AU2021102292A4 - High-protein set-style corn yogurt and preparation method thereof - Google Patents
High-protein set-style corn yogurt and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Austracy
The present invention belongs to the technical field of yoghurts, and
particularly relates to a high-protein set-style corn yogurt. The high-protein set-style
corn yogurt is prepared from the following raw materials in parts by weight: 80-90
parts of corn juice, 1.8-2.3 parts of whey protein powder, 8-12 parts of sugar, 0.1-0.3
part of fermentation agent and 0.36-0.72 part of compound stabilizer. The present
invention further provides a preparation method of the high-protein set-style corn
yogurt. The preparation method includes the following preparation steps: 1)
uniformly mixing mildew-free corn and water; pulping and filtering the mixture; and
taking the filtrate to obtain corn juice; 2) uniformly mixing the corn juice with the
whey protein powder, the sugar and the compound stabilizer; and homogenizing,
sterilizing and cooling the mixture; 3) inoculating a fermentation agent to the
mixture; filling and fermenting the mixture until acidity is more than 80°T; and
stopping fermentation after the pH value is 4.0-4.5; and 4) cooling the mixture to be
below 10°C; storing the mixture in a refrigerating chamber at 2-6°C; and curing the
mixture for about more than 12 h. The set-style corn yogurt in the present invention
is high in protein content, long in shelf life and good in taste.
1
Description
Austracy
The present invention belongs to the technical field of yoghurts, and particularly relates to a high-protein set-style corn yogurt. The high-protein set-style corn yogurt is prepared from the following raw materials in parts by weight: 80-90 parts of corn juice, 1.8-2.3 parts of whey protein powder, 8-12 parts of sugar, 0.1-0.3 part of fermentation agent and 0.36-0.72 part of compound stabilizer. The present invention further provides a preparation method of the high-protein set-style corn yogurt. The preparation method includes the following preparation steps: 1) uniformly mixing mildew-free corn and water; pulping and filtering the mixture; and taking the filtrate to obtain corn juice; 2) uniformly mixing the corn juice with the whey protein powder, the sugar and the compound stabilizer; and homogenizing, sterilizing and cooling the mixture; 3) inoculating a fermentation agent to the mixture; filling and fermenting the mixture until acidity is more than 80°T; and stopping fermentation after the pH value is 4.0-4.5; and 4) cooling the mixture to be below 10°C; storing the mixture in a refrigerating chamber at 2-6°C; and curing the mixture for about more than 12 h. The set-style corn yogurt in the present invention is high in protein content, long in shelf life and good in taste.
Description
Technical Field
The present invention belongs to the technical field of yogurts, and particularly relates to a high-protein set-style corn yogurt and a preparation method thereof.
Background
Yogurt is a milk drink having sour and sweet tastes, and is a milk product prepared by pasteurizing milk serving as a raw material, adding beneficial bacteria (fermentation agents) into the milk and fermenting, cooling and filling the mixture. The yogurt in the current market mainly takes the milk source as a major raw material, while there is seldom yogurt that takes pure vegetable proteins as raw materials, and particularly there is more rarely pure corn yogurt that takes corn as the major raw material. The corn is rich in nutrition, contains riboflavin, vitamins and other nutritive materials in addition to carbohydrates, proteins, fat and carotene, and is a good raw material choice for preparation of the yogurt. Most of the yogurt products in the market are of set style, mixed style and fruity style added with ingredients such as various kinds of juice and jam, while it is rare that a high-protein set-style corn yogurt is prepared by taking the corn as the raw material. In the prior art, a Chinese invention patent having an application number of 201510673249.3 discloses a normal-temperature set-style yogurt and a preparation method thereof. Raw materials in the preparation method include raw milk, a stabilizer, a sweetening agent and a fermentation agent. The preparation method includes the following steps: (1) uniformly mixing the raw milk, the stabilizer and the sweetening agent; and homogenizing, sterilizing and cooling the mixture to
Description
obtain mixed feed liquid; (2) inoculating the fermentation agent into the mixed feed liquid obtained in the step (1); and filling the feed liquid; and (3) fermenting and cooling the filled mixed feed liquid obtained in the step (2); and cooling and treating the feed liquid under an ultrahigh pressure, thereby obtaining the final product. A pressure of the ultrahigh pressure treatment is 300-600 MPa. A Chinese invention patent having an application number of 201710267205.X discloses a set-style red jujube yogurt. The set-style red jujube yogurt is prepared from the following raw materials in parts by weight: 360-380 parts of fresh cow milk, 100-120 parts of skim milk powder, 60-80 parts of red jujubes, 20-30 parts of Lycium barbarum, 10-20 parts of sweet corn kernels, 200-250 DCU of lactic acid bacteria, 0.8-1.0 part of xylo-oligosaccharide syrup, 0.5-0.8 part of stabilizer, 0.3-0.5 part of dietary fibers and 0.02-0.04 part of citric acid. A Chinese invention patent having an application number of 201310439653.5 discloses a high-activity polylactic acid bacteria corn germ fermented set-style yogurt and a production method thereof. The corn germ fermented set-style yogurt is prepared from the following raw materials in percentage by weight: 26-38% of corn germ slurry, 4-6% of sugar-free milk powder, 3-5% of fermentation agent, 4-8% of white granulated sugar, 0-0.08% of sweetening agent, 0.2-0.4% of thickening agent and the balance of purified water. This patent further discloses a production method of the corn germ fermented set-style yogurt. The production method includes the following steps: SI, performing enzymatic extraction, and collecting corn germ slurry; S2, blending: adding the weighed sugar-free milk powder, white granulated sugar, sweetening agent and thickening agent into the corn germ slurry; fully stirring the materials; and uniformly mixing the materials; S3, homogenizing the mixture; S4, sterilizing the mixture; S5, cooling, inoculating and fermenting the mixture; S6, fermenting and setting the mixture; and S7, post-ripening the mixture, thereby obtaining the product. In the raw materials of the set-style yogurt disclosed in the above patents, a ratio of the raw milk is relatively higher.
Description
Therefore, a set-style corn yogurt product prepared by the corn as the major raw material and having high protein content, long shelf life and good taste needs to be further studied.
Summary To solve the above technical problems, the present invention provides a high-protein set-style corn yogurt which is high in protein content, long in shelf life and good in taste. Technical solutions of the present invention are as follows: The high-protein set-style corn yogurt is prepared from the following raw materials in parts by weight: 80-90 parts of corn juice, 1.8-2.3 parts of whey protein powder, 8-12 parts of sugar, 0.1-0.3 part of a fermentation agent and 0.36-0.72 part of a compound stabilizer. The corn juice is a mixture of corn and water, wherein a weight ratio of the corn to the water is 1:(2-5); average crude protein content of the corn is more than 20% (by weight); the average crude protein content of the corn is preferably 20-30% (by weight); the fermentation agent is a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillusplantarum and Bifidobacterium lactis; and the stabilizer is a mixture of gelatin and guar gum. To prepare yogurt having more excellent performance, the weight ratio of the corn to the water is 1:5 in the present invention. Preferably, a weight ratio of the Lactobacillus bulgaricusto the Streptococcus thermophilus to the Lactobacillus plantarum to the Bifidobacterium lactis is 1:(12-20):(0.3-0.8):(0.1-0.6) in the present invention. Preferably, the weight ratio of the Lactobacillus bulgaricus to the Streptococcus thermophilus to the Lactobacillusplantarum to the Bifidobacterium lactis is 1:16:0.5:0.3 in the present invention.
Description
Preferably, a weight ratio of the gelatin to the guar gum is (10-18):(1-3) in the present invention. Preferably, the weight ratio of the gelatin to the guar gum is 13:2 in the present invention. In addition, the present invention further provides a preparation method of the high-protein set-style corn yogurt, including the following preparation steps: 1) uniformly mixing mildew-free corn and water according to a weight ratio of 1:(5-10); pulping and filtering the mixture; and taking the filtrate to obtain corn juice; 2) uniformly mixing the corn juice with whey protein powder, sugar and a compound stabilizer; and homogenizing, sterilizing and cooling the mixture; 3) inoculating a fermentation agent to the mixture; filling and fermenting the mixture at a constant temperature of 40-45°C until acidity is more than 80°T; and stopping fermentation after the pH value is 4.0-4.5; 4) cooling the mixture to be below 10°C; storing the mixture in a refrigerating chamber at 2-6°C; and curing the mixture for about more than 12 h. To obtain the set-style corn yogurt with high protein content, the corn raw material in the present invention is preferably fresh corn, dried corn and frozen corn having protein content of 20-25%. Preferably, in the present invention, before mixed with the water, the corn is debitterized; and debitterization includes: uniformly mixing sodium bicarbonate, corn and water according to a weight ratio of 1:(18-22):(180-210); boiling the mixture for 18-20 min for debitterizing; adding citric acid that accounts for -60% of the weight of the sodium bicarbonate for neutralizing for 2-3 min after debitterization is ended; washing the neutralized corn for 2-3 times; draining the water off; and drying moisture on the corn surface. Preferably, in the step 2) of the present invention, homogenizing temperature is 60-70°C; and a pressure is 18-22 MPa.
Description
Preferably, in the step 2) of the present invention, sterilization time is 5-8 min; and sterilization temperature is 90-95°C. Through the above technical solutions, the present invention has beneficial effects as follows: 1. The present invention does not depend on the raw milk; and the high-protein set-style corn yogurt can be prepared by taking the corn as the major raw material. 2. In the set-style corn yogurt in the present invention, the selected Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum and Bifidobacterium lactis in compatibility have excellent acid-producing properties, so that the corn yogurt has longer shelf life and weak post-acidification; the pH value is slightly decreased during storage; and more flavor substances can be produced. Therefore, the set-style corn yogurt has excellent flavor and tissue morphology; and particularly when the weight ratio of the Lactobacillus bulgaricus to the Streptococcus thermophilus to the Lactobacillusplantarum to the Bifidobacterium lactis is 1:(12-20):(0.3-0.8):(0.1-0.6), an optimal compatibility effect is achieved at the fermentation temperature of the present invention. Thus, the taste of the yogurt is well maintained; and storage quality of the yogurt is increased. After the weight ratio of the bacteria exceeds the above proportional range, the compatible post-acidification of the strains is enhanced; the pH value and the acidity are fast decreased in a short time; and the sour taste is too heavy, thereby affecting the taste of the yogurt and lowering sensory scores. 3. In the present invention, the gelatin and the guar gum that are suitable for the set-style pure corn yogurt are selected as the compound stabilizer, so that a problem that a stronger structure of the set-style yogurt is difficult to be formed by lactobacillus fermentation due to different composition of the corn protein and the cow milk can be effectively solved. Further, due to compatibility of the whey protein powder, the protein content of the yogurt can be increased, and viscosity of
Description
the yogurt can be increased so as to obtain an excellent texture. Particularly when the weight ratio of the gelatin to the guar gum is (10-18):(1-3), the corn yogurt in a good set state can be obtained; the storage quality of the yogurt is increased; the stability of the yogurt taste is increased; whey in the prepared yogurt is easily separated out when the weight ratio of the gelatin to the guar gum is not in the above range; and the structure of the yogurt is loose, thereby going against setting of the yogurt. 4. In the method of the present invention, the optimal sterilizing and homogenizing processes are selected, so that the storage stability of the yogurt in the present invention can be increased.
Detailed Description
The present invention will be further described below in combination with embodiments. However, the present invention is not limited to these embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those ordinary skilled in the art without making creative labor shall belong to the protection scope of the present invention. Embodiment 1 1) mildew-free corn having protein content of 20% and water were uniformly mixed according to a weight ratio of 1:2; the mixture was pulped and filtered; and the filtrate was collected to obtain corn juice; 2) the following raw materials were weighed in parts by weight: 80 parts of corn juice, 2.3 parts of whey protein powder, 8 parts of sugar, 0.1 part of fermentation agent and 0.36 part of compound stabilizer, wherein the fermentation agent was a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillusplantarum and Bifidobacterium lactis according to a weight ratio of 1:12:0.3:0.1; and the stabilizer was a mixture of gelatin and guar gum according to a weight ratio of 10:1;
Description
3) the corn juice was uniformly mixed with the whey protein powder, the sugar and the compound stabilizer; the mixture was homogenized at 60°C and under a pressure of 18 MPa for 30 min; the mixture was sterilized at a temperature of 90°C for 8 min; and the mixture was cooled to 43°C; 4) a fermentation agent was inoculated to the mixture in a directed way; the mixture was filled and fermented at a constant temperature of 40°C until acidity was 83°T; and fermentation was stopped after the pH value was 4.0; 5) the mixture was cooled to 10°C; the mixture was stored in a refrigerating chamber at 2°C; and the product was cured for about 12 h. Embodiment 2 1) mildew-free corn having protein content of 25% and water were uniformly mixed according to a weight ratio of 1:3; the mixture was pulped and filtered; and the filtrate was collected to obtain corn juice; 2) the following raw materials were weighed in parts by weight: 85 parts of corn juice, 2.1 parts of whey protein powder, 10 parts of sugar, 0.2 part of fermentation agent and 0.54 part of compound stabilizer, wherein the fermentation agent was a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillusplantarum and Bifidobacterium lactis according to a weight ratio of 1:15:0.5:0.3; and the stabilizer was a mixture of gelatin and guar gum according to a weight ratio of 14:2; 3) the corn juice was uniformly mixed with the whey protein powder, the sugar and the compound stabilizer; the mixture was homogenized at 65°C and under a pressure of 20 MPa for 25 min; the mixture was sterilized at a temperature of 93°C for 7 min; and the mixture was cooled to 44°C; 4) a fermentation agent was inoculated to the mixture in a directed way; the mixture was filled and fermented at a constant temperature of 43°C until acidity was 83°T; and fermentation was stopped after the pH value was 4.2;
'7
Description
5) the mixture was cooled to 6°C; the mixture was stored in a refrigerating chamber at 4°C; and the product was cured for about 14 h. Embodiment 3 1) mildew-free corn having protein content of 23% and water were uniformly mixed according to a weight ratio of 1:5; the mixture was pulped and filtered; and the filtrate was collected to obtain corn juice; 2) the following raw materials were weighed in parts by weight: 90 parts of corn juice, 1.8 parts of whey protein powder, 12 parts of sugar, 0.3 part of fermentation agent and 0.72 part of compound stabilizer, wherein the fermentation agent was a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillusplantarum and Bifidobacterium lactis according to a weight ratio of 1:20:0.8:0.6; and the stabilizer was a mixture of gelatin and guar gum according to a weight ratio of 18:3; 3) the corn juice was uniformly mixed with the whey protein powder, the sugar and the compound stabilizer; the mixture was homogenized at 70°C and under a pressure of 22 MPa for 20 min; the mixture was sterilized at a temperature of 95°C for 5 min; and the mixture was cooled to 45°C; 4) a fermentation agent was inoculated to the mixture in a directed way; the mixture was filled and fermented at a constant temperature of 45°C until acidity was 83°T; and fermentation was stopped after the pH value was 4.3; 5) the mixture was cooled to 10°C; the mixture was stored in a refrigerating chamber at 6°C; and the product was cured for about 12 h. Embodiment 4 1) mildew-free corn having protein content of 25% was selected; sodium bicarbonate, the corn and water were uniformly mixed according to a weight ratio of 1:18:180; the mixture was boiled for 18 min for debitterizing; citric acid that accounted for 40% of the weight of the sodium bicarbonate was added for neutralizing for 3 min after debitterization was ended; the neutralized corn was
Description
washed twice; the water was drained off; and moisture on the corn surface was dried; 2) water was added to regulate the weight to be a ratio 1:3 of the dry weight of the corn kernels before boiling to the water; the corn and the water were uniformly mixed; the mixture was pulped and filtered; and the filtrate was collected to obtain corn juice; 3) the following raw materials were weighed in parts by weight: 85 parts of corn juice, 2.1 parts of whey protein powder, 10 parts of sugar, 0.2 part of fermentation agent and 0.54 part of compound stabilizer, wherein the fermentation agent was a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillusplantarum and Bifidobacterium lactis according to a weight ratio of 1:15:0.5:0.3; and the stabilizer was a mixture of gelatin and guar gum according to a weight ratio of 14:2; 4) the corn juice was uniformly mixed with the whey protein powder, the sugar and the compound stabilizer; the mixture was homogenized at 65°C and under a pressure of 20 MPa for 25 min; the mixture was sterilized at a temperature of 93°C for 7 min; and the mixture was cooled to 44°C; 5) a fermentation agent was inoculated to the mixture in a directed way; the mixture was filled and fermented at a constant temperature of 43°C until acidity was up to 80°T; and fermentation was stopped after the pH value was 4.4; 6) the product was cooled to 6°C; the product was stored in a refrigerating chamber at 4°C; and the product was cured for about 14 h, thereby obtaining the finished yogurt. Embodiment 5 1) mildew-free corn having protein content of 25% was selected; sodium bicarbonate, the corn and water were uniformly mixed according to a weight ratio of 1:22:210; the mixture was boiled for 20 min for debitterizing; citric acid that accounted for 60% of the weight of the sodium bicarbonate was added for
Description
neutralizing for 2 min after debitterization was ended; the neutralized corn was washed for three times; and the water was drained off; 2) water was added to regulate the weight to be a ratio 1:3 of the dry weight of the corn kernels before boiling to the water; the corn and the water were uniformly mixed; the mixture was pulped and filtered; and the filtrate was collected to obtain corn juice; 3) the following raw materials were weighed in parts by weight: 85 parts of corn juice, 2.1 parts of whey protein powder, 10 parts of sugar, 0.2 part of fermentation agent and 0.54 part of compound stabilizer, wherein the fermentation agent was a mixture of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillusplantarum and Bifidobacterium lactis according to a weight ratio of 1:15:0.5:0.3; and the stabilizer was a mixture of gelatin and guar gum according to a weight ratio of 14:2; 4) the corn juice was uniformly mixed with the whey protein powder, the sugar and the compound stabilizer; the mixture was homogenized at 65°C and under a pressure of 20 MPa for 25 min; the mixture was sterilized at a temperature of 93°C for 7 min; and the mixture was cooled to 44°C; 5) a fermentation agent was inoculated to the mixture in a directed way; the mixture was filled and fermented at a constant temperature of 43°C until acidity was up to 80°T; and fermentation was stopped after the pH value was 4.5; 6) the product was cooled to 6°C; the product was stored in a refrigerating chamber at 4°C; and the product was cured for about 14 h, thereby obtaining the finished yogurt. The above descriptions are detailed descriptions of preferred feasible embodiments in the present invention. However, the embodiments are not used for limiting the patent application scope of the present invention. All equivalent changes or modifications completed under the technical spirit implied in the present invention shall belong to the patent scope covered by the present invention.
1 )
Description
Test example 1: Protein content of the set-style corn yogurt in the present invention The protein content in fermented vegetable yogurt is determined by spectrophotometry in national standard GB 5009.5-2010 National Food Safety Standard DeterminationofProteins in Foods. Table 1 Protein content of yogurt obtained by embodiments 1-5 in the present invention Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Detection
method
Protein content 3.02 2.92 2.81 3.01 2.98 GB5009.5
(g/100g)
Notes: the above protein content is the value measured within 5 days after curing. It can be seen from Table 1 that, the set-style corn yogurt in the present invention has higher protein content; and the protein content is basically up to a standard that takes animal protein as a fermentation source (i.e., protein content of fermented milk is more than or equal to 2.3 g/100g in GB19302-2010 National Food Safety StandardFermentedMilk. Test example 2: Effects of the raw material composition and the preparation method in the present invention on storage conditions of the set-style corn yogurt Various yogurt samples in the test were stored at 6°C; and the pH value, acidity, storage time and sensory score conditions of the yogurt under different conditions were observed as follows: 1, pH value determination: the pH value was directly measured by a pH meter; 2, acidity determination: 10 g of the yogurt was added into a 250 mL of triangular flask; 20 mL of distilled water was added; then a 0.5% phenolphthalein alcohol solution was added by 2-3 drops; the solution was carefully shaken up; the
Description
solution was titrated to a reddish color with a 0.1 mol/L of NaOH standard solution until the reddish color did not disappear within 1 min; and the acidity °T was obtained by multiplying the volume (mL) of the consumed 0.1 mol/L of NaOH standard solution by 10. 3, Sensory score: sensory scoring standards are shown as Table 2. 4, Shelf life of the yogurt: the yogurt samples were determined at 6°C per day; if the number of microbes did not exceed the specified limit in GB 5009.5-2010, the same determination day was counted into the number of days in the shelf life; and if a certain item exceeded the specified limit on the same determination day, the same determination day was not counted into the number of days in the shelf life. Table 2 Sensory evaluation table Tissue state (30 scores) Taste (30 scores) Flavor (20 scores) Whey (20 scores) Fine and smooth texture, Delicate taste, appropriate With mellow faint scent of No whey separated out, no fine, uniform and smooth and refreshing sour and corn and yogurt fragrance, bubbles (18-20 scores) clot, uniform and glossy sweet flavor (27-30 no odor (18-20 scores) color, no layering or scores) cracking, excellent shape, and moderate hardness (27-30 scores) Smooth texture, Viscous taste, slightly Particular faint scent of A small amount of whey non-uniform clots, roughly rough and sandy taste, corn and yogurt fragrance, separated out, no bubble uniform color, relatively inappropriate and light aroma (15-17 (15-17 scores) harder or softer (23-26 sourness-sweetness ratio, scores) scores) but acceptable ratio (23-26 scores) Non-uniform texture Rough taste (sandy), No corn fragrance, slight Much whey separated out, (thick and thin), imbalanced yogurt fragrance (13-14 a small amount of bubbles non-uniform color (light sourness-sweetness ratio scores) (13-14 scores) color or deep color), poor (18-22 scores) shape (18-22 scores) Rough texture, dark color, Rough taste, too sweet or No corn fragrance, no Lots of whey separated very poor shape (<18- too sour, unacceptable yogurt fragrance, having out, layered (<13 scores) scores) (<18-_scores) odor(<13 scores)
Description
Table 3 Storage conditions of the yogurt obtained in embodiments 1-5 of the present invention Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5
Day 0 pH value 4.08 4.17 4.25 4.38 4.43
Sensory score 89.6 90.4 90.1 92.3 91.8
Day 7 pH value 3.94 4.11 4.23 4.31 4.35
Sensory score 89.1 90.2 89.3 91.3 91.5
Day 15 pH value 3.91 4.07 4.16 4.21 4.21
Sensory score 90.1 91.1 90.1 92.4 92.2
Day 25 pH value 3.88 3.96 4.01 4.04 4.10
Sensory score 86.5 89.4 85.6 89.1 90.1
Notes: in the Table 3, the pH value on Day 0 is the value measured after curing of the yogurt. It can be seen from Table 3 that, after the yogurt in the present invention is stored for 25 days, the pH value is slightly decreased; the post-acidification is weak; and the storage performance is excellent. Moreover, it can be seen from the sensory scores that, along the increased storage time, the taste of the yogurt is still good in the storage process, which indicates that the storage stability of the yogurt is excellent. Table 4 Effects of the strains in the present invention on yogurt storage Day0 Day25 Strain composition pH value Acidity /T pH value Acidity /T Weight ratio 1:12:0.3:1 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.35 80.3 4.01 94.9 to Lactobacillusplantarum to
Bifidobacterium lactis
Weight ratio 1:15:0.5:0.3 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.38 80.4 4.04 94.2 to Lactobacillusplantarum to
Bifidobacterium lactis
Weight ratio 1:20:0.8:0.6 of Lactobacillus 4.32 80.9 3.96 95.3 bulgaricusto Streptococcusthermophilus
Description
to Lactobacillusplantarum to Bifidobacterium lactis Weight ratio 1:22:0.8:0.6 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.30 80.1 3.49 112.3 to Lactobacillusplantarum to Bifidobacterium lactis Weight ratio 1:10:0.8:0.6 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.33 80.6 3.21 110.4 to Lactobacillusplantarum to Bifidobacterium lactis Weight ratio 1:20:1:0.6 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.32 80.8 3.15 109.6 to Lactobacillusplantarum to Bifidobacterium lactis Weight ratio 1:20:0.1:0.6 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.33 80.1 3.28 106.5 to Lactobacillusplantarum to Bifidobacterium lactis Weight ratio 1:20:0.8:0.7 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.38 80.2 3.11 120.5 to Lactobacillusplantarum to Bifidobacterium lactis Weight ratio 1:20:0.8:0 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.35 80.9 3.44 118.3 to Lactobacillusplantarum to Bifidobacterium lactis Weight ratio 1:15:0.5:0.3 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.32 80.6 3.07 126.1 to Lactobacillusplantarum to Bifidobacterium lactis Weight ratio 1:15:0.5:0.3 of Lactobacillus bulgaricus to Streptococcus thermophilus 4.36 80.4 3.14 114.7 to Lactobacillusplantarum to Bifidobacterium lactis
Notes: in the Table 4, the pH value on Day 0 is the value measured after curing of the yogurt. Except for different compositions of the strains, the rest procedures in the various treatments are the same as those in embodiment 4. It can be seen from Table 4 that, in the present invention, through the compatibility of the Lactobacillus bulgaricus, the Streptococcus thermophilus, the Lactobacillus plantarum and the Bifidobacterium lactis, the yogurt having weak
1A
Description
post-acidification can be obtained; and the storage stability of the yogurt is increased. Particularly when the weight ratio of the Lactobacillus bulgaricusto the Streptococcus thermophilus to the Lactobacillusplantarum to the Bifidobacterium lactis is 1:(12-20):(0.3-0.8):(0.1-0.6), the prepared yogurt is weak in post-acidification and is convenient to be stored. Moreover, when the Lactobacillus plantarum is changed into Lactobacillus acidophilus or Bifidobacterium lactis is changed into Bifidobacterium longum, the fermented yogurt is strong in post-acidification. Thus, the yogurt is easily acidified, thereby affecting the taste of the yogurt (the set yogurt is appropriate when the acidity is -100°T) and going against long-term storage. Table 5 Effects of the stabilizer in the present invention on yogurt storage Composition of the compound stabilizer Shelf life/days Sensory evaluation
Weight ratio 10:1 of gelatin to guar gum 28 82.4
Weight ratio 14:2 of gelatin to guar gum 29 83.4
Weight ratio 18:3 of gelatin to guar gum 28 80.7
Weight ratio 19:1 of gelatin to guar gum 13 68.9
Weight ratio 10:4 of gelatin to guar gum 16 60.4
Weight ratio 14:2 of gelatin to pectin 11 56.5
Weight ratio 14:2 of pectin to guar gum 14 52.1
Notes: in the Table 5, except for the different compositions of the stabilizer, the rest procedures are the same as those in embodiment 4. The above sensory evaluation is sensory evaluation at the last day of the shelf life. It can be seen from Table 5 that, in the present invention, the gelatin and the guar gum are used as the compound stabilizer of the set-style corn yogurt in the present invention, so that the prepared yogurt has the shelf life lasting 28-29 days and has higher sensory scores. Particularly when the weight ratio of the gelatin to the guar gum is (10-18):(1-3), the shelf life is relatively longer, and the sensory scores are relatively higher. However, when the gelatin is changed into pectin or
Description
the guar gum is changed into the pectin, the prepared yogurt is relatively short in shelf life and poor in taste, which indicates that not any stabilizer can achieve the effect of the compound stabilizer in the present invention. Table 6 Effects of the preparation process in the method of the present invention on yogurt storage Process Shelf life/days Sensory
evaluation
Sterilization time of 5 min, and sterilization temperature of 95°C 29 81.2
Sterilization time of 7 min, and sterilization temperature of 93°C 29 83.4
Sterilization time of 8 min, and sterilization temperature of 90°C 28 80.7
Sterilization time of 4 min, and sterilization temperature of 95°C 13 63.2
Sterilization time of 9 min, and sterilization temperature of 90°C 16 64.3
Sterilization time of 5 min, and sterilization temperature of 96°C 14 69.8
Sterilization time of 8 min, and sterilization temperature of 89°C 18 63.2
Homogenization temperature of 60°C, pressure of 18 MPa and 27 82.1
time of 30 min
Homogenization temperature of 65°C, pressure of 20 MPa and 29 83.4
time of 25 min
Homogenization temperature of 70°C, pressure of 22 MPa and 26 81.6
time of 20 min
Homogenization temperature of 55°C, pressure of 15 MPa and 18 58.6
time of 25 min
Homogenization temperature of 75°C, pressure of 15 MPa and 24 60.4
time of 25 min
Homogenization temperature of 65°C, pressure of 10 MPa and 11 69.4
time of 25 min
Homogenization temperature of 65°C, pressure of 25 MPa and 14 62.3
time of 25 min
Description
Homogenization temperature of 65°C, pressure of 20 MPa and 16 63.6
time of 15 min
Homogenization temperature of 65°C, pressure of 20 MPa and 26 61.3
time of 35 min
Notes: in the Table 6, except for different sterilization conditions or homogenization conditions in each sample, the rest procedures are the same as those in embodiment 4. The above sensory evaluation is sensory evaluation at the last day of the shelf life. It can be seen from Table 6 that, the requirements for the sterilization time and the temperature are higher in the present invention. Only when the sterilization conditions are met, i.e., the time is 5-8 min and the temperature is 90-95°C, the set-style corn yogurt having good taste and long shelf life can be obtained. Similarly, the requirements for the temperature, time and pressure under the homogenization conditions are higher, and only when the homogenization conditions are met, i.e., the temperature is 60-70°C, the time is 20-30 min and the pressure is 18-22 MPa, the set-style corn yogurt having good taste and long shelf life can be prepared.
1'7
Claims (2)
1. A high-protein set-style corn yogurt, which is prepared from the following raw materials in parts by weight: 80-90 parts of corn juice, 1.8-2.3 parts of whey protein powder, 8-12 parts of sugar, 0.1-0.3 part of fermentation agent and 0.36-0.72 part of compound stabilizer, wherein the corn juice is a mixture of corn and water; a weight ratio of the corn to the water is 1:(2-5); and content of corn protein is more than 20% (by weight); the fermentation agent is a mixture of Lactobacillus bulgaricus,Streptococcus thermophilus, Lactobacillusplantarum and Bifidobacterium lactis; the stabilizer is a mixture of gelatin and guar gum. 2. The high-protein set-style corn yogurt according to claim 1, wherein the weight ratio of the corn to the water is 1:5. 3. The high-protein set-style corn yogurt according to claim 1, wherein a weight ratio of the Lactobacillus bulgaricus to the Streptococcus thermophilus to the Lactobacillus plantarum to the Bifidobacterium lactis is 1:(12-20):(0.3-0.8):(0.1-0.6). 4. The high-protein set-style corn yogurt according to claim 3, wherein the weight ratio of the Lactobacillus bulgaricus to the Streptococcus thermophilus to the Lactobacillusplantarum to the Bifidobacterium lactis is 1:16:0.5:0.3. 5. The high-protein set-style corn yogurt according to claim 1, wherein a weight ratio of the gelatin to the guar gum is (10-18):(1-3). 6. The high-protein set-style corn yogurt according to claim 5, wherein the weight ratio of the gelatin to the guar gum is 13:2 7. A preparation method of the high-protein set-style corn yogurt of any one of claims 1-6, comprising the following preparation steps: 1) uniformly mixing mildew-free corn and water according to a weight ratio of 1:(5-10); pulping and filtering the mixture; and taking the filtrate to obtain corn juice;
Claims
2) uniformly mixing the corn juice with the whey protein powder, the sugar and the compound stabilizer; and homogenizing, sterilizing and cooling the mixture; 3) inoculating a fermentation agent to the mixture; filling and fermenting the mixture at a constant temperature of 40-45°C until acidity is more than 80°T; and stopping fermentation after the pH value is 4.0-4.5; 4) cooling the mixture to be below 10°C; storing the mixture in a refrigerating chamber at 2-6°C; and curing the mixture for about more than 12 h. 8. The preparation method of the high-protein set-style corn yogurt according to claim 7, wherein before mixed with the water, the corn is debitterized; and debitterization comprises: uniformly mixing sodium bicarbonate, corn and water according to a weight ratio of 1:(18-22):(180-210); boiling the mixture for 18-20 min for debitterizing; adding citric acid that accounts for 40-60% of the weight of the sodium bicarbonate for neutralizing for 2-3 min after debitterization is ended; washing the neutralized corn for 2-3 times; draining the water off; and drying moisture on the corn surface. 9. The preparation method of the high-protein set-style corn yogurt according to claim 7, wherein in the step 2), homogenizing temperature is 60-70°C; and a pressure is 18-22 MPa. 10. The preparation method of the high-protein set-style corn yogurt according to claim 7, wherein in the step 2), sterilization time is 5-8 min; and sterilization temperature is 90-95°C.
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