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CN-121986844-A - West Mei Suannai and preparation method thereof

CN121986844ACN 121986844 ACN121986844 ACN 121986844ACN-121986844-A

Abstract

The invention provides a western Mei Suannai and a preparation method thereof, wherein the western plum yoghourt contains 1.5-2.0% of western plum juice, and organic acid of the western plum juice is completely neutralized. The invention provides the Western Mei Suannai with high stability, no deformation and aggregation of protein and uniform taste. By adjusting the acid-base balance in the prune juice system, the denaturation and aggregation of proteins in the pasteurization and fermentation processes of the yoghurt are avoided, and the stability of the product is improved. During the preparation of the fermented milk, other stabilizers are avoided, dietary fibers contained in the prune juice are utilized to maintain the stability of a yoghurt product system, ingredients are simplified, and meanwhile, the problem of whey precipitation generated by the product is avoided under the condition that the viscosity of similar drinks is maintained in the shelf life.

Inventors

  • SUO CHAO
  • YIN XIAOJING
  • XUE JIANGANG
  • SHENG LEI
  • PAN QINGMIN
  • ZHANG HAIBIN

Assignees

  • 内蒙古伊利实业集团股份有限公司

Dates

Publication Date
20260508
Application Date
20241104

Claims (10)

  1. 1. A western Mei Suannai comprises raw materials of 1.5-2.0% of prune juice, wherein organic acid of prune juice is completely neutralized and then used for preparing yoghurt by fermentation.
  2. 2. The west Mei Suannai of claim 1, wherein the raw material composition comprises the following raw materials in parts by weight per 1000 parts by weight of the west Mei Suannai: 15-20 parts of prune juice, 0.6-0.8 part of sodium bicarbonate, 20-40 parts of high fructose syrup, 0.3-1 part of sweetener, 0.01-0.03 part of starter and the balance of raw milk.
  3. 3. The west Mei Suannai of claim 2, wherein the sweetener is one or a combination of two or more of fructose, fructose syrup, maltose, xylitol, acesulfame potassium, aspartame, sucralose, and cyclamate.
  4. 4. A west Mei Suannai according to claim 3, wherein the sweetener is sucralose and the acesulfame potassium in a mass ratio of 0.05-1:0.3-1.2.
  5. 5. The west Mei Suannai of claim 2, wherein the starter is one or a combination of two or more of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis and lactobacillus rhamnosus.
  6. 6. The process Mei Suannai according to claim 5, wherein the starter is streptococcus thermophilus or lactobacillus bulgaricus.
  7. 7. A method for preparing the prune yogurt according to any one of claims 1-6, comprising the steps of: performing western plum juice neutralization treatment; Preparing a fermentation substrate by using the neutralized prune juice, and fermenting to prepare the prune Mei Suannai.
  8. 8. The preparation method of claim 7, wherein the neutralization treatment of the prune juice comprises the steps of adding an acid-base neutralizer accounting for 3-5% of the weight of the prune juice into the prune juice, and stirring for 3-5 minutes at 30-35 ℃ with a stirring frequency of 350-450 r/min to obtain the neutralized prune juice.
  9. 9. The preparation method of claim 8, wherein the acid-base neutralizer is sodium bicarbonate.
  10. 10. The preparation method of claim 7, wherein the preparation of the prune yogurt by fermenting the neutralized prune juice with a fermentation substrate comprises the following steps: (1) Mixing raw milk, high fructose syrup, sweetener and neutralized prune juice, and stirring at 45-60deg.C for 20-30 min to obtain base material; (2) Degassing the base material at 60-70 ℃ and 16-18MPa, homogenizing at 25-35/175-185bar, and sterilizing at 90-100 ℃ for 290-310 seconds to obtain a sterilized base material; (3) Cooling the sterilized base material to 40-43 ℃, adding a starter, entering a fermentation tank filled with nitrogen through a sterile filter device, fermenting at 40-46 ℃, and stopping fermenting when the acidity reaches 70-75 ℃ to obtain semi-finished yoghurt; (4) Refining the semi-finished yoghurt with the shearing frequency of 80-100%, filling and sealing in a closed sterile filling device, filling nitrogen into a filling machine, and refrigerating and aging the filled yoghurt at 4-8 ℃ to obtain the prune fermented milk.

Description

West Mei Suannai and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to a west Mei Suannai and a preparation method thereof. Background The prune is a fruit rich in beneficial substances such as vitamins, dietary fibers, minerals and the like, can promote intestinal peristalsis and improve cardiovascular diseases and colon tumors, and a report of preparing dairy products by using the prune exists at present, but because the prune is a fruit with higher acidity, protein denaturation caused by the acidity easily occurs in the process of preparing yoghourt by using the prune juice, and the stability and the flavor and the taste of the final product are influenced, so that the acidity of the prune juice is balanced, and the production of the stable prune yoghourt is a technical problem to be solved urgently by researchers. Disclosure of Invention An object of the present invention is to provide a prune yogurt. Another object of the invention is to provide a method for preparing prune yogurt. The invention firstly provides a west Mei Suannai (fermented milk), which contains 1.5-2.0% of prune juice in raw materials, wherein organic acid of the prune juice is completely neutralized and then is used for preparing yoghourt by fermentation. The invention Mei Suannai adjusts the acid-base balance of the prune juice, improves the stability of the product, maintains the stability of a yoghurt system through the dietary fiber of the prune, and does not add other stabilizers additionally. In the above-mentioned west Mei Suannai, preferably, the raw material composition thereof comprises the following raw materials in parts by weight per 1000 parts by weight of the west Mei Suannai: 15-20 parts of prune juice, 0.6-0.8 part of sodium bicarbonate, 20-40 parts of high fructose syrup, 0.3-1 part of sweetener, 0.01-0.03 part of starter and the balance of raw milk. More preferably, the raw milk is one or a combination of more than two of fresh milk and milk powder, condensed milk or reduced milk prepared by reducing whey protein; Further preferably, the fresh milk is one or a combination of two or more of whole milk, skim milk and partially skim milk. More preferably, the sweetener is one or a combination of more than two of fructose, fructose syrup, maltose, xylitol, acesulfame potassium, aspartame, sucralose and cyclamate. Further preferably, the sweetener is sucralose and the acesulfame potassium in a mass ratio of 0.05-1:0.3-1.2. More preferably, the starter is one or a combination of more than two of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis and lactobacillus rhamnosus. Further preferably, the starter is Streptococcus thermophilus or Lactobacillus bulgaricus. The invention also provides a preparation method of the prune yogurt, which comprises the following steps: performing western plum juice neutralization treatment; Preparing a fermentation substrate by using the neutralized prune juice, and fermenting to prepare the prune Mei Suannai. In the preparation method, preferably, the neutralization treatment of the prune juice comprises the following steps of adding an acid-base neutralizer accounting for 3-5% of the weight of the prune juice into the prune juice, and stirring for 3-5 minutes at 30-35 ℃ with the stirring frequency of 350-450 r/min to obtain the neutralized prune juice. More preferably, the acid-base neutralizer is sodium bicarbonate. In the above preparation method, preferably, the preparation of the prune yogurt by fermenting the neutralized prune juice to prepare a fermentation substrate comprises the following steps: (1) Mixing raw milk, high fructose syrup, sweetener and neutralized prune juice, and stirring at 45-60deg.C for 20-30 min to obtain base material; (2) Degassing the base material at 60-70 ℃ and 16-18MPa, homogenizing at 25-35/175-185bar, and sterilizing at 90-100 ℃ for 290-310 seconds to obtain a sterilized base material; (3) Cooling the sterilized base material to 40-43 ℃, adding a starter, entering a fermentation tank filled with nitrogen through a sterile filter device, fermenting at 40-46 ℃, and stopping fermenting when the acidity reaches 70-75 ℃ to obtain semi-finished yoghurt; (4) Refining the semi-finished yoghurt with the shearing frequency of 80-100%, filling and sealing in a closed sterile filling device, filling nitrogen into a filling machine, and refrigerating and aging the filled yoghurt at 4-8 ℃ to obtain the prune fermented milk. According to an embodiment of the invention, the raw milk is skim milk meeting raw milk purchase standard GB 6914. According to a specific embodiment of the present invention, the starter culture may employ one kind of probiotic bacteria or a combination of several kinds of probiotic bacteria, preferably one or a combination of two or more of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis and lactobacillus rhamnosus