CN102232415A - Enzyme preparation for yoghurt and using method thereof - Google Patents
Enzyme preparation for yoghurt and using method thereof Download PDFInfo
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- CN102232415A CN102232415A CN201010569964XA CN201010569964A CN102232415A CN 102232415 A CN102232415 A CN 102232415A CN 201010569964X A CN201010569964X A CN 201010569964XA CN 201010569964 A CN201010569964 A CN 201010569964A CN 102232415 A CN102232415 A CN 102232415A
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- enzyme preparation
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- sour milk
- yoghurt
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Abstract
The invention discloses an enzyme preparation for yoghurt and a using method thereof. The enzyme preparation disclosed by the invention is a mixture of transglutaminase and a synergist thereof and is creatively applied in the yoghurt, and the using method comprises the following steps: 1) preheating milk and sugaring; 2) sterilizing; 3) adding the enzyme preparation and inoculating simultaneously; 4) fermenting; and 5) after-ripening. The set yoghurt or the stirred yoghurt in which the enzyme preparation is added has the advantages that the use of a thickening agent is reduced, the production cost is lowered, the quality is improved and the taste is improved.
Description
Technical field
The present invention relates to a kind of sour milk enzyme preparation and using method thereof.
Background technology
Enzyme preparation is a kind of natural, green, safe product, and using in food has its special advantages and irreplaceable effect.TGase is widely used in the meat products as a kind of novel protein enzyme, but does not also have Related product in dairy products.Its action principle is to carry out the amide groups transfer reaction between the epsilon-amino of the γ-amide groups of glutamine residue in the catalytic proteins and lysine, forms the special-shaped peptide bond of ε-(γ-glutamine)-lysine, changes the functional character of protein.It can impel the crosslinked of protein, has strengthened caseic network structure, and this network structure is firm, can not destroyed by following process.In addition, can introduce lysine, strengthen the nutrition of dairy products.The enzyme preparation addition is few, the functioning efficiency height, and derive from safe bacterial classification, non-toxic and safe can not produce harm to human body.
Thickener commonly used is pectin, carragheen, gelatin, guar gum, converted starch etc. in dairy products at present.Usually this type of colloid and converted starch strengthen the network structure of sour milk by Van der Waals force and hydrogen bond, and Van der Waals force and hydrogen bond action a little less than, subsequent operation is easy to destroy these weak bonds, thereby destroys the network structure and the system of sour milk, causes the decline of quality.No matter be stirred yoghurt or solidification type yoghourt,, be easy to cause sour milk viscosity sharply to descend the decline of mouthfeel and quality in process of production because its production equipment, pipeline are longer.And added TGase, owing to formed covalent bond, network structure greatly strengthens, the sour milk system is also more stable, and subsequent operation and production equipment, pipeline can not damage the sour milk system yet, have improved the quality of sour milk, help the transportation and the storage of sour milk simultaneously yet.Secondly, because addition is few, more can keep the original local flavor of sour milk, mouthfeel is more mellow.At last, added the use amount that TGase can reduce other colloids and even do not used, saved production cost, grocery trade is safer.
Summary of the invention
The present invention aims to provide a kind of sour milk enzyme preparation, it mainly forms by composite according to a certain percentage making such as TGase and other synergist, and be applied in the yogurt production, with the gel strength, viscosity and the water-retaining property that improve sour milk etc., promote the quality of sour milk, also help the transportation and the storage of sour milk.
A kind of sour milk enzyme preparation, its component and content are:
Casein 20%-50%
Whey powder 10%-30%
TGase 0.01%-10%
Composite phosphate 1%-10%
Casein sodium 0-5%
Gelatin 0-5%
Lactose 0-30%
Maltodextrin 0-30%
All percentages are percetage by weight.
Described sour milk is applied to the purposes of the making of stirred yoghurt, solidification type yoghourt or sour milk beverage with enzyme preparation.
A kind of method of making sour milk with enzyme preparation comprises the steps:
1) milk is preheated to 60-65 ℃ and sugaring,
2) sterilization,
3) add enzyme preparation and inoculation, add described enzyme preparation and carry out simultaneously with inoculation;
4) fermentation,
5) after-ripening,
Described enzyme preparation addition is 0.05g/L-5g/L.
Described step 2) also can add thickener to described milk before the sterilization, the thickener consumption is 10-5000mg/L, is preferably 100-1000mg/L.
Described thickener is one or more in pectin, gelatin, casein sodium, lactalbumin, carragheen, guar gum, locust bean gum, converted starch and the agar.
Described milk can be that sweet milk also can be a reconstituted milk.
A kind of sour milk enzyme preparation disclosed by the invention, it mainly forms by composite according to a certain percentage making such as TGase and other synergist, and be applied in the yogurt production, use simple, efficient, the sour milk water-retaining property, stability, quality and the mouthfeel that make all improve, improve the gel strength of sour milk and viscosity etc., promoted the quality of sour milk, more helped the transportation and the storage of sour milk.
The specific embodiment
Embodiment 1: solidification type yoghourt
The sour milk enzyme preparation 1 that a kind of 100g is heavy, its prescription is as follows:
Casein 50g
Whey powder 10g
TGase 5g
Composite phosphate 5g
Lactose 30g
Above-mentioned these compositions according to above-mentioned amount mixing in mixing and blending machine, can be made this sour milk enzyme preparation.
Experimental raw: nonreactive milk, white granulated sugar, leavening (Hansen Corp. of section) and above-mentioned sour milk enzyme preparation 1.
Manufacture craft: nonreactive milk+white granulated sugar---mixing (being preheated to 60-65 ℃)---homogeneous (first class pressure 16.5MPa, secondary pressure 3.5MPa)---(90-95 ℃ of sterilization, 5min)------inoculation---fermentation (40-43 ℃ of cultivation) that is cooled to 40-42 ℃ is to acidity---after-ripening---the 0-4 ℃ of refrigeration that reaches 85.
1# is 93% fresh milk, and 7% white granulated sugar is not with sour milk enzyme preparation 1; 2# is 93% fresh milk, and 7% white granulated sugar adds sour milk enzyme preparation 1, and made sour milk compares.Sour milk adds simultaneously with enzyme preparation 1 and leavening, and the enzyme preparation addition is 0.05g/L.
The sour milk gel strength contrast that makes: 1# is 22g, and 2# is 38g.
Sensory evaluation: the 1# sample has whey to separate out, and grumeleuse is frangible, and mouthfeel is rarer.2# does not have whey and separates out, smooth surface, and mouthfeel is thicker.
Conclusion: add sour milk with enzyme preparation 1, can make the solidification type yoghourt gel strength higher, reduce whey and separate out, mouthfeel is more mellow, can't influence the local flavor of sour milk.
Embodiment 2: stirred yoghurt
The sour milk enzyme preparation 2 that a kind of 100g is heavy, its prescription is as follows:
Casein 20g
Whey powder 20g
TGase 3g
Composite phosphate 10g
Lactose 20g
Maltodextrin 27g
Experimental raw: nonreactive milk, white granulated sugar, leavening (Hansen Corp. of section) and above-mentioned sour milk enzyme preparation 2.
Manufacture craft: nonreactive milk+white granulated sugar---mixing (being preheated to 60-65 ℃)---homogeneous (first class pressure 16.5MPa, secondary pressure 3.5MPa)---(90-95 ℃ of sterilization, 5min)------inoculation---fermentation (40-43 ℃ of cultivation) that is cooled to 40-42 ℃ is to acidity---the 0-4 ℃ of refrigeration that homogeneous does not pressurize---after-ripening---that reaches 85.
1# is 93% fresh milk, and 7% white granulated sugar is not with sour milk enzyme preparation 1; 2# is 93% fresh milk, and 7% white granulated sugar adds sour milk enzyme preparation 2, and made sour milk compares.Sour milk adds simultaneously with enzyme preparation 2 and leavening, and the enzyme preparation addition is 0.1g/L.
The sour milk viscosity contrast that makes: 1# is 80.3gsec, and 2# is 101.3gsec.Store that 1# viscosity is 62.8gsec after 15 days, 2# is 91.4gsec.
Sensory evaluation: the 1# sample has mouthfeel rarer.2# is relatively finer and smoother, smooth smoothness, and viscosity is big.
Conclusion: add sour milk with enzyme preparation 2, can make stirred yoghurt year higher, and after storing 15 days, viscosity descends slowly, helps storage.
Embodiment 3: solidification type yoghourt
The sour milk enzyme preparation 3 that a kind of 100g is heavy, its prescription is as follows:
Casein 40g
Whey powder 20g
TGase 4g
Composite phosphate 6g
Maltodextrin 30g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this sour milk enzyme preparation 3.
Add this kind sour milk enzyme preparation 3 by embodiment 1 method, the enzyme preparation addition is 0.5g/L, and the solidification type yoghourt gel strength that makes obviously is better than not adding the comparative sample of enzyme preparation.
Embodiment 4: stirred yoghurt
The sour milk enzyme preparation 4 that a kind of 100g is heavy, its prescription is as follows:
Casein 30g
Whey powder 30g
TGase 2g
Composite phosphate 8g
Lactose 30g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this sour milk enzyme preparation 4.
Add this kind sour milk enzyme preparation 4 by embodiment 2 methods, the enzyme preparation addition is 1g/L, makes the comparative sample that stirred yoghurt viscosity obviously is better than not adding this enzyme preparation.
Embodiment 5: solidification type yoghourt
The sour milk enzyme preparation 5 that a kind of 100g is heavy, its prescription is as follows:
Casein 50g
Whey powder 30g
TGase 0.01g
Composite phosphate 1.99g
Casein sodium 5g
Gelatin 3g
Maltodextrin 10g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this sour milk enzyme preparation 5.
Substitute the nonreactive sweet milk with reconstituted milk, add this kind sour milk enzyme preparation 5 by embodiment 1 method, the enzyme preparation addition is 2g/L.Before sterilization, add converted starch as thickener to described milk, addition is 100mg/L.The gel strength that makes solidification type yoghourt obviously is better than not adding the comparative sample of this enzyme preparation.
Embodiment 6: stirred yoghurt
The sour milk enzyme preparation 6 that a kind of 100g is heavy, its prescription is as follows:
Casein 50g
Whey powder 30g
TGase 10g
Composite phosphate 1g
Casein sodium 4g
Gelatin 5g
Above-mentioned these materials according to above-mentioned amount mixing in mixing and blending machine, can be made this sour milk enzyme preparation 6.
Substitute the nonreactive sweet milk with reconstituted milk, add this kind sour milk enzyme preparation 6 by embodiment 2 methods, the enzyme preparation addition is 5g/L.Before sterilization, add lactalbumin as thickener to described milk, addition is 1000mg/L.The viscosity that makes solidification type yoghourt obviously is better than not adding the comparative sample of this enzyme preparation.
Claims (7)
1. sour milk enzyme preparation, its component and content are:
Casein 20%-50%
Whey powder 10%-30%
TGase 0.01%-10%
Composite phosphate 1%-10%
Casein sodium 0-5%
Gelatin 0-5%
Lactose 0-30%
Maltodextrin 0-30%
All percentages are percetage by weight.
2. sour milk according to claim 1 is applied to the purposes of the making of stirred yoghurt, solidification type yoghourt or sour milk beverage with enzyme preparation.
3. a method of using the described enzyme preparation of claim 1 to make sour milk comprises the steps:
1) milk is preheated to 60-65 ℃ and sugaring,
2) sterilization,
3) add enzyme preparation and inoculation,
4) fermentation,
5) after-ripening,
It is characterized in that, add described enzyme preparation and carry out simultaneously with inoculation.
4. method according to claim 3, described enzyme preparation addition is 0.05g/L-5g/L.
5. method according to claim 3 is in described step 2) to described milk interpolation thickener, the thickener consumption is 10-5000mg/L, is preferably 100-1000mg/L before in sterilization.
6. method according to claim 5, described thickener are one or more in pectin, gelatin, casein sodium, lactalbumin, carragheen, guar gum, locust bean gum, converted starch and the agar.
7. method according to claim 3, described milk are sweet milk or reconstituted milk.
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| CN201010569964XA CN102232415A (en) | 2010-12-02 | 2010-12-02 | Enzyme preparation for yoghurt and using method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663891A (en) * | 2015-02-03 | 2015-06-03 | 刘平 | Preparation method of additive for stirred yogurt |
| CN106212677A (en) * | 2016-07-29 | 2016-12-14 | 浙江科技学院 | A kind of bioanalysis is applied to promote without the method for thickening agent Quality of Yoghourt |
| CN106343018A (en) * | 2016-08-27 | 2017-01-25 | 湖北文理学院 | Radix ophiopogonis health-care yogurt and preparation method thereof |
| CN106720302A (en) * | 2016-11-29 | 2017-05-31 | 中国农业大学 | A kind of method for improving milk protein concentrate gelation and its application |
| RU2645251C2 (en) * | 2016-03-24 | 2018-02-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of producing yoghurt beverage with application of stabilizing system |
| CN108029765A (en) * | 2017-12-01 | 2018-05-15 | 罗源县芳洲商贸服务中心 | A kind of solidification type yoghourt |
| CN108208167A (en) * | 2016-12-21 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt with long shelf life and preparation method thereof |
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| CN1759704A (en) * | 2005-11-10 | 2006-04-19 | 北京弗蒙特生物技术有限公司 | Method for preparing yoghourt and dedicated additive for yoghourt |
| CN102232416A (en) * | 2010-12-02 | 2011-11-09 | 史百鸣 | Method for preparing yoghourt by enzymic preparation |
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| CN1759704A (en) * | 2005-11-10 | 2006-04-19 | 北京弗蒙特生物技术有限公司 | Method for preparing yoghourt and dedicated additive for yoghourt |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663891A (en) * | 2015-02-03 | 2015-06-03 | 刘平 | Preparation method of additive for stirred yogurt |
| CN104663891B (en) * | 2015-02-03 | 2017-09-22 | 湖南小洋人科技发展有限公司 | A kind of preparation method of the additive of stirred yoghurt |
| RU2645251C2 (en) * | 2016-03-24 | 2018-02-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of producing yoghurt beverage with application of stabilizing system |
| CN106212677A (en) * | 2016-07-29 | 2016-12-14 | 浙江科技学院 | A kind of bioanalysis is applied to promote without the method for thickening agent Quality of Yoghourt |
| CN106343018A (en) * | 2016-08-27 | 2017-01-25 | 湖北文理学院 | Radix ophiopogonis health-care yogurt and preparation method thereof |
| CN106720302A (en) * | 2016-11-29 | 2017-05-31 | 中国农业大学 | A kind of method for improving milk protein concentrate gelation and its application |
| CN108208167A (en) * | 2016-12-21 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt with long shelf life and preparation method thereof |
| CN108029765A (en) * | 2017-12-01 | 2018-05-15 | 罗源县芳洲商贸服务中心 | A kind of solidification type yoghourt |
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Application publication date: 20111109 |