CN102047959B - Yoghurt containing fruit vinegar and preparation method thereof - Google Patents
Yoghurt containing fruit vinegar and preparation method thereof Download PDFInfo
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- CN102047959B CN102047959B CN 201010540850 CN201010540850A CN102047959B CN 102047959 B CN102047959 B CN 102047959B CN 201010540850 CN201010540850 CN 201010540850 CN 201010540850 A CN201010540850 A CN 201010540850A CN 102047959 B CN102047959 B CN 102047959B
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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 the human general level of the health, 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 taken seriously people to the demand of food.According to the prediction of expert in the industry, the coming 10 years mankind will the application of advanced technology, technique, raw material and international standard are produced 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 abundant 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 contain vinegar class milk beverage and be the drink that can effective supply has health care.
Cow's milk is nutritious, digests and assimilates easily, is near perfect food.Flavored milk beverage take cow's milk as primary raw material, such as milk beverage, flavored milk, fortification breast etc. owing to contain the abundant nutrition of cow's milk, and numerous in variety, 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 again the health care of fruit vinegar, but be added into fruit vinegar in the milk and have a lot of difficulties, because the many kinds of substances such as the 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 simultaneously good taste flavor also is to be added into the difficulty that fruit vinegar need to overcome in sour milk.The production method that the present invention is directed to simultaneously the sour milk that adds fruit vinegar is 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 again good local flavor, mouthfeel.
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 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 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, the 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 dry mixed rear slow adding, after stabilizing agent all added, material is constant volume after about 20 minutes, and feed temperature is controlled at below 15 ℃ behind the constant volume.In another material-compound tank, prepare simultaneously fruit vinegar solution.
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, the continuation stir about was ten minutes after charging finished, and stopped to stir beginning timing fermentation.
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, then enter sterilization machine sterilization can.
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 Effective Raise contain the stability of yoghurt system under long shelf-life condition of 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 the method, local because the acid too high protein flocculation that when the isoelectric point of milk, causes in the time of can avoiding in milk, adding acidic materials, 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 the combination 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, without serious fat floating, separate out without whey in the Shelf-Life of Yogurt for preparing, 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):
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 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 the substantially fat-free come-up of product and lamination without serious lactoprotein precipitation, have good stability.
Embodiment 2
The fruit vinegar yoghurt prescription that contains of present embodiment is (in one ton of product):
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 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 the substantially fat-free come-up of product and lamination without serious lactoprotein precipitation, have good stability.
Embodiment 3
The fruit vinegar yoghurt prescription that contains of present embodiment is (in one ton of product):
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 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 the substantially fat-free come-up of product and lamination without serious lactoprotein precipitation, have good stability.
Comparative Examples 1
The acidic milk drink prescription of present embodiment is (in one ton of product):
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 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 the substantially fat-free come-up of product and lamination without serious lactoprotein precipitation, have good stability.
Embodiment 4 products tastes and local flavor are tasted experiment
Get embodiment 1,2,3 and the outturn sample of 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 embodiment 1,2,3 the product that contains fruit vinegar yoghurt and Comparative Examples 1 are tasted (taste sample be in the week produce the fresh sample that obtains), adopt blank scoring mechanism, every full marks 20 minutes, the mark height then represents effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table:
Can find out from this experimental result, all in all, the product of embodiments of the invention obtains liking of most people in the smooth degree of mouthfeel, local flavor and nutrition, contains the fruit vinegar yogurt product and improves a lot in the smooth degree of mouthfeel, local flavor and nutrition, is subject to liking of consumer.
Embodiment 5 product stability test experiments
Take embodiment 1,2,3 and Comparative Examples 1 contain the fruit vinegar yoghurt as specimen is placed at normal temperature (about 18～25 ℃), leave standstill observation under 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 the whole and part 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 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)
37 ℃ of lower observed results of table 2 (36～38 ℃, 60 days)
Investigating the result from above stability experiment can find out: 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, only have a small amount 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
The taste tests of carrying out containing the fruit vinegar yoghurt, experiment mainly change for its flavor taste within the shelf-life and carry out.
The test experiments method is: get respectively the embodiment of the invention 1,2,3 product 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 is done the taste sensory test one time within per 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, and the order that sample is put adopts random sequence, and sample appearance is without 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 with control sample without taste smell difference.
Taste complete add up tasting the result afterwards, 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 selecting properly, 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: the embodiment of the invention 1,2,3 product within the shelf-life mouthfeel and the new product in front 6 months, produced with this month of local flavor on 5% level of signifiance without obvious difference, it is less to prove that product of the present invention flavor taste within the shelf-life changes, within tolerance interval.
Claims (4)
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;
Preparing this step that contains the yoghurt of fruit vinegar comprises:
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;
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.
2. the yoghurt that contains fruit vinegar according to claim 1 is characterized in that, described stabilizing agent also comprises emulsifying agent; Described emulsifying agent be glycerin monostearate, sucrose-fatty glyceride, stearoyl lactate and bi-tristearin in one or more.
3. the yoghurt that contains fruit vinegar according to claim 1 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 melon glue.
4. the yoghurt that contains fruit vinegar according to claim 1 and 2 is characterized in that, described lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus.
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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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| CN1981583A (en) * | 2005-12-14 | 2007-06-20 | 刘国忠 | Active milk peptide vinegar beverage and its production |
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| 李崇高等.姜醋酸奶保健饮料的研制和生产技术.《食品科学》.2001,第22卷(第9期),第36-38页. * |
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