阅读说明：本技术 一种桃味酸奶及其制备方法 (A kind of sour milk of peach and preparation method thereof ) 是由 马禄 于 2019-09-27 设计创作，主要内容包括：本发明提供了一种桃味酸奶,原料包括鲜牛奶、桃花果酱、白砂糖、桃花香精、甜味剂、菌种、稳定剂和脱脂奶粉。通过合理控制各原料的添加比例,制备的酸奶组织细腻均匀,无乳清析出,脂肪、蛋白质的含量达到2.5/(g/100g)和2.3/(g/100g)以上,酸度达到70°T以上,从污染物限量、真菌毒素限量、微生物限量和乳酸菌数等方面,均满足GB19302的要求,达到了国内较高水平。另外本发明还提供了上述酸奶的制备方法,该制备方法简单,通过合理控制各步骤中的条件参数,在不破坏牛奶营养成分的同时,得到了高品质的桃味酸奶。(The present invention provides a kind of sour milk of peach, raw material includes fresh milk, peach blossom jam, white granulated sugar, peach blossom essence, sweetener, strain, stabilizer and skimmed milk power.By the adding proportion for rationally controlling each raw material, the Yoghourt tissue of preparation is fine and smooth uniformly, no whey is precipitated, fatty, protein content reaches 2.5/ (g/100g) and 2.3/ (g/100g) or more, acidity reaches 70 ° of T or more, from pollutant limitation, mycotoxin limitation, microorganism limitation and lactic acid bacteria number etc., it is all satisfied the requirement of GB19302, has reached domestic higher level.In addition the present invention also provides the preparation methods of above-mentioned Yoghourt, and the preparation method is simple, by rationally controlling the conditional parameter in each step, while not destroying milk nutritional ingredient, have obtained the sour milk of peach of high-quality.)

1. a kind of sour milk of peach, it is characterised in that: the raw material including following mass fraction:

2. the sour milk of peach according to claim 1, it is characterised in that: the raw material including following mass fraction:

3. the sour milk of peach according to claim 1, it is characterised in that: the sweetener is acesulfame potassium.

4. the sour milk of peach according to claim 1, it is characterised in that: the mass ratio of the stabilizer and skimmed milk power is 1: 1；The stabilizer is pectin, gelatin or lactoprotein.

5. the sour milk of peach according to claim 1, it is characterised in that: the strain is lactobacillus bulgaricus or thermophilic chain Coccus.

6. a kind of preparation method of the sour milk of peach as claimed in any one of claims 1 to 5, wherein, it is characterised in that: including following Step:

(1) skimmed milk power, stabilizer, white granulated sugar and peach blossom jam are added into the fresh milk of half as described in claim 1, Then shearing obtains base soln；

(2) remaining fresh milk is added in Xiang Shangshu base soln, then homogeneous, sterilization obtain semi-finished product solution；

(3) strain, peach blossom essence and sweetener are added in Xiang Shangshu semi-finished product solution to be fermented, refrigerated, obtain the sour milk of peach.

7. preparation method according to claim 6, it is characterised in that: shear time is 15~20min in step (1).

8. preparation method according to claim 6, it is characterised in that: homogeneous is second homogenate, homogenizing temperature in step (2) It is 65~70 DEG C, the pressure of first time homogeneous is 4~6Mpa, and the pressure of second of homogeneous is 18~25Mpa.

9. preparation method according to claim 6, which is characterized in that sterilization temperature is 90~95 DEG C in step (2), sterilization Time is 280~320s.

10. preparation method according to claim 6, it is characterised in that: fermentation to acidity described in step (3) reaches 70 ° of T It is terminated when above；Cold preservation time is 12~30h.

Technical field

The present invention relates to a kind of dairy produces, more particularly to sour milk of a kind of peach and preparation method thereof.

Background technique

Yoghourt is that strain is added into milk again after pasteurization and ferments, most using fresh milk as raw material Filling a kind of milk product again afterwards.Yoghourt not only remains all advantages of milk, and also having improves constipation, aid digestion to wait function Effect becomes nutrient and healthcare products most popular at present.

Yoghourt is using fresh milk as raw material, since raw material adding proportion and the improper of processing technology frequently can lead to Yoghourt Standard requirements are not achieved in middle residual fraction milk fishy smell and part index number such as physical and chemical index, microorganism limitation etc., can give drinking person band Carry out a degree of discomfort.Therefore, how to produce a kind of preferable Yoghourt of comprehensive performance becomes current urgent problem to be solved.

Summary of the invention

The object of the present invention is to provide sour milk of a kind of peach and preparation method thereof, not only enrich the type of Yoghourt, meet The taste bud demand of more consumers, and its indices, such as microorganism limitation, lactic acid bacteria number, physical and chemical index, pollutant The indices such as limitation are all satisfied industry needs, are a high-quality Yoghourts.

To achieve the above object, the present invention provides a kind of sour milk of peach, the raw material including following parts by weight:

Preferably, the sour milk of peach provided by the invention includes the raw material of following parts by weight:

Preferably, the sweetener is acesulfame potassium.

Preferably, the weight ratio of the stabilizer and skimmed milk power is 1:1；The stabilizer is pectin, gelatin or newborn egg It is white.

Preferably, the strain is lactobacillus bulgaricus or streptococcus thermophilus.

In addition, the present invention also provides a kind of preparation methods of the sour milk of peach, comprising the following steps:

(1) skimmed milk power, stabilizer, white granulated sugar and peach blossom are added into the fresh milk of half as described in claim 1 Jam, then shearing obtains base soln；

(2) remaining fresh milk is added in Xiang Shangshu base soln, then homogeneous, sterilization obtain semi-finished product solution；

(3) strain, peach blossom essence and sweetener are added in Xiang Shangshu semi-finished product solution to ferment, acid is obtained after refrigeration Milk.

Preferably, shear time is 15~20min in step (1).

Preferably, the homogeneous in step (2) is second homogenate, and homogenizing temperature is 65~70 DEG C, the pressure of first time homogeneous Power is 4~6Mpa, and the pressure of second of homogeneous is 18~25Mpa.

Preferably, the sterilization temperature in step (2) is 90~95 DEG C, and sterilizing time is 280~320s.

Preferably, termination when fermentation described in step (3) reaches 70 ° of T or more to acidity；Cold preservation time is 12~30h.

Advantageous effects of the invention:

The sour milk of peach provided by the invention enriches the mouthfeel of Yoghourt, meets not by adding peach blossom jam thereto With the needs of crowd；By reasonably adjusting the formula of Yoghourt, the indices of the Yoghourt is made to reach higher level, no matter from Organoleptic requirements, physical and chemical index, or from pollutant limitation, mycotoxin limitation, microorganism limitation and lactic acid bacteria number etc., The requirement for meeting GB19302 has reached domestic higher level.In addition the present invention also provides the preparation sides of the sour milk of above-mentioned peach Method, the preparation method is simple, by rationally controlling the conditional parameter in each step, while not destroying milk nutritional ingredient, A kind of sour milk of high-quality peach is obtained.

Detailed description of the invention

Fig. 1 is the production technological process of the sour milk of peach of the present invention

Specific embodiment

The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects It encloses.

The present invention provides a kind of sour milk of peach, the raw material including following parts by weight:

Further, the sour milk of the peach includes the raw material of following parts by weight:

Preferably, the sweetener is acesulfame potassium.

Preferably, the weight ratio of the stabilizer and skimmed milk power is 1:1, and stabilizer is preferably pectin, gelatin or newborn egg It is white, further preferably pectin.

Preferably, the strain is lactobacillus bulgaricus or streptococcus thermophilus.

In addition, the present invention also provides a kind of preparation methods of the sour milk of peach, comprising the following steps:

(1) skimmed milk power, stabilizer, white granulated sugar and peach blossom are added into the fresh milk of half as described in claim 1 Jam, then shearing obtains base soln；

(2) remaining fresh milk is added in Xiang Shangshu base soln, then homogeneous, sterilization obtain semi-finished product solution；

(3) strain, peach blossom essence and sweetener are added in Xiang Shangshu semi-finished product solution to ferment, acid is obtained after refrigeration Milk.

Further, in step (1), before skimmed milk power, stabilizer, white granulated sugar and peach blossom jam is added in fresh milk, Fresh milk is warming up to 65~75 DEG C in plate heat exchanger first；The time of the shearing is 15~20min；After the completion of shearing Base soln is cooled to 15 DEG C or less in plate heat exchanger.

Further, after remaining fresh milk being added into base soln in step (2), stirring, until carrying out next Stop stirring when step；The homogeneous is preferably second homogenate, and homogenizing temperature is 65~70 DEG C, and preferably 68~70 DEG C, first The pressure of secondary homogeneous is 4~6Mpa, and preferably 5Mpa, the pressure of second of homogeneous is 18~25Mpa, preferably 20~22Mpa； Sterilize preferred pasteurize unit, after the completion of sterilization by semi-finished product solution be cooled to 43 DEG C it is spare, the sterilization temperature be 90~ 95 DEG C, preferably 92~94Mpa, sterilizing time are 280~320s, preferably 300~310s.

Further, preferred sterile working when strain, peach blossom essence and sweetener is added in step (3), avoid bacterium into Enter to destroy the quality of Yoghourt；After the strain and essence is added, 15~20min is stirred, then static fermentation to acidity conforms to It asks, it is filling to be cooled to room temperature；The temperature of the refrigeration is 2~6 DEG C, and preferably 5 DEG C, time of refrigeration is 12~30h, preferably 20 ~25h.

The object of the present invention is to provide a kind of sour milk preparation method of peach, using fresh milk, peach blossom jam, white granulated sugar, Peach blossom essence, sweetener, strain, stabilizer, skimmed milk power are raw material, by each raw material of reasonable selection, and control each raw material Adding proportion organizes the Yoghourt being prepared not only moist, and protein, fat, acidity meet industry needs, Er Qiecong For pollutant limitation, mycotoxin limitation, microorganism limitation and lactic acid bacteria number etc., reach the requirement of GB19302, Domestic higher level is reached, has been a comprehensive higher Yoghourt of high-quality.

In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, With reference to embodiment The present invention is described in further detail.