CN102488003A - Yogurt containing stevioside, and production method thereof - Google Patents
Yogurt containing stevioside, and production method thereof Download PDFInfo
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- CN102488003A CN102488003A CN2011103865103A CN201110386510A CN102488003A CN 102488003 A CN102488003 A CN 102488003A CN 2011103865103 A CN2011103865103 A CN 2011103865103A CN 201110386510 A CN201110386510 A CN 201110386510A CN 102488003 A CN102488003 A CN 102488003A
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- milk
- stevioside
- sour milk
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Abstract
The invention relates to yogurt containing stevioside, and a production method thereof. The yogurt provided by the invention is composed of 85-95% of raw martial milk, 3-5% of a yogurt leaven, 0.1-0.5% of a stabilizing agent, and 0.0-0.02% of stevioside. The product provided by the invention has a creamy white color, a delicate taste, and a unique flavor. The yogurt variety is an excellent yogurt variety. Also, stevioside is used for replacing part of sucrose, and is subject to fermentation, such that abundant nutrients in traditional yogurt are preserved. Also, because the heat value of stevioside is low, cholesterol is not caused. Therefore, the yogurt can be drunk by hypertension and diabetes mellitus patients. The yogurt has a wide market prospect.
Description
Technical field
The present invention relates to a kind of sour milk and production method thereof that contains stevioside.
Background technology
Sour milk is to be raw material with fresh milk, through adding a kind of milk product that the beneficial bacterium fermentation forms after the pasteurize again.Sweat makes in the milk about 20% sugar, proteolysis become micromolecular galactolipin and lactic acid, little peptide chain and amino acid etc., more is prone to digestion and absorbs, and the utilization rate of various nutrients is improved.Fresh milk mineral content is abundant, and mineral matter such as calcium, phosphorus does not change in the sweat, but the lactic acid that the fermentation back produces can improve calcium, the phosphorus utilization rate in human body effectively, so mineral matters such as the calcium in the sour milk, phosphorus are absorbed by the body more easily.In addition, sour milk is formed by the plain chocolate fermentation, and except the whole nutritional labelings that keep fresh milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, like VB
1, VB
2, VB
6, VB
12Deng, become the nutrient and healthcare products that are more suitable for ordinary consumer.
Stevioside is the mixture of a series of stevioside glycosides, but it is made up of glucosides such as stevioside, Lai Baodi glycosides A, Lai Baodi glycosides B, Lai Baodi glycosides C, Lai Baodi glycosides D, Lai Baodi glycosides E, Lai Baodi glycosides F, Dole's glycosides A, stevia rebaudianum alcohol disaccharide glycosides.Stevioside has the characteristics of high sugariness, low heat energy, and its sugariness is 200-300 a times of sucrose, and calorific value is merely 1/300 of sucrose.Experiment showed, that through high amount of drug stevioside has no side effect, non-carcinogenesis, edible safety is to continue to find a large amount of the third natural sweeteners that have exploitation to be worth that exist at occurring in nature at present outside cane suger, the beet sugar.As the sucrose succedaneum that health is praised highly, stevioside has been widely used in the food service industrys such as beverage, candy, cake.
The sour milk that contains stevioside has not only kept the traditional yogurt rich nutrient contents, and because the calorific value of stevioside is low, can cause cholesterol and increase, and hypertension, diabetic are all drinkable.But sweetener place of sucrose such as stevioside may exert an influence to flavours in food products and mouthfeel, therefore need the adjustment prescription, obtain both to have kept original mouthfeel of sour milk and local flavor, can reduce sugar and heat in the product again.Therefore, substitute sucrose with the stevioside composite sweetener and produce the requirement that sour milk meets health diet, receive consumers in general to like having vast market prospect deeply.
Summary of the invention
The object of the present invention is to provide a kind of sour milk and production method thereof that contains stevioside.The present invention is with raw milk, and ferment agent for sour milk, stabilizing agent, stevioside are a kind of sour milk of main batching development.This product has low production cost, technology is simple, and product delicate mouthfeel, nutritious, unique flavor are fit to advantages such as patients such as hypertension, diabetes.
The sour milk that contains stevioside provided by the present invention, raw material comprises following components in weight percentage:
Wherein raw milk is common cow's milk, comprises full-cream, partially skimmed or skimmed milk, or full-cream, the partially skimmed or the degreasing reconstituted milk that form with preparation of raw material such as milk powder.
Stevioside is total glycosides content more than 90% among the present invention, RA content 40% above product.
The bacterial classification content of leavening is 10
6-10
8CFU/100g.
The white granulated sugar, filled-type sweetener or both mixtures that also contain 4%～10% weight portion in the said sour milk; Adding white granulated sugar, filled-type sweetener are in order to improve the mouthfeel of sour milk.Wherein the filled-type sweetener can be selected from one or both combinations in antierythrite, the xylitol, and conversion is the sugariness of white granulated sugar when calculating sugariness.
Ferment agent for sour milk is selected from the one or more combination in streptococcus thermophilus, streptococcus lactis, lactobacillus thermophilus, Lactobacillus casei, lactobacillus acidophilus, lactobacillus bulgaricus, Bifidobacterium, the bifidobacterium bifidum, and wherein bacterial classification content is 10
6-10
8CFU/100g.
In order to improve the tissue morphology of sour milk, add the stabilizing agent of 0.1～0.5 weight portion among the present invention, wherein stabilizing agent can be selected from the one or more combination in sodium carboxymethylcellulose, propylene glycol alginate, pectin, agar, the calcium chloride.
The preparation method of sour milk may further comprise the steps among the present invention:
(1) by proportioning stabilizing agent, stevioside are mixed, 50～60 ℃ add in the raw milk after the insulation down, stir;
(2) will configure the homogeneous and the sterilization of emulsion; The step of homogeneous and sterilization is: with 60 ℃～70 ℃ of the emulsion preheatings that configures, 15～18MPa homogeneous, 2～5min; Again at 78～85 ℃ of sterilization 20～40min
(3) add leavening after being cooled to 43～45 ℃, stir; 40～43 ℃ of bottom fermentations are to Ph4.5～4.7;
(4) be cooled to 4～15 ℃ after the fermentation ends rapidly, carry out after-ripening then.
Sour milk provided by the present invention substitutes part sucrose with stevioside and ferments, and has not only kept the traditional yogurt rich nutrient contents, delicate mouthfeel, unique flavor; And, because the calorific value of stevioside is low, keeping under the constant prerequisite of taste flavor and sugariness, heat and sugar content reduce a lot, are a kind of healthy food, can not cause cholesterol rising or blood sugar and improve, and are fit to patients such as hypertension, diabetes.Technology is simple, and is with low cost, is a kind of good sour milk new varieties, has vast market prospect.
The specific embodiment
Through embodiment the present invention is described further below, its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention.
Used stevioside is total glycosides content more than 90%, RA content 40% above product.
Embodiment 1
Yoghurt formulation:
The concrete preparation method of sour milk is:
(1) batching: white granulated sugar, stevioside and pectin, calcium chloride are mixed, adds in 50～60 ℃ of warm water and to be incubated behind the 30min in the adding raw milk, stir.
(2) homogeneous: the milk that configures is preheated to 60 ℃～70 ℃, 15～18MPa homogeneous, 2～5min.
(3) sterilization: 80 ℃ of sterilization 30min.
(4) connect bacterium: in being cooled to 43-45 ℃ pasteurized milk, add ferment agent for sour milk, stir.
(5) fermentation: the milk that connects bacterium places incubator to ferment, and temperature remains on 40～43 ℃, ferment to Ph4.6 be fermentation termination.
(6) after-ripening: be cooled to rapidly after the fermentation ends about 10 ℃, place 4 ℃ of refrigerators to preserve 24h then and carry out after-ripening.
(7) packing: decals, vanning, warehouse-in.
Embodiment 2
Yoghurt formulation:
The concrete preparation method of sour milk is:
(1) batching: white granulated sugar, stevioside, antierythrite and sodium carboxymethylcellulose, calcium chloride are mixed, adds in 50～60 ℃ of warm water and to be incubated behind the 30min in the adding raw milk, stir.
(2) homogeneous: the milk that configures is preheated to 60 ℃～70 ℃, 15～18MPa homogeneous, 2～5min.
(3) sterilization: 80 ℃ of sterilization 30min.
(4) connect bacterium: in being cooled to 43-45 ℃ pasteurized milk, add ferment agent for sour milk, stir.
(5) fermentation: the milk that connects bacterium places incubator to ferment, and temperature remains on 40～43 ℃, ferment to Ph4.6 be fermentation termination.
(6) after-ripening: be cooled to rapidly after the fermentation ends about 10 ℃, place 4 ℃ of refrigerators to preserve 24h then and carry out after-ripening.
(7) packing: decals, vanning, warehouse-in.
Embodiment 3
Yoghurt formulation:
The concrete preparation method of sour milk is among the present invention:
(1) batching: stevioside, xylitol and sodium carboxymethylcellulose, calcium chloride are mixed, adds in 50～60 ℃ of warm water and to be incubated behind the 30min in the adding raw milk, stir.
(2) homogeneous: the milk that configures is preheated to 60 ℃～70 ℃, 15～18MPa homogeneous, 2～5min.
(3) sterilization: 80 ℃ of sterilization 30min.
(4) connect bacterium: in being cooled to 43-45 ℃ pasteurized milk, add ferment agent for sour milk, stir.
(5) fermentation: the milk that connects bacterium places incubator to ferment, and temperature remains on 40～43 ℃, ferment to Ph4.6 be fermentation termination.
(6) after-ripening: be cooled to rapidly after the fermentation ends about 10 ℃, place 4 ℃ of refrigerators to preserve 24h then and carry out after-ripening.
(7) packing: decals, vanning, warehouse-in.
Embodiment 4
Yoghurt formulation:
The concrete preparation method of sour milk is among the present invention:
(1) batching: white granulated sugar, stevioside, xylitol and pectin, calcium chloride are mixed, adds in 50～60 ℃ of warm water and to be incubated behind the 30min in the adding raw milk, stir.
(2) homogeneous: the milk that configures is preheated to 60 ℃～70 ℃, 15～18MPa homogeneous, 2～5min.
(3) sterilization: 80 ℃ of sterilization 30min.
(4) connect bacterium: in being cooled to 43-45 ℃ pasteurized milk, add ferment agent for sour milk, stir.
(5) fermentation: the milk that connects bacterium places incubator to ferment, and temperature remains on 40～43 ℃, ferment to Ph4.6 be fermentation termination.
(6) after-ripening: be cooled to rapidly after the fermentation ends about 10 ℃, place 4 ℃ of refrigerators to preserve 24h then and carry out after-ripening.
(7) packing: decals, vanning, warehouse-in.
The sour milk that contains stevioside that embodiment 1～4 is obtained, color and luster milky white, delicate mouthfeel, unique flavor.Mouthfeel is compared as broad as long with local flavor with traditional yogurt.Not only kept the traditional yogurt rich nutrient contents, and because the calorific value of stevioside is low, sugar content being low low with heat, can causing cholesterol and increase or influence blood sugar, is a kind of healthy food therefore, patients such as suitable hypertension, diabetes.
Claims (10)
1. a sour milk that contains stevioside is characterized in that, raw material comprises following components in weight percentage:
2. according to the said sour milk that contains stevioside of claim 1, it is characterized in that said raw milk is raw milk, partially skimmed cow's milk, skimmed milk, full-cream reconstituted milk, partially skimmed reconstituted milk or degreasing reconstituted milk.
3. sour milk according to claim 1 is characterized in that: in the said stevioside, total glycosides content is more than 90%, and RA content is more than 40%.
4. according to the said sour milk that contains stevioside of claim 1, it is characterized in that: the bacterial classification content of said leavening is 10
6-10
8CFU/100g.
5. according to the said sour milk that contains stevioside of claim 4, it is characterized in that: said leavening is the one or more combination in streptococcus thermophilus, streptococcus lactis, lactobacillus thermophilus, Lactobacillus casei, lactobacillus acidophilus, lactobacillus bulgaricus, Bifidobacterium, the bifidobacterium bifidum.
6. sour milk according to claim 1 is characterized in that: said stabilizing agent is the one or more combination in sodium carboxymethylcellulose, propylene glycol alginate, pectin, agar, the calcium chloride.
7. according to each said sour milk that contains stevioside of claim 1～6, it is characterized in that also contain 4%～10%, said filled-type sweetener is one or both combinations in antierythrite, the xylitol.
8. the described preparation method who contains the stevioside sour milk of claim 1～7 is characterized in that, may further comprise the steps:
(1) by proportioning stabilizing agent, stevioside are mixed, 50～60 ℃ add in the raw milk after the insulation down, stir;
(2) will configure the homogeneous and the sterilization of mixed liquor;
(3) add leavening after being cooled to 43～45 ℃, stir; 40～43 ℃ of bottom fermentations are to Ph4.5～4.7;
(4) be cooled to 4～15 ℃ after the fermentation ends rapidly, carry out after-ripening then.
9. the said preparation method who contains the stevioside sour milk of claim 8 is characterized in that, step (2)
Described homogeneous and sterilization steps are: with 60 ℃～70 ℃ of the mixed liquor preheatings that configures, 15～18MPa homogeneous, 2～5min; Again at 78～85 ℃ of sterilization 20～40min.
10. the said preparation method who contains the stevioside sour milk of claim 8; It is characterized in that; In the step (1) white granulated sugar or filled-type sweetener or both mixtures are mixed with stabilizing agent and stevioside, 50～60 ℃ down after the insulation in the adding raw milk, stir.
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| CN2011103865103A CN102488003A (en) | 2011-11-28 | 2011-11-28 | Yogurt containing stevioside, and production method thereof |
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| CN2011103865103A CN102488003A (en) | 2011-11-28 | 2011-11-28 | Yogurt containing stevioside, and production method thereof |
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Cited By (10)
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|---|---|---|---|---|
| CN103053689A (en) * | 2013-01-12 | 2013-04-24 | 胡玮 | Preparation method of bifidobacterium fermentation dairy containing stevia rebaudiana extractive |
| CN103931765A (en) * | 2014-05-08 | 2014-07-23 | 吉林大学 | Ginseng-leaf-containing yoghourt and preparation method thereof |
| CN105918461A (en) * | 2016-04-08 | 2016-09-07 | 宁波大学 | Low-calorific-value yogurt containing phascolosoma esculenta polysaccharide and preparation method thereof |
| CN106615114A (en) * | 2016-12-23 | 2017-05-10 | 青海金祁连乳业有限责任公司 | Yoghourt containing alfalfa flowers |
| CN107223709A (en) * | 2016-03-25 | 2017-10-03 | 内蒙古伊利实业集团股份有限公司 | A kind of low sugar or sugar-free yogurt and preparation method thereof |
| CN107744018A (en) * | 2017-10-09 | 2018-03-02 | 浙江海洋大学 | A kind of preparation method of peach gum Yoghourt |
| CN109497138A (en) * | 2018-11-23 | 2019-03-22 | 蚌埠医学院 | A kind of preparation method of balsam pear yoghourt |
| CN109717247A (en) * | 2018-12-13 | 2019-05-07 | 河北工程大学 | A kind of low-sugar probiotic rye Yoghourt and preparation method thereof |
| CN111280255A (en) * | 2020-04-07 | 2020-06-16 | 蚌埠市华东生物科技有限公司 | Stevioside-containing wheat germ yoghourt beverage and preparation method thereof |
| CN114532405A (en) * | 2022-02-23 | 2022-05-27 | 纪丽霞 | Fat-reducing and sweet-lowering flavored yoghourt |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053689A (en) * | 2013-01-12 | 2013-04-24 | 胡玮 | Preparation method of bifidobacterium fermentation dairy containing stevia rebaudiana extractive |
| CN103053689B (en) * | 2013-01-12 | 2014-06-25 | 胡玮 | Preparation method of bifidobacterium fermentation dairy containing stevia rebaudiana extractive |
| CN103931765A (en) * | 2014-05-08 | 2014-07-23 | 吉林大学 | Ginseng-leaf-containing yoghourt and preparation method thereof |
| CN103931765B (en) * | 2014-05-08 | 2016-06-01 | 吉林大学 | A kind of Yoghourt containing Ginseng Leaf and its preparation method |
| CN107223709A (en) * | 2016-03-25 | 2017-10-03 | 内蒙古伊利实业集团股份有限公司 | A kind of low sugar or sugar-free yogurt and preparation method thereof |
| CN105918461A (en) * | 2016-04-08 | 2016-09-07 | 宁波大学 | Low-calorific-value yogurt containing phascolosoma esculenta polysaccharide and preparation method thereof |
| CN106615114A (en) * | 2016-12-23 | 2017-05-10 | 青海金祁连乳业有限责任公司 | Yoghourt containing alfalfa flowers |
| CN107744018A (en) * | 2017-10-09 | 2018-03-02 | 浙江海洋大学 | A kind of preparation method of peach gum Yoghourt |
| CN109497138A (en) * | 2018-11-23 | 2019-03-22 | 蚌埠医学院 | A kind of preparation method of balsam pear yoghourt |
| CN109717247A (en) * | 2018-12-13 | 2019-05-07 | 河北工程大学 | A kind of low-sugar probiotic rye Yoghourt and preparation method thereof |
| CN111280255A (en) * | 2020-04-07 | 2020-06-16 | 蚌埠市华东生物科技有限公司 | Stevioside-containing wheat germ yoghourt beverage and preparation method thereof |
| CN111280255B (en) * | 2020-04-07 | 2023-09-15 | 蚌埠市华东生物科技有限公司 | Wheat germ yoghurt drink containing stevioside and preparation method thereof |
| CN114532405A (en) * | 2022-02-23 | 2022-05-27 | 纪丽霞 | Fat-reducing and sweet-lowering flavored yoghourt |
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Application publication date: 20120613 |