CN102578227A - Sugar-free yoghourt - Google Patents
Sugar-free yoghourt Download PDFInfo
- Publication number
- CN102578227A CN102578227A CN2011100055602A CN201110005560A CN102578227A CN 102578227 A CN102578227 A CN 102578227A CN 2011100055602 A CN2011100055602 A CN 2011100055602A CN 201110005560 A CN201110005560 A CN 201110005560A CN 102578227 A CN102578227 A CN 102578227A
- Authority
- CN
- China
- Prior art keywords
- sugar
- sea
- milk
- buckthorn
- stabilizing agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to sugar-free yoghourt and a preparation method thereof. The sugar-free yoghourt is prepared by fermenting a dairy product, a non-carbohydrate sweetening agent, sugar alcohol, a stabilizing agent and sea backthern powder through strains, wherein the stabilizing agent is selected from a combination of pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The yoghourt disclosed by the invention not only solves the problem of influence on the yoghourt flavor caused by casein crystallization and yoghourt tissue state change due to Vc enrichment, strong acidity and special flavor of the sea backthern in the prior art, but also has various healthcare and nutrition actions of multiple probiotics and sea backthern. The yoghourt disclosed by the invention is suitable for being drunk by consumers incapable of absorbing the sugar, and the due sweetness of the yoghourt is kept.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, more specifically say, the present invention relates to a kind of yoghurt without sugar and preparation method thereof.
Background technology
In recent years, the raising of Along with people's quality of life, nutrition, health, scientific life style become people's pursuit gradually.Along with people's to the health conceptual understanding gradually deeply, natural, high-quality, nutrition, healthy sour milk products have also become the main flow of dairy products consumption.On the dairy products market, most sour milk products are except that having this common function of coordinating intestines and stomach now, and what really have other effects is phoenix feathers and unicorn horns, can not satisfy the demands of consumers.
Sea-buckthorn; Latin Chinese medicine name: FRUCTUS HIPPOPHAE, Seabuckthorn Oil contain 206 kinds of active materials to the human body beneficial, and 46 kinds of bioactivators are wherein arranged; Contain a large amount of vitamin Es, vitamin A, flavones etc.; Have antifatigue and enhancing body vigor and special pharmacological performance such as anticancer, have protection and quicken renovating tummy mucous membrane, increase the property of medicine of intestinal bifidobacteria, the effect that subtracts plasma cholesterol, reduces cholesterol level in the vascular wall of falling is arranged; Can prevent curing hyperlipemia and atherosclerosis, and the effect that promotes wound healing is arranged.Contain 7 kinds of yellow paulownia materials such as Isorhamnetin and glucoside thereof, Quercetin, Kaempferol in the sea buckthorn fruit, the usefulness that has cough-relieving, relievings asthma and eliminate the phlegm, expand coronary vasodilator, reduce cholesterol is usually used in treating ischemic heart disease, and angina pectoris is efficient to reach 94% to treating.
The SOD active component is abundant in the sea-buckthorn, and every gram sea-buchthorn fresh fruit SOD content reaches 2746.0 enzyme units, and its content is 4 times of genseng.It can block the free radical that produces because of the substance in vivo peroxidating, and the generation of this free radical and human senility, disease is closely related.
Inner Mongol sea buckthorn resources is abundant, and this provides the vast market space for the exploitation of seabuckthorn yogurt and production.Yet the sour milk products that contains sea-buckthorn is all less relatively from listing total amount or year landings.To seabuckthorn yogurt kind and the less phenomenon of listing number, through analyzing, mainly contain following 2 reasons: (1) sea-buckthorn is acid strong, adds as raw material, and Yoghourt Production is had a negative impact; (2) the sea-buckthorn local flavor is special, the difficult adjustment of mouthfeel.
CN101623033A discloses a kind of liquid lacteal product that contains honey and melissa powder, and liquid lacteal product can also contain the sea-buckthorn inspissated juice.CN1554249A discloses a kind of seabuckthorn yogurt, is that the highly enriched sea-buckthorn pulp of adding 2-3% is formulated in traditional yogurt.These prior aries are just added sea-buckthorn juice in dairy products or the sour milk to simply, make product have the composition of sea-buckthorn.
CN101664061A discloses a kind of seabuckthorn yoghurt and manufacture craft, comprises fresh milk, and the sea-buckthorn powder, stabilizing agent, thickener, mixed culture fermentations such as mango peach juice, but specifically do not mention in the document and use which kind of stabilizing agent and fermented bacterium.CN101773160A discloses the seabuckthorn yogurt slices processing process, is that zymotic fluid makes its curdled milk then, dry, compressing tablet with sea-buckthorn liquid and milk mixing preparation and fermentation.Wherein, the fermented bacterium that uses does not use stabilizing agent as lactobacillus bulgaricus, streptococcus thermophilus (1:1).Though these prior aries with the sea-buckthorn powder as raw material and raw material milk co-fermentation; But just in order in product, to increase the effect of sea-buckthorn; Do not pay close attention to, particularly just general selection the in the selection of stabilizing agent and fermented bacterium to the mouthfeel of the sour milk of contained sea-buckthorn and with the function of sour milk.
Owing to be rich in the Vc composition in the sea-buckthorn, and have flavour.Add the sea-buckthorn powder in fresh milk or reconstituted milk back co-fermentation, though can increase the Vc content of sour milk, in the sweat of sour milk (because acidization of the acid that produces); Can produce the casein deposition, and the adding of sea-buckthorn powder can make the casein generation crystallization of generation; Cause the structural state of sour milk that variation has taken place; Not only cause the loss of Vc content, and make sour milk lose the sliding matter structure of original children, inlet produces harsh feeling; On the other hand, how making the sour milk that adds sea-buckthorn produce the benefit bigger than common sour milk and give birth to function, also is to need discussion and research.Prior art does not disclose any approach, and it is acid strong and the sea-buckthorn local flavor is special to solve sea-buckthorn, the defective that sour milk is had a negative impact.
Summary of the invention
Problem to be solved by this invention is to solve in the prior art to contain the above-mentioned defective that exists in the sour milk of sea-buckthorn.The inventor has accumulated many years of experience through further investigation, and prescription and technology to interpolation and the local flavor problem of sea-buckthorn have been developed a whole set of seabuckthorn yogurt have solved technical barrier, have proposed a kind of yoghurt without sugar that contains sea-buckthorn and preparation method thereof.
Therefore, the present invention provides a kind of yoghurt without sugar that contains sea-buckthorn, and dairy products are equipped with sea-buckthorn powder, stabilizing agent, sweetener and sugar alcohol, processes through strain fermentation, and wherein raw materials used proportioning comprises: dairy products: 800-900kg; Stabilizing agent: 2-8kg; Non-sugar sweetener: 0.4-0.8kg; Sugar alcohol: 60-160kg; Sea-buckthorn powder: 3-20kg; Bacterial classification: 200-250DCU.
Among the present invention, except that above-mentioned necessary raw material, yoghurt without sugar of the present invention can also contain other material compositions, for example is used to the essence that tarts up, like various fruit essences, like orange flavor; Be used for further increasing the thickener of denseness, like xanthans.The addition of other material compositions can be 0.1-1.3kg.。
Among the present invention, dairy products can be that any routine is used for used raw material milk of fermented yoghourt or dairy products, like cow's milk, reconstituted milk or the like.Reconstituted milk is claimed " recombined milk " or " recombined milk " again, be meant milk concentrate, drying becomes and concentrates breast or milk powder, adds suitable quantity of water again, process and former Ru Zhongshui, emulsion that the solids ratio is suitable.Generally, reconstituted milk is exactly to blend the cow's milk that reduction forms with milk powder.Preferably, dairy products are fresh milk or reconstituted milk, its fat content >=3.1%, and protein >=2.95%, non-fat solid >=8.1% is so that reach required condition and the level of fermentation good yoghurt.
Among the present invention; The sea-buckthorn powder can be any common or conventional acquisition, for example is purchased or sea-buckthorn powder that routine techniques is made, and preferred sea-buckthorn powder is through making sea buckthorn juice is spray-dried; Its processing technology comprises: sea-buchthorn fresh fruit is processed sea buckthorn juice; Sterilization, sedimentation, filtration, spray-drying.
Non-sugar sweetener and sugar alcohol
Sweetener is to give the food additives of food with sweet taste, can be divided into sugar sweetener and non-sugar sweetener by its chemical constitution and character.The present invention uses non-sugar sweetener especially for reducing the various adverse effects that carbohydrate brings human body.
Any non-sugar sweetener commonly used in the field of food all can use in the present invention, for example, asccharin, its consumption in the present invention is 0.4-0.8kg.
Preferably, sweetener of the present invention be selected from that acesulfame potassium, knob are sweet, in the Sucralose, Aspartame one or more.Acesulfame potassium (acesulfame potassium), Sucralose, Aspartame (L-aspartyl-L-phenylalanine Methylester), knob sweet (NTM, C
20H
30N
2O
5), being non-sugar sweetener commonly used in food and the dairy products field, their general sugarinesses are very high, and consumption is less, and calorific value is very little, does not participate in metabolic process, is the good sweetener of making yoghurt without sugar.
Acesulfame potassium, knob are sweet, Sucralose, Aspartame can use separately; Also can two kinds, three kinds or four kinds use together; And if several kinds when using together, consumption separately neither key of the present invention, as long as their total amount reaches 0.4-0.8kg.In the scheme of an optimum, use acesulfame potassium 0.1-0.2kg, the sweet 0.1-0.2kg of knob, Sucralose 0.1-0.2kg and Aspartame 0.1-0.2kg, and make its total amount reach 0.4-0.8kg.
Sugar alcohol is that aldehyde radical or the ketone group of sugar is reduced into hydroxyl and the polyalcohol that obtains, and any sugar alcohol commonly used in the field of food all can use in the present invention, for example, and maltitol, its consumption 60-160kg.
Preferably, sugar alcohol of the present invention is selected from xylitol and/or erythrose alcohol.The xylitol heat only is equivalent to glucose, and sugariness is equivalent to sucrose.Erythrose alcohol is similar with xylitol, has the characteristics of lower calorific value.
Xylitol, erythrose alcohol can use separately, also can use together, if use together, then various consumptions is not a key of the present invention between them, as long as their total amount reaches 60-160kg.In the scheme of an optimum, the sugar alcohol of use is xylitol 30-80kg and erythrose alcohol 30-80kg.
The present invention uses non-sugar sweetener and sugar alcohol to come place of sucrose or contains sugared sweetener; Not only can reduce pol; The suitable consumer that can not absorb carbohydrate drinks, and has kept the due sugariness of sour milk, thereby can not contain the decline that sugared sweetener causes the sour milk mouthfeel because of not using.
Stabilizing agent
The effect of stabilizing agent in sour milk is water-retaining property and the stability of viscidity that improves product.At present, in Yoghourt Production, stabilizing agent commonly used has the compound stabilizer of dextrin, agar, gelatin, locust bean gum, guar gum, carrageenan, sodium alginate, sodium carboxymethylcellulose and multiple combination thereof.
Owing in the sweat of sour milk,, can produce the casein deposition, and be added with the sea-buckthorn powder among the present invention owing to the acidization of the acid that produces; Sea-buckthorn is rich in the Vc composition, and is acid strong, the adding of sea-buckthorn powder; Can make the casein generation crystallization of generation, thereby cause the structural state of sour milk that variation has taken place.Secondly, the sea-buckthorn local flavor is special, directly adds the sea-buckthorn powder and ferments, and can cause the peculiar taste of sea-buckthorn influence the normal taste of sour milk, generation offending taste concerning the consumer.If in the sweat of sour milk; Sea-buckthorn powder to being added does not carry out " special protection ", will cause the sour milk structural state of gained, makes the result of sliding sensation of its mouthfeel children and generation coarse mouthfeel; Moreover, the local flavor of sour milk also can be affected and big heavy discount.
Though stabilizing agent commonly used can and form netted syndeton at the milk composition between self, reach the stable of sour milk, can't form " special protection " to the sea-buckthorn powder, thereby can not solve because of adding many negative consequences that the sea-buckthorn powder brings.
The inventor is through deep discovering; The combination of pectin, gelatin, converted starch, sodium chloride and sodium pyrophosphate; Not only can play the effect of normal yoghourt stabilizer, and can play sea-buckthorn " protective agent ", can remedy above-mentioned described problem and unfavorable defective fully.
According to research, converted starch is a kind of starch through modification.Through modification, through modification, increased the natural characteristic of starch, as: gelatinization point, thermoviscosity and stability thereof, freeze-thaw stability, gel force, film forming, the transparency etc.Sodium pyrophosphate can be used as effects such as quality improver, emulsifying agent, buffer, chelating agent, and they and pectin, gelatin are made up, and is equipped with sodium chloride effect electrolyte again, can produce yoghourt stabilizer required for the present invention and sea-buckthorn " protective agent " effect.
Therefore, the innovation part of the present invention combination that is to use pectin, gelatin, converted starch, sodium chloride and sodium pyrophosphate is as stabilizing agent of the present invention.
In the stabilizing agent, the consumption of each composition is not a key of the present invention, as long as use the combination between them, all can reach the effect of the present invention's said " stabilizing agent " and sea-buckthorn " protective agent ".Preferably, stabilizing agent is the combination of pectin 0.1-0.6kg, gelatin 0.2-0.8kg, sodium chloride 0.1-0.5kg, converted starch 1-6kg and sodium pyrophosphate 0.1-0.5kg, and its total amount reaches in the desired 2-8kg scope.
Bacterial classification
Sour milk is a kind of of acidified milk, is to produce the solid product of acid cure that acid forms through lactobacillus bulgaricus and streptococcus thermophilus fermentation.Therefore, bacterial classification commonly used is lactobacillus bulgaricus and streptococcus thermophilus in the Yoghourt fermentation.
Through the sour milk that lactobacillus bulgaricus and streptococcus thermophilus fermentation obtain, can suppress the pathogenic bacteria and the breeding of spoilage organisms in the enteron aisle, the effect of reduction blood cholesterol is arranged.In addition, sour milk has antitumaous effect.
Among the present invention, preferred, used bacterial classification contains lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, and their ratio is 3:3:2:2 or 3:4:2:1 or 4:4:1:1 or 4:3:2:1.
Wherein, Bifidobacterium has result of treatment and nutritive validity, and aspect result of treatment, Bifidobacterium can (1) be safeguarded enteron aisle normal bacteria colony balance, suppresses growth of pathogenic bacteria, prevents constipation, diarrhea and gastrointestinal disorders etc.; (2) antitumor; (3) in enteron aisle synthetic vitamin, amino acid and raising body to the absorption of calcium ion; (4) reduce cholesterol levels in the blood, prevent and treat hypertension; (5) improve the anti-lactose property of dairy products, improve digestibility; (6) enhances human body immunity function prevents antibiotic side effect, and is anti-ageing, promotes longevity.
Aspect nutrition, Bifidobacterium can produce lactic acid and acetic acid after in the human body intestines, fermenting, and can improve the utilization rate of calcium, phosphorus, iron, promotes the absorption of iron and vitamin D.The bifidobacterium fermentation lactose produces galactolipin, is to constitute cerebronic composition in the cerebral nervous system, with the ramp of baby due hindbrain substantial connection is arranged.Bifidobacterium can produce the nutriment of needed by human such as vitamin B1, B2, B6, B12 and alanine, valine, aspartic acid and threonine, has the important trophism that can not be ignored for human body.
Lactobacillus acidophilus has adjustment gut flora balance, suppresses the propagation of enteron aisle undesirable microorganism.Lactobacillus acidophilus can secrete antibiotin class material (acidolin (acidolin), bacillus acidophilus plain (acidophilin), lactein (1aetocidon)), can produce antagonism to pathogenic entero becteria.
According to research; Lactobacillus acidophilus and bifid lactobacillus are mixed, and it is beneficial to digestive organs to take in the dairy products that contains these two kinds of viable bacterias, the patient the who particularly infant of gastrointestinal dysfunction is caused gastrointestinal dysfunction with some long-term oral antibiotics; Edible contain the acidified milk of these two kinds of viable bacterias after; Can make the flora in the enteron aisle recover normal equilibrium rapidly, suppress the propagation of spoilage organisms, so have good nutrition health-care functions.
Therefore; On the basis of the lactobacillus bulgaricus of common use and streptococcus thermophilus,, form a certain proportion of combination bacterial classification increasing Bifidobacterium and lactobacillus acidophilus; As fermented bacterium of the present invention, can improve the benefit of sour milk of the present invention significantly and give birth to and the health effect.
In addition, use this particular combination bacterial classification, can also further remedy and improve the influence of the flavour of sea-buckthorn the mouthfeel of sour milk.It is believed that because described four kinds of bacterium exist with certain proportion the various local flavors that fermentation produces can further be covered and cover the peculiar taste of the sea-buckthorn of " by protecting " well, thereby make the local flavor of product can not receive disadvantageous local flavor influence.
The present invention also provides a kind of preparation method of yoghurt without sugar of the present invention.Method of the present invention comprises the steps: (1) batching; (2) homogeneous sterilization; (3) fermentation; (4) beat cold; Wherein:
Said batching step comprises: after at room temperature being pre-mixed sea-buckthorn powder and stabilizing agent evenly, make an addition to mixing in 40-45 ℃ the part dairy products; Non-sugar sweetener and sugar alcohol are mixed, again with the dissolving of 55-65 ℃ part dairy products; Then, mentioned component is mixed with remaining dairy products;
Described homogeneous sterilisation step comprises: with feed liquid at Pressure/Temperature: 18-25mPa/65-70 ℃ of following homogeneous, then 95-100 ℃ of following sterilization;
Described fermentation step comprises: material is cooled to 40-45 ℃, inserts said bacterial classification, at 43 ± 2 ℃ of ferment at constant temperature;
Describedly beat cold step and comprise: the sour milk after will fermenting stirs, and is cooled to 20-25 ℃.
Method of the present invention also comprises the sour milk of beating after cold is placed on 2-6 ℃ of refrigeration down.
In common Yoghourt Production, usually the interpolation of stabilizing agent is after fermentation ends, just to add in the curdled milk of sour milk, and method of the present invention be with stabilizing agent with after the sea-buckthorn powder mixes, before fermentation together with dairy products (for example, fresh milk) mixing, ferment then.So do like this, on the one hand,, the harmful effect of sea-buckthorn is produced because stabilizing agent of the present invention can play " protection " sea-buckthorn, in advance they are mixed, can fully play " protection " effect of stabilizing agent.On the other hand, add stabilizing agent before the fermentation and can make process form the netted syndeton between milk composition and the stabilizing agent, reach the stable of sour milk in advance, and be unlikely to as common sour milk processing " afterwards " stabilizing sour milk at fermented yoghourt.
In the method for the present invention, before batching, can also comprise that former milk detects and former milk normalization step.Raw material milk detection step is specifically: 72
OThe alcohol protein stabilization, acidity≤18
OT boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; Said raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid must reach requirement after the standardization, i.e. protein content>=2.95%, non-fat solid>=8.1%.
Yoghurt without sugar of the present invention, and through the yoghurt without sugar that preparation method of the present invention obtains, not only solved because sea-buckthorn is rich in Vc; Acid strong; Local flavor is special, the casein crystallization that causes, and the sour milk structural state changes; Influence the prior art problems of sour milk local flavor, and produced than the living function of the more benefit of common sour milk.
Yoghurt without sugar of the present invention, not only mouthfeel is fine, and pol is lower, and has various health cares and the trophism of multiple probio and sea-buckthorn, has often to drink health, the living effect of benefit, particularly is suitable for diabetes patients.
The specific embodiment
Among the present invention, " DCU " or " u " is the bacterial classification measurement unit, the unit of activity of expression bacterial classification.The adding of bacterial classification is often with the mode of direct putting type bacterium powder at present, and " DCU " or " u " is the measurement unit of direct putting type bacterium powder.。"
OT " be meant the acidity of cow's milk, generally be with in represent that with the milliliter number of 100 milliliters of 0.1N NaOH that cow's milk was consumed this is a titratable acidity, abbreviates acidity as.Usually, the acidity Control of Yoghourt fermentation terminal point is at 65-75
OT.
Following examples only are to illustrate of the present invention, and scope of the present invention is not limited thereto.
?
Embodiment 1
Get sea-buchthorn fresh fruit, squeeze the juice, sterilization, sedimentation, filtration, spray-drying is processed the sea-buckthorn powder, prepares the stabilizing agent of the common 3kg that is made up of pectin 0.6kg, gelatin 0.2kg, sodium chloride 0.2kg, converted starch 1.9kg and sodium pyrophosphate 0.1kg.
(1) 15kg sea-buckthorn powder, 3kg stabilizing agent are mixed after, add in 42 ℃ of 200kg reconstituted milks.
(2) 60kg antierythrite, 0.15kg acesulfame potassium and 0.25kg knob is sweet in 65 ℃ of reconstituted milk milk of 500kg liquid dissolving stirring 10min, subsequent use.
(3) feed liquid of (1) and (2) is squeezed in the remaining 200kg reconstituted milk, mixed.
(4) material is carried out homogeneous under 22mPa/66 ℃ of condition, after homogeneous is even, sterilization 200s under 98 ℃ of conditions.
(5) material is cooled to 44 ℃, inserts bacterial classification 235u.Mix 30min.Bacterial classification is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 4:4:1:1.
(6) 43 ℃ of condition bottom fermentations, the terminal point acidity Control is 67
OT.
(7) reach required acidity after, open ice water circulation, agitator is cooled to 24 ℃.
(8) in the sour milk material that ferments, add 0.5kg thickener xanthans, mix the back can to packaging material.Place 2-6 ℃ of refrigeration down.
Embodiment 2
Use the sea-buckthorn powder of buying on the market, prepare the stabilizing agent of the common 5kg that forms by pectin 0.6kg, gelatin 0.8kg, sodium chloride 0.5kg, converted starch 2.6kg and sodium pyrophosphate 0.5kg.
(1) with 3kg sea-buckthorn powder, 5kg stabilizing agent after mixing, add in 40 ℃ of fresh milks of 400kg.
(2) 30kg xylitol, 80kg erythrose alcohol, 0.2kg acesulfame potassium, 0.2kg knob is sweet, 0.2kg Sucralose and 0.2kg Aspartame stir 10min with the dissolving of 65 ℃ of fresh milks milk of 400kg liquid, and be subsequent use.
(3) feed liquid of (1) and (2) is squeezed in the remaining 100kg fresh milk, mixed.
(4) material is carried out homogeneous under 25mPa/70 ℃ of condition, homogeneous is back sterilization 300s under 95 ℃ of conditions evenly.
(5) material is cooled to 40 ℃, inserts bacterial classification 250u.Mix 30min.Bacterial classification is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 3:3:2:2.
(6) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 70
OT.
(7) reach required acidity after, agitator, the ice water circulation cooling, temperature is controlled at 20 ℃.
Embodiment 3
Use the sea-buckthorn powder of buying on the market, prepare the stabilizing agent of the common 2kg that forms by pectin 0.1kg, gelatin 0.2kg, sodium chloride 0.2kg, converted starch 1kg and sodium pyrophosphate 0.5kg.
(1) 10kg sea-buckthorn powder, 2kg stabilizing agent are mixed after, add in 43 ℃ of fresh milks of 400kg.
(2) 60kg xylitol, the pure and mild 0.15kg Sucralose of 50kg erythrose are stirred 10min with the dissolving of 65 ℃ of milk of 400kg liquid, subsequent use.
(3) feed liquid of (1) and (2) is squeezed in the remaining 100kg reconstituted milk, mixed.
(4) material is carried out homogeneous under 22mPa/67 ℃ of condition, after homogeneous is even, sterilization 150s under 98 ℃ of conditions.
(5) material is cooled to 44 ℃, inserts bacterial classification 220u.Mix 30min.Bacterial classification is made up of 1:1 lactobacillus bulgaricus and streptococcus thermophilus.
(6) 41 ℃ of condition bottom fermentations, the terminal point acidity Control is 75
OT.
(7) reach required acidity after, open ice water circulation, agitator is cooled to 23 ℃.
(8) with the sour milk material can that ferments to packaging material.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Embodiment 4
Use the sea-buckthorn powder of buying on the market, prepare the stabilizing agent of the common 8kg that forms by pectin 0.5kg, gelatin 0.8kg, sodium chloride 0.5kg, converted starch 6kg and sodium pyrophosphate 0.2kg.
Use fresh milk, 72
OThe alcohol protein stabilization, acidity≤18
OT boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; Said raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid reach requirement after the standardization, i.e. protein content>=2.95%, non-fat solid>=8.1%.
(1) after being mixed, 20kg sea-buckthorn powder, 8kg stabilizing agent add in 45 ℃ of fresh milks of 300kg.
(2) the pure and mild 0.2kg Aspartame of 30kg erythrose is stirred 10min with the dissolving of 55 ℃ of fresh milk milk of 200kg liquid.
(3) feed liquid of (1) and (2) is squeezed in the remaining 300kg fresh milk, mixed.
(4) material is carried out homogeneous under 18mPa/65 ℃ of condition, after homogeneous is even, sterilization 350s under 95 ℃ of conditions.
(5) material is cooled to 40-45 ℃, inserts bacterial classification 250u and 1kg orange flavor.Mix 30min.
(6) 41 ℃ of condition bottom fermentations, the terminal point acidity Control is 65
OT.
(7) reach required acidity after, open ice water circulation, agitator is cooled to 20 ℃.
(8) with the sour milk material can that ferments to packaging material.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Embodiment 5
Get sea-buchthorn fresh fruit, squeeze the juice, sterilization, sedimentation, filtration, spray-drying is processed the sea-buckthorn powder, prepares the stabilizing agent of the common 2.5kg that is made up of pectin 0.1kg, gelatin 0.8kg, sodium chloride 0.1kg, converted starch 1kg and sodium pyrophosphate 0.5kg.
Use reconstituted milk, 72
OThe alcohol protein stabilization, acidity≤18
OT boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; Said raw material milk normalization step is: milk temperature (40-45 ℃) and circulation timei (10 minutes), milk protein content and non-fat solid reach requirement after the standardization, i.e. protein content>=2.95%, non-fat solid>=8.1%.
(1) 5kg sea-buckthorn powder, 2.5kg stabilizing agent are mixed after, add in 45 ℃ of reconstituted milks of 300kg.
(2) 80kg xylitol, 80kg erythrose alcohol, 0.1kg acesulfame potassium, 0.1kg knob is sweet, 0.1kg Sucralose and 0.1kg Aspartame stir 10min with the dissolving of 65 ℃ of reconstituted milks milk of 400kg liquid, and be subsequent use.
(3) feed liquid of (1) and (2) is squeezed in the remaining 100kg reconstituted milk, mixed.
(4) material is carried out homogeneous under 25mPa/65 ℃ of condition, after homogeneous is even, at 100 ℃ of following sterilization 100s.
(5) material is cooled to 45 ℃, inserts bacterial classification 200u.Mix 30min.Bacterial classification is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, the lactobacillus acidophilus of 4:3:2:1.
(6) 45 ℃ of condition bottom fermentations, the terminal point acidity Control is 65
OT.
(7) reach required acidity after, open ice water circulation, agitator 70 seconds is cooled to 25 ℃.
(8) with the sour milk material can that ferments to packaging material.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
Embodiment 6
Use the sea-buckthorn powder of buying on the market, prepare the stabilizing agent of the common 5kg that forms by pectin 0.6kg, gelatin 0.8kg, sodium chloride 0.5kg, converted starch 2.6kg and sodium pyrophosphate 0.5kg.
(1) with 3kg sea-buckthorn powder, 5kg stabilizing agent after mixing, add in 40 ℃ of fresh milks of 400kg.
(2) 60kg sucrose is stirred 10min with the dissolving of 65 ℃ of fresh milk milk of 400kg liquid, subsequent use.
(3) feed liquid of (1) and (2) is squeezed in the remaining 100kg fresh milk, mixed.
(4) material is carried out homogeneous under 25mPa/70 ℃ of condition, homogeneous is back sterilization 300s under 95 ℃ of conditions evenly.
(5) material is cooled to 40 ℃, inserts bacterial classification 250u.Mix 30min.Bacterial classification is made up of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium and the lactobacillus acidophilus of 3:3:2:2.
(6) 42 ℃ of condition bottom fermentations, the terminal point acidity Control is 70
OT.
(7) reach required acidity after, agitator, the ice water circulation cooling, temperature is controlled at 20 ℃.
(8) with the sour milk material can that ferments to packaging material.Finished product placed 2-6 ℃ of refrigeration down immediately in 1 hour.
The invention beneficial effect
Sour milk to embodiment 1-5 is tasted.Choose 10 and taste the expert, adopt the mode of blank marking to carry out.Milk fragrance, rare denseness, sugariness, acidity, young slippery, tasty and refreshing degree, aftertaste, fragrance, sea-buckthorn flavor, 10 indexs of whole sensation are given a mark, and full marks are 10 minutes, and mark is high more, and the expression effect is good more, carry out statistical analysis to tasting the result, and the result is following:
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Milk fragrance | 8.3 | 8.5 | 8.1 | 8.3 | 8.6 | 8.0 |
| Rare denseness | 8.7 | 8.4 | 8.2 | 9.1 | 8.9 | 8.9 |
| Sugariness | 8.1 | 8.3 | 8.6 | 8.2 | 8.5 | 8.0 |
| Acidity | 8.5 | 8.2 | 8.2 | 8.3 | 8.4 | 8.4 |
| The sliding sense of children | 8.9 | 8.8 | 8.2 | 8.5 | 8.7 | 8.8 |
| Tasty and refreshing sense | 8.3 | 8.1 | 8.0 | 8.9 | 8.8 | 8.6 |
| Aftertaste | 8.2 | 8.6 | 8.2 | 8.4 | 8.5 | 8.7 |
| Fragrance | 8.3 | 8.3 | 8.1 | 8.6 | 8.2 | 8.7 |
| The sea-buckthorn flavor | 0 | 0 | 1.1 | 0 | 0 | 0 |
| Whole sensation | 8.5 | 8.6 | 8.1 | 8.6 | 8.7 | 8.6 |
This shows that on behalf of sour milk, the yoghurt without sugar of embodiment of the invention 1-5 wherein organize the sliding sense of children and the tasty and refreshing sense of matter structure; Represent rare denseness of sour milk stability, milk fragrance, sugariness, acidity, fragrance and the aftertaste of sour milk local flavor all obtain higher scoring, simultaneously; The sea-buckthorn flavor is not felt; Explain that sour milk of the present invention has solved the casein crystallization that existing middle sea-buckthorn causes, the sour milk structural state changes, and influences defectives such as sour milk local flavor.Therefore even so, owing to contain sea-buckthorn and probio composition in the sour milk, sour milk of the present invention also has than common sour milk and more much bigger health care benefit life function.Simultaneously, compare,, reduced pol, but sugariness do not change, and kept other local flavors and the mouthfeel of sour milk because the present invention has used non-sugar sweetener and sugar alcohol to come place of sucrose or contains sugared sweetener with the embodiment that has added sucrose 6.
Claims (9)
1. yoghurt without sugar; Dairy products are equipped with sea-buckthorn powder, stabilizing agent, non-sugar sweetener and sugar alcohol; Process through strain fermentation; It is characterized in that raw materials used proportioning comprises as follows: dairy products: the 800-900kg stabilizing agent: the 2-8kg non-sugar sweetener: 0.4-0.8kg sugar alcohol: 60-160kg
Sea-buckthorn powder: 3-20kg
The wherein said stabilizing agent of bacterial classification: 200-250DCU is selected from the combination of pectin, gelatin, converted starch, sodium chloride and sodium pyrophosphate.
2. yoghurt without sugar according to claim 1, wherein said dairy products are fresh milk or reconstituted milk, its fat content >=3.1%, protein >=2.95%, non-fat solid >=8.1%.
3. the yoghurt without sugar of interpolation sea-buckthorn powder according to claim 1 fermentation; It is characterized in that: described sea-buckthorn powder makes by sea buckthorn juice is spray-dried, and its processing technology comprises: sea-buchthorn fresh fruit is processed sea buckthorn juice, sterilization; Sedimentation, filtration, spray-drying.
4. yoghurt without sugar according to claim 1; Wherein said bacterial classification contains lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus, and the proportionate relationship of lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus is 3:3:2:2 or 3:4:2:1 or 4:4:1:1 or 4:3:2:1.
5. yoghurt without sugar according to claim 1, wherein said stabilizing agent are pectin 0.1-0.6kg, gelatin 0.2-0.8kg, sodium chloride 0.1-0.5kg, converted starch 1-6kg and sodium pyrophosphate 0.1-0.5kg, and its total amount reaches 2-8kg.
6. yoghurt without sugar according to claim 1, wherein said non-sugar sweetener are selected from that acesulfame potassium, knob are sweet, in the Sucralose, Aspartame one or more, and described sugar alcohol is selected from xylitol and/or erythrose alcohol.
7. yoghurt without sugar according to claim 6, wherein said non-sugar sweetener are acesulfame potassium 0.1-0.2kg, the sweet 0.1-0.2kg of knob, Sucralose 0.1-0.2kg and Aspartame 0.1-0.2kg, and its consumption reaches the 0.4-0.8kg total amount; Described sugar alcohol is xylitol 30-80kg and erythrose alcohol 30-80kg, and its consumption reaches the 60-160kg total amount.
8. according to the preparation method of each said yoghurt without sugar of claim 1-7, comprise the steps: (1) batching; (2) homogeneous sterilization; (3) fermentation; (4) beat cold; It is characterized in that:
Said batching step comprises: after at room temperature being pre-mixed sea-buckthorn powder and stabilizing agent evenly, make an addition to mixing in 40-45 ℃ the part dairy products; Non-sugar sweetener and sugar alcohol are mixed, again with the dissolving of 55-65 ℃ part dairy products; Then, mentioned component is mixed with remaining dairy products;
Described homogeneous sterilisation step comprises: with feed liquid at Pressure/Temperature: 18-25mPa/65-70 ℃ of following homogeneous, then 95-100 ℃ of following sterilization;
Described fermentation step comprises: material is cooled to 40-45 ℃, inserts said bacterial classification, at 43 ± 2 ℃ of ferment at constant temperature;
Describedly beat cold step and comprise: the sour milk after will fermenting stirs, and is cooled to 20-25 ℃.
9. preparation method according to claim 8 also comprises: the sour milk that will beat after cold is placed on 2-6 ℃ of refrigeration down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110005560 CN102578227B (en) | 2011-01-12 | 2011-01-12 | Sugar-free yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110005560 CN102578227B (en) | 2011-01-12 | 2011-01-12 | Sugar-free yoghourt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102578227A true CN102578227A (en) | 2012-07-18 |
| CN102578227B CN102578227B (en) | 2013-08-07 |
Family
ID=46467908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110005560 Active CN102578227B (en) | 2011-01-12 | 2011-01-12 | Sugar-free yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102578227B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461953A (en) * | 2013-09-25 | 2013-12-25 | 济南诚汇双达化工有限公司 | Neotame-containing compound sweetening agent and formula and method for preparing green tea beverage with sweetening agent |
| CN104082413A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | Preparation method for sugar-free purple-sweet-potato yoghourt |
| CN105532869A (en) * | 2015-12-08 | 2016-05-04 | 石家庄君乐宝乳业有限公司 | Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof |
| CN106615128A (en) * | 2017-02-10 | 2017-05-10 | 成都大学 | Moringa oleifera sugar-free yoghurt and making process thereof |
| CN107279287A (en) * | 2017-06-21 | 2017-10-24 | 福建中医药大学 | A kind of preparation method of bird's nest Yoghourt |
| CN107372826A (en) * | 2017-08-25 | 2017-11-24 | 山东福田药业有限公司 | A kind of yoghurt without sugar and preparation method thereof |
| CN108835257A (en) * | 2018-07-02 | 2018-11-20 | 崔刚 | The preparation method of the sterilization type stirring yoghurt without sugar of lactose is removed after a kind of one time fermentation |
| CN109329422A (en) * | 2018-11-19 | 2019-02-15 | 广州华农大食品科技有限公司 | A kind of yoghurt without sugar |
| CN113080258A (en) * | 2021-04-29 | 2021-07-09 | 宜昌喜旺食品有限公司 | Xylitol yoghourt and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554249A (en) * | 2003-12-29 | 2004-12-15 | 为 陈 | Sea-buckthorn yoghurt |
| CN101253889A (en) * | 2007-09-06 | 2008-09-03 | 丹尼斯克（中国）有限公司 | Stabilizer combination for dairy food and uses thereof |
| CN101664058A (en) * | 2009-10-16 | 2010-03-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspension particle drinking acidophilus milk and preparation method thereof |
| CN101664061A (en) * | 2009-08-12 | 2010-03-10 | 刘金亮 | Proportioning components and manufacture process of seabuckthorn yoghurt |
-
2011
- 2011-01-12 CN CN 201110005560 patent/CN102578227B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554249A (en) * | 2003-12-29 | 2004-12-15 | 为 陈 | Sea-buckthorn yoghurt |
| CN101253889A (en) * | 2007-09-06 | 2008-09-03 | 丹尼斯克（中国）有限公司 | Stabilizer combination for dairy food and uses thereof |
| CN101664061A (en) * | 2009-08-12 | 2010-03-10 | 刘金亮 | Proportioning components and manufacture process of seabuckthorn yoghurt |
| CN101664058A (en) * | 2009-10-16 | 2010-03-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Suspension particle drinking acidophilus milk and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王玉田等: "富含Vc沙棘酸牛乳的研制", 《食品工业》 * |
| 王玉田等: "沙棘酸凝乳的研制", 《食品工艺科技》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461953A (en) * | 2013-09-25 | 2013-12-25 | 济南诚汇双达化工有限公司 | Neotame-containing compound sweetening agent and formula and method for preparing green tea beverage with sweetening agent |
| CN104082413A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | Preparation method for sugar-free purple-sweet-potato yoghourt |
| CN105532869A (en) * | 2015-12-08 | 2016-05-04 | 石家庄君乐宝乳业有限公司 | Cane sugar-free flavor fermented milk for continuously providing energy and preparation method thereof |
| CN106615128A (en) * | 2017-02-10 | 2017-05-10 | 成都大学 | Moringa oleifera sugar-free yoghurt and making process thereof |
| CN107279287A (en) * | 2017-06-21 | 2017-10-24 | 福建中医药大学 | A kind of preparation method of bird's nest Yoghourt |
| CN107372826A (en) * | 2017-08-25 | 2017-11-24 | 山东福田药业有限公司 | A kind of yoghurt without sugar and preparation method thereof |
| CN108835257A (en) * | 2018-07-02 | 2018-11-20 | 崔刚 | The preparation method of the sterilization type stirring yoghurt without sugar of lactose is removed after a kind of one time fermentation |
| CN109329422A (en) * | 2018-11-19 | 2019-02-15 | 广州华农大食品科技有限公司 | A kind of yoghurt without sugar |
| CN113080258A (en) * | 2021-04-29 | 2021-07-09 | 宜昌喜旺食品有限公司 | Xylitol yoghourt and preparation process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102578227B (en) | 2013-08-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578227B (en) | Sugar-free yoghourt | |
| CN102578228B (en) | Sugar-free grain yoghurt | |
| CN1972598B (en) | Acidic milk drink | |
| CN102578229B (en) | Yoghurt containing hippophae rhamnoides | |
| CN102657261B (en) | Carrot-containing yogurt and method for producing same | |
| CN101180989B (en) | Viable bacteria sour milk and preparation method thereof | |
| CN105166037A (en) | Brown lactobacillus beverage and preparation method thereof | |
| CN101773221A (en) | Synbiotics fruit jelly and production method thereof | |
| CN101715814A (en) | Low-fat sugar-free yogurt and preparation method thereof | |
| CN103653170A (en) | Stachyose probiotics solid beverage | |
| CN104996564A (en) | Fermented milk free from cane sugar and preparation method of fermented milk free from cane sugar | |
| CN102028032A (en) | Novel prebiotics-added fermented milk and preparation method thereof | |
| CN101595920A (en) | A kind of fine and soft active lactic acid bacteria drink of fruit and preparation method thereof that adds | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN108887382A (en) | A kind of lactic acid bacteria fermenting agent, probiotics drinking yoghourt and preparation method thereof | |
| CN107019044A (en) | A kind of production method of pasture brown yoghurt | |
| CN111109360A (en) | Miracle fruit-containing yoghourt and preparation method thereof | |
| JP4336930B2 (en) | Method for producing lactic acid bacteria fermentation broth and food made from the fermentation broth | |
| CN107897372A (en) | A kind of stirred type acidified milk and preparation method thereof | |
| CN105724571B (en) | Isotonic probiotics preparation and preparation method thereof | |
| JP4920556B2 (en) | Yogurt manufacturing method | |
| CN106798010A (en) | A kind of lactic acid bacteria water drinks and preparation method thereof | |
| CN106070606A (en) | A kind of Greece Yoghourt and preparation method thereof | |
| CN116406703B (en) | Yoghurt and preparation method thereof | |
| CN110959723A (en) | Beverage composition and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |