CN101869140A - Yogurt with functional materials and preparation method thereof - Google Patents
Yogurt with functional materials and preparation method thereof Download PDFInfo
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- CN101869140A CN101869140A CN200910137401A CN200910137401A CN101869140A CN 101869140 A CN101869140 A CN 101869140A CN 200910137401 A CN200910137401 A CN 200910137401A CN 200910137401 A CN200910137401 A CN 200910137401A CN 101869140 A CN101869140 A CN 101869140A
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Abstract
The invention provides a yogurt, in particular to a yogurt with functional materials embedded in gellan gum and xanthan gum and a preparation method thereof. The yogurt contains gel particles made of functional materials embedded in gellan gum and xanthan gum. By using the rational prescription and the appropriate process, the invention can effectively avoid or reduce the bad influence on the flavor that in the traditional method, the functional materials are directly added to the yogurt product, and enables the yogurt product to contain more nutrition, achieve delicious chewing mouthfeel and simultaneously have good stability.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, specifically be meant and a kind ofly add sour milk of functional raw material and preparation method thereof, belong to technical field of processing dairy products with the gel embedding form.
Background technology
(yogurt is to be main material with ox (sheep) breast or reconstituted milk yoghurt) to sour milk, and through degreasing, partially skimmed or not degreasing, the dairy products that other compositions are made are added or do not add in sterilization, fermentation, stirring or do not stir.Yoghurt-flavoured is sour-sweet fine and smooth, and is nutritious.Lactic acid bacteria in the sour milk can secrete the material useful to health when breeding in human body intestinal canal, can strengthen people's digestion power, promotes appetite, improves intestinal environment; Sour milk also can effectively improve calcium, the phosphorus utilization rate in human body.
Along with improving constantly of living standard, add increasing the weight of day by day of people's mental labour burden, people pay attention to nutrition, the health care of food more, and the nutriment that absorbs from natural foods such as sour milk can not satisfy the needs of modern function of human body.In sour milk, add the functional raw material of some nutrition classes and produce novel sour milk and becoming a kind of development trend.
Usually the functional raw material that can be used for producing food mainly comprises vitamins, mineral matter class, unrighted acid, collagen, dietary fiber (as oligoisomaltose, FOS, inulin etc.) etc.Yet, for Yoghourt Production, these functional raw materials are not the material that very easy interpolation is used, wherein, most these functional raw materials for example vitamins, mineral matter class, unrighted acid, collagen etc. all can have some local flavors beastly, directly add the variation that can cause whole sour milk products local flavor in the sour milk to; And dietary fiber belongs to the prebiotics category, directly joins in the sour milk, will be in the sour milk shelf life by the active probiotic utilization in the sour milk, and make product acidifying aggravation, and product local flavor in the shelf life in later stage is changed, cause product quality to descend.
Summary of the invention
One object of the present invention is directly to add the bad flavor influence that functional raw material brings to product at above-mentioned conventional method in sour milk, provide a kind of and add novel sour milk of functional raw material and preparation method thereof, avoid or reduce conventional method and add the flavor variations that functional raw material brings to sour milk products with the gel embedding form.
Another object of the present invention is to provide a kind of novel sour milk that contains the gel particle that is embedded with functional raw material, improve nutritive value, the health care of sour milk and chew mouthfeel, and give the consumer experience directly perceived with visible, tangible nutrient, promote product specification.
Another object of the present invention is to provide a kind of method of making described sour milk, make product have more nutrition and delicious have good stability when chewing mouthfeel.
At first, the invention provides a kind of sour milk, wherein contain with gellan gum (Gellan Gum) and the xanthans functional raw material of (Xanthan Gum) embedding and the gel particle of making.
According to specific embodiments of the present invention, described functional raw material can include, but not limited to one or more in albumen or peptide, dietary fiber, vitamin, mineral matter and the unrighted acid etc.For example, described albumen or peptide can be collagen or peptide, soybean protein or peptide etc.; Described dietary fiber can be selected from least a in oligoisomaltose, FOS and the inulin etc.; Described vitamin can be selected from least a in vitamin A, Cobastab, vitamin C, vitamin D, vitamin E and the vitamin K etc.; Described mineral matter can be selected from least a in calcium, iron, zinc, selenium, phosphorus and the iodine etc.; Described unrighted acid can be selected from least a among linoleic acid, leukotrienes, arachidonic acid, DHA, ARA and the EPA etc.
In the above-mentioned functions raw material, most vitamins, mineral matter class, unrighted acid, albumen or peptide class etc. all have fishy smell or bitter taste, the dietary fiber class is then easily by the active probiotic utilization in the sour milk, if these functional raw materials directly join in the sour milk, to cause that product special flavour changes, and is difficult to guarantee product quality.Among the present invention, by selecting these two kinds of Microbial exopolysaccharides colloids of gellan gum and xanthans for use, gellan gum, xanthans are mixed with functional raw material, can be made into gel particle, thereby most functional raw material can be fixed (embedding) (in fact allows a small amount of functional raw material to be positioned at the gel particle surface) in gel particle inside, then this gel particle is added in the sour milk, can effectively avoid or reduce conventional method and directly in sour milk, add the bad flavor influence that functional raw material brings to product; And described gel particle can provide chews mouthfeel, gives the consumer experience directly perceived with visible, tangible nutrient.
According to specific embodiments of the present invention, described gel particle is to splash into the gel particle that in the solution of calcium ions colloidal solution is condensed to form by the colloidal solution that will contain functional raw material, gellan gum and xanthans (aqueous solution).The solution of described calcium ions is preferably calcium chloride solution.
In the actual production, the mouthfeel of gel particle and the quality stability in the sour milk shelf life thereof also are one of important indicators of estimating product of the present invention.
The inventor finds that under study for action the kind of colloid and content will directly influence the mouthfeel of gel strength and gel particle, and to the embedding fixed effect of described functional raw material.According to preferred specific embodiments of the present invention, in the constituent of described gel particle, be to contain gellan gum and xanthans simultaneously, more preferably, the xanthans that contains 1.0%～1.5% gellan gum and 0.1%～0.2% is (except that specifying, content described in the present invention and ratio are weight content and ratio), gel particle with this concentration range has better elastic and Q, it is strong to chew mouthfeel, substantially the peculiar smell that does not have unacceptable colloid, and can with described functional raw material effectively embedding be fixed in the gel particle, and can under the acidity of sour milk products and biodiasmin existence condition, keep good stable.
According to preferred specific embodiments of the present invention, the amount of contained functional raw material can be taken all factors into consideration according to kind, recommended intake and the dissolubility etc. of functional raw material in the described colloidal solid.
According to the preferred embodiments of the invention, other sweet taste material such as glucose, fructose, xylitol or the sweetener etc. that also can contain 10%～15% sucrose or equal sugariness in the described gel particle, be preferably sucrose, more can be beneficial to and cover gel particle itself owing to containing fishy smell or the bitter taste that described functional raw material has.
According to specific embodiments of the present invention, the size of described gel particle can be 3～7mm, is rules or irregularly shaped such as spheroidal, oval sphere or droplet-shaped substantially.The addition of gel particle in sour milk can be considered according to the composite factors such as kind, cost and recommended intake of the amount of the functional raw material of granular size, institute's embedding, functional raw material, be generally 5%～15%, the content of preferred control gel particle in sour milk is 8%～15% among the present invention, and the preferred concrete addition of gel particle in sour milk about embedding different functionalities raw material can be determined with reference to following table 1:
Table 1
In the sour milk of the present invention, except that described gel particle, other raw materials in the sour milk are formed and can be determined according to the routine techniques in the affiliated field.For example, it mainly is to comprise raw material milk that other raw materials in the sour milk are formed, and can be the milk of high fat, full-cream, degreasing or partially skimmed, can be cow's milk or sheep breast, can be sweet milk or reconstituted milk; Also can comprise an amount of sweet taste material (as sucrose) and yoghourt stabilizer etc., if also can comprise other auxiliary material material etc.Used starter culture can adopt the conventional bacterial classification in this area, for example, generally includes lactobacillus bulgaricus and streptococcus thermophilus, preferably also can comprise lactobacillus acidophilus and Bifidobacterium among the present invention.The index of correlation of sour milk of the present invention should meet the requirement of yogurt sanitary standard GB19302-2003.
On the other hand, the present invention also provides the method for making the sour milk that contains described gel particle, and this method mainly comprises:
With the fermentation of raw material milk inoculating starter, obtain the sour milk base-material;
To mix with the sour milk base-material with the gel particle that gellan gum and the functional raw material of xanthans embedding are made, obtain containing the sour milk of gel particle.
According to specific embodiments of the present invention, described sour milk base-material is to be main material with ox (sheep) breast or reconstituted milk, and through degreasing, partially skimmed or not degreasing, sterilization, inoculating starter fermentation obtain.The process of raw material milk inoculating starter fermentation can be carried out according to the routine operation in affiliated field, wherein can also add an amount of sweet taste material (as sucrose) and yoghourt stabilizer etc. in raw material milk, also can add other auxiliary materials.Described starter culture can adopt the conventional bacterial classification in this area, for example, generally includes lactobacillus bulgaricus and streptococcus thermophilus, preferably also can comprise lactobacillus acidophilus and Bifidobacterium among the present invention; Inoculum concentration also can be carried out according to the routine operation in the affiliated field.Sour milk of the present invention can be agitating type or drinking yoghourt, and correspondingly, its preparation method can be carried out with reference to the existing operation in the affiliated field.
According to specific embodiments of the present invention, the making of described gel particle can comprise step:
Preparation contains the colloidal solution (aqueous solution) of functional raw material, gellan gum and xanthans;
Described colloidal solution is splashed in the solution of calcium ions, colloidal solution is condensed and form gel particle.
According to preferred specific embodiments of the present invention, preferably control in the colloidal solution of above-mentioned preparation, gellan gum concentration 1.0%～1.5%, xanthans concentration 0.1%～0.2% is in this concentration range, help formed gel particle and have better elastic and Q, it is strong to chew mouthfeel, does not have the peculiar smell of unacceptable colloid substantially, and the gel particle transparency is high, as the influence to particle color and luster and transparency of the functional raw material not considering to be added, it is sparkling and crystal-clear particle; And the colloidal solution in this concentration range is beneficial to the functional raw material of the overwhelming majority is fixed in the formed gel particle.
According to preferred specific embodiments of the present invention, the amount of functional raw material can be taken all factors into consideration according to kind, recommended intake and the dissolubility etc. of functional raw material in the described colloidal solution.Usually, for vitamin, mineral matter class and unsaturated fatty acids, addition is less; For collagen and soluble dietary fiber oligosaccharides for example, can suitably add more.
According to the preferred embodiments of the invention, also can contain other sweet taste material such as glucose, fructose, xylitol or the sweetener etc. of 10%～15% sucrose or equal sugariness in the colloidal solution of being prepared, can give made gel particle sweet taste.Most preferably be to select sucrose for use among the present invention, especially for vitamins, mineral matter class, unsaturated fatty acids and albumen or the functional raw material of peptide class, selecting for use of sucrose also helps coverage gel particle itself owing to containing fishy smell or the bitter taste that described functional raw material has when giving the gel particle sweet taste.
The inventor finds that under study for action when the colloidal solution among the present invention was made gel particle, the intensity of gel, gel formation temperature and melt temperature and ion concentration and kind were closely related.Though gellan gum for example all can form gel in the presence of calcium, magnesium, potassium, the sodium etc. at cation, and according to specific embodiments of the present invention, be described colloidal solution to be splashed in the solution of calcium ions form gel particle among the present invention, will help the mouthfeel and the face shaping of formed gel particle like this.The solution of described calcium ions can be calcium lactate solution, calcium chloride solution etc.According to preferred specific embodiments of the present invention, be that described colloidal solution is splashed in the calcium chloride solution, formed gel particle transparency height, good Q and fecundity are arranged, have desirable chewiness and (described colloidal solution is splashed into other calcium ions solution for example in the calcium lactate solution time, can form milky gel, but with splash into calcium chloride solution in compare, under same calcium ion concentration condition, formed gel is more open, be difficult for being shaped to the spherical or oval spherical particle of primary circle, and soft mouth feel, coarse).According to more preferably specific embodiments of the present invention, described colloidal solution is being splashed in the calcium chloride solution when forming gel particle, the mass concentration of preferably controlling the calcium chloride in the calcium chloride solution is 4%～7%.
The inventor also finds under study for action, in the solution that described colloidal solution is splashed into calcium ions when forming gel particle, solution temperature also has certain influence to the mouthfeel of formed gel particle, among the present invention, preferably 80～90 ℃ colloidal solution is splashed into normal temperature as the solution of 18～25 ℃ calcium ions particularly in the calcium chloride solution.
After described colloidal solution splashes into calcium chloride solution, i.e. condensable forms gel particle.Can suitably stir, gel particle is scatter in calcium chloride solution.The particle size of gel particle is relevant with mixing speed with the colloidal solution drop size that splashes into calcium chloride solution, can be controlled in 3～7mm usually, is spheroidal, oval sphere or droplet-shaped substantially.
According to preferred version of the present invention, also comprise formed gel particle is kept more than 1 hour, so that gel is solid in calcium ions solution.
According to preferred specific embodiments of the present invention, formed gel particle can further be dipped in the storage solutions that contains sucrose and store, described storage solutions preferably contains 12%～18% sucrose, can play the treatment effect that debitterize takes away the puckery taste to gel particle wherein, described storage solutions preferably also contains 0.15%～0.25% calcium chloride, more preferably, the pH value of described storage solutions (can be utilized adjustings such as citric acid, and can suitably add the buffer salt natrium citricum) be about 4.0, this storage solutions can make the Q sense and the fecundity of gel particle wherein get a promotion, and makes particle mouthfeel and quality become better.
Utilize method of the present invention to make the gel particle that obtains, described functional raw material can be fixed in the gel particle effectively, this gel particle has better elastic and Q, and it is good to chew mouthfeel, does not have unacceptable peculiar smell; And the density of this gel particle is moderate, is beneficial to suspension and evenly distribution in sour milk products, can not exist in substantially and sink to the bottom phenomenon in the sour milk; And this gel particle has good heat endurance, can not melt distortion substantially under heat kill bacterium condition (as 85 ℃, 15 minutes or more high-intensity sterilization conditions), is beneficial to actual production; Further, this gel particle can keep good stable under the acidity and biodiasmin (comprising probio) existence condition of sour milk products.
In the production technology of the present invention, gel particle can contain fruit material (fruit and/or vegetables particle with reference to existing production with mixing of sour milk base-material, the technology of sour milk or jam) is carried out, for example, can expect the on-line mixing system of equipment by fruit, with online the joining in the sour milk base-material of mixture of gel particle (can together with a small amount of storage solutions) or gel particle and fruit material, mix can and obtain sour milk products.When adding in sour milk base-material together with a small amount of storage solutions gel particle, the existence of storage solutions can not allow gel particle be sticked together on the one hand, can make gel particle that better flowability is arranged on the other hand, and is convenient by the online interpolation of jam pump; Among the present invention, when gel particle was connected storage solutions and adds together, the content of gel particle answered 〉=90% in the material that should be made up of storage solutions and gel particle, and for example 90%～96%.
The packing of sour milk products of the present invention can be the packaged form with packaging material such as plastics package, extrusion coating paper packings, can refrigerate (2～6 ℃) and store.
The commercially available acquisition of used each raw material among the present invention, each raw material should meet the respective quality standard-required.Except that above-mentioned explanation, the prior art in conventional equipment under operation of specifically not mentioning in the production technology of the present invention and device therefor all can adopt in the field or the affiliated field of reference is carried out.
In sum, technology of the present invention has following beneficial effect:
The present invention is by adding functional raw material in the sour milk to the gel embedding form, can effectively avoid or reduce conventional method and directly add the bad flavor influence that functional raw material brings to sour milk products, also can solve simultaneously the defective of some functional raw material itself, as: technical barriers such as easily decomposition, acid condition are unstable down, influence fermentation are heated; The present invention has improved nutritive value, the health care of sour milk and has chewed experience, gives the consumer experience directly perceived with visible, tangible nutrient, thereby has improved product specification.The present invention is by reasonably prescription and appropriate process, makes described sour milk products have more nutrition and deliciously have good stability when chewing mouthfeel.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, the beneficial effect that is intended to help the reader to understand technical spirit of the present invention better and can produce can not be interpreted as the qualification to the scope of the present invention.
Example one, collagen sour milk and preparation method thereof
Be to make a kind of sour milk that is added with the collagen raw material in the present embodiment, its preparation method is as follows:
1, the preparation of sour milk base-material
The sour milk base material formulation: white granulated sugar 6.5%, WPC 0.4%, starch 0.5%, edible gelatin 0.1%, pectin 0.04%, bacterial classification is an amount of, the fresh milk surplus.
Preparation method comprises:
1) raw material milk: selecting high-quality, safe, qualified fresh milk is that primary raw material carries out standardization;
2) batching: raw material milk is warming up to 50～60 ℃, with dried the mixing in the raw material milk of white granulated sugar, WPC and stabilizing agent (starch, edible gelatin, pectin), changes material, the time is about 20～30 minutes, the feed liquid that obtains preparing;
3) homogeneous: the feed liquid for preparing is preheated to 65～70 ℃ carries out homogeneous, homogenization pressure is 18～20MPa;
4) sterilization: the feed liquid behind the homogeneous is carried out sterilization, and it is 95 ± 5 ℃/300s that sterilization requires;
5) cooling: the feed liquid that will finish bacterium extremely is cooled to 42 ± 2 ℃;
6) inoculation, fermentation: composite bacteria (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) added in the good feed liquid of cooling by addition stir, under 42 ± 2 ℃ condition, heat-preservation fermentation 4～6 hours;
7) stir cooling: when the fermentation termination for the treatment of sour milk reached requirement, general titratable acidity was 70 ° of T, stirs breakdown of emulsion, cooling (be cooled to 20～25 ℃, prepare can), the sour milk base-material that obtains fermenting.
2, preparation comprises the gel particle of collagen
Colloidal solution prescription: white granulated sugar 11.0%; Gellan gum 1.20%; Xanthans 0.15%; Collagen 3%; Excess water;
The preparation of colloidal solution: gellan gum, xanthans, collagen and white granulated sugar do are mixed, under high-speed stirred, will do and mix thing and in water, evenly melt, wiring solution-forming, and solution is heated to 85 ℃ kept for 15 seconds with sterilization.
The making of gel particle: above-mentioned colloidal solution (about 85 ℃) is splashed in the aqueous solution of 5% calcium chloride under the normal temperature, colloidal solution is gone into the calcium chloride solution formation gel that will condense immediately, wherein control rate of addition formed gel particle is disperseed, but and agitation as appropriate.Keep gel particle in calcium chloride solution, more than 1 hour, to make gel solid then.Again gel particle is taken out from calcium chloride solution, rinse well with clear water.Resulting gel particle is translucent, size 3～5mm and the basic homogeneous of size, basic circular or oval-shaped, sparkling and crystal-clear colloidal solid in the present embodiment, allows a small amount of bubble existence in the particle, the great number of grains phenomenon of " uniting " do not occur.
Gel particle can be added the storage solutions (aqueous solution that contains 15% white granulated sugar, 0.2% calcium chloride in the present embodiment, and add 0.05% natrium citricum, and with lemon acid for adjusting pH value to 4.0) in, obtain containing the material of gel particle and storage solutions, wherein gel particle content is more than or equal to 90%, be heated to 85 ℃ and keep 15 minutes, be cooled to below the room temperature standby with sterilization.
3, gel particle and sour milk base-material mixes and can
The sour milk base-material that ferments in the material that contains gel particle and storage solutions that above-mentioned steps 2 is prepared and the step 1 mixes according to 13: 87 ratio (can expect jam add-on system on-line mixing by fruit, also can add some aseptic jam fruit juice etc. in this process again), 20～25 ℃ of cans, cooling after-ripening (2～6 ℃ of after-ripening temperature, about 24 hours of time), obtain the product of present embodiment.
Example two, vitamin sour milk and preparation method thereof
Be to make a kind of sour milk of strengthening vitamin in the present embodiment, its preparation method is as follows:
1, the preparation of sour milk base-material
The sour milk base material formulation: white granulated sugar 6.5%, starch 0.5%, edible gelatin 0.1%, pectin 0.04%, bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is an amount of, the fresh milk surplus;
Preparation method is substantially with embodiment 1, the sour milk base-material that obtains fermenting;
2, preparation comprises the gel particle of vitamin
Colloidal solution prescription: white granulated sugar 12.0%; Gellan gum 1.30%; Xanthans 0.11%; Vitamin A 2500I.U/100g; Vitamin E 1000I.U/100g; Water surplus;
The preparation of colloidal solution: do with gellan gum, xanthans, with white granulated sugar and to mix, under high-speed stirred, will do and mix thing and in water, evenly melt, add vitamin A, vitamin E, wiring solution-forming, and solution is heated to 85 ℃ kept for 15 seconds with sterilization;
The making of gel particle: above-mentioned colloidal solution (about 90 ℃) is splashed in the aqueous solution of 6% calcium chloride under the normal temperature, colloidal solution is gone into the calcium chloride solution formation gel that will condense immediately, wherein control rate of addition formed gel particle is disperseed, but and agitation as appropriate.Keep gel particle in calcium chloride solution, more than 1 hour, to make gel solid then.Again gel particle is taken out from calcium chloride solution, rinse well with clear water.Resulting gel particle is translucent, big or small about 3～4mm and the basic homogeneous of size, basic circular or oval-shaped, sparkling and crystal-clear colloidal solid in the present embodiment, allows a small amount of bubble in the particle and exists;
This gel particle can be added the storage solutions (aqueous solution that contains 13% white granulated sugar, 0.15% calcium chloride in the present embodiment, and add 0.05% natrium citricum, utilize lemon acid for adjusting pH value to 4.0) in, formation contains the material of gel particle and storage solutions, wherein gel particle content about 95%, be heated to 85 ℃ and keep 15 minutes, be cooled to below the room temperature standby with sterilization;
3, gel particle and sour milk base-material mixes and can
The sour milk base-material that ferments in the material that contains gel particle and storage solutions for preparing in the step 2 and the step 1 is mixed according to 10: 90 ratio, 20～25 ℃ of cans, the cooling after-ripening obtains the product of present embodiment.
Example three, mineral matter sour milk and preparation method thereof
Be to make a kind of sour milk of strengthening mineral matter in the present embodiment, its preparation method is as follows:
1, the preparation of sour milk base-material
The sour milk base material formulation: white granulated sugar 7%, starch 0.6%, edible gelatin 0.1%, pectin 0.03%, bacterial classification (lactobacillus bulgaricus and streptococcus thermophilus) is an amount of, the fresh milk surplus;
Preparation method is substantially with embodiment 1, the sour milk base-material that obtains fermenting;
2, preparation comprises the gel particle of mineral matter
Colloidal solution prescription: white granulated sugar 15.0%; Gellan gum 1.0%; Xanthans 0.2%; Ferrous sulfate 0.04%; Zinc sulfate 0.017%; Water surplus;
The preparation of colloidal solution: do with gellan gum, xanthans, with white granulated sugar and to mix, under high-speed stirred, will do and mix thing and in water, evenly melt, add ferrous sulfate, zinc sulfate, wiring solution-forming, and solution is heated to 90 ℃ kept for 15 seconds with sterilization;
The making of gel particle: above-mentioned colloidal solution (about 90 ℃) is splashed in the aqueous solution of 7% calcium chloride under the normal temperature, colloidal solution is gone into the calcium chloride solution formation gel that will condense immediately, wherein control rate of addition formed gel particle is disperseed, and agitation as appropriate.Keep gel particle in calcium chloride solution, more than 1 hour, to make gel solid then.Again gel particle is taken out from calcium chloride solution, rinse well with clear water.Resulting gel particle is translucent, big or small about 4～5mm and the basic homogeneous of size, basic circular or oval-shaped, sparkling and crystal-clear colloidal solid in the present embodiment, allows a small amount of bubble in the particle and exists;
In the present embodiment this gel particle is added the storage solutions (aqueous solution that contains 18% white granulated sugar, 0.2% calcium chloride, and add 0.05% natrium citricum, with lemon acid for adjusting pH value to 4.0) in, formation contains the material of gel particle and storage solutions, wherein gel particle content about 94%, particle disperses in storage solutions, adhesion, do not unite, and this material has good mobility, convenient by the online interpolation of jam pump, this material is heated to 85 ℃ and keeps 15 minutes with sterilization, is cooled to below the room temperature standby;
3, gel particle and sour milk base-material mixes and can
The sour milk base-material that ferments in the material that contains gel particle and storage solutions that step 2 is prepared and the step 1 mixes according to 11: 89 ratio, 20～25 ℃ of cans, and the cooling after-ripening obtains the product of present embodiment.
Example four, unrighted acid sour milk and preparation method thereof
Be to make a kind of sour milk that adds unrighted acid in the present embodiment, its preparation method is as follows:
1, the preparation of sour milk base-material
Sour milk base material formulation: white granulated sugar 6.5%, WPC 0.4%, starch 0.5%, xanthans 0.1%, pectin 0.04%, bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is an amount of, the fresh milk surplus;
Preparation method is substantially with embodiment 1, the sour milk base-material that obtains fermenting;
2, preparation comprises the gel particle of unrighted acid
Colloidal solution prescription: white granulated sugar 11.0%; Gellan gum 1.50%; Xanthans 0.10%; DHA.0.08mg/100g; Water surplus;
The preparation of colloidal solution: gellan gum, xanthans and white granulated sugar do are mixed, under high-speed stirred, will do and mix thing and in water, evenly melt, add the unrighted acid wiring solution-forming, and solution is heated to 85 ℃ kept for 15 seconds, be cooled to room temperature then;
The making of gel particle: above-mentioned colloidal solution (about 85 ℃) is splashed in the aqueous solution of 3% calcium chloride under the normal temperature, colloidal solution is gone into the calcium chloride solution formation gel that will condense immediately, wherein control rate of addition formed gel particle is disperseed, and agitation as appropriate.Gel particle is taken out from calcium chloride solution, rinse well with clear water.Resulting gel particle is translucent, big or small about 3～5mm, basic circular or oval-shaped, sparkling and crystal-clear colloidal solid in the present embodiment, allows a small amount of bubble in the particle and exists.This gel particle is added the storage solutions (aqueous solution that contains 15% white granulated sugar, 0.2% calcium chloride, and add 0.05% natrium citricum, with lemon acid for adjusting pH value to 4.0) in, make gel particle content about 95% in the resulting material that contains gel particle and storage solutions, particle disperses in storage solutions, adhesion, do not unite, and this material that contains gel particle has good mobility, convenient by the online interpolation of jam pump, this material is heated to 85 ℃ and keeps 15 minutes with sterilization, is cooled to below the room temperature standby;
3, gel particle and sour milk base-material mixes and can
The sour milk base-material that ferments in the material that contains gel particle and storage solutions that step 2 is prepared and the step 1 mixes according to 11: 89 ratio, 20～25 ℃ of cans, and the cooling after-ripening obtains the product of present embodiment.
Sour milk of example five, interpolation dietary fiber and preparation method thereof
Be to make a kind of sour milk that adds dietary fiber in the present embodiment, its preparation method is as follows:
1, the preparation of sour milk base-material
Sour milk base material formulation: xylitol 1%, Aspartame 0.15%, acesulfame potassium 0.15%, WPC 0.4%, starch 0.5%, edible gelatin 0.1%, pectin 0.04%, bacterial classification (mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium species) is an amount of, the fresh milk surplus;
Preparation method is substantially with embodiment 1, the sour milk base-material that obtains fermenting;
2, preparation comprises the gel particle of dietary fiber
Colloidal solution prescription: xylitol 1.1%; Gellan gum 1.20%; Xanthans 0.15%; Oligoisomaltose 5%; FOS 5%; Water surplus;
The preparation of colloidal solution: gellan gum, xanthans and white granulated sugar do are mixed, under high-speed stirred, will do and mix thing and in water, evenly melt, add oligoisomaltose, FOS, wiring solution-forming, and solution is heated to 85 ℃ kept for 15 seconds with sterilization.
The making of gel particle: above-mentioned colloidal solution (about 80 ℃) is splashed in the aqueous solution of 5% calcium chloride under the normal temperature, colloidal solution is gone into the calcium chloride solution formation gel that will condense immediately, wherein control rate of addition formed gel particle is disperseed, but and agitation as appropriate.Keep gel particle in calcium chloride solution, more than 1 hour, to make gel solid then.Again gel particle is taken out from calcium chloride solution, rinse well with clear water.Resulting gel particle is translucent, the about 3～5mm of size, basic circular or oval-shaped, sparkling and crystal-clear colloidal solid in the present embodiment, allows a small amount of bubble existence in the particle, the particle phenomenon of uniting do not occur.
Gel particle can be added the storage solutions (aqueous solution that contains 15% white granulated sugar, 0.2% calcium chloride in the present embodiment, and add 0.05% natrium citricum, and with lemon acid for adjusting pH value to 4.0) in, formation contains the material of gel particle, wherein gel particle content is about 95%, and particle disperses in solution, does not unite, this material that contains particle is heated to 85 ℃ and keeps 15 minutes with sterilization, is cooled to below the room temperature standby.
3, gel particle and sour milk base-material mixes and can
The sour milk base-material that ferments in the material that contains gel particle for preparing in the step 2 and the step 1 is mixed according to 15: 85 ratio, 20～25 ℃ of cans, the cooling after-ripening obtains the product of present embodiment.
The mouthfeel and the local flavor of the sour milk of the functional raw material of embedding are judged experiment
According to GB 19302-2003 method, the sour milk products that one to embodiment five production obtains to the embodiment of the invention carries out mouthfeel and local flavor is judged experiment.Main examination by sensory organs project: structural state (having or not whey to separate out, hardness, uniform and smooth degree, toughness etc.), color and luster, mouthfeel, sour-sweet degree, local flavor etc.The number of participating in the experiment is totally 34 people, and the sour milk products sample to embodiment one to embodiment five carries out the evaluation of sense organ and local flavor respectively.Sense organ and local flavor standards of grading such as following table 2.Experimental result is recorded in following table 3.
Table 2
Table 3
From above-mentioned subjective appreciation result as can be seen: the product mouthfeel of the embodiment of the invention is smooth, fine and smooth, has the pure natural fragrance of sour milk, and gives sour milk and chew mouthfeel preferably; Can illustrate that product of the present invention has fundamentally solved by conventional method adds the difficult problem that peculiar smell that described functional raw material brought to the sour milk is difficult to cover.
Embodiment five product shelf life internal stabilities are investigated experiment
The embodiment of the invention five is produced the sour milk products sample that obtains, and (this comparative sample is compared with the sample of embodiment with comparative sample, be directly to add dietary fiber to sour milk, other prescriptions of sour milk are basic identical with embodiment five with production technology) together place 4～6 ℃ of insulations to store, results of regular determination sample acidity, and observation sample outward appearance structural state, to investigate the stability of sour milk of the present invention.Experimental result is recorded in following table 4.
Table 4
From above-mentioned experimental record result as can be seen: the present invention adopt xanthans and gellan gum embedding fixedly dietary fiber add to the sour milk, the overall performance of sour milk is all had preferably improves.
Other embodiment
Among the present invention, also the recovery cow's milk made from milk powder substitutes the raw milk in the various embodiments described above, the sour milk (other raw materials are formed with manufacture craft same as the previously described embodiments substantially in the sour milk) of functional raw material is added in preparation, and the made sour milk that contains functional raw material has similar characteristic.
Claims (10)
1. sour milk wherein contains with gellan gum and the functional raw material of xanthans embedding and the gel particle of making.
2. sour milk according to claim 1, wherein, the weight content of described gel particle in sour milk is 5%～15%; Described gel particle is the rule or the irregular particle of the primary circle sphere of particle diameter 3～7mm, oval sphere or droplet-shaped.
3. sour milk according to claim 1, wherein, described functional raw material comprises one or more in albumen or peptide, dietary fiber, vitamin, mineral matter and the unrighted acid.
4. sour milk according to claim 1 wherein, contains gellan gum 1.0%～1.5%, xanthans 0.1%～0.2% in the described gel particle.
5. sour milk according to claim 4 wherein, also contains 10%～15% sucrose in the described gel particle, or glucose, fructose, xylitol and/or the sweetener of equal sugariness.
6. method of making each described sour milk of claim 1～5, the method comprising the steps of:
With the fermentation of raw material milk inoculating starter, obtain the sour milk base-material;
To mix with the sour milk base-material with the gel particle that gellan gum and the functional raw material of xanthans embedding are made, obtain containing the sour milk of gel particle.
7. method according to claim 6, wherein, the making of described gel particle comprises:
Preparation contains the colloidal solution of functional raw material, gellan gum and xanthans;
Described colloidal solution is splashed in the solution of calcium ions, colloidal solution is condensed and form gel particle.
8. method according to claim 7, wherein, described calcium ions solution is calcium chloride solution, and the concentration of calcium chloride is 4%～7% in this solution.
9. according to claim 7 or 8 described methods, this method also comprises formed gel particle is immersed process in the storage solutions that contains 12%～18% sucrose, 0.15%～0.25% calcium chloride and pH value 4.0.
10. method according to claim 6, wherein, described starter culture comprises lactobacillus bulgaricus and streptococcus thermophilus, perhaps lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and Bifidobacterium.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102125091A (en) * | 2010-12-02 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product with edible colloidal particles |
| CN102440347A (en) * | 2011-12-08 | 2012-05-09 | 吉林大学 | Preparation methods for oviductus ranae functional peptide and acidified milk beverage thereof |
| CN103564044A (en) * | 2012-07-25 | 2014-02-12 | 内蒙古伊利实业集团股份有限公司 | Alga-contained yoghourt and manufacturing method thereof |
| CN104642539A (en) * | 2013-11-25 | 2015-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotic granules and preparation method thereof, and long-shelf-life fermented milk containing probiotic granules and preparation method thereof |
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| CN1543825A (en) * | 2003-11-17 | 2004-11-10 | 吉林省乳业集团广泽有限公司 | Spotted deer bone glue polypeptide series dairy product and production process thereof |
| US20090238947A1 (en) * | 2005-11-30 | 2009-09-24 | Leonard Marcus Flendrig | Calcium Fortified Food Product and Additive |
| CN101326935B (en) * | 2008-07-29 | 2011-12-14 | 内蒙古伊利实业集团股份有限公司 | Milk-containing beverage and producing method thereof |
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| CN102125091A (en) * | 2010-12-02 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product with edible colloidal particles |
| CN102440347A (en) * | 2011-12-08 | 2012-05-09 | 吉林大学 | Preparation methods for oviductus ranae functional peptide and acidified milk beverage thereof |
| CN103564044A (en) * | 2012-07-25 | 2014-02-12 | 内蒙古伊利实业集团股份有限公司 | Alga-contained yoghourt and manufacturing method thereof |
| CN104642539A (en) * | 2013-11-25 | 2015-05-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Probiotic granules and preparation method thereof, and long-shelf-life fermented milk containing probiotic granules and preparation method thereof |
| CN104642539B (en) * | 2013-11-25 | 2018-02-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of probiotic granulate, its preparation method, contain its long shelf-life acidified milk and preparation method |
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