CN111066887A - Essence-free fermented milk beverage and preparation method thereof - Google Patents
Essence-free fermented milk beverage and preparation method thereof Download PDFInfo
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- CN111066887A CN111066887A CN201911394637.2A CN201911394637A CN111066887A CN 111066887 A CN111066887 A CN 111066887A CN 201911394637 A CN201911394637 A CN 201911394637A CN 111066887 A CN111066887 A CN 111066887A
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 43
- 235000013361 beverage Nutrition 0.000 title abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 67
- 238000001816 cooling Methods 0.000 claims abstract description 43
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 34
- 238000004821 distillation Methods 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 238000009833 condensation Methods 0.000 claims abstract description 25
- 230000005494 condensation Effects 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 4
- 238000009924 canning Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000000265 homogenisation Methods 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 5
- 235000021014 blueberries Nutrition 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 4
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 240000007228 Mangifera indica Species 0.000 claims description 4
- 235000014826 Mangifera indica Nutrition 0.000 claims description 4
- 235000009184 Spondias indica Nutrition 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 241000533293 Sesbania emerus Species 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 2
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
- 244000057717 Streptococcus lactis Species 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 8
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 235000013618 yogurt Nutrition 0.000 abstract description 10
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000011109 contamination Methods 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000007858 starting material Substances 0.000 description 6
- 239000013589 supplement Substances 0.000 description 6
- 239000003651 drinking water Substances 0.000 description 5
- 235000020188 drinking water Nutrition 0.000 description 5
- 239000000686 essence Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 239000002562 thickening agent Substances 0.000 description 4
- 239000000049 pigment Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- NEAPKZHDYMQZCB-UHFFFAOYSA-N N-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]ethyl]-2-oxo-3H-1,3-benzoxazole-6-carboxamide Chemical compound C1CN(CCN1CCNC(=O)C2=CC3=C(C=C2)NC(=O)O3)C4=CN=C(N=C4)NC5CC6=CC=CC=C6C5 NEAPKZHDYMQZCB-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
Classifications
-
- 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 OR TREATMENT 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
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/143—Fermentum
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/157—Lactis
-
- 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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides an essence-free fermented milk beverage and a preparation method thereof. Specifically, the fruit material is treated by a distillation and condensation process, condensed liquid is collected, and the base material A is obtained after sterilization and cooling; homogenizing, sterilizing and cooling the raw milk, adding a leavening agent for fermentation, and cooling to obtain a base material B; mixing the feed liquid A and B at a certain proportion with water, adjusting acid, homogenizing, cooling, and canning to obtain the final product. Compared with the common fermented milk beverage without the additive, the fermented milk beverage without the essence prepared by the preparation method provided by the invention has no obvious difference in color and texture, but has obviously improved taste and smell. Compared with the yogurt without fruit particles, the yogurt has better color and tissue state, and greatly reduces the risk of microbial contamination.
Description
Technical Field
The invention relates to the technical field of dairy processing, in particular to an essence-free fermented milk beverage and a preparation method thereof.
Background
The fermented milk beverage is prepared by taking cow milk as a main raw material, adding white granulated sugar and a thickening agent as auxiliary materials, and carrying out processes of homogenizing, sterilizing, cooling, fermenting, adjusting acid, filling and the like. Fermented milk beverages without the use of flavor are too sour to be consumed. At present, commercial fermented milk beverages are prepared by using a large amount of food additives such as thickening agents, essences and the like, the products are endowed with intense milk flavor by adding the essences, and part of fermented milk is endowed with different colors by adding pigments. However, due to the frequent illegal additive use events in recent years, consumers are very sensitive to additives such as thickeners, essences, pigments, preservatives, and the like, and the need for fermented milk beverage products with minimum ingredients and cleanest labels is urgent.
Disclosure of Invention
The invention aims to solve the technical problem of providing an essence-free fermented milk beverage and a preparation method thereof. The fermented milk beverage has pleasant jam flavor, is free of essence, pigment and thickener, and comprises: fermented milk base material, natural flavor substance extracting solution, acidity regulator and drinking water.
The fermented milk base is preferably 35-50%.
The natural flavor substance extracting solution is preferably 10-20%.
The acidity regulator is preferably 0.1 to 0.2%.
The percentages are mass ratios of the components relative to the raw material composition of the non-essence fermented milk beverage, and the components are supplemented to 100% by drinking water.
The fermented milk base material only comprises raw milk and a leavening agent.
The leaven is conventional in the field, is Lactobacillus bulgaricus and Streptococcus thermophilus, preferably, one or more of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei and lactococcus lactis can be added at the same time, and the addition amount is preferably 1 × 106cfu/g-5×107cfu/g。
The acidity regulator is an acidity regulator meeting the national GB2760 standard requirements, preferably one or more of citric acid, lactic acid, malic acid, glacial acetic acid and sodium bicarbonate, and more preferably citric acid.
The drinking water is the drinking water meeting the national GB5749 standard requirement.
In order to achieve the purpose, the invention adopts the following steps:
(1) processing the fruit material by using a distillation and condensation process, collecting condensate, sterilizing and cooling to obtain a base material A;
(2) homogenizing, sterilizing and cooling the raw milk, adding a leavening agent for fermentation, and cooling to obtain a base material B;
(3) mixing the feed liquid A and B at a certain proportion with water, adjusting acid, homogenizing, cooling, and canning to obtain the final product.
The fruit material is all from the conventional raw materials in the field, and can be one or more of coffee bean, strawberry jam, mango jam, matcha jam, blueberry jam and red date jam, and is preferably in the form of powder, jam or pulp. When the fruit material is in a paste or pulp state, the fruit material can be directly heated, when the fruit material is in a powder state, the fruit material is heated after being dissolved in drinking water, the water adding ratio is 2:1, and the ratio is a weight ratio.
In the step (1), the distillation and condensation process is to heat fruit materials and collect condensate of the fruit materials. When the fruit material is paste or pulpy, the fruit material can be directly distilled and condensed; when the fruit material is powdery, adding water into the powdery fruit material for mixing, and distilling and condensing the mixture; the adding ratio of the water to the fruit materials is 2:1, and the ratio is a weight ratio. The distillation is selected from atmospheric distillation, vacuum distillation, and pressure distillation. The distillation condensation process is carried out by including a heated distillation unit (bottom) and a cryocondensation unit (top). Heating means include, but are not limited to, water bath heating, oil bath heating, electrical heating, jacket heating, steam heating. When the heating mode is selected from water bath heating, the distillation is preferably reduced pressure distillation or atmospheric distillation, the distillation temperature is preferably 60-90 ℃, the condensation mode is preferably 10-20 ℃ circulating water temperature control, and the condensation temperature is 15-25 ℃. When the heating mode is selected from steam heating, the distillation is preferably pressure distillation or normal pressure distillation, the distillation temperature is preferably 100-130 ℃, the condensation mode is preferably circulating water temperature control of 10-20 ℃, and the condensation temperature is 15-25 ℃.
In the step (1), the sterilization treatment is heat sterilization, and the sterilization condition is preferably 80-90 ℃ and 5-10 min; the cooling temperature is preferably 15 to 25 ℃.
In the step (2), the homogenization is preferably two-stage homogenization, the conditions are preferably 18-20Mpa, and the homogenization is completed at 60-65 ℃ for 5-10 min; the homogenizing pressure is total pressure of two-time homogenizing, the first-stage homogenizing pressure is 15-18Mpa, and the second-stage average pressure is 2-3 Mpa. The temperature of the cooling is preferably 20 to 40 ℃.
In the step (2), the sterilization treatment is heat sterilization, the sterilization condition is preferably 80-90 ℃, the sterilization time is preferably 5-10min, and the cooling temperature is preferably 35-45 ℃.
In the step (2), the fermentation temperature is the temperature for proliferating the fermentation strains in the concentrated milk, preferably the fermentation temperature is 32-45 ℃, and more preferably the fermentation temperature is 35-42 ℃.
In the step (3), the acid is preferably adjusted to 50-60 degrees T. The homogenization may be one as is conventional in the art, preferably two-stage homogenization. The homogenization temperature is preferably 45-65 ℃. The optimized homogenizing pressure is 20MPa-25MPa, the homogenizing pressure is the total pressure of two-time homogenizing, the primary homogenizing pressure is 20-22MPa, and the secondary average pressure is 3-5 MPa. The cooling is preferably to 16 ℃ to 22 ℃.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The essence-free fermented milk beverage does not contain additives, is prepared from the minimum variety of raw materials, accords with the consumption trend of clean labels, is beneficial to enriching the variety of high-end products, enables the flavor of the fermented milk and the fruit material to be extracted to serve as flavor substances through a reasonable formula and a proper process, and avoids the defects of complicated process and the like caused by directly adding jam.
Detailed Description
The embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
Example 1
(1) Treating chocolate sauce by distillation and condensation process, distilling under pressure at distillation temperature of 130 deg.C and condensation temperature of 20 deg.C, and collecting condensate. Sterilizing at 90 deg.C for 5min, and cooling to 15 deg.C to obtain base material A.
(2) Homogenizing the raw milk at 60 deg.C under 20 Mpa. Sterilizing at 80 deg.C for 10min, cooling to 40 deg.C, adding starter, fermenting, and cooling to obtain base material B;
(3) based on the total weight of the yoghourt, the addition amount of the base material A is 10%, the addition amount of the base material B is 35%, the balance of water is added to supplement 100%, the mixture is uniformly mixed, and the acidity regulator is added to 50 DEG T. Two-stage homogenizing at 50 deg.C and 20 MPa. Cooling to 20 deg.C, and aseptically packaging.
Example 2
(1) Treating chocolate sauce by distillation and condensation process, distilling under pressure at distillation temperature of 130 deg.C and condensation temperature of 20 deg.C, and collecting condensate. Sterilizing at 90 deg.C for 5min, and cooling to 15 deg.C to obtain base material A.
(2) Homogenizing the raw milk at 60 deg.C under 20 Mpa. Sterilizing at 80 deg.C for 10min, cooling to 40 deg.C, adding starter, fermenting, and cooling to obtain base material B;
(3) based on the total weight of the yoghourt, the addition amount of the base material A is 12%, the addition amount of the base material B is 40%, the balance of water is added to supplement 100%, and the acidity regulator is added to 52 DEG T. Two-stage homogenizing at 50 deg.C and 20 MPa. Cooling to 20 deg.C, and aseptically packaging.
Example 3
(1) Processing mango jam by using a distillation and condensation process, distilling under reduced pressure at the distillation temperature of 70 ℃ and the condensation temperature of 15 ℃, and collecting condensate. Sterilizing at 80 deg.C for 10min, and cooling to 15 deg.C to obtain base material A.
(2) Homogenizing the raw milk at 60 deg.C under 20 Mpa. Sterilizing at 80 deg.C for 10min, cooling to 35 deg.C, adding starter, fermenting, and cooling to obtain base material B;
(3) based on the total weight of the yoghourt, the addition amount of the base material A is 14%, the addition amount of the base material B is 45%, the balance is added with water to supplement 100%, and the acidity regulator is added to 56 DEG T. Two-stage homogenizing at 45 deg.C under 20 MPa. Cooling to 16 deg.C, and aseptic packaging.
Example 4
(1) Treating cheese sauce by distillation and condensation process at reduced pressure of 60 deg.C and condensation temperature of 10 deg.C, and collecting condensate. Sterilizing at 90 deg.C for 7min, and cooling to 25 deg.C to obtain base material A.
(2) Homogenizing the raw milk at 65 deg.C under 18 Mpa. Sterilizing at 90 deg.C for 5min, cooling to 37 deg.C, adding starter, fermenting, and cooling to obtain base material B;
(3) based on the total weight of the yoghourt, the addition amount of the base material A is 16%, the addition amount of the base material B is 50%, the balance of water is added to supplement 100%, and the acidity regulator is added to 58 DEG T. Two-stage homogenizing at 65 deg.C and 20 Mpa. Cooling to 20 deg.C, and aseptically packaging.
Example 5
(1) And (3) treating the blueberry jam by using a distillation and condensation process, wherein the reduced pressure distillation temperature is 85 ℃, the condensation temperature is 20 ℃, and collecting condensate. Sterilizing at 90 deg.C for 5min, and cooling to 15 deg.C to obtain base material A.
(2) Homogenizing the raw milk at 65 deg.C under 18 Mpa. Sterilizing at 85 deg.C for 10min, cooling to 42 deg.C, adding starter, fermenting, adding Lactobacillus plantarum and Lactobacillus paracasei, and cooling to obtain base material B;
(3) based on the total weight of the yoghourt, the addition amount of the base material A is 18%, the addition amount of the base material B is 45%, the balance is added with water to supplement to 100%, and the acidity regulator is added to 60 DEG T. Two-stage homogenizing at 45 deg.C under 25 MPa. Cooling to 20 deg.C, and aseptically packaging.
Example 6
(1) And (3) treating the blueberry jam by using a distillation and condensation process, wherein the reduced pressure distillation temperature is 75 ℃, the condensation temperature is 20 ℃, and collecting condensate. Sterilizing at 90 deg.C for 5min, and cooling to 15 deg.C to obtain base material A.
(2) Homogenizing the raw milk at 65 deg.C under 18 Mpa. Sterilizing at 85 deg.C for 10min, cooling to 42 deg.C, adding starter, fermenting, adding Lactobacillus plantarum and Lactobacillus paracasei, and cooling to obtain base material B.
(3) Based on the total weight of the yoghourt, the addition amount of the base material A is 20%, the addition amount of the base material B is 50%, the balance of water is added to supplement 100%, and the acidity regulator is added to 60 DEG T. Two-stage homogenizing at 45 deg.C under 25 MPa. Cooling to 20 deg.C, and aseptically packaging.
Comparative examples 1 to 3:
comparative example 1 without base material a, the remaining process steps are the same as in example 1.
Comparative example 2 base a was replaced by fruit pieces and the remaining process steps were the same as in example 1.
Comparative example 3 the homogenization step of step (3) was not performed, and the remaining process steps were the same as in example 1.
Examples 1-6 and comparative examples 1-3 were evaluated in terms of sensory evaluation, the evaluation criteria are shown in Table 1, and a score of 10 points was obtained, the results are shown in Table 2.
TABLE 1 Ice cream sensory evaluation rules
| Evaluation index | Fine rule of assessment |
| Color and luster | Is white or creamy yellow, uniform and consistent |
| Tissue of | Fine, smooth and even |
| Smell(s) | Pleasant fruity and milk flavors |
| Taste of the product | Has the milk flavor inherent in milk, obvious fruit flavor and no peculiar smell, |
TABLE 2 sensory evaluation results of the different examples
| Numbering | Color and luster | Tissue of | Smell(s) | Taste of the product | Total score |
| Example 1 | 8 | 8 | 7 | 7 | 30 |
| Example 2 | 8 | 8 | 7 | 7 | 30 |
| Example 3 | 8 | 7 | 8 | 7 | 30 |
| Example 4 | 8 | 7 | 8 | 7 | 30 |
| Example 5 | 7 | 8 | 8 | 8 | 31 |
| Comparative example 1 | 8 | 8 | 2 | 1 | 19 |
| Comparative example 2 | 2 | 3 | 7 | 7 | 19 |
| Comparative example 3 | 5 | 2 | 7 | 6 | 20 |
It can be seen from the comparative examples and comparative examples that the non-flavored fermented milk beverage obtained by the preparation method provided by the invention has no significant difference in color and texture state but has significantly improved taste and smell compared with the common non-added fermented milk beverage. Compared with the yogurt without fruit particles, the yogurt has better color and tissue state, and greatly reduces the risk of microbial contamination.
Claims (17)
1. The fermented milk is characterized in that raw materials for preparing the fermented milk comprise fruit material condensate, wherein the fruit material condensate is collected by processing fruit materials through a distillation condensation process;
the fruit material is selected from one or more of coffee bean, strawberry jam, mango jam, matcha jam, blueberry and red date;
the fruit material is in the form of powder, paste or pulp.
2. The fermented milk according to claim 1, wherein the raw materials for preparing the fermented milk comprise fruit material condensate, milk and a leaven.
3. Fermented milk according to claim 1, wherein the distillative condensation process is carried out by heating the fruit material to collect the condensate.
4. Fermented milk according to claim 1, wherein the distillation condensation has a distillation temperature of 60-130 ℃ and a condensation temperature of 10-25 ℃.
5. The fermented milk according to claim 1, wherein the fruit material condensate is added in a proportion of 10-20% by mass of the fermented milk.
6. A method of preparing fermented milk comprising the steps of:
(1) processing the fruit material by using a distillation and condensation process, collecting condensate, sterilizing and cooling to obtain a base material A;
(2) homogenizing, sterilizing and cooling the raw milk, adding a leavening agent for fermentation, and cooling to obtain a base material B;
(3) mixing the material liquid A and material liquid B in proportion with water, adjusting acid, homogenizing, cooling, and canning.
7. The method of producing fermented milk according to claim 6, wherein in the step (3), the feed liquid A is added in a proportion of 10 to 20% and the feed liquid B is added in a proportion of 35 to 50% with the balance being water, based on the mass of the fermented milk.
8. A method of preparing fermented milk according to claim 6, wherein the fruit material is selected from one or more of coffee bean, strawberry jam, mango jam, matcha jam, blueberry, red date.
9. The method for producing fermented milk according to claim 6, wherein the fruit material in step (1) is in the form of powder, paste or pulp, and when the fruit material is in the form of paste or pulp, the fruit material is directly heated to be distilled and condensed; when the fruit material is powdery, adding water into the powdery fruit material for mixing, and distilling and condensing the mixture; the adding ratio of the water to the fruit material is 2:1, and the ratio is a weight ratio.
10. The method for producing fermented milk according to claim 6, wherein the distilling and condensing process in step (1) has a distilling temperature of 60 to 130 ℃ and a condensing temperature of 10 to 25 ℃.
11. The method of producing fermented milk according to claim 6, wherein the fermentation agent in step (2) is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus paracasei, and lactococcus lactis.
12. The method for producing fermented milk according to claim 6, wherein the amount of the fermentation agent added in step (2) is 1X 106cfu/g-5×107cfu/g。
13. The method for producing fermented milk according to claim 6, wherein the homogenization in the step (2) is a two-stage homogenization under the conditions of 18 to 20Mpa and 60 to 65 ℃ for 5 to 10 min; the homogenizing pressure is total pressure of two-time homogenizing, the first-stage homogenizing pressure is 15-18Mpa, and the second-stage average pressure is 2-3 Mpa. The temperature of the cooling is preferably 20 to 40 ℃.
14. The method for producing fermented milk according to claim 6, wherein the sterilization treatment in step (2) is heat sterilization, the sterilization conditions are preferably 80-90 ℃ and 5-10min, and the cooling temperature is preferably 35-45 ℃.
15. The method for producing fermented milk according to claim 6, wherein the fermentation temperature in step (2) is 32 to 45 ℃, preferably, the fermentation temperature is 35 to 42 ℃.
16. The method for producing fermented milk according to claim 6, wherein in the step (3), the acid is adjusted to 50 ° T to 60 ° T.
17. Fermented milk produced according to the method for producing fermented milk according to any one of claims 6-16.
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