CN114009498A

CN114009498A - Passion fruit and oat flavored jersey and Jersey yogurt and preparation process thereof

Info

Publication number: CN114009498A
Application number: CN202111018325.9A
Authority: CN
Inventors: 李文; 王陶; 丁连利; 刘熙; 刘洵
Original assignee: Xuzhou University of Technology
Current assignee: Xuzhou University of Technology
Priority date: 2021-09-01
Filing date: 2021-09-01
Publication date: 2022-02-08

Abstract

The invention relates to a passion fruit oat flavor jersey yoghurt and a preparation process thereof, and the components of the yoghurt comprise: white granulated sugar of fresh cow milk, passion fruit juice, oat and a leavening agent. The preparation method comprises the following steps: 1) preparing fresh cow milk and cleaning the milk; 2) preparing passion fruit juice; 3) blending; 4) sterilizing; 5) canning and fermenting; 6) and (5) refrigerating and then cooking. Compared with the prior art, the invention has the advantages that: the method has the advantages that the steps are clear, the preparation is convenient, the high-quality Jersey milk without the antibiotic is adopted to prepare the Jersey yogurt with the passion fruit and the special flavor of oat, the mouthfeel is fine and smooth, the color is slightly yellow and uniform, the viscosity is moderate, and the Jersey milk is sour, sweet and delicious. Has similar rheological properties to stirred non-fruit yogurts. The nutritional indexes of the product are higher than those of the reference and the national standard. The high-quality jersey milk, the passion fruit rich in nutrition and the oat rich in dietary fiber are used as main raw materials to produce the high-quality yogurt, so that the requirements of people on product diversification are met, the high-quality jersey milk has a high nutrition and health care function, and the high market prospect is realized.

Description

Passion fruit and oat flavored jersey and Jersey yogurt and preparation process thereof

Technical Field

The invention relates to the technical field of yogurt, and particularly relates to a passion fruit oat flavor jersey yogurt and a preparation process thereof.

Background

The cattle, a kind of cattle, are native to the island of Jersey (also called Host Jersey) at south of the Hicissi Xia of Engieli, and belong to cattle, and are glossy by hair, and the hair color is gray brown, light brown and dark brown, mainly light brown, and is one of ancient cow breeds, and is almost spread in developed countries of animal husbandry all over the world at present. The jersey is a typical small dairy cow, and has a fine, compact and beautiful body. 30 pure jersey sars were introduced from New Zealand in 2017 by Xuzhou Meiz-Kogyo science Co., Ltd, and a herd which has stable birth performance and reproduction performance and is suitable for the Xuzhou climate environment was bred and reproduced after several years. The company adopts a scientific breeding technology, takes coarse fodder as main material and fine fodder as auxiliary material, and adds various feed additives such as biological peptide, etc., so as to improve the quality and milk quantity of the Jersey milk. According to the detection of relevant departments, the milk protein content of the yogurt is 4.2 percent, the milk protein content is about 20 percent higher than that of Holstein milk, the milk fat rate is 5.6 percent, the nutritional structure is more reasonable, and the yogurt is high-quality raw milk for preparing set yogurt.

Passion fruit (Passion fruit) is a typical tropical, subtropical berry of the genus Passiflora of the family Passifloraceae. The passion fruit is rich in nutrition, contains vitamins, super fibers, proteins, mineral substances, 17 amino acids and the like, has the effects of improving the immunity of a human body, preventing cell aging, canceration, aging resistance and the like, has lasting fragrance, and is a name of the king of fruit juice. The passion fruit juice yield reaches 43.33%, the soluble solid content is 16.5%, and the passion fruit juice has good thermal stability and is a high-quality fruit juice processing raw material.

The oat contains rich functional components such as soluble dietary fiber, unsaturated fatty acid, protein, oat polypeptide, alkaloid, saponin, polyphenol, sterol and the like, and has obvious effects of reducing serum cholesterol, triglyceride and blood sugar; resisting oxidation, resisting aging, enhancing immunity, caring skin, etc.

The yoghourt is a product prepared by taking cow milk or dairy products as raw materials and white granulated sugar as an auxiliary material through the processes of homogenizing, sterilizing, inoculating lactobacillus for fermentation, cooling, refrigerating and after-ripening. The composite yoghourt is added with the special auxiliary materials, so that the nutritive value, the taste and the flavor of the composite yoghourt are obviously superior to those of common yoghourt products, and the composite yoghourt more meets the requirements of people on health and delicacy. At present, there are few reports on the fermentation of the yogurt by using the fresh milk of jersey as a raw material, and therefore, the study uses the fresh milk of jersey as a raw material, and adds the passion fruit and the oat to perform fermentation, so that the jersey yogurt has the special fragrance of the passion fruit and the oat, the flavor of the yogurt product is increased, the nutritional components of the jersey yogurt can be increased, more health care functions are realized, and a good development prospect is achieved.

Disclosure of Invention

The invention aims to provide the passion fruit oat flavor jersey yoghurt and the preparation process thereof, so as to solve the problems in the background technology.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: the jersey yoghurt with the flavor of passion fruit and oat comprises the following components in percentage by weight: 78.35-89.45% of fresh milk, 5-9% of white granulated sugar, 3.5-6.5% of passion fruit juice, 2-6% of oat and 0.05-0.15% of leavening agent.

As a preferable scheme, the paint comprises the following components in percentage by weight: 89.45% of fresh milk, 5% of white granulated sugar, 3.5% of passion fruit juice, 2% of oat and 0.05% of leaven.

As a preferable scheme, the paint comprises the following components in percentage by weight: 78.35% of fresh milk, 9% of white granulated sugar, 6.5% of passion fruit juice, 6% of oat and 0.15% of leavening agent.

As a preferable scheme, the paint comprises the following components in percentage by weight: 83.9% of fresh milk, 7% of white granulated sugar, 5% of passion fruit juice, 4% of oat and 0.10% of leavening agent.

Preferably, the fresh cow milk is Jersey cow milk, and the passion fruit juice is purple fragrant passion fruit juice.

A preparation process of the jersey yoghurt with the flavor of passion fruit and oat specifically comprises the following steps:

1) preparing fresh cow milk and purifying the milk: selecting qualified fresh milk, pre-boiling to 80 ℃, and preserving heat for ten minutes for later use;

2) preparing passion fruit juice: selecting fully mature purple fragrant passion fruit without insect pest and disease, removing bad fruits and immature fruits, washing with clear water to remove peel, and draining. Cutting half-and-half with a stainless steel knife, taking out the fruit bag with a spoon, pulping with a juicer, and separating seeds. Filtering with 180 mesh nylon, centrifuging, collecting supernatant, heating to 85 deg.C for sterilization and inactivation of enzyme activity, hot-filling into sterilized container, adjusting pH of passion fruit juice to 6.5 with sodium bicarbonate, sealing, cooling, and placing into refrigerator (4-8 deg.C);

3) blending: selecting oat flour without diseases, insect pests, mildew and impurities, mixing the oat flour with the fresh milk and passion fruit juice after milk cleaning, and homogenizing at the temperature of 60-70 ℃ and under the pressure of 16-20 MPa;

4) and (3) sterilization: pasteurizing the mixture;

5) canning and fermenting: cooling to 43-45 ℃, adding fermentation strains, uniformly stirring, canning and fermenting;

6) and (3) cold storage and after-ripening: after the fermentation is finished, the mixture is put in a warehouse for refrigeration and is cooked to obtain a finished product.

As a preferable scheme, the sterilization condition in the step 4) is 95 ℃ and 5 min.

As a preferable scheme, the fermentation condition in the step 5) is 42 ℃ for 5-6 h.

As a preferable scheme, the refrigeration condition in the step 6) is 0-4 ℃.

Compared with the prior art, the invention has the advantages that: the preparation method is clear in steps and convenient to prepare, and the high-quality Jersey milk without the antibiotic is adopted, 7% of white granulated sugar, 5% of passion fruit juice, 4% of oat, 0.10% of leavening agent and 5% of passion fruit juice are added, the fermentation temperature is 42 ℃, and after fermentation is carried out for 6 hours, the Jersey yogurt with the Passion fruits and the special flavors of oat is obtained, the taste is fine and smooth, the color is yellowish and uniform, the viscosity is moderate, the sour and sweet tastes are good, and the Jersey yogurt with the Passion fruit oat flavor has similar rheological characteristics to the stirred non-fruit yogurt. All the nutritional indexes are higher than the contrast and the national standard. The high-quality jersey milk, the passion fruit rich in nutrition and the oat rich in dietary fiber are used as main raw materials to produce the high-quality yogurt, so that the requirements of people on product diversification are met, the high-quality jersey milk has a high nutrition and health care function, and the high market prospect is realized.

Drawings

Fig. 1 is a schematic diagram of the effect of the amount of white granulated sugar added on the jersey yogurt with the flavor of passion fruit oat in the analysis experiment according to the invention.

FIG. 2 is a schematic diagram of the effect of passion fruit addition on the quality of the jersey yogurt with the oat flavor of passion fruit in the present invention analysis experiment.

FIG. 3 is a graph showing the effect of oat addition on the quality of the Jersey yogurt with the flavor of Passion fruit oat in an analysis experiment according to the present invention.

FIG. 4 is a schematic diagram of the effect of the starter content on the quality of the Jersey yogurt with the flavor of passion fruit oat in the analysis experiment according to the present invention.

FIG. 5 is a graph illustrating the effect of fermentation temperature on the quality of the Jersey yogurt with the flavor of passion fruit oat in the analysis experiment according to the present invention.

FIG. 6 is a graph showing the effect of fermentation time on the quality of the Jersey yogurt with the flavor of passion fruit oat in the analysis experiment according to the present invention.

FIG. 7 is a graph showing the shear stress and viscosity change of the yogurt of Passion fruit oat Jersey in the analysis experiment of the present invention.

FIG. 8 is a schematic representation of the effect of storage time on acidity and water retention of fermented milk in the assay of the invention.

Detailed Description

The invention is illustrated below by means of specific examples, without being restricted thereto.

Example 1

The jersey yoghurt with the flavor of passion fruit and oat comprises the following components in percentage by weight: 89.45% of fresh milk, 5% of white granulated sugar, 3.5% of passion fruit juice, 2% of oat and 0.05% of leavening agent.

The fresh cow milk is Jersey cow milk, and the passion fruit juice is purple fragrant passion fruit juice.

4) and (3) sterilization: pasteurizing the mixture at 95 deg.C for 5 min;

5) canning and fermenting: cooling to 43-45 ℃, adding fermentation strains, uniformly stirring, canning and fermenting, wherein the fermentation conditions are 42 ℃ and 5-6 hours;

6) and (3) cold storage and after-ripening: after fermentation is stopped, the mixture is put in a warehouse for refrigeration and is cooked, and the condition is 0-4 ℃, so that a finished product is obtained.

Example 2

The jersey yoghurt with the flavor of passion fruit and oat comprises the following components in percentage by weight: comprises the following components in percentage by weight: 78.35% of fresh milk, 9% of white granulated sugar, 6.5% of passion fruit juice, 6% of oat and 0.15% of leavening agent.

4) and (3) sterilization: pasteurizing the mixture at 95 deg.C for 5 min;

Example 3

The jersey yoghurt with the flavor of passion fruit and oat comprises the following components in percentage by weight: comprises the following components in percentage by weight: 83.9% of fresh cow milk, 7% of white granulated sugar, 5% of passion fruit juice, 4% of oat and 0.10% of leavening agent.

4) and (3) sterilization: pasteurizing the mixture at 95 deg.C for 5 min;

Optimizing the fermentation process parameters of the yoghourt: the influence of the factors such as the addition amount of white granulated sugar, the addition amount of passion fruit juice, the addition amount of oat pulp, the addition amount of a leavening agent, the fermentation temperature, the fermentation time and the like on the sensory indexes of the jersey yogurt is respectively considered by taking the sensory score as an index. And (3) measuring the change condition of the acidity of the yoghourt in the fermentation process, and optimizing the fermentation process parameters of the yoghourt by adopting an L9(34) orthogonal test on the basis.

And (3) measuring the yogurt quality index: the water holding capacity and the acidity were measured.

Rheological parameters were measured by an Anton Parr MCR 302 rheometer. The sample is measured by a coaxial cylinder-rotor sensing system. During steady-state scanning, the scanning frequency was fixed at 1Hz, the shear rate was from 0.01 to 1000S-1, and the measurement temperature was controlled at 25 ℃.

Other indexes are carried out according to national standards.

Sensory evaluation: in the test, the sensory evaluation of the passion fruit oat jersey yoghurt was performed by a scoring test method. A sensory evaluation panel was composed of 10 professionally trained persons, and the scorers rated the color, smell, texture, and taste of the lime of passion fruit oat, with a full score of 100, according to the evaluation criteria in table 1, and averaged to obtain the final result.

TABLE 1 sensory Scoring criteria

Statistical analysis: all experimental data are average values of 3 repeated results, the data are expressed in a form of x +/-s, statistical analysis is carried out on the data by using SPSS 16.0, multiple comparison is carried out by using Duncan's ANOVA, P is less than 0.05, and the difference is obvious; p <0.01, the difference was very significant.

Results and analysis

Influence of white granulated sugar addition on quality of Jersey yogurt

The addition amount of the fixed passion fruit juice is 5%, the addition amount of the oat flour is 5%, the addition amount of the leavening agent is 0.07%, the fermentation temperature is 42 ℃, the fermentation time is 5 hours, the addition amounts of the white granulated sugar are respectively 5%, 6%, 7%, 8% and 9%, the influence of the addition amount of the white granulated sugar on the sensory score and acidity of the jersey yogurt is examined, and the result is shown in fig. 1. As can be seen from figure 1, the acidity of the yogurt increases with the increase of the addition amount of white granulated sugar, and then slowly decreases, because the white granulated sugar can be used as a carbon source for growth of fermentation microorganisms, and the excessive addition amount of white granulated sugar increases osmotic pressure, which is not beneficial to growth of microorganisms, resulting in reduction of acidity. On the other hand, the white granulated sugar is also used as a sweetener to regulate the taste of the yoghourt. When the addition amount of the white granulated sugar is 7%, the sensory score is highest. When the content of the yogurt is less than 7%, the sour taste of the yogurt is too strong, and when the content of the yogurt is more than 7%, the sweet taste is too heavy, so that a person feels sweet and greasy, and sensory scores are influenced. Meanwhile, the addition amount of the white granulated sugar is 7 percent

When the sour milk is used, the sour milk is proper in acidity and is sour, sweet and delicious. Therefore, the amount of white granulated sugar added was determined to be 7%.

Influence of passion fruit addition on the quality of Jerusalem artichoke

The addition amount of the fixed white granulated sugar is 7%, the addition amount of the oat flour is 5%, the addition amount of the leavening agent is 0.07%, the fermentation temperature is 42 ℃, the fermentation time is 5 hours, the addition amounts of the passion fruit juice are respectively 3%, 4%, 5%, 6% and 7%, the influence of different addition amounts of the passion fruit juice on the sensory score and acidity of the jersey yoghurt is examined, and the result is shown in fig. 2. As can be seen from fig. 2, the addition amount of passion fruit has a great influence on the quality of the jersey yoghurt, the sensory score tends to decrease with the addition amount of passion fruit, when less than 5% of passion fruit juice is added, the yoghurt has a light flavor and unobvious fruit flavor, and when 5% of passion fruit is added, the sensory score is the highest and is 93 minutes, the acidity is appropriate, and the jersey yoghurt has an obvious unique flavor of the passion fruit, is good in taste and good in curd. When the addition amount of passion fruit is more than 5%, the initial pH value of the jersey milk is slightly low, and the jersey milk reaches the isoelectric point of protein without complete fermentation, so that the jersey milk is prematurely coagulated, whey is separated out more, the mouthfeel is rough, and the quality is reduced due to lack of greasy feeling.

Influence of oat addition on quality of Jersey yogurt

The addition amount of the fixed white granulated sugar is 7%, the addition amount of the passion fruit is 5%, the addition amount of the leavening agent is 0.07%, the fermentation temperature is 42 ℃, the fermentation time is 5 hours, the addition amounts of the oat flour are respectively 3%, 4%, 5%, 6% and 7%, the influence of different addition amounts of the oat on the sensory score and the acidity of the jersey yogurt is examined, and the result is shown in fig. 3. As can be seen from fig. 3, the sensory score of the jersey yoghurt with the passion fruit oat flavor is increased firstly and then reduced along with the increase of the addition amount of the oat powder, when the addition amount of the oat powder is 4%, the sensory score is the highest, when the addition amount of the oat powder is less than 4%, the unique aroma of the oat is lighter, the color change of the yoghurt is smaller, and when the addition amount of the oat powder is more than 4%, the growth of microorganisms is influenced, the acidity is reduced, the mouthfeel is rough, and the solidification state is uneven. Therefore, the optimal addition amount of the oat flour is 4 percent.

Influence of starter content on quality of Jersey yogurt

The addition amount of the fixed white granulated sugar is 7%, the addition amount of the passion fruit juice is 5%, the oat flour is 4%, the fermentation temperature is 42 ℃, the fermentation time is 5 hours, the content of the leavening agent is 0.04%, 0.05%, 0.07%, 0.10% and 0.20%, respectively, the influence of different leavening agent contents on the sensory score and the acidity of the jersey yoghurt is examined, and the result is shown in fig. 4. As can be seen from FIG. 4, the yogurt quality increases and then decreases with the increase of the content of the composite bacterial powder starter, and the acidity of the yogurt always increases. When the inoculation amount is low, the fermentation produces insufficient acid, the yoghourt is thin, and the taste is light. When the content of the leaven is 0.10%, the taste is fine, greasy and soft, the yoghourt has strong taste, no whey is separated out, and the viscosity is good. However, when the content of the leaven is more than 0.10%, the taste is slightly sour, the viscosity is slightly high, and whey is separated out. Therefore, the optimal starter content is 0.10%.

Influence of fermentation temperature on quality of Jersey yogurt

The addition amount of the fixed white granulated sugar is 7%, the addition amount of the passion fruit juice is 5%, the addition amount of the oat powder is 4%, the addition amount of the leavening agent is 0.07%, the fermentation time is 6 hours, the fermentation temperatures are 36 ℃, 39 ℃, 42 ℃, 45 ℃ and 48 ℃, respectively, the influence of different fermentation temperatures on the sensory score and acidity of the jersey yogurt is examined, and the result is shown in fig. 5. As can be seen from FIG. 5, as the fermentation temperature increased, the sensory score tended to increase and then decrease, and the acidity also tended to increase and then decrease. When the fermentation temperature is 42 ℃, the jersey yoghurt has fine and smooth mouthfeel, is sour and sweet, and has good viscosity. The temperature is too low, fermentation of the leaven is not facilitated, the fermentation degree is insufficient, the sour milk is too sweet and thin, the temperature is too high, growth vigor of lactic acid bacteria is not good, the fermentation process is influenced, the acidity is reduced, and a small amount of whey is separated out. Therefore, the optimum fermentation temperature was determined to be 42 ℃.

Influence of fermentation time on quality of Jersey yogurt

The addition amount of the fixed white granulated sugar is 7%, the addition amount of the passion fruit juice is 5%, the addition amount of the oat flour is 4%, the addition amount of the leavening agent is 0.07%, the fermentation temperature is 42 ℃, the fermentation time is 4.5, 5, 5.5, 6 and 6.5 hours respectively, the influence of the fermentation time on the sensory score and the acidity of the jersey yoghurt is considered, and the result is shown in fig. 6. As can be seen from fig. 6, the acidity of the jersey yogurt is increased as the fermentation proceeds, and the sensory score of the jersey yogurt is highest when the fermentation time reaches 6 hours. After 6h, as the fermentation continues, the acidity increases, which affects the sour and sweet taste of the yogurt, thereby reducing the sensory score. Therefore, the optimal fermentation time was determined to be 6 h.

Orthogonal experimental design and results

On the basis of the single-factor test, selecting four factors with maximum influence on sensory score, namely the addition amount of white granulated sugar, the addition amount of a leavening agent, the addition amount of passion fruit juice and the addition amount of oat flour to carry out L₉(3⁴) And (4) orthogonal design, determining the optimal process parameters of the jersey yoghurt with the flavor of passion fruit oat. The levels of orthogonal test factors are shown in table 2, and the test protocol and results are shown in table 3.

TABLE 2 factor level table

TABLE 3 results of orthogonal experiments

As can be seen from table 3 above, the influence of the factors on the sensory quality of the jersey yoghurt with the flavor of passion fruit oat is as follows: factor B (leavening agent content) > factor A (white granulated sugar addition amount) > factor C (passion fruit juice addition amount) > factor D (oat flour addition amount). According to the comparison of the average values, the optimal combination of the four factors is obtained: b is₂A₂C₂D₂The addition amount of the leavening agent is 0.10 percent, the addition amount of the white granulated sugar is 7 percent, the addition amount of the passion fruit juice is 5 percent, and the addition amount of the oat flour is 4 percent. Three verification tests are carried out under the condition, the average sensory score of the three verification tests is 95.2 points, and the sensory score is higher than that of any test combination in the orthogonal test results, so that the orthogonal test results are reliable.

Rheological property of jersey yoghurt with passion fruit and oat flavor

Fig. 7 shows the influence of shear rate on shear stress and viscosity of the yogurt of passion fruit oat jersey. When the shear rate is slowly changed within 0.1-100 s < -1 >, the shear stress of the material is rapidly increased, and then the shear stress is slowly increased along with the increase of the shear rate. The shear stress curve indicates that the jersey yogurt of passion fruit oat belongs to a non-newtonian fluid. When the shear rate is slowly increased, the viscosity of the rubber composition is rapidly reduced, when the shear rate is increased to 50s < -1 >, the viscosity is basically reduced to 500-600 mPas, and then the viscosity reduction amplitude is reduced along with the increase of the shear rate. The viscosity is reduced along with the increase of the shearing rate, which indicates that the stirring type yoghourt belongs to pseudoplastic fluid, and the shearing and thinning of the fluid are beneficial to the production processes of stirring, homogenizing, pump conveying and the like.

Passion fruit oat flavor jersey yogurt quality index

The main quality indexes of fat, soluble solid, ash, protein and the like were measured after respectively refrigerating passion fruit oat flavored jersey yogurt as a sample and passion fruit oat ordinary holstein fermented yogurt as a control at 4 ℃ for 24h, and the results are compared with the national fermented milk standard requirements and are shown in table 4. As can be seen from table 4, the protein content in the jersey yogurt sample with the passion fruit oat flavor was significantly higher than that of the control group, since the milk of jersey as the milk source was significantly higher in the protein content itself than that of holstein milk. Compared with the national standard, the nutrient contents in the sample are all higher than the national standard, and pathogenic bacteria such as escherichia coli, staphylococcus aureus, salmonella and the like are not detected.

TABLE 4 Saururi fruit oat flavor Jersey yogurt quality index

Note: 1. the letters in the same column represent significant differences; 2. coli and pathogenic bacteria were not detected.

Quality change of passion fruit oat flavored jersey yogurt during refrigeration

Preparing the jersey yoghurt with the flavor of passion fruit and oat under the optimal fermentation process condition. And storing the yoghourt at 4 ℃, periodically sampling, and inspecting the quality change of the yoghourt in a refrigeration period of 21 d. The finished product of the jersey yoghurt with the flavor of passion fruit and oat is yellowish in color, uniform and fine in texture, moderate in viscosity and has the special fragrance of the passion fruit and the oat. During storage, the acidity of jersey yogurt is in an increasing trend, and the acidity is an important factor influencing fermented milk, and at the end of the storage period, the acidity reaches 105 degrees T and still meets the national standard. During the storage period, the water holding capacity of the fertilizer is always reduced, the early-stage reduction rate is slow, and the later-stage reduction rate is accelerated. This may be that the water is needed for the growth and development of microorganisms such as lactic acid bacteria, thereby competing for the water in the yogurt and destroying the bound water. The optimal drinking time is 1-15 days by combining the changes of color, taste, appearance and the like of the Jersey yogurt in the storage period.

Conclusion

The high-quality fresh milk of the jersey without antibiotics is adopted, 7% of white granulated sugar, 5% of passion fruit juice, 4% of oat, 0.10% of leavening agent and 5% of passion fruit juice are added, the fermentation temperature is 42 ℃, and after fermentation is carried out for 6 hours, the jersey yogurt with the special flavors of the passion fruit and the oat is obtained, the mouthfeel is fine and smooth, the color and luster are slightly yellow and uniform, the viscosity is moderate, the sweetness and sourness are good, and the jersey yogurt with the flavor of the passion fruit and the oat has similar rheological characteristics to the stirred non-fruit yogurt. The finished product of the jersey sary yoghourt contains 4.66% of protein, 5.12% of fat, 0.68% of ash, 15.86% of solid matters, 4.33 x 108CFU/g of lactic acid bacteria and 76.93% of water-holding capacity, and all the nutritional indexes are higher than those of a control and a national standard. The high-quality jersey milk, the passion fruit with rich nutrition and the oat with rich dietary fiber are used as main raw materials to produce the high-quality yoghourt, which not only meets the requirements of people on product diversification, but also has higher nutrition and health care functions and higher market prospect.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims

1. The jersey yoghurt with the flavor of passion fruit and oat is characterized by comprising the following components in percentage by weight: 78.35-89.45% of fresh milk, 5-9% of white granulated sugar, 3.5-6.5% of passion fruit juice, 2-6% of oat and 0.05-0.15% of leavening agent.

2. The jersey yogurt with the flavor of passion fruit oat according to claim 1, wherein: comprises the following components in percentage by weight: 89.45% of fresh milk, 5% of white granulated sugar, 3.5% of passion fruit juice, 2% of oat and 0.05% of leaven.

3. The jersey yogurt with the flavor of passion fruit oat according to claim 1, wherein: comprises the following components in percentage by weight: 78.35% of fresh milk, 9% of white granulated sugar, 6.5% of passion fruit juice, 6% of oat and 0.15% of leavening agent.

4. The jersey yogurt with the flavor of passion fruit oat according to claim 1, wherein: comprises the following components in percentage by weight: 83.9% of fresh milk, 7% of white granulated sugar, 5% of passion fruit juice, 4% of oat and 0.10% of leavening agent.

5. The jersey yogurt with the flavor of passion fruit oat according to claim 1, wherein: the fresh cow milk is Jersey cow milk, and the passion fruit juice is purple fragrant passion fruit juice.

6. A preparation process of the jersey yoghurt with the flavor of passion fruit and oat is characterized by comprising the following steps:

2) preparing passion fruit juice: selecting the purple fragrant passion fruit which is fully mature and has no insect pest and disease, removing bad fruits and immature fruits, washing the peel with clear water, and draining. Cutting half-and-half with a stainless steel knife, taking out the fruit bag with a spoon, pulping with a juicer, and separating seeds. Filtering with 180 mesh nylon, centrifuging, collecting supernatant, heating to 85 deg.C for sterilization and inactivation of enzyme activity, hot-filling into sterilized container, adjusting pH of passion fruit juice to 6.5 with sodium bicarbonate, sealing, cooling, and placing into refrigerator (4-8 deg.C);

4) and (3) sterilization: pasteurizing the mixture;

7. The process for preparing the jersey yogurt with the flavor of passion fruit and oat according to claim 6, wherein the process comprises the following steps: the sterilization condition in the step 4) is 95 ℃ and 5 min.

8. The process for preparing the jersey yogurt with the flavor of passion fruit and oat according to claim 6, wherein the process comprises the following steps: the fermentation condition in the step 5) is 42 ℃ and 5-6 h.

9. The process for preparing the jersey yogurt with the flavor of passion fruit and oat according to claim 6, wherein the process comprises the following steps: the refrigeration condition in the step 6) is 0-4 ℃.