CN101411360A - Low-sugar type yoghourt containing mulberry pulp and preparation method thereof - Google Patents

Abstract

The invention relates to low-sugar yogurt with mulberry pulp and a preparation method thereof. The formula of the mulberry pulp low-sugar yoghurt of the invention mainly includes fresh milk, stevioside, mulberries, milk powder, a stabilizer and a leavening agent. The production method is as follows: fresh milk is used as raw material, the raw milk is pasteurized, milk powder, stevioside and stabilizer slurry are added, the mixture is sterilized at high temperature and cooled to 39-45°C, and the starter is inoculated in the fermenter Ferment at 40-45°C for 2-4 hours, then add the processed mulberry pulp, stir evenly, cool down, and fill to obtain a stirred product; another method is to add the processed mulberry pulp before fermentation , inoculated with a starter, filled, fermented at 40-45°C for 2-4 hours, cooled and cooked at low temperature to obtain a solidified finished product.

Description

Low-sugar yogurt with mulberry pulp and preparation method thereof

technical field

The invention relates to a method for preparing mulberry pulp low-sugar yoghurt, which belongs to the field of dairy product processing.

Background technique

Yogurt usually refers to the curd product made by lactic acid fermentation due to the action of Bacillus bulgaricus and Streptococcus thermophilus in milk with (or without) milk powder and sucrose added, and the finished product must contain a large number of corresponding live bacteria (Probiotics).

Yogurt products are usually divided into different categories according to the tissue state of the finished product, taste, milk fat content in raw materials, additives, production process and strain composition. Flavored yoghurt is made by adding spices to natural yoghurt or sweetened yoghurt; Yoghurt with Fruit is made by mixing natural yoghurt with sugar and fruit, and there is jam at the bottom of the yoghurt container. The yoghurt is called Sundae yoghurt (Sandae yoghurt); compound or nutritional health yoghurt is usually fortified with different nutrients (vitamins, dietary fiber, etc.) in the yoghurt or mixed with different excipients (such as Cereals, dried fruits, mushrooms, vegetable juices, etc.); Curative Effect Yoghurt includes low-lactose yoghurt, low-calorie yoghurt, vitamin yoghurt or protein-fortified yoghurt.

Contents of the invention

The purpose of the present invention is to provide a method for preparing mulberry pulp low-sugar yoghurt, which is to combine the mulberry with health-care function and the non-caloric natural sweetener stevioside for the production of yoghurt, thereby preparing the low-sugar health-care type containing health-care ingredients Yogurt, adding more valuable functional yogurt varieties to yogurt products.

Stevioside is a natural sweetener extracted from stevia leaves. Its sweetness is 150-350 times that of sucrose. It has almost no calories and pure taste. It is similar to sucrose. It tastes sweet and safe to eat. It is a health care for diabetics and obese people. sweetener. Mulberry has another name called mulberry, and it is rich in active protein, vitamins, amino acids, carotene, resveratrol, minerals and other components. Its nutrition is 5-6 times that of apples and 4 times that of grapes. Mulberry fruit has many functions. It can promote the growth of red blood cells, prevent leukopenia, and has auxiliary effects on the treatment of diabetes, anemia, high blood pressure, high blood fat, coronary heart disease, neurasthenia and other diseases. Raw food can promote body fluids, quench thirst and promote digestion. , help defecation and other effects, moderate consumption can promote gastric juice secretion, relieve eye fatigue and dryness, stimulate intestinal peristalsis and relieve dryness and heat. Traditional Chinese medicine believes that mulberry is sweet and cold in nature and has the functions of nourishing the liver and kidney, nourishing the intestines, nourishing the intestines, and blackening the eyes. Therefore, it is praised as "the best health fruit in the 21st century" by the medical circle.

The technical solution adopted by the present invention to solve its technical problems is:

1. Preparation of mulberry pulp

Select mature mulberries free of diseases and insect pests, wash them with water, and steam them for 30-180 seconds; lightly beat the pulp with a beater, heat the mixture of crushed mulberry pulp and juice to 75-120°C, and keep it warm for 0.5-25 minutes to sterilize Process, cool and pack, and store for later use (the raw material is called pulp pulp).

2. Preparation of stabilizer sol

Choose a suitable stabilizer, preferably CMC (sodium carboxymethyl cellulose), pectin, xanthan gum, starch and starch derivatives.

Disperse the stabilizer in water, stir well to make it melt, heat and sterilize to obtain the stabilizer sol, which is ready for use.

3. Preparation of starter

Choose suitable fermentation strains, preferably freeze-dried strains. During production, the working leavening agent is prepared according to conventional methods.

4. Preparation and fermentation of fermentation broth

Process route 1: Use fresh milk as raw material, pasteurize the raw milk, add milk powder, stevioside and stabilizer slurry, then add the processed mulberry pulp slurry, inoculate the working starter, fill, at 40~ Ferment at 45°C for 2 to 4 hours, cool down, and ripen at low temperature to obtain a solidified product.

Process route 2: Use fresh milk as raw material, pasteurize the raw milk, add milk powder, stevioside and stabilizer slurry, inoculate the starter and ferment in the fermenter at 40-45°C for 2-4 hours; then add The processed mulberry pulp is evenly stirred, cooled and filled, and then a stirred finished product is obtained.

The beneficial effects of the mulberry pulp low-sugar yoghurt of the present invention are:

1. The main raw material, mulberry, contains beneficial ingredients for human health. The mulberry is added to yogurt together with pulp and juice after beating, which enhances the health care effect of yogurt.

2. Stevioside is used to replace most or all of the sucrose, which has better health effects without affecting the flavor of the product, and provides better food varieties for patients who cannot eat sucrose and are obese.

3. The flavor and taste of the product are unique, and it integrates nutrition and health care. At the same time, the color of yogurt is natural and attractive, which has the visual impact of the product.

4. Provide consumers with a new type of healthy yoghurt rich in nutrition.

5. Mulberry fruit can be made into pulp pulp for storage, which alleviates unfavorable factors such as mulberry fruit being unfavorable for storage and transportation, and develops a new way for the rational utilization of mulberry fruit.

Detailed ways

Example 1:

1. Preparation of Mulberry Pulp Slurry

Select mature mulberries free of diseases and insect pests, wash them with water, and steam them for 30-180 seconds; lightly beat the pulp with a beater, heat the mixture of crushed mulberry pulp and juice to 75-120°C, and keep it warm for 0.5-25 minutes to sterilize Process, cool and pack, and store for later use (the raw material is called pulp pulp).

2. Preparation of Starter

Select suitable fermentation strains, expand and cultivate step by step according to the conventional method during production, and obtain a working starter, and the consumption of the starter is 3 to 5% of the finished product. Or use direct-throwing freeze-dried strains.

3. Preparation of stabilizer sol

Select CMC (sodium carboxymethyl cellulose) as the stabilizer, the dosage is 0.4% of the finished product, disperse the stabilizer in 90kg of water, fully stir to make it melt, heat and sterilize to obtain the stabilizer sol, ready for use.

4. Blending and fermentation

500kg of fresh milk, 50kg of milk powder, 0.4kg of stevia, and about 300kg of water. Dissolve milk powder and stevioside in water, filter and mix with raw milk, add stabilizer slurry, stir evenly, pasteurize and cool to 40-45°C; then add 25kg mulberry pulp slurry, inoculate 3% of the working Stir the starter evenly, supplement it with water to 1000kg; fill it, ferment it at 40-45°C for 2-4 hours, cool it down, and ripen it at low temperature to get the solidified finished product.

Example 2:

1. make mulberry pulp slurry with reference to embodiment 1.

2. make working starter with reference to embodiment 1.

3. Preparation of stabilizer sol

Choose CMC (sodium carboxymethyl cellulose) and xanthan gum as the compound stabilizer, the ratio of the two is 4:1, the total dosage is 0.2% of the finished product, disperse the stabilizer in about 80kg of water, stir it fully to dissolve it , heat sterilization to obtain the stabilizer sol, which is ready for use.

4. Blending and fermentation

800kg of fresh milk, 5kg of milk powder, 0.2kg of stevia, and about 50kg of water. Dissolve milk powder and stevioside in water, filter and mix with raw milk, add stabilizer slurry, stir evenly, pasteurize and cool to 40-45°C; then add 50kg mulberry pulp slurry, inoculate 4% of the working Stir the starter evenly, supplement it with water to 1000kg, fill it, ferment it at 40-45°C for 2-4 hours, cool it down, and ripen it at a low temperature to obtain a solidified product. The former pulp content of this scheme is twice as high as that of Example 1.

Example 3:

1. make mulberry pulp slurry with reference to embodiment 1.

2. make working starter with reference to embodiment 1.

3. Preparation of stabilizer sol

CMC (sodium carboxymethyl cellulose), starch, xanthan gum, and pectin are selected as compound stabilizers, the ratio of each component is 4:2:1:1, and the total dosage is 0.3% of the finished product. Disperse the stabilizer in about 80kg of water, heat and fully stir to make it melt, and sterilize to obtain the stabilizer sol, which is ready for use.

4. Blending and fermentation

650kg of fresh milk, 30kg of milk powder, 0.6kg of stevia, and about 150kg of water. Dissolve milk powder and stevioside in water, mix with raw milk, add stabilizer slurry, stir evenly, the mixture is pasteurized and cooled to 40-45°C; inoculate with 5% working starter, stir evenly, and ferment Ferment in the tank at 40-45° C. for 2-3 hours, cool down, add 80 kg of mulberry pulp, stir evenly, and fill to obtain a stirred-type finished product.

Claims (5)

1. a kind of preparation method of mulberry pulp low-sugar yoghurt is characterized in that: take milk, milk powder, mulberry pulp pulp, stevioside, stabilizer, sour milk bacterial classification etc. as raw material production low-sugar meat type health-care yoghurt. 2. the preparation method of mulberry pulp low-sugar type yogurt as claimed in claim 1 is characterized in that: take fresh cow's milk as raw material, raw material milk is through pasteurization, adds milk powder, stevioside and stabilizer slurry, then adds treatment A good mulberry pulp is inoculated with a starter and filled. Ferment at 40-45°C for 2-4 hours, cool down, and ripen at low temperature to obtain a solidified product. 3. the preparation method of mulberry pulp low-sugar yoghurt as claimed in claim 1 is characterized in that: take fresh cow's milk as raw material, raw material milk is through pasteurization, adds milk powder, stevioside and stabilizer slurry, inoculates leavening agent in Ferment in a fermenter at 40-45°C for 2-4 hours. Then add the processed mulberry pulp or mulberry pulp, stir evenly, cool down, and fill to obtain a stirred-type finished product. 4. The method for preparing mulberry pulp low-sugar yoghurt as claimed in claim 1, characterized in that, based on 1000kg of finished product, the formula consists of: 500-800kg of milk, 5-50kg of milk powder, 25-80kg of mulberry pulp, stabilizer 2 ～4kg, stevioside 0.2～0.6kg, add appropriate amount of starter and necessary flavorings according to production needs. 5. The method for preparing mulberry pulp low-sugar yoghurt as claimed in claim 1, characterized in that the preparation process of the mulberry pulp pulp used is: select mature mulberries without pests and diseases, wash with water, and cook in steam for 30-180s Slightly beat the pulp with a beater, heat the mixture of crushed mulberry pulp and fruit juice to 75-120° C., heat it for 0.5-25 minutes to sterilize, cool and pack to obtain mulberry pulp (original pulp), and store it for later use.