CN102578228B - Sugar-free grain yoghurt - Google Patents
Sugar-free grain yoghurt Download PDFInfo
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Abstract
The invention relates to sugar-free grain yoghurt and a preparation method of the sugar-free grain yoghurt. Dairy products are matched with stabilizing agents, non-sugar sweeteners, sugar alcohol and hippophae rhamnoides powder to be subjected to strain fermentation and grain particle addition for obtaining the sugar-free grain yoghurt, wherein the stabilizing agents are selected from combination of pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The yoghurt provided by the invention solves the problems that in the prior art, hippophae rhamnoides are rich in vitamin C (Vc), the acidity is strong, and the flavor is special, so the casein crystallization is caused, the tissue state of the yoghurt is changed, and the flavor of the yoghurt is influenced. In addition, the yoghurt realizes various health care and nutrition effects of grains, various kinds of probiotics and the hippophae rhamnoides and belongs to good yoghurt meal replacing food. The yoghurt provided by the invention is suitable for being drunk by customers who cannot take sugar, and in addition, the deserved sweetness of the yoghurt is maintained.
Description
Technical field
The present invention relates to a kind of cereal-granules sour milk and preparation method thereof, more specifically, the present invention relates to a kind of sugar-free corn yoghourt and preparation method thereof.
Background technology
Cereal meal (Cereals Meal) is to be that primary raw material is processed into sheet or granular food with cereal-corn, rice, wheat, oat etc., scientific research is found, some cereal have preventing cancer function, especially aspect colon cancer, and other cereal then can reduce cholesterol level in the blood as oat, barley etc.Proof shows that the edible food of being made by cereal fully can play prevention effect to angiocardiopathy and diabetes.Data show according to investigations, often eat the people of cereal meal to the absorption of calcium, magnesium, iron, vitamin B1, B2, B6, folic acid, fiber, than those do not eat cereal meal or the people that only eats once in a while all high, and they from fat, obtain calorie also less, fat coefficient is also lower.
Cereal meal is collocation milk, cream feed usually, some often likes replacing milk with sour milk to the consumer that milk and cream do not tolerate, with the collocation of cereal meal, this mainly is because sour milk is by fermenting, lactose in the raw milk is consumed, and sour milk products is except having the outstanding function of coordinating intestines and stomach.Therefore, produce a kind of sour milk meal replacing food that contains cereal and should meet current trend, become one of the most healthy food.
CN101011085A discloses a kind of grain flavouring milk that contains nut granule, CN 101253892A discloses a kind of composite cereal flavouring dairy food, CN101579016A and CN101715821A disclose the cultured milk that contains cereal, be to the fermentation after sour milk in add cereal.These technical schemes all are that cereal-granules is mixed with cow's milk or sour milk, add emulsifying agent and the thickener of certain configuration, reach cereal stablizing at cow's milk.
Sea-buckthorn; Latin Chinese medicine name: FRUCTUS HIPPOPHAE; Seabuckthorn Oil contains 206 kinds to human body beneficial's active material; 46 kinds of bioactivators are wherein arranged; contain a large amount of vitamin Es, vitamin A, flavones etc.; have antifatigue and strengthen the body vigor and special pharmacological performance such as anticancer; have protection and accelerate the property of medicine of renovating tummy mucous membrane, increase 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 exploitation and production for seabuckthorn yogurt provides the vast market space.Yet the sour milk products that contains sea-buckthorn is all less relatively from listing total amount or year landings.At seabuckthorn yogurt kind and the less phenomenon of listing number, by analysis, 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, and mouthfeel is difficult the adjustment.
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 are fermented the sea-buckthorn powder jointly as raw material and raw material milk, but just in order in product, to increase the effect of sea-buckthorn, do not pay close attention to the mouthfeel of the sour milk of contained sea-buckthorn and with the function of sour milk, particularly the selection of stabilizing agent and fermented bacterium general selection the just.
Owing to be rich in the Vc composition in the sea-buckthorn, and have flavour.Add the sea-buckthorn powder in fresh milk or the reconstituted milk common fermentation in back, though can increase the Vc content of sour milk, but in the sweat of sour milk (because acidization of the acid that produces), can produce the casein precipitation, 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, entrance 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.Therefore, how to take full advantage of sea buckthorn resources, develop a kind of corn yoghourt meal replacing food that contains sea-buckthorn, it is acid strong and the sea-buckthorn local flavor is special to solve sea-buckthorn simultaneously, to the defective that sour milk has a negative impact, fill up blank of the prior art, be the purpose that the present invention endeavours.
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 by further investigation, and prescription and technology at 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 sugar-free corn yoghourt that contains sea-buckthorn and preparation method thereof.
Therefore, the invention provides a kind of sugar-free corn yoghourt that contains sea-buckthorn, dairy products are equipped with sea-buckthorn powder, stabilizing agent, sweetener and sugar alcohol, through strain fermentation, add cereal-granules and make, 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 and cereal-granules: 5-20kg.
Among the present invention, except above-mentioned necessary raw material, corn yoghourt of the present invention can also contain other material compositions, for example for increasing the essence of fragrance, as various fruit essences, as orange flavor; Be used for further increasing the thickener of denseness, as 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 or the dairy products of fermented yoghourt, as cow's milk, reconstituted milk etc.Reconstituted milk claims " recombined milk " or " recombined milk " again, refer to milk concentrate, drying becomes and concentrates breast or milk powder, adds suitable quantity of water again, make 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 in order to 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 be purchased or sea-buckthorn powder that routine techniques is made, preferred sea-buckthorn powder is by making sea buckthorn juice is spray-dried, its processing technology comprises: sea-buchthorn fresh fruit is made sea buckthorn juice, sterilization, sedimentation, filtration, spray-drying.
Cereal-granules
Contain trace elements such as abundant B family vitamin, dietary fiber, vegetable protein and magnesium, potassium, phosphorus, iron in the cereal.Cereal of the present invention can be any edible cereal, and cereal can be selected one or more, and preferred cereal-granules is selected from oat, barley, rice, millet, Chinese sorghum, black rice, red bean, the mung bean one or more particle.The size of particle and shape can be that routine can edible size and the shape of entrance get final product, and be unrestricted.Proportionate relationship between the selected cereal-granules is inessential, as long as reach required 5-20kg total amount.
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, owing to the acidization of the acid that produces, can produce the casein precipitation, and be added with the sea-buckthorn powder among the present invention, 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; the sea-buckthorn powder that adds is not carried out " special protection ", will cause the sour milk structural state of gained, make the result of the 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 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 problem described above and unfavorable defective fully.
According to the study, 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, innovation part of the present invention is to use the combination of pectin, gelatin, converted starch, sodium chloride and sodium pyrophosphate as stabilizing agent of the present invention.
In the stabilizing agent, the consumption of each composition is not 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 pathogenic bacteria in the enteron aisle and the breeding of spoilage organisms, the effect that reduces 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 for the treatment of and nutritive validity, and aspect result for the treatment of, 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 of dairy products, improve digestibility; (6) strengthen the human immunologic function, prevent antibiotic side effect, anti-ageing, promote longevity.
Aspect nutrition, Bifidobacterium can produce lactic acid and acetic acid after fermenting in the human body intestines, 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 the gut flora of adjustment balance, suppresses the propagation of enteron aisle undesirable microorganism.Lactobacillus acidophilus can secrete antibiotin class material (acidolin (acidolin), bacillus acidophilus's element (acidophilin), lactein (1aetocidon)), can produce antagonism to pathogenic entero becteria.
According to the study, lactobacillus acidophilus and bifid lactobacillus are mixed, the dairy products that absorption contains these two kinds of viable bacterias is beneficial to digestive organs, the patient that the infant of gastrointestinal dysfunction and some long-term oral antibiotics are caused gastrointestinal dysfunction particularly, 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, increasing Bifidobacterium and lactobacillus acidophilus, form a certain proportion of combination bacterial classification, 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 flavour of sea-buckthorn to the influence of 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 " protected " well, thereby make the local flavor of product can not be subjected to disadvantageous local flavor influence.
The present invention also provides a kind of preparation method of corn yoghourt of the present invention.Method of the present invention comprises the steps: (1) batching; (2) homogeneous sterilization; (3) fermentation; (4) beat cold; Wherein:
Described 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, use 55-65 ℃ part dairy products dissolving again; 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 described bacterial classification, at 43 ± 2 ℃ of ferment at constant temperature;
Describedly beat cold step and comprise: the sour milk after fermentation adds described cereal-granules, stirs, and is cooled to 20-25 ℃.
Method of the present invention comprises that also the sour milk that will beat after cold is placed on 2-6 ℃ of refrigeration down.
In common Yoghourt Production, usually the interpolation of stabilizing agent is just to add in the curdled milk of sour milk after fermentation ends, 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, because stabilizing agent of the present invention can play " protection " sea-buckthorn, the harmful effect of sea-buckthorn is produced, 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 in the process formation milk composition of fermented yoghourt and the netted syndeton between the stabilizing agent, reach the stable of sour milk in advance, and be unlikely to as common sour milk processing " afterwards " stabilizing sour milk.
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 ℃; Described 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%.
Sugar-free corn yoghourt of the present invention, and the sugar-free corn yoghourt that obtains by preparation method of the present invention, not only solved because sea-buckthorn is rich in Vc, acid strong, local flavor is special, the casein crystallization that causes, 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, formed nutritious corn yoghourt meal replacing food.
Sugar-free corn yoghourt of the present invention, not only mouthfeel is fine, and pol is lower, and has various health cares and the trophism of cereal, multiple probio and sea-buckthorn, particularly is suitable for diabetes patient.
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, if and several 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 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.
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 in 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 " refer to the acidity of cow's milk, generally be with in and the milliliter number of 100 milliliters of 0.1N NaOH that cow's milk was consumed represent that this is titratable acidity, abbreviates acidity as.Usually, the control of the acidity of Yoghourt fermentation terminal point is at 65-75
OT.Cereal-granules can be through expanded, boiling, baking, pickle etc. the particle of handling, and is not limited thereto, so long as the degree that can directly eat gets final product.
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 made 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, standby.
(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, terminal point acidity is controlled 67
OT.
(7) reach required acidity after, in material, add the cereal-granules that 5kg is made up of oat, barley, rice, millet, Chinese sorghum, black rice, red bean and mung bean, open ice water circulation, start agitator, be 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 is formed 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 standby.
(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, terminal point acidity is controlled 70
OT.
(7) reach required acidity after, in material, add the cereal-granules that 10kg is made up of barley, rice, Chinese sorghum and mung bean, start agitator, ice water circulation is cooled off, 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 is formed 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, standby.
(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, terminal point acidity is controlled 75
OT.
(7) reach required acidity after, in material, add the cereal-granules that 15kg is made up of millet and red bean, open ice water circulation, start agitator, be 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 is formed 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 ℃; Described 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, terminal point acidity is controlled 65
OT.
(7) reach required acidity after, in material, add 15kg oat particle, open ice water circulation, start agitator, be 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 made 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 ℃; Described 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 standby.
(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, terminal point acidity is controlled 65
OT.
(7) reach required acidity after, in material, add the cereal-granules that 20kg is made up of oat, barley, rice, millet, Chinese sorghum, black rice, red bean, mung bean, open ice water circulation, started agitator 70 seconds, be 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 is formed 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, standby.
(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, terminal point acidity is controlled 70
OT.
(7) reach required acidity after, in material, add the cereal-granules that 20kg is made up of oat, barley, rice, millet, Chinese sorghum, black rice, red bean, mung bean, start agitator, ice water circulation is cooled off, 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 more high, and the expression effect is more good, carry out statistical analysis to tasting the result, and the result is as follows:
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Milk fragrance | 8.4 | 8.6 | 8.2 | 8.2 | 87 | 8.1 |
| Rare denseness | 8.5 | 8.2 | 8.0 | 9.0 | 8.7 | 8.8 |
| Sugariness | 8.2 | 8.4 | 8.7 | 8.3 | 8.6 | 8.1 |
| Acidity | 8.3 | 8.5 | 8.0 | 8.2 | 8.2 | 8.3 |
| The sliding sense of children | 8.6 | 8.5 | 8.1 | 8.3 | 8.4 | 8.6 |
| Tasty and refreshing sense | 8.1 | 8.2 | 8.0 | 8.5 | 8.4 | 8.2 |
| Aftertaste | 8.1 | 8.4 | 8.1 | 8.3 | 8.2 | 8.5 |
| Fragrance | 8.2 | 8.1 | 8.0 | 8.4 | 8.3 | 8.7 |
| The sea-buckthorn flavor | 0 | 0 | 0 | 0 | 0 | 0 |
| Whole sensation | 8.3 | 8.4 | 8.0 | 8.3 | 8.5 | 8.6 |
This shows, the sugar-free corn yoghourt of embodiment of the invention 1-5, wherein represent sour milk and 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, illustrate 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 cereal-granules, sea-buckthorn and probio composition in the sour milk, sour milk of the present invention also has and more muchs bigger health care benefit than common sour milk and give birth to function, forms the most healthy meal replacing food.Simultaneously, compare with the embodiment 6 that has added sucrose, because the present invention has used non-sugar sweetener and sugar alcohol to come place of sucrose or contains sugared sweetener, reduced pol, but sugariness do not change, and kept other local flavors and the mouthfeel of sour milk.
Claims (3)
1. a sugar-free corn yoghourt is equipped with sea-buckthorn powder, stabilizing agent, non-sugar sweetener and sugar alcohol with dairy products, through strain fermentation, adds cereal-granules and makes, and it is characterized in that raw materials used proportioning comprises as follows:
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
Cereal-granules: 5-20kg;
Wherein said dairy products are fresh milk or reconstituted milk, its fat content 〉=3.1%, protein 〉=2.95%, non-fat solid 〉=8.1%;
Described 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;
Described stabilizing agent is 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;
Described non-sugar sweetener is 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;
Described cereal-granules is selected from oat, barley, rice, millet, Chinese sorghum, black rice, red bean, the mung bean one or more particle; And
Described sugar-free corn yoghourt is to be prepared from by the preparation process that comprises the steps: (1) batching; (2) homogeneous sterilization; (3) fermentation; (4) beat cold; Wherein:
Described 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, use 55-65 ℃ part dairy products dissolving again; Then, mentioned component is mixed with remaining dairy products;
Described homogeneous sterilisation step comprises: with feed liquid at Pressure/Temperature: 18-25 MPa/65-70 ℃ of following homogeneous, then 95-100 ℃ of following sterilization;
Described fermentation step comprises: material is cooled to 40-45 ℃, inserts described bacterial classification, at 43 ± 2 ℃ of ferment at constant temperature;
Describedly beat cold step and comprise: the sour milk after fermentation adds described cereal-granules, stirs, and is cooled to 20-25 ℃.
2. sugar-free corn yoghourt according to claim 1, 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 made sea buckthorn juice, sterilization, spray-drying is filtered in sedimentation.
3. sugar-free corn yoghourt according to claim 1 is characterized in that described preparation process also comprises: the sour milk that will beat after cold is placed on 2-6 ℃ of refrigeration down.
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| CN106359601A (en) * | 2016-09-26 | 2017-02-01 | 中国食品工业（集团）公司 | Nutritional meal replacement yoghourt and preparing method thereof |
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| CN108432879A (en) * | 2018-04-25 | 2018-08-24 | 成都清水荷花生物科技有限公司 | A kind of complex function Sourbean milk that can remove beany flavor |
| CN109221395A (en) * | 2018-07-18 | 2019-01-18 | 安徽新希望白帝乳业有限公司 | A kind of low-sugar nutritional cereal milk shake |
| CN108812908A (en) * | 2018-09-12 | 2018-11-16 | 南京财经大学 | A kind of red bean yogurt and preparation method thereof containing rice germ |
| CN109497142A (en) * | 2018-12-06 | 2019-03-22 | 江南大学 | A kind of generation meal Yoghourt of diabetic patients and preparation method thereof |
| CN113142308A (en) * | 2021-04-29 | 2021-07-23 | 成都师范学院 | Kidney bean, quinoa and walnut yoghourt and preparation method and application thereof |
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