CN103355409A

CN103355409A - Yoghourt containing fruit and vegetable particles and preparation method

Info

Publication number: CN103355409A
Application number: CN2013103283775A
Authority: CN
Inventors: 佘延英
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-31
Filing date: 2013-07-31
Publication date: 2013-10-23

Abstract

The invention discloses a yoghourt containing fruit and vegetable particles and a preparation method. The yoghourt is prepared from the following raw materials, by weight, 5-10% of white granulated sugar, 0.1-5% of whey protein, 1-4% of starch, 0.1-1% of carrageenan, 0.01-0.5% of emulsifiers, 1-3% of strains, 3-5% of apple particles, and 3-5% of carrot particles, the balance being milk. The yoghourt is especially added with fruit and vegetable particles, thus ingredients of vitamins, mineral, cellulose and the like in fruits and vegetables and milk protein can be combined at an effective ratio, and the product has more balanced nutrition. Through addition of fruit and vegetable particles, yogurt varieties are enriched, flavor and taste of yoghourt are improved, and increasingly diversified consumption demands of consumers can be met better.

Description

Contain sour milk of fruit-vegetable granules and preparation method thereof

Technical field

The invention belongs to the dairy products technical field, be specifically related to a kind of sour milk that contains fruit-vegetable granules and preparation method thereof.

Background technology

Sour milk is a kind of viscid fermented dairy product, and because containing lactic component with soft tart flavour, it is dairy products the most popular in the current fermented dairy product.Sour milk is except the whole nutrients that kept fresh milk, and lactic acid bacteria can also produce the necessary multivitamin of human body during the fermentation.Simultaneously, the lactic acid in the sour milk can improve the utilization rates in human body such as calcium, phosphorus effectively.In addition, the lactic acid bacteria in the sour milk can be safeguarded the ecological balance of gut flora, suppresses saprophytic bacteria in the growth of enteron aisle, thereby stops the generation of toxin and carcinogen, makes liver and brain avoid the harm of these toxin, then reaches the purpose of pre-anti-cancer.The production of China's sour milk is in developing stage, and the kind of sour milk and taste also in constantly exploring, exist taste dull deficient, and the attraction is single on market, can not effective stimulus consumer desire to purchase.

Summary of the invention

The technical problem to be solved in the present invention provides a kind of sour milk that contains fruit-vegetable granules and preparation method thereof, by adding fruit-vegetable granules, obtains a kind of brand-new composite yoghourt, and nutrition is more balanced, the richer stereovision of mouthfeel and local flavor.

Technical scheme provided by the invention is a kind of sour milk that contains fruit-vegetable granules, raw material by following percentage by weight is made: white granulated sugar 5～10%, lactalbumin 0.1～5%, starch 1～4%, carragheen 0.1～1%, emulsifying agent 0.01～0.5%, bacterial classification 1～3%, apple granule 3～5%, carrot fruit grain 3～5%, surplus is milk.

Mentioned emulsifier is the tartaric acid monoglyceride.

Above-mentioned bacterial classification is lactobacillus bulgaricus, Bacillus acidi lactici or streptococcus thermophilus.

Above-mentioned milk is fresh milk, fat-enriched milk, whole milk, skim milk or partly defatted milk.

The present invention also provides the above-mentioned preparation method who contains the sour milk of fruit-vegetable granules, may further comprise the steps:

1) with lactalbumin, starch, carragheen, emulsifying agent and part white granulated sugar mixing, obtains premix;

Add remaining white granulated sugar during 2) to part Milk During Heating to 30 ℃, when continuing to be warming up to 50～60 ℃, sneak into premix, stir, sneak at last remaining milk, obtain mixed material;

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation bacterial classification, at 40～43 ℃ of bottom fermentation 4～6h, when mixed material acidity reaches 72～78 ° of T, stop fermentation, obtain sour milk;

4) apple granule is mixed with daucus carrot particles, place 85～95 ℃ of lower sterilization 10～15min;

5) fruit-vegetable granules after will sterilizing is sneaked in the sour milk, stir, and can, and get final product.

Compared with prior art, this product has also added fruit-vegetable granules especially except containing abundant sour milk, the compositions such as vitamin in the fruits and vegetables, mineral matter, cellulose are combined with the effective proportioning of cow's milk protein, make the nutrition of product more reasonable, more balanced, improved nutritive value.Simultaneously, the sour milk kind has been enriched in the interpolation of natural fruit and vegetables particle, has obviously improved local flavor and the mouthfeel of product, makes the consumer in mouthfeel and visually feels the existence of fruit-vegetable granules really.

The specific embodiment

The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.

Embodiment 1

Batching: white granulated sugar 5%, lactalbumin 0.1%, starch 1%, carragheen 0.1%, tartaric acid monoglyceride 0.01%, lactobacillus bulgaricus 1%, apple granule 3%, carrot fruit grain 3%, surplus is milk.

The preparation method:

1) with lactalbumin, starch, carragheen, tartaric acid monoglyceride and part white granulated sugar mixing, obtains premix;

Add remaining white granulated sugar during 2) to part Milk During Heating to 30 ℃, when continuing to be warming up to 50 ℃, sneak into premix, stir, sneak at last remaining milk, obtain mixed material;

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation lactobacillus bulgaricus, at 40 ℃ of bottom fermentation 4h, when mixed material acidity reaches 72 ° of T, stop fermentation, obtain sour milk;

4) apple granule is mixed with daucus carrot particles, place 85 ℃ of lower sterilization 10min;

Embodiment 2

Batching: white granulated sugar 10%, lactalbumin 5%, starch 4%, carragheen 1%, tartaric acid monoglyceride 0.5%, Bacillus acidi lactici 3%, apple granule 5%, carrot fruit grain 5%, surplus is milk.

The preparation method:

Add remaining white granulated sugar during 2) to part Milk During Heating to 30 ℃, when continuing to be warming up to 60 ℃, sneak into premix, stir, sneak at last remaining milk, obtain mixed material;

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculating lactobacillus at 43 ℃ of bottom fermentation 6h, when mixed material acidity reaches 78 ° of T, stop fermentation, obtain sour milk;

4) apple granule is mixed with daucus carrot particles, place 95 ℃ of lower sterilization 15min;

Embodiment 3

Batching: white granulated sugar 8%, lactalbumin 2%, starch 2%, carragheen 0.5%, tartaric acid monoglyceride 0.2%, streptococcus thermophilus 2.5%, apple granule 4%, carrot fruit grain 3.5%, surplus is milk.

The preparation method:

Add remaining white granulated sugar during 2) to part Milk During Heating to 30 ℃, when continuing to be warming up to 55 ℃, sneak into premix, stir, sneak at last remaining milk, obtain mixed material;

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation streptococcus thermophilus, at 42 ℃ of bottom fermentation 5h, when mixed material acidity reaches 76 ° of T, stop fermentation, obtain sour milk;

4) apple granule is mixed with daucus carrot particles, place 90 ℃ of lower sterilization 12min;

Embodiment 4

Batching: white granulated sugar 5%, lactalbumin 5%, starch 1%, carragheen 1%, tartaric acid monoglyceride 0.01%, lactobacillus bulgaricus 3%, apple granule 3%, carrot fruit grain 5%, surplus is milk.

The preparation method:

3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation lactobacillus bulgaricus, at 43 ℃ of bottom fermentation 4h, when mixed material acidity reaches 73 ° of T, stop fermentation, obtain sour milk;

4) apple granule is mixed with daucus carrot particles, place 95 ℃ of lower sterilization 10min;

Claims

1. sour milk that contains fruit-vegetable granules, it is characterized in that: the raw material by following percentage by weight is made: white granulated sugar 5～10%, lactalbumin 0.1～5%, starch 1～4%, carragheen 0.1～1%, emulsifying agent 0.01～0.5%, bacterial classification 1～3%, apple granule 3～5%, carrot fruit grain 3～5%, surplus is milk.

2. the sour milk that contains fruit-vegetable granules according to claim 1, it is characterized in that: described emulsifying agent is the tartaric acid monoglyceride.

3. the sour milk that contains fruit-vegetable granules according to claim 1, it is characterized in that: described bacterial classification is lactobacillus bulgaricus, Bacillus acidi lactici or streptococcus thermophilus.

4. the sour milk that contains fruit-vegetable granules according to claim 1, it is characterized in that: described milk is fresh milk, fat-enriched milk, whole milk, skim milk or partly defatted milk.

5. each described preparation method who contains the sour milk of fruit-vegetable granules in the claim 1～4 is characterized in that: may further comprise the steps: