CN104855512A - Flavored fermented milk and preparation method thereof - Google Patents
Flavored fermented milk and preparation method thereof Download PDFInfo
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Abstract
The invention discloses flavored fermented milk which is prepared from the following raw materials in parts by weight: 20-60 parts of blueberry jam, 10-15 parts of whey protein powder, 0.005-0.012 parts of lutein ester, 0.1-0.5 parts of taurine, 65-100 parts of sweetening agent, 4-10 parts of stabilizing agent, 0.1-0.5 parts of edible essence, 0.05-0.1 parts of fermenting agent and 1000 parts of raw milk. The invention further discloses a preparation method of the flavored fermented milk. According to the flavored fermented milk, lutein ester and taurine are added to blueberry flavored fermented milk, so that nutrients of the flavored fermented milk are enriched, and lutein ester and taurine can exert an eye health care function by taking the blueberry flavored fermented milk as a carrier. In addition, the flavored fermented milk is safe to eat; daily appropriate intake can relieve asthenopia and protect eyes against oxidative damage; and the flavored fermented milk can keep good sensory quality after storage for 21 days under a refrigeration condition.
Description
Technical field
The invention belongs to dairy products preparing technical field, particularly relate to and be a kind ofly added with flavored fermented milk with health-care efficacy of lutein ester and taurine and preparation method thereof.
Background technology
Flavored fermented milk be with more than 80% raw ox (sheep) breast or milk powder for raw material, add other raw material, after sterilization, fermentation, pH value reduces, and adds or do not add the product that food additives, nutrition fortifier, fruits and vegetables, cereal etc. are made before or after fermentation.
Lutein ester is the precursor of lutein, and lutein ester can be converted into lutein human body metabolism, and the photo and thermal stability of lutein ester is better than lutein.Lutein (Lutein) is a kind of natural colouring matter be extensively present in vegetables, flowers, fruit and some algae bio, and it belongs to carotenoid race material, is the primary pigments forming human eye retina's macular region.Research shows, the visual impairment that lutein can prevent senile eyeball retina macular degeneration (AMD) to cause and blind.If supplement lutein in time in food, the generation of eyes DD just can be delayed.Lutein can reduce the damage that ultraviolet radiation causes.Lutein has retinal pigment degeneration, ARM and cataract and significantly prevents and improve effect; The blood vessel dilatation function of lutein and strong anti-oxidation performance, can improve eye microcirculation, improves eye nutrition supply, prevents the oxidative damage of radical pair eye.
Taurine (Taurine), also known as beta-amino ethyl sulfonic acid, is a kind of non-protein amino acid of sulfur-bearing, exists in vivo with free state.Taurine is distributed widely in animal tissue cell; taurine accounts for 50% of retina Free Amino Acids total amount; zoopery proves, lack its electroretinogram display pole cell of cat of taurine and the extensive sex change of cone cell, sound retina is most important to the normal visual function of maintenance.If infant lacks taurine, retinal function disorder can be there is.Taurine has important protective effect for gangliocyte, and taurine not only can stop glaucomatous optic nerve lesion, can also promote the optic nerve regeneration after damaging.
Blueberry, belong to Ericaceae, Vaccinium plant is a kind of perennial shrub small berries fruit tree.Blueberry is rich in anthocyanidin, has stronger antioxidation activity, can activate retina, strengthening eyesight, prevents eyeball tired.One of five large healthy fruit that blueberry Ye Shi the World Food Programme is recommended.Research finds, the anthocyanidin in blueberry can promote that the visual purple in retina cell regenerates, and removes eye fatigue significantly, alleviates the blurring of image, pre-myopia prevention.
Current people's daily life all be unable to do without TV, computer, mobile phone every day, the work and study pressure of working clan, student race is larger simultaneously, the harm of these serial Factors on Human body eyes is comparatively serious, if by health drink supplement, human eye's desired nutritional can be supplemented in right amount, alleviating asthenopia, so eyeshield class health drink is the dietary product needed badly in people's modern life.
Summary of the invention
For this reason, the object of the invention is to the alimentary health-care function of lutein ester and taurine and flavored fermented milk to organically combine, provide and a kind ofly add flavored fermented milk of lutein ester and taurine and preparation method thereof.
On the one hand, the invention provides a kind of flavored fermented milk, be made up of the raw material of following weight proportion:
Alternatively, according to flavored fermented milk of the present invention, described sweetener is made up of 60-90 part white granulated sugar and 5-10 part honey.
Alternatively, according to flavored fermented milk of the present invention, described stabilizing agent is made up of 3-7 part hydroxypropyl PASELLI EASYGEL, 0.5-1.5 part agar and 0.5-1.5 part low-ester pectin.
Alternatively, according to flavored fermented milk of the present invention, described leavening is one or more in streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis.
On the other hand, present invention also offers the preparation method of above-mentioned flavored fermented milk, comprise the steps:
Material preparation step: the raw material preparing 1000 parts according to following weight proportion: blueberry jam 20-60 part, PURE WHEY 10-15 part, lutein ester 0.005-0.012 part, taurine 0.1-0.5 part, sweetener 65-100 part, stabilizing agent 4-10 part, flavoring essence 0.1-0.5 part, leavening 0.05-0.1 part, surplus is raw milk;
Clean newborn step: be cooled to 2-6 DEG C by after described raw milk removal of impurities;
Hydration step: raw milk after the removal of impurities of 200-400 part is warming up to 45-50 DEG C, adds PURE WHEY, stirs after 15-20 minute and leaves standstill hydration 30-50 minute, obtain aqua liquid;
Adaptation step: raw milk after the removal of impurities of 200-400 part is warming up to 65-70 DEG C, adds stabilizing agent and sweetener, stirs and is cooled to 2-6 DEG C after 15-20 minute, obtain seasoning liquid;
Homogeneous sterilisation step: raw milk after described aqua liquid, seasoning liquid and remaining removal of impurities is mixed and obtains emulsion, homogeneous, sterilization processing are carried out to described emulsion;
Fermentation step: by the emulsion cooling after sterilization, add leavening, lutein ester and taurine, at 41-43 DEG C of bottom fermentation, terminate fermentation after reaching 70 ° of T-75 ° of T to acidity, obtain acidified milk;
Breakdown of emulsion step: be cooled to 20-24 DEG C after described acidified milk is stirred 5-10 minute;
After-ripening step: carry out canned add blueberry jam and flavoring essence in the acidified milk after breakdown of emulsion after, and the acidified milk after canned is cooled to 2-6 DEG C carries out after-ripening.
Alternatively, preparation in accordance with the present invention, in described homogeneous sterilisation step, carry out homogeneous after described emulsion is preheated to 60-65 DEG C, homogenization pressure is 18-20MPa.
Alternatively, preparation in accordance with the present invention, in described homogeneous sterilisation step, sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
Alternatively, preparation in accordance with the present invention, in described fermentation step, described lutein ester and taurine being dissolved in temperature is add in the emulsion of 35-40 DEG C again, and wherein the consumption of emulsion is 50-100 times of lutein ester and taurine gross weight.
Alternatively, preparation in accordance with the present invention, in described fermentation step, is cooled to 41-43 DEG C by the emulsion after described sterilizing.
Alternatively, preparation in accordance with the present invention, in the rear in ripe step, ripening time is 10-12 hour.
Lutein ester and taurine add in blueberry flavor acidified milk by flavored fermented milk of the present invention, have enriched the nutrition of flavored fermented milk, make again lutein ester and taurine with blueberry flavor acidified milk for carrier plays the health care of its eyeshield.Simultaneously product edible safety of the present invention, taking in right amount every day can alleviating asthenopia, and protection eyes exempt from oxidative damage, and product of the present invention can preserve 21 days organoleptic qualities keeping good under refrigerated conditions.
Accompanying drawing explanation
By reading hereafter detailed description of the preferred embodiment, various other advantage and benefit will become cheer and bright for those of ordinary skill in the art.Accompanying drawing only for illustrating the object of preferred embodiment, and does not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is the schematic flow sheet of the preparation method of flavored fermented milk of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing and concrete embodiment, the invention will be further described.
The invention provides a kind of flavored fermented milk, be made up of the raw material of following weight proportion:
Wherein, the sweetener used in the present invention is made up of 60-90 part white granulated sugar and 5-10 part honey.In this sweetener composition, with honey Substitute For Partial white granulated sugar, decrease the consumption of white granulated sugar, achieve product hypoglycemic.And recent studies shows, honey has certain prophylactic-therapeutic effect to diabetes, and proper amount of edible can not strengthen the burden of middle-aged and old insulin, also can play dietary function, therefore adopts honey to make flavored fermented milk more healthy.
The stabilizing agent used in the present invention is made up of 3-7 part hydroxypropyl PASELLI EASYGEL, 0.5-1.5 part agar and 0.5-1.5 part low-ester pectin.This combination of stabilizers can ensure the stability of product under refrigerated condition condition, gives the mouthfeel that product is salubrious, fine and smooth.
The leavening used in the present invention can be one or more in such as streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium.Lactobacillus acidophilus in leavening, Bifidobacterium, by suppressing various harmful bacteria, decrease the generation of vivotoxin, have antagonism to pathogenic microorganisms, and adjustment gut flora balance, alleviates liver detoxification burden; After Bifidobacterium and lactobacillus acidophilus are fermented in enteron aisle, also can produce lactic acid and acetic acid, the utilization rate of calcium, phosphorus, iron can be improved, promote the absorption of iron and vitamin D, produce vitamin K and Cobastab, the absorption of cholesterol can also be reduced.Therefore, described leavening is preferably the mixture of above-mentioned four kinds of bacterial classifications.
Present invention also offers the preparation method of above-mentioned flavored fermented milk, Fig. 1 shows the schematic flow sheet of flavored fermented milk preparation method of the present invention.As shown in Figure 1, the method comprises the steps:
Material preparation step S1100: the raw material preparing 1000 parts according to following weight proportion: blueberry jam 20-60 part, PURE WHEY 10-15 part, lutein ester 0.005-0.012 part, taurine 0.1-0.5 part, sweetener 65-100 part, stabilizing agent 4-10 part, flavoring essence 0.1-0.5 part, leavening 0.05-0.1 part, surplus is raw milk;
Clean newborn step S1200: be cooled to 2-6 DEG C by after described raw milk removal of impurities;
Hydration step S1300: raw milk after the removal of impurities of 200-400 part is warming up to 45-50 DEG C, adds PURE WHEY, stirs after 15-20 minute and leaves standstill hydration 30-50 minute, obtain aqua liquid;
Adaptation step S1400: raw milk after the removal of impurities of 200-400 part is warming up to 65-70 DEG C, adds stabilizing agent and sweetener, stirs and is cooled to 2-6 DEG C after 15-20 minute, obtain seasoning liquid;
Homogeneous sterilisation step S1500: raw milk after described aqua liquid, seasoning liquid and remaining removal of impurities is mixed and obtains emulsion, homogeneous, sterilization processing are carried out to described emulsion;
Fermentation step S1600: by the emulsion cooling after sterilization, add leavening, lutein ester and taurine, at 41-43 DEG C of bottom fermentation, terminate fermentation after reaching 70 ° of T-75 ° of T to acidity, obtain acidified milk;
Breakdown of emulsion step S1700: be cooled to 20-24 DEG C after described acidified milk is stirred 5-10 minute;
After-ripening step S1800: carry out canned add blueberry jam and flavoring essence in the acidified milk after breakdown of emulsion after, and the acidified milk after canned is cooled to 2-6 DEG C carries out after-ripening.
Wherein, in described clean newborn step S1200, generally raw milk is first carried out filtering and impurity removing through duplex strainer through centrifugal pump, then pump in centrifugal milk clarifier, by centrifugal action, the fine impurities in Ruzhong is removed.
In described homogeneous sterilisation step S1500, carry out homogeneous again after preferably the described emulsion be mixed to get first being preheated to 60-65 DEG C, homogenization pressure is 18-20MPa.Sterilization is pasteurize, and sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
In described fermentation step S1600, the emulsion after described sterilizing is cooled to 41-43 DEG C, then ferments in fermentation tank.In addition, when adding lutein ester and taurine, first can take the described emulsion doubly of gross weight 50-100 both this, being cooled to 35-40 DEG C, then both being dissolved in the emulsion at this temperature, finally emulsion being added in agitator tank.
In the rear in ripe step S1800, ripening time is 10-12 hour.By Aging storage, promote that in acidified milk, aromatic substance produces, and increase the stickiness of acidified milk further.
More according to the optional element of the flavored fermented milk preparation method of the present invention's proposition, can design various embodiments, therefore specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and does not form limitation of the scope of the invention.In order to concrete description the present invention, following examples are selected to carry out exemplary illustration.
Embodiment 1
In the present embodiment; the raw material preparing flavored fermented milk is 1000kg, and the weight proportion of each raw material is: blueberry jam 20 parts, PURE WHEY 12 parts; lutein ester 0.005 part; taurine 0.3 part, white granulated sugar 60 parts, honey 5 parts; stabilizing agent 7 parts; flavoring essence 0.3 part, leavening 0.05 part, surplus is raw milk.
The preparation method of flavored fermented milk is:
First the raw milk of acceptance(check) is successively pumped in duplex strainer and centrifugal milk clarifier through centrifugal pump, by centrifugal action, the fine impurities in Ruzhong is removed, be then cooled to 6 DEG C, storage.
Take raw milk after 300kg removal of impurities, add PURE WHEY after being warming up to 50 DEG C, stir 15 minutes, leave standstill hydration 30 minutes, obtain aqua liquid.
Take raw milk after 300kg removal of impurities again, be warming up to 70 DEG C, add stabilizing agent, white granulated sugar and honey, stir after within 15 minutes, being uniformly dissolved and be cooled to 6 DEG C, obtain seasoning liquid.
Raw milk after described aqua liquid, seasoning liquid and remaining removal of impurities is mixed, obtains emulsion.After described emulsion is preheated to 65 DEG C, homogeneous under the homogenization pressure of 18MPa.Then the emulsion after homogeneous is carried out pasteurize: at 95 DEG C, be incubated sterilization 300 seconds.
Emulsion after sterilization is cooled to 43 DEG C, takes this cooled emulsion of 30.5kg, continued to be cooled to 35 DEG C, then lutein ester and taurine are dissolved in this temperature emulsion, and this partial emulsion is poured in fermentation tank.After remaining cooling, inoculating starter in emulsion, pours in fermentation tank, at 43 DEG C, carry out heat-preservation fermentation, terminates fermentation, obtain acidified milk to acidity after reaching 70 ° of T.
Described acidified milk is stirred and within 5 minutes, carries out breakdown of emulsion process, be then cooled to 20 DEG C.
Carry out canned add blueberry jam and flavoring essence in the acidified milk after breakdown of emulsion after.Finally the product after canned is placed in freezer and is cooled to 4 DEG C, after-ripening 10 hours, through dispatching from the factory after the assay was approved.
Embodiment 2
In the present embodiment; the raw material preparing flavored fermented milk is 1000kg, and the weight proportion of each raw material is: blueberry jam 60 parts, PURE WHEY 10 parts; lutein ester 0.01 part; taurine 0.5 part, white granulated sugar 75 parts, honey 8 parts; stabilizing agent 4 parts; flavoring essence 0.1 part, leavening 0.08 part, surplus is raw milk.
The preparation method of flavored fermented milk is:
First the raw milk of acceptance(check) is successively pumped in duplex strainer and centrifugal milk clarifier through centrifugal pump, by centrifugal action, the fine impurities in Ruzhong is removed, be then cooled to 6 DEG C, storage.
Take raw milk after 400kg removal of impurities, add PURE WHEY after being warming up to 45 DEG C, stir 20 minutes, leave standstill hydration 45 minutes, obtain aqua liquid.
Take raw milk after 400kg removal of impurities again, be warming up to 65 DEG C, add stabilizing agent, white granulated sugar and honey, stir after within 20 minutes, being uniformly dissolved and be cooled to 4 DEG C, obtain seasoning liquid.
Raw milk after described aqua liquid, seasoning liquid and remaining removal of impurities is mixed, obtains emulsion.After described emulsion is preheated to 65 DEG C, homogeneous under the homogenization pressure of 20MPa.Then the emulsion after homogeneous is carried out pasteurize: at 95 DEG C, be incubated sterilization 300 seconds.
Emulsion after sterilization is cooled to 41 DEG C, takes this cooled emulsion of 25.5kg, continued to be cooled to 38 DEG C, then lutein ester and taurine are dissolved in this temperature emulsion, and this partial emulsion is poured in fermentation tank.After remaining cooling, inoculating starter in emulsion, pours in fermentation tank, at 41 DEG C, carry out heat-preservation fermentation, terminates fermentation, obtain acidified milk to acidity after reaching 72 ° of T.
Described acidified milk is stirred and within 10 minutes, carries out breakdown of emulsion process, be then cooled to 24 DEG C.
Carry out canned add blueberry jam and flavoring essence in the acidified milk after breakdown of emulsion after.Finally the product after canned is placed in freezer and is cooled to 2 DEG C, after-ripening 10 hours, through dispatching from the factory after the assay was approved.
Embodiment 3
In the present embodiment; the raw material preparing flavored fermented milk is 1000kg, and the weight proportion of each raw material is: blueberry jam 40 parts, PURE WHEY 15 parts; lutein ester 0.012 part; taurine 0.1 part, white granulated sugar 90 parts, honey 10 parts; stabilizing agent 10 parts; flavoring essence 0.5 part, leavening 0.1 part, surplus is raw milk.
The preparation method of flavored fermented milk is:
First the raw milk of acceptance(check) is successively pumped in duplex strainer and centrifugal milk clarifier through centrifugal pump, by centrifugal action, the fine impurities in Ruzhong is removed, be then cooled to 6 DEG C, storage.
Take raw milk after 200kg removal of impurities, add PURE WHEY after being warming up to 50 DEG C, stir 15 minutes, leave standstill hydration 50 minutes, obtain aqua liquid.
Take raw milk after 200kg removal of impurities again, be warming up to 70 DEG C, add stabilizing agent, white granulated sugar and honey, stir after within 18 minutes, being uniformly dissolved and be cooled to 6 DEG C, obtain seasoning liquid.
Raw milk after described aqueous emulsions, seasoning liquid and remaining removal of impurities is mixed, obtains emulsion.After described emulsion is preheated to 60 DEG C, homogeneous under the homogenization pressure of 18MPa.Then the emulsion after homogeneous is carried out pasteurize: at 95 DEG C, be incubated sterilization 300 seconds.
Emulsion after sterilization is cooled to 43 DEG C, takes this cooled emulsion of 11.2kg, continued to be cooled to 40 DEG C, then lutein ester and taurine are dissolved in this temperature emulsion, and this partial emulsion is poured in fermentation tank.After remaining sterilization, inoculating starter in emulsion, pours in fermentation tank, at 43 DEG C, carry out heat-preservation fermentation, terminates fermentation, obtain acidified milk to acidity after reaching 74 ° of T.
Described acidified milk is stirred and within 10 minutes, carries out breakdown of emulsion process, be then cooled to 22 DEG C.
Carry out canned add blueberry jam and flavoring essence in the acidified milk after breakdown of emulsion after.Finally the product after canned is placed in freezer and is cooled to 6 DEG C, after-ripening 12 hours, through dispatching from the factory after the assay was approved.
Through above-described embodiment 1-3, prepare unique flavor and there is the flavored fermented milk of health-care efficacy.In order to the feature of local flavor yogurt of the present invention is described better, applicant detects the sensory evaluation scores of the flavored fermented milk that the above embodiment of the present invention 1-3 prepares and physical and chemical index.
Test case 1
The flavored fermented milk prepared by embodiment 1-3 carries out sensory test, adopt sense organ comprehensive scoring method, sensory evaluation scores please be carried out by 50 veteran evaluating members to test specimen, standards of grading are determined after modifying with reference to " Chinese dairy processing industry industry standard cultured milk aesthetic quality criticism detailed rules and regulations ", and specific targets are shown in Table 1.
The mark sum of color and luster, structural state, taste smell is PTS, removes a best result and one minimum point in whole PTS, and the score result after rounding of averaging is the sensory evaluation scores value of this local flavor yogurt.Result is as shown in table 2.
Table 1 flavored fermented milk sensory evaluation scores standard
The sensory evaluation scores result of table 2 product of the present invention
| Survey item | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Color and luster | 20 | 18 | 19 |
| Structural state | 32 | 35 | 37 |
| Grow smell | 34 | 35 | 35 |
| Integrate score | 86 | 88 | 91 |
Shown by above data, flavored fermented milk of the present invention has good color and luster, grows smell and mouthfeel, can satisfy the demands of consumers.
Test case 2
Analyze the flavor fermentation Ruzhong such as physical and chemical index such as protein, fat prepared by embodiment 1-3, concrete outcome is as shown in table 3 below.
Table 3 product physical and chemical index of the present invention testing result
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Protein/(g/100g) | 2.64 | 2.61 | 2.58 |
| Fat/(g/100g) | 3.06 | 3.04 | 3.0 |
| Acidity/(° T) | 78 | 72 | 77 |
| Viscosity/mPas | 3214 | 3355 | 3781 |
| Lactic acid bacterium number CFU/g | 4.5×10 8 | 1.2×10 9 | 7.8×10 8 |
| PH value | 4.35 | 4.46 | 4.43 |
Above index result shows, the requirement of drinking type yogurt and meeting standard GB/T 19302 pairs of local flavor yogurts of the present invention.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or step.Word first, second and third-class use do not represent any order, can be title by these word explanations.
Claims (10)
1. a flavored fermented milk, be made up of the raw material of following weight proportion:
2. flavored fermented milk according to claim 1, wherein, described sweetener is made up of 60-90 part white granulated sugar and 5-10 part honey.
3. flavored fermented milk according to claim 1, wherein, described stabilizing agent is made up of 3-7 part hydroxypropyl PASELLI EASYGEL, 0.5-1.5 part agar and 0.5-1.5 part low-ester pectin.
4. the flavored fermented milk according to any one of claim 1-3, wherein, described leavening is one or more in streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis.
5. a preparation method for the flavored fermented milk according to any one of claim 1-4, comprises the steps:
Material preparation step: the raw material preparing 1000 parts according to following weight proportion: blueberry jam 20-60 part, PURE WHEY 10-15 part, lutein ester 0.005-0.012 part, taurine 0.1-0.5 part, sweetener 65-100 part, stabilizing agent 4-10 part, flavoring essence 0.1-0.5 part, leavening 0.05-0.1 part, surplus is raw milk;
Clean newborn step: be cooled to 2-6 DEG C by after described raw milk removal of impurities;
Hydration step: raw milk after the removal of impurities of 200-400 part is warming up to 45-50 DEG C, adds PURE WHEY, stirs after 15-20 minute and leaves standstill hydration 30-50 minute, obtain aqua liquid;
Adaptation step: raw milk after the removal of impurities of 200-400 part is warming up to 65-70 DEG C, adds stabilizing agent and sweetener, stirs and is cooled to 2-6 DEG C after 15-20 minute, obtain seasoning liquid;
Homogeneous sterilisation step: raw milk after described aqua liquid, seasoning liquid and remaining removal of impurities is mixed and obtains emulsion, homogeneous, sterilization processing are carried out to described emulsion;
Fermentation step: by the emulsion cooling after sterilization, add leavening, lutein ester and taurine, at 41-43 DEG C of bottom fermentation, terminate fermentation after reaching 70 ° of T-75 ° of T to acidity, obtain acidified milk;
Breakdown of emulsion step: be cooled to 20-24 DEG C after described acidified milk is stirred 5-10 minute;
After-ripening step: carry out canned add blueberry jam and flavoring essence in the acidified milk after breakdown of emulsion after, and the acidified milk after canned is cooled to 2-6 DEG C carries out after-ripening.
6. preparation method according to claim 5, wherein, in described homogeneous sterilisation step, carry out homogeneous after described emulsion is preheated to 60-65 DEG C, homogenization pressure is 18-20MPa.
7. the preparation method according to claim 5 or 6, wherein, in described homogeneous sterilisation step, sterilization temperature is 95 DEG C, and sterilizing time is 300 seconds.
8. preparation method according to claim 5; wherein; in described fermentation step, described lutein ester and taurine being dissolved in temperature is add in the emulsion of 35-40 DEG C again, and wherein the consumption of emulsion is 50-100 times of lutein ester and taurine gross weight.
9. the preparation method according to claim 6 or 7, wherein, in described fermentation step, is cooled to 41-43 DEG C by the emulsion after described sterilizing.
10. the preparation method according to claim 6 or 7, wherein, in the rear in ripe step, ripening time is 10-12 hour.
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| CN111903762A (en) * | 2020-09-07 | 2020-11-10 | 辽宁眼宝生物科技股份有限公司 | Lutein ester yoghourt |
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| CN110999971A (en) * | 2019-12-24 | 2020-04-14 | 徐州绿健乳品饮料有限公司 | Yoghourt with eye protection effect and preparation method thereof |
| CN111011508A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Eye-protecting yoghourt and preparation method thereof |
| CN111903762A (en) * | 2020-09-07 | 2020-11-10 | 辽宁眼宝生物科技股份有限公司 | Lutein ester yoghourt |
| CN116268090A (en) * | 2021-12-21 | 2023-06-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Lutein ester fermented milk and preparation method and application thereof |
| CN116268090B (en) * | 2021-12-21 | 2024-01-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Lutein ester fermented milk and preparation method and application thereof |
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Application publication date: 20150826 |