CN102047959A - Yoghurt containing fruit vinegar and preparation method thereof - Google Patents
Yoghurt containing fruit vinegar and preparation method thereof Download PDFInfo
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- CN102047959A CN102047959A CN 201010540850 CN201010540850A CN102047959A CN 102047959 A CN102047959 A CN 102047959A CN 201010540850 CN201010540850 CN 201010540850 CN 201010540850 A CN201010540850 A CN 201010540850A CN 102047959 A CN102047959 A CN 102047959A
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Abstract
The invention relates to the field of liquid milk processing, in particular to yoghurt containing fruit vinegar and a preparation method thereof. Based on 100 parts of raw materials by weight, the yoghurt containing fruit vinegar comprises 0.5-2 parts of fruit vinegar, 0.17-0.43 part of stabilizer, 2-8 activity units of lactic acid bacteria and 80-90 parts of milk; the stabilizer comprises a thickener and/or an emulsifier; the thickener comprises 0.15-0.3 part of pectin and 0.01-0.03 part of guar; and the emulsifier comprises one or more than one of glyceryl monostearate, sucrose fatty acid glyceride, sodium stearoyl lactate and distearate glyceride. Through the yoghurt added with fruit vinegar, the combination of the milk and the fruit vinegar is realized; the yoghurt containing fruit vinegar not only has the nutrition of the milk, but also has important healthcare function; and the prepared yoghurt does not have severe fat floating or whey precipitation in the shelf life and has normal flavor and long shelf life.
Description
Technical field
The present invention relates to the liquid milk manufacture field, particularly, the present invention relates to a kind of sour milk that contains fruit vinegar and preparation method thereof.
Background technology
World today's population is the trend of aging, improves human beings'health level, the immunocompetence that strengthens human body and anti-ageing ability and becomes the human problem of paying close attention to.Along with the raising of economic level and quality of life, from auxotype and the health of trending towards simply having adequate food and clothing, health food worldwide just more and more is much accounted of people to the demand of food.According to the prediction of expert in the industry, following 10 years human will the application of advanced technology, technology, raw material and international standard produce better local flavor, more high-quality, more novel drink.
Vinegar now has been developed to seasoned vinegar or drinking vinegar as a kind of traditional food.They have Appetizing spleen-tonifying, the warm blood of sobering up, eliminate fatigue, beauty treatment, the anti-ageing effect of waiting for a long time.Modern medicine and nutritionist studies confirm that, contain rich organic acid in the vinegar, can soften string, promote the metabolism of sugar, the sclerotin in the dissolving animal based food, promote the absorption of calcium, phosphorus, and can remove tired material one lactic acid and pyruvic acid in the muscle; In addition, vinegar can also help digest, and promotes that nutriment is absorbed by human body in the food, and the oxide in inhibition and the reduction aging course forms.Therefore containing vinegar class milk beverage is that the drink with health care can effectively be provided.
Cow's milk is nutritious, digests and assimilates easily, is the most approaching perfect food.With cow's milk is the seasoning milk beverage of primary raw material, and for example milk beverage, seasoning breast, fortification breast etc. owing to contain the abundant nutrition of cow's milk, and numerous in variety, have become the important component part of people's diet.
Therefore, with adding among the cultured milk of fruit vinegar, the nutrition that both can have milk, can play the health care of fruit vinegar again, but be added into fruit vinegar in the milk and have a lot of difficulties, because multiple materials such as acetic acid that contains in the fruit vinegar and apple tunning can have influence on the stability of lactoprotein, can cause the protein flocculation, therefore how keeping the stability of nutriment to have good taste flavor simultaneously also is to be added into the difficulty that fruit vinegar need overcome in sour milk.The production method that the present invention is directed to the sour milk that adds fruit vinegar is simultaneously also improved, and makes the sour milk for preparing have better stability in shelf life.
Summary of the invention
The object of the present invention is to provide a kind of sour milk that contains fruit vinegar, can keep good stability, have good local flavor, mouthfeel again.
A further object of the present invention has been to provide the production method of appeal sour milk.
According to the yoghurt that contains fruit vinegar of the present invention, based on the raw material of 100 weight portions, it comprises:
80～90 parts in 0.5～2 part of fruit vinegar, 0.17～0.43 part of stabilizing agent, lactic acid bacteria 2～8 unit of activity and milk, surplus is a water;
Described stabilizing agent comprises thickener and/or emulsifying agent.
According to the yoghurt that contains fruit vinegar of the present invention, described thickener is one or more in soybean polyoses body, carboxymethyl cellulose, pectin, Arabic gum, carragheen, melon glue, converted starch, casein, gellan gum, sodium alginate, xanthans, dextrin and the sodium alginate propylene glycol ester.
According to the yoghurt that contains fruit vinegar of the present invention, based on the raw material of 100 weight portions, described thickener is 0.01～0.03 part in 0.15～0.3 part of pectin and a melon glue.
According to the yoghurt that contains fruit vinegar of the present invention, described emulsifying agent be glycerin monostearate, sucrose-fatty glyceride, stearoyl lactate and bi-tristearin in one or more.
According to the yoghurt that contains fruit vinegar of the present invention, described lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus.
The invention provides a kind of above-mentioned method that contains the yoghurt of fruit vinegar of producing, this method may further comprise the steps:
1) milk, stabilizing agent are mixed;
2) homogeneous, sterilization, inoculation, fermentation;
3) the dissolving fruit vinegar obtains fruit vinegar solution;
4) fruit vinegar solution and the sour milk that ferments are mixed.
The production method of fruit vinegar comprises two kinds at present: two kinds of allotment type fruit vinegar and fermented type fruit vinegars.
The production technology of fermented type fruit vinegar:
Choosing fruit → cleaning → blanching → peeling stoning → crushing and beating → coarse filtration → Normal juice → centrifugal → subsider juice → access saccharomycete carries out alcoholic fermentation → filtration → access acetic acid bacteria and carries out acetic fermentation → clarification degerming → packing → check → finished product.
Allotment type fruit vinegar production:
Brewage rice vinegar → dilution → citric acid → natrium citricum
---mix → sweetener → reduce by half evenly →
Apple → preliminary treatment → cider
Constant volume → filtration → sterilization → essence → cooling → packing → check → finished product.
In addition, the production method in according to a particular embodiment of the invention may further comprise the steps:
1, batching: add an amount of former milk in material-compound tank, start and stir, stabilizing agent and white granulated sugar are done mixed the back and slowly add, after stabilizing agent all adds, change material constant volume after about 20 minutes, feed temperature is controlled at below 15 ℃ behind the constant volume.In another material-compound tank, prepare fruit vinegar solution simultaneously.
2, preheating: preheat temperature is controlled at 60～65 ℃.
3, homogeneous: pressure is 160～180bar, (first class pressure 120～140bar, secondary pressure 40bar)
4, sterilization: 95 ℃ ± 3 ℃ of sterilization temperatures, 300 seconds time.
5, cooling: require that feed temperature is 42 ℃ ± 1 ℃ in the fermentation tank.
6, inoculation, fermentation: squeeze into fermentation tank about three/for the moment with the bacterial classification adding when feed liquid, start and stir, charging finishes back continuation stir about ten minutes, stops to stir, and fermentation picks up counting.
7, fermentation termination is measured: fermentation termination acidity is controlled at 70～75, and concrete operations are as follows: begin test sample when inoculating 4 hours 30 minutes, when acidity reaches 70, stir immediately and beat cold (mixing time 30 seconds).
8, cooling: squeeze into material-compound tank after after acidity touches the mark, feed temperature being cooled to 18～25 ℃ and store.
9, can: fruit vinegar in the material-compound tank is added by online add-on system and the yoghurt on-line mixing that ferments, enter sterilization machine sterilization can then.
The unsettled situation of protein in the milk when the present invention is directed to the fruit vinegar that in milk, adds acidity, with pectin, pectin, melon glue or pectin, melon glue and other colloids through rationally mix, proportioning and best addition, thereby effectively improve in the yoghurt stability that adds integral system behind the fruit vinegar, and can effectively improve the stability of yoghurt system under long shelf-life condition that contains fruit vinegar acid.
In addition, for further improve or stability in the sour milk shelf life and good mouthfeel, the present invention improves the production method of the sour milk that adds fruit vinegar, no longer fruit vinegar is added in the milk and ferments, but sour milk and the fruit vinegar solution that ferments is mixed, improvement by this method, local in the time of can avoiding in milk, adding acidic materials because the acid too high protein flocculation that when the isoelectric point of milk, causes, and the sour milk after the fermentation, because its acidity has surpassed the isoelectric point of milk, therefore can well overcome this problem, thereby can guarantee that nutriment is not destroyed, and stability and mouthfeel are better.
Sour milk by interpolation fruit vinegar of the present invention, realized combining of milk and fruit vinegar, the nutrition that not only has milk, and has an important health care, make product not only have very high nutritive value, strengthened the anti-immunity effect of dairy products, and have natural flavor and lubricious salubrious mouthfeel; And the invention solves stability problem, no serious fat floating in the sour milk shelf-life for preparing, no whey is separated out, and local flavor is normal, has the very long shelf-life.
The specific embodiment
Embodiment 1
The fruit vinegar yoghurt prescription that contains of present embodiment is (in one ton of product):
800 kilograms in milk
60 kilograms of white granulated sugars
3.0 kilograms of pectin
0.3 kilogram in melon glue
0.2 kilogram of sodium alginate propylene glycol ester
0.5 kilogram of glycerin monostearate
0.3 kilogram of sucrose fatty ester
Lactic acid bacteria 20 unit of activity
10 kilograms of fruit vinegars
1.1 kilograms of flavoring essences
Water surplus.
The product feature that contains the fruit vinegar yoghurt of present embodiment is: protein content is about 2.4%, fat content is about 2.8%, and cane sugar content is about 6%, about 40～45 centipoises of the viscosity of the milk liquid of product (No. 1 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the fermentation mouthfeel of yoghurt and the strong fragrance of fruit vinegar simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the fruit vinegar yoghurt that contains of present embodiment can be in 6 months storage put procedure of normal temperature, and fat-free substantially come-up of product and lamination do not have serious lactoprotein precipitation, have good stable.
Embodiment 2
The fruit vinegar yoghurt prescription that contains of present embodiment is (in one ton of product):
900 kilograms in milk
40 kilograms of white granulated sugars
2.0 kilograms of pectin
0.2 kilogram in melon glue
0.15 kilogram in gelatin
0.5 kilogram of glycerin monostearate
0.12 kilogram of stearoyl lactate
1 kilogram of converted starch
Lactic acid bacteria 80 unit of activity
5 kilograms of fruit vinegars
1.1 kilograms of flavoring essences
Water surplus.
The product feature that contains the fruit vinegar yoghurt of present embodiment is: protein content is about 2.6%, fat content is about 3.15%, and cane sugar content is about 4%, about 55～60 centipoises of the viscosity of the milk liquid of product (No. 1 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the fermentation mouthfeel of yoghurt and the strong fragrance of fruit vinegar simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the fruit vinegar yoghurt that contains of present embodiment can be in 6 months storage put procedure of normal temperature, and fat-free substantially come-up of product and lamination do not have serious lactoprotein precipitation, have good stable.
Embodiment 3
The fruit vinegar yoghurt prescription that contains of present embodiment is (in one ton of product):
850 kilograms in milk
50 kilograms of white granulated sugars
1.5 kilograms of pectin
0.2 kilogram in melon glue
Lactic acid bacteria 60 unit of activity
20 kilograms of fruit vinegars
1.1 kilograms of flavoring essences
Water surplus.
The product feature that contains the fruit vinegar yoghurt of present embodiment is: protein content is about 2.5%, fat content is about 3.0%, and cane sugar content is about 5%, about 50～55 centipoises of the viscosity of the milk liquid of product (No. 1 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the fermentation mouthfeel of yoghurt and the strong fragrance of fruit vinegar simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the fruit vinegar yoghurt that contains of present embodiment can be in 6 months storage put procedure of normal temperature, and fat-free substantially come-up of product and lamination do not have serious lactoprotein precipitation, have good stable.
Comparative Examples 1
The acidic milk drink prescription of present embodiment is (in one ton of product):
800 kilograms in milk
40 kilograms of white granulated sugars
Market milk beverage compound stabilizer (this stabilizing agent be industry generally acknowledge to milk beverage stability stabilizing agent preferably) 2.5 kilograms
Lactic acid bacteria 20 unit of activity
7 kilograms of fruit vinegars
1.1 kilograms of flavoring essences
Water surplus.
The product feature that contains the fruit vinegar yoghurt of present embodiment is: protein content is about 2.4%, fat content is about 2.8%, and cane sugar content is about 6%, about 40～45 centipoises of the viscosity of the milk liquid of product (No. 1 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the fermentation mouthfeel of yoghurt and the strong fragrance of fruit vinegar simultaneously.Fruit vinegar mixes more equably with the system of breast, and after tested, the fruit vinegar yoghurt that contains of present embodiment can be in 2 months storage put procedure of normal temperature, and fat-free substantially come-up of product and lamination do not have serious lactoprotein precipitation, have good stable.
Embodiment 4 product mouthfeels and local flavor are tasted experiment
Get the outturn sample of embodiment 1,2,3 and Comparative Examples 1, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively the product that contains fruit vinegar yoghurt and Comparative Examples 1 of embodiment 1,2,3 is tasted (taste sample and be the fresh sample that production obtains in the week), adopt blank scoring mechanism, every full marks 20 minutes, the mark height is then represented effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table:
From this experimental result as can be seen, all in all, the product of embodiments of the invention obtains liking of most of people in the smooth degree of mouthfeel, local flavor and nutrition, contain the fruit vinegar yogurt product and improve a lot in the smooth degree of mouthfeel, local flavor and nutrition, is subjected to liking of consumer.
Embodiment 5 product stability test experiments
The fruit vinegar yoghurt that contains with embodiment 1,2,3 and Comparative Examples 1 is that specimen leaves standstill observation under normal temperature (about 18～25 ℃) placement, 37 ℃ of oven conditions, by distribution situation and precipitation capacity to product the stability of product is analyzed.
(1) the visual observations method is: the product sterile filling in the trial jar, leaves standstill placement in 250ml Germany SCHOTT DURAN glass.See through integral body and local state in the vial visual observations product under static condition, mainly pay attention to the following aspects of product: whether structural state has layering; Whether liquid level has the bleed phenomenon; Whether gel and caking phenomenon are arranged in the product.
(2) the fat floating detection method is: the product sterile filling leaves standstill placement in the colorimetric cylinder of 100ml.Be the fat deposit thickness that the ruler of 0.5mm is measured milk liquid surface white across vial wall precision under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table 1:
Observed result under table 1 normal temperature: (18～25 ℃, 240 days)
Table 237 ℃ following observed result (36～38 ℃, 60 days)
Investigate the result as can be seen from above stability experiment: utilize the prepared yoghurt of stabilizing agent of the present invention (embodiment 1,2,3) product structural state after the normal temperature preservation was placed 2 months in 6 months and 37 ℃ even, have only a spot of fat floating and albumen precipitation phenomenon, compare with commercially available similar milk beverage (Comparative Examples 1), milk beverage stability of the present invention is better, and shelf life is longer.
Embodiment 6 contains fruit vinegar yoghurt flavor taste and changes test experiments
To containing the taste tests that the fruit vinegar yoghurt carries out, experiment mainly changes at its flavor taste in the shelf-life and carries out.
The test experiments method is: the product of getting the embodiment of the invention 1,2,3 respectively is as specimen, carry out " getting two in three " with control sample (control sample is the of that month fresh sample of producing) and taste experiment (triangle method of inspection, triangle test), mainly investigate the situation of change of product special flavour in the shelf-life.The sample of every embodiment was done the taste sensory test one time in every month, taste about number 50 people for every group, and the men and women respectively accounts for half, all has certain trial test experience.
During each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, the order employing random sequence that sample is put, and sample appearance does not have obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to growing smell difference from three samples, prove that then there are taste smell difference in specimen and control sample; If select mistake then prove specimen and control sample does not have taste smell difference.
After finishing, trial test adds up tasting the result, according to " triangle test check table " in the food sense organ appraise method (" appraise of food sense organ " publishing house of South China Science ﹠ Engineering University in February, 2003 second edition) as can be known, surpass more than 24 people if make the people of correct selection, can think that there are notable difference in two set products taste and mouthfeel on 5% level of signifiance.The product special flavour sensory difference comparing result statistics of each embodiment sees also following table 3:
The shelf life of products intussusception smell of each embodiment of table 3 changes tastes the comparative result statistical form
Can learn according to statistics: mouthfeel and the local flavor of the product of the embodiment of the invention 1,2,3 in the shelf-life do not have evident difference with the new product of producing this month on 5% level of signifiance in preceding 6 months, it is less to prove that product of the present invention flavor taste in the shelf-life changes, within tolerance interval.
Claims (6)
1. a yoghurt that contains fruit vinegar is characterized in that, based on the raw material of 100 weight portions, it comprises:
80～90 parts in 0.5～2 part of fruit vinegar, 0.17～0.43 part of stabilizing agent, lactic acid bacteria 2～8 unit of activity and milk;
Described stabilizing agent comprises thickener and/or emulsifying agent.
2. the yoghurt that contains fruit vinegar according to claim 1, it is characterized in that described thickener is one or more in soybean polyoses body, carboxymethyl cellulose, pectin, Arabic gum, carragheen, melon glue, converted starch, casein, gellan gum, sodium alginate, xanthans, dextrin and the sodium alginate propylene glycol ester.
3. the yoghurt that contains fruit vinegar according to claim 1 and 2 is characterized in that, based on the raw material of 100 weight portions, described thickener is 0.01～0.03 part in 0.15～0.3 part of pectin and a melon glue.
4. the yoghurt that contains fruit vinegar according to claim 1 is characterized in that, described emulsifying agent be glycerin monostearate, sucrose-fatty glyceride, stearoyl lactate and bi-tristearin in one or more.
5. the yoghurt that contains fruit vinegar according to claim 1 is characterized in that, described lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus.
6. one kind prepares the described method that contains the yoghurt of fruit vinegar of claim 1, it is characterized in that this method may further comprise the steps:
1) milk, stabilizing agent are mixed;
2) homogeneous, sterilization, inoculation, fermentation;
3) the dissolving fruit vinegar obtains fruit vinegar solution;
4) fruit vinegar solution and the sour milk that ferments are mixed.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524397A (en) * | 2012-02-16 | 2012-07-04 | 厦门欧凯科技有限公司 | Emulsion stabilizer for rice wine yogurt beverage |
| CN103125596A (en) * | 2011-12-02 | 2013-06-05 | 光明乳业股份有限公司 | Solidified-type yoghurt and preparation method thereof |
| CN104273625A (en) * | 2014-10-09 | 2015-01-14 | 青岛嘉瑞生物技术有限公司 | Medlar-milk vinegar health beverage |
| CN111296570A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Sterilization type acidic milk beverage and preparation method thereof |
| CN111543484A (en) * | 2020-05-22 | 2020-08-18 | 孙志鹏 | Apple vinegar yoghourt and preparation method thereof |
| CN112823650A (en) * | 2019-11-20 | 2021-05-21 | 内蒙古伊利实业集团股份有限公司 | Tea and milk co-fermented tea yogurt containing vinegar and preparation method thereof |
| CN112823642A (en) * | 2019-11-20 | 2021-05-21 | 内蒙古伊利实业集团股份有限公司 | Tea and milk dual-fermentation tea yogurt containing vinegar and preparation method thereof |
| CN112868771A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Aerated apple vinegar flavored tea yogurt and preparation method thereof |
| CN114568499A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining activity of lactic acid bacteria in liquid dairy product and liquid dairy product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103125596A (en) * | 2011-12-02 | 2013-06-05 | 光明乳业股份有限公司 | Solidified-type yoghurt and preparation method thereof |
| CN103125596B (en) * | 2011-12-02 | 2014-10-29 | 光明乳业股份有限公司 | Solidified-type yoghurt and preparation method thereof |
| CN102524397A (en) * | 2012-02-16 | 2012-07-04 | 厦门欧凯科技有限公司 | Emulsion stabilizer for rice wine yogurt beverage |
| CN102524397B (en) * | 2012-02-16 | 2013-08-21 | 厦门欧凯科技有限公司 | Emulsion stabilizer for rice wine yogurt beverage |
| CN104273625A (en) * | 2014-10-09 | 2015-01-14 | 青岛嘉瑞生物技术有限公司 | Medlar-milk vinegar health beverage |
| CN104273625B (en) * | 2014-10-09 | 2016-03-09 | 青岛嘉瑞生物技术有限公司 | A kind of Chinese wolfberry fruit milk vinegar health drink |
| CN112823650A (en) * | 2019-11-20 | 2021-05-21 | 内蒙古伊利实业集团股份有限公司 | Tea and milk co-fermented tea yogurt containing vinegar and preparation method thereof |
| CN112823642A (en) * | 2019-11-20 | 2021-05-21 | 内蒙古伊利实业集团股份有限公司 | Tea and milk dual-fermentation tea yogurt containing vinegar and preparation method thereof |
| CN112868771A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Aerated apple vinegar flavored tea yogurt and preparation method thereof |
| CN111296570A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Sterilization type acidic milk beverage and preparation method thereof |
| CN111543484A (en) * | 2020-05-22 | 2020-08-18 | 孙志鹏 | Apple vinegar yoghourt and preparation method thereof |
| CN114568499A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining activity of lactic acid bacteria in liquid dairy product and liquid dairy product |
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