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CN112868780A - Bergamot yellow peach fermented milk and preparation method thereof - Google Patents

Bergamot yellow peach fermented milk and preparation method thereof Download PDF

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Publication number
CN112868780A
CN112868780A CN202110218950.1A CN202110218950A CN112868780A CN 112868780 A CN112868780 A CN 112868780A CN 202110218950 A CN202110218950 A CN 202110218950A CN 112868780 A CN112868780 A CN 112868780A
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China
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yellow peach
milk
bergamot
fermented milk
parts
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Inventor
肖莲荣
肖凯
仇云霞
郭闯江
袁灵芝
陈虎能
毛锐
曹亚琴
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Hunan New Hope Nanshan Liquid Dairy Co ltd
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Hunan New Hope Nanshan Liquid Dairy Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING 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
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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  • 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 fingered citron and yellow peach fermented milk and a preparation method thereof, wherein the dairy raw materials are raw cow milk, raw goat milk, full milk powder reduced milk or full goat milk powder reduced milk, fingered citron, yellow peach, white granulated sugar and a compound fermentation microbial inoculum are added into the dairy raw materials, and then the finished product of yellow peach and fingered citron fermented milk is obtained through the steps of raw material pretreatment, boiling, homogenization, sterilization, fermentation, cooling, canning and the like. The fingered citron and yellow peach fermented milk disclosed by the invention is rich and unique in flavor, attractive in color and luster, good in tissue structure, free of bitter and astringent peculiar smell and the like, high in nutritional value, good in oxidation resistance and good in industrial production prospect.

Description

Bergamot yellow peach fermented milk and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to bergamot yellow peach fermented milk and a preparation method thereof.
Background
The fruit and vegetable resources of China are rich, most of the fruit and vegetable raw materials contain rich nutrient substances and functional active ingredients, and the fruit and vegetable raw materials have the effects of resisting oxidation, reducing blood sugar, reducing blood pressure and the like. Yellow peach is also called yellow peach, belongs to the genus peach of the family Rosaceae, and is named because the meat is yellow. Yellow peach is rich in nutrition, and contains rich antioxidant substances, such as beta-carotene, lycopene, vitamin C, free radicals, dietary fibers, iron and calcium, and various trace elements. The health care peach can play the roles of relaxing bowels, reducing blood sugar and blood fat, resisting free radicals, removing black specks, delaying senility, improving immunity and the like after being eaten frequently, and is called a health care fruit and a health care peach. The flowers, leaves and fruits of the fingered citron have strong fragrance, the mature fingered citron has fresh and yellow peel, the fragrance is faint and elegant, the fragrance is lasting, and the fruit type is peculiar, so the fingered citron is a flower treasure for smelling fragrance and enjoying fruits. The finger citron is a treasure in the whole body, and the root, stem, leaf, flower and fruit of the finger citron can be used as medicines, and the medicine is warm in nature, pungent, bitter and sour in taste and enters liver, spleen and lung meridians. Has the effects of regulating qi, eliminating phlegm, relieving vomit, relieving flatulence, soothing liver, invigorating spleen, regulating stomach function, etc.
In recent years, fruit particle fermented milk is more and more developed, and many researchers research that yellow peach, fingered citron and other fruit and vegetable raw materials are added into milk and then fermented, for example, stone yew and the like take fingered citron juice and raw milk as main raw materials to develop a fingered citron solidified type yoghourt with unique flavor and nutritional ingredients, and the optimal fermentation process conditions of the fingered citron solidified type yoghourt are determined to be that the fermentation time is 8 hours, the fermentation temperature is 43 ℃, the addition amount of white granulated sugar is 6%, the addition amount of the fingered citron is 10%, and the inoculation amount is 0.2%. Under the condition, the pH value of the yoghourt is 4.482, the viscosity is 3914mPa/s, the final product is light green, the surface is smooth and fine, the tissue state is good, the sour and sweet are moderate, and the yoghourt has a strong lactic acid flavor and a unique faint scent of chayote. Wang Xiao Jie, etc. uses chayote fresh juice and fresh milk as main raw materials, and adopts lactobacillus bulgaricus and streptococcus thermophilus to make fermentation so as to produce chayote yoghurt. Obtaining the optimal fermentation conditions: the fresh chayote juice has the best fermentation effect with the dosage of 40 percent (volume fraction), the addition amount of white granulated sugar of 70g/L, the inoculation amount of 4 percent and the fermentation time of 3 hours. The Yangsheng decoction uses chayote and milk as raw materials, and researches are carried out on the process technology for producing the chayote yoghourt. The optimal production process parameters are determined by single factor and orthogonal experiments. To obtain: the proportion of the chayote juice to the milk is 3: 7 (volume ratio), the inoculation amount is 4%, the sugar amount is 8% (mass fraction) and a proper amount of emulsion stabilizer are added, the mixture is fermented at 42 ℃ for 4 hours, and then after-ripening is carried out at 5 ℃ for 24 hours, so that the chayote yoghourt with good flavor, delicate taste and aromatic smell can be prepared. Caijian and the like use fresh milk as a raw material, and study is carried out on preparation of yellow peach fermented milk by adding a proper amount of yellow peach fruit granules and using lactobacillus bulgaricus and streptococcus thermophilus as fermenting agents. And the optimal process conditions are determined by adopting orthogonal experiments. The sugar adding amount is 8 percent, the inoculation amount is 6 percent, the fermentation time is 10 hours, and the pulp adding amount is 6 percent. The yellow peach yoghourt prepared by the process has unique flavor and higher nutritional value, and the shelf life of the yellow peach yoghourt can reach 14 days at 2-6 ℃.
However, in the actual production process of fruit particle fermented milk by dairy enterprises, the adding process of fruit particle raw materials is as follows: after milk fermentation, the fermented milk is carefully mixed with honey-processed fruit granule raw auxiliary materials, or the fermented milk is placed at the bottom of a packaging container and then filled; or fresh fruit grains such as mango grains are directly added on the fermented milk for instant eating, and the fermented milk product market with fruit and vegetable raw materials added before fermentation hardly appears at present, and the main reason for analyzing the fermented milk product is that in the fermented milk process, certain fruit and vegetable raw materials added before fermentation are added after the fermentation, the sensory attribute is poor, the flavor of the fermented milk is seriously influenced, although certain components such as soluble dietary fibers play a positive role in texture and mouthfeel, unpleasant flavors still exist, and compounds such as plant phenols (including anti-nutritional substances such as tannin and saponin) and the like can endow the product with bitter and astringent taste and spicy feeling; the physical and chemical properties are unstable, the product tissue structure is influenced, the undesirable phase separation can be caused by excessive fruit juice content in fruits and vegetables, the stability of the product is reduced, and for example, the water holding capacity is poor, and whey is easy to separate out.
Based on the problems, the fingered citron and yellow peach fermented milk is prepared by carrying out appropriate pretreatment on fingered citron and yellow peach and then fermenting the fingered citron and yellow peach.
Disclosure of Invention
The invention provides fingered citron and yellow peach fermented milk and a preparation method thereof, fresh fingered citron fruits and yellow peaches are pretreated, and are fermented by a compound leaven, so that the fingered citron and yellow peach fermented milk which is rich and unique in flavor, light yellow in color, good in tissue structure, free of bitter and astringent peculiar smell, high in nutritional value, and capable of resisting oxidation and the like is obtained, the phenomena of poor sensory attribute and unstable physicochemical property caused by adding fruit particles before fermentation are overcome, the anti-oxidation effect is better than that of adding the fruit particles after fermentation, and the fingered citron and yellow peach fermented milk is suitable for dairy enterprises to produce, and mainly comprises the following raw materials in parts by weight:
80 to 90 portions of the raw materials of the dairy food,
5-10 parts of yellow peach,
3-6 parts of bergamot fruit,
2-7 parts of white granulated sugar,
1-3 parts of compound zymophyte;
the composite zymocyte is formed by mixing lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum.
Further, the dairy raw materials are one or more of raw cow milk, raw goat milk, whole milk powder reduced milk and whole goat milk powder reduced milk.
Further, the full-cream milk powder or full-cream goat milk powder reduced milk is prepared by mixing and dissolving full-cream milk powder or full-cream goat milk powder and purified water at 40-65 ℃ according to the proportion of 1: 7.
Further, the weight ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactobacillus plantarum in the composite zymophyte is 1-2:1-2: 1-2.
The invention also provides a preparation method of the bergamot yellow peach fermented milk, which is characterized by comprising the following steps:
(1) cleaning yellow peach, peeling, blanching in boiling water for 30-60s, immediately spraying in cold water, cooling, draining, cutting into pieces, cleaning fructus Citri Sarcodactylis, cutting into pieces, mixing the yellow peach pieces and the fructus Citri Sarcodactylis pieces, squeezing, adding white granulated sugar, and decocting for 5-10min to obtain pulp and juice;
(2) heating the dairy raw materials to 40-55 ℃, putting into a blending shearing cylinder, adding the pulp and juice of the yellow peach and the fingered citron into the shearing cylinder, stirring uniformly, and then grinding by a colloid mill;
(3) homogenizing the ground feed liquid;
(4) pasteurizing the homogenized mixed fruit juice emulsion at 93-97 deg.C for 300s, cooling to 40-45 deg.C, adding composite zymocyte into the mixed fruit juice emulsion under aseptic operation, and fermenting until pH of the mixed fruit juice emulsion is 4.5-4.7;
(5) and cooling the fermented mixed fruit juice emulsion to below 20 ℃, aseptically filling, and storing in an environment at 2-6 ℃ to obtain the finished product of the bergamot yellow peach fermented milk.
Further, the homogenization temperature in the step (2) is 40-70 ℃, and the homogenization pressure is 15-20 Mpa.
Further, the fermentation temperature in the step (5) is 40-45 ℃, and the fermentation time is 4-7 h.
Compared with the prior art, the invention has the beneficial technical effects that:
according to the invention, fresh bergamot fruits and yellow peaches are pretreated, and lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum are used as fermenting agents for fermentation, so that the bergamot yellow peach fermented milk which is rich and unique in flavor, light yellow and slightly green in color, good in tissue structure, free of bitter and astringent peculiar smell, high in nutritional value and antioxidant and the like is obtained. Overcomes the defects of poor sensory attribute and unstable physicochemical property caused by adding fruit particles before fermentation, has better antioxidant effect than adding fruit particles after fermentation, and is suitable for dairy product enterprises.
The bergamot yellow peach fermented milk prepared by the invention is rich in active ingredients such as flavone, coumarin and amino acid, and also contains organic acids such as ferulic acid and succinic acid, and rich carotene, lycopene, VC, dietary fiber, iron, calcium and various trace elements, and has the advantages of rich nutritional value, strong fragrance and delicious taste.
According to the invention, through appropriate pretreatment of the fingered citron and the yellow peach, brown stain of raw materials is inhibited, the original color and flavor of the yellow peach and the fingered citron juice are maintained, the flavor effect is improved, the sensory quality, the physicochemical property and the antioxidant performance of the fingered citron yellow peach fermented milk are obviously improved, and the biological activity effects of oxidation resistance and the like are fully exerted.
Detailed Description
The invention provides bergamot yellow peach fermented milk which mainly comprises the following raw materials in parts by weight:
80 to 90 portions of the raw materials of the dairy food,
5-10 parts of yellow peach,
3-6 parts of bergamot fruit,
2-7 parts of white granulated sugar,
1-3 parts of compound zymophyte;
the composite zymocyte is formed by mixing lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum.
In one embodiment, the dairy raw material is one or more of raw cow's milk, raw goat's milk, whole milk powder reconstituted milk, and whole goat's milk powder reconstituted milk.
In one embodiment, the whole milk powder or whole goat milk powder reduced milk is prepared by mixing and dissolving whole milk powder or whole goat milk powder with purified water of 40-65 deg.C at a ratio of 1: 7.
In one embodiment, the weight ratio of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum in the composite zymophyte is 1-2:1-2: 1-2.
The invention also provides a preparation method of the bergamot yellow peach fermented milk, which is characterized by comprising the following steps:
(1) cleaning yellow peach, peeling, blanching in boiling water for 30-60s, immediately spraying in cold water, cooling, draining, cutting into pieces, cleaning fructus Citri Sarcodactylis, cutting into pieces, mixing the yellow peach pieces and the fructus Citri Sarcodactylis pieces, squeezing, adding white granulated sugar, and decocting for 5-10min to obtain pulp and juice;
(2) heating the dairy raw materials to 40-55 ℃, putting into a blending shearing cylinder, adding the pulp and juice of the yellow peach and the fingered citron into the shearing cylinder, stirring uniformly, and then grinding by a colloid mill;
(3) homogenizing the ground feed liquid;
(4) sterilizing the homogenized mixed fruit juice emulsion at 93-97 deg.C for 300s, cooling to 40-45 deg.C, adding composite zymocyte into the mixed fruit juice emulsion under aseptic operation, fermenting until pH of the mixed fruit juice emulsion is 4.5-4.7, and finishing fermentation;
(5) and cooling the fermented mixed fruit juice emulsion to below 20 ℃, aseptically filling, and storing in an environment at 2-6 ℃ to obtain the finished product of the bergamot yellow peach fermented milk.
In one embodiment, the homogenization temperature in the step (2) is 40-70 ℃, and the homogenization pressure is 15-20 MPa.
In one embodiment, the fermentation temperature in the step (5) is 40-45 ℃ and the fermentation time is 4-7 h.
The finger citron yellow peach fermented milk provided by the invention is further explained by combining the following examples.
Example 1
The bergamot yellow peach fermented milk mainly comprises the following raw materials in parts by weight:
80 parts of raw milk, namely 80 parts of raw milk,
10 parts of yellow peach, namely 10 parts of yellow peach,
6 parts of fingered citron fruit, namely,
4 parts of white granulated sugar, namely,
3 parts of compound zymophyte;
the preparation method of the bergamot yellow peach fermented milk comprises the following steps:
(1) cleaning yellow peach, peeling, blanching in boiling water for 60s, immediately showering in cold water, cooling, draining, and cutting into blocks; cleaning the bergamot fruits, cutting into pieces, mixing the yellow peach pieces and the bergamot fruit pieces, juicing, adding white granulated sugar, and boiling for 10 minutes to obtain yellow peach and bergamot pulp juice;
(2) heating the raw materials of the dairy product to 50 ℃, and putting into a blending shearing cylinder; adding the pulp and juice of the yellow peach and the fingered citron into a shearing cylinder, stirring uniformly, and then grinding by a colloid mill, so that the materials which are not uniform are effectively emulsified, dispersed and crushed under the action of the colloid mill, and the effects of further refining and emulsifying the materials are achieved;
(3) homogenizing the ground material liquid at 50 deg.C and 15 Mpa;
(4) pasteurizing the homogenized mixed juice emulsion at 93 ℃ for 300s, cooling to 42 ℃, and adding the composite zymocyte into the mixed juice emulsion under the aseptic operation, wherein the weight ratio of the lactobacillus bulgaricus, the streptococcus thermophilus and the lactobacillus plantarum is 1:1: 2;
(5) and (3) fermenting the mixed fruit juice emulsion at 42 ℃ for 7 hours until the pH value is 4.5, finishing the fermentation, cooling the emulsion to below 20 ℃, filling in an aseptic manner, and placing in an environment at 2 ℃ to obtain the finished product of the bergamot yellow peach fermented milk.
Example 2
The bergamot yellow peach fermented milk mainly comprises the following raw materials in parts by weight:
85 parts of raw goat milk, namely raw goat milk,
8 parts of yellow peach, namely 8 parts of yellow peach,
4 parts of fingered citron fruit, namely,
3 parts of white granulated sugar, namely,
2 parts of compound zymophyte;
the preparation method of the bergamot yellow peach fermented milk comprises the following steps:
(1) cleaning yellow peach, peeling, blanching in boiling water for 45s, immediately showering in cold water, cooling, draining, and cutting into blocks; cleaning the bergamot fruits, cutting into pieces, mixing the yellow peach pieces and the bergamot fruit pieces, juicing, adding white granulated sugar, and boiling for 8 minutes to obtain yellow peach bergamot pulp juice;
(2) heating the dairy raw materials to 45 ℃, and putting the dairy raw materials into a batching shearing cylinder; adding the pulp and juice of the yellow peach and the fingered citron into a shearing cylinder, stirring uniformly, and then grinding by a colloid mill, so that the materials which are not uniform are effectively emulsified, dispersed and crushed under the action of the colloid mill, and the effects of further refining and emulsifying the materials are achieved;
(3) homogenizing the emulsified feed liquid at 55 deg.C and 17 Mpa;
(4) sterilizing the homogenized mixed juice emulsion at 94 ℃ for 300s, cooling to 44 ℃, and adding composite zymophyte into the mixed juice emulsion under the aseptic operation, wherein the weight ratio of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum is 1:1: 1;
(5) and (3) fermenting the mixed fruit juice emulsion at 44 ℃ for 6 hours until the pH value is 4.6, finishing the fermentation, cooling the emulsion to below 20 ℃, filling in an aseptic manner, and placing in an environment at 3 ℃ to obtain the finished product of the bergamot yellow peach fermented milk.
Example 3
The bergamot yellow peach fermented milk mainly comprises the following raw materials in parts by weight:
90 parts of full-cream milk powder reconstituted milk,
5 parts of yellow peach, namely, yellow peach,
3 parts of fingered citron fruit, namely,
2 parts of white granulated sugar,
1 part of compound zymophyte;
the preparation method of the bergamot yellow peach fermented milk comprises the following steps:
(1) cleaning yellow peach, peeling, blanching in boiling water for 30s, immediately showering in cold water, cooling, draining, and cutting into blocks; cleaning the bergamot fruits, cutting into pieces, mixing the yellow peach pieces and the bergamot fruit pieces, juicing, adding white granulated sugar, and boiling for 5 minutes to obtain yellow peach bergamot pulp juice;
(2) heating the dairy raw materials to 55 ℃, and putting into a batching shearing cylinder; adding the pulp and juice of the yellow peach and the fingered citron into a shearing cylinder, stirring uniformly, and then grinding by a colloid mill, so that the materials which are not uniform are effectively emulsified, dispersed and crushed under the action of the colloid mill, and the effects of further refining and emulsifying the materials are achieved;
(3) homogenizing the emulsified feed liquid at 65 deg.C and 20 Mpa;
(4) sterilizing the homogenized mixed juice emulsion at 97 ℃ for 300s, cooling to 44 ℃, and adding composite zymophyte into the mixed juice emulsion under the aseptic operation, wherein the weight ratio of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum is 2:2: 1;
(5) and (3) fermenting the mixed fruit juice emulsion at 45 ℃ for 4 hours until the pH value is 4.7, finishing the fermentation, cooling the emulsion to below 20 ℃, filling in an aseptic manner, and placing in an environment at 5 ℃ to obtain the finished product of the bergamot yellow peach fermented milk.
Test example 1
Respectively measuring DPPH free radical and hydroxyl free radical scavenging ability of the fermented milk containing fructus Citri Sarcodactylis and yellow peach (adding fructus Citri Sarcodactylis and yellow peach before fermenting), the fermented milk containing original flavor (not adding fructus Citri Sarcodactylis and yellow peach), and the fermented milk containing fructus Citri Sarcodactylis and yellow peach after fermenting, and measuring with VCAs a positive control.
The results show that the DPPH free radical clearance and hydroxyl free radical clearance of the bergamot yellow peach fermented milk (added with bergamot yellow peach before fermentation) are slightly lower than V under the same concentrationC(ii) a The DPPH free radical ability and hydroxyl free radical scavenging ability of the bergamot yellow peach fermented milk (the bergamot yellow peach is added before fermentation) are obviously higher than those of the original fermented milk and slightly higher than those of the bergamot yellow peach fermented milk (the bergamot yellow peach is added after fermentation). Therefore, the oxidation resistance of the bergamot yellow peach fermented milk (the bergamot yellow peach is added before fermentation) is higher than that of the original yoghurt and the bergamot yellow peach fermented milk (the bergamot yellow peach is added after fermentation).
When the concentration is 5mg/mL, VCThe clearance rate of DPPH free radicals is 88.5%, the clearance rate of primary fermented milk to DPPH free radicals is 23.6%, the clearance rates of the bergamot yellow peach fermented milk (added with bergamot yellow peach before fermentation) obtained in examples 1-3 to DPPH free radicals are 50.8%, 55.1% and 63.5%, respectively, the clearance rates of the bergamot yellow peach fermented milk to DPPH free radicals after fermentation according to the formula are respectively: 42.3%, 45.2% and 47.8%.
When the concentration is 5mg/mL, VCThe clearance rate of free hydroxyl groups is 100%, the clearance rate of free hydroxyl groups by the original fermented milk is 17.5%, the clearance rates of free hydroxyl groups by the finger citron yellow peach fermented milk (finger citron yellow peach is added before fermentation) obtained in examples 1-3 are 52.8%, 57.3% and 67.8%, respectively, and the clearance rates of free hydroxyl groups by the finger citron yellow peach fermented milk added after fermentation of the corresponding formula are 44.1%, 46.2% and 49.6%, respectively.
Therefore, a large amount of VC, VE, beta-carotene, zinc, selenium and other antioxidant substances contained in the yellow peach pulp and a large amount of ferulic acid, flavone, phenols, polysaccharide, vitamin, cellulose, calcium, phosphorus, iron, zinc, selenium and other substances with strong antioxidation effects contained in the finger citron fruit are fully released through lactobacillus fermentation and are retained in the fermented milk, and the good antioxidation effect is achieved through good synergistic effect among the components. Therefore, the fingered citron and the yellow peach are added before fermentation, and the preparation process is matched to obviously improve the oxidation resistance of the finished fermented milk.
Test example 2
The finger citron yellow peach fermented milk prepared by the method of the invention in the embodiment 1-3 is respectively subjected to food sensory evaluation, and the sensory evaluation table and the evaluation result are as follows:
TABLE 1 sensory evaluation table for fermented milk from bergamot and yellow peach
Figure BDA0002953663410000081
Figure BDA0002953663410000091
Because the bergamot fruits contain a large amount of ferulic acid, flavone, phenols, polysaccharide, vitamins and other components with strong oxidation resistance, the yellow peach and the bergamot fruits are matched and combined and matched with the preparation method provided by the invention, so that the brown stain of the flesh of the yellow peach can be effectively prevented, and the flavor and color of the yellow peach can be well maintained. Therefore, the fingered citron and yellow peach fermented milk not only can complement different nutrient components and flavors and improve the nutrient value of the fermented milk, but also can keep the fermented milk with better color and luster.
The bergamot yellow peach fermented milk prepared by the method in example 1 has the sensory score of 90 points, is light yellow green in color, uniform in color, rich in fragrance, harmonious in milk flavor and flavor of bergamot yellow peaches, has the fragrance and frankincense flavor of bergamot, is exquisite in tissue state, good in water holding capacity, uniform in curd and exquisite and soft in taste.
The bergamot yellow peach fermented milk prepared according to the method in the example 2 is subjected to sensory scoring according to a fermented milk evaluation table, the obtained sensory scoring score is 88 points, the bergamot yellow peach fermented milk is light yellow green in color and uniform in color, the bergamot yellow peach is relatively rich in faint scent and has relatively harmonious milk flavor and flavor of the bergamot yellow peach, the bergamot yellow peach has faint scent and frankincense flavor of the bergamot, the tissue state is fine and smooth, the water holding capacity is good, curd is uniform, and the mouthfeel is fine and smooth.
The bergamot yellow peach fermented milk prepared according to the method in example 3 is subjected to sensory scoring according to a fermented milk evaluation table, the obtained sensory scoring score is 86, the bergamot yellow peach fermented milk is light yellow green and uniform in color, has light bergamot yellow peach faint scent, is harmonious in milk flavor and bergamot yellow peach flavor, is fine and smooth in tissue state, good in water holding capacity, uniform in curd and fine and soft in taste.
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.

Claims (7)

1. The bergamot yellow peach fermented milk is characterized by comprising the following raw materials in parts by weight:
80 to 90 portions of the raw materials of the dairy food,
5-10 parts of yellow peach,
3-6 parts of bergamot fruit,
2-7 parts of white granulated sugar,
1-3 parts of compound zymophyte;
the composite zymocyte is formed by mixing lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum.
2. The bergamot yellow peach fermented milk according to claim 1, wherein the dairy raw material is one or more of raw milk, raw goat milk, whole milk powder reduced milk and whole goat milk powder reduced milk.
3. The bergamot yellow peach fermented milk according to claim 2, wherein the full-fat milk powder reduced milk or full-fat goat milk powder reduced milk is obtained by mixing and dissolving full-fat milk powder or full-fat goat milk powder and purified water at 40-65 ℃ in a ratio of 1: 7.
4. The bergamot yellow peach fermented milk according to claim 1, wherein the weight ratio of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum in the composite zymocyte is 1-2:1-2: 1-2.
5. The method for preparing bergamot yellow peach fermented milk according to any one of claims 1 to 4, characterized by comprising the following steps:
(1) cleaning yellow peach, peeling, blanching in boiling water for 30-60s, immediately spraying in cold water, cooling, draining, cutting into pieces, cleaning fructus Citri Sarcodactylis, cutting into pieces, mixing the yellow peach pieces and the fructus Citri Sarcodactylis pieces, squeezing, adding white granulated sugar, and decocting for 5-10min to obtain pulp and juice;
(2) heating the dairy raw materials to 40-50 ℃, putting into a blending shearing cylinder, adding the pulp and juice of the yellow peach and the fingered citron into the shearing cylinder, stirring uniformly, and then grinding by a colloid mill;
(3) homogenizing the ground feed liquid;
(4) pasteurizing the homogenized mixed fruit juice emulsion at 93-97 deg.C for 300s, cooling to 40-45 deg.C, adding composite zymocyte into the mixed fruit juice emulsion under aseptic operation, and fermenting until pH of the mixed fruit juice emulsion is 4.5-4.7;
(5) and cooling the fermented mixed fruit juice emulsion to below 20 ℃, aseptically filling, and storing in an environment at 2-6 ℃ to obtain the finished product of the bergamot yellow peach fermented milk.
6. The method according to claim 5, wherein the homogenization temperature in the step (2) is 40-70 ℃ and the homogenization pressure is 15-20 MPa.
7. The method according to claim 5, wherein the fermentation temperature in the step (5) is 40-45 ℃ and the fermentation time is 4-7 hours.
CN202110218950.1A 2021-02-26 2021-02-26 Bergamot yellow peach fermented milk and preparation method thereof Pending CN112868780A (en)

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