CN102125087A - Fabuless-added yoghurt and preparation method thereof - Google Patents
Fabuless-added yoghurt and preparation method thereof Download PDFInfo
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- CN102125087A CN102125087A CN2010106031999A CN201010603199A CN102125087A CN 102125087 A CN102125087 A CN 102125087A CN 2010106031999 A CN2010106031999 A CN 2010106031999A CN 201010603199 A CN201010603199 A CN 201010603199A CN 102125087 A CN102125087 A CN 102125087A
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Abstract
The invention relates to the field of yoghurt, in particular to Fabuless-added yoghurt and a preparation method thereof. The raw materials of the Fabuless-added yoghurt disclosed by the invention contain the following components: 0.5-0.8wt% of Fabuless, 0.03-0.1wt% of pectin, 0.3-1wt% of starch and 0.1-0.5wt% of gelatin. The additive amount of the Fabuless is optimized, the formula of compound stabilizers is preferably selected, and a secondary homogenizing process is used in the preparation process, thus the addition of the Fabuless in the yoghurt is realized; in addition, the Fabuless-added yoghurt disclosed by the invention does not have abnormal smell and has good flavor and taste and excellent stability during the shelf life.
Description
Technical field
The present invention relates to the sour milk field, particularly, the present invention relates to sour milk of a kind of Fabuless of interpolation and preparation method thereof.
Background technology
Fabuless is a kind of functional food composition that is applied to the Weight management product of uniqueness, different with other functional food composition with biological agent, Fabuless does not contain special bioactive molecule, but by series of rules orderly, can be scattered in the normal diet lipid in the water, the just so-called structure lipid that exists with O/w emulsion is formed.
Fabuless is a breakthrough.The edible product that contains this composition, anyone can just reach the target of Weight management with the slightest effort.The quantity of goods produced that time that the Fabuless influence is hungry extremely once more after the meal and following a meal are taken in.Studies show that different fat, particularly have the fat of ad hoc structure and special formulation, the prolongation of satiety is had different influences.
The application that Fabuless aims at dairy products develops, because the structure of dairy products and composition are particularly suitable for this batching.The Fabuless composition of patent and technology are fully natural, without any side effect.
Song Shenglei discloses the agitating type and the solidification type yoghourt that contain Fabuless in " compound grease of the body weight control of innovation (Fabuless) and the application in dairy industry thereof " literary composition higher than the denseness of low fat object of reference, these products feel more to have creamy taste, if correctly processing the Fabuless oil droplet is just advanced in the typical protein network in the sour milk by embedding, under certain restrictive condition, can guarantee the structure of Fabuless emulsion, and the addition of suggestion Fabuless is 5wt% by proper additive.Yet, this article does not provide the concrete process conditions of the embedding of Fabuless oil droplet being advanced in the sour milk, guaranteed the structure of Fabuless emulsion, and when the present inventor found to add the Fabuless of 5wt%, prepared sour milk had relatively poor mouthfeel and stability.
Fabuless is a kind of O/w emulsion that contains 40% fractionation palm oil, 2.5% fractionation oat oil and water, can penetrate into such as food such as sour milks.If correct processing, Fabuless oil droplet are just advanced in the typical protein network in the sour milk by embedding, can not exert an influence to the local flavor of sour milk.
Summary of the invention
The present inventor proposes and has finished the present invention in order to address the above problem.
Purpose of the present invention helps people to control its food intake dose for the sour milk of a kind of Fabuless of interpolation is provided, and the preparation method of a kind of sour milk of the meals of keeping fit under the situation without any cost.
A further object of the present invention is for providing the method for the sour milk for preparing above-mentioned interpolation Fabuless.
According to the sour milk of interpolation Fabuless of the present invention, the raw material of described sour milk comprises Fabuless 0.5wt%～0.8wt%, pectin 0.03wt%～0.1wt%, starch 0.3wt%～1wt%, gelatin 0.1wt%～0.5wt%.
Sour milk of the present invention specifically can be a solidification type yoghourt, also can be stirred yoghurt.Sour milk can coordinating intestines and stomach in bacterial equilibrium, purify stomach, the stimulating intestine and stomach wriggling reduces the generation of constipation, thereby reaches the effect of unobstructed health, fat-reducing body beautification.
Preferably, according to the sour milk of interpolation Fabuless of the present invention, wherein, the raw material of described sour milk comprises Fabuless0.5wt%.
Among the present invention, described fermented bacterium comprises streptococcus thermophilus and lactobacillus bulgaricus.According to preferred specific embodiments of the present invention, also comprise Bifidobacterium and/or lactobacillus acidophilus in the fermented bacterium of the present invention.Thereby Bifidobacterium has the protection health not to be subjected to pathogenic bacterial infection, to suppress corrupt situation in the intestines, to make vitamin, to promote enterocinesia to prevent constipation, prevention and treatment diarrhoea, the effects such as immunity that improve health; The effect of lactobacillus acidophilus is similar to Bifidobacterium, mainly is that microecological balance reaches the effect that promotes health in the enteron aisle by keeping.Lactobacillus acidophilus mainly is present in the first half of enteron aisle, and Bifidobacterium mainly is present in the Lower Half of enteron aisle, and lactobacillus acidophilus and Bifidobacterium are a pair of gold partner, gives sour milk of the present invention more health-care efficacy.
According to the sour milk of interpolation Fabuless of the present invention, wherein, during forming, the raw material of described sour milk comprises the FOS of 0.1wt%～1wt%; The jam of 5wt%～15wt%.
FOS is taken for a long time and can be reduced serum cholesterol, improves the drainage that lipid-metabolism accelerates to absorb in the body residue; In addition, FOS belongs to water-soluble dietary fiber, can not be by gastral hydrochloric acid in gastric juice and enzymic digestion, large intestine can go directly, absorbed by the rapid selectivity of Bifidobacterium, Bifidobacterium is rised in value rapidly, and (Bifidobacterium is the microorganism of cellulase not, be difficult to utilize fiber, have only the FOS of low polymerization degree and small-molecular weight not arrived large intestine by gastric juice and the hydrolysis of small intestine mucus, the fast culture Bifidobacterium, make it a large amount of breedings), and produce SCFA, make enteron aisle pH value deflection acid, suppress the growth of pernicious bacteria, reduce the activity of some harmful reductase simultaneously, reduce the generation and the accumulation of interior carcinogenic substance of enteron aisle and the harmful metabolin of people, play the effect of knowing enteron aisle rubbish.
The interpolation of jam can help further to enrich product nutrition, improve product special flavour, diversifies.Among the present invention, selected jam can be the jam of single variety, also can be compound jam, for example aloe jam, blueberry jam, apricot jam, the yellow peach jam of mango, snow pear pineapple jam etc.Described jam can contain certain pulp particle, chews mouthfeel with increase.
According to specific embodiments of the present invention, the primary raw material of sour milk of the present invention---milk is meant fresh milk or the recombined milk that meets the fresh cow's milk acquisition criteria of China, can be the lowfat milk of partially skimmed or the milk of whole degreasings.Adopt lowfat milk or skim milk under the prerequisite that has satisfied consumer's hobby, to reduce fatty absorption, be more conducive to fat-reducing.On the other hand, the low fat sour milk Product Status that utilizes conventional formulation and explained hereafter to obtain is thinner, and mouthfeel is not full; And adopt prescription of the present invention and technology, and can make the low fat sour milk product structural state stiff appropriateness that obtains of producing, delicate mouthfeel is smooth, and state is full, does not show thin.
For further regulating the local flavor and the mouthfeel of product, also can comprise various additives commonly used in the sour milk fields such as an amount of carbohydrate, flavoring essence in the formula for a product of the present invention.Described carbohydrate can be one or more the combination in beet sugar, sucrose, maltose, glucose, fructose, lactose, fruit syrup, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element etc., preferably sucrose and/or glucose; The addition of carbohydrate in sour milk raw material of the present invention is preferably the sugariness of the sucrose of the 6%--8% that amounts to into the raw material total amount.The kind of flavoring essence is selected and addition can carry out according to the routine operation of this area.
The present invention also provides the method for the sour milk of the described interpolation of preparation pin Fabuless, and to the emulsion state of Fabuless, this method has adopted second homogenate technology, and the pressure of described second homogenate is 5～10Mpa, and homogenizing temperature is 60～70 ℃.Because Fabuless belongs to the grease series products, contact for a long time easily generation activated flavour with oxygen, thereby can reduce the shelf life of finished product, so adopt second homogenate technology, make Fabuless become uniform little oil droplet, can well be embedded in the typical protein network, minimizing contacts with oxygen, effectively the control activated flavour produces, thereby improves the shelf life of finished product.
The addition of the present invention by optimizing Fabuless, preferred composite stabilizer formula, and preparation process use second homogenate technology, thereby realized adding in the sour milk Fabuless, according to the sour milk of interpolation of the present invention Fabuless in shelf life free from extraneous odour, have good local flavor and mouthfeel and advantages of excellent stability.
The specific embodiment
Embodiment 1, a kind of stirred yoghurt and production method thereof of adding Fabuless
One, composition of raw materials: white granulated sugar 7%, pectin 0.08%, starch 0.3%, gelatin 0.1%, jam 10%, lactic acid bacteria fermenting agent 0.009% (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium), Fabuless0.5%, FOS 1.0%, the lowfat milk surplus.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
1, technological process:
Former milk check-batching and standardization-preheating-degassing-inferior homogeneous-sterilization-second homogenate-cooling-inoculation-stirring-heat-preservation fermentation-breakdown of emulsion-cooling-can-refrigeration after-ripening
2, description of the process:
2.1 milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle, several indexs such as antibiotic detect.
2.2 prepare burden and standardization: skim milk is mixed making it become the standardization lowfat milk according to index with whole milk.The standardization lowfat milk is warmed up to 50～60 ℃, adds stabilizing agent and white granulated sugar (stabilizing agent can mix with the part white granulated sugar in advance, dissolves dispersion in order to abundant), add Fabuless then, and stir about 15 minutes, fully change material.Squeeze into an amount of milk constant volume after materialization is good as required, cooling afterwards, the milk material that obtains preparing.
2.3 preheating: the above-mentioned milk material for preparing is preheated to 65～70 ℃ through sterilization machine.
2.4 the degassing: the milk material outgases through degassing tank after the preheating.
2.5 homogeneous: the homogeneous under 18-20Mpa pressure of the milk material after the degassing.
2.6 sterilization: the milk material behind the homogeneous was 95 ℃ of sterilizations 300 seconds.
2.7 second homogenate: with the homogeneous under 5Mpa pressure of the material after the sterilization, homogenizing temperature is 60 ℃.
2.8 cooling: the milk material cooling after the sterilization is cooled to 42 ℃～44 ℃.
2.9 inoculation: cooled milk material is in entering Yoghourt fermentation jar process, with lactobacillus acidophilus, Bifidobacterium and streptococcus thermophilus, online joining in the milk material of lactobacillus bulgaricus while, and in fermentation tank, stirred 15-20 minute, be that bacterial classification is distributed in the milk material equably.
2.10 insulation: with postvaccinal material 40 ℃～42 ℃ following heat-preservation fermentations 4～6 hours.
2.11 cooling: when treating that the acidity of material reaches 72～78 ° of T in the fermentation tank, sour milk is cooled to 20～24 ℃, squeezes in the sour milk surge tank and prepare can.
2.12 can: online with sour milk with carry out can after jam mixes.
2.13 refrigeration after-ripening: the material after the can about 24 hours of time, promptly obtains the sour milk products of present embodiment in 2 ℃～6 ℃ refrigeration after-ripening.
Embodiment 2, a kind of stirred yoghurt and production method thereof of adding Fabuless
One, composition of raw materials: white granulated sugar 7%, pectin 0.08%, starch 1.0%, gelatin 0.2%, jam 10%, lactic acid bacteria fermenting agent 0.009% (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium), Fabuless 0.65%, FOS 1.0%, the lowfat milk surplus.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
The pressure of second homogenate is 7Mpa,, homogenizing temperature is 70 ℃, other step is with embodiment 1.
Embodiment 3, a kind of stirred yoghurt and production method thereof of adding Fabuless
One, composition of raw materials: white granulated sugar 7%, pectin 0.05%, starch 0.5%, gelatin 0.1%, jam 10%, lactic acid bacteria fermenting agent 0.009% (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium), Fabuless0.8%, FOS 1.0%, the lowfat milk surplus.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
The pressure of second homogenate is 8Mpa, and homogenizing temperature is 65 ℃, and other step is with embodiment 1.
Embodiment 4, a kind of stirred yoghurt and production method thereof of adding Fabuless
One, composition of raw materials: white granulated sugar 7%, pectin 0.03%, starch 0.4%, gelatin 0.5%, jam 10%, lactic acid bacteria fermenting agent 0.009% (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium), Fabuless0.7%, FOS 1.0%, the lowfat milk surplus.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
The pressure of second homogenate is 9Mpa, and homogenizing temperature is 68 ℃, and other step is with embodiment 1.
Embodiment 5, a kind of stirred yoghurt and production method thereof of adding Fabuless
One, composition of raw materials: white granulated sugar 7%, pectin 0.1%, starch 0.4%, gelatin 0.3%, jam 10%, lactic acid bacteria fermenting agent 0.009% (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium), Fabuless0.8%, FOS 1.0%, the lowfat milk surplus.
Two, produce the sour milk of present embodiment according to following stirred yoghurt process:
The pressure of second homogenate is 10Mpa, 70 ℃ of homogenizing temperatures, and other step is with embodiment 1.
The sour milk products of embodiment 1-5, product special flavour and mouthfeel are all good, and have the good shelf-life, can be at 2 ℃--and 6 ℃ of refrigerations are more than 21 days.The product of present embodiment is with the factor combination dexterously of the fat-reducing body beautification of several reinforcements that complement one another of Fabuless, FOS, lactobacillus acidophilus and Bifidobacterium, adopt the milk formulas of partially skimmed, can reduce fat and take in, help avoiding the hyperlipidemia risk and keep good figure.Entire product has satisfied the vast women of liking to be beautiful from the prescription design and has carried out the conditioning health care of health, the hope of fat-reducing body beautification by diet.
Embodiment 6, a kind of solidification type yoghourt and production method thereof of adding Fabuless
One, composition of raw materials: white granulated sugar 7%, pectin 0.1%, starch 0.4%, gelatin 0.3%, jam 10%, lactic acid bacteria fermenting agent 0.009% (comprising streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and Bifidobacterium), Fabuless0.8%, FOS 1.0%, the lowfat milk surplus.
Two, produce the sour milk of present embodiment according to following solidification type yoghourt process:
1, technological process:
Former milk check-batching and standardization-preheating-degassing-inferior homogeneous-sterilization-second homogenate-cooling-inoculation-stirring-heat-preservation fermentation-breakdown of emulsion-cooling-can-refrigeration after-ripening
2, description of the process:
2.1 milk check: be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle, several indexs such as antibiotic detect.
2.2 prepare burden and standardization: skim milk is mixed making it become the standardization lowfat milk according to index with whole milk.The standardization lowfat milk is warmed up to 50～60 ℃, adds stabilizing agent and white granulated sugar (stabilizing agent can mix with the part white granulated sugar in advance, dissolves dispersion in order to abundant), add Fabuless then, and stir about 15 minutes, fully change material.Squeeze into an amount of milk constant volume after materialization is good as required, cooling afterwards, the milk material that obtains preparing.
2.3 preheating: the above-mentioned milk material for preparing is preheated to 65～70 ℃ through sterilization machine.
2.4 the degassing: the milk material outgases through degassing tank after the preheating.
2.5 homogeneous: the homogeneous under 18-20Mpa pressure of the milk material after the degassing.
2.6 sterilization: the milk material behind the homogeneous was 95 ℃ of sterilizations 300 seconds.
2.7 second homogenate: with the homogeneous under 5Mpa pressure of the material after the sterilization, homogenizing temperature is 60 ℃.
2.8 cooling: the milk material cooling after the sterilization is cooled to 42 ℃～44 ℃.
2.9 inoculation: cooled milk material is in entering Yoghourt fermentation jar process, with lactobacillus acidophilus, Bifidobacterium and streptococcus thermophilus, online joining in the milk material of lactobacillus bulgaricus while, and in fermentation tank, stirred 15-20 minute, be that bacterial classification is distributed in the milk material equably.
2.10 can: online with sour milk with carry out can after jam mixes.
2.10 insulation: with the material after the can 40 ℃～42 ℃ following heat-preservation fermentations 4～6 hours.
2.11 cooling: when treating that acidity reaches 75～80 ° of T, sour milk speed is chilled to 20～24 ℃.
2.13 refrigeration after-ripening: the finished product of speed after cold be in 2 ℃～6 ℃ refrigeration after-ripening, about 24 hours of time, promptly obtains the sour milk products of present embodiment.
Add the mouthfeel and the local flavor experiment of the sour milk of Fabuless
1, the addition of Fabuless is to the mouthfeel of sour milk and the influence of local flavor
The sour milk products that production obtains to embodiment of the invention 1-6 carries out mouthfeel and local flavor is judged experiment.Main inspection item: structural state (having or not whey to separate viscosity, fine and smooth degree, smooth degree etc.), color and luster, mouthfeel, sour-sweet degree, local flavor etc.The number of participating in the experiment is totally 28 people, and the sour milk products to embodiment 1-5 carries out subjective appreciation respectively.Sensory evaluation scores standard such as following table 1, experimental result is recorded in following table 2.
Table 1
Table 2
Subjective appreciation is the result show: the product mouthfeel of embodiment of the invention 1-6 is smooth, fine and smooth, the original flavor product has the pure natural fragrance of sour milk, and the jam sour milk has added the peculiar mouthfeel and the fine local flavor of jam, moderately sour and sweet.
2, the second homogenate condition is to the mouthfeel of sour milk and the influence of local flavor
The temperature and pressure of second homogenate as shown in the following Table 3, component and other prescription is with embodiment 1.
Table 3
What the present invention adopted is second homogenate technology, and its purpose is refinement Fabuless particle, and it can better be embedded in the protein, reduce to contact with oxygen, thus the unhappy smell that control produces owing to oxidation.
Add the study on the stability test of the sour milk of Fabuless
1, with embodiment of the invention 1-6 and employing general technology (i.e. homogeneous technology) gained finished yogurt prod stability, the checking of local flavor in the following shelf-life of refrigerated condition, experimental result is recorded in following table 4.
Table 4
2, the addition of Fabuless in shelf life to the influence of the stability of finished product, outcome record and table 5:
The Fabuless addition as shown in the following Table 5, other component and preparation process are with embodiment 1.
Table 5
3, stabilizing agent in shelf life to the influence of the stability of finished product, outcome record and table 6.
Stabilizing agent form and consumption as shown in the following Table 6, other component and preparation process are with embodiment 1.
Table 6
Claims (5)
1. a sour milk that adds Fabuless is characterized in that, the raw material of described sour milk comprises Fabuless 0.5wt%～0.8wt%, pectin 0.03wt%～0.1wt%, starch 0.3wt%～1wt%, gelatin 0.1wt%～0.5wt%.
2. the sour milk of interpolation Fabuless according to claim 1 is characterized in that the raw material of described sour milk comprises Fabuless 0.5wt%.
3. the sour milk of interpolation Fabuless according to claim 1 is characterized in that, comprises the FOS of 0.1wt%～1wt% during the raw material of described sour milk is formed.
4. the sour milk of interpolation Fabuless according to claim 1 is characterized in that, comprises the jam of 5wt%～15wt% during the raw material of described sour milk is formed.
5. a method for preparing the sour milk of the described interpolation of claim 1 Fabuless is characterized in that described method comprised the step of second homogenate before inoculation, and the pressure of described second homogenate is 5～10Mpa, and homogenizing temperature is 60～70 ℃.
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| CN103431042A (en) * | 2013-08-28 | 2013-12-11 | 光明乳业股份有限公司 | Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof |
| CN104970098A (en) * | 2015-06-30 | 2015-10-14 | 江苏太子乳业有限公司 | Production technology of stirred-type yoghurt rich in active lactic acid bacteria |
| CN106900849A (en) * | 2015-12-22 | 2017-06-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
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| CN103431042A (en) * | 2013-08-28 | 2013-12-11 | 光明乳业股份有限公司 | Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof |
| CN103431042B (en) * | 2013-08-28 | 2015-01-21 | 光明乳业股份有限公司 | Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof |
| CN104970098A (en) * | 2015-06-30 | 2015-10-14 | 江苏太子乳业有限公司 | Production technology of stirred-type yoghurt rich in active lactic acid bacteria |
| CN106900849A (en) * | 2015-12-22 | 2017-06-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
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Application publication date: 20110720 |