CN101869141B - Salty yoghourt capable of strengthening Fe, Zn and Ca and processing method thereof - Google Patents
Salty yoghourt capable of strengthening Fe, Zn and Ca and processing method thereof Download PDFInfo
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- CN101869141B CN101869141B CN2010101899971A CN201010189997A CN101869141B CN 101869141 B CN101869141 B CN 101869141B CN 2010101899971 A CN2010101899971 A CN 2010101899971A CN 201010189997 A CN201010189997 A CN 201010189997A CN 101869141 B CN101869141 B CN 101869141B
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Abstract
The invention takes fresh milk or reconstituted milk as a main material, does not add any sweetener, such as cane sugar, fructose, glucose and the like but adds Na, Fe, ZN and Ca which are easy to absorb to obtain salty yoghourt capable of strengthening Fe, Zn and Ca. The invention aims to change the sour and sweet mouth feel of yoghourt and develops a fermented sugarless low-sodium dairy product which has bland taste, is favourable for the tooth health of youngsters and cardiovascuIar health of middle-aged and elderly people.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, particularly do not add salty yoghourt capable of sugar, interpolation salt, while reinforced iron, zinc and calcium and preparation method thereof.
Background technology
The cause of death of 23 national populations had once been investigated by The World Health Organization (WHO), reached a conclusion: have a liking for the evil of sugar, be far more than smoking, the edible for a long time high food of sugar content can make people's life-span obviously shorten, and has proposed the slogan of " guarding against sugar ".Currently marketed food is main with confectionery mainly, has all added a large amount of sugar in most of fast food product, like sucrose, fructose, glucose etc.
Ministry of Public Health's bulletin (2008～No. 3) points out that children are prone to suffer from carious tooth and myopia because of gluttonous sweet food.In recent years; Children are also high because of the carious tooth illness rate that edible sweet food causes, yet, in the coated snack product in the market; Be difficult to find the product that does not add sucrose or do not add other sweeteners, narrower selection face has also caused numerous children to be difficult to break away from the harm that sweet food brings.
Increasing along with diabetic and candidate diabetic (that is: sugar tolerance rising person), sugarfree foods will have a lot of market demands.Because this part crowd has special requirement to food.The food of low sugar, sugar-free is this part consumer's first-selection, also is more conducive to this part consumer's health.
The data that China the 4th nutrition generaI investigation is announced show, the shared meals ratio of good proteins such as China resident beans, animal protein is less; It is on the low side that cereal consumes, and particularly coarse cereals consumption falls sharply and causes some minerals and vitamins insufficiency of intakes; Nutrient insufficiency of intakes such as while calcium, iron, zinc.Therefore be carrier with the high-quality animal protein, suitably strengthen necessary mineral matter, the food of sweeteners such as sucrose, fructose, glucose is not added in exploitation, is the social responsibility of food enterprise.
Sour milk is nutritious, is rich in calcareous and multivitamin, is beneficial to and digests and assimilates.Probios such as the lactic acid bacteria of being rich in the sour milk and metabolite thereof can be regulated the human body intestinal canal metabolism, benefit health.The sour milk quality is smooth, numerous in variety simultaneously, receives liking of consumers in general deeply.
Sour milk products on the existing market is main with sweet taste still both at home and abroad.Existing sour milk process technology is to add the glycogen of carbohydrates such as sucrose as lactobacillus-fermented during the fermentation.Have only indivedual countries such as Turkey that a kind of sour milk of saline taste is arranged, be milk or goat milk earlier with behind the lactobacillus-fermented, handle clearly through demulsification to a certain degree, perhaps demulsification is unclear, then according to individual taste, adds salt separately, to change the mouthfeel of sour milk.The shortcoming of this product is that product special flavour is soft inadequately, causes the matter structure of sour milk can receive certain destruction, and mouthfeel is also more single; And sweat still added the glycogen of sugar such as sucrose as lactic acid bacteria, causes the sour milk sugar content high, and mouthfeel is light inadequately.Also find to change zymotechnique, do not add sweeteners such as sugar before the fermentation, and add the relevant report that salt and other mineral matters ferment especially.
Summary of the invention
The salty yoghourt capable that the purpose of this invention is to provide a kind of reinforced iron, zinc and calcium; It does not add carbohydrates such as sucrose in the Yoghourt fermentation process; And add mineral matters such as salt, iron, zinc, calcium especially, and do not change existing Yoghourt fermentation condition basically, improved the mouthfeel of sour milk.
Further aim of the present invention is to confirm a kind of source that can in salty yoghourt capable, have iron, zinc and the calcium of good stability and mouthfeel.
Further object of the present invention provides a kind of new sour milk process technology.This technology is produced sour milk and before fermentation, is not added any carbohydrate and sweeteners such as sucrose, can keep sour milk to ferment normally during the fermentation, and final products can reach the distinctive acidity of sour milk, and tissue is fine and smooth, and matter structure and traditional yogurt are consistent.
For achieving the above object, technical scheme of the present invention is:
With fresh milk or recombined milk is primary raw material, does not add any sweeteners such as sucrose, fructose, glucose, adds the sodium, iron, zinc and the calcium that are easy to absorb, obtains the salty yoghourt capable of a kind of reinforced iron, zinc and calcium.The salty yoghourt capable of reinforced iron of the present invention, zinc and calcium, wherein, raw material comprises following component: edible sodium salt 1.0～4.5kg, mineral substance premix 0.1～1.0kg, with milk with after the above-mentioned raw materials dissolving quantitatively to 1000kg; Wherein said mineral substance premix is the mixture of supplements-iron, Zinc supplements and calcium complement agent; Weight ratio between the three is: (1～3): 1: (10～30); Preferred 2: 1: 30; Ratio between the three can obtain good mouthfeel in this scope, the quality of sour milk is not impacted, and satisfy nutritional need.
Sour milk of the present invention, the raw material of said fermentation can also comprise that some other flavor enhancement such as sweetener, Juice, essence etc. carry out suitable seasoning, as adding white granulated sugar 1～50kg.
Sour milk of the present invention, its bacterial classification that is used to ferment is: the mixed culture fermentation bacterial classification of lactobacillus bulgaricus, lactobacillus acidophilus and streptococcus thermophilus.Sour milk with this fermented by mixed bacterium obtains is nutritious, is rich in probio, good mouthfeel.During use, process the seed liquor that is in exponential phase after earlier original strain being spread cultivation, mix to add in the fermentation raw material again and ferment, addition is: every 1000kg raw material adds 2.5～5% (by weight).
Sour milk of the present invention can adopt any fresh milk or recombined milk that meets the food sanitation standard requirement, can be milk, goat milk or other mammal milks.
Sour milk of the present invention, wherein said supplements-iron be any edible, be used for replenishing the molysite compound of the solubility of ferro element, like in ferric pyrophosphate, ferrous lactate or the ferrous gluconate one or more to human body; Zinc supplements be any edible, be used for replenishing the zinc salt compound of the solubility of zinc element, like in zinc gluconate, zinc sulfate, zinc citrate, glycine zine or the zinc lactate one or more to human body; Calcium complement agent be any edible, be used for solubility or insoluble calcium salt compound to the human body supplementing calcium element, like one or more in calcium carbonate, calcium gluconae, calcium lactate, calcium citrate or the amino acid calcium.
Sour milk of the present invention, wherein said edible sodium salt can be in table salt, sea salt, well salt, the bamboo salt one or several.Natural sea salt is through seawater cleaning, Exposure to Sunlight, air-dry and screening, without chemical treatment, does not have any additive, and spontaneous nucleation forms, and is neutral; Bamboo salt is that natural sea salt is packed in the thick bamboo tube through the traditional handicraft high-temperature calcination, has kept the healthy trace elements with household in the bamboo, is alkalescent; Well salt through the land drilling well, get halogen, filtration, solarization halogen and technology such as fried and get, be rich in various trace elements; Table salt then is to be raw material with sea salt or well salt, and what obtain through technology such as refining, purification does not contain trace elements such as Ca, Mg, K basically, is the edible salt of main component with sodium chloride, is faintly acid.More than several kinds of salt all can be used as the preparation raw material of this sour milk, can select to add wherein one or more according to production cost and finished product needs.
Prepare the method for above-mentioned sour milk, may further comprise the steps: according to described ratio batching, sterilization behind the homogeneous, cooling inserts fermented bacterium after the sterilization, and the acidity Control of fermenting to terminal is at >=70 ° of T, cooling, allotment back can.Can adopt the conventional sterilization method during raw material sterilization, like ultra high temperature short time sterilization etc., only otherwise the structure and the local flavor that destroy material in the raw material milk get final product.
As described in the following embodiment of the present invention, a kind of concrete preparation method is following for sour milk of the present invention:
(1) check of raw material milk and examination (the perhaps check of recombined milk): raw material milk or recombined milk detect step and are: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid content and antibiotic residue; Milk temperature≤4 ℃;
(2) preliminary treatment of raw material milk or recombined milk: raw material milk or recombined milk are carried out removal of impurities and standardization;
(3) according to above-mentioned ratio batching, mix the back and quantitatively arrive 1000kg with remaining milk; Batching and quantitative step are: will be uniformly dispersed after the whole components mixing except that milk, use the milk dissolving of part again, and subsequent use after stirring; After adding remaining milk, mix, quantitatively arrive 1000kg;
(4) sterilization behind the homogeneous: be cooled to before the sterilization below 10 ℃, be allowed for access after the assay was approved homogeneous, sterilization, actual conditions is: material carries out homogeneous under 15～25MPa, 60～70 ℃ of conditions, carry out effective sterilization then;
(5) cooling inoculation after the sterilization: material is cooled to 40～45 ℃, drops into described fermented bacterium, fully mixes;
(6) fermentation: 43 ± 2 ℃ of condition bottom fermentations, the terminal point acidity Control is at >=70 ° of T;
(7) can;
(8) refrigeration: need warehouse-in refrigeration after the described can step, be configured to promote sour milk local flavor and good matter.
According to scheme of the present invention, the yoghurt-flavoured that of fermenting is soft, and tissue is fine and smooth, and product is stable.
Main inventive point of the present invention is not add basically in the yogurt production process sugar such as sucrose, strengthens mineral matter iron, zinc, calcium simultaneously, suitably adds sodium, obtains the good light type mouthfeel of sour milk.The present invention is through the repeatedly selection of bacterial classification and mineral matter, confirmed the addition of employed bacterial classification and preferred mineral and sodium in the Yoghourt Production process.Also be invention main points of the present invention.
Contain a large amount of sugars contained in the sugared diet, particularly leisure food, be unfavorable for that the consumer's is healthy.Particularly concerning children, their passive selection is a large amount of contains confectionery, causes the generation of children caries.The carbohydrates such as sucrose that added in the sour milk have also limited the edible of diabetic or potential diabetic.
The sour milk that does not add or add less sugar and sweetener that the present invention obtains can reduce the sugar of children's Excessive Intake when eating sour milk, avoids taking place carious tooth.Simultaneously, the sour milk that the present invention obtains also can make things convenient for numerous diabetics or be necessary to limit the consumer's that sugar takes in selection.Make that can the indulge in luxuriousness to one's heart's desire nutrition of sour milk of children, numerous the elderly is delicious, and needn't worry the absorption of too much sugar.
Iron is the important leverage of health as a kind of important mineral matter element.Iron deficiency causes multiple disease, particularly women and children such as hypoferric anemia easily, and being needs emphasis to mend the crowd of iron.Zinc is trace element important in the human body, participates in the multiple vital movement of human body, and zinc supplementation helps skin health, is that important physiological processes such as human body grows, reproduction heredity are than indispensable material.Calcium is the healthy important element of skeleton, and replenishing the calcium helps prevention of osteoporosis, also helps lend some impetus to human body and grows.
The sour milk of reinforced iron, zinc and calcium that the present invention obtains has improved the added value of sour milk.Though the extra sodium that added, to enrich the mouthfeel of sour milk, sodium content still is in the standard of low-sodium diet generally.So this special taste, the sugar-free salty yoghourt capable that nutrition is delicious will inevitably receive children, young woman, friend's person in middle and old age extensive praise.
The specific embodiment
Below in conjunction with embodiment, specific embodiments of the invention describes in further detail.Following examples are used to explain the present invention, but are not used for limiting scope of the present invention.
Embodiment 1:
Table salt (the common salt of no anticaking agent) 3kg is dissolved with 500kg fresh milk liquid, and stir 10～20min, add the 0.1kg mineral substance premix again, stir 5～15min, subsequent use.The composition of mineral substance premix and ratio thereof are: ferric pyrophosphate (1 weight portion), ferrous lactate (1 weight portion), ferrous gluconate (1 weight portion), zinc gluconate (1 weight portion), zinc lactate (1 weight portion), calcium carbonate (20 weight portion).
Mix quantitatively to 1000kg with milk.
Homogeneous, sterilization: material carries out homogeneous under 15～25MPa, 60～70 ℃ of conditions, and 95～100 ℃ then, the 5min sterilization.
Material is cooled to 40～45 ℃, adds the mixed bacteria seed liquor that accounts for weight of material 2.5～3.5%, fully mixes.
Bacterial classification: the mixed bacteria of lactobacillus bulgaricus, lactobacillus acidophilus and streptococcus thermophilus.
43 ± 2 ℃ of condition bottom fermentations, the terminal point acidity Control is at >=70 ° of T.
Cooling.
Can, storage.Place acid after 4 ℃ of refrigerations after the product can rapidly.
The product mouthfeel that obtains at last is soft light, has a little saline taste.
Embodiment 2:
All the other are all with embodiment 1, and difference is:
Bamboo salt consumption: 2kg; Mineral substance premix consumption: 1kg; Mineral substance premix is: ferrous gluconate (1 weight portion), zinc gluconate (1 weight portion), calcium lactate (20 weight portion), calcium gluconae (10 weight portion).
Sterilization conditions is 115～120 ℃ before the sour milk homogeneous, 3～5s.The inoculum concentration of mixed bacteria is 3.5～5% (by weight).
The product mouthfeel that obtains at last is soft light, has a little saline taste.The bamboo salt that adopts contains various trace elements, body health benefits.
Embodiment 3:
All the other are all with embodiment 1, and difference is:
Natural sea salt consumption: 4kg; Mineral substance premix consumption: 0.5kg; Mineral substance premix is: ferric pyrophosphate (1 weight portion), ferrous lactate (1 weight portion), ferrous gluconate (1 weight portion), zinc gluconate (1 weight portion), amino acid calcium (15 weight portion).
Embodiment 4:
All the other are all with embodiment 1, and difference is:
Well salt consumption: 1kg; Mineral substance premix consumption: 0.5kg; Mineral substance premix is: ferrous lactate (1 weight portion), ferrous gluconate (1 weight portion), zinc lactate (1 weight portion), calcium lactate (10 weight portion), calcium citrate (10 weight portion).
Embodiment 5:
All the other are all with embodiment 1, and difference is:
Table salt consumption: 2kg; Other adds sucrose 10kg; Mineral substance premix consumption: 1kg; Mineral substance premix is: ferrous lactate (1 weight portion), ferrous gluconate (1 weight portion), zinc lactate (1 weight portion), calcium carbonate (20 weight portion), calcium lactate (10 weight portion).
The present invention is intended to change the sour-sweet mouthfeel of sour milk, develops that a kind of mouthfeel is light, sugar-free, is beneficial to the fermented dairy product of the low sodium of sugar-free of teenager's dental health and middle-aged and old cardiovascular healths.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from know-why of the present invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (8)
1. the salty yoghourt capable of a reinforced iron, zinc and calcium is characterized in that, with edible sodium salt 1.0～4.5kg and mineral substance premix 0.1～1.0kg with the raw material milk dissolving after quantitatively to 1000kg, fermentation then; Wherein said mineral substance premix is the mixture of supplements-iron, Zinc supplements and calcium complement agent; Weight ratio between the three is: (1～3): 1: (10～30); In the Yoghourt fermentation process, do not add carbohydrate, said edible sodium salt is one or more in salt, sea salt, well salt and the bamboo salt;
Said salty yoghourt capable is to obtain through following method: according to described ratio batching, and sterilization behind the homogeneous, cooling and insert the fermented bacterium seed liquor after the sterilization, the acidity Control of fermenting to terminal is at >=70 ° of T, cooling, allotment back can.
2. sour milk as claimed in claim 1 is characterized in that, the bacterial classification that is used to ferment is: the mixed culture fermentation bacterial classification of lactobacillus bulgaricus, lactobacillus acidophilus and streptococcus thermophilus.
3. sour milk as claimed in claim 1 is characterized in that, said raw material milk is fresh milk or recombined milk.
4. like each described sour milk of claim 1～3, it is characterized in that the weight ratio of the supplements-iron of said mineral substance premix, Zinc supplements and calcium complement agent is: 2: 1: 30.
5. like each described sour milk of claim 1～3, it is characterized in that described supplements-iron is one or more in ferric pyrophosphate, ferrous lactate and the ferrous gluconate; Zinc supplements is one or more in zinc gluconate, zinc sulfate, zinc citrate, glycine zine and the zinc lactate; Calcium complement agent is one or more in calcium carbonate, calcium gluconae, calcium lactate, calcium citrate and the amino acid calcium.
6. the preparation method of each described sour milk of claim 1～5 is characterized in that, may further comprise the steps: according to described ratio batching; Sterilization behind the homogeneous; Cooling and insert the fermented bacterium seed liquor after the sterilization, the acidity Control of fermenting to terminal be at >=70 ° of T, cooling, allotment back can.
7. preparation method as claimed in claim 6 is characterized in that, the condition of homogeneous is: 15～25MPa, 60～70 ℃; Be cooled to 40～45 ℃ after the sterilization and insert the bacterial classification seed liquor; Fermentation temperature is 43 ± 2 ℃.
8. preparation method as claimed in claim 6 is characterized in that, the access amount of said fermented bacterium seed liquor is to account for 2.5～5% of fermentation raw material weight.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102524393B (en) * | 2011-11-28 | 2013-04-03 | 北京三元食品股份有限公司 | Yoghourt containing natto and preserved egg as well as preparation method of yoghourt |
| CN102940037B (en) * | 2012-05-23 | 2014-06-04 | 四川农业大学 | Method for preparing co-precipitated ferric hydroxide yoghourt |
| US11660322B2 (en) | 2015-06-11 | 2023-05-30 | Societe Des Produits Nestle S.A. | Dietary supplement |
| CN105580900A (en) * | 2015-12-10 | 2016-05-18 | 光明乳业股份有限公司 | Fermented milk and preparation method thereof |
| CN108260668A (en) * | 2016-12-30 | 2018-07-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of fruit juice yogurt drink and preparation method thereof |
| CN107980901B (en) * | 2017-12-15 | 2021-05-14 | 石家庄君乐宝乳业有限公司 | Yoghourt with iron supplementing function and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN85105047A (en) * | 1985-06-24 | 1986-12-24 | 郑荣贵 | Method of making cooked yoghurt |
| CN101228903A (en) * | 2007-01-26 | 2008-07-30 | 光明乳业股份有限公司 | Acidophilus milk for child and preparing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101595918B (en) * | 2009-07-04 | 2013-01-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt added with dietary fiber polydextrose and preparation method thereof |
| CN101595919A (en) * | 2009-07-04 | 2009-12-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of non-fat and non-sugar yoghurt and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85105047A (en) * | 1985-06-24 | 1986-12-24 | 郑荣贵 | Method of making cooked yoghurt |
| CN101228903A (en) * | 2007-01-26 | 2008-07-30 | 光明乳业股份有限公司 | Acidophilus milk for child and preparing method thereof |
Non-Patent Citations (1)
| Title |
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| 说明书第4页，实施例7. |
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