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Snow pear and loquat flavored fermented milk and preparation method thereof

A technology of fermented milk and loquat, applied in dairy products, other dairy products, milk preparations, etc., can solve problems such as insufficient fruit nutrient absorption, product whey precipitation system, and unfavorable human health, so as to avoid whey precipitation, Improve flavor and taste, and aroma coordination effect

Pending Publication Date: 2021-10-12
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the patent number CN107744020A discloses a kind of loquat yoghurt for preparing yoghurt, which is to add fruit juice to the yoghurt after the fermentation of the yoghurt is completed. In this way, the problem of insufficient nutrient absorption of the fruit is prone to occur, which is not conducive to human health. At the same time, when adding fruit juice, since the fruit is rich in inorganic salts and organic acids, when mixed with yogurt or milk, the fermented product is prone to whey precipitation and other system instability

Method used

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  • Snow pear and loquat flavored fermented milk and preparation method thereof

Examples

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Effect test

Embodiment 1

[0044] This example provides a method for preparing Sydney loquat-flavored fermented milk, including two processes of fruit juice preparation and fermented milk preparation, specifically including the following steps:

[0045] 1. Juice preparation:

[0046] (1) Select fresh pears and loquats with a weight ratio of 7:3, wash, peel, split, and pit them for later use.

[0047] (2) Boil pears and loquats with a mixed solution containing 0.3wt% ascorbic acid and 0.5wt% citric acid (that is, the temperature is 100°C) and scald for 90s, add water to make a slurry, and soften the slurry for 120min with an ultrasonic power of 800W in an ultrasonic device to obtain Original juice and pomace.

[0048] (3) Add 0.2% pectinase by weight of the pomace to the pomace, enzymolyze it in a water bath at 45° C. for 90 minutes, and then mix it with the original juice to obtain Sydney loquat pulp.

[0049] (4) Weigh 0.5g carboxymethyl chitosan, add 4ml, 1% acetic acid solution and stir to form a p...

Embodiment 2

[0057] This example provides a method for preparing pear and loquat flavor fermented milk, including two processes of fruit juice preparation and fermented milk preparation:

[0058] 1, the preparation method of fruit juice: adopt the preparation method identical with embodiment 1, obtain mixed fruit juice;

[0059] 2. The preparation of yogurt comprises the following steps:

[0060] (1) Ingredients: 935.65g fresh milk, 15g white granulated sugar, 30g fructose syrup, 9g compound stabilizer (composed of acetylated distarch adipate 6g, agar 3g), 0.35g sweetener (trichloro Mix 0.05 g of sucrose, 0.3 g of acesulfame potassium, and 10 g of mixed fruit juice (without water), and stir at 55°C for 25 minutes to obtain the base material;

[0061] (2) Degas the base material at 65°C and 18MPa, then homogenize at 30 / 180bar pressure, and then sterilize at 93°C for 300s;

[0062] (3) Cool the sterilized base material to 40-43°C, add 0.02g starter (comprising 0.01g each of Streptococcus t...

Embodiment 3

[0065] This embodiment provides a method for preparing fermented milk with pear and loquat flavor, wherein the method and operating parameters for fruit juice preparation are the same as in Example 1, and the preparation of fermented milk includes the following steps:

[0066] (1) batching: base material composition and concrete operation are with embodiment 1;

[0067] (2) Degas the base material at 55°C and 18MPa, homogenize it at 30 / 180bar pressure, and then sterilize at 85°C for 280s;

[0068] (3) Cool the sterilized base material to 40-43°C, add a starter (same as Example 1), pass through a fermenter filled with nitrogen through a sterile filter device, and ferment at 43°C, and the acidity reaches 70-75 Stop fermentation at °T;

[0069] (4) Filling: filling and sealing are carried out in a closed aseptic filling equipment. Nitrogen gas is filled in the filling machine, and the filled yoghurt is refrigerated at 6° C. and ripened to obtain Sydney loquat flavored fermented ...

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Abstract

The invention provides snow pear and loquat flavored fermented milk and a preparation method thereof. The preparation method comprises the following steps that snow pears and loquats are boiled, blanched, pulped, subjected to ultrasonic treatment and enzymolysis, a carboxymethyl chitosan / activated clay compound is added, clarification treatment is carried out to obtain mixed fruit juice, the mixed fruit juice is mixed with raw milk and a compound stabilizer, and degassing, homogenizing, sterilizing, and fermenting are carried out to obtain the snow pear and loquat flavored fermented milk. The compound stabilizer is prepared from agar and acetylated distarch adipate, the base material is prepared from 0.5%-1% of the mixed fruit juice, and the weight ratio of the snow pears to the loquats is (8: 2) to (6: 4). The snow pear and loquat flavored fermented milk is prepared by the preparation method. The snow pear and loquat flavored fermented milk is high in stability, uniform in texture and relatively good in flavor and taste.

Description

technical field [0001] The invention relates to the technical field of dairy product preparation, in particular to Sydney loquat-flavored fermented milk and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product that is made from milk or milk powder, after pasteurization, beneficial bacteria (starter) are added to milk (or reconstituted milk), fermented and then cooled and filled. The nutritional value of yogurt is quite high, and it is easier to digest and absorb than fresh milk. It can enhance digestion, increase appetite, strengthen intestinal peristalsis and the body's material metabolism. Sydney is rich in vitamins and minerals, which can moisten lungs and clear dryness, relieve cough and reduce phlegm, nourish blood and strengthen muscles, while loquat is rich in fructose, glucose, potassium, calcium and vitamins, and also has various effects such as moistening lungs and relieving cough . At present, the patent number CN107744020...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C7/04A23L19/00A23L5/20
CPCA23C9/1307A23C9/1315A23C9/13A23C7/04A23L19/09A23L5/27
Inventor 索超尹小静薛建岗庞飞张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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