CN103355409A - Yoghourt containing fruit and vegetable particles and preparation method - Google Patents
Yoghourt containing fruit and vegetable particles and preparation method Download PDFInfo
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- CN103355409A CN103355409A CN2013103283775A CN201310328377A CN103355409A CN 103355409 A CN103355409 A CN 103355409A CN 2013103283775 A CN2013103283775 A CN 2013103283775A CN 201310328377 A CN201310328377 A CN 201310328377A CN 103355409 A CN103355409 A CN 103355409A
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- milk
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- sour milk
- vegetable granules
- granulated sugar
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- 239000002245 particle Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract description 7
- 235000013618 yogurt Nutrition 0.000 title abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 28
- 210000004080 milk Anatomy 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 27
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 244000000626 Daucus carota Species 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000008187 granular material Substances 0.000 claims description 31
- 235000021262 sour milk Nutrition 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 241000206575 Chondrus crispus Species 0.000 claims description 12
- 102000004407 Lactalbumin Human genes 0.000 claims description 12
- 108090000942 Lactalbumin Proteins 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 10
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 10
- 235000002906 tartaric acid Nutrition 0.000 claims description 10
- 239000011975 tartaric acid Substances 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 102000014171 Milk Proteins Human genes 0.000 abstract description 2
- 108010011756 Milk Proteins Proteins 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000021239 milk protein Nutrition 0.000 abstract 1
- 235000021119 whey protein Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000021001 fermented dairy product Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Dairy Products (AREA)
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
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;
5) fruit-vegetable granules after will sterilizing is sneaked in the sour milk, stir, and can, and get final product.
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:
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 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;
5) fruit-vegetable granules after will sterilizing is sneaked in the sour milk, stir, and can, and get final product.
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:
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 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;
5) fruit-vegetable granules after will sterilizing is sneaked in the sour milk, stir, and can, and get final product.
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:
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 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;
5) fruit-vegetable granules after will sterilizing is sneaked in the sour milk, stir, and can, and get final product.
Claims (5)
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:
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013103283775A CN103355409A (en) | 2013-07-31 | 2013-07-31 | Yoghourt containing fruit and vegetable particles and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103283775A CN103355409A (en) | 2013-07-31 | 2013-07-31 | Yoghourt containing fruit and vegetable particles and preparation method |
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| CN103355409A true CN103355409A (en) | 2013-10-23 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430876A (en) * | 2014-11-14 | 2015-03-25 | 柳州市康小乐牛奶有限公司 | Vegetable and fruit yoghourt |
| CN112088940A (en) * | 2020-09-23 | 2020-12-18 | 盐城市健桥乳业有限公司 | Probiotic fermented yoghourt capable of reducing cholesterol and preparation method thereof |
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2013
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112088940A (en) * | 2020-09-23 | 2020-12-18 | 盐城市健桥乳业有限公司 | Probiotic fermented yoghourt capable of reducing cholesterol and preparation method thereof |
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Application publication date: 20131023 |