CN101664059B - Yoghurt containing daucus carrot particles and production method thereof - Google Patents
Yoghurt containing daucus carrot particles and production method thereof Download PDFInfo
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- CN101664059B CN101664059B CN2009101760326A CN200910176032A CN101664059B CN 101664059 B CN101664059 B CN 101664059B CN 2009101760326 A CN2009101760326 A CN 2009101760326A CN 200910176032 A CN200910176032 A CN 200910176032A CN 101664059 B CN101664059 B CN 101664059B
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Abstract
The invention provides yoghurt containing 0.5-15% of daucus carrot particles and a production method thereof. The daucus carrot particles in the invention are fermented, specifically fermented by lactobacillus planetarium under anaerobic condition in brine with mass concentration of 4-8% and then are added into yoghurt base stocks. In the method, through reasonable proportioning and proper production technology, after the daucus carrot is processed, the vegetal taste of the daucus carrot is removed, the texture becomes crisp, and the boiling resistance and mouthfeel of the daucus carrot are improved. The invention can further combine other vegetables and fruits and provides a yoghurt product combining the nutritions of the vegetables, fruits and milk.
Description
Technical field
The invention relates to one type of sour milk and production method thereof that contains daucus carrot particles, belong to the fermented dairy product processing technique field.
Background technology
(yogurt is to be main material with ox (sheep) breast or reconstituted milk yoghurt) to sour milk, through sterilization, fermentation, stirring or do not stir, adds or do not add a kind of dairy products that other compositions are processed.Sour milk is nutritious, and except that the whole nutritional labelings that kept raw material milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, like Vb1, Vb2, Vb6, Vb12 etc.The lactic acid bacteria that contains in the sour milk can secrete the material useful to health when in the enteron aisle of human body, breeding, and also can produce the material of some raise immunity, can improve human immunity, wards off disease.Sour milk also have promote gastric secretion, improve appetite, strengthen digestion, safeguard the gut flora ecological balance, suppress harmful bacterium to the invasion of enteron aisle, suppress saprophytic bacteria in the growth of enteron aisle, prevent health-care effect such as aging.Sour milk has become the food that people generally like.
At present; According to the requirement of people to health and/or taste; In sour milk, becoming a kind of development trend to produce novel sour milk through adding different types of fruit grain of chewing mouthfeel that provides; It is numerous in variety, nutritious and have the particles contained mouthfeel of chewing that this type contains the sour milk of fruit grain, more and more receives consumer's favor.
Carrot (Daucus carrot) is claimed carrot or sweet Xun again, is Umbelliferae Daucus biennial herb plant, originates in the west and south, Asia.The kind of carrot is a lot, by color and luster can be divided into red, yellow, white, purple etc. several, China's cultivation is maximum be red, yellow two kinds.The edible part of carrot is fertile tender meat taproot.The carrot meat is fine and closely woven, and quality is tender and crisp, and special sweet taste is arranged, and carrot is rich in nutritional labelings such as carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron.Carrot has slight and effect lasting sweating, but blood circulation is promoted in the metabolism of chafe, thereby makes the skin delicacy smooth, and the colour of skin is ruddy, and the strong skin of improving looks is had original effect.The traditional Chinese medical science thinks that carrot taste is sweet; Property is put down; Effects such as strengthening the spleen and stomach, tonifying liver make eye bright, clearing heat and detoxicating, strengthening yang and invigorating kidney, promoting eruption, sending down abnormally ascending cough-relieving are arranged, can be used for symptoms such as digestive discomfort, constipation, yctalopia (effect of vitamin A), sexual disorder, measles, pertussis, infantile malnutrition.
Based on the abundant nutrition of carrot, existing many at present research reports are used for doing food such as mixing food, candy, ice cream, Juice, sour milk with carrot.In the research of existing carrot sour milk, major part is to add carrot juice, and nutritive loss is big like this, and can not give the visual effect of adding vegetables, can't satisfy the many-sided requirement of consumer to nutrition, health, mouthfeel.People such as Yang Xiuru research provide a kind of carrot flesh sour milk (development of carrot flesh sour milk. Chinese the 37th volume the 4th phase (total the 221st phase) of dairy industry .2009 .); Wherein mentioned and to have fallen carrot flesh and add in the sour milk; Yet; Do not put down in writing how carrot is carried out preliminary treatment in the document; This case inventor finds directly carrot to be joined in the sour milk under study for action, and the vegetable flavor special owing to carrot is bigger to the whole local flavor influence of sour milk products, and the color and luster of carrot can cause that also the color and luster of sour milk changes; In addition, whether the carrot raw material need carry out maturation process and how guarantee that the carrot in the sour milk has good the chewing problem that mouthfeel all is needs considerations in the actual production.Based on a variety of causes, do not see the sour milk products listing that the daucus carrot particles of chewing mouthfeel can be provided at present about containing.
Summary of the invention
One object of the present invention is to provide one type and contains the sour milk that the daucus carrot particles of chewing mouthfeel can be provided; Carrot is effectively combined with sour milk; A kind of new sour milk products is provided, increases the sour milk products kind, the demand of giving more nutrition of product and mouthfeel, local flavor simultaneously.
Another object of the present invention is to provide a kind of sour milk that contains daucus carrot particles, when giving rich choice of products nutrition and delicious mouthfeel, make product have good stable property.
Another object of the present invention is to provide a kind of sour milk that contains daucus carrot particles, and collocation beta vulgaris particles and fruit particle, enrich product category, and give more nutrition of product and the collocation of rational meals.
Another object of the present invention is to provide a kind of said method that contains the sour milk of daucus carrot particles of producing;, meals collocation nutritious to produce reasonably contains the sour milk of daucus carrot particles; And, make the sour milk of producing have good stability further through reasonably filling a prescription and proper production process.
At first; The invention provides a kind of sour milk that contains daucus carrot particles; Gross weight with this sour milk is a benchmark, wherein contains daucus carrot particles 0.5%～15% (except that specifying, content described in the present invention and ratio are weight content and ratio); Wherein, said daucus carrot particles is the particle that obtains through the lactobacillus plantarum fermentation process.
Among the present invention, described daucus carrot particles is meant can provide the daucus carrot particles of chewing mouthfeel, and from the edible part of carrot---meat taproot, the carrot among the present invention can be all kinds of carrots.The sour milk that contains daucus carrot particles of the present invention; The nutrition of carrot and sour milk is organically combined; Wherein containing to provide the daucus carrot particles of chewing mouthfeel; Can satisfy the requirement of consumer to a certain extent, increase the sour milk products kind, enrich sour milk market sour milk products nutrition, health, local flavor and mouthfeel.
According to specific embodiments of the present invention, the sour milk that contains daucus carrot particles of the present invention obtains through daucus carrot particles is mixed with the sour milk base-material.Wherein, said sour milk base-material is to form by the raw material milk inoculating lactic acid bacterium is ferment-fermented.Raw material milk as fermentation substrate is meant the fresh milk that meets China fresh cow's milk acquisition criteria GB6914; Also can be to go back original product by what milk constituents such as milk powder, condensed milk, cream, lactalbumin reduction was processed, can be the milk of high fat, full-cream, degreasing or partially skimmed.As the preferred embodiments of the invention, raw material milk total solids content is not less than 11%, and non-fat milk solids is not less than 8.5%, the sour milk base-material aromatic flavour of producing, and curdled milk is solid, thickness, smooth surface, sour and sweet palatability, and wherein viable count is high.In the sour milk base-material of the present invention; Said starter culture can comprise lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus); Also can comprise in lactobacillus acidophilus (Lactobacillusacidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacillus casei) and the Lactobacillus rhamnosus (Lactobacillus GG) etc. one or more, also can add rules other bacterial classification in allowing.The process of raw material milk inoculating starter fermentation can be carried out according to the routine operation in affiliated field; Wherein can in milk, add an amount of milk powder, albumen powder etc.; To improve albumen, fat and dry matter content; Can also in raw material milk, add an amount of sweet taste material (like sucrose, glucose etc.), also can add an amount of yoghourt stabilizer (like pectin, converted starch, CMC, xanthans etc.) etc.According to preferred specific embodiments of the present invention, fat content >=3.2% in the used sour milk base-material of the present invention, protein content >=3.0%, total solids content >=19%, 70～90 ° of T of acidity, Yoghourt fermentation finish the back and require to cool to 2～24 ℃.
According to specific embodiments of the present invention; The inventor finds under study for action, because the carrot local flavor that the present invention selected for use and the particularity of nutritional labeling are added in the sour milk; Can the quality of sour milk be exerted an influence; And brittleness of living carrot and hardness are also not too coordinated with the mellow smooth mouthfeel of sour milk, and the carrot quality after maturation process is softer, except that good chewing the mouthfeel can't be provided; Also can't adapt to the mechanical agitation requirement when mixing with sour milk, and bigger to the color and luster variable effect of sour milk in the shelf-life.Be better quality and the shelf stable property of guaranteeing sour milk products of the present invention, said daucus carrot particles of the present invention is through the lactobacillus plantarum fermentation process and the particle that obtains, and then joins and go in the sour milk.
According to the preferred embodiments of the invention, the daucus carrot particles among the present invention is to go through in the salt solution of mass concentration 4%～8%, behind the lactobacillus plantarum anaerobic fermentation, joining in the sour milk base-material again.The processing of zymotechnique can improve the fragility of carrot and increase it to heat treated patience; To such an extent as to prevent in sterilization process, to overbate in the pasty state; Simultaneously can eliminate the special vegetable flavor of carrot to a certain extent; Daucus carrot particles through after this fermentation process joins in the sour milk, digestion preferably, its taste flavor will with the taste flavor organic coordination of sour milk.In addition; Daucus carrot particles after the fermentation has also improved it to heat treated high-temperature capability of later stage; Simultaneously in later stage and sour milk base-material mixed process; Can increase tolerance intensity, make daucus carrot particles in final products, keep good form, so among the present invention daucus carrot particles to be carried out fermentation process also be particularly advantageous to the processing technology of sour milk mechanical shear stress.
In the sweat of daucus carrot particles of the present invention, confirming of said lactobacillus plantarum and inoculum concentration thereof has been the mature technology in the fermented vegetable field, and this is conventional for a person skilled in the art, can confirm easily.In the sweat of daucus carrot particles of the present invention, the content of salt is crucial especially, and salt can stop the growth of harmful bacterium, and the nutrient that quickens in the carrot is diffused in the salt solution, accelerates the growth of lactic acid bacteria, and the content of salt also influences the growth of lactic acid bacteria.Should control the content 4%～8% of salt in the fermentation beginning primary fermentation liquid among the present invention.PH value according to zymotic fluid among the present invention is confirmed the fermentation ends time; When reaching, the pH of zymotic fluid value can finish fermentation below 4.6; Daucus carrot particles after the fermentation has suitable hardness and brittleness, can control pH value definite fermentation ends time of suitable selection in 4.6～4.2 scopes of zymotic fluid according to the brittleness of needed daucus carrot particles.Size of the length of fermentation time and the inoculum concentration of lactobacillus plantarum, fermentation temperature and daucus carrot particles etc. is relevant; The fermentation temperature of lactobacillus plantarum is generally at 15～40 ℃, and the righttest 20～35 ℃, general 4～5 days springs; About 3 days summers; About 7 days winters, can reach the pH value condition of the feed liquid that will control required for the present invention, finish fermentation.Used zymotic fluid as long as never degenerate, can continue to use; And the time of fermentation will once shorten than preceding; The time of zymotic fluid is longer, and the local flavor of the daucus carrot particles of pickling out is dense more, when using old zymotic fluid; Should suitably add an amount of salt, with the concentration of salt in the control fermentation beginning primary fermentation liquid 4%～8%.According to the present invention, normal color and luster, aroma and flavor are arranged after the daucus carrot particles fermentation ends, have unique local flavor, and have the organoleptic features of this product, tangent plane is sparking and bright, and color and luster is fresh and tender.
According to preferred specific embodiments of the present invention; The daucus carrot particles that finishes after the fermentation can be through suitable cleaning, (get final product under the room temperature) (sugar that uses can be white granulated sugar and/or glucose etc.) of in the liquid glucose of mass concentration 20%～50%, carrying out sugaring then 15～30 minutes, and sugar infiltrates in the daucus carrot particles after fermenting; Improved the sour-sweet degree of daucus carrot particles like this; Adjust sour-sweet mouthfeel, help combining with sour milk, local flavor is coordinated more.
According to preferred specific embodiments of the present invention; Daucus carrot particles in the sour milk of the present invention goes through joining in the sour milk after handling according to following method again: the daucus carrot particles that will be processed into required size immerses in the salt solution of concentration 4%～8%; Through the lactobacillus plantarum anaerobic fermentation; After treating that zymotic fluid pH value reaches below 4.6, daucus carrot particles is immersed in the liquid glucose of mass concentration 20%～50% handled 15～30 minutes again.Wherein, After treating that zymotic fluid pH value reaches below 4.6; Can pull daucus carrot particles out back and clean or immersion (for example room temperature is 10～30 minutes, and the water yield there was not daucus carrot particles to get final product), immerse in the liquid glucose again after dividing with the part acid of removing the ferment carrot surface and handle with suitable quantity of water.
According to specific embodiments of the present invention; In the sour milk that contains daucus carrot particles of the present invention, for the good mouthfeel of chewing is provided, and consider the zymotechnique of carrot; Said daucus carrot particles size range 1～10mm * 1～10mm * 1～10mm; Can be rule or erose fourth shape (bulk) and/or thread, for example, be 1mm * 1mm * 3～5mm thread to 3mm * 3mm * 5～10mm; Perhaps 3～10mm * 3～10mm * 3～10mm is to the fourth shape of 10mm * 10mm * 10mm, and concrete size can suitably be adjusted according to the requirement of requirement of products and filling apparatus.The size of control daucus carrot particles helps producing and the stability of product.
In the sour milk that contains daucus carrot particles of the present invention, the daucus carrot particles net content can more or less be adjusted in said scope according to the size or the product taste demand of daucus carrot particles, and the total amount of preferably controlling daucus carrot particles in the product is 3%～10%.
According to a specific embodiments of the present invention, also can earlier daucus carrot particles of the present invention be processed the jam form that contains daucus carrot particles, and then join in the sour milk.The said jam that contains daucus carrot particles be meant with daucus carrot particles and sugar etc. be the sauce shape product processed of primary raw material (referring among the GB/T22474-2008 to the definition and the requirement of jam, can fruit wherein be substituted with said daucus carrot particles among the present invention).Usually; The processing of this jam is earlier as required with daucus carrot particles of handling well and an amount of sugared mixing of water, stabilizing agent, sugar and/or generation; Wherein clean fruit grain content of control and soluble solid content meet certain requirements (requiring soluble solid content to be preferably 25%～65% among the present invention); And daucus carrot particles is evenly suspended in this jam through the addition of regulating sugar in this jam and/or stabilizing agent; Also selectivity adds proper amount of edible essence as required, and sterilization can obtain being applicable to the production jam that contains daucus carrot particles of the present invention.Clean fruit grain content in the jam that contains daucus carrot particles according to the invention usually should be in 25%～70% scope; And require pH3.3～4.6, the Brix (%) 30～65 of jam; PH wherein can pass through acidity regulator such as realizations such as citric acid, malic acid, and described Brix value can be through realizations such as interpolation sugars.Daucus carrot particles evenly distributes in this jam, and this jam becomes homogeneous (uniform) fluid, with convenient online interpolation.This jam can be handled 15～30 minutes with sterilization at 85～95 ℃, and cooling afterwards joins in the sour milk again.
According to preferred specific embodiments of the present invention, contain among the present invention in the sour milk of daucus carrot particles, also can further contain beet (Beta vulgaris) particle.Said beet is preferably table beet, and main edible is a root partly, and beet is beet root described in the present invention.Beet is nutritious, and it is sweet to distinguish the flavor of, and property is put down little cold; Have effects such as stomach strengthening and digestion promoting, relieving cough and reducing sputum, pleasant diuresis, heat reliving and toxin-eliminating.Can provide the adding of beta vulgaris particles in sour milk of the present invention of chewing mouthfeel to give fine local flavor of sour milk products and abundant nutrition jointly with the nutritious coordination of beet and carrot.Gross weight with this sour milk is a benchmark, the amount of said beta vulgaris particles is preferred≤and 10%, the ratio between said beta vulgaris particles and the daucus carrot particles is preferably 0.1～1: 1.Particularly, the size requirements of said beet can same daucus carrot particles.According to the preferred embodiments of the invention, said beta vulgaris particles is through the beta vulgaris particles behind the lactobacillus plantarum anaerobic fermentation, concrete zymotechnique require with among the present invention to the fermentation requirement of daucus carrot particles.Beta vulgaris particles can be handled and join in the sour milk after fermentation without sugaring, also can carry out after the same sugaring of ferment carrot particle is handled, joining in the sour milk again.
According to specific embodiments of the present invention, in the sour milk that contains daucus carrot particles of the present invention, also can further contain to provide the fruit particle of chewing mouthfeel, thereby a kind of product that combines vegetables, fruit and sour milk nutrition is provided.Said fruit can adopt fruit yogurt field fruit jam commonly used.Take all factors into consideration fruit and daucus carrot particles (and further add beta vulgaris particles) and sour milk nutrition, taste smell, influence each other etc., fruit described in the present invention is preferably selected from one or more in Huang Tao, mango, peach, the apricot etc.Gross weight with this sour milk is a benchmark, and the amount of said fruit particle preferably≤10%.
According to specific embodiments of the present invention, in the sour milk that contains daucus carrot particles of the present invention, when adding beta vulgaris particles and fruit particle simultaneously, be benchmark with the gross weight of this sour milk, the total amount of beta vulgaris particles and fruit particle is preferred≤and 10%.
For further regulating mouthfeel and the local flavor that contains the sour milk of daucus carrot particles of the present invention; Improve the product nutritive value; Or improve product appearance, also can contain in flavoring essence, pigment and the nutrient etc. one or more in the fruit yogurt prescription that contains carrot of the present invention.These materials can add in the sour milk base-material, also can join in the jam, and concrete kind is selected and addition all can be according to the routine techniques operation in affiliated field.
The all commercially available acquisition of used each raw material among the present invention, each raw material should meet the correlated quality standard-required.Sour milk of the present invention, its sanitary index, physical and chemical index etc. also should meet the regulation of correlated quality standard.
According to specific embodiments of the present invention, the sour milk that contains daucus carrot particles of the present invention can be the biodiasmin sour milk, also can be through heat treated sour milk.Be preferably the sour milk that contains biodiasmin, 1～8 ℃ of preservation, low-temperature preservation can reduce natural colouring matter, vitamin and other the oxidation stain effects to light, heat sensitive material that contains in the fruits and vegetables material.
On the other hand, the present invention also provides a kind of said method that contains the sour milk of daucus carrot particles of producing, and the method comprising the steps of:
With raw material milk inoculating lactic acid bacterium leavening agent, fermentation obtains the sour milk base-material;
The daucus carrot particles for preparing is mixed with the sour milk base-material;
Can obtains the said sour milk products that contains daucus carrot particles.
According to preferred specific embodiments of the present invention; Production of the present invention is said to be contained in the method for sour milk of daucus carrot particles; Said raw material milk should pass through the degassing and handle (preferred degasification technique requirement: 65～70 ℃ of temperature before fermentation; Vacuum 0.6～0.8Bar), and sweat is anaerobic fermentation (not opening stirring).Can make the oxygen in the sour milk base-material be reduced to minimum level like this, improve the structural state of sour milk, the reduction of oxygen has simultaneously delayed the variable color between shelf life of fruits and vegetables material.
Production of the present invention is said to be contained in the method for sour milk of daucus carrot particles, and said daucus carrot particles mixes with the sour milk base-material, can through in a material-compound tank, carry out and agitation as appropriate evenly after, carry out can then.According to a specific embodiments of the present invention; Be earlier daucus carrot particles to be processed the jam form that contains daucus carrot particles; Utilize online blender (static mixer) will contain the jam and the sour milk base-material on-line mixing of daucus carrot particles again, on-line mixing is directly can afterwards evenly, utilizes the mode of this on-line mixing; Can suitably adjust the mixed traffic of this jam and sour milk base-material according to formula for a product, this jam and sour milk base-material are fully mixed.
Packaged form to product among the present invention does not have particular requirement, can adopt the packaged form of common in the market fruit yogurt.For example, packing mostly is the plastic cup of materials such as PP, PS and HDPE, and also can select for use dixie cup to pack for convenient transportation, factor such as improve the grade.
Except that above-mentioned explanation, the conventional equipment under operation of specifically not mentioning in the production technology of the present invention and device therefor all can adopt in the field or carry out with reference to the prior art in fruit yogurt field.
In sum, the invention provides a kind of sour milk that contains daucus carrot particles, enriched produce market, this sour milk mouthfeel delicate fragrance is sour-sweet, and reasonable nutrition can satisfy more nutrition of consumer and taste demand.The present invention has improved the vegetables flavor of carrot through carrot is carried out special PROCESS FOR TREATMENT, and has the peculiar flavour of carrot fermentation; Its fragility and hardness have been improved simultaneously; Add in the sour milk, make yoghurt-flavoured be easy to accepted, made things convenient for the consumer edible with another kind of form carrot.The present invention also further adds fruit in the sour milk to; Develop the product that a kind of milk, fruit and vegetables combine; Triple nutrition of vegetable and fruit and milk can be provided simultaneously, and taste also can suitably be adjusted according to consumer's requirement, offers the new selection of consumer.
The specific embodiment
Below specify technology of the present invention and characteristics through specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1, the sour milk that contains daucus carrot particles and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 850Kg
Carrot jam (carrot undercut fourth goods) 150Kg
The sour milk that contains daucus carrot particles of present embodiment prepares according to following method:
One, the production of sour milk base-material
The prescription of sour milk base-material in the present embodiment (every 100g): white granulated sugar 7g; Yoghourt stabilizer (be selected from pectin, converted starch, CMC, the xanthans etc. one or more) 0.6g; Sweetener 0.05g; Lactic acid bacteria an amount of (streptococcus thermophilus Streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus Lactobacillus delbrueckii (subsp.bulgaricus)), raw milk (fresh milk or recombined milk or both combinations) is supplied surplus.Also can suitably add whole milk powder 0.1～2g, skimmed milk power 0.1～2g and/or PURE WHEY 0.1～1g etc., suitably to replenish albumen, fat and dry matter content.When replenishing whole milk powder, skimmed milk power or PURE WHEY, corresponding minimizing is measured with milk.
The zymotechnique of sour milk base-material: the former milk check → milk collection → filtration → clean breast → cooling → storage → batching → preheating → degassing → homogeneous → sterilization → cooling → inoculation → heat-preservation fermentation → cooling → subsequent use,
Concrete technology is following:
1. former milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle (alkali, starch, salt, nitrite, nitrate, sodium thiosulfate), antibiotic, the alcohol experiment, boil several indexs such as experiment and detect;
2. milk collection: the milk collection temperature is no more than 8 ℃;
3. filter: passed through filtering out visible impurity;
4. clean breast: remove the invisible impurity of naked eyes through milk clarifier;
5. cooling: milk is cooled to 2～5 ℃;
6. store: keep the milk temperature at 2～5 ℃, open in the storage process discontinuous and stir;
7. batching: heating milk to 45～60 ℃, add white granulated sugar and stabilizing agent, fully change material after, be cooled to be cooled to 2～6 ℃ of storages;
8. preheating: be preheated to 70 ℃;
9. the degassing: under 65 ℃ of temperature, vacuum 0.6Bar condition, take off air and peculiar smell;
10. homogeneous: pressure is 160Bar;
11. sterilization: require 92 ℃/300s;
12. cooling: be cooled to 41 ℃～43 ℃;
13. inoculation: add fermented bacterium and fully stirring;
14. heat-preservation fermentation: about 4.3 hours of 39 ℃～42 ℃ heat-preservation fermentations, it is solidified, must not open stirring during the fermentation; Through 4.3 hours fermentation, acidity assaying reached 71 ° of T, was cooled to 20 ℃ through board-like or pipe heat exchanger, obtained the sour milk base-material, and is subsequent use, beat cold before, agitator in short-term, breakdown of emulsion slightly is beneficial to that pump is past to go out to take out milk.
According to the sour milk base-material that above method production obtains, subjective appreciation and physical and chemical index detect as follows:
Subjective appreciation:
| Project | Organoleptic indicator's requirement |
| Color and luster | The color and luster uniformity is creamy white or little yellow |
| Flavour and smell | Have the distinctive flavour of pure milk fermentation, smell |
| Structural state | Tissue is fine and smooth, even, allows small amount of whey and separates out |
The physics and chemistry detected value:
| Fat % | Protein % | Non-fat solid % | Total solid % | Sucrose % | Acidity ° T |
| 3.5 | 3.2 | 9.3 | 19.3 | 6.5 | 72.0 |
Two, the preparation of carrot jam (carrot undercut fourth goods)
1, the fermentation of diced carrot and sugaring:
With the fresh carrot root (select sweet, the tender and crisp succulence of the thin flavor of matter, epidermis is smooth, shape is neat, stem is little, meat is thick, the carrot that does harm to of chaff, no breach and sick insect bite is not a raw material; Can be divided into four kinds such as white, yellow, redness, pink colour by color) clean; Dice the size of fourth: 3～8mm * 3～8mm * 3～8mm.
Diced carrot is put into the fermentation plastic barrel, inject the good salt solution of sterilization, brine strength 4% is inoculated an amount of lactobacillus plantarum simultaneously.Diced carrot need be submerged in salt solution below, every fermentation 100g diced carrot need be no less than 85g with the salt water yield.Plastic Drum should be filled, after installing, and about 6～7 centimetres of liquid levels apart from bung.Cover bung then, bung is airtight.Be placed on after the barrelling under 15～40 ℃ of environment and ferment, airtight environment causes anaerobic condition, promotes that lactic acid bacteria carries out lactic fermentation, the growth of mould fungus inhibition and yeast, breeding.When zymotic fluid pH reaches below 4.6, diced carrot is pulled out, after this diced carrot fermentation ends normal color and luster, aroma and flavor are arranged, and have the special ferment local-flavor of this carrot.By fermentation, it has suitable fragility and hardness, has suitably eliminated the vegetables flavor simultaneously.
With the clear water immersion (soaking at room temperature about 20 minute) of the diced carrot after the fermentation with sterilization; Remove the part organic acid, pull out after the washing, in the white sand liquid glucose of concentration 30%, carried out the room temperature sugaring about 20 minutes then; Sugar infiltrates in the diced carrot; Improved the sour-sweet degree of diced carrot like this, adjusted sour-sweet mouthfeel, helped combining with sour milk.
2, preparation diced carrot jam
Diced carrot jam formulations (every 100g/ weight portion):
The diced carrot of fermentation and sugaring: 40g, white granulated sugar: 30g, HFCS: 5g, pectin: 1.0g, starch: 0.5g, water: 23.5g, essence: an amount of, citric acid: about 0.1g, potassium sorbate: 0.05g;
White granulated sugar and dried mix (5: 1 the ratios) of pectin are added in the warm water of sterilization slowly, be stirred to even dispersion, be heated to 85～90 ℃ and kept about 5 minutes, let glue dissolve fully, caking must not be arranged;
Press formula rate, take by weighing syrup and add in the accent saucepan, the diced carrot that sugaring is good adds wherein, and heating is stirred at a slow speed; The starch mixture that allotment is good adds, and the intensification sterilization during temperature to 85 ℃, adds the carbohydrate gum mixture for preparing; Slowly stir and make abundant mixing, liquid glucose is heated to 85～95 ℃, keep carrying out in 10～30 minutes sterilization; Kill lactic acid bacteria bacterium and spoilage organisms, prevent that acidity from continuing to descend, local flavor changes.Temperature and time is selected and can be made up according to vegetable stuffing size and needed hardness.Stop heating after time is up, stir at a slow speed, add allotment good essence, acid and buffer, be stirred to even mixing at a slow speed.Obtain diced carrot jam, measure Brix (%) 34, pH value (20 ℃) 3.6 by product examine after accomplishing, diced carrot has the due color of fresh diced carrot in the jam; Have fermentation and grow smell, sweet and sour palatability does not have other peculiar smell; The jam structural state is glue-like, and certain fluidity is arranged.Above-mentioned diced carrot jam such as the untimely production that is used for sour milk can further be packed envelope, with subsequent use.
Three, sour milk base-material and diced carrot jam mixes and the production of sour milk
Sour milk base-material and diced carrot jam are carried out on-line mixing through the on-line mixing device, and can all contains diced carrot jam more equably in each packing of product, obtain the sour milk that contains diced carrot of present embodiment.The detection index of this sour milk is following:
| Fat % | Protein % | Non-fat solid % | Sucrose % | Acidity pH value |
| 3.0 | 2.7 | 7.9 | 10.0 | 4.3 |
Embodiment 2, the sour milk that contains daucus carrot particles and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 930Kg
Carrot jam (carrot undercut squeeze) 70Kg
In the present embodiment, the production of sour milk base-material is basically with embodiment 1.
Daucus carrot particles is process 1～3mm * 1～3mm * 3～8mm thread; The fermenting salt water concentration is 4.5%, zymotic fluid pH4.5 when finishing fermentation, the clear water soaking at room temperature of the sliced carrot usefulness sterilization after the fermentation 30 minutes; In the white sand liquid glucose of concentration 20%, carried out the room temperature sugaring about 30 minutes then; The sliced carrot that obtains after the processing has suitable fragility and hardness, has eliminated the vegetables flavor simultaneously, has sour-sweet mouthfeel.Sliced carrot after this fermentation is prepared into the jam of sliced carrot content about 50%; The preparation method measures Brix (%) 35, pH value (20 ℃) 3.8 by product examine after accomplishing with the preparation method of diced carrot jam among the embodiment 1 basically; Jam is glue-like, and certain fluidity is arranged, and wherein sliced carrot has the color of fresh carrot fourth; There is fermentation to grow smell, sweet and sour palatability.With sour milk base-material and sliced carrot jam on-line mixing, can obtains the sour milk that contains sliced carrot of present embodiment.The detection index of gained sour milk is following:
| Fat % | Protein % | Non-fat solid % | Sucrose % | Acidity pH value |
| 3.3 | 3.0 | 9.0 | 8.1 | 4.3 |
Embodiment 3, the sour milk that contains daucus carrot particles and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 850Kg
Carrot jam (carrot undercut squeeze) 80Kg
Beet jam (beet slicing goods) 10Kg
Yellow peach jam 60Kg
In the present embodiment, the production of sour milk base-material is basically with embodiment 1.Daucus carrot particles is process 1～3mm * 1～3mm * 3～8mm thread, and carrot fermenting salt water concentration is 8%, and the preparation of carrot jam is basically with embodiment 2.Beet jam adopts the prepared identical with carrot jam to obtain, and is glue-like, and certain flowability is arranged; Soluble solid Brix (%) 36, pH value (20 ℃) is about 3.5, and cossette suspends therein; The cossette net content is about 45%, and size 1～3mm * 1～3mm * 5～8mm has the due color of fresh beet; Have fermentation and grow smell, sweet and sour palatability does not have other peculiar smell.Yellow peach jam is glue-like for being purchased product, certain flowability is arranged, soluble solid Brix (%) 34; PH value (20 ℃) is about 3.5, wherein evenly is suspended with yellow peach fruit grain, and fruit grain net content is about 40%, the about 5mm * 5mm of fruit grain size * 5mm; Color and luster is faint yellow, and is glossy slightly, uniformity; Have due fruit flavour of Huang Tao and smell, sweet acid is good to eat, does not have other peculiar smell.Beet jam, carrot jam, yellow peach jam is online adds in the sour milk base-material, obtains the sour milk of present embodiment.The detection index of gained sour milk is following:
| Fat % | Protein % | Non-fat solid % | Sucrose % | Acidity pH value |
| 3.3 | 3.0 | 9.0 | 10.0 | 4.3 |
Embodiment 4, the sour milk that contains daucus carrot particles and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 800Kg
Carrot jam (carrot undercut squeeze) 100Kg
Yellow peach jam 100Kg
In the present embodiment, the production of sour milk base-material is basically with embodiment 1.Daucus carrot particles is process 1～2mm * 1～2mm * 3～5mm thread, and the fermenting salt water concentration is 5%, zymotic fluid pH4.3 when finishing fermentation; Sliced carrot after the fermentation (can suitably heat with the clear water cleaning and the room temperature of sterilization; But should not be above 35 ℃) soaked 15 minutes, in the Glucose Liquid of concentration 50%, carried out the room temperature sugaring then about 20 minutes, the sliced carrot that obtains after the processing has suitable fragility and hardness; Eliminate the vegetables flavor simultaneously, had sour-sweet mouthfeel.Sliced carrot after this fermentation is prepared into the jam of sliced carrot content about 45%, jam soluble solid Brix (%) 35, pH value (20 ℃) about 3.6.Yellow peach jam is with embodiment 3.Carrot jam, yellow peach jam is online adds in the sour milk base-material, obtains the sour milk of present embodiment.The detection index of gained sour milk is following:
| Fat % | Protein % | Non-fat solid % | Sucrose % | Acidity pH value |
| 2.8 | 2.6 | 7.4 | 11.2 | 4.3 |
Embodiment 5, the sour milk that contains daucus carrot particles and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 920Kg
Carrot jam (carrot undercut squeeze) 50Kg
Beet jam (beet slicing goods) 30Kg
In the present embodiment, sour milk base-material, carrot jam are with embodiment 2, and beet jam adopts the prepared identical with carrot jam to obtain, and is glue-like; Certain flowability is arranged, soluble solid Brix (%) 36, pH value (20 ℃) is about 3.8, and cossette suspends therein; The cossette net content is about 35%, and size 2～3mm * 2～3mm * 5～10mm has the due color of fresh beet; Have fermentation and grow smell, sweet and sour palatability does not have other peculiar smell.In addition, other operations of the sour milk of present embodiment are basically with embodiment 3.The detection index of gained sour milk is following:
| Fat % | Protein % | Non-fat solid % | Sucrose % | Acidity pH value |
| 3.2 | 2.9 | 8.9 | 8.4 | 4.3 |
Embodiment 6, the sour milk that contains daucus carrot particles and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 820Kg
Carrot jam (carrot undercut fourth goods) 80Kg
Beet jam (beet dice goods) 30Kg
Pineapple jam 70Kg
In the present embodiment, carrot jam is with embodiment 1.Beet jam adopt with embodiment 1 in the identical prepared of carrot jam obtain, pineapple jam is glue-like for being purchased product; Certain flowability is arranged, soluble solid Brix (%) 34, pH value (20 ℃) about 3.8; Wherein evenly be suspended with pineapple fruit grain, fruit grain net content is about 45%, the about 3～5mm of fruit grain size * 3～5mm * 3～5mm; Have pineapple flavour and smell, sweet acid is good to eat, does not have other peculiar smell.In addition, other operations of the sour milk of present embodiment are basically with embodiment 1.The detection index of gained sour milk is following:
| Fat % | Protein % | Non-fat solid % | Sucrose % | Acidity pH value |
| 2.9 | 2.6 | 7.6 | 10.7 | 4.3 |
Embodiment 7, the sour milk that contains daucus carrot particles and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 920Kg
Carrot jam (carrot undercut fourth goods) 50Kg
Yellow peach jam 30Kg
In the present embodiment, sour milk base-material, carrot jam are with embodiment 1, and yellow peach jam is with embodiment 3, and in addition, other operations of the sour milk of present embodiment are basically with embodiment 1.The detection index of gained sour milk is following:
| Fat % | Protein % | Non-fat solid % | Sucrose % | Acidity pH value |
| 3.2 | 2.9 | 8.9 | 8.4 | 4.3 |
Embodiment 8, the sour milk that contains daucus carrot particles and production method thereof
Composition of raw materials (in 1 ton):
Sour milk base-material 850Kg
Carrot jam (carrot undercut fourth goods) 100Kg
Beet jam (beet dice goods) 50Kg
In the present embodiment, beet jam adopts the prepared identical with carrot jam to obtain, and in addition, other operations of the sour milk of present embodiment are basically with embodiment 1.The detection index of gained sour milk is following:
| Fat % | Protein % | Non-fat solid % | Sucrose % | Acidity pH |
| 3.0 | 2.7 | 7.9 | 10.0 | 4.3 |
Comparative Examples 1
Azymous diced carrot is directly carried out sugaring in the white sand liquid glucose of concentration 30%; Process jam then and add in the sour milk base-material, with as Comparative Examples of the present invention, in this Comparative Examples; Except that carrot not by fermentation, other operations (comprise prescription and method) are basically with embodiment 1.
Comparative Examples 2
In this Comparative Examples, when preparation sour milk base-material, the milk liquid after the batching is handled without the degassing, and other operations (comprising prescription and method) are basically with embodiment 1.
Product is tasted the test effect
Product to embodiment 1～8 is tasted test.Test number 98 people, wherein Validity Test number 90 people.Trial test mode: adopt the mode of blank marking to taste; Respectively the color and luster of the sample of embodiment 1～8, sour-sweet ratio, fermentation milk, viscosity, product concept are given a mark separately, the full marks of each are 20 minutes, the statistics total points, and calculating horizontal is divided equally; Average mark is high more, represents effect good more; And the whole fancy grade of product provided suggestion, statistics is to the hobby number of each Dan Pin; Statistics is recorded in table 1.
Table one, embodiments of the invention product are tasted the result data table
Data from table can be found out, the sour milk that contains daucus carrot particles in the embodiment of the invention, and tasting item in each item can be by most testers' approval.Can find out through form; The sour milk products that azymous carrot is processed in the Comparative Examples 1; Each comparative run purpose score is all low, compares with the sour milk products that the carrot of fermentation is processed, and the comprehensive local flavor of the sour milk products that the azymic carrot is processed is starkly lower than the sour milk products of processing after the fermentation; With regard to " acceptance " aspect, the sour milk products that the acceptance of the sour milk products that azymous carrot is processed is also processed far below the carrot of fermentation.
The stability observing experiment of product system
The sample of embodiment 1～8 and Comparative Examples 1,2 is done the stability observing record, leave standstill observation, the structural state of sample in the record different time, whey separation case in 2～6 ℃.Wherein, when sample left standstill, the upper strata whey separated out more that multilist shows that product stability is poor more, can confirm with naked eyes; The exquisiteness of mouthfeel representes that product has or not salt and protein body to form between shelf life.Through trial test, there is not obvious granular sensation, explain that product stability is better.In the stability observing experiment, the control samples observation is done in variation simultaneously to color and luster.
The Detection of Stability experiment of table two, product system
From table, write down and can find out, contain the sour milk of daucus carrot particles among the present invention, under 2～6 ℃ of conditions of low temperature, preserved 21 days, having good stability of product has whey to separate out slightly, but also within the acceptable range.Color and luster variation aspect is seen from observed result, and batching milk is handled through the degassing before fermentation among the embodiment, and finished yogurt prod is deposited at 2～6 ℃ and do not seen variable color in 5 days, deposits 20 days color and lusters and changes still in tolerance interval; The finished yogurt prod that the scheme production of adopting the milk of preparing burden before fermentation, not handle through the degassing in the Comparative Examples 2 obtains, in 2～6 ℃ of existence promptly visible variable color in 3 days, color and luster is unacceptable when depositing 7 days.That is, degasification technique plays good effect to the look that protects of product of the present invention.Carrot is without fermentation process in the Comparative Examples 1; Can find out through observed result; The less stable of the sour milk products that unleavened carrot is processed places after 5 days whey and just obviously separate out, and state is inhomogeneous; Unacceptable through product after 7 days, i.e. the fermentation of carrot also is very helpful to the stability of product.
Claims (8)
1. sour milk that contains daucus carrot particles; Gross weight with this sour milk is a benchmark; Wherein contain daucus carrot particles 0.5%～15%; Wherein, said daucus carrot particles is the particle that obtains through the lactobacillus plantarum fermentation process, and this daucus carrot particles goes through joining in the sour milk after handling according to following method again:
The daucus carrot particles that is processed into required size is immersed in the salt solution of concentration 4%～8%; Through the lactobacillus plantarum anaerobic fermentation; After treating that zymotic fluid pH value reaches below 4.6, daucus carrot particles is immersed in the liquid glucose of mass concentration 20%～50% handled 15～30 minutes again.
2. the sour milk that contains daucus carrot particles according to claim 1, wherein, said daucus carrot particles is rule or erose fourth shape and/or thread, particle size range 1～10mm * 1～10mm * 1～10mm.
3. the sour milk that contains daucus carrot particles according to claim 1; This sour milk obtains through daucus carrot particles is mixed with the sour milk base-material, and wherein, said sour milk base-material is to form by the raw material milk inoculating lactic acid bacterium is ferment-fermented; Fat content >=3.2% in this sour milk base-material; Protein content >=3.0%, total solids content >=19%, 70～90 ° of T of acidity.
4. the sour milk that contains daucus carrot particles according to claim 1 also contains beta vulgaris particles and/or fruit particle in this sour milk, be benchmark with the gross weight of this sour milk, and the amount of said beta vulgaris particles and/or fruit particle is preferred≤and 10%.
5. the sour milk that contains daucus carrot particles according to claim 4, wherein said fruit is selected from one or more in mango, peach and the apricot.
6. according to each described sour milk that contains daucus carrot particles of claim 1～5, this sour milk is an active lactic acid bacteria yoghurt or through the sour milk of sterilization processing.
7. produce each described method that contains the sour milk of daucus carrot particles of claim 1～6 for one kind, the method comprising the steps of:
With raw material milk inoculating lactic acid bacterium leavening agent, fermentation obtains the sour milk base-material;
The daucus carrot particles for preparing is mixed with the sour milk base-material;
Can obtains the said sour milk products that contains daucus carrot particles.
8. production according to claim 7 contains the method for the sour milk of daucus carrot particles, wherein, passed through the degassing before the said raw material milk fermentation and handled, and sweat is an anaerobic fermentation.
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| CN102657261B (en) * | 2012-05-22 | 2014-01-08 | 光明乳业股份有限公司 | Carrot-containing yogurt and method for producing same |
| CN103652268A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Frozen drink containing carrot granules and preparation method thereof |
| CN103766491A (en) * | 2012-10-23 | 2014-05-07 | 郭心仪 | Chinese yam yoghurt and preparation method thereof |
| CN104642547A (en) * | 2015-03-09 | 2015-05-27 | 新希望乳业控股有限公司 | Room-temperature yoghourt containing fruit grains, and preparation method of yoghourt |
| CN104757116B (en) * | 2015-04-27 | 2017-09-01 | 四川东坡中国泡菜产业技术研究院 | A kind of pickles Yoghourt and preparation method thereof |
| CN105248636A (en) * | 2015-11-18 | 2016-01-20 | 河北新希望天香乳业有限公司 | Preparing method for carrot-taste drinking yoghourt |
| CN105594860A (en) * | 2015-11-18 | 2016-05-25 | 河北新希望天香乳业有限公司 | Preparation method for drinking yoghurt |
| CN106922814A (en) * | 2017-03-01 | 2017-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
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