved, and then adding the fruit puree and stirring uniformly to obtain a material B;
(4) Adding the fermentation substrate obtained in the step (2) into the material B in the step (3), and carrying out heat preservation and stirring to obtain a mixture; homogenizing the mixture, sterilizing, cooling, and aseptically pouring.
Specifically, in the step (1), sterilization comprises ultra-high temperature instantaneous sterilization, wherein the sterilization temperature is 120-150 ℃; the sterilization time is 2-10s; if the temperature is too high, the edible starch is broken, and the effect of stabilizing the system is not achieved; too low temperature, too low rotating speed and too short time can lead to insufficient stirring and mixing of materials and influence the product texture. The temperature of cooling was 36-38 ℃. Too high or too low temperature is unfavorable for the proliferation of lactic acid bacteria, and affects the fermentation and quality of the product.
In the step (2), the addition amount of lactobacillus rhamnosus LGG is not less than 10 8 cfu/mL; the fermentation temperature is 36-38 ℃; the fermentation time is 15-20 hours; the acidity of the fermentation end point is 70-85 DEG T. The acidity of the fermented milk is more than or equal to 70 DEG T specified in the national food safety standard GB 19302 fermented milk, and the taste of the product is seriously affected by the excessive acidity; the pH value of the fermentation end point is 4.0-4.5; the homogenizing pressure is 0-10Mpa.
In the step (3), the preheating temperature is 40-45 ℃, preferably 45 ℃; too low temperature can not be dissolved in citrus fiber, too high temperature can cause excessive swelling of starch particles, and the particles are broken in later shearing, so that the effects of thickening and water retention in the product can not be achieved; the stirring speed is 700-1000rpm, and the stirring time is 20-30min.
In the step (4), the speed of heat preservation and stirring is 700-1000rpm, and the time of heat preservation and stirring is 10-30min; the homogenizing pressure of the mixture is 5-10Mpa, which is set according to the quality of the final product, and too high homogenizing pressure can lead to too low viscosity of the product, and too low homogenizing pressure can lead to too high viscosity of the product; the sterilization adopts tubular sterilization, wherein the tubular sterilization temperature is 70-80 ℃, and the tubular sterilization temperature is preferably 75 ℃; the tube sterilization time is 20-30s, preferably 25s; cooled to 18-24 ℃. Sterilization temperature and time parameters are precisely specified according to the quality of the product and the required shelf life, etc. Excessive temperatures can lead to product texture disintegration and easy water evolution. The temperature is too low and the time is too short, so that the killing of bad microorganisms and pathogenic bacteria cannot be guaranteed.
Step (4) also includes filling, and the filling temperature is too high, so that negative pressure can be formed in the package, and the package is shrunken. Meanwhile, the operation of sticking a suction pipe to a product package and the like can be influenced; the excessively low filling temperature can lead to weakening of material fluidity, negative effect on filling, and aseptic filling with the filling temperature of 18-24 ℃ is selected.
The preparation method of the infant edible fermented milk fruit puree provided by the invention adopts twice sterilization, if the twice sterilization is not carried out, living bacteria are contained, the infant edible fermented milk fruit puree needs to be refrigerated and stored, and especially the LGG bacteria have the characteristics of serious post-acid, and the acidity of the product is increased greatly within a few days, so that the acidity of the product is increased continuously in the quality guarantee period; the taste is poor due to the acid consumption; while the texture deteriorates. The following describes the technical scheme of the present invention in detail by referring to examples. But are not intended to limit the invention to the embodiments so described. The experimental methods, in which specific conditions are not noted in the following examples, were selected according to conventional methods and conditions, or according to the commercial specifications. In the following examples, the sources of the raw materials used were:
raw milk: guangming milk industry Co., ltd.
Lactobacillus rhamnosus LGG: the addition amount of Lactobacillus rhamnosus LGG (L-Lactobacillus rhamnosus) is not less than 10 8 cfu/mL。
Citrus fiber: bo investments (China) Limited.
Starch: yiruian food ingredients limited.
Decolorized deacidified apple juice, fruit puree and fruit juice: delle food and beverage ingredient company.
Example 1: the raw material formulation is shown in table 1:
table 1:
| composition of the components | Dosage/g |
| Raw milk | 53.998 |
| Decolorized deacidified apple juice | 6 |
| Lactobacillus rhamnosus LGG | 0.002 |
| Citrus fiber | 0.2 |
| Starch | 1 |
| Fruit juice | 33.8 |
| Fruit puree | 5 |
The process comprises the following steps:
1) Sterilizing raw cow milk by ultra-high temperature instantaneous sterilization UHT (137 ℃ for 4 s) and cooling to 38 ℃ to obtain sterilized milk;
2) Adding decolorized and deacidified apple juice and lactobacillus rhamnosus LGG into the sterilized milk in the step 1), fermenting to a terminal point, and titrating the acidity to 70 ℃ and the pH value to 4.2 to obtain a material;
3) Homogenizing the material obtained in the step 2) (0 Mpa) to obtain a fermentation substrate;
4) Heating the juice to 45 ℃, adding the citrus fiber and the starch, stirring at a high speed until the citrus fiber and the starch are completely dissolved, and then adding the fruit paste and stirring uniformly to obtain a mixture;
5) Adding the fermentation substrate in the step 3) into the mixture in the step 4), and stirring for 15min under heat preservation to obtain a mixed material;
6) Homogenizing the mixture obtained in the step 5) (10 Mpa), sterilizing at 75deg.C for 25s, cooling to 18deg.C, and aseptically packaging.
The product obtained in this example had a viscosity of 270mpa.s and a smooth texture and was easy to suck or scoop.
Example 2
The raw material formulation is shown in table 2:
TABLE 2
| Composition of the components | Dosage/g |
| Raw milk | 19.5965 |
| Decolorized deacidified apple juice | 0.4 |
| Lactobacillus rhamnosus LGG | 0.0035 |
| Citrus fiber | 0.1 |
| Starch | 2 |
| Fruit juice | 67.9 |
| Fruit puree | 10 |
The process comprises the following steps:
1) Sterilizing raw cow milk by ultra-high temperature instantaneous sterilization UHT (137 ℃ for 4 s) and cooling to 36 ℃ to obtain sterilized milk;
2) Adding decolorized and deacidified apple juice and lactobacillus rhamnosus LGG into the sterilized milk in the step 1), fermenting to a terminal point, and titrating the acidity of 85 DEG T and the pH value of 4.4 to obtain a material;
3) Homogenizing the material obtained in the step 2) to 10Mpa to obtain a fermentation substrate;
4) Heating the juice to 40 ℃, adding citrus fiber and starch, stirring at a high speed until the citrus fiber and the starch are completely dissolved, and then adding fruit puree and stirring uniformly to obtain a mixture;
5) Adding the fermentation substrate in the step 3) into the mixture in the step 4), and stirring for 20min under heat preservation to obtain a mixed material;
6) Homogenizing the mixture obtained in the step 5) (5 Mpa), sterilizing at 75deg.C for 25s, cooling to 24deg.C, and aseptically packaging.
The product obtained in this example had a viscosity of 330mpa.s and a smooth texture and was easy to suck or scoop.
Example 3
The raw material formulation is shown in table 2:
TABLE 3 Table 3
| Composition of the components | Dosage/g |
| Raw milk | 37.9975 |
| Decolorized deacidified apple juice | 2 |
| Lactobacillus rhamnosus LGG | 0.0025 |
| Citrus fiber | 0.15 |
| Starch | 1.5 |
| Fruit juice | 51.35 |
| Fruit puree | 7 |
The process comprises the following steps:
1) Sterilizing raw milk by ultra-high temperature instantaneous sterilization UHT (137 ℃ for 4 s) and cooling to 37 ℃ to obtain sterilized milk;
2) Adding decolorized and deacidified apple juice and lactobacillus rhamnosus LGG into the sterilized milk in the step 1), fermenting to a terminal point, and titrating the acidity to 80 ℃ and the pH value to 4.3 to obtain a material;
3) Shearing the material obtained in the step 2) by a smooth pump to obtain a fermentation substrate;
4) Heating the juice to 45 ℃, adding the citrus fiber and the starch, stirring at a high speed until the citrus fiber and the starch are completely dissolved, and then adding the fruit paste and stirring uniformly to obtain a mixture;
5) Adding the fermentation substrate in the step 3) into the mixture in the step 4), and stirring for 20min under heat preservation to obtain a mixed material;
6) Homogenizing the mixture obtained in the step 5) (7 Mpa), sterilizing at 75deg.C for 25s, cooling to 20deg.C, and aseptically packaging.
The product obtained in this example had a viscosity of 300mpa.s and a smooth texture, and was easy to suck or scoop. Comparative example 1: apple juice without decolorization and deacidification
Under the condition that decolorized and deacidified apple juice is not contained, when other reaction conditions are the same as those of the embodiment 1, the embodiment 2 or the embodiment 3, lactobacillus rhamnosus LGG cannot ferment raw milk, namely after the raw milk is kept for a certain period of time, the pH value of the raw milk cannot be reduced, meanwhile, curd is not produced, and fermented milk cannot be produced. Comparative example 2: common apple juice or other juices
Since fruit juices conventionally used for infant foods, such as apples, peaches, pears, bananas, strawberries, prunes, oranges, etc., are acidic, the addition of the juice in the amounts required in examples 1 to 3 of the present invention denatures milk proteins (flocculent precipitate and particles appear). The decolorized and deacidified apple juice is based on carbon sources which are suitable for infants, do not change the properties of cow milk after being added and are available for lactobacillus rhamnosus LGG, and can be used for successfully fermenting raw cow milk to produce fermented milk.
Effect examples
The fermented milk fruit puree product prepared by the embodiment 1-3 of the invention meets the complementary food nutrition required by the growth and development of infants to the greatest extent, and comprises the components of dairy products, probiotics, fruits and the like. The raw materials of the product are all ingredients suitable for infants, and no thickener, additive and the like are contained. The product has rich taste according to different fruits.
The foregoing is only a part of the preferred embodiments of the present invention, and the present invention is not limited to the contents of the embodiments. It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the technical solution of the present invention, and any changes and modifications are within the scope of the present invention.
Claims (10)
1. The fermented milk fruit puree for infants is characterized by comprising the following raw materials in percentage by mass: 0.2 to 10 percent of decolored deacidified apple juice, 0.001 to 0.005 percent of lactobacillus rhamnosus LGG, 0.05 to 0.3 percent of citrus fiber, 0.5 to 3 percent of edible starch, 2 to 20 percent of fruit puree, 2 to 15 percent of fruit juice and 100 percent of raw milk.
2. The infant-edible fermented milk puree according to claim 1, wherein the raw milk has a protein content of 2.9% -3.5%, a fat content of 3.15% -3.5%, a lactose content of 3.5% -5.0%, a mineral content of 0.5% -0.8%, a non-fat milk solid content of 6.3% -8.3% and a titrating acidity of 18 ° or less.
3. The fermented milk puree for infant use according to claim 1, characterized in that the added amount of lactobacillus rhamnosus LGG is not less than 10 8 cfu/mL。
4. The infant formula of claim 1 wherein the source of the edible starch is one or more of rice, corn, sorghum, wheat, buckwheat, tapioca, sweet potato, mung bean, broad bean, and pea.
5. The fermented milk puree for infant consumption according to claim 1, characterized in that said puree comprises at least one of apple puree, peach puree, pear puree, banana puree, strawberry puree, prune puree, orange puree; the fruit juice comprises at least one of apple juice, peach juice, pear juice, banana juice, strawberry juice, prune juice and orange juice.
6. A method for preparing the fermented milk puree for infants according to any one of claims 1 to 5, comprising the steps of:
(1) Sterilizing raw milk, and cooling to obtain sterilized milk;
(2) Adding decolorized and deacidified apple juice and lactobacillus rhamnosus LGG into the sterilized milk obtained in the step (1), fermenting until the acidity reaches the fermentation end point, and stopping fermentation to obtain a material A; homogenizing or smoothly pumping and shearing the material A to obtain a fermentation substrate;
(3) Preheating the juice, adding the citrus fiber and the edible starch, stirring until the juice is completely dissolved, and then adding the fruit puree and stirring uniformly to obtain a material B;
(4) Adding the fermentation substrate obtained in the step (2) into the material B in the step (3), and carrying out heat preservation and stirring to obtain a mixture; homogenizing the mixture, sterilizing, cooling, and aseptically pouring.
7. The method of claim 6, wherein in step (1), the sterilization comprises ultra-high temperature flash sterilization, the temperature of the sterilization being 120-150 ℃, preferably 137 ℃; the sterilization time is 2-10s, preferably 4s; the temperature of the cooling is 36-38 ℃.
8. The method according to claim 6, wherein in the step (2), the lactobacillus rhamnosus LGG is added in an amount of not less than 10 8 cfu/mL; the fermentation temperature is 36-38 ℃; the fermentation time is 15-20 hours; the acidity of the fermentation end point is 70-85 DEG T; the pH value of the fermentation end point is 4.0-4.5, preferably 4.2-4.4; the homogenizing pressure is 0-10Mpa.
9. The method of claim 6, wherein in step (3), the preheating is at a temperature of 40-45 ℃, preferably 45 ℃; the stirring speed is 700-1000rpm, and the stirring time is 20-30min.
10. The method according to claim 6, wherein in the step (4), the stirring speed is 700-1000rpm, and the stirring time is 10-30min; the homogenizing pressure of the mixture is 5-10Mpa; the sterilization is tubular sterilization, wherein the tubular sterilization temperature is 70-80 ℃, preferably 75 ℃; the tube sterilization time is 20-30s, preferably 25s; cooled to 18-24 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311449010.9A CN117297049A (en) | 2023-11-02 | 2023-11-02 | Fermented milk fruit puree for infants and preparation method thereof |
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| CN202311449010.9A CN117297049A (en) | 2023-11-02 | 2023-11-02 | Fermented milk fruit puree for infants and preparation method thereof |
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